Kambrook Electric Steamer KFS300 User Manual

Essentials  
Food Steamer  
Instruction Booklet  
KFS300  
 
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Contents  
Kambrook Recommends  
Safety First  
p4  
p6  
p7  
Your Kambrook Essentials  
Food Steamer  
Operating Your Kambrook  
Essentials Food Steamer  
Care, Cleaning and Storage  
p10  
p11  
Kambrook Essentials Food  
Steamer Steaming Chart  
Recipes  
p18  
p28  
Warranty  
 
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Kambrook Recommends Safety First  
IMPORTANT: Please retain your  
instruction book for future use.  
At Kambrook, we believe that safe performance is the first priority in any  
consumer product, so that you, our valued customer can condently  
use and trust our products. We ask that any electrical appliance that  
you use be operated in a sensible fashion with due care and attention  
placed on the following important operating instructions.  
Important Safeguards For Your Kambrook  
Essentials Food Steamer  
Carefully read all instructions before  
operating the appliance and retain for  
future reference.  
The appliance is not intended to be  
operated by means of an external timer  
or separate remote control system.  
Remove and safely discard any  
packaging material and promotional  
labels before using the food steamer for  
the first time.  
To eliminate a choking hazard for young  
children, remove and safely discard  
the protective cover that is fitted to the  
supply plug of this appliance.  
Do not place the food steamer near  
the edge of a table, counter or bench  
top during operation. Ensure that the  
surface is level, clean and free of water.  
Do not put any food or liquid other  
than water into the steamer base.  
Only the steamer baskets, rice/sauce  
cooking bowl and egg cooking tray are  
designed to cook food.  
Do not leave the appliance  
unattended when in use.  
Do not move the food steamer  
during operation.  
Do not touch hot surfaces. Use the  
handles to remove the lid, steamer  
baskets and rice/sauce cooking bowl.  
Do not place this appliance on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
Do not place any part of the food  
steamer in a gas, electric or microwave  
oven or on a hot gas or electric burner.  
Keep food steamer clear of walls,  
curtains and other heat or steam  
sensitive materials. Minimum  
200mm distance.  
Do not use food steamer on metal  
surfaces, for example, a sink drain board.  
Always ensure the food steamer is  
properly assembled before use. Follow  
the instructions provided in this book.  
Insert the lid into position on a  
steamer container with the three  
steam holes facing towards the rear  
of the food steamer.  
Always lift the lid away from you,  
when removing from steamer basket,  
to avoid steam escaping from under  
the lid. Carefully lift and remove the  
lid, steamer baskets and rice/sauce  
cooking bowl by the handles to avoid  
scalding from escaping steam.  
Always ensure the food steamer  
is switched off at the power outlet  
and the power plug is removed from  
the power outlet before attempting  
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to move the appliance, when the  
appliance is not in use and before  
cleaning or storing. Allow the steamer  
base and liquid collection container to  
cool before disassembling for cleaning  
and discarding liquid.  
Do not use harsh abrasives or caustic  
cleaners when cleaning this appliance.  
Keep the appliance clean. Follow  
the care and cleaning instructions  
provided in this book.  
Important Safeguards For All  
Electrical Appliances  
Fully unwind the power cord before use.  
This appliance is for household use only.  
Do not use this appliance for anything  
other than its intended use. Do not use  
in moving vehicles or boats. Do not use  
outdoors. Misuse may cause injury.  
The installation of a residual current  
device (safety switch) is recommended  
to provide additional safety protection  
when using electrical appliances. It  
is advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
Do not let the power cord hang over  
the edge of a bench or table, touch  
hot surfaces or become knotted.  
To protect against electric shock do not  
immerse the power cord, power plug or  
motor base in water or any other liquid.  
The appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience  
and knowledge, unless they have  
been given supervision or instruction  
concerning use of the appliance by a  
person responsible for their safety.  
Children should be supervised  
to ensure that they do not play with  
the appliance.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do  
not use the appliance if power cord,  
power plug or appliance becomes  
damaged in any way. Return the  
entire appliance to the nearest  
WARNING: Do not  
operate the food  
steamer on an inclined  
surface. Do not move  
the food steamer while it  
is operating.  
authorised Kambrook Service Centre  
for examination and/or repair.  
Any maintenance other than cleaning  
should be performed at an authorised  
Kambrook Service Centre.  
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Your Kambrook Essentials Food Steamer  
1. Heating indicator light  
2. 60 minute steaming timer  
3. Power indicator light  
9. 3 stackable steam baskets with  
2 layer support rings 3.0 Litre  
capacity each basket  
10. Steam diffuser  
4. Heating element for  
consistent steaming  
Not Shown  
5. 30 second rapid steam  
Removable rice/sauce  
function for fast results  
cooking bowl  
6. Easy to view water level indicator  
Removable egg tray cooks up  
to 7 eggs  
7. Steamer base with water  
reservoir 1.0 Litre max  
Non-slip feet  
Cord storage  
8. Removable liquid  
collection container  
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Operating Your Kambrook Essentials  
Food Steamer  
Pour sufficient clean, tap water, up  
Before First Use  
to 1 litre, into the water reservoir of  
the steamer base and ensure the  
maximum ‘MAX’ level on the water  
window is not exceeded. If cooking  
for long periods of time ensure the  
water level does not fall below the  
minimum ‘MIN’ mark. During operation,  
extra water can be poured into the  
water reservoir through the easy to  
fill water spouts at either end of the  
liquid collection tray.  
Remove and safely discard all  
packaging material and promotional  
labels from the food steamer.  
Wash the lid, removable steamer  
baskets, layer support rings, rice/  
sauce cooking bowl, egg cooking  
tray, liquid collection container  
and element protection cover in  
warm soapy water, rinse and dry  
thoroughly, also wipe the inside of  
the water reservoir, before using the  
food steamer for the first time.  
Place the liquid collection  
container into position on top  
of the steamer base.  
WARNING: Do not  
immerse the cord or  
steamer body in water  
or any other liquid.  
NOTE: Only use clean tap water  
in the food steamer’s water  
reservoir. Do not use wine, stock  
or other liquids.  
Operation Of Your Kambrook  
Essentials Food Steamer  
Prepare The Food Steamer  
And Food As Follows:  
Remove the lid, steamer baskets, layer  
support rings and liquid collection tray  
from the steamer base and ensure  
that the element protection cover is  
correctly positioned over the heating  
element.The element protection  
cover should be placed over the  
heating element with the lip edge  
facing downwards.  
One Layer Cooking:  
1. Insert a steamer basket into  
position on top of the liquid  
collection container.  
2. Place the food into the  
steamer basket.  
3. Cover with lid.  
Two Layer Cooking:  
1. Insert a steamer basket into  
position on top of the liquid  
collection container.  
2. Insert a layer support ring  
on top of first layer of the  
steamer basket.  
3. Place the food into the  
Fig. 1  
steamer basket.  
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Operating Your Kambrook Essentials  
Food Steamer  
continued  
4. Insert a second steamer basket  
into position on top of the layer  
support ring.  
NOTE: The Rice/Sauce Cooking  
Bowl and Egg Cooking Tray are  
placed into a steamer basket  
for cooking/steaming food as  
described in steaming charts  
and recipes.  
5. Place second layer of food into  
the second steamer basket.  
6. Cover with lid.  
Three Layer Cooking:  
1. Insert a steamer basket into  
position on top of the liquid  
collection container.  
10. Plug the power cord into a 230V or  
240V power outlet and switch on.  
ThePOWERlight will illuminate.  
2. Place the food into the  
11. Turn the timer dial to the desired  
cooking time - this will activate the  
steamer base and the ‘HEATING’  
light will illuminate. Steaming will  
start within 60 seconds.When  
cooking time has elapsed and  
the timer dial has turned anti-  
clockwise to the ‘READY’ position,  
the food steamer will switch off,  
the ‘HEATING’ light will go out and  
a bell will sound.  
12. Dismantle the steamer baskets to  
remove the cooked food, taking  
care as lid, steamer baskets, layer  
support rings, steam and water  
condensation will be very hot.  
steamer basket.  
3. Insert a layer support ring on top  
of the first steamer basket.  
4. Insert a second steamer basket  
into position on top of the layer  
support ring.  
5. Place second layer of food into  
the second steamer basket.  
6. Insert a second layer  
supporting ring on top of the  
second steamer basket  
7. Insert a third steamer basket into  
position on top of the second  
layer support ring.  
Allow the steamer base and liquid  
collection container to cool before  
dismantling and discarding liquid.  
8. Place third layer of food into the  
third steamer basket.  
9. Cover with lid.  
NOTE: When inserting the lid into  
position on a steamer basket  
ensure the three steam holes on  
the lid face towards the rear of  
the food steamer.  
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CAUTION: Always take  
care when lifting the  
lid, steamer baskets  
and liquid collection  
container, as steam and  
water condensation can  
cause scalding. Always  
lift the lid away from you  
when removing from  
steamer basket to avoid  
steam escaping from  
under the lid. Always  
allow the steamer base  
and liquid collection  
container to cool  
before dismantling and  
discarding liquid.  
NOTE: Denser foods or foods  
that take longer to cook should  
be placed in the lower steamer  
basket as this gets a higher  
concentration of steam. However,  
foods such as meat or chicken  
should be placed on the lower  
steamer basket to avoid juices  
dripping onto foods below.  
13. Switch off at the power outlet  
and unplug the power cord.  
The ‘POWER’ light will go out.  
Allow the Kambrook Essentials  
Food Steamer base and liquid  
collection container to cool down  
before dismantling and cleaning.  
NOTE: Avoid unnecessary  
removal of the lid and steamer  
baskets during cooking, as steam  
surrounding the food will escape.  
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Care, Cleaning and Storage  
Maintaining Your Kambrook  
NOTE: If food with strong  
Essentials Food Steamer  
odour, such as fish has been  
steamed, the above procedure  
can be followed with steamer  
baskets and rice/sauce cooking  
bowl in position to ensure the  
odour is not transferred to the  
next steaming.  
Always switch the power off at the  
power outlet and unplug the power  
cord of the food steamer and  
allow the steamer base and liquid  
collection container to cool down  
before disassembling and cleaning.  
Wash the lid, steamer baskets, layer  
support rings, rice/sauce cooking  
bowl, egg cooking tray, liquid  
collection container and element  
protection cover in warm soapy water,  
rinse and dry thoroughly.  
Discard the remaining water in the  
water reservoir and wipe the interior  
and exterior of the steamer base with  
a damp cloth and dry thoroughly.  
CAUTION: Do not  
immerse steamer base,  
power cord or power  
plug in water or any  
other liquid as this may  
cause electrocution.  
Do not place any part of the  
steamer, including steamer baskets,  
egg ring, lid and rice/sauce cooking  
bowl, in a dishwasher.  
Do not use abrasive cleaners, steel  
wool or scouring pads as these can  
damage the surface of the steamer  
and the element.  
Mineral deposits may accumulate  
on the heating element. It is  
recommended to descale the  
steamer regularly to prolong the life of  
your appliance.  
CAUTION: To prevent  
damage to the  
appliance, do not  
use alkaline cleaning  
agents when cleaning,  
use a soft cloth and a  
mild detergent.  
Prepare a de-scaling solution by mixing  
2 cups of water and 1 tablespoon of  
lemon juice or white vinegar.  
Pour the de-scaling solution into  
the water reservoir; insert the liquid  
collection container then a steamer  
basket with lid on top. Turn the timer  
dial to approximately 15 minutes and  
allow steam to circulate. Allow the  
steamer and liquid to cool before  
dismantling for cleaning. If excess  
scale build-up still remains, repeat  
the process.  
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Kambrook Essentials Food Steamer  
Steaming Chart  
All recipes and information provided  
in steaming charts rely on the  
2. Smaller, even-sized pieces of  
vegetables will steam faster than  
larger pieces.  
preceding assembly instructions  
being followed, for example, the  
element protection cover should be  
placed over heating element, the  
water reservoir filled with water to the  
maximum level, the liquid collection  
container inserted onto the steamer  
base then steamer basket/s, layer  
support rings and lid are then placed  
on top. The rice/sauce cooking bowl  
and egg cooking tray can be utilised  
when required.  
3. Estimated steaming times are  
listed in chart below however  
the freshness, quality and size  
of the food, as well as personal  
preference, will effect how  
quickly ingredients will take to  
steam.Adjust water amounts and  
cooking times as desired.  
4. Steaming time will decrease  
slightly if steaming smaller portions.  
5. If steaming vegetables that have  
been frozen always separate and  
stir once during steaming.  
Vegetables  
1. Clean the vegetables thoroughly.  
Cut off stems, trim, chop and  
peel if required.  
Type/Vegetable  
Weight/Size  
Approx. Cooking Time  
Asparagus spears  
Artichokes whole  
Beans, cut or whole  
Beetroot, cleaned, trimmed  
Broccoli, florets  
2 bunches  
3 to 4  
15 minutes  
25-30 minutes  
10-12 minutes  
250g – 500g  
1 bunch (approx 4)  
30-35 minutes  
10-12 minutes  
5-7 minutes  
500g  
350g  
500g  
500g  
3 or 4  
500g  
500g  
250g-500g  
3
Bok Choy  
Brussel Sprouts  
12-14 minutes  
10-12 minutes  
8-9 minutes  
Cabbage, cut into wedges  
Capsicums, trimmed,sliced  
Carrots, sliced  
12-14 minutes  
12-14 minutes  
10 minutes  
Cauliflower, florets  
Celery, thickly sliced  
Corn, whole  
10 minutes  
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Kambrook Essentials Food Steamer  
Steaming Chart  
continued  
Type/Vegetable  
Weight/Size  
Approx. Cooking Time  
Eggplant, thickly sliced  
Mushrooms  
500g  
500g  
250g  
500g  
250g  
1kg  
12 minutes  
8-9 minutes  
10 minutes  
Onions, peeled, sliced  
Parsnips, trimmed, sliced  
Peas, shelled  
8-10 minutes  
4-5 minutes  
20-25 minutes  
35 minutes  
Potatoes, peeled, quartered  
Potatoes, whole chats  
Pumpkin, peeled chunks  
Snow Peas  
1kg  
500g  
250g  
250g  
250g  
500g  
500g  
500g  
500g  
500g  
20-25 minutes  
4-5 minutes  
6-7 minutes  
8-9 minutes  
10-12 minutes  
12-15 minutes  
20-25 minutes  
5-6 minutes  
7-9 minutes  
Spinach (English)  
Spinach (Silver Beet)  
Squash, whole baby  
Sweet Potatoes,1.5cm slices  
Turnips/Swedes, quartered  
Zucchini, thickly sliced  
All frozen vegetables  
4. Cover with the lid and turn the  
timer dial to the required steaming  
time.  
5. To produce firmer rice, slightly  
decrease the water specified in  
the rice cooking chart.  
6. To produce softer rice, slightly  
increase the water quantity and  
cook a little longer.  
Rice, Grains And Cereals  
To cook rice in the Kambrook  
Essentials Food Steamer follow these  
simple suggestions.  
1. Wash rice in a fine sieve under  
cold running water until rice water  
runs clear. Drain well.  
2. Place measured rice and water  
quantities into the rice/sauce  
cooking bowl.  
7. Rice may be seasoned with salt,  
pepper or butter after steaming.  
3. Place the rice/sauce cooking  
bowl into a food steamer basket.  
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Variety  
Cups Of Rice  
Cups Of Water  
Approx. Cooking  
Time  
Brown: med grain  
Brown: long grain  
Wild Rice  
½ cup  
1 cup  
½ cup  
1 cup  
1 cup  
55-60 minutes  
60 minutes  
60 minutes  
25 minutes  
2 cups  
1 cup  
White: Long Grain,  
Basmati, Jasmine  
1½ cups  
White: Med Grain  
1 cup  
1½ cups  
25-30 minutes  
Grains And Cereals  
Variety  
Method  
Approx. Cooking Time  
Oats  
1 cup oats with 2 cups  
water into rice/sauce  
cooking bowl  
15 minutes  
Cracked Wheat  
1 cup cracked wheat with 1  
½ cups of water. Place into  
rice/ sauce cooking bowl  
12-13 minutes  
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Kambrook Essentials Food Steamer  
Steaming Chart  
Seafood  
1. Steaming guidelines in the chart  
below are for fresh and fully-  
thawed seafood.  
2. Frozen seafood should be  
completely thawed before  
steaming.  
continued  
4. Most seafood cooks very quickly.  
Steam in small portions or in  
amounts as specified below in chart.  
5. Fish fillets can be steamed in  
steamer baskets, however to  
retain juices cook fish in rice/  
sauce cooking bowl, however  
cooking times will be longer  
3. Always clean and prepare fresh  
6. Adjust steaming times according  
seafood and fish before steaming.  
to various textures and sizes.  
Variety  
Weight/Size  
Approx. Cooking Time  
Crab, whole  
Fish, whole  
350g  
400g  
250g  
500g  
2
15 minutes  
10 minutes  
6-7 minutes  
7-8 minutes  
15-20 minutes  
5-6 minutes  
10-12 minutes  
6-7 minutes  
5-6 minutes  
4-5 minutes  
5 minutes  
Fish Fillets  
Cutlets  
Lobster tails  
Mussels  
500g  
500g  
6
Octopus, baby  
Oysters on shell  
Prawns, shelled  
Scallops on shell  
Vongole, pippies  
300g  
6
500g  
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4. Whole chickens and roasts can  
be steamed but for smaller cuts  
choose even size pieces for more  
even cooking.  
Meat And Poultry  
1. Steaming guidelines in the chart  
below are for fresh and fully  
thawed meat and poultry.  
5. Arrange the smaller pieces of  
2. Frozen meat and poultry should  
be completely thawed before  
steaming.  
3. Always clean and prepare  
fresh meat and poultry before  
steaming. It is recommended to  
remove any fat and skin from the  
poultry and fat and gristle from  
meat before steaming.  
meat or poultry in a single layer.  
6. Steam until the meat or poultry is  
well done. Pierce the thickest part  
of the poultry or roast with a meat  
thermometer, knife, or skewer to  
check that the centre is cooked  
and juices run clear.  
Variety  
Weight/Size Pieces  
Approx. Cooking Time  
Beef, Hamburgers  
Beef, Meatballs  
Chicken,Whole  
Chicken, pieces  
Chicken Breast Fillets  
Hot Dogs  
500g  
500g  
1.3kg  
1kg  
17-17 minutes  
13-15 minutes  
60 minutes  
30-35 minutes  
20 minutes  
500g  
500g  
7-8 minutes  
Sausages, thin  
500g  
12-14 minutes  
Other Foods  
Variety  
Weight/Size Pieces  
Approx. Cooking Time  
Asian Dumplings/Gow Gees,  
frozen  
250-500g  
15-20 minutes  
Asian Pork Buns, frozen  
Mini Dim Sims, frozen  
Tofu, whole  
4
20 minutes  
250g  
300g  
18-20 minutes  
7-8 minutes  
NOTE: When heating softer style tofu use the rice/sauce cooking bowl.  
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Kambrook Essentials Food Steamer  
Steaming Chart  
continued  
Eggs  
For Poached Eggs  
The following are some handy  
Eggs should be cracked into individual  
sized heat proof dishes containing a  
little water then placed into a steamer  
basket for poaching.  
guidelines when cooking eggs in the  
Kambrook Essentials Food Steamer.  
The steamer is ideal for steaming,  
poaching and scrambling eggs.  
For Scrambled Eggs  
For Cooking Eggs In  
The Shell  
Use the egg cooking tray for the same  
results as boiled eggs in the shell. Eggs  
must be pierced once through the  
top or base of the egg shell with a  
pin or skewer before cooking. Place  
eggs onto egg cooking tray with the  
pierced end facing upwards.  
Beat together eggs with a little milk  
or cream then pour into rice/sauce  
cooking bowl, place into a steamer  
basket, cover with lid and steam for  
suggested time, stirring once or twice  
during cooking.  
NOTE: Large eggs will require  
slightly longer cooking times.  
CAUTION: Do not  
boil eggs in the water  
reservoir.  
Type  
Quantity  
Approx. Cooking Time  
Steamed in shell, Soft  
1-12 (x 60g)  
8-9 minutes  
Medium  
Hard  
11-12 minutes  
15-16 minutes  
Poached  
Soft  
4 (x 60g)  
6 minutes  
Medium  
Hard  
7-8 minutes  
10 minutes  
Scrambled  
6 (x 60g) eggs with 1⁄3 cup  
milk or cream and seasoning  
12-14 minutes  
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Recipes  
 
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Recipes  
Potato Salad  
Warm Green Bean And  
Mushroom Salad  
Serves 4-6  
Serves 4-6  
800g new potatoes  
1 medium Spanish onion, peeled and  
400g baby green beans, trimmed and  
cut in half  
200g button mushrooms  
finely chopped  
¾ cup thinly sliced celery  
150g salami, finely chopped  
2 tablespoons freshly snipped chives  
Dressing:  
2 tablespoons balsamic vinegar  
¼ cup olive oil  
Dressing:  
¾ cup mayonnaise  
2 tablespoons light sour cream  
1½ tablespoons lemon juice  
Freshly ground black pepper, optional  
Salt, optional  
2 teaspoons grain mustard  
1 teaspoon white sugar  
Freshly ground black pepper, optional  
Salt, optional  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Layer beans into the steamer basket  
2. Place potatoes in a single layer into  
and cover with lid.  
the steamer basket and cover with lid.  
3. Turn timer dial to 10 minutes. After 7  
minutes of cooking remove lid and  
place a layer support ring onto the  
first steamer basket, insert a second  
steamer basket, layer mushrooms into  
basket, cover with lid and continue  
cooking for remaining 3 minutes.  
Adjust for shorter or longer cooking  
time as required.  
TIP: If more steaming space is  
required for the potatoes, place  
a layer support ring onto the first  
steamer basket, insert a second  
steamer basket, insert food and  
cover with lid.  
4. Remove beans and mushrooms  
when cooked and place into a  
serving bowl.  
3. Turn timer dial to 25 minutes.  
Adjust for shorter or longer  
cooking time as required.  
5. Place dressing ingredients into a  
screw-top jar and shake to combine.  
Pour dressing over beans and  
mushrooms. Toss to coat.  
4. Remove potatoes when cooked,  
allow to cool then cut into halves or  
quarters. Combine with onion, celery,  
salami and chives.  
6. Serve with a selection of sliced  
deli meats.  
5. Combine mayonnaise, sour cream  
and lemon juice, season to taste  
with pepper and salt if desired. Pour  
dress over potato mixture and mix  
lightly to coat.  
6. Serve with green salad and  
barbecued meats.  
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Sesame Pumpkin  
Chicken Risotto  
Serves 4  
Serves 4  
600g pumpkin, peeled and cut into  
3cm pieces  
250g chicken breast fillets  
1 tablespoon butter  
1 brown onion, peeled and  
Dressing:  
finely chopped  
1 tablespoon peanut oil  
2 tablespoons toasted sesame seeds  
1 tablespoon honey  
2 cloves garlic, peeled and crushed  
2 cups/500ml chicken stock  
1 cup Arborio rice  
1 tablespoon lemon juice  
1 tablespoon soy sauce  
¼ cup freshly chopped mixed herbs  
1. Freshly ground black pepper, optional  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Place pumpkin into the steamer  
3. Place chicken into the steamer basket  
basket and cover with lid.  
and cover with lid.  
3. Turn timer dial to 12-15 minutes. Adjust  
for shorter or longer cooking time as  
required.  
4. Turn timer dial to 20-25 minutes.  
Adjust for shorter or longer cooking  
time as required.  
4. Remove pumpkin when just cooked  
5. Remove chicken when cooked and  
and place into a serving dish.  
slice thinly. Set aside and keep warm.  
5. Place dressing ingredients into a  
screw-top jar and shake to combine.  
Pour dressing over pumpkin.  
Toss to coat.  
6. Heat butter in a saucepan and sauté  
the onion and garlic, add the stock,  
cover with lid and bring to the boil.  
7. Place rice into the rice/sauce cooking  
bowl and pour hot stock mixture over  
the rice. Carefully insert the rice/  
sauce cooking bowl into the steamer  
basket and cover with lid.  
6. Serve as a vegetable  
accompaniment.  
8. Turn timer dial to 40 minutes or until  
rice is cooked and liquid is absorbed.  
Add a little extra stock or water to  
the rice if required during cooking.  
Adjust for shorter or longer cooking  
time as required.  
9. At the end of cooking, carefully  
remove the rice/sauce cooking bowl,  
stir herbs through rice and season to  
taste. Serve with sliced chicken breast.  
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Dim Sims With Citrus Thai Sauce  
Pesto Rice  
Serves 4  
Serves 4  
2 x 250g packets frozen mini dim sims  
1 cup uncooked white rice  
1 brown onion, peeled and finely  
Dipping Sauce:  
chopped  
¼ cup fresh lemon juice  
1 cup/325ml cups water  
1 tablespoon pesto sauce  
¼ teaspoon salt  
2 tablespoons fish sauce  
1 tablespoon sweet Thai chilli sauce  
1 tablespoon finely chopped coriander  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Place rice into the rice/sauce cooking  
bowl and stir in remaining ingredients.  
Carefully insert the rice/sauce  
2. Layer dim sims into the steamer basket  
and cover with lid.  
cooking bowl into the steamer basket  
and cover with lid.  
3. Turn timer dial to 10 minutes. Adjust  
for shorter or longer cooking time as  
required.  
3. Turn timer dial to 30 minutes. Add a  
little extra water to the rice if required  
during cooking. Adjust for shorter or  
longer cooking time as required.  
4. Combine dipping sauce ingredients  
and place into a small serving bowl.  
5. Remove dim sims when cooked  
and place onto a serving platter  
accompanied with the bowl of  
dipping sauce.  
4. At the end of cooking, carefully  
remove the rice/sauce cooking bowl  
and stir rice.  
5. Serve as an accompaniment.  
20  
 
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Tomato And Basil Ravioli  
Honey Soy Chicken  
Serves 4  
Serves 4-6  
375g fresh ravioli pasta  
1kg chicken drumsticks (approximately 6  
medium), skin removed  
½ cup honey and soy marinade  
2 teaspoons sweet Thai chilli sauce  
1 cup spicy Italian pasta cooking sauce  
1 tablespoon finely chopped basil  
Freshly ground black pepper, optional  
Freshly grated Parmesan cheese  
1. Place drumsticks into a shallow  
bowl, combine marinade and chilli  
sauce, pour mixture over chicken,  
cover and refrigerate for 3-4 hours or  
overnight. Turn the chicken several  
times whilst marinating.  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Layer ravioli into the steamer basket  
and cover with lid.  
2. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
3. Turn timer dial to 15 minutes.  
4. Combine sauce, basil and pepper in  
the rice/sauce cooking bowl.  
3. Remove drumsticks from marinade,  
layer into steamer basket and cover  
with lid. Discard the marinade.  
5. At the end of 15 minutes cooking time,  
remove the lid, place a layer support  
ring onto the first steamer basket,  
insert a second steamer basket, then  
carefully insert the prepared rice/  
sauce cooking bowl, cover with lid  
and turn the timer dial to 15 minutes.  
Adjust for shorter or longer cooking  
time as required.  
4. Turn timer dial to 35-40 minutes.  
Adjust for shorter or longer cooking  
time as required.  
5. Remove drumsticks when cooked and  
serve hot.  
6. Remove ravioli when cooked and the  
sauce is heated. Place ravioli into a  
serving bowl, pour sauce over and  
toss to coat.  
7. Serve ravioli sprinkled with  
Parmesan cheese.  
21  
 
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Tuscan Herb Chicken  
Steamed Blue Eye Cod With  
Parsley And Olives  
Serves 4  
Serves 4  
1 lemon  
1 x 1.3kg chicken, washed and dried  
Tuscan dried herb seasoning  
4 medium potatoes, peeled and cubed  
4 x 150g pieces of Blue Eye Cod or Ling  
Sea Perch  
1 grapefruit, peeled, deseeded and cut  
into chunks  
1. Cut lemon in half and squeeze out 2  
tablespoons of lemon juice.  
2. Place the lemon halves into the cavity  
of the chicken. Truss chicken legs and  
wings with wetted kitchen string. Rub  
lemon juice over chicken and sprinkle  
generously with Tuscan seasoning.  
¾ cup flat-leaf parsley  
2 tablespoons olive oil  
2 tablespoons chopped black olives  
2 teaspoons capers, washed and drained  
Freshly ground black pepper, optional  
Salt, optional  
3. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
4. Place chicken, breast side up, into  
steamer basket and cover with lid.  
2. Place potato into steamer basket and  
5. Turn timer dial to 1 hour. Adjust for  
shorter or longer cooking time as  
required. Add extra water to the water  
reservoir if required.  
cover with lid.  
3. Turn timer dial to 12-15 minutes.  
Adjust for shorter or longer cooking  
time as required.  
6. Remove chicken when cooked, cover  
with foil and allow to stand for 15  
4. Remove potato when cooked, place  
into a bowl and mash until light and  
fluffy. Cover and keep warm.  
minutes before carving. Serve hot.  
5. Place fish in single layer into steamer  
basket, assemble second steamer  
basket if required and cover with lid.  
6. Turn timer dial to 8-10 minutes.  
Adjust for shorter or longer  
cooking time as required.  
7. Combine grapefruit, parsley, oil, olives  
and capers in a bowl, mix well. Season  
with pepper and salt, if desired.  
8. Remove fish when cooked. Divide  
portions of mashed potato onto 4  
serving plates, top with fish fillets then  
spoon grapefruit mixture over fish.  
Serve hot.  
22  
 
KFS300_IB_FA.indd 22  
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Citrus Prawns And Snow Peas  
Thai Steamed Octopus  
Serves 4  
Serves 4  
800g green prawns, peeled and deveined  
200g snow peas, trimmed and cut in  
half diagonally  
50g butter  
1 tablespoon lemon zest  
¼ teaspoon finely chopped shallots  
¼ cup finely chopped fresh coriander  
Freshly ground black pepper  
1 kg baby octopus, cleaned  
2 tablespoons fresh lime juice  
2 teaspoons fish sauce  
2 tablespoons sweet Thai chilli sauce  
¾ cup fresh coriander leaves,  
roughly chopped  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
1. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
2. Layer octopus into the steamer basket  
and cover with lid.  
2. Layer prawns into the steamer basket  
3. Turn timer dial to 10-12 minutes. Adjust  
for shorter or longer cooking time as  
required  
and cover with lid.  
3. Turn timer dial to 5-6 minutes.  
4. Combine lime juice, sauces and  
4. At the end cooking time, remove the  
lid, place a layer support ring onto the  
first steamer basket, insert a second  
steamer basket, then layer the snow  
peas, cover with lid and turn the timer  
dial to 3-4 minutes. Adjust for shorter  
or longer cooking time as required.  
coriander in a bowl, mix well.  
5. Remove octopus when cooked  
and place into a serving bowl. Pour  
dressing over octopus and toss to  
coat. Serve octopus hot or chilled.  
5. Melt butter in a small saucepan, stir  
in lemon zest, shallots and coriander,  
season to taste.  
6. Remove prawns and snow peas  
when cooked, place onto a serving  
dish and drizzle with butter sauce.  
Serve hot.  
23  
 
KFS300_IB_FA.indd 23  
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Meatballs  
Steamed Fruit Pudding  
Serves 4  
Serves 6-8  
500g lean beef mince  
375g mixed dried fruit  
¾ cup/110g self-raising flour  
¼ cup sugar  
½ teaspoon ground cinnamon  
½ teaspoon ground mixed spice  
¼ teaspoon grated nutmeg  
60g butter, melted  
2 x 60g eggs, lightly beaten  
¼ cup/60ml milk  
2 tablespoons rum, brandy or fresh  
orange juice  
1 clove garlic, peeled and crushed  
1 teaspoon mixed dried herbs  
½ teaspoon dried oregano leaves  
1 brown onion, finely chopped  
1 x 60g egg, lightly beaten  
2 tablespoons fresh flat leaf parsley,  
finely chopped  
3 tablespoons fresh breadcrumbs  
Freshly ground black pepper, optional  
Salt, optional  
600ml spicy Italian pasta cooking sauce  
Extra flat leaf parsley, finely chopped,  
for serving  
1. Combine fruit and dry ingredients in a  
large bowl, add remaining ingredients  
and mix well.  
1. Combine mince, garlic herbs onion,  
egg, parsley and breadcrumbs,  
season with pepper and salt, if  
desired, and mix well.  
2. Lightly grease and bake paper-line  
the rice/sauce cooking bowl. Cut  
a piece of bake paper to fit the top  
shape of the rice/sauce cooking  
bowl. Cut a piece of foil to fit the top  
shape of the rice/sauce cooking bowl  
to extend 3cm over the edge.  
2. Using wetted hands, roll  
tablespoonsful of mixture into balls.  
3. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
3. Spoon pudding mixture into the  
prepared rice/sauce cooking bowl,  
cover with the piece of bake paper  
then the piece of foil. Gather the  
edge of the foil and press towards the  
outer edge of the bowl to form a seal.  
4. Layer meatballs into the steamer  
basket, assemble second steamer  
basket if required and cover with lid.  
5. Turn timer dial to 5 minutes.  
4. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
6. Pour pasta cooking sauce into the  
rice/sauce cooking bowl.  
7. At the end cooking time, remove the  
lid, place a layer support ring onto  
the first/second steamer basket, insert  
a second/third steamer basket, then  
carefully insert the rice/sauce cooking  
bowl, cover with lid and turn the timer  
dial to 10 minutes. Adjust for shorter or  
longer cooking time as required.  
5. Carefully insert the rice/sauce  
cooking bowl into the steamer basket  
and cover with lid.  
6. Turn the timer dial to 1 hour. Adjust  
for shorter or longer cooking time as  
required. Add extra water to the water  
reservoir if required.  
7. When pudding is cooked, carefully  
remove the rice/sauce cooking bowl  
and allow to stand for 5-10 minutes,  
then turn out onto a serving plate.  
8. Remove meatballs when cooked and  
sauce heated. Place meatballs onto  
a serving dish and drizzle with pasta  
sauce. Sprinkle with extra parsley and  
serve hot.  
8. Serve pudding hot or cold with  
custard or ice cream.  
24  
 
KFS300_IB_FA.indd 24  
11/02/10 11:14 AM  
Quick And Easy  
Chocolate Pudding  
Serves 6-8  
125g butter  
1/3cup castor sugar  
3 x 60g eggs, lightly beaten  
½ cup/75g plain flour  
1 teaspoon baking powder  
125g cooking chocolate, melted  
1. Cream butter and sugar until light  
and creamy. Add eggs one at a time,  
beating well after each addition.  
2. Combine flour and baking powder then  
stir into creamed mixture. Stir in melted  
chocolate and mix until well combined.  
3. Lightly grease and bake paper-line  
the rice/sauce cooking bowl. Cut  
a piece of bake paper to fit the top  
shape of the rice/sauce cooking  
bowl. Cut a piece of foil to fit the top  
shape of the rice/sauce cooking bowl  
to extend 3cm over the edge.  
4. Spoon pudding mixture into the  
prepared rice/sauce cooking bowl,  
cover with the piece of bake paper  
then the piece of foil. Gather the  
edge of the foil and press towards the  
outer edge of the bowl to form a seal.  
5. Fill water reservoir to MAX level, insert  
the liquid collection container then  
place a steamer basket on top.  
6. Carefully insert the rice/sauce  
cooking bowl into the steamer basket  
and cover with lid.  
7. Turn the timer dial to 1 hour. Adjust  
for shorter or longer cooking time as  
required. Add extra water to the water  
reservoir if required.  
8. When pudding is cooked, carefully  
remove the rice/sauce cooking  
bowl and allow pudding to stand for  
5-10 minutes, then turn out onto a  
serving plate.  
9. Serve pudding hot or cold with  
custard or ice cream.  
25  
 
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Notes  
26  
 
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Notes  
27  
 
KFS300_IB_FA.indd 27  
11/02/10 11:14 AM  
Kambrook 12 Month Replacement Warranty  
In Australia, this Kambrook Replacement  
Warranty does not affect the mandatory  
The Kambrook Replacement Warranty does not  
apply to any defect, deterioration, loss, injury or  
statutory rights implied under the Trade Practices damage occasioned by, or as a result of, misuse  
Act 1974 and other similar State and Territory  
legislation relating to the appliance. It applies  
in addition to the conditions and warranties  
implied by that legislation.  
or abuse, negligent handling or if the product  
has been used other than in accordance with  
the instructions. The Kambrook Replacement  
Warranty excludes breakables such as glass and  
ceramic items, consumable items and normal  
wear and tear.  
In New Zealand, this Kambrook Replacement  
Warranty does not affect your mandatory  
statutory rights implied under the Consumer  
This Kambrook Replacement Warranty is void if  
Guarantees Act 1993 in relation to the appliance. there is evidence of the product being tampered  
It applies in addition to the conditions and  
guarantees implied by that legislation.  
with by unauthorised persons.  
If the product includes one or a number of  
This Kambrook Replacement Warranty is valid only accessories only the defective accessory or  
in the country of purchase, but other statutory  
warranties may still apply.  
product will be replaced. Subject to your statutory  
rights, in the event of Kambrook choosing  
to replace the appliance, the Kambrook  
Replacement Warranty will expire at the original  
date, i.e. 12 months from the original date of  
purchase.  
This Warranty card and the purchase receipt  
for this product are to be retained as proof of  
purchase and must be presented if making  
a claim under the Kambrook Replacement  
Warranty. Please note that under any applicable  
statutory warranty you are not required to  
produce these documents, but may be required  
to provide a proof of purchase.  
In the event that you need some assistance  
with your Kambrook appliance, please contact  
our Customer Service Department on 1300 139  
798 (Australia) or 09 271 3980 (New Zealand).  
Alternatively, visit us on the website at  
www.kambrook.com.au  
Kambrook warrants the purchaser against defects  
in workmanship and material for a period of 12  
months domestic use from the date of purchase  
(or 3 months commercial use).  
Kambrook 12 Month Replacement Warranty  
Your Purchase Record (Please Complete)  
Attach a copy of the purchase receipt here.  
Date Of Purchase ________________________________  
Model Number ___________________________________  
Serial Number ____________________________________  
Purchased From __________________________________  
(Please don’t return purchase record  
until you are making a claim)  
Kambrook - New Zealand  
Private Bag 94411  
Botany, Manukau  
Auckland 2141  
New Zealand  
Customer Service Line/Spare Parts  
0800 273 845 or 09 271 3980  
Kambrook - Australia  
Building 2, Port Air Industrial Estate  
1A Hale Street  
Botany NSW 2019  
Australia  
Customer Service Line 1300 139 798  
Customer Service Fax 1800 621 337  
Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you  
purchase may differ slightly from the illustration in this book. Issue A10  
 
KFS300_IB_FA.indd  
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