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 www.kambrook.com.au Kambrook - New Zealand Private Bag 94411 Botany, Manukau Auckland 2163 New Zealand Customer Service Line/ Spare Parts 0800 273 845 Customer Service Fax 0800 288 513 www.kambrook.co.nz Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book.
PowerMix Planetary Bench Mixer Suits all KSM500 models Instruction Booklet
Important Please retain your instruction book for future use. In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 0800 273 845 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au or www.kambrook.co.nz.
Contents Kambrook Recommends Safety First p4 Your Kambrook PowerMix Planetary Bench Mixer p6 Assembly and Operation of Your Kambrook Bench Mixer p7 Care, Cleaning and Storage p11 Mixing Guide p12 Troubleshooting Guide p13 Recipes p15
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 confidently 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.
• Always remove the attachment from the Bench Mixer before cleaning. Care should be taken when removing the food from the mixing bowl by ensuring the motor and the attachment have completely stopped before disassembling. Ensure the Speed Control Dial is in the ‘OFF’ position, the Bench Mixer is switched off at the power outlet and unplugged before unlocking the Bench Mixer head and moving into the upright position.
Your Kambrook PowerMix Planetary Bench Mixer 1. Mixer Head 2. Mixer Stand with non-slip suction feet for stability 3. Speed Control Dial- 6 speeds and pulse function 4. Tilt button- locks the mixing head in the down position for added control while mixing and locks it in the raised position for added convenience while cleaning and inserting the attachments. 6 5. 6. 7. 8. 9. 10. Attachment Shaft 3.
Assembly and Operation of Your Kambrook Bench Mixer Before First Use Before assembling your Kambrook Bench Mixer, remove and safely discard any packaging material and promotional labels. Ensure the Speed Control Dial is in the ‘OFF’ position and the appliance is switched off at the power outlet and remove the power cord from the outlet. Wash the mixing bowl, splash guard, leaf beater, dough hook and whisk attachment in warm soapy water with a soft cloth. Rinse and dry thoroughly.
Assembly and Operation of Your Kambrook Bench Mixer continued Attaching the Splash Guard 1. Place one hand on top of the Mixer Head and with the other hand press and hold the ‘Tilt’ button to lift the Mixer Head up until it stops (See Fig. 1). Release the ‘Tilt’ button. The Mixer Head will lock into the elevated position. 2. Place the splash guard under the Mixer Head. Align the‘ ’ on the Mixer Head with the‘ ’on the splash guard.
Operating Your Kambrook Bench Mixer 1. E nsure the Speed Control Dial is set to the ‘OFF’ position. 2. Place one hand on top of the Mixer Head and with the other hand press and hold the ‘Tilt’ button to lift the Mixer Head up until it stops. Release the ‘Tilt’ button. The Mixer Head is now in the elevated position. 3. Attach and securely lock the mixing bowl in place. 4. Attach and securely lock the splash guard in place. 5.
13. Place one hand on top of the Mixer Head and with the other hand press and hold the ‘Tilt’ button to lift the Mixer Head up until it stops. Release the ‘Tilt’ button. The Mixer Head is now in the elevated position. 14. Remove the leaf beater, dough hook or whisk attachment as described prior in the Removing the Leaf Beater/ Dough Hook/ Whisk Attachment section on page 8. Use a spatula to remove the mixture from the leaf beater, dough hook or whisk attachment.
Care, Cleaning and Storage Cleaning After Use 1. Always ensure that the Speed Control Dial is in the ‘OFF’ position and that the power is switched off at the power outlet then remove the power cord from the power outlet. 2. Remove the leaf beater, dough hook or whisk attachment from the Attachment Shaft on the Mixer Head. 3. Remove the splash guard from the Mixer Head. 4. Wipe the Mixer Head and Mixer Stand with a soft, damp cloth then dry thoroughly. 5.
Mixing Guide Speed Setting ONLY setting 1 Purpose Kneading Attachment Best For Mixing • Recipes that call for LOW speed • Pizza & Pasta Dough, Bread Dough, Scones 1-2 Folding • Recipes that call for LOW speed • Heavy Batter & Pastry 3-4 Light Mixing • Recipes that call for MEDIUM speed • Cake & Biscuit 4-5 Beating & Creaming • Butter & Sugar • Egg • Icing 5-6 Aerating & Whisking • Egg Whites & Pulse Function Quick bursts of power • Adding additional NOTE: Always begin mixin
Troubleshooting Guide Problem Unsure whether to use leaf beater, dough hook or whisk attachment Solution • Use the leaf beater for all mixing/ whipping tasks. • Use the dough hook only for the preparation of yeast/ bread doughs. • Use the whisk for aerating egg whites. Unsure of which speed setting to use • Use the Mixing Guide on page 12 to • Object has fallen into the Bench Mixer mixing bowl help select correct mixing speed when preparing recipes.
NOTE: Always begin mixing at a low speed, then increase to a high speed to prevent splattering. Warning: Never exceed speed setting number 1 when kneading heavy ingredients such as dough.
Recipes Using the Dough Hook Attachment Pizza Dough Pasta Dough Makes 4 pizzas Makes 4 serves 500g bread flour 3 tsp caster sugar 3 tsp salt 3 tsp dried yeast 250ml warm water 40ml olive oil 1 ¼ cups ‘OO’ flour (an alternative is plain flour) ½ tsp salt 2 x 59g free range eggs, at room temperature 1 tbsp olive oil 1 tbsp cold water Plain flour, extra, to dust 1.
Cheese and Bacon BBQ rolls Fruit and Nut Buns Makes 6 rolls Makes 12 buns 375ml warm water 60ml olive oil 1 tsp caster sugar 1 tsp salt 600g bread flour 2 tsp dried yeast 3 tbsp barbeque sauce 1 cup bacon, diced 1 cup tasty cheese, grated 205ml water, luke warm 25ml olive oil 1 tsp salt 1 ½ tbsp sugar 265g wholemeal flour 60g plain flour 1 tbsp milk powder 1 ½ tsp dried yeast ½ tsp cinnamon, ground ½ tsp all spice, ground ¼ cup walnuts, roughly chopped ¼ cup dried cranberries 60g butter, melted ½ cup b
Olive and Garlic Ciabatta Scones Makes 1 loaf Makes 12 scones 920g self-raising flour 665g warm water 1 tsp caster sugar 1 tsp flaked salt 200g split green olives 10 cloves garlic, peeled 2 tbsp extra virgin olive oil 3 ½ cups self raising flour, sifted ¼ cup caster sugar 300ml pure cream 375ml lemonade 1 tbsp milk 1. Preheat a fan forced oven to 190°C 2. Place the flour, sugar, cream and and line a baking tray with canola oil spray and baking paper. 2.
Recipes Using the Leaf Beater Attachment Gooey Chocolate Chip Cookies Makes 40 185g butter, softened 1 cup brown sugar ½ cup caster sugar 1 tsp vanilla essence 2 x 59g free range eggs 2 cups plain flour ½ cup self raising flour ½ tsp baking powder 2 tbsp cocoa powder 100g white chocolate chips 100g dark chocolate chips 100g caramel chips 1. Preheat a fan forced oven to 180˚C and line 2 baking trays with canola oil spray and baking paper. 2.
Baked Passionfruit Cheesecake Makes 20cm cheesecake 250g digestive biscuits, halved 80g butter, melted 500g cream cheese, cubed, room temperature ½ cup caster sugar 300g reduced fat sour cream 3 x 59g free range eggs 1 tsp lemon rind ½ cup passionfruit pulp 1. Preheat a fan forced oven to 140˚C and line the base of a 20cm springform cake tin with baking paper. 2. Using a food processor, with a blade attachment, pulse the biscuits for 10 seconds or until completely crushed.
Recipes Using the Whisk Attachment Garlic Butter Pancakes Makes 1 cup Makes 12 pancakes 200g butter, softened 6 cloves garlic, minced 4 tsp salt 1 tbsp dill, finely chopped 2 French sticks, halved 2 cups self raising flour 1 ⁄3 cup plain flour 3 tbsp caster sugar 2 ¼ cups milk 130g butter, melted 59g free range egg, lightly whisked 1.
Pavlova Chocolate Mousse Makes 8 serves Makes 6 serves 6 x egg whites (from 59g free range eggs) 1 tsp cream of tartar 1 ½ cup caster sugar 300ml pure cream, to serve 300g strawberries, hulled, halved, to serve 300g raspberries, to serve 2 x passionfruit, flesh only, to serve 300g dark chocolate melts 3 x 59g free range eggs ¼ cup caster sugar 1 tbsp cocoa powder 300ml pure cream 200g fresh raspberries, to serve 1.
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