Kambrook KD66B - Manual (Page 8)

8
Guide to roasting
Place steaming rack in appliance (roasting
position) and place meat on top. Cover
and roast according to the chart above.
Note: For golden appearance quickly panfry before
steaming.
Guide to steaming
Meat and chicken can also be steamed. As
moist heat penetrates twice as quickly as
dry heat, steaming meat or chicken will
only take about half the time of roasting.
Simply place the meat on top of the
steaming rack (steaming position) or
steaming tray and add 4 cups of water to
the pan for steaming. For that special
occasion, you can use wine – up to half
the quantity of liquid.The general rule-of-
thumb is to use any good quality red or
robust wine for meat and white or light
wine for chicken. Let your taste be your
guide.
Steaming Vegetables
The following vegetables can be
successfully steamed in the Combi-
Steamer/Frypan by placing them inside the
steaming tray or steaming rack provided.
Bring 4 cups of water to boil then turn
the temperature control probe to Setting
‘4’ before adding the vegetables. Always
replenish with hot water.
Note:Cooking times will vary based on the size of
the vegetables being cooked and personal taste
preference.
Temp. Control
Setting
Meat Type Cooking Time
Rolled Roast Beef 1 1 /
2
– 2 kg Rare 1 1 /
4
– 1 1 /
2
hours
Setting 3 Medium 1 1 /
2
– 1 3 /
4
hours
Well Done 1 1 /
2
– 2 hours
Leg of Lamb Roast 1 1 /
2
– 2 kg Medium 1 1 /
4
– 1 1 /
2
hours
Well Done 1 3 /
4
– 2 hours
Roast Pork 1 1 /
2
– 2 kg 2 1 /
2
– 3 hours
Roast Chicken 1 1 /
2
– 2 kg 1 – 1 1 /
2
hours
Fried Bacon 4 – 6 minutes
Setting 5 French Toast 2 – 4 minutes
Sausages 10 – 15 minutes
Setting 8
Hamburgers (20mm thick) 6 – 8 minutes
Lamb Chops 10 – 20 minutes
Porterhouse Steak Rare (10–25 mm thick) Rare 10 – 15 minutes
Setting 10 Medium 15 – 20 minutes
for 4 minutes Well Done 20 – 25 minutes
then to Setting 8 Minute Steak (3 – 6mm thick) Rare 2 minutes
Medium 4 minutes
Well Done 6 minutes
Chicken – Thigh 10 – 15 minutes or until cooked
– Drumsticks 15 – 20 minutes or until cooked
– Breast 20 – 25 minutes or until cooked
Pork Loin Cutlets 10 – 15 minutes or until cooked
Scotch Fillets 10 – 15 minutes or until cooked