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When meat is cooked set it on a cutting
board or large plate and leave it to rest
for about 10 minutes before carving.This
allows the juices to be reabsorbed and
ensures moist, tender meat. If you need to
cover it, do so loosely with foil so steam
can escape.Carve the meat evenly across
the grain using a knife with a straight
rather than serrated edge. Use the full
length of the blade, rather than sawing
motion.
Toasting
When toasting, use the toast timer to
select varying degrees of browning from
light to dark.Turn the temperature dial
to toast.
Maintaining your Kambrook
Multi Oven Compact
It is recommended that you clean the
Multi Oven Compact after each use to
prevent a build up of grease and to avoid
unpleasant odours.
Always turn the unit “OFF”, then turn the
power off at the power outlet and unplug
from the power outlet before cleaning the
Multi Oven Compact and allow the
appliance to cool first.
The removable rack & baking pan can be
washed in warm soapy water.
The ceiling, outside of the Multi-oven and
the walls can be washed out with a mild
detergent and a damp cloth.
The bottom of the unit can be cleaned by
pulling down the crumb tra
y. Locate the
knob on the bottom of the o
v
en,
positioned at the front in the centr
e. Pull
the knob to release the hinged crumb tra
y.
Wipe with a damp cloth.
Note: Do not use abrasive cleaners, commercial
oven cleaners or sharp utensils to clean the Multi-
oven. Do not immerse the Multi-oven unit or power
cord in water or any other liquid.
BAKE/ROAST/GRILL
RECIPES
MINTED RACKS OF LAMB
Serves 2-4
2 racks x 4 lamb cutlets, trimmed
Salt & freshly ground black pepper
1 tablespoon olive oil
1
⁄4 cup prepared mint sauce
2 tablespoons red wine
1. Season the lamb with salt and pepper.
Combine the olive oil, mint sauce and
wine and drizzle over the lamb. Cover
and refrigerate for several hours or
overnight.
2. Preheat the oven at 200ºC for 5
minutes.
3. Drain lamb and reserve marinade. Mask
the lamb rack bones with foil. Lay the
lamb racks in the baking pan. Brush with
reserved marinade.
4. Bake at 180ºC to roast for 25-35
minutes or until cooked as desired.
5. Remove the lamb, cover loosely with foil
and allow to rest for 5-10 minutes
before serving or carving if desired.
Serve hot with roasted baby potatoes
and steamed vegetables.