Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166, Australia
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337
Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980 Customer Service Fax 0800 288 513
Reflections Classic
Blender
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the one illustrated in this book. Issue 1/04
KB815B
Issue 1/04
REGULAR BLENDING
PULSE CHOPPING
1. For quick burst of chopping action
move control to burst of power.
and drop in pieces. Continue blending until
crumbs reach desired consistency. Move
switch to OFF. One slice yields 60g ( ⁄2 cup)
USINGYOUR KAMBROOK
REFLECTIONS CLASSIC
BLENDER
You’ll find the blender excellent for:
Chopping and pureeing
Grating hard and medium soft cheeses
Crumbing bread
Whipping cream
Chopping shelled nuts or chocolate chips
Blending frozen fruit drinks
Aerating ice drinks
Preparing sauces
Making soups
1.Always check the container/blender
assembly is securely fastened before
turning the blender on.
1
of breadcrumbs; two slices, 120g (1 cup).
2. Hold at this setting until desired
blending is achieved. Release and control To make breadcrumbs form hard bread,
will return to the OFF position.
2. Move switch from OFF, to LOW or
HIGH speed, depending upon recipe
instructions.
cut bread into cubes. Cover blender, open
feeder cap and move switch to HIGH and
drop in cubes. Continue blending until
crumbs reach desired consistency.
CRUSHING ICE
3. Select LOW speed for thin, liquid
ingredients.
1. Put 3 or 4 cubes in container and cover.
Holding lid with one hand, repeatedly
move control to ON until ice forms
into a snowy-textured consistency. Put
ice in serving glasses and pour syrup or
drink ingredients over the crushed ice
to make slushes, summer drinks or
frozen ices.
To grate hard cheese, cut cheese into
4. Select HIGH speed for blending
ingredients of heavier consistency.
1
12mm ( ⁄2) cubes. Cover blender, open
feeder cap and move switch to HIGH and
drop in cubes. Blend until cheese reach
desired texture. Repeat procedure, using
small amounts of cubed cheese, until you
have desired amount of grated cheese.
5.Allow blender to run at selected until
blending is finished or until you move
the switch to another speed to the
OFF position.
Blending salad dressings
Making mayonnaise and salad dressings
Crushing ice
1
Making frozen sorbets and yoghurts.
2.To make chopped ice, add 100ml (1 ⁄4
cup) of water and follow above steps
for crushing ice.
6.Turn blender off and wait until blades
have stopped rotating before removing
container from base.
To grate medium-soft cheese, cut cheese
1
ADDING INGREDIENTS
into cubes. Put 60g ( ⁄2 cup) of cheese into
Put ingredients to be blended into the
container and put the lid on. Be sure lid
fits securely before starting to blend.
blender. Cover and blend on HIGH for
5-10 seconds.
HELPFUL SUGGESTIONS
To mix a 200ml (1 cup) of frozen
concentrate, put frozen juices into
7. Never put your hand in the container
when blender is on, or connected to
the electrical supply.
To chop raw vegetables, put lid on container
and open feeder cap. Move switch to
HIGH and drop cut-up vegetables into
container. Or cover and pen feeder cap.
Start pulsing and continue while dropping
vegetable through opening in centre until
chopping is finished. Chop vegetables in
small batches, removing them as you go.
Add liquid ingredients first, unless recipe
specifies differently.
1
container and ⁄3 of required amount of
water. Cover and blend on HIGH for 15
seconds. Move switch to OFF and add
remaining water through feeder cap. Close
cap and blend for 10 seconds on HIGH
speed.
BLENDING HOT INGREDIENTS
1. Put no more that 200ml (1 cup) of hot
ingredients into container before
starting to blend.When blending starts,
slowly add up an additional 300ml (1 ⁄4
Cut solid ingredients into small cubes
(about 25mm (1”) square) before adding
to the blender.
1
If mixing hard and soft foods together,
begin with the hard foods, blend for a few
seconds and then add soft foods. Continue
blending until you have an even texture.
cups) of hot ingredients through the
feeder cap, if needed.
To whip cream, begin with a blender
container that has been chilled in the
refrigerator. Pour in 250ml (8 oz) of very
cold thickened cream and add 1-2 tblspn
To chop shelled nuts or chocolate chips,
put 125g (1 cup) of either into container,
cover and blend on HIGH for 5 seconds. If
finer texture is desired, continue blending.
2.Always have the opened lid facing away
from you.
To add ingredients during blending,
1
sugar and ⁄4 tspn of vanilla. Cover and
remove the feeder cap on the lid and
drop solid ingredients or pour liquids
through the lid opening. Use a container
with a pouring lip, like a measuring cup,
when adding liquids, especially hot liquids.
3. Start on LOW speed and move control
to HIGH, if recipe calls for high speed.
blend on HIGH until cream thickens. Move
switch to OFF.
To prepare for baby food, place 125g (1
cup) of cooked vegetables, meat or fruit
into container.Add 2-3 tbspn of water,
fruit juice, milk or baby formula. Cover
and blend on HIGH for 20 seconds.
4. Do not stand over blender when adding
hot ingredients or while blender is
running,
To make soft breadcrumbs, tear one or
two slices of bread into pieces. Cover.
Open feeder cap, move switch to HIGH
4
5
Pulse on and off if needed to complete
pureeing.Add additional liquid as needed.
For a less processed texture, reduce
blending time and check consistency
periodically.
4.Wipe the base unit and cord and with a
damp cloth. Do not immerse the base
unit in water or any other liquid.
1 stalk celery, cut into quarters
400ml (2 cups) water
RECIPES
Hearty Potato Soup
1 cup sliced Carrots
2 chicken bouillon cubes
2 tablespoons chopped parsley
5. How to reassemble the blade unit of
your Kambrook Reflections Classic
Blender:
i) Turn jug upside down
ii) Place the thick silicon ring over the
blades
iii) Insert the blade unit in the bottom
of the blender jug and turn clockwise
until tightly screwed-in.
2 cloves of garlic
1 medium onion, peeled and cut
into eighths
To make coolers, crushes and frozen
cocktails, put ingredients including 1-2
cups of crushed ice, into blender. Cover
and blend on HIGH for 10-15 seconds.
Serve over crushed ice, if desired.
Place all ingredients into a 2.25 litre (2
quart) saucepan bring to a boil and then
reduce heat to a simmer. Cook for 10
minutes. Carefully spoon cooked
vegetables into the blender with 200ml
(1 cup) of the liquid. Cover tightly. Set on
HIGH and run blender for 10 seconds.
Return to the OFF. Open feeder cap and
carefully pour in remaining liquid. Close
cap and run on HIGH for 10 more
seconds on until the mixture is velvety
smooth. Serve immediately.
3 medium potatoes, peeled
and cut into eighths
2 tablespoons olive oil
400ml (2 cups) water
400ml (2 cups) chicken broth
1 teaspoon dried parsley
1 teaspoon celery salt
pinch of black pepper
If blades get clogged, move switch to OFF,
unplug blender and move food away from
the blades with a rubber spatula. Move
switch to required setting and continue
blending.
Caution: Blades must be handled
carefully as they are sharp!
Makes: 1.5 litres (2 pints)
CARING FOR AND CLEANING
YOUR BLENDER
1.Always unplug blender before
disassembling any parts.
Blade unit
Old Fashioned Carrot Cake
2 carrots, peeled and cut into 25mm
(1 inch) slices
Place the blender container on the base.
Cover and open feeder cap. Operate pulse
switch with one had whilst dropping the
vegetables into the blender with the other,
beginning with the carrots and ending with
the potatoes. Do this in small batches.
Remove and reserve vegetables as they
are chopped. Sauté the chopped
vegetables in oil in a 2.25 litre (4 pints)
saucepan for 2 minutes.Add the remaining
ingredients, bring the soup to a boil and
reduce to a simmer. Cook 30 minutes.
Thick silicon ring
2. How to disassemble the blade unit of
your Kambrook Reflections Classic
Blender:
i) Ensure the jug is securely placed on
the base
ii) Ensure the blender is switched off at
the base and the power outlet
iii) Using the jug handle (and securing
the jug with the other hand) twist the
jug anticlockwise until the blade unit
is loose
4 slices pineapple, cut into quarters
1
60ml ( ⁄4 cup) pineapple juice
1
100ml ( ⁄2 cup) vegetable oil
Jug thread
2 eggs
2 teaspoons vanilla
1
⁄
⁄
2
cup of brown sugar
cup of sugar
1
2
1
1 ⁄2 cups of plain flor
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6. Do not store food or beverages in the
container. Put them into storage
containers instead.
iv) Lift the jug, remove the silicon ring
and remove the blade unit.
Makes 1.75 litres (3 pints)
Caution: Blades must be handled
carefully as they are sharp!
7. Do not over blend. Blending takes just
seconds, not minutes.
Pureed GardenVariety Soup
3 medium tomatoes cut into quarters
1 teaspoon cinnamon
3.Always wash the lid, container and blade
assembly in warm soapy water after
each use. Rinse thoroughly and dry.
Never use an abrasive cleaner.
General
1 leek, white part only, cut into quarters
1 clove garlic
1
⁄
4
teaspoon of nutmeg
There are no user serviceable parts inside
the appliance, so for your own saftey and
convenience always obtain service through
an Authorised Service Centre.
pinch of allspice
1 tablespoon chopped dill
1 carrot, cut into quarters
1
Do not place in the dishwasher.
⁄
⁄
2
cup raisins
1
2
cup chopped walnuts
6
7
Preheat over to 175ºC (350ºF). Spray a
280 x 180 x 50mm (11 x 7 x 2 inch)
oblong baking pan with vegetable oil spray.
Place carrots, pineapple, juice and oil into
the blender container. Cover. Pulse on and
off several times until carrots begin to be
chopped. Set on LOW and run for 10
seconds.Add eggs, vanilla, brown sugar and 2 tablespoons vegetable oil
sugar. Cover. Set on HIGH and run for 20
seconds or until smooth. Press OFF.
Combine flour, baking soda, baking powder
and spices. Divide the flour mixture into
three equal parts. Stir one part flour
mixture into the blender with a rubber
spatula. Cover. Pulse on and off once or
twice Return to OFF. Repeat steps for
adding two remaining parts of flour
mixture.Add raisins and walnuts, stirring
with a rubber spatula. Cover. Pulse on and
off once or twice. Pour batter into
Banana Bran Muffins
Strawberry Sorbet
100ml ( ⁄2cup) water
Chill the blender container while you
assemble the ingredients, Spray a 6 cup
fish shaped mould with vegetable oil spray.
Pour cold thickened cream into the chilled
blender container Cover. Set on LOW and
run for 1 minute or until the cream
thickens. Check after 45 seconds. Do not
over mix. Remove cream and reserve.
Rinse the blender container. Place the
lemon juice and cold water into the
1
3
⁄
4
cup sugar
1
50ml ( ⁄4 cup) apple juice
1 egg
1
⁄
4
cup sugar
2 ripe bananas, quartered
2 tablespoons apple sauce
2 cups frozen strawberries, frozen without
liquid
Place all ingredients in the order listed
into the blender container. Cover. Set on
HIGH and run for 20 seconds. Return to
OFF. Scrape down with a rubber spatula.
Cover. Set on HIGH and run for an
additional 15 seconds until the berries are
pureed. Spoon into a plastic container and
place in the freezer for several hours or
until firm.
1
100ml ( ⁄2 cup) milk
1
⁄
2
cup100% bran cereal
blender container and sprinkle with
1
gelatine.Allow to stand for 1 minute. Pour
boiling water into the blender container.
Cover. Set on HIGH and run for 20
seconds. Return to OFF.Add vegetables
and salt and pepper to blender container.
Cover. Set on high and run for 20 seconds
until blended. Return to OFF. Add salmon.
Cover. Set on High and run until blended.
Return to OFF.Add mayonnaise and
thickened cream. Push down towards the
blades with a rubber spatula. Cover. Set on
HIGH and run for 10 seconds or until
mixture is smooth. Poor into prepared
mould and refrigerate overnight. Unmould
and garnish with lemon slices and green.
1 ⁄2 cups plain flour
1
⁄
⁄
⁄
2
2
4
teaspoon salt
1
1
teaspoon baking powder
cup raisins or walnuts
Preheat oven to 175ºC (350ºF). Spray a 12
cup muffin pan with vegetable oil spray.
Place sugar, egg, bananas, applesauce, oil,
milk and ceral into the blender container.
Cover. Set on HIGH and run for 20
seconds. Return to OFF. Combine flour,
salt, baking soda and baking powder. Divide
flour mixture into 3 equal parts. Stir one
flour mixture part into the blender with a
rubber spatula. Cover. Set on LOW and
run for 10 seconds. Return to OFF. Repeat
steps for adding two remaining parts of
flour mixture. Stir in raisins or walnuts
with a rubber spatula. Cover. Pulse on and
Makes 2 cups
Salmon Mousse
200ml (1 cup) thickened cream
prepared pan and bake in preheated oven
for 30 minutes or until toothpick inserted
into centre comes out clean.Top with
Cream Cheese Frosting.
2 tablespoons lemon juice
3 tablespoons cold water
2 envelopes unflavoured gelatine
Cream Cheese Frosting
1 85g (3 ounce) package
3
125ml ( ⁄4) boiling water
Makes: 12 servings
1 stalk celery, cut into quarters
low fat cream cheese
Frozen PeachYoghurt
1 small onion, cut into quarters
3 tablespoons butter or margarine
2 teaspoons vanilla
3
60ml ( ⁄4 cup) no–fat yoghurt
1
⁄
2
medium cucumber, peeled and cut into
1
⁄
2
cup sugar
2
quarters
off once or twice. Fill muffin cups ⁄3 full
with mixture. Bake in preheated oven for
15-20 minutes or until a toothpick
2 cups castor sugar
1 teaspoon vanilla
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 teaspoon salt
2-3 tablespoons orange juice
1 cup frozen peach slices frozen without
liquid
inserted into the centre comes out clean.
Place all ingredients into blender
container. Cover. Pulse on and off several
times until all the ingredients are blended.
Set on HIGH and blend for 20 seconds
until smooth.
Place all ingredients into the blender
container. Cover. Set on HIGH and run
until smooth, about 30 seconds. Spoon
into a plastic container and place in the
freezer for several hours or until firm.
Makes 12 muffins
pinch of pepper
2 x 170g (6 oz) salmon steaks, poached,
cooled, skinned with bones removed
1
Makes: 300ml (1 ⁄2 cups)
1
100ml ( ⁄2 cup) mayonnaise
1
Makes: 300ml (1 ⁄2 cups)
8
9
Easy Hollandaise Sauce
3 egg yolks
KAMBROOK
12 MONTH
REPLACEMENT WARRANTY
KAMBROOK warrants the purchaser
against defects in workmanship and material,
for a period of 12 months from the date of
purchase (3 months commercial use).
2 tablespoons lemon juice
If the product includes one or a number
of accessories only the defective
accessory or product will be replaced.
1
125 ( ⁄4 pound) butter melted
1
⁄
2
teaspoon salt
In the event of KAMBROOK choosing to
replace the appliance, the guarantee will
expire at the original date, ie. 12 months
from the original purchase date.
pinch pepper
Place egg yolks, lemon juice, salt and
pepper into the blender container. Cover.
Set on LOW and run for 10 seconds.
Open feeder cap and slowly pour in
melted butter while blender is running.
Continue to run for 1 minute or until the
mixture thickens.
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making
a claim under the terms of the
In Australia, this KAMBROOK Guarantee
is additional to the conditions and
guarantees which are mandatory as
implied by the Trade Practises Act 1974
and State Territory legislation.
KAMBROOK guarantee.
KAMBROOK reserves the right to
replace or repair the appliance within
the warranty period.
3
Make 150ml ( ⁄4 cup)
For service, spare parts or product
information in Australia, please call
KAMBROOK on the customer Service
Line (free call) 1800 800 634.
Béarnaise Sauce
1 recipe for Hollandaise Sauce
Warranty does not apply to any defect,
deterioration, loss or injury or damage
occasioned by, or as a result of the misuse
or abuse, negligent handling or if the
product has not been used in accordance
with the instructions.The guarantee
excludes breakages and consumable items
such as kneading blades.
1 shallot, chopped
For service, spare parts or product
information in New Zealand,
please call KAMBROOK New Zealand,
Greenmount, Auckland Phone 09 271 3980
Fax 0800 288 513. For spare parts phone
09 271 3980.
1 tablespoon butter
2 tablespoons white wine
1 tablespoons tarragon vinegar
1
⁄
2
teaspoon dried tarragon
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
Prepare Hollandaise Sauce as directed.
Sauté shallots in butter and add remaining
ingredients. Bring to a boil and cook until
most of the liquid is evaporated.Add
shallot mixture to the blender containing
the Hollandaise Sauce. Cover. Set on HIGH
and run for 15 seconds or until smooth.
If claiming under this guarantee the product
must be returned to freight prepaid.
YOUR PURCHASE RECORD (Please complete)
Attach a copy of purchase
receipt here.
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Makes: 200ml (1 cup)
Please don’t return purchase record
unless you are making a claim
PURCHASED FROM ___________________________
10
Issue 1/04
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