Kambrook Electric Cookie Press KCP100 User Manual

KAMBROOK 12 MONTH REPLACEMENT WARRANTY  
Kambrook warrants the purchaser against defects  
If the product includes one or a number of  
accessories only the defective accessory  
or product will be replaced. In the event of  
Kambrook choosing to replace the appliance, the  
guarantee will expire at the original date, i.e. 12  
months from the original date of purchase.  
in workmanship and material for a period of 12  
months from the date of purchase (3 months  
commercial use).  
Cookie Factory  
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  
Kambrook guarantee.  
In Australia, this KAMBROOK Guarantee is  
additional to the conditions and guarantees which  
are mandatory as implied by theTrade Practises  
Act 1974 and State andTerritory legislation.  
Kambrook reserves the right to replace or repair  
the appliance within the warranty period.  
For service, spare parts or product information  
in Australia, please call KAMBROOK on the  
Customer Service Line; 1300 139 798.  
Warranty does not apply to any defect,  
deterioration, loss, 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.  
For service, spare parts or product information  
in New Zealand, please call KAMBROOK New  
Zealand; 0800 273 845. For spare parts phone  
0800 273 845.  
This warranty is void if there is evidence of the  
product being tampered with by unauthorised  
persons.  
If claiming this guarantee the product must be  
returned freight prepaid.  
KAMBROOK 12 MONTH REPLACEMENTWARRANTY  
Attach a copy of the purchase receipt here.  
YOUR PURCHASE RECORD (Please complete)  
DATE OF PURCHASE  
MODEL NUMBER  
SERIAL NUMBER  
(Please don’t return purchase record until  
you are making a claim.)  
PURCHASED FROM  
Kambrook - Australia  
461 Plummer Street, Port Melbourne, 3207,Australia  
Customer Service Line 1300 139 798  
Customer Service Fax 1800 621337  
Kambrook - New Zealand  
Private Bag 94411, Greenmount,Auckland, New Zealand  
Customer Service Line/Spare Parts 09 271 3980  
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 1/08  
KCP100  
Issue 1/08  
 
KCP100_COOKIE FACTORY_FA.indd 2-3  
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3. Insert the Shaft fully into the Main Body until  
the Press Disc sits flush against the Locking  
Disc.  
5. Turn the Dough Barrel anti-clockwise to  
OPERATING YOUR KAMBROOK  
COOKIE fACTORY  
unlock and remove from Main Body.  
6. Fill the dough barrel with freshly made  
cookie dough (see recipes, page 10) using  
a spatula.  
Before first use  
Remove and safely discard any packaging material  
and promotional labels.  
7. Re-attach the Dough Barrel into the  
assembly area, aligning the tabs of the Dough  
Barrel with the grooves of the Locking Disc  
and Press Disc. Turn the Dough Barrel  
clockwise until it locks into position.  
Wipe the outside of the cookie factory main  
body with a soft, damp cloth and dry thoroughly.  
8. Hold the main body firmly in an upright  
position. Press and hold the ‘ON’ Button for  
approximately 10 seconds (depending on the  
thickness of the dough and the fullness of the  
Dough Barrel) until Press Disc compresses  
dough towards the bottom of the Dough  
Barrel and it begins to extrude through the  
cut-out of the Cookie Disc.  
Wash all of the attachments (Locking Disc, Shaft,  
Press Disc, Dough Barrel, 10 x Cookie Discs,  
4 x DecorationTips, Disc/Tip Adapter and Dough  
Barrel Cover) in warm, soapy water. Rinse and dry  
thoroughly.  
4. Insert the Dough Barrel into the assembly  
area, aligning the tabs of the Dough Barrel  
with the grooves of the Locking Disc and  
Press Disc.  
10.Continue making cookies with the same  
Cookie Disc, or to change shapes select a  
different Cookie Disc. If a new Cookie Disc  
is to be inserted and dough remains in the  
Dough Barrel, repeat steps 2-4 of ‘Using  
the Cookie Factory’ (page 4) and proceed  
making cookies with the new shape Cookie  
Disc.  
NOTE: Never immerse the Main Body or Battery  
Compartment of the Cookie Factory in water or any  
other liquid. Do not place any part of the Cookie  
Factory in the dishwasher.  
11.To refill the Dough Barrel when it becomes  
empty it is necessary to remove the Dough  
Barrel and return the Shaft and Press Disc  
back to the original position before adding  
more dough, refer to steps 3-4 of (page 4)  
‘Before first use’. Follow steps 5 -7 of ‘Using  
the Cookie Factory’ to fill Dough Barrel.  
Continue making cookies.  
To assemble the Cookie factory  
1. Slide the Battery Compartment open and  
remove from the Main Body. Insert 3 x AA  
batteries, ensure the polarity of each battery  
is correctly aligned according to graphics.  
Insert the Battery Compartment back into  
the Main Body, push in fully until ‘clicks’  
into place.  
5. Turn the Dough Barrel clockwise until it  
locks into position.  
6. Insert the Disc/Tip Adapter, turn clockwise  
Helpful tips  
into the lock position.  
1. Practice makes perfect with the Cookie  
Factory. It may take a few attempts until you  
achieve the results you desire.  
7. Insert the Dough Barrel Cover.  
The Cookie Factory is now ready to use.  
2. For best results, only use freshly made  
dough. For best results follow the recipes  
provided in this instruction booklet (page  
10). Using store-bought refrigerated cookie  
dough is not recommended for the Cookie  
Factory.  
Using the Cookie factory  
1. Select one of the Cookie Discs.  
2. Remove the Dough Barrel Cover. Turn the  
Disc/Tip Adapter anti-clockwise to remove.  
3. Refrigerate the dough for 10-15 minutes if  
it is too sticky. Refrigerating cookie dough  
overnight is not recommended.  
3. Place the Cookie Disc, ridged side facing  
9. When ready to commence making cookies  
hold the Main Body in an upright position  
with the base of the Disc/Tip Adapter in  
firm contact with an un-greased baking tray.  
Press and hold the ‘ON’ Button until your  
desired cookie thickness and shape is formed  
(approximately 4-6 seconds). Release the  
‘ON’ Button and wait 1-2 seconds before  
lifting up the Cookie Factory and moving to  
a new position on the baking sheet. Repeat  
this process, leaving approximately 2cm  
space between each cookie.  
downwards, into the Disc/Tip Adapter.  
2. Insert and align the Locking Disc with the  
4. Each barrel of dough makes approximately  
25 cookies. This may vary depending on  
the recipe used, thickness and shape of the  
cookies being made.  
tabs in the assembly area.  
Note: Practice makes perfect with the Kambrook  
Cookie Factory. It may take a few attempts until  
you achieve the results you desire.  
4. Re-insert the Disc/Tip Adapter back on to  
the Dough Barrel and turn clockwise into  
the lock position.  
 
KCP100_COOKIE FACTORY_FA.indd 6-7  
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Using the decorating tips  
Metric weighing scales  
CARE AND CLEANING  
HINTS fOR WEIGHING AND  
MEASURING  
Use the DecoratingTips to decorate cookies and  
other desserts.  
For consistent results it is recommended that a  
set of metric weighing scales be used to weigh  
larger quantities as they provide greater accuracy  
than measuring cups.  
It is essential that the Cookie Factory is cleaned  
after every use to maintain optimal performance.  
Follow these simple steps for cleaning.  
Care should be taken when weighing and  
measuring ingredients to achieve accuracy and  
consistency.  
Follow the steps for ‘Using the Cookie Factory’  
and insert your chosen DecoratingTip into the  
Disc/Tip Adapter.  
1. Turn the Disc/Tip Adapter anti-clockwise  
and remove from Dough Barrel.  
Tare (zero) the scales with the container in  
position then spoon or pour ingredients in until  
the desired weight is achieved.  
Recipes in this instruction book have been  
developed using Australian metric weights and  
measurements.  
2. Remove Cookie Disc or Decorating Tip from  
Fill the Dough Barrel with freshly made icing (see  
recipes, page 8).  
the Disc/Tip Adapter.  
3. Turn the Dough Barrel anti-clockwise to  
remove from the Main Body.  
A steady hand and some patience are required  
when decorating cookies and cakes. Practice  
makes perfect.  
Metric measuring cups and spoons  
AUSTRALIAN METRIC MEASUREMENTS  
MLS  
5
4. Hold onto the Press Disc and gently pull to  
If using graduated metric measuring cups, it is  
important to spoon the dry ingredients loosely  
into the required cup. Do not tap the cup on the  
bench or pack the ingredients into the cup unless  
otherwise directed. Level the top of the cup with  
a knife.When using graduated metric measuring  
spoons, level the top of the spoon with a straight  
edged knife or spatula.  
remove the Shaft from the Main Body.  
1TEASPOON  
1TABLESPOON  
1 CUP  
5. Turn the Locking Disc anti-clockwise and  
20  
remove it from the Main Body.  
250  
6. Remove batteries from Battery  
Compartment before cleaning Main Body.  
The New Zealand tablespoon is 5ml less than the  
Australian tablespoon, so care should be taken  
when measuring ingredients to compensate for  
the variance. For example, 1 Australian tablespoon  
= 1 New Zealand tablespoon + 1 New Zealand  
teaspoon.  
7. Use a damp cloth to wipe the exterior of  
the Main Body and dry thoroughly. Ensure  
to clean around the assembly area of the  
main body to remove any dough that may  
have become lodged. Be careful that water  
does not get into the internals of the Cookie  
Factory.  
Metric liquid measuring jugs  
If using a graduated, metric measuring jug, place  
jug on a flat surface and check for accuracy at eye  
level.  
8. Wash all the attachments (Locking Disc,  
Shaft, Press Disc, Dough Barrel, Cookie Discs  
and/or DecorationTips, Disc/Tip Adapter  
and Dough Barrel Cover in warm, soapy  
water. It may be necessary to use a soft brush  
to remove dough lodged in crevices of the  
attachments.  
NZ METRIC MEASUREMENTS  
1TEASPOON  
MLS  
5
1TABLESPOON  
1 CUP  
15  
250  
9. Rinse well and dry thoroughly.  
NOTE: Never immerse the Main Body or Battery  
Compartment in water or any other liquid.  
NOTE: Do not wash any parts or accessories of the  
Cookie Factory in dishwasher.  
NOTE: Clean the Cookie Factory immediately after  
use. It is difficult to clean of dough has dried and  
hardened.  
Storage  
Always remove the batteries before storing if the  
Cookie Factory will not be used for an extended  
period of time.  
Store the Cookie Factory out of direct sunlight.  
Note: The Hanging Loop makes storing the Cookie  
Factory easy and convenient. Hang on a hook in a  
safe place such as a kitchen cupboard.  
 
KCP100_COOKIE FACTORY_FA.indd 8-9  
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RECIPES  
RECIPES  
BASIC ALMOND COOKIE  
VANILLA CUSTARD CREAMS  
CITRUS DELIGHTS  
SWEET MAPLETREATS  
Makes 60 (approx)  
Makes 25 (approx)  
Makes 50 (approx)  
(GLUTEN, NUT & EGG fREE)  
Makes 50 (approx)  
50g butter, softened  
50g margarine  
½ cup (70g) icing sugar  
1 x 60g egg  
1 cup (100g) almond meal  
1¼ cups (190g) plain flour  
125g butter, softened  
125g butter, softened  
1/3 cup (45g) icing sugar  
¼ cup (35g) icing sugar  
½ cup (75g) plain flour  
¼ cup (35g) corn flour  
¼ cup (35g) custard powder  
125g butter, softened  
1 teaspoon finely grated lemon rind  
2 teaspoons lemon juice  
½ cup (75g) plain flour  
½ cup (75g) self raising flour  
1 tablespoon corn flour  
¼ cup (25g) almond meal  
1 teaspoon vanilla extract  
1
/3  
cup maple syrup  
1½ cups (270g) rice flour (gluten free)  
½ cup (70g) corn flour (gluten free)  
Filling:  
1 cup (140g) icing sugar  
1 teaspoon vanilla extract  
1 tablespoon hot water  
1. Pre-heat oven to 180ºC.  
1. Pre-heat oven to 180ºC.  
2. Cream butter, vanilla and maple syrup until  
light and fluffy.  
2. Cream butter, margarine and icing sugar until  
light and fluffy.Add in egg and beat well.  
1. Pre-heat oven to 180ºC.  
2. Cream butter and icing sugar until light and  
fluffy.Add lemon rind and juice, beat well.  
3. Sift together rice flour and corn flour. Fold in  
dry ingredients until mixture is just combined.  
3. Sift together almond meal and flour. Fold in  
flour and almond meal mixture one spoonful  
at a time until smooth dough is formed.  
1. Pre-heat oven to 180ºC.  
2. Cream butter and icing sugar until light and  
fluffy.  
3. Sift together plain flour, self raising four, corn  
flour and almond meal. Gradually fold though  
dry ingredients until mixture is just combined.  
4. Assemble Cookie Factory with desired  
Cookie Disc and fill Dough Barrel with dough  
mixture.  
4. Assemble Cookie Factory with desired  
Cookie Disc and fill Dough Barrel with dough  
mixture.  
3. Sift together plain flour, corn flour and custard  
powder. Gradually fold though dry ingredients  
until mixture is just combined.  
4. Assemble Cookie Factory with desired  
Cookie Disc and fill Dough Barrel with dough  
mixture.  
5. Hold Cookie Factory upright in contact with  
ungreased baking tray. Press ‘ON’ button and  
hold until cookie forms desired shape and  
thickness.  
5. Hold the cookie factory upright in contact  
with an ungreased baking tray. Press ‘ON’  
button and hold until cookie forms desired  
shape and thickness.  
4. Assemble Cookie Factory with desired  
Cookie Disc and fill Dough Barrel with dough  
mixture.  
5. Hold Cookie Factory upright in contact with  
ungreased baking tray. Press ‘ON’ button and  
hold until cookie forms desired shape and  
thickness.  
6. Bake for 8-10 minutes or until lightly golden.  
Remove from baking tray and allow to cool  
completely.  
5. Hold Cookie Factory upright in contact with  
an ungreased baking tray. Press ‘ON’ button  
and hold until cookie forms desired shape and  
thickness  
6. Bake for 10-12 minutes until lightly golden.  
Remove from baking tray and allow to cool  
before decorating.  
6. Bake for 10-12 minutes or until lightly golden.  
Remove from baking tray and allow to cool  
completely.  
Variations:  
6. Bake for 10-12 minutes until lightly golden.  
Remove from baking tray and allow to cool  
completely.  
VANILLA:  
Add 1 teaspoon of vanilla extract, during step 2.  
Variation:  
7. To make filling, combine icing sugar, vanilla  
extract and water in small bowl. Mix until  
smooth.  
Replace lemon with the same quantity of orange  
or lime rind and juice.  
CHOCOLATE:  
Add ½ teaspoon of vanilla extract during step 2.  
Add 2 tablespoons cocoa powder, during step 3.  
8. Place a small dollop of filling on to the base  
of one biscuit and sandwich together with  
another.Allow to set.  
SPICE:  
Add ½ teaspoon vanilla extract, during step 2.  
Add 1 teaspoon cocoa powder, 1 teaspoon  
cinnamon, ½ teaspoon ground ginger, ¼ teaspoon  
ground cloves and ¼ teaspoon nutmeg, during  
step 3.  
Decorating idea:  
Dust cookies with icing sugar before serving.  
10  
11  
 
KCP100_COOKIE FACTORY_FA.indd 10-11  
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RECIPES  
RECIPES  
CHOC – PEPPERMINT CRISPS  
(GLUTEN fREE)  
Makes 50 (approx)  
ROYAL ICING  
BUTTER CREAM ICING  
CREAM CHEESE fROSTING  
125g butter, softened  
1½ cups (210g) icing sugar, sifted  
1 tablespoon milk  
1 egg white  
125g cream cheese, softened  
1 cup (140g) icing sugar, sifted  
1½ cups (210g) icing sugar, sifted  
¼ teaspoon lemon juice  
Food colouring (optional)  
125g butter, softened  
¾ cup (105g) icing sugar (gluten free)  
1 x 60g egg  
½ teaspoon peppermint essence  
½ teaspoon vanilla extract  
1 cup (180g) rice flour (gluten free)  
1 cup (140g) corn flour (gluten free)  
¼ cup (35g) cocoa  
1. Beat cream cheese until light and fluffy.  
Continue to beat and gradually add in icing  
sugar.  
1. Cream butter until light and fluffy. Continue to  
beat and gradually add in icing sugar and milk.  
1. Beat egg whites until just foamy. Gradually add  
icing sugar, beating well after each addition.  
Continue to beat until desired consistency,  
then add lemon juice and combine.  
2. Assemble Cookie Factory with desired  
DecoratingTip and fill Dough Barrel with icing  
mixture.  
2. Assemble Cookie Factory with desired  
DecoratingTip and fill Dough Barrel with icing  
mixture.  
3. Press ‘ON’ button to extrude icing.  
2. To make different colours separate icing  
mixture into small bowls. Add 1-2 drops of  
the desired food colouring to and stir through.  
3. Press ‘ON’ button to extrude icing.  
1. Pre-heat oven to 180ºC.  
Variations:  
VANILLA:  
Variation:  
2. Cream butter and icing sugar until light and  
fluffy. Add in egg, peppermint and vanilla  
essence. Beat well.  
3. Assemble Cookie Factory with desired  
DecoratingTip and fill Dough Barrel with icing  
mixture.  
Add finely grated zest of one lemon, lime or  
orange.  
Add ½ teaspoon vanilla extract to creamed  
mixture.  
3. Sift together rice flour, corn flour and cocoa.  
Fold in dry ingredients until mixture is just  
combined.  
CHOCOLATE:  
4. Press ‘ON’ button to extrude icing.  
Add 2 tablespoons cocoa to creamed mixture.  
Note: Cover royal icing with plastic wrap if not in use,  
this prevents the icing hardening and forming a crust.  
4. Assemble Cookie Factory with desired  
Cookie Disc and fill Dough Barrel with dough  
mixture.  
5. Hold Cookie Factory upright with in contact  
with ungreased baking tray. Press ‘ON’ button  
and hold until cookie forms desired shape and  
thickness.  
6. Bake for 8-10 minutes. Remove from baking  
tray and allow to cool completely.  
Decorating idea:  
Melt 250g good quality dark eating chocolate.  
Dip half of each biscuit into chocolate, place on  
non-stick baking paper or aluminium foil and allow  
chocolate to set.  
12  
13  
 
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