OPERATING YOUR KAMBROOK
COOKIE fACTORY
Before first use
Remove and safely discard any packaging material
and promotional labels.
Wipe the outside of the cookie factory main
body with a soft, damp cloth and dry thoroughly.
Wash all of the attachments (Locking Disc, Shaft,
Press Disc, Dough Barrel, 10 x Cookie Discs,
4 x Decoration Tips, Disc/Tip Adapter and Dough
Barrel Cover) in warm, soapy water. Rinse and dry
thoroughly.
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.
To assemble the Cookie factory
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.
Insert and align the Locking Disc with the
tabs in the assembly area.
1.
2.
Insert the Shaft fully into the Main Body until
the Press Disc sits flush against the Locking
Disc.
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.
Turn the Dough Barrel clockwise until it
locks into position.
Insert the Disc/Tip Adapter, turn clockwise
into the lock position.
Insert the Dough Barrel Cover.
The Cookie Factory is now ready to use.
Using the Cookie factory
Select one of the Cookie Discs.
Remove the Dough Barrel Cover. Turn the
Disc/Tip Adapter anti-clockwise to remove.
Place the Cookie Disc, ridged side facing
downwards, into the Disc/Tip Adapter.
Re-insert the Disc/Tip Adapter back on to
the Dough Barrel and turn clockwise into
the lock position.
3.
4.
5.
6.
7.
1.
2.
3.
4.
Turn the Dough Barrel anti-clockwise to
unlock and remove from Main Body.
Fill the dough barrel with freshly made
cookie dough (see recipes, page 10) using
a spatula.
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.
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.
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.
Note: Practice makes perfect with the Kambrook
Cookie Factory. It may take a few attempts until
you achieve the results you desire.
5.
6.
7.
8.
9.
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.
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.
Helpful tips
Practice makes perfect with the Cookie
Factory. It may take a few attempts until you
achieve the results you desire.
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.
Refrigerate the dough for 10-15 minutes if
it is too sticky. Refrigerating cookie dough
overnight is not recommended.
Each barrel of dough makes approximately
25 cookies. This may vary depending on
the recipe used, thickness and shape of the
cookies being made.
10.
11.
1.
2.
3.
4.
KCP100_COOKIE FACTORY_FA.indd 6-7
30/5/08 11:48:01 AM
