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Ellise® - Sunbeam

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1. 2 Heat wok on setting 12 Cook beef in batches until browned Set aside 3 Reduce heat to setting 9 Add remaining oil to wok Add onion garlic and ginger stir fry for 1 minute 4 Add gai lan and stir fry for 1 minute Add remaining ingredients to the pan and cook for a further 2 3 minutes Season to taste with salt and pepper Serve Wok Recipes continued Soy Ginger Steamed Fish Serves 2 115 tablespoons light soy sauce 1 tablespoons shao hsing cooking wine 2 teaspoons peanut oil 1 teaspoon finely grated ginger 1 teaspoon caster sugar 2 x 200g white fish fillets Sliced shallots and coriander to serve Salt and freshly ground black pepper to taste 1 Combine soy shao hsing oil ginger and sugar in a bowl 2 Place fish on a heatproof plate Spoon 1 tablespoon of sauce over the fish 3 Pour 2 cups of water into the base of the wok Place steamer rack in wok Cover with lid and place on setting 5 Once water starts to simmer place fish in wok Steam for 9 10 minutes or until fish is cooked 4 Heat remaining sauce Pour over fish Top with shallots and coriander Season to taste with salt and pepper Serve Chinese Style Tofu and Green Vegetables Serves 4 300g firm tofu halved 2 tablespoons peanut oil 1 onion sliced 2 cloves garlic crushed 3 bok choy trimmed quartered 2 small zucchini sliced 100g enoki mushrooms ends trimmed separated 2 tablespoons oyster sauce 1 tablespoon light soy s
2. Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam com nz 0800 786 232 Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Ellise Stainless Steel Cookware is constructed from the highest quality materials So much so we guarantee the stainless steel cooking surface of our Ellise Stainless Steel Cookware for 25 years against faulty materials or workmanship This guarantee is just another expression of our confidence in the way we make appliances at Sunbeam This guarantee is in addition to your rights under our Sunbeam 12 month replacement or repair warranty against faulty material or manufacture full details of which are set out in this Instruction Booklet and the Australian Consumer Law if your product was purchased in Australia or the New Zealand Consumer Guarantees Act if your product was purchased in New Zealand Should you experience any difficulties with your Ellise Stainless Steel Cookware during the applicable warranty period please phone our customer service line for advice The Sunbeam 25 year Stainless Steel Cooking Surface guarantee begins from date of purchase and extends for 25 years It covers only the stainless steel cooking surface guaranteeing it against faulty materials or workmanship It does not e cover damage caused by accident misuse or negligent handling
3. vegetables remove the meat and increase the heat for the last few minutes of cooking Roasting Times These times are for well done Reduce the times to suit personal taste PORK 30 40 minutes per 500g after browning VEAL 30 40 minutes per 500g after browning LAMB 25 30 minutes per 500g after browning CHICKEN 30 35 minutes per 500g after browning 13 Cooking with your WW8950 Ellise Stainless Steel Wok Stir Frying Stir frying is a quick cooking method conducted over very high heat The wok should be hot before adding oil or any ingredients Be sure to maintain maximum heat when stir frying by cooking food in small batches Use a tossing motion to ensure the food is evenly exposed to the heat Tips When Stir Frying Meat should be cooked in batches approximately 150g per batch This prevents the temperature of the wok dropping too low and also preventing the meat from stewing Once the meat is cooked remove it from the wok and continue cooking vegetables sauce and noodles Then return the meat to the wok to heat through Vegetables and meat should be cut into uniform shapes and sizes before starting as stir frying relies on quick cooking for best results e Slice meats into thin strips about 5cm so that they can cook quickly e f stir frying marinated meat strips drain off excess marinade as it tends to boil which toughens the meat Ensure the oil has been preheated to the correct tempera
4. 1 Pre heat the skillet on settings 12 13 2 Slice meat into strips Coat meat in a little oil and stir fry in batches until browned This prevents meat from stewing Remove meat from pan 3 Add vegetables and seasoning stirring continuously Vegetables which take longer to cook such as carrots should be cooked first adding the other ingredients later Cook until the vegetables are still slightly crisp Return the meat back into the pan when the vegetables are almost cooked The lid can be in position in the last few minutes of cooking Roasting Meat and Poultry The skillet is ideal for roasting meat and poultry as the meat retains the flavour and juices It is necessary to brown and seal meat in many recipes Meat retains its juices and the flavours develop after browning and sealing This also prevents it from sticking when baking or roasting 1 Pre heat the skillet on settings 12 13 Use only a small amount of oil for less fatty joints and less oil for fattier joints of meat 2 Brown and seal the meat on all sides and position the lid 3 After browning turn the dial to settings 6 7 to cook the meat as desired Turn meat occasionally during cooking to ensure even cooking 4 Remove meat from pan and cover with foil Allow meat to rest for 5 10 minutes meanwhile you can make a gravy from the juices in the skillet Vegetables Cut into even sized pieces Add to the skillet 45 60 minutes before serving For crisper
5. 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds Salt and freshly ground black pepper to taste 1 Heat frypan on Setting 15 Add potatoes and cover with water Cover with the lid Simmer until potatoes are tender Drain 2 Heat frypan on Setting 12 Add potatoes oil and mustard seeds Season to taste with salt and pepper Cook for 15 minutes or until potatoes are golden Serve Frypan Recipes continued Buttermilk Pancakes Makes 8 1 cup self raising flour sifted 2 tablespoons caster sugar l2 teaspoon bicarbonate soda 1 egg lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter 1 In a large bowl combine flour sugar and bicarbonate soda 2 n a separate bowl combine all wet ingredients and stir to combine 3 Pour wet ingredients into dry and whisk until smooth 4 Heat frypan on Setting 9 Melt butter in the pan Add cup cupful s of mixture into the pan Cook for 2 3 minutes on each side or until golden and cooked Serve okillet Recipes Corn Fritters Makes about 20 1 cup self raising flour Y teaspoon bicarbonate of soda Y teaspoon ground coriander Y2 teaspoon sweet paprika 73 cup buttermilk 2 eggs 2 cups corn kernels 3 shallots sliced 1 small red capsicum diced finely 2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh coriander Salt and freshly ground black pepper to taste Olive oil Tomato chilli jam to serve 1 Comb
6. a little oil to add flavour Stir Frying Food is cooked quickly over a high heat and vegetables retain their flavour and crispness For best results and even cooking cut food into even sized smaller pieces 1 Preheat the frypan on settings 12 13 with a little oil 2 Slice meat into strips Coat meat in a little oil and stir fry in batches until browned This prevents meat from stewing 3 Add vegetables and seasoning stirring continuously Vegetables which take longer to cook such as carrots should be cooked first adding the other ingredients later Cook until the vegetables are still slightly crisp Return the meat back into the pan when the vegetables are almost cooked The lid can be in position in the last few minutes of cooking Roasting Meat and poultry The frypan is ideal for roasting meat and poultry as the meat retains the flavour and juices 1 Preheat the frypan on settings 12 13 Use only a small amount of oil for less fatty joints and no oil for fattier joints of meat 2 Brown and seal the meat on all sides and position the lid 3 After browning turn the dial to settings 6 7 to cook the meat as desired Turn meat occasionally during cooking to ensure even cooking 4 Remove meat from pan and cover with foil Allow meat to rest for 5 10 minutes meanwhile you can make a gravy from the juices in the frypan Vegetables Cut into even sized pieces Add to the frypan 45 60 minutes before serving For
7. a simmer Cover 3 teaspoons caster sugar rack with a piece of baking paper Place 2 teaspoons dried yeast pork buns crease side down on paper Cover with lid Cook for 15 20 minutes or V ilk pepe e d until cooked Serve l4 cup lukewarm water 1 tablespoons peanut oil Salt and freshly ground black pepper to taste 1 Heat 2 cups of water in wok with steamer rack in place on setting 9 Cover with lid 2 Once water has reached a simmer add pork to the rack Cover and cook for 15 minutes 3 Transfer pork to a bowl and shred meat 4 Combine pork hoi sin sauce soy ginger five spice powder oil and garlic in a large bowl Season to taste with salt and pepper Cover and refrigerate for 1 hour 5 Meanwhile combine the flour sugar and yeast in a large bowl Make a well in the centre Combine the milk water and 1 tablespoon of the oil in a jug Add to dry ingredients and stir to combine 6 Knead dough on a lightly floured surface for 5 minutes or until smooth Use remaining oil to lightly grease a large bowl Place dough in bowl Cover with plastic wrap and place in a warm place for 30 minutes or until doubled in size 36 Wok Recipes continued Thai Fish Cakes Serves 4 6 500g firm white fish fillets bones removed chopped 3 tablespoons red curry paste 2 tablespoons fish sauce 1 teaspoon caster sugar 2 egg whites l cup thinly sliced snake beans 2 kaffir lime leaves shredded Peanut oil for deep fr
8. all threads Tie husks together around the base of the cob to form a handle Repeat with remaining ears 2 Preheat pan for 2 minutes on setting 15 3 Add corn turning occasionally Cook for 10 minutes or until beginning to brown 4 Brush corn with mayonnaise Roll each ear of corn in parmesan Sprinkle with coriander chilli Season to taste with salt and pepper Serve with a wedge of lime Skillet Recipes continued Roasted Cauliflower with Tahini Sauce Serves 4 6 1 head cauliflower cut into florets 1 4 cup olive oil 3 tablespoons ground cumin l4 cup tahini l4 cup water 2 tablespoons lemon juice 3 cloves garlic crushed Salt and freshly ground black pepper to taste 1 Preheat pan on setting 15 for 2 minutes 2 In a large bowl combine cauliflower oil and cumin Season to taste with salt and pepper 3 Add cauliflower to the pan and cook for 10 15 minutes or until golden and crisp 4 n a separate bowl combine tahini water lemon juice and garlic Season to taste with salt and pepper 5 Pour sauce over cauliflower Toss to combine Serve Lemon and Herb Roasted Vegetables Serves 4 6 5 cloves garlic 5 sprigs fresh thyme 3 sprigs fresh rosemary 2 potatoes peeled quartered 2 carrots peeled sliced 2 fennel bulbs trimmed sliced 2 red onions quartered 1 lemon quartered 1 sweet potato peeled cut into 3cm cubes Ye cup olive oil 1 tablespoons freshly grated ginger Salt and freshly ground blac
9. crisper vegetables remove the meat and increase the heat for the last few minutes of cooking Roasting Times Note These times are for well done Reduce the times to suit personal taste PORK 30 40 minutes per 500g after browning VEAL 30 40 minutes per 500g after browning LAMB 25 30 minutes per 500g after browning CHICKEN 30 35 minutes per 500g after browning Cooking with your 5K6450 Ellise otainless Steel Skillet Frying The skillet is ideal for shallow or dry frying Deep frying is not suitable as the skillet has shallow sides and a greater surface area which results in heat loss and the possible overflow of oil Pan Frying Suitable for eggs omelettes bacon sausages steaks and chicken pieces Pre heat to settings 8 9 with a little oil to add flavour Steaks should only require turning once or twice Tip A good suggestion is to lightly coat the meat with the oil this helps to reduce the amount of oil needed and stops spattering of excess oil Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Pre heat on settings 9 11 with sufficient oil so that the food is half immersed Cook food with the lid off Saute ing Pre heat on settings 8 9 with a little oil to add flavour Stir Frying Food is cooked quickly over a high heat and vegetables retain their flavour and crispness For best results and even cooking cut food into even sized smaller pieces
10. having a soggy crust stews The lid should be left on when Drain the food on paper towelling as soon stewing as it is removed from the oil Braising is a variation to stir frying where e Always allow the oil to cool before liquid is added at the end of stir frying and removing from the wok the ingredients are left to simmer usually uncovered Steaming Steamed foods are tender and juicy retaining most of their nutritional value Most foods respond well to steaming especially fish and seafood Place food on the steaming rack provided and place in wok over simmering water or stock Cover with wok lid 15 otainless steel cooking surface The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel Stainless steel is hygienic easy to care for and extremely durable To keep your stainless steel cooking surface looking good and to achieve the best results follow these simple instructions Before the first use We recommend Seasoning the pan before use Lightly heat the pan on setting 5 for 1 minute only without adding oil Turn off the heat and remove the probe Then rub a small amount of oil into the cooking surface with paper towelling Use of metal utensils Continued use of knives forks or spoons will eventually start to mark the stainless steel cooking surface We recommend using nylon or wooden utensils to maintain the polished surface finish To clean after each use Wash in h
11. over sauce ingredients and stir fry for 3 minutes or until sauce has thickened Season to taste with salt and pepper 4 Spoon mixture into lettuce cups Garnish with sesame seeds Serve 38 Chicken Laksa Serves 4 I4 cup laksa paste 1 clove garlic crushed 2 cups chicken stock 2 cups coconut milk 300g cooked chicken roughly chopped 150g soft tofu 250g rice vermicelli noodles cooked drained 100g bean sprouts l2 cup fresh coriander leaves Salt and freshly ground black pepper to taste 1 Heat wok on setting 10 Add paste and garlic Stir fry for 1 2 minutes or until fragrant Add stock and coconut milk Bring to a simmer Allow to simmer for 5 minutes 2 Add chicken and tofu and cook for 3 4 minutes 3 Divide warm noodles among four bowls Ladle liquid with chicken and tofu among the bowls Top with bean sprouts and coriander leaves Serve Wok Recipes continued Chinese Style Fried Rice Serves 4 2 tablespoons peanut oil 4 eggs lightly whisked 175g bacon chopped 3 shallots chopped 1 small red capsicum seeds removed sliced 34 cup fresh or frozen peas 4 cups cold cooked rice see tip 2 tablespoons soy sauce 2 tablespoons oyster sauce 250g prawns cooked peeled deveined 2 cups shredded wom bok cabbage White pepper to taste 1 Heat half of the oil in wok on setting 5 Add of the egg to the wok Carefully swirl the wok around to spread the egg into a thin omelette Cook for 1 1 Y minu
12. pumpkin and cook for a further 2 3 minutes 2 Add stock to the pan and bring to a simmer Cover with lid Reduce heat to Setting 4 Cook for a further 30 minutes or until pumpkin is tender Set aside to cool 3 Blend or process soup until smooth Return soup to frypan Heat on Setting 7 until desired temperature Add cream Season to taste with salt and pepper Serve 18 Chilli Crab Serves 4 6 raw blue swimmer crabs 2 tablespoons peanut oil 3 cloves garlic crushed 3 shallots chopped 1 large red chilli chopped 1 tablespoon freshly grated ginger l cup chicken stock 1 3 cup sweet chilli sauce 1 3 cup tomato sauce 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon grated palm sugar Salt and freshly ground black pepper to taste 1 Remove flap from the underside of the crabs Turnover Place thumb under the shell between the two back legs and slowly pull the shell away from the body Discard Remove the feather like gills and front feelers Cut the crabs in half and crack the large nippers This will allow for even cooking 2 Heat oil in frypan on Setting 12 Add garlic shallots chilli and ginger to the pan Cook for 1 2 minutes or until fragrant 3 Reduce to Setting 9 Add crabs to the pan Pour over remaining ingredients Simmer for 10 15 minutes or until the crabs have turned a deep orange colour Season to taste with salt and pepper Serve Frypan Recipes continued Spanish Paella Se
13. return the control probe to your nearest Sunbeam Service Centre for inspection Refer to the back of your instruction book for Service Centre listings FP8950 Frypan and SK6450 Skillet Pan and Lid The pan and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge They can also be cleaned in the dishwasher To clean the Frypan Roast Rack Wash in warm soapy water using a mild household detergent Rinse thoroughly and dry with a soft cloth before storing WW8950 Wok Wok Base and Glass Lid The wok base and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge They can also be cleaned in the dishwasher To Clean Steaming Rack and Tempura Rack Wash in warm soapy water using a mild household detergent Rinse thoroughly and dry with a soft cloth before storing 17 Frypan Recipes All the recipes have been specifically created and tested by our Sunbeam Test Kitchen for each of the Ellise cookware pieces We hope you enjoy using your Sunbeam Ellise Stainless Steel Cookware Pumpkin Soup Serves 4 2 tablespoons olive oil 20g butter 1 5kg pumpkin skin and seeds removed cubed 4 cups chicken stock Y cup thickened cream Salt and freshly ground black pepper to taste 1 Heat oil and butter in frypan on Setting 6 Add onions to pan and cook for 2 3 minutes or until tender Add
14. 15 minutes or until cooked as desired Remove from heat 5 Quickly increase heat to setting 15 Add oil and bok choy Cook for 1 2 minutes until wilted Season to taste with salt and pepper 6 Serve salmon with bok choy and steamed jasmine rice Skillet Recipes continued Prosciutto Wrapped Pork Loin Serves 4 6 2 tablespoons Dijon mustard 1 tablespoon horseradish cream 1 tablespoon olive oil 2 teaspoons fresh rosemary chopped 2 teaspoons fresh thyme chopped 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 500g pork loin 6 slices prosciutto Salt and freshly ground black pepper to taste 1 In a small bowl combine all ingredients except pork and prosciutto Stir to combine 2 Lay the prosciutto out so it is slightly overlapping 3 Rub pork loin with mustard sauce and place in the centre of the prosciutto Encase the pork loin in the prosciutto Using kitchen twine tie the roast at 2 cm intervals 4 Preheat pan to setting 15 Place pork in the pan and cook for 1 2 minutes on each side or until golden and crisp Lower heat to setting 9 Cover with the lid Cook for a further 40 minutes or until done 5 Remove the string Allow to rest for 5 10 minutes before carving Season to taste with salt and pepper Serve 28 Thai Chicken Stir Fry Serves 4 2 tablespoons vegetable oil 2 large chicken breasts sliced 4 shallots finely sliced 3 tablespoons red curry paste l1 red capsicum seeds removed slic
15. Add half of the oil pine nuts and onion Cook for 3 4 minutes or until pine nuts are golden Add garlic and continue to cook for 1 minute Remove from pan 3 In a large bowl combine breadcrumbs ricotta parsley basil lemon fennel egg beef and cooled onion mixture Stir to combine Season to taste with salt and pepper 4 Roll mixture into 2 tablespoon sized balls 5 Heat remaining oil in pan on setting 15 for 2 minutes Add meatballs and cook until golden Remove from the pan 6 Add tomatoes and wine to the pan Reduce heat to setting 9 Cover with lid Allow to simmer for 20 minutes Add meatballs back to the sauce and cook for a further 10 minutes Season to taste with salt and pepper Serve with parmesan cheese Skillet Recipes continued Mexican Chilli Beef This beef is great in burritos or tacos Serves 6 8 14 cup vegetable oil 2 kg beef roast 2 white onions roughly chopped 4 cloves garlic crushed 1 tablespoon ground cumin 1 tablespoon freshly grated ginger 1 tablespoon ground Mexican chilli powder 2 teaspoons ground cinnamon 4 cups beef stock 2 x 400g cans chopped tomatoes 2 teaspoons dried oregano 2 x 400g cans kidney beans drained and rinsed Salt and freshly ground black pepper to taste 1 Heat oil in pan on setting 15 for 2 minutes 2 Add beef and cook for 3 4 minutes or until browned Set aside 3 Reduce to setting 10 Add onions to the pan and cook for 7 10 minutes or until caramelise
16. Upon receipt of your claim Sunbeam will seek to resolve your difficulties or if the product is defective advise you on how to obtain a replacement or refund To assist us in managing warranty claims we recommend you register your product as soon as practicable after purchase by creating a MySunbeam account on our website and uploading a copy of your original receipt In order to make a claim under our warranty you must have the original proof of purchase documentation for the product and present it when requested if not already uploaded to our website Should your product develop any defect within 12 months of purchase because of faulty materials or workmanship we will replace or repair it at our discretion free of charge A product presented for repair may be replaced by a refurbished product of the same type rather than being repaired Refurbished parts may be used to repair the product Our replacement or repair warranty only applies where a defect arises as a result of faulty material or workmanship during the warranty period Your warranty does not cover misuse or negligent handling including damage caused by failing to use the product in accordance with this instruction booklet accidental damage or normal wear and tear Your warranty does not cover freight or any other costs incurred in making a claim consumable items accessories that by their nature and limited lifespan require periodic renewal such
17. User Guide Contents Sunbeam s safety precautions Features of your Sunbeam Ellise Frypan Features of your Sunbeam Ellise Skillet Features of your Sunbeam Ellise Wok Temperature settings Using your Ellise cookware Cooking with your Ellise Frypan Cooking with your Ellise Skillet Cooking with your Ellise Wok Stainless steel cooking surface Care and Cleaning Recipes ORD 11 13 14 16 17 18 Important instructions retain for future use adhe Fill Laad cle Lia agis Go Sls aa TRATES LIRATE Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBalwvete rc ol rrapari vo mpopuAd eic aopasiag yivovtai katavont s Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LROEERREK lt SAANU RENE EEN Yeepete ce peka norope CromeHaTuTe Mepkn Ha npernaanuBocr ce no6po pas6paHn Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas Sgin do Laia YL islas aS 45S ig 15 dasla demasiados tage edad ddufidlonaa Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n du gc hi u r ounbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR ELLISE COOKWARE Use your Ellise cookw
18. Y teaspoon ground turmeric l4 cup mango chutney 24 wonton wrappers 1 egg white lightly beaten Salt and freshly ground black pepper to taste 1 Heat oil in wok on setting 12 Add onion and garlic cooking until softened Add mince and cook until browned and cooked 2 Add curry powder coriander and turmeric Cook for 1 minute or until fragrant Stir through chutney Season to taste with salt and pepper 3 Place a heaped teaspoon of mixture into the centre of wrappers Brush edges with egg white Fold wrappers in half diagonally pinch edges together to seal 4 Pour oil into the wok and heat on setting 12 for 5 minutes Add curry puffs and cook for 4 5 minutes or until golden brown Allow to drain on paper towel Serve 35 Wok Recipes continued Steamed Pork Buns 7 Punch dough down Knead for a further Makes 6 5 minutes Place in a greased bowl and 400g pork mid loin chops allow to proof for a further 30 minutes 8 Shape dough into a 5 x 20cm log 14 cup Hoi Sin sauce A Cut into six equal portions 2 tablespoons 50y sauce 9 Flatten each dough portion Place equal 3 teaspoons finely grated fresh ginger amounts of pork mixture on centre of 1 teaspoon Chinese five spice powder dough and bring side of dough up to enclose Roll into a ball Cut a small cross in top of each bun 10 Heat 2 cups of water in wok on setting 9 1 teaspoon sesame oil 1 garlic clove crushed 1 4 cups plain flour Cover with lid Bring to
19. are at least 200mm away from walls and curtains Do not immerse the control probe in water Use only with the control probe provided If using a plastic spatula do not leave in cooking vessel when hot Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the app
20. arving Season to taste with salt and pepper Serve with apples fennel and onions 31 Skillet Recipes continued Lamb with Moroccan Spice Rub Serves 4 6 Y cup olive oil l cup fresh flat leaf parsley chopped 1 tablespoon ground coriander 1 tablespoons ground cumin 1 tablespoon lemon zest 1 tablespoon sweet paprika 1 teaspoon ground all spice 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1 teaspoon ground turmeric Pinch saffron threads 4 cloves garlic crushed lkg lamb roast Salt and freshly ground black pepper to taste 1 In a bowl combine all ingredients except lamb to make a smooth paste 2 Rub paste evenly over the lamb Place on tray cover and refrigerate for 2 hours 3 Preheat pan to setting 15 for 2 minutes 4 Add lamb to pan and brown on all sides about 4 5 minutes Cover with the lid Reduce to setting 7 Cook for a further 55 minutes for medium rare Allow to rest for 5 10 minutes before carving Season to taste with salt and pepper Serve Mexican Style Roasted Corn This is a Mexican street food It s a fun dish to make and great to get the kids involved Serves 4 4 ears corn husks still attached l2 cup mayonnaise 1 cups grated parmesan cheese l4 cup freshly chopped coriander 1 tablespoon chilli paste 1 lime quartered Salt and freshly ground black pepper to taste 1 Peel back the husks to expose the corn kernels Leave the husks attached at the base Remove
21. as filters and seals or any consequential loss or damage or cover damage caused by power surges power dips voltage supply problems or use of the product on incorrect voltage servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre use of the product with other accessories attachments product supplies parts or devices that do not conform to Sunbeam specifications or exposure of the product to abnormally corrosive conditions or extend beyond 3 months if the product is used in commercial industrial educational or rental applications The benefits given to you by our warranty are in addition to other rights and remedies under law in relation to the product In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law You are entitled to a replacement or refund for a major failure and for compensation for any other foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act If your warranty claim is not accepted we will inform you and if requested to do so by you repair the product provided you pay the usual charges for such repair You will also be responsible for all freight an
22. ature is being maintained Ergonomic handles Heavy duty cast ergonomic shaped handles for comfortable use when cooking and when carrying to the table for serving Len can OA O1 Features of your WW8950 Ellise Stainless Steel Wok Glass Lid Tempered glass lid enables you to monitor your food while it cooks i Z 18 10 Stainless steel cooking vessel a Long lasting 25 year guaranteed 18 1 CEN Stainless Steel cooking surface 2400 Watt Heat Wall Element The element wraps around the heavy duty base and sides of the wok to provide superior heat distribution Quick Release Detachable Base Quick release detachable base allows for easy cleaning Simply twist the knob and pull to release the cook and clean base Non Slip Feet Non slip rubber feet provides extra stability and prevents slipping Ergonomic handles Heavy duty cast ergonomic shaped handles for comfortable use when cooking and when carrying to the table for serving Trigger release heat control probe with 15 heat settings 15 heat settings for perfect cooking control The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained Tempura rack The rack sits on the rim of the wok to hold your food aft
23. auce 1 tablespoon sweet chilli sauce 1 Heat oil in the wok on setting 10 Cook one piece of tofu at a time until golden on both sides Drain on paper towelling Cut each slice into 6 pieces 2 Add onion to wok and stir fry for 1 minute Add garlic and cook for a further minute Add the bok choy and zucchini cooking for 1 2 minutes or until the zucchini starts to soften 3 Add the mushrooms and the sauces and cook for a further 1 minute Season to taste with salt and pepper Serve 41 Wok Recipes continued Cinnamon Doughnuts Makes 14 2 teaspoons dry yeast 1 cups buttermilk warmed l4 cup cas 4 cups plain flour er sugar 1 teaspoon salt l4 cup light olive oil 2 eggs lightly beaten Vegetable oil for deep frying Cinnamon sugar 1 cup caster sugar 2 teaspoons ground cinnamon 1 In a small bowl combine yeast buttermilk and half of the sugar Mix well and stand in a warm place for 10 minutes or until the mixture begins to foam 2 In a large bowl combine flour salt and remaining sugar Make a well in the centre and add oil eggs and yeast mixture Mix to a soft dough 3 Place mixture onto a lightly floured surface and knead dough for about 10 minutes or until smooth and elastic Place dough in a bowl and cover Stand in a warm place for about 40 minutes or until dough has doubled in size 4 Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic Roll dough out t
24. black pepper to taste 1 Coat beef with flour Season with salt and pepper 2 Heat oil in frypan on Setting 11 Cook beef in batches until golden brown Set aside 3 Reduce heat to Setting 9 Add shallots and garlic to the pan Cook for 1 2 minutes or until golden Add wine and tomato paste to the pan Stir until combined and slightly reduced 4 Add thyme carrot celery bay leaves stock and beef to the pan Stir to combine Cover with lid Reduce heat to Setting 5 Cook for 1 hour stirring occasionally Add tomatoes and cook for a further 20 minutes Season to taste with salt and pepper Serve Frypan Recipes continued Pan fried Chicken Breast with Salsa Verde Serves 6 1 2 tablespoons olive oil 6 chicken breast fillets 1 cup fresh flat leaf parsley Y cup fresh dill Y cup fresh mint leaves 2 cloves garlic 1 tablespoon capers rinsed 1 tablespoon lemon zest cup olive oil Salt and freshly ground black pepper to taste 1 Heat oil in frypan on Setting 10 Add chicken and cook for 6 8 minutes or until golden and cooked Set aside 2 Process remaining ingredients Season to taste with salt and pepper Serve salsa Verde over chicken Pan fried Fish with Garlic and Lemon Serves 4 l4 cup basil leaves shredded 2 tablespoons lemon juice 2 tablespoons olive oil 2 shallots minced 2 cloves garlic crushed 4 firm white fish fillets Salt and freshly ground black pepper to taste 1 Combine basil lemon oi
25. by the thermostat Hint On initial heating of the cookware it is recommended that the temperature be allowed to cycle the light glowing on and off several times This will help the cooking surface to adjust to a more accurate cooking temperature Note The cookware must only be used with the Control Probe provided Cooking with your FP8950 Ellise otainless Steel Frypan Baking Your frypan can be used for baking cakes with deliciously moist results 1 Preheat the frypan to setting 15 with the lid on 2 Elevate the cake pan or tray from the base of the frypan using a small wire rack Cooking times will be longer than those of a conventional oven Use the recipes in this book as a guide to the cooking times for your own recipes Basting The pan tilt lever makes basting easy as it allows the juices to drain to one side of the pan Reduce the temperature to prevent any fat and juices spattering Position the pan tilt lever and spoon the juices over the food as desired Boiling Pasta 1 Bring 6 cups of water to the boil on setting 9 Add 1 2 tablespoons of oil to stop the pasta from sticking together 2 Add 250g 1 cups of pasta and cook until tender for approximately 8 12 minutes 3 Reduce to a lower setting if the water boils too rapidly Note Cooking times will vary with different types of pasta Rice 1 Bring 6 cups of water to the boil on setting 9 Add 200g 1 cup of rice and position the lid 2 C
26. ces and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood Features of your FP8950 Ellise Stainless Steel Frypan Glass lid Tempered glass lid enables you to monitor your food while it cooks Sunbeam 18 10 stainless steel cooking vessel Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface 2400 watt butterfly cast in element The 2400 watt butterfly element provides even heat distribution across the entire pan surface preventing cooler spots The element is completely cast into the aluminium base which is adhered onto the stainless steel pan This provides faster and superior heat transfer and heat retention E Extra Deep Cooking Vessel Ideal for cooking foods with a liquid base such as casseroles pasta sauces soups custards etc Steam Vent Fixed steam vent controls the moisture level during cooking Ergonomic handles Heavy duty cast ergonomic shaped handles for comfortable use when cooking and when carrying to the table for serving Pan tilt lever When the lever is in the lowered position the cooking pan tilts so juices c
27. d 4 Stir through garlic cumin ginger chilli and cinnamon Cook for a further 1 2 minutes or until fragrant Add stock tomatoes and oregano Season with salt and pepper 5 Return beef to the pan Cover with the lid Reduce heat to setting 7 Simmer for 1 hour or until the beef is tender and falling apart Remove beef from pan 6 Increase heat to setting 15 Bring sauce to a simmer and allow to reduce by half Just before serving stir through beans Return beef to the pan Season with salt and pepper Serve Roast Leg of lamb with Apples and Fennel The combination of apple and fennel really compliment the lamb Serves 6 8 1 5kg mini lamb leg roast 5 cloves garlic finely sliced 3 sprigs fresh rosemary 4 small granny smith apple cored halved 2 onions quartered 1 bulb fennel cut into 8 wedges 1 cup apple juice l cup beef stock 1 tablespoon lemon juice 1 tablespoon lemon zest Salt and freshly ground black pepper to taste 1 Pierce the lamb in 10 places Stuff the incisions with garlic and half of the rosemary Season the outside of the lamb generously with salt and pepper 2 Preheat pan to setting 15 for two minutes 3 Add lamb to the pan and cook for 3 4 minutes or until browned Set aside 4 Reduce heat to setting 5 Add apples onions and fennel to the pan Top with lamb 5 Pour over remaining ingredients Place lid on the pan Cook for 1 hour for medium Set lamb aside to rest for 10 minutes before c
28. d other costs Should your product require repair or service after the warranty period contact your nearest Sunbeam service centre For a complete list of Sunbeam s service centres visit our website or call our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Need help with your appliance Contact our customer service team or visit our website for information and tips on getting the most from your appliance Australia visit phone mail New Zealand visit phone mail www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia www sunbeam com nz 0800 786 232 Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation Limited ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Limited Sunbeam is a registered trademark Ellise is a registered trademark of Sunbeam Corporation Made in China to Sunbeam s specification Due to minor changes in design or otherwise the product you buy may differ slightly from the one shown here Approved by the appropriate electrical regulatory authorities Copyright Sunbeam 2013 8 13
29. e 19 Frypan Recipes continued Spicy Dry Lamb Curry Serves 4 6 2 tablespoons vegetable oil lkg lamb forequarter chops trimmed 5 fresh curry leaves 1 teaspoon black mustard seeds 1 onion chopped 2 cloves garlic crushed 2 tablespoons freshly grated ginger 1 tablespoon curry paste 2 teaspoons tandoori paste 2 teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons chilli powder 2 tablespoons lemon juice 1 cup water 1 cup fresh coriander chopped Salt and freshly ground black pepper to taste 1 Heat oil in frypan on Setting 12 Add lamb and cook until golden Set aside 2 Add mustard and curry leaves to the pan and cook for 1 minute or until they begin to pop 3 Add onion and garlic to the pan and cook for 2 3 minutes or until tender Add ginger and dry spices and cook until fragrant 4 Add lamb and remaining ingredients expect coriander Reduce heat to Setting 3 Cover with lid Cook for 1 1 hours stirring occasionally Season to taste with salt and pepper Top with fresh coriander Serve 20 Family Beef Casserole with Semi Dried Tomatoes Serves 6 8 2kg chuck steak cut into 2cm cubes Y cup plain flour l4 cup olive oil 2 bunch shallots trimmed 2 cloves garlic crushed lo cup red wine l cup tomato paste 5 sprigs fresh thyme 3 carrots peeled diced 3 celery stalks diced 2 bay leaves 2 cups beef stock 1 cup semi dried tomatoes chopped Salt and freshly ground
30. ed 150g baby green beans trimmed halved 125g baby corn halved 1 cup coconut milk 4 kaffir lime leaves shredded 2 teaspoons caster sugar 1 teaspoon fish sauce 1 cup fresh coriander chopped Salt and freshly ground black pepper to taste Jasmine rice to serve 1 Preheat frypan to setting 15 Add half of the oil 2 Add chicken to the pan and cook in batches until golden and cooked Set aside 3 Add remaining oil to the pan and cook scallions for 2 3 minutes or until tender Add curry paste and cook for a further minute or until fragrant 4 Add capsicum green beans corn coconut milk lime leaves sugar fish sauce and chicken to the pan Continue to cook for 4 5 minutes or until vegetables are tender Season to taste with salt and pepper Serve over rice with coriander Skillet Recipes continued Roast Chicken with Sage and Garlic Serves 6 1 6kg whole chicken 3 cloves garlic crushed 1 lemon 1 bunch fresh sage leaves roughly chopped 80g butter room temperature 2 tablespoons olive oil 8 sprigs fresh flat leaf parsley 1 onion quartered Salt and freshly ground black pepper to taste 1 Peel lemon and finely chop the skin Reserve the flesh 2 In a small bowl combine garlic lemon peel sage and butter Season to taste with salt and pepper 3 Using your fingers loosen the skin around the breasts and thighs of the chicken Place butter mixture between the skin and flesh Rub the skin of the chicken wit
31. er deep frying Ideal for deep frying spring rolls curry puffs money bags etc Steaming Rack The steaming rack sits in the base of the wok and is ideal for steaming of a variety of fresh vegetables fish and poultry Features of your WW8950 Ellise Stainless Steel Wok continued 2400 Watt Heat Wall Element Your Sunbeam Ellise Stainless Steel Wok features a 2400 watt patented heat wall element This element wraps around both the bottom and side of your wok wall providing superior cooking temperatures and heat distribution See figure 1 Figure 1 The heat is quickly channelled from the base of the wok up the wall This heat wall system creates the ideal wok cooking environment for fast and easy cooking See figure 2 Figure 2 The patented heat wall element is completely cast into the heavy duty base This increases the life of the element and provides faster heat distribution Trigger Release Control Probe The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained The trigger release makes removal of the probe easy The numbers on the dial represent the following temperatures approximately Pre heat your vessel on setting 12 13 then change to your desired settin
32. etting 12 Stir until sugar has dissolved and mixture begins to simmer Pour over the date puddings Serve Tip Puddings can be made in advance and then rewarmed in a microwave 34 Wok Recipes Arancini Risotto Balls Makes 24 2 V cups chicken stock 1 tablespoon olive oil 1 onion chopped 1 clove garlic crushed 34 cup Arborio rice 2 tablespoons finely chopped fresh basil 2 tablespoons grated parmesan 40g mozzarella cut into 1cm pieces l4 cup fresh breadcrumbs 3 cups vegetable oil Salt and freshly ground black pepper to taste 1 Heat oil in wok on setting 12 Add onion and garlic cooking until softened 2 Add rice and 1 cup of stock to the wok Stir occasionally until all the liquid has been absorbed Continue adding the stock in batches until all the liquid has absorbed This should take approximately 30 minutes Season to taste with salt and pepper 3 Stir through basil and cheese Remove from wok Set aside to cool 4 Roll mixture into tablespoon sized balls Press a piece of cheese into the centre of the rice and roll to enclose Coat balls in breadcrumbs 5 Pour oil into the wok and heat on setting 12 for 5 minutes Add risotto balls and cook for 2 3 minutes or until golden and cooked Allow to drain on paper towel Serve Curry Puffs Serves 24 2 teaspoons vegetable oil 1 onion chopped 1 clove garlic crushed 400g beef mince 2 teaspoons curry powder 1 teaspoon ground coriander
33. g DIAL CELCIUS SETTING approx 60 C Keeping food warm 70 C 90 C Simmering slow cooking 105 C 120 C 130 C Pan frying MEDIUM 140 C 11 160 C Shallow frying roasting Searing and sealing 15 210 C USES TEMPERATURE ory BPW Ph 7 8 9 Note The temperature settings are a guide only and may require adjustment to suit various foods and individual tastes When the dial is set to a low setting it is quite normal for food to stop and start bubbling as the thermostat maintains the selected temperature 10 Using your Ellise Before the first use Ensure all stickers are removed from the product Wash in warm soapy water rinse thoroughly and dry your pan and lid Note We recommend seasoning the pan before use Lightly heat the pan on setting 5 for 1 minute only without adding oil Turn off the heat and remove the probe Then rub a small amount of oil into the cooking surface with paper towelling 1 Insert the Control Probe into the inlet on the cookware 2 Plug the cord into a 230 240V power outlet and turn the power on 3 Pre heat the cookware to setting 12 13 Then set the Control Probe Dial to the desired temperature setting Refer to page 9 for the temperature guide Cookware The light on the control probe will illuminate This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking as the cooking temperature is maintained
34. h oil Season with salt and pepper Stuff the parsley onion and lemon flesh in the cavity of the chicken Tie chicken legs together with twine 4 Preheat pan on setting 15 for 2 minutes 5 Add chicken to pan and brown on all sides Cover with the lid Reduce setting to 8 Cook for 1 hour or until cooked Season to taste with salt and pepper Serve Sweet and Sticky Teriyaki Wings Serves 4 6 1 tablespoon vegetable oil 500g chicken wings lo cup honey l4 cup balsamic vinegar l4 cup brown sugar 2 tablespoons soy sauce 1 tablespoon freshly minced ginger 3 cloves garlic crushed 2 tablespoons sesame seeds toasted Salt and freshly ground black pepper to taste 1 Preheat oil in frypan on setting 12 for 2 minutes Add chicken wings to the pan Cover with lid Reduce to setting 9 Cook for 20 minutes stirring occasionally 2 Combine all remaining ingredients except sesame seeds in a large bowl 3 Remove chicken wings from the pan and toss in marinade 4 ncrease frypan to setting 12 Add chicken wings and cook for a further 5 minutes turning occasionally Remove from pan when golden and crisp Season to taste with salt and pepper Sprinkle with sesame seeds before serving Serve Skillet Recipes continued Delicious BBQ Beef Short Ribs Serves 3 4 14 cup vegetable oil 1kg beef short ribs 6 cloves garlic crushed 2 tablespoons freshly grated ginger 5 tomatoes roughly chopped 34 cup caster sugar Y cu
35. including damage caused by failing to use the product in accordance with this Instruction Book cover freight or any other costs incurred in making a claim or e extend beyond 12 months if the product is used in commercial industrial educational or rental applications If a fault should develop with the stainless steel cooking surface during the warranty period please call Sunbeam Customer Service on the number listed below or send a written claim to Sunbeam at the address listed below Alternatively you can at your cost return the Ellise Stainless Steel Cookware to any of Sunbeam s authorised service centres together with your receipt On receipt of your claim we will examine the cooking surface and if it is faulty or defective we will replace your Ellise Stainless Steel Cookware free of charge For a complete list of Sunbeam s authorised service centres visit our website or call Australia Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand 26 Vestey Drive Mt Wellington Auckland New Zealand The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the product In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage You are also en
36. ine flour soda coriander and paprika in a bowl Whisk through buttermilk and eggs to form a batter 2 Combine corn shallots capsicum parsley and coriander in a large bowl Stir to combine Season to taste with salt and pepper 3 Heat frypan on setting 10 Drizzle a little olive oil in frypan and spoon tablespoonful s of mixture into pan Cook fritters for 2 3 minutes on each side until golden 4 Serve with tomato chilli jam if desired 26 Gyoza Japanese Dumplings Makes about 20 150g pork mince 150g chicken mince 2V cups Chinese cabbage finely sliced Ys cup finely chopped water chestnuts 2 tablespoons kecap manis 1 tablespoon mirin 2 teaspoons sesame oil 1 teaspoon caster sugar 4 shallots chopped finely 1 egg 50 sheets gow gee wrappers Vegetable oil for frying Salt and freshly ground black pepper to taste Dipping Sauce 2 tablespoons kecap manis 1 tablespoon black vinegar 1 Combine all ingredients in a bowl and mix well Season with salt and pepper 2 Line a tray with baking paper Lay out several sheets of gow gee wrappers 3 Place a rounded teaspoon of filling into the centre of the wrapper Moisten the edges with a little water Fold the wrapper over the filling but before sealing carefully pleat on one side The pastry will look plain on one side but have a small pleat on the other Gently press the pastry to seal Repeat with remaining wrappers 4 Heat frypan on setting 9 Heat 1 tablesp
37. just beginning to set 4 Add tofu prawns chives and bean sprouts to the wok Cook for a further 2 minutes Top with coriander shallots peanuts and lime wedges Serve 39 Wok Recipes continued Mussels in White Wine and Garlic Serves 4 1 tablespoon olive oil 3 shallots chopped finely 3 cloves garlic crushed 2 kg black mussels cleaned 1 cup white wine 100g butter chopped Y cup fresh flat leaf parsley chopped Salt and freshly ground black pepper to taste Sliced ciabatta bread to serve 1 Heat oil in the wok on setting 7 Add shallots and garlic cooking until softened 2 Add the mussels and wine Cover with lid and increase heat to setting 12 Cook for 2 Y minutes until the mussels have opened Remove mussels and set aside 3 Add the butter and parsley and cook for another 2 3 minutes until the butter has melted and the sauce has thickened 4 Spoon mussels into bowls and carefully spoon over liquid Season to taste with salt and pepper Serve with crusty bread 40 Beef with Cashews and Hokkien Noodles Serves 4 500g rump steak sliced thinly 2 tablespoons peanut oil 1 onion sliced 2 cloves garlic crushed 2 teaspoons grated fresh ginger 1 bunch gai lan Chinese broccoli roughly sliced 400g fresh hokkien noodles 2 tablespoons light soy sauce 1 tablespoon honey 1 cup roasted cashew nuts Salt and freshly ground black pepper to taste 1 In a large bowl combine beef and half of the oil
38. k pepper to taste 1 Preheat pan to setting 15 for 2 minutes 2 In a large bowl combine all ingredients Season generously with salt and pepper 3 Place vegetables in the pan Reduce heat to setting 10 Cover with the lid and cook for 1 hour stirring occasionally 4 Increase heat to setting 15 Cook vegetables for a further 10 minutes or until golden Season with salt and pepper Serve 33 Skillet Recipes continued Individual Sticky Date Puddings Serves 8 2 cups dried dates chopped 1 cups boiling water 1 teaspoon bicarbonate of soda Ya cup olive oil 1 cup brown sugar 1 cup self raising flour 14 teaspoon ground mixed spice 2 eggs Butterscotch Sauce 160g butter 7 cup firmly packed brown sugar 1 cup thickened cream 1 Preheat pan on setting 6 with the lid on Grease 8 individual 1 cup capacity metal moulds 2 Place dates boiling water and baking soda into a small bowl and set aside for 10 minutes 3 In a large bowl combine date mixture oil and sugar Stir to combine 4 Add remaining ingredients to the bowl and mix until just combined 5 Pour mixture into prepared moulds Place moulds in frypan and carefully pour enough boiling water to come half way up the sides of the moulds Cook for about 25 minutes or until cooked when tested with a wooden skewer Carefully remove from frypan stand for 5 minutes before turning out onto a wire rack 6 Butterscotch Sauce Place all ingredients in the pan on s
39. l shallots and garlic in a bowl Add fish Cover and refrigerate for 20 minutes 2 Heat frypan on Setting 13 Add fish and cook for 2 3 minutes on each side or until cooked Season to taste with salt and pepper Serve Frypan Recipes continued Beef Stroganoff Serves 4 6 2 tablespoons plain flour 2 tablespoons olive oil 1 kg chuck steak cut into 2cm strips 250g button mushrooms sliced 1 cup beef stock l4 cup tomato paste 2 cloves garlic crushed l2 cup sour cream Salt and freshly ground black pepper to taste 1 Coat beef with flour Season with salt and pepper 2 Heat oil in frypan on Setting 12 Cook beef in batches until golden brown 3 Return all beef and add remaining ingredients except sour cream Cover with lid Reduce heat to setting 6 Cook for 45 minutes or until beef is tender 4 Stir through sour cream Season to taste with salt and pepper Serve 22 Dhal Serves 4 1 tablespoon vegetable oil 1 onion chopped 1 clove garlic crushed 1 tablespoon ground cumin 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 2 tablespoon tomato paste 2 cups red lentils rinsed drained 2 cups vegetable stock 4 cups water 400g can chopped tomatoes 3 baby eggplants chopped 4 hard boiled eggs quartered Salt and freshly ground black pepper to taste 1 Heat oil in frypan on Setting 6 Add onion and garlic cooking for 3 4 minutes or until tender Add cumin and mustard seeds cooking for 1 min
40. liance is operating Never leave an appliance unattended while in use Avoid using on metal surfaces eg sink hotplate Remove the control probe before cleaning the cooking vessel After cleaning the cooking vessel ensure that the control probe inlet area is completely dry before using again The handles on the lid and vessel may become hot during use oven mitts may be required Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as staff kitchen areas in shops offi
41. m spring roll wrappers Peanut oil for deep frying 1 Heat oil in wok on setting 12 Add bamboo shoots ginger and garlic Cook for 1 minute or until fragrant Add chicken mince and cook for a further 5 minutes or until cooked 2 Add remaining ingredients and stir fry until the cabbage has just wilted Remove ingredients from the wok Allow to cool 3 Meanwhile clean wok and heat oil to setting 12 for deep frying 4 Place 2 3 tablespoons of the filling near one corner of each wrapper Lightly brush edges of each wrapper with a little water tuck in ends and roll up to enclose filling 5 Deep fry spring rolls in batches for 3 4 minutes or until golden brown Drain on paper towel Serve 37 Wok Recipes continued Sang Choy Bao Serves 4 1 tablespoon peanut oil 10 water chestnuts chopped finely 6 fresh shitake mushrooms chopped finely 3 shallots chopped 1 clove garlic crushed Y teaspoon grated fresh ginger 350g chicken mince 4 lettuce leaves to serve 2 teaspoons sesame seeds toasted Sauce 1 tablespoon hoisin sauce 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon shao hsing cooking wine 1 teaspoon sesame oil 1 teaspoon white sugar Salt and freshly ground black pepper to taste 1 Heat oil in wok on setting 13 Add chestnuts mushrooms shallots garlic and ginger to the wok and cook for 1 minute 2 Add mince and cook for a further 4 5 minutes or until golden and cooked 3 Pour
42. nd serve over cous cous Penne Boscaiola Serves 4 6 rashers bacon chopped 200g button mushrooms sliced cup white wine 1 4 cups thickened cream 500g penne pasta cooked Salt and freshly ground black pepper to taste Grated parmesan cheese to serve 1 Heat frypan to Setting 12 Cook bacon and mushrooms for 4 5 minutes or until golden 2 Add wine and cook until reduced by half Add cream and stock Allow to simmer until thickened 3 Add pasta to the pan Season to taste with salt and pepper Serve with parmesan cheese Frypan Recipes continued Roast Chicken with Stuffing Serves 4 2 teaspoons olive oil 1 onion chopped 3 cups fresh breadcrumbs 30g butter melted 2 tablespoons fresh flat leaf parsley chopped 2 teaspoons fresh thyme chopped 1 teaspoon lemon zest 1 2kg whole chicken washed dried 1 Heat oil in the frypan on Setting 12 Add onion and cook for 2 3 minutes or until tender Set aside 2 In a large bowl combine onion breadcrumbs butter parsley thyme and lemon Season with salt and pepper Place mixture inside the cavity of the chicken Tie chicken wings together with kitchen twine 3 Preheat frypan on Setting 10 Place chicken in the pan Cook for 1 2 minutes on each side or until golden Cover with the lid Reduce heat to Setting 8 Cook for 1 1 hours or until cooked Season to taste with salt and pepper Serve 24 Mustard Seed Potatoes Serves 8 1 5kg baby new potatoes
43. o 1cm thick To cut doughnuts use either a doughnut cutter or a 9cm cutter and a 3cm cutter Place doughnuts onto a tray lined with baking paper and cover with plastic wrap Stand in a warm place for about 20 minutes 42 5 Heat oil in wok on setting 12 Cook doughnuts in batches turning once during cooking until golden in colour Drain doughnuts on paper towelling then toss in cinnamon sugar mixture Tip To make jam filled doughnuts use a 7cm cutter only Once fried toss with caster sugar only and pipe some sieved jam into the centre of the doughnuts Banana Fritters Serves 4 lo cup plain flour I4 cup cornflour 2 teaspoons caster sugar 1 egg Ys cup cold water 4 medium bananas peeled Vegetable oil for deep frying Icing sugar for dusting Ice cream to serve 1 In a large bowl combine flours and sugar Add egg and water Stir to combine 2 Heat oil in wok setting 12 for 3 4 minutes or until hot 3 Cut bananas in half lengthways Dip halves one at a time into batter Carefully lower banana halves into oil in batches Fry for 1 2 minutes or until golden Drain on paper towelling 4 Serve fritters dusted with icing sugar and ice cream Notes 29 Year Stainless Steel Cooking Surface Guarantee Should you experience any difficulties with your product during the warranty period please contact our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand
44. ollect at one end of the pan Both hands are then free for basting Trigger release heat control probe with 15 heat settings 15 heat settings for perfect cooking control The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained Features of your Sunbeam Ellise stainless Steel Skillet SK6450 Cook amp look lid Tempered glass lid enables you to monitor your food while it cooks High domed lid Turns your skillet into a compact oven Ideal for roasts and racks of lamb and other cooking where temperature and moisture levels need to lt lt be controlled 18 10 stainless steel cooking vessel Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface CC 1600 watt cast in element The 1600 watt element is completely cast into the aluminium base which is adhered onto the stainless steel pan This provides faster and superior heat transfer heat distribution and heat retention Trigger release heat control probe with 15 heat settings 15 heat settings for perfect cooking control The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temper
45. ook until tender approximately 10 12 minutes and then drain 3 Reduce to a lower setting if the water boils too rapidly Stir occasionally so that the rice does not stick Browning and Sealing Meat It is necessary to brown and seal meat in many recipes Meat retains its juices and the flavours develop after browning and sealing This also prevents it from sticking when baking or roasting Preferably use meat that is at room temperature as this reduces the cooking time 1 Preheat the frypan to settings 12 13 Add approximately 1 2 tablespoons of oil 2 Brown meat on all sides with the lid off 3 After sealing reduce the temperature to settings 6 7 and replace the lid until the meat is cooked as desired Steaks should only require turning once or twice 11 Cooking with your FP8950 Ellise9 Stainless Steel Frypan continued Frying The frypan is ideal for shallow or dry frying Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area which results in heat loss and the possible overflow of oil Pan Frying Suitable for eggs omelettes bacon sausages steaks and chicken pieces Preheat to settings 8 9 with a little oil to add flavour Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Preheat on settings 9 11 with sufficient oil so that the food is half immersed Cook food with the lid off Saut eing Preheat on settings 8 9 with
46. oon of oil in the frying pan and place the dumplings in batches into the pan pleat side up Cook until the dumplings are golden on the bottom Do not turn Carefully pour enough water in the frying pan so that the dumplings are half covered Place the lid on the Skillet Recipes continued frying pan and cook covered for 1 minute Remove lid and cook uncovered until all tender and cooked Remove from pan repeat with remaining dumplings Note The water should be simmering the whole time If this does not happen increase the heat 5 Serve with dipping sauce Steamed Salmon Parcels Serves 4 4 shallots finely sliced 2 cloves garlic crushed 1 large red chilli seeds removed sliced 1 stalk lemon grass finely chopped Ye cup coconut milk Y cup fresh coriander leaves 2 teaspoons grated fresh ginger 4 x 180g Atlantic salmon fillets 1 tablespoon peanut oil 4 6 baby bok choy quartered Salt and freshly ground black pepper to taste Steamed jasmine rice to serve 1 Preheat frypan on setting 12 with the lid on for 2 minutes 2 In a bowl combine shallots garlic chilli lemon grass coconut milk coriander and ginger Season to taste with salt and pepper 3 Place each piece of salmon on 4 individual pieces of aluminium foil Divide the coconut mixture evenly over the salmon Fold each piece of foil up to make 4 sealed parcels 4 Place parcels in frypan Place lid on pan Reduce heat to setting 9 and cook for 12
47. ot soapy water Rinse and dry thoroughly To remove cooked on food fill the wok with hot water and allow to stand for a few minutes This will soften the food making cleaning easier Note Never fill a hot wok with cold water 16 Removing burnt on food Fill the wok with sufficient water cover and simmer for five minutes or until the burnt on food softens and lifts For stubborn burnt on food leave the wok to soak overnight after first simmering as described Then wash and dry thoroughly Removing stubborn stains We recommend that stubborn stains on the cooking surface can be removed by using nylon abrasive pads in conjunction with any brand of stainless steel powder cleaner Note Constant use of nylon abrasive pads will affect the polished surface finish Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains Wash thoroughly Note Re season the cooking surface after using any of the above methods to remove stains Dishwasher safe Your Ellise cookware is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Care and Cleaning Heat Control Probe If cleaning is necessary wipe over probe with a damp cloth Do not immerse the Control Probe in water or any other liquid Storage Store the probe carefully in a safe place Do not knock or drop it as this can damage the probe If damage is suspected
48. p dry sherry 2 tablespoons tamarind paste 1 tablespoons bean paste 1 tablespoons soy sauce Y cup water 4 cups chicken stock Salt and freshly ground black pepper to taste 1 Preheat pan with half of the oil on setting 15 for 2 minutes Add ribs to the pan and cook for 3 4 minutes or until browned Set aside 2 Reduce heat to setting 10 Add remaining oil garlic and ginger Cook for 1 minute or until fragrant Add tomatoes and cook stirring for 3 4 minutes Stir through the sugar and cook for a further 3 minutes or until caramelised 3 Pour sherry into the pan and allow to reduce by half Add remaining ingredients and bring to a simmer Return beef to the pan Cover with lid Cook for 1 hour on setting 6 until meat is tender 4 Remove beef from pan Increase heat to setting 13 and simmer for 3 4 minutes or until reduced by half and thickened Season to taste with salt and pepper Serve beef in sauce 30 Italian Meatballs in Tomato Sauce Serves 4 Ye cup olive oil cup pine nuts roughly chopped 1 onion chopped 3 cloves garlic crushed 1 cup fresh breadcrumbs Y cup ricotta cheese I4 cup freshly flat leaf parsley chopped 2 tablespoons fresh basil chopped 1 tablespoon lemon zest 2 teaspoons ground fennel seeds legg 500g beef mince 2 x 400g cans chopped tomatoes Ye cup red wine Salt and freshly ground black pepper to taste Grated parmesan to serve 1 Preheat pan on setting 12 for 2 minutes 2
49. rves 6 8 2 small raw blue swimmer crabs 8 large green prawns peeled deveined 8 small black mussels cleaned 3 Y cups fish stock 1 teaspoon saffron 2 chorizo sausages sliced 2kg chicken thighs halved 1 tablespoon olive oil 1 onion chopped 1 clove garlic crushed Y teaspoon smoked paprika 400g can crushed tomatoes 1 cups Arborio rice 300g pipis cleaned Y2 cup frozen peas 1 small roasted red capsicum sliced Salt and freshly ground black pepper to taste 1 Remove flap from the underside of the crabs Turnover Place thumb under the shell between the two back legs and slowly pull the shell away from the body Discard Remove the feather like gills and front feelers Cut the crabs in half and crack the large nippers This will allow for even cooking 2 Heat frypan to Setting 12 Add chorizo to pan Cook for 3 4 minutes or until golden Set aside 3 Add chicken thighs to the pan and cook for 3 4 minutes or until golden Set aside 4 Reduce to Setting 9 Add oil and cook onion and garlic until tender about 3 4 minutes Add paprika and cook until fragrant 5 Add tomatoes to the pan and bring to a simmer Add rice to the pan and cook stirring for 2 minutes 6 Add stock and reduce to Setting 4 Cover with lid Cook for 10 15 minutes or until rice is cooked 7 Place remaining ingredients in the pan Cover with lid Cook for a further 5 minutes or until done Season to taste with salt and pepper Serv
50. tes without turning over Remove from the wok Repeat with remaining egg to make 4 omelettes Roll omelettes up and thinly slice 2 Increase heat to setting 10 Add bacon and cook until browned set aside 3 Add remaining oil to the wok and cook shallots for 1 minute Add capsicum and peas to the wok cooking for a further 1 minute 4 Add rice sauces and prawns to the wok and stir fry for 2 3 minutes Add bacon cabbage and eggs to the wok Season with white pepper Toss to combine Serve Tip Cook the rice the day before or several hours in advance as per the directions on the packet Rinse rice and drain well then layer on a tray lined with baking paper cover with paper towelling and refrigerate Pad Thai Serves 4 200g rice thick noodles cooked drained 200g firm tofu diced l4 cup vegetable oil 500g large green prawns peeled deveined Y cup pad Thai paste 3 eggs lightly beaten 1 bunch garlic chives cut into 4cm pieces 100g bean sprouts Y cup fresh coriander leaves l4 cup packaged fried shallots 14 cup chopped peanuts Lime wedges to serve 1 Heat 2 teaspoons of oil in wok on setting 10 Add tofu and cook until golden Set aside 2 Reduce to setting 7 Add remaining oil and cook prawns until pink and just cooked Set aside 3 Add paste to wok and stir fry for 1 minute or until fragrant Add noodles and stir until coated in paste Add eggs to the wok and stir every 10 seconds or until the eggs are
51. titled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act IMPORTANT NOTE To assist us in managing warranty claims we recommend you register your Ellise Stainless Steel Cookware as soon as practicable after purchase by creating a MySunbeam account on our website and sending in a copy of your original receipt In order to make a claim under our warranty you must have the original proof of purchase documentation for the Ellise Stainless Steel Cookware and present it when requested 12 Month Replacement Guarantee Should you experience any difficulties with your product during the warranty period please contact our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam com nz 0800 786 232 Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand This Sunbeam product is covered by a 12 month replacement or repair warranty which is in addition to your rights under the Australian Consumer Law if your product was purchased in Australia or New Zealand Consumer Guarantees Act if your product was purchased in New Zealand
52. ture before cooking The best oil to use is a canola or sunflower oil Traditional asian oils used include peanut or sesame oils e Stir frying is done quickly the less cooking time the less chance there is for the meat to toughen or overcook This also keeps the food crisp 14 Do not use the lid when stir frying as stir frying is a method of dry cooking and the steam droplets will toughen the meat Serve stir fried foods immediately to retain their crisp texture Shallow Frying Shallow frying is a method used to cook and crispen foods in a small amount of oil The food is cooked at a lower temperature so that a brown crust forms on the underside The food is then turned over to brown the other side Usually 1 cup of oil is sufficient for shallow frying Deep Frying Deep fried food should be crispy on the outside and tender inside The food should be coated with batter or breadcrumbs and placed in hot oil Tips When Deep Frying Preheat the oil to the desired temperature before adding food Do not cover the wok with the lid when deep frying Wipe moisture from foods to avoid any splattering or foaming of oil Do not fill the wok with more than 8 cups of oil For best results use a vegetable oil Cooking with your WW8950 Ellise9 Stainless Steel Wok Cook food pieces a few at a time This Braising and Stewing prevents lowering the oil temperature and The wok can be used to make your favourite food from
53. ute or until fragrant 2 Add tomato paste and lentils cooking for 1 2 minutes Add stock and water Stir to combine Cover with lid Reduce heat to Setting 4 Cook for 10 minutes 3 Add tomatoes and eggplant Cover with lid Cook for a further 15 20 minutes or until Dahl has thickened and eggplant is soft 4 Add eggs Season to taste with salt and pepper Serve Frypan Recipes continued Lamb Tagine Serves 4 6 2 tablespoons olive oil 8 lamb shanks 1 onion chopped 2 cloves garlic crushed 1 tablespoons Moroccan dried spice mix 1 tablespoons tomato paste 400g can whole peeled tomatoes 1 cup chicken stock 3 cardamom pods cracked 1 cinnamon stick 400g can chickpeas drained rinsed 1 sweet potato peeled chopped into 2cm cubes 1 cup fresh coriander roughly chopped Salt and freshly ground black pepper to taste Cous cous to serve 1 Heat oil in frypan on Setting 12 Cook lamb in batches until golden brown Set aside 2 Reduce heat to setting 7 Add onion and garlic to the pan and cook for 2 3 minutes or until golden brown Add spice mix and tomato paste to the pan and cook for 1 minute 3 Add whole tomatoes cardamom cinnamon and chicken stock to the pan Cover with the lid Reduce heat to Setting 4 and cook for 2 hours 4 Add chickpeas and potato Cover with the lid and cook for a further 20 minutes or until sweet potato is tender Season to taste with salt and pepper 5 Stir through coriander a
54. ying Dipping Sauce l2 cup caster sugar Ye cup water Ye cup white vinegar 1 large red chilli thinly sliced 1 tablespoon chopped fresh coriander 1 tablespoon finely chopped roasted peanuts Salt and freshly ground black pepper to taste 1 Combine fish curry paste fish sauce sugar and egg whites into a food processor Process until mixture is combined 2 Place mixture into a bowl and stir through beans and lime leaves Season to taste with salt and pepper 3 Heat oil in wok on setting 11 12 4 Roll mixture into 2 tablespoon sized balls Carefully drop mixture into the oil in batches Cook for 2 3 minutes until golden brown and cooked through Drain on paper towel Repeat with remaining mixture 5 Dipping Sauce Combine sugar water and vinegar into a small saucepan Stir over a low heat until sugar dissolves Increase heat and simmer mixture for 5 minutes Remove from heat and allow to cool Stir through chilli coriander and nuts 6 Serve with dipping sauce Spring Rolls Makes 20 1 tablespoon peanut oil l4 cup canned bamboo shoots thinly sliced 1 tablespoon grated fresh ginger 2 Cloves garlic crushed 350g chicken mince 2 tablespoons ecap manis 1 large carrot peeled grated 3 shallots thinly sliced 1 cup finely shredded Chinese cabbage Salt and freshly ground black pepper to taste 100g vermicelli noodles cooked drained 6 dried shiitake mushrooms soaked drained chopped 20 mediu

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