Sunbeam FP7710 User's Manual
Contents
1. 2 Heat half of the oil in frying pan on setting 6 Cook meatballs in batches until browned all over Remove from pan 3 Heat remaining oil in frying pan on setting 5 cook onions and garlic stirring until the onions are translucent Add tomato paste and cook for about 1 2 minutes or until fragrant Add capsicums cook stirring occasionally until tender Add sauce and cook for 10 minutes Reduce heat to setting 4 add meatballs and cook covered for a further 10 minutes or until the meatballs are cooked through Serve in long crusty bread rolls as a sub sandwich or with pasta 18 Lamb Rack with Garlic and Parmesan Crust Serves 4 2 x 400g lamb rack roast French trimmed 4 slices of day old bread crust removed 2 cloves garlic chopped 2 tablespoons grated fresh parmesan 1 tablespoon chopped fresh rosemary 2 tablespoons seeded mustard Olive oil spray Mashed potatoes to serve 1 Preheat frying pan on setting 7 2 Place lamb racks on a chopping board having the bones interlocked in the middle 3 Combine bread garlic parmesan and rosemary in a food processor Process until mixture resembles fine breadcrumbs 4 Spread mustard evenly over the outside of the cutlets flesh 5 Press the bread mixture over the mustard and spray well with olive oil spray 6 Place lamb racks in frying pan reduce heat to setting 3 and cook covered for about 35 minutes or until cooked as desired Remove from frying pan and cover w2. 1 minute or until spices are fragrant Stir through tomato paste and cook for 2 minutes 3 Increase heat to setting 9 add lentils stock and water and bring mixture to the boil Reduce heat to setting 3 and cook uncovered stirring occasionally until the mixture thickens slightly 4 Add the tomatoes and eggplant and cook covered for 10 minutes Remove lid and cook for a further 10 minutes or until dahl has thickened and the eggplant is soft 5 Add whole peeled eggs and stir gently until heated through 6 Season to taste Recipes continued Penne Boscaiola Serves 6 9 rashers bacon 300g sliced button mushrooms L cup white wine 450ml cream Freshly ground black pepper 750g penne shaved parmesan to serve 1 Have a large pot of boiling water ready 2 Remove rind from bacon and slice into 5mm pieces 3 Heat frying pan on setting 8 Cook bacon until golden Add mushrooms and stir through 4 Add wine and cook stirring until the wine has reduced by half Add cream and cook stirring occasionally until the sauce has thickened slightly 5 Cook pasta until just tender drain and add to sauce and stir through Season with salt and pepper and serve immediately with shaved parmesan Lamb Tagine Serves 4 6 2 tablespoons olive oil 8 lamb shanks fat trimmed 1 large onion sliced thinly 2 cloves garlic crushed 1 tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 1 x 400g can chopped p
3. 3 Place bananas cut side down and cook uncovered for about 6 minutes or until the sugar has caramelised and the banana has softened Serve bananas with hot chocolate sauce and whipped cream 4 To make the hot chocolate sauce combine all ingredients in a small saucepan and cook stirring over a low heat until melted Spiced Rhubarb and Berry Compote Serves 4 6 2 bunches of rhubarb cut into 2cm pieces 500g frozen mixed berries 3 4 Cup sugar 1 cinnamon stick 3 whole cloves 1 teaspoon grated orange rind 1 Combine all ingredients into the frying pan Cook stirring gently on setting 8 until the sugar dissolves Cover and cook on setting 5 for about 15 minutes or until the rhubarb is tender 2 Serve hot with ice cream custard or with your favourite pudding Cr me Caramel Serves 6 1 cup caster sugar Ye cup water 1 3 cup caster sugar extra 3 eggs 2 egg yolks 250ml cream 250ml milk l vanilla bean seeds scraped 1 Combine sugar and water in a small saucepan Stir over a low heat until the sugar has dissolved Increase heat boil without stirring until the toffee turns a golden colour 2 Remove from heat once the bubbles have subsided pour into 6 individual 1 cup capacity metal moulds Allow to cool 3 Beat eggs and extra sugar until light and creamy 4 Heat milk cream vanilla bean and seeds until almost boiling Whisk hot milk into egg mixture Pour mixture through a strainer 5 Pour mixture
4. into moulds Place moulds into frying pan Pour enough boiling hot water to come halfway up the sides of the moulds 6 Cook covered on setting 6 for about 15 minutes or until the custard has set Note Be careful when removing lid to check custard that no water from the lid goes into the moulds Recipes continued Buttermilk Pancakes Makes 8 1 cup self raising flour 2 tablespoons sugar L teaspoon bicarbonate of soda 1 egg lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter 1 Sift dry ingredients into a large bowl Make a well in the centre 2 Whisk the combined wet ingredients into the dry ingredients until smooth 3 Heat frying pan on setting 6 Melt some of the butter and spoon 1 4 cupfuls of mixture at a time into the frying pan Turn the pancakes once the bottom is golden and the tops starts to bubble Cook until the underside is golden 4 Serve with extra butter and maple syrup Pikelets 1 egg Ym cup sugar 1 cup self raising flour cup milk pinch salt butter for frying Makes approx 12 1 Beat egg and sugar with an electric mixer until light and creamy 2 Add flour milk and salt and beat until smooth 3 Heat frying pan on setting 8 Melt a little butter in frying pan and wipe away any excess with paper towelling 4 Spoon heaped spoonfuls of batter in frying pan and cook on both sides until golden 5 Serve with butter jam cream or chocolate hazelnut spread Fo
5. pepper 2 3 Cup cream or sour cream to serve optional 1 Remove skin and seeds from pumpkin and cut into even sized chunks 2 Heat oil and butter in frying pan on setting 4 Add onions and cook stirring until the onions have softened Add pumpkin and cook for a further 3 4 minutes stirring occasionally 3 Add the stock and bring to the boil Reduce heat to setting 3 and cook covered for 30 minutes Cool before blending 4 Blend or process soup until smooth Return pureed soup to frying pan 5 Reheat until soup is hot Serve with cream and extra ground pepper if desired Recipes continued Corn Fritters Makes approx 20 fritters 1 cup self raising flour Y teaspoon bicarbonate soda Y2 teaspoon sweet paprika Y2 teaspoon ground coriander 2 3 cup buttermilk 2 eggs 2 cups corn kernels 1 small red capsicum diced finely 3 small green onions sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander Sea salt Freshly ground black pepper Olive oil Tomato chilli jam to serve 1 Combine flour soda paprika in a bowl whisk through buttermilk and eggs to form a batter 2 Combine corn capsicum green onions parsley and coriander in a large bowl Stir through the batter season with salt and pepper 3 Heat frypan on setting 8 Drizzle a little olive oil in frypan and spoon tablespoonfuls of mixture into pan Cook fritters for 2 3 minutes on each side until golden 4 Serve with tomato chil
6. soapy water or in a dishwasher Remove stubborn spots with a plastic washing pad or sponge e The heating element is totally sealed making the frypan safe to fully immerse in water or place in a dishwasher e Wash as directed and re season the frypan before using again In some instances this may not remove all the staining e The base is also dishwasher safe Recipes Note The temperature settings stated in these recipes are a guide only Minestrone Serves 8 10 2 tablespoons olive oil 2 onions diced finely 3 cloves garlic crushed 4 trimmed celery diced finely 1 bacon bone 400g 2 x 800g chopped tomatoes 1 2L water 2 cups finely chopped savoy cabbage 2 large zucchini diced 2 x 400g can cannellini beans rinsed and drained 1 cups small pasta 1 Heat oil in frying pan on setting 5 Cook onion and garlic until translucent Add carrot celery and bacon bone and cook stirring occasionally for 5 minutes 2 Add the chopped tomatoes and water and bring the soup to the boil Reduce heat to setting 2 3 and cook cover for 45 minutes 3 Add the cabbage zucchini beans pasta and season with salt and pepper Cook covered for a further 20 25 minutes Add a little extra water if necessary 4 Serves hot with shavings of parmesan on top 10 Pumpkin Soup Serves 6 8 3 kg pumpkin 3 tablespoons olive oil 40g butter 1 large onion chopped 2 litres low salt chicken stock Sea salt amp freshly ground black
7. to be tilted above the frypan to help maintain the temperature selected Both hands are then free for stirring When the lid is in position the lid then acts as a splatter shield The lid can rest on either of the frypan sides that do not have handles Pouring lip With unique pouring lip juices are easily poured over food or disposed of for easy cleaning Trigger release base With a pull of the quick release trigger on the side of the pan the base of the frypan is quickly detached for easy cleaning 2400 watt butterfly shaped element The butterfly shaped element is completely cast into the metal base providing fast heat up and even heat distribution Adjustable steam vent Allows you to accurately control moisture levels during cooking Extra deep cooking vessel with sloped sides Is ideal for the largest roasts and other family meals Sloped sides assist with the removal of food from the pan Dishwasher safe The pan and base are dishwasher safe and fully immersible making cleaning a breeze Teflon Platinum Pro non stick cooking surface Teflon Platinum Pro Professional Use with DimpleTech embossing for superior non stick cooking performance Cool touch handles For safe cooking and carrying of the frypan Control probe inlet Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan Both hands are then fre
8. Metro Banquet 41cm 16 x 33cm 13 non stick electric cookware Instruction Recipe Booklet FP7710 Please read these instructions carefully and retain for future reference Contents Sunbeam s safety precautions Features of your Sunbeam Metro Banquet frypan Dupont Teflon Platinum Pro Using your Sunbeam Metro Banquet frypan Temperature setting guide Cooking with your Sunbeam Metro Banquet frypan Care and cleaning Recipes oo P NY Important instructions retain for future use adhe Fyi LL olla agit Ge Shs aa TRATES LAVAS ebe 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 BeBaldvete nwo ol napan vw npopui eg agpakeiac yivovtat KaTavont c Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LHROEERREK lt sau ROEWER EE Yeepete ce peka norope croMeHaTMTe MepKM Ha npetnaanneocT ce popo pas6pann Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas Dyn dhs Laia YL Glablaial aS ais gots EN b DN wa EE dasdlan Fams noer bee ng D kabel Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m chac rang nhng bi n ph p l m an to n k tr n duge hi u r Sunbeam s safety precaution
9. asionally Cook for about 30 minutes or until browned and cooked through 5 Serve with rice Tip Chinese cooking wine is available from Asian grocery stores If you cannot find it simply replace with sherry or omit completely 12 Chilli Crab 6 raw blue swimmer crabs 3 green onions 2 tablespoons peanut oil 3 cloves garlic chopped 1 large red chilli chopped 3 teaspoons grated fresh ginger 1 3 cup tomato sauce 1 3 cup sweet chilli sauce smooth paste variety 1 tablespoon oyster sauce 1 tablespoon fish sauce Y cup chicken stock 1 tablespoon grated palm sugar Steamed jasmine rice to serve Serves 4 1 Remove flap from the undersides of crabs then flip crab over Place your 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 and discard Carefully rinse the crab if needed do not put under running water Using a sharp knife cut the body in half then cut between the smaller legs to make 4 pieces Crack the large nippers with crab crackers this will help the heat get into the shell 2 Slice green onions and separate the green ends from the white set aside 3 Heat oil in electric frypan on heat 8 Add whites of onions garlic chilli and ginger to pan and cook stirring until fragrant 4 Reduce heat to 6 and add crabs Combine remaining ingredients and pour over crabs Stir crabs gently to coat then cook c
10. ated fresh ginger Ye cup coconut milk Sea salt Freshly ground black pepper 1 tablespoon peanut oil 4 6 baby bok choy quartered Steamed jasmine rice to serve 1 Preheat electric frypan on heat 8 with the lid on for 5 minutes 2 Combine the lemon grass eschalots coriander chilli garlic ginger coconut milk and salt and pepper in a bowl and mix well 3 Place each piece of salmon on four individual pieces of aluminium foil Divide the coconut mixture evenly over the tops of the salmon Fold each piece of foil up to make four sealed parcels 4 Place parcels in frying pan and cook covered on setting 6 for about 12 15 minutes or until cooked as desired Remove from heat 5 Quickly increase heat in electric frying pan and heat oil toss bok choy for 1 2 minutes until wilted season with salt and pepper 6 Serve salmon with bok choy and steamed jasmine rice 16 Dhal Serves 4 6 1 tablespoon vegetable oil 1 medium onion finely chopped 1 clove garlic crushed 3 teaspoons ground cumin Y teaspoon cumin seeds 1 teaspoon black mustard seeds 2 tablespoons tomato paste 2 cups red lentils rinsed and drained 2 cups vegetable stock 1 litre water 400g can chopped tomatoes 3 baby eggplants chopped coarsely 4 hard boiled eggs optional salt to taste 1 Heat oil in frying pan on setting 4 Add onion and garlic and cook stirring for 2 3 minutes or until onion is soft 2 Add dried spices and cook a further
11. d brown sugar 1 cup 250ml thickened cream 1 Preheat frying pan on setting 4 with the lid on Grease 8 individual 1 cup capacity metal moulds 2 Place dates soda and boiling water into a blender or food processor Place lid on and allow the mixture to stand for 5 minutes 3 Add oil and sugar and pulse 3 times 4 Add remaining ingredients and pulse mixture until just combined Scrape down sides of bowl if necessary Do not over process 5 Pour mixture into prepared moulds Place moulds in frying pan 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 frying pan stand for 5 minutes before turning out onto a wire rack 6 Serve pudding with butterscotch sauce To make sauce heat all ingredients in a small saucepan over a low heat until combined Tip Puddings can be made in advance and then rewarmed in a microwave Caramelised bananas with Serves 4 Hot Chocolate Sauce and Whipped Cream 4 large bananas Y4 cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream to serve Hot chocolate sauce 100g dark chocolate chopped 30g white marshmallows chopped 150ml thickened cream 1 Preheat frying pan on setting 4 2 Cut bananas in half lengthways leaving the skin on Sprinkle the combined sugar and cinnamon over the cut bananas Press gently into the banana Recipes continued
12. e for basting DuPont Teflon Platinum Pro Your Sunbeam frypan features a special scratch and abrasive resistant non stick cooking coating that makes it safe to use metal utensils when cooking Teflon Platinum Pro Professional Use is DuPont s toughest non stick coating to date up to 10 times more scratch resistant than single layer non stick coatings SUNBEAM OTHER BRANDS Results from DuPont s In house Cooking Abuse Test DuPont is the world leader in non stick coatings and today more than 2 billion households have Teflon non stick coated cookware Teflon Platinum Pro is a premium 3 layer non stick coating It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the Teflon matrix This preserves the release properties of the non stick coating and the life of the frypan PROFESSIONAL USE Superior nonstick top surface Reinforced intermediate coat Primer scratch resistant minerals j Frypan base Teflon Platinum Pro 3 layer scratch resistant coating The result is a non stick coating that can be treated like ordinary cookware enabling the use of metal utensils However Sunbeam recommends that care is taken with the non stick coating when using metal utensils Do not use sharp objects or cut food inside the frypan Damage caused to your frypan as a result of misuse of metal utensils will v
13. eeled tomatoes 1 cup chicken stock 1 cinnamon stick 3 cardamom pods cracked Salt and pepper to taste 1 x 400g tin chickpeas drained and rinsed 1 large sweet potato peeled and chopped into 2 cm dice 1 cup fresh coriander roughly chopped Cous cous to serve 1 Heat oil in frypan on setting 8 Cook lamb shanks in batches for 3 5 minutes or until evenly brown all over remove from heat 2 Reduce heat to setting 6 and add onion and garlic to frypan and cook for 5 minutes or until onion has softened and coloured Add spice mix and cook until fragrant Stir through tomato paste 3 Return the lamb shanks to the frypan with tomatoes stock cinnamon and cardamom Cover and cook on setting 3 turning and stirring occasionally for 2 hours After 2 hours add chickpeas sweet potato and cook covered until the sweet potato is tender 4 Adjust seasoning and stir through chopped coriander serve with cous cous 17 Recipes continued Matt s Meatballs 1 2kg lean mince 2 3 cup packaged breadcrumbs 3 eggs 2 tablespoons Worcestershire sauce 2 teaspoons dried sweet basil 1 teaspoon dried oregano 2 cloves garlic crushed salt and pepper 2 tablespoons olive oil Serves 6 8 Sauce 1 onion sliced 2 cloves garlic crushed 2 tablespoons tomato paste 1 green capsicum sliced 1 red capsicum sliced 1 litre bottled tomato sauce 1 Combine meatball ingredients roll into balls slightly smaller than golf balls
14. esponsible adult to ensure that they can use the appliance safely Young children should be supervised to ensure that they do not play with the appliance Never leave an appliance unattended while in use 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 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 N Features of your Sunbeam Metro Banquet frypan Cool touch handle For safe cooking and carrying of the frypan lid Adjustable lid holder A stepped catch on the side of the lid enables the lid
15. g after browning LAMB 25 30 minutes per 500g after browning CHICKEN 30 35 minutes per 500g after browning Care and cleaning Always turn the power off and remove the plug from the power outlet after use and before cleaning Allow appliance to cool before cleaning Control probe If cleaning is necessary wipe over with a damp cloth Note The control probe must be removed before the frypan is cleaned and the control probe inlet must be dried before the frypan is used again Important Do not immerse the control probe in water or other liquid Store the control probe carefully Do not knock or drop it as this can damage the probe If damage is suspected return the control probe to your nearest Sunbeam Appointed Service Centre for inspection Refer to the separate warranty and service centre booklet High domed metal lid Wash the lid in warm soapy water using a soft sponge rinse and dry thoroughly Metal scourers will scratch the surface and should be avoided Some food such as tomato paste and curry may stain the surface This staining may be removed or reduced by rubbing with a cream cleanser or a paste of bicarbonate of soda and water Do not place metal lid in a dishwasher To clean interior and exterior surface e When cleaning the Teflon Platinum Pro non stick coating do not use metal or other abrasive scourers After cleaning dry the frypan and lid with a soft cloth before storing e Wash in hot
16. hunks 1 sweet potato peeled and thickly sliced 1 Using a small sharp knife pierce the lamb all over making indentations about 2cm deep Push a piece of garlic into each slit and a small piece of rosemary The rosemary should be poking out slightly 2 Heat frying pan to setting 10 Add oil and brown lamb all over Season with salt and pepper add onions to pan Reduce heat to setting 6 Cook lamb covered for about 1 hour and 15 minutes 3 Add vegetables to pan and cook for a further 25 minutes Remove lamb and allow to rest covered until the vegetables are cooked as desired 19 Recipes continued Mustard Seed Potatoes Serves 8 1 5kg baby new potatoes 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds 1 2 teaspoons sea salt flakes 1 Place potatoes into frypan and pour enough water in to cover Cook potatoes covered on Setting 10 until tender Drain well for 10 minutes 2 Heat frypan on Setting 8 add oil potatoes mustard seeds and salt stir to coat Place lid on potatoes and cook stirring occasionally until the potatoes are golden Tip Keep the lid on during cooking as the mustard seeds pop Individual Sticky Date Puddings Serves 8 200g coarsely chopped dried dates 1 teaspoon bicarbonate soda 1 cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour Jo teaspoon mixed spice 2 eggs Butterscotch sauce 160g butter 2 3 cup firmly packe
17. ith foil Allow to rest 5 10 minutes 7 Cut lamb into individual cutlets and serve with mashed potatoes Tip Recipe can be doubled to serve 8 Recipes continued Roast Chicken with Stuffing Serves 4 1 2kg whole fresh chicken sea salt freshly ground black pepper Stuffing 1 onion chopped finely 2 teaspoons olive oil 3 cups fresh bread crumbs 30g softened butter 1 teaspoon grated lemon rind 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 1 Wash and clean chicken thoroughly Pat dry with paper towelling 2 To make stuffing cook onion in oil until softened Add to remaining stuffing ingredients and mix well 3 Place the stuffing inside the cavity of the chicken Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned 4 Preheat frying pan on setting 7 Brush chicken with a little oil and salt and pepper 5 Brown chicken on all sides reduce heat to setting 5 and cook covered with the vent open for about 11 2 hours or until cooked through Tip If cooking roast vegetables place in frying pan 3 4 to 1 hour before the end of cooking Roast Lamb Serves 4 6 1 leg lamb 4 6 garlic cloves sliced 3 4 sprigs rosemary snipped into small pieces 2 tablespoons olive oil sea salt freshly ground black pepper 6 small picking onions 400g pumpkin cut into chunks Y bunch baby carrots trimmed 2 potatoes cut into c
18. li jam if desired Gyoza Japanese Dumplings Makes approx 50 150g pork mince 150g chicken mince 2 tablespoons kecap manis sweet soy 1 teaspoon sugar 1 tablespoon mirin 1 egg 2 teaspoons sesame oil 242 cups Chinese cabbage shredded finely 1 3 cup finely chopped water chestnuts 4 green onions chopped finely 50 sheets gow gee wrappers vegetable oil for pan frying Dipping Sauce 2 lost r d bepdN 2 place txe 1 tablespoon black vinegar repared 1 Combine all ingredients in a bowl and mix well 2 Lay several sheets of gow gee wrappers out onto a bench nn a eatray Linedw tx y a onto 11 bee ona aH Axeboxel lvrapr Recipes continued Remove lid and cook uncovered until all the water has evaporated Remove from pan repeat with remaining dumplings Note The water should be simmering the whole time If this does not happen increase the heat to setting 10 5 Serve with dipping sauce Tip Kecap manis mirin and black vinegar are available at Asian grocery stores Soya Sauce Chicken Wings Serves 4 1 kg chicken wings 1 3 cup honey Y2 cup low salt soy sauce 2 teaspoons Chinese cooking wine 2 cloves garlic crushed 3 teaspoons grated fresh ginger 1 Cut wings at joints and discard tips 2 Combine remaining ingredients in a jug 3 Place wings in a single layer in electric frying pan Pour sauce over wings and turn to coat 4 Turn electric frying pan onto setting 6 Cook wings turning occ
19. lic crushed 1 3 cup tomato paste L cup red wine 3 carrots diced 3 celery stalks sliced 1 cup beef stock 1 cup water 2 tablespoons chopped fresh thyme 2 bay leaves 1 cup semi dried tomatoes Salt and freshly ground black pepper 1 Dust beef in flour shaking off excess flour Heat oil in frypan and cook beef in batches until brown Set aside 2 To the same pan add onion and garlic cook stirring for 1 2 minutes or until onion starts to colour Stir tomato paste cook 1 minute 3 Add wine and allow alcohol to evaporate and liquid to reduce slightly About 2 minutes 4 Place beef vegetables stock water thyme and bay leaves in frypan Cover and cook on setting 4 for 1 hour stirring occasionally After 1 hour add tomatoes and cook for a further 20 30 minutes or until beef is tender 5 Season to taste and serve hot with mashed potatoes or rice Recipes continued 1 Place fish in a shallow baking dish In a small bowl combine the garlic lemon juice eschalots basil salt and pepper and mix well 2 Pour marinade over fish and allow to sit at room temperature for 20 minutes 3 Heat frying pan on setting 9 Add oil and cook fish for 3 5 minutes on both sides until just cooked through Note Cooking time will vary depending on the thickness of each fillet 4 Serve fish with potatoes and steamed broccolini Beef Stroganoff Serves 8 1 3 cup flour 2 kgs beef strips 1 3 cup olive oil 3 cloves garlic cru
20. ll 2 Peel four of the prawns and devein Leave the other four whole for presentation Clean and de beard mussels 3 Place stock and saffron in a saucepan and heat gently to infuse Cover and keep warm 4 Heat the electric frying pan on setting 8 Cook chorizo in pan until golden drain on paper towelling 5 In same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through set aside 6 Reduce heat to 6 add extra virgin olive oil if needed in electric frying pan and cook onions and garlic until the onions are translucent add paprika and cook for a further 30 seconds 7 Add tomatoes and cook on setting 6 for 2 3 minutes Add rice and cook stirring until well coated Add stock and stir to combine Reduce heat to 3 and cook covered for 10 minutes 8 After 10 minutes check rice add a little water if the rice looks too dry Cook covered for a further 5 minutes if the rice is still quite hard 9 Arrange raw seafood chicken chorizo whole prawns peas roasted capsicum over rice and cook covered for a further 5 minutes or until the seafood is cooked and the rice is tender Turn heat off and keep covered for 5 minutes before serving 13 14 Recipes continued Family Beef Casserole with Pan fried ag o Semi Dried Tomatoes Serves 6 8 2 kg chuck steak cut into 2cm cubes L cup flour 3 tablespoons olive oil 2 bunches of spring onion stalk trimmed peeled and left whole 2 cloves gar
21. lop 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 8 9 2 Brown meat on all sides with the lid off 3 After sealing reduce the temperature to settings 4 5 and replace the lid until the meat is cooked as desired 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 5 6 with a little oil to add flavour Non stick cooking surfaces do not require a large amount of oil Steaks should only be turned once during cooking Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Preheat on settings 6 8 with sufficient oil so that the food is half immersed Cook food with the lid off Saute ing Preheat on settings 5 6 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 Cooking with your Sunbeam Metro frypan continued 1 Preheat the frypan on settings 8 9 with a little oil 2 Slice meat into strips Coat meat i
22. n 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 9 10 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 5 6 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 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 BEEF 20 25 minutes per 500
23. ng it is quite normal for food to stop and start bubbling as the thermostat maintains the selected temperature Cooking with your Sunbeam Metro Banquet frypan Baking Your frypan can be used for baking cakes with deliciously moist results 1 Preheat the frypan to setting 10 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 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 splattering Position the pan tilt lever and spoon the juices over the food as desired Boiling Pasta 1 Bring 12 cups of water to the boil on setting 9 Add 1 2 teaspoons of oil to stop the pasta from sticking together 2 Add 400g of pasta and cook until tender for approximately 7 10 minutes 3 Reduce to a lower setting if the water boils too rapidly Note Cooking times will vary with different types of pasta Boiling Rice 1 Bring 12 cups of water to the boil on setting 5 2 cups of rice and position the lid 2 Cook 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 deve
24. o find a spot on the bench When in position the lid also acts as a splatter shield The lid can rest on either side that does not have handles making it easy for left or right handed use Using the pan tilt lever The pan tilt lever is positioned under the inlet where the control probe is inserted To tilt the frypan push the lever down This allows the fat and juices to drain from the food for crisp low fat cooking It also makes it easier to baste food and serve sauces or gravy 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 Note The probe supplied with your frypan may differ from the one illustrated Temperature setting guide The numbers on the dial represent the following temperatures approximately DIAL CELSIUS FARENHEIT e e SETTING approx approx UGGESTED USES TEMPERATURE 100 C 212 F e So 110 C 530 F eeping food warm 125 C 260 F Simmering slow cooking 140 C 285 F 150 C 300 F Pan fry fi an frying roastin 160 C 320 F me i E 3309F Shallow frying 185 C 365 F Ae our Searing sealing and baking 210 C 410 F Note The temperature uses are a guide only and may require adjustment to suit various foods and individual tastes When the dial is set to a low setti
25. oid your warranty DimpleTech surface The Sunbeam Metro Banquet frypan s cooking surface features DimpleTech embossing that breaks up the contact between the food and the cooking surface providing superior non stick performance The images shown here and performance claims are based upon the Dupont In house Cooking Abuse Test used to evaluate scratch resistance and release properties of non stick coatings Using your Sunbeam Metro Banquet trypan Before the first use Wash rinse and dry your frypan and lid Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling 1 Insert the control probe into the inlet on the frypan 2 Plug the cord into a 230 240V power outlet and turn the power on 3 Set the control probe dial to the desired temperature setting Refer to page 6 for the temperature guide Note The light on the control probe will illuminate and will remain on until the set temperature is reached It will then cycle on and off throughout cooking as the temperature is maintained by the thermostat On initial heating of the frypan it is recommended that the temperature be allowed to cycle the light cycling on and off several times This will help the cooking surface to adjust to a more accurate cooking temperature Adjustable lid holder This is a stepped catch on the side of the lid It allows the lid to rest above the frypan and eliminates the need t
26. overed stirring occasionally for about 15 minutes or until the crabs have gone a deep orange colour and are just cooked through Recipes continued Tip A good way to see if the crabs are cooked is to check the joint on the large nipper When these have changed colour your crabs should be cooked through 5 Remove crabs from pan onto a large serving platter and spoon over sauce from pan Sprinkle with slice green onions 6 Serve with steamed jasmine rice Spanish Paella Serves 6 8 2 small raw blue swimmer crabs 8 large green prawns 8 small black mussels 3 cups fish chicken stock 1 teaspoon saffron threads 180g chorizo sausage sliced 200g chicken thighs halved 1 tablespoon extra virgin olive oil 1 medium onion chopped finely 1 clove garlic crushed Y4 teaspoon smoked paprika 1 x 400g canned tomatoes 1 cups Arborio or Spanish rice 300g whole pipis purged Ye cup frozen peas 1 small roasted red capsicum sliced 1 Remove flap from the undersides of crabs then flip crab over Place your 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 and discard Carefully rinse the crab if needed do not put under running water Using a sharp knife cut the body in half then cut between the smaller legs to make 4 pieces Crack the large nippers with crab crackers this will help the heat get into the she
27. r savoury pikelets Reduce sugar to 2 tablespoons and stir through chopped fresh herbs of choice Top with slices of prosciutto goats cheese and rocket or cream cheese smoked salmon and capers Notes Notes Sunbeam is a registered trademark of Sunbeam Corporation Sunbeam Metro Banquet and DimpleTech are trademarks of Sunbeam Corporation Teflon and Platinum Pro are trademarks of DuPont Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network Copyright SUNBEAM CORPORATION LIMITED 2006 INCORPORATED IN N S W A C N 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd For more information or advice on this or any other Sunbeam appliance visit www sunbeam com au or contact the Sunbeam Consumer Service Line Australia 1800 025 059 New Zealand 0800 786 232 05 06 Sunbeam Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www sunbeam com au BE is a registered Trademark of Sunbeam K Corporation Limited ACN 000 006 771 Sunbeam Corporation Limited 2006
28. s SAFETY PRECAUTIONS FOR YOUR SUNBEAM FRYPAN Use your frypan at least 200mm away from walls and curtains Do not immerse the control probe in water If using a plastic spatula do not leave in cooking vessel when hot The frypan must only be used with the control probe provided Avoid using on metal surfaces e g sink hotplate Remove the control probe before cleaning the frypan After cleaning the frypan ensure that the control probe inlet area is completely dry before using again Sunbeam are 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 young children or infirm persons unless they have been adequately supervised by a r
29. shed L cup tomato paste 2 cups beef stock 500g mushrooms sliced 300g sour cream 1 Dust beef in flour shaking off excess flour Heat oil in frying pan on a setting 6 cook beef in batches until browned 2 Return all beef to pan and add remaining ingredients except sour cream Cover and cook on setting 4 for about 45 minutes or until the beef is tender 3 Stir through sour cream Season with salt and pepper Serve with buttered noodles Creamy Oyster Chicken Serves 6 1 5kg chicken tenders 1 3 cup flour 2 tablespoons olive oil 450ml cream 1 3 cup oyster sauce 350g small button mushrooms quartered freshly ground black pepper steamed broccoli to serve steamed rice to serve 1 Lightly coat chicken in flour Heat oil in frying pan on setting 8 Cook chicken in batches until golden on each side Remove from pan The chicken should not be completely cooked through at this stage 2 Add cream and oyster sauce to frying pan stir to combine Add mushrooms and cook for 1 minute Return chicken to frying pan and cook stirring occasionally until the sauce has thickened and the chicken is cooked through 3 Serve with steamed broccoli and rice 15 Recipes continued Steamed Salmon Parcels Serves 4 4 x 180g Atlantic salmon fillets 1 stalk lemon grass white only chopped finely 4 eschalots sliced thinly 1 3 cup coriander leaves 1 large red chilli seeded and sliced 2 cloves garlic crushed 2 teaspoons gr
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