Multicooker Deep Fryer
Contents
1. Heat butter and oil in cooking vessel on No 3 add chicken and fry until golden brown remove and set aside Add shallots garlic and bacon to vessel saute for 3 minutes Reduce heat to Simmer stir in flour and cook for 1 minute Gradually stir in cider increase heat to No 5 and bring to the boil stirring constantly Add chicken cover vessel and reduce heat to Simmer Simmer gently for 30 minutes add apple cream parsley salt and pepper to taste Heat gently for 1 to 2 minutes DO NOT BOIL Serve with steamed or boiled rice if desired N O1 Main Courses continued Fried Rice Makes 4 to 6 servings 2 tablespoons oil 1 clove garlic crushed 1 teaspoon finely chopped fresh 4 cups cooked rice 1 Y cups chopped cooked chicken or 1 y cups chopped cooked pork or bacon Y cup chopped shallots or spring onions 2 tablespoons soy sauce 2 eggs beaten Salt and pepper ginger root Heat oil in cooking vessel on No 6 add garlic and ginger Add rice cooked meat and shallots stir well to combine Add soy sauce pour in beaten eggs and stir continuously until eggs are cooked Season with salt and pepper serve immediately Fried Onion Sambol 1 cup oil 4 onions sliced finely 6 dried chillies roughly chopped 2 tablespoons dried mustard 1 teaspoon salt l4 cup lemon juice Heat oil in cooking vessel on No 2 fry onion until soft Add chillies and mustard powder cover vessel cook stirring occasionally for2. Peel under running water Halve and remove seeds Cut into quarters Boil Follow basic boiling directions and cook for 10 15 minutes or until tender Corn Cob Remove husks and threads from cob and trim tip and base Wash under running water Boil Follow basic boiling directions Simmer for 10 15 minutes Corn Kernels Hold cob upright on chopping board with sharp knife cut down near core removing kernels from cob Boil In 1 12 1 cup boiling salted and sugared water Cook for 8 10 minutes Eggplant Aubergine Wash and remove stems Follow recipe regarding cutting Shallow or Deep Fried Coat with batter flour or crumb and fry according to basic frying directions Mushrooms Wipe mushrooms with damp cloth Trim stems or remove if necessary DO NOT peel unless necessary Leave whole or slice Keep stalks and peelings for flavouring sauces soups Saute Cover surface of vessel with butter margarine or oil and saute mushrooms on Simmer to 1 for 3 5 minutes Season and serve Onion Trim tops and roots and peel under cold water Use as required To Blanch See basic blanching directions Saute Quickly in hot butter margarine or oil Boil Follow basic boiling directions add to SOUDS casseroles or stews Parsnips Wash well trim top and bottom Peel thinly and cut as desired Chop into cubes for SOUDS casseroles or stews Parboil For 5 7 minutes cook and use in salads Peas Wash pea
3. Never use butter margarine or olive oils 2 Avoid mixing oils of different qualities or types 3 Change the oil when it becomes brown or milky in colour 4 Take into account the food to be cooked before setting the frying temperature As a general guide precooked food will need a higher temperature than raw food and the larger the individual items the lower the temperature should be 5 Large pieces of food should not be deep fried as they take to long to cook thus absorbing too much oil 6 Fry small amounts at a time adding too much at a time will decrease the oils temperature and increase the chance that food will stick together 7 Make sure that food is dry before frying wet food will splatter 8 Do not use the lid when deep frying 9 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 Multicooker Deep Fryer is used again NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID Storage 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 WARNING Always wait for the fryer vessel and hot oil to cool down before emptying the vessel Drain off any oil water or other li
4. To peel tomatoes see hints page 13 Fry Heat a little butter or margarine on dial setting 3 6 add tomatoes cook for 1 2 minutes turn with egg slice Zucchini and Marrow Wash vegetables trim ends and halve Remove seeds from marrow and cut as desired Slice zucchini in half or lengthwise or slice diagonally Boil Follow basic boiling directions and boil for 10 minutes Sub Heading Body copy with not indent applied Setting and cooking times These are given as a guide for best results However vary the temperature and cooking times to suit the foods prepared and the personal tastes of your family Omission or addition of ingredients to the recipes will alter the suggested cooking times and adjustments should be made accordingly your own imagination will personalise these recipes Many recipes in your files or cookbooks are perfectly suitable for cooking in this appliance Check first to see if there is a similar recipe in this book then follow accordingly Measurements All cup and spoon measurements are level Recipes have been tested using Australian Standard Metric Cup and Spoon Measurements Australian Standard Metric measuring utensils are available at large departmental stores There are four measuring spoons tablespoon teaspoon half teaspoon and quarter teaspoon Also there are four fractional metric measuring cups full half third and quarter for measuring dry ingredients As well there is a metric
5. salted 1 Cut potatoes into wafer thin slices Place the slices into the salted water and allow to stand for 1 2 hours 2 Drain potatoes and dry thoroughly 3 Heat oil on settings 8 10 and fry a small quantity at a time shaking frequently during cooking Cook for 3 4 minutes 4 Drain and serve hot or cold sprinkle with salt if desired Recipes for your Deep Fryer continued Felafel 1 Ye cup dried chickpeas washed and soaking 1 onion chopped l5 tsp chilli powder ltsp cumin ground Y coriander ground 2 cloves garlic 3 tsp lemon juice l4 cup chopped parsley Ve cup besan flour chickpea 1 egg 1 Soak chickpeas overnight drain 2 Place chickpeas in a saucepan with 1It water simmer for 1 hour 3 Blend the chickpeas with the rest of the ingredients in a food processor Chilli mixture 4 Heat oil on settings 8 10 Shape felafel into 4cm balls and fry 8 10 at a time for 3 4 minutes 5 Sever hot or cold with hummus and Lebanese bread Corn fritters Makes about 12 cup self raising flour pinch of salt pinch of pepper 1 egg lightly beaten 1 3 cup milk 300g can of corn kernels drained 1 Shift flour salt and pepper into a bowl 2 Combine egg and milk 3 Using a mixer gradually add milk mix to the dry ingredients and beat until smooth Add corn to mix 4 Heat the oil on settings 8 10 Drop batter by the tablespoonful into the hot oil and fry till golden about 5 7 minutes Kofte Potatoe
6. 3 5 Batter Potatoes French Fries 500g 8 10 4 6 Chips 500g 8 10 5 10 Wedges 500g 8 10 10 15 Always blanch potato chips at a lower temp setting 8 Then brown at maximum temp setting 10 Recipes for your Deep Fryer For perfect batter 1 Always shift all dry ingredients then add liquids Mix until smooth 2 Keep your batter as cold as possible it will be crisper 3 Coat food in seasoned flour before batter the batter will stick to the food better 4 Fry until golden brown 5 Always use the deep fry cooking with home battered food technique see page 29 for more information Beer batter 1 cup plain flour Y tsp baking powder pinch salt 34 cup cold beer Crispy sesame batter 1 cup cornflour 2 eggs 1 3 cup water cold 2 tbsp sesame seeds Sweet fritter batter 1 egg 2 3 cup milk 1 cup Self raising flour 1 tbsp sugar 1 tbsp melted butter or margarine Note For savoury batter replace sugar with salt Tempura batter Y2 cup plain flour l4 cup rice flour 1 tsp bicarb soda 1 cup soda water ice cold legg Note It s very important to keep this batter cold Easy crispy coating 1 egg 1 tbsp water or milk 1 cup rice flour or cornflour pinch of salt pepper 1 Beat egg and water milk Season flour with salt and pepper 2 Dip food in egg mix and then coat with flour 3 Deep fry at settings 8 10 depending on size of foodstuff until crispy this coating will not colour mu
7. Clean and dry cooking vessel thoroughly add butter and melt on No 1 blend in flour salt and pepper cook for 1 minute Gradually add milk increase heat to No 5 and bring to the boil stirring constantly Adjust seasonings if necessary Use as required Variations To the recipe for white sauce add any of the following Cheese Sauce 1 cup grated cheese and 1 2 teaspoon prepared mustard Eggs 4 hard cooked eggs chopped Parsley Sauce 1 4 cup chopped parsley Onion 2 onions sliced and sauteed gently in 30g butter until soft and golden in colour Wine Sauce Use 2 cups milk add 4 cup white wine and 2 tablespoons chopped shallots or spring onions Sweet And Sour Sauce Makes about 2 2 Y cups l4 cup oil 1 capsicum seeded cut into 25mm pieces 1 onion cut into wedges 1 carrot sliced and cooked 1 bamboo shoot sliced optional 2 slices drained canned pineapple chopped l4 cup sugar ablespoon Chinese wine or dry sherry ablespoon white vinegar ablespoon soy sauce ablespoon tomato sauce 2 tablespoons cornflour blended with 1 2 cup water Heat oil in cooking vessel on No 3 add capsicum onion carrot and bamboo shoot and saute for 5 minutes or until tender Add pineapple sugar sherry vinegar soy and tomato sauce Heat to boiling on No 5 stir in blended cornflour Stir until sauce thickens and reboils Serve over fish fillets prawns and meat balls if desired Sauces con
8. Notes Sunbeam 12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase 3 months commercial use due to faulty materials or manufacture we will replace it for you free of charge Should you experience any difficulties with your appliance please phone our customer service line for advice on 1300 881 861 in Australia or O800 786 232 in New Zealand Alternatively you can send a written claim to Sunbeam at the address listed below On receipt of your claim Sunbeam will seek to resolve your difficulties or if the appliance is defective advise you on how to obtain a replacement or refund Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear Similarly your 12 Month Replacement Guarantee does not cover freight or any other costs incurred in making a claim Please retain your receipt as proof of purchase The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the appliance Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act In Australia 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 entitled to have the goods r
9. before sealing Label date and freeze The following pages give basic preparation and cooking directions for boiling steaming or sauteing a wide selection of vegetables Asparagus Scrub stalks gently with a vegetable brush to remove soil Snap off woody end and scrape white part with knife to remove outer layer of stalk Boil Tie asparagus into bundles of 8 10 with string and place upright into vessel Add water to almost cover stalks 1 teaspoon each sugar and salt Simmer for 5 10 minutes Tips will cook in steam Beans green Wash well Remove tops and tails If necessary remove strings with vegetable peeler Cut diagonally down centre into desired lengths or leave whole Boil Follow basic boiling directions and cook for approx 5 to 10 minutes Broad beans If young may be cooked whole with top and tails removed If mature remove from pods Boil Follow basic boiling directions for 10 15 minutes or until tender DRIED BEANS e g Red Kidney Haricot Soya Lima Wash beans well cover with cold water Allow to soak overnight Boil Bring beans and water in which they have been soaked to the boil Cover and simmer for 40 mins to 1 hour Add salt and continue to simmer for a further hour or until tender Broccoli Soak in cold water drain and rinse well under running water Remove woody sections of stalks and coarse leaves Split lower sections of stalk lengthwise Boil Follow basic boiling direc
10. cup and a litre measure for liquid measurement 1 metric cup is equivalent to 250 ml 1 tablespoon is equivalent to 20 ml 1 teaspoon is equivalent to 5 ml Ingredients Most ingredients in this book are given in volume cups and spoons Ingredients such as meat butter and margarine are given by weight kilograms or grams Chicken sizes are given in metric numbers Packets of butter or margarine may be divided by length and width with sufficient accuracy for cookery It is essential to thoroughly thaw frozen foods unless otherwise stated in recipes in a refrigerator prior to cooking Just before cooking wipe off excess moisture with paper towelling DO NOT RE FREEZE THAWED FOODS BEFORE COOKING Abbreviations used in this book g gram kg kilogram ml millilitre pkt packet HANDY HINTS Au Gratin Topping Melt 60g butter on dial setting 5 6 in cooking vessel Add 1 cup fresh white breadcrumbs and stir until browned Sprinkle over white sauce mixtures Blanching Tomatoes Half fill cooking vessel with water and bring to the boil on dial setting 5 8 Add 2 3 tomatoes and boil for 2 4 minutes Using a slotted spoon lift tomatoes from water Rinse with cold water drain and peel Browning Coconut Heat the cooking vessel to dial setting 4 8 Add coconut and stir continuously until evenly browned Turn power OFF and remove coconut immediately Cooking Pastas Macaroni spaghetti vermicelli noodles etc Fill the cooki
11. cups milk 1 egg lightly beaten 1 tablespoon sugar 1 teaspoon butter 1 teaspoon vanilla essence Nutmeg Blend cornflour with cup of the milk add to cooking vessel with remaining milk egg sugar butter and vanilla Stirring constantly heat to boiling on No 5 and cook for 1 minute Pour custard into a warmed jug or individual serving dishes Sprinkle with nutmeg Desserts continued Golden Syrup Dumplings Makes 24 1 cup S R flour Pinch salt 30g butter or margarine cut up Y2 teaspoon grated lemon rind egg beaten with tablespoon milk Sauce Y cups water l4 cup sugar 2 tablespoons golden syrup 1 teaspoon lemon juice 1 teaspoon butter or margarine Hot custard or cream optional Sift flour and salt into a bowl rub in butter Add lemon rind beaten egg and milk mix into firm dough Shape into 25 mm 1 in balls For sauce Place water sugar golden syrup lemon juice and butter into cooking vessel heat to boiling on No 5 Gently drop dumplings into vessel cover vessel and reduce heat to Simmer Cook for 15 minutes Serve hot with custard or cream if desired Chocolate Fudge 410g can evaporated milk 1 cups castor sugar 500g dark cooking chocolate broken into pieces Place milk and sugar into cooking vessel White Christmas Makes about 42 pieces 250g copha 2 cups rice bubbles 1 cup powdered milk 1 cup icing sugar Ye cup chopped glace red cherries Y cup chopped glace
12. green cherries l4 cup chopped glace apricots l4 cup chopped glace pineapple l4 teaspoon vanilla essence Melt copha in cooking vessel on Simmer turn power off Stir in remaining ingredients until well combined Press mixture into an ungreased 18cm x 27 5cm lamington tin refrigerate until firm Cut into fingers or squares Note 142 cups of packaged mixed fruit may be added to the copha instead of glace fruits heat to boiling on No 10 stirring to dissolve sugar Boil for 3 minutes stirring constantly Turn heat off add chocolate and beat until smooth Pour fudge into lamington tin lined with greased foil Refrigerate until set cut into squares and serve Toffee Apples Makes 20 20 small crisp red apples 20 wooden skewers 1 kg sugar l4 cup water I4 cup vinegar l4 teaspoon cream of tartar Red food colouring Wash apples and dry thoroughly insert the skewers firmly Place sugar water vinegar and cream of tartar into cooking vessel Set Control Dial to No 5 stir mixture until sugar has dissolved Allow mixture to boil until temperature light goes out on the Control Dial about 15 minutes Add food colouring a few drops at a time until toffee is bright red in colour Lightly grease two baking trays Carefully and quickly dip the skewered apples into the toffee Allow excess toffee to drip before placing onto greased trays Repeat procedure with remaining apples and allow to set 30 Brandied Fruits Ma
13. is tender about 20 to 25 minutes Serve with grilled steak chops or sausages as desired Choux Pastry 125g butter or margarine 1 cups cold water Pinch salt 1 cups plain flour 4 large eggs lightly beaten Preheat oven to 220 C 425 F Place butter water and salt into cooking vessel heat to boiling on No 5 Reduce heat to Simmer add flour all at once beating well with a wooden spoon until mixture forms a ball which cleans the side of the vessel Turn power off cool for 5 minutes Add beaten eggs gradually to flour mixture beating well after each addition For use as sweet buns add 1 tablespoon sugar and Y teaspoon vanilla essence Spoon or pipe to required size on a greased baking tray Bake for 20 to 30 minutes depending on size Fill as desired Jamaican Bananas Makes 4 to 6 servings 125g butter or margarine l2 cup brown sugar Ye cup orange juice lo cup rum 8 small bananas Ice cream or whipped cream Melt butter in cooking vessel on No 1 add sugar and orange juice Stir until sugar is dissolved peel bananas and add to vessel Simmer bananas for 5 to 8 minutes stirring occasionally Arrange bananas in a warmed serving dish spoon over remaining sauce Place rum into clean cooking vessel and heat on No 1 for 2 to 3 minutes Pour rum over bananas and carefully ignite Serve immediately with ice cream or whipped cream Stirred Custard Makes 4 to 6 servings 1 tablespoon cornflour 2 Ye
14. of shallot mixture into each square glaze edges with egg Bring the four corners to the centre and pinch edges to seal 4 Glaze with remaining egg and sprinkle lightly with extra sesame seeds 5 Heat oil to settings 8 10 and fry till golden brown about 4 minutes Recipes for your Deep Fryer continued Meat fritters Makes 12 fritters 1 cup self raising flour salt and pepper 1 egg 2 tbsp oil l4 cup water Vo 34 cup milk 2 cups cooked diced leftover meat beef pork lamb chicken 1 onion chopped finely 1 Place the flour salt and pepper into a small mixing bowl Add egg oil and water mix till smooth 2 Beat in milk as required to form a loose batter Add meat and onion 3 Heat oil to settings 8 10 Spoon batter into the hot oil Cook until golden brown about 5 minutes 4 Drain and serve with reheated leftover gravy Meatballs Makes about 18 750g minced topside steak 1 onion chopped l cup breadcrumbs 2 tbsp chopped parsley Y tsp salt lo tsp pepper lo tsp dried mixed herbs 2 tsp Worcestershire sauce 1 egg lightly beaten 1 Combine meat onion breadcrumbs parsley seasoning and Worcestershire sauce 2 Add enough egg to bind mixture together 3 Shape the mixture into 25mm balls refrigerate meatballs for 1 hour 4 Heat oil on settings 8 10 5 Fry for 6 7 minutes till golden Drain and serve with a spicy dipping sauce Potato Crisps 4 potatoes washed and peeled 2 cups water
15. pods shell Boil Place peas into small amount boiling salted water Add sugar and mint if desired Cook uncovered for 10 minutes Potatoes Wash well If potatoes are to be cooked in their jackets scrub skin well with vegetable brush Remove eyes OR peel and cut as desired e g slices thick strips cubes After preparation place into cold water to prevent discolouration Boil Follow basic boiling directions and cook for approx 20 minutes or until tender Serve whole mashed or cold for potato salad Deep Fried Heat oil on dial setting 10 see notes on deep frying pages 8 9 Cook until golden and drain Pumpkin Wash pumpkin slice and remove seeds and membranes Remove skin if desired N B Skins are easy to remove after cooking Cut slices in half if large Boil Follow basic boiling directions and cook for 15 minutes or until tender Spinach Wash well in cold water Trim leaves from stalks N B Stalks may be used in Chinese cookery or cooked in milk until tender Cooking If desired place leaves in vessel and add salt DO NOT add water Cover and simmer for 5 10 minutes Drain and chop spinach Add butter salt and pepper if desired Swedes and Turnips Remove tops and roots Wash well peel thickly Follow recipe regarding chopping Boil Follow basic boiling directions and cook for 20 25 minutes depending on size Add to soups casseroles and stews Tomatoes Wash well and dry Cut as desired
16. removable and has a 1 0kg food capacity for deep frying It can also be used for cooking and draining spaghetti and other pasta _ Q ears QOOOOOO Extra large cooking vessel This 5 litre capacity non stick cooking vessel not only allows you to deep fry but makes an ideal saucepan as well for boiling roasting braising stewing soups etc The cooking vessel is completely dishwasher safe and fully immersible Dupont Teflon Platinum Pro Non Stick Cooking Surface Safe to use with metal utensils Up to 10 times more scratch resistant than other non stick coatings See page 5 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 Being removable enables the vessel to be fully immersible and dishwasher safe for easy cleaning The trigger release lever makes removal of the probe easy Stainless steel lid The lid should be used when bringing water to the boil simmering soups and stews etc NEVER USE THE LID WHEN DEEP FRYING Basket handle Has a draining lever which rests securely inside the rim of the vessel to allow safe hands free draining of food The basket handle folds inside the basket for easy storage Draining lever
17. vent closed whenever cooking food where it is necessary to retain the heat and or moisture The vent should be left open for a crisper result When roasting chicken and meat open the vent in the last 15 minutes of cooking to crispen Before the first use Wash rinse and dry your Multicooker Deep Fryer basket 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 Multicooker Deep Fryer 2 Plug the cord into a 230 240V power outlet and turn the power on 3 Preheat the multicooker on setting 7 8 then set the Control Probe Dial to the desired temperature setting Refer to page 6 for the temperature guide 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 by the thermostat Hint On initial heating of the Multicooker Deep Fryer 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 Multicooker Deep Fryer must only be used with the Control Probe provided Saucepan cooking The multicooker is not just suitable for deep frying but it has many other uses Use the cooking vessel without the Deep Fryer Basket as a rice a
18. 10 minutes or until oil separates from other ingredients Add salt and lemon juice cook for a further 2 minutes Serve as an accompaniment to curries N Oo Chinese Fried Vegetables Makes 6 servings l4 cup vegetable or peanut oil 4 stalks celery sliced thinly 2 large carrots peeled cut into julienne strips 1 small cucumber sliced thinly 1 turnip peeled cut into julienne strips 125g can bamboo shoots drained 125g fresh mushrooms sliced 1 cup fresh bean sprouts optional 1 teaspoon chopped fresh ginger root 1 teaspoon salt 2 tablespoons soy sauce 1 teaspoon wine vinegar 1 teaspoon sesame oil Heat oil in cooking vessel on No 5 add celery carrots cucumber turnip bamboo shoots mushrooms and bean sprouts Fry for 3 to 4 minutes stirring constantly Add ginger salt soy and wine vinegar Mix well and cook for a further 2 to 3 minutes Serve hot or cold sprinkled with sesame oil Main Courses continued Braised Red Cabbage With Apples Makes 8 servings 2 tablespoons oil 2 rashers bacon rind removed and chopped 2 onions finely chopped l4 cup sugar 1 red cabbage finely shredded 2 cooking apples peeled cored and chopped 2 tablespoons vinegar Y cup water Pinch ground nutmeg Salt and pepper Heat oil in cooking vessel on No 2 fry bacon onion and half the sugar until golden brown about 4 minutes Add remaining ingredients cover vessel reduce heat to Simmer and cook until cabbage
19. Cool Touch Handles Control Probe Inlet 1600 watt die cast element The 1600 watt element is completely cast into the heavy duty base for faster superior heating and a longer element life An Introduction to Multicookers Congratulations on the purchase of your new Sunbeam Multicooker Deep Fryer After reading through this book you will soon learn how to get the most from your multicooker and how to enjoy the benefits of deep frying Versatile Use as a deep fryer or electric saucepan Boils roasts casseroles braises stir frys and is great for deep frying Economical Cooks food quickly and uses less power than an ordinary oven or grill Total control The Trigger Release Control Probe has 10 heat settings to give you total heat control Easy to clean Features a fully sealed element so that the frypan is dishwasher safe and can be fully immersed in water Non stick cooking Non Stick Coating Your Sunbeam Multicooker Deep Fryer features DuPonts toughest non stick coating produced to date Platinum Pro DuPont is the world leader in non stick coatings with the introduction of Teflon dating back to 1938 Today more than 2 billion households have Teflon non stick coated cookware Superior nonstick top surface Reinforced intermediate coat Primer scratch resistant minerals Platinum Pro 3 layer scratch resistant coating Teflon Platinum Pro Is a premium 3 layer non stick coating It feature
20. Multicooker Deep Fryer 5 litre non stick electric cookware Instruction Booklet DF4400 Please read these instructions carefully and retain for future reference Sunbeam s Safety Precautions Features of your Multicooker An Introduction to Multicookers Non stick cooking Temperature settings Understanding your Multicooker Using your Multicooker Hints for perfect frying Care and cleaning High Grade Non stick cooking surfaces Cooking with your Multicooker Vegetable cooking hints Cooking information Cooking Definitions Recipes Soups Main courses Desserts Sauces sal 84S Sall Lal Lb ial agis Ge Sls aa TRATES LIRA 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 rto ol rrapari vo mpopuAd eic aopasiag yivovtat KaTavont c Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere on oakn 11 12 13 17 19 20 23 28 31 Cooking with your deep fryer The perfect chip Deep fry cooking with home battered food Frying times and temperatures Recipes For your Deep Fryer Troubleshooting LROREPREK lt BRAID ROEWER EEN Yeepete ce peka norope CrioMeHaTuTe Mepkn H npernaa3nuBocr ce no6po pas6paHn Aseg rese de que las precauciones de seguridad precedentes sean bien comprendid
21. Preheat the cooker to dial setting 6 8 with a little butter margarine or oil Remove excess fat from meat and place it directly into the vessel Turn the food to seal and brown both sides It may be necessary to lower the setting after sealing to complete the cooking When small amounts of butter margarine or oil are used tilt the vessel slightly to coat the entire surface Reheating Foods To keep foods hot or reheat foods place the leftovers into the vessel and heat on setting 1 2 To prevent food drying out add a small amount of stock or water as required Another way to heat leftovers is to wrap them in foil seal and place in the vessel with the lid on Heat on settings 3 or 4 for 5 to 10 minutes Braising and Stewing This is the ideal method for cooking tougher cuts of meat First saute the food in butter or oil to develop the flavour Then cover with stock water or wine and cook for the suggested time and setting in the recipe Always keep the lid on and the vent closed when braising or stewing Deep Frying t is essential that foods to be deep fried are completely immersed in the frying medium Select any frying medium you wish but refined deodorised vegetable oils are recommended They can be used more than once without marked deterioration Sunbeam also recommends peanut oil or solid vegetable shortening of reliable brands Lard is the best of animal fats but it tends to be very rich in flavour and odour Drippi
22. To combine two or more ingredients usually a powder and a liquid to form a smooth paste Boil To cook in water held at boiling point Boutquet Garni A selection of herbs usually sprigs of parsley thyme rosemary a bayleaf peppercorns which are tied in muslin the bag is placed in with the food being cooked and removed on completion of cooking Caramelise To melt sugar slowly until it turns golden brown Coat To cover entire surface of food with ingredients e g coating cutlets with seasoned flour egg and breadcrumbs Croutons Bread shapes which are fried or toasted to accompany soups Dripping Residue remaining in pan after meat or poultry is cooked Flake To separate food into small pieces with a fork Garnish To decorate food usually with something edible Marinade To tenderise and add flavour to meat fish or poultry The food is placed in a mixture of oil wine vinegar and herbs i Marinate To allow food to stand in marinade Parboil To boil until partially cooked Preheat To have appliance or oven at desired setting or temperature before adding food Puree To place cooked food in a blender or through a fine sieve to form a thick smooth mixture Reduce To simmer a liquid until it diminishes and becomes concentrated To reduce temperature Saute To cook or lightly fry food quickly in a small amount of hot fat or oil stirring frequently Scald To heat liquids to a temperature just
23. aight away Erie ay rryer co Fried Cheese Scones Filling 1 egg 100g grated gryere or cheddar cheese 2 leeks finely sliced l4 cup cream salt and pepper Dough 30g butter diced 1 y cups self raising flour l5 tsp salt 34 cup milk 1 For filling Saute leeks in 1tbsp of butter until soft Remove from the heat and mix through cheese egg and cream Season and set aside to cool 2 For Dough Place butter flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs Add milk and bring dough together 3 Turn dough out onto a floured bench and knead lightly for 2 3 minutes 4 Take about 2 tbsp of the dough at a time and work into a flat circle Place 1tsp of the filling in the centre and work edges together pinching to seal Be careful to keep the thickness of the dough as even as possible 5 Heat oil to settings 8 10 frying about 8 at a time until puffy and golden 6 Drain and serve hot vwOStinmiianl in muec Shallot and sesame puffs 2 sheets ready rolled shortcrust pastry 1 tbsp vegetable oil 1 tsp fresh grated ginger 1 clove garlic crushed 12 green shallots sliced Ye cup sesame seeds 2 tbsp oyster sauce 1 egg yolk beaten extra sesame seeds 1 Heat oil in a wok add ginger garlic shallots and sesame seeds Stir fry for 1 minute add oyster sauce Remove from heat set aside to cool 2 Cut 8 cm2 squares from pastry sheets 3 Place a tbsp
24. ar 4 tbsp castor sugar 1 tsp ground cinnamon 1 In the small bowl of the Sunbeam Mixmaster Mixer beat together butter sugar and golden syrup until creamy 2 Reduce the speed and gradually add the milk By hand fold in shifted flour and cinnamon 3 Turn out onto a floured bench and knead lightly Roll out to 1cm thickness and cut with a doughnut cutter 4 Heat the oil on settings 8 10 fry doughnuts a few at a time turning only once during cooking 5 Drain and sprinkle with cinnamon sugar Serve hot or cold Problem Possible Cause Solution Strong Smell Oil has gone bad The correct oil is not being used Replace oil Use only high quality oil Do not mix oils of a different quality or type Oil overflowing Fryer is filled above the maximum level Wet food placed in hot oil e Stated quantities exceeded Check oil level on the inside of fryer Dry food first Do not fry food above the weight indicated Food is not browning Chips are sticking together Cooking temperature is too low Basket is overloaded Oil is not hot enough Food not washed thoroughly before placed in the oil Adjust the dial to the correct cooking temperature Do not fry food above the stated quantities and weights Faulty temperature control Consult Service Centre Wash potatoes thoroughly and dry before frying Notes Notes
25. as wigity dla Lata Yh glablital as ac e A doalan domas Tao se a itage ftd adiu diufiflenaa Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m chac rang nh ng bi n ph p l m an to n k tr n du gc hi u r 33 34 35 37 45 ounbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR DEEP FRYER Before use always ensure that the internal tank is positioned correctly in the fryer body ie the max min level should be at the back of the fryer Never connect the fryer to the electricity supply without placing oil in the tank first If using solid fat remove the lid and the basket cut the fat into pieces and place them directly into the tank Do not melt solid fat in the frying basket as it may damage the appliance Never operate the fryer with oil level below the minimum mark or above the maximum mark Do not touch any metal surfaces of the product while it is in use as they will be hot Remove excess moisture and ice particles from food before deep frying Check oil levels are correct before and during deep frying Be careful when lifting lid during and after cooking Steam can result in serious burns Never place face over deep fryer Never decant oil from deep fryer while still hot Do not move deep fryer once it is in use Only use the oils recommended in this instruction booklet Sunbeam is very safety conscious when designing and manufacturing consumer products but it
26. below boiling point Seasoned Flour Add salt and pepper to flour when coating meat for frying or making casseroles and stews Shred Cut food into thin strips Simmer To keep food at a constant temperature just below scalding point Soup Recipes Garlic Prawns Makes 6 to 8 servings lkg green king prawns shelled and deveined Yo cup olive oil 4 cloves garlic peeled and halved Y teaspoon salt Red chilli chopped Place all ingredients into a bowl and marinate for 10 15 minutes Heat cooking vessel to dial setting 10 and add prawn mixture Stir fry prawns until bright pink in colour about 5 minutes Remove garlic cloves serve hot Basic Chicken Stock 500g chicken pieces carcass and giblets 5 cups water 1 teaspoon dry sherry 2 stalks celery chopped 2 onions quartered 3 carrots peeled and sliced 4 whole bay leaves 1 teaspoon salt 1 teaspoon dried mixed herbs 1 teaspoon whole black peppercorns Place all ingredients into the cooking vessel Cover heat to boiling on No 5 Boil 10 minutes reduce heat to Simmer and cook covered 1 hours Taste and adjust seasonings Remove chicken strain stock into a large bowl and refrigerate Before using stock remove solidified fat Use stock as a base for soups sauces and casseroles Note Chicken meat may be used in soups and casseroles as fillings for spring rolls or pastry cases 20 Pumpkin Soup Makes 4 to 6 servings 30g butter or margarine 1 o
27. ch Prawn cutlets 750g green king prawns plain flour 1 egg lightly beaten 2 cups fresh breadcrumbs lemon wedges to serve 1 Peel and devein prawns leaving tails intact Dry thoroughly 2 Coat prawns in flour then egg then breadcrumbs Shake off excess crumbs 3 Heat the oil to settings 8 10 and fry cutlets for 4 5 minutes until golden brown 4 Drain and serve immediately with lemon wedges 37 Recipes for your Deep Fryer continued Deep fried Pork balls Makes 14 to 16 balls 500g minced pork 2 tbsp plain flour 2 tbsp cornflour 1 tbsp soy sauce 1 tsp garlic salt 1 tsp ground black pepper 1 egg lightly beaten 1 Combine all ingredients in a large bowl mix thoroughly Picking up mixture slap against the side of the bowl until the mix seems more elastic or sticky This should only take a few slaps 2 Shape mixture into 4cm balls 3 Heat oil to settings 8 10 Place pork balls in the basket 5 6 at a time cook for 8 10 minutes until golden brown 4 Drain Serve with sweet and sour sauce and fried or steamed rice if desired Calamari 500g Squid washed and cleaned lo cup plain flour 1 egg lightly beaten 1 cup dried breadcrumbs 1 Remove the insides and head of the squid Wash and dry thoroughly 2 Cut the squid tubes into 1cm rings 3 Coat the squid pieces in flour egg and then breadcrumbs 4 Heat the oil to settings 8 10 and fry the squid until golden brown 5 Drain and serve imm
28. chopped 1 2 cloves garlic crushed 1 green capsicum seeded cut into strips 1 kg minced topside steak 440g can whole tomatoes drained and chopped juice reserved Reserved juice plus water to make 2 cups l4 cup tomato paste 1 beef stock cube crushed 1 bay leaf 1 teaspoon dried basil leaves 1 teaspoon chilli powder 1 teaspoon salt 1 teaspoon sugar Pepper 2 x 310g cans kidney beans Heat oil in cooking vessel on No 5 fry onion garlic capsicum and mince until meat changes colour about 5 to 8 minutes Add tomatoes juice water mixture tomato paste stock cube bay leaf basil chilli powder salt sugar and pepper to taste Bring mixture to the boil reduce heat to Simmer and cook uncovered for 1 hour stirring occasionally Add kidney beans simmer for a further 10 minutes and adjust seasonings Serve over boiled rice or buttered noodles if desired Note Chilli powders vary in strength adjust to suit taste Main Courses continued Party Time Tacos Makes 16 to 20 tablespoon oil lkg 2 Ib minced beef 2 x 440g cans tomatoes cut up 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon Mexican style chilli powder or to taste Salt and pepper 16 to 20 taco shells warmed ASSORTED GARNISHES Shredded cheddar cheese and lettuce chopped green capsicum chopped unpeeled tomatoes chopped onion and sour light cream Heat oil in cooking vessel on No 3 add meat and brown well Add
29. coat in breadcrumbs 3 Heat oil to setting 8 10 4 Place 3 4 drumsticks into the basket at a time and fry till cooked through and golden about 15 to 20 minutes 5 Drain well and keep hot while other pieces are cooking Potato dumplings Makes approx 25 30 4 medium potatoes peeled cooked and mashed 60g butter 1 cups water 1 cup plain flour shifted 3 eggs ltsp salt 1 Place butter salt and water into a saucepan and bring to the boil 2 Add the shifted flour all at once and stir vigorously with a wooden spoon over a low to medium heat until the dough forms and pulls away from the edges of the pan Remove from heat and set aside to cool for 5 minutes 3 Add eggs one at a time to the dough beating well between additions The dough should look smooth and shiny 4 Add mash to dough and beat mixture until smooth 5 Heat fryer to settings 8 10 6 Using two spoons scoop heaped balls of mixture into the fryer basket Deep fry about 8 at a time for 4 5 minutes until golden brown Salt and chilli Chicken wings 500g Chicken wings cut into pieces Y2 cup rice or cornflour 1 tbsp salt 1 tsp pepper 1 tsp ground chilli 1 Dry wing pieces and make small incisions into the thickest parts of each piece 2 Coat pieces lightly in flour Shake off excess 3 Heat oil to settings 8 10 fry wings for 4 5 minutes 4 Mix salt pepper and chilli in a large bowl Drain wings and toss through salt mix Serve str
30. e heated oil 3 Coat the food in batter see recipes on page 37 and allow it to drain slightly to get rid of the excess coating 4 Very carefully slowly lower the coated food into the hot oil using a suitable implement or tongs This allows the batter to become solid and prevents it sealing to the mesh of the basket Note Remember to take care as the oil may spit as the food is added 5 You can now follow the deep fry cooking instructions from steps 8 10 on page 8 Fish and Seafood Type Maximum Temperature Approx time Suggestions Qty Control settings min PRAWNS Fresh 600g 8 10 5 7 Crumb batter Frozen 600g 8 10 3 5 Fry frozen FISH Small pieces 400g 8 10 3 5 Crumb batter Fresh fillets 600g 8 10 7 10 Crumb batter Frozen fillets 600g 8 10 5 7 Fry frozen CALAMARI Fresh 500g 8 10 5 7 Crumb batter Frozen 500g 8 10 3 5 Fry frozen Meat and Poultry me Mm eens T sugeston Fresh chicken portions SMALL 400g 8 10 15 20 Crumb or batter LARGE 600g 8 10 20 30 Crumb or batter Chicken or Veal Schnitzel FRESH 250g 8 10 5 10 Crumb FROZEN 250g 8 10 3 8 Crumb Vegetables Type Maximum Temperature Approx time Suggestions Qty Control settings min Beans 200g 8 10 2 4 Tempura Bok Choy 150g 8 10 2 4 Tempura ind leaves d 250g 8 10 3 5 Tempura or batter Eggplant slices 150g 8 10 4 6 Batter pnus aoc 200g 8 10 cus Batter Onion Rings 150g 8 10
31. ediately with tartare sauce and lemon wedges 38 Tartare Sauce 250ml of good quality mayonnaise with 1 tbsp chopped tarragon and parsley a l5 tbsp of capers and 1 tbsp of chopped gerkins Season with salt and pepper to taste Dim Sims 125g small green prawns shelled and deveined 500g minced pork Y cup chopped bamboo shoots Y cup chopped water chestnuts 1 onion peeled and chopped fine 1 tbsp sherry 1 tbsp soy sauce 1 tsp salt pinch pepper 125g wonton wrappers 1 Finely mince prawns and combine with pork 2 Add all other ingredients and mix well to combine 3 Place 1 tsp of pork mixture onto the centre of each wonton wrapper and gather the sides of the wrapper around the filling leaving a small opening at the top 4 Heat the oil to settings 8 10 and deep fry about 10 at a time until golden brown about 4 5 minutes 5 Drain and serve with sweet and sour sauce if desired Recipes for your Deep Fryer continued Spring Rolls Makes about 24 rolls 500g green prawns shelled and deveined 500g minced pork l small head of cabbage thinly shredded 230g can of water chestnuts drained and finely chopped 125g fresh mushrooms roughly chopped 1 green capsicum seeded and finely chopped 1 onion peeled and finely chopped 2 tbsp dry sherry 2 tbsp soy sauce ltsp sugar Y tsp salt l4 tsp ground ginger 455g packet spring roll wrappers 1 egg lightly beaten with 2 tbsp water 1 Fin
32. ely mince prawns and combine with pork 2 Add cabbage water chestnuts mushrooms capsicum onion sherry soy sugar salt and ginger Mix well to combine 3 Place 2 3 tbsp of the pork mixture in the corner of a spring roll wrapper Roll the wrapper folding in the sides to encase the filling 4 Brush a little egg mix on the end of wrapper to help it seal 5 Heat oil to settings 8 10 deep fry until golden brown about 5 minutes 6 Drain and serve with dipping sauce Minted pea wontons 125g wonton wrappers 220g can peas 3 medium potatoes peeled and cut into 5mm dice 1 onion peeled and chopped fine 1 tsp ground cumin Y tsp salt l4 cup mint chopped 1 Boil the diced potato until just cooked Drain 2 In a saucepan cook onion in 2 tbsp oil until soft add cumin and peas and rough mash Remove from heat 3 Add potato and mint Stir to combine 4 Place about 2tsp of mix onto each wonton wrapper and bring edges together Seal with a light brush of water 5 Heat fryer to settings 8 10 and deep fry until golden brown about 3 4 minutes 6 Serve with minted yoghurt if desired Southern fried chicken Makes 4 6 servings 750g chicken drumsticks lo cup flour l5 tsp salt V tsp hot paprika optional 1 egg beaten with 2 tbsp water 1 cup dried breadcrumbs 1 Mix flour with salt and paprika Dry drumsticks and coat in seasoned flour 2 Dip each drumstick into egg mixture separately and
33. epaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Should your appliance require repair or service after the guarantee period contact your nearest Sunbeam service centre For a complete list of Sunbeam s authorised service centres visit our website or call Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam co nz 0800 786 232 26 Vestey Drive Mt Wellington Auckland 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 In Australia Visit www sunbeam com au Or call 1300 881 861 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 is a registered trademark Teflon and Platinum Pro are trademarks of DuPont ade in China Due to minor changes in design or otherwise he product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2006 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Unit 3 Building D 26 Vestey Drive t Wellington Auckland ew Zealand Sunbeam Corporation is a division of GUD Holdings Ltd 8 11
34. f 2 3 kg in the cooking vessel When roasting meat chickens rabbits etc you will find that two or three small pieces may be put in side by side if required Use only a small quantity of oil up to 1 4 cup to prevent meat from sticking Heat the vessel to dial setting 8 10 place the meat in and turn it to brown and seal on all sides Veal or fat free fillets of meat may require a little more oil while lamb and fatty cuts can be cooked in their own fat If excess fat accumulates in the vessel it is advisable to spoon this out during cooking After browning set the control to 10 to achieve a sizzling action whilst the light is ON Only fat not juice should accumulate whilst roasting Moisture in the fat indicates the necessity to increase the temperature Turn the meat two or three times during cooking and add vegetables three quarters to one hour before anticipated serving time If necessary change temperature to 6 for crisp brown vegetables To obtain crisp pork crackling it is necessary to increase the temperature to 8 10 Roasting Nuts Heat 1 4 cup oil in cooking vessel on dial setting 4 10 and add dry blanched nuts Stir continuously until browned Drain on absorbent paper and sprinkle with salt Baste To moisten meat poultry or fish with their own juices while they are being cooked Blanch To remove skins from vegetables fruits and nuts To pre cook vegetables or fruits before freezing Blend
35. guide Cooking times will vary depending on the size of your fries or chips and the variety of the potato used Hints for cooking the perfect frozen chip Do not defrost frozen precooked chips For the best results they should be taken directly from the freezer to the fryer Heat oil to the maximum setting 8 10 Place up to 1kg frozen chips into the fryer basket and lower into the hot oil for 1 2 minutes to seal e Lift the basket out and rest the drainage lever inside the rim of the cooking vessel Allow the oil to heat up again Lower the basket again and fry the chips for a further 3 4 minutes until golden brown The time required will depend on the size and cut of the chip and personal taste Allow chips to drain for a moment before removing from the basket and seasoning Temperature Time for first fry Temperature Time for second Control settings blanch Control Settings fry Max temp nn tie 1 8 5 min 10 5 min french fries Thick chips 8 7 8 min 10 7 8 min Wedges 8 10 min 10 10 min Allow oil to heat up to 2nd temperature before re immersing the basket in the hot oil This method allows for the fact that if wet batter is placed in the basket prior to cooking the food may stick to the basket THIS METHOD OF COOKING REQUIRES EXTREME CARE 1 Follow steps 1 6 only from the deep fry cooking instructions on page 8 2 Place the frying basket into the vessel with th
36. 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 appliance is operating 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
37. ith boiled rice if desired Main Courses continued Spaghetti Marinara Makes 4 to 6 servings 30g butter or margarine 1 clove garlic crushed 440g can whole tomatoes drained and chopped liquid reserved 2 tablespoons tomato paste lo cup water 1 chicken stock cube crushed 500g 1 Ib fresh scallops trimmed 500g fresh cooked prawns shelled and deveined 1 bottle oysters 10 to 12 oysters drained Salt and pepper 250g spaghetti cooked and drained 3 tablespoons chopped parsley Melt butter in cooking vessel on No 3 saute garlic until soft about 2 minutes Add chopped tomatoes reserved liquid tomato paste water and stock cube Bring to the boil on No 5 reduce heat to Simmer and cook uncovered for 15 minutes Add scallops and simmer a further 5 minutes Add prawns and oysters season with salt and pepper Simmer until prawns and oysters are heated through serve over hot spaghetti Sprinkle with parsley Note Lobster or crab can be added or substituted for scallops or prawns Normandy Chicken Makes 4 servings 45g butter or margarine 2 tablespoons oil 1 No 12 chicken cut into serving pieces l cup chopped shallots or spring onions 1 clove garlic crushed 3 rashers bacon rind removed and chopped 2 tablespoons plain flour 2 cups sweet apple cider 2 cooking apples peeled cored and quartered 1 3 cup cream 2 tablespoons chopped parsley Salt and pepper Steamed or boiled rice optional
38. kes 6 to 8 servings 820g can apricot halves 250g dessert prunes stones l cup glace cherries 34 cup brandy 3 bananas Shredded coconut optional Whipped cream Place apricots syrup from can and prunes into cooking vessel Heat to boiling on No 5 reduce heat to Simmer and cook for 10 minutes Transfer mixture to a bowl add cherries and brandy Cool mixture and refrigerate for 24 hours Peel and slice bananas diagonally add to fruit Top with shredded coconut if desired Serve fruit in dessert dishes and top with whipped cream Creamy Caramel Sauce 125g 40z butter or margarine 1 y cups brown sugar 2 egg yolks lo cup cold water l4 teaspoon vanilla essence Melt butter in cooking vessel on No 3 and add sugar Beat egg yolks and water until creamy add to butter and sugar mixture Heat to boiling on No 5 and stirring constantly boil for 5 minutes Turn power off add vanilla and cool sauce Pour into a jar and store covered in the refrigerator until required Stir in a little cream before serving if desired Serve over peaches baked apples or ice cream Bechamel Sauce White Sauce Makes about 2 cups 1 small onion 4 whole cloves 2 Vo cups milk 45g butter or margarine 3 tablespoons plain flour l4 teaspoon salt Freshly ground black pepper Stud onion with cloves and place into cooking vessel with milk Heat to dial setting 2 4 and warm milk for 10 minutes strain milk and set aside
39. n stick surface may cause it to discolour Any discolouration that may occur will only detract from the appearance of the frypan and will not affect the cooking performance To clean interior and exterior surface Wash in hot soapy water Remove stubborn spots with a plastic washing pad or sponge DO NOT USE STEEL WOOL OR COARSE SCOURING PADS These will damage the non stick cooking surface WASH AS DIRECTED AND RE SEASON THE MULTICOOKER DEEP FRYER BEFORE USING AGAIN Dishwasher safe Your Multicooker Deep Fryer is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Shallow frying Add only sufficient quantity of oil to cover the surface of the vessel Preheat oil on dial setting 6 7 before adding food Turn the food as you fry it reducing heat if necessary Remove the food with a slotted spoon or tongs drain well and serve Sauteing This is a term which means foods are quickly fried and gently stirred in a small amount of hot butter margarine or oil Foods that are commonly sauteed are onions mushrooms garlic capsicums and meats Sauteing develops flavour Preheat the vessel to dial setting 3 4 with oil and saute as desired Boiling Ideal for cooking vegetables where they are completely immersed in water which is brought to boiling point Heat is regulated to continue the boiling action Place the lid on the vessel unless stated in the recipe Dry Frying
40. nd a pasta boiler for simmering soups and large stews preparing spaghetti sauce and braising roasts Deep fry cooking 1 Place the deep fryer on a flat and stable surface away from any heating source and where it cannot be splashed with water 2 Remove the lid NEVER USE THE LID WHEN DEEP FRYING 3 Pour good quality vegetable nut or seed oil into the vessel until it reaches MAX mark indicated on the inside of the non stick vessel approx 2It Note Do not mix different types of oil 4 nsert the plug into a 230 240 volt power outlet and turn the power on by using the on off switch 5 Heat the oil to the cooking temperature as recommended by the recipe Rotate the dial on the temperature control probe to the temperature that you wish to cook the food 6 Using the frying basket supplied pull the handle backwards until it locks into position 7 Place your food inside the basket and gently lower the basket into the oil 8 Cook your food for recommended time as per the recipe or as desired 9 When the food is cooked ensuring that the handle is locked in position gently lift the basket directly out of the cooking vessel Tilt the basket so that the draining lever rests securely on the inside rim of the cooking vessel see diagram below 10 Remove hot food with tongs and drain on absorbent paper Hints for perfect frying 1 Always use the best quality oil possible We recommend corn nut seed or vegetable oils
41. ng darkens quickly and is not completely satisfactory DO NOT USE BUTTER OR MARGARINE FOR DEEP FRYING Do not overfill the cooking vessel with oil or shortening Allow at least 8cm from the top of the oil or shortening to the rim of the vessel About 8 to 10 cups 2 to 2 litres of oil or 2kg of shortening is ample If more is used boilovers may occur Never leave oil or shortening at high frying temperatures for long periods of time If cooking fried foods in batches lower the temperature to setting 1 2 between frying sessions as it helps to extend the life of the oil NEVER PLACE THE LID ON THE VESSEL WHEN DEEP FRYING Care of oils and shortenings e Strain after each use because food particles or sediments cause oil to darken foam and lose its browning quality Store in a cool place away from light Renew oil frequently We do not recommend the addition of new oil to old as used oil breaks down the quality of the new oil DO NOT STORE OIL IN THE MULTICOOKER To clarify oils and shortenings Oil or shortening will last longer if clarified regularly For each 500g of shortening or 2 cups 500 ml of oil add one potato peeled and cut into 5mm slices Heat oil or shortening gradually When it ceases to bubble and the potatoes are well browned strain the oil through several thicknesses of muslin or cheesecloth placed over a strainer Set aside to cool When ready to use discard any sediment left at the bo
42. ng vessel two thirds full with water add salt Bring to the boil on dial setting 4 8 Add pasta and boil for 10 15 minutes or until tender Drain well in a colander Do not rinse Add butter if desired and toss Note 1 tablespoon oil added to the water whilst cooking helps to keep the pasta separate To Cook Rice Fill the cooking vessel two thirds full with water add salt Bring to the boil on dial setting 5 10 Add rice and boil for 10 15 minutes or until tender Drain and rinse under cold water Add butter and toss Variations 1 Add 1 cup chopped shallots which have been sauteed in 30g butter 2 Add 1 teaspoon tumeric whilst cooking Heating or Scalding Milk For hot chocolate desserts custards puddings or where hot or scalded milk is required set control dial setting 3 4 Add milk and bring to the desired temperature Melting Chocolate Roughly chop chocolate and add to cooking vessel Set control between dial setting 2 4 When chocolate has almost melted turn power OFF Chocolate will completely melt using stored heat Reconstituting Dried Fruit Place dried fruit into a bowl and cover with cold water Soak for several hours Transfer fruit and water to cooking vessel Set control to dial setting 3 4 Cover with lid Simmer for 15 20 minutes or until tender Add sugar 5 minutes before end of cooking time if desired Roasting And Baking Meats You will find it quite convenient to cook joints o
43. nion chopped 750g pumpkin peeled amp cut into 25mm cubes 1 teaspoon nutmeg l4 teaspoon salt Freshly ground black pepper 2 V cups chicken stock using stock cubes Sour cream Chopped chives optional Melt butter in cooking vessel on No 2 fry onion until soft Add pumpkin and fry for 2 4 minutes turning often Season with nutmeg salt and pepper Add chicken stock Heat Soup to boiling on No 5 then reduce heat to Simmer Cook for 10 15 minutes or until pumpkin is tender In Sunbeam Blender or Food Processor puree soup 1 cup at a time Return soup to cooking vessel and reheat Serve soup garnished with 1 teaspoon of sour cream sprinkle with chopped chives if desired Soup Recipes continued French Onion Soup Makes 6 servings 60g butter or margarine 6 onions peeled sliced thinly 6 cups beef stock fresh or made from cubes 2 tablespoons brandy Y teaspoon salt Y teaspoon pepper 6 slices French bread 30g extra butter or margarine I4 cup finely grated Gruyere or Swiss cheese Melt butter in cooking vessel on No 4 saute onions until caramel brown and tender Reduce heat to No 1 add stock brandy salt and pepper Cover vessel reduce heat to Simmer and cook for 15 to 20 minutes Toast slices of bread butter slices and top with grated cheese Melt the cheese under a griller and serve with soup Fresh Tomato Soup Makes 4 servings 3 large tomatoes peeled and sliced 1 onion sliced 1 clove ga
44. 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 offices 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 Integrated knob amp adjustable steam vent Allows you to accurately control moisture levels during cooking wu Stainless Steel deep fry basket Deep fry basket with detachable handle This lightweight stainless steel deep fry basket is
45. quid from the vessel and remove any food particles NEVER PUT COLD WATER INTO A HOT DEEP FRYER Allow the vessel to cool add tepid water and let stand if necessary to soak and soften stubborn food particles Washing the inside of the vessel 1 When cooled remove any excess food particles 2 When cooled wash thoroughly in hot soapy water Note Your cooking vessel is fully immersible in water and is also dishwasher safe 3 Rinse out in hot or boiling water to remove unseen fat particles Washing the outside of the vessel Wash grease and oil off the outside of the vessel with hot soapy water Cleaning the basket 1 Remove excess food particles from the Deep Fry Basket 2 Place in hot soapy water in a sink Steel wool or a mild abrasive may be used to remove stubborn food particles 3 Rinse and dry thoroughly 4 Alternately place the basket in a dishwasher Cleaning the lid Wash the lid in hot soapy water Alternately place the lid in a dishwasher Cooking on a non stick surface minimises the need for oil food does not stick and cleaning iS easier To ensure you get the best results from your non stick cooking surfaces follow these simple instructions Before the first use Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling This will also be necessary after cleaning in a dishwasher Avoid using high settings 8 10 as any food which may burn on the no
46. r release makes removal of the probe easy The numbers on the dial represent the following approximate cooking surface temperatures Preheat your multicooker on setting 7 8 then change to your desired setting Dial Setting 1 Oo ON DO P5 C DY ja c Celsius approx 100 C 110 C 125 C 140 C 150 C 160 C 1 56 185 C 200 C 210 C Farenheight approx 260 F 285 F 300 F 320 F 3504F 3654F 390 F 410 F Uses Temperature Keeping food warm and reheating Low Simmering sauteing and slow cooking Boiling pan frying and stir frying Medium Shallow frying baking Deep frying searing and sealing roasting High Note The cooking surface temperatures given 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 Understanding your Sunbeam Multicooker Stainless steel Lid Cast in element With the lid in place the multicooker can be The element is completely cast into the heavy used as an oven giving you the versatility to duty base for faster superior heating and a roast pieces of beef lamb and chicken longer element life The lid also retains heat and moisture when simmering food such as casseroles Adjustable steam vent The steam vent allows moisture to escape without losing too much heat Keep the
47. rlic crushed l4 cup water 2 tablespoons tomato paste 1 teaspoon sugar 1 teaspoon salt Yo teaspoon oregano Y teaspoon mixed herbs 14 teaspoon freshly ground black pepper 1 cup chicken stock 34 cup cream Add all ingredients except stock and cream to cooking vessel bring to the boil on No 5 Cover vessel reduce heat to Simmer and cook for 15 to 20 minutes Puree mixture in Sunbeam Blender or rub mixture through a wire sieve return to cooking vessel Stir in chicken stock and half the cream heat on Simmer for 8 to 10 minutes Serve hot with remaining cream swirled in at the last moment Soup Recipes continued Sweet Corn And Crab Soup Makes 6 to 8 servings 6 cups chicken stock fresh or use stock cubes 1 Ye cups chopped cooked chicken 440g can sweet corn kernels undrained 250g crab meat canned or fresh l cup chopped spring onions or shallots 1 tablespoon finely chopped fresh ginger 2 tablespoons cornflour 2 3 cup water 2 tablespoons dry sherry Salt and pepper Place stock in cooking vessel Add chicken corn crab spring onions and ginger Heat to boiling on No 5 Reduce to Simmer Blend together cornflour and the 2 3 cup water stir into soup Cook and stir until thickened and bubbly Cook stirring for 2 minutes more Stir in sherry season to taste with salt and pepper Serve Greek Bean Soup Makes 4 to 6 servings 250g dried haricot beans 4 cups water 2 medium onions chopped 2 large ca
48. rrots chopped 2 stalks celery diced 6 extra cups water Ye cup tomato paste Salt and pepper Add beans and the 4 cups water to cooking vessel and bring to the boil on No 5 Turn off heat and allow beans to soak for 6 to 8 hours or overnight Drain beans return to vessel and add onions carrots celery and 6 cups water Heat to boiling on No 5 cover and reduce heat to Simmer Cook for 1 v hours or until beans are tender adding more water as necessary Stir in tomato paste season with salt and pepper cook for a further 2 3 minutes Main Courses Spaghetti Bolognaise Makes 6 servings 2 tablespoons oil 2 onions chopped 2 stalks celery chopped 2 cloves garlic crushed 125g fresh mushrooms thickly sliced 750g minced topside steak 1 tablespoon tomato paste 440g can whole tomatoes undrained cut up 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1 bay leaf l4 teaspoon nutmeg Salt and pepper Hot cooked spaghetti Parmesan cheese and parsley Heat oil in cooking vessel on No 4 fry onion celery garlic and mushrooms until soft Add minced steak and brown evenly Add remaining ingredients except spaghetti and garnishes reduce heat to Simmer cover and cook for 20 to 30 minutes Serve sauce over hot spaghetti sprinkle with parmesan cheese and garnish with parsley if desired Chilli Con Carne Makes 6 servings 2 tablespoons oil 2 onions finely
49. s 500g potatoes cooked and mashed 2 eggs 1 3 cup desiccated coconut 1 cup grated Parmesan cheese salt and pepper 2 tbsp flour 2 eggs lightly beaten 1 cup dried breadcrumbs 1 Combine the first five ingredients 2 Coat 1 tbsp of the mixture in flour then egg mix and then in breadcrumbs 3 Heat oil on settings 8 10 and fry 6 8 at a time till golden about 4 5 minutes Note for something different use sweet potato or pumpkin in place of the potato Recipes for your Deep Fryer continued Apple fritters Serves 4 2 apples peeled and sliced into 5mm thick rings Y2 cup plain flour Fritter batter see page 11 2 tbsp castor sugar Y tsp ground cinnamon ice cream to serve 1 Heat oil on settings 8 to 10 2 Coat apple slices in flour and then dip in batter Fry for 4 5 minutes and golden 3 Drain and toss in cinnamon sugar Serve with ice cream Strawberry stack Serves 4 12 wonton wrappers 1 cup thickened cream 2 tbsp sugar Y tsp vanilla 250g punnet strawberries hulled and halved icing sugar to dust 1 Heat oil on settings 8 10 2 Fry wonton wrappers a couple at a time until just coloured Drain on absorbent paper 3 To serve stack crispy wrappers with strawberries and sweetened whipped cream Dust top with icing sugar 44 Family doughnuts Makes about 20 1 tbsp butter softened Ye cup sugar 2 tbsp golden syrup 2 3 cup milk 2 cups self raising flour Y tsp cinnamon Cinnamon sug
50. s 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 during the life of the wok The end result is a non stick coating that can be treated like ordinary cookware enabling the use of metal utensils such as spatulas and spoons but not sharp utensils So tough is the new Teflon Platinum Pro coating that it is up to 10 times more scratch resistant than other non stick coatings The image shown is an example of the performance of Teflon Platinum Pro against an other non stick coating Each surface has undergone 5 cycles of the DuPont In House Abuse Test The Teflon Platinum Pro only has some surface scuffing whereas the other non stick coating has deteriorate badly Other Brands Results from DuPont s In house Cooking Abuse Test Sunbeam 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 Teflon QUALITY TESTED NON STICK PROFESSIONAL USE 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 trigge
51. tinued Spicy Barbeque Sauce Makes about 2 cups 45g butter or margarine 1 small onion chopped finely 1 teaspoon finely chopped ginger 2 teaspoons plain flour 1 cup tomato sauce Ye cup water 3 cup vinegar 2 tablespoons sugar 1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce Y2 teaspoon salt l4 teaspoon ground allspice l4 teaspoon chilli sauce Freshly ground black pepper Melt butter in cooking vessel on No 2 fry onion and ginger for 2 minutes Add flour and stir continuously for 1 minute Add remaining ingredients increase heat to No 5 and heat to boiling stirring continuously Reduce heat to Simmer and cook for 15 minutes Serve sauce hot or cold with your favourite barbecued steak sausage etc For perfect fries and wedges old potatoes are ideal The potato should be of a low starch waxy variety i e chats new potato or desiree potatoes Make sure that the chips are cut to even size to guarantee even cooking The cut chips should be rinsed under running water until the water runs clear This removes excess starch from the potatoes the starch burns at high temperatures Dry on kitchen towel before frying Shake the basket at short intervals to encourage even browning and to stop chips sticking together Homemade fries are double cooked The first fry blanches the chips so that they cook through The second fry colours the chips and gives them a crisp crust Use the table below as a
52. tions cook for 5 10 minutes or until tender Brussel Sprouts Remove coarse outer leaves and wash well Trim and cut a slit lengthwise on bases Boil Follow basic boiling directions adding a pinch of sugar Cook for 15 minutes or until tender Cabbage Remove coarse outer leaves Wash cabbage well under cold running water Shred or cut into wedges leaving some of the core on each wedge to keep leaves in place Boil Place prepared cabbage into vessel with salt and a little water if insufficient is on cabbage Cover cook for 10 15 minutes depending on size and quantity Capsicums peppers red or green Wash well Cut around long stem Remove stem with seeds attached cut away white membrane rinse Follow recipe regarding cutting Saute Cover surface of vessel with butter or margarine or oil and saute capsicum on Simmer to 1 for 5 minutes stirring frequently to coat and brown evenly Carrots Wash and scrub with vegetable brush scrape and peel thinly Trim tops and tails cut into desired shapes Boil Follow basic boiling directions and cook for 5 10 minutes or until just tender Cauliflower Remove outer leaves leaving young leaves close to head Trim base Wash under cold running water Cut into halves or break into flowerettes Boil Follow basic boiling directions and cook for approx 10 minutes or until tender To keep cauliflower white cook in half milk and water to almost cover cauliflower Chokoes
53. tomatoes with juice from can cumin oregano chilli powder salt and pepper to taste Heat to boiling reduce heat to Simmer and cook uncovered and stirring occasionally until mixture is thickened and liquid is almost absorbed about 20 to 25 minutes Spoon taco mixture into warm crisp taco shells top with assorted garnishes as desired Note Taco shells are available through most retail grocery stores Sweet And Sour Mince Makes 6 servings 90g butter or margarine 1 green capsicum seeded finely chopped 1 red capsicum seeded finely chopped 1 onion finely chopped 1 clove garlic crushed 750g minced topside steak 450g can pineapple pieces undrained l4 cup vinegar 1 2 tablespoons finely chopped fresh ginger or 1 1 teaspoons ground ginger 2 tablespoons tomato sauce 1 tablespoon soy sauce beef stock cube crushed 1 teaspoon salt Y teaspoon pepper 1 tablespoon cornflour 1 cup water 1 cup frozen peas Boiled rice optional Melt butter in cooking vessel on No 3 fry capsicums onion and garlic until soft about 5 minutes Add mince and cook stirring until well browned Add pineapple pieces together with juice the vinegar ginger tomato sauce soy sauce stock cube salt and pepper cover and simmer 5 minutes Combine cornflour and water stir into mince mixture Continue stirring until thickened reduce heat to Simmer and cook for 10 to 15 minutes more Add peas and simmer a further 5 minutes Serve w
54. ttom of the bowl Hints for frying Vary time and temperature to suit taste size and quantity of foods Do not heat more oil or shortening than required Dry foods thoroughly on absorbent paper before adding to hot oil or before dipping into frying batter to avoid excess spattering Use tongs or a long handled slotted spoon to gently lower food into hot oil To avoid spatter burns never drop foods from fingers Do not overcrowd the frying basket It is better to cook about half a basketful at a time Batter covered foods such as doughnuts are best cooked one layer at a time Wait for indicator light to go OFF before frying next batch Skim off any food particles Have absorbent paper handy for draining foods Boiling vegetables Prepare vegetables see pages 14 16 Add enough water to the vessel to barely cover vegetables Bring water to a rapid boil on setting 5 6 Add vegetables and return to the boil Cover unless stated in recipe or chart Reduce setting to 2 or gentle boil and cook for the suggested cooking time see pages 14 16 Drain vegetables Note Vegetable stock may be used as a base for sauces To blanch vegetables for freezing Prepare vegetables and plunge into boiling water Boil rapidly for 1 to 10 minutes depending on vegetable e Remove and cool vegetables quickly by placing in iced or running cold tap water eave approximately 2 5 cm space
Download Pdf Manuals
Related Search