Ellise Stainless Electric Cookware
Contents
1. Use a skewer or knife to check that they are heated through before serving Bread rolls Frozen or thawed Pre heat the frypan to settings 7 8 Place on a rack in the frypan Bread rolls can be wrapped individually in foil to prevent drying Frozen pre packaged dinners Pre heat the frypan on settings 7 8 Remove the frozen dinners from the cardboard cover and place on a rack in the frypan and position the lid Roasting Meat and poultry The frypan is ideal for roasting meat and poultry as the meat retains the flavour and juices 1 Pre heat the frypan on settings 7 8 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 4 5 to cook the meat as desired 4 Turn the meat during cooking set a side and cover with foil while you prepare the 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 LAMB 25 30 minutes per 500g after browning CHICKEN 30 35 minutes per 500g after browning Toasting sandwiches Up to four san2. unless this cord has been checked and tested by your electricity supplier or qualified technician Always use your appliance from a power outlet of the voltage A C only marked on the underside of the appliance being used near children or infirm persons Never leave an appliance unattended while in use Young children or infirm persons should be supervised to ensure that they do not play with the appliance Do not use an appliance for any purpose other than its intended use Read carefully and save all the instructions provided Close supervision is necessary when your appliance is Do not place an appliance on or near a hot gas flame electric element or in a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over 2 of a table or bench top or touch any hot surface Do not immerse in water For safety reasons and to avoid maintenance by unskilled persons some appliances are sealed using tamperproof means as specified by 5 Standards Association of Australia Such appliances should always be returned to the nearest Sunbeam Service Centre or appointed Service Agent for adjustment or repair if required Do not operate any electrical appliance with a damaged cord or after the appliance has been dropped or damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appliance Service Centre for examination repair or adjustment
3. 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 Appliance Service Centre for inspection Refer to the separate warranty and service centre booklet Glass lid Wash the lid in warm soapy water using a soft sponge rinse and dry thoroughly The glass lid is dishwasher safe Note Take care when glass lid is hot Do not place hot lid under water or on cold surfaces This may cause lid to crack Stainless steel cooking surface The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel Stainless steel is hygienic easy to care for and extremely durable To keep your stainless steel cooking surface looking good and to achieve the best results follow these simple instructions Before the first use Season the cooking surface by applying a thin coat of cooking oil or butter and rub in with paper towelling This will also be necessary after cleaning in a dishwasher Use sufficient oil when sauteeing pan frying and roasting to prevent food sticking Two to three tablespoons is generally sufficient Do not use high temperatures to brown and seal meat as this will cause it to stick Use settings 7 8 Food such as steaks rissoles and roasts will also stick if turned before completely browned and sealed Note To prevent food from sticking maintain low temperatures ensure sufficien
4. all sides Cook for approximately 15 20 minutes turning occasionally and brushing with marinade throughout cooking Serve with tomato wedges and saffron rice Note To make saffron rice add 7 teaspoon saffron to boiling water for every 2 cups rice Oriental Spare Ribs Serves 4 2 tablespoons oil 1kg pork spare ribs 1 cup marmalade h water 1 tablespoon soy sauce 1 clove garlic peeled and finely chopped h teaspoon ground ginger 17 1 Heat oil frypan on setting 6 Add pork spare ribs and brown on all sides Cover and cook for 20 30 minutes turning occasionally 2 Combine marmalade water soy sauce garlic and ginger 3 Reduce heat to setting 1 Pour marmalade mixture over ribs Cover and cook a further 15 minutes Serve over rice Hawaiian Pork Chops Serves 4 4 pork chops 2 tablespoons oil 1 onion peeled and cut into wedges 1 x 425g pineapple pieces drained reserving s cup juice cup dry sherry 1 tablespoon honey 1 tablespoon tomato sauce 2 teaspoons white vinegar 1 teaspoon finely grated green ginger fresh ground pepper to taste 2 teaspoons cornflour 1 Trim excess fat from chops 2 Heat oil in frypan on setting 7 Brown chops on both sides Remove chops from frypan Reduce to setting 5 3 Saute onions until tender Add pineapple sherry honey tomato sauce vinegar and ginger Bring to boil 4 Reduce heat to setting 2 Combine cornflour with reserved pineapple j
5. on all sides Reduce temperature to setting 5 Cover and cook to desired doneness Set meat aside and cover with aluminium foil to keep warm Add mushrooms and lemon juice saute for 2 minutes Add beef stock and marinade bring to the boil Blend cornflour with a little water Add to the stock stirring constantly until sauce boils and thickens Stir through cream DO NOT BOIL To Serve Slice beef and serve with sauce Serve with steamed vegetables Pepper Steak Serves 4 4 pieces fillet steak 2 teaspoons crushed black peppercorns 60g butter 2 teaspoons oil 3 4 cup dry white wine 1 tablespoon brandy or dry sherry 1 Press the crushed pepper into the steak on both sides Allow steak to stand 1 hour 2 Heat butter and oil in frypan on setting 7 Add steaks and cook quickly on both sides to seal in the juices Reduce heat to setting 5 until desired doneness Remove steaks to hot serving plates 3 Add wine and brandy bring to the boil Strain through a fine sieve Serve over steak Stir Fry Beef Serves 6 2 tablespoons oil 500g topside steak cut into thin strips 2 onions peeled and cut into thin wedges 1 clove garlic peeled and finely chopped 1 teaspoon finely grated green ginger 1 green capsicum seeds removed cut into thin strips 1 red capsicum seeds removed cut into thin strips 1 celery stalk cut into thin diagonal strips 1 beef stock cube blended with 1 tablespoon hot water 2 tablespoons
6. steaks fresh ground pepper juice of 1 lemon plain flour 3 eggs lightly beaten dry breadcrumbs 1 tablespoon butter or margarine 3 tablespoons oil 15 1 Pound out veal steak with meat mallet or rolling pin Sprinkle a little pepper over one side of each steak Sprinkle the other side with lemon juice Coat veal steaks lightly in flour Dip into egg and then into breadcrumbs pressing breadcrumbs on firmly Refrigerate for 1 hour Heat butter or margarine and oil in frypan on setting 7 Cook veal quickly on both sides until golden brown Drain on absorbent paper Serve with a wedge of lemon juice Veal Paprika Serves 4 4 6 approx 750g veal steaks plain flour 2 tablespoons butter or margarine 1 medium onion peeled and thinly sliced 1 clove garlic peeled and finely chopped 2 teaspoons paprika 1 tablespoon plain flour extra 1 beef stock cube dissolved in 1 cup water tablespoons tomato paste 2 tablespoons sour cream 1 Coat veal steaks lightly in flour 2 Heat butter or margarine in frypan on setting 5 Cook veal quickly on both sides until lightly golden Set aside Add onion and garlic saute until tender Add paprika extra flour Gradually add combined beef stock cube and water stirring constantly until mixture boils and thickens Reduce temperature to simmer Stir through tomato paste and return veal to the frypan Cover and simmer for 25 30 minutes Stir in sour cream jus
7. stock and turmeric Reduce heat to simmer Cover and cook for around 20 minutes After all liquid has been absorbed toss rice with a plastic spatula Easy Bolognaise Sauce Serves 6 2 tablespoons oil 2 onions peeled and finely chopped 2 cloves garlic peeled and finely chopped 1kg lean minced beef 1 x 425g can peeled tomatoes roughly chopped 1 x 455g can concentrated tomato soup 1 teaspoon basil 1 teaspoon oregano h teaspoon thyme fresh ground pepper to taste 1 Heat oil in frypan on setting 6 Saute onion and garlic until onion is tender Add meat and cook until browned Add remaining ingredients stirring to combine Reduce heat to setting 1 cover and cook for 15 20 minutes 5 To Serve Cook sufficient pasta in boiling water until tender Spoon sauce over drained pasta and sprinkle with parmesan cheese if desired 21 Chilli Tomato Sauce Serves 6 2 tablespoons oil 2 onions peeled and finely chopped 4 bacon rashers rind removed finely chopped 3 x 425g cans whole tomatoes roughly chopped 1 cup stuffed olives sliced hk cup white wine 3 tablespoons tomato paste 2 tablespoons mild chilli sauce 1 teaspoon basil 1 tablespoon fresh chopped parsley 1 Heat oil in frypan on setting 6 Saute onion garlic and bacon until onion is tender Add remaining ingredients stirring to combine Reduce heat to simmer leave uncovered for 15 minutes or until sauce reduces to 73 Stir
8. stop and foods and individual tastes start bubbling as the thermostat maintains the selected temperature when the food stops bubbling Using your frypan 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 socket 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 7 for the temperature guide The thermostat light on the Control Probe indicates the temperature at which the dial is set 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 frypan 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 frypan must only be used with the Control Probe provided Care and 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 NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID Storage
9. through parsley Serve with favourite pasta
10. As a service to Customers Sunbeam Appliance Service Centres will carry out a free check on your appliance to ensure it is electrically safe For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30 in the electrical circuit supplying the power outlet in use If you have any concerns regarding the performance and use of your appliance please ring our Toll Free number Australia only 1800 025 059 New Zealand contact the Sunbeam Office in Auckland on 09 912 0747 Ensure the above safety precautions are understood Mel ESAN Leal agit Go aS Gs RSS Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich daB die obenstehenden Sicherheitsmafsnahmen Verstanden werden Befat vere aopahsiacg yivovtat Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LEOLERREL lt HRACU TRIN KA norope Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas dy Lata YL labial sah ie IS y E Sew dasudlan doazsss ese nlaee tri adi al ow om Y
11. Sunbeam Ellise Stainless Electric Cookware INSTRUCTION RECIPE BOOKLET mpm THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE FP8600 ELLISE STAINLESS FRYPAN 30 5CM 12 STAINLESS ELECTRIC COOKWARE FP8400 ELLISE STAINLESS SAUCEPAN 25CM 10 STAINLESS ELECTRIC COOKWARE Sunbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR FRYPANS Use your frypan at least 200mm away from walls and curtains Do not immerse the Control Probe in water f 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 Do not place hot glass lid under cold water The knob on the glass lid may get hot during use oven mitts may be required SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES 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 with an appliance Always turn the power off at the power outlet before you 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
12. alks thinly sliced 1 small cucumber thinly sliced 125g can bamboo shoots drained 125g mushrooms sliced 1 teaspoon grated green ginger 1 table spoon soy sauce 1 teaspoon wine vinegar 1 teaspoon sesame oil 1 Heat oil in frypan on setting 6 saute onion and garlic until onion is tender 2 Add all vegetables and saute for 3 4 minutes stirring constantly 3 Add ginger soy sauce vinegar and sesame oil Cook for a further 2 minutes Main courses cont Garlic Potatoes Serves 6 11 kg new potatoes halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic peeled and finely chopped 2 tablespoons fresh chopped chives 1 Boil potatoes until almost tender DO NOT OVER Drain Heat oil and butter in frypan on setting 5 Add garlic and saute for 1 minute Add potatoes and cook until golden brown stirring throughout cooking 3 Stir chives through potatoes just before serving Serve with sour cream if desired Rice and pasta Chinese Fried Rice Serves 6 2 tablespoons oil 3 eggs lightly beaten 1 onion peeled and finely chopped 3 bacon rashers rind removed finely chopped cup frozen peas thawed 6 shallots finely sliced 3 cups cooked rice 1 teaspoon grated green ginger 2 teaspoons soy sauce 1 Heat oil in frypan on setting 5 Pour egg into frypan turn to cook other side Remove from pan and chop finely Add onions and bacon saute until onion is tender 3 Add peas sh
13. allots rice and egg stir to combine Stir ginger and soy sauce through rice Cook until heated through 20 Hot Asparagus and Zucchini Salad Serves 4 6 1 tablespoon butter 1 small leek finely sliced 4 medium zucchini cut into thick strips 5cm long 1 bunch fresh asparagus cut into 4cm lengths 1 tablespoon sesame seeds 1 tablespoon lemon juice 1 tablespoon fresh chopped parsley 1 Heat butter in frypan on setting 5 Add leek and saute until tender 2 Add zucchini asparagus sesame seeds and lemon juice Cook until asparagus is tender stirring occasionally 3 Stir through lemon juice and parsley just before serving Curried Nut Rice 2 tablespoons butter or margarine 1 teaspoons curry powder 2 cups long grain rice 27 cups chicken stock 125g slivered almonds 8 shallots finely sliced Serves 4 6 1 Heat butter in frypan on setting 5 Add curry and rice cook for 2 3 minutes stirring constantly 2 Add chicken stock and bring to the boil Reduce heat to simmer cover and cook until all liquid has been absorbed 3 Add almonds and shallots stir through rice and cook for a further 2 3 minutes Rice and pasta cont Rice Pilaf 2 tablespoons oil 1 medium onion peeled and finely chopped 1 cup long grain rice T3 cups chicken stock h teaspoon turmeric 1 Heat oil in frypan on setting 6 Saute onion until tender Add rice and cook for 2 3 minutes stirring constantly Add chicken
14. and cook for approximately 1 hour or until desired doneness Lamb Shanks with Beans Serves 6 1 cups dried lima beans washed thoroughly 6 lamb shanks plain flour seasoned with fresh ground pepper 2 tablespoons oil 2 onion peeled and finely chopped 1 clove garlic peeled and finely chopped 2 teaspoons curry powder 1 can peeled tomatoes chopped 2 tablespoons tomato paste 2 cups water 1 Place beans in frypan and cover with water Bring to boil on setting 5 Remove beans and liquid allow to soak for 3 hours or overnight Drain 2 Lightly coat lamb shanks in seasoned flour 3 Heat oil in frypan on setting 7 and brown shanks well Set aside Reduce heat to setting 5 Saute onions garlic and curry powder until onions are tender 5 Add tomatoes tomato paste and water bring to boil 6 Add beans and lamb shanks Cover and cook on simmer for 3 hours or until shanks are cooked and beans are tender Main courses cont Pork Indonesian Pork Sate Serves 4 Marinade 1 onion peeled and finely sliced la cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder h teaspoon ground coriander le teaspoon pepper 750g pork cut into 2cm cubes 2 tablespoons oil 1 Combine marinade ingredients in a large bowl Add pork stirring to coat and allow to marinade for 2 hours 2 Arrange pork pieces onto bamboo skewers 3 Heat oil in frypan on setting 6 brown pork on
15. dwiches can be toasted at one time Choose fillings which will hold together and not run out of the sandwich 1 Pre heat the frypan on settings 5 7 2 Butter the bread well and place the sandwiches into the frypan with the buttered sides on the outside 3 Cook for approximately 3 4 minutes on each side Sunbeam is a Registered trademark Frypans is a Registered trademark Made in Korea Due to minor changes in design or otherwise the product you buy may differ from the one shown in this booklet Approved by the appropriate Electrical Supply Authorities Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network 0 Copyright SUNBEAM CORPORATION LIMITED 2001 INCORPORATED IN N S W A C N 000 006 771 For more information or advice on any Sunbeam products contact the Sunbeam Consumer Service Line on 1800 025 059 in Australia In New Zealand contact the Sunbeam Office in Auckland on 09 912 0747 Recipes There are many recipes covered in this section for the different models of Ellise Stainless Cookware Some of the recipes listed in this section will only be suitable for particular models not necessarily the model you have purchased Appetizers and entrees Cheese Croquettes Makes 25 3 egg whites 1 cup grated cheddar cheese 1 cup grated Swiss cheese dash cayenne pepper 1 tablespoons plain flour oil for shallow frying 1 Using a mixer beat egg whites on high until stiff 2 Fold in ch
16. eeses cayenne pepper and flour 3 Heat oil in frypan on setting 7 Carefully drop teaspoonfuls of mixture into oil and fry for approximately 1 minute or until golden Drain well and serve hot Garlic Prawns Serves 4 6 1kg green prawns shelled and deveined cup of olive oil 4 cloves garlic peeled and halved 1 tablespoon chopped parsley fresh ground pepper to taste 1 Place all ingredients into a bowl and marinate for 2 hours 2 Heat frypan to setting 6 Add prawn mixture and stir fry prawns until bright pink in colour Remove garlic and serve hot Savoury Rice Fritters Makes 24 T cups cooked rice 1 small onion peeled and finely chopped 1 tablespoon chopped parsley 1 cup finely chopped ham or cabanossi 2 eggs lightly beaten la teaspoon ground nutmeg la teaspoon ground thyme 1 cup self raising flour ground pepper to taste oil for shallow frying 1 Place all ingredients except oil into a bowl and mix until well combined 2 Heat oil in frypan on setting 7 Drop 1 tablespoon of mixture at a time into the oil and fry until golden brown Serve hot with tomato sauce Honey amp Soy Chicken Nibbles Makes 20 10 Chicken wings 2 tablespoons vegetable oil 2 cloves garlic peeled and finely chopped 1 teaspoon finely grated green ginger cup soy sauce cup honey 1 teaspoon chinese five spice powder fresh ground pepper to taste 1 Remove and discard wing tips Cut wings in half at the
17. is tender Tomato Onion and Zucchini Casserole Serves 6 2 tablespoons oil 2 onions peeled and finely sliced 1 clove garlic peeled and finely chopped 500g zucchini cut into 2cm pieces 3 large ripe tomatoes roughly chopped 1 teaspoon Worcestershire sauce 1 tablespoon fresh chopped parsley 1 teaspoon dried basil fresh ground pepper to taste 1 Heat oil frypan on setting 6 Add onion and garlic saute until onion is tender 2 Add zucchini tomatoes Worcestershire sauce parsley basil and fresh ground pepper to taste bring to the boil 3 Reduce heat to simmer cover and cook until zucchini is tender Ratatouille Serves 6 1 large eggplant 4 tablespoons oil 2 onions peeled and finely sliced 2 cloves garlic peeled and finely chopped 2 green capsicum seeds removed cut into strips 500g zucchini sliced 4 medium ripe tomatoes roughly chopped 1 tablespoon mixed herbs fresh ground pepper to taste 1 Slice eggplant sprinkle with salt and allow to stand for 30 minutes Wipe away moisture with absorbent paper Cut into 2cm cubes 2 Heat oil in frypan on setting 5 saute onion and garlic until onion is tender 3 Add remaining ingredients and bring to the boil Reduce heat to simmer cover and cook for 30 35 minutes Chinese Fried Vegetables Serves 6 2 tablespoons oil 1 onion peeled and cut into wedges 1 clove garlic peeled and finely chopped 1 turnip peeled and cut into thin strips 4 celery st
18. joint 2 Heat oil in frypan on setting 6 Cook chicken until browned on all sides 3 Combine remaining ingredients and pour over chicken Reduce heat to simmer and cook until sauce has thickened and chicken is cooked through Main courses Chicken Roast Chicken with Parsley and Ham Stuffing Serves 4 6 1 size 12 chicken Stuffing 250g ham finely chopped 2 cups fresh bread crumbs 3 shallots finely chopped 1 tablespoon finely chopped parsley finely grated rind of lemon 1 egg pinch dry mustard fresh ground pepper to taste 1 Place all stuffing ingredients into a bowl and combine well 2 Place stuffing into the chicken cavity and secure opening with a small skewer 3 Heat 1 tablespoon of oil in frypan on setting 7 Add chicken and brown evenly on all sides 4 Reduce heat to setting 5 for approximately 1 h hours 5 If cooking roast vegetables place to 1 hour before serving Chicken and Almonds 1 tablespoon butter or margarine cup flaked almonds 2 onions peeled and finely chopped 3 teaspoons finely chopped green ginger 500g chicken thigh fillets cut into strips 1 small celery stalk finely sliced h red capsicum finely sliced cup dry sherry 2 tablespoons soy sauce 2 cups chicken stock 3 tablespoons corn flour 11 cup water 1 Heat butter or margarine in frypan on setting 6 Brown almonds and set aside 2 Add onions and ginger saute until tender Add chicken and b
19. ke it safer when shifting your saucepan from the kitchen to the table Removable Control Probe The Probe is thermostatically controlled The indicator light 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 pan to be fully immersible and dishwasher safe for easy Cleaning Features of your Sunbeam frypan Removable Control Probe The Control Probe is thermostatically controlled The indicator light switches of automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained The numbers on the dial represent the following temperatures approximately DIAL CELSIUS 100 C Slow cooking casseroles keeping food warm simmering sauces SIMMER LOW 110 C basting 125 C 260 F Bolognaise sauce rice pasta 140 C 85 F browning nuts coconut F 150 C 300 Steaks sausages bacon eggs roast vegetables pikelets 160 C 320 F pancakes roasting joints Sealing steaks browning roasts doe 350 F crumbed food popcorn toasted 185 C 365 F sandwiches 200 C 390 F Cakes scones damper 210 C 410 F Note The temperatures given are a guide only Simmering When the dial is set to a low and may require adjustment to suit various setting it is quite normal for food to
20. ould only require turning once or twice 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 Pre heat to settings 5 6 with a little oil to prevent food from sticking and to add flavour For non stick cooking surfaces the amount of oil can be reduced Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Pre heat on settings 6 8 with sufficient oil so that the food is half immersed Cook food with the lid off Sauteeing Pre heat on settings 5 6 with a little oil to prevent food from sticking and to add flavour Stir Frying Food is cooked quickly over a high heat and vegetables retain their flavour and crispness For best results and even cooking cut food into even sized smaller pieces 1 Pre heat the frypan on settings 7 8 with a little oil 2 Add vegetables meat 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 The lid can be in position in the last few minutes of cooking Reheating food Pies Pre heat the frypan on settings 7 8 Place the pies on a rack in the frypan
21. parcel 5 Heat frypan to setting 7 and cook for approximately 10 minutes on each side or until flesh is tender Grilled Fish 8 small bream fillets juice of 1 lemon plain flour 1 tablespoon butter or margarine 1 tablespoon oil Serves 4 1 Soak fillets in lemon juice for 10 15 minutes 2 Coat fillets lightly in flour 3 Heat butter or margarine and oil in frypan on setting 6 7 Cook fillets for 2 3 minutes on each side or until tender Serve with a parsley butter if desired Butter Crumbed Fish 8 small bream fillets plain flour salt and pepper 1 egg 3 tablespoons milk 1 cup dry breadcrumbs 125g butter Serves 4 combined 1 Season flour with salt and pepper to taste 2 Coat fillets lightly in seasoned flour dip in egg mixture then coat in breadcrumbs 3 Melt butter in frypan on setting 6 Add fillets and cook until golden on both sides and flesh is tender Main courses cont Vegetables Savoury Cabbage Serves 6 1 medium cabbage 2 teaspoons oil 4 bacon rashers rind removed finely chopped 1 onion peeled and finely chopped 2 teaspoons curry powder 12 shallots finely sliced fresh ground pepper to taste 1 Wash cabbage remove stalk and slice leaves thinly 2 Heat oil in frypan on setting 5 Add bacon onion and curry powder saute until onion is tender 3 Add cabbage and shallots Stir to combine Reduce heat to setting 3 cover and cook for 10 minutes or until cabbage
22. rown 3 Add celery capsicum sherry soy sauce and chicken stock Allow to boil 4 Combine cornflour and water Add to chicken stirring until sauce boils and thickens 5 Reduce to simmer for 10 minutes Serve with steamed rice Lemon Chicken 2 tablespoons oil 4 chicken maryland pieces 1 teaspoon finely grated green ginger 1 clove garlic peeled and finely chopped 1 cup chicken stock 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon dry sherry finely grated rind and juice of lemon 1 tablespoon cornflour 1 tablespoon water 1 Heat oil In frypan on setting 7 Brown chicken on all sides with the ginger and garlic Reduce heat to simmer 2 Combine chicken stock soy sauce sugar sherry lemon rind and lemon juice Add to the frypan Cover and allow to simmer until chicken is tender 3 Combine cornflour and water Add to chicken stirring until sauce boils and thickens Simmer for a further 5 minutes Serve with steamed rice Main courses cont Beef Chateaubriand with Mushrooms serves 4 6 1 piece fillet steak about 1kg 6 shallots finely chopped 12 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms sliced juice of lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1 Place fillet into a large dish sprinkle with shallots and pour over wine Cover and marinate for 2 hours Heat oil and butter or margarine in frypan on setting 7 Add meat and brown
23. s plus Simmer to give you total heat control whether cooking delicate pikelets or the family roast Easy to clean Features a fully sealed element so that the frypan is dishwasher safe and can be fully immersed in water Guaranteed reliability Your new Sunbeam frypan will give you years of reliable service It is backed by Sunbeam s 12 month Replacement Guarantee If you have any questions about your Sunbeam frypan please phone the Sunbeam Consumer Line on 1800 025 059 or the Sunbeam office in your state In New Zealand call the Sunbeam office in Auckland on 09 912 0747 Features of your Sunbeam Ellise Stainless Saucepan Quality glass lid with steam vent Easy cleaning dishwasher safe amp fully immersible Removable control probe with 10 heat settings Stainless Steel Cooking Vessel Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface essential for the gourmet cook Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks Steam vent Fixed steam vent controls the moisture level during cooking Dishwasher Safe All parts are dishwasher safe and fully immersible making cleaning a breeze Extra deep cooking vessel Ideal for cooking foods with a liquid base such as casseroles pasta sauces soups custards etc Cool touch handles 18 10 Stainless Steel cooking vessel FP8400 Unique cast element The element is completel
24. shwasher safe Your stainless steel frypan is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Cooking with your Sunbeam frypan Boiling Pasta 1 Bring 6 cups of water to the boil on setting 5 Add 1 2 tablespoons of oil to stop the pasta from sticking together 2 Add 250g 1 cup of pasta and cook until tender for approximately 8 12 minutes 3 Reduce to a lower setting if the water boils too rapidly Note Cooking times will vary with different types of pasta Rice 1 Bring 6 cups of water to the boil on setting 5 Add 250g 1 cup 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 it s juices and the flavours develop after browning and sealing This also prevents it from sticking when baking or roasting Preferably use meat that is at room temperature as this reduces the cooking time 1 Pre heat the frypan to settings 7 8 If using an aluminium or stainless steel frypan pre heat with approximately 1 2 tablespoons of oil 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 Steaks sh
25. soy sauce 2 teaspoons brown sugar 1 tablespoon cornflour blended with 2 tablespoon cold water 2 shallots sliced into 2cm pieces 1l cup toasted almonds 1 Heat oil in frypan on setting 7 Add meat and brown Set aside 2 Reduce heat to setting 5 Add onions garlic and ginger saute until tender 3 Add capsicum and celery saute for 2 3 minutes Add beef stock soy sauce and brown sugar Bring to the boil Stir through combined cornflour and water until mixture boils and thickens Return meat to the frypan Add shallots and cook uncovered for 5 10 minutes Serve with steamed rice Main courses cont Veal Veal with Mushrooms Serves 4 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour extra 1 cup water 1 beef stock cube cup cream combined 1 Heat butter or margarine and oil in frypan on setting 5 Add mushrooms and saute until tender Set aside Coat veal steaks in flour seasoned with pepper Cook steaks on either side until golden Set aside and keep warm Add extra flour and cook for 1 minute Add combined water and stock cube stirring until sauce boils and thickens Reduce heat to setting 2 add mushrooms and heat through Stir through cream To Serve Spoon sauce over veal steaks Serve with steamed vegetables Weiner Schnitzel Serves 4 4 6 approx 7509 thinly cut veal
26. t before serving Main courses cont Lamb Rack of Lamb with Mustard Crust 4 racks of lamb with 3 chops in each trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley Serves 4 1 Heat oil in frypan on setting 6 Place lamb racks into frypan and brown on all sides Reduce temperature to setting 5 Cover and bake allowing 25 minutes per 500g 2 When half way through cooking remove lamb from frypan Combine mustard garlic fruit chutney crushed green peppercorns and breadcrumbs Spread mixture over back of lamb and coat with chopped parsley 3 Return to the frypan and bake for remaining cooking time or until desired doneness Baked Spring Lamb Roll 1kg loin of lamb boned 1 onion peeled and finely chopped 2 cups fresh breadcrumbs 1 tablespoon chopped mint 1 tablespoon chopped parsley 1 egg lightly beaten fresh ground pepper to taste plain flour 1 egg extra lightly beaten with 2 tablespoons milk 1 cup dry breadcrumbs 2 tablespoons oil Serves 4 1 Combine onion fresh breadcrumbs mint parsley egg and fresh ground pepper 2 Spread mixture onto lamb and roll up Secure with string 3 Roll in flour egg and milk then breadcrumbs Heat oil in frypan on setting 7 Brown roll on all sides Reduce heat to setting 5
27. t juices are in the frypan and season the frypan before and after each use This will decrease as the frypan receives continual use Do not use metal utensils Continued use of knives forks or spoons will eventually start to Stainless steel cooking surface cont mark the stainless steel cooking surface Use plastic or wooden utensils To clean after each use Wash in hot soapy water Rinse and dry thoroughly To remove cooked on food fill the pan with hot water and allow to stand for a few minutes This will soften the food making cleaning easier Note Never fill a hot frypan with cold water Do not use abrasives or scourers Avoid using harsh abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make subsequent cleaning more difficult Removing burnt on food Fill the pan with 20mm 1 water cover and simmer for five minutes or until the burnt on food softens and lifts For stubborn burnt on food leave the frypan to soak overnight after first simmering as described Then wash and dry thoroughly Removing stubborn stains These can be removed by using any brand of stainless steel powder cleaner can be used on stubborn stains on the cooking surface only Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains Wash thoroughly Note Re Season the cooking surface after using any of the above methods to remove stains Di
28. uice Add to frypan stirring until sauce boils and thickens 5 Return pork to the frypan Cover and simmer for 20 minutes or until chops are cooked Serve with steamed rice Main courses cont Seafood Curried Prawns Serves 6 3 tablespoons oil 6 shallots cut into 5cm pieces 2 medium onions peeled and sliced into rings 3 celery stalks sliced into 1cm pieces 1 cup French beans 2 tablespoons curry powder 1kg cooked prawns shelled 2 cups chicken stock cup cornflour 2 tablespoons sherry h cup cream combined 1 Heat oil in frypan on setting 6 Add shallots onions celery beans and curry saute until onions are tender Reduce heat to setting 2 2 Add prawns and stock Stir through combined cornflour and sherry stirring until thickened Cook for 3 minutes 3 Stir through cream Serve with rice Baked Fish Serves 4 1 mullet about 1kg cleaned head remove fresh ground pepper salt grated rind and juice of lemon 3 large tomatoes cut into wedges 250g mushrooms finely sliced 1 tablespoon butter or margarine extra fresh ground pepper 1 Sprinkle inside of fish with a little pepper salt and lemon rind 2 Place tomato wedges parsley and rosemary inside cavity and close fish 3 Lay fish onto a well greased sheet of aluminium foil 4 Top fish with mushroom slices Drizzle over lemon juice and dot with butter Sprinkle with fresh ground pepper to taste Fold foil over fish to make a
29. ukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n dugc hi u Contents Sunbeam s Safety Precautions 2 An introduction to frypan cooking 4 Features of your Sunbeam Ellise stainless saucepan 5 Features of your Sunbeam Ellise stainless frypan 6 Features of your Sunbeam frypan 7 Using your frypan 8 Care and Cleaning 8 Stainless steel cooking surface 8 9 Cooking with your Sunbeam frypan 9 10 Boiling pasta and rice Browning and sealing meat Frying Reheating food Roasting Roasting times Toasting sandwiches Recipes 12 21 An Introduction to electric frypan cooking Congratulations on the purchase of your new Sunbeam frypan Sunbeam has been making electric frypans in Australia since 1956 and from this time has remained market leader Over the years we have introduced many innovations and we hope you enjoy cooking meals with our latest collection of stainless steel cookware After reading through this book you will soon learn how to get the most from your frypan and how to enjoy the benefits of frypan cooking Versatile Roast the family dinner grill steaks simmer casseroles toast sandwiches and stir fry vegetables etc All with minimal mess or fuss Economical Cooks food quickly and uses less power than an ordinary oven or grill Total control The removable Control Probe has 10 heat setting
30. y cast into an aluminium base which is adhered onto the stainless saucepan providing even heat distribution Cool touch handles Cool touch handles make it safer when shifting your saucepan from the kitchen to the table Removable Control Probe The Probe is thermostatically controlled The indicator light 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 pan to be fully immersible and dishwasher safe for easy Cleaning Features of your Sunbeam Ellise Stainless Frypan Quality glass lid with steam vent B Easy cleaning dishwasher safe amp fully immersible Stainless Steel Cooking Vessel Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface essential for the gourmet cook Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks Steam vent Fixed steam vent controls the moisture level during cooking Dishwasher Safe All parts are dishwasher safe and fully immersible making cleaning a breeze Unique cast element The element is completely cast into an aluminium base which is adhered onto the 18 10 Stainless Steel cooking vessel Cool touch handles Removable control probe with 10 heat settings FP8600 stainless saucepan providing even heat distribution Cool touch handles Cool touch handles ma
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