Instruction Booklet
Contents
1. 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 Cooking definitions 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 To combine two or more ingredien usually a powder and a liquid to form a smooth paste S 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 Crouto2. sliced 2 carrots peeled sliced 1 cucumber sliced 125g can bamboo shoots drained 125g shitake mushrooms chopped 1 cup fresh bean sprouts 2 tablespoons soy sauce 1 teaspoons freshly grated ginger 1 teaspoon rice wine 1 teaspoon sesame oil Salt and freshly ground black pepper to taste 1 Place oil in pan Preheat on setting 6 for 2 minutes 2 Add celery carrots cucumber bamboo mushrooms and bean sprouts Cook for 3 4 minutes or until tender 3 Add remaining ingredients and cook for a further 2 3 minutes Season to taste with salt and pepper Serve 27 Desserts and Sweets Choux Pastry 125g butter 1 cups cold water Y teaspoon salt 1 cups plain flour 4 eggs 1 Preheat oven to 220C Place pan on setting 5 2 Add butter water and salt Bring to a simmer Add flour and stir constantly until dough forms a ball that cleans the side of the pan 3 Turn power off and allow to cool for 5 minutes 4 Add eggs one at a time to the pan stirring well between each addition 5 Spoon pipe mixture onto a lined baking tray in desired shape Bake for 20 30 minutes depending on size Jamaican Bananas Serves 4 6 125g butter Ye cup brown sugar Ye cup orange juice 8 bananas peeled Ye cup dark rum Ice cream to serve 1 Place pan on setting 5 2 Add butter sugar and orange juice Stir until sugar has dissolved 3 Add bananas to the pan Cook for 5 6 minutes or until softened Place bananas in ser
3. 100 C Keeping food warm and reheating Low 2 110 C 3 125 C 260 F i i Simmering sauteing and slow cooking 4 140 C 285 F 5 150 C 300 F MT n mm Medi oiling pan frying and stir fryin edium 6 160 C 320 F Brp UNE TAE 7 175C ORIS f Shallow frying baking 8 185 C 365 F 9 200 C 390 F Deep frying searing and sealing High 10 210 C 410 F roasting 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 Glass Lid With the lid in place the multicooker can be used as an oven giving you the versatility to roast pieces of beef lamb and chicken The lid also retains heat and moisture when simmering food such as casseroles Be careful when handling and lifting the hot lid during and after cooking as steam can result in burns Adjustable steam vent The steam vent allows moisture to escape without losing too much heat Keep the 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 Cast in element The element is completely cast into the heavy duty base for f
4. 12 750g beef mince 1 onion finely chopped Ye cup fresh breadcrumbs 2 tablespoons freshly chopped flat leaf parsley 2 teaspoons Worcestershire sauce 1 teaspoons dried mixed herbs 1 egg lightly beaten Salt and freshly ground black pepper to taste 1 Place all ingredients into a large bowl and mix to combine Season to taste with salt and pepper 2 Form mixture into 1 tablespoon sized balls Refrigerate for 1 hour 3 Heat the oil to setting 8 10 Fry for 6 8 minutes or until golden and cooked 40 Felafel 1 ye cups dried chickpeas washed soaked overnight 2 cloves garlic 1 egg 1 onion Y cup besan flour 14 cup freshly chopped flat leaf parsley 1 tablespoon ground cumin 1 tablespoon lemon juice 1 teaspoon chilli powder Salt and freshly ground black pepper to taste 1 Place chickpeas in a large saucepan Bring to a simmer and cook for 1 hour Drain 2 Place the cooled chickpeas and remaining ingredients in a food processor Pulse until smooth Season to taste with salt and pepper 3 Shape felafel into 1 tablespoon sized balls 4 Heating oil to setting 8 10 Add felafel balls in batches and cook for 3 4 minutes or until golden and cooked Serve Recipes for your Deep Fryer continued Corn Fritters Makes approximately 12 300g can corn kernels drained cup self raising flour 1 egg l5 cup milk Salt and freshly ground black pepper to taste 1 Place flour and corn in a bowl Pour over wet
5. freshly ground white pepper to taste 1 Stud onion with cloves 2 Place pan on setting 4 Add onion and milk Allow milk to gently simmer for 10 minutes Strain 3 Add butter to the pan Add flour and stir until a thick paste Slowly add milk to the pan and stir until combined 4 ncrease to setting 5 Bring to the simmer and stir constantly until thickened Season to taste with salt and pepper 20 Sweet and Sour Sauce Makes 2 Y cups 14 cup sunflower oil 1 red capsicum seeds removed diced 1 onion cut into wedges 1 carrot sliced cooked 1 cup fresh pineapple cubed l4 cup caster sugar 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon tomato sauce 1 tablespoon white vinegar l2 cup water 2 tablespoons cornflour Salt and freshly ground black pepper to taste 1 Preheat pan on setting 3 for 2 minutes 2 Add oil capsicum onion and carrot Cook for 5 minutes or until tender 3 Add pineapple sugar sherry soy sauce tomato sauce and white vinegar 4 Increase to setting 5 Bring to a simmer 5 n a separate bowl combine water and cornflour Slowly add to the pan stirring until sauce has thickened Season to taste with salt and pepper Serve Soups Sauces Stocks continued Spicy Barbeque Sauce Makes 2 cups 45g butter 1 onion finely chopped 1 teaspoon freshly grated ginger 1 tablespoon plain flour 1 cup tomato sauce Y cup water l5 cup white vinegar 2 tablespoons brown
6. knob amp adjustable steam vent Allows you to accurately control moisture levels during cooking Stainless Steel deep fry basket Deep fry basket with detachable handle This lightweight stainless steel deep fry basket is removable and has a 1 0kg food capacity for deep frying It can also be used for cooking and draining spaghetti and other pasta Dupont Teflon Platinum Premium Non Stick Cooking Surface Enables healthy fat free cooking and simple wipe down cleaning Three layers of premium scratch Teflon and abrasive resistant non stick Cw coating Safe to use with metal utensils See page 5 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 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 Glass lid The lid should be used when bringing water to the boil simmering soups and stews etc NEVE
7. 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 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
8. or until tender 3 Add mince to pan and cook for a further 5 minutes or until browned 4 Add pineapple vinegar tomato sauce ginger and soy sauce to the pan Stir to combine 5 In a separate bowl combine water and cornflour Stir to make a paste Add to the pan and bring to a simmer for 10 minutes or until thickened 6 Stir through peas Season to taste with salt and pepper Serve over rice TIP Chicken or pork mince can be used in this recipe Spaghetti Marinara Serves 4 6 30g butter 1 onion chopped 1 clove garlic crushed 440g can chopped tomatoes 2 tablespoons tomato paste 14 cup white wine I4 cup fish stock 500g fresh scallops 500g prawns peeled deveined Salt and freshly ground black pepper to taste Cooked spaghetti and parsley to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add butter onion and garlic to pan Cook for 3 4 minutes or until tender 3 Add chopped tomatoes and tomato paste Bring to a simmer Add wine and simmer for 3 4 minutes 4 Add stock scallops and prawns Cook for 5 minutes or until seafood is cooked Season to taste with salt and pepper 5 Serve over spaghetti and top with fresh parsley TIP Any type of seafood can be used in this recipe Mussels and clams go especially well Main Meals continued Normandy Chicken Serves 4 40g butter 2 tablespoons olive oil 4 chicken marylands 1 onion chopped 1 clove garlic crushed 3 rashers bacon rind removed c
9. purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as staff kitchen areas in shops 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 N Features of your Sunbeam Multicooker Integrated
10. teaspoon hot paprika 750g chicken drumsticks 1 egg l4 cup milk 1 cup dried breadcrumbs Salt and freshly ground black pepper to taste 1 In a large bowl combine flour and paprika Season to taste with salt and pepper 2 Lightly beat eggs and milk together 3 Coat drumsticks in seasoned flour Dip each drumstick into egg mixture and coat in breadcrumbs 4 Heat the oil to setting 8 10 Place chicken in the basket and slowly lower into the hot oil Cook for 10 15 minutes or until cooked and golden Shallot and Sesame Puffs Makes 8 2 sheets ready rolled shortcrust pastry 1 tablespoon vegetable oil 1 teaspoon freshly grated ginger 12 green shallots sliced 1 clove garlic crushed Ye cup sesame seeds 2 tablespoons oyster sauce 1 egg yolk beaten Salt and freshly ground black pepper to taste 1 Preheat pan on setting 3 for 2 minutes 2 Add oil ginger shallots and garlic Cook for 2 3 minutes or until cooked Add sesame seeds and oyster sauce Season to taste with salt and pepper Set aside 3 Cut each pastry into 8 squares Place 1 tablespoon of shallot mixture into the middle of each piece of pastry Glaze edges of pastry with egg yolk Bring the corners of the pastry together and pinch to seal 4 Glaze the outside of the parcels with remaining yolk 5 Heat the oil to setting 8 10 Add parcels and cook for 3 4 minutes or until puffed and golden 39 Recipes for your Deep Fryer continued Meatballs Makes
11. 6 20 1 tablespoon olive oil 1 onion chopped 1 clove garlic crushed 1 kg beef mince 2 x 440g can chopped tomatoes 1 tablespoons ground cumin 1 tablespoon dried oregano 1 tablespoon Mexican chilli power Salt and freshly ground black pepper to taste 16 taco shells warmed Grated cheese lettuce chopped tomato chopped onion and sour cream to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add oil onion and garlic to pan Cook for 2 3 minutes or until tender 3 Add mince to pan and cook for a further 5 minutes or until browned 4 Add tomato cumin oregano and chilli powder to the pan 5 Increase to setting 6 Bring to a simmer and cook for a further 20 minutes or until thickened Season to taste with salt and pepper 6 Serve tacos with mince and toppings TIP This recipe can be made with chicken or pork mince Main Meals continued Sweet and Sour Mince Serves 6 90g butter 1 green capsicum seeds removed sliced 1 red capsicum seeds removed sliced 1 onion chopped 1 clove garlic crushed 750g beef mince 400g fresh pineapple peeled chopped l4 cup white vinegar 2 tablespoons tomato sauce 1 tablespoon grated fresh ginger 1 tablespoon soy sauce 1 tablespoon corn flour 1 cup water 1 cup frozen peas thawed Salt and freshly ground black pepper to taste Rice to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add butter capsicums onion and garlic to pan Cook for 4 5 minutes
12. 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 16 Tomatoes Wash well and dry Cut as desired To peel tomatoes see hints page 13 Saute Cover surface of vessel with butter margarine or oil and saute mushrooms on Simmer to 1 for 3 5 minutes Season and serve 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 Saute Cover surface of vessel with butter margarine or oil and saute mushrooms on Simmer to 1 for 3 5 minutes Season and serve Cooking Information 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 pers
13. Multicooker Deep Fryer 5 litre non stick electric cookware Instruction Booklet DF4500 Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Multicooker An Introduction to Multicookers 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 for your Multicooker Soups Sauces Stocks Main Meals Desserts and Sweets ode 8 Sall 2 ul lois agis Ge aS RATS LISA HRS ARGH Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBalwvete nw oi napan vo npoguAd gic aogaAec ac yivovtat Katavont s Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere on 0 4A NM 11 12 14 17 19 20 20 23 28 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 LEOSEPREL lt CSRAICGVY ROSMRB lt Ke Yaepere ce peka norope CnomMeHaTuTe MepKU H npetnasnusoct ce no6po pa3zbpanun Asegurese de que las precauciones de s
14. R USE THE LID WHEN DEEP FRYING LLLLLEES T E n a 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 Cool Touch Handles 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 Versatile Easy to clean Use as a deep fryer or electric saucepan Features a fully sealed element so that the Boils roasts casseroles braises stir frys and frypan is dishwasher safe and can be fully is great for deep frying immersed in water Economical Cooks food quickly and uses less power than an ordinary oven or grill The Trigger Release Control Probe has 10 heat settings to give you total heat control DuPont Teflon Platinum Premium Professional Use Your Sunbeam appliance features a special scratch and abrasive resistant non stick cooking coating that makes it safe to use metal utensils when cooking Teflone Platinum Premium Professional Use is DuPont s toughest non stick coating to date up to 10 times more scratch resistant than single layer non stick coatings DuPont is the world leader in non stick coatings and today more than 2 billion households have Teflon non stick coated cookware Superior non stic
15. ace pan on setting 3 2 Add butter and sugar to the pan Stir until 14 teaspoon cream of tartar butter h Ited utter has melted Red food colouring 3 Combine egg yolks and water Whisk until well combined 1 Lightly grease two baking trays 4 Add egg yolk mixture to the pan Increase 2 Insert a wooden skewer into the base of to setting 5 Bring sauce to the simmer for each apple 5 minutes Add vanilla Serve 3 Combine sugar water vinegar and cream of tartar in the pan Place pan on setting 5 and stir constantly until sugar has dissolved 4 Allow mixture to simmer undisturbed for a further 15 minutes or until a golden colour 5 Add a few drops of food colouring to the toffee until a desired colour is achieved 6 Holding the wooden skewer dip the apple quickly into the toffee before placing on prepared tray Repeat with remaining apples Allow to set before serving 30 Cooking with your Deep Fryer The Perfect Chip For perfect fries and wedges old potatoes are ideal The potato should be low starch waxy variety i e chats new potato or desiree potatoes Make sure that the chips are cut evenly 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 starch burns at high temperatures Dry on kitchen towel before frying Shake the basket at short intervals to encourage even browning and to prevent chips from sticking t
16. aced 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 the heated oil 3 Coat the food in batter see recipes on page 35 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 Frying times and temperatures Fish and Seafood jupe 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 ee oono settings mi Sueestions 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 Frying times and temperatures co
17. 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 repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a ma
18. aster superior heating and a longer element life Using your Multicooker 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 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 and a pasta boiler for simmering soups and large stews preparing spaghetti sauce and braising roasts Deep fry cooking l Place the deep fryer on a flat and stable surface away from any heating source a
19. e 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 too 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 Care and cleaning Vessel Take care when handling the vessel and any metal surfaces whilst it is in use as these will be hot Be careful when lifting the lid during and after cooking as steam can result in serious burns Never place face over deep fryer Control Probe If cleaning is necessary wipe over with a damp cloth WARNING 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 coo
20. e flour 1 teaspoon bicarbonate soda 1 egg TIP it is important for this batter to remain very cold Easy Crispy Coating 1 tablespoon water 1 cup cornflour 1 egg Salt and freshly ground black pepper to taste 1 Beat egg with water Season flour with salt and pepper 2 Dip food in egg mix and then coat with flour 3 Deep fry at setting 8 10 depending on size of foodstuff until crispy 35 Recipes for your Deep Fryer continued Prawn Cutlets 750g green king prawns peeled deveined Y2 cup plain flour 1 egg lightly beaten 2 cups fresh breadcrumbs Lemon wedges to serve Salt and freshly ground black pepper to taste 1 Coat prawns in flour eggs then breadcrumbs Shake off excess crumbs 2 Heat oil to setting 8 10 Fry cutlets for 4 5 minutes or until golden and brown 3 Drain Season to taste with salt and pepper Serve immediately with lemon wedges 36 Deep fried Pork Balls Makes 14 500g pork mince 2 tablespoons corn flour 2 tablespoons plain flour 1 tablespoon soy sauce 1 teaspoon garlic salt 1 egg lightly beaten Salt and freshly ground black pepper 1 Combine all ingredients in a large bowl Continue to mix pork until sticky Season to taste with salt and pepper 2 Form mixture into 2 tablespoon sized balls 3 Heat oil to setting 8 10 Place pork balls in the basket in batches Lower into the oil and cook for 8 10 minutes or until cooked and golden Serve Recipes for your Deep Fr
21. eguridad precedentes sean bien comprendidas sighs dys Lia YL labial an s JA aulan damne 3i ose uniagetuihadu ddufiialsnus Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n dugc hi u r 31 31 33 35 43 ounbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR DEEP FRYER The MultiCooker Deep Fryer must only be used with the control probe provided WARNING 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 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
22. g 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 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 med
23. hopped 2 tablespoons plain flour 2 cups sweet apple cider 2 apples peeled cored chopped l5 cup thickened cream 2 tablespoons freshly chopped flat leaf parsley Salt and freshly ground black pepper to serve Rice to serve Fried Rice Serves 4 6 2 tablespoons olive oil 1 clove garlic crushed 1 teaspoon freshly grated ginger 4 cups cooked white rice 1 cups chopped cooked chicken 4 long green shallots sliced 2 tablespoons soy sauce 2 eggs beaten Salt and freshly ground black pepper to taste 1 Preheat pan on setting 6 for 2 minutes 2 Add oil to the pan Add garlic and ginger and cook for 1 minute or until fragrant 3 Add rice chicken and shallots Stir to combine 4 Add soy sauce and eggs Stir constantly until eggs are cooked Season to taste with salt and pepper Serve 1 Preheat pan on setting 9 for 2 minutes 2 Add butter and oil to the pan Add chicken and cook for 3 4 minutes or until browned Remove from pan 3 Reduce heat to setting 4 Add onion garlic and bacon Cook for 3 4 minutes or until tender 4 Add flour to the pan and stir to form a paste Slowly add the cider stirring constantly until combined Add apples and simmer for 20 minutes or until sauce has thickened and chicken is cooked 5 Stir through cream and parsley Season to taste with salt and pepper Serve over rice 26 Main Meals continued Chinese Fried Vegetables Serves 6 l4 cup vegetable oil 4 stalks celery
24. ied 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 bottom 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 cooki
25. ingredients and whisk until smooth Season to taste with salt and pepper 2 Heat the oil on setting 8 10 Drop spoonful s of batter into oil Cook for 3 4 minutes or until cooked Apple Fritters Serves 4 1 cup self raising flour 3 cup milk 1 tablespoon caster sugar 20g butter melted 1 egg 2 apples peeled core removed sliced Y cup plain flour 1 In a bowl combine flour milk sugar butter and egg Whisk until smooth 2 Dust apples rings with flour Dip into batter 3 Heat the oil on setting 8 10 Slowly lower the apple slices into the hot oil Cook for 3 4 minutes or until cooked and golden Serve hot TIP these fritters are great sprinkled with cinnamon sugar 4l Recipes for your Deep Fryer continued Strawherry Stack Serves 4 12 wonton wrappers 1 cup thickened cream 2 tablespoons icing sugar Y teaspoons vanilla essence 250g strawberries hulled Icing sugar to serve 1 Heat oil on setting 8 10 2 Fry wonton wrappers in batches for 12 minutes or until golden and crisp Drain on absorbent towel 3 Place cream icing sugar and vanilla essence in the bowl of an electric mixer Whisk until soft peaks 4 Once the wonton wrappers have cooled layer with cream and strawberries Dust with icing sugar before serving 42 Family Doughnuts Makes 20 20g butter softened Ye cup caster sugar 2 tablespoons golden syrup 2 cup milk 2 cups self raising flour 1 teaspoon ground cinnamon 14 cup c
26. innamon sugar 1 In a small bowl combine butter sugar and golden syrup Mix together until creamy 2 Slowly add milk Once combined fold through flour and cinnamon 3 Turn out onto a lightly floured work surface and roll out to 1cm thick Cut with a doughnut cutter 4 Heat oil to setting 8 10 Lower the doughnuts in batches into the hot oil Cook for 3 4 minutes or until golden and cooked Serve sprinkled in cinnamon sugar Troubleshooting 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 Sunbeam 12 Month Replacement Guarantee In the unlikely event that this appliance develops
27. ium 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 Dripping 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 e NEVER PLACE THE LID ON THE VESSEL WHEN DEEP FRYING Cooking with your Multicooker continued Care of oils and shortenings 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 clarif
28. jor 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 Premium 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 4 13
29. k top surface Reinforced intermediate coat Cookware base Primer and scratch resistant materials Teflone Platinum Premium 3 layer scratch resistant coating Teflon Teflon Platinum Premium is a superior 3 layer non stick coating It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the Teflone matrix This preserves the release properties of the non stick coating and the life of the appliance The result is a non stick coating that can be treated like ordinary cookware enabling the use of metal utensils However Sunbeam recommends that care is taken with the non stick coating when using metal utensils Do not use sharp objects or cut food inside the appliance Damage caused to your appliance as a result of misuse of metal utensils will void your warranty Temperature settings Trigger Release Control Probe The Probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained The trigger release makes removal of the probe easy The numbers on the dial represent the following approximate cooking surface temperatures Preheat your multicooker on setting 7 8 then change to your desired setting Dial Celsius Farenheight ie TER are Setting approx approx k 1
30. l down before emptying the vessel Drain off any oil water or other liquid 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 10 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 Remove stubborn spots with a plastic washing pad or sponge WARNING DO NOT USE STEEL WOOL OR COARSE SCOURING PADS These will damage the non stick cooking surface 4 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 High Grade Non Stick cooking surfaces 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 fo
31. llots 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 of 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 14 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
32. llow 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 non 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 WARNING DO NOT USE STEEL WOOL OR COURSE 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 Cooking with your Multicooker 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 Sautein
33. nd 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 Insert 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 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 b
34. ng 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 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 Vegetable Cooking Hints 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
35. ns Bread shapes which are fried or toasted 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 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 e To simmer a liquid until it diminishes and becomes concentrated e 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 below boiling point Seasoned Flour Add desired seasonings 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 boiling point Recipes for your Multicooker All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the MultiCooker Deep Fryer We hope you enjoy using your Multicooker Soups Sauces Stocks B chamel Sauce Makes 2 Y2 cups 1 onion 4 cloves 2 Ye cups milk 45g butter 14 cup plain flour Salt and
36. ntinued Vegetables Maximum Temperature Approx time Tips Qty Control settings min Suggestions Beans 200g 8 10 2 4 Tempura Bok Choy 150g 8 10 2 4 Tempura ind leaves Broccoli Caulitlower 250g 8 10 3 5 Tempura or batter Eggplant slices 150g 8 10 4 6 Batter Mushrooms whole 200g 8 10 3 5 Batter button Onion Rings 150g 8 10 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 All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Multicooker Deep Fryer We hope you enjoy using your Sunbeam Deep Fryer For perfect batter 1 Always sift 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 as 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 34 for more information Beer Batter 1 cup cornflour 1 cup plain flour 54 cup cold beer Ys cup cold water Y teaspoon baking powder 2 eggs Sweet Fritter Batter 1 cup self raising flour 25 cup milk 1 tablespoon caster sugar legg 20g butter melted Tempura Batter 1 cup soda water Y cup plain flor l4 cup ric
37. ogether 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 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 Lift the basket out and rest the drainage lever inside the rim of the cooking vessel Allow the oil to heat up again ower 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 n is i 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 e Allow oil to heat up to 2nd temperature before re immersing the basket in the hot oil 31 32 Deep fry cooking with home battered food This method allows for the fact that if wet batter is pl
38. on dried basil leaves l4 teaspoon ground nutmeg Salt and freshly ground black pepper to taste Cooked spaghetti grated parmesan cheese to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add oil and onion celery garlic and mushrooms to pan Cook for 4 5 minutes or until softened 3 Add mince to the pan and cook for a further 5 minutes or until cooked Add all remaining ingredients to the pan Cover Simmer for 15 20 minutes or until thickened Season to taste with salt and pepper 4 Serve over spaghetti and top with grated parmesan cheese 23 Main Meals continued Chilli Con Carne Serves 6 2 tablespoons olive oil 2 onions chopped 2 cloves garlic crushed 1 green capsicum seeds removed sliced 1 kg beef mince 2 x 310g can kidney beans drained rinsed 440g can whole tomatoes 1 bay leaf 1 teaspoon caster sugar 1 teaspoon chilli powder Y teaspoon dried basil leaves Salt and freshly ground black pepper to taste Sour cream to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add oil onion garlic and capsicum to pan Cook for 4 5 minutes or until tender 3 Increase to setting 6 Add mince to the pan and cook for 4 5 minutes or until cooked 4 Add remaining ingredients to the pan Bring to a simmer Reduce to Setting 3 Allow to simmer for 40 minutes stirring occasionally Season to taste with salt and pepper 5 Serve in a bowl with a dollop of sour cream 24 Party Time Tacos Serves 1
39. onal 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 cup and a litre measure for liquid measurement metrit cup is equivalent to 250 ml tabledpoon is equivalent to 20 ml teaspbon 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 Ju
40. r 15 minutes or until onions are caramelized 4 Add stock and brandy Cover Simmer for 15 20 minutes or until slightly thickened Season to taste with salt and pepper 5 Place bread on a baking tray Cover evenly with grated cheese Cook for 2 3 minutes or until cheese has melted 6 Serve soup with a slice of cheesy bread Basic Chicken Stock Makes 6 cups 1 chicken carcass 5 cups water 2 carrots chopped 2 stalks celery chopped 2 onions quartered 4 bay leaves 1 Place all ingredients in pan and bring to the boil on setting 5 Reduce heat to simmer and cook for a further 1 1 Y hours 2 Strain stock Discard solids TIP freeze chicken stock in cup portions in the freezer This prevents having to defrost large quantities Main Meals Garlic Prawns Serves 6 8 lkg green king prawns shelled deveined Y2 cup olive oil 4 cloves garlic crushed Salt and freshly ground black pepper to taste 1 Combine all ingredients in a small bowl 2 Preheat pan to setting 10 for 2 minutes Add prawns and cook for 3 4 minutes or until cooked Season to taste with salt and pepper Serve Spaghetti Bolognese Serves 6 2 tablespoons olive oil 2 onions chopped 2 stalks celery chopped 2 cloves garlic crushed 125g button mushrooms chopped 750g beef mince 1 tablespoon tomato paste 440g can whole tomatoes l bay leaf 1 tablespoon freshly chopped flat leaf parsley 1 teaspoon dried oregano leaves 1 teaspo
41. rrots 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 Vegetable Cooking Hints continued 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 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 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 Saute Cover surface of vessel with butter margarine or oil and saute mushrooms on Simmer to 1 for 3 5 minutes Season and serve Mushrooms Wipe mushrooms with damp cloth Trim
42. spoons dry sherry 2 tablespoons soy sauce 1 teaspoon caster sugar Y teaspoon ground ginger Salt and freshly ground black pepper to taste 24 spring roll wrappers 1 egg lightly beaten 1 Finely chop prawns and combine with pork 2 Add water chestnuts mushrooms capsicum onion cabbage sherry soy sugar and ginger Mix well to combine 3 Place 2 tablespoons pork mixture in the corner of a spring roll wrapper Roll wrapper folding in the sides to encase the filling 4 Brush egg on the end of the wrapper to seal 5 Heat oil to setting 8 10 Deep fry until golden brown about 5 minutes 6 Drain and serve 38 Minted Pea Wontons Makes 3 potatoes diced 125g wontons wrappers 2 tablespoons vegetable oil 1 onion finely chopped 2 cups peas 1 teaspoon ground cumin l4 cup freshly chopped mint Salt and freshly ground black pepper to taste 1 Boil diced potato until just cooked Drain 2 Preheat pan to setting 4 for 2 minutes 3 Add oil onion peas and cumin to the pan Cook for 3 4 minutes or until tender Add Mint and potato Stir to combine Season to taste with salt and pepper 4 Place 2 teaspoons of mix into each wonton wrapper and bring edges together Seal with a light brush of water 5 Heat the oil to setting 8 10 Deep fry in batches for 4 minutes or until golden and cooked 6 Drain and serve Recipes for your Deep Fryer continued Southern Fried Chicken Serves 4 6 Y cup plain flour Y
43. st 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 1 minute Using a slotted spoon lift tomatoes from water Plunge into iced 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 cooking 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 Cooking Information continued 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 sha
44. 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 soups casseroles or stews Parsnips Wash well trim top and bottom Peel thinly and cut as desired Chop into cubes for soups casseroles or stews Parboil For 5 7 minutes cook and use in salads Peas Wash pea pods shell Boil Place peas into small amount boiling salted water Add sugar and mint if desired Cook uncovered for 10 minutes Vegetable Cooking Hints continued 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
45. sugar 1 tablespoon American mustard 2 teaspoons Worcestershire sauce 14 teaspoon ground allspice l4 teaspoon chilli sauce Salt and freshly ground black pepper to taste 1 Preheat pan on setting 2 for 2 minutes 2 Add butter onion and ginger to pan Cook for 2 3 minutes or until tender Add flour and stir for 1 minute or until a paste has formed 3 Add remaining ingredients Increase to setting 5 Bring to the simmer and cook for 15 minutes or until thickened Pumpkin Soup Serves 4 6 30g butter 1 onion chopped 750g pumpkin peeled seeds removed chopped 2 V cups chicken stock 1 teaspoon ground nutmeg Salt and freshly ground black pepper to taste Sour cream and chives to serve 1 Preheat pan on setting 4 for 2 minutes 2 Add butter and onion to pan Cook for 2 3 minutes or until softened 3 Add pumpkin chicken stock and nutmeg to the pan Cover Simmer for 10 15 minutes or until pumpkin is tender Allow soup to cool 4 Process soup until smooth Season with salt and pepper 5 Reheat soup before serving Serve with sour cream and freshly chopped chives Soups Sauces Stocks continued French Onion Soup Serves 6 60g butter 6 onions peeled chopped 6 cups beef stock 2 tablespoons brandy 6 slices French bread l cup grated gruyere cheese Salt and freshly ground black pepper to taste 1 Preheat oven to 180C 2 Preheat pan to setting 4 for 2 minutes 3 Add butter and onion to pan Cook fo
46. 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 directions cook for 5 10 minutes or until tender 14 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 Saute Cover surface of vessel with butter margarine or oil and saute mushrooms on Simmer to 1 for 3 5 minutes Season and serve 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 Ca
47. ving dish 4 Turn pan to setting 10 Add rum and carefully ignite Pour sauce over bananas Serve with vanilla ice cream Desserts and Sweets recipes continued Golden Syrup Dumplings Makes 24 Dumplings 1 cup self raising flour 1 tablespoon milk 1 teaspoon lemon rind 30g butter diced 1 egg Sauce 1 cups water l4 cup brown sugar 2 tablespoons golden syrup 1 teaspoon lemon juice 20g butter 1 Dumplings In a large bowl combine all ingredients and stir to form a firm dough Shape into 1 tablespoon sized balls Set aside 2 Sauce Place pan on setting 5 Add all sauce ingredients to pan Bring to a simmer and stir until sugar has dissolved Gently add dumplings to the pan and cook for 15 minutes Serve Chocolate Fudge 410g can evaporated milk 1 cups caster sugar 500g dark chocolate roughly chopped 1 Grease and line a slice pan with baking paper 2 Place pan on setting 10 3 Add milk and sugar Bring to a boil Reduce to setting 6 Allow to simmer for 3 minutes stirring constantly 4 Turn heat off and add chocolate stirring until smooth 5 Pour into prepared pan and refrigerate until firm Cut into slices Desserts and Sweets recipes continued Toffee Apples Creamy Caramel Sauce Makes 20 125g butter 20 Small redapples 1 y cups brown sugar 20 wooden skewers 2 egg yolks 1 kg caster sugar Y2 cup cold water Ya cup water 1 4 teaspoon vanilla essence cup white vinegar 1 Pl
48. yer continued Calamari Serves 2 3 500g squid washed cleaned l cup plain flour 1 egg lightly beaten 1 cup dried breadcrumbs Tartare sauce and lemon wedges to serve 1 Cut the squid tubes into 1cm rings 2 Coat all of the squid in flour egg and breadcrumbs 3 Heat oil to settings 8 10 Fry the squid until cooked and golden brown 4 Drain and serve immediately with tartare sauce and lemon wedges Dim Sims 125g green prawns peeled deveined 500g pork mince 1 onion finely chopped l2 cup chopped bamboo shoots l2 cup chopped water chestnuts 1 tablespoon sherry 1 tablespoon soy sauce Salt and freshly ground black pepper to taste 125g wonton wrappers 1 Finely mince prawns and combine with pork 2 Add remaining ingredients to the pork mixture Season to taste with salt and pepper 3 Place 1 teaspoon of pork mixture into the centre of each wonton wrapper Gather the sides of the wrapper up and around the filling leaving a small opening at the top 4 Heat the oil to setting 8 10 Deep fry in batches for 4 5 minutes or until golden and cooked 5 Drain and serve 37 Recipes for your Deep Fryer continued Spring Rolls Makes 24 500g green prawns peeled deveined 500g pork mince 230g can water chestnuts drained finely chopped 125g brown mushrooms finely chopped 1 green capsicum seeds removed finely chopped 1 onion finely chopped Y small head of cabbage finely shredded 2 table
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