Sunbeam FP8910 Cookware User Manual
Contents
1. 1 small onion roughly chopped 2 cloves garlic crushed 2 tablespoons grated fresh ginger 1 tablespoon curry paste teaspoons tandoori paste teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons chilli powder 2 tablespoons lemon juice 1 cup water 1 cup roughly chopped fresh coriander N x SIND m Heat oil in a large fry pan cook lamb in batches until brown Set aside 2 To the same pan fry mustard seeds and curry leaves until seeds begin to pop Add onion and garlic and cook until onion is soft Add dry spices and fry 1 2 minutes until spices are fragrant 3 Add lamb and remaining ingredients except coriander to the frying pan Cover and cook on setting 4 for about 1 1 hours stirring occasionally 4 Season to taste and sprinkle with fresh coriander Serve with steamed basmati rice Family Beef Casserole with Semi Dried Tomatoes Serves 6 8 2 kg chuck steak cut into 2cm cubes Y cup flour 3 tablespoons olive oil 2 bunches of spring onion stalk trimmed peeled and left whole 2 cloves garlic crushed 13 cup tomato paste Y cup red wine 3 carrots diced 3 celery stalks sliced 1 cup beef stock 1 cup water 2 tablespoons fresh thyme chopped 2 bay leaves 1 cup semi dried tomatoes Salt and freshly ground black pepper 1 Dust beef in flour shaking off excess flour Heat oil in frypan and cook beef in batches until brown Set aside 2 To the same pan add onion2. 1 Have a large pot of boiling water ready 2 Remove rind from bacon and slice into 5mm pieces 3 Heat frying pan on setting 8 Cook bacon until golden Add mushrooms and stir through 4 Add wine and cook stirring until the wine has reduced by half Add cream and cook stirring occasionally until the sauce has thickened slightly 5 Cook pasta until just tender drain and add to sauce and stir through Season with salt and pepper and serve immediately Lamb Tagine Serves 4 6 2 tablespoons olive oil 8 lamb shanks fat trimmed 1 large onion sliced thinly 2 cloves garlic crushed 1 tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 1 x 400g can chopped peeled tomatoes 1 cup chicken stock 1 cinnamon stick 3 cardamom pods cracked Salt and pepper to taste 1 x 400g tin chickpeas drained and rinsed 1 large sweet potato peeled and chopped into 2 cm dice 1 cup fresh coriander roughly chopped Cous cous to serve 1 Heat oil in frypan on setting 8 Cook lamb shanks in batches for 3 5 minutes or until evenly brown all over remove from heat 2 Reduce heat to setting 6 and add onion and garlic to frypan and cook for 5 minutes or until onion has softened and coloured Add spice mix and cook until fragrant Stir through tomato paste 3 Return the lamb shanks to the frypan with tomatoes stock cinnamon and cardamom Cover and cook on setting 3 turning and stirring occasionally for 2 hours Af
3. in a dishwasher Use sufficient oil when saut eing 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 sufficient 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 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 thoro
4. juices to collect at one end of the pan Both hands are then free for basting 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 Congratulations on the purchase of your new Sunbeam cookware Over the years we have introduced many innovations in electric cookware and we hope you continue to enjoy cooking meals with our new Ellise Stainless Steel range of electric cookware After reading through this book you will soon learn how to get the most from your cookware and how to enjoy the benefits of cookware cooking Versatile Roast the family dinner grill steaks simmer casseroles 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 settings 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 cookware 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 c
5. residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks Stainless steel cooking vessel Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface essential for the gourmet cook Dishwasher safe The pan and lid 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 LL Stinbeam Unique 1800 watt square die cast element The element is completely cast into an aluminium base which is adhered onto the stainless frypan providing even heat distribution Steam vent Fixed steam vent controls the moisture level during cooking Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan Both hands are then free for bast
6. tablespoonfuls of mixture into pan Cook fritters for 2 3 minutes on each side until golden 4 Serve with tomato chilli jam if desired 18 Gyoza Japanese Dumplings Makes about 50 150g pork mince 150g chicken mince 2 tablespoons kecap manis sweet soy 1 teaspoon sugar 1 tablespoon mirin 1 egg 2 teaspoons sesame oil 2 Ye cups Chinese cabbage shredded finely 13 cup finely chopped water chestnuts 4 green onions chopped finely 50 sheets gow gee wrappers vegetable oil for pan frying Dipping Sauce 2 tablespoons kecap manis 1 tablespoon black vinegar 1 Combine all ingredients in a bowl and mix well 2 Lay several sheets of gow gee wrappers out onto a bench top Have a tray lined with baking paper ready to place the prepared gyoza onto 3 Place a rounded teaspoon of filling into the centre of the wrapper Moisten the edges with a little water Fold the wrapper over the filling but before sealing carefully pleat on one side The pastry will look plain on one side but have a small pleat on the other Gently press the pastry to seal Repeat with remaining wrappers 4 Heat frypan on setting 6 Heat 1 tablespoon of oil in the frying pan and place the dumplings in batches into the pan pleat side up Cook until the dumplings are golden on the bottom Do not turn Carefully pour enough water in the frying pan so that the dumplings are Frypan Recipes continued half covered Place the lid on the frying pa
7. 0g dark chocolate chopped 30g white marshmallows chopped 150ml thickened cream 1 Preheat frying pan on setting 4 2 Cut bananas in half lengthways leaving the skin on Sprinkle the combined sugar and cinnamon over the cut bananas Press gently into the banana 3 Place bananas cut side down and cook uncovered for about 6 minutes or until the sugar has caramelised and the banana has softened Serve bananas with hot chocolate sauce and whipped cream 4 To make the hot chocolate sauce combine all ingredients in a small saucepan and cook stirring over a low heat until melted Creme Caramel Serves 6 1 cup sugar Ye cup water cup caster sugar 3 eggs 2 egg yolks 250ml cream 250ml milk 1 vanilla bean seeds scraped 1 Combine sugar and water in a small saucepan Stir over a low heat until the sugar has dissolved Increase heat boil without stirring until the toffee turns a golden colour 2 Remove from heat once the bubbles have subsided pour into 6 individual 1 cup capacity metal moulds Allow to cool 3 Beat eggs and sugar until light and creamy 4 Heat milk cream vanilla bean and seeds until almost boiling Whisk hot milk into egg mixture Pour mixture through a strainer 5 Pour mixture into moulds Place moulds into frying pan Pour enough boiling hot water to come halfway up the sides of the moulds 6 Cook covered on setting 6 until the custard is set Note Be careful when removing li
8. Ellise Stainless Electric Cookware Instruction Booklet This book covers the use and care of the following Sunbeam Electric Stainless Cookware FP8610 Ellise Stainless Square 30 5cm 12 square frypan FP8910 Ellise Stainless Banquet 38cm 15 rectangular frypan FP8920 Ellise Stainless Banquet 38cm 15 non stick rectangular frypan Please read these instructions carefully and retain for future reference Sunbeam s safety precautions Features of your Sunbeam cookware Ellise Stainless Square FP8610 30 5cm Ellise Stainless Banquet FP8910 38cm Ellise Stainless Banquet FP8920 38cm An introduction to electric cookware cooking Temperature settings of your Sunbeam cookware Using your cookware Care and cleaning Stainless steel cooking surface Teflon Platinum Pro non stick cooking surface Cooking with your Sunbeam cookware Recipes Mel 3 3S dall Loud olbliial agis Ge ss ALR FHS FERS e Assurez vous que les pr cautions ci dessus relatives la S curit sont bien comprises Versichern Sie sich da die obenstehenden SicherheitsmaBnahmen Verstanden werden Befat vere nwg ol rrapar vo ripoguA amp et aoqoaAe ac yivovrai karavonr q Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere oo fF ND 9 11 12 13 14 15 17 IRUDEBSURECXBEGUIU REENA LA Yeepete ce peka norope cnoMeHaTUTe MepKn Ha npetnasnusoct ce A
9. and garlic cook stirring for 1 2 minutes or until onion starts to colour Stir tomato paste cook 1 minute 3 Add wine and allow alcohol to evaporate and liquid to reduce slightly About 2 minutes 4 Place beef vegetables stock water thyme and bay leaves in frypan Cover and cook on setting 4 for 1 hour stirring occasionally After 1 hour add tomatoes and cook for a further 20 30 minutes or until beef is tender 5 Season to taste and serve hot with mashed potatoes or rice 21 Recipes continued Pan fried Chicken Breast with Salsa Verde 1 2 tablespoons olive oil 6 chicken breast fillets Salsa Verde 1 cup flat leaf parsley Y cup dill Ye cup mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper 34 cup extra virgin olive oil Serves 6 1 Heat frying pan on setting 7 Add oil and cook chicken uncovered until browned on both sides and cooked through Remove from heat and serve with Salsa Verde 2 To make the Salsa Verde blend or process all ingredients until a chunky sauce texture is achieved Tip Salsa Verde also goes very well with pan fried fish fillets 22 Pan Fried Fish with Garlic and Lemon Serves 4 4 fillets 800g white fish fillets 2 tablespoons olive oil 2 cloves garlic crushed 2 tablespoons lemon juice 2 eschalots minced l4 cup shredded fresh basil leaves Sea salt Freshly ground black pepper Steame
10. d New Potatoes or Mash to serve Steamed Broccolini to serve 1 Place fish in a shallow baking dish In a small bowl combine the garlic lemon juice eschalots basil salt and pepper and mix well 2 Pour marinade over fish and allow to sit at room temperature for 20 minutes 3 Heat frying pan on setting 9 Add oil and cook fish for 3 5 minutes on both sides until just cooked through Note Cooking time will vary depending on the thickness of each fillet 4 Serve fish with potatoes and steamed broccolini Recipes continued Beef Stroganoff Serves 4 6 2 tablespoons olive oil 2 tablespoons flour 1 kg beef strips 2 small cloves garlic crushed l4 cup tomato paste 1 cup beef stock 250g mushrooms sliced 150ml sour cream Salt and freshly ground black pepper 1 Dust beef in flour shaking off excess flour Heat oil in frying pan on a setting 6 cook beef in batches until browned 2 Return all beef to pan and add remaining ingredients except sour cream Cover and cook on setting 4 for about 45 minutes or until the beef is tender 3 Stir through sour cream Season with salt and pepper Serve with buttered noodles Creamy Oyster Chicken Serves 4 800g chicken tenders Y cup flour 1 tablespoon olive oil 300ml cream l4 cup oyster sauce 200g small button mushrooms quartered freshly ground black pepper steamed broccoli to serve steamed rice to serve 1 Lightly coat chicken in flour Heat oil in fryin
11. d to check custard that no water from the lid goes into the moulds Recipes continued Buttermilk Pancakes Makes 8 1 cup sifted self raising flour 2 tablespoons sugar Y2 teaspoon bicarbonate of soda 1 egg lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter 1 Sift dry ingredients into a large bowl Make a well in the centre 2 Whisk the combined wet ingredients into the dry ingredients until smooth 3 Heat frying pan on setting 6 Melt some of the butter and spoon 1 4 cupfuls of mixture at a time into the frying pan Turn the pancakes once the bottom is golden and the tops starts to bubble Cook until the underside is golden 4 Serve with extra butter and maple syrup Pikelets 1 egg l4 cup sugar 1 cup self raising flour 34 cup milk pinch salt butter for frying T Beat egg and sugar with an electric mixer until light and creamy Add flour milk and salt and beat until smooth Heat frying pan on setting 8 Melt a little butter in frying pan and wipe away any excess with paper towelling Spoon heaped spoonfuls of batter in frying pan and cook on both sides until golden Serve with butter jam cream or chocolate hazelnut spread For savoury pikelets Reduce sugar to 2 tablespoons and stir through chopped fresh herbs of choice Top with slices of prosciutto goats cheese and rocket or cream cheese smoked salmon and capers Makes approx 12 29 Note
12. ed dried dates 1 teaspoon bicarbonate soda 1 cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour 14 teaspoon mixed spice 2 eggs Butterscotch sauce 160g butter 7 3 cup firmly packed brown sugar cup 250ml thickened cream 1 Preheat frying pan on setting 4 with the lid on Grease 8 individual 1 cup capacity metal moulds 2 Place dates soda and boiling water into a blender or food processor Place lid on and allow the mixture to stand for 5 minutes 3 Add oil and sugar and pulse 3 times 4 Add remaining ingredients and pulse mixture until just combined Scrape down sides of bowl if necessary Do not over process 5 Pour mixture into prepared moulds Place moulds in frying pan and carefully pour enough boiling water to come half way up the sides of the moulds Cook for about 25 minutes or until cooked when tested with a wooden skewer Carefully remove from frying pan stand for 5 minutes before turning out onto a wire rack 6 Serve pudding with butterscotch sauce To make sauce heat all ingredients in a small saucepan over a low heat until combined Tip Puddings can be made in advance and then rewarmed in a microwave mn Recipes continued Caramelised bananas with Hot Chocolate Sauce and Whipped Cream Serves 4 Suitable for model FP8920 only 4 large bananas l4 cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream to serve Hot chocolate sauce 10
13. ers with crab crackers this will help the heat get into the shell Peel four of the prawns and devein Leave the other four whole for presentation Clean and de beard mussels Place stock and saffron in a saucepan and heat gently to infuse Cover and keep warm Heat the electric frying pan on setting 8 Cook chorizo in pan until golden drain on paper towelling In same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through set aside Reduce heat to 6 add extra virgin olive oil if needed in electric frying pan and cook onions and garlic until the onions are translucent add paprika and cook for a further 30 seconds Add tomatoes and cook on setting 6 for 2 3 minutes Add rice and cook stirring until well coated Add stock and stir to combine Reduce heat to 3 and cook covered for 10 minutes After 10 minutes check rice add a little water if the rice looks too dry Cook covered for a further 5 minutes if the rice is still quite hard Arrange raw seafood chicken chorizo whole prawns peas roasted capsicum over rice and cook covered for a further 5 minutes or until the seafood is cooked and the rice is tender Turn heat off and keep covered for 5 minutes before serving Recipes continued Spicy Dry Lamb Curry Serves 4 6 2 tablespoons vegetable oil lkg lamb forequarter chops trimmed of fat 5 6 fresh curry leaves 1 teaspoon black mustard seeds
14. g pan on setting 8 Cook chicken in batches until golden on each side Remove from pan The chicken should not be completely cooked through at this stage 2 Add cream and oyster sauce to frying pan stir to combine Add mushrooms and cook for 1 minute Return chicken to frying pan and cook stirring occasionally until the sauce has thickened and the chicken is cooked through 3 Serve with steamed broccoli and rice 23 Recipes continued Steamed Salmon Parcels Serves 4 4 x 180g Atlantic salmon fillets 1 stalk lemon grass white only chopped finely 4 Eschalots sliced thinly 1 3 cup coriander leaves 1 large red chilli seeded and sliced 2 cloves garlic crushed 2 teaspoons grated fresh ginger Ye cup coconut milk Sea salt Freshly ground black pepper 1 tablespoon peanut oil 4 6 baby bok choy quartered Steamed jasmine rice to serve 1 Preheat electric frypan on heat 8 with the lid on for 5 minutes 2 Combine the lemon grass eschalots coriander chilli garlic ginger coconut milk and salt and pepper in a bowl and mix well 3 Place each piece of salmon on four individual pieces of aluminium foil Divide the coconut mixture evenly over the tops of the salmon Fold each piece of foil up to make 4 sealed parcels 4 Place parcels in frying pan and cook covered on setting 6 for about 12 15 minutes or until cooked as desired Remove from heat 5 Quickly increase heat in electric frying pan and heat
15. ieces 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 Recipes Minestrone Serves 4 6 1 tablespoon olive oil 1 onion diced finely 2 cloves garlic crushed 1 carrot diced finely 2 trimmed celery stalks diced finely 1 bacon bone 200g 800g can chopped tomatoes 6 cups water 1 cup finely chopped savoy cabbage 2 small zucchini diced 1 x 400g can cannellini beans rinsed and drained 3 4 cup small pasta sea salt and freshly ground black pepper shaved parmesan to serve 1 Heat oil in frying pan on setting 5 Cook onion and garlic until translucent Add carrot celery and bacon bone and cook stirring occasionally for 5 minutes 2 Add the chopped tomatoes and water and bring the soup to the boil Reduce heat to setting 2 3 and cook covered for 45 minutes 3 Add the cabbage zucchini beans pasta and season with salt and pepper Cook covered for a further 20 25 minutes Add a little extra water if necessary 4 Serves hot with shavings of parmesan on top Pumpkin Soup Serves 4 1 5 kg pumpkin 2 tablespoons olive oil 20g b
16. ing 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 k Features of your Sunbeam Ellise stainless rectangular frypan FPS910 Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks g Stainless steel cooking vessel oY NCS Long lasting 25 year guaranteed 5 18 10 Stainless Steel cooking surface essential for the gourmet cook ZEEE Dishwasher safe The pan and lid are dishwasher safe and fully immersible making cleaning a breeze Stinbeam Extra deep cooking vessel Ideal for cooking foods with a liquid base Cc such as casseroles pasta sauces soups custards etc Unique 2400 watt rectangular die cast element The element is completely cast into an aluminium base which is adhered onto the stainless frypan providing even heat distribution Steam vent Fixed steam vent controls the moisture level during cooking Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan Both hands are then free for basting Trigger re
17. ith the lid off Saute ing Preheat on settings 5 6 with a little oil to add flavour Stir Frying Food is cooked quickly over a high heat and vegetables retain their flavour and crispness For best results and even cooking cut food into even sized smaller pieces l Preheat the frypan on settings 7 8 with a little oil 2 Slice meat into strips Coat meat in a little oil and stir fry in batches until browned This prevents meat from stewing 3 Add vegetables and seasoning stirring continuously Vegetables which take longer to cook such as carrots should be cooked first adding the other ingredients later Cook until the vegetables are still slightly crisp Return the meat back into the pan when the vegetables are almost cooked The lid can be in position in the last few minutes of cooking Roasting Meat and poultry The frypan is ideal for roasting meat and poultry as the meat retains the flavour and juices 1 Preheat the frypan on settings 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 Turn meat occasionally during cooking to ensure even cooking 4 Remove meat from pan and cover with foil Allow meat to rest for 5 10 minutes meanwhile you can make a gravy from the juices in the frypan Vegetables Cut into even sized p
18. l 3 cups fresh bread crumbs 30g softened butter 1 teaspoon grated lemon rind 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 1 Wash and clean chicken thoroughly Pat dry with paper towelling 2 To make stuffing cook onion in oil until softened Add to remaining stuffing ingredients and mix well 3 Place the stuffing inside the cavity of the chicken Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned 4 Preheat frying pan on setting 7 Brush chicken with a little oil and salt and pepper 5 Brown chicken on all sides reduce heat to setting 5 and cook covered with the vent open for about 1 hours or until cooked through Tip If cooking roast vegetables place in frying pan 34 to 1 hour before the end of cooking Recipes continued Mustard Seed Potatoes Serves 8 1 5kg baby new potatoes 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds 1 2 teaspoons sea salt flakes 1 Place potatoes into frypan and pour enough water in to cover Cook potatoes covered on Setting 10 until tender Drain well for 10 minutes 2 Heat frypan on Setting 8 add potatoes mustard seeds and salt stir to coat Place lid on potatoes and cook stirring occasionally until the potatoes are golden Tip Keep the lid on during cooking as the mustard seeds pop Individual Sticky Date Puddings Serves 8 200g coarsely chopp
19. lease 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 im Elli I EI FF i Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks Teflon amp Platinum Pro non stick cooking CU N surface Teflon Platinum Pro Professional Use M allows for healthy fat free cooking ZA and simple wipe down cleaning N Safe to use with metal utensils Extra deep cooking vessel Ideal for cooking foods with a liquid Sunbean base such as casseroles pasta sauces soups custards etc Brushed 18 10 stainless steel exterior Unique 2400 watt rectangular die cast element The element is completely cast into an aluminium base which is adhered onto the stainless frypan providing even heat distribution Teflon QUALITY TESTED NON STICK Dishwasher safe The pan and lid are dishwasher safe and fully immersible making cleaning a breeze PROFESSIONAL USE Steam vent Fixed steam vent controls the moisture level during cooking Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing
20. marked on the appliance This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible adult to ensure that they can use the appliance safely Never leave an appliance unattended while in use Avoid using on metal surfaces e g sink hotplate Remove the control probe before cleaning the frypan After cleaning the frypan ensure that the control probe inlet area is completely dry before using again Young children 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 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 For safety reasons and to avoid maintenance by unskilled persons some appliances are sealed using tamperproof screws Such appliances should always be returned to the nearest Sunbeam Appointed Service Centre 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 Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a
21. n and cook covered for 1 minute Remove lid and cook uncovered until all the water has evaporated Remove from pan repeat with remaining dumplings Note The water should be simmering the whole time If this does not happen increase the heat 5 Serve with dipping sauce Chilli Crab 6 raw blue swimmer crabs 3 green onions 2 tablespoons peanut oil 3 cloves garlic chopped 1 large red chilli chopped 3 teaspoons grated fresh ginger 3 cup tomato sauce 3 cup sweet chilli sauce smooth paste variety tablespoon oyster sauce tablespoon fish sauce Y2 cup chicken stock 1 tablespoon grated palm sugar Steamed jasmine rice to serve Serves 4 1 Remove flap from the undersides of crabs then flip crab over Place your thumb under the shell between the two back legs and slowly pull the shell away from the body Discard Remove the feather like gills and front feelers and discard Carefully rinse the crab if needed do not put under running water Using a sharp knife cut the body in half Then cut between the smaller legs to make 4 pieces Crack the large nippers with crab crackers this will help the heat get into the shell 2 Slice green onions and separate the green ends from the white set aside Heat oil in electric frypan on heat 8 Add whites of onions garlic chilli and ginger to pan and cook stirring until fragrant Reduce heat to 6 and add crabs Combine remaining ingredients and pour ove
22. nge Do not use steel wool or coarse scouring pads These will damage the non stick cooking surface Wash as directed and re season the frypan before use again In some instances this may not remove all the staining Dishwasher safe Your pan and lid is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Baking Your frypan can be used for baking cakes with deliciously moist results l Preheat the frypan to setting 10 with the lid on 2 Elevate the cake pan or tray from the base of the frypan using a small wire rack Cooking times will be longer than those of a conventional oven Use the recipes in this book as a guide to the cooking times for your own recipes Basting The pan tilt lever makes basting easy as it allows the juices to drain to one side of the pan Reduce the temperature to prevent any fat and juices spattering Position the pan tilt lever and spoon the juices over the food as desired Boiling Pasta l 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 cups of pasta and cook until tender for approximately 8 12 minutes 3 Reduce to a lower setting if the water boils too rapidly Note Cooking times will vary with different types of pasta Rice 1 Bring 6 cups of water to the boil on setting 5 Add 200g 1 cup of rice and position the lid 2 C
23. oil toss bok choy for 1 2 minutes until wilted season with salt and pepper 6 Serve salmon with bok choy and steamed jasmine rice 24 Dhal Serves 4 1 tablespoon vegetable oil 1 medium onion finely chopped 1 clove garlic crushed 3 teaspoons ground cumin 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 2 tablespoons tomato paste 2 cups red lentils rinsed and drained 2 cups vegetable stock 1 litre water 400g can chopped tomatoes 3 baby eggplants chopped coarsely 4 hard boiled eggs optional salt to taste 1 Heat oil in frying pan on setting 4 Add onion and garlic and cook stirring for 2 3 minutes or until onion is soft 2 Add dried spices and cook a further 1 minute or until spices are fragrant Stir through tomato paste and cook for 2 minutes 3 Increase heat to setting 9 add lentils stock and water and bring mixture to the boil Reduce heat to setting 3 and cook uncovered stirring occasionally until the mixture thickens slightly 4 Add the tomatoes and eggplant and cook for a further 10 minutes then cook covered for another 10 minutes or until the dhal has thickened and the eggplant and potato is soft 5 Add whole peeled eggs and stir gently until heated through 6 Season to taste Recipes continued Penne Boscaiola Serves 4 6 rashers bacon 200g sliced button mushrooms 2 3 cup white wine 300ml cream Freshly ground black pepper 500g penne shaved parmesan to serve
24. ook until tender approximately 10 12 minutes and then drain 3 Reduce to a lower setting if the water boils too rapidly Stir occasionally so that the rice does not stick Browning and Sealing Meat It is necessary to brown and seal meat in many recipes Meat retains its juices and the flavours develop after browning and sealing This also prevents it from sticking when baking or roasting Preferably use meat that is at room temperature as this reduces the cooking time 1 Preheat the frypan to settings 7 8 If using an aluminium or stainless steel frypan preheat 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 should 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 Preheat to settings 5 6 with a little oil to add flavour Non stick cooking surfaces do not require a large amount of oil Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Preheat on settings 6 8 with sufficient oil so that the food is half immersed Cook food w
25. ookware or any other Sunbeam appliance please phone the Sunbeam Consumer Service Line on 1800 025 059 or the Sunbeam office in your state In New Zealand call the Sunbeam office in Auckland on 0800 786 232 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 See figure 1 Figure 1 The numbers on the dial represent the following temperatures approximately DIAL CELSIUS FARENHEIGHT SETTING approx approx TEMPERATURE 100 C 110 C Keeping food warm 125 C Simmering slow cooking 140 C 175 C Shallow frying bakin 185 C is aie Searing and sealing roasting 210 C Note The temperature uses are a guide only and may require adjustment to suit various foods and individual tastes When the dial is set to a low setting it is quite normal for food to stop and start bubbling as the thermostat maintains the selected temperature l LOW 2 3 4 5 150 C M an tryin 6 160 C AB 7 8 9 10 Glass Lid With the lid in place the frypan can be used as an oven giving you the versatility to bake cakes roast larger pieces of beef lamb and chicken The lid also retains heat and moisture when simmering food such as cas
26. opo pas6panu Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas ayia el o Laia YL cg La aia AS S e lS sesuulam deessz sesta tried dufidhlefus 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 Sunbeam s safety precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM FRYPANS Use your frypan at least 200mm away from walls and curtains Do not immerse the control probe in water If using a plastic spatula do not leave in cooking vessel when hot The frypan must only be used with the control probe provided Sunbeam are very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only
27. owed 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 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 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 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 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 and rub in with paper towelling This will also be necessary after cleaning
28. r crabs Stir crabs gently to coat then cook covered stirring occasionally for about 15 minutes or until the crabs have gone a deep orange colour and are just cooked through Tip A good way to see if the crabs are cooked is to check the joint on the large nipper When these have changed colour your crabs should be cooked through Remove crabs from pan onto a large serving platter and spoon over sauce from pan Sprinkle with slice green onions Serve with steamed jasmine rice 20 Recipes continued Spanish Paella 2 8 8 3 1 1 medium onio 1 clove garlic crushed 14 teaspoon smoked paprika 1 x 400g canned tomatoes 1 V cups Arborio or Spanish rice 300g whole pipis purged Y cup frozen Serves 6 8 small raw blue swimmer crabs arge green prawns small black mussels l cups fish chicken stock easpoon saffron threads 80g chorizo sausage sliced 200g chicken thighs halved ablespoon extra virgin olive oil chopped finely x peas small roasted red capsicum sliced Remove flap from the undersides of crabs then flip crab over Place your thumb under the shell between the two back legs and slowly pull the shell away from the body Discard Remove the feather like gills and front feelers and discard Carefully rinse the crab if needed do not put under running water Using a sharp knife cut the body in half Then cut between the smaller legs to make 4 pieces Crack the large nipp
29. s Sunbeam and Ellise are registered trademarks of Sunbeam Corporation Teflon and Platinum Pro are trademarks of DuPont Corporation Made in China Designed in Australia Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network O Copyright SUNBEAM CORPORATION LIMITED 2005 INCORPORATED IN N S W A C N 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd For more information or advice on this or any other Sunbeam appliance visit www sunbeam com au or contact the Sunbeam Consumer Service Line Australia 1800 025 059 New Zealand 0800 786 232 06 05 Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www sunbeam com au is a registered Trademark of Sunbeam Sunbeam Corporation Limited ACN 000 006 771 Sunbeam Corporation Limited 2005
30. seroles Temperature settings of your Sunbeam cookware continued Pan Tilt Lever The pan tilt lever is positioned under the inlet where the control probe is inserted To tilt the frypan push the lever down This allows the fat and juices to drain from the food for crisp low fat cooking It also makes it easier to bast food and serve sauces or gravy See figure 2 Figure 2 Cast in element The element is completely cast into the aluminium base for faster superior heating and a longer element life See figure 3 Figure 3 10 The heating element is completely cast into an aluminium base which is adhered onto the stainless frypan providing superior heat distribution See figure 4 Figure 4 Before the first use Wash rinse and dry your frypan and lid Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling 1 Insert the control probe into the inlet on the frypan 2 Plug the cord into a 230 240V power outlet and turn the power on 3 Set the control probe dial to the desired temperature setting Refer to page 9 for the temperature guide The light on the control probe will illuminate This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking as the cooking temperature is maintained by the thermostat Hint On initial heating of the frypan it is recommended that the temperature be all
31. ter 2 hours add chickpeas sweet potato and cook covered until the sweet potato is tender 4 Adjust seasoning and stir through chopped coriander serve with cous cous 25 26 Recipes continued Matt s Meatballs 1 2kg lean mince 4s cup packaged breadcrumbs 3 eggs 2 tablespoons Worcestershire sauce 2 teaspoons dried sweet basil 1 teaspoon dried oregano 2 cloves garlic crushed salt and pepper 2tablespoons olive oil Serves 6 8 Sauce 1 onion sliced 2 cloves garlic crushed 2 tablespoons tomato paste 1 green capsicum sliced 1 red capsicum sliced 1 litre bottled tomato sauce 1 Combine meatball ingredients roll into balls slightly smaller than golf balls 2 Heat half of the oil in frying pan on setting 6 Cook meatballs in batches until browned all over Remove from pan 3 Heat remaining oil in frying pan on setting 5 cook onions and garlic stirring until the onions are translucent Add tomato paste and cook for about 1 2minutes or until fragrant Add capsicums cook stirring occasionally until tender Add sauce and cook for 10 minutes Reduce heat to setting 4 add meatballs and cook covered for a further 10 minutes or until the meatballs are cooked through Serve in long crusty bread rolls as a sub sandwich or with pasta Roast Chicken with Stuffing Serves 4 1 2kg whole fresh chicken sea salt freshly ground black pepper Stuffing 1 onion chopped finely 2 teaspoons olive oi
32. ughly Removing stubborn stains These can be removed by using any brand of stainless steel powder cleaner Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains Wash thoroughly Note Re season the cooking surface after using any of the above methods to remove stains Dishwasher safe Your stainless steel frypan is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Teflon Platinum Pro Professional Use non stick cooking surface Teflon Platinum Pro Professional Use is DuPont s toughest non stick coating to date with 3 layers of premium non stick coating for superior scratch resistance See figure 1 Superior non stick surface Reinforced intermediate coat Primer scratch Figure 1 It is up to 10 times more scratch resistant than other single layer coatings and safe to use with metal utensils Cooking on a non stick surface minimises the need for oil food does not stick and cleaning is easier 14 To ensure you get the best results from your non stick cooking surfaces follow these simple instructions Before the first use Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling This will also be necessary after cleaning in a dishwasher To clean interior and exterior surface Wash in hot soapy water Remove stubborn spots with a plastic washing pad or spo
33. utter 1 large onion chopped 1 litre low salt chicken stock Sea salt amp freshly ground black pepper lI cup cream or sour cream to serve optional 1 Remove skin and seeds from pumpkin and cut into even sized chunks Heat oil and butter in frying pan on setting 4 Add onions and cook stirring until the onions have softened Add pumpkin and cook for a further 3 4 minutes stirring occasionally Add the stock and bring to the boil Reduce heat to setting 3 and cook covered for 30 minutes Cool before blending Blend or process soup until smooth Return pureed soup to frying pan Reheat until soup is hot Serve with cream and extra ground pepper if desired 17 Recipes continued Corn Fritters Makes about 20 fritters 1 cup self raising flour Y teaspoon bicarbonate soda l2 teaspoon sweet paprika Y teaspoon ground coriander 4s cup buttermilk 2 eggs 2 cups corn kernels 1 small red capsicum diced finely 3 small green onions sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander Sea salt Freshly ground black pepper Olive oil Tomato chilli jam to serve 1 Combine flour soda paprika in a bowl whisk through buttermilk and eggs to form a batter 2 Combine corn capsicum green onions parsley and coriander in a large bowl Stir through the batter season with salt and pepper 3 Heat frypan on setting 7 Drizzle a little olive oil in frypan and spoon
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