Sunbeam Deep Fryer Fryer User Manual
Contents
1. Sunbeam CAFE SERIES COMMERCIAL DESIGN GUARANTEED PERFORMANCE 4 0L DEEP FRYER Instruction amp Recipe Booklet Please read these instructions carefully and retain for future reference DF7700 Sunbeam s Safety Precautions Congratulations Features of your StainlessDeep Fryer Using your Stainless Deep Fryer Hints for perfect frying Frying times and temperatures Care and Cleaning The Perfect Chip Recipes Troubleshooting adbel FSi Lal cL ial agis Go aS aa PSA TEAS LARS RESTE Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich daB die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBaldvete nwo ol rrapari vo mpopuAd eic aopasiag yivovtat KaTavont s Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere onh WD oo 11 12 21 LROEEPREK lt BRAID REER SEO Yeepete ce peka norope CrioMeHaTuTe Mepkn H npernaa3nuBocr ce no6po pas6paHn Asegurese de que las precauciones de seguridad precedentes sean bien comprendidas Sgin Jo Laia YL islas aS ans i i doalan domas aos tage tod adiu dunn Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c r ng nh ng bi n ph p l m an to n k tr n du gc hi u r Sunbeam are very safety conscious when designing and manufacturing consumer products2. 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 Close supervision is necessary when your appliance is being used near children or infirm persons Never leave an appliance unattended while in use 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 sho
3. Calamari 500g squid washed and cleaned Y cup plain flour 1 egg lightly beaten 1 cup dried breadcrumbs 1 Remove the insides and head of the squid Wash and dry thoroughly 2 Cut the squid tubes into 1cm rings 3 Coat the squid pieces in flour egg and then breadcrumbs 4 Heat the oil to 170 C and fry the squid until golden brown 5 Drain and serve immediately with tartare sauce and lemon wedges Tartare Sauce 250ml of good quality mayonnaise with 1 tablespoon chopped tarragon and parsley a 2 tablespoon of capers and 1 tablespoon of chopped gerkins Season with salt and pepper to taste Dim Sims 125g small green prawns shelled and deveined 500g minced pork 100g cup chopped bamboo shoots 100g cup chopped water chestnuts onion finely chopped tablespoon sherry 1 tablespoon soy sauce 1 teaspoon salt pinch pepper 40 gow gee wrappers 1 Finely chop prawns and combine with pork 2 Add all other ingredients and mix well to combine 3 Place 1 heaped teaspoon of pork mixture onto the centre of each wrapper and gather the sides of the wrapper around the filling leaving a small opening at the top 4 Heat the oil to 180 C and deep fry about 10 at a time until golden brown about 4 5minutes 5 Drain and serve with sweet and sour sauce if desired Spring Rolls Makes about 24 rolls 500g green prawns shelled and deveined 500g minced pork Y small head of cabbage thinly shredded 230g
4. Stainless steel tank The large stainless steel tank holds an oil capacity of 4 0 litres Cool Zone The 2400 watt heating element is suspended in the oil creating a cool zone at the bottom of the vessel This prevents cooking debris burning which will effectively double the useful lifespan of the oil compared with other deep fryers Power on light The power on light indicates when the deep fryer is switched on Temperature control light Temperature control light indicates when the deep fryer is heating the oil On off switch The on off switch turns the deep fryer on and off Water condensation collector Collects excess steam droplets whilst cooking Variable thermostat control The variable thermostat provides a wide range of temperature settings accurately controlling the temperature of the oil suiting a range of different foods The variable control also prolongs the life of the oil Non slip feet Keeps the deep fryer secure on the bench for safer frying Before using your Stainless Deep Fryer 1 This appliance is designed for household and indoor use only 2 Before using for the first time follow the cleaning instructions on page 11 and clean the fryer and basket Note All parts must be dried thoroughly 3 Place the fryer on a flat and stable surface away from any heating source and where it cannot be splashed with water 4 Use the carrying handles when moving the product never carry
5. at a time until puffy and golden Drain and serve hot Fried Mozzarella Sticks 85g Mozzarella cheese 2 tablespoons milk I4 cup plain flour egg lightly beaten cup Japanese breadcrumbs sea salt and freshly ground black pepper Y cups Italian tomato sauce 1 Cut Mozzarella into 1 cm thick sticks 2 Dip the sticks into the milk then flour shake off excess 3 Dip sticks into the egg then coat into the flour seasoned with salt and pepper 4 Place coated sticks onto a tray and place into the freezer for about 25 minutes 5 Heat oil to 170 C Deep fry for about 30 seconds or until the crumbs are golden drain on absorbent paper 6 Serve with warmed tomato sauce Note Japanese breadcrumbs are available from Asian grocers or good supermarkets Green onion and sesame puffs 1 tablespoon vegetable oil 1 teaspoon fresh grated ginger 1 clove garlic crushed 12 green onions sliced l cup sesame seeds 2 tablespoon oyster sauce 2 sheets ready rolled shortcrust pastry 1 egg yolk beaten extra sesame seeds Heat oil in a wok add ginger garlic onions and sesame seeds Stir fry for 1 minute add oyster sauce Remove from heat set aside to cool Cut 8 2cm squares from pastry sheets Place a tablespoon of onion mixture into each square glaze edges with egg Bring the four corners to the centre and pinch edges to seal Glaze with remaining egg and sprinkle lightly with extr
6. can of water chestnuts drained and finely chopped 125g fresh shitake mushrooms roughly chopped 1 green capsicum seeded and finely chopped 1 onion finely chopped 2 tablespoon dry sherry 2 tablespoon soy sauce 1 teaspoon sugar Y teaspoon salt l4 teaspoon ground ginger 455g packet spring roll wrappers 1 egg lightly beaten with 2 tablespoons water 1 Finely chop prawns and combine with pork 2 Add cabbage water chestnuts mushrooms capsicum onion sherry soy sugar salt and ginger Mix well to combine 3 Place 2 3 tablespoons of the mixture in the corner of a spring roll wrapper Roll the wrapper folding in the sides to encase the filling 4 Brush a little egg mix on the end of wrapper to help it seal 5 Heat oil to 180 C deep fry until golden brown about 5 minutes 6 Drain and serve with dipping sauce Minted pea wontons 3 medium potatoes peeled and cut into 2cm dice 1 onion peeled and finely chopped 2 teaspoon oil 1 teaspoon ground cumin 220g can peas l4 cup mint chopped 125g wonton wrappers 1 Boil the diced potato until just cooked Drain 2 In a saucepan cook onion in oil until soft add cumin and peas and rough mash Remove from heat 3 Add potato and mint Stir to combine 4 Place about 2tsp of mix onto each wonton wrapper and bring edges together Seal with a light brush of water 5 Heat fryer to 190 C and deep fry until golden brown about 3 4 minutes 6 S
7. general guide precooked food will need a higher temperature than raw food and the larger the individual items the lower the temperature should be FISH AND SEAFOOD 6 Large pieces of food should not be deep fried as they take to long to cook thus absorbing too much oil 7 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 8 Make sure that food is dry before frying wet food will splatter 9 Always dry or roll wet food in flour before coating in a batter Otherwise the extra steam created will separate the coating from the food TYPE MAXIMUM TEMPERATURE APPROX TIME SUGGESTIONS QTY c MIN PRAWNS Fresh 600g 170C 5 7 Crumb batter Frozen 600g 190C 3 5 Fry frozen FISH Small pieces 400g 180C 3 5 Crumb batter Fresh fillets 600g 160C 7 10 Crumb batter Frozen fillets 600g 160C 5 7 Fry frozen FISH AND SEAFOOD continued TYPE MAXIMUM TEMPERATURE APPROX TIME SUGGESTIONS QTY c MIN CALAMARI Fresh 500g 170C 5 7 Crumb batter Frozen 500g 170C 3 5 Fry frozen MEAT AND POULTRY TYPE MAXIMUM TEMPERATURE APPROX TIME SUGGESTIONS QTY c MIN FRESH CHICKEN PORTIONS Small 400g 170C 10 15 Crumb or batter Large 600g 170C 15 20 Crumb or batter CHICKEN OR VEAL SCHNITZEL Fresh 250g 170C 5 10 Crumb Frozen 250g 180C 3 8 Crumb VEGATABLES Beans 200g 180C 2 4 Tempura Broccoli Cauliflower 250g 180C 3 5 Tempura or batter
8. thermostat has switched the fryer off allow your fryer to cool down and carefully press the reset button on the front of the unit on the left hand side Cooking in your Stainless Deep Fryer There are two methods of cooking in your fryer one general method for most foodstuffs and another for home battered products Note During cooking steam will build up in the fryer so when lifting the lid use a kitchen glove or mitt to protect your hand General cooking method For pre cooked crumbed floured or wrapped food 1 Adjust the control dial to the desired temperature The red temperature indicator light will illuminate 2 When the oil has reached the required temperature the green ready light will illuminate Remove the lid lift the basket and put it on the rest so that it is not in contact with the oil Place the food should be as dry as possible into the raised basket Note The basket should always be in the raised position when it is to be filled with food g M Ma NN 3 Lower the basket into the tank and replace the lid 4 You may choose to cook with the filter lid in place or without it 5 When the food is cooked see time guide chart on page 9 place the basket on its raised position to drain for a few seconds 6 Remove the basket and put the fried food on a plate covered with absorbent paper or kitchen towel 7 When finished with the fryer turn the temperature knob to the lowest se
9. COMMERCIAL DESIGN GUARANTEED PERFORMANCE Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www sunbeam com au Sunbeam Cafe Series logo and words Cafe Series are trademarks of Sunbeam Corporation ACN 000 006 771 Sunbeam Corporation Limited 2004
10. Eggplant slices 150g 180C 4 6 Batter Mushrooms whole button 200g 180C 3 5 Batter Onion Rings 150g 180C 3 5 Batter POTATOES French fries 500g 180C 4 6 Chips 500g 180C 5 10 Wedges 500g 190C 10 15 Always blanch potato chips at a lower temp Then brown at 190 C Care and Cleaning Cleaning should only be carried out when the fryer is switched off and the plug removed from the socket Your fryer should have completely cooled Lid and permanent filter Your stainless deep fryer features a permanent filter that we advise you to clean at regular intervals Either put the entire lid into the dishwasher or into hot soapy water and let it soak there for 5 10 minutes Shake the remaining water out of the lid and let it dry Basket handle and removable tank The basket and its handle can be hand washed in warm soapy water It should be thoroughly dried afterwards When the oil has completely cooled the tank of your fryer can be removed for cleaning by following these instructions 1 Remove the lid frying basket and control unit from the stainless steel tank 2 Remove the stainless steel tank from its shell by placing your finger tips under the rim of the tank 3 0nce removed drain the oil contained in the tank through a funnel into a suitable container Note Never pour used oil down sink 4 The fryer body can be washed by hand in hot soapy water and the oil tank in a dishwasher 5 Dry the tank thor
11. M CORPORATION LIMITED 2004 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 PROBLEM Strong smell Oil overflowing Food is not browning Chips are sticking together Appliance not working POSSIBLE CAUSE Oil has gone bad The correct oil is not being used Fryer is filled above the maximum level Wet food placed in hot oil Stated quantities exceeded Cooking temperature is too low Basket is overloaded Oil is not hot enough Food not washed thoroughly before placed in the oil Appliance has been turned on without fat or oil Temperature control dial not at correct setting SOLUTION Replace oil Use only high quality oil Do not mix oils of a different quality or type Check oil level on the inside of fryer Dry food first Do not fry food above the weight indicated Adjust the dial to the correct cooking temperature Do not fry food above the stated quantities and weights Faulty thermostat Consult Service Centre Wash potatoes thoroughly and dry before frying Allow the fryer to cool down fill with oil and press the reset button that is concealed at the back of the fryer Choose cooking temperature unbeam CAFE SERIES
12. a sesame seeds Heat oil to 180 C and fry till golden brown about 4 minutes Meat fritters Makes 12 fritters 1 cup self raising flour salt and pepper 1 egg 2 tablespoons oil l4 cup water Ye 34 cup milk 2 cups cooked diced leftover meat beef pork lamb chicken 1 onion chopped finely E Place the flour salt and pepper into a small mixing bowl Add egg oil and water mix till smooth Beat in milk as required to form a loose batter Add meat and onion Heat oil to 160 C Spoon batter into the hot oil Cook until golden brown about 5 minutes Drain and serve with reheated leftover gravy Meatballs 750g minced topside steak Makes about 18 1 onion chopped l cup breadcrumbs 2 tablespoons chopped parsley Y teaspoon salt l teaspoon pepper Y teaspoon dried mixed herbs 2 teaspoons Worcestershire sauce 1 egg lightly beaten 1 Combine meat onion breadcrumbs parsley seasoning herbs and Worcestershire sauce 2 Add enough egg to bind mixture together 3 Shape the mixture into 25mm balls refrigerate meatballs for 1 hour 4 Heat oil to 160 C 5 Fry for 6 7 minutes till golden Drain and serve with a spicy dipping sauce Potato crisps 4 potatoes washed and peeled 2 cups water salted 1 Cut potatoes into wafer thin slices Place the slices into the salted water and allow to stand for 1 2 hours 2 Drain potatoes and dry thoroughly 3 Heat
13. blespoon of the sugar Mix well and stand in a warm place for 1 minutes or until the mixture begins to bubble Sift the remaining sugar flour and salt into a large bowl Make a well in the centre and mix through the oil eggs and yeast mixture Mix to a soft dough Place mixture onto a lightly floured surface and knead dough for about 10 minutes or until dough is smooth and elastic Place dough in a bowl cover and stand in a warm place for about 40 minutes or until dough has doubled in size Turn dough onto a lightly floured surface and knead again for about 5 minutes or until smooth and elastic Roll dough out to a 1 cm thickness for a thinner doughnut or to a 1 cm thickness for a thicker doughnut To cut doughnuts use either a doughnut cutter or a 9cm cutter and a 3cm cutter Place doughnuts onto a tray lined with baking paper and cover with plastic wrap stand in a warm place for about 20 minutes Heat oil to 160 C Cook doughnuts in batches turning once during cooking until golden in colour Drain doughnuts on absorbent paper then toss in cinnamon sugar mixture Sunbeam Cafe Series logo and words Cafe Series are trademarks of Sunbeam Corporation Designed in Australia Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network Copyright SUNBEA
14. ceed expectations Creating authentic tempura or classic fish and chips has never been this easy before The Sunbeam Caf Series Deep Fryer features 2400 watts of power and a 1 25kg cooking capacity The deep fryer has been designed with cool zone technology for healthier deep frying The element is suspended in the oil to create a cool zone at the bottom of the vessel This results in cleaner oil and more precise temperature control while cooking The cool zone also prevents cooking debris from gathering around the element and burning effectively doubling the life of the oil Providing a safe and simple way to cook the deep fryer s basket is easily lifted in and out of the cooking vessel by its cool touch handle Cooking delicious crispy food is so easy L EZ LZ Lid Se en Allows steam to escape whilst aiding in the NS filtration of oil droplets It also has a large e viewing window to monitor your results NN Reset button Due to the safety thermostat that switches your fryer off in case of overheating the reset button allows you to reset your stainless deep fryer once the appliance has cooled down Basket with 1 25kg food capacity The removable mesh cooking basket has a 1 25kg food capacity The basket has two frying levels and you can shake it whilst cooking just like a commercial deep fryer The basket also features a cool touch handle which folds away for easy storage NA NN NUN NN
15. dd the sifted flour all at once and stir vigorously with a wooden spoon over a low to medium heat until the dough forms and pulls away from the edges of the pan Remove from heat and set aside to cool for 5 minutes Add eggs one at a time to the dough beating well between additions The dough should look smooth and shiny Add mash to dough and beat mixture until smooth Heat fryer to 170 C Using two spoons scoop heaped balls of mixture into the fryer basket Deep fry about 8 at a time for 4 5 minutes and golden brown Fried Cheese Scones Filling 2 leeks finely sliced 20g butter 100g grated gruy re or cheddar cheese 1 egg l4 cup cream salt and pepper Dough 30g butter diced 13 2 cups self raising flour Y teaspoon s alt 34 cup milk 1 For filling Saute leeks in butter until soft Remove from the heat and mix through cheese egg and cream Season and set aside to cool For Dough Place butter flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs Add milk and bring dough together Turn dough out onto a floured bench and knead lightly for 2 3 minutes Take about 2 tablespoons of the dough at a time and work into a flat circle Place 1 teaspoon of the filling in the centre and work edges together pinching to seal Be careful to keep the thickness of the dough as even as possible Heat oil to 160 C frying about 8
16. erve with minted yoghurt if desired Southern fried chicken Makes 4 6 servings 750g chicken drumsticks Y cup flour Y teaspoon salt Y teaspoon hot paprika optional 1 egg beaten with 2 tablespoons water 1 cup dried breadcrumbs 1 Mix flour with salt and paprika Dry drumsticks and coat in seasoned flour 2 Dip each drumstick into egg mixture separately and coat in breadcrumbs Heat oil to 170 C 4 Place 3 4 drumsticks into the basket at a time and fry till cooked through and golden about 15 to 20 minutes 5 Drain well and keep hot while other pieces are cooking Co Classic Buffalo Wings 16 small chicken wings 1 3 cup Maggi hot chilli sauce 80g butter melted Blue cheese dressing or Ranch dressing for dipping Makes 32 wings 1 Cut tips from chicken wings and discard Cut wings in half at joint 2 Heat oil in fryer to 190 C 3 Combine the chilli sauce and butter and whisk through to combine 4 Deep fry wings in batches until wings are crisp and cooked through Drain well Keep wings warm while cooking remaining batches 5 Place wings in a large bowl and toss through chilli sauce 6 Serve wings with blue cheese or ranch dressing Potato dumplings Makes approx 25 30 60g butter 1 cups water 1 teaspoon salt 1 cup plain flour sifted 3 eggs 4 medium potatoes peeled cooked and mashed 1 Place butter salt and water into a saucepan and bring to the boil A
17. itres of oil is used Hints for cooking the perfect frozen chip Do not defrost frozen pre cooked chips For the best results they should be taken directly from the freezer to the fryer Heat oil to the maximum setting 190 C For best results for frozen chips refer to chip packet Allow chips to drain for a moment before removing from the basket and seasoning 1ST FRY BLANCH 2ND FRY Thin fries french fries 140 C 5 min 190 C 5 min Thick chips 140 C 7 8 min 190 C 7 8 min Wedges 140 C 10 min 180 C 10 min Allow oil to heat up to 2nd temperature before re immersing the basket in the hot oil 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 the batter will stick to the food better 4 Fry until golden brown 5 Always use the Cooking Home Battered Food technique see page 8 for more information Beer batter 1 cup plain flour Y teaspoon baking powder pinch salt 3 4 cup cold beer Crispy sesame batter 1 cup cornflour 2 eggs 1 3 cup water cold 2 tablespoon sesame seeds Sweet fritter batter 1 egg 2 3 cup milk 1 cup self raising flour 1 tablespoon sugar 1 tablespoon melted butter or margarine Tempura batter Y cup plain flour l4 cup rice flour 1 teaspoon bicarb soda 1 cup soda water ice cold 1 egg Note It s very important to keep
18. oil to 180 C and fry a small quantity at a time shaking frequently during cooking Cook for 3 4 minutes 4 Drain and serve hot or cold sprinkle with salt if desired Felafel 13 2 cup dried chickpeas washed and soaking 1 onion chopped Y teaspoon chilli powder 1 teaspoon cumin ground Y teaspoon coriander ground 2 cloves garlic crushed 3 teaspoons lemon juice l4 cup chopped parsley 1 cup besan flour chickpea 1 egg 1 Soak chickpeas overnight drain Rinse well 2 Place chickpeas in a saucepan with 1 litre of water simmer for 1 hour Drain well 3 Blend the chickpeas with the rest of the ingredients in a food processor Chilli mixture 4 Heat oil to 160 C Shape felafel into 4cm balls and fry 8 10 at a time for 3 4 minutes 5 Sever hot or cold with hummus and Lebanese bread Corn fritters cup self raising flour Makes about 12 pinch of salt pinch of pepper 1 egg lightly beaten l cup milk 300g can of corn kernels drained 1 Sift flour salt and pepper into a bowl 2 Combine egg and milk 3 Using a mixer gradually add milk mix to the dry ingredients and beat until smooth Add corn to mix 4 Heat the oil to 180 C Drop batter by the tablespoonful into the hot oil and fry till golden about 5 7 minutes Kofte Potatoes 500g potatoes cooked and mashed 2 eggs 1 3 cup desiccated coconut 1 cup grated Parmesan cheese salt and pepper 2 tablespoon flour 2 eggs lightly bea
19. oughly and replace it in the body of your fryer Always make sure that the tank is completely dry before you put it back into your fryer Never immerse the control unit in water or any other liquid 2 Clean with a damp cloth or kitchen paper Ensure that the wires connected to the heating element are not damaged whilst Note You may store your filtered oil in the fryer if you make sure that it is covered by the lid The control unit 1 Remove the control unit and heating element For perfect fries and wedges old potatoes are ideal The potato should be of a low starch waxy variety i e Sebago Russet Burbank Spunta King Edward Bintje Make sure that the chips are cut to even size to guarantee even cooking The cut chips should be rinsed under running water until the water runs clear This removes excess starch from the potatoes the starch burns at high temperatures Dry on kitchen towel before frying e Shake the basket at short intervals to encourage even browning and to stop chips sticking together Homemade fries are double cooked The first fry blanches the chips so that they cook through The second fry colours the cleaning 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 PLEASE NOTE If cooking 1kg of homemade raw potato chips it is recommended that only 3 5 l
20. ten 1 cup dried breadcrumbs 1 Combine the first five ingredients 2 Coat 1 tablespoon of the mixture in flour then egg mix and then in breadcrumbs Repeat with remaining mixture 3 Heat oil to 170 C and fry 6 8 at atime till golden about 4 5 minutes NOTE for something different use sweet potato or pumpkin in place of the potato Apple fritters Serves 4 2 apples peeled and sliced into 5mm thick rings Y cup plain flour Fritter batter see page 14 2 tablespoons caster sugar Y teaspoon ground cinnamon ice cream to serve 1 Heat oil to 170 C 2 Coat apple slices in flour and then dip in batter Fry for 4 5 minutes and golden 3 Drain and toss in cinnamon sugar Serve with ice cream Strawberry stack Serves 4 12 wonton wrappers 1 cup thickened cream 2 tablespoons sugar Y teaspoon vanilla extract 250g punnet strawberries hulled and halved icing sugar to dust 1 Heat oil to 180 C 2 Fry wonton wrappers a couple at a time until just coloured Drain on absorbent paper 3 To serve stack crispy wrappers with strawberries and sweetened whipped cream Dust top with icing sugar Buttermilk doughnuts 2 teaspoons dry yeast 1 cups buttermilk l4 cup caster sugar 4 cups plain flour 1 teaspoon salt l4 cup light olive oil 2 eggs lightly beaten Cinnamon sugar 1 cup caster sugar 2 teaspoons ground cinnamon 1 In a small bowl whisk the yeast into the warmed buttermilk with 1 ta
21. the appliance by the lid Filling your Stainless Deep Fryer Note Do not connect the fryer to the electricity supply if there is no oil or fat in the tank 1 Remove the lid and take out the frying basket Pull the handle backwards D until the handle locks into position 2 Pour good quality vegetable nut or seed oil into the oil tank until it reaches between the MIN and MAX marks indicated on the inside of the stainless steel tank Never operate the fryer without oil or with insufficient oil in the tank Note Do not mix different types of oil 3 Lower the basket into the oil 4 Replace the lid of the fryer 5 Insert the plug into a 230 240 volt power outlet and turn the power on by using the on off switch 6 Rotate the temperature control knob to the temperature that you wish to cook the food The red indicator light will turn on and the heating element will begin heating the oil Safety Feature of the thermostat Your stainless deep fryer is equipped with a safety thermostat that switches your fryer off in case of overheating This will be activated when the desired temperature of the oil is reached the red indicator light will turn off and the power supplied to the heating element is automatically cut off The fryer is now ready to cook When the oil temperature drops the heating element will switch on automatically This may also occur if there is no or too little oil in the tank If the
22. this batter cold A good tip is to chill all ingredients before use Easy crispy coating 1 egg 1 tablespoon water or milk 1 cup rice flour or cornflour pinch of salt pepper 1 Beat egg and water or milk Season flour with salt and pepper 2 Dip food in egg mix and then coat with flour 3 Deep fry at 170 C to 190 C depending on size of foodstuff until crispy this coating will not colour much Prawn cutlets 750g green king prawns plain flour 1 egg lightly beaten 2 cups fresh breadcrumbs lemon wedges to serve 1 Peel and devein prawns leaving tails intact Dry thoroughly 2 Coat prawns in flour then egg then breadcrumbs Shake off excess crumbs 3 Heat the oil to 180 C and fry cutlets for 4 5 minutes until golden brown 4 Drain and serve immediately with lemon wedges Deep fried pork balls Makes 14 to 16 balls 500g minced pork 2 tablespoon plain flour 2 tablespoon cornflour 1 tablespoon soy sauce 1 teaspoon garlic salt 1 teaspoon ground black pepper 1 egg lightly beaten 1 Combine all ingredients in a large bowl mix thoroughly Picking up mixture slap against the side of the bowl until the mix seems more elastic or sticky This should only take a few slaps 2 Shape mixture into 4cm balls 3 Heat oil to 180 C Place pork balls in the basket 5 6 at a time cook for 8 10 minutes until golden brown 4 Drain Serve with sweet and sour sauce and fried or steamed rice if desired
23. tting and switch the power off Remove the plug from mains power 8 Clean the fryer only after the oil is completely cooled down Cooking home battered food This method allows for the fact that if wet batter is placed in the basket prior to cooking the food may stick to the basket This method of cooking requires extreme care 1 Adjust the control dial to the desired temperature The red temperature indicator light will illuminate 2 When the oil has reached the required temperature the light will go out Note Leave the basket in the down position 3 Remove the lid of the fryer 4 Coat the food in batter and allow it to drain slightly to get rid of the excess coating 5 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 You can now follow the instructions as given in the general cooking method steps 4 8 1 Never use the fryer without oil 2 Always use the best quality oil possible We recommend corn nut seed or light olive oil Never use butter margarine or regular olive oil or extra virgin olive oil 3 Avoid mixing oils of different qualities or types 4 Change the oil when it becomes brown or milky in colour 5 Take into account the food to be cooked before setting the frying temperature As a
24. uld 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 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 Congratulations on the purchase of your Sunbeam Caf Series Deep Fryer The Sunbeam Caf Series delivers quality style and superior performance capturing the essence of the commercial kitchen Inspired by heavy duty equipment found in restaurants caf s and bars the Caf Series is built to last It brings together a range of appliances designed to expertly create authentic caf food and beverages at home Uncompromising blends of stainless steel glass and die cast alloy characterise the range Advanced technology and functional design guarantee the performance of each product will ex
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