Ellise Stainless Electric Cookware INSTRUCTION/RECIPE BOOKLET. FP8610 PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE: FP8610 ELLISE STAINLESS SQUARE FRYPAN - 30.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR FRYPANS. • Use your frypan at least 200mm away from walls and curtains. • Do not immerse the Control Probe in water. • If using a plastic spatula do not leave in cooking vessel when hot. • The frypan must only be used with the Control Probe provided. • Avoid using on metal surfaces e.g. sink, hotplate. • Remove the Control Probe before cleaning the frypan.
Contents.
An Introduction to electric frypan cooking. Congratulations on the purchase of your new Sunbeam frypan. Total control. The removable Control Probe has 10 heat settings plus Simmer to give you total heat control, whether cooking delicate pikelets or the family roast. Over the years we have introduced many innovations in electric fryware and we hope you continue to enjoy cooking meals with our new classic range of electric fryware. Easy to clean.
Features of your Sunbeam Ellise Stainless Square frypan. Quality glass lid with steam vent Trigger release probe with 10 heat settings Easy cleaning – dishwasher safe & fully immersible Cool touch handles 1800 watt die-cast square element 18/10 Stainless Steel cooking vessel Pan-tilt lever for hands free basting FP8610 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.
Features of your Sunbeam fryware. 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 temperatures approximately.
Features of your Sunbeam fryware con’t. The 1800 watt square element is completely cast into an aluminium base, which is adhered onto the stainless frypan providing superior heat distribution. 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 baste food and serve sauces or gravy.
Using your frypan. Before the first use: Wash, rinse and dry your frypan and lid, “Season” the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. 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. 1. Insert the Control Probe into the inlet on the frypan. 2.
Stainless steel cooking surface cont. Removing burnt-on food. Fill the pan with 20mm (1”) water, cover and simmer for five minutes or until the burnt-on food softens and lifts. For stubborn burnt-on food, leave the frypan to soak overnight, after first simmering as described. Then wash and dry thoroughly. 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.
Cooking with your Sunbeam frypan cont. Frying. Roasting. The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area, which results in heat loss and the possible overflow of oil. Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Pre-heat to settings 5-6 with a little oil to prevent food from sticking and to add flavour. Shallow Frying: Suitable for vegetable pieces e.
Recipes Note: The temperature settings stated in these recipes are a guide only and will vary depending on what model you are using.
Appetizers and entrees. Cheese Croquettes Makes 25 1. Place all ingredients, except oil into a bowl and mix until well combined. 3 egg whites 1 cup grated cheddar cheese 1 cup grated Swiss cheese dash cayenne pepper 11/2 tablespoons plain flour oil for shallow frying 2. Heat oil in frypan on setting 7. Drop 1 tablespoon of mixture at a time into the oil and fry until golden brown. Serve hot with tomato sauce. Honey & Soy Chicken Nibbles 1. Using a mixer, beat egg whites on high until stiff.
Main courses. 1. Heat butter or margarine in frypan on setting 6. Brown almonds and set aside. Chicken. Roast Chicken with Parsley and Ham Stuffing 2. Add onions and ginger, saute until tender. Add chicken and brown Serves 4-6 1 size 12 chicken Stuffing: 250g ham, finely chopped 2 cups fresh bread crumbs 3 shallots, finely chopped 1 tablespoon finely chopped parsley finely grated rind of 1/2 lemon 1 egg pinch dry mustard fresh ground pepper to taste 3.
Main courses cont. Beef. 2. Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 and cook for desired amount (to suit your individual taste). Remove steaks to hot serving plates.
Main courses cont. 1. Pound out veal steak with meat mallet or rolling pin. Veal. Veal with Mushrooms Serves 4 2. Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon juice. 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1 /2 cup water combined 1 beef stock cube } 1 /2 cup cream 3. Coat veal steaks lightly in flour.
Main courses cont. 1. Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper. Lamb. Rack of Lamb with Mustard Crust Serves 4 2. Spread mixture onto lamb and roll up. Secure with string. 4 racks of lamb with 3 chops in each, trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic, peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns, crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley 3.
Main courses cont. 1. Heat oil in frypan on setting 6. Add pork spare ribs and brown on all sides. Cover and cook for 20-30 minutes, turning occasionally. Pork. Indonesian Pork Sate Serves 4 2. Combine marmalade, water, soy sauce, garlic and ginger. Marinade: 1 onion, peeled and finely sliced 1 /4 cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder 1 /2 teaspoon ground coriander 1 /4 teaspoon pepper 3. Reduce heat to setting 1. Pour marmalade mixture over ribs.
Main courses cont. 4. Top fish with mushroom slices. Drizzle over lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil over fish to make a parcel. Seafood.
Main courses cont. Ratatouille Vegetables.
Main courses cont. Garlic Potatoes Serves 6 Hot Asparagus and Zucchini Salad 1 /2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives Serves 4-6 1 1 tablespoon butter 1 small leek, finely sliced 4 medium zucchini, cut into thick strips, 5cm long 1 bunch fresh asparagus, cut into 4cm lengths 1 tablespoon sesame seeds 1 tablespoon lemon juice 1 tablespoon fresh chopped parsley 1. Boil potatoes until almost tender.
Rice and pasta cont. Rice Pilaf Chilli Tomato Sauce 2 tablespoons oil 1 medium onion, peeled and finely chopped 1 cup long grain rice 13/4 cups chicken stock 1 /2 teaspoon turmeric 2 tablespoons oil 2 onions, peeled and finely chopped 4 bacon rashers, rind removed, finely chopped 3 x 425g cans whole tomatoes, roughly chopped 1 cup stuffed olives, sliced 1 /2 cup white wine 3 tablespoons tomato paste 2 tablespoons mild chilli sauce 1 teaspoon basil 1 tablespoon fresh chopped parsley 1.