Ellise Stainless Electric Cookware Instruction/Recipe Booklet FP8610 Ellise Stainless Square 30.5cm (12") square frypan FP8910 Ellise Stainless Banquet 38cm (15") rectangular frypan Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s safety precautions 1 Features of your Sunbeam cookware Ellise Stainless Square (FP8610) 30.5cm 2 Ellise Stainless Banquet (FP8910) 38cm 4 An introduction to electric frypan cooking 6 Temperature settings of your Sunbeam cookware 7 Using your cookware 9 Care and cleaning 9 Stainless steel cooking surface 10 Cooking with your Sunbeam cookware 11 Recipes 13 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM FRYPAN. • 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.
Features of your Sunbeam Ellise Stainless Square Frypan - FP8610 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.
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.
Features of your Sunbeam Ellise Stainless Banquet Frypan - FP8910 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.
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.
An Introduction to Electric Frypan Cooking Congratulations on the purchase of your new Sunbeam frypan. Over the years we have introduced many innovations in electric cookware and we hope you continue to enjoy cooking meals with our Ellise Stainless Steel range of electric cookware. After reading through this book you will soon learn how to get the most from your frypan and how to enjoy the benefits of frypan cooking.
Temperature Settings of your Sunbeam Cookware 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. The numbers on the dial represent the following temperatures approximately.
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 baste 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.
Using your Cookware 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. Note: When using your Ellise Stainless Cookware for the first time you may notice a fine smoke haze being emitted from the unit. This is normal. It is due to the initial heating of internal components. 1. Insert the control probe into the inlet on the frypan. 2.
Stainless Steel Cooking Surface The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel. Stainless steel is hygienic, easy to care for and extremely durable. To keep your stainless steel cooking surface looking good and to achieve the best results, follow these simple instructions: Before the first use: ‘Season’ the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. This will also be necessary after cleaning in a dishwasher.
Cooking with your Sunbeam Cookware Baking Your frypan can be used for baking cakes, with deliciously moist results. 1. 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.
Cooking with your Sunbeam cookware continued 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. Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food.
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 ¾ cup small pasta sea salt and freshly ground black pepper shaved parmesan, to serve 1. Heat oil in frypan on setting 5. Cook onion and garlic until translucent.
Recipes continued Corn Fritters Makes about 20 1 cup self raising flour ½ teaspoon bicarbonate of soda ½ teaspoon sweet paprika ½ teaspoon ground coriander 2 /3 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 Gyoza (Japanese Dumplings) Makes about 50 150g pork mince 150g chicken mince 2 tablespoons keca
Recipes continued 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.
Recipes continued Spanish Paella Serves 6-8 2 small raw blue swimmer crabs 8 large green prawns 8 small black mussels 3½ cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved 1 tablespoon extra virgin olive oil 1 medium onion, chopped finely 1 clove garlic, crushed ¼ teaspoon smoked paprika 1 x 400g canned tomatoes 1½ cups Arborio or Spanish rice 300g whole pipis, purged ½ cup frozen peas 1 small roasted red capsicum, sliced 1.
Recipes continued Spicy Dry Lamb Curry Serves 4-6 2 tablespoons vegetable oil 1kg lamb forequarter chops, trimmed of fat 5-6 fresh curry leaves 1 teaspoon black mustard seeds 1 small onion, roughly chopped 2 cloves garlic, crushed 2 tablespoons grated fresh ginger 1 tablespoon curry paste 2 teaspoons tandoori paste 2 teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons chilli powder 2 tablespoons lemon juice 1 cup water 1 cup roughly chopped fresh coriander 1.
Recipes continued Pan Fried Chicken Breast with Salsa Verde Serves 6 1-2 tablespoons olive oil 6 chicken breast fillets Salsa Verde 1 cup flat leaf parsley ½ cup dill ½ cup mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil 1. Heat frypan 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.
Recipes continued Beef Stroganoff Serves 4-6 2 tablespoons olive oil 2 tablespoons flour 1 kg beef strips 2 small cloves garlic, crushed ¼ 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 frypan on setting 6; cook beef in batches until browned. 2. Return all beef to pan and add remaining ingredients, except sour cream.
Recipes continued Dhal Serves 4 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 clove garlic, crushed 3 teaspoons ground cumin ½ 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 frypan on setting 4.
Recipes continued Lamb Tagine Serves 4-6 2 tablespoons olive oil 8 lamb shanks, fat trimmed 1 large onion, sliced thinly 2 cloves garlic, crushed 1½ 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 Matt’s Meatballs
Recipes continued Roast Chicken with Stuffing 1.2kg whole fresh chicken sea salt freshly ground black pepper Serves 4 Stuffing 1 onion, chopped finely 2 teaspoons olive oil 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.
Recipes continued Individual Sticky Date Puddings 200g coarsely chopped dried dates 1 teaspoon bicarbonate of soda 1¼ cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour ¼ teaspoon mixed spice 2 eggs Serves 8 Butterscotch sauce 160g butter 2 /3 cup firmly packed brown sugar 1 cup (250ml) thickened cream 1. Preheat frypan on setting 4 with the lid on. Grease 8 individual 1-cup capacity metal moulds. 2.
Recipes continued Buttermilk Pancakes 1 cup sifted self raising flour 2 tablespoons sugar ½ teaspoon bicarbonate of soda 1 egg, lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter Makes 8 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 frypan on setting 6. Melt some of the butter and spoon ¼ cupfuls of mixture at a time into the frypan.
12 Month Replacement Guarantee In the unlikely event that this appliance develops 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 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
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. ‘Ellise’ is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
