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Contents 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 2 3 4 6 8 8 10 11 12 21
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR STAINLESS DEEP FRYER. • Before use always ensure that the internal tank is positioned correctly in the fryer body. ie the max/min level should be on the left of the fryer. • Never connect the fryer to the electricity supply without placing oil in the tank first.
Congratulations Congratulations on the purchase of your Sunbeam Café Series Deep Fryer. The Sunbeam Café Series delivers quality, style and superior performance capturing the essence of the commercial kitchen. Inspired by heavy-duty equipment found in restaurants, cafés and bars, the Café Series™ is built to last. It brings together a range of appliances designed to expertly create authentic café food and beverages at home.
Features of your Stainless Deep Fryer Lid Allows steam to escape whilst aiding in the filtration of oil droplets. It also has a large viewing window to monitor your results. 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.
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.
Using your Stainless Deep Fryer 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 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.
Using your Sunbeam Stainless Deep Fryer continued 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.
Hints for perfect frying 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. 6. Large pieces of food should not be deep fried, as they take to long to cook thus absorbing too much oil. 3. Avoid mixing oils of different qualities or types. 7.
Frying times and temperatures continued FISH AND SEAFOOD continued TYPE MAXIMUM QTY TEMPERATURE °C APPROX. TIME (MIN) SUGGESTIONS Fresh 500g 170C 5-7 Crumb / batter Frozen 500g 170C 3-5 Fry frozen MAXIMUM QTY TEMPERATURE °C APPROX.
Care and Cleaning 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. ➀ 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.
Care and Cleaning continued 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 cleaning. 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. The Perfect Chip • For perfect fries and wedges, old potatoes are ideal.
Recipes For perfect batter 1. Always sift all dry ingredients, then add liquids. Mix until smooth. Tempura batter ½ cup plain flour 2. Keep your batter as cold as possible (it will be crisper). 1 teaspoon bicarb soda 3. Coat food in seasoned flour before batter, the batter will stick to the food better. 1 egg 4. Fry until golden brown. 5. Always use the 'Cooking Home Battered Food' technique, see page 8 for more information.
Recipes continued Prawn cutlets 750g green king prawns 4. Drain. Serve with sweet and sour sauce and fried or steamed rice if desired. plain flour 1 egg, lightly beaten Calamari 500g squid, washed and cleaned 2 cups fresh breadcrumbs ½ cup plain flour lemon wedges to serve 1 egg, lightly beaten 1. Peel and devein prawns, leaving tails intact. Dry thoroughly. 1 cup dried breadcrumbs 2. Coat prawns in flour, then egg, then breadcrumbs. Shake off excess crumbs. 3.
Recipes continued Dim Sims 125g small green prawns, shelled and deveined Spring Rolls Makes about 24 rolls 500g green prawns, shelled and deveined 500g minced pork ½ small head of cabbage, thinly shredded 100g cup chopped bamboo shoots 230g can of water chestnuts, drained and finely chopped 100g cup chopped water chestnuts 1 onion, finely chopped 1 tablespoon sherry 1 tablespoon soy sauce 1 teaspoon salt pinch pepper 40 gow gee wrappers 500g minced pork 125g fresh shitake mushrooms, roughly chopped
Heading Recipes continued 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 ¼ 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.
Recipes continued Potato dumplings 60g butter Makes approx. 25-30 1¼ 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. 2. Add 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. 3.
Recipes continued Fried Mozzarella Sticks 185g Mozzarella cheese 2 tablespoons milk ¼ cup plain flour 1 egg, lightly beaten 1 cup Japanese breadcrumbs sea salt and freshly ground black pepper 1 ½ cups Italian tomato sauce 1. 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. 1. Cut Mozzarella into 1½ cm thick sticks. 4. Glaze with remaining egg and sprinkle lightly with extra sesame seeds. 2.
Recipes continue Meatballs 750g minced topside steak Makes about 18 Felafel 1½ cup dried chickpeas, washed and soaking 1 onion, chopped 1 onion chopped ½ cup breadcrumbs ½ teaspoon chilli powder 2 tablespoons chopped parsley 1 teaspoon cumin, ground ½ teaspoon salt ½ teaspoon coriander, ground ½ teaspoon pepper 2 cloves garlic, crushed ½ teaspoon dried mixed herbs 3 teaspoons lemon juice 2 teaspoons Worcestershire sauce ¼ cup chopped parsley 1 egg, lightly beaten ½ cup besan flour (chickp
Recipes continued Corn fritters ¾ cup self raising flour pinch of salt Apple fritters Serves 4 2 apples, peeled and sliced into 5mm thick rings. pinch of pepper ½ cup plain flour 1 egg, lightly beaten Fritter batter (see page 14) ¹/³ cup milk 2 tablespoons caster sugar Makes about 12 300g can of corn kernels, drained ½ teaspoon ground cinnamon 1. Sift flour, salt and pepper into a bowl. ice cream to serve 2. Combine egg and milk. 1. Heat oil to 170ºC. 3.
Recipes continued Buttermilk doughnuts 2 teaspoons dry yeast 1 ¼ cups buttermilk ¼ cup caster sugar 4 cups plain flour 1 teaspoon salt ¼ 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 tablespoon of the sugar. Mix well and stand in a warm place for 1 minutes or until the mixture begins to bubble. 2. Sift the remaining sugar, flour and salt into a large bowl.
Troubleshooting PROBLEM POSSIBLE CAUSE SOLUTION Strong smell Oil has gone bad. Replace oil. The correct oil is not being used. Use only high quality oil. Do not mix oils of a different quality or type. Fryer is filled above the maximum level. Check oil level on the inside of fryer. Wet food placed in hot oil. Dry food first. Stated quantities exceeded. Do not fry food above the weight indicated. Cooking temperature is too low. Adjust the dial to the correct cooking temperature.
����������������������������������������� 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.
