Multicooker Deep Fryer INSTRUCTION BOOKLET. DF4400 PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR MULTICOOKER DEEP FRYER. • Use your Multicooker Deep Fryer 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 multicookers. Congratulations on the purchase of your new Sunbeam Multicooker Deep Fryer. Total control. The Trigger Release Control Probe has 10 heat settings to give you total heat control. Over the years we have introduced many innovations in electric cookware and we hope you continue to enjoy cooking meals with our new Multicooker Deep Fryer. Easy to clean. Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully immersed in water.
Features of your Multicooker Deep Fryer.
Features of your Multicooker Deep Fryer (cont). DuPont Teflon® - Platinum Pro Non-Stick Coating So tough is the new Teflon Platinum Pro coating that it is up to 10 times more scratch resistant than other non-stick coatings*. Your Sunbeam Multicooker Deep Fryer features DuPonts' toughest non-stick coating produced to date - Platinum Pro. DuPont is the world leader in non-stick coatings with the introduction of Teflon dating back to 1938.
Features 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. The numbers on the dial represent the following approximate cooking surface temperatures.
Features of your Sunbeam cookware (cont). Stainless steel Lid Cast-in element With the lid in place, the multicooker can be used as an oven, giving you the versatility to roast pieces of beef, lamb and chicken. The element is completely cast into the heavy duty base for faster superior heating and a longer element life. The lid also retains heat and moisture when simmering food such as casseroles. Adjustable steam vent The steam vent allows moisture to escape without losing too much heat.
Using your cookware. Before the first use: Wash, rinse and dry your Multicooker Deep Fryer, basket and lid, “Season” the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. 4. Insert the plug into a 230-240 volt power outlet and turn the power on by using the on/off switch. 5. Heat the oil to the cooking temperature as recommended by the recipe. Rotate the dial on the temperature control probe to the temperature that you wish to cook the food. 1.
Hints for perfect frying. 1. Always use the best quality oil possible. We recommend corn, nut, seed or vegetable oils. Never use butter, margarine or olive oils. 5. Large pieces of food should not be deep fried, as they take to long to cook thus absorbing too much oil. 2. Avoid mixing oils of different qualities or types. 6. 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. 3.
High Grade Non-Stick cooking surfaces. Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier. 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.
Cooking with your Multicooker. Shallow frying Braising and Stewing Add only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on dial setting 67 before adding food. Turn the food as you fry it, reducing heat if necessary. Remove the food with a slotted spoon or tongs, drain well and serve. This is the ideal method for cooking tougher cuts of meat. First saute the food in butter or oil to develop the flavour.
Cooking with your Multicooker (cont). the addition of new oil to old, as used oil breaks down the quality of the new oil. Boiling vegetables (a) Prepare vegetables (see pages 14-16). • DO NOT STORE OIL IN THE MULTICOOKER. (b) Add enough water to the vessel to barely cover vegetables. To clarify oils and shortenings (c) Bring water to a rapid boil on setting 5-6. Oil or shortening will last longer if clarified regularly.
Vegetable Cooking Hints. Asparagus Brussel Sprouts Scrub stalks gently with a vegetable brush to remove soil. Snap off woody end and scrape white part with knife to remove outer layer of stalk. Remove coarse outer leaves and wash well. Trim and cut a slit lengthwise on bases. Boil: Follow basic boiling directions, adding a pinch of sugar. Cook for 15 minutes or until tender. Boil: Tie asparagus into bundles of 8-10 with string and place upright into vessel.
Vegetable Cooking Hints (cont). Chokoes Parsnips Peel under running water. Halve and remove seeds. Cut into quarters. Wash well, trim top and bottom. Peel thinly and cut as desired. Chop into cubes for soups, casseroles or stews. Boil: Follow basic boiling directions and cook for 10-15 minutes or until tender. Parboil: For 5-7 minutes, cook and use in salads. Corn – Cob Peas Remove husks and ‘threads from cob and trim tip and base. Wash under running water. Wash pea pods; shell.
Vegetable Cooking Hints (cont). Swedes and Turnips Fry: Heat a little butter or margarine on dial setting 3-6, add tomatoes, cook for 1-2 minutes, turn with egg slice. Remove tops and roots. Wash well, peel thickly. Follow recipe regarding chopping Boil: Follow basic boiling directions and cook for 20-25 minutes, depending on size. Add to soups, casseroles and stews. Zucchini and Marrow Tomatoes Wash vegetables, trim ends and halve. Remove seeds from marrow and cut as desired.
Cooking Information (cont). Handy Hints MELTING CHOCOLATE Roughly chop chocolate and add to cooking vessel. Set control between dial setting 2-4. When chocolate has almost melted, turn power OFF. Chocolate will completely melt using ‘stored heat’. AU GRATIN TOPPING Melt 60g butter on dial setting 5-6 in cooking vessel. Add 1 cup fresh white breadcrumbs and stir until browned. Sprinkle over white sauce mixtures. RECONSTITUTING DRIED FRUIT Place dried fruit into a bowl and cover with cold water.
Cooking definitions. Baste: To moisten meat, poultry or fish with their own juices while they are being cooked. Marinade: To tenderise and add flavour to meat, fish or poultry. The food is placed in a mixture of oil, wine, vinegar and herbs. Blanch: (1) To remove skins from vegetables, fruits and nuts. (2) To pre-cook vegetables or fruits before freezing. Marinate: To allow food to stand in marinade. Parboil: To boil until partially cooked.
Recipes for your Multicooker. GARLIC PRAWNS 1 teaspoon salt 1 teaspoon dried mixed herbs 1 teaspoon whole black peppercorns Makes 6 to 8 servings 1kg green king prawns, shelled and deveined 1 /2 cup olive oil 4 cloves garlic, peeled and halved 1 /2 teaspoon salt Red chilli, chopped Place all ingredients into the cooking vessel. Cover; heat to boiling on No. 5. Boil 10 minutes; reduce heat to Simmer and cook, covered, 11/2 hours. Taste and adjust seasonings.
Soup (cont). FRESH TOMATO SOUP Makes 4 servings Place stock in cooking vessel. Add chicken, corn, crab, spring onions and ginger. Heat to boiling on No. 5. Reduce to Simmer. Blend together cornflour and the 2/3 cup water; stir into soup. Cook and stir until thickened and bubbly. Cook, stirring for 2 minutes more. Stir in sherry, season to taste with salt and pepper. Serve.
Main Courses. SPAGHETTI BOLOGNAISE Makes 6 servings Heat oil in cooking vessel on No. 5; fry onion, garlic, capsicum and mince until meat changes colour, about 5 to 8 minutes. Add tomatoes, juice-water mixture, tomato paste, stock cube, bay leaf, basil, chilli powder, salt, sugar and pepper to taste. Bring mixture to the boil; reduce heat to Simmer and cook uncovered for 1 hour, stirring occasionally. Add kidney beans; simmer for a further 10 minutes and adjust seasonings.
Main Courses (cont).
Main Courses (cont).
Desserts. CHOUX PASTRY STIRRED CUSTARD 125g butter or margarine 11/4 cups cold water Pinch salt 11/4 cups plain flour 4 large eggs, lightly beaten Preheat oven to 220°C (425°F) 1 tablespoon cornflour 21/2 cups milk 1 egg, lightly beaten 1 tablespoon sugar 1 teaspoon butter 1 teaspoon vanilla essence Nutmeg Place butter, water and salt into cooking vessel; heat to boiling on No. 5.
Desserts (cont). CHOCOLATE FUDGE TOFFEE APPLES 410g can evaporated milk 13/4 cups castor sugar 500g dark cooking chocolate, broken into pieces 20 small crisp red apples 20 wooden skewers 1 kg sugar 1 /4 cup water 1 /4 cup vinegar 1 /4 teaspoon cream of tartar Red food colouring Place milk and sugar into cooking vessel; heat to boiling on No. 10, stirring to dissolve sugar. Boil for 3 minutes, stirring constantly. Turn heat off; add chocolate and beat until smooth.
Sauces. CREAMY CARAMEL SAUCE VARIATIONS: To the recipe for white sauce add any of the following: 125g (4oz) butter or margarine 11/2 cups brown sugar 2 egg yolks 1 /2 cup cold water 1 /4 teaspoon vanilla essence CHEESE SAUCE: 1 cup grated cheese and 1/2 teaspoon prepared mustard. EGGS: 4 hard-cooked eggs, chopped PARSLEY SAUCE: 1/4 cup chopped parsley. Melt butter in cooking vessel on No. 3 and add sugar. Beat egg yolks and water until creamy; add to butter and sugar mixture. Heat to boiling on No.
Sauces (cont). SPICY BARBEQUE SAUCE Makes about 2 cups Melt butter in cooking vessel on No. 2; fry onion and ginger for 2 minutes. Add flour and stir continuously for 1 minute. Add remaining ingredients; increase heat to No. 5 and heat to boiling, stirring continuously. Reduce heat to Simmer and cook for 15 minutes. Serve sauce hot or cold with your favourite barbecued steak, sausage, etc.
Cooking with your Deep Fryer The Perfect Chip. • For perfect fries and wedges, old potatoes are ideal. The potato should be of a low starch, waxy variety i.e. chats, new potato or desiree potatoes. Hints for cooking the perfect frozen chip. • Make sure that the chips are cut to even size to guarantee even cooking. • Heat oil to the maximum setting, 8-10. • Do not defrost frozen precooked chips. For the best results they should be taken directly from the freezer to the fryer.
Deep fry cooking with 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. 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. 1. Follow steps 1 - 6 only from the deep fry cooking instructions on page 9. 5.
Frying times and temperatures. FISH AND SEAFOOD Type PRAWNS Fresh Frozen FISH Small pieces Fresh fillets Frozen fillets CALAMARI Fresh Frozen Maximum QTY Temperature Control settings Approx. time (min) Suggestions 600g 600g 8-10 8-10 5-7 3-5 Crumb/batter Fry frozen 400g 600g 600g 8-10 8-10 8-10 3-5 7-10 5-7 Crumb / batter Crumb / batter Fry frozen 500g 500g 8-10 8-10 5-7 3-5 Crumb / batter Fry frozen Maximum QTY Temperature Control settings Approx.
Recipes for your Deep Fryer. For perfect batter 1. Beat egg and water / milk. Season flour with salt and pepper. 1. Always shift all dry ingredients, then add liquids. Mix until smooth. 2. Dip food in egg mix and then coat with flour. 3. Deep fry at settings 8-10 depending on size of foodstuff, until crispy, this coating will not colour much. 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.
Recipes for your Deep Fryer (cont).
Recipes for your Deep Fryer (cont). Minted pea wontons Potato dumplings 125g wonton wrappers 220g can peas 3 medium potatoes, peeled and cut into 5mm dice 1 onion, peeled and chopped fine 1tsp ground cumin 1 /2 tsp salt 1 /4 cup mint, chopped 4 medium potatoes, peeled, cooked and mashed. 60g butter 1 1/4 cups water 1 cup plain flour, shifted 3 eggs 1tsp salt Makes approx. 25-30 1. Boil the diced potato until just cooked. Drain. 3. Add potato and mint. Stir to combine. 2.
Recipes for your Deep Fryer (cont). Fried Cheese Scones 1. Heat oil in a wok, add ginger, garlic, shallots and sesame seeds. Stir fry for 1 minute, add oyster sauce. Remove from heat set aside to cool. Filling 1 egg 100g grated gryere or cheddar cheese 2 leeks, finely sliced 1 /4 cup cream salt and pepper 2. Cut 8 cm2 (squares) from pastry sheets 3. Place a tbsp of shallot mixture into each square, glaze edges with egg. Bring the four corners to the centre and pinch edges to seal.
Recipes for your Deep Fryer (cont). Meatballs Makes about 18 1. Soak chickpeas overnight, drain. 2. Place chickpeas in a saucepan with 1lt water, simmer for 1 hour. 750g minced topside steak 1 onion chopped 1 /2 cup breadcrumbs 2 tbsp chopped parsley 1 /2 tsp salt 1 /2 tsp pepper 1 /2 tsp dried mixed herbs 2 tsp Worcestershire sauce 1 egg, lightly beaten 3. Blend the chickpeas with the rest of the ingredients in a food processor. Chilli mixture. 4. Heat oil on settings 8-10.
Recipes for your Deep Fryer (cont). Apple fritters Serves 4 Family doughnuts 2 apples, peeled and sliced into 5mm thick rings. 1 /2 cup plain flour Fritter batter (see page 11) 2 tbsp castor sugar 1 /2 tsp ground cinnamon ice cream to serve 1 tbsp butter, softened 1 /2 cup sugar 2 tbsp golden syrup 2 /3 cup milk 2 cups self raising flour 1 /2 tsp cinnamon 1. Heat oil on settings 8 to 10. 2. Coat apple slices in flour and then dip in batter. Fry for 4-5 minutes and golden. 3.
