Multicooker Deep Fryer 5 litre non-stick electric cookware Instruction Booklet DF4500 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Multicooker An Introduction to Multicookers Non-stick cooking Temperature settings Understanding your Multicooker Using your Multicooker Hints for perfect frying Care and cleaning High Grade Non-stick cooking surfaces Cooking with your Multicooker Vegetable cooking hints Cooking information Cooking Definitions Recipes Soups Main courses Desserts Sauces 1 2 4 5 6 7 8 9 10 11 12 14 17 19 Cooking with your deep fryer The perfect chip Deep fry cooking wit
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR DEEP FRYER. • The MultiCooker Deep Fryer must only be used with the control probe provided. • Warning: The Control Probe must be removed before the frypan is cleaned and the Control Probe inlet must be dried before the MultiCooker Deep Fryer is used again. NEVER immerse the control probe in water or other liquid. • Never connect the fryer to the electricity supply without placing oil in the tank first.
Features of your Sunbeam Multicooker Integrated knob & adjustable steam vent Allows you to accurately control moisture levels during cooking. Stainless Steel deep fry basket Deep fry basket with detachable handle. This lightweight stainless steel deep fry basket is removable and has a 1.0kg food capacity for deep frying. It can also be used for cooking and draining spaghetti and other pasta. Dupont Teflon® Platinum Pro Non-Stick Cooking Surface Safe to use with metal utensils.
Glass lid The lid should be used when bringing water to the boil, simmering, soups and stews etc. NEVER USE THE LID WHEN DEEP FRYING. Basket handle Has a draining lever which rests securely inside the rim of the vessel to allow safe, hands-free draining of food. The basket handle folds inside the basket for easy storage. Draining lever Cool Touch Handles 1600 watt die-cast element The 1600 watt element is completely cast into the heavy duty base for faster superior heating and a longer element life.
An Introduction to multi cookers Versatile Use as a deep fryer or electric saucepan. Boils, roasts, casseroles, braises, stir-frys and is great for deep frying. Economical Cooks food quickly and uses less power than an ordinary oven or grill. The Trigger Release Control Probe has 10 heat settings to give you total heat control. 4 Easy to clean Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully immersed in water.
Professional Use Non-stick cooking Your Sunbeam frypan features a special scratch and abrasive-resistant non-stick cooking coating that makes it safe to use metal utensils when cooking. Teflon® Non-Stick Coating Platinum Pro Professional Use is DuPont’s Your Sunbeam Multicooker Deep toughest non-stick coating to dateFryer – up to 10 features DuPonts' toughest non-stick coating times more scratch resistant than other single produced to date Platinum Pro. layer non-stick coatings.
Temperature settings 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.
Understanding your Sunbeam Multicooker Glass Lid 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 lid also retains heat and moisture when simmering food such as casseroles. Cast-in element The element is completely cast into the heavy duty base for faster superior heating and a longer element life. Adjustable steam vent The steam vent allows moisture to escape without losing too much heat.
Using your Multicooker 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. 1. Insert the Control Probe into the inlet on the Multicooker Deep Fryer. 2. Plug the cord into a 230-240V power outlet and turn the power on. 3. Preheat the Multicooker on setting 7-8 then set the Control Probe Dial to the desired temperature setting. Refer to page 6 for the temperature guide.
1. Always use the best quality oil possible. We We recommend corn, or recommend corn, nut,nut, seedseed or vegetable vegetable butter, margarine oils. Neveroils. use Never butter,use margarine or olive or olive oils. oils. 2. Avoid mixing oils of different qualities or types. 3. Change the oil when it becomes brown or milky in colour. 4. Take into account the food to be cooked before setting the frying temperature.
Care and cleaning Control Probe If cleaning is necessary, wipe over with a damp cloth. WARNING: The Control Probe must be removed before the frypan is cleaned and the Control Probe inlet must be dried before the Multicooker Deep Fryer is used again. NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID. Storage: Store the Control Probe carefully. Do not knock or drop it as this can damage the probe.
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 Add only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on dial setting 6-7 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. Sauteing This is a term which means foods are quickly fried and gently stirred in a small amount of hot butter, margarine or oil. Foods that are commonly sauteed are onions, mushrooms, garlic, capsicums and meats.
Cooking with your Multicooker continued Care of oils and shortenings • Strain after each use because food particles or sediments cause oil to darken, foam and lose its browning quality. • Store in a cool place away from light. • Renew oil frequently. We do not recommend the addition of new oil to old, as used oil breaks down the quality of the new oil. • DO NOT STORE OIL IN THE MULTICOOKER. To clarify oils and shortenings Oil or shortening will last longer if clarified regularly.
Vegetable Cooking Hints Asparagus 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. Boil: Tie asparagus into bundles of 8-10 with string and place upright into vessel. Add water to almost cover stalks, 1 teaspoon each sugar and salt. Simmer for 5-10 minutes. Tips will cook in steam. Beans (green) Wash well. Remove tops and tails. If necessary, remove ‘strings’ with vegetable peeler.
Vegetable Cooking Hints continued Chokoes Peel under running water. Halve and remove seeds. Cut into quarters. Boil: Follow basic boiling directions and cook for 10-15 minutes or until tender. Corn – Cob Remove husks and ‘threads from cob and trim tip and base. Wash under running water. Boil: Follow basic boiling directions. Simmer for 10-15 minutes. Corn Kernels Hold cob upright on chopping board, with sharp knife, cut down near core, removing kernels from cob.
Vegetable Cooking Hints continued Spinach Wash well in cold water. Trim leaves from stalks. N.B. Stalks may be used in Chinese cookery or cooked in milk until tender. Cooking: If desired place leaves in vessel and add salt. DO NOT add water. Cover and simmer for 5-10 minutes. Drain and chop spinach. Add butter, salt and pepper (if desired). Swedes and Turnips Remove tops and roots. Wash well, peel thickly.
Cooking Information Setting and cooking times These are given as a guide for best results. However, vary the temperature and cooking times to suit the foods prepared and the personal tastes of your family. Omission or addition of ingredients to the recipes will alter the suggested cooking times, and adjustments should be made accordingly – your own imagination will personalise these recipes. Many recipes in your files or cookbooks are perfectly suitable for cooking in this appliance.
Cooking Information continued To Cook Rice Fill the cooking vessel two thirds full with water; add salt. Bring to the boil on dial setting 5-10. Add rice and boil for 10-15 minutes, or until tender. Drain and rinse under cold water. Add butter and toss. Variations; 1. Add 1½ cup chopped shallots which have been sauteed in 30g butter. 2. Add 1½ teaspoon tumeric whilst cooking.
Cooking definitions Baste To moisten meat, poultry or fish with their own juices while they are being cooked. Blanch • To remove skins from vegetables, fruits and nuts. • To pre-cook vegetables or fruits before freezing. Blend To combine two or more ingredients, usually a powder and a liquid, to form a smooth paste. Boil To cook in water,held at boiling point.
Soup Recipes All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the MultiCooker Deep Fryer. We hope you enjoy using your Multicooker. Garlic Prawns Makes 6 to 8 servings 1kg green king prawns, shelled and deveined ½ cup olive oil 4 cloves garlic, peeled and halved ½ teaspoon salt Red chilli, chopped Place all ingredients into a bowl and marinate for 10-15 minutes. Heat cooking vessel to dial setting 10 and add prawn mixture.
Soup Recipes continued French Onion Soup Makes 6 servings 60g butter or margarine 6 onions, peeled, sliced thinly 6 cups beef stock 2 tablespoons brandy 6 slices French bread 30g extra butter or margarine ¼ cup finely grated Gruyere or Swiss cheese Salt and freshly ground pepper Melt butter in cooking vessel on No. 4; saute onions until caramel-brown and tender. Reduce heat to No. 1; add stock, brandy, salt and pepper. Cover vessel; reduce heat to Simmer and cook for 15 to 20 minutes.
Soup Recipes continued Sweet Corn And Crab Soup Makes 6 to 8 servings 6 cups chicken stock 1 ½ cups chopped cooked chicken 440g can sweet corn kernels, undrained 250g crab meat, canned or fresh ½ cup chopped spring onions or shallots 1 tablespoon finely chopped fresh ginger 2 tablespoons cornflour 2/3 cup water 2 tablespoons dry sherry Salt and freshly ground black pepper Place stock in cooking vessel. Add chicken, corn, crab, spring onions and ginger. Heat to boiling on No. 5. Reduce to Simmer.
Main Courses Spaghetti Bolognaise Makes 6 servings 2 tablespoons oil 2 onions, chopped 2 stalks celery, chopped 2 cloves garlic, crushed 125g fresh button mushrooms, thickly sliced 750g minced topside steak 1 tablespoon tomato paste 440g can chopped tomatoes, undrained 1 tablespoon chopped fresh flat leaf parsley 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1 bay leaf ¼ teaspoon nutmeg Salt and freshly ground black pepper Hot cooked spaghetti Parmesan cheese and parsley Heat oil in cooking
Main Courses continued Party Time Tacos Makes 16 to 20 1 tablespoon oil 1kg minced beef 2 x 440g cans chopped tomatoes 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon Mexican-style chilli powder Salt and freshly ground black pepper 16 to 20 taco shells, warmed ASSORTED GARNISHES Shredded cheddar cheese and lettuce chopped, green capsicum chopped, unpeeled tomatoes chopped, onion and sour-light cream. Heat oil in cooking vessel on No. 3; add meat and brown well.
Main Courses continued Spaghetti Marinara Normandy Chicken Makes 4 to 6 servings 30g butter or margarine 1 clove garlic, crushed 440g can whole tomatoes, drained and chopped, liquid reserved 2 tablespoons tomato paste ½ cup water 1 chicken stock cube, crushed 500g fresh scallops, trimmed 500g fresh cooked prawns, shelled and deveined 1 bottle oysters (10 to 12 oysters), drained 250g spaghetti, cooked and drained 3 tablespoons chopped fresh flat leaf parsley Salt and freshly ground black pepper Makes 4
Main Courses continued Fried Rice Chinese Fried Vegetables Makes 4 to 6 servings 2 tablespoons oil 1 clove garlic, crushed 1 teaspoon finely chopped fresh ginger 4 cups cooked rice 1 ½ cups chopped cooked chicken 1 ½ cups chopped cooked pork ½ cup spring onions 2 tablespoons soy sauce 2 eggs, beaten Salt and freshly ground black pepper Makes 6 servings ¼ cup vegetable oil 4 stalks celery, sliced thinly 2 large carrots, peeled, cut into julienne strips 1 small cucumber, sliced thinly 1 turnip, peeled,
Main Courses continued Braised Red Cabbage With Apples Makes 8 servings 2 tablespoons vegetable oil 2 rashers bacon, rind removed, chopped 2 onions, finely chopped ¼ cup caster sugar ½ red cabbage, finely shredded 2 cooking apples, peeled, cored, chopped 2 tablespoons apple cider vinegar ½ cup water Pinch ground nutmeg Salt and freshly ground black pepper Heat oil in cooking vessel on No. 2; fry bacon, onion and half the sugar until golden brown, about 4 minutes.
Desserts Choux Pastry 125g butter or margarine 1 ¼ cups cold water Pinch salt 1 ¼ cups plain flour 4 large eggs, lightly beaten Preheat oven to 220°C (425°F) Place butter, water and salt into cooking vessel; heat to boiling on No. 5. Reduce heat to Simmer; add flour, all at once, beating well with a wooden spoon until mixture forms a ball which cleans the side of the vessel. Turn power off, cool for 5 minutes. Add beaten eggs gradually to flour mixture, beating well after each addition.
Dessert recipes continued Golden Syrup Dumplings White Christmas Makes 24 1 cup self raising flour Pinch salt 30g butter, chilled ½ teaspoon grated lemon rind 1 egg, beaten with 1 tablespoon milk Makes about 42 pieces 250g copha 2 cups rice bubbles 1 cup milk powder 1 cup pure icing sugar ½ cup chopped glace red cherries ½ cup chopped glace green cherries ¼ cup chopped glace apricots ¼ cup chopped glace pineapple ¼ teaspoon vanilla essence Sauce 1½ cups water ¼ cup caster sugar 2 tablespoons golden
Dessert recipes continued Toffee Apples Brandied Fruits Makes 20 20 small crisp red apples 20 wooden skewers 1 kg caster sugar ¼ cup water ¼ cup white vinegar ¼ teaspoon cream of tartar Red food colouring Makes 6 to 8 servings 820g can apricot halves 250g dessert prunes, stones removed ½ cup glace cherries ¾ cup brandy 3 bananas Shredded coconut, optional Whipped cream Wash apples and dry thoroughly; insert the skewers firmly. Place sugar, water, vinegar and cream of tartar into cooking vessel.
Sauces Creamy Caramel Sauce 125g (4oz) butter or margarine 1 ½ cups brown sugar 2 egg yolks ½ cup cold water ¼ teaspoon vanilla essence 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. 5, and stirring constantly, boil for 5 minutes. Turn power off; add vanilla and cool sauce. Pour into a jar and store covered in the refrigerator until required. Stir in a little cream before serving, if desired.
Sauces continued Spicy Barbeque Sauce Makes about 2 cups 45g butter or margarine 1 small onion, chopped finely 1 teaspoon finely chopped ginger 2 teaspoons plain flour 1 cup tomato sauce ½ cup water ¹⁄³ cup vinegar 2 tablespoons caster sugar 1 tablespoon dijon mustard 2 teaspoons Worcestershire sauce ¼ teaspoon ground allspice ¼ teaspoon chilli sauce Salt and freshly ground black pepper Melt butter in cooking vessel on No. 2; fry onion and ginger for 2 minutes.
Cooking with your Deep Fryer The Perfect Chip. • For perfect fries and wedges old potatoes are ideal. The potato should be low starch, waxy variety i.e. chats, new potato or desiree potatoes. • Make sure that the chips are cut evenly 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, starch burns at high temperatures. • Dry on kitchen towel before frying.
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 1. Follow steps 1 - 6 only from the deep fry cooking instructions on page 8. 2. Place the frying basket into the vessel with the heated oil. 3. Coat the food in batter (see recipes on page 37) and allow it to drain slightly to get rid of the excess coating. 4.
Frying times and temperatures Fish and Seafood Maximum Qty Temperature Control settings Approx. time (min) Suggestions Fresh 600g 8-10 5-7 Crumb/batter Frozen 600g 8-10 3-5 Fry frozen Small pieces 400g 8-10 3-5 Crumb/batter Fresh fillets 600g 8-10 7-10 Crumb/batter Frozen fillets 600g 8-10 5-7 Fry frozen Fresh 500g 8-10 5-7 Crumb/batter Frozen 500g 8-10 3-5 Fry frozen Maximum Qty Temperature Control settings Approx.
Frying times and temperatures continued Vegetables Maximum Qty Temperature Control settings Approx. time (min) Suggestions Beans 200g 8-10 2-4 Tempura Type Bok Choy 150g 8-10 2-4 Tempura Broccoli / Cauliflower 250g 8-10 3-5 Tempura or batter Eggplant (slices) 150g 8-10 4-6 Batter Mushrooms whole button 200g 8-10 3-5 Batter Onion Rings 150g 8-10 3-5 (ind.
Recipes for your Deep Fryer For perfect batter 1. Always shift 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 deep fry “cooking with home battered food” technique, see page 29 for more information.
Recipes for your Deep Fryer continued Deep fried Pork balls Makes 14 to 16 balls 500g minced pork 2 tablespoons plain flour 2 tablespoons 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. 2. Shape mixture into 4cm balls. 3. Heat oil to settings 8-10.
Recipes for your Deep Fryer continued Spring Rolls Makes about 24 rolls 500g green prawns, shelled, deveined 500g minced pork ½ small head cabbage, thinly shredded 230g can water chestnuts, drained, finely chopped 125g fresh button mushrooms, roughly chopped 1 green capsicum, seeded, finely chopped 1 onion, finely chopped 2 tablespoons sherry 2 tablespoons soy sauce 1 teaspoon caster sugar ½ teaspoon salt ¼ teaspoon ground ginger 455g packet spring roll wrappers 1 egg, lightly beaten with 2 tbsp water 1.
Recipes for your Deep Fryer continued Southern fried chicken Makes 4 - 6 servings 750g chicken drumsticks ½ cup plain flour ½ teaspoon salt ½ teaspoon hot paprika (optional) 1 egg, beaten with 2 tbsp 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. 3. Heat oil to setting 8-10. 4.
Recipes for your Deep Fryer continued Fried Cheese Scones Filling 1 egg 100g grated gruyere cheese 2 leeks, finely sliced ¼ cup thickened cream Salt and freshly ground black pepper Dough 30g butter (diced) 1 ½ cups self-raising flour ½ tsp salt ¾ cup milk 1. Saute leeks in 1tbsp of butter until soft. Remove from the heat and mix through cheese, egg, and cream. Season and set aside to cool. 2. Place butter, flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs.
Recipes for your Deep Fryer continued Meat fritters Meatballs Makes 12 fritters 1 cup self raising flour Salt and freshly ground black pepper 1 egg 2 tablespoon vegetable oil ¼ cup water ½ - ¾ cup milk 2 cups cooked, diced leftover meat (beef, pork, lamb, chicken) 1 onion, chopped finely Makes about 18 750g minced topside steak 1 onion chopped ½ cup fresh breadcrumbs 2 tablespoon chopped flat leaf parsley ½ teaspoon salt ½ teaspoon pepper ½ teaspoon dried mixed herbs 2 teaspoon Worcestershire sauce 1
Recipes for your Deep Fryer continued Felafel 1 ½ cup dried chickpeas, washed 1 onion chopped ½ tsp chilli powder 1 teaspoon cumin, ground ½ teaspoon coriander, ground 2 cloves garlic 3 teaspoons lemon juice ¼ cup freshly chopped flat leaf parsley ½ cup besan flour (chickpea) 1 egg 1. Soak chickpeas overnight, drain. 2. Place chickpeas in a saucepan with 1lt water, simmer for 1 hour. 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 continued Apple fritters Family doughnuts Serves 4 2 apples, peeled and sliced into 5mm thick rings. ½ cup plain flour Fritter batter (see page 11) 2 tablespoon caster sugar ½ teaspoon ground cinnamon ice cream to serve Makes about 20 1 tablespoon butter, softened ½ cup caster sugar 2 tablespoon golden syrup ²⁄³ cup milk 2 cups self raising flour ½ teaspoon ground cinnamon Cinnamon sugar 4 tablespoon caster sugar 1 teaspoon ground cinnamon 1. Heat oil on settings 8 to 10.
Troubleshooting Problem Possible Cause Solution Strong Smell • Oil has gone bad • The correct oil is not being used • Replace oil • Use only high quality oil. Do not mix oils of a different quality or type. Oil overflowing • Fryer is filled above the • Check oil level on the inside maximum level of fryer. • Wet food placed in hot oil. • Dry food first • Stated quantities • Do not fry food above the exceeded. weight indicated. Food is not browning • Cooking temperature is too low.
Notes
Notes
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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. ‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
