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 Sunbeam’s Safety Precautions Features of your Multicooker Features of your Multicooker An Introduction Introduction to to Multicookers Multicookers An Temperature settings Non-stick cooking Understanding your Multicooker Temperature settings Understanding your Multicooker Using your Multicooker Using your Multicooker Hints for perfect frying Hints for perfect frying Care and cleaning Care and cleaning High Grade Non-stick cooking surfaces High Grade Non-stick c
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.
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 Multicookers 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.
DuPont Teflon Platinum Premium - Professional Use ® ™ Your Sunbeam appliance features a special scratch and abrasive-resistant non-stick cooking coating that makes it safe to use metal utensils when cooking. Teflon® Platinum Premium™ – Professional Use is DuPont’s toughest non-stick coating to date – up to 10 times more scratch resistant than single layer non-stick coatings.* DuPont is the world leader in non-stick coatings and today more than 2 billion households have Teflon® non-stick coated cookware.
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. Be careful when handling and lifting the hot lid during and after cooking as steam can result in burns. Cast-in element The element is completely cast into the heavy duty base for faster superior heating and a longer element life.
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.
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Care and cleaning Vessel Take care when handling the vessel and any metal surfaces whilst it is in use, as these will be hot. Be careful when lifting the lid during and after cooking, as steam can result in serious burns. Never place face over deep fryer. 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.
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 Cauliflower Remove outer leaves leaving young leaves close to head. Trim base. Wash under cold running water. Cut into halves or break into flowerettes. Boil: Follow basic boiling directions, and cook for approx. 10 minutes or until tender. To keep cauliflower white, cook in half milk and water to almost cover cauliflower. Chokoes Peel under running water. Halve and remove seeds. Cut into quarters.
Vegetable Cooking Hints continued Potatoes Wash well. If potatoes are to be cooked in their jackets, scrub skin well with vegetable brush. Remove “eyes” or peel and cut as desired, e.g. slices, thick strips, cubes. After preparation place into cold water to prevent discolouration. Boil: Follow basic boiling directions and cook for approx. 20 minutes or until tender. Serve whole, mashed or cold for potato salad. Deep Fried: Heat oil on dial setting 10 (see notes on deep frying, pages 8 - 9 ).
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.
Recipes for your Multicooker 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.
Soups, Sauces, Stocks continued Spicy Barbeque Sauce Pumpkin Soup Makes: 2 cups Serves: 4-6 45g butter 30g butter 1 onion, finely chopped 1 onion, chopped 1 teaspoon freshly grated ginger 750g pumpkin, peeled, seeds removed, chopped 1 tablespoon plain flour 1 cup tomato sauce ½ cup water ¹⁄³ cup white vinegar 2 tablespoons brown sugar 1 tablespoon American mustard 2 teaspoons Worcestershire sauce ¼ teaspoon ground allspice ¼ teaspoon chilli sauce Salt and freshly ground black pepper, to taste 1
Soups, Sauces, Stocks continued French Onion Soup Basic Chicken Stock Serves: 6 Makes: 6 cups 60g butter 1 chicken carcass 6 onions, peeled, chopped 5 cups water 6 cups beef stock 2 carrots, chopped 2 tablespoons brandy 2 stalks celery, chopped 6 slices French bread 2 onions, quartered ½ cup grated gruyere cheese 4 bay leaves Salt and freshly ground black pepper, to taste 1. Place all ingredients in pan and bring to the boil on setting 5.
Main Meals Garlic Prawns Spaghetti Bolognese Serves: 6-8 Serves: 6 1kg green king prawns, shelled, deveined 2 tablespoons olive oil ½ cup olive oil 2 onions, chopped 4 cloves garlic, crushed 2 stalks celery, chopped Salt and freshly ground black pepper, to taste 2 cloves garlic, crushed 1. Combine all ingredients in a small bowl. 2. Preheat pan to setting 10 for 2 minutes. Add prawns and cook for 3-4 minutes or until cooked. Season to taste with salt and pepper. Serve.
Main Meals continued Chilli Con Carne Party Time Tacos Serves: 6 Serves: 16-20 2 tablespoons olive oil 1 tablespoon olive oil 2 onions, chopped 1 onion, chopped 2 cloves garlic, crushed 1 clove garlic, crushed 1 green capsicum, seeds removed, sliced 1 kg beef mince 1 kg beef mince 2 x 440g can chopped tomatoes 2 x 310g can kidney beans, drained, rinsed 1 tablespoons ground cumin 440g can whole tomatoes 1 tablespoon dried oregano 1 bay leaf 1 tablespoon Mexican chilli power 1 teaspoon
Main Meals continued Sweet and Sour Mince Spaghetti Marinara Serves: 6 Serves: 4-6 90g butter 30g butter 1 green capsicum, seeds removed, sliced 1 onion, chopped 1 red capsicum, seeds removed, sliced 1 onion, chopped 1 clove garlic, crushed 750g beef mince 400g fresh pineapple, peeled, chopped ¼ cup white vinegar 1 clove garlic, crushed 440g can chopped tomatoes 2 tablespoons tomato paste ¼ cup white wine ¼ cup fish stock 2 tablespoons tomato sauce 500g fresh scallops 1 tablespoon grated fres
Main Meals continued Normandy Chicken Fried Rice Serves: 4 Serves: 4-6 40g butter 2 tablespoons olive oil 2 tablespoons olive oil 1 clove garlic, crushed 4 chicken marylands 1 teaspoon freshly grated ginger 1 onion, chopped 4 cups cooked white rice 1 clove garlic, crushed 1 ½ cups chopped cooked chicken 3 rashers bacon, rind removed, chopped 4 long green shallots, sliced 2 tablespoons plain flour 2 tablespoons soy sauce 2 cups sweet apple cider 2 eggs, beaten 2 apples, peeled, cored,
Main Meals continued Chinese Fried Vegetables Serves: 6 ¼ cup vegetable oil 4 stalks celery, sliced 2 carrots, peeled, sliced 1 cucumber, sliced 125g can bamboo shoots, drained 125g shitake mushrooms, chopped 1 cup fresh bean sprouts 2 tablespoons soy sauce 1 teaspoons freshly grated ginger 1 teaspoon rice wine 1 teaspoon sesame oil Salt and freshly ground black pepper, to taste 1. Place oil in pan. Preheat on setting 6 for 2 minutes. 2. Add celery, carrots, cucumber, bamboo, mushrooms and bean sprouts.
Desserts and Sweets Choux Pastry Jamaican Bananas 125g butter Serves: 4-6 1 ¼ cups cold water ½ teaspoon salt 1 ¼ cups plain flour 4 eggs 1. Preheat oven to 220C. Place pan on setting 5. 2. Add butter, water and salt. Bring to a simmer. Add flour and stir constantly until dough forms a ball that cleans the side of the pan. 3. Turn power off and allow to cool for 5 minutes. 4. Add eggs one at a time to the pan, stirring well between each addition. 5.
Desserts and Sweets recipes continued Golden Syrup Dumplings Chocolate Fudge Makes: 24 410g can evaporated milk Dumplings: 1 cup self raising flour 1 tablespoon milk 1 teaspoon lemon rind 30g butter, diced 1 egg Sauce: 1 ½ cups water ¼ cup brown sugar 1 ¾ cups caster sugar 500g dark chocolate, roughly chopped 1. Grease and line a slice pan with baking paper. 2. Place pan on setting 10. 3. Add milk and sugar. Bring to a boil. Reduce to setting 6. Allow to simmer for 3 minutes, stirring constantly.
Desserts and Sweets recipes continued Toffee Apples Creamy Caramel Sauce Makes 20 125g butter 20 small red apples 20 wooden skewers 1 kg caster sugar ¼ cup water ¼ cup white vinegar ¼ teaspoon cream of tartar Red food colouring 1. Lightly grease two baking trays. 2. Insert a wooden skewer into the base of each apple. 3. Combine sugar, water, vinegar and cream of tartar in the pan. Place pan on setting 5 and stir constantly until sugar has dissolved. 4.
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 35) 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 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 Sunbeam Deep Fryer. Tempura Batter For perfect batter: 1. Always sift 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 as the batter will stick to the food better 4. Fry until golden brown 5.
Recipes for your Deep Fryer continued Prawn Cutlets Deep fried Pork Balls 750g green king prawns, peeled, deveined Makes: 14 ½ cup plain flour 500g pork mince 1 egg, lightly beaten 2 tablespoons corn flour 2 cups fresh breadcrumbs 2 tablespoons plain flour Lemon wedges, to serve Salt and freshly ground black pepper, to taste 1. Coat prawns in flour, eggs then breadcrumbs. Shake off excess crumbs. 2. Heat oil to setting 8-10. Fry cutlets for 4-5 minutes or until golden and brown. 3. Drain.
Recipes for your Deep Fryer continued Calamari Dim Sims Serves: 2-3 125g green prawns, peeled, deveined 500g squid, washed, cleaned ½ cup plain flour 1 egg, lightly beaten 1 cup dried breadcrumbs Tartare sauce and lemon wedges, to serve 1. Cut the squid tubes into 1cm rings. 2. Coat all of the squid in flour, egg and breadcrumbs. 3. Heat oil to settings 8-10. Fry the squid until cooked and golden brown. 4. Drain and serve immediately with tartare sauce and lemon wedges.
Recipes for your Deep Fryer continued Spring Rolls Minted Pea Wontons Makes: 24 Makes: 500g green prawns, peeled, deveined 3 potatoes, diced 500g pork mince 125g wontons wrappers 230g can water chestnuts, drained, finely chopped 2 tablespoons vegetable oil 125g brown mushrooms, finely chopped 1 onion, finely chopped 2 cups peas 1 green capsicum, seeds removed, finely chopped 1 teaspoon ground cumin 1 onion, finely chopped ¼ cup freshly chopped mint ½ small head of cabbage, finely shredded
Recipes for your Deep Fryer continued Southern Fried Chicken Shallot and Sesame Puffs Serves: 4-6 Makes: 8 ½ cup plain flour 2 sheets ready rolled shortcrust pastry ½ teaspoon hot paprika 1 tablespoon vegetable oil 750g chicken drumsticks 1 teaspoon freshly grated ginger 1 egg 12 green shallots, sliced ¼ cup milk 1 clove garlic, crushed 1 cup dried breadcrumbs ½ cup sesame seeds Salt and freshly ground black pepper, to taste 2 tablespoons oyster sauce 1.
Recipes for your Deep Fryer continued Meatballs Felafel Makes: 12 1 ½ cups dried chickpeas, washed, soaked overnight 750g beef mince 1 onion, finely chopped ½ cup fresh breadcrumbs 2 tablespoons freshly chopped flat-leaf parsley 2 cloves garlic 1 egg 1 onion ½ cup besan flour 2 teaspoons Worcestershire sauce ¼ cup freshly chopped flat-leaf parsley 1 teaspoons dried mixed herbs 1 tablespoon ground cumin 1 egg, lightly beaten 1 tablespoon lemon juice Salt and freshly ground black pepper, to tas
Recipes for your Deep Fryer continued Corn Fritters Apple Fritters Makes: approximately 12 Serves: 4 300g can corn kernels, drained 1 cup self-raising flour ¾ cup self-raising flour ²⁄³ cup milk 1 egg 1 tablespoon caster sugar ¹⁄³ cup milk 20g butter, melted Salt and freshly ground black pepper, to taste 1. Place flour and corn in a bowl. Pour over wet ingredients and whisk until smooth. Season to taste with salt and pepper. 2. Heat the oil on setting 8-10. Drop spoonful’s of batter into oil.
Recipes for your Deep Fryer continued Strawberry Stack Family Doughnuts Serves: 4 Makes: 20 12 wonton wrappers 20g butter, softened 1 cup thickened cream ½ cup caster sugar 2 tablespoons icing sugar 2 tablespoons golden syrup ½ teaspoons vanilla essence ²⁄³ cup milk 250g strawberries, hulled 2 cups self raising flour Icing sugar, to serve ½ teaspoon ground cinnamon 1. Heat oil on setting 8-10. 2. Fry wonton wrappers in batches for 12 minutes or until golden and crisp.
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
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 Premium’ 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.