Cool-Zone Stainless 2.8 Litre cool-zone deep fryer in brushed stainless Instruction Booklet DF5200S Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Cool-Zone Stainless Using your Cool-Zone stainless Hints for perfect frying Hints for deep frying with different oils Frying times and temperatures Care and cleaning The perfect chip Recipes Troubleshooting 2 4 6 8 9 10 11 12 13 20
Sunbeam’s Safety Precautions • • • • • • • • Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance: Read carefully and save all the instructions provided with an appliance. Always turn the power off at the power outlet before you insert or remove a plug.
Sunbeam’s Safety Precautions • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM COOL-ZONE STAINLESS. 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. If using solid fat, remove the lid and the basket, cut the fat into pieces and place them directly into the tank.
Features of your Cool-Zone Stainless Lid Featuring a large vent that allows steam to escape. It also has a large viewing window to monitor your results. Immersable heating element with Cool Zone. The 2000 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. On/off switch The on/off switch turns the deep fryer on and off. Variable thermostat control The variable thermostat provides a wide range of temperature settings, accurately controlling the temperature of the oil, suiting a range of different foods. The variable control also prolongs the life of the oil.
Using your Cool-Zone stainless Before using your Cool-Zone Stainless 1.This appliance is designed for household and indoor use only. 2.Before using for the first time, follow the cleaning instructions on page 11 and clean the fryer and basket. 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.
Using your Cool-Zone stainless continued 3. Insert the plug into a 230-240 volt power outlet and turn the power on by using the on/off switch. Note: Do not connect the fryer to the electricity supply if there is no oil or fat in the tank. 4. Adjust the control dial to the desired temperature that you wish to cook the food. The red indicator light will illuminate and the heating element will begin heating the oil. When the oil has reached the required temperature, the light will go out.
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 vegetable oils. Never use butter or margarine. 3. Avoid mixing oils of different qualities or types. 4. Change the oil when it becomes brown or milky in colour. 5. Take into account the food to be cooked before setting the frying temperature.
Hints for deep frying with different oils When deep-frying you may like to try using a variety of fats and oils for taste in your deep fried foods. For example, if using a peanut oil you will get a hint of peanut taste. But remember not all fats and oils are good for deep-frying. When deciding what fats and oils to use in your Sunbeam Cool-Zone stainless, choose fats and oils with a high smoke point (that is oils and or fats that can be heated without smoking).
Frying times and temperatures Type FISH AND SEAFOOD PRAWNS Fresh Frozen FISH Small pieces Fresh fillets Frozen fillets CALAMARI Fresh Frozen MEAT AND POULTRY Fresh chicken portions SMALL (6-8 pieces) LARGE (4 pieces) Chicken or Veal Schnitzel FRESH FROZEN VEGETABLES Beans Bok Choy Broccoli /Cauliflower Eggplant (slices) Mushrooms whole button Onion Rings Potatoes French fries Chips Wedges Maximum QTY Temperature °C Approx.
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. Lid You can either put the 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. Note: All water must be removed from the lid before use. Basket, handle and removable tank The basket and its handle can be hand washed in warm soapy water.
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. • Make sure that the chips are cut to even size 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, the starch burns at high temperatures. • Dry on kitchen towel before frying.
Recipes 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 “cooking home battered food” technique, see page 8 for more information.
Recipes continued Deep fried Pork balls Makes 14 to 16 balls 500g minced pork 2 tbsp plain flour 2 tbsp cornflour 1 tbsp soy sauce 1 tsp garlic salt 1 tsp 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. This should only take a few slaps. 2.Shape mixture into 4cm balls. 3.Heat oil to 180ºC.
Recipes continued Spring Rolls Makes about 24 rolls. 500g green prawns, shelled and deveined 500g minced pork 1 /2 small head of cabbage, thinly shredded 230g can of water chestnuts, drained and finely chopped 125g fresh mushrooms, roughly chopped 1 green capsicum, seeded and finely chopped 1 onion, peeled and finely chopped 2 tbsp dry sherry 2 tbsp soy sauce 1tsp sugar 1 /2 tsp salt 1 /4 tsp ground ginger 455g packet spring roll wrappers 1 egg, lightly beaten with 2 tbsp water 1.
Recipes continued Potato dumplings Makes approx. 25-30 4 medium potatoes, peeled, cooked and mashed. 60g butter 1 1/4 cups water 1 cup plain flour, shifted 3 eggs 1tsp salt 1.Place butter salt and water into a saucepan and bring to the boil. 2.Add the shifted 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 Shallot and sesame puffs 2 sheets ready rolled shortcrust pastry 1 tbsp vegetable oil 1 tsp fresh grated ginger 1 clove garlic crushed 12 green shallots, sliced 1 /2 cup sesame seeds 2 tbsp oyster sauce 1 egg yolk, beaten extra sesame seeds 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. 2.Cut 8cm2 (squares) from pastry sheets 3.
Recipes continued Potato Crisps 4 potatoes, washed and peeled 2 cups water, salted 1.Cut potatoes into wafer thin slices. Place the slices into the salted water and allow to stand for 1-2 hours. 2.Drain potatoes and dry thoroughly. 3.Heat oil to 180ºC and fry a small quantity at a time, shaking frequently during cooking. Cook for 3-4 minutes. 4.Drain and serve hot or cold, sprinkle with salt if desired.
Recipes continued Apple fritters Serves 4 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.Heat oil to 170ºC. 2.Coat apple slices in flour and then dip in batter. Fry for 4-5 minutes and golden. 3.Drain and toss in cinnamon sugar. Serve with ice cream.
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.
‘Sunbeam’, and ‘Cool-Zone Stainless’ are registered trademarks 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. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2003. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd.
Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003.
