Electric Cookware INSTRUCTION/RECIPE BOOKLET. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOK WARE: FP4500 CLASSIC - 28CM (11”) SQUARE LINISHED FP4600 CLASSIC EASY CLEAN - 28CM (11”) SQUARE NON-STICK FP4610 CLASSIC SUPER DEEP - 28CM (11”) SQUARE NON-STICK DEEP PAN FP102/FP5600 COMPACT MULTICOOKER - 28CM (11”) ROUND NON-STICK FP112/FP5800 SUPER MULTICOOKER - 35CM (14”) ROUND NON-STICK FP6510 ELLISE SUPER CLEAN - 30.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR FRYPANS. • Use your frypan 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. • Avoid using on metal surfaces e.g. sink, hotplate. • Do not place hot glass lid under cold water. SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES • Do not place an appliance on or near a hot gas flame, electric element or in a heated oven.
Contents.
An Introduction to electric frypan cooking. Congratulations on the purchase of your new Sunbeam frypan. Easy to clean. Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully immersed in water. Some models also have removable handles, making them even easier to clean. Sunbeam has been making electric frypans in Australia since 1956. After reading through this book you will soon learn how to get the most from your frypan and how to enjoy the benefits of frypan cooking.
✓ ✓ ✓ ✓ pan & base ✓ ✓ pan & base ✓ ✓ *Removable control probe is not dishwasher safe.
Features of your Sunbeam Classic Frypan Integrated knob + adjustable steam vent Removable Control Probe Pan tilt lever Sealed element Non-stick exterior Removable base FP4610 FP4500 – Classic 28cm (11”) Square Linished FP4600 – Classic Easy Clean 28cm (11”) Square Non-stick FP4610 – Classic Super Deep 28cm (11”) Square Non-stick Deep Vessel Linished metal cooking surface - FP4500 A tough wearing no nonsense cooking surface. Removable base Detachable ‘cook and clean’ base for thorough cleaning.
Features of your Sunbeam Multi-Cooker Integrated knob + adjustable steam vent Lid tilt lever Pan tilt lever Removable Control Probe FP112 FP102 – Compact Multicooker 28cm (11”) Round Non-stick FP112 – Super Multicooker 35cm (14”) Round Non-stick High grade non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning. Being removable enables the pan to be fully immersible and dishwasher safe for easy cleaning. High domed lid Turns your frypan into a compact oven.
Features of your Sunbeam Ellise Round Cookware Integrated knob + adjustable steam vent High domed stainless Steel lid Glass Lid Removable base Deep dish FP7600 – Ellise Essential 28cm (11”) Round Non-stick FP7700 – Ellise Essential Stainless 28cm (11”) Round Stainless FP7820 – Ellise Multi-Roast 33cm (13”) Round Non-stick + Stainless lid FP7900 – Ellise Deluxe Stainless 33cm (13”) Round Stainless High Grade Non-stick Surface - FP7600/FP7820 Enables fat-free cooking and easy wipe down cleaning.
Features of your Sunbeam Ellise Square Cookware Integrated knob and adjustable steam vent High domed Glass Lid Removable base FP6510 – Ellise Super Clean 30.5cm (12”) Square Non-stick & Glass lid FP6710 – Ellise Essential Super Stainless 30.5cm (12”) Square Stainless & Glass lid FP6700 – Super Stainless 30.5cm (12”) Square Stainless High Grade Non-stick Surface - FP6510 Enables fat-free cooking and easy wipe down cleaning. Removable base Detachable ‘cook and clean’ base for thorough cleaning.
Features of your Sunbeam frypan. The Control Probe is thermostatically controlled. The indicator light switches of automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained. 8 9 10 E R 4 5 6 7 Removable Control Probe. SIM M 1 2 3 The numbers on the dial represent the following temperatures approximately.
Adjustable Lid Holder. Detachable Base. (Model FP112/FP6700). The base can be removed for easy, thorough cleaning. This also allows the frypan to fit easily into dishwasher or sink. The Removable Base is also dishwasher-safe. This is a stepped catch on the side of the lid. It allows the lid to rest above the frypan and eliminates the need to find a spot on the bench. When in position the lid also acts as a spatter shield. To remove the base for cleaning: 1.
Using your frypan. The thermostat light on the Control Probe indicates the temperature at which the dial is set. Before the first use: Wash, rinse and dry your frypan and lid, “Season” the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking, as the cooking temperature is maintained by the thermostat. 1.
Stainless steel cooking surface cont. surface and make subsequent cleaning more difficult. 8. Food such as steaks, rissoles and roasts will also stick if turned before completely browned and sealed. Removing burnt-on food. Fill the pan with 20mm (1”) water, cover and simmer for five minutes or until the burnt-on food softens and lifts. For stubborn burnt-on food, leave the frypan to soak overnight, after first simmering as described. Then wash and dry thoroughly.
which may burn on the non-stick surface may cause it to discolour. High settings may be used for baking cakes, as food is not in contact with the surface. Any discolouration that may occur will only detract from the appearance of the frypan and not affect the cooking performance. Do not use metal utensils. These will scratch and damage the Non-stick cooking surfaces. Use only plastic or wooden utensils to stir or serve food. To clean interior and exterior surface: Wash in hot soapy water.
The High Domed Lid allows ample room for larger joints of meat and poultry of up to about 2.2kg. 1. Pre-heat the frypan on settings 7-8. Use only a small amount of oil for less fatty joints and no oil for fattier joints of meat. 2. Brown and seal the meat on all sides. Position the lid with the vent open. 3. After browning, turn the dial to settings 4-5 and close the vent to cook the meat as desired. 4.
Recipes
Appetizers and entrees. Cheese Croquettes Makes 25 1. Place all ingredients, except oil into a bowl and mix until well combined. 3 egg whites 1 cup grated cheddar cheese 1 cup grated Swiss cheese dash cayenne pepper 11/2 tablespoons plain flour oil for shallow frying 2. Heat oil in frypan on setting 7. Drop 1 tablespoon of mixture at a time into the oil and fry until golden brown. Serve hot with tomato sauce. Honey & Soy Chicken Nibbles 1. Using a mixer, beat egg whites on high until stiff.
Light meals. Fluffy Omelette Serves 1 4. Cook bacon for 2-3 minutes. 2 eggs, separated 2 teaspoons butter or margarine 1 /4 cup cold water salt and pepper to taste 5. Place 1 piece of bacon and a slice of cheese on top of each meat pattie and cook until cheese melts. 6. Grill hamburgers buns and assemble hamburgers with onion rings, tomato slices and shredded lettuce. 1. Using a mixer beat egg whites on high until stiff. Pan Pizza 2. Fold in egg yolks, water and seasonings using a low speed.
Main courses. Chicken. Roast Chicken with Parsley and Ham Stuffing 1. Heat butter or margarine in frypan on setting 6. Brown almonds and set aside. 2. Add onions and ginger, saute until tender. Add chicken and brown Serves 4-6 1 size 16 chicken Stuffing: 250g ham, finely chopped 2 cups fresh bread crumbs 3 shallots, finely chopped 1 tablespoon finely chopped parsley finely grated rind of 1/2 lemon 1 egg pinch dry mustard fresh ground pepper to taste 3.
Main courses cont. 2. Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 until desired doneness. Remove steaks to hot serving plates. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped 1 /2 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of 1/2 lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 3.
Main courses cont. Veal. Veal with Mushrooms 1. Pound out veal steak with meat mallet or rolling pin. Serves 4 2. Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon juice. 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1 /2 cup water }combined 1 beef stock cube 1 /2 cup cream 3. Coat veal steaks lightly in flour.
Main courses cont. Lamb. 1. Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper. Rack of Lamb with Mustard Crust Serves 4 2. Spread mixture onto lamb and roll up. Secure with string. 4 racks of lamb with 3 chops in each, trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic, peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns, crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley 3.
Main courses cont. Pork. Indonesian Pork Sate 1. Heat oil in frypan on setting 6. Add pork spare ribs and brown on all sides. Cover and cook for 20-30 minutes, turning occasionally. Serves 4 2. Combine marmalade, water, soy sauce, garlic and ginger. Marinade: 1 onion, peeled and finely sliced 1 /4 cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder 1 /2 teaspoon ground coriander 1 /4 teaspoon pepper 3. Reduce heat to setting 1. Pour marmalade mixture over ribs.
Main courses cont. Seafood. Curried Prawns 4. Top fish with mushroom slices. Drizzle over lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil over fish to make a parcel.
Main courses cont. Vegetables.
Main courses cont. Garlic Potatoes Hot Asparagus and Zucchini Salad Serves 6 1 /2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives Serves 4-6 1 1 tablespoon butter 1 small leek, finely sliced 4 medium zucchini, cut into thick strips, 5cm long 1 bunch fresh asparagus, cut into 4cm lengths 1 tablespoon sesame seeds 1 tablespoon lemon juice 1 tablespoon fresh chopped parsley 1. Boil potatoes until almost tender.
Rice and pasta cont. Rice Pilaf Chilli Tomato Sauce 2 tablespoons oil 1 medium onion, peeled and finely chopped 1 cup long grain rice 13/4 cups chicken stock 1 /2 teaspoon turmeric 2 tablespoons oil 2 onions, peeled and finely chopped 4 bacon rashers, rind removed, finely chopped 3 x 425g cans whole tomatoes, roughly chopped 1 cup stuffed olives, sliced 1 /2 cup white wine 3 tablespoons tomato paste 2 tablespoons mild chilli sauce 1 teaspoon basil 1 tablespoon fresh chopped parsley 1.
Cakes and desserts. Apple Tea Cake 1 egg, separated 1 /2 cup caster sugar 1 tablespoon melted butter 1 /2 cup milk 1 cup self raising flour 1 apple, peeled, cored and sliced 1 tablespoon sugar 1 teaspoon cinnamon Butter Cake 125g butter 1 teaspoon vanilla 3 /4 cup caster sugar 2 eggs 2 cups self raising flour pinch salt 1 /2 cup milk 1. Pre-heat frypan to setting 10. Grease and base line a 20cm round cake tin. 2. Using a mixer, cream butter and sugar on high speed until lightly and creamy. 3.
Batters and scones. Basic Pikelet Batter Makes 24 Pancakes 1 cup self raising flour pinch salt 1 /4 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1 cup sour milk (if fresh, add 1 teaspoon vinegar) Combined 60g butter, melted Makes 8 1 cup self raising flour pinch salt 1 egg 11/4 cups milk } 1. Using a food processor or mixer, combine flour and salt. Add egg. Gradually add milk and mix on a medium speed until thick and smooth. Allow to stand for 1 hour. 1.