DURACERAMIC™ ELECTRIC FRYWARE RANGE User Guide This user guide covers the use and care of the following Sunbeam Electric Fryware: FP6000 DURACERAMIC BANQUET FRYPAN SK6000 DURACERAMIC SKILLET
Contents Sunbeam’s Safety Precautions 1 Features of your Sunbeam Fryware DuraCeramic™ Banquet Frypan - FP6000 2 DuraCeramic™ Skillet - SK6000 4 Temperature setting guide 6 Using your Sunbeam Fryware 7 Cooking with your Sunbeam Fryware 8 Care and Cleaning 10 Frypan Recipes 11 Skillet Recipes 18
Sunbeam’s Safety Precautions • • • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM FRYPAN. 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. 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.
Heading Features of your Sunbeam DuraCeramic™ Banquet Frypan FP6000 Steam Vent Fixed steam vent controls the moisture level during cooking. DuraCeramic™ cooking surface Unique DuraCeramic™ coating cooks food faster with higher scratch resistance and 4X more durable than non-stick coatings. Superior food release ensures fast and easy clean-up.
Trigger release control probe The probe is thermostatically controlled and incorporates an indicator light that switches off automatically when the selected temperature has been reached, it then cycles on and off to indicate that the temperature is being maintained. Glass lid The clear glass lid allows you to monitor the cooking process without lifting the lid and allowing the heat to escape, ensuring the selected temperature is maintained.
Features of your Sunbeam DuraCeramic™ Skillet - SK6000 Integrated knob & adjustable steam vent Allows you to accurately control moisture levels during cooking. Cool touch handle and lid knob For safer cooking and carrying of your skillet. Control probe inlet Cast-in element The 1200 watt element is completely cast into the heavy duty base providing superior heat distribution, faster heating and a longer element life.
Trigger release control probe The probe is thermostatically controlled and incorporates an indicator light that switches off automatically when the selected temperature has been reached, it then cycles on and off to indicate that the temperature is being maintained. High domed metal lid Turns your skillet into a compact oven. Ideal for small roasts, chicken or steaming.
Temperature setting guide 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 settings on the dial represent the following temperatures approximately. Pre-heat your frypan on MAX setting then change to your desired setting.
Using your Sunbeam Fryware Before the first use: Wash, rinse and dry your fryware and lid. Using the tilt & baste lever 1. Insert the control probe into the inlet on the fryware. The tilt & baste lever is positioned under the inlet where the control probe is inserted. To tilt the frypan, push the lever down. This allows the fat and juices to drain from the food for crisp, low fat cooking. It also makes it easier to baste food and serve sauces or gravy. 2.
Cooking with your Sunbeam Fryware Baking (Models FP6000) Your frypan can be used for baking cakes, with deliciously moist results. 1. Preheat the frypan to MAX setting, with the lid on. 2. Elevate the cake pan or tray from the base of the frypan using a small wire rack. Cooking times will be longer than those of a conventional oven. Basting (Models FP6000) The tilt & baste lever makes basting easy as it allows the juices to drain to one side of the pan.
Cooking with your Sunbeam Fryware continued Frying (All models) The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area, which results in heat loss and the possible overflow of oil. Pan frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Preheat to MED setting with a little oil to add flavour. The DuraCeramic™ cooking surface does not require a large amount of oil.
Care and Cleaning Always turn the power off and remove the plug from the power outlet after use and before cleaning. Allow appliance to cool before cleaning. Glass lid (FP6000) Wash the lid in warm soapy water using a soft sponge, rinse and dry thoroughly. Alternatively, wash the lid in a dishwasher. Control probe If cleaning is necessary, wipe over with a damp cloth. To clean DuraCeramic™ and exterior surface • When cleaning the DuraCeramic™ coating do not use metal (or other abrasive) scourers.
Frypan Recipes The following recipes are also suitable for your DuraCeramic™ Skillet. Note: The temperature settings stated in these recipes are a guide only and will vary. Corn Fritters Makes approx.
Frypan recipes continued Gyoza (Japanese Dumplings) Makes approx. 50 150g pork mince 150g chicken mince 2 tablespoons kecap manis (sweet soy) 1 teaspoon sugar 1 tablespoon mirin 1 egg 2 teaspoons sesame oil 2½ cups Chinese cabbage, shredded finely ¹⁄³ cup finely chopped water chestnuts 4 green onions, chopped finely 50 sheets gow gee wrappers vegetable oil for pan frying Dipping Sauce 2 tablespoons kecap manis 1 tablespoon black vinegar 1. Combine all ingredients in a bowl and mix well. 2.
Frypan recipes continued Spanish Paella Serves 6-8 2 small raw blue swimmer crabs 8 large green prawns 8 small black mussels 3½ cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved 1 tablespoon extra virgin olive oil 1 medium onion, chopped finely 1 clove garlic, crushed ¼ teaspoon smoked paprika 1 x 400g canned tomatoes 1½ cups Arborio or Spanish rice 300g whole pipis, purged ½ cup frozen peas 1 small roasted red capsicum, sliced 1.
Frypan recipes continued Family Beef Casserole with Serves 6-8 Semi Dried Tomatoes 2 kg chuck steak, cut into 2cm cubes ½ cup flour 3 tablespoons olive oil 2 bunches of spring onion, stalk trimmed, peeled and left whole 2 cloves garlic, crushed ¹⁄³ cup tomato paste ½ cup red wine 3 carrots, diced 3 celery stalks, sliced 1 cup beef stock 1 cup water 2 tablespoons chopped fresh thyme 2 bay leaves 1 cup semi dried tomatoes Salt and freshly ground black pepper Penne Boscaiola Serves 4 6 rashers bacon 200g s
Frypan recipes continued Pan Fried Chicken Breast with Salsa Verde Serves 6 1-2 tablespoons olive oil 6 chicken breast fillets Salsa Verde 1 cup fresh flat leaf parsley ½ cup dill ½ cup fresh mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil 1. Heat frypan on MED/MAX setting. Add oil and cook chicken, uncovered, until browned on both sides and cooked through.
Frypan recipes continued Lamb Tagine 2 tablespoons olive oil Serves 4-6 8 lamb shanks, fat trimmed 1 large onion, sliced thinly 2 cloves garlic, crushed 1½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 1 x 400g can chopped peeled tomatoes 1 cup chicken stock 1 cinnamon stick 3 cardamom pods, cracked Salt and freshly ground black pepper 1 x 400g tin chickpeas, drained and rinsed 1 large sweet potato, peeled and chopped into 2 cm dice 1 cup fresh coriander, roughly chopped Cous cous, to s
Frypan recipes continued Roast Lamb Serves 4-6 1 leg lamb 4-6 garlic cloves, sliced 3-4 sprigs fresh rosemary, snipped into small pieces 2 tablespoons olive oil Salt and freshly ground black pepper 6 small picking onions 400g pumpkin, cut into chunks ½ bunch baby carrots, trimmed 2 potatoes, peeled, chopped 1 sweet potato, peeled and thickly sliced 1. Using a small sharp knife, pierce the lamb all over, making indentations about 2cm deep.
Skillet Recipes The following recipes are also suitable for your DuraCeramic™ Skillet. Please note that it will be necessary to cook in batches. Individual Sticky Date Puddings 200g coarsely chopped dried dates 1 teaspoon bicarbonate soda 1¼ cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour ¼ teaspoon mixed spice 2 eggs Serves 8 Butterscotch sauce 160g butter ²⁄³ cup firmly packed brown sugar 1 cup (250ml) thickened cream 1.
Skillet recipes continued Spiced Rhubarb and Berry Compote Serves 4-6 2 bunches of rhubarb, cut into 2cm pieces 500g frozen mixed berries ¾ cup sugar 1 cinnamon stick 3 whole cloves 1 teaspoon grated orange rind Pikelets 1 egg ¼ cup sugar 1 cup self raising flour ¾ cup milk pinch salt butter for frying 1. Combine all ingredients into the frypan. Cook, stirring gently, on MED/MAX setting until the sugar dissolves. Cover and cook on MED setting for about 15 minutes or until the rhubarb is tender. 1.
Heading Skillet recipes continued Scrambled Sub Heading Eggs Serves 2 4 Body large copy eggswith not indent applied. ²⁄ cream • ulletthickened copy Bullet copy Bullet copy Bullet ³ Bcup Salt copy andBullet freshly copy ground Bullet black copypepper Bullet copy Bullet copy 20g butter Toast, to serve Omelette with Porcini Mushrooms Serves 2 40g dried porcini mushrooms 4 eggs Salt and freshly ground black pepper butter ¼ cup grated parmesan cheese 1.
Australia www.sunbeam.com.au 1300 881 861 Units 5 & 6, 13 Lord Street, Botany NSW 2019 Australia New Zealand www.sunbeam.co.
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. Australia | visit phone mail New Zealand | visit phone mail www.sunbeam.com.au 1300 881 861 Units 5 & 6, 13 Lord Street, Botany NSW 2019 Australia. www.sunbeam.co.nz 0800 786 232 Level 6, Building 5, Central Park, 660–670 Great South Road, Greenlane, Auckland.
