Metro Banquet 41cm (16”) x 33cm (13”) non-stick electric cookware Instruction / Recipe Booklet FP7710 Please read these instructions carefully and retain for future reference.
Contents S beam’ afe eca i 1 Fea e f S beam Me Ba e f a 2 D 4 Tefl Pla i m P U i g S beam Me Tem e a e e i g g ide C ki g i h Ba e f a Ca e a d clea i g Reci e Ba e f a 5 6 S beam Me 7 9 10 Important instructions – retain for future use.
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.
Features of your Sunbeam Metro Banquet frypan C l ch ha dle For safe cooking and carrying of the frypan lid. Adj able lid h lde A stepped catch on the side of the lid enables the lid to be tilted above the frypan, to help maintain the temperature selected. Both hands are then free for stirring. When the lid is in position the lid then acts as a splatter shield. The lid can rest on either of the frypan sides that do not have handles.
Adj able eam e Allows you to accurately control moisture levels during cooking. E a dee c ki g e el i h l ed ide Is ideal for the largest roasts and other family meals. Sloped sides assist with the removal of food from the pan. Di h a he - afe The pan and base are dishwasher-safe and fully immersible making cleaning a breeze. Tefl Pla i m P - ick c ki g face Teflon® Platinum Pro™ – Professional Use, with DimpleTech™ embossing for superior non-stick cooking performance.
DuPont Teflon Platinum Pro ® 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® Platinum Pro™ – Professional Use is DuPont’s toughest non-stick coating to date – up to 10 times more scratch resistant than single layer non-stick coatings.
Using your Sunbeam Metro Banquet frypan Bef e he fi e: 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. 1. Insert the control probe into the inlet on the frypan. 2. Plug the cord into a 230-240V power outlet and turn the power on. 3. Set the control probe dial to the desired temperature setting. Refer to page 6 for the temperature guide.
Temperature setting guide The numbers on the dial represent the following temperatures approximately.
Cooking with your Sunbeam Metro Banquet frypan Baki g B Your frypan can be used for baking cakes, with deliciously moist results. It is necessary to brown and seal meat in many recipes. Meat retains its juices and the flavours develop after browning and sealing. This also prevents it from sticking when baking or roasting. Preferably use meat that is at room temperature as this reduces the cooking time. 1. Preheat the frypan to setting 10, with the lid on. 2.
Cooking with your Sunbeam Metro frypan continued 1.Preheat the frypan on settings 8-9 with a little oil. 2. Slice meat into strips. Coat meat in a little oil and stir-fry in batches until browned. This prevents meat from stewing. 3. Add vegetables and seasoning, stirring continuously. Vegetables which take longer to cook, such as carrots, should be cooked first, adding the other ingredients later. Cook until the vegetables are still slightly crisp.
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. C l be If cleaning is necessary, wipe over with a damp cloth. Note: The control probe must be removed before the frypan is cleaned and the control probe inlet must be dried before the frypan is used again. Im a : D imme e he c l be i ae he li id. Store the control probe carefully. Do not knock or drop it as this can damage the probe.
Recipes N e: The temperature settings stated in these recipes are a guide only. Mi e e Se e 8-10 2 tablespoons olive oil 2 onions, diced finely 3 cloves garlic, crushed 4 trimmed celery, diced finely 1 bacon bone (400g) 2 x 800g chopped tomatoes 1.2L water 2 cups finely chopped savoy cabbage 2 large zucchini, diced 2 x 400g can cannellini beans, rinsed and drained 1½ cups small pasta 1. Heat oil in frying pan on setting 5. Cook onion and garlic until translucent.
Recipes (continued) C Fi e Make a . 20 f i e 1 cup self raising flour ½ teaspoon bicarbonate soda ½ teaspoon sweet paprika ½ teaspoon ground coriander ²/³ cup buttermilk 2 eggs 2 cups corn kernels 1 small red capsicum, diced finely 3 small green onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander Sea salt Freshly ground black pepper Olive oil Tomato chilli jam, to serve 1. Combine flour, soda, paprika in a bowl; whisk through buttermilk and eggs to form a batter. 2.
Recipes (continued) Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings. N e: The water should be simmering the whole time. If this does not happen increase the heat to setting 10. 5. Serve with dipping sauce. Ti : Kecap manis, mirin and black vinegar are available at Asian grocery stores.
Recipes (continued) Ti : A good way to see if the crabs are cooked is to check the joint on the large nipper. When these have changed colour your crabs should be cooked through. 5. Remove crabs from pan onto a large serving platter and spoon over sauce from pan. Sprinkle with slice green onions. 6. Serve with steamed jasmine rice.
Recipes (continued) Famil Beef Ca e le i h Semi D ied T ma e Pa f ied ag Se e 6-8 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 1. Dust beef in flour, shaking off excess flour.
Recipes (continued) 1. Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, basil, salt and pepper and mix well. 2. Pour marinade over fish and allow to sit at room temperature for 20 minutes. 3. Heat frying pan on setting 9. Add oil and cook fish for 3-5 minutes on both sides until just cooked through. N e: Cooking time will vary depending on the thickness of each fillet. 4. Serve fish with potatoes and steamed broccolini.
Recipes (continued) S eamed Salm Pa cel Se e 4 4 x 180g Atlantic salmon fillets 1 stalk lemon grass, white only, chopped finely 4 eschalots, sliced thinly ¹/³ cup coriander leaves 1 large red chilli, seeded and sliced 2 cloves garlic, crushed 2 teaspoons grated fresh ginger ½ cup coconut milk Sea salt Freshly ground black pepper 1 tablespoon peanut oil 4-6 baby bok choy, quartered Steamed jasmine rice, to serve Dhal Se e 4-6 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 clove garlic, crush
Recipes (continued) Pe e B cai la 9 rashers bacon 300g sliced button mushrooms ½ cup white wine 450ml cream Freshly ground black pepper 750g penne shaved parmesan, to serve Se e 6 1. Have a large pot of boiling water ready. 2. Remove rind from bacon and slice into 5mm pieces. 3. Heat frying pan on setting 8. Cook bacon until golden. Add mushrooms and stir through. 4. Add wine and cook, stirring, until the wine has reduced by half.
Recipes (continued) Ma ’ Mea ball Se e 6-8 1.2kg lean mince ²/³ cup packaged breadcrumbs 3 eggs 2 tablespoons Worcestershire sauce 2 teaspoons dried sweet basil 1 teaspoon dried oregano 2 cloves garlic, crushed salt and pepper 2 tablespoons olive oil Sauce 1 onion, sliced 2 cloves garlic, crushed 2 tablespoons tomato paste 1 green capsicum, sliced 1 red capsicum, sliced 1 litre bottled tomato sauce 1. Combine meatball ingredients; roll into balls slightly smaller than golf balls. 2.
Recipes (continued) R a Chicke i h S ffi g 1.2kg whole fresh chicken sea salt freshly ground black pepper Se e 4 Stuffing 1 onion, chopped finely 2 teaspoons olive oil 3 cups fresh bread crumbs 30g softened butter 1 teaspoon grated lemon rind 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 1. Wash and clean chicken thoroughly. Pat dry with paper towelling. 2. To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well. 3.
Recipes (continued) M a d Seed P a e 1.5kg baby new potatoes 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds 1-2 teaspoons sea salt flakes Se e 8 3. Add oil and sugar and pulse 3 times. 1. Place potatoes into frypan and pour enough water in to cover. Cook potatoes, covered, on Setting 10 until tender. Drain well for 10 minutes. 2. Heat frypan on Setting 8, add oil, potatoes, mustard seeds and salt; stir to coat.
Recipes (continued) 3. Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream. 4. To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.
Recipes (continued) B e milk Pa cake 1 cup self raising flour 2 tablespoons sugar ½ teaspoon bicarbonate of soda 1 egg, lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter Make 8 1. Sift dry ingredients into a large bowl. Make a well in the centre. 2. Whisk the combined wet ingredients into the dry ingredients until smooth. 3. Heat frying pan on setting 6. Melt some of the butter and spoon ¼ cupfuls of mixture at a time into the frying pan.
Notes
Notes
‘Sunbeam’ is a registered trademark of Sunbeam Corporation. ‘Sunbeam Metro Banquet’ and ‘DimpleTech’ are trademarks of Sunbeam Corporation. ‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont 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. C igh . SUNBEAM CORPORATION LIMITED 2006. (INCORPORATED IN N.S.W.) A.C.N.
Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2006.
