Ellise Stainless Electric Cookware INSTRUCTION/RECIPE BOOKLET. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE: FP8600 ELLISE STAINLESS FRYPAN - 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. • The frypan must only be used with the Control Probe provided. • Avoid using on metal surfaces e.g. sink, hotplate. • Do not place hot glass lid under cold water. • The knob on the glass lid may get hot during use – oven mitts may be required.
Contents.
An Introduction to electric frypan cooking. Congratulations on the purchase of your new Sunbeam frypan. Total control. The removable Control Probe has 10 heat settings plus Simmer to give you total heat control, whether cooking delicate pikelets or the family roast. Sunbeam has been making electric frypans in Australia since 1956 and from this time has remained market leader.
Features of your Sunbeam Ellise Stainless Saucepan Quality glass lid with steam vent Cool touch handles 18/10 Stainless Steel cooking vessel Easy cleaning – dishwasher safe & fully immersible Removable control probe with 10 heat settings FP8400 Unique cast element The element is completely cast into an aluminium base which is adhered onto the stainless saucepan providing even heat distribution.
Features of your Sunbeam Ellise Stainless Frypan Quality glass lid with steam vent 18/10 Stainless Steel cooking vessel Cool touch handles Easy cleaning – dishwasher safe & fully immersible Removable control probe with 10 heat settings FP8600 Stainless Steel Cooking Vessel Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet cook. stainless saucepan providing even heat distribution.
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.
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. mark the stainless steel cooking surface. Use plastic or wooden utensils. lifts. For stubborn burnt-on food, leave the frypan to soak overnight, after first simmering as described. Then wash and dry thoroughly. To clean after each use: Wash in hot soapy water. Rinse and dry thoroughly. To remove cooked-on food, fill the pan with hot water and allow to stand for a few minutes. This will soften the food, making cleaning easier. Removing stubborn stains.
Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Pre-heat to settings 5-6 with a little oil to prevent food from sticking and to add flavour. For non-stick cooking surfaces, the amount of oil can be reduced. Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food. Pre-heat on settings 6-8 with sufficient oil so that the food is half immersed. Cook food with the lid off.
Recipes There are many recipes covered in this section for the different models of Ellise Stainless Cookware. Some of the recipes listed in this section will only be suitable for particular models, not necessarily the model you have purchased.
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.
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 12 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.