Ellise Stainless Electric Cookware Instruction Booklet This book covers the use FP8610 Ellise Stainless FP8910 Ellise Stainless FP8920 Ellise Stainless and care of the following Sunbeam Electric Stainless Cookware: Square 30.5cm (12”) square frypan Banquet 38cm (15”) rectangular frypan Banquet 38cm (15”) non-stick rectangular frypan Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s safety precautions Features of your Sunbeam cookware Ellise Stainless Square (FP8610) 30.
Sunbeam’s safety precautions • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM 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. • Remove the control probe before cleaning the frypan.
Features of your Sunbeam Ellise stainless square frypan – FP8610 Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks. Stainless steel cooking vessel Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet cook. Dishwasher-safe The pan and lid are dishwasher-safe and fully immersible making cleaning a breeze.
Steam vent Fixed steam vent controls the moisture level during cooking. Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table. Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan. Both hands are then free for basting.
Features of your Sunbeam Ellise stainless rectangular frypan – FP8910 Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks. Stainless steel cooking vessel Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet cook. Dishwasher-safe The pan and lid are dishwasher-safe and fully immersible making cleaning a breeze.
Steam vent Fixed steam vent controls the moisture level during cooking. Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table. Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan. Both hands are then free for basting.
Features of your Sunbeam Ellise stainless banquet frypan – FP8920 Glass lid Stylish glass lid with stainless steel rim enables you to watch your food while it cooks. Teflon® Platinum Pro™ non-stick cooking surface Teflon® Platinum Pro™-Professional Use, allows for healthy fat-free cooking and simple wipe down cleaning. Safe to use with metal utensils. Extra deep cooking vessel Ideal for cooking foods with a liquid base such as casseroles, pasta, sauces, soups, custards etc.
Steam vent Fixed steam vent controls the moisture level during cooking. Cool touch handles Cool touch handles make it safer when shifting your frypan from the kitchen to the table. Pan tilt lever When the lever is in the lowered position the cooking pan is tilted forcing juices to collect at one end of the pan. Both hands are then free for basting.
An introduction to electric cookware cooking Congratulations on the purchase of your new Sunbeam cookware. Over the years we have introduced many innovations in electric cookware and we hope you continue to enjoy cooking meals with our new Ellise Stainless Steel range of electric cookware. After reading through this book you will soon learn how to get the most from your cookware and how to enjoy the benefits of cookware cooking.
Temperature settings of your Sunbeam cookware 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. See figure 1. Figure 1 The numbers on the dial represent the following temperatures approximately.
Temperature settings of your Sunbeam cookware continued Pan Tilt Lever The pan tilt 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 basté food and serve sauces or gravy. See figure 2. The heating element is completely cast into an aluminium base, which is adhered onto the stainless frypan providing superior heat distribution.
Using your cookware 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. 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 9 for the temperature guide. The light on the control probe will illuminate.
Care and cleaning Control probe 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. NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID. Store the control probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, return the control probe to your nearest Sunbeam appointed service centre for inspection.
Stainless steel cooking surface The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel. Stainless steel is hygienic, easy to care for and extremely durable. To keep your stainless steel cooking surface looking good and to achieve the best results, follow these simple instructions: Before the first use: ‘Season’ the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. This will also be necessary after cleaning in a dishwasher.
Teflon Platinum Pro -Professional Use non-stick cooking surface ® ™ Teflon® Platinum Pro™-Professional Use, is DuPont's toughest non-stick coating to date with 3 layers of premium non-stick coating for superior scratch resistance. See figure 1.
Cooking with your Sunbeam Heading cookware Baking Your frypan can be used for baking cakes, with deliciously moist results. 1. Preheat the frypan to setting 10, 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. Use the recipes in this book as a guide to the cooking times for your own recipes. Basting The pan tilt lever makes basting easy as it allows the juices to drain to one side of the pan.
Heading Cooking with your Sunbeam cookware continued Frying 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 settings 5-6 with a little oil to add flavour. Non-stick cooking surfaces do not require a large amount of oil.
Recipes Minestrone Serves 4-6 1 tablespoon olive oil 1 onion, diced finely 2 cloves garlic, crushed 1 carrot, diced finely 2 trimmed celery stalks, diced finely 1 bacon bone (200g) 800g can chopped tomatoes 6 cups water 1 cup finely chopped savoy cabbage 2 small zucchini, diced 1 x 400g can cannellini beans, rinsed and drained ¾ cup small pasta sea salt and freshly ground black pepper shaved parmesan, to serve 1. Heat oil in frying pan on setting 5. Cook onion and garlic until translucent.
Recipes continued Corn Fritters Makes about 20 fritters 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 Gyoza (Japanese Dumplings) Makes about 50 150g pork mince 150g chicken mince 2 tablespoon
Frypan Recipes continued half covered. Place the lid on the frying pan and cook, covered for 1 minute. Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings. Note: The water should be simmering the whole time. If this does not happen increase the heat. 5. Serve with dipping sauce.
Recipes continued Spanish Paella Serves 6-8 2 small raw blue swimmer crabs 8 large green prawns 8 small black mussels 3 ½ 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 1 ½ cups Arborio or Spanish rice 300g whole pipis, purged ½ cup frozen peas 1 small roasted red capsicum, sliced 1.
Recipes continued Spicy Dry Lamb Curry Serves 4-6 2 tablespoons vegetable oil 1kg lamb forequarter chops, trimmed of fat 5-6 fresh curry leaves 1 teaspoon black mustard seeds 1 small onion, roughly chopped 2 cloves garlic, crushed 2 tablespoons grated fresh ginger 1 tablespoon curry paste 2 teaspoons tandoori paste 2 teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons chilli powder 2 tablespoons lemon juice 1 cup water 1 cup roughly chopped fresh coriander 1.
Recipes continued Pan fried Chicken Breast with Salsa Verde Serves 6 1-2 tablespoons olive oil 6 chicken breast fillets Salsa Verde 1 cup flat leaf parsley ½ cup dill ½ cup 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 frying pan on setting 7. Add oil and cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde 2.
Recipes continued Beef Stroganoff Serves 4-6 2 tablespoons olive oil 2 tablespoons flour 1 kg beef strips 2 small cloves garlic, crushed ¼ cup tomato paste 1 cup beef stock 250g mushrooms, sliced 150ml sour cream Salt and freshly ground black pepper Creamy Oyster Chicken Serves 4 800g chicken tenders ¼ cup flour 1 tablespoon olive oil 300ml cream ¼ cup oyster sauce 200g small button mushrooms, quartered freshly ground black pepper steamed broccoli, to serve steamed rice, to serve 1.
Recipes continued Steamed Salmon Parcels Serves 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 Serves 4 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 clove garlic, crus
Recipes continued Penne Boscaiola 6 rashers bacon 200g sliced button mushrooms 2/3 cup white wine 300ml cream Freshly ground black pepper 500g penne shaved parmesan, to serve Serves 4 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 Matt’s Meatballs Serves 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 2tablespoons 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 Mustard Seed Potatoes 1.5kg baby new potatoes 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds 1-2 teaspoons sea salt flakes Serves 8 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 potatoes, mustard seeds and salt; stir to coat. Place lid on potatoes and cook, stirring occasionally, until the potatoes are golden.
Recipes continued Caramelised bananas with Hot Chocolate Sauce and Whipped Cream Serves 4 Suitable for model FP8920 only 4 large bananas ¼ cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve Hot chocolate sauce 100g dark chocolate, chopped 30g white marshmallows, chopped 150ml thickened cream 1. Preheat frying pan on setting 4. 2. Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana. 3.
Recipes continued Buttermilk Pancakes 1 cup sifted self raising flour 2 tablespoons sugar ½ teaspoon bicarbonate of soda 1 egg, lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter Makes 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
‘Sunbeam’, and ‘Ellise’ are registered trademarks of Sunbeam Corporation. 'Teflon' and 'Platinum Pro' are trademarks of DuPont Corporation. Made in China. Designed in Australia. 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 2005. (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 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2005.
