Fryware Pack-up Range Instruction/Recipe Booklet This book covers the use and care of the following Sunbeam Electric Fryware: PU5300 Classic® Non-Stick Pack-up Square Non-Stick Frypan + Round Non-Stick Skillet PU6300 Family Banquet Pack-up Rectangle Non-Stick Frypan + Round Non-Stick Skillet Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Sunbeam Fryware Sunbeam Family Banquet Frypan 2 Sunbeam Classic® EasyClean Frypan 4 Sunbeam Classic® Skillet 6 Temperature Setting Guide 8 Using your Fryware 9 Care and Cleaning 12 Recipes 13
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM FRYWARE. • 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. Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance.
Heading Features of your Sunbeam Family Banquet Frypan – FP5900 Part of pack-up PU6300 Integrated knob and adjustable steam vent Allows you to accurately control moisture levels during cooking. High grade non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning. Adjustable lid holder A stepped catch on the side of the lid enables the lid to be tilted above the frypan, to help maintain temperatures. Both hands are then free for stirring, etc.
9 10 MME 1 2 3 SI 8 R 4 5 6 7 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. Metal lid Turns your frypan into a compact oven. Ideal for roasts, stews and casseroles.
Heading Features of your Sunbeam Classic EasyClean Frypan – FP5600 ® Part of pack-up PU5300 Integrated knob and adjustable steam vent Allows you to accurately control moisture levels during cooking. Adjustable lid holder 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 or for turning steaks. When the lid is in position it acts as a splatter shield.
9 10 MME 1 2 3 SI 8 R 4 5 6 7 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 lid Turns your frypan into a compact oven. Ideal for roasts, stews and casseroles.
Features of your Sunbeam Classic Skillet - SK4200 ® Included in pack-up PU5300 and PU6300 Cool touch handle For safe cooking and carrying of your skillet. Control probe inlet Cast-in element The element is completely cast into the heavy duty base providing superior heat distribution.
10 MME 1 2 3 SI 8 R 4 5 6 7 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 grade non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning.
Heading Temperature Setting Guide The following table provides approximate temperatures for each setting on the control probe.
Using your Fryware Before the first use: Wash, rinse and dry your frypan/skillet 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/skillet. 2. Plug the cord into a 230-240V power outlet and turn the power on. Using the pan tilt lever (Models FP5600/FP5900) The pan tilt lever is positioned under the inlet where the control probe is inserted. To tilt the frypan, push the lever down.
Cooking with your Sunbeam Fryware Baking Boiling Rice (Models FP5600/FP5900) (Models FP5600/FP5900) Your frypan can be used for baking cakes, with deliciously moist results. 1. Bring 6 cups of water to the boil on setting 5. Add 200g (1 cup) of rice and position the lid. 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. 2. Cook until tender, approximately 10-12 minutes, and then drain.
Cooking with your Sunbeam Fryware continued Frying Roasting (All models) (All models) The frypan and skillet are ideal for shallow or dry frying. Deep frying is not particularly suitable as both the frypan and skillet have 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.
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. Control probe If cleaning is necessary, wipe over with a damp cloth. Note: The control probe must be removed before the frypan/skillet is cleaned and the control probe inlet must be dried before the frypan/skillet is used again. Important: Do not immerse the control probe in water or other liquid. Store the control probe carefully.
Frypan Recipes For recipes for your Classic Skillet see page 23. Note: The temperature settings stated in these recipes are a guide only and will vary by model. Serves 4 Makes approx.
Frypan recipes continued 4. Heat frypan on setting 8. Heat 1 tablespoon of oil in the frying pan and place the dumplings, in batches, into the pan, pleat side up. Cook until the dumplings are golden on the bottom. Do not turn. Carefully pour enough water in the frying pan so that the dumplings are 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.
Frypan recipes continued 7. After 10 minutes check rice, add a little water if the rice looks too dry. Cook, covered, for a further 5 minutes if the rice is still quite hard. 8. Arrange raw seafood, chicken, chorizo, whole prawns, peas, roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Turn heat off and keep covered for 5 minutes before serving.
Frypan recipes continued Serves 4 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. Dust beef in flour, shaking off excess flour. Heat oil in frying pan on a setting 6; cook beef in batches until browned. 1. Lightly coat chicken in flour. Heat oil in frying pan on setting 8.
Frypan 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 garli
Frypan 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.
Frypan recipes continued Heading Roast Chicken with Stuffing 1.2kg whole fresh chicken sea salt freshly ground black pepper Serves 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.
Heading Frypan 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 oil, potatoes, mustard seeds and salt; stir to coat. Place lid on potatoes and cook, stirring occasionally, until the potatoes are golden.
Frypan recipes continued Caramelised bananas with Serves 4 Hot Chocolate Sauce and Whipped Cream 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.
Frypan recipes continued Crème Caramel 1 cup sugar ½ cup water ¹/³ cup caster sugar 3 eggs 2 egg yolks 250ml cream 250ml milk 1 vanilla bean, seeds scraped Serves 6 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 1. Combine sugar and water in a small saucepan. Stir over a low heat until the sugar has dissolved.
Skillet Recipes The following recipes are also suitable for your Classic Skillet. Please note that it will be necessary to cook in batches. Corn Fritters Page 13 Pan Fried Chicken Breast with Salsa Verde Page 15 Pan Fried Fish with Garlic and Lemon Page 15 Caramelised Bananas with Hot Chocolate sauce Page 21 Buttermilk Pancakes 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 Makes 8 1.
Skillet Recipes continued Scrambled Eggs 4 large eggs ²/³ cup cream Sea salt Freshly ground black pepper 20g butter Toast, to serve Serves 2 Omelette with Porcini Mushrooms 40g dried porcini mushrooms 4 eggs sea salt freshly ground black pepper butter ¼ cup grated cheese Serves 2 1. In a medium bowl, whisk the eggs, cream, salt and pepper until well combined. Heat butter in skillet over a medium heat until it bubbles. 1. Soak mushrooms in hot water for 10 minutes; drain and roughly chop. 2.
‘Sunbeam’, is a registered trademark of Sunbeam Corporation. ‘Classic’ is a registered trademark of Sunbeam 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.
