Ellise Stainless Non-Stick Skillet 28cm (11") non-stick skillet in brushed stainless steel Instruction/Recipe Booklet SK6400 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions An Introduction to Electric Skillet Cooking Features of your Sunbeam Ellise Stainless Non-Stick Skillet Temperature settings of your Sunbeam Skillet Using your Skillet Care and Cleaning High Grade Non-Stick Surface Cooking with your Sunbeam Skillet Baking Browning and sealing meat Frying Roasting Roasting times Skillet Recipes Appetizers and Entrees Main Courses Vegetables Rice & Pasta Sauces Omelettes Desserts Batter 2 3 4 6 8 9 10 11 11 12 12 12 13 14 21 23 24 24 25
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM ELLISE STAINLESS NON-STICK SKILLET. • Use your skillet 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 skillet must only be used with the Control Probe provided.
An Heading Introduction to your Ellise Stainless Non-Stick Skillet Cooking Hints for your Sunbeam Skillet The Sunbeam Skillet is the perfect friend to help cook up that special breakfast or brunch for yourself or family and friends. It will cook up the biggest breakfast of bacon, eggs, tomatoes, sausages, mushrooms, potato cakes, spanish omelette’s and fritatta’s. It is also perfect for cooking both sweet or savoury pikelets, pancakes and crepes. Perfect for cooking most meats and poultry.
Features of your Sunbeam Ellise Stainless Non-Stick Skillet Cook & Look Lid Stylish glass lid with stainless steel enables you to watch your food while it cooks. High Domed Lid Turns your skillet into a compact oven. Ideal for roast beef and chicken, or a rack of lamb and other cooking where temperature and moisture levels need to be controlled. High Grade Non-Stick Cooking Surface Enables fat-free cooking and easy wipe down cleaning.
� � �� � ��� ������� � � �� � � � � ��� �� 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. Cool Touch Handle Makes handling safer when carrying your skillet. The rubberised insert allows for better grip.
Temperature settings of your Ellise Stainless Non-Stick Skillet � ������� � �� � �� � ��� � �� � � � � ��� 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.
Temperature settings of your Ellise Stainless Non-Stick Skillet (continued) Note: The temperature uses are a guide only and may require adjustment to suit various foods and individual tastes. When the dial is set to a low setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the selected temperature. Cast-in Element The heating element is completely cast into the base, which is adhered onto the stainless steel non-stick skillet providing superior heat distribution.
Using your Ellise Stainless Non-Stick Skillet Before the first use: Ensure all stickers are removed from the product. Wash in warm soapy water, rinse thoroughly and dry your pan and lid. 1. Insert the Control Probe into the inlet on the skillet. 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. 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 skillet is cleaned and the Control Probe inlet must be dried before the skillet is used again. Pan and Lid The pan and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge. They can also be cleaned in the dishwasher. NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID.
High Grade Non-Stick cooking surfaces Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier. Do not use steel wool or coarse scouring pads. These will damage the non-stick cooking surface. To ensure you get the best results from your non-stick cooking surfaces, follow these simple instructions: Wash as directed, and re-season the skillet before using again. In some instances this may not remove all the staining.
Cooking with your Sunbeam Ellise Non-Stick Skillet Baking Your skillet can be used for baking cakes, with deliciously moist results. 1. Pre-heat the skillet to setting 10, with the lid on. 2. Elevate the cake pan or tray from the base of the skillet 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. Browning and Sealing Meat It is necessary to brown and seal meat in many recipes.
Cooking with your Sunbeam Ellise Non-Stick Skillet continued Frying The skillet is ideal for shallow or dry frying. Deep frying is not suitable as the skillet 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. Pre-heat to settings 5-6 with a little oil to add flavour. Non-stick cooking surfaces do not require a large amount of oil.
Skillet Recipes APPETIZERS AND ENTREES Cheese Croquettes 3 egg whites 1 cup grated cheddar cheese 1 cup grated Swiss cheese dash cayenne pepper 1½ tablespoons plain flour oil for shallow frying Savoury Rice Fritters Makes 25 1. Using a mixer, beat egg whites on high until stiff. 2. Fold in cheeses, cayenne pepper and flour. 3. Heat oil in skillet on setting 7. Carefully drop teaspoonfuls of mixture into oil and fry for approximately 1 minute or until golden. 4. Drain well and serve hot.
Skillet Recipes continued MAIN COURSE Beef CHICKEN Chateaubriand with Mushrooms Serves 4-6 1 piece fillet steak (about 1kg) 6 éshallots, finely chopped ½ cup dry red wine 2 teaspoon (10g) butter or margarine 200g mushrooms, sliced juice of ½ lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream Lemon Chicken Serves 2 1 tablespoon oil 2 chicken maryland pieces 1 teaspoon finely grated fresh ginger 1 clove garlic, finely chopped ½ cup chicken stock 1 tablespoon soy sauce 1 tablespoon sugar 2
Skillet Recipes continued Pepper Steak 4 pieces fillet steak 2 teaspoons cracked black pepper 60g butter 2 teaspoons oil ¾ cup dry white wine 1 tablespoon brandy or dry sherry Serves 4 1. Press the pepper into the steaks on both sides. Allow steak to stand 1 hour in the refrigerator. 2. Heat butter and oil in skillet on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 and cook for desired amount (to suit your individual taste). Cover and keep warm. 3.
Skillet Recipes continued Veal Veal with Mushrooms Serves 4 1 tablespoon (20g) butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra ½ cup beef stock ½ cup cream 1. Heat butter or margarine and oil in skillet on setting 5. Add mushrooms and sauté until tender. Set aside. 2. Coat veal steaks in flour seasoned with pepper. Cook steaks on either side until golden. Set aside and keep warm. 3.
Skillet Recipes continued Veal Paprika Serves 4 4-6 (approx. 750g) veal steaks plain flour 2 tablespoons (40g) butter or margarine 1 medium onion, thinly sliced 1 clove garlic, finely chopped 2 teaspoons paprika 1 tablespoon plain flour, extra 1 cup beef stock 1½ tablespoons tomato paste 2 tablespoons sour cream 1. Coat veal steaks lightly in flour. 2. Heat butter or margarine in skillet on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3.
Skillet Recipes continued Lamb Shanks with Beans Serves 4 1 cup dried lima beans, washed thoroughly 4 lamb shanks plain flour, seasoned with fresh ground pepper 2 tablespoons oil 2 onions, finely chopped 1 clove garlic, finely chopped 2 teaspoons curry powder 1 x 425g can peeled tomatoes, chopped 2 tablespoons tomato paste 2 cups water 1. Place beans in skillet and cover with water. Bring to boil on setting 5. Remove beans and liquid, allow to soak for 3 hours or overnight. Drain. 2.
Skillet Recipes continued Hawaiian Pork Chops Serves 4 4 pork chops 1 tablespoon oil 1 onion, cut into wedges 1 x 425g pineapple pieces, drained reserving ¼ cup pineapple juice ¼ cup dry sherry 1 tablespoon honey 1 tablespoon tomato sauce 2 teaspoons white vinegar 1 teaspoon grated fresh ginger fresh ground pepper to taste 2 teaspoons cornflour 1. Trim excess fat from chops. 2. Heat oil in skillet on setting 7. Brown chops on both sides. Remove chops from skillet. Reduce to setting 5. 3.
Skillet Recipes continued Grilled Fish Serves 4 4 white fish fillets juice of 1 lemon plain flour 1 tablespoon (20g) butter or margarine 1 tablespoon oil 1. Soak fillets in lemon juice for 5-10 minutes. 2. Coat fillets lightly in flour. 3. Heat butter or margarine and oil in skillet on setting 6-7. Add fillets and cook until golden on both sides and the flesh is tender. Serve with mashed potatoes and wedges of lemon.
Skillet Recipes continued VEGETABLE RECIPES Savoury Cabbage Serves 4 ½ medium cabbage 2 teaspoons oil 2 bacon rashers, rind removed, finely chopped 1 small onion, finely chopped 2 teaspoons curry powder 6 green onions, finely sliced fresh ground pepper to taste 1. Wash cabbage, remove stalk and slice leaves thinly. 2. Heat oil in skillet on setting 5. Add bacon, onion and curry powder, sauté until onion is tender. 3. Add cabbage and green onions. Stir to combine.
Skillet Recipes continued Chinese Vegetables 2 tablespoons oil 1 small onion, cut into wedges 1 clove garlic, finely chopped 1 turnip, cut into thin strips 1 celery stalk, thinly sliced 125g can bamboo shoots, drained 125g mushrooms, sliced 1 teaspoon grated fresh ginger 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon sesame oil Serves 6 1. Heat oil in skillet on setting 6. Add onion and garlic, stir fry until onion is tender. 2.
Skillet Recipes continued RICE AND PASTA Chinese Fried Rice Serves 4 2 tablespoons oil 3 eggs, lightly beaten 1 onion, finely chopped 3 bacon rashers, rind removed, finely chopped ½ cup frozen peas, thawed 6 green onions, finely sliced 3 cups cooked rice 1 teaspoon grated ginger 2 teaspoons soy sauce ¼ teaspoon ground white pepper 1. Heat oil in skillet on setting 5. Pour egg into skillet, turn to cook other side. Remove from pan and slice finely.
Skillet Recipes continued SAUCES Easy Bolognaise Sauce Serves 6 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, finely chopped 1kg lean minced beef, chopped 1 x 425g can peeled chopped tomatoes 1 x 455g can concentrated tomato soup ½ teaspoon dry basil ½ teaspoon dry oregano ½ teaspoon dry thyme fresh ground pepper to taste 1. Heat oil in skillet on setting 6. Sauté onion and garlic until onion is tender. 2. Add meat and cook until browned. 3. Add remaining ingredients, stirring to combine. 4.
Skillet Recipes continued DESSERTS Apple Tea Cake 1 egg, separated ½ cup caster sugar 20g butter, melted ½ cup milk 1 cup self raising flour 1 apple, peeled, cored and sliced 1 tablespoon sugar 1 teaspoon cinnamon 1. Pre-heat skillet to setting 10. Grease and line base of a 20cm ring tin. 2. Using a mixer, beat egg white on high speed until stiff. Gradually add sugar, beating until dissolved. 3. Add egg yolk and mix well. Add melted butter and milk mixing on a low speed. Fold in flour. 4.
Skillet Recipes continued BATTER Pikelets 1 cup self raising flour 1 tablespoon caster sugar ½ cup milk 1 egg, beaten 20g butter Makes 16 1. Combine all ingredients until smooth and creamy. You can do this in your Sunbeam Stick Mixer or Food Processor. 2. Preheat Skillet to setting 6. 3. Place tablespoons of mixture into hot skillet. Cook 1-2 minutes each side until golden. 4. Pikelets can be eaten hot or cold.
‘Sunbeam’, and ‘Ellise’ are registered trademarks of Sunbeam 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. © Copyright. SUNBEAM CORPORATION LIMITED 2004. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.
Consumer Hotline Australia 1800 025 059 New Zealand 008 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2004.