CLASSIC® ELECTRIC FRYWARE RANGE User Guide This user guide covers the use and care of the following Sunbeam Electric Fryware: FP5610P FP5900P FP5910 FP5920 SK4200P CLASSIC SUPER DEEP SQUARE FRYPAN FAMILY BANQUET FRYPAN & ROASTER CLASSIC BANQUET FRYPAN MINERALE CLASSIC BANQUET FRYPAN CLASSIC ROUND SKILLET
Contents Sunbeam’s Safety Precautions 1 Features of your Sunbeam Fryware Sunbeam Classic® Super Deep Frypan – FP5610P 2 Sunbeam Family Banquet™ Frypan – FP5900P 4 Sunbeam Classic® Banquet Frypan – FP5910, FP5920 6 Sunbeam Classic® Skillet – SK4200P 8 Temperature setting guide 10 Using your Sunbeam Fryware 11 Cooking with your Sunbeam Fryware 12 Care and Cleaning 14 Frypan Recipes 15 Skillet Recipes 27
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 Classic Super Deep Frypan – FP5610P ® Integrated knob & 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 and turning foods. When the lid is in position it acts as a splatter shield.
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 metal lid Turns your frypan into a compact oven. Ideal for roasts, stews, and casseroles.
Heading Features of your Sunbeam Family Banquet Frypan – FP5900P Integrated knob and adjustable steam vent Allows you to accurately control moisture levels during cooking. High domed metal lid Turns your frypan into a compact oven. Ideal for roasts, stews and casseroles. EasyClean™ 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 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. 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 and turning foods.
Heading Features of your Sunbeam Classic Banquet Frypan – FP5910, FP5920 ® Steam Vent Fixed steam vent controls the moisture level during cooking. EasyClean™ non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning. Cool touch handles and lid knob For safer cooking and carrying of the frypan Control probe inlet Tilt & baste 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.
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. Glass lid The clear glass lid allows you to monitor the cooking process without lifting the lid and allowing the heat to escape, ensuring the selected temperature is maintained.
Features of your Sunbeam Classic Skillet – SK4200P ® Integrated knob & adjustable steam vent Allows you to accurately control moisture levels during cooking. Cool touch handle and lid knob For safer cooking and carrying of your skillet. Control probe inlet Cast-in element The 1200 watt element is completely cast into the heavy duty base providing superior heat distribution, faster heating and a longer element life.
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 metal lid Turns your skillet into a compact oven. Ideal for small roasts, chicken or steaming. 25cm (10") electric skillet EasyClean™ non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning.
Temperature setting guide 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. The settings on the dial represent the following temperatures approximately. Pre-heat your frypan on MAX setting then change to your desired setting.
Using your Sunbeam Fryware Before the first use: Wash, rinse and dry your frypan and lid. 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. Pre heat the frypan on MED/MAX setting. Then set the control probe dial to the desired temperature setting. Refer to page 10 for the temperature guide. Note: The light on the control probe will illuminate and will remain on until the set temperature is reached.
Cooking with your Sunbeam Fryware Baking Boiling Rice (Models FP5610P, FP5900P, FP5910, FP5920) (Models FP5610P) Your frypan can be used for baking cakes, with deliciously moist results. 1. Bring 6 cups of water to the boil on MED setting. Add 200g (1 cup) of rice and position the lid. 1. Preheat the frypan to MAX setting, 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.
Cooking with your Sunbeam Fryware continued Frying (All models) 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 MED setting with a little oil to add flavour. Non-stick cooking surfaces do not require a large amount of oil.
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. Glass lid (FP5910, FP5920) Wash the lid in warm soapy water using a soft sponge, rinse and dry thoroughly. Alternatively, wash the lid in a dishwasher. Control probe If cleaning is necessary, wipe over with a damp cloth.
Frypan Recipes There are many recipes covered in this section for the different models of the Classic Range of Electric Frypans. Some of the recipes listed in this section will only be suitable for particular models, not necessarily the model you have purchased. For recipes for your Classic Skillet see page 27. Note: The temperature settings stated in these recipes are a guide only and will vary depending on what model you are using.
Frypan recipes continued Corn Fritters Makes approx. 20 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 and freshly ground black pepper Olive oil Tomato chilli jam, to serve 1.
Frypan recipes continued 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 entire time. If this does not happen increase the heat to MAX setting. 5. Serve with dipping sauce. Tip: Kecap manis, mirin and black vinegar are available at Asian grocery stores, or in the international section of supermarkets.
Frypan recipes continued Tip: 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 frypan onto a large serving platter and spoon over sauce from frypan. Sprinkle with sliced green onions. 6. Serve with steamed jasmine rice.
Frypan recipes continued Family Beef Casserole with Serves 6-8 Semi Dried Tomatoes 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.
Frypan recipes continued Pan Fried Fish with Garlic and Lemon Serves 4 4 (800g) white fish fillets 2 tablespoons olive oil 2 cloves garlic, crushed 2 tablespoons lemon juice 2 eschalots, minced ¼ cup shredded fresh basil leaves Sea salt and freshly ground black pepper Steamed new potatoes or mash, to serve Steamed broccolini, to serve 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.
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 fresh coriander leaves 1 large red chilli, seeded, sliced 2 cloves garlic, crushed 2 teaspoons grated fresh ginger ½ cup coconut milk Salt and freshly ground black pepper 1 tablespoon peanut oil 4-6 baby bok choy, quartered Steamed jasmine rice, to serve 1. Preheat electric frypan on MED/MAX setting with the lid on for 5 minutes. 2.
Frypan recipes continued Penne Boscaiola Serves 4 6 rashers bacon 200g sliced button mushrooms ²⁄³ cup white wine 300ml cream Salt and freshly ground black pepper 500g penne shaved parmesan, to serve 1. Have a large pot of boiling water ready. 2. Remove rind from bacon and slice into 5mm pieces. 3. Heat frypan on MED/MAX setting. 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 Matt’s Meatballs 1.
Frypan recipes continued Roast Chicken with Stuffing Serves 4 1.2kg whole fresh chicken Salt and freshly ground black pepper Stuffing 1 onion, chopped finely 2 teaspoons olive oil 3 cups fresh bread crumbs 30g butter, softened 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.
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 MAX setting until tender. Drain well for 10 minutes. 2. Heat frypan on MED/MAX setting, 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 frypan on MIN/MED setting. 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.
Skillet Recipes The following recipes are also suitable for your Classic Skillet. Please note that it will be necessary to cook in batches.
Skillet Recipes continued Scrambled Eggs Serves 2 4 large eggs ²⁄³ cup thickened cream Salt and freshly ground black pepper 20g butter Toast, to serve Omelette with Porcini Mushrooms Serves 2 40g dried porcini mushrooms 4 eggs Salt and freshly ground black pepper butter ¼ cup grated parmesan cheese 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.
Australia www.sunbeam.com.au 1300 881 861 Units 5 & 6, 13 Lord Street, Botany NSW 2019 Australia New Zealand www.sunbeam.co.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. Australia | visit phone mail New Zealand | visit phone mail www.sunbeam.com.au 1300 881 861 Units 5 & 6, 13 Lord Street, Botany NSW 2019 Australia. www.sunbeam.co.nz 0800 786 232 Level 6, Building 5, Central Park, 660–670 Great South Road, Greenlane, Auckland.
