Ellise Stainless Skillet Range Instruction/Recipe Booklet This book covers the use and care of the following Sunbeam Electric Cookware: SK6400 Ellise Stainless 28cm (11”) Non-stick Skillet SK6410 Ellise Stainless 28cm (11”) Stainless Skillet Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Sunbeam Ellise Stainless Non-Stick Skillet Features of your Sunbeam Ellise Stainless Skillet Temperature settings of your Sunbeam Skillet Using your Skillet Care and Cleaning High Grade Non-Stick Surface Stainless Steel Cooking Surface Cooking with your Sunbeam Skillet Skillet Recipes 3 4 6 8 10 11 12 13 14 15 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM ELLISE STAINLESS 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.
Features of your Sunbeam Ellise Stainless Skillet SK6400 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.
Features of your Sunbeam Ellise Stainless Skillet SK6410 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. Stainless steel cooking vessel Long lasting 25 year guaranteed cooking surface.
� � �� � ��� ������� � � �� � � � � ��� �� 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 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 Skillet (continued) High Domed Lid With the lid in place, the skillet can be used as an oven, giving you the versatility to cook roasts, larger pieces of beef, lamb and chicken. The lid also retains heat and moisture when simmering food. Cast-in Element The heating element is completely cast into the base, which is adhered onto the stainless steel skillet providing superior heat distribution.
Using your Ellise Stainless 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. Note: For the SK6410 we recommend 'seasoning' the pan before use. Lightly heat the pan on setting 3 for 2 minutes; turn off then rub a small amount of oil into the cooking surface with paper towelling. 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.
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 (SK6400 model only) 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.
Stainless Steel cooking surface (SK6410 model only) The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel. Stainless steel is hygienic, easy to care for and extremely durable.
Cooking with your Sunbeam Ellise Skillet Frying The skillet is ideal for shallow or dry frying. Dry frying can be done in the SK6400 only. 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 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 1.
Skillet Recipes (continued) Garlic Prawns Serves 4 - 6 1kg green prawns, shelled and deveined Chateaubriand with Mushrooms 1 piece fillet steak (about 1kg) ½ cup olive oil 6 éschalots, finely chopped 4 cloves garlic, halved ½ cup dry red wine 1 tablespoon chopped parsley 2 teaspoons (10g) butter fresh ground pepper 2 teaspoons oil 1. Place all ingredients into a bowl and marinate for 2 hours in the refrigerator. 200g mushrooms, sliced 2. Heat skillet to setting 6.
Skillet Recipes (continued) Stir Fry Beef 1 tablespoon oil Serves 4 Veal with Mushrooms 1 tablespoon (20g) butter Serves 4 500g topside steak, cut into thin strips 1 tablespoon oil 1 onion, cut into thin wedges 100g mushrooms, sliced 1 clove garlic, finely chopped 4 veal steaks 1 teaspoon finely grated fresh ginger plain flour 1 red capsicum, cut into thin strips fresh ground pepper to taste 1 celery stalk, cut into thin diagonal strips 1 tablespoon plain flour, extra 1 beef stock cube blen
Skillet Recipes (continued) Weiner Schnitzel Serves 4 4-6 (approx. 750g), thinly cut veal steaks Creamy Oyster Chicken 800g chicken tenders fresh ground pepper ¼ cup flour juice of 1 lemon 1 tablespoon olive oil plain flour 300ml cream 3 eggs beaten ¼ cup oyster sauce dry breadcrumbs 200g small button mushrooms, quartered ¼ cup oil freshly ground black pepper 1. Pound out veal steak with meat mallet or rolling pin. steamed broccoli, to serve 2.
Skillet Recipes (continued) Baked Spring Lamb Roll 1 onion, finely chopped Serves 4 Indonesian Pork 600g pork fillet, sliced Serves 4 2 cups fresh breadcrumbs 1 tablespoon oil 1 tablespoon chopped fresh mint 1 onion, finely sliced 1 tablespoon chopped fresh parsley ¼ cup lemon juice 1 egg, lightly beaten 2 tablespoons soy sauce freshly ground pepper to taste 1 teaspoon brown sugar 1kg loin of lamb, boned 1 teaspoon curry powder plain flour ½ teaspoon ground coriander 1 egg extra, lightly
Skillet Recipes (continued) Curried Prawns 2 tablespoons oil Serves 6 Pan Fried Fish with Garlic and Lemon Serves 2 2 x 200g white fish fillets 6 green onions, cut into 5cm pieces 1 tablespoons olive oil 1 medium onion, sliced 1 clove garlic, crushed 2 tablespoons curry powder 1 tablespoon lemon juice 50g beans, roughly chopped 1 eschalot, minced 1 celery stalk, sliced into 1cm pieces 2 tablespoons shredded fresh basil leaves 1kg green prawns, shelled and deveined Sea salt 2 cups chicken sto
Skillet Recipes (continued) Butter Crumbed Fish plain flour Serves 4 Savoury Cabbage Serves 4 ½ medium cabbage salt and pepper 2 teaspoons oil 4 white fish fillets 1 egg 2 bacon rashers, rind removed, finely chopped ¼ cup milk 1 small onion, finely chopped 1 cup dry breadcrumbs 2 teaspoons curry powder 80g butter 6 green onions, finely sliced 2 teaspoons oil fresh ground pepper to taste 1. Season flour with salt and pepper to taste. 1. Wash cabbage, remove stalk and slice leaves thinly.
Skillet Recipes (continued) Heading 1 tablespoon oil Pan fried Chicken Breast with Salsa Verde 1-2 tablespoons olive oil 1 onion, finely sliced 4 chicken breast fillets 1 clove garlic, finely chopped Salsa Verde 1 green capsicum, cut into strips 1 cup flat leaf parsley 200g zucchini, sliced ½ cup dill 2 medium ripe tomatoes, roughly chopped ½ cup mint leaves 2 teaspoons mixed herbs 2 cloves garlic fresh ground pepper to taste 1 tablespoon small capers 1.
Heading Skillet Recipes (continued) Hot Asparagus and Zucchini Salad 1 tablespoon (20g) butter Serves 4-6 Chinese Fried Rice 2 tablespoons oil Serves 4 1 small leek, finely sliced 3 eggs, lightly beaten 4 medium zucchini, cut into thick strips, 1 onion, finely chopped 5cm long 1 teaspoon grated ginger 1 bunch fresh asparagus, cut into 4cm lengths 3 bacon rashers, rind removed, finely chopped 1 tablespoon toasted sesame seeds ½ cup frozen peas, thawed 1 tablespoon lemon juice 6 green onions,
Skillet Recipes (continued) Penne Boscaiola 6 rashers bacon Serves 4 200g sliced button mushrooms 2/3 cup white wine 300ml cream 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 skillet 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.
Heading Skillet Recipes (continued) Pikelets 1 egg makes approx 12 Buttermilk Pancakes 1 cup sifted self raising flour ¼ cup sugar 2 tablespoons sugar 1 cup self raising flour 1/2 teaspoon bicarbonate of soda ¾ cup milk 1 egg, lightly beaten pinch salt 2 tablespoons vegetable oil butter for frying 1 cup buttermilk 1. Beat egg and sugar with an electric mixer until light and creamy. 60g butter 2. Add flour, milk and salt and beat until smooth. 3. Heat skillet on setting 8.
Notes
12 Month Replacement Guarantee We are so confident of the quality of our product, should this appliance develop any malfunction within 2 years of purchase (3 Months commercial use) due to faulty materials or manufacture, we will replace it for you absolutely free. Should you experience any difficulties with your appliance, please phone our free call customer service line for advice on 1800 025 059 in Australia, or 0800 786 232 in New Zealand.
Consumer Hotline In Australia Visit www.sunbeam.com.au Or call 1800 025 059 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered Trademark of Sunbeam. ‘Ellise’ is a registered trademark 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. © Copyright. Sunbeam Corporation Limited 2006. ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd.