VersaCook™ Multi Cooker X5 Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer Instruction/Recipe Booklet MU2000 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 2 Features of your VersaCook Multi Cooker 4 The Control Panel 6 Cooking Modes settings 7 Cooking Modes settings table 8 Using your VersaCook in the Slow Cooker mode 9 Using your VersaCook in the Cook mode (saucepan and food steamer) 10 Using your VersaCook in the Frypan mode 11 Using your VersaCook in the Deep Fryer mode 12 Hints for Perfect Deep Frying 14 Deep Frying Times and Temperatures Guide 15 The Perfect Chip 17 Care and Cl
Sunbeam’s Safety Precautions • • • • • • 2 SAFETY PRECAUTIONS FOR YOUR MULTI COOKER Do not plug in or switch on the unit without having the aluminium pan inside the multi cooker unit. Do not operate the unit without food or liquid in the pan. For the deep fryer function, if using solid fat, remove the lid and the basket, cut the fat into pieces and place them directly into the pan. Do not melt solid fat in the frying basket as it may damage the appliance.
Sunbeam’s Safety Precautions • • • • • • • • • Sunbeam is 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. Listed below are precautions which are essential for the safe use of an electrical appliance: Read carefully and save all the instructions provided with an appliance. Always turn the power off at the power outlet before you insert or remove a plug.
Features of your Sunbeam MU2000 VersaCook Multi Cooker Lid The lid has a viewing window to monitor your cooking. Remove the lid whilst deep frying. Min and Max Markings inside the pan The MIN and MAX markings inside the pan are for oil used in the Deep Fryer mode only. Control Panel Low and High Racks The racks allow air to circulate under the food for even cooking, and allows food to sit above fats and juices which may accumulate at the bottom of the pan.
Non-stick Aluminium Pan The pan is to be used inside the unit for all cooking modes. Dishwasher safe for easy cleaning. When empty the pan sits in a slightly raised position above the base of the unit. Easy Grip Pan Handles For safe use. Non-slip feet Keeps the unit secure on the bench top during use and prevents scratching of bench top surfaces. Basket The removable mesh cooking basket is to be used for Deep Frying and can also be used when boiling pasta.
The Control Panel 2 1 3 5 4 The control panel on the VersaCook Multi Cooker X5 is designed to ensure easy use and to make cooking a pleasure. Choose from the 4 cooking menus – Slow Cook, Cook (for Boiling water, Dry Roasting and Food Steaming) Browning and Deep Frying. Choose your cooking menu, customise your temperature and time setting and you’re cooking. 1. Menu Button Scroll through the Cooking menus available by pressing the MENU button. 2.
Cooking Menu Settings The VersaCook Multi Cooker X5 has 5 cooking menus. Slow Cooking Slow Cooking achieves flavour filled meals and tender moist meats cooked to perfection. As the name suggests, meals are cooked over a long period of time. Slow cooking provides healthy, simple and economical cooking. It requires minimal supervision, short preparation times and quick clean up times. LOW Setting. This is suitable for simmering and slow cooking. HIGH Setting. This is for faster cooking.
Cooking Mode Settings Table Cooking Mode Slow Cooker Saucepan Food Steamer Frypan Deep Fryer Slow Cook Cook Cook Brown Deep Fryer Maximum Programmable Cooking Time 9 hours 2 hours 2 hours 2 hours 2 hours Minimum Programmable Cooking Time 30 mins 5 mins 5 mins 5 mins 5 mins Default Cooking Time High – 4 hours Low – 8 hours (Warm) – 4 hours 2 hours 2 hours 2 hours 2 hours Time Increments 30 mins 5 mins 5 mins 5 mins 5 mins Temperature Setting High Low (Warm) High Low High
Using your VersaCook in the Slow Cook mode Before using your VersaCook for the first time, remove the aluminium pan and lid and wash them in warm soapy water. Place the VersaCook on a flat, level surface. Plug in the unit. The unit will beep. The VersaCook will default to the Slow Cook menu on the LOW setting. The display will show a line underneath ‘Slow Cook’ on the panel and the display will show LO. 1. Place your food inside the pan. 2.
Using your VersaCook in the Cook mode Use the Cook mode to use the VersaCook as a Saucepan, Dry Roasting Pan or as a Food Steamer. Before using your VersaCook for the first time, remove the aluminium pan and lid and wash them in warm soapy water. Place the VersaCook on a flat, level surface. Plug in the unit. The unit will beep. The VersaCook will default to the Slow Cook menu on the LOW setting. The display will show a line underneath ‘Slow Cook’ on the panel and the display will show LO.
Using your VersaCook in the Brown (Frypan) mode Before using your VersaCook for the first time, remove the aluminium pan and lid and wash them in warm soapy water. Place the VersaCook on a flat, level surface. Plug in the unit. The unit will beep. The VersaCook will default to the Slow Cook menu on the LOW setting. The display will show a line underneath ‘Slow Cook’ on the panel and the display will show LO. 1.
Using your VersaCook in the Deep Fryer mode Before using your VersaCook for the first time, remove the aluminium pan, lid and basket and wash them in warm soapy water. Place the VersaCook on a flat, level surface away from any heating source and where it cannot be splashed with water. 1. Remove the lid and take out the deep frying basket. Pull the handle backwards (1) until the handle locks into position. 1. 2.
Using your VersaCook in the Deep Fryer mode - continued General cooking method (For pre-cooked, crumbed, floured or wrapped food.) 1. Ensure the oil has reached the required temperature. Remove the lid, lift the basket and put it on the rest (3) so that it is not in contact with the oil. 2. Basket rest for raised position Place the food, (should be as dry as possible) into the raised basket. Note: The basket should always be in the raised position when it is to be filled with food. 3.
Hints for perfect deep frying 1. Never use the fryer without oil. 2. Always use the best quality oil possible. We recommend corn, nut, seed or light olive oil. Never use butter, margarine or regular olive oil or extra virgin olive oil. 3. Avoid mixing oils of different qualities or types. 4. Change the oil when it becomes brown or milky in colour. 5. Take into account the food to be cooked before setting the deep frying temperature.
Deep Frying times and temperatures guide FISH AND SEAFOOD Type MAXIMUM QTY TEMPERATURE °C APPROX. TIME (min) SUGGESTIONS PRAWNS Fresh 600g 170C 5-7 Crumb/batter Frozen 600g 190C 3-5 Fry frozen FISH Small pieces 400g 170C 3-5 Crumb / batter Fresh fillets 600g 150C 7-10 Crumb / batter Frozen fillets 600g 150C 5-7 Fry frozen Fresh 500g 170C 5-7 Crumb / batter Frozen 500g 170C 3-5 Fry frozen TEMPERATURE °C APPROX.
Deep Frying times and temperatures guide - continued VEGETABLES Type MAXIMUM QTY TEMPERATURE °C APPROX.
The Perfect Chip • For perfect fries and wedges, old potatoes are ideal. The potato should be of a low starch, waxy variety i.e. Sebago, Russet Burbank, Spunta, King Edward, Bintje. • Make sure that the chips are cut to even size to guarantee even cooking. • The cut chips should be rinsed under running water until the water runs clear. This removes excess starch from the potatoes as the starch burns at high temperatures. • Dry on kitchen towel before frying. • Remove the lid whilst cooking.
Care and Cleaning Cleaning should only be carried out when the VersaCook is switched off and the plug removed from the socket. Allow the unit to completely cool before cleaning. Do not use the aluminium pan on the stovetop, inside a microwave oven or inside an oven. Use the pan only inside the VersaCook unit. Wash the aluminium pan and lid in hot soapy water. To remove food that is cooked onto the bottom, soak the pan in warm water before cleaning. Rinse well and dry.
Hints and Tips Don’t be scared to experiment with your VersaCook. With your VersaCook, there is a myriad of possibilities. Slow Cooker • Slow cooking is perfect for the cheaper, tough cuts of meats as the lengthy cooking process tenderises these cuts. • When in slow cooker mode, the VersaCook does not recover lost heat quickly. Only lift the lid if necessary or if instructed to do so in the recipe. • When in slow cooker mode food will be brought to a simmer on both LOW and HIGH setting.
Hints and Tips - continued Roasts • With your VersaCook, you can roast a whole chicken as well as whole pieces of meat. Try lamb, beef, veal and pork by simply using the Slow Cook function. • Roasts can be cooked without the addition of liquid. However they will release juices while cooking. These juices are perfect for making sauces and gravies. • To make a sauce or gravy with the roast juices, remove the meat and cover with foil to keep warm.
Hints and Tips - continued Stocks • Many recipes use stock as part of the ingredients. A good stock is also the base of a great soup. Stocks can be bought at supermarkets; however, nothing beats the flavour of a homemade stock. • Making your own stock is a great way to use up bones or carcasses that would normally be thrown away. • There is no need to peel your vegetables when making a stock. Just ensure you wash them well before use.
Troubleshooting problem Possible cause Solution Oil has gone bad. Replace oil. The correct oil is not being used. Use only high quality oil. Do not mix oils of a different quality or type. Fryer is filled above the maximum level. Check oil level on the inside of fryer. Wet food placed in hot oil. Dry food first. Stated quantities exceeded. Do not fry food above the weight indicated. Cooking temperature is too low. Adjust the dial to the correct cooking temperature. Basket is overloaded.
Recipes All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the VersaCook Multi Cooker X5. We hope you enjoy your Sunbeam VersaCook. 2 chicken carcases Fish Stock 1kg fish bones 2 onions, chopped 1 onion, chopped 2 celery stalks, chopped 1 celery stalk, chopped Chicken Stock Makes: 2.5 litres Makes: 2.5 litres 2 carrots, chopped 2 bay leaves 4 bay leaves 1 teaspoon black peppercorns 2 teaspoons black peppercorns 2.
Recipes continued Beef Stock 1 tablespoon oil Makes: 2.5 litres Vegetable Stock 4 onions, chopped 1.5kg meaty beef bones 2 carrots, chopped 1 onion, chopped 2 parsnips, chopped 1 celery stalk, chopped 5 celery stalks, chopped 1 carrot, chopped 1 bunch parsley 2 bay leaves Makes: 2.5 litres 4 bay leaves 1 teaspoon black peppercorns 2 teaspoons black peppercorns 2.5 litres water 2.5 litres water Salt to taste Salt to taste 1. Using the Brown function, heat the oil on 210°C.
Recipes continued Pea and Ham Soup 2 onions, finely chopped Serves: 4-6 Minestrone 2 teaspoons olive oil 2 celery stalks, finely chopped 1 clove garlic, crushed 1 large potato, peeled, finely chopped 200g prosciutto, chopped 500g split green peas, well rinsed, drained 1 celery stalk, finely chopped 1kg smoked ham hock 1 carrot, peeled, finely chopped 2 bay leaves 1 zucchini, finely chopped Serves: 6-8 3 thyme sprigs 2 potatoes, peeled, cut into 2cm cubes 5 cups water 300g pumpkin, peeled
Recipes continued American Pork Ribs 1 tablespoon olive oil Serves: 6 Meatballs in Tomato Sauce 2 tablespoon olive oil 2kg American-style pork ribs 2 onions, finely chopped Pepper, to taste 1 clove garlic, crushed 2 ¼ cups tomato sauce 500g pork mince 1 ½ cups apple cider vinegar 500g veal mince ½ cup Worcestershire sauce ½ cup fresh breadcrumbs ¾ cup brown sugar 1 egg ¹⁄³ cup American mustard 1 teaspoon chopped fresh oregano 3 cloves garlic 1 teaspoon chopped fresh thyme ¼ cup lemon j
Recipes continued Beer Batter 1 ¼ cups self-raising flour Tempura Batter 1 egg yolk, lightly beaten pinch of salt 1 cup cold water or soda water 375ml cold beer ½ cup plain flour 1. Place flour and salt in a bowl. Gradually whisk in beer until smooth. Rest for 1 hour. 2. Heat oil to 190ºC. 3. Dip the desired food into the batter and allow excess batter to drip away. 4. Deep fry until golden. Drain on absorbent paper towel. Tip: Seafood is great for beer batter.
Recipes continued Curry Puffs 2 teaspoons vegetable oil Makes: 24 Spring Rolls Boiling water 1 small onion, finely chopped 20g rice vermicelli 400g beef mince 2 teaspoons peanut oil Makes: approx. 24 1 clove garlic, crushed 1 small brown onion, finely chopped 2 teaspoons curry powder 150g pork mince ¼ cup mango chutney 1 clove garlic, crushed 24 wonton wrappers 2 teaspoons fresh ginger, finely grated 1 egg white, lightly beaten 125g fresh shiitake mushrooms, roughly chopped 1.
Recipes continued 4. Using the Deep Fry function heat the oil to 180°C. Deep fry in batches until golden brown, about 4 – 5 minutes. 5. Drain on absorbent paper towel and serve with soy sauce or sweet chilli sauce if desired.
Recipes continued Buttermilk Donuts 2 teaspoons dry yeast Makes: approx. 15 Tip: Don’t forget to cook the ‘donut holes’ for extra mini-treats. 1 ¼ cups buttermilk, warmed ¼ cup caster sugar 4 cups plain flour 1 teaspoon salt ¼ cup light olive oil 2 eggs, lightly beaten 1. In a small bowl, whisk the yeast into the warmed buttermilk with 1 tablespoon of the sugar. Mix well and stand in a warm place for 10 minutes or until the mixture begins to froth. 2.
Recipes continued Wedges 1. Cut unpeeled potatoes into thick wedges. Soak in cold water for 1 hour, changing the water regularly to remove excess starch. Drain and pat dry with paper towel. 2. Heat oil to 170°C. Deep fry potatoes in batches until soft (but not coloured). 3. Heat oil to 190°C. Return the wedges to the oil in batches and cook until crisp and golden. 4. Place in a bowl. Sprinkle with salt, pepper and paprika to taste. Toss to coat. 5. Serve with sour cream and sweet chilli sauce.
Recipes continued 250g digestive biscuits Tomato Chutney Makes: approx 3 cups 10 (1.5kg) ripe tomatoes, peeled, finely chopped 2 eggs 1 large onion, finely chopped 2 tablespoons milk ¼ cup sultanas Deep Fried Ice Cream 1 litre vanilla ice-cream Serves: 6 Caramel sauce, to serve 1 ½ cups apple cider vinegar 1. Working quickly, roll ice cream into 6 round balls and place in the freezer on a metal tray lined with baking paper. Freeze until very firm, about 2 hours or overnight. 2.
Recipes continued Caramelised Onions 1 tablespoon olive oil Makes: 2 cups Stuffed Capsicums 2 teaspoons oil 1.5kg brown onions, thinly sliced 1 small onion, finely chopped ¼ cup brown sugar 400g lamb mince ¼ cup balsamic sugar 2 cloves garlic, crushed Salt and pepper, to taste 1 teaspoon ground cumin 1. Using the Brown function, heat oil on 150°C. When heated, set timer for 1 hour and press start. 2. Add onion to pan and cook, stirring occasionally until very soft (about 50 minutes).
Recipes continued San Choy Bow 1 tablespoon peanut oil Serves: 2-3 500g pork mince Crispy Skinned Salmon Fillets with Pea and Potato Salad 500g baby potatoes, washed 4 coriander roots and stems, finely chopped 4 tablespoons oil 1 long red chilli, sliced 1 large onion, finely sliced 4 cloves garlic, crushed 1 cup peas ¹⁄³ cup brown sugar 2 long green onions, sliced 2 tablespoons fish sauce ¼ cup gherkins, chopped 2 kaffir lime leaves, finely shredded ¼ cup plain Greek yoghurt ¹⁄³ cup fried
Recipes continued Bechamel Sauce 80g butter Makes: approx. 2 cups ¹⁄³ cup plain flour 1 litre milk, warmed ½ teaspoon salt Pepper, to taste ½ cup grated parmesan 1. Using the Brown function, melt butter on 190°C. Add the flour and stir vigorously for 30 seconds. Do not allow the mixture to brown. 2. Add half of the milk and whisk until smooth. Gradually whisk in remaining milk. Continuing whisking until sauce thickens and comes to a boil. 3. Stir through salt, pepper and parmesan.
Recipes continued Mussels in Green Curry Sauce 2 x 400mls cans coconut milk Serves: 4-6 Fettuccine Boscaiola 500g fettuccine Serves: 4-6 2 teaspoons green curry paste 2 teaspoons olive oil 1 cup fish stock 1 small brown onion, finely chopped ½ cup chopped fresh basil 4 bacon rashers, finely chopped 1 stalk lemongrass, finely chopped 150g button mushrooms, sliced ¼ cup lime juice 1 clove garlic, crushed 2 tablespoons fish sauce 3 long green spring onions, thinly sliced 2 teaspoons lime rin
Recipes continued Traditional Vanilla Custard 2 cups milk Steamed Chicken Dumplings 2 cups thickened cream Makes: approx. 20-25 300g chicken mince 1 vanilla bean 4 long green onions, chopped 8 egg yolks 2 tablespoons cornflour 1 bunch fresh coriander, including stalks, chopped ½ cup caster sugar 1 small green chilli, finely chopped 1. Using the Cook function on Low add milk and cream to the pan. 2. Use a sharp knife to split vanilla bean in half lengthways. Scrape out seeds and add to milk.
Recipes continued Steamed Pork Buns Makes: 6 100g Chinese barbecued pork, finely chopped 1 tablespoon hoisin sauce 1 clove garlic, crushed 1 ¼ cups plain flour 2 tablespoons caster sugar 2 teaspoons dried yeast ¼ teaspoon salt ¼ cup luke-warm milk ¼ cup luke-warm water 1 ½ tablespoons peanut oil 1. Combine the pork, hoisin and garlic in a bowl. Refrigerate until required. 2. To make the dough, place flour, sugar, yeast and salt in a large bowl. Make a well in the centre.
Recipes continued Spicy Steamed Lamb Shanks 8 dried ancho chillies Serves: 4 Steamed Chinese Broccoli 2 bunches Chinese broccoli 2 long red chilli’s, finely chopped ¼ cup oyster sauce 1 teapsoon dried cumin 1 clove garlic, crushed ½ teaspoon dried oregano 2 tablespoons light soy sauce ½ teaspoon dried thyme 1 teaspoon caster sugar 4 cloves 2 teaspoons sesame oil Serves: 3-4 2 bay leaves 2 teaspoons lime juice 4 cloves garlic, peeled 1. Remove broccoli leaves from stems.
Recipes continued 1 bunch thyme Soy and Ginger Steamed Salmon with Bok Choy 4 bok choy, halved 2 garlic cloves, crushed 4 x 150g salmon fillets Steamed Lemon Thyme Chicken 2 lemons, finely sliced Serves: 4 Serves: 4 4 chicken breasts 1 small red chilli, seeded, finely sliced Salt and pepper, to taste 1 clove garlic, crushed 1. With the steamer rack in place, use the Cook function on high to bring 5cm of water to the boil. Place a sheet of baking paper over the rack. 2.
Recipes continued Steamed Fish Parcels (En Papiote) 2 small fennel bulbs, finely sliced Chinese Steamed Pork and Cabbage Rolls 300g pork mince 1 lemon finely sliced 50g fresh shiitake mushrooms, chopped 4 firm white fish fillets 3 long green onions, finely chopped 4 tablespoons butter 2cm piece ginger, peeled, grated ½ cup white wine Serves: 4 1 egg, lightly beaten Salt and pepper, to taste ½ bunch fresh coriander, finely chopped 1. Cut 4 x 30cm squares of baking paper. 2.
Recipes continued Whole Steamed Snapper 750g whole snapper, cleaned Serves: 4 2 stalks lemon grass, chopped 2 cm piece ginger, peeled, sliced 1 long green chilli, sliced 3 kaffir lime leaves 2 bunches fresh coriander, roughly chopped 2 long red chills, seeded, chopped 2 long green chillis, seeded, chopped 3 cloves garlic, crushed 1 cm piece ginger, peeled, grated ½ cup fish stock ¹⁄³ cup lime juice 1 tablespoon fish sauce 2 teaspoon caster sugar 1.
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Notes
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
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. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘VersaCook’ is a 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.