Sunbeam Fryer Df4500 Users Manual
DF4500 to the manual c161029c-fa8f-4396-bc19-e5e9ec01fe3b
2015-01-23
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Page Count: 52
Please read these instructions carefully
and retain for future reference.
Multicooker Deep Fryer
5 litre non-stick electric cookware
Instruction Booklet
DF4500
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions 1
Features of your Multicooker 2
An Introduction to Multicookers 4
Non-stick cooking 5
Temperature settings 6
Understanding your Multicooker 7
Using your Multicooker 8
Hints for perfect frying 9
Care and cleaning 10
High Grade Non-stick cooking surfaces 11
Cooking with your Multicooker 12
Vegetable cooking hints 14
Cooking information 17
Cooking Definitions 19
Recipes
Soups 20
Main courses 23
Desserts 28
Sauces 31
Cooking with your deep fryer
The perfect chip 33
Deep fry cooking with home battered food 34
Frying times and temperatures 35
Recipes For your Deep Fryer 37
Troubleshooting 45
Contents
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:
1
Sunbeam’s Safety Precautions
Features of your Sunbeam
Multicooker
Integrated knob & adjustable steam vent
Stainless Steel deep fry basket
Dupont Teflon
®
Platinum Pro
Non-Stick Cooking Surface
Extra large cooking vessel
Trigger Release Control Probe
2
Glass lid
Basket handle
Draining lever
Cool Touch Handles
1600 watt die-cast element
3
Versatile
Economical
Easy to clean
An Introduction to multi cookers
4
5
Non-stick cooking
Non-Stick Coating
Your Sunbeam Multicooker Deep Fryer
features DuPonts' toughest non-stick coating
produced to date - Platinum Pro.
DuPont is the world leader in non-stick
coatings with the introduction of Teflon
dating back to 1938. Today more than 2
billion households have Teflon non-stick
coated cookware.
Teflon Platinum Pro
Is a premium 3 layer non-stick coating.
It features special scratch resistant minerals
causing metal utensils to slide over these
particles without damaging the Teflon matrix.
This preserves the release properties of the
non-stick coating during the life of the fryware.
The end result is a non-stick coating that can
be treated like ordinary cookware, enabling
the use of metal utensils such as spatulas
and spoons, but not sharp utensils.
So tough is the new Teflon Platinum Pro
coating that it is up to 10 times more scratch
resistant than other non-stick coatings*.
The image shown is an example of the
performance of Teflon Platinum Pro against
an 'other' non-stick coating. Each surface has
undergone 5 cycles of the DuPont In-House
Abuse Test. The Teflon Platinum Pro only has
some surface scuffing, whereas the 'other'
non-stick coating has deteriorated badly.
Platinum Pro - 3 layer scratch
resistant coating
*The images shown here and performance
claims are based upon the DuPont In-House
Cooking Abuse Test used to evaluate scratch
resistance and release properties of non-stick
coatings.
Other BrandsSunbeam
Results from DuPont’s ‘In-house Cooking
Abuse Test’
12
Professional Use
Your Sunbeam frypan features a special
scratch and abrasive-resistant non-stick
cooking coating that makes it safe to use
metal utensils when cooking. Teflon®
Platinum Pro Professional Use is DuPont’s
toughest non-stick coating to date – up to 10
times more scratch resistant than other single
layer non-stick coatings.*
DuPont is the world leader in non-stick
coatings and today more than 2 billion
households have Teflon® non-stick coated
cookware.
Teflon® Platinum Pro™ is a premium 3 layer
non-stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
the Teflon matrix. This preserves the release
properties of the non stick coating and the
life of the frypan.
The result is a non-stick coating that can be
treated like ordinary cookware, enabling the
use of metal utensils. However, Sunbeam
recommends that care is taken with the non-
stick coating when using metal utensils.
Do not use sharp objects or cut food inside
the frypan. Damage caused to your frypan as
a result of misuse of metal utensils will void
your warranty.
* The images shown here and performance
claims are based upon the DuPont
In-house Cooking Abuse Test used to
evaluate scratch resistance and release
properties of non-stick coatings.
Platinum Pro™ - non-stick - 3 layer scratch
resistant coating
Results from DuPont’s ‘In-house Cooking
Abuse Test’
SUNBEAM OTHER BRANDS
Wok Base
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.
Dial
Setting
Celsius
(approx)
Farenheight
(approx)Uses Temperature
1
2
100°C
110°CKeeping food warm and reheating Low
3
4
125°C
140°C
260°F
285°FSimmering, sauteing and slow cooking
5
6
150°C
160°C
300°F
320°FBoiling, pan frying and stir-frying Medium
7
8
175°C
185°C
350°F
365°FShallow frying, baking
9
10
200°C
210°C
390°F
410°F
Deep frying, searing and sealing,
roasting High
Note: The cooking surface temperatures given
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.
6
Temperature settings
The numbers on the dial represent the following approximate cooking surface temperatures.
Preheat your multicooker on setting 7-8, then change to your desired setting.
7
Glass Lid
With the lid in place, the multicooker can be
used as an oven, giving you the versatility to
roast pieces of beef, lamb and chicken.
The lid also retains heat and moisture when
simmering food such as casseroles.
Adjustable steam vent
The steam vent allows moisture to escape
without losing too much heat. Keep the vent
closed whenever cooking food where it is
necessary to retain the heat and/or moisture.
The vent should be left open for a crisper
result. When roasting chicken and meat,
open the vent in the last 15 minutes of
cooking to crispen.
Cast-in element
The element is completely cast into the heavy
duty base for faster superior heating and a
longer element life.
Understanding your Sunbeam
Multicooker
Before the first use
Hint:
Note:
Saucepan cooking
Deep fry cooking
Note:
8
Using your Multicooker
9
1. Always use the best quality oil possible. We
recommend corn, nut, seed or vegetable
oils. Never use butter, margarine or olive
oils.
2. Avoid mixing oils of different qualities or
types.
3. Change the oil when it becomes brown or
milky in colour.
4. Take into account the food to be cooked
before setting the frying temperature. As a
general guide precooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
5. Large pieces of food should not be deep
fried, as they take to long to cook thus
absorbing too much oil.
6. Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
7. Make sure that food is dry before frying,
wet food will splatter.
Control Probe
WARNING:
Storage:
WARNING:
Washing the inside of the vessel
Note:
WARNING:
Washing the outside of the vessel
Cleaning the basket
Cleaning the lid
10
Care and cleaning
11
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.
To ensure you get the best results from your
non-stick cooking surfaces, follow these
simple instructions:
Before the first use
“Season” the cooking surface by applying a
thin coat of cooking oil and rub in with paper
towelling. This will also be necessary after
cleaning in a dishwasher.
Avoid using high settings (8-10), as any food
which may burn on the non-stick surface may
cause it to discolour.
Any discolouration that may occur will only
detract from the appearance of the frypan
and will not affect the cooking performance.
To clean interior and exterior surface
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or sponge.
WASH AS DIRECTED, AND RE-SEASON THE
MULTICOOKER DEEP FRYER BEFORE USING
AGAIN.
Dishwasher-safe
Your Multicooker Deep Fryer is completely
dishwasher-safe. The heating element is
totally sealed so it is safe to fully immerse in
water.
WARNING: DO NOT USE STEEL WOOL
OR COURSE SCOURING PADS.
These will damage the non-stick cooking
surface.
12
Cooking with your Multicooker
Shallow frying
Add only sufficient quantity of oil to cover
the surface of the vessel. Preheat oil on dial
setting 6-7 before adding food. Turn the
food as you fry it, reducing heat if necessary.
Remove the food with a slotted spoon or
tongs, drain well and serve.
Sauteing
This is a term which means foods are quickly
fried and gently stirred in a small amount of
hot butter, margarine or oil. Foods that are
commonly sauteed are onions, mushrooms,
garlic, capsicums and meats. Sauteing
develops flavour. Preheat the vessel to dial
setting 3-4 with oil and saute as desired.
Boiling
Ideal for cooking vegetables where they
are completely immersed in water which is
brought to boiling point. Heat is regulated to
continue the boiling action. Place the lid on
the vessel unless stated in the recipe.
Dry Frying
Preheat the cooker to dial setting 6-8 with a
little butter, margarine or oil. Remove excess
fat from meat and place it directly into the
vessel. Turn the food to seal and brown
both sides. It may be necessary to lower the
setting after sealing to complete the cooking.
When small amounts of butter, margarine or
oil are used, tilt the vessel slightly to coat the
entire surface.
Reheating Foods
To keep foods hot or reheat foods, place the
leftovers into the vessel and heat on setting
1-2. To prevent food drying out add a small
amount of stock or water as required. Another
way to heat leftovers is to wrap them in foil,
seal and place in the vessel with the lid on.
Heat on settings 3 or 4 for 5 to 10 minutes.
Braising and Stewing
This is the ideal method for cooking tougher
cuts of meat. First saute the food in butter
or oil to develop the flavour. Then cover
with stock, water or wine and cook for the
suggested time and setting in the recipe.
Always keep the lid on and the vent closed
when braising or stewing.
Deep Frying
• It is essential that foods to be deep fried
are completely immersed in the frying
medium. Select any frying medium you
wish, but refined, deodorised vegetable oils
are recommended. They can be used more
than once without marked deterioration.
Sunbeam also recommends peanut oil
or solid vegetable shortening of reliable
brands. Lard is the best of animal fats,
but it tends to be very rich in flavour and
odour. Dripping darkens quickly and is
not completely satisfactory. DO NOT USE
BUTTER OR MARGARINE FOR DEEP
FRYING.
• Do not overfill the cooking vessel with oil
or shortening. Allow at least 8cm from the
top of the oil or shortening to the rim of
the vessel. About 8 to 10 cups (2 to 2 ½
litres) of oil or 2kg of shortening is ample.
If more is used, boilovers may occur.
• Never leave oil or shortening at high frying
temperatures for long periods of time. If
cooking fried foods in batches, lower the
temperature to setting 1-2 between frying
sessions, as it helps to extend the life of
the oil.
• NEVER PLACE THE LID ON THE VESSEL
WHEN DEEP FRYING.
13
Cooking with your Multicooker continued
Care of oils and shortenings
• Strain after each use because food particles
or sediments cause oil to darken, foam and
lose its browning quality.
• Store in a cool place away from light.
• Renew oil frequently. We do not
recommend the addition of new oil to old,
as used oil breaks down the quality of the
new oil.
• DO NOT STORE OIL IN THE
MULTICOOKER.
To clarify oils and shortenings
Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or
2 cups (500 ml) of oil, add one potato,
peeled and cut into 5mm slices. Heat oil
or shortening gradually. When it ceases to
bubble and the potatoes are well browned,
strain the oil through several thicknesses of
muslin or cheese cloth placed over a strainer.
Set aside to cool. When ready to use, discard
any sediment left at the bottom of the bowl.
Hints for frying
• Vary time and temperature to suit taste,
size and quantity of foods.
• Do not heat more oil or shortening than
required.
• Dry foods thoroughly on absorbent
paper before adding to hot oil, or before
dipping into frying batter, to avoid excess
spattering.
• Use tongs or a long-handled slotted spoon
to gently lower food into hot oil. To avoid
spatter burns, never drop foods from
fingers.
• Do not overcrowd the frying basket. It is
better to cook about half a basketful at a
time.
• Batter-covered foods such as doughnuts are
best cooked one layer at a time.
• Wait for indicator light to go OFF before
frying next batch. Skim off any food
particles.
• Have absorbent paper handy for draining
foods.
Boiling vegetables
• Prepare vegetables (see pages 14-16).
• Add enough water to the vessel to barely
cover vegetables.
• Bring water to a rapid boil on setting 5-6.
• Add vegetables and return to
the boil.
• Cover, unless stated in recipe
or chart.
• Reduce setting to 2 (or gentle boil) and
cook for the suggested cooking time
(see pages 14-16).
• Drain vegetables.
Note: Vegetable stock may be used as a base
for sauces.
To blanch vegetables for freezing
• Prepare vegetables and plunge into boiling
water.
• Boil rapidly for 1 to 10 minutes
(depending on vegetable).
• Remove and cool vegetables quickly by
placing in iced or running cold tap water.
• Leave approximately 2.5 cm space before
sealing.
• Label, date and freeze.
The following pages give basic preparation
and cooking directions for boiling steaming or
sauteing a wide selection of vegetables.
14
Vegetable Cooking Hints
Asparagus
Scrub stalks gently with a vegetable brush to
remove soil. Snap off woody end and scrape
white part with knife to remove outer layer of
stalk.
Boil: Tie asparagus into bundles of 8-10 with
string and place upright into vessel. Add
water to almost cover stalks, 1 teaspoon each
sugar and salt. Simmer for 5-10 minutes.
Tips will cook in steam.
Beans (green)
Wash well. Remove tops and tails. If
necessary, remove ‘strings’ with vegetable
peeler. Cut diagonally down centre into
desired lengths or leave whole.
Boil: Follow basic boiling directions and cook
for approx. 5 to 10 minutes.
Broad beans
If young, may be cooked whole with top and
tails removed. If mature remove from pods.
Boil:Follow basic boiling directions for 10-15
minutes or until tender.
DRIED BEANS e.g. Red, Kidney, Haricot, Soya,
Lima
Wash beans well, cover with cold water. Allow
to soak overnight.
Boil: Bring beans and water in which they
have been soaked to the boil. Cover, and
simmer for 40 mins to 1 hour. Add salt and
continue to simmer for a further hour or until
tender.
Broccoli
Soak in cold water, drain and rinse well
under running water. Remove woody sections
of stalks and coarse leaves. Split lower
sections of stalk lengthwise.
Boil: Follow basic boiling directions, cook for
5-10 minutes or until tender.
Brussel Sprouts
Remove coarse outer leaves and wash well.
Trim and cut a slit lengthwise on bases.
Boil: Follow basic boiling directions, adding a
pinch of sugar. Cook for 15 minutes or until
tender.
Cabbage
Remove coarse outer leaves. Wash cabbage
well, under cold running water. Shred or cut
into wedges leaving some of the core on each
wedge to keep leaves in place.
Boil: Place prepared cabbage into vessel
with salt and a little water if insufficient is
on cabbage. Cover, cook for 10-15 minutes
depending on size and quantity.
Capsicums (peppers) red or green
Wash well. Cut around long stem. Remove
stem with seeds attached, cut away white
membrane, rinse. Follow recipe regarding
cutting.
Saute: Cover surface of vessel with butter
or margarine, or oil, and saute capsicum
on Simmer to 1 for 5 minutes, stirring
frequently to coat and brown evenly.
Carrots
Wash and scrub with vegetable brush, scrape
and peel thinly. Trim tops and tails, cut into
desired shapes.
Boil: Follow basic boiling directions and cook
for 5-10 minutes or until just tender.
Cauliflower
Remove outer leaves leaving young leaves
close to head. Trim base. Wash under cold
running water. Cut into halves or break into
flowerettes.
Boil: Follow basic boiling directions, and cook
for approx. 10 minutes or until tender. To
keep cauliflower white, cook in half milk and
water to almost cover cauliflower.
15
Vegetable Cooking Hints continued
Chokoes
Peel under running water. Halve and remove
seeds. Cut into quarters.
Boil: Follow basic boiling directions and cook
for 10-15 minutes or until tender.
Corn – Cob
Remove husks and ‘threads from cob and
trim tip and base. Wash under running water.
Boil: Follow basic boiling directions. Simmer
for 10-15 minutes.
Corn Kernels
Hold cob upright on chopping board, with
sharp knife, cut down near core, removing
kernels from cob.
Boil: In 1 ½ -1 cup boiling salted and
sugared water. Cook for 8-10 minutes.
Eggplant (Aubergine)
Wash and remove stems. Follow recipe
regarding cutting.
Shallow or Deep Fried: Coat with batter, flour,
or crumb and fry according to basic frying
directions.
Mushrooms
Wipe mushrooms with damp cloth. Trim
stems or remove if necessary.
DO NOT peel unless necessary. Leave
whole or slice. Keep stalks and peelings for
flavouring sauces, soups.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and
serve.
Onion
Trim tops and roots and peel under cold
water. Use as required.
To Blanch: See basic blanching directions.
Saute: Quickly in hot butter, margarine or oil.
Boil: Follow basic boiling directions, add to
soups, casseroles or stews.
Parsnips
Wash well, trim top and bottom. Peel thinly
and cut as desired. Chop into cubes for
soups, casseroles or stews.
Parboil: For 5-7 minutes, cook and use in
salads.
Peas
Wash pea pods; shell.
Boil: Place peas into small amount boiling,
salted water. Add sugar and mint (if desired).
Cook uncovered for 10 minutes.
Potatoes
Wash well. If potatoes are to be cooked in
their jackets, scrub skin well with vegetable
brush. Remove “eyes” or peel and cut as
desired, e.g. slices, thick strips, cubes. After
preparation place into cold water to prevent
discolouration.
Boil: Follow basic boiling directions and cook
for approx. 20 minutes or until tender. Serve
whole, mashed or cold for potato salad.
Deep Fried: Heat oil on dial setting 10
(see notes on deep frying, pages 8 - 9 ).
Cook until golden and drain.
Pumpkin
Wash pumpkin, slice and remove seeds and
membranes. Remove skin if desired. N.B.
(Skins are easy to remove after cooking).
Cut slices in half if large.
Boil: Follow basic boiling directions and cook
for 15 minutes or until tender.
16
Spinach
Wash well in cold water. Trim leaves from
stalks. N.B. Stalks may be used in Chinese
cookery or cooked in milk until tender.
Cooking: If desired place leaves in vessel
and add salt. DO NOT add water. Cover and
simmer for 5-10 minutes. Drain and chop
spinach. Add butter, salt and pepper (if
desired).
Swedes and Turnips
Remove tops and roots. Wash well, peel
thickly. Follow recipe regarding chopping
Boil: Follow basic boiling directions and cook
for 20-25 minutes, depending on size. Add
to soups, casseroles and stews.
Tomatoes
Wash well and dry. Cut as desired. To peel
tomatoes, see hints page 13.
Fry: Heat a little butter or margarine on dial
setting 3-6, add tomatoes, cook for 1-2
minutes, turn with egg slice.
Zucchini and Marrow
Wash vegetables, trim ends and halve.
Remove seeds from marrow and cut as
desired. Slice zucchini in half or lengthwise
or slice diagonally.
Boil: Follow basic boiling directions and boil
for 10 minutes.Sub Heading
Body copy with not indent applied.
Vegetable Cooking Hints continued
17
Setting and cooking times
These are given as a guide for best results.
However, vary the temperature and cooking
times to suit the foods prepared and the
personal tastes of your family.
Omission or addition of ingredients to the
recipes will alter the suggested cooking
times, and adjustments should be made
accordingly – your own imagination will
personalise these recipes.
Many recipes in your files or cookbooks
are perfectly suitable for cooking in this
appliance. Check first to see if there is
a similar recipe in this book, then follow
accordingly.
Measurements
All cup and spoon measurements are level.
Recipes have been tested using Australian
Standard Metric Cup and Spoon
Measurements. Australian Standard
Metric measuring utensils are available at
large departmental stores. There are four
measuring spoons: tablespoon, teaspoon, half
teaspoon and quarter teaspoon. Also there
are four fractional metric measuring cups:
full, half, third and quarter, for measuring dry
ingredients. As well there is a metric cup and
a litre measure for liquid measurement.
1 metric cup is equivalent to 250 ml
1 tablespoon is equivalent to 20 ml
1 teaspoon is equivalent to 5 ml
Ingredients
Most ingredients in this book are given in
volume (cups and spoons). Ingredients such
as meat, butter and margarine are given by
weight (kilograms or grams).
Chicken sizes are given in metric numbers.
Packets of butter or margarine may be
divided by length and width with sufficient
accuracy for cookery. It is essential to
thoroughly thaw frozen foods unless otherwise
stated in recipes in a refrigerator prior
to cooking. Just before cooking, wipe off
excess moisture with paper towelling. DO
NOT RE-FREEZE THAWED FOODS BEFORE
COOKING.
Abbreviations used in this book
g gram
kg kilogram
ml millilitre
pkt packet
HANDY HINTS
Au Gratin Topping
Melt 60g butter on dial setting 5-6 in
cooking vessel. Add 1 cup fresh white
breadcrumbs and stir until browned. Sprinkle
over white sauce mixtures.
Blanching Tomatoes
Half fill cooking vessel with water and bring
to the boil on dial setting 5-8. Add 2-3
tomatoes and boil for 2-4 minutes. Using a
slotted spoon lift tomatoes from water. Rinse
with cold water, drain and peel.
Browning Coconut
Heat the cooking vessel to dial setting 4-8.
Add coconut and stir continuously until
evenly browned. Turn power OFF and remove
coconut immediately.
Cooking Pastas (Macaroni, spaghetti,
vermicelli, noodles etc.)
Fill the cooking vessel two thirds full with
water; add salt. Bring to the boil on dial
setting 4-8. Add pasta and boil for 10-15
minutes or until tender. Drain well in a
colander. Do not rinse. Add butter if desired
and toss. Note: 1 tablespoon oil added to the
water whilst cooking helps to keep the pasta
separate.
Cooking Information
18
Cooking Information continued
To Cook Rice
Fill the cooking vessel two thirds full with
water; add salt. Bring to the boil on dial
setting 5-10. Add rice and boil for 10-15
minutes, or until tender. Drain and rinse
under cold water. Add butter and toss.
Variations;
1. Add 1½ cup chopped shallots which have
been sauteed in 30g butter.
2. Add 1½ teaspoon tumeric whilst cooking.
Heating or Scalding Milk
For hot chocolate, desserts, custards,
puddings or where hot or scalded milk is
required, set control dial setting 3-4. Add
milk and bring to the desired temperature.
Melting Chocolate
Roughly chop chocolate and add to cooking
vessel. Set control between dial setting 2-4.
When chocolate has almost melted, turn
power OFF. Chocolate will completely melt
using ‘stored heat’.
Reconstituting Dried Fruit
Place dried fruit into a bowl and cover with
cold water. Soak for several hours. Transfer
fruit and water to cooking vessel. Set control
to dial setting 3-4. Cover with lid. Simmer
for 15-20 minutes, or until tender. Add sugar
5 minutes before end of cooking time, if
desired.
Roasting And Baking Meats
You will find it quite convenient to cook
joints of 2-3 kg in the cooking vessel. When
roasting meat, chickens, rabbits, etc., you
will find that two or three small pieces may
be put in side by side if required. Use only a
small quantity of oil, up to
¼
cup, to prevent
meat from sticking. Heat the vessel to dial
setting 8-10, place the meat in and turn it
to brown and seal on all sides. Veal or fat
free fillets of meat may require a little more
oil, while lamb and fatty cuts can be cooked
in their own fat. If excess fat accumulates
in the vessel, it is advisable to spoon this
out during cooking. After browning, set
the control to 10 to achieve a sizzling
action whilst the light is ON. Only fat, not
juice should accumulate whilst roasting.
Moisture in the fat indicates the necessity
to increase the temperature. Turn the meat
two or three times during cooking and add
vegetables three-quarters to one hour before
anticipated serving time. If necessary, change
temperature to 6 for crisp, brown vegetables.
To obtain crisp pork crackling, it is necessary
to increase the temperature to 8-10.
Roasting Nuts
Heat ¼ cup oil in cooking vessel on dial
setting 4-10 and add dry blanched nuts.
Stir continuously until browned. Drain on
absorbent paper and sprinkle with salt.
19
Baste To moisten meat, poultry or fish with
their own juices while they are being cooked.
Blanch
• To remove skins from vegetables, fruits and
nuts.
• To pre-cook vegetables or fruits before
freezing.
Blend To combine two or more ingredients,
usually a powder and a liquid, to form a
smooth paste.
Boil To cook in water,held at boiling point.
Boutquet Garni A selection of herbs, usually
sprigs of parsley, thyme, rosemary, a bayleaf,
peppercorns, which are tied in muslin; the bag
is placed in with the food being cooked and
removed on completion of cooking.
Caramelise To melt sugar slowly until it turns
golden brown.
Coat To cover entire surface of food with
ingredients, e.g. coating cutlets with seasoned
flour, egg and breadcrumbs.
Croutons Bread shapes which are fried or
toasted.
Dripping Residue remaining in pan after meat
or poultry is cooked.
Flake To separate food into small pieces with
a fork.
Garnish To decorate food, usually with
something edible.
Marinade To tenderise and add flavour to meat,
fish or poultry. The food is placed in a mixture
of oil, wine, vinegar and herbs.
Marinate To allow food to stand in marinade.
Parboil To boil until partially cooked.
Preheat To have appliance or oven at desired
setting or temperature before adding food.
Puree To place cooked food in a blender or
through a fine sieve to form a thick smooth
mixture.
Reduce
• To simmer a liquid until it diminishes and
becomes concentrated.
• To reduce temperature.
Saute To cook or lightly fry food quickly
in a small amount of hot fat or oil, stirring
frequently.
Scald To heat liquids to a temperature just
below boiling point.
Seasoned Flour Add desired seasonings to flour,
when coating meat for frying or making
casseroles and stews.
Shred Cut food into thin strips.
Simmer To keep food at a constant temperature
just below boiling point.
Cooking definitions
Garlic Prawns
Basic Chicken Stock
Note:
Pumpkin Soup
Soup Recipes
20
21
Soup Recipes continued
French Onion Soup
Makes 6 servings
60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock
2 tablespoons brandy
6 slices French bread
30g extra butter or margarine
¼ cup finely grated Gruyere or Swiss cheese
Fresh Tomato Soup
Makes 4 servings
3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
¼ cup water
2 tablespoons tomato paste
1 teaspoon caster sugar
½ teaspoon oregano
½ teaspoon mixed herbs
Salt and freshly ground black pepper
1 cup chicken stock
¾ cup thickened cream
Salt and freshly ground pepper
Melt butter in cooking vessel on No. 4;
saute onions until caramel-brown and tender.
Reduce heat to No. 1; add stock, brandy,
salt and pepper. Cover vessel; reduce heat
to Simmer and cook for 15 to 20 minutes.
Butter bread and cover with cheese. Grill until
cheese is golden and melted. Serve with soup.
Add all ingredients, except stock and cream,
to cooking vessel; bring to the boil on No.
5. Cover vessel; reduce heat to Simmer and
cook for 15 to 20 minutes. Allow mixture to
cool. Puree mixture in Sunbeam Blender or
rub mixture through a wire sieve; return to
cooking vessel. Stir in chicken stock and half
the cream. Heat on Simmer for 8 to 10
minutes. Serve hot with remaining cream.
Allow mixture to cool.
22
Soup Recipes continued
Sweet Corn And Crab Soup
Makes 6 to 8 servings
6 cups chicken stock
1 ½ cups chopped cooked chicken
440g can sweet corn kernels, undrained
250g crab meat, canned or fresh
½ cup chopped spring onions or shallots
1 tablespoon finely chopped fresh ginger
2 tablespoons cornflour
2/3 cup water
2 tablespoons dry sherry
Salt and freshly ground black pepper
Greek Bean Soup
Makes 4 to 6 servings
250g dried haricot beans
1 litre water
2 medium onions, chopped
2 large carrots, chopped
2 stalks celery, diced
6 extra cups water
½ cup tomato paste
Salt and freshly ground black pepper
Place stock in cooking vessel. Add chicken,
corn, crab, spring onions and ginger. Heat to
boiling on No. 5. Reduce to Simmer. Blend
together cornflour and the 2/3 cup water; stir
into soup. Cook and stir until thickened and
bubbly. Cook, stirring for 2 minutes more.
Stir in sherry. Season to taste with salt and
pepper. Serve.
Add beans and the 4 cups water to cooking
vessel and bring to the boil on No. 5. Turn
off heat and allow beans to soak for 6 to 8
hours or overnight. Drain beans; return to
vessel and add onions, carrots, celery and 6
cups water. Heat to boiling on No. 5; cover
and reduce heat to Simmer. Cook for 1 ½
hours or until beans are tender, adding more
water as necessary. Stir in tomato paste,
season with salt and pepper. Cook for a
further 2-3 minutes. Serve.
23
Main Courses
Spaghetti Bolognaise
Makes 6 servings
2 tablespoons oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g fresh button mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can chopped tomatoes, undrained
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
¼ teaspoon nutmeg
Salt and freshly ground black pepper
Hot cooked spaghetti
Parmesan cheese and parsley
Chilli Con Carne
Makes 6 servings
2 tablespoons oil
2 onions, finely chopped
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole chopped tomatoes, juice reserved
1½ cups beef stock
¼ cup tomato paste
1 bay leaf
½ teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoonsugar
Salt and freshly ground black pepper
2 x 310g cans kidney beans
Heat oil in cooking vessel on No. 4; fry
onion, celery, garlic and mushrooms until
soft. Add minced steak and brown evenly.
Add remaining ingredients, except spaghetti
and garnishes; reduce heat to Simmer; cover
and cook for 20 to 30 minutes. Season to
taste with salt and pepper. Serve sauce
over hot spaghetti; sprinkle with parmesan
cheese and garnish with parsley, if desired.
Heat oil in cooking vessel on No. 5; fry
onion, garlic, capsicum and mince until meat
changes colour, about 5 to 8 minutes. Add
tomatoes, juice, beef stock, tomato paste,
bay leaf, basil, chilli powder and sugar.
Bring mixture to the boil; reduce heat to
Simmer and cook uncovered for 1 hour,
stirring occasionally. Add kidney beans;
simmer for a further 10 minutes. Season to
taste with salt and pepper. Serve over boiled
rice or buttered noodles, if desired.
Note: Chilli powders vary in strength, adjust
to suit taste.
24
Main Courses continued
Party Time Tacos
Makes 16 to 20
1 tablespoon oil
1kg minced beef
2 x 440gcans chopped tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Mexican-style chilli powder
Salt and freshly ground black pepper
16 to 20 taco shells, warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce
chopped, green capsicum chopped, unpeeled
tomatoes chopped, onion and sour-light
cream.
Heat oil in cooking vessel on No. 3; add meat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat
to Simmer and cook, uncovered, and stirring
occasionally until mixture is thickened and
liquid is almost absorbed, about 20 to 25
minutes. Spoon taco mixture into warm crisp
taco shells; top with assorted garnishes, as
desired.
Note: Taco shells are available through most
retail grocery stores.
Sweet And Sour Mince
Makes 6 servings
90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained
¼ cup vinegar
1-2 tablespoons finely chopped fresh ginger
or 1-1 ½ teaspoons ground ginger
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt
½ teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas
Boiled rice, optional
Melt butter in cooking vessel on No. 3, fry
capsicums, onion and garlic until soft, about
5 minutes. Add mince and cook, stirring,
until well browned. Add pineapple pieces
together with juice, the vinegar, ginger,
tomato sauce, soy sauce, stock cube, salt
and pepper; cover and simmer 5 minutes.
Combine cornflour and water; stir into mince
mixture. Continue stirring until thickened;
reduce heat to Simmer and cook for 10 to
15 minutes more. Add peas and simmer a
further 5 minutes. Serve with boiled rice, if
desired.
25
Spaghetti Marinara
Note:
Normandy Chicken
¹⁄³
Main Courses continued
Main Courses continued
Fried Rice
Fried Onion Sambol
Chinese Fried Vegetables
26
27
Braised Red Cabbage With Apples
Main Courses continued
28
Choux Pastry
Jamaican Bananas
Stirred Custard
Desserts
29
Golden Syrup Dumplings
Sauce
For sauce:
Chocolate Fudge
White Christmas
Note:
Dessert recipes continued
30
Toffee Apples
Brandied Fruits
Dessert recipes continued
31
Creamy Caramel Sauce
Bechamel Sauce (White Sauce)
Variations:
Cheese Sauce:
Eggs:
Parsley Sauce:
Onion:
Wine Sauce:
Sweet And Sour Sauce
Sauces
32
Spicy Barbeque Sauce
¹⁄³
Sauces continued
33
• For perfect fries and wedges old potatoes
are ideal. The potato should be low starch,
waxy variety i.e. chats, new potato or
desiree potatoes.
• Make sure that the chips are cut evenly
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, starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to prevent
chips from sticking together.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use the
table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 8-10.
• Place up to 1kg frozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.
• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.
• Lower the basket again and fry the chips
for a further 3 - 4 minutes until golden
brown. The time required will depend on
the size and cut of the chip, and personal
taste.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
Cooking with your Deep Fryer
The Perfect Chip.
Temperature
Control settings
Time for first fry
(blanch)
Temperature
Control Settings
Time for second
fry - Max temp
Thin fries -
french fries8 5 min 10 5 min
Thick chips 8 7-8 min 10 7-8 min
Wedges 8 10 min 10 10 min
• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
34
Deep fry cooking with home
battered food.
This method allows for the fact that if
wet batter is placed in the basket prior to
cooking the food may stick to the basket.
THIS METHOD OF COOKING REQUIRES
EXTREME CARE.
1. Follow steps 1 - 6 only from the deep fry
cooking instructions on page 8.
2. Place the frying basket into the vessel with
the heated oil.
3. Coat the food in batter (see recipes on
page 37) and allow it to drain slightly to
get rid of the excess coating.
4. Very carefully, slowly lower the coated food
into the hot oil, using a suitable implement
or tongs.
This allows the batter to become solid
and prevents it sealing to the mesh of the
basket.
Note: Remember to take care as the oil may
spit as the food is added.
5. You can now follow the deep fry cooking
instructions from steps 8-10 on page 8.
35
TypeMaximum
Qty
Temperature
Control settings
Approx. time
(min) Suggestions
PRAWNS
Fresh 600g8-10 5-7 Crumb/batter
Frozen600g8-10 3-5 Fry frozen
FISH
Small pieces 400g 8-10 3-5 Crumb/batter
Fresh fillets600g8-107-10 Crumb/batter
Frozen fillets 600g8-10 5-7 Fry frozen
CALAMARI
Fresh 500g 8-10 5-7 Crumb/batter
Frozen500g 8-10 3-5 Fry frozen
TypeMaximum
Qty
Temperature
Control settings
Approx. time
(min) Suggestions
Fresh chicken
portions
SMALL400g 8-1015-20 Crumb or batter
LARGE600g8-1020-30 Crumb or batter
Chicken or Veal
Schnitzel
FRESH 250g8-105-10 Crumb
FROZEN250g8-103-8 Crumb
Frying times and temperatures
Fish and Seafood
Meat and Poultry
36
Frying times and temperatures continued
TypeMaximum
Qty
Temperature
Control settings
Approx. time
(min) Suggestions
Beans200g8-102-4 Tempura
Bok Choy150g8-102-4 Tempura (ind. leaves)
Broccoli /
Cauliflower250g8-103-5 Tempura or batter
Eggplant (slices) 150g8-104-6Batter
Mushrooms whole
button 200g8-10 3-5 Batter
Onion Rings150g8-10 3-5 Batter
Potatoes
French Fries 500g 8-104-6
Chips 500g 8-105-10
Wedges 500g 8-1010-15
Vegetables
Always blanch potato chips at a lower temp; setting 8. Then brown at maximum temp;
setting 10.
37
For perfect batter
Beer batter
Crispy sesame batter
¹⁄³
Sweet fritter batter
²⁄³
Note:
Tempura batter
Note:
Easy crispy coating
Prawn cutlets
Recipes for your Deep Fryer
38
Recipes for your Deep Fryer continued
Deep fried Pork balls
Calamari
Dim Sims
39
Spring Rolls
Minted pea wontons
Recipes for your Deep Fryer continued
40
Southern fried chicken
Potato dumplings
Salt and chilli Chicken wings
Recipes for your Deep Fryer continued
41
Fried Cheese Scones
Filling
Dough
Shallot and sesame puffs
2
Recipes for your Deep Fryer continued
42
Meat fritters
Meatballs
Recipes for your Deep Fryer continued
43
Felafel
Corn fritters
¹⁄³
Kofte Potatoes
¹⁄³
Note:
Recipes for your Deep Fryer continued
44
Apple fritters
Strawberry stack
Family doughnuts
²⁄³
Recipes for your Deep Fryer continued
45
Troubleshooting
Problem Possible Cause Solution
Strong Smell• Oil has gone bad
• The correct oil is not
being used
• Replace oil
• Use only high quality oil.
Do not mix oils of a different
quality or type.
Oil overflowing• Fryer is filled above the
maximum level
• Wet food placed in hot oil.
• Stated quantities
exceeded.
• Check oil level on the inside
of fryer.
• Dry food first
• Do not fry food above the
weight indicated.
Food is not browning • Cooking temperature is
too low.
• Basket is overloaded.
• Oil is not hot enough.
• Adjust the dial to the correct
cooking temperature.
• Do not fry food above the
stated quantities and
weights
• Faulty temperature control.
Consult Service Centre.
Chips are sticking together• Food not washed
thoroughly before placed
in the oil
• Wash potatoes thoroughly
and dry before frying.
Notes
Notes
Notes
Australia
New Zealand
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.
12 Month Replacement Guarantee
is a registered trademark.
Need help with 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
‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont.
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
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
