Summary of the content on the page No. 1
Electric Cookware
INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOK WARE:
FP4500 CLASSIC - 28CM (11”) SQUARE LINISHED
FP4600 CLASSIC EASY CLEAN - 28CM (11”) SQUARE NON-STICK
FP4610 CLASSIC SUPER DEEP - 28CM (11”) SQUARE NON-STICK DEEP PAN
FP102/FP5600 COMPACT MULTICOOKER - 28CM (11”) ROUND NON-STICK
FP112/FP5800 SUPER MULTICOOKER - 35CM (14”) ROUND NON-STICK
FP6510 ELLISE SUPER CLEAN - 30.5CM (12”) SQUARE NON-STICK
FP6700 SUPER STAINLESS - 30.5C
Summary of the content on the page No. 2
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR FRYPANS. • Use your frypan at least 200mm away from • Avoid using on metal surfaces e.g. sink, walls and curtains. hotplate. • Do not immerse the Control Probe in water. • Do not place hot glass lid under cold water. • If using a plastic spatula do not leave in cooking vessel when hot. SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES Sunbeam are very safety conscious when designing and • Do not place an appliance on or near a hot gas manu
Summary of the content on the page No. 3
Contents. Sunbeam’s Safety Precautions 2 An introduction to frypan cooking 4 Features of your Sunbeam frypans 6 Using your electric frypan 12 Care and Cleaning 12 Stainless Steel Cooking Surface 12 Linished Cooking Surface 13 High Grade Non-Stick Surface 13 Cooking with your Sunbeam frypan 14-15 Baking Basting Boiling – pasta and rice Browning and sealing meat Frying Reheating food Roasting Toasting sandwiches Recipes 17-29 Sunbeam Appliance Service Centres 32-33 Your 12 Month Replacement Guaran
Summary of the content on the page No. 4
An Introduction to electric frypan cooking. Congratulations on the purchase of your new Easy to clean. Sunbeam frypan. Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully Sunbeam has been making electric frypans in immersed in water. Some models also have Australia since 1956. removable handles, making them even easier to After reading through this book you will soon clean. learn how to get the most from your frypan and Guaranteed reliability. how to enjoy the
Summary of the content on the page No. 5
3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 Your Sunbeam Frypan Product name Classic Classic Classic Compact Super Ellise Super Ellise Ellise Ellise Ellise Ellise Easy Super Multi- Multi- Super Stainless Super Essential Essential Multi- Deluxe Clean Deep cooker cooker Clean Stainless Stainless Stainless Roast Stainless Code FP4500 FP4600 FP4610 FP102 FP112 FP6510 FP6700 FP6710 FP7600 FP7700 FP7820 FP7900 /FP5600 /FP5800 Size 28cm 28cm 28cm 28cm 35cm 30.5cm 30.5cm 30.
Summary of the content on the page No. 6
Features of your Sunbeam Classic Frypan Integrated knob + adjustable steam vent Removable Control Probe Removable base Non-stick Pan tilt lever exterior Sealed element FP4610 FP4500 – Classic 28cm (11”) Square Linished FP4600 – Classic Easy Clean 28cm (11”) Square Non-stick FP4610 – Classic Super Deep 28cm (11”) Square Non-stick Deep Vessel Linished metal cooking surface - FP4500 Removable base A tough wearing no nonsense cooking surface. Detachable ‘cook and clean’ base for thorough cleaning.
Summary of the content on the page No. 7
Features of your Sunbeam Multi-Cooker Integrated knob + adjustable steam vent Lid tilt lever Removable Control Pan tilt lever Probe FP112 FP102 – Compact Multicooker 28cm (11”) Round Non-stick FP112 – Super Multicooker 35cm (14”) Round Non-stick High grade non-stick cooking surface Being removable enables the pan to be fully Enables fat-free cooking and easy wipe down immersible and dishwasher safe for easy cleaning. cleaning. High domed lid Pan tilt lever - FP112 Turns your frypan into a compac
Summary of the content on the page No. 8
Features of your Sunbeam Ellise Round Cookware Integrated knob + adjustable steam vent High domed stainless Steel lid Glass Lid Removable base Deep dish FP7600 – Ellise Essential 28cm (11”) Round Non-stick FP7700 – Ellise Essential Stainless 28cm (11”) Round Stainless FP7820 – Ellise Multi-Roast 33cm (13”) Round Non-stick + Stainless lid FP7900 – Ellise Deluxe Stainless 33cm (13”) Round Stainless High Grade Non-stick Surface - FP7600/FP7820 Extra deep cooking vessel Enables fat-free cooking and
Summary of the content on the page No. 9
Features of your Sunbeam Ellise Square Cookware Integrated knob and adjustable steam vent High domed Glass Lid Removable base FP6510 – Ellise Super Clean 30.5cm (12”) Square Non-stick & Glass lid FP6710 – Ellise Essential Super Stainless 30.5cm (12”) Square Stainless & Glass lid FP6700 – Super Stainless 30.5cm (12”) Square Stainless High Grade Non-stick Surface - FP6510 Removable base Enables fat-free cooking and easy wipe down Detachable ‘cook and clean’ base for thorough cleaning. cleaning. S
Summary of the content on the page No. 10
1 0 1 Features of your Sunbeam frypan. Removable Control Probe. The Control Probe is thermostatically controlled. The indicator light switches of automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained. The numbers on the dial represent the following temperatures approximately. DIAL CELSIUS FARENHEIGHT USES TEMPERATURE SETTING (approx) (approx) Slow cooking casseroles, keeping 1 100°C SIMMER/LOW food wa
Summary of the content on the page No. 11
Adjustable Lid Holder. Detachable Base. (Model FP112/FP6700). The base can be removed for easy, thorough cleaning. This also allows the frypan to fit easily This is a stepped catch on the side of the lid. into dishwasher or sink. The Removable Base is It allows the lid to rest above the frypan and also dishwasher-safe. eliminates the need to find a spot on the bench. When in position the lid also acts as a spatter To remove the base for cleaning: shield. 1. Turn the frypan upside down (as illus
Summary of the content on the page No. 12
Using your frypan. Before the first use: Wash, rinse and dry your The thermostat light on the Control Probe frypan and lid, “Season” the cooking surface by indicates the temperature at which the dial is set. applying a thin coat of cooking oil and rub in This light will remain on until the set with paper towelling. temperature has been reached and then will 1. Insert the Control Probe into the socket on cycle on and off throughout cooking, as the the frypan. cooking temperature is maintained by
Summary of the content on the page No. 13
Stainless steel cooking surface cont. 8. Food such as steaks, rissoles and roasts will surface and make subsequent cleaning more also stick if turned before completely browned difficult. and sealed. Removing burnt-on food. Fill the pan with Note: To prevent food from sticking, 20mm (1”) water, cover and simmer for five maintain low temperatures, ensure minutes or until the burnt-on food softens and sufficient juices are in the frypan and lifts. For stubborn burnt-on food, leave the season the fr
Summary of the content on the page No. 14
which may burn on the non-stick surface may pads. These will damage the non-stick cooking cause it to discolour. High settings may be used surface. for baking cakes, as food is not in contact with Removing discolouration of the non-stick the surface. surface. Combine 2 tablespoons bicarbonate of Any discolouration that may occur will only soda, 1/4 cup household bleach, 1 cup water. detract from the appearance of the frypan and Pour into the frypan, place the lid on with the not affect the cooki
Summary of the content on the page No. 15
area, which results in heat loss and the possible The High Domed Lid allows ample room for overflow of oil. larger joints of meat and poultry of up to about 2.2kg. Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Pre-heat to 1. Pre-heat the frypan on settings 7-8. Use only settings 5-6 with a little oil to prevent food from a small amount of oil for less fatty joints and sticking and to add flavour. For non-stick no oil for fattier joints of meat. cooking sur
Summary of the content on the page No. 16
Recipes
Summary of the content on the page No. 17
Appetizers and entrees. Cheese Croquettes Makes 25 1. Place all ingredients, except oil into a bowl and mix until well combined. 3 egg whites 2. Heat oil in frypan on setting 7. Drop 1 1 cup grated cheddar cheese tablespoon of mixture at a time into the oil 1 cup grated Swiss cheese and fry until golden brown. dash cayenne pepper Serve hot with tomato sauce. 1 2 1 / tablespoons plain flour oil for shallow frying Honey & Soy Chicken Nibbles Makes 20 1. Using a mixer, beat egg whites on high 10 Ch
Summary of the content on the page No. 18
Light meals. Fluffy Omelette Serves 1 4. Cook bacon for 2-3 minutes. 2 eggs, separated 5. Place 1 piece of bacon and a slice of cheese on top of each meat pattie and cook until 2 teaspoons butter or margarine 1 cheese melts. /4 cup cold water salt and pepper to taste 6. Grill hamburgers buns and assemble hamburgers with onion rings, tomato slices and shredded lettuce. 1. Using a mixer beat egg whites on high until stiff. Pan Pizza 2. Fold in egg yolks, water and seasonings using a low speed. 1 1
Summary of the content on the page No. 19
Main courses. Chicken. 1. Heat butter or margarine in frypan on setting 6. Brown almonds and set aside. Roast Chicken with Parsley 2. Add onions and ginger, saute until tender. and Ham Stuffing Serves 4-6 Add chicken and brown 1 size 16 chicken 3. Add celery, capsicum, sherry, soy sauce and Stuffing: chicken stock. Allow to boil. 250g ham, finely chopped 4. Combine cornflour and water. Add to 2 cups fresh bread crumbs chicken, stirring until sauce boils and 3 shallots, finely chopped thickens.
Summary of the content on the page No. 20
Main courses cont. 2. Heat butter and oil in frypan on setting 7. Beef. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 Chateaubriand with Mushrooms serves 4-6 until desired doneness. Remove steaks to hot 1 piece fillet steak (about 1kg) serving plates. 6 shallots, finely chopped 1 3. Add wine and brandy, bring to the boil. /2 cup dry red wine Strain through a fine sieve. 2 teaspoon butter or margarine Serve over steak. 200g mushrooms, sliced 1 juice of
