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Ellise Stainless
Electric Cookware
INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE:
FP8600 ELLISE STAINLESS FRYPAN - 30.5CM (12”) STAINLESS ELECTRIC COOKWARE
FP8400 ELLISE STAINLESS SAUCEPAN - 25CM (10”) STAINLESS ELECTRIC COOKWARE
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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 • The knob on the glass lid may get hot during cooking vessel when hot. use – oven mitts may be required. • The frypan must only be used with the Control Probe provided. SAFETY PRE
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Contents. Sunbeam’s Safety Precautions 2 An introduction to frypan cooking 4 Features of your Sunbeam Ellise stainless saucepan 5 Features of your Sunbeam Ellise stainless frypan 6 Features of your Sunbeam frypan 7 Using your frypan 8 Care and Cleaning 8 Stainless steel cooking surface 8-9 Cooking with your Sunbeam frypan 9-10 Boiling – pasta and rice Browning and sealing meat Frying Reheating food Roasting Roasting times Toasting sandwiches Recipes 12-21 3
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An Introduction to electric frypan cooking. Congratulations on the purchase of your new Total control. Sunbeam frypan. The removable Control Probe has 10 heat settings plus Simmer to give you total heat Sunbeam has been making electric frypans in control, whether cooking delicate pikelets or the Australia since 1956 and from this time has family roast. remained market leader. Over the years we have introduced many innovations and we hope you Easy to clean. enjoy cooking meals with our latest col
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Features of your Sunbeam Ellise Stainless Saucepan Quality glass lid with steam vent Cool touch handles 18/10 Stainless Steel cooking vessel Easy cleaning – dishwasher safe & fully immersible Removable control probe with 10 heat settings FP8400 Stainless Steel Cooking Vessel Unique cast element Long lasting 25 year guaranteed 18/10 Stainless The element is completely cast into an Steel cooking surface – essential for the gourmet aluminium base which is adhered onto the cook. stainless saucepan p
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Features of your Sunbeam Ellise Stainless Frypan Quality glass lid with steam vent 18/10 Stainless Steel cooking vessel Cool touch handles Easy cleaning – dishwasher safe & fully immersible Removable control probe with 10 heat settings FP8600 Stainless Steel Cooking Vessel stainless saucepan providing even heat distribution. Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet Cool touch handles cook. Cool touch handles make it safer when shifting Gla
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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
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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
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Stainless steel cooking surface cont. mark the stainless steel cooking surface. Use lifts. For stubborn burnt-on food, leave the plastic or wooden utensils. frypan to soak overnight, after first simmering as described. Then wash and dry thoroughly. To clean after each use: Wash in hot soapy water. Rinse and dry thoroughly. To remove Removing stubborn stains. These can be cooked-on food, fill the pan with hot water and removed by using any brand of stainless steel allow to stand for a few minutes
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Pan Frying: Suitable for eggs, omelettes, bacon, Roasting. sausages, steaks and chicken pieces. Pre-heat to Meat and poultry: The frypan is ideal for settings 5-6 with a little oil to prevent food from roasting meat and poultry, as the meat retains sticking and to add flavour. For non-stick the flavour and juices. cooking surfaces, the amount of oil can be 1. Pre-heat the frypan on settings 7-8. Use only reduced. a small amount of oil for less fatty joints and Shallow Frying: Suitable for vegeta
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Recipes There are many recipes covered in this section for the different models of Ellise Stainless Cookware. Some of the recipes listed in this section will only be suitable for particular models, not necessarily the model you have purchased.
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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
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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 12 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.
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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
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Main courses cont. Veal. 1. Pound out veal steak with meat mallet or rolling pin. Veal with Mushrooms Serves 4 2. Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon 1 tablespoon butter or margarine juice. 1 tablespoon oil 100g mushrooms, sliced 3. Coat veal steaks lightly in flour. Dip into egg and then into breadcrumbs, pressing 4 veal steaks breadcrumbs on firmly. Refrigerate for 1 plain flour hour. fresh ground pepper to taste 4. Heat butter or margarine
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Main courses cont. Lamb. 1. Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper. Rack of Lamb with Mustard Crust Serves 4 2. Spread mixture onto lamb and roll up. Secure with string. 4 racks of lamb with 3 chops in each, trimmed of excess fat 3. Roll in flour, egg and milk then breadcrumbs. 2 tablespoons oil 4. Heat oil in frypan on setting 7. Brown roll on 2 tablespoons French mustard all sides. Reduce heat to setting 5 and cook 1 clove garlic, peeled and finely chopped
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Main courses cont. 1. Heat oil in frypan on setting 6. Add pork Pork. spare ribs and brown on all sides. Cover and cook for 20-30 minutes, turning occasionally. Indonesian Pork Sate Serves 4 2. Combine marmalade, water, soy sauce, garlic Marinade: and ginger. 1 onion, peeled and finely sliced 1 4 / cup lemon juice 2 tablespoons soy sauce 3. Reduce heat to setting 1. Pour marmalade 1 teaspoon brown sugar mixture over ribs. Cover and cook a further 1 teaspoon curry powder 15 minutes. Serve over ri
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Main courses cont. 4. Top fish with mushroom slices. Drizzle over Seafood. lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil Curried Prawns Serves 6 over fish to make a parcel. 3 tablespoons oil 5. Heat frypan to setting 7 and cook for 6 shallots, cut into 5cm pieces approximately 10 minutes on each side or 2 medium onions, peeled and sliced into rings until flesh is tender. 3 celery stalks, sliced into 1cm pieces 1 /2 cup French beans 2 tablespoons curry pow
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Main courses cont. Vegetables. Ratatouille Serves 6 1 large eggplant Savoury Cabbage Serves 6 4 tablespoons oil 2 onions, peeled and finely sliced 1 medium cabbage 2 cloves garlic, peeled and finely chopped 2 teaspoons oil 2 green capsicum, seeds removed, cut into strips 4 bacon rashers, rind removed, finely chopped 500g zucchini, sliced 1 onion, peeled and finely chopped 4 medium ripe tomatoes, roughly chopped 2 teaspoons curry powder 1 tablespoon mixed herbs 12 shallots, finely sliced fresh gr
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Main courses cont. Garlic Potatoes Serves 6 Hot Asparagus and Zucchini Salad 1 1 /2 kg new potatoes, halved Serves 4-6 2 tablespoons butter 1 tablespoon butter 1 tablespoon oil 1 small leek, finely sliced 2 cloves garlic, peeled and finely chopped 4 medium zucchini, cut into thick strips, 2 tablespoons fresh chopped chives 5cm long 1 bunch fresh asparagus, cut into 4cm lengths 1. Boil potatoes until almost tender. DO NOT 1 tablespoon sesame seeds OVER COOK. Drain. 1 tablespoon lemon juice 1 tabl
