Sunbeam Fryer PU5300 User Manual

FrywarePack-upRange  
Instruction/Recipe Booklet  
This book covers the use and care of the following Sunbeam Electric Fryware:  
PU5300 Classic® Non-Stick Pack-up Square Non-Stick Frypan + Round Non-Stick Skillet  
PU6300 Family Banquet Pack-up  
Rectangle Non-Stick Frypan + Round Non-Stick Skillet  
Please read these instructions carefully  
and retain for future reference.  
 
Product featured - PU6300  
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM FRYWARE.  
• Use your frypan at least 200mm away from  
walls and curtains.  
• Avoid using on metal surfaces e.g. sink,  
hotplate.  
• Do not immerse the control probe in water.  
• If using a plastic spatula do not leave in  
cooking vessel when hot.  
• The frypan must only be used with the control  
probe provided.  
• Remove the control probe before cleaning the  
frypan.  
• After cleaning the frypan ensure that the  
control probe inlet area is completely dry  
before using again.  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
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:  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• 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. Remove  
by grasping the plug - do not pull on the cord.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• This appliance is not intended for use by  
young children or infirm persons unless  
they have been adequately supervised by a  
responsible adult to ensure that they can use  
the appliance safely.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
Family Banquet Frypan – FP5900  
Part of pack-up PU6300  
Integrated knob and adjustable steam vent  
Allows you to accurately control moisture levels  
during cooking.  
High grade non-stick cooking surface  
Enables fat-free cooking and easy  
wipe down cleaning.  
Adjustable lid holder  
A stepped catch on the side of the lid enables  
the lid to be tilted above the frypan, to help  
maintain temperatures. Both hands are then free  
for stirring, etc. When the lid is in position it  
acts as a splatter shield. The lid can  
rest on either of the sides without handles.  
Control probe inlet  
Pan tilt lever  
When the lever is in the lowered position the  
cooking pan is tilted, forcing juices  
to collect at one end of the pan.  
Both hands are then free for basting.  
2
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
it then cycles on and off to indicate that  
the temperature is being maintained.  
Metal lid  
Turns your frypan into a compact oven.  
Ideal for roasts, stews and casseroles.  
Extra large cooking vessel  
The large rectangular frypan (380mm  
x 292mm) is 78mm deep, ideal for  
cooking 2 chickens, the largest roast or  
liquid-based dishes.  
Cast-in rectangle element  
The rectangle element is completely  
cast into the heavy duty base providing  
superior heat distribution.  
3
 
Features of your Sunbeam  
®
Classic EasyClean FrypanFP5600  
Part of pack-up PU5300  
Integrated knob and adjustable steam vent  
Allows you to accurately control moisture  
levels during cooking.  
Adjustable lid holder  
A stepped catch on the side of the lid  
enables the lid to be tilted above the frypan,  
to help maintain the temperature selected.  
Both hands are then free for stirring or for  
turning steaks. When the lid is in position it  
acts as a splatter shield. The lid can rest on  
either of the sides without handles.  
High grade non-stick cooking surface  
Enables fat-free cooking and easy wipe down  
cleaning.  
Cast-in square element  
The square element is completely cast into  
the heavy duty base providing superior heat  
distribution.  
4
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
it then cycles on and off to indicate that  
the temperature is being maintained.  
High domed lid  
Turns your frypan into a compact oven.  
Ideal for roasts, stews and casseroles.  
Control probe inlet  
Pan tilt lever  
When the lever is in the lowered position  
the cooking pan is tilted, forcing juices  
to collect at one end of the pan.  
Both hands are then free for basting.  
5
 
Features of your Sunbeam  
®
Classic Skillet - SK4200  
Included in pack-up PU5300 and PU6300  
Cool touch handle  
For safe cooking and carrying of your skillet.  
Control probe inlet  
Cast-in element  
The element is completely cast into  
the heavy duty base providing  
superior heat distribution.  
6
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
it then cycles on and off to indicate that  
the temperature is being maintained.  
High grade non-stick cooking surface  
Enables fat-free cooking and easy wipe  
down cleaning.  
7
 
Temperature Setting Guide  
The following table provides approximate temperatures for each setting on the control probe.  
DIAL  
SETTING  
CELSIUS  
(approx)  
FARENHEIT  
(approx)  
SUGGESTED USES  
TEMPERATURE  
LOW  
1
2
100°C  
110°C  
212°F  
230°F  
Keeping food warm  
3
4
125°C  
140°C  
260°F  
285°F  
Simmering, slow cooking  
Pan frying, roasting  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
7
8
175°C  
185°C  
350°F  
365°F  
Shallow frying  
9
200°C  
210°C  
390°F  
410°F  
Searing, sealing and baking  
10  
Note: The suggested uses above are provided as a guide only and may require adjustment to  
suit different foods and individual tastes.  
When the dial is set to a low setting, it is normal for food to stop and start bubbling, as the  
thermostat maintains the selected temperature.  
8
 
Using your Fryware  
Before the first use: Wash, rinse and dry your  
frypan/skillet and lid. Season the cooking  
surface by applying a thin coat of cooking oil  
and rub in with paper towelling.  
Using the pan tilt lever  
(Models FP5600/FP5900)  
The pan tilt lever is positioned under the inlet  
where the control probe is inserted.  
To tilt the frypan, push the lever down. This  
allows the fat and juices to drain from the  
food for crisp, low fat cooking. It also makes it  
easier to baste food and serve sauces or gravy.  
1.Insert the control probe into the inlet on  
the frypan/skillet.  
2.Plug the cord into a 230-240V power  
outlet and turn the power on.  
3.Set the control probe dial to the desired  
temperature setting. Refer to page 8 for  
the temperature guide.  
Note: The light on the control probe will  
illuminate and will remain on until the set  
temperature is reached. It will then cycle  
on and off throughout cooking, as the  
temperature is maintained by the thermostat.  
On initial heating of the frypan/skillet, it  
is recommended that the temperature be  
allowed to cycle (the light cycling on and  
off) several times. This will help the cooking  
surface to adjust to a more accurate cooking  
temperature.  
FP5600  
Note: Any discolouration on the cooking  
surface that may occour will not affect the  
cooking performance. Do not use metal  
utensils, these will scratch and damage  
the non-stick cooking surface. Sunbeam  
recommends only using heat-proof plastic or  
wooden utensils to stir food.  
Adjustable lid holder  
(Models FP5600/FP5900)  
This is a stepped catch on the side of the lid.  
It allows the lid to rest above the frypan and  
eliminates the need to find a spot on the  
bench. When in position the lid also acts as a  
spatter shield. The lid can rest on either side  
of the handle for the FP5900 and on the  
opposite edges for the FP5600.  
FP5900  
9
 
Cooking with your Sunbeam  
Fryware  
Baking  
(Models FP5600/FP5900)  
Boiling Rice  
(Models FP5600/FP5900)  
Your frypan can be used for baking cakes,  
with deliciously moist results.  
1.Bring 6 cups of water to the boil on setting  
5. Add 200g (1 cup) of rice and position  
the lid.  
1.Preheat the frypan to setting 10,  
with the lid on.  
2.Cook until tender, approximately 10-12  
minutes, and then drain.  
2.Elevate the cake pan or tray from the base  
of the frypan using a small wire rack.  
3.Reduce to a lower setting if the water boils  
too rapidly. Stir occasionally so that the  
rice does not stick.  
Cooking times will be longer than those of a  
conventional oven.  
Browning and Sealing Meat  
(All models)  
Basting  
(Models FP5600/FP5900)  
It is necessary to brown and seal meat in  
many recipes. Meat retains its juices and the  
flavours develop after browning and sealing.  
This also prevents it from sticking when  
baking or roasting. Preferably use meat that  
is at room temperature, as this reduces the  
cooking time.  
The pan tilt lever makes basting easy as it  
allows the juices to drain to one side of the  
pan. Reduce the temperature to prevent any  
fat and juices spattering. Position the pan tilt  
lever and spoon the juices over the food as  
desired.  
Boiling Pasta  
1.Preheat the frypan to settings 8-9.  
(Models FP5600/FP5900)  
2.Brown meat on all sides, with the lid off.  
1.Bring 6 cups of water to the boil on setting  
5. Add 1-2 teaspoons of oil to stop the  
pasta from sticking together.  
3.After sealing, reduce the temperature to  
settings 4-5 and replace the lid until the  
meat is cooked as desired.  
2.Add 250g (1½ cups) of pasta and cook  
until tender, for approximately 8-12  
minutes.  
3.Reduce to a lower setting if the water boils  
too rapidly.  
Note: Cooking times will vary with different  
types of pasta.  
10  
 
Cooking with your Sunbeam Fryware continued  
Frying  
Roasting  
(All models)  
(All models)  
The frypan and skillet are ideal for shallow  
or dry frying. Deep frying is not particularly  
suitable as both the frypan and skillet have  
shallow sides and a greater surface area,  
which results in heat loss and the possible  
overflow of oil.  
Meat and poultry: The frypan and skillet are  
ideal for roasting meat and poultry, as the  
meat retains the flavour and juices.  
1.Preheat the frypan/skillet to settings 8-9.  
Use only a small amount of oil for less  
fatty joints and no oil for fattier joints of  
meat.  
Pan frying: Suitable for eggs, omelettes,  
bacon, sausages, steaks and chicken pieces.  
Preheat to settings 5-6 with a little oil to add  
flavour. Non-stick cooking surfaces do not  
require a large amount of oil. Steaks should  
only be turned once during cooking.  
2.Brown and seal the meat on all sides and  
position the lid.  
3.After browning, turn the dial to settings 4-  
5 to cook the meat as desired. Turn meat  
occasionally during cooking to ensure even  
cooking.  
Shallow frying: Suitable for vegetable pieces  
e.g roast pumpkin and potato, and crumbed  
food. Preheat on settings 6-8 with sufficient  
oil so that the food is half immersed. Cook  
food with the lid off.  
4.Remove meat from pan and cover with  
foil. Allow meat to rest for 5-10 minutes,  
meanwhile you can make a gravy from the  
juices in the frypan.  
Sauteéing: Preheat on settings 5-6 with a  
little oil to add flavour.  
Vegetables: Cut into even sized pieces. Add  
to the frypan 45-60 minutes before serving.  
For crisper vegetables, remove the meat and  
increase the heat for the last few minutes of  
cooking.  
Stir frying: Food is cooked quickly, over a high  
heat and vegetables retain their flavour and  
crispness. For best results and even cooking,  
cut food into even sized, smaller pieces.  
1. Preheat the frypan on setting 8-9.  
Roasting times:  
Note: These times are for well done. Reduce  
the times to suit personal taste.  
2.Slice meat into strips. Coat meat in a little  
oil and stir-fry in batches until browned.  
This prevents meat from stewing.  
PORK: 30-40 minutes per 500g after browning.  
3.Add vegetables and seasoning, stirring  
continuously. Vegetables which take longer  
to cook, such as carrots, should be cooked  
first, adding the other ingredients later.  
Cook until the vegetables are still slightly  
crisp. Return the meat back into the pan  
when the vegetables are almost cooked.  
The lid can be in position in the last few  
minutes of cooking.  
VEAL: 30-40 minutes per 500g after browning.  
LAMB: 25-30 minutes per 500g after  
browning.  
CHICKEN: 30-35 minutes per 500g after browning.  
11  
 
Care and Cleaning  
Always turn the power off and remove the  
plug from the power outlet after use and  
before cleaning. Allow appliance to cool  
before cleaning.  
To clean interior and exterior surface.  
• When cleaning the non-stick coating do  
not use metal (or other abrasive) scourers.  
After cleaning, dry the frypan and lid with  
a soft cloth before storing.  
Control probe  
If cleaning is necessary, wipe over with a  
damp cloth.  
• Wash in hot soapy water or in a dishwasher.  
Remove stubborn spots with a plastic  
washing pad or sponge.  
Note: The control probe must be removed  
before the frypan/skillet is cleaned and the  
control probe inlet must be dried before the  
frypan/skillet is used again.  
• The heating element is totally sealed,  
making the frypan safe to fully immerse in  
water, or place in a dishwasher.  
• Wash as directed, and re-season the  
frypan/skillet before using again. In some  
instances this may not remove all the  
staining.  
Important: Do not immerse the control probe in  
water or other liquid.  
Store the control probe carefully. Do not  
knock or drop it as this can damage the  
probe. If damage is suspected, return the  
control probe to your nearest Sunbeam  
Appointed Service Centre for inspection.  
Refer to the separate warranty and service  
centre booklet.  
High domed metal lid  
Wash the lid in warm soapy water using a  
soft sponge, rinse and dry thoroughly. Metal  
scourers will scratch the surface and should  
be avoided. Some food such as tomato paste  
and curry may stain the surface. This staining  
may be removed or reduced by rubbing with  
a cream cleanser or a paste of bicarbonate of  
soda and water.  
Note: Do not place metal lid in a dishwasher.  
12  
 
Frypan Recipes  
For recipes for your Classic Skillet see page 23.  
Note: The temperature settings stated in these recipes are a guide only and will vary by model.  
Corn Fritters  
Serves 4  
Gyoza (Japanese Dumplings) Makes approx. 50  
Makes approx. 20 fritters  
150g pork mince  
1 cup self raising flour  
150g chicken mince  
2 tablespoons kecap manis (sweet soy)  
1 teaspoon sugar  
1 tablespoon mirin  
1 egg  
½ teaspoon bicarbonate soda  
½ teaspoon sweet paprika  
½ teaspoon ground coriander  
²/ cup buttermilk  
³
2 eggs  
2 teaspoons sesame oil  
2½ cups Chinese cabbage, shredded finely  
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  
¹/ cup finely chopped water chestnuts  
³
4 green onions, chopped finely  
50 sheets gow gee wrappers  
vegetable oil for pan frying  
Dipping Sauce  
Freshly ground black pepper  
Olive oil  
Tomato chilli jam, to serve  
2 tablespoons kecap manis  
1 tablespoon black vinegar  
1.Combine flour, soda, paprika in a bowl;  
whisk through buttermilk and eggs to form  
a batter.  
1.Combine all ingredients in a bowl and mix  
well.  
2.Lay several sheets of gow gee wrappers out  
onto a bench top. Have a tray lined with  
baking paper ready to place the prepared  
gyoza onto.  
2.Combine corn, capsicum, green onions,  
parsley and coriander in a large bowl. Stir  
through the batter; season with salt and  
pepper.  
3.Place a rounded teaspoon of filling into  
the centre of the wrapper. Moisten the  
edges with a little water. Fold the wrapper  
over the filling but before sealing carefully  
pleat on one side. The pastry will look  
plain on one side but have a small pleat on  
the other. Gently press the pastry to seal.  
Repeat with remaining wrappers.  
3.Heat frypan on setting 8. Drizzle a little  
olive oil in frypan and spoon tablespoonfuls  
of mixture into pan. Cook fritters for 2-3  
minutes on each side until golden.  
4.Serve with tomato chilli jam if desired.  
13  
 
Frypan recipes continued  
4.Heat frypan on setting 8. Heat 1  
Spanish Paella  
Serves 6-8  
tablespoon of oil in the frying pan and  
place the dumplings, in batches, into  
the pan, pleat side up. Cook until the  
dumplings are golden on the bottom. Do  
not turn. Carefully pour enough water in  
the frying pan so that the dumplings are  
half covered. Place the lid on the frying  
pan and cook, covered for 1 minute.  
Remove lid and cook, uncovered, until all  
the water has evaporated. Remove from  
pan, repeat with remaining dumplings.  
8 large green prawns  
8 small black mussels  
3½ cups fish/chicken stock  
1 teaspoon saffron threads  
180g chorizo sausage, sliced  
200g chicken thighs, halved  
1 tablespoon extra virgin olive oil  
1 medium onion, chopped finely  
1 clove garlic, crushed  
¼ teaspoon smoked paprika  
1 x 400g canned tomatoes  
1½ cups Arborio or Spanish rice  
300g whole pipis, purged  
½ cup frozen peas  
Note: The water should be simmering the  
whole time. If this does not happen increase  
the heat to setting 10.  
5.Serve with dipping sauce.  
Tip: Kecap manis, mirin and black vinegar are  
available at Asian grocery stores.  
1 small roasted red capsicum, sliced  
1.Peel four of the prawns and devein. Leave  
the other four whole for presentation. Clean  
and de-beard mussels.  
Soya Sauce Chicken Wings  
Serves 4  
1½ kg chicken wings  
2.Place stock and saffron in a saucepan  
and heat gently to infuse. Cover and keep  
warm.  
¹/ cup honey  
½ cup low salt soy sauce  
2 teaspoons Chinese cooking wine  
2 cloves garlic, crushed  
3 teaspoons grated fresh ginger  
³
3.Heat the electric frying pan on setting 8.  
Cook chorizo in pan until golden; drain on  
paper towelling.  
1.Cut wings at joints and discard tips.  
4.In same pan cook the chicken thighs  
and whole prawns in chorizo oil until just  
cooked through; set aside.  
2.Combine remaining ingredients in a jug.  
3.Place wings in a single layer in electric  
frying pan. Pour sauce over wings and turn  
to coat.  
5.Reduce heat to 6 add extra virgin olive  
oil, if needed, in electric frying pan and  
cook onions and garlic until the onions are  
translucent; add paprika and cook for a  
further 30 seconds.  
4.Turn electric frying pan onto setting 6.  
Cook wings, turning occasionally. Cook for  
about 30 minutes or until browned and  
cooked through.  
6.Add tomatoes and cook on setting 6 for 2-  
3 minutes. Add rice and cook, stirring until  
well coated. Add stock and stir to combine.  
Reduce heat to 3 and cook, covered for 10  
minutes.  
5.Serve with rice.  
Tip: Chinese cooking wine is available from  
Asian grocery stores. If you cannot find it  
simply replace with sherry or omit completely.  
14  
 
Frypan recipes continued  
7.After 10 minutes check rice, add a little  
water if the rice looks too dry. Cook,  
covered, for a further 5 minutes if the rice  
is still quite hard.  
Pan Fried Fish with Garlic and Lemon Serves 4  
4 fillets (800g) white fish fillets  
2 tablespoons olive oil  
2 cloves garlic, crushed  
8.Arrange raw seafood, chicken, chorizo,  
whole prawns, peas, roasted capsicum,  
over rice and cook, covered for a further 5  
minutes or until the seafood is cooked and  
the rice is tender. Turn heat off and keep  
covered for 5 minutes before serving.  
2 tablespoons lemon juice  
2 eschalots, minced  
¼ cup shredded fresh basil leaves  
Sea salt  
Freshly ground black pepper  
Steamed New Potatoes or Mash, to serve  
Steamed Broccolini, to serve  
Pan fried Chicken Breast with  
Salsa Verde  
Serves 6  
1.Place fish in a shallow baking dish. In  
a small bowl combine the garlic, lemon  
juice, eschalots, basil, salt and pepper and  
mix well.  
1-2 tablespoons olive oil  
6 chicken breast fillets  
Salsa Verde  
2.Pour marinade over fish and allow to sit at  
room temperature for 20 minutes.  
1 cup flat leaf parsley  
½ cup dill  
3.Heat frying pan on setting 9. Add oil and  
cook fish for 3-5 minutes on both sides  
until just cooked through.  
½ cup mint leaves  
2 cloves garlic  
1 tablespoon small capers  
1 tablespoon grated lemon rind  
Sea salt and freshly ground black pepper  
¾ cup extra virgin olive oil  
Note: Cooking time will vary depending on  
the thickness of each fillet.  
4.Serve fish with potatoes and steamed  
broccolini.  
1.Heat frying pan on setting 7. Add oil and  
cook chicken, uncovered, until browned on  
both sides and cooked through. Remove  
from heat and serve with Salsa Verde  
2.To make the Salsa Verde, blend or process  
all ingredients until a chunky sauce texture  
is achieved.  
Tip: Salsa Verde also goes very well with pan  
fried fish fillets.  
15  
 
Frypan recipes continued  
Beef Stroganoff  
Serves 4  
Creamy Oyster Chicken  
800g chicken tenders  
¼ cup flour  
Serves 4  
2 tablespoons flour  
1 kg beef strips  
1 tablespoon olive oil  
300ml cream  
¼ cup oyster sauce  
2 tablespoons olive oil  
2 small cloves garlic, crushed  
¼ cup tomato paste  
200g small button mushrooms, quartered  
freshly ground black pepper  
steamed broccoli, to serve  
1 cup beef stock  
250g mushrooms, sliced  
150ml sour cream  
steamed rice, to serve  
Salt and freshly ground black pepper  
1.Lightly coat chicken in flour. Heat oil in  
frying pan on setting 8. Cook chicken,  
in batches, until golden on each side.  
Remove from pan. The chicken should not  
be completely cooked through at this stage.  
1.Dust beef in flour, shaking off excess flour.  
Heat oil in frying pan on a setting 6; cook  
beef in batches until browned.  
2.Return all beef to pan and add remaining  
ingredients, except sour cream. Cover and  
cook on setting 4 for about 45 minutes or  
until the beef is tender.  
2.Add cream and oyster sauce to frying pan;  
stir to combine. Add mushrooms and cook  
for 1 minute. Return chicken to frying pan  
and cook, stirring occasionally until the  
sauce has thickened and the chicken is  
cooked through.  
3.Stir through sour cream. Season with salt  
and pepper. Serve with buttered noodles.  
3.Serve with steamed broccoli and rice.  
16  
 
Frypan recipes continued  
Steamed Salmon Parcels  
Serves 4  
Dhal  
Serves 4  
4 x 180g Atlantic salmon fillets  
1 stalk lemon grass, white only, chopped  
finely  
1 tablespoon vegetable oil  
1 medium onion, finely chopped  
1 clove garlic, crushed  
3 teaspoons ground cumin  
½ teaspoon cumin seeds  
1 teaspoon black mustard seeds  
2 tablespoons tomato paste  
2 cups red lentils, rinsed and drained  
2 cups vegetable stock  
1 litre water  
4 Eschalots, sliced thinly  
¹/ cup coriander leaves  
³
1 large red chilli, seeded and sliced  
2 cloves garlic, crushed  
2 teaspoons grated fresh ginger  
½ cup coconut milk  
Sea salt  
Freshly ground black pepper  
1 tablespoon peanut oil  
4-6 baby bok choy, quartered  
Steamed jasmine rice, to serve  
400g can chopped tomatoes  
3 baby eggplants, chopped coarsely  
4 hard boiled eggs, optional  
salt to taste  
1.Preheat electric frypan on heat 8 with the  
lid on for 5 minutes.  
1.Heat oil in frying pan on setting 4. Add  
onion and garlic and cook, stirring, for 2-3  
minutes or until onion is soft.  
2.Combine the lemon grass, eschalots,  
coriander, chilli, garlic, ginger, coconut  
milk and salt and pepper in a bowl and mix  
well.  
2.Add dried spices and cook a further 1  
minute, or until spices are fragrant. Stir  
through tomato paste and cook for 2  
minutes.  
3.Place each piece of salmon on four  
individual pieces of aluminium foil. Divide  
the coconut mixture evenly over the tops of  
the salmon. Fold each piece of foil up to  
make four sealed parcels.  
3.Increase heat to setting 9; add lentils,  
stock and water and bring mixture to the  
boil. Reduce heat to setting 3 and cook,  
uncovered, stirring occasionally, until the  
mixture thickens slightly.  
4.Place four parcels in frying pan and  
cook, covered, on setting 6 for about 12-  
15 minutes or until cooked as desired.  
Remove from heat.  
4.Add the tomatoes and eggplant and  
cook for a further 10 minutes then cook,  
covered, for another 10 minutes or until  
the dhal has thickened and the eggplant is  
soft.  
5.Quickly increase heat in electric frying pan  
and heat oil; toss bok choy for 1-2 minutes  
until wilted; season with salt and pepper.  
5.Add whole peeled eggs and stir gently until  
heated through.  
6.Serve salmon with bok choy and steamed  
jasmine rice.  
6.Season to taste.  
17  
 
Frypan recipes continued  
Penne Boscaiola  
6 rashers bacon  
Serves 4  
Lamb Rack with Garlic  
and Parmesan Crust  
Serves 4  
200g sliced button mushrooms  
2 x 400g lamb rack roast, French trimmed  
4 slices of day old bread, crust removed  
2 cloves garlic, chopped  
²/ cup white wine  
³
300ml cream  
Freshly ground black pepper  
500g penne  
shaved parmesan, to serve  
2 tablespoons of grated fresh parmesan  
1 tablespoon of chopped fresh rosemary  
2 tablespoons of seeded mustard  
Olive oil spray  
1.Have a large pot of boiling water ready.  
Mashed potatoes, to serve  
2.Remove rind from bacon and slice into  
5mm pieces.  
1.Preheat frying pan on setting 7.  
3.Heat frying pan on setting 8. Cook bacon  
until golden. Add mushrooms and stir  
through.  
2.Place lamb racks on a chopping board,  
having the bones interlocked in the middle.  
3.Combine bread, garlic, parmesan and  
rosemary in a food processor. Process until  
mixture resembles fine breadcrumbs  
4.Add wine and cook, stirring, until the wine  
has reduced by half. Add cream and cook,  
stirring occasionally, until the sauce has  
thickened slightly.  
4.Spread mustard evenly over the outside of  
the cutlets flesh.  
5.Cook pasta until just tender, drain and add  
to sauce and stir through. Season with salt  
and pepper and serve immediately with  
shaved parmesan.  
5.Press the bread mixture over the mustard  
and spray well with olive oil spray.  
6.Place lamb racks in frying pan, reduce heat  
to setting 3 and cook, covered, for about  
35 minutes or until cooked as desired.  
Remove from frying pan and cover with  
foil. Allow to rest 5-10 minutes.  
7.Cut lamb into individual cutlets and serve  
with mashed potatoes.  
Tip: Recipe can be doubled to serve 8.  
18  
 
Frypan recipes continued  
Roast Chicken with Stuffing  
1.2kg whole fresh chicken  
sea salt  
Serves 4  
Roast Lamb  
1 leg lamb  
4-6 garlic cloves, sliced  
Serves 4-6  
freshly ground black pepper  
3-4 sprigs rosemary, snipped into small  
pieces  
2 tablespoons olive oil  
sea salt  
freshly ground black pepper  
6 small picking onions  
400g pumpkin, cut into chunks  
½ bunch baby carrots, trimmed  
2 potatoes, cut into chunks  
1 sweet potato, peeled and thickly sliced  
Stuffing  
1 onion, chopped finely  
2 teaspoons olive oil  
3 cups fresh bread crumbs  
30g softened butter  
1 teaspoon grated lemon rind  
2 tablespoons chopped fresh parsley  
2 teaspoons chopped fresh thyme  
1.Wash and clean chicken thoroughly. Pat  
dry with paper towelling.  
1.Using a small sharp knife, pierce the lamb  
all over, making indentations about 2cm  
deep. Push a piece of garlic into each  
slit and a small piece of rosemary. The  
rosemary should be poking out slightly.  
2.To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
3.Place the stuffing inside the cavity of the  
chicken. Tuck the wings back and tie the  
base of the chicken with cooking string  
so that the legs are crossed and securely  
positioned.  
2.Heat frying pan to setting 10. Add oil and  
brown lamb all over. Season with salt and  
pepper; add onions to pan. Reduce heat to  
setting 6. Cook lamb, covered, for about 1  
hour and 15 minutes.  
4.Preheat frying pan on setting 7. Brush  
chicken with a little oil and salt and  
pepper.  
3.Add vegetables to pan and cook for a  
further 25 minutes. Remove lamb and  
allow to rest, covered, until the vegetables  
are cooked as desired.  
5.Brown chicken on all sides; reduce heat to  
setting 5 and cook, covered, with the vent  
open, for about 1½ hours or until cooked  
through.  
Tip: If cooking roast vegetables, place in  
frying pan ¾ to 1 hour before the end of  
cooking.  
19  
 
Frypan recipes continued  
Mustard Seed Potatoes  
Serves 8  
Family Beef Casserole  
Serves 4  
with Semi Dried Tomatoes  
1kg chuck steak, cut into 2cm cubes  
¼ cup flour  
2 tablespoons olive oil  
1 bunch of spring onion, stalk trimmed,  
peeled and left whole  
1 clove garlic, crushed  
2 tablespoons tomato paste  
¼ cup red wine  
2 small carrots, diced  
1 celery stalk, sliced  
½ cup beef stock  
½ cup water  
1 tablespoon chopped fresh thyme  
1 bay leave  
1.5kg baby new potatoes  
2 tablespoons extra virgin olive oil  
2 tablespoons black mustard seeds  
1-2 teaspoons sea salt flakes  
1.Place potatoes into frypan and pour enough  
water in to cover. Cook potatoes, covered,  
on Setting 10 until tender. Drain well for  
10 minutes.  
2.Heat frypan on Setting 8, add oil, potatoes,  
mustard seeds and salt; stir to coat.  
Place lid on potatoes and cook, stirring  
occasionally, until the potatoes are golden.  
Tip: Keep the lid on during cooking as the  
mustard seeds pop!  
½ cup semi dried tomatoes  
Salt and freshly ground black pepper  
1.Dust beef in flour, shaking off excess flour.  
Heat oil in frypan and cook beef in batches  
until brown. Set aside.  
2.To the same pan, add onion and garlic,  
cook stirring for 1-2 minutes, or until onion  
starts to colour. Stir tomato paste cook 1  
minute.  
3.Add wine and allow alcohol to evaporate  
and liquid to reduce slightly. About 2  
minutes.  
4.Place beef, vegetables, stock, water,  
thyme and bay leaves in frypan. Cover  
and cook on setting 4 for 1 hour stirring  
occasionally. After 1 hour add tomatoes  
and cook for a further 20-30 minutes or  
until beef is tender.  
5.Season to taste and serve hot with mashed  
potatoes or rice.  
20  
 
Frypan recipes continued  
Caramelised bananas with  
Hot Chocolate Sauce and Whipped Cream  
Serves 4  
Spiced Rhubarb and Berry Compote Serves 4-6  
2 bunches of rhubarb, cut into 2cm pieces  
500g frozen mixed berries  
¾ cup sugar  
4 large bananas  
¼ cup firmly packed brown sugar  
1 teaspoon cinnamon  
1 cinnamon stick  
Whipped cream, to serve  
3 whole cloves  
1 teaspoon grated orange rind  
Hot chocolate sauce  
1.Combine all ingredients into the frying pan.  
Cook, stirring gently, on setting 8 until  
the sugar dissolves. Cover and cook on  
setting 5 for about 15 minutes or until the  
rhubarb is tender.  
100g dark chocolate, chopped  
30g white marshmallows, chopped  
150ml thickened cream  
1.Preheat frying pan on setting 4.  
2.Serve hot with ice cream, custard or with  
your favourite pudding.  
2.Cut bananas in half lengthways, leaving  
the skin on. Sprinkle the combined sugar  
and cinnamon over the cut bananas. Press  
gently into the banana.  
3.Place bananas, cut side down and cook,  
uncovered, for about 6 minutes or until the  
sugar has caramelised and the banana has  
softened. Serve bananas with hot chocolate  
sauce and whipped cream.  
4.To make the hot chocolate sauce, combine  
all ingredients in a small saucepan and  
cook, stirring, over a low heat, until  
melted.  
21  
 
Frypan recipes continued  
Crème Caramel  
1 cup sugar  
½ cup water  
Serves 6  
Individual Sticky Date Puddings  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate soda  
1¼ cups boiling water  
60ml olive oil  
Serves 8  
¹/ cup caster sugar  
³
3 eggs  
2 egg yolks  
250ml cream  
250ml milk  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
1 vanilla bean, seeds scraped  
1.Combine sugar and water in a small  
saucepan. Stir over a low heat until the  
sugar has dissolved. Increase heat; boil  
without stirring, until the toffee turns a  
golden colour.  
Butterscotch sauce  
160g butter  
²/ cup firmly packed brown sugar  
³
1 cup (250ml) thickened cream  
1.Preheat frying pan on setting 4 with the  
lid on. Grease 8 individual 1-cup capacity  
metal moulds  
2.Remove from heat, once the bubbles have  
subsided, pour into 6 individual 1-cup  
capacity metal moulds. Allow to cool.  
2.Place dates, soda and boiling water into a  
blender or food processor. Place lid on and  
allow the mixture to stand for 5 minutes.  
3.Beat eggs and sugar until light and creamy.  
4.Heat milk, cream, vanilla bean and seeds  
until almost boiling. Whisk hot milk into  
egg mixture. Pour mixture through a  
strainer.  
3.Add oil and sugar and pulse 3 times.  
4.Add remaining ingredients and pulse  
mixture until just combined. Scrape down  
sides of bowl if necessary. Do not over  
process.  
5.Pour mixture into moulds. Place moulds  
into frying pan. Pour enough boiling hot  
water to come halfway up the sides of the  
moulds.  
5.Pour mixture into prepared moulds. Place  
moulds in frying pan and carefully pour  
enough boiling water to come half way up  
the sides of the moulds. Cook for about  
25 minutes or until cooked when tested  
with a wooden skewer. Carefully remove  
from frying pan; stand for 5 minutes before  
turning out onto a wire rack.  
6.Cook, covered, on setting 6 for about 15  
minutes or until the custard has set.  
Note: Be careful when removing lid to check  
custard that no water from the lid goes into  
the moulds  
6.Serve pudding with butterscotch sauce. To  
make sauce, heat all ingredients in a small  
saucepan over a low heat until combined.  
Tip: Puddings can be made in advance and  
then rewarmed in a microwave.  
22  
 
Skillet Recipes  
The following recipes are also suitable for your Classic Skillet. Please note that it will be  
necessary to cook in batches.  
Corn Fritters  
Page 13  
Page 15  
Page 15  
Page 21  
Pan Fried Chicken Breast with Salsa Verde  
Pan Fried Fish with Garlic and Lemon  
Caramelised Bananas with Hot Chocolate sauce  
Buttermilk Pancakes  
1 cup self raising flour  
2 tablespoons sugar  
½ teaspoon bicarbonate of soda  
1 egg, lightly beaten  
2 tablespoons vegetable oil  
1 cup buttermilk  
Makes 8  
Pikelets  
1 egg  
¼ cup sugar  
1 cup self raising flour  
¾ cup milk  
Makes approx 12  
pinch salt  
butter for frying  
60g butter  
1.Beat egg and sugar with an electric mixer  
until light and creamy.  
1.Sift dry ingredients into a large bowl. Make  
a well in the centre.  
2.Add flour, milk and salt and beat until  
smooth.  
2.Whisk the combined wet ingredients into  
the dry ingredients until smooth.  
3.Heat skillet on setting 8. Melt a little  
butter in frying pan and wipe away any  
excess with paper towelling.  
3.Heat skillet on setting 6. Melt some of the  
butter and spoon ¼ cupfuls of mixture at a  
time into the frying pan. Turn the pancakes  
once the bottom is golden and the tops  
starts to bubble. Cook until the underside  
is golden.  
4.Spoon heaped spoonfuls of batter in frying  
pan and cook on both sides until golden.  
5.Serve with butter, jam, cream or chocolate  
hazelnut spread.  
4.Serve with extra butter and maple syrup.  
For savoury pikelets: Reduce sugar to 2  
tablespoons and stir through chopped fresh  
herbs of choice. Top with slices of prosciutto,  
goats cheese and rocket or cream cheese,  
smoked salmon and capers.  
23  
 
Skillet Recipes continued  
Scrambled Eggs  
4 large eggs  
Serves 2  
Omelette with Porcini Mushrooms  
40g dried porcini mushrooms  
4 eggs  
Serves 2  
²/ cup cream  
³
Sea salt  
sea salt  
Freshly ground black pepper  
20g butter  
freshly ground black pepper  
butter  
Toast, to serve  
¼ cup grated cheese  
1.In a medium bowl, whisk the eggs, cream,  
salt and pepper until well combined. Heat  
butter in skillet over a medium heat until it  
bubbles.  
1.Soak mushrooms in hot water for 10  
minutes; drain and roughly chop.  
2.Whisk eggs, mushrooms, salt and pepper in  
a medium bowl until combined.  
2.Pour in the egg mixture and cook, stirring  
with a wooden spoon, until the eggs are  
just starting to firm but are still quite  
moist.  
3.Melt butter in skillet on setting 8; once  
bubbles have subsided pour in egg  
mixture. Once the egg mixture has begun  
to cook underneath use a wooden spoon  
bring in the edges of the egg mixture  
into the centre of the skillet (this creates  
height in your omelette). Do this 2-3 times  
then allow the omelette to brown slightly  
underneath and almost set on the top.  
3.Serve immediately with hot, buttered toast.  
Sweet crepes  
Makes approximately  
16 crepes  
3 eggs  
60g butter, melted  
1¾ cups milk  
250g plain flour  
2 tablespoons caster sugar  
pinch salt  
4.Sprinkle the cheese over half of the  
omelette, then using a spatula, carefully  
fold the omelette in half. Cook for a further  
30 seconds.  
5.Carefully tip omelette onto a serving plate.  
1.Place crepe ingredients into a blender jug  
and blend on low for about 20 seconds  
or until combined. Strain into a jug and  
stand for 30 minutes.  
2.Heat skillet on setting 7. Pour about ¼  
cup of batter into the greased pan. Tilt the  
pan to spread the mixture evenly. Cook  
over a low heat on both sides until golden.  
Repeat with remaining mixture.  
3.Serve crepes with lemon juice and sugar or  
hazelnut spread.  
24  
 
‘Sunbeam’, is a registered trademark of Sunbeam Corporation.  
‘Classic’ is a registered trademark of Sunbeam Corporation.  
Made in China. Designed in Australia. Due to minor changes  
in design or otherwise, the product may differ from the  
one shown in this leaflet. Backed by Sunbeam's 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2005.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand 0800 786 232.  
08/05  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
0800 786 232  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2005.  
 

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