Sunbeam Slow Cooker MU2000 User Manual

VersaCook^™Multi Cooker X5

Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer

Instruction/Recipe Booklet

MU2000

Please read these instructions carefully

and retain for future reference.

Contents

Sunbeam’s Safety Precautions

Features of your VersaCook Multi Cooker

The Control Panel

Cooking Modes settings

Cooking Modes settings table

Using your VersaCook in the Slow Cooker mode

Using your VersaCook in the Cook mode

(saucepan and food steamer)

Using your VersaCook in the Frypan mode

Using your VersaCook in the Deep Fryer mode

Hints for Perfect Deep Frying

Deep Frying Times and Temperatures Guide

The Perfect Chip

Care and Cleaning

Hints and Tips

Troubleshooting

Recipes

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

MULTI COOKER

• Only use the oils recommended in this

instruction booklet.

• Do not plug in or switch on the unit without

having the aluminium pan inside the multi

cooker unit.

• Do not operate the unit without food or

liquid in the pan.

• Do not touch any metal surfaces of the

product while it is in use as they will be hot.

• Be careful when lifting lid during and after

cooking. Steam can result in serious burns.

Never place face over multi cooker.

• For the deep fryer function, if using solid

fat, remove the lid and the basket, cut the

fat into pieces and place them directly into

the pan. Do not melt solid fat in the frying

basket as it may damage the appliance.

• Never operate the deep fryer with oil level

below the minimum mark or above the

maximum mark.

• Do not operate the unit on an inclined or

uneven surface

• Do not move or cover the unit whilst in

operation

• Do not immerse the base of the unit in water

or any other liquid

• Use your unit well away from walls and

curtains, and don’t use in confined spaces.

• Remove excess moisture and ice particles

from food before deep frying.

• Use handles and oven mitts to move the

unit, the pan and the lid when hot.

• Never decant oil from deep fryer while still

hot.

• When lifting the lid, always tilt the lid away

from you as steam is hot.

Sunbeam’s Safety Precautions

Sunbeam is very safety conscious when

designing and manufacturing consumer products,

but it is essential that the product user also

exercise care when using an electrical appliance.

Listed below are precautions which are essential

for the safe use of an electrical appliance:

• Read carefully and save all the instructions

provided with an appliance.

• Do not use an appliance for any purpose

other than its intended use.

• 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.

• 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.

• 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.

• Always use your appliance from a power

outlet of the voltage (A.C. only) marked

on the appliance.

• This appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities, or

lack of experience and knowledge, unless they

have been given supervision or instruction

concerning use of the appliance by a person

responsible for their safety.

• Do not operate any electrical appliance with

a damaged cord or after the appliance has

been damaged in any manner. If damage is

suspected, return the appliance to the nearest

Sunbeam Appointed Service Centre

for examination, repair or adjustment.

• 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.

• Do not immerse the appliance in water

or any other liquid unless recommended.

• Appliances are not intended to be operated

by means of an external timer or separate

remote control system.

• This appliance is intended to be used in

household and similar applications such

as: staff kitchen areas in shops, offices and

other working environments; farm houses; by

clients in hotels, motels and other residential

type environments; bed and breakfast type

environments.

• Children should be supervised to ensure that

they do not play with the appliance.

• The temperature of accessible surfaces may be

high when the appliance is operating.

• Never leave an appliance unattended while

in use.

If you have any concerns regarding the performance and use of your appliance,

please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Features of your Sunbeam

MU2000 VersaCook Multi Cooker

Lid

The lid has a viewing window to monitor your

cooking. Remove the lid whilst deep frying.

Min and Max Markings inside the pan

The MIN and MAX markings

inside the pan are for oil used

in the Deep Fryer mode only.

Control Panel

Low and High Racks

The racks allow air to circulate under the

food for even cooking, and allows food to sit

above fats and juices which may accumulate

at the bottom of the pan. The high rack

is suitable for steaming. The low rack is

suitable for roasting.

Non-stick Aluminium Pan

The pan is to be used inside the unit for all

cooking modes. Dishwasher safe for easy

cleaning. When empty the pan sits in a

slightly raised position above the base of

the unit.

Easy Grip Pan Handles

For safe use.

Non-slip feet

Keeps the unit secure on the bench top

during use and prevents scratching of bench

top surfaces.

Basket

The removable mesh cooking basket is to

be used for Deep Frying and can also be

used when boiling pasta. The basket has a

cool touch handle which folds away for easy

storage.

The Control Panel

The control panel on the VersaCook Multi

Cooker X5 is designed to ensure easy use and

to make cooking a pleasure. Choose from the 4

cooking menus – Slow Cook, Cook (for Boiling

water, Dry Roasting and Food Steaming)

Browning and Deep Frying. Choose your

cooking menu, customise your temperature and

time setting and you’re cooking.

Deep Fryer Menu

The Deep Fryer menu has four heat

settings 130°C, 150°C, 170°C and

190°C.

3. Cooking Light

The light will illuminate red when the

VersaCook is cooking.

4. Custom Button

Use this button to customise the

temperature and the time.

5. Start/ Cancel button

1. Menu Button

Scroll through the Cooking menus

available by pressing the MENU button.

2. Cooking Menu indicator

Press the START button to begin the

selected cooking mode once all settings

have been chosen. Press and hold the

CANCEL button if you wish to change

your setting.

A line will display in the LCD screen

under the various cooking menus, when

the MENU button is pressed.

Slow Cook Menu

The Slow Cook menu has three

convenient heat settings – LOW, HIGH

and AUTO KEEP WARM.

Cook Menu

Use the Cook menu when using as a

Saucepan for soups, boiling pasta etc.

Also use the Cook menu with the high

rack when using as a Food Steamer.

There are two heat settings, LOW and

HIGH. When using as a Food Steamer,

use HIGH only.

Brown Menu

Use the Brown menu when using as a

Frypan. The Browning menu has five heat

settings 130°C, 150°C, 170°C, 190°C

and 210°C.

Cooking Menu Settings

The VersaCook Multi Cooker X5 has 5 cooking

menus.

Cooking (Saucepan and Food Steamer)

The Cook menu can be used when cooking

soups, boiling pasta and when steaming food.

It can also cook rice dishes and be used for

dry roasting. Cook is an all-round cooking

menu and can be used to cook various foods.

There are two heat settings, LOW and HIGH.

When using as a Food Steamer, use HIGH

only.

Slow Cooking

Slow Cooking achieves flavour filled meals

and tender moist meats cooked to perfection.

As the name suggests, meals are cooked over

a long period of time. Slow cooking provides

healthy, simple and economical cooking.

It requires minimal supervision, short

preparation times and quick clean up times.

When used to boil water, the VersaCook

has a maximum capacity of 5L. This takes

approximately 18 minutes on HIGH.

LOW Setting. This is suitable for simmering

and slow cooking.

Browning

HIGH Setting. This is for faster cooking.

Typically 1 hour on HIGH = approximately

2 - 2.5 hours on LOW.

The Brown or Frypan menu has five heat

settings 130°C, 150°C, 170°C, 190°C

and 210°C, making the VersaCook an ideal

everyday multifunctional cooker. On the

Brown menu you can change the heat setting

depending on the food that you are cooking

and your style of cooking. Use it to shallow

fry, stir fry, sauté and of course even sear.

Browning meat prior to slow cooking not only

gives your food great colour, it also seals in

the juices and flavours and keeps the meat

tender.

AUTO KEEP WARM Setting. When

cooking time is completed, the VersaCook

automatically switches to the Keep Warm

setting to prevent overcooking and to keep

your cooked food warm until serving - perfect

for busy families, those on the run and those

who need flexible meal times. This setting is

not hot enough to cook and is used to keep

hot, cooked food warm for serving. The Keep

Warm setting is an automatic function. for

safety it can not be manually set to cook or

warm up food.

Deep Frying

The VersaCook is an ideal deep fryer as it has

a wide basket and deep pan. The Deep Fryer

menu has four heat settings 130°C, 150°C,

170°C and 190°C. The VersaCook is perfect

for making donuts, tempura, classic fish and

chips and more.

When used as a Slow Cooker, the VersaCook

has a capacity of 6.5L.

When used as a Deep Fryer, the VersaCook

has a food capacity of 1.2kg, and an oil

capacity of 2.5L. Inside the cooking pan are

MIN and MAX markings. These are to be

used for the Deep Fryer mode only.

Cooking Mode Settings Table

Cooking

Mode

Slow

Cooker

Saucepan

Food

Steamer

Frypan

Deep

Fryer

Slow Cook

9 hours

Cook

Brown

Deep Fryer

Maximum

Programmable

Cooking Time

2 hours

Minimum

Programmable

Cooking Time

30 mins

5 mins

High – 4 hours

Low – 8 hours

(Warm) – 4 hours

Default Cooking

Time

2 hours

5 mins

2 hours

5 mins

2 hours

5 mins

2 hours

5 mins

Time Increments

30 mins

130°C

150°C

170°C

190°C

210°C

130°C

150°C

170°C

190°C

High

Low

(Warm)

Temperature

Setting

High

Low

High

Food - 1.2kg

Oil – 2.5L

Capacity

6.5L

Using your VersaCook in the

Slow Cook mode

Before using your VersaCook for the first

time, remove the aluminium pan and lid and

wash them in warm soapy water.

To Cancel a Program

To cancel or change your setting, hold the

CANCEL button. The unit will beep. If the

unit had already started cooking, the Cooking

Light will turn off to indicate the unit is not

cooking.

Place the VersaCook on a flat, level surface.

Plug in the unit. The unit will beep. The

VersaCook will default to the Slow Cook menu

on the LOW setting. The display will show a

line underneath ‘Slow Cook’ on the panel and

the display will show LO.

Slow Cooking Display

Display

Setting

Low

1. Place your food inside the pan.

2. If the menu is not set to Slow Cook, set

the cooking mode by scrolling through

the MENU button until a line appears in

the display under Slow Cook.

High

Keep Warm

(Cooking Finished)

3. To select the time, press the CUSTOM

button and then press the

and

buttons until your desired time appears

in the panel. Each button press will

adjust the time by 30 minutes.

4. To select the temperature/ heat setting of

HIGH or LOW, press the CUSTOM button,

and then Press the

and

buttons,

until HI or LO appears in the panel.

Note: the minimum cooking time is 30

minutes, and the maximum cooking time is

9 hours.

5. Once you have set the desired TIME and

TEMP (heat) settings, press START. The

cooking light will illuminate red. The

time will immediately display and will

begin to count down.

6. After the set time has elapsed the unit

will automatically switch to the KEEP

WARM mode. The unit will beep and the

panel will display CF (Cooking Finished).

The VersaCook can stay in the Keep

Warm mode for 4 hours.

TIP: The Slow Cooking mode settings are in

the Mode Settings Table on page 8.

Using your VersaCook in the

Cook mode

Use the Cook mode to use the VersaCook as

a Saucepan, Dry Roasting Pan or as a Food

Steamer.

4. Once you have set the desired TIME

and TEMP settings, press START. The

Cooking Light will illuminate red.

5. The VersaCook will begin to heat to your

desired temperature.

6. After the set time has elapsed, the unit

will beep and the panel will display 0:00.

Before using your VersaCook for the first

time, remove the aluminium pan and lid and

wash them in warm soapy water.

Place the VersaCook on a flat, level surface.

TIP: The Cook mode settings are in the Mode

Settings Table on page 8.

Plug in the unit. The unit will beep. The

VersaCook will default to the Slow Cook menu

on the LOW setting. The display will show a

line underneath ‘Slow Cook’ on the panel and

the display will show LO.

To Cancel a Program

To cancel or change your setting, hold the

CANCEL button. The unit will beep. If the

unit had already started cooking, the Cooking

Light will turn off to indicate the unit is not

cooking.

•

To use as a Saucepan to make soup,

it’s often best to heat the water before

carefully placing in the food. Refer to

your recipe instructions

•

To use as a Food Steamer, before

programming the VersaCook place the

desired water quantity in the bottom of

the pan and then insert the high rack.

1. To set the menu to use the Cook mode,

press the MENU button and scroll

through the cooking options until a line

appears in the display under Cook.

2. To select the time, press the CUSTOM

button, and then press the

and

buttons, until your desired time

appears in the panel. Each button press

will adjust the time by 5 minutes. The

default cooking time is 2 hours.

3. To select the temperature/ heat setting of

HIGH or LOW, press the CUSTOM button,

and then press the

and

buttons,

until the heat settings appears in the

panel. The default temperature setting is

LOW. When using as a Food Steamer, use

HIGH only.

Note: the minimum cooking time is 5

minutes, and the maximum cooking time is

2 hours.

Using your VersaCook in the

Brown (Frypan) mode

Before using your VersaCook for the first

time, remove the aluminium pan and lid and

wash them in warm soapy water.

4. Once you have set the desired TIME and

TEMP settings press START. The Cooking

Light will illuminate red.

5. The VersaCook will begin to heat to your

desired temperature. The time will flash

until the temperature has been reached.

When the temperature has been reached

the time will stop flashing and the timer

will begin to countdown.

6. After the set time has elapsed the unit

will beep and the panel will display the

selected menu.

Place the VersaCook on a flat, level surface.

Plug in the unit. The unit will beep. The

VersaCook will default to the Slow Cook menu

on the LOW setting. The display will show a

line underneath ‘Slow Cook’ on the panel and

the display will show LO.

1. To set the menu to use the Frypan or

Browning menu, press the MENU button

and scroll through the cooking options

until a line appears in the display under

Brown.

TIP: The Frypan mode settings are in the

Mode Settings Table on page 8.

2. To select the time, press the CUSTOM

To Cancel a Program

button, and then press the

and

To cancel or change your setting, hold the

CANCEL button. The unit will beep. If the

unit had already started cooking, the Cooking

Light will turn off to indicate the unit is not

cooking.

buttons until your desired time

appears in the panel. Each button press

will adjust the time by 5 minutes. The

default cooking time is 2 hours.

Note: the minimum cooking time is 5 minutes

and the maximum cooking time is 2 hours.

3. To select the temperature setting of

130°C, 150°C, 170°C, 190°C or 210°C,

press the

and

buttons, until

the desired temperature appears in the

panel.

Using your VersaCook in the

Deep Fryer mode

Before using your VersaCook for the first

time, remove the aluminium pan, lid and

basket and wash them in warm soapy water.

Note: the minimum cooking time is 5 minutes

and the maximum cooking time is

2 hours.

8. To select the temperature/ heat setting

Place the VersaCook on a flat, level surface

away from any heating source and where it

cannot be splashed with water.

press the

and

buttons, until the

heat settings appears in the panel.

9. Once you have set the desired TEMP and

TIME settings, press START. The Cooking

Light will illuminate red.

1. Remove the lid and take out the deep

frying basket. Pull the handle backwards

(1) until the handle locks into position.

10. The VersaCook will begin to heat to your

desired temperature. The time will flash

until the temperature has been reached.

When the temperature has been reached

the time will stop flashing and the timer

will begin to countdown. Next, follow the

instructions in the ‘Cooking in the Deep

Fryer’ section below.

11. After the set time has elapsed the unit

will beep and the panel will display 0:00.

2. Pour good quality vegetable, nut or

seed oil into the oil tank until it reaches

between the ‘MIN’ and ‘MAX” markings

on the inside of the pan. Never use the

Deep Fryer without oil or with insufficient

oil in the tank.

Note: Do not mix different types of oil.

3. Lower the basket into the oil

4. Replace the lid.

TIP: The Deep Fryer mode settings are in the

Mode Settings Table on page 15.

To Cancel a Program

To cancel or change your setting hold the

CANCEL button. The unit will beep. If the

unit had already started cooking the Cooking

Light will turn off to indicate the unit is not

cooking.

5. Plug in the VersaCook into a 230 – 240

volt power outlet.

6. To use the Deep Fryer mode, press the

MENU button and scroll through the

cooking options until a line appears in

the display under Deep Fryer.

Cooking in the Deep Fryer

There are two methods of cooking in your

fryer; one general method for most foodstuffs

and another for home battered products.

Note: During cooking, steam will build up in

the fryer, so when lifting the lid use a kitchen

glove or mitt to protect your hand.

7. To select the time, press the CUSTOM

button, and then press the

and

buttons until your desired time appears

in the panel. Each button press will

adjust the time by 5 minutes. The

default cooking time is 2 hours.

Using your VersaCook in the Deep Fryer mode - continued

General cooking method

Cooking home battered food

(For pre-cooked, crumbed, floured or wrapped

food.)

1. Ensure the oil has reached the required

temperature. Remove the lid, lift the

basket and put it on the rest (3) so that

it is not in contact with the oil.

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. Ensure the oil has reached the required

temperature.

Note: Leave the basket in the down position.

2. Basket rest for raised position

2. Remove the lid of the fryer.

3. Coat the food in batter 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.

You can now follow the instructions as given

in the general cooking method, steps 4 - 8.

Place the food, (should be as dry as possible)

into the raised basket.

Note: The basket should always be in the

raised position when it is to be filled with

food.

3. Lower the basket into the pan.

4. Do not cook food with the lid on.

5. Once the food is cooked (see Deep Fryer

Frying Times and Temperatures guide

chart on page 8), place the basket on

its raised position to drain for a few

seconds.

6. Remove the basket and put the fried food

on a plate covered with absorbent paper

or kitchen towel.

7. When finished with the deep fryer,

remove the plug from mains power.

8. Clean the fryer only after the oil is

completely cooled down.

Hints for perfect deep frying

1. Never use the fryer without oil.

7. Fry small amounts at a time. Adding

too much at a time will decrease the oil

temperature and increase the chance

that food will stick together and reduce

the crispiness.

2. Always use the best quality oil possible.

We recommend corn, nut, seed or light

olive oil. Never use butter, margarine or

regular olive oil or extra virgin olive oil.

8. Make sure that food is dry before frying.

Wet food will splatter.

3. Avoid mixing oils of different qualities or

types.

9. Always dry or roll wet food in flour before

coating in a batter. Otherwise the extra

steam created will separate the coating

from the food.

10. Preheat the oil with the lid on.

11. Remove lid whilst cooking.

12. Never sprinkle salt or seasoning over the

cooked product in the basket when it is

in the raised position above the oil. This

will contaminate the oil.

4. Change the oil when it becomes brown or

milky in colour.

5. Take into account the food to be

cooked before setting the deep frying

temperature. 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.

6. Large pieces of food should not be deep

fried as they take too long to cook and

thereby absorb too much oil.

Deep Frying times and

temperatures guide

FISH AND SEAFOOD

TyPE

MAXIMUM

TEMPERATURE APPROX. TIME SUGGESTIONS

QTy

°C

(MIN)

PRAWNS

Fresh

600g

170C

190C

5-7

3-5

Crumb/batter

Fry frozen

Frozen

FISH

Small pieces

Fresh fillets

Frozen fillets

CALAMARI

Fresh

400g

600g

170C

150C

3-5

7-10

5-7

Crumb / batter

Fry frozen

500g

170C

5-7

3-5

Crumb / batter

Fry frozen

Frozen

MEAT AND POULTRy

TyPE

MAXIMUM

TEMPERATURE APPROX. TIME SUGGESTIONS

QTy

°C

(MIN)

FReSH CHICkeN PoRtIoNS

Small

Large

400g

600g

170C

10-15

15-20

Crumb or batter

CHICkeN oR VeAL SCHNItzeL

Fresh

250g

170C

190C

5-10

3-8

Crumb

Frozen

Deep Frying times and temperatures guide - continued

VEGETABLES

TyPE

MAXIMUM

TEMPERATURE APPROX. TIME SUGGESTIONS

QTy

°C

(MIN)

VeGetABLeS

Beans

200g

250g

150g

200g

150g

170C

2-4

3-5

4-6

3-5

Tempura

Tempura or batter

Batter

Broccoli /Cauliflower

Eggplant (slices)

Mushrooms whole button

Onion Rings

PotAtoeS

Batter

French fries

Chips

500g

170C

190C

4-6

5-10

10-15

Wedges

The Perfect Chip

•

For perfect fries and wedges, old potatoes

are ideal. The potato should be of a low

starch, waxy variety i.e. Sebago, Russet

Burbank, Spunta, King Edward, Bintje.

•

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.

•

Make sure that the chips are cut to even

size to guarantee even cooking.

Do not defrost frozen, pre-cooked chips.

For the best results they should be taken

directly from the freezer to the fryer.

The cut chips should be rinsed under

running water until the water runs clear.

This removes excess starch from the

potatoes as the starch burns at high

temperatures.

•

Heat oil to the maximum setting, 190°C.

For best results for frozen chips refer to

chip packet.

•

Allow chips to drain for a moment before

removing from the basket and seasoning.

•

Dry on kitchen towel before frying.

Remove the lid whilst cooking.

Shake the basket at short intervals to

encourage even browning and to stop

chips 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.

1ST FRy (BLANCH)

2ND FRy

Thin fries - french fries

130°C

5 min

190°C

180°C

5 min

Thick chips

Wedges

7-8 min

10 min

7-8 min

10 min

Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.

Care and Cleaning

Cleaning should only be carried out when

the VersaCook is switched off and the plug

removed from the socket. Allow the unit to

completely cool before cleaning.

Lid and permanent filter

Your VersaCook features a permanent filter

that we advise you to clean at regular

intervals. Either put the entire lid into the

dishwasher or into hot soapy water and let

it soak there for 5-10 minutes. Shake the

remaining water out of the lid and let it dry.

Ensure the filter is completely dry before you

re-use the lid.

Do not use the aluminium pan on the

stovetop, inside a microwave oven or inside

an oven. Use the pan only inside the

VersaCook unit.

Wash the aluminium pan and lid in hot soapy

water. To remove food that is cooked onto the

bottom, soak the pan in warm water before

cleaning. Rinse well and dry.

Basket and handle

The basket and its handle can be hand

washed in warm soapy water. It should be

thoroughly dried afterwards.

The aluminium cooking pan and the lid are

dishwasher safe for added convenience.

Cleaning after Deep Frying

When the oil has completely cooled, the

pan can be removed for cleaning. Drain the

oil through a funnel and fine sieve into a

suitable container.

Wipe the exterior of the VersaCook with a

damp cloth and polish dry. DO NOT use harsh

abrasives, scourers or chemicals to clean any

part of the VersaCook as these will damage

the surfaces.

Note: Never pour used oil down sink.

Always make sure that the pan is completely dry

before you put it back into your unit.

Hints and Tips

Don’t be scared to experiment with your

VersaCook. With your VersaCook, there is a

myriad of possibilities.

Steamer

•

You can steam many foods in the

VersaCook. Anything from dumplings to

vegetables , fish and poultry.

Use the Cook function and place foods on

the provided low or high rack. Use the lid

to cover the VersaCook and create steam.

Be sure to keep an eye on the liquid

level and add as you need. Don’t let the

VersaCook boil dry.

For more delicate foods you may need to

place a sheet of baking paper over the

rack.

When removing delicate foods after

steaming you may find it easier to remove

the whole rack with the food on it.

Slow Cooker

•

Slow cooking is perfect for the cheaper,

tough cuts of meats as the lengthy

cooking process tenderises these cuts.

•

When in slow cooker mode, the VersaCook

does not recover lost heat quickly. Only lift

the lid if necessary or if instructed to do

so in the recipe.

•

When in slow cooker mode food will be

brought to a simmer on both LOW and

HIGH setting. The setting determines how

long it will take to reach this point.

It is not uncommon for meat to cook

faster than root vegetables. It is for this

reason that we recommend chopping all

vegetables to a similar small size. Meat

can be cut into in larger chunks because

if it is cut too small, it will break up once

cooked and tenderised.

Frypan

Use the Brown function to sear meats

before slow cooking.

•

Deep fryer

•

Always ensure the oil is pre-heated to

temperature before adding the food. The

oil should sizzle as the food is entering

the oil.

Oil and water don’t mix! This can cause

significant spitting and splattering of hot

oil. When frying wet foods such as fish,

pat the surface dry with absorbent paper

towel before frying.

•

Slow cooking prevents evaporation

resulting in the flavours and juices being

maintained. Keep this in mind when

creating your own recipes. You may not

require as much liquid as you would when

using other cooking methods.

To thicken a casserole at the end of slow

cooking, change the menu to Brown

function and stir through a little cornflour

combined with water. Allow to simmer,

stirring until thickened.

•

Deep fry food in batches to prevent

overcrowding and food joining together.

This will also ensure the oil maintains the

temperature.

Sunflower oil or rice bran oil have a

higher burning point than most other

oils. This means they can reach a higher

temperature – perfect for deep frying.

Saucepan

•

To boil water, use the Cook function set to

HIGH, with the lid on.

•

The VersaCook can safely boil up to 5

litres of water.

Hints and Tips - continued

Roasts

Roasting Meat (such as beef, lamb and veal)

•

With your VersaCook, you can roast a

whole chicken as well as whole pieces of

meat. Try lamb, beef, veal and pork by

simply using the Slow Cook function.

Roasts can be cooked without the addition

of liquid. However they will release juices

while cooking. These juices are perfect for

making sauces and gravies.

To make a sauce or gravy with the roast

juices, remove the meat and cover with

foil to keep warm. Set the Brown function

to 210°C and stir through some cornflour

mixed with a little water. Allow to simmer,

stirring until thickened. You can also add

some stock or wine to stretch the gravy a

little further and add great flavour.

To get the best roasting results, we

recommend sealing your meat first. Trim

away any excess fat. Rub the meat with a

little oil and season with salt and pepper

(or any other flavourings or spices you wish

to use). Set the Brown function to 210°C,

and when pre-heated, cook meat for a few

minutes on each side. Set the slow cooker

function to LOW or HIGH and cook for the

appropriate time.

Approximate cooking times for well done:

LOW

HIGH

2 hours per 500g

1 hour per 500g

Note: Unlike roasting in your oven, meat

cooked to well done in the slow cooker will

still be very tender.

•

Do not use oven bags in the VersaCook.

Roasting in the slow cooker will not brown

your meat or chicken, as roasting in an

oven does. If you want your roast to be

golden, we recommend using the Brown

function to sear the meat first.

Leftover roast makes great sandwiches

the next day. Try the caramelised onion or

tomato chutney recipe and make burgers

with the leftovers!

Roasting Chicken

Wash the chicken in cold running water and

pat dry with absorbent paper towel. Rub

with a little olive oil and season all over with

salt and pepper (or any other spices you

wish). Set the brown function to 210°C and

when pre-heated, cook the chicken for a few

minutes on each side until golden. Set the

slow cooker function to LOW or HIGH and

cook for the appropriate time.

•

Approximate cooking times for well done:

LOW

HIGH

2 hours per 500g

1 hour per 500g

Note: Ensure chicken is cooked all the way

through by inserting a skewer or knife into

the meatiest part of the chicken. The juices

will be clear when the chicken is cooked

through. If the juices are pink, a little more

cooking is required.

Hints and Tips - continued

Stocks

•

Many recipes use stock as part of the

ingredients. A good stock is also the base

of a great soup. Stocks can be bought at

supermarkets; however, nothing beats the

flavour of a homemade stock.

•

Making your own stock is a great way to

use up bones or carcasses that would

normally be thrown away.

There is no need to peel your vegetables

when making a stock. Just ensure you

wash them well before use.

Fresh made stock will keep in the

refrigerator for up to 4 days, but can be

frozen for up to 3 months.

Always label and date your stock before

storing. It’s a good idea to freeze stock

in portioned sizes. So for example if you

generally use stocks in stews, casseroles,

curries etc, then freeze your stock in 1

cup portions. If you tend to use your stock

more for gravies and sauces, then freezer

it in smaller ¼ cup portions or even in

ice cube trays, so that you don’t need to

defrost large quantities at a time.

•

To remove the excess fat, cool the stock

in the fridge overnight, then skim the

solidified fat from the surface.

Troubleshooting

PROBLEM

POSSIBLE CAUSE

SOLUTION

Strong smell

Oil has gone bad.

Replace oil.

The correct oil is not being used.

Use only high quality oil.

Do not mix oils of a

different quality or type.

Oil overflowing

Fryer is filled above the

maximum level.

Check oil level on the inside

of fryer.

Wet food placed in hot oil.

Stated quantities exceeded.

Dry food first.

Do not fry food above the

weight indicated.

Food is not browning

Cooking temperature is too low.

Basket is overloaded.

Adjust the dial to the correct

cooking temperature.

Do not fry food above the

stated quantities and

weights.

Oil is not hot enough.

Faulty thermostat.

Consult Service Centre.

Chips are sticking together Food not washed thoroughly

Wash potatoes thoroughly

and dry before frying.

before placed in the oil.

Appliance not working

Appliance has been turned on

without fat or oil.

Allow the fryer to cool down,

fill with oil and press the

reset button that is

concealed at the back of

the fryer.

Temperature control dial not

at correct setting.

Choose cooking temperature.

Recipes

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the

VersaCook Multi Cooker X5. We hope you enjoy your Sunbeam VersaCook.

Chicken Stock

Makes: 2.5 litres

Fish Stock

Makes: 2.5 litres

1kg fish bones

2 chicken carcases

2 onions, chopped

2 celery stalks, chopped

2 carrots, chopped

4 bay leaves

1 onion, chopped

1 celery stalk, chopped

2 bay leaves

1 teaspoon black peppercorns

2.5 litres water

2 teaspoons black peppercorns

1 bunch parsley stems

2.5 litres water

Salt to taste

1.Place all ingredients in the pan. Cover with

lid. Using the Slow Cook function, cook on

LOW for 8 hours or HIGH for 4 hours.

Salt to taste

1.Place all ingredients in the pan. Cover with

lid. Using the Slow Cook function, cook on

LOW for 8 hours or HIGH for 4 hours.

2.Strain and discard solids. Add salt to taste.

Cool and store in an airtight container in

the fridge or freezer.

2.Strain and discard solids. Add salt to taste.

Cool and store in an airtight container in

the fridge or freezer.

Recipes continued

Beef Stock

Makes: 2.5 litres

Vegetable Stock

Makes: 2.5 litres

1 tablespoon oil

4 onions, chopped

1.5kg meaty beef bones

1 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2 bay leaves

2 carrots, chopped

2 parsnips, chopped

5 celery stalks, chopped

1 bunch parsley

4 bay leaves

1 teaspoon black peppercorns

2.5 litres water

2 teaspoons black peppercorns

2.5 litres water

Salt to taste

1.Using the Brown function, heat the oil on

210°C. When pre-heated, cook the beef

bones in batches until browned. Add the

remaining ingredients to pan.

2.Cover with lid. Using the Slow Cook

function, cook on LOW for 8 hours or HIGH

for 4 hours.

1.Place all ingredients in the pan. Cover with

lid. Using the Slow Cook function, cook on

LOW for 6 hours or HIGH for 3 hours.

2.Strain and discard solids. Add salt to taste.

Cool and store in an airtight container in

the fridge or freezer.

3.Strain and discard solids. Add salt to taste.

Cool and store in an airtight container in

the fridge or freezer.

Recipes continued

Pea and Ham Soup

Serves: 4-6

Minestrone

Serves: 6-8

2 onions, finely chopped

2 teaspoons olive oil

2 celery stalks, finely chopped

1 clove garlic, crushed

1 large potato, peeled, finely chopped

500g split green peas, well rinsed, drained

1kg smoked ham hock

2 bay leaves

200g prosciutto, chopped

1 celery stalk, finely chopped

1 carrot, peeled, finely chopped

1 zucchini, finely chopped

3 thyme sprigs

2 potatoes, peeled, cut into 2cm cubes

300g pumpkin, peeled, cut into 2cm cubes

800g can crushed tomatoes

5 cups water

Salt and pepper, to taste

Crusty bread, to serve

6 cups chicken stock

1.Place all ingredients in the pan. Cover with

lid. Using the Slow Cook function, cook on

LOW for 8 hours or HIGH for 4 hours.

2.Remove the ham hock from the soup.

Discard skin. Remove meat from bone,

chop and return to soup. Add salt and

pepper to taste. Serve with crusty bread.

1 cup Italian-style soup mix, well rinsed,

drained

1 cup shredded cabbage

1 cup macaroni or similar small pasta

Shredded basil and parmesan cheese, to

serve

1.Using the Brown function, heat oil on

150°C. When pre-heated, add garlic,

prosciutto, celery and carrot. Cook, stirring,

for about 15 minutes or until soft. Add the

zucchini, potatoes, pumpkin, tomatoes,

stock and soup mix.

2.Cover with lid. Using the Slow Cook

function cook on LOW for 8 hours or HIGH

for 4 hours. Add the cabbage and pasta in

the final 30 minutes of cooking.

3.Serve minestrone topped with shaved

parmesan and basil.

Note: Italian-style soup mix is a mixed bag

of dried peas, beans and lentils. It can be

bought from supermarkets.

Recipes continued

American Pork Ribs

Serves: 6

Meatballs in Tomato Sauce

Serves: 4-6

1 tablespoon olive oil

2 tablespoon olive oil

2kg American-style pork ribs

Pepper, to taste

2 onions, finely chopped

1 clove garlic, crushed

500g pork mince

2 ¼ cups tomato sauce

1 ½ cups apple cider vinegar

½ cup Worcestershire sauce

¾ cup brown sugar

500g veal mince

½ cup fresh breadcrumbs

1 egg

¹⁄ cup American mustard

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

400g can cherry tomatoes

1 tablespoon brown sugar

1 tablespoon tomato paste

½ cup chicken stock

700g tomato passata

Salt and pepper, to taste

Spaghetti, to serve

3 cloves garlic

¼ cup lemon juice

2 tablespoons cornflour

¼ cup water

Salt and pepper, to taste

1.Using the Brown function, heat oil on

210°C. When pre-heated, cook the ribs in

batches until brown, seasoning well with

pepper while cooking. Remove from pan.

1.Using the Brown function, heat half the

oil on 190°C. When pre-heated add onion

and garlic. Cook, stirring until soft. Remove

from pan.

2.Combine remaining ingredients except

cornflour in the pan. Bring to a simmer.

Add the ribs ensuring they are thoroughly

coated in the sauce.

2.Transfer half the onion mixture to a large

bowl. Add mince, breadcrumbs, egg and

herbs. Season with salt and pepper and

mix to combine. Divide into 12 equal

portions and roll into balls.

3.Using the Brown function, heat remaining

oil on 210°C. Cook the meatballs in

batches until browned. Return remaining

onion to the pan with tomatoes, sugar,

tomato paste, stock and passata.

3.Cover with lid. Using the Slow Cook

function, cook on LOW for 8 hours or HIGH

for 4 hours.

4.Remove ribs from sauce and cover with

foil to keep warm. Combine cornflour with

¼ cup water to form a smooth paste.

Stir through the sauce. Using the Brown

function set on 210°C, stir until mixture

boils and thickens. Season to taste with

salt and pepper.

4.Cover with lid. Using the slow cooker

function, cook on LOW for 6 hours or HIGH

for 3 hours. Serve on spaghetti.

5.Serve ribs with sauce and coleslaw or

potato salad.

Recipes continued

Beer Batter

Tempura Batter

1 ¼ cups self-raising flour

1 egg yolk, lightly beaten

pinch of salt

1 cup cold water or soda water

½ cup plain flour

375ml cold beer

1.Place flour and salt in a bowl. Gradually

whisk in beer until smooth. Rest for 1

hour.

2.Heat oil to 190ºC.

3.Dip the desired food into the batter and

allow excess batter to drip away.

½ cup cornflour

1.Combine egg and water in a bowl. Add

flours and stir until just combined.

Note: Do not over mix; mixture should still

have lumps in it.

2.Heat oil to 190ºC.

4.Deep fry until golden. Drain on absorbent

paper towel.

3.Dip the desired food into the batter and

allow excess batter to drip away.

Tip: Seafood is great for beer batter. Try

making a fisherman’s basket using calamari,

prawns, fish fillets and scallops. You could

also try dipping sliced potatoes to make

potato scallops (potato cakes).

4.Deep fry until crisp. Drain on absorbent

paper towel.

Tip: This batter is perfect for chicken,

boneless salmon pieces, prawns or

vegetables.

Sweet Fritter Batter

Easy Crispy Coating

1 cup self-raising flour

1 egg

1 tablespoon sugar

1 egg

1 tablespoon milk

1 cup rice flour

Salt and pepper

²⁄ cup milk

1.Whisk egg and milk until combined.

Combine flour with salt and pepper to

taste.

2.Heat oil to 190ºC.

3.Dip food in egg mixture and then coat with

flour.

4.Deep fry until crisp. Drain on absorbent

paper towel.

Note: This coating is great on almost

1 tablespoon melted butter

1.Place flour and sugar in a bowl. Gradually

whisk in egg, milk and butter until smooth.

2.Heat oil to 190ºC.

3.Dip the desired food into the batter and

allow excess batter to drip away.

4.Deep fry until golden. Drain on absorbent

paper towel.

Tip: Dip whole, peeled bananas in this batter

to make banana fritters. Dust with icing sugar

and serve warm with ice-cream.

anything!

Recipes continued

Curry Puffs

Makes: 24

Spring Rolls

Makes: approx. 24

2 teaspoons vegetable oil

Boiling water

1 small onion, finely chopped

400g beef mince

20g rice vermicelli

2 teaspoons peanut oil

1 clove garlic, crushed

2 teaspoons curry powder

¼ cup mango chutney

24 wonton wrappers

1 small brown onion, finely chopped

150g pork mince

1 clove garlic, crushed

2 teaspoons fresh ginger, finely grated

1 egg white, lightly beaten

125g fresh shiitake mushrooms, roughly

chopped

1.Using the Brown function, heat the oil on

170°C. Cook onion until softened. Add

mince and garlic, and brown until cooked.

2.Stir in curry powder and cook until

fragrant. Stir in mango chutney. Transfer

mixture to a medium bowl. Cool slightly.

3.Place a heaped teaspoon of mixture into

the centre of wrappers. Brush edges with a

little egg white. Fold wrappers in half and

pinch edges together to seal.

4.Using the Deep Fry function heat oil to

180°C. Fry in batches until golden brown,

about 4 – 5 minutes.

1 carrot, peeled, grated

150g shelled, deveined, cooked prawns,

chopped

2 tablespoons soy sauce

1 teaspoon caster sugar

1 tablespoon fresh coriander, chopped

12 x 12cm spring roll wrappers

1 teaspoon cornflour

2 teaspoons water

1.Place vermicelli in a heatproof bowl. Cover

with boiling water and stand until tender.

Drain and roughly cut vermicelli with

scissors.

5.Drain on absorbent paper towel and serve

with minted yoghurt if desired.

2.Using the Brown function heat oil to

170°C. Add onion, mince, garlic and

ginger. Cook, stirring until browned. Add

mushrooms, carrot, prawn, soy sauce and

sugar. Cook until vegetables soften and

mixture is dry. Transfer to a bowl. Stir in

vermicelli and coriander. Cool.

3.Combine cornflour with 2 teaspoons of

water. Place 2 tablespoons of the filling

mixture in the corner of a spring roll

wrapper. Lightly brush the edges with

cornflour mixture. Roll the wrapper, folding

in the sides to encase the filling.

Recipes continued

4.Using the Deep Fry function heat the oil

to 180°C. Deep fry in batches until golden

brown, about 4 – 5 minutes.

Felafel

1½ cups dried chickpeas, washed

1 onion, chopped finely

½ teaspoon chilli powder

1 teaspoon ground cumin

½ teaspoon ground coriander

2 cloves garlic, crushed

3 teaspoons lemon juice

¼ cup finely chopped fresh parsley

½ cup besan (chickpea) flour

1 egg

5.Drain on absorbent paper towel and serve

with soy sauce or sweet chilli sauce if

desired.

Southern Fried Chicken

Serves: 4-6

½ cup plain flour

½ teaspoon salt

½ teaspoon hot paprika (optional)

750g chicken drumettes and chicken wings

1 egg, beaten with 2 tablespoons water

1 cup dried breadcrumbs

1.Soak chickpeas in a large bowl of water

overnight. Drain and rinse well.

2.Place chickpeas and 3L of water into the

Multi Cooker. Using the Cook function set

to HIGH, bring to a simmer and cook for

1 ¼ hours or until tender. Drain well.

3.Blend the chickpeas with remaining

ingredients in a food processor. Refrigerate

mixture until cold.

4.Roll heaped tablespoons of mixture into

4cm balls.

5.Using the Deep Fry function heat oil

to 160°C. Deep fry in batches for 3-4

minutes or until golden.

1.Mix flour with salt and paprika. Dry

chicken and coat in seasoned flour.

2.Dip chicken into egg mixture then coat in

breadcrumbs.

3.Using the Deep Fry function heat oil to

170°C. Deep fry in batches until golden

brown and cooked through, about 15

minutes.

4.Drain on absorbent paper towel. Serve with

ranch dressing as a dipping sauce.

6.Drain on absorbent paper towel. Sever hot

or cold with hummus and Lebanese bread.

Recipes continued

Buttermilk Donuts

Makes: approx. 15

Tip: Don’t forget to cook the ‘donut holes’ for

extra mini-treats.

2 teaspoons dry yeast

1 ¼ cups buttermilk, warmed

¼ cup caster sugar

4 cups plain flour

Prawn Cutlets

1kg medium green king prawns, peeled,

deveined, tails intact

1 teaspoon salt

¾ cup plain flour

¼ cup light olive oil

2 eggs, lightly beaten

Salt and pepper, to taste

1 cup panko bread crumbs

2 eggs, lightly whisked

1.In a small bowl, whisk the yeast into the

warmed buttermilk with 1 tablespoon of

the sugar. Mix well and stand in a warm

place for 10 minutes or until the mixture

begins to froth.

2.Place the remaining sugar, flour and salt

into a large bowl. Make a well in the

centre and stir through oil, eggs and yeast

mixture. Mix until a soft dough forms.

3.Place mixture onto a floured surface and

knead for about 10 minutes or until dough

is smooth and elastic.

4.Place dough in a bowl. Cover and stand in

a warm place for about 40 minutes or until

dough has doubled in size.

1.Wash prawns and pat dry with paper towel.

2.Use a small, sharp knife to cut a slit along

the back of each prawn (don’t cut all the

way through). Open and flatten gently.

3.Place the flour in a bowl and season with

salt and pepper. Place the breadcrumbs

and eggs in 2 separate bowls.

4.Toss the prawns in flour and shake off any

excess. Dip one prawn at a time into the

egg then the breadcrumbs. Press firmly to

coat.

5.Heat oil to 190°C. Cook prawns in batches

until golden.

5.Turn dough onto a lightly floured surface

and knead again for about 5 minutes or

until smooth and elastic. Roll dough out to

about 1 ½ cm thick. Use a 9cm cutter to

cut rounds and a 3cm cutter to cut holes

from the centre. Place donuts onto a tray

lined with baking paper and cover with

plastic wrap. Stand in a warm place for

about 40 minutes.

6.Drain on absorbent paper towel. Serve with

lemon wedges and tartare sauce.

6.Using the Deep Fry function heat oil to

170ºC. Cook donuts in batches, turning

once during cooking, until golden in colour.

7.Drain donuts on absorbent paper. While

hot, toss in cinnamon sugar.

Tip: To make your own cinnamon sugar,

combine 1 cup caster sugar with 2 teaspoons

ground cinnamon.

Recipes continued

Wedges

Salt and Pepper Squid

Serves: 4

1.Cut unpeeled potatoes into thick wedges.

Soak in cold water for 1 hour, changing the

water regularly to remove excess starch.

Drain and pat dry with paper towel.

2.Heat oil to 170°C. Deep fry potatoes in

batches until soft (but not coloured).

3.Heat oil to 190°C. Return the wedges to

the oil in batches and cook until crisp and

golden.

4.Place in a bowl. Sprinkle with salt, pepper

and paprika to taste. Toss to coat.

6 medium squid hoods, cleaned

¼ cup sea salt flakes

1 tablespoon cracked pepper blend

1 ½ cups tapioca (or arrowroot) flour

2 egg whites, lightly beaten

1.Halve the squid lengthways. Pat dry with

paper towel. Using a sharp knife, score the

inside in a criss-cross pattern. Cut each

half into about 4 pieces.

2.Combine salt, pepper and flour in a shallow

dish. Dip squid into the egg white then in

the flour mixture. Shake off excess.

5.Serve with sour cream and sweet chilli

sauce.

3.Heat oil to 190°C. Deep fry squid in

batches for about 2 minutes or until crisp.

Serve with lemon wedges.

Perfect chips

1.Cut peeled potatoes into 1cm batons. Soak

in cold water for 1 hour, changing the

water regularly to remove excess starch.

Drain and pat dry with paper towel.

2.Heat oil to 170°C. Deep fry potatoes in

batches until soft (but not coloured).

3.Heat oil to 190°C. Return the chips to the

oil in batches and cook until crisp and

golden.

4.Drain on paper towel. Sprinkle with salt to

serve.

Recipes continued

Deep Fried Ice Cream

Serves: 6

Tomato Chutney

Makes: approx 3 cups

1 litre vanilla ice-cream

10 (1.5kg) ripe tomatoes, peeled, finely

chopped

250g digestive biscuits

2 eggs

1 large onion, finely chopped

¼ cup sultanas

2 tablespoons milk

Caramel sauce, to serve

1 ½ cups apple cider vinegar

¼ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon mustard powder

Salt and pepper, to taste

1.Working quickly, roll ice cream into 6

round balls and place in the freezer on a

metal tray lined with baking paper. Freeze

until very firm, about 2 hours or overnight.

2.Use a food processor to crush biscuits to

fine crumbs. Place in a shallow bowl. Work

quickly and roll balls in the crumbs to

coat. Return to the freezer for 1 hour.

3.Combine milk and eggs in a small bowl.

Again, working quickly, coat each ball in

egg mixture and allow excess to drip off.

Coat again in biscuit crumbs. Return to the

freezer until firm.

4.Heat oil to 190°C. Deep fry in 2 batches

for 10-15 seconds or until golden. Briefly

drain on absorbent paper towel. Serve

immediately drizzled with caramel sauce.

1.Using the Brown function, heat the oil on

150°C. When heated, set timer for 1 hour

and press START. Add all ingredients to

the pan. Allow to cook uncovered, stirring

occasionally until thick and most of the

liquid has evaporated.

2.Season well with salt and pepper. Pour

chutney into hot sterilised glass jars and

seal with preserving or plastic lids.

Note:

• To peel tomatoes: use a sharp knife to

remove the stem and place a small cross

on the base of the tomato. Place in boiling

water for 1 minute or until the skin just

begins to peel away. Immediately remove

from the boiling water and place in a bowl

of ice cold water. You will then be able to

easily pull the skin off with your fingers.

Tip: If you’re having trouble rolling the ice

cream into balls, spoon 6 portions onto a

tray and freeze until firm. Then quickly roll

in your hands to make balls and return to the

freezer.

• To sterilise jars: place clean, glass jars

without any chips or cracks in a large

saucepan and cover with cold water. Cover

with lid and bring to boil. Boil for 20

minutes. Carefully remove the jars and

stand upright on a heat-proof board. Allow

to air dry.

Recipes continued

Caramelised Onions

Makes: 2 cups

Stuffed Capsicums

1 tablespoon olive oil

2 teaspoons oil

1.5kg brown onions, thinly sliced

¼ cup brown sugar

1 small onion, finely chopped

400g lamb mince

¼ cup balsamic sugar

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon finely grated lemon rind

¼ cup pine nuts

Salt and pepper, to taste

1.Using the Brown function, heat oil on

150°C. When heated, set timer for 1 hour

and press START.

2.Add onion to pan and cook, stirring

occasionally until very soft (about 50

minutes). Add sugar and vinegar and cook

for a further 10 minutes. Season.

1 cup cooked white rice

3 long green onions, sliced

½ cup chopped fresh coriander

1 tablespoon lemon juice

Salt and pepper, to taste

4 small red capsicums

Note: Caramelised onions taste great on

steak, roasts and burgers.

1.Using the Brown function, heat oil to

170°C. When pre-heated add onion and

cook until softened. Add mince and cook

until browned and cooked through.

2.Stir in garlic, cumin and coriander and

cook until fragrant. Transfer to a large

bowl. Stir through all remaining ingredients

except capsicum.

3.Cut tops from capsicum and remove seeds.

Spoon mixture into capsicums. Place filled

capsicum cut side up onto rack in the

cleaned pan. Cover with lid.

4.Using the Cook function set to HIGH, cook

for 40 minutes or until capsicums are just

tender. Serve with yoghurt if desired.

Tip: You may need to trim the bottoms very

slightly so your capsicums sit flat. Be careful

not to cut too far or the filling may seep

through.

Recipes continued

San Choy Bow

Serves: 2-3

Crispy Skinned Salmon Fillets

with Pea and Potato Salad

Serves: 4

1 tablespoon peanut oil

500g baby potatoes, washed

4 tablespoons oil

500g pork mince

4 coriander roots and stems, finely chopped

1 long red chilli, sliced

1 large onion, finely sliced

1 cup peas

4 cloves garlic, crushed

2 long green onions, sliced

¼ cup gherkins, chopped

¼ cup plain Greek yoghurt

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

Salt and black pepper, to taste

4 150g salmon fillets, skin on

¹⁄ cup brown sugar

2 tablespoons fish sauce

2 kaffir lime leaves, finely shredded

¹⁄ cup fried shallots

¹⁄ cup roasted peanuts, roughly chopped

Salt and pepper, to taste

¼ cup fresh coriander leaves

1 tablespoon lemon juice

1.Using the Cook function on HIGH add 3

litres of water and potatoes to the pan.

Cook for 15 minutes or until potatoes are

tender. Drain. Roughly chop and set aside.

2.Using the Brown function heat half the oil

at 180ºC. When heated add onions and

peas and cook until golden. Transfer into a

large bowl. Add potatoes, green onions and

gherkins.

3.In a small bowl whisk together yoghurt,

mayonnaise, lemon juice and vinegar.

Season with salt and pepper and pour over

potato mixture. Stir gently to combine.

4.Season the salmon skin generously with

salt and pepper.

5.Using the Brown function heat remaining

oil to 210ºC. When heated add salmon,

skin side down. Use a spatula to press

the salmon firmly to base of the pan so

the salmon doesn’t curl up. Cook for two

minutes. Turn over and cook for a further 2

minutes. Remove from pan.

Iceberg lettuce leaf cups, to serve

1.Using the Brown function, heat oil to

190°C. When heated add pork and cook,

stirring until lightly browned. Add coriander

roots and stems, chilli and garlic. Cook

until fragrant. Add sugar, fish sauce and

lime leaves. Simmer until mixture thickens.

Season with salt and pepper.

2.Stir through all ingredients except lettuce.

3.Serve in lettuce cups.

Note: To easily separate iceberg lettuce leaves

without tearing them, remove the core from

the lettuce using a small sharp knife. Hold

under cold running water, cut side up and

allow the water to weigh down and separate

the leaves. Gently remove the leaves and pat

dry with absorbent paper towel.

6.Serve with potato salad.

Recipes continued

Bechamel Sauce

Makes: approx. 2 cups

Lamb Rack with Garlic

and Parmesan Crust

Serves: 4

80g butter

2 x 6 Rib lamb rack roast, French trimmed

(= approx. 450g each)

¹⁄ cup plain flour

1 litre milk, warmed

½ teaspoon salt

4 slices day old bread, crust removed

2 cloves garlic, chopped

Pepper, to taste

2 tablespoons fresh parmesan, grated

1 tablespoon fresh rosemary, chopped

2 tablespoons seeded mustard

Olive oil spray

½ cup grated parmesan

1.Using the Brown function, melt butter on

190°C. Add the flour and stir vigorously for

30 seconds. Do not allow the mixture to

brown.

2.Add half of the milk and whisk until

smooth. Gradually whisk in remaining milk.

Continuing whisking until sauce thickens

and comes to a boil.

Mashed potatoes, to serve

1.Combine bread, garlic, parmesan and

rosemary in a food processor. Process until

mixture resembles fine breadcrumbs.

2.Place lamb racks on a chopping board,

interlocking the bones of both racks.

Spread mustard evenly over the outside of

the lamb racks. Press the bread mixture

over the mustard and spray well with olive

oil spray.

3.Stir through salt, pepper and parmesan.

Note: This sauce is great over vegetables or

chicken. Also great in lasagne or poured over

broccoli.

3.Place lamb racks in the Multi Cooker.

Set to Cook function on HIGH. Cover with

lid and cook for about 40-45 minutes

for medium or until cooked as desired.

Remove from pan and cover with foil.

Allow to rest 5-10 minutes.

4.Cut lamb into individual cutlets and serve

with mashed potatoes.

Recipes continued

Mussels in Green Curry Sauce

Serves: 4-6

Fettuccine Boscaiola

Serves: 4-6

2 x 400mls cans coconut milk

500g fettuccine

2 teaspoons green curry paste

1 cup fish stock

2 teaspoons olive oil

1 small brown onion, finely chopped

4 bacon rashers, finely chopped

150g button mushrooms, sliced

1 clove garlic, crushed

½ cup chopped fresh basil

1 stalk lemongrass, finely chopped

¼ cup lime juice

2 tablespoons fish sauce

2 teaspoons lime rind

3 long green spring onions, thinly sliced

600mls thickened cream

2 tablespoons oil

¹⁄ cup parmesan, finely grated

1.5kg mussels, cleaned

½ cup chopped fresh coriander

¼ cup fresh parsley, chopped

Salt and pepper, to taste

1.Using the Cook function set to HIGH, bring

coconut milk to a boil. Add curry paste,

stirring until combined.

2.Add stock, basil, lemon grass, lime juice,

fish sauce, lime rind and oil then bring

back to a simmer. Cook for 10 minutes.

Strain and return to pan. Add mussels.

3.Cover with lid. Cook for 5 minutes or

until mussels have opened. Discard any

mussels that remain closed. Sprinkle with

coriander. Serve.

1.Using the Cook function set to HIGH, bring

5 litres of water to boil. Add fettuccine

and cook, stirring occasionally until tender.

Drain.

2.Using the Brown function, heat oil to

150°C. When heated add onion, bacon,

mushrooms and garlic. Cook, stirring

occasionally for about 20 minutes or until

lightly browned. Add the green onions and

cook for a further minute.

3.Add the cream and bring to a simmer.

Cook, stirring until mixture reduces and

thickens slightly. Add the cooked pasta

and stir until coated in sauce and heated

through.

4.Stir through parmesan and parsley. Season

with salt and pepper.

Recipes continued

Traditional Vanilla Custard

Steamed Chicken Dumplings

2 cups milk

Makes: approx. 20-25

300g chicken mince

2 cups thickened cream

1 vanilla bean

4 long green onions, chopped

8 egg yolks

1 bunch fresh coriander, including stalks,

chopped

2 tablespoons cornflour

½ cup caster sugar

1 small green chilli, finely chopped

2 cups Chinese cabbage, finely sliced

¼ cup water chestnuts, chopped

1 tablespoon lime juice

1.Using the Cook function on LOW add milk

and cream to the pan.

2.Use a sharp knife to split vanilla bean in

half lengthways. Scrape out seeds and

add to milk. Cook, stirring constantly until

hot. Add remaining ingredients and whisk

constantly until mixture is thickened, about

15 minutes.

1 tablespoon mirin

1 tablespoon soy sauce

2 teaspoons sesame oil

2cm piece fresh ginger, peeled, grated

1 pack egg wonton wrappers

1.Line a baking tray with baking paper.

Tip: Cover the custard directly with plastic

wrap if you aren’t using straight away. This

will prevent a thick skin forming.

2.Combine all ingredients expect wonton

wrappers in large bowl, mix well.

3.Place a heaped tablespoon of mixture

in the centre of each wonton wrapper.

Moisten the edges of wrapper with water.

Pleat one side of the wrapper and join

to the other. Gently press to seal. Place

on prepared baking tray. Repeat with

remaining wrappers.

4.With the high steaming rack in place, use

the Cook function set on HIGH to bring

5cm of water to boil. Reduce setting to

LOW. Place a sheet of baking paper over

the rack. Place 10 wontons on the rack.

5. Cover with lid. Steam for about 20

minutes or until cooked. Repeat with

remaining dumplings.

Recipes continued

Steamed Pork Buns

Makes: 6

enclose. Place each bun, pinched side

down onto a small piece of baking paper.

Using a sharp knife, cut a 3mm deep cross

on each.

5.With the steaming rack in place, use the

Cook function on HIGH to bring 5cm of

water to the boil. Place a sheet of baking

paper over the rack. Place pork buns on

the high rack.

100g Chinese barbecued pork, finely

chopped

1 tablespoon hoisin sauce

1 clove garlic, crushed

1 ¼ cups plain flour

2 tablespoons caster sugar

2 teaspoons dried yeast

¼ teaspoon salt

6.Cover with lid. Steam for about 20 minutes

or until buns are light and fluffy.

¼ cup luke-warm milk

¼ cup luke-warm water

1 ½ tablespoons peanut oil

1.Combine the pork, hoisin and garlic in a

bowl. Refrigerate until required.

2.To make the dough, place flour, sugar,

yeast and salt in a large bowl. Make a well

in the centre. Add the combined milk,

water and oil. Stir until combined. Use

your hands to bring the mixture together

to form a soft, sticky dough. Turn onto

a lightly floured surface and knead until

smooth and elastic. Brush a large bowl

with a little oil and place the dough in

the bowl. Cover with lightly oiled plastic

wrap. Stand in a warm, draught free place

for about 1 hour or until dough doubles in

size.

3.Punch down the dough with your fist. Turn

onto a lightly floured surface and knead

again for 2-3 minutes or until smooth.

Return to the bowl and allow to rise again

for a further 30 minutes.

4.Punch down the dough again and shape

into a 5cm x 20cm log. Cut into 6 equal

portions. Flatten each portion to about

1.5cm thick. Place 1 tablespoon of pork

mixture into the centre of each dough

round. Stretch the dough around the

filling, pinching the edges together to

Recipes continued

Spicy Steamed Lamb Shanks

Serves: 4

Steamed Chinese Broccoli

Serves: 3-4

8 dried ancho chillies

2 bunches Chinese broccoli

2 long red chilli’s, finely chopped

1 teapsoon dried cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

4 cloves

¼ cup oyster sauce

1 clove garlic, crushed

2 tablespoons light soy sauce

1 teaspoon caster sugar

2 teaspoons sesame oil

2 teaspoons lime juice

2 bay leaves

1.Remove broccoli leaves from stems. Cut

stems in half and roughly chop leaves.

2.Combine remaining ingredients in a small

bowl to make a sauce.

4 cloves garlic, peeled

2 tablespoons white vinegar

4 lamb shanks

1 375ml can beer

3.Place broccoli in the centre of a large

piece of baking paper. Pour over sauce.

Bring corners of baking paper together to

form a seal.

4.With the high steaming rack in place, use

the Cook function on HIGH to bring 5cm of

water to boil. Place parcel on rack.

1.Wash chilies. Remove stems, veins, and

seeds. Place in a large bowl and cover with

boiling water. Soak for 1 hour. Drain and

reserve a ¼ cup of the liquid.

2.Combine chillies, cumin, oregano, thyme,

cloves, bay leaves, garlic, vinegar and

reserved chilli water in a food processor.

Process to a smooth paste. Coat lamb

shanks in paste, cover and refrigerate

overnight.

5.Cover with lid. Steam for 15 minutes or

until broccoli is tender.

3.Place each shank in the centre of a piece

of baking paper. Bring corners of baking

paper together to form a seal.

4.With high steaming rack in place, use

the Cook function on HIGH to bring 5 cm

water and beer to a boil. Place lamb on

rack.

5.Cover with lid. Steam for approximately 2

hours or until meat falls off the bone.

Recipes continued

Steamed Lemon Thyme Chicken

Serves: 4

Soy and Ginger Steamed Salmon

with Bok Choy

Serves: 4

2 lemons, finely sliced

4 bok choy, halved

1 bunch thyme

4 x 150g salmon fillets

2 garlic cloves, crushed

4 chicken breasts

1 small red chilli, seeded, finely sliced

1 clove garlic, crushed

Salt and pepper, to taste

4cm piece ginger, peeled, grated

2 tablespoons soy sauce

1.With the steamer rack in place, use the

Cook function on HIGH to bring 5cm of

water to the boil. Place a sheet of baking

paper over the rack.

¹⁄ cup Chinese rice wine

2 tablespoons sesame seeds, toasted

1 teaspoon sesame oil

2.Scatter half the lemons and thyme over the

baking paper. Top with chicken and scatter

with remaining ingredients.

3.Cover with lid. Steam for about 20 minutes

or until chicken is cooked.

Salt and pepper, to taste

1.Cut 4 x 30cm squares of baking paper.

2.Place two pieces of bok choy in centre

of each square. Top with salmon. Divide

chilli, garlic, ginger, soy and rice wine

evenly between parcels. Bring corners of

baking paper together to form a seal.

3.With high steamer rack in place, use the

Cook function on high to bring 5cm of

water to the boil. Place parcels on rack.

4.Cover with lid. Cook for 15 minutes or until

bok choy is tender and salmon is cooked.

Tip: To tell if salmon is cooked white flecks of

protein should be visible.

Recipes continued

Chinese Steamed Pork

and Cabbage Rolls

Steamed Fish Parcels (En Papiote)

Serves: 4

2 small fennel bulbs, finely sliced

300g pork mince

1 lemon finely sliced

4 firm white fish fillets

4 tablespoons butter

½ cup white wine

50g fresh shiitake mushrooms, chopped

3 long green onions, finely chopped

2cm piece ginger, peeled, grated

1 egg, lightly beaten

Salt and pepper, to taste

½ bunch fresh coriander, finely chopped

2 tablespoons soy sauce

1.Cut 4 x 30cm squares of baking paper.

2.Place an equal amount of fennel and

lemon in the centre of each piece of paper.

Top with fish and butter. Season with salt

and pepper.

1 tablespoon rice wine

1 teaspoon caster sugar

1 teaspoon sesame oil

3.Bring opposite edges of paper together to

form a parcel. Pour in quarter of the white

wine and seal. Repeat.

4.With high steaming rack in place, use the

Cook function on HIGH to bring 5cm of

water to the boil. Place fish parcels on

rack.

1 Chinese cabbage, leaves separated

Salt and pepper, to taste

1.Combine all ingredients expect cabbage in

a large bowl. Mix well. Cover and place in

refrigerator.

2.Using the outer cabbage leaves cut out the

hard white centre rib.

5.Cover with lid. Steam for 15 minutes or

until fish is fully cooked.

3.Using the Cook function set to HIGH,

bring 5 litres of water to the boil. Add

the cabbage in batches and cook for 2

minutes. Run cabbage leaves under cold

water. Dry and set aside.

4.Place a heaped tablespoon of pork mixture

in the middle of cabbage leaf. Fold the

ends in and roll to form a secure parcel.

Repeat until mixture is used.

5.With high steaming rack in place, use the

Cook function on HIGH to bring 5cm of

water to the boil. Place a sheet of baking

paper over the rack. Place cabbage rolls on

rack.

6.Cover with lid. Steam for about 20 minutes

or until cooked.

Recipes continued

Whole Steamed Snapper

Serves: 4

750g whole snapper, cleaned

2 stalks lemon grass, chopped

2 cm piece ginger, peeled, sliced

1 long green chilli, sliced

3 kaffir lime leaves

2 bunches fresh coriander, roughly chopped

2 long red chills, seeded, chopped

2 long green chillis, seeded, chopped

3 cloves garlic, crushed

1 cm piece ginger, peeled, grated

½ cup fish stock

¹⁄ cup lime juice

1 tablespoon fish sauce

2 teaspoon caster sugar

1.Cut three long horizontal slits on each side

of the fish.

2.Fill cavity of fish with lemon grass, ginger,

green chilli, lime leaves and coriander.

3.With high steaming rack in place, use the

Cook function on HIGH to bring 5cm of

water to the boil. Place a piece of baking

paper over rack. Place fish on rack.

4.Cover with lid. Steam for 15-20 minutes or

until fish is cooked.

5.Combine remaining ingredients in a small

bowl. Pour over cooked snapper. Serve.

Notes

12 Month Replacement Guarantee

In the unlikely event that this appliance develops any malfunction

within 12 months of purchase (3 months commercial use) due to

faulty materials or manufacture, we will replace it for you

free of charge.

Should you experience any difficulties with

your appliance, please phone our customer

service line for advice on 1300 881 861 in

Australia, or 0800 786 232 in New Zealand.

Alternatively, you can send a written claim

to Sunbeam at the address listed below.

On receipt of your claim, Sunbeam will

seek to resolve your difficulties or, if the

appliance is defective, advise you on how

to obtain a replacement or refund.

In Australia you are entitled to a

replacement or refund for a major failure and

for compensation for any other reasonably

foreseeable loss or damage. You are also

entitled to have the goods repaired or

replaced if the goods fail to be of acceptable

quality and the failure does not amount to

a major failure.

Should your appliance require repair or

service after the guarantee period, contact

your nearest Sunbeam service centre.

Your Sunbeam 12 Month Replacement

Guarantee naturally does not cover misuse

or negligent handling and normal wear and

tear.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Australia

www.sunbeam.com.au

Similarly your 12 Month Replacement

Guarantee does not cover freight or any other

costs incurred in making a claim. Please

retain your receipt as proof of purchase.

1300 881 861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

The benefits given to you by this guarantee

are in addition to your other rights and

remedies under any laws which relate to the

appliance.

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

Law and under the New Zealand Consumer

Guarantees Act.

Need help with your appliance?

Contact our customer service team or visit

our website for information and tips on

getting the most from your appliance.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

is a registered trademark.

‘VersaCook’ is a trademark of Sunbeam Corporation.

Made in China.

Due to minor changes in design or otherwise,

the product may differ from the one shown in this leaflet.

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.

10/12

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