Ellise Stainless
Electric Cookware
INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE:
FP8600
FP8400
ELLISE STAINLESS FRYPAN - 30.5CM (12”) STAINLESS ELECTRIC COOKWARE
ELLISE STAINLESS SAUCEPAN - 25CM (10”) STAINLESS ELECTRIC COOKWARE
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Contents.
Sunbeam’s Safety Precautions
2
4
An introduction to frypan cooking
Features of your Sunbeam Ellise stainless saucepan
Features of your Sunbeam Ellise stainless frypan
Features of your Sunbeam frypan
Using your frypan
5
6
7
8
Care and Cleaning
8
Stainless steel cooking surface
8-9
9-10
Cooking with your Sunbeam frypan
Boiling – pasta and rice
Browning and sealing meat
Frying
Reheating food
Roasting
Roasting times
Toasting sandwiches
Recipes
12-21
3
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An Introduction to electric frypan cooking.
Congratulations on the purchase of your new
Sunbeam frypan.
Total control.
The removable Control Probe has 10 heat
settings plus Simmer to give you total heat
control, whether cooking delicate pikelets or the
family roast.
Sunbeam has been making electric frypans in
Australia since 1956 and from this time has
remained market leader. Over the years we have
introduced many innovations and we hope you
enjoy cooking meals with our latest collection of
stainless steel cookware.
Easy to clean.
Features a fully sealed element, so that the
frypan is dishwasher-safe and can be fully
immersed in water.
After reading through this book you will soon
learn how to get the most from your frypan and
how to enjoy the benefits of frypan cooking.
Guaranteed reliability.
Your new Sunbeam frypan will give you years of
reliable service. It is backed by Sunbeam’s 12
month Replacement Guarantee.
Versatile.
Roast the family dinner, grill steaks, simmer
casseroles, toast sandwiches and stir fry
vegetables etc. All with minimal mess or fuss.
If you have any questions about your Sunbeam
frypan, please phone the Sunbeam Consumer
Line on 1800 025 059 or the Sunbeam office in
your state. In New Zealand - call the Sunbeam
office in Auckland on 09 912 0747.
Economical.
Cooks food quickly and uses less power than an
ordinary oven or grill.
4
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Features of your Sunbeam Ellise Stainless Saucepan
Quality glass lid
with steam vent
Cool touch
handles
18/10 Stainless Steel
cooking vessel
Easy cleaning –
dishwasher safe & fully
immersible
Removable control probe
with 10 heat settings
FP8400
Stainless Steel Cooking Vessel
Unique cast element
Long lasting 25 year guaranteed 18/10 Stainless
Steel cooking surface – essential for the gourmet
cook.
The element is completely cast into an
aluminium base which is adhered onto the
stainless saucepan providing even heat
distribution.
Glass lid
Cool touch handles
Cool touch handles make it safer when shifting
your saucepan from the kitchen to the table.
Stylish glass lid with stainless steel rim enables
you to watch your food while it cooks.
Steam vent
Fixed steam vent controls the moisture level
during cooking.
Removable Control Probe
The Probe is thermostatically controlled. The
indicator light switches off automatically when
the temperature selected has been reached and
then cycles on and off to indicate that the
selected temperature is being maintained.
Dishwasher Safe
All parts are dishwasher safe and fully
immersible making cleaning a breeze.
Extra deep cooking vessel
Ideal for cooking foods with a liquid base such
as casseroles, pasta, sauces, soups, custards etc.
Being removable enables the pan to be fully
immersible and dishwasher safe for easy
cleaning.
5
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Features of your Sunbeam Ellise Stainless Frypan
Quality glass lid
with steam vent
18/10 Stainless Steel
cooking vessel
Cool touch
handles
Easy cleaning –
dishwasher safe & fully
immersible
Removable control probe
with 10 heat settings
FP8600
Stainless Steel Cooking Vessel
stainless saucepan providing even heat
distribution.
Long lasting 25 year guaranteed 18/10 Stainless
Steel cooking surface – essential for the gourmet
cook.
Cool touch handles
Cool touch handles make it safer when shifting
your saucepan from the kitchen to the table.
Glass lid
Stylish glass lid with stainless steel rim enables
you to watch your food while it cooks.
Removable Control Probe
The Probe is thermostatically controlled. The
indicator light switches off automatically when
the temperature selected has been reached and
then cycles on and off to indicate that the
selected temperature is being maintained.
Steam vent
Fixed steam vent controls the moisture level
during cooking.
Dishwasher Safe
All parts are dishwasher safe and fully
immersible making cleaning a breeze.
Being removable enables the pan to be fully
immersible and dishwasher safe for easy
cleaning.
Unique cast element
The element is completely cast into an
aluminium base which is adhered onto the
6
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Features of your Sunbeam frypan.
Removable Control Probe.
The Control Probe is thermostatically controlled.
The indicator light switches of automatically
when the temperature selected has been
reached and then cycles on and off to indicate
that the selected temperature is being
maintained.
The numbers on the dial represent the following temperatures approximately.
DIAL
CELSIUS
(approx)
FARENHEIGHT
(approx)
USES
TEMPERATURE
SIMMER/LOW
SETTING
Slow cooking casseroles, keeping
food warm, simmering sauces,
basting.
1
2
100°C
110°C
3
4
125°C
140°C
260°F
285°F
Bolognaise sauce, rice, pasta,
browning nuts, coconut.
Steaks, sausages, bacon, eggs,
roast vegetables, pikelets,
pancakes, roasting joints.
5
6
150°C
160°C
300°F
320°F
MEDIUM
HIGH
Sealing steaks, browning roasts,
crumbed food, popcorn, toasted
sandwiches.
7
8
175°C
185°C
350°F
365°F
9
200°C
210°C
390°F
410°F
Cakes, scones, damper
10
Note: The temperatures given are a guide only
and may require adjustment to suit various
foods and individual tastes.
Simmering: When the dial is set to a low
setting, it is quite normal for food to stop and
start bubbling, as the thermostat maintains the
selected temperature when the food stops
bubbling.
7
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Using your frypan.
Before the first use: Wash, rinse and dry your
frypan and lid, “Season” the cooking surface by
applying a thin coat of cooking oil and rub in
with paper towelling.
The thermostat light on the Control Probe
indicates the temperature at which the dial is set.
This light will remain on until the set
temperature has been reached and then will
cycle on and off throughout cooking, as the
cooking temperature is maintained by the
thermostat.
1. Insert the Control Probe into the socket on
the frypan.
2. Plug the cord into a 230-240V power outlet
and turn the power on.
Hint: On initial heating of the frypan, it is
recommended that the temperature be allowed
to cycle (the light glowing on and off) several
times. This will help the cooking surface to
adjust to a more accurate cooking temperature.
3. Set the Control Probe Dial to the desired
temperature setting. Refer to page 7 for the
temperature guide.
Note: The frypan must only be used with the
Control Probe provided.
Care and Cleaning.
If damage is suspected, return the Control Probe
to your nearest Sunbeam Appliance Service
Centre for inspection Refer to the separate
warranty and service centre booklet.
Control Probe.
If cleaning is necessary, wipe over with a damp
cloth.
Note: The Control Probe must be removed
before the frypan is cleaned and the Control
Probe inlet must be dried before the frypan is
used again.
Glass lid
Wash the lid in warm soapy water using a soft
sponge, rinse and dry thoroughly. The glass lid
is dishwasher safe.
NEVER IMMERSE THE CONTROL PROBE IN
WATER OR OTHER LIQUID.
Note: Take care when glass lid is hot. Do not
place hot lid under water or on cold surfaces.
This may cause lid to crack.
Storage: Store the Control Probe carefully. Do not
knock or drop it as this can damage the probe.
Stainless steel cooking surface.
The Sunbeam stainless steel cooking surface is
manufactured from high quality stainless steel.
Stainless steel is hygienic, easy to care for and
extremely durable. To keep your stainless steel
cooking surface looking good and to achieve
the best results, follow these simple instructions:
Do not use high temperatures to brown and seal
meat as this will cause it to stick. Use settings 7-
8. Food such as steaks, rissoles and roasts will
also stick if turned before completely browned
and sealed.
Note: To prevent food from sticking,
maintain low temperatures, ensure
sufficient juices are in the frypan and
season the frypan before and after each
use. This will decrease as the frypan
receives continual use.
Before the first use: “Season” the cooking
surface by applying a thin coat of cooking oil or
butter and rub in with paper towelling. This will
also be necessary after cleaning in a dishwasher.
Use sufficient oil when sauteeing, pan frying
and roasting to prevent food sticking. Two to
three tablespoons is generally sufficient.
Do not use metal utensils. Continued use of
knives, forks or spoons will eventually start to
8
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Stainless steel cooking surface cont.
mark the stainless steel cooking surface. Use
plastic or wooden utensils.
lifts. For stubborn burnt-on food, leave the
frypan to soak overnight, after first simmering
as described. Then wash and dry thoroughly.
To clean after each use: Wash in hot soapy
water. Rinse and dry thoroughly. To remove
cooked-on food, fill the pan with hot water and
allow to stand for a few minutes. This will
soften the food, making cleaning easier.
Removing stubborn stains. These can be
removed by using any brand of stainless steel
powder cleaner can be used on stubborn stains
on the cooking surface only.
Note: Never fill a hot frypan with cold
water.
Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.
Do not use abrasives or scourers. Avoid
using harsh abrasive cleaners or scouring pads as
continued use will scratch the highly polished
surface and make subsequent cleaning more
difficult.
Note: Re-Season the cooking surface after using
any of the above methods to remove stains.
Dishwasher-safe. Your stainless steel frypan is
completely dishwasher-safe. The heating
element is totally sealed so it is safe to fully
immerse in water.
Removing burnt-on food. Fill the pan with
20mm (1”) water, cover and simmer for five
minutes or until the burnt-on food softens and
Cooking with your Sunbeam frypan.
Boiling.
Browning and sealing meat.
Pasta.
It is necessary to brown and seal meat in many
recipes. Meat retains it’s juices and the flavours
develop after browning and sealing. This also
prevents it from sticking when baking or
roasting.
1. Bring 6 cups of water to the boil on setting 5.
Add 1-2 tablespoons of oil to stop the pasta
from sticking together.
2. Add 250g (1 cup) of pasta and cook until
tender, for approximately 8-12 minutes.
Preferably use meat that is at room
temperature, as this reduces the cooking time.
3. Reduce to a lower setting if the water boils
too rapidly.
1. Pre-heat the frypan to settings 7-8. If using
an aluminium or stainless steel frypan, pre-
heat with approximately 1-2 tablespoons of oil.
Note: Cooking times will vary with different
types of pasta.
2. Brown meat on all sides, with the lid off.
Rice.
3. After sealing, reduce the temperature to
settings 4-5 and replace the lid until the meat
is cooked as desired. Steaks should only
require turning once or twice.
1. Bring 6 cups of water to the boil on setting 5.
Add 250g (1 cup) of rice and position the lid.
2. Cook until tender, approximately 10-12
minutes, and then drain.
Frying.
3. Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the rice
does not stick.
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as the
frypan has shallow sides and a greater surface
area, which results in heat loss and the possible
overflow of oil.
9
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Pan Frying: Suitable for eggs, omelettes, bacon,
sausages, steaks and chicken pieces. Pre-heat to
settings 5-6 with a little oil to prevent food from
sticking and to add flavour. For non-stick
cooking surfaces, the amount of oil can be
reduced.
Roasting.
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat retains
the flavour and juices.
1. Pre-heat the frypan on settings 7-8. Use only
a small amount of oil for less fatty joints and
no oil for fattier joints of meat.
Shallow Frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Pre-heat on settings 6-8 with sufficient oil
so that the food is half immersed. Cook food
with the lid off.
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.
Sauteeing: Pre-heat on settings 5-6, with a little
oil to prevent food from sticking and to add
flavour.
4. Turn the meat during cooking, set a side and
cover with foil while you prepare the gravy
from the juices in the frypan.
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.
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.
1. Pre-heat the frypan on settings 7-8 with a
little oil.
Roasting Times:
Note: These times are for well done. Reduce the
times to suit personal taste.
2. Add vegetables,meat 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. The
lid can be in position in the last few minutes
of cooking.
PORK: 30-40 minutes per 500g after browning.
VEAL: 30-40 minutes per 500g after browning.
LAMB: 25-30 minutes per 500g after browning.
Reheating food.
Pies: Pre-heat the frypan on settings 7-8. Place
the pies on a rack in the frypan.
CHICKEN: 30-35 minutes per 500g after
browning.
Toasting sandwiches.
Use a skewer or knife to check that they are
heated through before serving.
Up to four sandwiches can be toasted at one
time. Choose fillings which will hold together
and not run out of the sandwich.
Bread rolls: Frozen or thawed. Pre-heat the
frypan to settings 7-8.Place on a rack in the
frypan. Bread rolls can be wrapped individually
in foil to prevent drying
1. Pre-heat the frypan on settings 5-7.
2. Butter the bread well and place the
sandwiches into the frypan with the buttered
sides on the outside.
Frozen pre-packaged dinners: Pre-heat the
frypan on settings 7-8. Remove the frozen
dinners from the cardboard cover and place on
a rack in the frypan and position the lid.
3. Cook for approximately 3-4 minutes
on each side.
Sunbeam is a Registered trademark. Frypans is a Registered
trademark. Made in Korea. Due to minor changes in design or
otherwise, the product you buy may differ from the one
shown in this booklet. Approved by the appropriate Electrical
Supply Authorities. Backed by Sunbeam’s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam products,
contact the Sunbeam Consumer Service Line on 1800 025 059
in Australia. In New Zealand - contact the Sunbeam Office in
Auckland on 09 912 0747.
10
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Recipes
There are many recipes covered in this section for the different models of Ellise
Stainless Cookware. Some of the recipes listed in this section will only be suitable for
particular models, not necessarily the model you have purchased.
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Appetizers and entrees.
Cheese Croquettes
Makes 25
1. Place all ingredients, except oil into a bowl
and mix until well combined.
3 egg whites
2. Heat oil in frypan on setting 7. Drop 1
tablespoon of mixture at a time into the oil
and fry until golden brown.
1 cup grated cheddar cheese
1 cup grated Swiss cheese
dash cayenne pepper
Serve hot with tomato sauce.
1
2
1 / tablespoons plain flour
oil for shallow frying
Honey & Soy Chicken Nibbles Makes 20
1. Using a mixer, beat egg whites on high
until stiff.
10 Chicken wings
2 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
2. Fold in cheeses, cayenne pepper and flour.
1 teaspoon finely grated green ginger
3. Heat oil in frypan on setting 7. Carefully
drop teaspoonfuls of mixture into oil and fry
for approximately 1 minute or until golden.
Drain well and serve hot.
1
4
/ cup soy sauce
1
4
/ cup honey
1
2
/ teaspoon chinese five spice powder
fresh ground pepper to taste
Garlic Prawns
Serves 4 - 6
1. Remove and discard wing tips. Cut wings in
half at the joint.
1kg green prawns, shelled and deveined
1
2
/ cup of olive oil
2. Heat oil in frypan on setting 6. Cook chicken
until browned on all sides.
4 cloves garlic, peeled and halved
1 tablespoon chopped parsley
fresh ground pepper to taste
3. Combine remaining ingredients and pour
over chicken. Reduce heat to simmer and
cook until sauce has thickened and chicken is
cooked through.
1. Place all ingredients into a bowl and
marinate for 2 hours.
2. Heat frypan to setting 6. Add prawn mixture
and stir fry prawns until bright pink in colour.
Remove garlic and serve hot.
Savoury Rice Fritters
Makes 24
1
2
1 / cups cooked rice
1 small onion, peeled and finely chopped
1 tablespoon chopped parsley
1 cup finely chopped ham or cabanossi
2 eggs, lightly beaten
1
4
/ teaspoon ground nutmeg
1
4
/ teaspoon ground thyme
1 cup self raising flour
ground pepper to taste
oil for shallow frying
12
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Main courses.
1. Heat butter or margarine in frypan on setting
6. Brown almonds and set aside.
Chicken.
Roast Chicken with Parsley
and Ham Stuffing
2. Add onions and ginger, saute until tender.
Add chicken and brown
Serves 4-6
1 size 12 chicken
Stuffing:
250g ham, finely chopped
2 cups fresh bread crumbs
3 shallots, finely chopped
1 tablespoon finely chopped parsley
finely grated rind of / lemon
1 egg
3. Add celery, capsicum, sherry, soy sauce and
chicken stock. Allow to boil.
4. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens.
1
5. Reduce to simmer for 10 minutes.
Serve with steamed rice.
2
pinch dry mustard
fresh ground pepper to taste
Lemon Chicken
2 tablespoons oil
1. Place all stuffing ingredients into a bowl and
combine well.
4 chicken maryland pieces
1 teaspoon finely grated green ginger
1 clove garlic, peeled and finely chopped
1 cup chicken stock
2. Place stuffing into the chicken cavity and
secure opening with a small skewer.
2 tablespoons soy sauce
2 tablespoons sugar
3. Heat 1 tablespoon of oil in frypan on setting
7. Add chicken and brown evenly on all sides.
1 tablespoon dry sherry
finely grated rind and juice of / lemon
4. Reduce heat to setting 5 for approximately
1
1
2
2
1 / hours.
1 tablespoon cornflour
1 tablespoon water
3
4
5. If cooking roast vegetables, place / to 1 hour
before serving.
1. Heat oil In frypan on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
Chicken and Almonds
1 tablespoon butter or margarine
1
4
/ cup flaked almonds
2. Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the frypan. Cover and allow to
simmer until chicken is tender.
2 onions, peeled and finely chopped
3 teaspoons finely chopped green ginger
500g chicken thigh fillets, cut into strips
3. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
1 small celery stalk, finely sliced
1
2
/ red capsicum, finely sliced
1
4
/ cup dry sherry
2 tablespoons soy sauce
2 cups chicken stock
3 tablespoons corn flour
1
4
/ cup water
13
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Main courses cont.
2. Heat butter and oil in frypan on setting 7.
Add steaks and cook quickly on both sides to
seal in the juices. Reduce heat to setting 5
until desired doneness. Remove steaks to hot
serving plates.
Beef.
Chateaubriand with Mushrooms serves 4-6
1 piece fillet steak (about 1kg)
6 shallots, finely chopped
3. Add wine and brandy, bring to the boil.
Strain through a fine sieve.
Serve over steak.
1
2
/ cup dry red wine
2 teaspoon butter or margarine
200g mushrooms, sliced
juice of / lemon
1
2
Stir Fry Beef
Serves 6
1 cup beef stock
1 tablespoon corn flour 2 tablespoons cream
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, peeled and cut into thin wedges
1 clove garlic, peeled and finely chopped
1 teaspoon finely grated green ginger
1. Place fillet into a large dish, sprinkle with
shallots and pour over wine. Cover and
marinate for 2 hours.
1 green capsicum, seeds removed,
cut into thin strips
1 red capsicum, seeds removed,
cut into thin strips
2. Heat oil and butter or margarine in frypan on
setting 7. Add meat and brown on all sides.
Reduce temperature to setting 5. Cover and
cook to desired doneness. Set meat aside and
cover with aluminium foil to keep warm.
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
3. Add mushrooms and lemon juice, saute for 2
minutes.
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoon cold water
4. Add beef stock and marinade, bring to the
boil. Blend cornflour with a little water. Add
to the stock, stirring constantly until sauce
boils and thickens. Stir through cream.
DO NOT BOIL.
2 shallots, sliced into 2cm pieces
1
4
/ cup toasted almonds
5. To Serve: Slice beef and serve with sauce.
Serve with steamed vegetables.
1. Heat oil in frypan on setting 7. Add meat and
brown. Set aside
Pepper Steak
Serves 4
2. Reduce heat to setting 5. Add onions, garlic
and ginger, saute until tender.
4 pieces fillet steak
2 teaspoons crushed black peppercorns
60g butter
3. Add capsicum and celery, saute for 2-3
minutes. Add beef stock, soy sauce and
brown sugar. Bring to the boil. Stir through
combined cornflour and water until mixture
boils and thickens.
2 teaspoons oil
3
4
/ cup dry white wine
1 tablespoon brandy or dry sherry
4. Return meat to the frypan. Add shallots and
cook uncovered for 5-10 minutes.
Serve with steamed rice.
1. Press the crushed pepper into the steak on
both sides. Allow steak to stand 1 hour.
14
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Main courses cont.
1. Pound out veal steak with meat mallet or
rolling pin.
Veal.
Veal with Mushrooms
Serves 4
2. Sprinkle a little pepper over one side of each
steak. Sprinkle the other side with lemon
juice.
1 tablespoon butter or margarine
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks
plain flour
3. Coat veal steaks lightly in flour. Dip into egg
and then into breadcrumbs, pressing
breadcrumbs on firmly. Refrigerate for 1
hour.
fresh ground pepper to taste
4. Heat butter or margarine and oil in frypan on
setting 7. Cook veal quickly on both sides
until golden brown. Drain on absorbent
paper. Serve with a wedge of lemon juice.
1 tablespoon plain flour, extra
1
2
/ cup water
combined
}
1 beef stock cube
1
2
/ cup cream
Veal Paprika
Serves 4
1. Heat butter or margarine and oil in frypan on
setting 5. Add mushrooms and saute until
tender. Set aside.
4-6 (approx. 750g) veal steaks
plain flour
2. Coat veal steaks in flour seasoned with
pepper. Cook steaks on either side until
golden. Set aside and keep warm.
2 tablespoons butter or margarine
1 medium onion, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
2 teaspoons paprika
3. Add extra flour and cook for 1 minute. Add
combined water and stock cube, stirring until
sauce boils and thickens.
1 tablespoon plain flour, extra
1 beef stock cube dissolved in 1 cup water
1
4. Reduce heat to setting 2, add mushrooms
and heat through. Stir through cream. To
Serve: Spoon sauce over veal steaks. Serve
with steamed vegetables.
2
1 / tablespoons tomato paste
2 tablespoons sour cream
1. Coat veal steaks lightly in flour.
2. Heat butter or margarine in frypan on setting
5. Cook veal quickly on both sides until
lightly golden. Set aside.
Weiner Schnitzel
Serves 4
4-6 (approx. 750g), thinly cut veal steaks
fresh ground pepper
juice of 1 lemon
plain flour
3 eggs, lightly beaten
dry breadcrumbs
3. Add onion and garlic, saute until tender.
4. Add paprika, extra flour. Gradually add
combined beef stock cube and water, stirring
constantly until mixture boils and thickens.
5. Reduce temperature to simmer. Stir through
tomato paste and return veal to the frypan.
Cover and simmer for 25-30 minutes.
1 tablespoon butter or margarine
3 tablespoons oil
Stir in sour cream just before serving.
15
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Main courses cont.
1. Combine onion, fresh breadcrumbs, mint,
parsley, egg and fresh ground pepper.
Lamb.
Rack of Lamb with Mustard Crust
Serves 4
2. Spread mixture onto lamb and roll up. Secure
with string.
4 racks of lamb with 3 chops in each,
trimmed of excess fat
2 tablespoons oil
2 tablespoons French mustard
1 clove garlic, peeled and finely chopped
1 tablespoon fruit chutney
2 teaspoons green peppercorns, crushed
1 cup fresh breadcrumbs
3. Roll in flour, egg and milk then breadcrumbs.
4. Heat oil in frypan on setting 7. Brown roll on
all sides. Reduce heat to setting 5 and cook
for approximately 1 hour or until desired
doneness.
Lamb Shanks with Beans
Serves 6
2 tablespoons chopped parsley
1
2
1 / cups dried lima beans, washed thoroughly
6 lamb shanks
1. Heat oil in frypan on setting 6. Place lamb
racks into frypan and brown on all sides.
Reduce temperature to setting 5. Cover and
bake, allowing 25 minutes per 500g.
plain flour, seasoned with fresh ground pepper
2 tablespoons oil
2 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 teaspoons curry powder
1 can peeled tomatoes, chopped
2 tablespoons tomato paste
2 cups water
2. When half way through cooking, remove
lamb from frypan. Combine mustard, garlic,
fruit chutney, crushed green peppercorns and
breadcrumbs. Spread mixture over back of
lamb and coat with chopped parsley.
3. Return to the frypan and bake for remaining
cooking time or until desired doneness.
1. Place beans in frypan and cover with water.
Bring to boil on setting 5. Remove beans and
liquid, allow to soak for 3 hours or overnight.
Drain.
Baked Spring Lamb Roll
Serves 4
1kg loin of lamb, boned
2. Lightly coat lamb shanks in seasoned flour.
1 onion, peeled and finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 egg, lightly beaten
3. Heat oil in frypan on setting 7 and brown
shanks well. Set aside.
4. Reduce heat to setting 5. Saute onions, garlic
and curry powder until onions are tender.
fresh ground pepper to taste
plain flour
5. Add tomatoes, tomato paste and water,
bring to boil.
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
6. Add beans and lamb shanks. Cover and cook
on simmer for 3 hours or until shanks are
cooked and beans are tender.
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Main courses cont.
1. Heat oil in frypan on setting 6. Add pork
spare ribs and brown on all sides. Cover and
cook for 20-30 minutes, turning occasionally.
Pork.
Indonesian Pork Sate
Serves 4
2. Combine marmalade, water, soy sauce, garlic
and ginger.
Marinade:
1 onion, peeled and finely sliced
1
4
/ cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
3. Reduce heat to setting 1. Pour marmalade
mixture over ribs. Cover and cook a further
15 minutes. Serve over rice.
1 teaspoon curry powder
1
2
/ teaspoon ground coriander
1
4
/ teaspoon pepper
Hawaiian Pork Chops
Serves 4
4 pork chops
2 tablespoons oil
1 onion, peeled and cut into wedges
750g pork, cut into 2cm cubes
2 tablespoons oil
1
4
1 x 425g pineapple pieces, drained reserving /
1. Combine marinade ingredients in a large
bowl. Add pork, stirring to coat and allow to
marinade for 2 hours.
cup juice
1
4
/ cup dry sherry
1 tablespoon honey
2. Arrange pork pieces onto bamboo skewers.
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon finely grated green ginger
fresh ground pepper to taste
2 teaspoons cornflour
3. Heat oil in frypan on setting 6, brown pork
on all sides. Cook for approximately 15-20
minutes, turning occasionally and brushing
with marinade throughout cooking.
Serve with tomato wedges and saffron rice.
1
1. Trim excess fat from chops.
4
Note: To make saffron rice add / teaspoon
saffron to boiling water for every 2 cups rice.
2. Heat oil in frypan on setting 7. Brown chops
on both sides. Remove chops from frypan.
Reduce to setting 5.
Oriental Spare Ribs
Serves 4
3. Saute onions until tender. Add pineapple,
sherry, honey, tomato sauce, vinegar and
ginger. Bring to boil.
2 tablespoons oil
1kg pork spare ribs
1 cup marmalade
4. Reduce heat to setting 2. Combine cornflour
with reserved pineapple juice. Add to frypan,
stirring until sauce boils and thickens.
3
4
/ cup water
1 tablespoon soy sauce
1 clove garlic, peeled and finely chopped
5. Return pork to the frypan. Cover and simmer
for 20 minutes, or until chops are cooked.
Serve with steamed rice.
1
2
/ teaspoon ground ginger
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Main courses cont.
4. Top fish with mushroom slices. Drizzle over
lemon juice and dot with butter. Sprinkle
with fresh ground pepper to taste. Fold foil
over fish to make a parcel.
Seafood.
Curried Prawns
Serves 6
3 tablespoons oil
5. Heat frypan to setting 7 and cook for
approximately 10 minutes on each side or
until flesh is tender.
6 shallots, cut into 5cm pieces
2 medium onions, peeled and sliced into rings
3 celery stalks, sliced into 1cm pieces
1
2
/ cup French beans
2 tablespoons curry powder
1kg cooked prawns, shelled
Grilled Fish
Serves 4
8 small bream fillets
juice of 1 lemon
plain flour
1 tablespoon butter or margarine
1 tablespoon oil
2 cups chicken stock
1
4
/ cup cornflour
}
combined
2 tablespoons sherry
1
4
/ cup cream
1. Heat oil in frypan on setting 6. Add shallots,
onions, celery, beans and curry, saute until
onions are tender. Reduce heat to setting 2.
1. Soak fillets in lemon juice for 10-15 minutes.
2. Coat fillets lightly in flour.
3. Heat butter or margarine and oil in frypan on
setting 6-7. Cook fillets for 2-3 minutes on
each side or until tender.
2. Add prawns and stock. Stir through
combined cornflour and sherry, stirring until
thickened. Cook for 3 minutes.
Serve with a parsley butter if desired.
3. Stir through cream.
Serve with rice.
Butter Crumbed Fish
Serves 4
8 small bream fillets
plain flour
salt and pepper
1 egg
3 tablespoons milk
Baked Fish
Serves 4
1 mullet (about 1kg), cleaned, head remove
fresh ground pepper
salt
grated rind and juice of lemon
3 large tomatoes, cut into wedges
250g mushrooms, finely sliced
1 tablespoon butter or margarine
extra fresh ground pepper
combined
}
1 cup dry breadcrumbs
125g butter
1. Season flour with salt and pepper to taste.
2. Coat fillets lightly in seasoned flour, dip in
egg mixture then coat in breadcrumbs.
1. Sprinkle inside of fish with a little pepper,
salt and lemon rind.
3. Melt butter in frypan on setting 6. Add fillets
and cook until golden on both sides and flesh
is tender.
2. Place tomato wedges, parsley and rosemary
inside cavity and close fish.
3. Lay fish onto a well greased sheet of
aluminium foil.
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Main courses cont.
Ratatouille
Serves 6
Vegetables.
1 large eggplant
Savoury Cabbage
Serves 6
4 tablespoons oil
2 onions, peeled and finely sliced
1 medium cabbage
2 teaspoons oil
4 bacon rashers, rind removed, finely chopped
1 onion, peeled and finely chopped
2 teaspoons curry powder
2 cloves garlic, peeled and finely chopped
2 green capsicum, seeds removed, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
12 shallots, finely sliced
fresh ground pepper to taste
fresh ground pepper to taste
1. Slice eggplant, sprinkle with salt and allow to
stand for 30 minutes. Wipe away moisture
with absorbent paper. Cut into 2cm cubes.
1. Wash cabbage, remove stalk and slice leaves
thinly.
2. Heat oil in frypan on setting 5. Add bacon,
onion and curry powder, saute until onion is
tender.
2. Heat oil in frypan on setting 5, saute onion
and garlic until onion is tender.
3. Add remaining ingredients and bring to the
boil. Reduce heat to simmer, cover and cook
for 30-35 minutes.
3. Add cabbage and shallots. Stir to combine.
Reduce heat to setting 3, cover and cook for
10 minutes, or until cabbage is tender.
Chinese Fried Vegetables
Serves 6
Tomato Onion and
Zucchini Casserole
Serves 6
2 tablespoons oil
1 onion, peeled and cut into wedges
1 clove garlic, peeled and finely chopped
1 turnip, peeled and cut into thin strips
4 celery stalks, thinly sliced
1 small cucumber, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
2 tablespoons oil
2 onions, peeled and finely sliced
1 clove garlic, peeled and finely chopped
500g zucchini, cut into 2cm pieces
3 large ripe tomatoes, roughly chopped
1 teaspoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil
1 teaspoon grated green ginger
1 table spoon soy sauce
fresh ground pepper to taste
1 teaspoon wine vinegar
1 teaspoon sesame oil
1. Heat oil frypan on setting 6. Add onion and
garlic, saute until onion is tender.
1. Heat oil in frypan on setting 6, saute onion
and garlic until onion is tender.
2. Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground pepper
to taste, bring to the boil.
2. Add all vegetables and saute for 3-4 minutes,
stirring constantly.
3. Reduce heat to simmer, cover and cook until
zucchini is tender.
3. Add ginger, soy sauce, vinegar and sesame
oil. Cook for a further 2 minutes.
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Main courses cont.
Garlic Potatoes
Serves 6
Hot Asparagus and Zucchini Salad
1
2
1 / kg new potatoes, halved
2 tablespoons butter
Serves 4-6
1 tablespoon butter
1 small leek, finely sliced
4 medium zucchini, cut into thick strips,
5cm long
1 tablespoon oil
2 cloves garlic, peeled and finely chopped
2 tablespoons fresh chopped chives
1 bunch fresh asparagus, cut into 4cm lengths
1 tablespoon sesame seeds
1 tablespoon lemon juice
1. Boil potatoes until almost tender. DO NOT
OVER COOK. Drain.
1 tablespoon fresh chopped parsley
2. Heat oil and butter in frypan on setting 5.
Add garlic and saute for 1 minute. Add
potatoes and cook until golden brown,
stirring throughout cooking.
1. Heat butter in frypan on setting 5. Add leek
and saute until tender.
3. Stir chives through potatoes just before
serving.
2. Add zucchini, asparagus, sesame seeds and
lemon juice. Cook until asparagus is tender,
stirring occasionally,
Serve with sour cream if desired.
3. Stir through lemon juice and parsley just
before serving.
Rice and pasta.
Chinese Fried Rice
Serves 6
Curried Nut Rice
Serves 4-6
2 tablespoons oil
3 eggs, lightly beaten
2 tablespoons butter or margarine
1
2
1 / teaspoons curry powder
1 onion, peeled and finely chopped
2 cups long grain rice
1
2
3 bacon rashers, rind removed, finely chopped
2 / cups chicken stock
1
2
/ cup frozen peas, thawed
125g slivered almonds
8 shallots, finely sliced
6 shallots, finely sliced
3 cups cooked rice
1 teaspoon grated green ginger
2 teaspoons soy sauce
1. Heat butter in frypan on setting 5. Add curry
and rice, cook for 2-3 minutes stirring
constantly.
2. Add chicken stock and bring to the boil.
Reduce heat to simmer, cover and cook until
all liquid has been absorbed.
1. Heat oil in frypan on setting 5. Pour egg into
frypan, turn to cook other side. Remove from
pan and chop finely.
3. Add almonds and shallots, stir through rice
and cook for a further 2-3 minutes.
2. Add onions and bacon, saute until onion is
tender.
3. Add peas, shallots, rice and egg, stir to
combine.
4. Stir ginger and soy sauce through rice. Cook
until heated through.
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Rice and pasta cont.
Rice Pilaf
Chilli Tomato Sauce
Serves 6
2 tablespoons oil
2 tablespoons oil
1 medium onion, peeled and finely chopped
2 onions, peeled and finely chopped
1 cup long grain rice
4 bacon rashers, rind removed, finely chopped
3 x 425g cans whole tomatoes, roughly chopped
3
4
1 / cups chicken stock
1
2
/ teaspoon turmeric
1 cup stuffed olives, sliced
1
2
/ cup white wine
3 tablespoons tomato paste
2 tablespoons mild chilli sauce
1 teaspoon basil
1. Heat oil in frypan on setting 6. Saute onion
until tender.
2. Add rice and cook for 2-3 minutes, stirring
constantly. Add chicken stock and turmeric.
Reduce heat to simmer. Cover and cook for
around 20 minutes.
1 tablespoon fresh chopped parsley
1. Heat oil in frypan on setting 6. Saute onion,
garlic and bacon until onion is tender.
3. After all liquid has been absorbed, toss rice
with a plastic spatula.
2. Add remaining ingredients, stirring to
combine.
3. Reduce heat to simmer, leave uncovered for
Easy Bolognaise Sauce
Serves 6
2
3
15 minutes or until sauce reduces to / .
2 tablespoons oil
Stir through parsley. Serve with favourite
pasta.
2 onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1kg lean minced beef
1 x 425g can peeled tomatoes, roughly chopped
1 x 455g can concentrated tomato soup
1
2
/ teaspoon basil
1
2
/ teaspoon oregano
1
2
/ teaspoon thyme
fresh ground pepper to taste
1. Heat oil in frypan on setting 6. Saute onion
and garlic until onion is tender.
2. Add meat and cook until browned.
3. Add remaining ingredients, stirring to
combine.
4. Reduce heat to setting 1, cover and cook for
15-20 minutes.
5. To Serve: Cook sufficient pasta in boiling
water until tender. Spoon sauce over drained
pasta and sprinkle with parmesan cheese if
desired.
21
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