™
EasyClean Banquet
Rectangle Non-stick Deep Frypan
Instruction/Recipe Booklet
FP5905
Waiting on Front
Please read these instructions carefully
and retain for future reference.
Cover from Energi
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FRYPAN.
• Use your frypan at least 200mm away from
walls and curtains.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Do not immerse the control probe in water.
• If using a plastic spatula do not leave in
cooking vessel when hot.
• The frypan must only be used with the control
probe provided.
• Remove the control probe before cleaning the
frypan.
• After cleaning the frypan ensure that the
control probe Inlet area is completely dry
before using again.
Sunbeam 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.
• 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.
• 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.
• 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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your Sunbeam
™
EasyClean Banquet
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
High grade non-stick cooking surface
Enables fat-free cooking and easy wipe down
cleaning.
Control probe inlet
Pan tilt lever
When the lever is in the lowered
position the cooking pan is tilted, forcing
juices to collect at one end of the pan. Both
hands are then free for basting.
Extra large cooking vessel
The large rectangular frypan (380mm x
292mm) is 78mm deep, ideal for cooking
extra large meals or liquid-based dishes.
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6
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
Glass lid
The clear glass lid allows you to monitor
the cooking process without lifting the
lid and allowing the heat to escape,
ensuring the selected temperature is
maintained.
Cast-in rectangle element
The rectangle element is completely
cast into the heavy duty base providing
superior heat distribution.
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Temperature setting guide
The following table provides approximate temperatures for each setting on the control probe.
Preheat your frypan on setting 7-8, then change to your desired setting.
DIAL
SETTING
CELSIUS
(approx)
FARENHEIT
(approx)
SUGGESTED USES
TEMPERATURE
LOW
1
2
100°C
110°C
212°F
230°F
Keeping food warm
3
4
125°C
140°C
260°F
285°F
Simmering, slow cooking
Pan frying, roasting
5
6
150°C
160°C
300°F
320°F
MEDIUM
HIGH
7
8
175°C
185°C
350°F
365°F
Shallow frying
9
200°C
210°C
390°F
410°F
Searing, sealing and baking
10
Note: The suggested uses above are provided as a guide only and may require adjustment to
suit different foods and individual tastes.
When the dial is set to a low setting, it is normal for food to stop and start bubbling, as the
thermostat maintains the selected temperature.
Glass Lid
With the lid in place, the frypan can be used as an oven, giving you the versatility to bake
cakes and roast larger pieces of meat. The lid also retains heat and moisture when simmering
foods such as casseroles.
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Usingyour EasyClean Banquet
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.
Note: Any discolouration on the cooking
surface that may occur will not affect the
cooking performance. Do not use metal
utensils, these will scratch and damage
the non-stick cooking surface. Sunbeam
recommends only using heat-proof plastic or
wooden utensils to stir food.
1.Insert the control probe into the inlet on
the frypan.
2.Plug the cord into a 230-240V power
outlet and turn the power on.
Using the pan tilt lever
3.Preheat the frypan on setting 7-8. Then
set the control probe dial to the desired
temperature setting. Refer to page 4 for
the temperature guide.
The pan tilt lever is positioned under the inlet
where the Control Probe is inserted.
To tilt the frypan, push the lever down. This
allows the fat and juices to drain from the
food for crisp, low fat cooking. It also makes it
easier to baste food and serve sauces or gravy.
Note: The light on the control probe will
illuminate and will remain on until the
set temperature is reached. It will then
cycle on and off throughout cooking, as
the temperature is maintained by the
thermostat. On initial heating of the frypan,
it is recommended that the temperature be
allowed to cycle (the light cycling on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
Pan tilt lever
5
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Cookingwith your EasyClean
Banquet
Baking
Rice
Your frypan can be used for baking cakes,
with deliciously moist results.
1.Bring 6 cups of water to the boil on setting
5. Add 200g (1 cup) of rice and position
the lid.
1.Preheat the frypan to setting 10,
with the lid on.
2.Cook until tender, approximately 10-12
minutes, and then drain.
2.Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
3.Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the
rice does not stick.
Cooking times will be longer than those of a
conventional oven.
Browning and Sealing Meat
Basting
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
The pan tilt lever makes basting easy as it
allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices spattering. Position the pan tilt
lever and spoon the juices over the food as
desired.
Boiling
Pasta
1. Preheat the frypan to settings 8-9.
2.Brown meat on all sides, with the lid off.
3.After sealing, reduce the temperature to
settings 4-5 and replace the lid until the
meat is cooked as desired.
1.Bring 6 cups of water to the boil on setting
5. Add 1-2 teaspoons of oil to stop the
pasta from sticking together.
2.Add 250g (1½ cups) of pasta and cook
until tender, for approximately 8-12
minutes.
3.Reduce to a lower setting if the water boils
too rapidly.
Note: Cooking times will vary with different
types of pasta.
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Cooking with your EasyClean Banquet continued
Frying
Roasting
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.
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan on setting 8-9. Use
only a small amount of oil for less fatty
joints and no oil for fattier joints of meat.
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to settings 5-6 with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
2.Brown and seal the meat on all sides and
position the lid.
3.After browning, turn the dial to settings 4-
5 to cook the meat as desired. Turn meat
occasionally during cooking to ensure even
cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
4.Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Sauteéing: Preheat on settings 5-6 with a
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.
little oil to add flavour.
Stir frying: Food is cooked quickly, over a high
heat and vegetables retain their flavour and
crispness. For best results and even cooking,
cut food into even sized, smaller pieces.
1. Preheat the frypan on setting 8-9.
Roasting times:
Note: These times are for well done. Reduce
the times to suit personal taste.
2.Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
PORK: 30-40 minutes per 500g after browning.
3.Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are still slightly
crisp. Return the meat back into the pan
when the vegetables are almost cooked.
The lid can be in position in the last few
minutes of cooking.
VEAL: 30-40 minutes per 500g after browning.
LAMB: 25-30 minutes per 500g after
browning.
CHICKEN: 30-35 minutes per 500g after browning.
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Care and Cleaning
Always turn the power off and remove the
plug from the power outlet after use and
before cleaning. Allow appliance to cool
before cleaning.
Glass lid
Wash the lid in warm soapy water using
a soft sponge, rinse and dry thoroughly
Alternatively, wash the lid in a dishwasher.
Control probe
If cleaning is necessary, wipe over with a
damp cloth.
To clean interior and exterior surface.
• When cleaning the non-stick coating do
not use metal (or other abrasive) scourers.
After cleaning, dry the frypan and lid with
a soft cloth before storing.
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.
• Wash in hot soapy water or in a dishwasher.
Remove stubborn spots with a plastic
washing pad or sponge.
Important: Do not immerse the control probe in
water or other liquid.
• The heating element is totally sealed,
making the frypan vessel safe to fully
immerse in water, or place in a dishwasher.
Store the control probe carefully. Do not
knock or drop it as this can damage the
probe. If damage is suspected, return the
control probe to your nearest Sunbeam
Appointed Service Centre for inspection.
Refer to the separate warranty and service
centre booklet.
• Wash as directed, and re-season the frypan
before using again. In some instances this
may not remove all the staining.
8
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Recipes
Minestrone
Serves 4-6
Pumpkin Soup
Serves 6-8
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
3kg pumpkin
2 tablespoons olive oil
40g butter
2 large onions, chopped
2 litres low salt chicken stock
Sea salt & freshly ground black pepper
800g can chopped tomatoes
6 cups water
²/ cup cream or sour cream to serve
³
(optional)
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1.Remove skin and seeds from pumpkin and
cut into even sized chunks.
1 x 400g can cannellini beans, rinsed and
drained
¾ cup small pasta
sea salt and freshly ground black pepper
shaved parmesan, to serve
2.Heat oil and butter in frying pan on setting
4. Add onions and cook, stirring, until the
onions have softened. Add pumpkin and
cook for a further 3-4 minutes, stirring
occasionally.
3.Add the stock and bring to the boil.
Reduce heat to setting 3 and cook, covered
for 30 minutes. Cool before blending.
1.Heat oil in frying pan on setting 5. Cook
onion and garlic until translucent. Add
carrot, celery and bacon bone and cook,
stirring occasionally for 5 minutes.
4.Blend or process soup until smooth. Return
pureed soup to frying pan.
2.Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to setting 2-3 and cook, covered for 45
minutes.
5.Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
3.Add the cabbage, zucchini, beans, pasta
and season with salt and pepper. Cook,
covered for a further 20-25 minutes. Add a
little extra water if necessary.
4.Serves hot with shavings of parmesan on
top.
9
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Recipes continued
Corn Fritters
Serves 4
Makes approx. 20 fritters
1 cup self raising flour
Spanish Paella
Serves 6-8
2 small raw blue swimmer crabs
8 large green prawns
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
²/ cup buttermilk
³
2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt
Freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1 small roasted red capsicum, sliced
1.Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
1.Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2.Combine corn, capsicum, green onions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
3.Heat frypan on setting 8. Drizzle a little
olive oil in frypan and spoon tablespoonfuls
of mixture into pan. Cook fritters for 2-3
minutes on each side until golden.
4.Serve with tomato chilli jam if desired.
2.Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
3.Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
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Recipes continued
4.Heat the electric frying pan on setting 8.
Cook chorizo in pan until golden; drain on
paper towelling.
Family Beef Casserole with Semi
Dried Tomatoes
Serves 6-8
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
5.In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
6.Reduce heat to 6 add extra virgin olive
oil, if needed, in electric frying pan and
cook onions and garlic until the onions are
translucent; add paprika and cook for a
further 30 seconds.
¹/ cup tomato paste
³
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
7.Add tomatoes and cook on setting 6 for 2-
3 minutes. Add rice and cook, stirring until
well coated. Add stock and stir to combine.
Reduce heat to 3 and cook, covered for 10
minutes.
8.After 10 minutes check rice, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
9.Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
2.To the same pan, add onion and garlic,
cook stirring for 1-2 minutes, or until onion
starts to colour. Stir tomato paste cook 1
minute.
3.Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4.Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5.Season to taste and serve hot with mashed
potatoes or rice.
11
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Recipes continued
Pan fried Chicken Breast with
Salsa Verde
Penne Boscaiola
Serves 4
Serves 6
6 rashers bacon
1-2 tablespoons olive oil
6 chicken breast fillets
200g sliced button mushrooms
²/ cup white wine
³
300ml cream
Salsa Verde
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
1.Have a large pot of boiling water ready.
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
2.Remove rind from bacon and slice into
5mm pieces.
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
3.Heat frying pan on setting 8. Cook bacon
until golden. Add mushrooms and stir
through.
1.Heat frying pan on setting 7. Add oil and
cook chicken, uncovered, until browned on
both sides and cooked through. Remove
from heat and serve with Salsa Verde
4.Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
2.To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
5.Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper and serve immediately with
shaved parmesan.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
12
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Recipes continued
Lamb Tagine
Serves 4-6
Roast Chicken with Stuffing
Serves 4
2 tablespoons olive oil
1.2kg whole fresh chicken
sea salt
freshly ground black pepper
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
Stuffing
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 onion, chopped finely
2 teaspoons olive oil
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
3 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat
dry with paper towelling.
2.To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
1.Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
3.Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
2.Reduce heat to setting 6, and add onion
and garlic to frypan and cook for 5
minutes, or until onion has softened and
coloured. Add spice mix and cook until
fragrant. Stir through tomato paste.
4.Preheat frying pan on setting 7. Brush
chicken with a little oil and salt and
pepper.
3.Return the lamb shanks to the frypan with
tomatoes, stock, cinnamon, and cardamom.
Cover and cook, on setting 3, turning and
stirring occasionally for 2 hours. After 2
hours add chickpeas, sweet potato and
cook, covered until the sweet potato is
tender.
5.Brown chicken on all sides; reduce heat to
setting 5 and cook, covered, with the vent
open, for about 1½ hours or until cooked
through.
Tip: If cooking roast vegetables, place in
frying pan ¾ to 1 hour before the end of
cooking.
4.Adjust seasoning and stir through chopped
coriander, serve with cous cous.
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Recipes continued
Roast Lamb
Serves 4-6
Individual Sticky Date Puddings
Serves 8
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs rosemary, snipped into small
pieces
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
2 tablespoons olive oil
sea salt
freshly ground black pepper
6 small picking onions
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, cut into chunks
1 sweet potato, peeled and thickly sliced
Butterscotch sauce
160g butter
²/ cup firmly packed brown sugar
³
1 cup (250ml) thickened cream
1.Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
1.Preheat frying pan on setting 4 with the
lid on. Grease 8 individual 1-cup capacity
metal moulds
2.Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
2.Heat frying pan to setting 10. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
setting 6. Cook lamb, covered, for about 1
hour and 15 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
3.Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
5.Pour mixture into prepared moulds. Place
moulds in frying pan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about
25 minutes or until cooked when tested
with a wooden skewer. Carefully remove
from frying pan; stand for 5 minutes before
turning out onto a wire rack.
6.Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
14
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Recipes continued
Caramelised bananas with
Serves 4
Crème Caramel
Serves 6
Hot Chocolate Sauce and Whipped Cream
1 cup sugar
½ cup water
4 large bananas
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
¹/ cup caster sugar
3 eggs
³
Whipped cream, to serve
2 egg yolks
250ml cream
250ml milk
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped
150ml thickened cream
1 vanilla bean, seeds scraped
1.Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
1.Preheat frying pan on setting 4.
2.Cut bananas in half lengthways, leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
2.Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3.Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
3.Beat eggs and sugar until light and creamy.
4.Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
4.To make the hot chocolate sauce, combine
all ingredients in a small saucepan and
cook, stirring, over a low heat, until
melted.
5.Pour mixture into moulds. Place moulds
into frying pan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6.Cook, covered, on setting 6 for about 15
minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds.
15
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Recipes continued
Buttermilk Pancakes
Makes 8
Pikelets
Makes approx 12
1 cup self raising flour
2 tablespoons sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
pinch salt
butter for frying
60g butter
1.Beat egg and sugar with an electric mixer
until light and creamy.
1.Sift dry ingredients into a large bowl. Make
a well in the centre.
2.Add flour, milk and salt and beat until
smooth.
2.Whisk the combined wet ingredients into
the dry ingredients until smooth.
3.Heat frying pan on setting 8. Melt a little
butter in frying pan and wipe away any
excess with paper towelling.
3.Heat frying pan on setting 6. Melt some of
the butter and spoon ¼ cupfuls of mixture
at a time into the frying pan. Turn the
pancakes once the bottom is golden and
the tops starts to bubble. Cook until the
underside is golden.
4.Spoon heaped spoonfuls of batter in frying
pan and cook on both sides until golden.
5.Serve with butter, jam, cream or chocolate
hazelnut spread.
4.Serve with extra butter and maple syrup.
For savoury pikelets: Reduce sugar to 2
tablespoons and stir through chopped fresh
herbs of choice. Top with slices of prosciutto,
goats cheese and rocket or cream cheese,
smoked salmon and capers.
16
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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
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
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.
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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
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘EasyClean Banquet’ 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.
© Copyright. Sunbeam Corporation Limited 2005.
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.
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