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