Deep Fryer Compact
1.9 litre deep fryer in brushed stainless steel
Instruction/Recipe Booklet
DF2100
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR DEEP
FRYER COMPACT.
• If using solid fat, remove the lid and the
basket, cut the fat into pieces and place the
pieces directly into the tank. Do not melt solid
fat in the frying basket as it may damage the
appliance.
• Never connect the fryer to the electricity
supply without placing oil in the tank first.
• Never operate the fryer with oil level below the
minimum mark or above the maximum mark.
• Do not touch any metal surfaces of the product
while it is in use as they will be hot.
Sunbeam are very safety conscious when
• 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.
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.
• 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.
• 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.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• 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.
• 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.
• Young children should be supervised to ensure
that they do not play with the appliance.
If you have any concerns regarding the performance and use of your appliance, please visit www.
sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
3
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Features of your Sunbeam Deep
Fryer Compact
Lid
Allows steam to escape safely during the
cooking process.
Basket with 500g food capacity
The removable mesh cooking basket has
a 500g food capacity. The basket has two
frying levels and you can shake it whilst
cooking. The basket also features a cool
touch handle which folds away for easy
storage.
Temperature control light
Temperature control light indicates
when the deep fryer is heating the
oil.
Basket Hook
Allows for 2 frying levels.
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Oil tank
The oil tank has a 1.9 litre capacity.
Cool touch handle and lid
Allows you to lift and move your deep fryer
safely.
Non slip rubber feet
Keeps the deep fryer secure on the bench,
for safer frying.
Variable thermostat control with on/off
The variable thermostat provides a wide
range of temperature settings, accurately
controlling the temperature of the oil, suiting
a range of different foods.
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Using your Sunbeam Deep Fryer
Compact
Before using your Deep Fryer Compact
1.This appliance is designed for household
and indoor use only.
Note: Do not mix different types of oil.
3.Lower the basket into the oil.
4.Replace the lid of the fryer.
2.Before using for the first time, follow the
cleaning instructions on page 11 and clean
the fryer and basket.
5.Insert the plug into a 230 - 240 volt power
outlet and turn the power on by using the
on/off switch.
Note: All parts must be dried thoroughly.
6.Slide the temperature control knob to the
temperature that you wish to cook the food.
The red indicator light will turn on and the
heating element will begin heating the oil.
3.Place the fryer on a flat and stable surface
away from any heating source and where it
cannot be splashed with water.
4.Use the carrying handles when moving the
product, never carry the appliance by the
lid.
Filling your Deep Fryer Compact
Note: Do not connect the fryer to the
electricity supply if there is no oil or fat in
the tank.
1.Remove the lid and take out the frying
basket. Pull the handle backwards
until the handle locks into position
➀
➁
.
➀
➁
2.Pour good quality vegetable, nut or seed oil
into the oil tank until it reaches between
the ‘MIN’ and ‘MAX’ marks indicated on the
inside of the tank. Never operate the fryer
without oil or with insufficient oil in the
tank.
6
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Using your Sunbeam Deep Fryer Compact continued
Cooking in your Deep Fryer Compact
4.When the food is cooked (see time guide
chart on page 9), place the basket on its
raised position to drain for a few seconds.
There are two methods of cooking in your
fryer; one general method for most foodstuffs
and another for home battered products.
5.Remove the basket and put the fried food
on a plate covered with absorbent paper or
kitchen towel.
Note: During cooking, steam will build up in
the fryer, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
6.When finished with the fryer, slide the
temperature knob to the lowest setting
and switch the power off. Remove the plug
from mains power.
General cooking method
(For pre-cooked, crumbed, floured or wrapped
food.)
7.Clean the fryer only after the oil is
completely cooled down.
1.Adjust the control dial to the desired
temperature. The red temperature indicator
light will illuminate.
Cooking home battered food
This method allows for the fact that if wet
batter is placed in the basket prior to cooking
the food may stick to the basket. This
2.When the oil has reached the required
temperature, the light will go out. Remove
the lid, lift the basket and put it on the
method of cooking requires extreme care.
rest
➃
so that it is not in contact with the
1.Adjust the control to the desired
temperature. The red temperature indicator
light will illuminate.
oil. Place the food, (should be as dry as
possible) into the raised basket.
2.When the oil has reached the required
temperature the light will go out.
➃
Note: Leave the basket in the down
position.
3.Remove the lid of the fryer.
4.Coat the food in batter and allow it to drain
slightly to get rid of the excess coating.
5.Very carefully, slowly lower the coated food
into the hot oil, using a suitable implement
or tongs. This allows the batter to become
solid and prevents it sealing to the mesh of
the basket.
Note: The basket should always be in the
raised position when it is to be filled with
food.
Note: Remember to take care as the oil
may spit as the food is added.
3.Lower the basket into the tank and replace
the lid.
You can now follow the instructions as given
in the general cooking method, steps 4 - 7.
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Hints for perfect frying
1.Never use the fryer without oil.
6.Large pieces of food should not be deep
fried, as they take to long to cook therefore
absorbing too much oil.
2.Always use the best quality oil possible. We
recommend corn, nut, seed or vegetable
oils. Never use butter, margarine or olive
oils.
7.Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
3.Avoid mixing oils of different qualities or
types.
8.Make sure that food is dry before frying,
wet food will splatter.
4.Change the oil when it becomes brown or
milky in colour.
9.Always dry or roll wet food in flour before
coating in a batter. Otherwise the extra
steam created will separate the coating
from the food.
5.Take into account the food to be cooked
before setting the frying temperature. As a
general guide pre-cooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
8
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Frying times and temperatures
FISH AND SEAFOOD
TYPE
MAXIMUM
QTY
TEMPERATURE APPROX. TIME SUGGESTIONS
°C
(MIN)
PRAWNS
Fresh
100g
250g
180C
190C
5-6
3-5
Crumb/batter
Fry frozen
Frozen
FISH
Small pieces
Small frozen fillets
CALAMARI
Fresh
230g
230g
180C
180C
5-6
5-7
Crumb / batter
Fry frozen
100g
250g
180C
180C
1-2
3-5
Crumb / batter
Fry frozen
Frozen
MEAT AND POULTRY
TYPE
MAXIMUM
QTY
TEMPERATURE APPROX. TIME SUGGESTIONS
°C
(MIN)
FRESH CHICKEN PORTIONS
Small
200g
190C
10-15
Crumb or batter
CHICKEN OR VEAL SCHNITZEL
Fresh
225g
170C
180C
5-7
3-8
Crumb
Crumb
Frozen
225g
CHICKEN NUGGETS
Frozen
500g
400g
180C
180C
5-6
2-3
Fry frozen
Thawed
Fry thawed / cold
9
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Frying times and temperatures continued
VEGETABLES
TYPE
MAXIMUM
QTY
TEMPERATURE APPROX. TIME SUGGESTIONS
°C
(MIN)
2-4
3-5
4-6
3-5
3-5
Beans
200g
250g
150g
100g
150g
180C
180C
180C
190C
180C
Tempura
Tempura or batter
Batter
Broccoli /Cauliflower
Eggplant (slices)
Mushrooms whole button
Onion Rings
POTATOES
Batter / crumbed
Batter
French fries
Chips
250g
400g
250g
180C
180C
190C
4-6
5-10
10-15
Wedges
Always blanch potato chips at a lower temp. Then brown at 190ºC.
10
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Care and Cleaning
Care and Cleaning
DO NOT SUBMERGE WHOLE UNIT IN
WATER.
Cleaning should only be carried out when the
fryer is switched off and the plug removed
from the socket. Your fryer should have
completely cooled.
DO NOT ALLOW POWER CORD TO GET
WET.
Note: You may store your filtered oil in the
fryer if you make sure that it is covered by
the lid.
Lid
Your Deep Fryer Compact features an easy to
clean lid. Either put the entire lid into the
dishwasher or into hot soapy water and let
it soak there for 5-10 minutes. Shake the
remaining water out of the lid and let it dry.
Basket, handle and oil tank
The basket and its handle can be hand
washed in warm soapy water. It should be
thoroughly dried afterwards. When the oil
has completely cooled, the tank of your fryer
is to be cleaned following these instructions:
1.Carefully pour old oil into a suitable
container and dispose of properly.
Note: Never pour used oil down sink.
2.Wipe out remaining oil and waste with
paper towelling.
3.Fill oil vessel with a small amount of hot
soapy water and clean with a non abrasive
sponge. Pour out water and carefully rinse
inside with fresh water.
4.Wipe exterior of unit with a clean cloth.
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ThePerfect Chip
• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. Sebago, Russet
Burbank, Spunta, King Edward, Bintje.
• Cooking times will vary depending on the
size of your fries or chips and the variety
of the potato used.
PLEASE NOTE: If cooking homemade raw
potato chips, it is recommended that the
minimum oil level is used.
• Make sure that the chips are cut to even
size to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs
clear. This removes excess starch from
the potatoes, the starch burns at high
temperatures.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen pre-cooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 190°C.
• Dry on kitchen towel before frying.
• For best results for frozen chips refer to
chip packet.
• Shake the basket at short intervals to
encourage even browning and to stop
chips sticking together.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use
the table below as a guide.
1ST FRY (BLANCH)
2ND FRY
190°C
190°C
180°C
Thin fries - french fries
Thick chips
140°C
140°C
140°C
5 min
5 min
7-8 min
10 min
7-8 min
10 min
Wedges
Allow oil to heat up to 2nd temperture before re-immersing the basket in the hot oil.
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Recipes
For perfect batter
Tempura batter
1. Always sift all dry ingredients, then add
liquids. Mix until smooth.
½ cup plain flour
¼ cup rice flour
2. Keep your batter as cold as possible (it
will be crisper).
1 teaspoon bicarb soda
1 cup soda water (ice cold)
1 egg
3. Coat food in seasoned flour before batter,
the batter will stick to the food better.
4. Fry until golden brown.
Note: It’s very important to keep this batter
cold. A good tip is to chill all ingredients
before use.
5. Always use the 'Cooking Home Battered
Food' technique, see page 7 for more
information.
Easy crispy coating
1 egg
Beer batter
1 cup plain flour
1 tablespoon water or milk
1 cup rice flour or cornflour
pinch of salt/pepper
½ teaspoon baking powder
pinch salt
¼ cup cold beer
1. Beat egg and water or milk. Season flour
with salt and pepper.
Crispy sesame batter
2. Dip food in egg mix and then coat with
flour.
1 cup cornflour
2 eggs
3. Deep fry at 170ºC to 190ºC depending on
size of foodstuff, until crispy, this coating
will not colour much.
¹/ cup water (cold)
³
2 tablespoon sesame seeds
Sweet fritter batter
1 egg
²/ cup milk
³
1 cup self raising flour
1 tablespoon sugar
1 tablespoon melted butter or margarine
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Recipes continued
Prawn cutlets
750g green king prawns
4. Drain. Serve with sweet and sour sauce
and fried or steamed rice if desired.
plain flour
Calamari
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve
500g squid, washed and cleaned
½ cup plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs
1. Peel and devein prawns, leaving tails
intact. Dry thoroughly.
1. Remove the insides and head of the squid.
Wash and dry thoroughly.
2. Coat prawns in flour, then egg, then
breadcrumbs. Shake off excess crumbs.
2. Cut the squid tubes into 1cm rings.
3. Heat the oil to 180ºC and fry cutlets for
4-5 minutes until golden brown.
3. Coat the squid pieces in flour, egg and
then breadcrumbs.
4. Drain and serve immediately with lemon
wedges.
4. Heat the oil to 170ºC and fry the squid; in
batches, until golden brown.
Deep fried pork balls
500g minced pork
Makes 14 to 16 balls
5. Drain and serve immediately with tartare
sauce and lemon wedges.
2 tablespoon plain flour
2 tablespoon cornflour
1 tablespoon soy sauce
1 teaspoon garlic salt
Tartare sauce
250ml of good quality mayonnaise with
1 tablespoon chopped tarragon and parsley,
a ½ tablespoon of capers and 1 tablespoon
of chopped gerkins. Season with salt and
pepper to taste.
1 teaspoon ground black pepper
1 egg, lightly beaten
1. Combine all ingredients in a large bowl,
mix thoroughly. Picking up mixture slap
against the side of the bowl until the mix
seems more elastic or sticky. This should
only take a few slaps.
2. Shape mixture into 4cm balls.
3. Heat oil to 180ºC. Place pork balls in
the basket 4-5 at a time, cook for 8-10
minutes until golden brown.
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Recipes continued
Dim Sims
Spring Rolls
Makes about 24 rolls
125g small green prawns, shelled and
deveined
500g green prawns, shelled and deveined
500g minced pork
500g minced pork
½ small head of cabbage, thinly shredded
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 onion, finely chopped
1 tablespoon sherry
230g can of water chestnuts, drained and
finely chopped
125g fresh shitake mushrooms, roughly
chopped
1 green capsicum, seeded and finely
chopped
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
40 gow gee wrappers
1 onion, peeled and finely chopped
2 tablespoon dry sherry
2 tablespoon soy sauce
1 teaspoon sugar
1. Finely chop prawns and combine with
pork.
2. Add all other ingredients and mix well to
combine.
½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
3. Place 1 heaped teaspoon of pork mixture
onto the centre of each wrapper and
gather the sides of the wrapper around the
filling, leaving a small opening at the top.
1 egg, lightly beaten with 2 tablespoons
water
4. Heat the oil to 180ºC and deep fry about
6 at a time, until golden brown, about 4-5
minutes.
1. Finely chop prawns and combine with
pork.
2. Add cabbage, water chestnuts,
mushrooms, capsicum, onion, sherry,
soy, sugar, salt and ginger. Mix well to
combine.
5. Drain and serve with sweet and sour sauce
if desired.
3. Place 2-3 tablespoon of the pork mixture
in the corner of a spring roll wrapper. Roll
the wrapper folding in the sides to encase
the filling.
4. Brush a little egg mix on the end of
wrapper to help it seal.
5. Heat oil to 180ºC, deep fry in batches,
until golden brown, about 5 minutes.
6. Drain and serve with dipping sauce.
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Recipes continued
Minted pea wontons
3 medium potatoes, peeled and cut into
5mm dice
Southern fried chicken
10 small chicken wings
½ cup flour
Makes 23 wings
½ teaspoon salt
1 onion, peeled and finely chopped
2 teaspoon oil
½ teaspoon hot paprika (optional)
1 egg, beaten with 2 tablespoons water
1 cup dried breadcrumbs
1 teaspoon ground cumin
220g can peas
1. Mix flour with salt and paprika. Dry
drumsticks and coat in seasoned flour.
¼ cup mint, chopped
125g wonton wrappers
2. Dip each wing into egg mixture separately
and coat in breadcrumbs.
1. Boil the diced potato until just cooked.
Drain.
3. Heat oil to 170ºC
4. Deep fry wings in batches until wings are
crisp and cooked through. Drain well.
Keep wings warm while cooking remaining
batches.
2. In a saucepan cook onion in oil until soft
add cumin and peas and rough mash.
Remove from heat.
3. Add potato and mint. Stir to combine.
5. Drain well and keep hot while other pieces
are cooking.
4. Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal
with a light brush of water.
Classic Buffalo Wings
Makes 32 wings
16 small chicken wings
5. Heat fryer to 190ºC, and deep fry in
batches, until golden brown, about 3-4
minutes.
¹/ cup Maggi hot chilli sauce
³
80g butter
Blue cheese dressing or
Ranch dressing for dipping
6. Serve with minted yoghurt if desired.
1. Cut tips from chicken wings and discard.
Cut wings in half at joint.
2. Heat oil in fryer to 190°C.
3. Combine the chilli sauce and butter and
whisk through to combine.
4. Deep fry wings in batches until wings are
crisp and cooked through. Drain well.
Keep wings warm while cooking remaining
batches.
5. Place wings in a large bowl and toss
through chilli sauce.
6. Serve wings with blue cheese or ranch
dressing.
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Recipes continued
Fried cheese scones
Potato dumplings
Makes approx. 25-30
60g butter
Filling
1¼ cups water
1 teaspoon salt
1 cup plain flour, sifted
3 eggs
2 leeks, finely sliced
20g butter
100g grated gryere or cheddar cheese
1 egg
4 medium potatoes, peeled, cooked and
mashed.
¼ cup cream
salt and pepper
1. Place butter salt and water into a
saucepan and bring to the boil.
Dough
30g butter, diced
2. Add the sifted flour all at once and stir
vigorously with a wooden spoon over a low
to medium heat, until the dough forms
and pulls away from the edges of the pan.
Remove from heat and set aside to cool
for 5 minutes.
1½ cups self-raising flour
½ teaspoon s alt
¾ cup milk
1. For filling. Saute leeks in 1tbsp of butter
until soft. Remove from the heat and mix
through cheese, egg, and cream. Season
and set aside to cool.
3. Add eggs one at a time to the dough,
beating well between additions. The dough
should look smooth and shiny.
2. For Dough. Place butter, flour and salt
in a bowl and rub the mixture between
fingertips until it resembles fine
breadcrumbs. Add milk and bring dough
together.
4. Add mash to dough and beat mixture until
smooth.
5. Heat fryer to 170ºC.
6. Using two spoons scoop heaped balls of
mixture into the fryer basket. Deep fry
about 3 at a time for 4-5 minutes, and
golden brown.
3. Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.
4. Take about 2 tablespoons of the dough at
a time and work into a flat circle. Place 1
teaspoon of the filling in the centre and
work edges together, pinching to seal. Be
careful to keep the thickness of the dough
as even as possible.
5. Heat oil to 160ºC, frying about 3 at a time
until puffy and golden.
6. Drain and serve hot.
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Recipes continued
Fried Mozzarella sticks
185g Mozzarella cheese
2 tablespoons milk
¼ cup plain flour
1 egg, lightly beaten
1. Heat oil in a wok, add ginger, garlic,
shallots and sesame seeds. Stir fry for 1
minute, add oyster sauce. Remove from
heat set aside to cool.
2. Cut 8 cm2 (squares) from pastry sheets
3. Place a tablespoon of onion mixture into
each square, glaze edges with egg. Bring
the four corners to the centre and pinch
edges to seal.
1 cup Japanese breadcrumbs
sea salt and freshly ground black pepper
1 ½ cups Italian tomato sauce
1. Cut Mozzarella into 1½ cm thick sticks.
4. Glaze with remaining egg and sprinkle
lightly with extra sesame seeds.
2. Dip the sticks into the milk then flour;
shake off excess.
5. Heat oil to 180ºC and fry in batches until
golden brown, about 4 minutes.
3. Dip sticks into the egg then coat into the
flour seasoned with salt and pepper.
Meat fritters
Makes 12 fritters
4. Place coated sticks onto a tray and place
into the freezer for about 25 minutes.
1 cup self raising flour
salt and pepper
1 egg
5. Heat oil to 170°C. Deep fry in batches,
for about 30 seconds or until the crumbs
are golden; drain on absorbent paper.
2 tablespoon oil
¼ cup water
½ – ¾ cup milk
6. Serve with warmed tomato sauce.
Note: Japanese breadcrumbs are available
from Asian grocers or good supermarkets.
2 cups cooked, diced leftover meat (beef,
pork, lamb, chicken)
1 onion, chopped finely
Green onion and sesame puffs
1 tablespoon vegetable oil
1 teaspoon fresh grated ginger
1 clove garlic crushed
1. Place the flour, salt and pepper into a
small mixing bowl. Add egg, oil and water,
mix till smooth.
2. Beat in milk as required to form a loose
batter. Add meat and onion.
12 green onions, sliced
½ cup sesame seeds
3. Heat oil to 160ºC. Spoon batter into the
hot oil. Cook in batches until golden
brown, about 5 minutes.
2 tablespoon oyster sauce
2 sheets ready rolled shortcrust pastry
1 egg yolk, beaten
4. Drain and serve with reheated leftover
gravy.
extra sesame seeds
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Recipes continue
Felafel
Meatballs
Makes about 18
1½ cup dried chickpeas, washed and soaking
750g minced topside steak
1 onion chopped
1 onion, chopped
½ teaspoon chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic, crushed
3 teaspoons lemon juice
¼ cup chopped parsley
½ cup besan flour (chickpea)
1 egg
½ cup breadcrumbs
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried mixed herbs
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
1. Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
1. Soak chickpeas overnight, drain. Rinse
well.
2. Add enough egg to bind mixture together.
2. Place chickpeas in a saucepan with 1 litre
of water, simmer for 1 hour. Drain well.
3. Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
3. Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli
mixture.
4. Heat oil to 160ºC
5. Fry in batches for 6-7 minutes, till golden.
Drain and serve with a spicy dipping
sauce.
4. Heat oil to 160ºC. Shape felafel into
4cm balls and fry 4-5 at a time for 3-4
minutes.
Potato crisps
4 potatoes, washed and peeled
5. Sever hot or cold with hummus and
Lebanese bread.
2 cups water, salted
1. Cut potatoes into wafer thin slices. Place
the slices into the salted water and allow
to stand for 1-2 hours.
2. Drain potatoes and dry thoroughly.
3. Heat oil to 180ºC and fry a small quantity
at a time, shaking frequently during
cooking. Cook for 3-4 minutes.
4. Drain and serve hot or cold, sprinkle with
salt if desired.
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Recipes continued
Corn fritters
Makes about 12
Apple fritters
Serves 4
¾ cup self raising flour
2 apples, peeled and sliced into 5mm thick
rings.
pinch of salt
½ cup plain flour
pinch of pepper
1 egg, lightly beaten
Fritter batter (see page 14)
2 tablespoon caster sugar
½ teaspoon ground cinnamon
ice cream to serve
¹/ cup milk
³
300g can of corn kernels, drained
1. Sift flour, salt and pepper into a bowl.
2. Combine egg and milk.
1. Heat oil to 170ºC.
2. Coat apple slices in flour and then dip in
batter. Fry in batches, for 4-5 minutes and
are golden.
3. Using a mixer, gradually add milk mix to
the dry ingredients and beat until smooth.
Add corn to mix.
3. Drain and toss in cinnamon sugar. Serve
with ice cream.
4. Heat the oil to 180ºC. Drop batter by the
tablespoonful in batches into the hot oil
and fry untill golden, about 5-7 minutes.
Strawberry stack
Serves 4
12 wonton wrappers
Kofte potatoes
500g potatoes, cooked and mashed
1 cup thickened cream
2 tablespoon sugar
2 eggs
¹/ cup desiccated coconut
³
½ teaspoon vanilla extract
1 cup grated Parmesan cheese
250g punnet strawberries, hulled and halved
icing sugar to dust
salt and pepper
2 tablespoon flour
1. Heat oil to 180ºC
2 eggs, lightly beaten
2. Fry wonton wrappers, a couple at a time,
until just coloured. Drain on absorbent
paper.
1 cup dried breadcrumbs
1. Combine the first five ingredients.
3. To serve stack crispy wrappers with
strawberries, and sweetened whipped
cream. Dust top with icing sugar.
2. Coat 1 tablespoon of the mixture in flour,
then egg mix and then in breadcrumbs.
Repeat with remaining mixture.
3. Heat oil to 170ºC and fry 3-4 at a time till
golden, about 4-5 minutes.
NOTE: for something different use sweet
potato or pumpkin in place of the potato.
20
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Recipes continued
Buttermilk Doughnuts
2 teaspoons dry yeast
1 ¼ cups buttermilk
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
4. Place dough in a bowl; cover, and stand
in a warm place for about 40 minutes or
until dough has doubled in size.
5. Turn dough onto a lightly floured surface
and knead again for about 5 minutes
or until smooth and elastic. Roll dough
out to a 1 cm thickness for a thinner
doughnut or to a 1½ cm thickness for a
thicker doughnut. To cut doughnuts use
either a doughnut cutter or a 9cm cutter
and a 3cm cutter. Place doughnuts onto
a tray lined with baking paper and cover
with plastic wrap, stand in a warm place
for about 20 minutes.
¼ cup light olive oil
2 eggs, lightly beaten
Cinnamon Sugar
1 cup caster sugar
2 teaspoons ground cinnamon
1. In a small bowl, whisk the yeast into the
warmed buttermilk with 1 tablespoon of
the sugar. Mix well and stand in a warm
place for 1 minutes or until the mixture
begins to bubble.
6. Heat oil to 160°C. Cook doughnuts, in
batches, turning once during cooking,
until golden in colour.
7. Drain doughnuts on absorbent paper then
toss in cinnamon sugar mixture.
2. Sift the remaining sugar, flour and salt
into a large bowl. Make a well in the
centre and mix through the oil, eggs and
yeast mixture. Mix to a soft dough.
3. Place mixture onto a lightly floured
surface and knead dough for about 10
minutes or until dough is smooth and
elastic.
21
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Troubleshooting
PROBLEM
POSSIBLE CAUSE
Oil has gone bad.
SOLUTION
Strong smell
Replace oil.
The correct oil is not being used. Use only high quality oil.
Do not mix oils of a
different quality or type.
Oil overflowing
Fryer is filled above the
maximum level.
Check oil level on the inside
of fryer.
Wet food placed in hot oil.
Stated quantities exceeded.
Dry food first.
Do not fry food above the
weight indicated.
Food is not browning
Cooking temperature is too low.
Basket is overloaded.
Adjust the dial to the correct
cooking temperature.
Do not fry food above the
stated quantities and
weights.
Oil is not hot enough.
Faulty thermostat.
Consult Service Centre.
Chips are sticking together Food not washed thoroughly
Wash potatoes thoroughly
and dry before frying.
before placed in the oil.
Appliance not working
Appliance has been turned on
without fat or oil.
Allow the fryer to cool down,
fill with oil and press the
reset button that is
concealed at the back of
the fryer.
Temperature control dial not
at correct setting.
Choose cooking temperature.
22
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‘Sunbeam’, is a registered 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. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2003.
(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.
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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 2004.
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