Ellise Stainless Skillet Range
Instruction/Recipe Booklet
This book covers the use and care of the following Sunbeam Electric Cookware:
SK6400
SK6410
Ellise Stainless
Ellise Stainless
28cm (11”)
28cm (11”)
Non-stick Skillet
Stainless Skillet
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM ELLISE STAINLESS SKILLET.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Remove the Control Probe before cleaning the
skillet.
• Use your skillet at least 200mm away from
walls and curtains.
• After cleaning the skillet ensure that the
Control Probe Inlet area is completely dry
before using again.
• Do not immerse the Control Probe in water.
• If using a plastic spatula do not leave in
cooking vessel when hot.
• The knob on the glass lid may get hot during
use – oven mitts may be required.
• The skillet must only be used with the Control
Probe provided.
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,
Ensure the above safety precautions are understood.
3
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Features of your Sunbeam Ellise
Stainless Skillet SK6400
Cook & look lid
Stylish glass lid with stainless steel enables
you to watch your food while it cooks.
High domed lid
Turns your skillet into a compact oven. Ideal
for roast beef and chicken, or a rack of lamb
and other cooking where temperature and
moisture levels need to be controlled.
High grade non-stick cooking surface
Enables fat-free cooking and easy wipe down
cleaning.
Unique 1600 watt butterfly die-cast element
The element is completely cast into the heavy-
duty base plate providing superior heating and
a longer element life.
4
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Trigger release control probe
The Probe is thermostatically controlled
and incorporates an indicator light which
switches off automatically when the
temperature selected has been reached
and then cycles on and off to indicate
that the selected temperature is being
maintained.
Cool touch handle
Makes handling safer when carrying
your skillet. The rubberised insert
allows for better grip.
Control probe inlet
5
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Features of your Sunbeam Ellise
Stainless Skillet SK6410
Cook & look lid
Stylish glass lid with stainless steel enables
you to watch your food while it cooks.
High domed lid
Turns your skillet into a compact oven. Ideal
for roast beef and chicken, or a rack of lamb
and other cooking where temperature and
moisture levels need to be controlled.
Stainless steel cooking vessel
Long lasting 25 year guaranteed
cooking surface.
Unique 1600 watt butterfly die-cast element
The element is completely cast into the heavy-
duty base plate providing superior heating and
a longer element life.
6
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Trigger release control probe
The Probe is thermostatically controlled
and incorporates an indicator light which
switches off automatically when the
temperature selected has been reached
and then cycles on and off to indicate
that the selected temperature is being
maintained.
Cool touch handle
Makes handling safer when carrying
your skillet. The rubberised insert
allows for better grip.
Control probe inlet
7
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Temperature settings of your
Ellise Stainless Skillet
Trigger Release Control Probe
The probe is thermostatically controlled
and incorporates an indicator light which
switches off automatically when the
temperature selected has been reached
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and then cycles on and off to indicate
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that the selected temperature is being
maintained. The trigger release makes
removal of the probe easy.
The numbers on the dial represent the following temperatures approximately.
DIAL
SETTING
CELSIUS
(approx)
FARENHEIGHT
(approx)
USES
TEMPERATURE
LOW
1
2
50°C
70°C
122°F
158°F
Keeping food warm
3
4
90°C
194°F
221°F
Simmering, slow cooking
Pan frying
105°C
5
6
120°C
140°C
248°F
284°F
MEDIUM
HIGH
7
8
160°C
175°C
320°F
347°F
Shallow frying, roasting
Searing and sealing, baking
9
190°C
210°C
374°F
410°F
10
Note: The temperature uses are a guide
only and may require adjustment to suit
various foods and individual tastes. When
the dial is set to a low setting, it is quite
normal for food to stop and start bubbling,
as the thermostat maintains the selected
temperature.
8
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Temperature settings of your Ellise Stainless Skillet (continued)
High Domed Lid
Cast-in Element
With the lid in place, the skillet can be
used as an oven, giving you the versatility
to cook roasts, larger pieces of beef, lamb
and chicken. The lid also retains heat and
moisture when simmering food.
The heating element is completely cast
into the base, which is adhered onto the
stainless steel skillet providing superior heat
distribution.
9
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Using your Ellise Stainless Skillet
Before the first use: Ensure all stickers are
removed from the product. Wash in warm
soapy water, rinse thoroughly and dry your
pan and lid.
The light on the control probe will illuminate.
This light will remain on until the set
temperature has been reached and then will
cycle on and off throughout cooking, as the
cooking temperature is maintained by the
thermostat.
Note: For the SK6410 we recommend
'seasoning' the pan before use. Lightly heat
the pan on setting 3 for 2 minutes; turn
off then rub a small amount of oil into the
cooking surface with paper towelling.
Hint: On initial heating of the skillet, it
is recommended that the temperature be
allowed to cycle (the light glowing on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
1.Insert the Control Probe into the inlet on
the skillet.
2.Plug the cord into a 230-240V power
outlet and turn the power on.
Note: The skillet must only be used with the
Control Probe provided.
3.Set the Control Probe Dial to the desired
temperature setting. Refer to page 8 for
the temperature guide.
10
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Care and Cleaning
Control Probe
Pan and Lid
If cleaning is necessary, wipe over with a
damp cloth.
The pan and lid are fully immersible and
can be washed in warm soapy water using a
mild household detergent and a soft washing
sponge.
Note: The Control Probe must be removed
before the skillet is cleaned and the Control
Probe inlet must be dried before the skillet is
used again.
They can also be cleaned in the dishwasher.
NEVER 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 12 month replacement guarantee in
the back of this book.
11
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High Grade Non-Stick cooking
surfaces (SK6400 model only)
Cooking on a non-stick surface minimises the
need for oil, food does not stick and cleaning
is easier.
Do not use steel wool or coarse scouring pads.
These will damage the non-stick cooking
surface.
To ensure you get the best results from your
non-stick cooking surfaces, follow these
simple instructions:
Wash as directed, and re-season the skillet
before using again. In some instances this
may not remove all the staining.
Before the first use: ‘Season’ the cooking
surface by applying a thin coat of cooking oil
and rub in with paper towelling. This will also
be necessary after cleaning in a dishwasher.
Dishwasher-safe. Your pan and lid is
completely dishwasher-safe. The heating
element is totally sealed so it is safe to fully
immerse in water.
To clean interior and exterior surface.
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or sponge.
12
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Stainless Steel cooking surface
(SK6410 model only)
The Sunbeam stainless steel cooking surface
is manufactured from high quality stainless
steel. Stainless steel is hygienic, easy to
care for and extremely durable. To keep your
stainless steel cooking surface looking good
and to achieve the best results, follow these
simple instructions:
Note: Never fill a hot frypan with cold water.
Do not use abrasives or scourers. Avoid using
harsh abrasive cleaners or scouring pads as
continued use will scratch the highly polished
surface and make subsequent cleaning more
difficult.
Removing burnt-on food. Fill the pan with
20mm (1”) water, cover and simmer for five
minutes or until the burnt-on food softens
and lifts. For stubborn burnt-on food, leave
the skillet to soak overnight, after first
simmering as described. Then wash and dry
thoroughly.
Before the first use: “Season” the cooking
surface by heating the skillet on setting 3
for 2 minutes then applying a thin coat of
cooking oil and rub in with paper towelling.
This will also be necessary after cleaning in
a dishwasher.
Use sufficient oil when sauteeing, pan frying
and roasting to prevent food sticking. Two to
three tablespoons is generally sufficient.
Removing stubborn stains. These can be
removed by using any brand of stainless steel
powder cleaner can be used on stubborn
stains on the cooking surface only.
Food such as steaks, rissoles and roasts will
stick if turned before completely browned
and sealed.
Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.
Note: To prevent food from sticking, maintain
low temperatures, ensure sufficient juices are
in the frypan and season the frypan before
and after each use. This will decrease as the
frypan receives continual use.
Note: Re-Season the cooking surface after
using any of the above methods to remove
stains.
Dishwasher-safe. Your stainless steel skillet
is completely dishwasher-safe. The heating
element is totally sealed so it is safe to fully
immerse in water.
Do not use metal utensils. Continued use of
knives, forks or spoons will eventually start
to mark the stainless steel cooking surface.
We recommend the use of plastic or wooden
utensils.
To clean after each use: Wash in hot soapy
water. Rinse and dry thoroughly. To remove
cooked-on food, fill the pan with hot water
and allow to stand for a few minutes. This
will soften the food, making cleaning easier.
13
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Cooking with your Sunbeam
Ellise Skillet
Frying
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.
The skillet is ideal for shallow or dry frying.
Dry frying can be done in the SK6400 only.
Deep frying is not suitable as the skillet has
shallow sides and a greater surface area,
which results in heat loss and the possible
overflow of oil.
Roasting
Meat and Poultry
Pan Frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Pre-heat 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 require turning once or twice.
The skillet is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices. 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.
1.Pre-heat the skillet on settings 7-8. Use
only a small amount of oil for less fatty
joints and no oil for fattier joints of meat.
If using the SK6410 it is necessary to add
a little more oil.
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.
Tip: A good suggestion is to lightly coat the
meat with the oil, this helps to reduce the
amount of oil needed, and stops spattering of
excess oil.
Shallow Frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Pre-heat on settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
Sauteéing: Pre-heat on settings 5-6 with a
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.
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 skillet.
1.Pre-heat the skillet on settings 7-8.
Vegetables
2.Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing. Remove
meat from pan.
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.
Cut into even sized pieces. Add to the skillet
45-60 minutes before serving. For crisper
vegetables, remove the meat and increase the
heat for the last few minutes of cooking.
Roasting Times: These times are for well done.
Reduce the times to suit personal taste.
PORK: 30-40 minutes per 500g after browning.
VEAL: 30-40 minutes per 500g after browning.
LAMB: 25-30 minutes per 500g after browning.
CHICKEN: 30-35 minutes per 500g after browning.
14
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Skillet Recipes
Corn Fritters
Makes about 20 fritters
Savoury Rice Fritters
Makes 24
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
2/3 cup buttermilk
1½ cups cooked rice
1 small onion, finely chopped
1 tablespoon chopped parsley
1 cup finely chopped ham or cabanossi
2 eggs, lightly beaten
2 eggs
2 cups corn kernels
¼ teaspoon ground nutmeg
¼ teaspoon ground thyme
1 cup self raising flour
ground pepper to taste
oil for shallow frying
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt
1.Place all ingredients, except oil into a bowl
and mix until well combined.
Freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1.Combine flour, soda and spices in a bowl;
whisk through buttermilk and eggs to form
a batter.
2.Combine corn, capsicum, green onions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
3.Heat skillet on setting 7. Drizzle a little
olive oil in skillet and spoon tablespoonfuls
of mixture into pan. Cook fritters for 2-3
minutes on each side until golden. Repeat
with remaining batter.
2.Heat oil in skillet on setting 7. Drop 1
tablespoon of mixture at a time into the oil
and fry until golden brown.
Serve hot with tomato sauce.
Honey & Soy Chicken Nibbles
10 chicken wings
Makes 20
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
¼ cup soy sauce
¼ cup honey
½ teaspoon chinese five spice powder
fresh ground pepper to taste
1.Remove and discard wing tips. Cut wings
in half at the joint.
4.Serve with tomato chilli jam if desired.
2.Heat oil in skillet on setting 6. Cook
chicken until browned on all sides.
3.Combine remaining ingredients and pour
over chicken. Reduce heat to simmer
and cook until sauce has thickened and
chicken is cooked through.
15
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Skillet Recipes (continued)
Garlic Prawns
Serves 4 - 6
Chateaubriand with Mushrooms
Serves 4 - 6
1kg green prawns, shelled and deveined
1 piece fillet steak (about 1kg)
½ cup olive oil
6 éschalots, finely chopped
½ cup dry red wine
2 teaspoons (10g) butter
2 teaspoons oil
4 cloves garlic, halved
1 tablespoon chopped parsley
fresh ground pepper
1.Place all ingredients into a bowl and
marinate for 2 hours in the refrigerator.
200g mushrooms, sliced
juice of ½ lemon
2.Heat skillet to setting 6. Add prawn mixture
and stir fry prawns until bright pink in
colour. Remove garlic and serve hot.
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
Lemon Chicken
1 tablespoon oil
Serves 2
1.Place fillet into a large dish, sprinkle with
éschalots and pour over wine. Cover and
marinate for 2 hours in the refrigerator.
2 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
½ cup chicken stock
2.Heat butter and oil in skillet on setting 7.
Add meat and brown on all sides. Reduce
temperature to setting 5. Cover and cook
for desired amount (to suit your individual
taste). Set meat aside and cover with
aluminium foil to keep warm.
1 tablespoon soy sauce
1 tablespoon sugar
3.Add mushrooms and lemon juice, sauté for
2 minutes.
2 teaspoons dry sherry
finely grated rind and juice of ½ lemon
1 tablespoon cornflour
4.Add beef stock and marinade, bring to the
boil. Blend cornflour with a little water.
Add to the stock, stirring constantly until
sauce boils and thickens. Stir through
cream. DO NOT BOIL.
1 tablespoon water
1.Heat oil in skillet on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
To Serve: Slice beef and cover with sauce.
2.Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the skillet. Cover and allow to
simmer until chicken is tender.
Serve with steamed vegetables.
3.Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
16
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Skillet Recipes (continued)
Stir Fry Beef
Serves 4
Veal with Mushrooms
Serves 4
1 tablespoon oil
1 tablespoon (20g) butter
500g topside steak, cut into thin strips
1 onion, cut into thin wedges
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 red capsicum, cut into thin strips
1 celery stalk, cut into thin diagonal strips
plain flour
fresh ground pepper to taste
1 tablespoon plain flour, extra
½ cup beef stock
½ cup cream
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
1.Heat butter and oil in skillet on setting 5.
Add mushrooms and sauté until tender.
Set aside.
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoons cold water
2.Coat veal steaks in flour seasoned with
pepper. Cook steaks on either side until
golden. Set aside and keep warm.
2 green onions, sliced into 2cm pieces
¼ cup toasted cashews
3.Add extra flour and cook for 1 minute.
Add stock, and stir until sauce boils and
thickens.
1.Heat skillet on setting 7. Coat meat in oil.
Stir fry meat in batches until browned. Set
aside.
4.Reduce heat to setting 2, add mushrooms
and heat through. Stir through cream.
To serve spoon sauce over veal steaks.
Serve with steamed vegetables.
2.Reduce heat to setting 5. Add onions,
garlic and ginger, stir fry until tender.
3.Add capsicum and celery, stir fry for 2-3
minutes. Add beef stock, soy sauce and
brown sugar. Bring to the boil. Stir through
combined cornflour and water until mixture
boils and thickens.
4.Return meat to the skillet. Add green
onions and cashews and cook uncovered
until meat is heated through. Serve with
steamed rice.
17
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Skillet Recipes (continued)
Weiner Schnitzel
Serves 4
Creamy Oyster Chicken
Serves 4
4-6 (approx. 750g), thinly cut veal steaks
800g chicken tenders
fresh ground pepper
juice of 1 lemon
plain flour
¼ cup flour
1 tablespoon olive oil
300ml cream
3 eggs beaten
dry breadcrumbs
¼ cup oil
¼ cup oyster sauce
200g small button mushrooms, quartered
freshly ground black pepper
steamed broccoli, to serve
1.Pound out veal steak with meat mallet or
rolling pin.
steamed rice, to serve
2.Sprinkle a little pepper over one side of
each steak. Sprinkle the other side with
lemon juice.
1.Lightly coat chicken in flour. Heat oil
in skillet 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.
3.Coat veal steaks lightly in flour. Dip into
egg and then into breadcrumbs, pressing
breadcrumbs on firmly. Refrigerate for
1 hour.
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.
4.Heat oil in skillet on setting 7. Cook veal in
batches quickly on both sides until golden
brown. Drain on absorbent paper. Repeat
with remaining veal. Serve with a wedge of
lemon.
3.Serve with steamed broccoli and rice.
18
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Skillet Recipes (continued)
Baked Spring Lamb Roll
Serves 4
Indonesian Pork
Serves 4
1 onion, finely chopped
600g pork fillet, sliced
2 cups fresh breadcrumbs
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1 tablespoon oil
1 onion, finely sliced
¼ cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon pepper
freshly ground pepper to taste
1kg loin of lamb, boned
plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1.Heat skillet on setting 7. Coat pork in
oil. Cook pork, in batches, until browned;
remove from pan.
1 cup dry breadcrumbs
2 tablespoons oil
2.Add remaining ingredients to same pan
and stir fry until fragrant. Return pork to
pan and stir fry for a further 2 minutes
or until pork is just cooked through and
tender.
1.Combine onion, fresh breadcrumbs, mint,
parsley, egg and fresh ground pepper.
2.Spread mixture onto lamb and roll up.
Secure with string.
3.Roll in flour, egg and milk then
breadcrumbs.
3.Serve with tomato wedges and saffron rice.
Note: To make saffron rice; for every 2 cups
of rice add ¼ teaspoon of saffron to boiling
water.
4.Heat oil in skillet on setting 7. Brown
roll on all sides. Reduce heat to setting
5 and cook for approximately 1 hour
or until just cooked through. Turn meat
occasionally.
19
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Skillet Recipes (continued)
Curried Prawns
Serves 6
Pan Fried Fish with Garlic and Lemon Serves 2
2 tablespoons oil
2 x 200g white fish fillets
6 green onions, cut into 5cm pieces
1 medium onion, sliced
1 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons curry powder
50g beans, roughly chopped
1 celery stalk, sliced into 1cm pieces
1kg green prawns, shelled and deveined
2 cups chicken stock
1 tablespoon lemon juice
1 eschalot, minced
2 tablespoons shredded fresh basil leaves
Sea salt
Freshly ground black pepper
Steamed New Potatoes or Mash, to serve
Steamed Broccolini, to serve
1 tablespoon cornflour
2 tablespoons sherry
¼ cup cream
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.Heat oil in skillet, add onions and cook
until softened. Add curry powder and cook,
stirring, until fragrant. Add the beans and
celery; cook for a further minute.
2.Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
2.Add prawns and stock. Stir through
combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes or until
prawns are just cooked through.
3.Heat skillet pan on setting 8. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
3.Stir through cream. Serve with rice.
Note: Cooking time will vary depending on the
thickness of each fillet.
4.Serve fish with potatoes and steamed
broccolini.
20
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Skillet Recipes (continued)
Butter Crumbed Fish
plain flour
Serves 4
Savoury Cabbage
½ medium cabbage
2 teaspoons oil
Serves 4
salt and pepper
4 white fish fillets
1 egg
2 bacon rashers, rind removed, finely
chopped
1 small onion, finely chopped
2 teaspoons curry powder
6 green onions, finely sliced
fresh ground pepper to taste
¼ cup milk
1 cup dry breadcrumbs
80g butter
2 teaspoons oil
1.Wash cabbage, remove stalk and slice
leaves thinly.
1.Season flour with salt and pepper to taste.
2.Coat fillets lightly in seasoned flour, dip in
combined egg and milk mixture then coat
in breadcrumbs.
2.Heat oil in skillet on setting 5. Add bacon,
onion and curry powder, sauté until onion
is tender.
3.Melt butter and oil in skillet on setting 6.
Add fillets and cook until golden on both
sides and flesh is tender. Serve with a
fresh garden salad.
3.Add cabbage and green onions. Stir to
combine. Reduce heat to setting 3, cover
and cook for 10 minutes, or until cabbage
is tender.
21
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Skillet Recipes (continued)
Ratatouille
1 eggplant
Serves 4
Pan fried Chicken Breast
with Salsa Verde
Serves 4
1-2 tablespoons olive oil
4 chicken breast fillets
Salsa Verde
1 tablespoon oil
1 onion, finely sliced
1 clove garlic, finely chopped
1 green capsicum, cut into strips
200g zucchini, sliced
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
2 medium ripe tomatoes, roughly chopped
2 teaspoons mixed herbs
fresh ground pepper to taste
1 tablespoon small capers
1 tablespoon grated lemon rind
1.Slice eggplant, sprinkle with salt and
allow to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes.
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1.Heat skillet 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.Heat oil in skillet on setting 5, sauté onion
and garlic until onion is tender.
3.Add remaining ingredients and bring to
the boil. Reduce heat to simmer, cover
and cook for 30-35 minutes, stirring
occasionally.
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.
22
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Skillet Recipes (continued)
Hot Asparagus and Zucchini Salad Serves 4-6
Chinese Fried Rice
Serves 4
1 tablespoon (20g) butter
2 tablespoons oil
1 small leek, finely sliced
4 medium zucchini, cut into thick strips,
5cm long
3 eggs, lightly beaten
1 onion, finely chopped
1 teaspoon grated ginger
1 bunch fresh asparagus, cut into 4cm
lengths
3 bacon rashers, rind removed, finely
chopped
1 tablespoon toasted sesame seeds
1 tablespoon lemon juice
½ cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 tablespoon chopped fresh parsley
1.Heat butter in skillet on setting 5. Add
leek and sauté until tender.
2 teaspoons soy sauce
¼ teaspoon ground white pepper
2.Add zucchini, asparagus, sesame seeds
and lemon juice. Cook until asparagus is
just tender, stirring occasionally.
1.Heat oil in skillet on setting 5. Pour
egg into skillet, turn to cook other side.
Remove from pan and slice finely.
3.Stir through parsley just before serving.
2.Add onions, ginger and bacon, sauté until
onion is tender.
3.Add peas, green onions, rice and egg, stir
to combine.
4.Stir soy sauce and pepper through rice.
Cook until heated through.
23
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Skillet Recipes (continued)
Penne Boscaiola
6 rashers bacon
Serves 4
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.
200g sliced button mushrooms
2/3 cup white wine
300ml cream
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1.Have a large pot of boiling water ready.
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.
2.Remove rind from bacon and slice into
5mm pieces.
3.Heat skillet on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
5.Carefully tip omelette onto a serving plate.
Scrambled Eggs
Serves 2
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. Season with salt and
pepper.
4 large eggs
2/3 cup cream
Sea salt
Freshly ground black pepper
20g butter
5.Cook pasta until just tender, drain. Serve
sauce over pasta. Serve immediately with
shaved parmesan.
Toast, to serve
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.
Omelette with Porcini Mushrooms
40g dried porcini mushrooms
Serves 2
4 eggs
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.
sea salt
freshly ground black pepper
butter
¼ cup grated cheese
3.Serve immediately with hot, buttered toast.
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.
24
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Skillet Recipes (continued)
Pikelets
makes approx 12
Buttermilk Pancakes
Makes 8
1 egg
1 cup sifted self raising flour
¼ cup sugar
2 tablespoons sugar
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
1 cup self raising flour
¾ cup milk
pinch salt
butter for frying
1.Beat egg and sugar with an electric mixer
until light and creamy.
60g butter
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 skillet
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.
25
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Notes
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12 Month Replacement Guarantee
We are so confident of the quality of our product, should this
appliance develop any malfunction within 2 years of purchase
(3 Months commercial use) due to faulty materials
or manufacture, we will replace it for you absolutely free.
Should you experience any difficulties
with your appliance, please phone our
free call customer service line for
advice on 1800 025 059 in Australia,
or 0800 786 232 in New Zealand.
Sunbeam Service Centres
Sunbeam has established a network
of authorised service centres throughout
Australia and New Zealand to provide
quick, convenient service for our
customers.
Alternatively, simply return the faulty
appliance to your place of purchase,
along with your purchase receipt.
Should your appliance require repair
or service, either during or after the
guarantee period, contact your nearest
service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling, and excludes
breakables such as glass or ceramic items,
and normal wear and tear.
For a complete list of Sunbeam’s
authorised service centres:
Australia
Similarly, your 12 Month Replacement
Guarantee does not cover damage to
household surfaces as a result of water
or other substances leaking from your
appliance, nor does it cover freight costs.
1800 025 059
New Zealand
0800 786 232
In Australia, this guarantee is additional
to the conditions and guarantees which
are mandatory as implied under the
Trade Practices Act 1974 and State
and Territory legislation.
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Consumer Hotline
In Australia
Or call 1800 025 059
In New Zealand
Or call 0800 786 232
is a registered Trademark of Sunbeam.
‘Ellise’ 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.
© Copyright. Sunbeam Corporation Limited 2006.
ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
08/06
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