Sunbeam Fryer SK6410 User Manual

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  
and then cycles on and off to indicate  
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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