Download Multicooker Deep Fryer

Multicooker Deep Fryer
5 litre non-stick electric cookware
Instruction Booklet
DF4400
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions
Features of your Multicooker
An Introduction to Multicookers
Non-stick cooking
Temperature settings
Understanding your Multicooker
Using your Multicooker
Hints for perfect frying
Care and cleaning
High Grade Non-stick cooking surfaces
Cooking with your Multicooker
Vegetable cooking hints
Cooking information
Cooking Definitions
Recipes
Soups
Main courses
Desserts
Sauces
1
2
4
5
6
7
8
9
10
11
12
13
17
19
Cooking with your deep fryer
The perfect chip
Deep fry cooking with home battered food
Frying times and temperatures
Recipes For your Deep Fryer
Troubleshooting
20
23
28
31
Important instructions – retain for
future use.
33
34
35
37
45
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR DEEP FRYER.
• Before use always ensure that the internal tank is
positioned correctly in the fryer body. ie the max/min
level should be at the back of the fryer.
• Never connect the fryer to the electricity supply
without placing oil in the tank first.
• If using solid fat, remove the lid and the basket, cut
the fat into pieces and place them directly into the
tank. Do not melt solid fat in the frying basket as it
may damage the appliance.
• 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.
• Remove excess moisture and ice particles from food
before deep frying.
• Check oil levels are correct before and during deep
frying.
• Be careful when lifting lid during and after cooking.
Steam can result in serious burns. Never place face
over deep fryer.
• Never decant oil from deep fryer while still hot.
• Do not move deep fryer once it is in use.
• Only use the oils recommended in this instruction
booklet.
Sunbeam is very safety conscious when designing and
manufacturing consumer products, but it is essential
that the product user also exercise care when using
an electrical appliance. Listed below are precautions
which are essential for the safe use of an electrical
appliance:
• Read carefully and save all the instructions provided
with an appliance.
• Always turn the power off at the power outlet before
you insert or remove a plug. Remove by grasping the
plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by a
qualified technician or service person.
• Always use your appliance from a power outlet of the
voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
• Children should be supervised to ensure that they do
not play with the appliance.
• The temperature of accessible surfaces may be high
when the appliance is operating.
• Never leave an appliance unattended while in use.
• Do not use an appliance for any purpose other than
its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair or
adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD) with a
tripping current not exceeding 30mA in the electrical
circuit supplying power to your appliances.
• Do not immerse the appliance in water or any other
liquid unless recommended.
• Appliances are not intended to be operated by means of an external timer or separate remote
control system.
• This appliance is intended to be used in household
and similar applications such as: staff kitchen areas
in shops, offices and other working environments;
farm houses; by clients in hotels, motels and other
residential type environments; bed and breakfast
type environments.
If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
3
Features of your Sunbeam
Multicooker
Integrated knob & adjustable steam vent
Allows you to accurately control moisture
levelsduringcooking.
Stainless Steel deep fry basket
Deepfrybasketwithdetachablehandle
This lightweight stainless steel deep fry
basketisremovableandhasa1.0kgfood
capacity for deep frying. It can also be used
forcookinganddrainingspaghettiandother
pasta.
Extra large cooking vessel
This5litrecapacity,non-stickcooking
vessel, not only allows you to deep fry, but
makesanidealsaucepanaswellforboiling,
roasting, braising, stewing, soups etc. The
cookingvesseliscompletelydishwashersafe
and fully immersible.
Dupont Teflon® Platinum
Pro Non-Stick Cooking Surface
Safetousewithmetalutensils.Upto10
times more scratch-resistant than other
non-stickcoatings.Seepage5.
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.
Beingremovableenablesthevesseltobe
fully immersible and dishwasher safe for easy
cleaning.Thetriggerreleaselevermakes
removal of the probe easy.
2
Stainless steel lid
The lid should be used when bringing water
to the boil, simmering, soups and stews etc.
NEVER USE THE LID WHEN DEEP FRYING.
Basket handle
Has a draining lever which rests securely
inside the rim of the vessel to allow safe,
hands-freedrainingoffood.Thebaskethandle
foldsinsidethebasketforeasystorage.
Draining lever
Cool Touch Handles
Control Probe Inlet
1600 watt die-cast element
The1600wattelementiscompletelycastinto
the heavy duty base for faster superior heating
and a longer element life.
3
An Introduction to Multicookers
Congratulations on the purchase of your new
SunbeamMulticookerDeepFryer.
Sunbeam
Multicooker Deep Fryer.
Over the
yearsthrough
we havethis
introduced
After
reading
book youmany
will
innovationsinelectriccookwareandwehope
soon
learn how to get the most from your
youcontinuetoenjoycookingmealswithour
multicooker
and how to enjoy the benefits of
newMulticookerDeepFryer.
deep frying.
Afterreadingthroughthisbookyouwill
Versatile
soon learn how to get the most from your
Use
as a deep fryer or electric saucepan.
multicookerandhowtoenjoythebenefitsof
Boils,
roasts, casseroles, braises, stir-frys and
deep frying.
is great for deep frying.
Versatile.
Use as a deep fryer or electric saucepan.
Boils,roasts,casseroles,braises,stir-frysand
is great for deep frying.
Economical.
Cooksfoodquicklyanduseslesspowerthan
an ordinary oven or grill.
4
Economical
Total control.
Cooks
food quickly and uses less power than
TheTriggerReleaseControlProbehas10
an
or grill.Total
heatordinary
settingsoven
to give
you total control
heat control.
The Trigger Release Control Probe has 10
Easy to clean.
heat settings to give you total heat control.
Features a fully sealed element, so that the
Easy
to isclean
frypan
dishwasher-safe and can be fully
immerseda in
water.
Features
fully
sealed element, so that the
frypan is dishwasher-safe and can be fully
Guaranteed reliability.
immersed in water.
YournewSunbeamMulticookerDeep
Fryer will give you years of reliable service.
ItisbackedbySunbeam’s12month
Replacement Guarantee.
Professional Use
Non-stick cooking
Your Sunbeam frypan features a special
scratch and abrasive-resistant non-stick
cooking coating that makes it safe to use
metal utensils when cooking. Teflon®
Non-Stick Coating
Platinum Pro Professional Use is DuPont’s
Your
Sunbeam
Multicooker
Deep
toughest
non-stick
coating to
dateFryer
– up to 10
features
DuPonts'
toughest
non-stick
coating
times more scratch resistant than other
single
produced
to
date
Platinum
Pro.
layer non-stick coatings.*
DuPont is the world leader in non-stick
DuPont is the world leader in non-stick
coatings with the introduction of Teflon
coatings and today more than 2 billion
dating back to 1938. Today
more than 2
households have Teflon® non-stick coated
billion households have Teflon non-stick
cookware.
coated cookware.
Wok Base
Platinum Pro - 3 layer scratch
Platinum Pro™ - non-stick - 3 layer scratch
resistant coating
resistant coating
Platinum
Teflon®
Teflon
Platinum
ProPro™ is a premium 3 layer
non-stick
coating.
It features
scratch
Is
a premium
3 layer
non-stickspecial
coating.
resistant
metal utensils
to
featuresminerals
special causing
scratch resistant
minerals
It
slide
over
these
particles
without
damaging
causing metal utensils to slide over these
the Teflonwithout
matrix.damaging
This preserves
the release
particles
the Teflon
matrix.
properties
of
the
non
stick
coating
and
This preserves the release properties of the
the
life of thecoating
frypan. during the life of the wok.
non-stick
The end result is a non-stick coating that can
be treated like ordinary cookware, enabling
the use of metal utensils such as spatulas
and spoons, but not sharp utensils.
So tough is the new Teflon Platinum Pro
coating that it is up to 10 times more scratch
resistant than other non-stick coatings*.
12The image shown is an example of the
performance of Teflon Platinum Pro against
an 'other' non-stick coating. Each surface has
The result is a non-stick coating that can be
treated like ordinary cookware, enabling the
use of metal utensils. However, Sunbeam
recommends that care is taken with the nonstick coating when using metal utensils.
undergone 5 cycles of the DuPont In-House
Do notTest.
use sharp
objects
or cut food
inside
Abuse
The Teflon
Platinum
Pro only
has
the
frypan.
Damage
caused
to
your
frypan
some surface scuffing, whereas the 'other' as
a result ofcoating
misusehas
of metal
utensils
will void
non-stick
deteriorate
badly.
your warranty.
SUNBEAM
Sunbeam
OTHER
BRANDS
Other
Brands
Results from DuPont’s ‘In-house Cooking
Abuse Test’
Results
from DuPont’s ‘In-house Cooking
Abuse Test’
*The images shown here and performance
claims are based upon the DuPont In-House
* The images
here to
and
performance
Cooking
Abuseshown
Test used
evaluate
scratch
claims are
based
upon
the DuPont
resistance
and
release
properties
of non-stick
In-house Cooking Abuse Test used to
coatings.
evaluate scratch resistance and release
properties of non-stick coatings.
5
Temperature settings
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 approximate cooking surface temperatures.
Preheat your multicooker on setting 7-8, then change to your desired setting.
Dial
Setting
Celsius
(approx)
Farenheight
(approx)
1
100°C
2
110°C
3
125°C
260°F
4
140°C
285°F
5
150°C
300°F
6
160°C
320°F
7
175°C
350°F
8
185°C
365°F
9
200°C
390°F
10
210°C
410°F
Uses
Keeping food warm and reheating
Low
Simmering, sauteing and slow cooking
Boiling, pan frying and stir-frying
Medium
Shallow frying, baking
Deep frying, searing and sealing,
roasting
Note: The cooking surface temperatures given
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.
6
Temperature
High
Understanding your Sunbeam
Multicooker
Stainless steel Lid
Withthelidinplace,themulticookercanbe
used as an oven, giving you the versatility to
roastpiecesofbeef,lambandchicken.
The lid also retains heat and moisture when
simmering food such as casseroles.
Cast-in element
The element is completely cast into the heavy
duty base for faster superior heating and a
longer element life.
Adjustable steam vent
The steam vent allows moisture to escape
without losing too much heat. Keep the vent
closedwhenevercookingfoodwhereitis
necessary to retain the heat and/or moisture.
The vent should be left open for a crisper
result.Whenroastingchickenandmeat,
opentheventinthelast15minutesof
cookingtocrispen.
7
Using your Multicooker
Before the first use
Wash, rinse and dry your Multicooker Deep
Fryer, basket and lid, “Season” the cooking
surface by applying a thin coat of cooking oil
and rub in with paper towelling.
1.Insert the Control Probe into the inlet on
the Multicooker Deep Fryer.
2. Plug the cord into a 230-240V power
outlet and turn the power on.
3. Preheat the multicooker on setting 7-8
then set the Control Probe Dial to the
desired temperature setting. Refer to
page 6 for the temperature guide.
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.
Hint: On initial heating of the Multicooker
Deep Fryer, 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.
Note: The Multicooker Deep Fryer must only
be used with the Control Probe provided.
Saucepan cooking
The multicooker is not just suitable for deep
frying, but it has many other uses. Use the
cooking vessel without the Deep Fryer Basket
as a rice and a pasta boiler, for simmering
soups and large stews, preparing spaghetti
sauce and braising roasts.
Deep fry cooking
1. Place the deep fryer on a flat and stable
surface away from any heating source and
where it cannot be splashed with water.
2. Remove the lid. NEVER USE THE LID
WHEN DEEP FRYING.
8
3. Pour good quality vegetable, nut or seed oil
into the vessel until it reaches ‘MAX’ mark
indicated on the inside of the non-stick
vessel. (approx 2lt)
Note: Do not mix different types of oil.
4. Insert the plug into a 230-240 volt power
outlet and turn the power on by using the
on/off switch.
5. Heat the oil to the cooking temperature as
recommended by the recipe. Rotate the
dial on the temperature control probe to
the temperature that you wish to cook the
food.
6. Using the frying basket supplied, pull
the handle backwards until it locks into
position.
7. Place your food inside the basket, and
gently lower the basket into the oil.
8. Cook your food for recommended time as
per the recipe, or as desired.
9. When the food is cooked, (ensuring that
the handle is locked in position) gently
lift the basket directly out of the cooking
vessel. Tilt the basket so that the draining
lever rests securely on the inside rim of the
cooking vessel. (see diagram below)
10.Remove hot food with tongs and drain on
absorbent paper.
Hints for perfect frying
lways use the best quality oil possible. 1.Alwaysusethebestqualityoilpossible.We
We recommend
corn,
or
recommend
corn,
nut,nut,
seedseed
or vegetable
vegetable
butter, margarine
oils. Neveroils.
use Never
butter,use
margarine
or olive
or
olive oils.
oils.
2.A
mixing oils of different qualities or
void
voidmixingoilsofdifferentqualitiesor
types.
3.
hange the oil when it becomes brown or
3. C
Change
milky
in colour.
milkyincolour.
4.T
into account the food to be cooked
ake
akeintoaccountthefoodtobecooked
before setting the frying temperature. As a
general
guide precooked food will need a
generalguideprecookedfoodwillneeda
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
5.
arge pieces
5. LLarge
pieces of
of food
food should
should not
not be
be deep
deep
fried,
as they take to long to cook thus
fried,astheytaketolongtocookthus
absorbing too much oil.
6.F
small amounts at a time, adding too
ry
rysmallamountsatatime,addingtoo
much at a time will decrease the oils
temperature and increase the chance that
food
will stick together.
foodwillsticktogether.
7.M
sure that food is dry before frying,
ake
akesurethatfoodisdrybeforefrying,
wet food will splatter.
8.Do not use the lid when deep frying
9
Care and cleaning
Control Probe.
If cleaning is necessary, wipe over with a
damp cloth.
Note: The Control Probe must be removed
before the frypan is cleaned and the Control
Probe inlet must be dried before the
MulticookerDeepFryerisusedagain.
NEVERIMMERSETHECONTROLPROBEIN
WATER OR OTHER LIQUID.
Storage: Store the Control Probe carefully.
Donotknockordropitasthiscandamage
the probe. If damage is suspected, return
the Control Probe to your nearest Sunbeam
Appointed Service Centre for inspection Refer
to the separate warranty and service centre
booklet.
WARNING: Always wait for the fryer vessel
and hot oil to cool down before emptying the
vessel.
Drain off any oil, water or other liquid from
the vessel and remove any food particles.
NEVER PUT COLD WATER INTO
A HOT DEEP-FRYER
Allow the vessel to cool, add tepid water and
let stand, if necessary, to soak and soften
stubborn food particles.
10
Washing the inside of the vessel
1.Whencooled,removeanyexcess
food particles.
2.Whencooled,washthoroughlyinhotsoapy
water.
Note:Yourcookingvesselisfullyimmersible
in water and is also dishwasher safe.
3. Rinse out in hot or boiling water to remove
unseen fat particles.
Washing the outside of the vessel
Wash grease and oil off the outside of the
vessel with hot soapy water.
Cleaning the basket
1.Removeexcessfoodparticlesfromthe
DeepFryBasket.
2.Placeinhot,soapywaterinasink.Steel
wool or a mild abrasive may be used to
remove stubborn food particles.
3. Rinse and dry thoroughly.
4.Alternately,placethebasketina
dishwasher.
Cleaning the lid
Wash the lid in hot, soapy water. Alternately,
place the lid in a dishwasher.
High Grade Non-Stick cooking
surfaces.
Cookingonanon-sticksurfaceminimisesthe
needforoil,fooddoesnotstickandcleaning
is easier.
To ensure you get the best results from your
non-stickcookingsurfaces,followthese
simple instructions:
Before the first use
“Season”thecookingsurfacebyapplyinga
thincoatofcookingoilandrubinwithpaper
towelling. This will also be necessary after
cleaning in a dishwasher.
Avoidusinghighsettings(8-10),asanyfood
whichmayburnonthenon-sticksurfacemay
cause it to discolour.
Any discolouration that may occur will only
detract from the appearance of the frypan
andwillnotaffectthecookingperformance.
To clean interior and exterior surface
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or sponge.
DO NOT USE STEEL WOOL OR COARSE
SCOURING PADS. These will damage the
non-stickcookingsurface.
WASH AS DIRECTED, AND RE-SEASON THE
MULTICOOkER DEEP FRYER BEFORE USING
AGAIN.
Dishwasher-safe
YourMulticookerDeepFryeriscompletely
dishwasher-safe. The heating element is
totally sealed so it is safe to fully immerse in
water.
11
Cooking with your Multicooker
Shallow frying
Add only sufficient quantity of oil to cover
the surface of the vessel. Preheat oil on dial
setting6-7beforeaddingfood.Turnthe
food as you fry it, reducing heat if necessary.
Remove the food with a slotted spoon or
tongs, drain well and serve.
Sauteing
Thisisatermwhichmeansfoodsarequickly
fried and gently stirred in a small amount of
hot butter, margarine or oil. Foods that are
commonly sauteed are onions, mushrooms,
garlic, capsicums and meats. Sauteing
develops flavour. Preheat the vessel to dial
setting 3-4 with oil and saute as desired.
Boiling
Idealforcookingvegetableswherethey
are completely immersed in water which is
brought to boiling point. Heat is regulated to
continue the boiling action. Place the lid on
the vessel unless stated in the recipe.
Dry Frying
Preheatthecookertodialsetting6-8witha
little butter, margarine or oil. Remove excess
fat from meat and place it directly into the
vessel. Turn the food to seal and brown
both sides. It may be necessary to lower the
settingaftersealingtocompletethecooking.
When small amounts of butter, margarine or
oil are used, tilt the vessel slightly to coat the
entire surface.
Reheating Foods
Tokeepfoodshotorreheatfoods,placethe
leftovers into the vessel and heat on setting
1-2.Topreventfooddryingoutaddasmall
amountofstockorwaterasrequired.Another
way to heat leftovers is to wrap them in foil,
seal and place in the vessel with the lid on.
Heatonsettings3or4for5to10minutes.
12
Braising and Stewing
Thisistheidealmethodforcookingtougher
cuts of meat. First saute the food in butter
or oil to develop the flavour. Then cover
withstock,waterorwineandcookforthe
suggested time and setting in the recipe.
Alwayskeepthelidonandtheventclosed
when braising or stewing.
Deep Frying
•Itisessentialthatfoodstobedeepfried
are completely immersed in the frying
medium. Select any frying medium you
wish, but refined, deodorised vegetable oils
are recommended. They can be used more
thanoncewithoutmarkeddeterioration.
Sunbeam also recommends peanut oil
or solid vegetable shortening of reliable
brands. Lard is the best of animal fats,
but it tends to be very rich in flavour and
odour.Drippingdarkensquicklyandis
not completely satisfactory. DO NOT USE
BUTTERORMARGARINEFORDEEP
FRYING.
•Donotoverfillthecookingvesselwithoil
or shortening.Allowatleast8cmfromthe
top of the oil or shortening to the rim of
thevessel.About8to10cups(2to2½
litres) of oilor2kgofshorteningisample.
If more is used, boilovers may occur.
•Neverleaveoilorshorteningathighfrying
temperatures for long periods of time. If
cookingfriedfoodsinbatches,lowerthe
temperaturetosetting1-2betweenfrying
sessions, as it helps to extend the life of
the oil.
•NEVERPLACETHELIDONTHEVESSEL
WHEN DEEP FRYING.
Cooking with your Multicooker continued
Care of oils and shortenings
•Strainaftereachusebecausefoodparticles
orsedimentscauseoiltodarken,foamand
lose its browning quality.
•Storeinacoolplaceawayfromlight.
•Renewoilfrequently.Wedonot
recommend the addition of new oil to old,
asusedoilbreaksdownthequalityofthe
new oil.
•DONOTSTOREOILINTHE
MULTICOOKER.
To clarify oils and shortenings
Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or
2cups(500ml)ofoil,addonepotato,
peeled and cut into 5mm slices. Heat oil
or shortening gradually. When it ceases to
bubble and the potatoes are well browned,
straintheoilthroughseveralthicknessesof
muslin or cheesecloth placed over a strainer.
Set aside to cool. When ready to use, discard
any sediment left at the bottom of the bowl.
Hints for frying
•Varytimeandtemperaturetosuittaste,
size and quantity of foods.
•Donotheatmoreoilorshorteningthan
required.
•Dryfoodsthoroughlyonabsorbent
paper before adding to hot oil, or before
dipping into frying batter, to avoid excess
spattering.
•Usetongsoralong-handledslottedspoon
to gently lower food into hot oil. To avoid
spatter burns, never drop foods from
fingers.
•Donotovercrowdthefryingbasket.Itis
bettertocookabouthalfabasketfulata
time.
•Batter-coveredfoodssuchasdoughnutsare
bestcookedonelayeratatime.
•WaitforindicatorlighttogoOFFbefore
fryingnextbatch.Skimoffanyfood
particles.
•Haveabsorbentpaperhandyfordraining
foods.
Boiling vegetables
• Preparevegetables(seepages14-16).
• Addenoughwatertothevesseltobarely
cover vegetables.
• Bringwatertoarapidboilonsetting5-6.
• Addvegetablesandreturnto
the boil.
•Cover,unlessstatedinrecipe
or chart.
•Reducesettingto2(orgentleboil)and
cookforthesuggestedcookingtime
(seepages14-16).
•Drainvegetables.
Note: Vegetablestockmaybeusedasabase
for sauces.
To blanch vegetables for freezing
• Preparevegetablesandplungeintoboiling
water.
• Boilrapidlyfor1to10minutes
(depending on vegetable).
• Removeandcoolvegetablesquicklyby
placing in iced or running cold tap water.
• Leaveapproximately2.5cmspacebefore
sealing.
• Label,dateandfreeze.
The following pages give basic preparation
andcookingdirectionsforboilingsteamingor
sauteing a wide selection of vegetables.
13
Vegetable Cooking Hints
Asparagus
Scrubstalksgentlywithavegetablebrushto
remove soil. Snap off woody end and scrape
whitepartwithknifetoremoveouterlayerof
stalk.
Boil: Tieasparagusintobundlesof8-10with
string and place upright into vessel. Add
watertoalmostcoverstalks,1teaspooneach
sugarandsalt.Simmerfor5-10minutes.
Tipswillcookinsteam.
Beans (green)
Wash well. Remove tops and tails. If
necessary,remove‘strings’withvegetable
peeler. Cut diagonally down centre into
desired lengths or leave whole.
Boil: Followbasicboilingdirectionsandcook
forapprox.5to10minutes.
Broad beans
Ifyoung,maybecookedwholewithtopand
tails removed. If mature remove from pods.
Boil:Followbasicboilingdirectionsfor10-15
minutes or until tender.
DRIED BEANS e.g. Red, Kidney, Haricot, Soya,
Lima
Wash beans well, cover with cold water. Allow
tosoakovernight.
Boil:Bringbeansandwaterinwhichthey
havebeensoakedtotheboil.Cover,and
simmerfor40minsto1hour.Addsaltand
continue to simmer for a further hour or until
tender.
Broccoli
Soakincoldwater,drainandrinsewell
under running water. Remove woody sections
ofstalksandcoarseleaves.Splitlower
sectionsofstalklengthwise.
Boil:Followbasicboilingdirections,cookfor
5-10minutesoruntiltender.
14
Brussel Sprouts
Remove coarse outer leaves and wash well.
Trim and cut a slit lengthwise on bases.
Boil: Follow basic boiling directions, adding a
pinchofsugar.Cookfor15minutesoruntil
tender.
Cabbage
Remove coarse outer leaves. Wash cabbage
well, under cold running water. Shred or cut
into wedges leaving some of the core on each
wedgetokeepleavesinplace.
Boil: Place prepared cabbage into vessel
with salt and a little water if insufficient is
oncabbage.Cover,cookfor10-15minutes
depending on size and quantity.
Capsicums (peppers) red or green
Wash well. Cut around long stem. Remove
stem with seeds attached, cut away white
membrane, rinse. Follow recipe regarding
cutting.
Saute: Cover surface of vessel with butter
or margarine, or oil, and saute capsicum
onSimmerto1for5minutes,stirring
frequently to coat and brown evenly.
Carrots
Wash and scrub with vegetable brush, scrape
and peel thinly. Trim tops and tails, cut into
desired shapes.
Boil:Followbasicboilingdirectionsandcook
for5-10minutesoruntiljusttender.
Cauliflower
Remove outer leaves leaving young leaves
close to head. Trim base. Wash under cold
runningwater.Cutintohalvesorbreakinto
flowerettes.
Boil:Followbasicboilingdirections,andcook
forapprox.10minutesoruntiltender.To
keepcauliflowerwhite,cookinhalfmilkand
water to almost cover cauliflower.
Vegetable Cooking Hints continued
Chokoes
Peel under running water. Halve and remove
seeds. Cut into quarters.
Boil:Followbasicboilingdirectionsandcook
for10-15minutesoruntiltender.
Corn – Cob
Removehusksand‘threadsfromcoband
trim tip and base. Wash under running water.
Boil: Follow basic boiling directions. Simmer
for10-15minutes.
Corn Kernels
Hold cob upright on chopping board, with
sharpknife,cutdownnearcore,removing
kernelsfromcob.
Boil:In1½-1cupboilingsaltedand
sugaredwater.Cookfor8-10minutes.
Eggplant (Aubergine)
Wash and remove stems. Follow recipe
regarding cutting.
Shallow or Deep Fried: Coat with batter, flour,
or crumb and fry according to basic frying
directions.
Mushrooms
Wipe mushrooms with damp cloth. Trim
stems or remove if necessary.
DO NOT peel unless necessary. Leave
wholeorslice.Keepstalksandpeelingsfor
flavouring sauces, soups.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmerto1for3-5minutes.Seasonand
serve.
Onion
Trim tops and roots and peel under cold
water. Use as required.
To Blanch: See basic blanching directions.
Saute:Quicklyinhotbutter,margarineoroil.
Boil: Follow basic boiling directions, add to
soups, casseroles or stews.
Parsnips
Wash well, trim top and bottom. Peel thinly
and cut as desired. Chop into cubes for
soups, casseroles or stews.
Parboil:For5-7minutes,cookandusein
salads.
Peas
Wash pea pods; shell.
Boil: Place peas into small amount boiling,
salted water. Add sugar and mint (if desired).
Cookuncoveredfor10minutes.
Potatoes
Washwell.Ifpotatoesaretobecookedin
theirjackets,scrubskinwellwithvegetable
brush.Remove“eyes”.ORpeelandcutas
desired,e.g.slices,thickstrips,cubes.After
preparation place into cold water to prevent
discolouration.
Boil:Followbasicboilingdirectionsandcook
forapprox.20minutesoruntiltender.Serve
whole, mashed or cold for potato salad.
Deep Fried:Heatoilondialsetting10
(seenotesondeepfrying,pages8-9).
Cookuntilgoldenanddrain.
Pumpkin
Washpumpkin,sliceandremoveseedsand
membranes.Removeskinifdesired.N.B.
(Skinsareeasytoremoveaftercooking).
Cut slices in half if large.
Boil:Followbasicboilingdirectionsandcook
for15minutesoruntiltender.
15
Vegetable Cooking Hints continued
Spinach
Wash well in cold water. Trim leaves from
stalks.N.B.StalksmaybeusedinChinese
cookeryorcookedinmilkuntiltender.
Cooking: If desired place leaves in vessel
and add salt. DO NOT add water. Cover and
simmerfor5-10minutes.Drainandchop
spinach. Add butter, salt and pepper (if
desired).
Swedes and Turnips
Remove tops and roots. Wash well, peel
thickly.Followreciperegardingchopping
Boil:Followbasicboilingdirectionsandcook
for20-25minutes,dependingonsize.Add
to soups, casseroles and stews.
Tomatoes
Wash well and dry. Cut as desired. To peel
tomatoes,seehintspage13.
Fry: Heat a little butter or margarine on dial
setting3-6,addtomatoes,cookfor1-2
minutes, turn with egg slice.
Zucchini and Marrow
Wash vegetables, trim ends and halve.
Remove seeds from marrow and cut as
desired. Slice zucchini in half or lengthwise
or slice diagonally.
Boil: Follow basic boiling directions and boil
for10minutes.SubHeading
Bodycopywithnotindentapplied.
16
Cooking Information
Setting and cooking times
These are given as a guide for best results.
However,varythetemperatureandcooking
times to suit the foods prepared and the
personal tastes of your family.
Omission or addition of ingredients to the
recipeswillalterthesuggestedcooking
times, and adjustments should be made
accordingly – your own imagination will
personalise these recipes.
Manyrecipesinyourfilesorcookbooks
areperfectlysuitableforcookinginthis
appliance.Checkfirsttoseeifthereis
asimilarrecipeinthisbook,thenfollow
accordingly.
Measurements
All cup and spoon measurements are level.
Recipes have been tested using Australian
Standard Metric Cup and Spoon
Measurements. Australian Standard
Metric measuring utensils are available at
large departmental stores. There are four
measuring spoons: tablespoon, teaspoon, half
teaspoon and quarter teaspoon. Also there
are four fractional metric measuring cups:
full, half, third and quarter, for measuring dry
ingredients. As well there is a metric cup and
a litre measure for liquid measurement.
1metriccupisequivalentto250ml
1tablespoonisequivalentto20ml
1teaspoonisequivalentto5ml
Ingredients
Mostingredientsinthisbookaregivenin
volume (cups and spoons). Ingredients such
as meat, butter and margarine are given by
weight(kilogramsorgrams).
Chickensizesaregiveninmetricnumbers.
Packetsofbutterormargarinemaybe
divided by length and width with sufficient
accuracyforcookery.Itisessentialto
thoroughly thaw frozen foods unless otherwise
stated in recipes in a refrigerator prior
tocooking.Justbeforecooking,wipeoff
excess moisture with paper towelling. DO
NOTRE-FREEZETHAWEDFOODSBEFORE
COOKING.
Abbreviations used in this book
g
gram
kg
kilogram
ml
millilitre
pkt
packet
HANDy HINTS
Au Gratin Topping
Melt60gbutterondialsetting5-6in
cookingvessel.Add1cupfreshwhite
breadcrumbsandstiruntilbrowned.Sprinkle
over white sauce mixtures.
Blanching Tomatoes
Halffillcookingvesselwithwaterandbring
totheboilondialsetting5-8.Add2-3
tomatoesandboilfor2-4minutes.Usinga
slotted spoon lift tomatoes from water. Rinse
with cold water, drain and peel.
Browning Coconut
Heatthecookingvesseltodialsetting4-8.
Add coconut and stir continuously until
evenly browned. Turn power OFF and remove
coconut immediately.
Cooking Pastas (Macaroni, spaghetti,
vermicelli, noodles etc.)
Fillthecookingvesseltwothirdsfullwith
water;addsalt.Bringtotheboilondial
setting4-8.Addpastaandboilfor10-15
minutes or until tender. Drain well in a
colander. Do not rinse. Add butter if desired
andtoss.Note:1tablespoonoiladdedtothe
waterwhilstcookinghelpstokeepthepasta
separate.
17
Cooking Information continued
To Cook Rice
Fillthecookingvesseltwothirdsfullwith
water;addsalt.Bringtotheboilondial
setting5-10.Addriceandboilfor10-15
minutes, or until tender. Drain and rinse
under cold water. Add butter and toss.
Variations;
1.Add1½cupchoppedshallotswhichhave
been sauteed in 30g butter.
2.Add1½teaspoontumericwhilstcooking.
Heating or Scalding Milk
For hot chocolate, desserts, custards,
puddingsorwherehotorscaldedmilkis
required, set control dial setting 3-4. Add
milkandbringtothedesiredtemperature.
Melting Chocolate
Roughlychopchocolateandaddtocooking
vessel.Setcontrolbetweendialsetting2-4.
When chocolate has almost melted, turn
power OFF. Chocolate will completely melt
using‘storedheat’.
Reconstituting Dried Fruit
Place dried fruit into a bowl and cover with
coldwater.Soakforseveralhours.Transfer
fruitandwatertocookingvessel.Setcontrol
to dial setting 3-4. Cover with lid. Simmer
for15-20minutes,oruntiltender.Addsugar
5minutesbeforeendofcookingtime,if
desired.
Roasting And Baking Meats
Youwillfinditquiteconvenienttocook
jointsof2-3kginthecookingvessel.When
roastingmeat,chickens,rabbits,etc.,you
will find that two or three small pieces may
be put in side by side if required. Use only a
small quantity of oil, up to ¼ cup, to prevent
meatfromsticking. Heat the vessel to dial
setting8-10,placethemeatinandturnit
to brown and seal on all sides. Veal or fat
18
free fillets of meat may require a little more
oil,whilelambandfattycutscanbecooked
in their own fat. If excess fat accumulates
in the vessel, it is advisable to spoon this
outduringcooking.Afterbrowning,set
thecontrolto10toachieveasizzling
action whilst the light is ON. Only fat, not
juice should accumulate whilst roasting.
Moisture in the fat indicates the necessity
to increase the temperature. Turn the meat
twoorthreetimesduringcookingandadd
vegetables three-quarters to one hour before
anticipated serving time. If necessary, change
temperatureto6forcrisp,brownvegetables.
Toobtaincrispporkcrackling,itisnecessary
toincreasethetemperatureto8-10.
Roasting Nuts
Heat ¼ cupoilincookingvesselondial
setting4-10andadddryblanchednuts.
Stir continuously until browned. Drain on
absorbent paper and sprinklewithsalt.
Cooking definitions
Baste To moisten meat, poultry or fish with
their own juices while they are being cooked.
Blanch
•Toremoveskinsfromvegetables,fruitsand
nuts.
•Topre-cookvegetablesorfruitsbefore
freezing.
Blend To combine two or more ingredients,
usually a powder and a liquid, to form a
smooth paste.
Boil To cook in water,held at boiling point.
Boutquet Garni A selection of herbs, usually
sprigs of parsley, thyme, rosemary, a bayleaf,
peppercorns, which are tied in muslin; the bag
is placed in with the food being cooked and
removed on completion of cooking.
Parboil To boil until partially cooked.
Preheat To have appliance or oven at desired
setting or temperature before adding food.
Puree To place cooked food in a blender or
through a fine sieve to form a thick smooth
mixture.
Reduce
• Tosimmeraliquiduntilitdiminishesand
becomes concentrated.
•Toreducetemperature.
Saute To cook or lightly fry food quickly
in a small amount of hot fat or oil, stirring
frequently.
Scald To heat liquids to a temperature just
below boiling point.
Caramelise To melt sugar slowly until it turns
golden brown.
Seasoned Flour Add salt and pepper to flour,
when coating meat for frying or making
casseroles and stews.
Coat To cover entire surface of food with
ingredients, e.g. coating cutlets with seasoned
flour, egg and breadcrumbs.
Shred Cut food into thin strips.
Croutons Bread shapes which are fried or
toasted to accompany soups.
Simmer To keep food at a constant temperature
just below scalding point.
Dripping Residue remaining in pan after meat
or poultry is cooked.
Flake To separate food into small pieces with
a fork.
Garnish To decorate food, usually with
something edible.
Marinade To tenderise and add flavour to meat,
fish or poultry. The food is placed in a mixture
of oil, wine, vinegar and herbs.
Marinate To allow food to stand in marinade.
19
Soup Recipes
Garlic Prawns
Makes6to8servings
1kggreenkingprawns,shelledanddeveined
½cupoliveoil
4 cloves garlic, peeled and halved
½teaspoonsalt
Red chilli, chopped
Place all ingredients into a bowl and
marinatefor10-15minutes.Heatcooking
vesseltodialsetting10andaddprawn
mixture.Stir-fryprawnsuntilbrightpink
in colour, about 5 minutes. Remove garlic
cloves, serve hot.
Basic Chicken Stock
500gchickenpieces(carcassandgiblets)
5 cups water
1teaspoondrysherry
2stalkscelery,chopped
2onions,quartered
3 carrots, peeled and sliced
4 whole bay leaves
1teaspoonsalt
1teaspoondriedmixedherbs
1teaspoonwholeblackpeppercorns
Placeallingredientsintothecooking
vessel.Cover;heattoboilingonNo.5.Boil
10minutes;reduceheattoSimmerand
cook,covered,1½hours.Tasteandadjust
seasonings.Removechicken;strainstock
intoalargebowlandrefrigerate.Beforeusing
stock,removesolidifiedfat.Usestockasa
base for soups, sauces and casseroles.
Note:Chickenmeatmaybeusedinsoups
and casseroles, as fillings for spring rolls or
pastry cases.
20
Pumpkin Soup
Makes4to6servings
30g butter or margarine
1onion,chopped
750gpumpkin,peeled&cutinto25mm
cubes
1teaspoonnutmeg
¼ teaspoon salt
Freshlygroundblackpepper
2½cupschickenstock(usingstockcubes)
Sour cream
Chopped chives, optional
MeltbutterincookingvesselonNo.2;fry
onionuntilsoft.Addpumpkinandfryfor2-4
minutes, turning often. Season with nutmeg,
saltandpepper.Addchickenstock.Heat
Soup to boiling on No. 5, then reduce heat
toSimmer.Cookfor10-15minutesoruntil
pumpkinistender.InSunbeamBlenderor
FoodProcessor,pureesoup,1cupatatime.
Returnsouptocookingvesselandreheat.
Servesoupgarnishedwith1teaspoonof
sourcream;sprinklewithchoppedchives,if
desired.
Soup Recipes continued
French Onion Soup
Makes6servings
60gbutterormargarine
6onions,peeled,slicedthinly
6cupsbeefstock(freshormadefromcubes)
2tablespoonsbrandy
½teaspoonsalt
½teaspoonpepper
6slicesFrenchbread
30g extra butter or margarine
¼ cup finely grated Gruyere or Swiss cheese
MeltbutterincookingvesselonNo.4;saute
onions until caramel-brown and tender.
ReduceheattoNo.1;addstock,brandy,
salt and pepper. Cover vessel; reduce heat
toSimmerandcookfor15to20minutes.
Toast slices of bread; butter slices and top
with grated cheese. Melt the cheese under a
griller and serve with soup.
Fresh Tomato Soup
Makes4servings
3 large tomatoes, peeled and sliced
1onion,sliced
1clovegarlic,crushed
¼ cup water
2tablespoonstomatopaste
1teaspoonsugar
1teaspoonsalt
½teaspoonoregano
½teaspoonmixedherbs
¼teaspoonfreshlygroundblackpepper
1cupchickenstock
¾ cup cream
Addallingredients,exceptstockandcream,
tocookingvessel;bringtotheboilonNo.
5. Cover vessel; reduce heat to Simmer and
cookfor15to20minutes.Pureemixture
inSunbeamBlenderorrubmixturethrough
awiresieve;returntocookingvessel.Stir
inchickenstockandhalfthecream;heat
onSimmerfor8to10minutes.Servehot
with remaining cream swirled in at the last
moment.
21
Soup Recipes continued
Sweet Corn And Crab Soup
Makes6to8servings
6cupschickenstock(freshorusestock
cubes)
1½ cupschoppedcookedchicken
440gcansweetcornkernels,undrained
250gcrabmeat,cannedorfresh
½cupchoppedspringonionsorshallots
1tablespoonfinelychoppedfreshginger
2tablespoonscornflour
2/3 cup water
2tablespoonsdrysherry
Salt and pepper
Placestockincookingvessel.Addchicken,
corn, crab, spring onions and ginger. Heat to
boilingonNo.5.ReducetoSimmer.Blend
together cornflour and the 2/3 cup water; stir
into soup. Cookandstiruntilthickenedand
bubbly.Cook, stirringfor2minutesmore.
Stir in sherry, season to taste with salt and
pepper. Serve.
22
Greek Bean Soup
Makes4to6servings
250gdriedharicotbeans
4 cups water
2mediumonions,chopped
2largecarrots,chopped
2stalkscelery,diced
6extracupswater
½cuptomatopaste
Salt and pepper
Addbeansandthe4cupswatertocooking
vessel and bring to the boil on No. 5. Turn
offheatandallowbeanstosoakfor6to8
hours or overnight. Drain beans; return to
vesselandaddonions,carrots,celeryand6
cups water. Heat to boiling on No. 5; cover
and reduce heat to Simmer.Cookfor1½
hours or until beans are tender, adding more
water as necessary. Stir in tomato paste,
seasonwithsaltandpepper;cookfora
further2-3minutes.
Main Courses
Spaghetti Bolognaise
Makes6servings
2tablespoonsoil
2onions,chopped
2stalkscelery,chopped
2clovesgarlic,crushed
125gfreshmushrooms,thicklysliced
750gmincedtopsidesteak
1tablespoontomatopaste
440g can whole tomatoes, undrained, cut up
1tablespoonchoppedfreshparsley
1teaspoondriedoreganoleaves
1teaspoondriedbasilleaves
1bayleaf
¼ teaspoon nutmeg
Salt and pepper
Hotcookedspaghetti
Parmesan cheese and parsley
HeatoilincookingvesselonNo.4;fry
onion, celery, garlic and mushrooms until
soft.Addmincedsteakandbrownevenly.
Add remaining ingredients, except spaghetti
and garnishes; reduce heat to Simmer; cover
andcookfor20to30minutes.Servesauce
overhotspaghetti;sprinklewithparmesan
cheese and garnish with parsley, if desired.
Chilli Con Carne
Makes6servings
2tablespoonsoil
2onions,finelychopped
1-2clovesgarlic,crushed
1greencapsicum,seeded,cutintostrips
1kgmincedtopsidesteak
440g can whole tomatoes, drained and
chopped,
juice reserved
Reservedjuice,pluswatertomake2cups
¼ cup tomato paste
1beefstockcube,crushed
1bayleaf
½ teaspoon dried basil leaves
1teaspoonchillipowder
1teaspoonsalt
1teaspoonsugar
Pepper
2x310gcanskidneybeans
Heat oil in cooking vessel on No. 5; fry
onion, garlic, capsicum and mince until meat
changes colour, about 5 to 8 minutes. Add
tomatoes, juice-water mixture, tomato paste,
stock cube, bay leaf, basil, chilli powder, salt,
sugar and pepper to taste. Bring mixture to
the boil; reduce heat to Simmer and cook
uncovered for 1 hour, stirring occasionally. Add
kidney beans; simmer for a further 10 minutes
and adjust seasonings. Serve over boiled rice
or buttered noodles, if desired.
Note: Chilli powders vary in strength, adjust
to suit taste.
23
Main Courses continued
Party Time Tacos
Makes16to20
1tablespoonoil
1kg(2lb)mincedbeef
2x440gcanstomatoes;cutup
1tablespoongroundcumin
1tablespoondriedoregano
1tablespoonMexican-stylechilli
powder, or to taste
Salt and pepper
16to20tacoshells,warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce
chopped, green capsicum chopped, unpeeled
tomatoes chopped, onion and sour-light
cream.
HeatoilincookingvesselonNo.3;addmeat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat
toSimmerandcook,uncovered,andstirring
occasionallyuntilmixtureisthickenedand
liquidisalmostabsorbed,about20to25
minutes. Spoon taco mixture into warm crisp
taco shells; top with assorted garnishes, as
desired.
Note: Taco shells are available through most
retail grocery stores.
24
Sweet And Sour Mince
Makes6servings
90gbutterormargarine
1greencapsicum,seeded,finelychopped
1redcapsicum,seeded,finelychopped
1onion,finelychopped
1clovegarlic,crushed
750gmincedtopsidesteak
450g can pineapple pieces, undrained
¼ cup vinegar
1-2tablespoonsfinelychoppedfreshginger
or1-1½teaspoonsgroundginger
2tablespoonstomatosauce
1tablespoonsoysauce
1beefstockcube,crushed
1teaspoonsalt
½teaspoonpepper
1tablespooncornflour
1cupwater
1cupfrozenpeas
Boiledrice,optional
MeltbutterincookingvesselonNo.3,fry
capsicums, onion and garlic until soft, about
5minutes.Addminceandcook,stirring,
until well browned. Add pineapple pieces
together with juice, the vinegar, ginger,
tomatosauce,soysauce,stockcube,salt
and pepper; cover and simmer 5 minutes.
Combine cornflour and water; stir into mince
mixture.Continuestirringuntilthickened;
reduceheattoSimmerandcookfor10to
15minutesmore.Addpeasandsimmera
further 5 minutes. Serve with boiled rice, if
desired.
Main Courses continued
Spaghetti Marinara
Makes4to6servings
30g butter or margarine
1clovegarlic,crushed
440g can whole tomatoes, drained and
chopped, liquid reserved
2tablespoonstomatopaste
½ cup water
1chickenstockcube,crushed
500g(1lb)freshscallops,trimmed
500gfreshcookedprawns,shelledand
deveined
1bottleoysters(10to12oysters),drained
Salt and pepper
250gspaghetti,cookedanddrained
3 tablespoons chopped parsley
Normandy Chicken
Makes4servings
45g butter or margarine
2tablespoonsoil
1No.12chicken,cutintoservingpieces
½cupchoppedshallotsorspringonions
1clovegarlic,crushed
3 rashers bacon, rind removed and chopped
2tablespoonsplainflour
2cupssweetapplecider
2cookingapples,peeled,coredand
quartered
1/3 cup cream
2tablespoonschoppedparsley
Salt and pepper
Steamed or boiled rice, optional
MeltbutterincookingvesselonNo.3;
sautegarlicuntilsoft,about2minutes.Add
chopped tomatoes, reserved liquid, tomato
paste,waterandstockcube.Bringtothe
boil on No. 5; reduce heat to Simmer and
cookuncoveredfor15minutes.Addscallops,
and simmer a further 5 minutes. Add prawns
and oysters; season with salt and pepper.
Simmer until prawns and oysters are heated
through;serveoverhotspaghetti.Sprinkle
with parsley.
Note: Lobster or crab can be added or
substituted for scallops or prawns.
HeatbutterandoilincookingvesselonNo.
3;addchickenandfryuntilgoldenbrown;
remove and set aside. Add shallots, garlic
and bacon to vessel; saute for 3 minutes.
Reduce heat to Simmer; stir in flour and
cookfor1minute.Graduallystirincider;
increase heat to No. 5 and bring to the boil,
stirringconstantly.Addchicken,covervessel
and reduce heat to Simmer. Simmer gently
for 30 minutes; add apple, cream, parsley,
saltandpeppertotaste.Heatgentlyfor1
to2minutes;DONOTBOIL.Servewith
steamed or boiled rice, if desired.
25
Main Courses continued
Fried Rice
Makes4to6servings
2tablespoonsoil
1clovegarlic,crushed
1teaspoonfinelychoppedfreshgingerroot
4cupscookedrice
1½cupschoppedcookedchickenor
1½cupschoppedcookedporkorbacon
½cupchoppedshallotsorspringonions
2tablespoonssoysauce
2eggs,beaten
Salt and pepper
HeatoilincookingvesselonNo.6;add
garlicandginger.Addrice,cookedmeatand
shallots; stir well to combine. Add soy sauce;
pour in beaten eggs and stir continuously
untileggsarecooked.Seasonwithsaltand
pepper; serve immediately.
Fried Onion Sambol
1cupoil
4 onions, sliced finely
6driedchillies,roughlychopped
2tablespoonsdriedmustard
1teaspoonsalt
¼ cup lemon juice
HeatoilincookingvesselonNo.2,fryonion
until soft. Add chillies and mustard powder;
covervessel,cook,stirringoccasionally
for10minutesoruntiloilseparatesfrom
other ingredients. Add salt and lemon juice,
cookforafurther2minutes.Serveasan
accompaniment to curries.
26
Chinese Fried Vegetables
Makes6servings
¼ cup vegetable or peanut oil
4stalkscelery,slicedthinly
2largecarrots,peeled,cutintojulienne
strips
1smallcucumber,slicedthinly
1turnip,peeled,cutintojuliennestrips
125gcanbambooshoots,drained
125gfreshmushrooms,sliced
1cupfreshbeansprouts,optional
1teaspoonchoppedfreshgingerroot
1teaspoonsalt
2tablespoonssoysauce
1teaspoonwinevinegar
1teaspoonsesameoil
HeatoilincookingvesselonNo.5;add
celery, carrots, cucumber, turnip, bamboo
shoots, mushrooms and bean sprouts. Fry
for 3 to 4 minutes, stirring constantly. Add
ginger, salt, soy and wine vinegar. Mix well
andcookforafurther2to3minutes.Serve
hotorcoldsprinkledwithsesameoil.
Main Courses continued
Braised Red Cabbage With Apples
Makes8servings
2tablespoonsoil
2rashersbacon,rindremovedandchopped
2onions,finelychopped
¼ cup sugar
½redcabbage,finelyshredded
2cookingapples,peeled,coredandchopped
2tablespoonsvinegar
½cupwater
Pinch ground nutmeg
Salt and pepper
HeatoilincookingvesselonNo.2;fry
bacon, onion and half the sugar until golden
brown, about 4 minutes. Add remaining
ingredients; cover vessel, reduce heat to
Simmerandcookuntilcabbageistender,
about20to25minutes.Servewithgrilled
steak,chopsorsausages,asdesired
27
Desserts
Choux Pastry
125gbutterormargarine
1¼ cups cold water
Pinch salt
1¼ cups plain flour
4 large eggs, lightly beaten
Preheatovento220°C(425°F)
Placebutter,waterandsaltintocooking
vessel; heat to boiling on No. 5. Reduce heat
to Simmer; add flour, all at once, beating
well with a wooden spoon until mixture
forms a ball which cleans the side of the
vessel. Turn power off, cool for 5 minutes.
Add beaten eggs gradually to flour mixture,
beating well after each addition. (For use as
sweetbuns,add1tablespoonsugarand½
teaspoon vanilla essence.) Spoon or pipe to
requiredsizeonagreasedbakingtray.Bake
for20to30minutes,dependingonsize.
Fill as desired.
Jamaican Bananas
Makes4to6servings
125gbutterormargarine
½ cup brown sugar
½cuporangejuice
½cuprum
8smallbananas
Ice cream or whipped cream
MeltbutterincookingvesselonNo.1;add
sugar and orange juice. Stir until sugar is
dissolved; peel bananas and add to vessel.
Simmerbananasfor5to8minutes,stirring
occasionally. Arrange bananas in a warmed
serving dish, spoon over remaining sauce.
Placerumintocleancookingvesseland
heatonNo.1for2to3minutes.Pourrum
over bananas and carefully ignite. Serve
immediately with ice cream or whipped
cream.
28
Stirred Custard
Makes4to6servings
1tablespooncornflour
2½ cupsmilk
1egg,lightlybeaten
1tablespoonsugar
1teaspoonbutter
1teaspoonvanillaessence
Nutmeg
Blendcornflourwith ½cupofthemilk;add
tocookingvesselwithremainingmilk,egg,
sugar, butter and vanilla. Stirring constantly,
heat to boilingonNo.5andcookfor1
minute. Pour custard into a warmed jug
orindividualservingdishes.Sprinklewith
nutmeg.
Desserts continued
Golden Syrup Dumplings
Makes24
1cupS.R.flour
Pinch salt
30g butter or margarine, cut up
½teaspoongratedlemonrind
1egg,beatenwith
1tablespoonmilk
Sauce
1½cupswater
¼ cup sugar
2tablespoonsgoldensyrup
1teaspoonlemonjuice
1teaspoonbutterormargarine
Hot custard or cream, optional
Sift flour and salt into a bowl; rub in butter.
Addlemonrind,beateneggandmilk;mix
intofirmdough.Shapeinto25mm(1in)
balls.
For sauce: Place water, sugar, golden syrup,
lemonjuiceandbutterintocookingvessel;
heat to boiling on No. 5. Gently drop
dumplings into vessel; cover vessel and
reduceheattoSimmer.Cookfor15minutes.
Serve hot with custard or cream, if desired.
White Christmas
Makesabout42pieces
250gcopha
2cupsricebubbles
1cuppowderedmilk
1cupicingsugar
½cupchoppedglaceredcherries
½cupchoppedglacegreencherries
¼ cup chopped glace apricots
¼ cup chopped glace pineapple
¼ teaspoon vanilla essence
MeltcophaincookingvesselonSimmer;
turn power off. Stir in remaining ingredients
until well combined. Press mixture into an
ungreased18cmx27.5cmlamingtontin;
refrigerate until firm. Cut into fingers or
squares.
Note: 1½ cupsofpackagedmixedfruitmay
be added to the copha instead of glace fruits.
Chocolate Fudge
410gcanevaporatedmilk
1¾cupscastorsugar
500gdarkcookingchocolate,brokeninto
pieces
Placemilkandsugarintocookingvessel;
heattoboilingonNo.10,stirringtodissolve
sugar.Boilfor3minutes,stirringconstantly.
Turn heat off; add chocolate and beat until
smooth. Pour fudge into lamington tin lined
with greased foil. Refrigerate until set; cut
into squares and serve.
29
Desserts continued
Toffee Apples
Makes20
20smallcrispredapples
20woodenskewers
1kgsugar
¼ cup water
¼ cup vinegar
¼ teaspoon cream of tartar
Red food colouring
Brandied Fruits
Makes6to8servings
820gcanapricothalves
250gdessertprunes,stones
½cupglacecherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
Wash apples and dry thoroughly; insert the
skewersfirmly.Placesugar,water,vinegar
andcreamoftartarintocookingvessel.Set
Control Dial to No. 5; stir mixture until sugar
has dissolved. Allow mixture to boil until
temperature light goes out on the Control
Dial,about15minutes.Addfoodcolouring,
a few drops at a time, until toffee is bright
redincolour.Lightlygreasetwobakingtrays.
Carefullyandquicklydiptheskeweredapples
into the toffee. Allow excess toffee to drip
before placing onto greased trays. Repeat
procedure with remaining apples and allow
to set.
Place apricots, syrup from can and prunes
intocookingvessel.HeattoboilingonNo.
5;reduceheattoSimmerandcookfor
10minutes.Transfermixturetoabowl;
add cherries and brandy. Cool mixture and
refrigeratefor24hours.Peelandslice
bananas diagonally, add to fruit. Top with
shredded coconut, if desired. Serve fruit in
dessert dishes and top with whipped cream.
30
Sauces
Creamy Caramel Sauce
125g(4oz)butterormargarine
1½cupsbrownsugar
2eggyolks
½cupcoldwater
¼ teaspoon vanilla essence
MeltbutterincookingvesselonNo.3and
addsugar.Beateggyolksandwateruntil
creamy; add to butter and sugar mixture.
Heat to boiling on No. 5, and stirring
constantly, boil for 5 minutes. Turn power
off; add vanilla and cool sauce. Pour into a
jar and store covered in the refrigerator until
required. Stir in a little cream before serving,
ifdesired.Serveoverpeaches,bakedapples
or ice cream.
Bechamel Sauce (White Sauce)
Makesabout2½cups
1smallonion
4 whole cloves
2½cupsmilk
45g butter or margarine
3 tablespoons plain flour
¼ teaspoon salt
Freshlygroundblackpepper
Stud onion with cloves and place into
cookingvesselwithmilk.Heattodialsetting
2-4andwarmmilkfor10minutes;strain
milkandsetaside.Cleananddrycooking
vessel thoroughly; add butter and melt on
No.1,blendinflour,saltandpepper;cook
for1minute.Graduallyaddmilk;increase
heat to No. 5 and bring to the boil, stirring
constantly. Adjust seasonings if necessary.
Use as required.
Variations: To the recipe for white sauce add
any of the following:
Cheese Sauce: 1cupgratedcheeseand½
teaspoon prepared mustard.
Eggs:4hard-cookedeggs,chopped
Parsley Sauce: ¼ cup chopped parsley.
Onion: 2onions,slicedandsauteedgentlyin
30g butter, until soft and golden in colour.
Wine Sauce:Use2cupsmilk,add½ cup
white wineand2tablespoonschopped
shallots or spring onions.
Sweet And Sour Sauce
Makesabout2-2½cups
¼ cup oil
1capsicum,seeded,cutinto25mmpieces
1onion,cutintowedges
1carrot,slicedandcooked
1bambooshoot,sliced,optional
2slicesdrainedcannedpineapple,chopped
¼ cup sugar
1tablespoonChinesewineordrysherry
1tablespoonwhitevinegar
1tablespoonsoysauce
1tablespoontomatosauce
2tablespoonscornflour,blendedwith½
cup water
HeatoilincookingvesselonNo.3;add
capsicum, onion, carrot, and bamboo shoot
and saute for 5 minutes or until tender.
Add pineapple, sugar, sherry, vinegar, soy
and tomato sauce. Heat to boiling on No.
5; stir in blended cornflour. Stir until sauce
thickensandreboils.Serveoverfishfillets,
prawns and meat balls, if desired.
31
Sauces continued
Spicy Barbeque Sauce
Makesabout2cups
45g butter or margarine
1smallonion,choppedfinely
1teaspoonfinelychoppedginger
2teaspoonsplainflour
1cuptomatosauce
½cupwater
1/3 cup vinegar
2tablespoonssugar
1tablespoonpreparedmustard
2teaspoonsWorcestershiresauce
½teaspoonsalt
¼ teaspoon ground allspice
¼ teaspoon chilli sauce
Freshlygroundblackpepper
MeltbutterincookingvesselonNo.2;fry
onionandgingerfor2minutes.Addflour
andstircontinuouslyfor1minute.Add
remaining ingredients; increase heat to No.
5 and heat to boiling, stirring continuously.
ReduceheattoSimmerandcookfor15
minutes. Serve sauce hot or cold with your
favouritebarbecuedsteak,sausage,etc.
32
Cooking with your Deep Fryer
The Perfect Chip.
• Forperfectfriesandwedges,oldpotatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. chats, new potato
or desiree potatoes.
• Makesurethatthechipsarecuttoeven
sizetoguaranteeevencooking.
• Thecutchipsshouldberinsedunder
running water until the water runs
clear. This removes excess starch from
the potatoes, the starch burns at high
temperatures.
• Dryonkitchentowelbeforefrying.
• Shakethebasketatshortintervalsto
encourage even browning and to stop chips
stickingtogether.
• Homemadefriesaredoublecooked.The
first fry blanches the chips so that they
cookthrough.Thesecondfrycoloursthe
chips and gives them a crisp crust. Use the
table below as a guide.
• Cookingtimeswillvarydependingonthe
size of your fries or chips and the variety of
the potato used.
Hints for cooking the perfect frozen chip.
• Donotdefrostfrozenprecookedchips.
Forthebestresultstheyshouldbetaken
directly from the freezer to the fryer.
• Heatoiltothemaximumsetting,8-10.
• Placeupto1kgfrozen chips into the fryer
basketandlowerintothehotoilfor1-2
minutes to seal.
• Liftthebasketoutandrestthedrainage
leverinsidetherimofthecookingvessel.
Allow the oil to heat up again.
• Lowerthebasketagainandfrythechips
for a further 3 - 4 minutes until golden
brown. The time required will depend on
the size and cut of the chip, and personal
taste.
• Allowchipstodrainforamomentbefore
removingfromthebasketandseasoning.
Temperature
Control settings
Time for first fry
(blanch)
Temperature
Control Settings
Time for second
fry - Max temp
Thin fries french fries
8
5 min
10
5 min
Thickchips
8
7-8min
10
7-8min
Wedges
8
10min
10
10min
•Allowoiltoheatupto2ndtemperaturebeforere-immersingthebasketinthehotoil.
33
Deep fry cooking with home
battered food.
This method allows for the fact that if
wetbatterisplacedinthebasketpriorto
cookingthefoodmaysticktothebasket.
THIS METHOD OF COOKING REQUIRES
EXTREMECARE.
1.Followsteps1-6onlyfromthedeepfry
cookinginstructionsonpage8.
2.Placethefryingbasketintothevesselwith
the heated oil.
3. Coat the food in batter (see recipes on
page 37) and allow it to drain slightly to
get rid of the excess coating.
4. 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: Remembertotakecareastheoilmay
spit as the food is added.
5.Youcannowfollowthedeepfrycooking
instructionsfromsteps8-10onpage8.
34
Frying times and temperatures
Fish and Seafood
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
Fresh
600g
8-10
5-7
Crumb/batter
Frozen
600g
8-10
3-5
Fry frozen
Small pieces
400g
8-10
3-5
Crumb/batter
Fresh fillets
600g
8-10
7-10
Crumb/batter
Frozen fillets
600g
8-10
5-7
Fry frozen
Fresh
500g
8-10
5-7
Crumb/batter
Frozen
500g
8-10
3-5
Fry frozen
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
SMALL
400g
8-10
15-20
Crumb or batter
LARGE
600g
8-10
20-30
Crumb or batter
FRESH
250g
8-10
5-10
Crumb
FROZEN
250g
8-10
3-8
Crumb
Type
PRAWNS
FISH
CALAMARI
Meat and Poultry
Type
Freshchicken
portions
ChickenorVeal
Schnitzel
35
Frying times and temperatures continued
Vegetables
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
Beans
200g
8-10
2-4
Tempura
Type
BokChoy
150g
8-10
2-4
Tempura
Broccoli/
Cauliflower
250g
8-10
3-5
Tempura or batter
Eggplant (slices)
150g
8-10
4-6
Batter
Mushrooms whole
button
200g
8-10
3-5
Batter
Onion Rings
150g
8-10
3-5
(ind. leaves)
Batter
Potatoes
French Fries
500g
8-10
4-6
Chips
500g
8-10
5-10
Wedges
500g
8-10
10-15
Alwaysblanchpotatochipsatalowertemp;setting8.Thenbrownatmaximumtemp;
setting10.
36
Recipes for your Deep Fryer
For perfect batter
1.Alwaysshiftalldryingredients,thenadd
liquids. Mix until smooth.
2.Keepyourbatterascoldaspossible(itwill
be crisper)
3. Coat food in seasoned flour before batter,
thebatterwillsticktothefoodbetter.
4. Fry until golden brown.
5.Alwaysusethedeepfry“cookingwith
homebatteredfood”technique,seepage
29formoreinformation.
Beer batter
1cupplainflour
½tspbakingpowder
pinch salt
¾ cup cold beer
Crispy sesame batter
1cupcornflour
2eggs
1/3 cup water (cold)
2tbspsesameseeds
Sweet fritter batter
1 egg
2/3 cup milk
1 cup Self raising flour
1 tbsp sugar
1 tbsp melted butter or margarine
Note: For savoury batter replace sugar with
salt
Easy crispy coating
1egg
1tbspwaterormilk
1cupriceflourorcornflour
pinch of salt / pepper
1.Beateggandwater/milk.Seasonflour
with salt and pepper.
2.Dipfoodineggmixandthencoatwith
flour.
3.Deepfryatsettings8-10dependingon
size of foodstuff, until crispy, this coating
will not colour much.
Prawn cutlets
750ggreenkingprawns
plain flour
1egg,lightlybeaten
2cupsfreshbreadcrumbs
lemon wedges to serve
1.Peelanddeveinprawns,leavingtails
intact. Dry thoroughly.
2.Coatprawnsinflour,theneggthen
breadcrumbs.Shakeoffexcesscrumbs.
3.Heattheoiltosettings8-10andfry
cutlets for 4-5 minutes until golden
brown.
4. Drain and serve immediately with lemon
wedges.
Tempura batter
½cupplainflour
¼ cup rice flour
1tspbicarbsoda
1cupsodawater(icecold)
1egg
Note: It’s very important to keep this batter cold
37
Recipes for your Deep Fryer continued
Deep fried Pork balls
Makes14to16balls
500gmincedpork
2tbspplainflour
2tbspcornflour
1tbspsoysauce
1tspgarlicsalt
1tspgroundblackpepper
1egg,lightlybeaten
1.Combineallingredientsinalargebowl,
mixthoroughly.Pickingupmixtureslap
against the side of the bowl until the mix
seemsmoreelasticorsticky.Thisshould
onlytakeafewslaps.
2.Shapemixtureinto4cmballs.
3. Heat oil to settings8-10.Placeporkballs
inthebasket5-6atatime,cookfor
8-10minutesuntilgoldenbrown.
4. Drain. Serve with sweet and sour sauce
and fried or steamed rice if desired.
Calamari
500g Squid, washed and cleaned
½cupplainflour
1egg,lightlybeaten
1cupdriedbreadcrumbs
1.Removetheinsidesandheadofthesquid.
Wash and dry thoroughly.
2.Cutthesquidtubesinto1cmrings
3. Coat the squid pieces in flour, egg and
then breadcrumbs.
4.Heattheoiltosettings8-10andfrythe
squid until golden brown.
5. Drain and serve immediately with tartare
sauce and lemon wedges.
38
Tartare Sauce
250mlofgoodqualitymayonnaisewith
1tbspchoppedtarragonandparsley,a
½tbspofcapers and1tbspofchopped
gerkins.Seasonwithsalt and pepper to taste.
Dim Sims
125gsmallgreenprawns,shelledand
deveined
500gmincedpork
½cupchoppedbambooshoots
½cupchoppedwaterchestnuts
1onion,peeledandchoppedfine
1tbspsherry
1tbspsoysauce
1tspsaltpinchpepper
125gwontonwrappers
1.Finelyminceprawnsandcombinewith
pork.
2.Addallotheringredientsandmixwellto
combine.
3.Place1tspofporkmixtureontothe
centre of each wonton wrapper and gather
the sides of the wrapper around the filling,
leaving a small opening at the top.
4.Heattheoiltosettings8-10anddeepfry
about10atatime,untilgoldenbrown,
about 4-5 minutes.
5. Drain and serve with sweet and sour sauce
if desired.
Recipes for your Deep Fryer continued
Spring Rolls
Makesabout24rolls.
500g green prawns, shelled and deveined
500gmincedpork
½smallheadofcabbage,thinlyshredded
230gcanofwaterchestnuts,drainedand
finely chopped
125gfreshmushrooms,roughlychopped
1greencapsicum,seededandfinely
chopped
1onion,peeledandfinelychopped
2tbspdrysherry
2tbspsoysauce
1tspsugar
½tspsalt
¼ tsp ground ginger
455gpacketspringrollwrappers
1egg,lightlybeatenwith2tbspwater
1.Finelyminceprawnsandcombinewith
pork.
2.Addcabbage,waterchestnuts,
mushrooms, capsicum, onion, sherry,
soy, sugar, salt and ginger. Mix well to
combine.
3.Place2-3tbspoftheporkmixtureinthe
corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.
4.Brushalittleeggmixontheendof
wrapper to help it seal.
5.Heatoiltosettings8-10,deepfryuntil
golden brown, about 5 minutes.
6.Drainandservewithdippingsauce.
Minted pea wontons
125gwontonwrappers
220gcanpeas
3 medium potatoes, peeled and cut into
5mm dice
1onion,peeledandchoppedfine
1tspgroundcumin
½tspsalt
¼ cup mint, chopped
1.Boilthedicedpotatountiljustcooked.
Drain.
2.Inasaucepancookonionin½tbspoil
until soft add cumin and peas and rough
mash. Remove from heat.
3. Add potato and mint. Stir to combine.
4.Placeabout2tspofmixontoeachwonton
wrapper and bring edges together. Seal
with a light brush of water.
5.Heatfryertosettings8-10,anddeepfry
until golden brown, about 3-4 minutes.
6.Servewithmintedyoghurtifdesired.
39
Recipes for your Deep Fryer continued
Southern fried chicken
Makes4-6servings.
750gchickendrumsticks
½cupflour
½tspsalt
½tsphotpaprika(optional)
1egg,beatenwith2tbspwater
1cupdriedbreadcrumbs
1.Mixflourwithsaltandpaprika.Dry
drumsticksandcoatinseasonedflour.
2.Dipeachdrumstickintoeggmixture
separately and coat in breadcrumbs.
3.Heatoiltosetting8-10.
4.Place3-4drumsticksintothebasket
atatimeandfrytillcookedthroughand
golden,about15to20minutes.
5.Drainwellandkeephotwhileotherpieces
arecooking.
Potato dumplings
Makesapprox.25-30
4mediumpotatoes,peeled,cookedand
mashed.
60gbutter
1¼cupswater
1cupplainflour,shifted
3 eggs
1tspsalt
1.Placebuttersaltandwaterintoa
saucepan and bring to the boil.
2.Addtheshiftedflourallatonceandstir
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.
3. Add eggs one at a time to the dough,
beating well between additions. The dough
shouldlooksmoothandshiny.
40
4. Add mash to dough and beat mixture until
smooth.
5.Heatfryertosettings8-10.
6.Usingtwospoonsscoopheapedballsof
mixtureintothefryerbasket.Deepfryabout
8atatimefor4-5minutes,untilgolden
brown.
Salt and chilli Chicken wings
500gChickenwings,cutintopieces
½cupriceorcornflour
1tbspsalt
1tsppepper
1tspgroundchilli
1.Drywingpiecesandmakesmallincisions
intothethickestpartsofeachpiece.
2.Coatpieceslightlyinflour.Shakeoff
excess.
3.Heatoiltosettings8-10,frywingsfor
4-5 minutes.
4. Mix salt pepper and chilli in a large bowl.
Drain wings and toss through salt mix.
Serve straight away.
Recipes for your Deep Fryer continued
Fried Cheese Scones
Filling
1egg
100ggratedgryereorcheddarcheese
2leeks,finelysliced
¼ cup cream
salt and pepper
Dough
30g butter (diced)
1½cupsself-raisingflour
½ tsp salt
¾cupmilk
1.Forfilling.Sauteleeksin1tbspofbutter
until soft. Remove from the heat and mix
through cheese, egg, and cream. Season
and set aside to cool.
2.ForDough.Placebutter,flourandsalt
in a bowl and rub the mixture between
fingertips until it resembles fine
breadcrumbs.Addmilkandbringdough
together.
3. Turn dough out onto a floured bench and
kneadlightlyfor2-3minutes.
4.Takeabout2tbspofthedoughatatime
andworkintoaflatcircle.Place1tspof
thefillinginthecentreandworkedges
together,pinchingtoseal.Becarefulto
keepthethicknessofthedoughasevenas
possible.
5.Heatoiltosettings8-10,fryingabout8at
a time until puffy and golden.
6.Drainandservehot.
Shallot and sesame puffs
2sheetsreadyrolledshortcrustpastry
1tbspvegetableoil
1tspfreshgratedginger
1clovegarliccrushed
12greenshallots,sliced
½cupsesameseeds
2tbspoystersauce
1eggyolk,beaten
extra sesame seeds
1.Heatoilinawok,addginger,garlic,
shallotsandsesameseeds.Stirfryfor1
minute, add oyster sauce. Remove from
heat set aside to cool.
2.Cut8cm2(squares)frompastrysheets
3. Place a tbsp of shallot mixture into each
square,glazeedgeswithegg.Bringthe
four corners to the centre and pinch edges
to seal.
4.Glazewithremainingeggandsprinkle
lightly with extra sesame seeds.
5.Heatoiltosettings8-10andfrytill
golden brown, about 4 minutes.
41
Recipes for your Deep Fryer continued
Meat fritters
Makes12fritters
1cupselfraisingflour
salt and pepper
1egg
2tbspoil
¼ cup water
½-¾cupmilk
2cupscooked,dicedleftovermeat(beef,
pork,lamb,chicken)
1onion,choppedfinely
Meatballs
Makesabout18
750gmincedtopsidesteak
1onionchopped
½cupbreadcrumbs
2tbspchoppedparsley
½tspsalt
½tsppepper
½tspdriedmixedherbs
2tspWorcestershiresauce
1egg,lightlybeaten
1.Placetheflour,saltandpepperintoa
small mixing bowl. Add egg oil and water,
mix till smooth.
2.Beatinmilkasrequiredtoformaloose
batter. Add meat and onion.
3.Heatoiltosettings8-10.Spoonbatter
intothehotoil.Cookuntilgoldenbrown,
about 5 minutes.
4. Drain and serve with reheated leftover
gravy.
1.Combinemeat,onion,breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2.Addenougheggtobindmixturetogether.
3.Shapethemixtureinto25mmballs,
refrigeratemeatballsfor1hour.
4.Heatoilonsettings8-10.
5.Fryfor6-7minutes,tillgolden.Drainand
serve with a spicy dipping sauce.
Potato Crisps
4 potatoes, washed and peeled
2cupswater,salted
1.Cutpotatoesintowaferthinslices.Place
the slices into the salted water and allow
tostandfor1-2hours.
2.Drainpotatoesanddrythoroughly.
3.Heatoilonsettings8-10andfryasmall
quantityatatime,shakingfrequently
duringcooking.Cookfor3-4minutes.
4.Drainandservehotorcold,sprinklewith
salt if desired.
42
Recipes for your Deep Fryer continued
Felafel
1½cupdriedchickpeas,washedand
soaking
1onionchopped
½tspchillipowder
1tspcumin,ground
½coriander,ground
2clovesgarlic
3 tsp lemon juice
¼ cup chopped parsley
½cupbesanflour(chickpea)
1egg
1.Soakchickpeasovernight,drain.
2.Placechickpeasinasaucepanwith1lt
water,simmerfor1hour.
3.Blendthechickpeaswiththerestofthe
ingredients in a food processor. Chilli
mixture.
4.Heatoilonsettings8-10.Shapefelafel
into4cmballsandfry8-10atatimefor
3-4 minutes.
5. Sever hot or cold with hummus and
Lebanese bread.
Corn fritters
Makesabout12
¾ cup self raising flour
pinch of salt
pinch of pepper
1egg,lightlybeaten
1/3cupmilk
300gcanofcornkernels,drained
1.Shiftflour,saltandpepperintoabowl.
2.Combineeggandmilk.
3.Usingamixer,graduallyaddmilkmixto
the dry ingredients and beat until smooth.
Add corn to mix.
4.Heattheoilonsettings8-10.Dropbatter
by the tablespoonful into the hot oil and
fry till golden, about 5-7 minutes.
Kofte Potatoes
500gpotatoes,cookedandmashed
2eggs
1/3 cup desiccated coconut
1cupgratedParmesancheese
salt and pepper
2tbspflour
2eggs,lightlybeaten
1cupdriedbreadcrumbs
1.Combinethefirstfiveingredients.
2.Coat1tbspofthemixtureinflour,then
egg mix and then in breadcrumbs.
3.Heatoilonsettings8-10andfry6-8at
a time till golden, about 4-5 minutes.
Note: for something different use sweet potato
or pumpkin in place of the potato.
43
Recipes for your Deep Fryer continued
Apple fritters
Serves 4
2apples,peeledandslicedinto5mmthick
rings.
½cupplainflour
Fritterbatter(seepage11)
2tbspcastorsugar
½tspgroundcinnamon
ice cream to serve
1.Heatoilonsettings8to10.
2.Coatappleslicesinflourandthendipin
batter. Fry for 4-5 minutes and golden.
3. Drain and toss in cinnamon sugar. Serve
with ice cream.
Strawberry stack
Serves 4
12wontonwrappers
1cupthickenedcream
2tbspsugar
½tspvanilla
250gpunnetstrawberries,hulledandhalved
icing sugar to dust
1.Heatoilonsettings8-10
2.Frywontonwrappers,acoupleatatime,
until just coloured. Drain on absorbent
paper.
3.Toservestackcrispywrapperswith
strawberries, and sweetened whipped
cream. Dust top with icing sugar.
44
Family doughnuts
Makesabout20
1tbspbutter,softened
½cupsugar
2tbspgoldensyrup
2/3cupmilk
2cupsselfraisingflour
½tspcinnamon
Cinnamon sugar
4 tbsp castor sugar
1tspgroundcinnamon
1.InthesmallbowloftheSunbeam
Mixmaster Mixer, beat together butter,
sugar and golden syrup until creamy.
2.Reducethespeedandgraduallyaddthe
milk.Byhand,foldinshiftedflourand
cinnamon.
3.Turnoutontoaflouredbenchandknead
lightly.Rolloutto1cmthicknessandcut
with a doughnut cutter.
4.Heattheoilonsettings8-10,fry
doughnuts a few at a time, turning only
onceduringcooking.
5.Drainandsprinklewithcinnamonsugar.
Serve hot or cold.
Troubleshooting
Problem
Possible Cause
Solution
Strong Smell
•Oilhasgonebad
•Thecorrectoilisnot
being used
•Replaceoil
•Useonlyhighqualityoil.
Do not mix oils of a different
quality or type.
Oil overflowing
•Fryerisfilledabovethe
•Checkoillevelontheinside
maximum level
of fryer.
•Wetfoodplacedinhotoil. •Dryfoodfirst
•Statedquantities
•Donotfryfoodabovethe
exceeded.
weight indicated.
Food is not browning
•Cookingtemperatureis
too low.
•Basketisoverloaded.
•Oilisnothotenough.
•Adjustthedialtothecorrect
cookingtemperature.
•Donotfryfoodabovethe
stated quantities and
weights
•Faultytemperaturecontrol.
Consult Service Centre.
Chipsarestickingtogether
•Foodnotwashed
thoroughly before placed
in the oil
•Washpotatoesthoroughly
and dry before frying.
45
Notes
46
Notes
47
Notes
48
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim to Sunbeam at the address listed below. On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how to obtain a replacement or refund.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse or negligent handling and normal wear and
tear.
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
26 Vestey Drive, Mt Wellington Auckland, New Zealand
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont.
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
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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