Dell W2600 Flat Panel Television User Manual

Multicooker Deep Fryer
5 litre non-stick electric cookware
Instruction Booklet
DF4500
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
14
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.
• The MultiCooker Deep Fryer must only be used with
the control probe provided.
• Warning: The Control Probe must be removed
before the frypan is cleaned and the Control
Probe inlet must be dried before the MultiCooker
Deep Fryer is used again. NEVER immerse the control probe in water or other liquid.
• 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.
1
Features of your Sunbeam
Multicooker
Integrated knob & adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Stainless Steel deep fry basket
Deep fry basket with detachable handle. This lightweight stainless steel deep fry
basket is removable and has a 1.0kg food
capacity for deep frying. It can also be used for cooking and draining spaghetti and other pasta.
Dupont Teflon® Platinum Pro
Non-Stick Cooking Surface
Safe to use with metal utensils. Up to 10
times more scratch-resistant than other
non-stick coatings. See page 5.
Extra large cooking vessel
This 5 litre capacity non stick cooking vessel,
not only allows you to deep fry, but makes an
ideal saucepan as well for boiling, roasting,
braising, stewing, soups etc. The cooking
vessel is completely dishwasher safe and fully immersible.
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. Being removable enables the vessel to be fully immersible and dishwasher safe for easy cleaning. The trigger release lever makes removal of the probe easy. 2
Glass 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-free draining of food. The basket
handle folds inside the basket for easy
storage.
Draining lever
Cool Touch Handles
1600 watt die-cast element
The 1600 watt element is completely cast
into the heavy duty base for faster superior
heating and a longer element life.
3
An Introduction to multi cookers
Versatile
Use as a deep fryer or electric saucepan.
Boils, roasts, casseroles, braises, stir-frys and
is great for deep frying.
Economical
Cooks food quickly and uses less power than
an ordinary oven or grill.
The Trigger Release Control Probe has 10
heat settings to give you total heat control.
4
Easy to clean
Features a fully sealed element, so that the
frypan is dishwasher-safe and can be fully
immersed in water.
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 fryware.
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
utensilsbadly.
will void
non-stick
deteriorated
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
Glass Lid
With the lid in place, the multicooker can be
used as an oven, giving you the versatility to
roast pieces of beef, lamb and chicken.
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
closed whenever cooking food where it is
necessary to retain the heat and/or moisture.
The vent should be left open for a crisper
result. When roasting chicken and meat,
open the vent in the last 15 minutes of
cooking to crispen.
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.
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.
1.Always
Always use the best quality oil possible. We
1.
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.
void mixing oils of different qualities or
2. A
Avoid
types.
3.
hange the oil when it becomes brown or
3. C
Change
milky in colour.
4.
ake into account the food to be cooked
4. T
Take
before setting the frying temperature. As a
general guide precooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
5. LLarge
pieces of
of food
food should
should not
not be
be deep
deep
5.
arge pieces
to long
fried, as they take too
longtotocook
cookthus
thus
absorbing too much oil.
6. F
Fry
6.
ry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
7. M
Make
7.
ake sure that food is dry before frying,
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.
WARNING: The Control Probe must be
removed before the frypan is cleaned and the
Control Probe inlet must be dried before the
Multicooker Deep Fryer is used again.
NEVER IMMERSE THE CONTROL PROBE IN
WATER OR OTHER LIQUID.
Storage: Store the Control Probe carefully.
Do not knock or drop it as this can damage
the probe. If damage is suspected, return
the Control Probe to your nearest Sunbeam
Appointed Service Centre for inspection Refer
to the separate warranty and service centre
booklet.
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.
Washing the inside of the vessel
1.When cooled, remove any excess food
particles.
2.When cooled, wash thoroughly in hot soapy
water.
Note: Your cooking vessel is fully immersible
in water and is also dishwasher safe.
3.Remove stubborn spots with a plastic
washing pad or sponge.
WARNING: DO NOT USE STEEL WOOL OR
COARSE SCOURING PADS. These will
damage the non-stick cooking surface.
4.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.Remove excess food particles from the
Deep Fry Basket.
2.Place in hot, soapy water in a sink. Steel
wool or a mild abrasive may be used to
remove stubborn food particles.
3.Rinse and dry thoroughly.
4.Alternately, place the basket in a
dishwasher.
Cleaning the lid
Wash the lid in hot, soapy water. Alternately,
place the lid in a dishwasher.
10
High Grade Non-Stick cooking
surfaces.
Cooking on a non-stick surface minimises the
need for oil, food does not stick and cleaning
is easier.
To ensure you get the best results from your
non-stick cooking surfaces, follow these
simple instructions:
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.
Avoid using high settings (8-10), as any food
which may burn on the non-stick surface may
cause it to discolour.
Any discolouration that may occur will only
detract from the appearance of the frypan
and will not affect the cooking performance.
To clean interior and exterior surface
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or sponge.
WARNING: DO NOT USE STEEL WOOL
OR COURSE SCOURING PADS.
These will damage the non-stick cooking
surface.
WASH AS DIRECTED, AND RE-SEASON THE
MULTICOOKER DEEP FRYER BEFORE USING
AGAIN.
Dishwasher-safe
Your Multicooker Deep Fryer is completely
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
setting 6-7 before adding food. Turn the
food as you fry it, reducing heat if necessary.
Remove the food with a slotted spoon or
tongs, drain well and serve.
Sauteing
This is a term which means foods are quickly
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
Ideal for cooking vegetables where they
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
Preheat the cooker to dial setting 6-8 with a
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
setting after sealing to complete the cooking.
When small amounts of butter, margarine or
oil are used, tilt the vessel slightly to coat the
entire surface.
Reheating Foods
To keep foods hot or reheat foods, place the
leftovers into the vessel and heat on setting
1-2. To prevent food drying out add a small
amount of stock or water as required. Another
way to heat leftovers is to wrap them in foil,
seal and place in the vessel with the lid on.
Heat on settings 3 or 4 for 5 to 10 minutes.
12
Braising and Stewing
This is the ideal method for cooking tougher
cuts of meat. First saute the food in butter
or oil to develop the flavour. Then cover
with stock, water or wine and cook for the
suggested time and setting in the recipe.
Always keep the lid on and the vent closed
when braising or stewing.
Deep Frying
• It is essential that foods to be deep fried
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
than once without marked deterioration.
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. Dripping darkens quickly and is
not completely satisfactory. DO NOT USE
BUTTER OR MARGARINE FOR DEEP
FRYING.
• Do not overfill the cooking vessel with oil
or shortening. Allow at least 8cm from the
top of the oil or shortening to the rim of
the vessel. About 8 to 10 cups (2 to 2 ½
litres) of oil or 2kg of shortening is ample.
If more is used, boilovers may occur.
• Never leave oil or shortening at high frying
temperatures for long periods of time. If
cooking fried foods in batches, lower the
temperature to setting 1-2 between frying
sessions, as it helps to extend the life of
the oil.
• NEVER PLACE THE LID ON THE VESSEL
WHEN DEEP FRYING.
Cooking with your Multicooker continued
Care of oils and shortenings
• Strain after each use because food particles
or sediments cause oil to darken, foam and
lose its browning quality.
• Store in a cool place away from light.
• Renew oil frequently. We do not
recommend the addition of new oil to old,
as used oil breaks down the quality of the
new oil.
• DO NOT STORE OIL IN THE
MULTICOOKER.
To clarify oils and shortenings
Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or
2 cups (500 ml) of oil, add one potato,
peeled and cut into 5mm slices. Heat oil
or shortening gradually. When it ceases to
bubble and the potatoes are well browned,
strain the oil through several thicknesses of
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
• Vary time and temperature to suit taste,
size and quantity of foods.
• Do not heat more oil or shortening than
required.
• Dry foods thoroughly on absorbent
paper before adding to hot oil, or before
dipping into frying batter, to avoid excess
spattering.
• Use tongs or a long-handled slotted spoon
to gently lower food into hot oil. To avoid
spatter burns, never drop foods from
fingers.
• Do not overcrowd the frying basket. It is
better to cook about half a basketful at a
time.
• Batter-covered foods such as doughnuts are
best cooked one layer at a time.
• Wait for indicator light to go OFF before
frying next batch. Skim off any food
particles.
• Have absorbent paper handy for draining
foods.
Boiling vegetables
• Prepare vegetables (see pages 14-16).
• Add enough water to the vessel to barely
cover vegetables.
• Bring water to a rapid boil on setting 5-6.
• Add vegetables and return to
the boil.
• Cover, unless stated in recipe
or chart.
• Reduce setting to 2 (or gentle boil) and
cook for the suggested cooking time
(see pages 14-16).
• Drain vegetables.
Note: Vegetable stock may be used as a base
for sauces.
To blanch vegetables for freezing
• Prepare vegetables and plunge into boiling
water.
• Boil rapidly for 1 to 10 minutes
(depending on vegetable).
• Remove and cool vegetables quickly by
placing in iced or running cold tap water.
• Leave approximately 2.5 cm space before
sealing.
• Label, date and freeze.
The following pages give basic preparation
and cooking directions for boiling steaming or
sauteing a wide selection of vegetables.
13
Vegetable Cooking Hints
Asparagus
Scrub stalks gently with a vegetable brush to
remove soil. Snap off woody end and scrape
white part with knife to remove outer layer of
stalk.
Boil: Tie asparagus into bundles of 8-10 with
string and place upright into vessel. Add
water to almost cover stalks, 1 teaspoon each
sugar and salt. Simmer for 5-10 minutes.
Tips will cook in steam.
Beans (green)
Wash well. Remove tops and tails. If
necessary, remove ‘strings’ with vegetable
peeler. Cut diagonally down centre into
desired lengths or leave whole.
Boil: Follow basic boiling directions and cook
for approx. 5 to 10 minutes.
Broad beans
If young, may be cooked whole with top and
tails removed. If mature remove from pods.
Boil:Follow basic boiling directions for 10-15
minutes or until tender.
DRIED BEANS e.g. Red, Kidney, Haricot, Soya,
Lima
Wash beans well, cover with cold water. Allow
to soak overnight.
Boil: Bring beans and water in which they
have been soaked to the boil. Cover, and
simmer for 40 mins to 1 hour. Add salt and
continue to simmer for a further hour or until
tender.
Broccoli
Soak in cold water, drain and rinse well
under running water. Remove woody sections
of stalks and coarse leaves. Split lower
sections of stalk lengthwise.
Boil: Follow basic boiling directions, cook for
5-10 minutes or until tender.
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
pinch of sugar. Cook for 15 minutes or until
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
wedge to keep leaves in place.
Boil: Place prepared cabbage into vessel
with salt and a little water if insufficient is
on cabbage. Cover, cook for 10-15 minutes
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
on Simmer to 1 for 5 minutes, 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: Follow basic boiling directions and cook
for 5-10 minutes or until just tender.
Cauliflower
Remove outer leaves leaving young leaves
close to head. Trim base. Wash under cold
running water. Cut into halves or break into
flowerettes.
Boil: Follow basic boiling directions, and cook
for approx. 10 minutes or until tender. To
keep cauliflower white, cook in half milk and
water to almost cover cauliflower.
Vegetable Cooking Hints continued
Chokoes
Peel under running water. Halve and remove
seeds. Cut into quarters.
Boil: Follow basic boiling directions and cook
for 10-15 minutes or until tender.
Corn – Cob
Remove husks and ‘threads from cob and
trim tip and base. Wash under running water.
Boil: Follow basic boiling directions. Simmer
for 10-15 minutes.
Corn Kernels
Hold cob upright on chopping board, with
sharp knife, cut down near core, removing
kernels from cob.
Boil: In 1 ½ -1 cup boiling salted and
sugared water. Cook for 8-10 minutes.
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
whole or slice. Keep stalks and peelings for
flavouring sauces, soups.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and
serve.
Onion
Trim tops and roots and peel under cold
water. Use as required.
To Blanch: See basic blanching directions.
Saute: Quickly in hot butter, margarine or oil.
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: For 5-7 minutes, cook and use in
salads.
Peas
Wash pea pods; shell.
Boil: Place peas into small amount boiling,
salted water. Add sugar and mint (if desired).
Cook uncovered for 10 minutes.
Potatoes
Wash well. If potatoes are to be cooked in
their jackets, scrub skin well with vegetable
brush. Remove “eyes” or peel and cut as
desired, e.g. slices, thick strips, cubes. After
preparation place into cold water to prevent
discolouration.
Boil: Follow basic boiling directions and cook
for approx. 20 minutes or until tender. Serve
whole, mashed or cold for potato salad.
Deep Fried: Heat oil on dial setting 10
(see notes on deep frying, pages 8 - 9 ).
Cook until golden and drain.
Pumpkin
Wash pumpkin, slice and remove seeds and
membranes. Remove skin if desired. N.B.
(Skins are easy to remove after cooking).
Cut slices in half if large.
Boil: Follow basic boiling directions and cook
for 15 minutes or until tender.
15
Vegetable Cooking Hints continued
Spinach
Wash well in cold water. Trim leaves from
stalks. N.B. Stalks may be used in Chinese
cookery or cooked in milk until tender.
Cooking: If desired place leaves in vessel
and add salt. DO NOT add water. Cover and
simmer for 5-10 minutes. Drain and chop
spinach. Add butter, salt and pepper (if
desired).
Swedes and Turnips
Remove tops and roots. Wash well, peel
thickly. Follow recipe regarding chopping
Boil: Follow basic boiling directions and cook
for 20-25 minutes, depending on size. Add
to soups, casseroles and stews.
Tomatoes
Wash well and dry. Cut as desired. To peel
tomatoes, see hints page 13.
Fry: Heat a little butter or margarine on dial
setting 3-6, add tomatoes, cook for 1-2
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
for 10 minutes.Sub Heading
Body copy with not indent applied.
16
Cooking Information
Setting and cooking times
These are given as a guide for best results.
However, vary the temperature and cooking
times to suit the foods prepared and the
personal tastes of your family.
Omission or addition of ingredients to the
recipes will alter the suggested cooking
times, and adjustments should be made
accordingly – your own imagination will
personalise these recipes.
Many recipes in your files or cookbooks
are perfectly suitable for cooking in this
appliance. Check first to see if there is
a similar recipe in this book, then follow
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.
metric
1 cup is equivalent to 250 ml
tablespoon
1
is equivalent to 20 ml
teaspoon
1 is equivalent to 5 ml
Ingredients
Most ingredients in this book are given in
volume (cups and spoons). Ingredients such
as meat, butter and margarine are given by
weight (kilograms or grams).
Chicken sizes are given in metric numbers.
Packets of butter or margarine may be
divided by length and width with sufficient
accuracy for cookery. It is essential to
thoroughly thaw frozen foods unless otherwise
stated in recipes in a refrigerator prior
to cooking. Just before cooking, wipe off
excess moisture with paper towelling. DO
NOT RE-FREEZE THAWED FOODS BEFORE
COOKING.
Abbreviations used in this book
g
gram
kg
kilogram
ml
millilitre
pkt
packet
HANDY HINTS
Au Gratin Topping
Melt 60g butter on dial setting 5-6 in
cooking vessel. Add 1 cup fresh white
breadcrumbs and stir until browned. Sprinkle
over white sauce mixtures.
Blanching Tomatoes
Half fill cooking vessel with water and bring
to the boil on dial setting 5-8. Add 2-3
tomatoes and boil for 2-4 minutes. Using a
slotted spoon lift tomatoes from water. Rinse
with cold water, drain and peel.
Browning Coconut
Heat the cooking vessel to dial setting 4-8.
Add coconut and stir continuously until
evenly browned. Turn power OFF and remove
coconut immediately.
Cooking Pastas (Macaroni, spaghetti,
vermicelli, noodles etc.)
Fill the cooking vessel two thirds full with
water; add salt. Bring to the boil on dial
setting 4-8. Add pasta and boil for 10-15
minutes or until tender. Drain well in a
colander. Do not rinse. Add butter if desired
and toss. Note: 1 tablespoon oil added to the
water whilst cooking helps to keep the pasta
separate.
17
Cooking Information continued
To Cook Rice
Fill the cooking vessel two thirds full with
water; add salt. Bring to the boil on dial
setting 5-10. Add rice and boil for 10-15
minutes, or until tender. Drain and rinse
under cold water. Add butter and toss.
Variations;
1. Add 1½ cup chopped shallots which have
been sauteed in 30g butter.
2. Add 1½ teaspoon tumeric whilst cooking.
Heating or Scalding Milk
For hot chocolate, desserts, custards,
puddings or where hot or scalded milk is
required, set control dial setting 3-4. Add
milk and bring to the desired temperature.
Melting Chocolate
Roughly chop chocolate and add to cooking
vessel. Set control between dial setting 2-4.
When chocolate has almost melted, turn
power OFF. Chocolate will completely melt
using ‘stored heat’.
Reconstituting Dried Fruit
Place dried fruit into a bowl and cover with
cold water. Soak for several hours. Transfer
fruit and water to cooking vessel. Set control
to dial setting 3-4. Cover with lid. Simmer
for 15-20 minutes, or until tender. Add sugar
5 minutes before end of cooking time, if
desired.
Roasting And Baking Meats
You will find it quite convenient to cook
joints of 2-3 kg in the cooking vessel. When
roasting meat, 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
meat from sticking. Heat the vessel to dial
setting 8-10, place the meat in and turn it
to brown and seal on all sides. Veal or fat
18
free fillets of meat may require a little more
oil, while lamb and fatty cuts can be cooked
in their own fat. If excess fat accumulates
in the vessel, it is advisable to spoon this
out during cooking. After browning, set
the control to 10 to achieve a sizzling
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
two or three times during cooking and add
vegetables three-quarters to one hour before
anticipated serving time. If necessary, change
temperature to 6 for crisp, brown vegetables.
To obtain crisp pork crackling, it is necessary
to increase the temperature to 8-10.
Roasting Nuts
Heat ¼ cup oil in cooking vessel on dial
setting 4-10 and add dry blanched nuts.
Stir continuously until browned. Drain on
absorbent paper and sprinkle with salt.
Cooking definitions
Baste To moisten meat, poultry or fish with
their own juices while they are being cooked.
Blanch
• To remove skins from vegetables, fruits and
nuts.
• To pre-cook vegetables or fruits before
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
• To simmer a liquid until it diminishes and
becomes concentrated.
• To reduce temperature.
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 desired seasonings 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.
Simmer To keep food at a constant temperature
just below boiling 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
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
MultiCooker Deep Fryer. We hope you enjoy using your Multicooker.
Garlic Prawns
Makes 6 to 8 servings
1kg green king prawns, shelled and deveined
½ cup olive oil
4 cloves garlic, peeled and halved
½ teaspoon salt
Red chilli, chopped
Place all ingredients into a bowl and
marinate for 10-15 minutes. Heat cooking
vessel to dial setting 10 and add prawn
mixture. Stir-fry prawns until bright pink
in colour, about 5 minutes. Remove garlic
cloves, serve hot.
Basic Chicken Stock
500g chicken pieces (carcass and giblets)
5 cups water
1 teaspoon dry sherry
2 stalks celery, chopped
2 onions, quartered
3 carrots, peeled, sliced
4 bay leaves
1 teaspoon salt
1 teaspoon dried mixed herbs
1 teaspoon whole black peppercorns
Place all ingredients into the cooking vessel.
Cover; heat to boiling on No. 5. Boil 10
minutes; reduce heat to Simmer and cook,
covered, 1½ hours. Season to taste with salt
and pepper. Remove chicken; strain stock
into a large bowl and refrigerate.
Before using stock, remove solidified fat.
Use stock as a base for soups, sauces and
casseroles.
20
Note: Chicken meat may be used in soups
and casseroles, as fillings for spring rolls or
pastry cases.
Pumpkin Soup
Makes 6 to 8 servings
30g butter or margarine
1 onion, chopped
750g pumpkin, peeled & cut into 25mm
cubes
1 teaspoon nutmeg
Salt and freshly groun d black pepper
2 ½ cups chicken stock (using stock cubes)
Sour cream
Chopped chives, optional
Melt butter in cooking vessel on No. 2; fry
onion until soft. Add pumpkin and fry for 2-4
minutes, turning often. Season with nutmeg,
salt and pepper. Add chicken stock. Heat
Soup to boiling on No. 5, then reduce heat
to Simmer. Cook for 10-15 minutes or until
pumpkin is tender. Allow to cool. In Sunbeam
Blender or Food Processor, puree soup.
Return soup to cooking vessel and reheat.
Serve soup garnished with 1 teaspoon of
sour cream; sprinkle with chopped chives,
if desired. Season to taste with Salt and
pepper.
Soup Recipes continued
French Onion Soup
Makes 6 servings
60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock
2 tablespoons brandy
6 slices French bread
30g extra butter or margarine
¼ cup finely grated Gruyere or Swiss cheese
Salt and freshly ground pepper
Melt butter in cooking vessel on No. 4;
saute onions until caramel-brown and tender.
Reduce heat to No. 1; add stock, brandy,
salt and pepper. Cover vessel; reduce heat
to Simmer and cook for 15 to 20 minutes.
Butter bread and cover with cheese. Grill until
cheese is golden and melted. Serve with soup.
Fresh Tomato Soup
Makes 4 servings
3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
¼ cup water
2 tablespoons tomato paste
1 teaspoon caster sugar
½ teaspoon oregano
½ teaspoon mixed herbs
1 cup chicken stock
¾ cup thickened cream
Salt and freshly ground black pepper
Add all ingredients, except stock and cream,
to cooking vessel; bring to the boil on No.
5. Cover vessel; reduce heat to Simmer and
cook for 15 to 20 minutes. Allow mixture to
cool. Puree mixture in Sunbeam Blender or
rub mixture through a wire sieve; return to
cooking vessel. Stir in chicken stock and half
the cream. Heat on Simmer for 8 to 10
minutes. Serve hot with remaining cream.
Allow mixture to cool.
21
Soup Recipes continued
Sweet Corn And Crab Soup
Makes 6 to 8 servings
6 cups chicken stock
1 ½ cups chopped cooked chicken
440g can sweet corn kernels, undrained
250g crab meat, canned or fresh
½ cup chopped spring onions or shallots
1 tablespoon finely chopped fresh ginger
2 tablespoons cornflour
2/3 cup water
2 tablespoons dry sherry
Salt and freshly ground black pepper
Place stock in cooking vessel. Add chicken,
corn, crab, spring onions and ginger. Heat to
boiling on No. 5. Reduce to Simmer. Blend
together cornflour and the 2/3 cup water; stir
into soup. Cook and stir until thickened and
bubbly. Cook, stirring for 2 minutes more.
Stir in sherry. Season to taste with salt and
pepper. Serve.
22
Greek Bean Soup
Makes 4 to 6 servings
250g dried haricot beans
1 litre water
2 medium onions, chopped
2 large carrots, chopped
2 stalks celery, diced
6 extra cups water
½ cup tomato paste
Salt and freshly ground black pepper
Add beans and the 4 cups water to cooking
vessel and bring to the boil on No. 5. Turn
off heat and allow beans to soak for 6 to 8
hours or overnight. Drain beans; return to
vessel and add onions, carrots, celery and 6
cups water. Heat to boiling on No. 5; cover
and reduce heat to Simmer. Cook for 1 ½
hours or until beans are tender, adding more
water as necessary. Stir in tomato paste,
season with salt and pepper. Cook for a
further 2-3 minutes. Serve.
Main Courses
Spaghetti Bolognaise
Makes 6 servings
2 tablespoons oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g fresh button mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can chopped tomatoes, undrained
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
¼ teaspoon nutmeg
Salt and freshly ground black pepper
Hot cooked spaghetti
Parmesan cheese and parsley
Heat oil in cooking vessel on No. 4; fry
onion, celery, garlic and mushrooms until
soft. Add minced steak and brown evenly.
Add remaining ingredients, except spaghetti
and garnishes; reduce heat to Simmer; cover
and cook for 20 to 30 minutes. Season to
taste with salt and pepper. Serve sauce
over hot spaghetti; sprinkle with parmesan
cheese and garnish with parsley, if desired.
Chilli Con Carne
Makes 6 servings
2 tablespoons oil
2 onions, finely chopped
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole chopped tomatoes, juice reserved
1½ cups beef stock
¼ cup tomato paste
1 bay leaf
½ teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoon sugar
Salt and freshly ground black pepper
2 x 310g cans kidney beans
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, beef stock, tomato paste,
bay leaf, basil, chilli powder and sugar.
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. Season to
taste with salt and pepper. 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
Makes 16 to 20
1 tablespoon oil
1kg minced beef
2 x 440g cans chopped tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Mexican-style chilli powder
Salt and freshly ground black pepper
16 to 20 taco shells, warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce
chopped, green capsicum chopped, unpeeled
tomatoes chopped, onion and sour-light
cream.
Heat oil in cooking vessel on No. 3; add meat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat
to Simmer and cook, uncovered, and stirring
occasionally until mixture is thickened and
liquid is almost absorbed, about 20 to 25
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
Makes 6 servings
90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained
¼ cup vinegar
1-2 tablespoons finely chopped fresh ginger
or 1-1 ½ teaspoons ground ginger
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt
½ teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas
Boiled rice, optional
Melt butter in cooking vessel on No. 3, fry
capsicums, onion and garlic until soft, about
5 minutes. Add mince and cook, stirring,
until well browned. Add pineapple pieces
together with juice, the vinegar, ginger,
tomato sauce, soy sauce, stock cube, salt
and pepper; cover and simmer 5 minutes.
Combine cornflour and water; stir into mince
mixture. Continue stirring until thickened;
reduce heat to Simmer and cook for 10 to
15 minutes more. Add peas and simmer a
further 5 minutes. Serve with boiled rice, if
desired.
Main Courses continued
Spaghetti Marinara
Normandy Chicken
Makes 4 to 6 servings
30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and
chopped, liquid reserved
2 tablespoons tomato paste
½ cup water
1 chicken stock cube, crushed
500g fresh scallops, trimmed
500g fresh cooked prawns, shelled and
deveined
1 bottle oysters (10 to 12 oysters), drained
250g spaghetti, cooked and drained
3 tablespoons chopped fresh flat leaf parsley
Salt and freshly ground black pepper
Makes 4 servings
45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving pieces
½ cup chopped shallots or spring onions
1 clove garlic, crushed
3 rashers bacon, rind removed, chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored, quartered
¹⁄³ cup thickened cream
2 tablespoons freshly chopped flat leaf parsley
Salt and freshly ground black pepper
Steamed or boiled rice, optional
Melt butter in cooking vessel on No. 3; saute garlic until soft, about 2 minutes. Add
chopped tomatoes, reserved liquid, tomato
paste, water and stock cube. Bring to the
boil on No. 5; reduce heat to Simmer and
cook uncovered for 15 minutes. Add scallops,
and simmer a further 5 minutes. Add prawns
and oysters; season with salt and pepper.
Simmer until prawns and oysters are heated
through; serve over hot spaghetti. Sprinkle
with parsley.
Note: Lobster or crab can be added or
substituted for scallops or prawns.
1.Preheat electric frypan on setting 8 with
the lid on for 5 minutes.
2.Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
3.Place each piece of salmon on four
individual pieces of baking paper. Divide
the coconut mixture evenly over the tops of
the salmon. Fold each piece of foil up to
make four sealed parcels.
4.Place parcels in frypan and cook, covered,
on setting 6 for about 12-15 minutes or
until cooked as desired. Remove from heat.
5.Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6.Serve salmon with bok choy and steamed
jasmine rice.
25
Main Courses continued
Fried Rice
Chinese Fried Vegetables
Makes 4 to 6 servings
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
4 cups cooked rice
1 ½ cups chopped cooked chicken
1 ½ cups chopped cooked pork
½ cup spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and freshly ground black pepper
Makes 6 servings
¼ cup vegetable oil
4 stalks celery, sliced thinly
2 large carrots, peeled, cut into julienne
strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g button mushrooms, sliced
1 cup bean sprouts
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
Salt and freshly ground black pepper
Heat oil in cooking vessel on No. 6; add
garlic and ginger. Add rice, cooked meat and
shallots; stir well to combine. Add soy sauce;
pour in beaten eggs and stir continuously
until eggs are cooked. Season with salt and
pepper; serve immediately.
Fried Onion Sambol
1 cup vegetable oil
4 onions, sliced finely
6 dried chillies, roughly chopped
2 tablespoons dried mustard powder
1 teaspoon salt
¼ cup lemon juice
Heat oil in cooking vessel on No. 2, fry onion
until soft. Add chillies and mustard powder;
cover vessel, cook, stirring occasionally
for 10 minutes or until oil separates from
other ingredients. Add salt and lemon juice,
cook for a further 2 minutes. Serve as an
accompaniment to curries.
26
1.Heat oil in frypan on setting 4. Add onion
and garlic and cook, stirring, for 2-3
minutes or until onion is soft.
2.Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3.Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4.Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5.Add whole peeled eggs and stir gently until
heated through.
6.Season to taste.
Main Courses continued
Braised Red Cabbage With Apples
Makes 8 servings
2 tablespoons vegetable oil
2 rashers bacon, rind removed, chopped
2 onions, finely chopped
¼ cup caster sugar
½ red cabbage, finely shredded
2 cooking apples, peeled, cored, chopped
2 tablespoons apple cider vinegar
½ cup water
Pinch ground nutmeg
Salt and freshly ground black pepper
Heat oil in cooking vessel on No. 2; fry
bacon, onion and half the sugar until golden
brown, about 4 minutes. Add remaining
ingredients; cover vessel, reduce heat to
Simmer and cook until cabbage is tender,
about 20 to 25 minutes. Serve.
27
Desserts
Choux Pastry
125g butter or margarine
1 ¼ cups cold water
Pinch salt
1 ¼ cups plain flour
4 large eggs, lightly beaten
Preheat oven to 220°C (425°F)
Place butter, water and salt into cooking
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
sweet buns, add 1 tablespoon sugar and ½
teaspoon vanilla essence.) Spoon or pipe to
required size on a greased baking tray. Bake for 20 to 30 minutes, depending on
size. Fill as desired.
Jamaican Bananas
Makes 4 to 6 servings
125g butter or margarine
½ cup brown sugar
½ cup orange juice
½ cup dark rum
8 small bananas, peeled
Ice cream or whipped cream
Melt butter in cooking vessel on No. 1; add
sugar and orange juice. Stir until sugar is
dissolved. Add bananas. Simmer bananas
for 5 to 8 minutes, stirring occasionally.
Arrange bananas in a warmed serving dish,
spoon over remaining sauce. Place rum into
clean cooking vessel and heat on No. 1 for
2 to 3 minutes. Pour rum over bananas and
carefully ignite. Serve immediately with ice
cream or whipped cream.
28
Stirred Custard
Makes 4 to 6 servings
1 tablespoon cornflour
2 ½ cups milk
1 egg, lightly beaten
1 tablespoon caster sugar
20g butter, softened
1 teaspoon vanilla essence
Nutmeg
Blend cornflour with ½ cup of the milk; add
to cooking vessel with remaining milk, egg,
sugar, butter and vanilla. Stirring constantly,
bring to a simmer on No. 5 and cook for
1 minute. Pour custard into a warmed jug
or individual serving dishes. Sprinkle with
nutmeg.
Dessert recipes continued
Golden Syrup Dumplings
White Christmas
Makes 24
1 cup self raising flour
Pinch salt
30g butter, chilled
½ teaspoon grated lemon rind
1 egg, beaten with
1 tablespoon milk
Makes about 42 pieces
250g copha
2 cups rice bubbles
1 cup milk powder
1 cup pure icing sugar
½ cup chopped glace red cherries
½ cup chopped glace green cherries
¼ cup chopped glace apricots
¼ cup chopped glace pineapple
¼ teaspoon vanilla essence
Sauce
1½ cups water
¼ cup caster sugar
2 tablespoons golden syrup
1 teaspoon lemon juice
20g butter or margarine
Hot custard or cream, optional
Sift flour and salt into a bowl; rub in butter.
Add lemon rind, beaten egg and milk; mix
into firm dough. Shape into 25 mm (1 in)
balls.
For sauce: Place water, sugar, golden syrup,
lemon juice and butter into cooking vessel;
heat to boiling on No. 5. Gently drop
dumplings into vessel; cover vessel and
reduce heat to Simmer. Cook for 15 minutes.
Serve hot with custard or cream, if desired.
Melt copha in cooking vessel on Simmer;
turn power off. Stir in remaining ingredients
until well combined. Press mixture into an
ungreased 18cm x 27.5cm lamington tin;
refrigerate until firm. Cut into fingers or
squares.
Note: 1½ cups of packaged mixed fruit may
be added to the copha instead of glace fruits.
Chocolate Fudge
410g can evaporated milk
1 ¾ cups caster sugar
500g dark cooking chocolate, chopped
Place milk and sugar into cooking vessel;
heat to boiling on No. 10, stirring to dissolve
sugar. Boil for 3 minutes, stirring constantly.
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
Dessert recipes continued
Toffee Apples
Brandied Fruits
Makes 20
20 small crisp red apples
20 wooden skewers
1 kg caster sugar
¼ cup water
¼ cup white vinegar
¼ teaspoon cream of tartar
Red food colouring
Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones removed
½ cup glace cherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
Wash apples and dry thoroughly; insert the
skewers firmly. Place sugar, water, vinegar
and cream of tartar into cooking vessel. 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, about 15 minutes. Add food colouring,
a few drops at a time, until toffee is bright
red in colour. Lightly grease two baking trays.
Carefully and quickly dip the skewered apples
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
into cooking vessel. Heat to boiling on No.
5; reduce heat to Simmer and cook for
10 minutes. Transfer mixture to a bowl;
add cherries and brandy. Cool mixture and
refrigerate for 24 hours. Peel and slice
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) butter or margarine
1 ½ cups brown sugar
2 egg yolks
½ cup cold water
¼ teaspoon vanilla essence
Melt butter in cooking vessel on No. 3 and
add sugar. Beat egg yolks and water until
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,
if desired. Serve over peaches, baked apples
or ice cream.
Bechamel Sauce (White Sauce)
Makes about 2½ cups
1 small onion
4 whole cloves
2 ½ cups milk
45g butter or margarine
3 tablespoons plain flour
Salt and freshly ground black pepper
Stud onion with cloves and place into
cooking vessel with milk. Heat to dial setting
2-4 and warm milk for 10 minutes; strain
milk and set aside. Clean and dry cooking
vessel thoroughly; add butter and melt on
No. 1, blend in flour, salt and pepper; cook
for 1 minute. Gradually add milk; 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: 1 cup grated cheese and ½
teaspoon dijon mustard.
Eggs: 4 hard-cooked eggs, chopped
Parsley Sauce: ¼ cup freshly chopped flat leaf
parsley.
Onion: 2 onions, sliced and sauteed gently in
30g butter, until soft and golden in colour.
Wine Sauce: Use 2 cups milk, add ½ cup white
wine and 2 tablespoons chopped shallots or
spring onions.
Sweet And Sour Sauce
Makes about 2-2 ½ cups
¼ cup oil
1 capsicum, seeded, cut into 25mm pieces
1 onion, cut into wedges
1 carrot, sliced and cooked
1 bamboo shoot, sliced, optional
2 slices drained canned pineapple, chopped
¼ cup caster sugar
1 tablespoon Chinese wine or dry sherry
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoons cornflour, blended with ½ cup water
Salt and freshly ground black pepper
Heat oil in cooking vessel on No. 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
thickens and reboils. Serve over meats or
vegetables.
31
Sauces continued
Spicy Barbeque Sauce
Makes about 2 cups
45g butter or margarine
1 small onion, chopped finely
1 teaspoon finely chopped ginger
2 teaspoons plain flour
1 cup tomato sauce
½ cup water
¹⁄³ cup vinegar
2 tablespoons caster sugar
1 tablespoon dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon ground allspice
¼ teaspoon chilli sauce
Salt and freshly ground black pepper
Melt butter in cooking vessel on No. 2; fry
onion and ginger for 2 minutes. Add flour
and stir continuously for 1 minute. Add
remaining ingredients; increase heat to No.
5 and heat to boiling, stirring continuously.
Reduce heat to Simmer and cook for 15
minutes. Season to taste with salt and
pepper. Serve sauce hot or cold.
32
Cooking with your Deep Fryer
The Perfect Chip.
• For perfect fries and wedges old potatoes
are ideal. The potato should be low starch,
waxy variety i.e. chats, new potato or
desiree potatoes.
• Make sure that the chips are cut evenly
to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs
clear. This removes excess starch from
the potatoes, starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to prevent
chips from sticking together.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use the
table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 8-10.
• Place up to 1kg frozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.
• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.
• Lower the basket again and fry the chips
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.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
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
Thick chips
8
7-8 min
10
7-8 min
Wedges
8
10 min
10
10 min
• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
33
Deep fry cooking with home
battered food.
This method allows for the fact that if
wet batter is placed in the basket prior to
cooking the food may stick to the basket.
THIS METHOD OF COOKING REQUIRES
EXTREME
. CARE
1. Follow steps 1 - 6 only from the deep fry
cooking instructions on page 8.
2. Place the frying basket into the vessel with
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: Remember to take care as the oil may
spit as the food is added.
5. You can now follow the deep fry cooking
instructions from steps 8-10 on page 8.
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
Fresh chicken
portions
Chicken or Veal
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
Bok Choy
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
Always blanch potato chips at a lower temp; setting 8. Then brown at maximum temp;
setting 10.
36
Recipes for your Deep Fryer
For perfect batter
1.Always shift all dry ingredients, then add
liquids. Mix until smooth.
2.Keep your batter as cold as possible (it will
be crisper)
3.Coat food in seasoned flour before batter,
the batter will stick to the food better.
4.Fry until golden brown.
5.Always use the deep fry “cooking with
home battered food” technique, see page
29 for more information.
Beer batter
1 cup plain flour
½ teaspoon baking powder
pinch salt
¾ cup cold beer
Crispy sesame batter
1 cup cornflour
2 eggs
¹⁄³ cup water, chilled
2 tablespoons sesame seeds
Sweet fritter batter
1 egg
²⁄³ cup milk
1 cup self raising flour
1 tablespoon caster sugar
1 tablespoon melted butter or margarine
Note: For savoury batter replace sugar with salt.
Tempura batter
½ cup plain flour
¼ cup rice flour
1 teaspoon bicarbonate soda
1 cup soda water, chilled
1 egg
Note: It’s very important to keep this batter
cold.
Easy crispy coating
1 egg
1 tablespoon water or milk
1 cup rice flour
pinch of salt / pepper
1.Beat egg and milk. Season flour with salt
and pepper.
2.Dip food in egg mix and then coat with
flour.
3.Deep fry at settings 8-10 depending on
size, until crispy and pale.
Prawn cutlets
750g green king prawns
½ plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve
1.Peel and devein prawns, leaving tails
intact. Dry thoroughly.
2.Coat prawns in flour, then egg then
breadcrumbs. Shake off excess crumbs.
3.Heat the oil to settings 8-10 and fry
cutlets for 4-5 minutes until golden brown.
4.Drain and serve immediately with lemon
wedges.
37
Recipes for your Deep Fryer continued
Deep fried Pork balls
Makes 14 to 16 balls
500g minced pork
2 tablespoons plain flour
2 tablespoons cornflour
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 egg, lightly beaten
1.Combine all ingredients in a large bowl,
mix thoroughly. Picking up mixture slap
against the side of the bowl until the mix
seems more elastic or sticky.
2.Shape mixture into 4cm balls.
3.Heat oil to settings 8-10. Place pork balls
in the basket 5 - 6 at a time, cook for
8-10 minutes until golden brown.
4.Drain. Serve with sweet and sour sauce
and fried or steamed rice if desired.
Calamari
500g Squid, washed, cleaned
½ cup plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs
1.Remove the insides and head of the squid.
Wash and dry thoroughly.
2.Cut the squid tubes into 1cm rings
3.Coat the squid pieces in flour, egg and
then breadcrumbs.
4.Heat the oil to settings 8-10 and fry the
squid until golden brown.
5.Drain and serve immediately with tartare
sauce and lemon wedges.
38
Dim Sims
125g small green prawns, shelled and
deveined
500g minced pork
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 onion, peeled and chopped fine
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
125g wonton wrappers
1.Finely mince prawns and combine with
pork.
2.Add all other ingredients and mix well to
combine.
3.Place 1 tsp of pork mixture onto the centre
of each wonton wrapper and gather the
sides of the wrapper around the filling,
leaving a small opening at the top.
4.Heat the oil to settings 8-10 and deep fry
about 10 at a time, until golden brown,
about 4-5 minutes.
5.Drain and serve with sweet and sour sauce
if desired.
Recipes for your Deep Fryer continued
Spring Rolls
Makes about 24 rolls
500g green prawns, shelled, deveined
500g minced pork
½ small head cabbage, thinly shredded
230g can water chestnuts, drained, finely
chopped
125g fresh button mushrooms, roughly chopped
1 green capsicum, seeded, finely
chopped
1 onion, finely chopped
2 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon caster sugar
½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water
1.Finely mince prawns and combine with
pork.
2.Add cabbage, water chestnuts, mushrooms,
capsicum, onion, sherry, soy, sugar, salt
and ginger. Mix well to combine.
3.Place 2-3 tbsp of the pork mixture in the
corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.
4.Brush a little egg mix on the end of
wrapper to help it seal.
5.Heat oil to settings 8-10, deep fry until
golden brown, about 5 minutes.
6.Drain and serve with dipping sauce.
Minted pea wontons
125g wonton wrappers
220g can peas
3 medium potatoes, peeled, cut into 5mm dice
1 onion, chopped fine
1 teaspoon ground cumin
½ teaspoon salt
¼ cup mint, chopped
1.Boil the diced potato until just cooked.
Drain.
2.In a saucepan cook onion in ½ tbsp oil
until soft add cumin and peas and rough
mash. Remove from heat.
3.Add potato and mint. Stir to combine.
4.Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal
with a light brush of water.
5.Heat fryer to settings 8-10, and deep fry
until golden brown, about 3-4 minutes.
6.Serve with minted yoghurt if desired.
39
Recipes for your Deep Fryer continued
Southern fried chicken
Makes 4 - 6 servings
750g chicken drumsticks
½ cup plain flour
½ teaspoon salt
½ teaspoon hot paprika (optional)
1 egg, beaten with 2 tbsp water
1 cup dried breadcrumbs
1.Mix flour with salt and paprika. Dry
drumsticks and coat in seasoned flour.
2.Dip each drumstick into egg mixture
separately and coat in breadcrumbs.
3.Heat oil to setting 8-10.
4.Place 3 - 4 drumsticks into the basket
at a time and fry till cooked through and
golden, about 15 to 20 minutes.
5.Drain well and keep hot while other pieces
are cooking.
Potato dumplings
Makes approx. 25-30
4 medium potatoes, peeled, cooked, mashed.
60g butter, softened
1 ¼ cups water
1 cup plain flour
3 eggs
Salt and freshly ground black pepper
1.Place butter and water into a saucepan and
bring to the boil.
2.Add flour and stir vigorously with a wooden
spoon over a low to medium heat, until the
dough forms and pulls away from the edges
of the pan. Remove from heat and set
aside to cool for 5 minutes.
40
3.Add eggs one at a time to the dough,
beating well between additions. The dough
should look smooth and shiny.
4.Add mash to dough and beat mixture until
smooth.
5.Heat fryer to settings 8-10.
6.Using two spoons scoop heaped balls of
mixture into the fryer basket. Deep fry
about 8 at a time for 4-5 minutes, until
golden brown.
Salt and chilli Chicken wings
500g Chicken wings, cut into pieces
½ cup rice or cornflour
1 tablespoon salt
1 teaspoon pepper
1 teaspoon ground chilli
1.Dry wing pieces and make small incisions
into the thickest parts of each piece.
2.Coat pieces lightly in flour. Shake off
excess.
3.Heat oil to settings 8-10, fry wings for 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
1 egg
100g grated gruyere cheese
2 leeks, finely sliced
¼ cup thickened cream
Salt and freshly ground black pepper
Dough
30g butter (diced)
1 ½ cups self-raising flour
½ tsp salt
¾ cup milk
1.Saute leeks in 1tbsp of butter until soft.
Remove from the heat and mix through
cheese, egg, and cream. Season and set
aside to cool.
2.Place butter, flour and salt in a bowl and
rub the mixture between fingertips until it
resembles fine breadcrumbs. Add milk and
bring dough together.
3.Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.
4.Take about 2 tbsp of the dough at a time
and work into a flat circle. Place 1tsp of
the filling in the centre and work edges
together, pinching to seal. Be careful to
keep the thickness of the dough as even as
possible.
5.Heat oil to settings 8-10, frying about 8 at
a time until puffy and golden.
6.Drain and serve hot.
Shallot and sesame puffs
2 sheets ready rolled shortcrust pastry
1 tablespoon vegetable oil
1 teaspoon fresh grated ginger
1 clove garlic, crushed
12 green shallots, sliced
½ cup sesame seeds
2 tablespoon oyster sauce
1 egg yolk, beaten
1.Heat oil in a wok, add ginger, garlic,
shallots and sesame seeds. Stir fry for 1
minute, add oyster sauce. Remove from
heat set aside to cool.
2.Cut 8 cm2 (squares) from pastry sheets
3.Place a tbsp of shallot mixture into each
square, glaze edges with egg. Bring the
four corners to the centre and pinch edges
to seal.
4.Glaze with remaining egg and sprinkle
lightly with extra sesame seeds.
5.Heat oil to settings 8-10 and fry till golden
brown, about 4 minutes.
41
Recipes for your Deep Fryer continued
Meat fritters
Meatballs
Makes 12 fritters
1 cup self raising flour
Salt and freshly ground black pepper
1 egg
2 tablespoon vegetable oil
¼ cup water
½ - ¾ cup milk
2 cups cooked, diced leftover meat (beef,
pork, lamb, chicken)
1 onion, chopped finely
Makes about 18
750g minced topside steak
1 onion chopped
½ cup fresh breadcrumbs
2 tablespoon chopped flat leaf parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried mixed herbs
2 teaspoon Worcestershire sauce
1 egg, lightly beaten
1.Place the flour, salt and pepper into a
small mixing bowl. Add egg oil and water,
mix until smooth.
2.Beat in milk as required to form a loose
batter. Add meat and onion.
3.Heat oil to settings 8-10. Spoon batter into
the hot oil. Cook until golden brown, about
5 minutes.
4.Drain and serve with reheated leftover
gravy.
1.Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2.Add enough egg to bind mixture together.
3.Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
4.Heat oil on settings 8-10.
5.Fry for 6-7 minutes, till golden. Drain and
serve with a spicy dipping sauce.
42
Recipes for your Deep Fryer continued
Felafel
1 ½ cup dried chickpeas, washed
1 onion chopped
½ tsp chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic
3 teaspoons lemon juice
¼ cup freshly chopped flat leaf parsley
½ cup besan flour (chickpea)
1 egg
1.Soak chickpeas overnight, drain.
2.Place chickpeas in a saucepan with 1lt
water, simmer for 1 hour.
3.Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli
mixture.
4.Heat oil on settings 8-10. Shape felafel
into 4cm balls and fry 8- 10 at a time for
3-4 minutes.
5.Sever hot or cold with hummus and
Lebanese bread.
Corn fritters
Makes about 12
¾ cup self raising flour
Salt and freshly ground black pepper
1 egg, lightly beaten
¹⁄³ cup milk
300g can corn kernels, drained
1.Shift flour, salt and pepper into a bowl.
2.Combine egg and milk.
3.Using a mixer, gradually add milk mix to
the dry ingredients and beat until smooth.
Add corn to mix.
4.Heat the oil on settings 8-10. Drop batter
by the tablespoonful into the hot oil and
fry till golden, about 5-7 minutes.
Kofte Potatoes
500g potatoes, cooked, mashed
2 eggs
¹⁄³ cup desiccated coconut
1 cup grated parmesan cheese
Salt and freshly ground black pepper
2 tbsp flour
2 eggs, lightly beaten
1 cup dried breadcrumbs
1.Combine the first five ingredients.
2.Coat 1 tbsp of the mixture in flour, then
egg mix and then in breadcrumbs.
3.Heat oil on settings 8-10 and fry 6 - 8 at 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
Family doughnuts
Serves 4
2 apples, peeled and sliced into 5mm thick
rings.
½ cup plain flour
Fritter batter (see page 11)
2 tablespoon caster sugar
½ teaspoon ground cinnamon
ice cream to serve
Makes about 20
1 tablespoon butter, softened
½ cup caster sugar
2 tablespoon golden syrup
²⁄³ cup milk
2 cups self raising flour
½ teaspoon ground cinnamon
Cinnamon sugar
4 tablespoon caster sugar
1 teaspoon ground cinnamon
1.Heat oil on settings 8 to 10.
2.Coat apple slices in flour and then dip in
batter. Fry for 4-5 minutes and golden.
3.Drain and toss in cinnamon sugar. Serve
with ice cream.
Strawberry stack
Serves 4
12 wonton wrappers
1 cup thickened cream
2 tablespoon caster sugar
½ teaspoon vanilla essence
250g punnet strawberries, hulled, halved
Icing sugar, to dust
1.Heat oil on settings 8-10
2.Fry wonton wrappers, a couple at a time,
until just coloured. Drain on absorbent
paper.
3.To serve stack crispy wrappers with
strawberries, and sweetened whipped
cream. Dust top with icing sugar.
44
1.In the small bowl of the Sunbeam
Mixmaster Mixer, beat together butter,
sugar and golden syrup until creamy.
2.Reduce the speed and gradually add the
milk. By hand, fold in shifted flour and
cinnamon.
3.Turn out onto a floured bench and knead
lightly. Roll out to 1cm thickness and cut
with a doughnut cutter.
4.Heat the oil on settings 8-10, fry
doughnuts in batches, turning onlyonce
during cooking.
5.Drain and sprinkle with cinnamon sugar.
Serve hot or cold.
Troubleshooting
Problem
Possible Cause
Solution
Strong Smell
• Oil has gone bad
• The correct oil is not
being used
• Replace oil
• Use only high quality oil.
Do not mix oils of a different
quality or type.
Oil overflowing
• Fryer is filled above the
• Check oil level on the inside
maximum level
of fryer.
• Wet food placed in hot oil. • Dry food first
• Stated quantities
• Do not fry food above the
exceeded.
weight indicated.
Food is not browning
• Cooking temperature is
too low.
• Basket is overloaded.
• Oil is not hot enough.
• Adjust the dial to the correct
cooking temperature.
• Do not fry food above the
stated quantities and
weights
• Faulty temperature control.
Consult Service Centre.
Chips are sticking together
• Food not washed
thoroughly before placed
in the oil
• Wash potatoes thoroughly
and dry before frying.
45
Notes
Notes
Notes
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.
3/13
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