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Manafacture: Sunbeam File size: 429.33 kb File name: 00ec9637-0bb7-4da2-9b40-2402be9c9584.pdf Language of manual:

This also prevents it from sticking when baking or roasting. Preferably use meat that is at room temperature, as this reduces the cooking time. 1. Preheat the frypan to settings 7-8. If using an aluminium or stainless steel frypan, preheat with approximately 1-2 tablespoons of oil. 2. Brown meat on all sides, with the lid off. 3. After sealing, reduce the temperature to settings 4-5 and replace the lid until the meat is cooked as desired. Steaks should only require turning once or twice. Heading Frying The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area, which results in heat loss and the possible overflow of oil. Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Preheat to settings 5-6 with a little oil to add flavour. Non-stick cooking surfaces do not require a large amount of oil. Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food. Preheat on settings 6-8 with sufficient oil so that the food is half immersed. Cook food with the lid off. Sauteeing: Preheat on settings 5-6 with a little oil to add flavour. Stir Frying: Food is cooked quickly, over a high heat and vegetables retain their flavour and crispness. For best results and even cooking, cut food into even sized, smaller pieces. 1. Preheat the frypan on settings 7-8 with a little oil. 2. Slice meat into strips. Coat meat in a little oil and stir-fry in batches until browned. This prevents meat from stewing. 3. Add vegetables and seasoning, stirring continuously. Vegetables which take longer to cook, such as carrots, should be cooked first, adding the other ingredients later. Cook until the vegetables are still slightly crisp. Return the meat back into the pan when the vegetables are almost cooked. The lid can be in position in the last few minutes of cooking. Roasting Meat and poultry: The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices. 1. Preheat the frypan on settings 7-8. Use only a small amount of oil for less fatty joints and no oil for fattier joints of meat. 2. Brown and seal the meat on all sides and position the lid. 3. After browning, turn the dial to settings 4-5 to cook the meat as desired. Turn meat occasionally during cooking to ensure even cooking. 4. Remove meat from pan and cover with foil. Allow meat to rest for 5-10 minutes, meanwhile you can make a gravy from the juices in the frypan. Vegetables: Cut into even sized pieces. Add to the frypan 45-60 minutes before serving. For crisper vegetables, remove the meat and increase the heat for the last few minutes of cooking. Roasting Times: Note: These times are for well done. Reduce the times to suit personal taste. PORK: 30-40 minutes per 500g after browning. VEAL: 30-40 minutes per 500g after browning. LAMB: 25-30 minutes per 500g after browning. CHICKEN: 30-35 minutes per 500g after browning. Cooking with your Sunbeam cookware continued Recipes Minestrone Serves 4-6 1 tablespoon olive oil 1 onion, diced finely 2 cloves garlic, crushed 1 carrot, diced finely 2 trimmed celery stalks, diced finely 1 bacon bone (200g) 800g can chopped tomatoes 6 cups water 1 cup finely chopped savoy cabbage 2 small zucchini, diced 1 x 400g can cannellini beans, rinsed and drained . cup small pasta sea salt and freshly ground black pepper shaved parmesan, to serve 1. Heat oil in frying pan on setting 5. Cook onion and garlic until translucent. Add carrot, celery and bacon bone and cook, stirring occasionally for 5 minutes. 2. Add the chopped tomatoes and water and bring the soup to the boil. Reduce heat to setting 2-3 and cook, covered for 45 minutes. 3. Add the cabbage, zucchini, beans, pasta and season with salt and pepper. Cook, covered for a further 20-25 minutes. Add a little extra water if necessary. 4. Serves hot with shavings of parmesan on top. Pumpkin Soup Serves 4 1.5 kg pumpkin 2 tablespoons olive oil 20g butter 1 large onion, chopped 1 litre low salt chicken stock Sea salt & freshly ground black pepper 1/3 cup cream or sour cream to serve (optional) 1. Remove skin and seeds from pumpkin and cut into even sized chunks. 2. Heat oil and butter in frying pan on setting 4. Add onions and cook, stirring, until the onions have softened. Add pumpkin and cook for a further 3-4 minutes, stirring occasionally. 3. Add the stock and bring to the boil. Reduce heat to setting 3 and cook, covered for 30 minutes. Cool before blending. 4. Blend or process soup until smooth. Return pureed soup to frying pan. 5. Reheat until soup is hot. Serve with cream and extra ground pepper if desired. Corn Fritters Makes about 20 fritters 1 cup self raising flour . teaspoon bicarbonate soda . teaspoon sweet paprika . teaspoon ground coriander 2/3 cup buttermilk 2 eggs 2 cups corn kernels 1 small red capsicum, diced finely 3 small green onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh...

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