Heat oil in frypan on setting 6. Add shallots, onions, celery, beans and curry, saute until onions are tender. Reduce heat to setting 2. 2. Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes. 3. Stir through cream. Serve with rice. Baked Fish Serves 4 1 mullet (about 1kg), cleaned, head remove fresh ground pepper salt grated rind and juice of lemon 3 large tomatoes, cut into wedges 250g mushrooms, finely sliced 1 tablespoon butter or ma

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. The thermostat light on the Control Probe indicates the temperature at which the dial is set. 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 frypan, it is recommended that the tem

4. Return meat to the frypan. Add shallots and 1. Press the crushed pepper into the steak on cook uncovered for 5-10 minutes. both sides. Allow steak to stand 1 hour. Serve with steamed rice. 20 Main courses cont. Veal. Veal with Mushrooms Serves 4 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1/2 cup water }combined 1 beef stock cube 1/2 cup cream 1. Heat butter or margarine and oil

All with minimal mess or fuss. Economical. Cooks food quickly and uses less power than an ordinary oven or grill. Total control. The removable Control Probe has 10 heat settings plus Simmer to give you total heat control, whether cooking delicate pikelets or the family roast. Easy to clean. Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully immersed in water. Some models also have removable handles, making them even easier to clean. Guaranteed reliability. Yo

This will also be necessary after cleaning in a dishwasher. Use sufficient oil when sauteeing, pan frying and roasting to prevent food sticking. Two to three tablespoons is generally sufficient. Do not use high temperatures to brown and seal meat as this will cause it to stick. Use settings 7 12 Stainless steel cooking surface cont. 8. Food such as steaks, rissoles and roasts will also stick if turned before completely browned and sealed. Note: To prevent food from sticking, maintain low tempera

MEDIUM 7 8 175°C 185°C 350°F 365°F Sealing steaks, browning roasts, crumbed food, popcorn, toasted sandwiches. 9 10 200°C 210°C 390°F 410°F Cakes, scones, damper HIGH Note: The temperatures given are a guide only and may require adjustment to suit various foods and individual tastes. Simmering: 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 when the food stops bubbling. High Domed and Glass Lid.

Add to the frypan. Cover and allow to simmer until chicken is tender. 3. Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. Simmer for a further 5 minutes. Serve with steamed rice. 19 Main courses cont. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped 1/2 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of 1/2 lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1

Coat veal steaks lightly in flour. 2. Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3. Add onion and garlic, saute until tender. 4. Add paprika, extra flour. Gradually add combined beef stock cube and water, stirring constantly until mixture boils and thickens. 5. Reduce temperature to simmer. Stir through tomato paste and return veal to the frypan. Cover and simmer for 25-30 minutes. Stir in sour cream just before serving. 21 M

The removable base is also dishwasher-safe. Cooking with your Sunbeam frypan. Baking. Your frypan can be used for baking cakes, with deliciously moist results. 1. Pre-heat the frypan to setting 10, with the lid on. 2. Elevate the cake pan or tray from the base of the frypan using a small wire rack. Cooking times will be longer than those of a conventional oven. Use the recipes in this book as a guide to the cooking times for your own recipes. Basting. The Pan Tilt Lever makes bastings easy as it

2. Add all vegetables and saute for 3-4 minutes, stirring constantly. 3. Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes. 25 Main courses cont. Garlic Potatoes Serves 6 11/2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives 1. Boil potatoes until almost tender. DO NOT OVER COOK. Drain. 2. Heat oil and butter in frypan on setting 5. Add garlic and saute for 1 minute. Add potatoes