Waiting on Front
Cover from Energi
Classic
®
Electric Fryware Range
Instruction/Recipe Booklet
This book covers the use and care of the following Sunbeam Electric Fryware:
FP5500P Classic
®
28cm (11”) Square Frypan & Roaster
FP5610P Classic
®
Super Deep 28cm (11”) Square Non-stick Deep Frypan & Roaster
FP5900P Family Banquet™ 38cm (15”) Rectangle Non-stick Deep Frypan & Roaster
FP5910 Classic
®
Banquet 38cm (15”) Rectangle Non-stick Deep Frypan
FP5920 Minerale Classic
®
Banquet
38cm (15”) Rectangle Non-stick Deep Frypan
SK4200P Classic
®
Skillet 25cm (10”) Round Non-stick Skillet
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 1
Features of your Sunbeam Fryware
Sunbeam Classic
®
Frypan – FP5500P 2
Sunbeam Classic
®
Super Deep Frypan – FP5610P 4
Sunbeam Family Banquet™ Frypan – FP5900P 6
Sunbeam Classic
®
Banquet Frypan – FP5910, FP5920 8
Sunbeam Classic
®
Skillet – SK4200P 10
DuPont Teflon
®
Platinum Pro non-stick 12
Temperature setting guide 13
Using your Sunbeam Fryware 14
Cooking with your Sunbeam Fryware 15
Care and Cleaning 17
Frypan Recipes 18
Skillet Recipes 30
1
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FRYPAN.
• Useyourfrypanatleast200mmawayfrom
walls and curtains.
• Donotimmersethecontrolprobeinwater.
• Ifusingaplasticspatuladonotleavein
cooking vessel when hot.
• Thefrypanmustonlybeusedwiththecontrol
probe provided.
• Avoidusingonmetalsurfacese.g.sink,
hotplate.
• Removethecontrolprobebeforecleaningthe
frypan.
• Aftercleaningthefrypanensurethatthe
control probe Inlet area is completely dry
before using again.
Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
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:
• Readcarefullyandsavealltheinstructions
provided with an appliance.
• Alwaysturnthepoweroffatthepoweroutlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turnthepoweroffandremovetheplug
when the appliance is not in use and
before cleaning.
• Donotuseyourappliancewithanextension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Alwaysuseyourappliancefromapower
outlet of the voltage (A.C. only) marked
on the appliance.
• Thisapplianceisnotintendedforuseby
persons (including children) with reduced
physical,sensoryormentalcapabilities,or
lackofexperienceandknowledge,unlessthey
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Childrenshouldbesupervisedtoensurethat
they do not play with the appliance.
• Thetemperatureofaccessiblesurfacesmaybe
high when the appliance is operating.
• Neverleaveanapplianceunattendedwhile
in use.
• Donotuseanapplianceforanypurpose
other than its intended use.
• Donotplaceanapplianceonornearahotgas
flame,electricelementoronaheatedoven.
• Donotplaceontopofanyotherappliance.
• Donotletthepowercordofanappliancehang
over the edge of a table or bench top or touch
any hot surface.
• Donotoperateanyelectricalappliancewith
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected,returntheappliancetothenearest
Sunbeam Appointed Service Centre
forexamination,repairoradjustment.
• Foradditionalprotection,Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding30mAintheelectricalcircuit
supplying power to your appliances.
• Donotimmersetheapplianceinwater
or any other liquid unless recommended.
•Appliancesarenotintendedtobeoperated
bymeansofanexternaltimerorseparate
remote control system.
•Thisapplianceisintendedtobeusedin
household and similar applications such
as:staffkitchenareasinshops,officesand
other working environments; farm houses; by
clientsinhotels,motelsandotherresidential
type environments; bed and breakfast type
environments.
2
Heading
Integrated knob and adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Adjustable lid holder
A stepped catch on the side of the lid
enablesthelidtobetiltedabovethefrypan,
to help maintain the temperature selected.
Both hands are then free for stirring and
turning foods. When the lid is in position it
acts as a splatter shield. The lid can rest on
either of the sides without handles.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan.
Tough wearing cooking surface
Adurable,multi-purposelinishedaluminium
cooking surface.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
Features of your Sunbeam
Classic
®
Frypan – FP5500P
3
1
2
3
4
5
6
7
8
9
1
0
S
I
M
M
E
R
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selectedtemperaturehasbeenreached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your frypan into a compact oven.
Idealforroasts,stewsandcasseroles.
28cm (11") square frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered position
thecookingpanistilted,forcingjuices
to collect at one end of the pan.
Both hands are then free for basting.
Cast-in element
The element is completely cast into the heavy
dutybaseprovidingsuperiorheatdistribution,
faster heating and a longer element life.
4
Features of your Sunbeam Classic
®
Super Deep Frypan – FP5610P
Integrated knob & adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
Adjustable lid holder
A stepped catch on the side of the lid enables
thelidtobetiltedabovethefrypan,tohelp
maintain the temperature selected. Both hands
are then free for stirring and turning foods.
When the lid is in position it acts as a splatter
shield.
DuPont Teflon
®
Platinum Pro
™
non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and abrasive
resistant non-stick coating. Safe to use
with metal utensils.
Extra deep cooking vessel (78mm)
Idealforthelargestroasts,familysize
meals or liquid based dishes.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
5
1
2
3
4
5
6
7
8
9
1
0
S
I
M
M
E
R
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selectedtemperaturehasbeenreached,
it then cycles on and off to indicate that
the temperature is being maintained.
Control probe inlet
High domed metal lid
Turns your frypan into a compact oven.
Idealforroasts,stews,andcasseroles.
28cm (11") square frypan
Pan tilt lever
When the lever is in the lowered position
thecookingpanistilted,forcingjuices
to collect at one end of the pan. Both
hands are then free for basting.
Cast-in square element
The powerful 2000 watt square element
is completely cast into the heavy duty
base providing superior heat distribution.
6
Heading
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
High domed metal lid
Turns your frypan into a compact oven. Ideal for
roasts,stewsandcasseroles.
DuPont Teflon
®
Platinum Pro
™
non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and abrasive
resistant non-stick coating. Safe to use
with metal utensils.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered position the
cookingpanistilted,forcingjuicestocollectat
one end of the pan. Both hands are then free for
basting.
Dishwasher safe
The pan and base are dishwasher safe and fully
immersible making cleaning a breeze.
Features of your Sunbeam
Family Banquet Frypan – FP5900P
7
1
2
3
4
5
6
7
8
9
1
0
S
I
M
M
E
R
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selectedtemperaturehasbeenreached,
it then cycles on and off to indicate that
the temperature is being maintained.
Adjustable lid holder
A stepped catch on the side of the lid
enables the lid to be tilted above the
frypan,tohelpmaintaintemperatures.
Both hands are then free for stirring
and turning foods. When the lid is in
position it acts as a splatter shield. The
lid can rest on either of the sides without
handles.
Extra large cooking vessel
The large rectangular frypan (38cm
(15")x29.5cm(11.5"))is78mmdeep,
idealforcooking2chickens,thelargest
roasts,familysizemealsorliquidbased
dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution,fasterheatingandalonger
element life.
8
HeadingFeatures of your Sunbeam
Classic
®
Banquet Frypan –
FP5910, FP5920
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
DuPont Teflon
®
Platinum Pro
™
non-stick
cooking surface
Enables healthy fat-free cooking
and simple wipe down cleaning.
Three layers of premium scratch and
abrasive resistant non-stick coating.
Safe to use with metal utensils.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered
positionthecookingpanistilted,forcing
juicestocollectatoneendofthepan.Both
hands are then free for basting.
Dishwasher safe
Thepan,baseandlidaredishwashersafe
and fully immersible making cleaning a
breeze.
9
1
2
3
4
5
6
7
8
9
1
0
S
I
M
M
E
R
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selectedtemperaturehasbeenreached,
it then cycles on and off to indicate that
the temperature is being maintained.
Glass lid
The clear glass lid allows you to monitor
the cooking process without lifting the
lidandallowingtheheattoescape,
ensuring the selected temperature is
maintained.
Extra large cooking vessel
The large rectangular frypan (38cm (15")
x29.5cm(11.5"))is78mmdeep,ideal
forcooking2chickens,roasts,family
size meals or liquid based dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution,fasterheatingandalonger
element life.
10
Integrated knob & adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Cool touch handle and lid knob
For safer cooking and carrying of your skillet.
Control probe inlet
Cast-in element
The 1200 watt element is completely cast
into the heavy duty base providing
superiorheatdistribution,fasterheatingand
a longer element life.
Features of your Sunbeam
Classic
®
Skillet – SK4200P
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
11
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selectedtemperaturehasbeenreached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your skillet into a compact oven.
Idealforsmallroasts,chickenor
steaming.
25cm (10") electric skillet
DuPont Teflon
®
Platinum Pro
™
non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and
abrasive resistant non-stick
coating. Safe to use with metal
utensils.
1
2
3
4
5
6
7
8
9
1
0
S
I
M
M
E
R
12
DuPont Teflon
®
Platinum Pro
™
Professional Use
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
®
Platinum Pro Professional Use is DuPont’s
toughest non-stick coating to date – up to 10
times more scratch resistant than other single
layer non-stick coatings.*
DuPont is the world leader in non-stick
coatings and today more than 2 billion
households have Teflon
®
non-stick coated
cookware.
Teflon
®
Platinum Pro™ is a premium 3 layer
non-stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
theTeflonmatrix.Thispreservestherelease
properties of the non stick coating and the
life of the frypan.
The result is a non-stick coating that can be
treatedlikeordinarycookware,enablingthe
useofmetalutensils.However,Sunbeam
recommends that care is taken with the non-
stick coating when using metal utensils.
Donotusesharpobjectsorcutfoodinside
the frypan. Damage caused to your frypan as
a result of misuse of metal utensils will void
your warranty.
* The images shown here and performance
claims are based upon the DuPont
In-house Cooking Abuse Test used to
evaluate scratch resistance and release
properties of non-stick coatings.
Superior
nonstick top surface
Primer + scratch
resistant minerals
Reinforced intermediate coat
Frypan base
Platinum Pro™ - non-stick - 3 layer scratch
resistant coating
Results from DuPont’s ‘In-house Cooking
Abuse Test’
SUNBEAM OTHER BRANDS
Heading
13
Thenumbersonthedialrepresentthefollowingtemperaturesapproximately.
Calibration of your frypan
Preheatyourfrypanonsetting7-8.Whenthelightgoesout,putinyouringredientsand
change to your desired setting.
Temperature setting guide
DIAL
SETTING
CELSIUS
(approx)
FAHRENHEIT
(approx)
SUGGESTED USES TEMPERATURE
1
2
3
4
5
6
7
8
9
10
100°C
110°C
125°C
140°C
150°C
160°C
175°C
185°C
200°C
210°C
LOW
MEDIUM
HIGH
Keeping food warm
Simmering,slowcooking
Panfrying,roasting
Shallow frying
Searing,sealingandbaking
260°F
285°F
300°F
320°F
350°F
365°F
390°F
410°F
Note:Thesuggestedusesaboveareprovidedasaguideonlyandmayrequireadjustmentto
suit various foods and individual tastes.
Whenthedialissettoalowsetting,itisnormalforfoodtostopandstartbubbling,asthe
thermostat maintains the selected temperature.
210°F
230°F
Using your Sunbeam Fryware
Before the first use:Wash,rinseanddryyour
frypan and lid.
1. Insert the control probe into the inlet on
the frypan.
2. Plug the cord into a 230-240V power
outlet and turn the power on.
3.Preheatthefrypanonsetting7-8.Then
set the control probe dial to the desired
temperature setting. Refer to page 13 for
the temperature guide.
Note: The light on the control probe will
illuminate and will remain on until the
set temperature is reached. It will then
cycleonandoffthroughoutcooking,as
the temperature is maintained by the
thermostat.Oninitialheatingofthefrypan,
it is recommended that the temperature be
allowed to cycle (the light cycling on and
off) several times. This will help the cooking
surfacetoadjusttoamoreaccuratecooking
temperature.
Adjustable lid holder
(Models FP5500P, FP5610P, FP5900P)
This is a stepped catch on the side of the lid.
It allows the lid to rest above the frypan and
eliminates the need to find a spot on the
bench. When in position the lid also acts as
a splatter shield. The lid can rest on either
sidewithouthandles,makingiteasyforleft
or right handed use.
Using the pan tilt lever
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
The pan tilt lever is positioned under the inlet
where the control probe is inserted.
Totiltthefrypan,pushtheleverdown.This
allowsthefatandjuicestodrainfromthe
foodforcrisp,lowfatcooking.Italsomakesit
easier to baste food and serve sauces or gravy.
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. It then cycles
on and off to indicate that the selected
temperature is being maintained.
FP5500P
14
FP5500P
15
Cooking with your Sunbeam
Fryware
Baking
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
Yourfrypancanbeusedforbakingcakes,
with deliciously moist results.
1.Preheatthefrypantosetting10,
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.
Basting
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
The pan tilt lever makes basting easy as it
allowsthejuicestodraintoonesideofthe
pan. Reduce the temperature to prevent any
fatandjuicessplattering.Positionthepan
tiltleverandspoonthejuicesoverthefood
as desired.
Boiling Pasta
(Models FP5500P, FP5610P)
1. Bring 6 cups of water to the boil on
setting 5.
2. Add 250g (1½ cups) of pasta and cook
untiltender,forapproximately8-12
minutes.
3. Reduce to a lower setting if the water boils
too rapidly.
Note: Cooking times will vary with different
types of pasta.
Boiling Rice
(Models FP5500P, FP5610P)
1. Bring 6 cups of water to the boil on setting
5. Add 200g (1 cup) of rice and position
the lid.
2.Cookuntiltender,approximately10-12
minutes,andthendrain.
3. Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the
rice does not stick.
Browning and Sealing Meat
(All models)
It is necessary to brown and seal meat in
manyrecipes.Meatretainsitsjuicesandthe
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
isatroomtemperature,asthisreducesthe
cooking time.
1. Preheat the frypan to settings 8-9.
2.Brownmeatonallsides,withthelidoff.
3.Aftersealing,reducethetemperatureto
settings 4-5 and replace the lid until the
meat is cooked as desired.
16
Heading
Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surfacearea,whichresultsinheatlossand
the possible overflow of oil.
Pan frying:Suitableforeggs,omelettes,
bacon,sausages,steaksandchickenpieces.
Preheat to settings 5-6 with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
Shallow frying: Suitable for vegetable pieces
e.groastpumpkinandpotato,andcrumbed
food. Preheat on settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
Sautéeing: Preheat on settings 5-6 with a
little oil to add flavour.
Stir frying:Foodiscookedquickly,overahigh
heat and vegetables retain their flavour and
crispness.Forbestresultsandevencooking,
cutfoodintoevensized,smallerpieces.
1. Preheat the frypan on settings 8-9 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.Addvegetablesandseasoning,stirring
continuously. Vegetables which take longer
tocook,suchascarrots,shouldbecooked
first,addingtheotheringredientslater.
Cook until the vegetables are 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
(All models)
Meat and poultry: The frypan is ideal for
roastingmeatandpoultry,asthemeat
retainstheflavourandjuices.
1. Preheat the frypan to settings 8-9. Use
only a small amount of oil for less fatty
jointsandnooilforfattierjointsofmeat.
2. Brown and seal the meat on all sides and
position the lid.
3.Afterbrowning,turnthedialtosettings4-
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.Allowmeattorestfor5-10minutes,
meanwhile you can make a gravy from the
juicesinthefrypan.
Vegetables: Cut into even sized pieces. Add
to the frypan 45-60 minutes before serving.
Forcrispervegetables,removethemeatand
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.
BEEF 20-25 minutes per 500g
after browning.
LAMB 25-30 minutes per 500g
after browning.
CHICKEN 30-35 minutes per 500g
after browning.
Heading
17
Care and Cleaning
Always turn the power off and remove the
plug from the power outlet after use and
before cleaning. Allow appliance to cool
before cleaning.
Control probe
Ifcleaningisnecessary,wipeoverwitha
damp cloth.
Note: The control probe must be removed
before the frypan or skillet is cleaned and the
control probe inlet must be dried before the
frypan or skillet is used again.
Important: Do not immerse the control probe in
water or any other liquid.
Store the control probe carefully. Do not
knock or drop it as this can damage the
probe.Ifdamageissuspected,returnthe
control probe to your nearest Sunbeam
Appointed Service Centre for inspection.
High domed metal lid
(Models: FP5500P, FP5610P, FP5900P, SK4200P)
Wash the lid in warm soapy water using a
softsponge,rinseanddrythoroughly.Metal
scourers will scratch the surface and should
be avoided. Some food such as tomato paste
and curry may stain the surface. This staining
may be removed or reduced by rubbing with
a cream cleanser or a paste of bicarbonate of
soda and water.
Note: Do not place metal lid in a dishwasher.
Glass lid (FP5910, FP5920)
Wash the lid in warm soapy water using
asoftsponge,rinseanddrythoroughly.
Alternatively,washthelidinadishwasher.
To clean interior and exterior surface
• WhencleaningtheTeflonPlatinumPro
non-stick coating do not use metal (or
otherabrasive)scourers.Aftercleaning,dry
the frypan/skillet and lid with a soft cloth
before storing.
• Washthepanandbaseinhotsoapywater
or in a dishwasher. Remove stubborn spots
with a plastic washing pad or sponge.
• Theheatingelementistotallysealed,
making the frypan or skillet safe to fully
immerseinwater,orplaceinadishwasher.
18
HeadingFrypan Recipes
Minestrone Serves 4-6
Not suitable for model FP5500P
1 tablespoon olive oil
1onion,dicedfinely
2clovesgarlic,crushed
1carrot,dicedfinely
2trimmedcelerystalks,dicedfinely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2smallzucchini,diced
1x400gcancannellinibeans,rinsedand
drained
¾ cup small pasta
Sea salt and freshly ground black pepper
shavedparmesan,toserve
1. Heat oil in frypan on setting 5. Cook onion
andgarlicuntiltranslucent.Addcarrot,
celeryandbaconboneandcook,stirring
occasionally for 5 minutes.
2. Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
tosetting2-3andcook,coveredfor45
minutes.
3.Addthecabbage,zucchini,beans,pasta
andseasonwithsaltandpepper.Cook,
covered for a further 20-25 minutes. Add a
littleextrawaterifnecessary.
4. Serves hot with shavings of parmesan on
top.
Pumpkin Soup Serves 4
Double quantity recommended for FP5900P,
FP5910, FP5920
1.5kgpumpkin,peeled,seedsremoved
2 tablespoons olive oil
20g butter
1largeonion,chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
¹⁄
³
cup cream or sour cream to serve
(optional)
1. Heat oil and butter in frypan on setting
4.Addonionsandcook,stirring,untilthe
onions have softened. Add pumpkin and
cookforafurther3-4minutes,stirring
occasionally.
2. Add the stock and bring to the boil.
Reduceheattosetting3andcook,covered
for 30 minutes. Cool before blending.
3. Blend or process soup until smooth. Return
pureed soup to frying pan.
4. Reheat until soup is hot. Serve with cream
andextragroundpepperifdesired.
There are many recipes covered in this section for the different models of the Classic Range
of Electric Frypans. Some of the recipes listed in this section will only be suitable for
particularmodels,notnecessarilythemodelyouhavepurchased.Forrecipesforyour
Classic Skillet see page 30.
Note: The temperature settings stated in these recipes are a guide only and will vary depending
on what model you are using.
Heading
19
Frypan recipes continued
Corn Fritters Makes approx. 20
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄
³
cup buttermilk
2 eggs
2 cups corn kernels
1smallredcapsicum,dicedfinely
3smallgreenonions,sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt and freshly ground black pepper
Olive oil
Tomatochillijam,toserve
1.Combineflour,soda,paprikainabowl;
whisk through buttermilk and eggs to form
a batter.
2.Combinecorn,capsicum,greenonions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
3. Heat frypan on setting 8. Drizzle a little
olive oil in frypan and spoon tablespoonfuls
ofmixtureintopan.Cookfrittersfor2-3
minutes on each side until golden.
4.Servewithtomatochillijamifdesired.
Gyoza (Japanese Dumplings) Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½cupsChinesecabbage,shreddedfinely
¹⁄
³
cup finely chopped water chestnuts
4greenonions,choppedfinely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1.Combineallingredientsinabowlandmix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on setting 8. Heat 1
tablespoon of oil in the frying pan and
placethedumplings,inbatches,into
thepan,pleatsideup.Cookuntilthe
dumplings are golden on the bottom. Do
not turn. Carefully pour enough water in
the frying pan so that the dumplings are
half covered. Place the lid on the frypan
20
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Frypan recipes continued
andcook,coveredfor1minute.Remove
lidandcook,uncovered,untilallthewater
hasevaporated.Removefrompan,repeat
with remaining dumplings.
Note: The water should be simmering the
entire time. If this does not happen increase
the heat to setting 10.
5. Serve with dipping sauce.
Tip: Kecapmanis,mirinandblackvinegar
areavailableatAsiangrocerystores,orinthe
international section of supermarkets.
Soy Sauce Chicken Wings Serves 4
1½ kg chicken wings
¹⁄
³
cup honey
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2clovesgarlic,crushed
3 teaspoons grated fresh ginger
1.Cutwingsatjointsanddiscardtips.
2.Combineremainingingredientsinajug.
3. Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4. Turn electric frypan onto setting 6. Cook
wings,turningoccasionally.Cookforabout
30 minutes or until browned and cooked
through.
5. Serve with rice.
Tip: Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Chilli Crab Serves 4
Not suitable for model FP5500P
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3clovesgarlic,chopped
1largeredchilli,chopped
3 teaspoons grated fresh ginger
¹⁄
³
cup tomato sauce
¹⁄
³
cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamedjasminerice,toserve
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in electric frypan on setting 8. Add
whitesofonions,garlic,chilliandgingerto
panandcook,stirring,untilfragrant.
4. Reduce heat to setting 6 and add crabs.
Combine remaining ingredients and pour
over crabs. Stir crabs gently to coat then
cook,covered,stirringoccasionallyfor
about 15 minutes or until the crabs have
goneadeeporangecolourandarejust
cooked through.
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21
Frypan recipes continued
Tip: A good way to see if the crabs are cooked
istocheckthejointonthelargenipper.
When these have changed colour your crabs
should be cooked through.
5. Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
6.Servewithsteamedjasminerice.
Spanish Paella Serves 6-8
2 small raw blue swimmer crabs
(omit for FP5500P)
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180gchorizosausage,sliced
200gchickenthighs,halved
1tablespoonextravirginoliveoil
1mediumonion,choppedfinely
1clovegarlic,crushed
¼ teaspoon smoked paprika
1x400gcannedtomatoes
1½ cups Arborio or Spanish rice
300gwholepipis,purged
½ cup frozen peas
1smallroastedredcapsicum,sliced
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
3. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
4. Heat the electric frypan on setting 8. Cook
chorizo in pan until golden; drain on paper
towelling.
5. In same pan cook the chicken thighs
andwholeprawnsinchorizooiluntiljust
cooked through; set aside.
6.Reduceheattosetting6andaddextra
virginoliveoil,ifneeded,inelectricfrypan
and cook onions and garlic until the onions
are translucent; add paprika and cook for a
further 30 seconds.
7.Addtomatoesandcookonsetting6for2-
3minutes.Addriceandcook,stirringuntil
well coated. Add stock and stir to combine.
Reduceheattosetting3andcook,covered
for 10 minutes.
8.After10minutescheckrice,addalittle
waterifthericelookstoodry.Cook,
covered,forafurther5minutesiftherice
is still quite hard.
9.Arrangerawseafood,chicken,chorizo,
wholeprawns,peas,roastedcapsicum,
overriceandcook,coveredforafurther5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
22
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Frypan recipes continued
Family Beef Casserole with Serves 6-8
Semi Dried Tomatoes
Half quantity recommended for model FP5500P
2kgchucksteak,cutinto2cmcubes
½ cup flour
3 tablespoons olive oil
2bunchesofspringonion,stalktrimmed,
peeled and left whole
2clovesgarlic,crushed
¹⁄
³
cup tomato paste
½ cup red wine
3carrots,diced
3celerystalks,sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1.Dustbeefinflour,shakingoffexcessflour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2.Tothesamepan,addonionandgarlic,
cook,stirringfor1-2minutes,oruntil
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4.Placebeef,vegetables,stock,water,
thyme and bay leaves in frypan. Cover
andcookonsetting4for1hour,stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
Pan Fried Chicken Breast with Serves 6
Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup fresh flat leaf parsley
½ cup dill
½ cup fresh mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾cupextravirginoliveoil
1.Heatfrypanonsetting7.Addoilandcook
chicken,uncovered,untilbrownedonboth
sides and cooked through. Remove from
heat and serve with Salsa Verde.
2.TomaketheSalsaVerde,blendorprocess
allingredientsuntilachunkysaucetexture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
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23
Pan Fried Fish with Garlic and Lemon Serves 4
4 (800g) white fish fillets
2 tablespoons olive oil
2clovesgarlic,crushed
2tablespoonslemonjuice
2eschalots,minced
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper
Steamednewpotatoesormash,toserve
Steamedbroccolini,toserve
1. Place fish in a shallow baking dish. In
asmallbowlcombinethegarlic,lemon
juice,eschalots,basil,saltandpepperand
mixwell.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frypan on setting 9. Add oil and cook
fish for 3-5 minutes on both sides until
justcookedthrough.
Note: Cooking time will vary depending on
the thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
Beef Stroganoff Serves 4
2 tablespoons plain flour
1 kg beef strips
2 tablespoons olive oil
2smallclovesgarlic,crushed
¼ cup tomato paste
1 cup beef stock
250gbuttonmushrooms,sliced
¹⁄
³
cup sour cream
Salt and freshly ground black pepper
1.Dustbeefinflour,shakingoffexcessflour.
Heat oil in frypan on setting 6; cook beef
in batches until browned.
2. Return all beef to pan and add remaining
ingredients,exceptsourcream.Coverand
cook on setting 4 for about 45 minutes or
until the beef is tender.
3. Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
Creamy Oyster Chicken Serves 4
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
¼ cup oyster sauce
200gsmallbuttonmushrooms,quartered
Salt and freshly ground black pepper
steamedbroccoli,toserve
steamedrice,toserve
1. Lightly coat chicken in flour. Heat oil
infrypanonsetting8.Cookchicken,
inbatches,untilgoldenoneachside.
Remove from pan. The chicken should not
be completely cooked through at this stage.
2. Add cream and oyster sauce to frypan; stir
to combine. Add mushrooms and cook for
1 minute. Return chicken to frypan and
cook,stirringoccasionallyuntilthesauce
has thickened and the chicken is cooked
through.
3. Serve with steamed broccoli and rice.
Frypan recipes continued
24
Frypan recipes continued
Steamed Salmon Parcels Serves 4
4x180gAtlanticsalmonfillets
1stalklemongrass,whiteonly,chopped
finely
4eschalots,slicedthinly
¹⁄
³
cup fresh coriander leaves
1largeredchilli,seeded,sliced
2clovesgarlic,crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Salt and freshly ground black pepper
1 tablespoon peanut oil
4-6babybokchoy,quartered
Steamedjasminerice,toserve
1. Preheat electric frypan on setting 8 with
the lid on for 5 minutes.
2.Combinethelemongrass,eschalots,
coriander,chilli,garlic,ginger,coconut
milkandsaltandpepperinabowlandmix
well.
3. Place each piece of salmon on four
individual pieces of baking paper. Divide
thecoconutmixtureevenlyoverthetopsof
the salmon. Fold each piece of foil up to
make four sealed parcels.
4.Placeparcelsinfrypanandcook,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
jasminerice.
Dhal Serves 4-6
1 tablespoon vegetable oil
1mediumonion,finelychopped
1clovegarlic,crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2cupsredlentils,rinsedanddrained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3babyeggplants,choppedcoarsely
4hardboiledeggs,optional
Salt and freshly ground black pepper
1. Heat oil in frypan on setting 4. Add onion
andgarlicandcook,stirring,for2-3
minutes or until onion is soft.
2. Add dried spices and cook a further 1
minute,oruntilspicesarefragrant.Stir
through tomato paste and cook for 2
minutes.
3.Increaseheattosetting9;addlentils,
stockandwaterandbringmixturetothe
boil.Reduceheattosetting3andcook,
uncovered,stirringoccasionally,untilthe
mixturethickensslightly.
4.Addthetomatoesandeggplantandcook,
covered,for10minutes.Removelidand
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.
25
Frypan recipes continued
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄
³
cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shavedparmesan,toserve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
4.Addwineandcook,stirring,untilthewine
hasreducedbyhalf.Addcreamandcook,
stirringoccasionally,untilthesaucehas
thickened slightly.
5.Cookpastauntiljusttender,drainandadd
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
Lamb Tagine Serves 4-6
Not suitable for model FP5500P
2 tablespoons olive oil
8lambshanks,fattrimmed
1largeonion,slicedthinly
2clovesgarlic,crushed
1½tablespoonsMoroccandriedspicemix
1 tablespoon tomato paste
1x400gcanchoppedpeeledtomatoes
1 cup chicken stock
1 cinnamon stick
3cardamompods,cracked
Salt and freshly ground black pepper
1x400gtinchickpeas,drainedandrinsed
1largesweetpotato,peeledandchopped
into 2 cm dice
1cupfreshcoriander,roughlychopped
Couscous,toserve
1. Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
2.Reduceheattosetting6,andaddonion
and garlic to frypan and cook for 5
minutes,oruntilonionhassoftenedand
coloured.Addspicemixandcookuntil
fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan with
tomatoes,stock,cinnamon,andcardamom.
Coverandcook,onsetting3,turningand
stirring occasionally for 2 hours. After 2
hoursaddchickpeas,sweetpotatoand
cook,covereduntilthesweetpotatois
tender.
4. Season to taste with salt and pepper.
Stirthroughchoppedcoriander,servewith
cous cous.
26
Heading
Matt’s Meatballs Serves 6-8
Not suitable for model FP5500P
1.2kg lean beef mince
²⁄
³
cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2clovesgarlic,crushed
Salt and freshly ground black pepper
2 tablespoons olive oil
Sauce
1onion,sliced
2clovesgarlic,crushed
2 tablespoons tomato paste
1greencapsicum,sliced
1redcapsicum,sliced
1 litre ketchup
1. Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
2. Heat half of the oil in frypan on setting 6.
Cookmeatballs,inbatches,untilbrowned
all over. Remove from pan.
3. Heat remaining oil in frypan on setting
5;cookonionsandgarlic,stirring,until
the onions are translucent. Add tomato
paste and cook for about 1-2 minutes
oruntilfragrant.Addcapsicums;cook,
stirringoccasionally,untiltender.Add
sauce and cook for 10 minutes. Reduce
heattosetting4;addmeatballsandcook,
covered,forafurther10minutesoruntil
the meatballs are cooked through.
4. Serve in long crusty bread rolls as a sub
sandwich or with pasta.
Lamb Rack with Garlic Serves 4
and Parmesan Crust
2x400glambrackroast,Frenchtrimmed
4slicesofdayoldbread,crustremoved
2clovesgarlic,chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
Salt and freshly ground black pepper
Mashedpotatoes,toserve
1.Preheatfrypanonsetting7.
2.Placelambracksonachoppingboard,
having the bones interlocked in the middle.
3.Combinebread,garlic,parmesanand
rosemary in a food processor. Process until
mixtureresemblesfinebreadcrumbs.
4. Spread mustard evenly over the outside of
the cutlets flesh.
5.Pressthebreadmixtureoverthemustard
and spray well with olive oil spray.
6.Placelambracksinfrypan,reduceheat
tosetting3andcook,covered,forabout
35 minutes or until cooked as desired.
Remove from frypan and cover with foil.
Allow to rest 5-10 minutes.
7.Cutlambintoindividualcutletsandserve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
Frypan recipes continued
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27
Roast Chicken with Stuffing Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1onion,choppedfinely
2 teaspoons olive oil
3 cups fresh bread crumbs
30gbutter,softened
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
2.Tomakestuffing,cookonioninoiluntil
softened. Add to remaining stuffing
ingredientsandmixwell.
3. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
4.Preheatfrypanonsetting7.Brushchicken
with a little oil and salt and pepper.
5. Brown chicken on all sides; reduce heat to
setting5andcook,covered,withthevent
open,forabout1½hoursoruntilcooked
through.
Tip:Ifcookingroastvegetables,place
in frypan ¾ to 1 hour before the end of
cooking.
Roast Lamb Serves 4-6
1 leg lamb
4-6garliccloves,sliced
3-4sprigsfreshrosemary,snippedintosmall
pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400gpumpkin,cutintochunks
½bunchbabycarrots,trimmed
2potatoes,peeled,chopped
1sweetpotato,peeledandthicklysliced
1.Usingasmallsharpknife,piercethelamb
allover,makingindentationsabout2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2. Heat frypan to setting 10. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
setting6.Cooklamb,covered,forabout1
hour and 15 minutes.
3. Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allowtorest,covered,untilthevegetables
are cooked as desired.
Frypan recipes continued
28
Heading
Mustard Seed Potatoes Serves 8
1.5kg baby new potatoes
2tablespoonsextravirginoliveoil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
waterintocover.Cookpotatoes,covered,
on setting 10 until tender. Drain well for
10 minutes.
Note:IfusingmodelFP5500P,we
recommend boiling potatoes in a separate
pan.
2.Heatfrypanonsetting8,addoil,potatoes,
mustard seeds and salt; stir to coat.
Placelidonpotatoesandcook,stirring
occasionally,untilthepotatoesaregolden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Individual Sticky Date Puddings Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼teaspoonmixedspice
2 eggs
Butterscotch sauce
160g butter
²⁄
³
cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat frypan on setting 4 with the lid on.
Grease 8 individual 1-cup capacity metal
moulds.
2.Placedates,sodaandboilingwaterintoa
blender or food processor. Place lid on and
allowthemixturetostandfor5minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixtureuntiljustcombined.Scrapedown
sides of bowl if necessary. Do not over
process.
5.Pourmixtureintopreparedmoulds.Place
moulds in frypan and carefully pour enough
boiling water to come half way up the sides
of the moulds. Cook for about 25 minutes
or until cooked when tested with a wooden
skewer. Carefully remove from frypan;
stand for 5 minutes before turning out onto
a wire rack.
6. Serve pudding with butterscotch sauce. To
makesauce,heatallingredientsinasmall
saucepan over a low heat until combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Frypan recipes continued
Heading
29
Caramelised Bananas with Serves 4
Hot Chocolate Sauce and Whipped Cream
4 large bananas
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
Whippedcream,toserve
Hot chocolate sauce
100gdarkchocolate,chopped
30gwhitemarshmallows,chopped
150ml thickened cream
1. Preheat frypan on setting 4.
2.Cutbananasinhalflengthways,leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
3.Placebananas,cutsidedownandcook,
uncovered,forabout6minutesoruntilthe
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
4.Tomakethehotchocolatesauce,combine
all ingredients in a small saucepan and
cook,stirring,overalowheat,until
melted.
Spiced Rhubarb and Berry Compote Serves 4-6
2bunchesofrhubarb,cutinto2cmpieces
500gfrozenmixedberries
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1. Combine all ingredients into the frypan.
Cook,stirringgently,onsetting8until
the sugar dissolves. Cover and cook on
setting 5 for about 15 minutes or until the
rhubarb is tender.
2.Servehotwithicecream,custardorwith
your favourite pudding.
Crème Caramel Serves 6
1 cup caster sugar
½ cup water
¹⁄
³
cupcastersugar,extra
3 eggs
2 egg yolks
250ml cream
250ml milk
1vanillabean,seedsscraped
1. Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
withoutstirring,untilthetoffeeturnsa
golden colour.
2.Removefromheat,oncethebubbleshave
subsided,pourinto6individual1-cup
capacity metal moulds. Allow to cool.
3.Beateggsandextrasugaruntillightand
creamy.
4.Heatmilk,cream,vanillabeanandseeds
until almost boiling. Whisk hot milk into
eggmixture.Pourmixturethrougha
strainer.
5.Pourmixtureintomoulds.Placemoulds
into frypan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6.Cook,covered,onsetting6forabout15
minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds.
Frypan recipes continued
30
Heading
Buttermilk Pancakes Makes 8
1 cup self raising flour
2 tablespoons sugar
½ teaspoon bicarbonate of soda
1egg,lightlybeaten
2 tablespoons vegetable oil
1 cup buttermilk
60g butter
1. Sift dry ingredients into a large bowl. Make
a well in the centre.
2. Whisk the combined wet ingredients into
the dry ingredients until smooth.
3. Heat skillet on setting 6. Melt some of the
butterandspoon¼cupfulsofmixtureat
a time into the skillet. Turn the pancakes
once the bottom is golden and the tops
starts to bubble. Cook until the underside
is golden.
4.Servewithextrabutterandmaplesyrup.
Pikelets Makes approx. 12
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
pinch salt
butter for frying
1.Beateggandsugarwithanelectricmixer
until light and creamy.
2.Addflour,milkandsaltandbeatuntil
smooth.
3. Heat skillet on setting 8. Melt a little
butterinskilletandwipeawayanyexcess
with paper towelling.
4. Spoon heaped spoonfuls of batter in skillet
and cook on both sides until golden.
5.Servewithbutter,jam,creamorchocolate
hazelnut spread.
For savoury pikelets: Reduce sugar to 2
tablespoons and stir through chopped fresh
herbsofchoice.Topwithslicesofprosciutto,
goatscheeseandrocket,orcreamcheese,
smoked salmon and capers.
Skillet Recipes
The following recipes are also suitable for your Classic Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters Page 19
Gyoza (Japanese dumplings) Page 19
Pan Fried Chicken Breast with Salsa Verde Page 22
Pan Fried Fish with Garlic and Lemon Page 23
Caramelised Bananas with Hot Chocolate sauce Page 29
Heading
31
Scrambled Eggs Serves 2
4 large eggs
²⁄
³
cup thickened cream
Salt and freshly ground black pepper
20g butter
Toast,toserve
1.Inamediumbowl,whisktheeggs,cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
2.Pourintheeggmixtureandcook,stirring
withawooden',untiltheeggsarejust
starting to firm but are still quite moist.
3.Serveimmediatelywithhot,butteredtoast.
Sweet Crepes Makes approx. 16 crepes
3 eggs
60gbutter,melted
1¾ cups milk
250g plain flour
2 tablespoons caster sugar
1.Placecrepeingredientsintoablenderjug
and blend on low for about 20 seconds
oruntilcombined.Strainintoajugand
stand for 30 minutes.
2.Heatskilletonsetting7.Pourabout¼
cup of batter into the greased pan. Tilt the
pantospreadthemixtureevenly.Cook
over a low heat on both sides until golden.
Repeatwithremainingmixture.
3.Servecrepeswithlemonjuiceandsugaror
hazelnut spread.
Omelette with Porcini Mushrooms Serves 2
40g dried porcini mushrooms
4 eggs
Salt and freshly ground black pepper
butter
¼ cup grated parmesan cheese
1. Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2.Whiskeggs,mushrooms,saltandpepperin
a medium bowl until combined.
3. Melt butter in skillet on setting 8; once
bubbles have subsided pour in egg
mixture.Oncetheeggmixturehasbegun
to cook underneath use a wooden spoon
tobringintheedgesoftheeggmixture
into the centre of the skillet (this creates
height in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
4. Sprinkle the cheese over half of the
omelette,thenusingaspatula,carefully
fold the omelette in half. Cook for a further
30 seconds.
5. Carefully tip omelette onto a serving plate.
Skillet Recipes continued
Notes
Shouldyouexperienceanydifficultieswith
yourappliance,pleasephoneourcustomer
service line for advice on 1300 881 861 in
Australia,or0800786232inNewZealand.
Alternatively,youcansendawrittenclaim
to Sunbeam at the address listed below.
Onreceiptofyourclaim,Sunbeamwill
seektoresolveyourdifficultiesor,ifthe
applianceisdefective,adviseyouonhow
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
beexcludedundertheAustralianConsumer
LawandundertheNewZealandConsumer
Guarantees Act.
In Australia you are entitled to a
replacementorrefundforamajorfailureand
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
amajorfailure.
Should your appliance require repair or
service aftertheguaranteeperiod,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
Units5&6,13LordStreet
Botany NSW 2019 Australia
New Zealand
www.sunbeam.co.nz
0800786232
26VesteyDrive,MtWellington
Auckland,NewZealand
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.
12 Month Replacement Guarantee
is a registered trademark.
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
‘Classic’ is a registered trademark of Sunbeam Corporation.
‘Sunbeam Family Banquet’ is a trademark of Sunbeam
Corporation.
'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 2005.
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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