RESTRICTED CONFIDENTIAL DOCUMENT
APPROVED:
DATE:
DESCRIPTION:
COLOURS:
SCALE 1:1
SUNBEAM
IB COVER ARTWORK
13-08-13
Unit 5&6,13 Lord St
Botany 2019,
NSW, AUSTRALIA
Ph: +61 2 9695 9999
CORPORATION LTD.
This drawing and all information shown hereon are the
exclusive property of Sunbeam Corporation Limited, and are
submitted only on a confidential basis. The recipient agrees
not to reproduce the drawing, to return it upon request, and
that no disclosure of the drawing or the information shown
hereon will be made to a third party without prior written
consent from the Sunbeam Corporation Limited.
2829-A-IB
Ellise
®
Stainless Steel
Cookware
User Guide
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.nz
phone 0800 786 232
mail Unit 3, Building D, 26 Vestey Drive,
Mt Wellington Auckland
New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
Ellise is a registered trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
8/13
This Sunbeam product is covered by a
12 month replacement or repair warranty,
which is in addition to your rights under the
Australian Consumer Law (if your product
was purchased in Australia) or New Zealand
Consumer Guarantees Act (if your product
was purchased in New Zealand).
Upon receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
product is defective, advise you on how to
obtain a replacement or refund.
To assist us in managing warranty claims,
we recommend you register your product
as soon as practicable after purchase by
creating a MySunbeam account on our
website and uploading a copy of your
original receipt.
In order to make a claim under our
warranty, you must have the original proof
of purchase documentation for the
product and present it when requested (if
not already uploaded to our website).
Should your product develop any defect
within 12 months of purchase because of
faulty materials or workmanship, we will
replace or repair it, at our discretion, free
of charge. A product presented for repair
may be replaced by a refurbished product
of the same type rather than being
repaired. Refurbished parts may be used
to repair the product.
Our replacement or repair warranty only
applies where a defect arises as a result
of faulty material or workmanship during
the warranty period. Your warranty does
not cover misuse or negligent handling
(including damage caused by failing to use
the product in accordance with this
instruction booklet), accidental damage,
or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred
in making a claim, consumable items,
accessories that by their nature and
limited lifespan require periodic renewal
(such as filters and seals) or any
consequential loss or damage; or
• cover damage caused by:
- power surges, power dips, voltage
supply problems, or use of the product
on incorrect voltage;
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
Replacement
Guarantee
12
Month
- servicing or modification of the
product other than by Sunbeam or an
authorised Sunbeam service centre;
- use of the product with other
accessories, attachments, product
supplies, parts or devices that do not
conform to Sunbeam specifications; or
- exposure of the product to
abnormally corrosive conditions; or
• extend beyond 3 months if the product
is used in commercial, industrial,
educational or rental applications.
The benefits given to you by our
warranty are in addition to other rights
and remedies under law in relation to
the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law. You
are entitled to a replacement or refund
for a major failure and for compensation
for any other 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.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we
will inform you and if requested to do so
by you, repair the product provided you
pay the usual charges for such repair.
You will also be responsible for all freight
and other costs.
Should your product require repair or
service after the warranty period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s service
centres, visit our website or call our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
New Zealand.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.com.nz
0800 786 232
Unit 3, Building D,
26 Vestey Drive,
Mt Wellington
Auckland
New Zealand
MASTER
SERIES
SK6450,FP8950 & WW8950
WW8950
SK6450
FP8950
Important instructions –
retain for future use.
RESTRICTED CONFIDENTIAL DOCUMENT
APPROVED:
DATE:
DESCRIPTION:
COLOURS:
SCALE 1:1
SUNBEAM
IB COVER ARTWORK
13-08-13
Unit 5&6,13 Lord St
Botany 2019,
NSW, AUSTRALIA
Ph: +61 2 9695 9999
CORPORATION LTD.
This drawing and all information shown hereon are the
exclusive property of Sunbeam Corporation Limited, and are
submitted only on a confidential basis. The recipient agrees
not to reproduce the drawing, to return it upon request, and
that no disclosure of the drawing or the information shown
hereon will be made to a third party without prior written
consent from the Sunbeam Corporation Limited.
2829-A-IB
Ellise
®
Stainless Steel
Cookware
User Guide
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.nz
phone 0800 786 232
mail Unit 3, Building D, 26 Vestey Drive,
Mt Wellington Auckland
New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
Ellise is a registered trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
8/13
This Sunbeam product is covered by a
12 month replacement or repair warranty,
which is in addition to your rights under the
Australian Consumer Law (if your product
was purchased in Australia) or New Zealand
Consumer Guarantees Act (if your product
was purchased in New Zealand).
Upon receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
product is defective, advise you on how to
obtain a replacement or refund.
To assist us in managing warranty claims,
we recommend you register your product
as soon as practicable after purchase by
creating a MySunbeam account on our
website and uploading a copy of your
original receipt.
In order to make a claim under our
warranty, you must have the original proof
of purchase documentation for the
product and present it when requested (if
not already uploaded to our website).
Should your product develop any defect
within 12 months of purchase because of
faulty materials or workmanship, we will
replace or repair it, at our discretion, free
of charge. A product presented for repair
may be replaced by a refurbished product
of the same type rather than being
repaired. Refurbished parts may be used
to repair the product.
Our replacement or repair warranty only
applies where a defect arises as a result
of faulty material or workmanship during
the warranty period. Your warranty does
not cover misuse or negligent handling
(including damage caused by failing to use
the product in accordance with this
instruction booklet), accidental damage,
or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred
in making a claim, consumable items,
accessories that by their nature and
limited lifespan require periodic renewal
(such as filters and seals) or any
consequential loss or damage; or
• cover damage caused by:
- power surges, power dips, voltage
supply problems, or use of the product
on incorrect voltage;
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
Replacement
Guarantee
12
Month
- servicing or modification of the
product other than by Sunbeam or an
authorised Sunbeam service centre;
- use of the product with other
accessories, attachments, product
supplies, parts or devices that do not
conform to Sunbeam specifications; or
- exposure of the product to
abnormally corrosive conditions; or
• extend beyond 3 months if the product
is used in commercial, industrial,
educational or rental applications.
The benefits given to you by our
warranty are in addition to other rights
and remedies under law in relation to
the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law. You
are entitled to a replacement or refund
for a major failure and for compensation
for any other 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.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we
will inform you and if requested to do so
by you, repair the product provided you
pay the usual charges for such repair.
You will also be responsible for all freight
and other costs.
Should your product require repair or
service after the warranty period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s service
centres, visit our website or call our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
New Zealand.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.com.nz
0800 786 232
Unit 3, Building D,
26 Vestey Drive,
Mt Wellington
Auckland
New Zealand
MASTER
SERIES
SK6450,FP8950 & WW8950
WW8950
SK6450
FP8950
Important instructions –
retain for future use.
Contents
Sunbeam’s safety precautions 1
Features of your Sunbeam Ellise Frypan 2
Features of your Sunbeam Ellise Skillet 4
Features of your Sunbeam Ellise Wok 6
Temperature settings 9
Using your Ellise cookware 10
Cooking with your Ellise Frypan 11
Cooking with your Ellise Skillet 13
Cooking with your Ellise Wok 14
Stainless steel cooking surface 16
Care and Cleaning 17
Recipes 18
1
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.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR ELLISE
COOKWARE
• UseyourEllisecookwareatleast200mmaway
from walls and curtains
• Donotimmersethecontrolprobeinwater.
• Useonlywiththecontrolprobeprovided.
• Ifusingaplasticspatuladonotleaveincooking
vessel when hot.
• Avoidusingonmetalsurfacesegsink,hotplate.
• Removethecontrolprobebeforecleaningthe
cookingvessel.
• Aftercleaningthecookingvesselensurethatthe
control probe inlet area is completely dry before
using again.
• Thehandlesonthelidandvesselmaybecome
hot during use – oven mitts may be required.
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.
• Turnthepoweroffandremovetheplugwhenthe
appliance is not in use and before cleaning.
• Donotuseyourappliancewithanextensioncord
unlessthiscordhasbeencheckedandtestedby
a qualified technician or service person.
• Alwaysuseyourappliancefromapoweroutletof
thevoltage(A.C.only)markedontheappliance.
• Thisapplianceisnotintendedforusebypersons
(including children) with reduced physical,
sensoryormentalcapabilities,orlackof
experienceandknowledge,unlesstheyhave
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
• Childrenshouldbesupervisedtoensurethatthey
do not play with the appliance.
• Thetemperatureofaccessiblesurfacesmaybe
high when the appliance is operating.
• Neverleaveanapplianceunattendedwhilein
use.
• Donotuseanapplianceforanypurposeother
than its intended use.
• Donotplaceanapplianceonornearahotgas
flame, electric element or on a heated oven.
• Donotplaceontopofanyotherappliance.
• Donotletthepowercordofanappliancehang
over the edge of a table or bench top or touch any
hot surface.
• Donotoperateanyelectricalappliancewitha
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
AppointedServiceCentreforexamination,repair
or adjustment.
• Foradditionalprotection,Sunbeamrecommend
theuseofaresidualcurrentdevice(RCD)
withatrippingcurrentnotexceeding30mAin
the electrical circuit supplying power to your
appliances.
• Donotimmersetheapplianceinwaterorany
other liquid unless recommended.
•Appliancesarenotintendedtobeoperatedby
meansofanexternaltimerorseparateremote
control system.
•Thisapplianceisintendedtobeusedin
household and similar applications such as: staff
kitchenareasinshops,officesandotherworking
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bedandbreakfasttypeenvironments.
2
Features of your FP8950
Ellise
®
Stainless Steel Frypan
Glass lid
Tempered glass lid enables you to monitor
yourfoodwhileitcooks.
18/10 stainless steel cooking vessel
Longlasting25yearguaranteed18/10
StainlessSteelcookingsurface.
2400 watt butterfly cast-in element
The2400wattbutterflyelementprovides
even heat distribution across the entire
pan surface, preventing cooler spots.
The element is completely cast into the
aluminium base which is adhered onto the
stainless steel pan. This provides faster and
superior heat transfer and heat retention.
Extra Deep Cooking Vessel
Idealforcookingfoodswithaliquidbase
such as casseroles, pasta, sauces, soups,
custards etc.
3
Steam Vent
Fixedsteamventcontrolsthemoisturelevel
duringcooking.
Ergonomic handles
Heavy duty cast, ergonomic-shaped handles
forcomfortableusewhencookingandwhen
carrying to the table for serving.
Pan tilt lever
When the lever is in the lowered position the
cookingpantilts,sojuicescollectatone
end of the pan. Both hands are then free for
basting.
Trigger-release heat control probe with 15 heat
settings
15heatsettingsforperfectcookingcontrol.
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.
4
Features of your Sunbeam Ellise
®
Stainless Steel Skillet SK6450
Cook & look lid
Tempered glass lid enables you to monitor your
foodwhileitcooks.
High domed lid
Turnsyourskilletintoacompactoven.Ideal
forroastsandracksoflambandothercooking
where temperature and moisture levels need to
be controlled.
18/10 stainless steel cooking vessel
Longlasting25yearguaranteed18/10
StainlessSteelcookingsurface.
1600 watt cast-in element
The1600wattelementiscompletelycastinto
the aluminium base which is adhered onto the
stainless steel pan. This provides faster and
superior heat transfer, heat distribution and
heat retention.
5
Trigger-release heat control probe with 15
heat settings
15heatsettingsforperfectcooking
control. 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.
Ergonomic handles
Heavy duty cast, ergonomic-shaped
handles for comfortable use when
cookingandwhencarryingtothetable
for serving.
6
Glass Lid
Tempered glass lid enables you to
monitoryourfoodwhileitcooks.
18/10 Stainless steel cooking vessel
Longlasting25yearguaranteed18/10
StainlessSteelcookingsurface.
2400 Watt ‘Heat-Wall’ Element
The element wraps around the heavy
dutybaseandsidesofthewokto
provide superior heat distribution.
Quick-Release Detachable Base
Quick-releasedetachablebaseallows
for easy cleaning. Simply twist the
knobandpulltoreleasethe‘cook
and clean’ base.
Non-Slip Feet
Non-sliprubberfeetprovidesextra
stability and prevents slipping.
Features of your WW8950
Ellise
®
Stainless Steel Wok
7
Ergonomic handles
Heavy duty cast, ergonomic-shaped handles
forcomfortableusewhencookingandwhen
carrying to the table for serving.
Trigger-release heat control probe with 15 heat
settings
15heatsettingsforperfectcookingcontrol.
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.
Tempura rack
Theracksitsontherimofthewoktohold
your food after deep frying. Ideal for deep
frying spring rolls, curry puffs, money bags
etc.
Steaming Rack
Thesteamingracksitsinthebaseofthewok
and is ideal for steaming of a variety of fresh
vegetables, fish and poultry.
2400 Watt ‘Heat-Wall’ Element
Your Sunbeam Ellise
®
StainlessSteelWok
featuresa2400wattpatented'heat-wall'
element. This element wraps around both the
bottomandsideofyourwokwall,providing
superiorcookingtemperaturesandheat
distribution.Seefigure1.
Theheatisquicklychannelledfromthe
baseofthewokupthewall.This'heat-
wall'systemcreatestheidealwokcooking
environmentforfastandeasycooking.See
figure2.
Thepatented'heat-wall'elementis
completely cast into the heavy duty base.
This increases the life of the element and
provides faster heat distribution.
Features of your WW8950 Ellise
®
Stainless Steel Wok continued
Figure 2
Figure 1
8
Temperature settings of your
Ellise
®
Cookware
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.Thetriggerreleasemakes
removal of the probe easy.
Note: The temperature settings 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.
Thenumbersonthedialrepresentthefollowingtemperaturesapproximately.
Pre-heatyourvesselonsetting12-13thenchangetoyourdesiredsetting.
DIAL
SETTING
CELCIUS
(approx)
USES TEMPERATURE
1 50°C
Keeping food warm LOW2 60°C
3 70°C
4 80°C
Simmering,slowcooking5 90°C
6 105°C
7 120°C
Pan frying MEDIUM8 130°C
9 140°C
10 150°C
Shallow frying, roasting11 160°C
12 175°C
13 190°C
Searing and sealing HIGH 14 200°C
15 210°C
9
Using your Ellise
®
Cookware
Before the first use:Ensureallstickersare
removed from the product. Wash in warm
soapy water, rinse thoroughly and dry your
pan and lid.
Note: Werecommend'seasoning'thepan
beforeuse.Lightlyheatthepanonsetting5
for1minuteonly,withoutaddingoil.Turnoff
the heat and remove the probe. Then rub a
smallamountofoilintothecookingsurface
with paper towelling.
1.InserttheControlProbeintotheinleton
thecookware.
2.Plugthecordintoa230-240Vpower
outlet and turn the power on.
3.Pre-heatthecookwaretosetting12-13.
ThensettheControlProbeDialtothe
desired temperature setting. Refer to
page 9 for the temperature guide.
The light on the control probe will illuminate.
This light will remain on until the set
temperature has been reached and then will
cycleonandoffthroughoutcooking,asthe
cookingtemperatureismaintainedbythe
thermostat.
Hint:Oninitialheatingofthecookware,it
is recommended that the temperature be
allowed to cycle (the light glowing on and
off)severaltimes.Thiswillhelpthecooking
surfacetoadjusttoamoreaccuratecooking
temperature.
Note: Thecookwaremustonlybeusedwith
the Control Probe provided.
10
11
Baking
Yourfrypancanbeusedforbakingcakes,
with deliciously moist results.
1.Preheatthefrypantosetting15,
with the lid on.
2.Elevatethecakepanortrayfromthebase
ofthefrypanusingasmallwirerack.
Cookingtimeswillbelongerthanthoseof
a conventional oven. Use the recipes in this
bookasaguidetothecookingtimesforyour
own recipes.
Basting
Thepantiltlevermakesbastingeasyasit
allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices spattering. Position the pan tilt
lever and spoon the juices over the food as
desired.
Boiling
Pasta
1.Bring6cupsofwatertotheboilon
setting9.Add1-2tablespoonsofoilto
stopthepastafromstickingtogether.
2.Add250g(1
½
cups)ofpastaandcook
untiltender,forapproximately8-12
minutes.
3.Reducetoalowersettingifthewaterboils
too rapidly.
Note:Cookingtimeswillvarywithdifferent
types of pasta.
Rice
1.Bring6cupsofwatertotheboilon
setting9.Add200g(1cup)ofriceand
position the lid.
2.Cookuntiltender,approximately10-12
minutes and then drain.
3.Reducetoalowersettingifthewaterboils
too rapidly. Stir occasionally so that the
ricedoesnotstick.
Browning and Sealing Meat
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
Thisalsopreventsitfromstickingwhen
bakingorroasting.Preferablyusemeatthat
is at room temperature, as this reduces the
cookingtime.
1.Preheatthefrypantosettings12-13.Add
approximately1-2tablespoonsofoil.
2.Brownmeatonallsides,withthelidoff.
3.Aftersealing,reducethetemperatureto
settings6-7andreplacetheliduntilthe
meatiscookedasdesired.Steaksshould
only require turning once or twice.
Cooking with your FP8950 Ellise
®
Stainless Steel Frypan
12
Frying
The frypan is ideal for shallow or dry frying.
Deepfryingisnotparticularlysuitableas
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,steaksandchickenpieces.
Preheattosettings8-9withalittleoiltoadd
flavour.
Shallow Frying: Suitable for vegetable pieces
e.groastpumpkinandpotato,andcrumbed
food.Preheatonsettings9-11withsufficient
oilsothatthefoodishalfimmersed.Cook
food with the lid off.
Sautéeing:Preheatonsettings8-9witha
little oil to add flavour.
Stir Frying:Foodiscookedquickly,overa
high heat and vegetables retain their flavour
and crispness. For best results and even
cooking,cutfoodintoevensized,smaller
pieces.
1.Preheatthefrypanonsettings12-13with
a little oil.
2.Slicemeatintostrips.Coatmeatinalittle
oil and stir-fry in batches until browned.
This prevents meat from stewing.
3.Addvegetablesandseasoning,stirring
continuously.Vegetableswhichtakelonger
tocook,suchascarrots,shouldbecooked
first, adding the other ingredients later.
Cookuntilthevegetablesarestillslightly
crisp.Returnthemeatbackintothepan
whenthevegetablesarealmostcooked.
The lid can be in position in the last few
minutesofcooking.
Roasting
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1.Preheatthefrypanonsettings12-13.Use
only a small amount of oil for less fatty
joints and no oil for fattier joints of meat.
2.Brownandsealthemeatonallsidesand
position the lid.
3.Afterbrowning,turnthedialtosettings
6-7tocookthemeatasdesired.Turnmeat
occasionallyduringcookingtoensureeven
cooking.
4.Removemeatfrompanandcoverwith
foil.Allowmeattorestfor5-10minutes,
meanwhileyoucanmakeagravyfromthe
juices in the frypan.
Vegetables: Cutintoevensizedpieces.Add
tothefrypan45-60minutesbeforeserving.
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:30-40minutesper500gafterbrowning.
VEAL:30-40minutesper500gafterbrowning.
LAMB:25-30minutesper500gafter
browning.
CHICKEN:30-35minutesper500gafterbrowning.
Cooking with your FP8950 Ellise
®
Stainless Steel Frypan continued
13
Cooking with your SK6450 Ellise
®
Stainless Steel Skillet
Frying
Theskilletisidealforshallowordryfrying.
Deepfryingisnotsuitableastheskillethas
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,steaksandchickenpieces.
Pre-heattosettings8-9withalittleoil
toaddflavour.Steaksshouldonlyrequire
turning once or twice.
Tip: A good suggestion is to lightly coat the
meat with the oil, this helps to reduce the
amount of oil needed, and stops spattering of
excessoil.
Shallow Frying: Suitable for vegetable
piecese.groastpumpkinandpotato,and
crumbedfood.Pre-heatonsettings9-11
with sufficient oil so that the food is half
immersed.Cookfoodwiththelidoff.
Sauteéing: Pre-heatonsettings8-9witha
little oil to add flavour.
Stir Frying:Foodiscookedquickly,overa
high heat and vegetables retain their flavour
and crispness. For best results and even
cooking,cutfoodintoevensized,smaller
pieces.
1.Pre-heattheskilletonsettings12-13.
2.Slicemeatintostrips.Coatmeatinalittle
oil and stir-fry in batches until browned.
This prevents meat from stewing. Remove
meat from pan.
3.Addvegetablesandseasoning,stirring
continuously.Vegetableswhichtakelonger
tocook,suchascarrots,shouldbecooked
first, adding the other ingredients later.
Cookuntilthevegetablesarestillslightly
crisp.Returnthemeatbackintothepan
whenthevegetablesarealmostcooked.
The lid can be in position in the last few
minutesofcooking.
Roasting
Meat and Poultry
Theskilletisidealforroastingmeatand
poultry, as the meat retains the flavour and
juices. It is necessary to brown and seal
meat in many recipes. Meat retains its juices
and the flavours develop after browning and
sealing.Thisalsopreventsitfromsticking
whenbakingorroasting.
1.Pre-heattheskilletonsettings12-13.Use
only a small amount of oil for less fatty
joints and less oil for fattier joints of meat.
2.Brownandsealthemeatonallsidesand
position the lid.
3.Afterbrowning,turnthedialtosettings
6-7tocookthemeatasdesired.Turnmeat
occasionallyduringcookingtoensureeven
cooking.
4.Removemeatfrompanandcoverwith
foil.Allowmeattorestfor5-10minutes,
meanwhileyoucanmakeagravyfromthe
juicesintheskillet.
Vegetables
Cutintoevensizedpieces.Addtotheskillet
45-60minutesbeforeserving.Forcrisper
vegetables, remove the meat and increase the
heatforthelastfewminutesofcooking.
Roasting Times: These times are for well done.
Reduce the times to suit personal taste.
PORK:30-40minutesper500gafterbrowning.
VEAL: 30-40minutesper500gafterbrowning.
LAMB:25-30minutesper500gafterbrowning.
CHICKEN: 30-35minutesper500gafterbrowning.
14
Stir-Frying.
Stir-fryingisaquickcookingmethod
conductedoververyhighheat.Thewok
should be hot before adding oil or any
ingredients.Besuretomaintainmaximum
heatwhenstir-frying,bycookingfoodin
small batches. Use a tossing motion to
ensurethefoodisevenlyexposedtothe
heat.
Tips When Stir-Frying.
•Meatshouldbecookedinbatches,
approximately150gperbatch.This
preventsthetemperatureofthewok
dropping too low and also preventing
the meat from stewing. Once the meat
iscooked,removeitfromthewokand
continuecookingvegetables,sauceand
noodles.Thenreturnthemeattothewok
to heat through.
• Vegetablesandmeatshouldbecutinto
uniformshapesandsizesbeforestarting,
asstir-fryingreliesonquickcookingfor
best results.
• Slicemeatsintothinstrips(about5cm)
sothattheycancookquickly.
• Ifstir-fryingmarinatedmeatstrips,drain
offexcessmarinadeasittendstoboil,
which toughens the meat.
• Ensuretheoilhasbeenpreheatedtothe
correcttemperaturebeforecooking.The
best oil to use is a canola or sunflower oil.
Traditional asian oils used include peanut
or sesame oils.
• Stir-fryingisdonequickly,thelesscooking
time, the less chance there is for the meat
totoughenorovercook.Thisalsokeepsthe
food crisp.
• Donotusethelidwhenstir-fryingasstir-
fryingisamethodofdrycookingandthe
steam droplets will toughen the meat.
• Servestir-friedfoodsimmediatelytoretain
theircrisptexture.
Shallow Frying.
Shallowfryingisamethodusedtocookand
crispen foods in a small amount of oil. The
foodiscookedatalowertemperaturesothat
a brown crust forms on the underside. The
food is then turned over to brown the other
side.Usually1cupofoilissufficientfor
shallow frying.
Deep Frying.
Deepfriedfoodshouldbecrispyonthe
outside and tender inside. The food should
be coated with batter or breadcrumbs and
placed in hot oil.
Tips When Deep Frying.
• Preheattheoiltothedesiredtemperature
beforeaddingfood.Donotcoverthewok
with the lid when deep frying.
• Wipemoisturefromfoodstoavoidany
splattering or foaming of oil.
• Donotfillthewokwithmorethan8cups
of oil. For best results use a vegetable oil.
Cooking with your WW8950 Ellise
®
Stainless Steel Wok
15
• Cookfoodpiecesafewatatime.This
prevents lowering the oil temperature and
food from having a soggy crust.
• Drainthefoodonpapertowellingassoon
as it is removed from the oil.
• Alwaysallowtheoiltocoolbefore
removingfromthewok.
Steaming.
Steamed foods are tender and juicy retaining
most of their nutritional value. Most foods
respond well to steaming, especially fish and
seafood.Placefoodonthesteamingrack
providedandplaceinwokoversimmering
waterorstock.Coverwithwoklid.
Braising and Stewing.
Thewokcanbeusedtomakeyourfavourite
stews. The lid should be left on when
stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
Cooking with your WW8950 Ellise
®
Stainless Steel Wok
16
Stainless steel cooking surface
TheSunbeamstainlesssteelcookingsurface
is manufactured from high quality stainless
steel. Stainless steel is hygienic, easy to
careforandextremelydurable.Tokeepyour
stainlesssteelcookingsurfacelookinggood
and to achieve the best results, follow these
simple instructions:
Before the first use
Werecommend'Seasoning'thepanbefore
use.Lightlyheatthepanonsetting5for1
minute only, without adding oil. Turn off the
heat and remove the probe. Then rub a small
amountofoilintothecookingsurfacewith
paper towelling.
Use of metal utensils
Continueduseofknives,forksorspoonswill
eventuallystarttomarkthestainlesssteel
cookingsurface.Werecommendusingnylon
or wooden utensils to maintain the polished
surface finish.
To clean after each use
Wash in hot soapy water. Rinse and dry
thoroughly.Toremovecooked-onfood,fill
thewokwithhotwaterandallowtostand
for a few minutes. This will soften the food,
makingcleaningeasier.
Note:Neverfillahotwokwithcoldwater.
Removing burnt-on food
Fillthewokwithsufficientwater,coverand
simmer for five minutes or until the burnt-on
food softens and lifts. For stubborn burnt-on
food,leavethewoktosoakovernight,after
first simmering as described. Then wash and
dry thoroughly.
Removing stubborn stains
We recommend that stubborn stains on the
cookingsurfacecanberemovedbyusing
nylon abrasive pads in conjunction with any
brand of stainless steel powder cleaner.
Note: Constant use of nylon abrasive pads,
will affect the polished surface finish.
Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.
Note:Re-seasonthecookingsurfaceafter
using any of the above methods to remove
stains.
Dishwasher-safe
YourEllisecookwareiscompletely
dishwasher-safe. The heating element is
totally sealed so it is safe to fully immerse in
water.
17
Care and Cleaning
Heat Control Probe.
If cleaning is necessary, wipe over probe with
a damp cloth.
Do not immerse the Control Probe in water or
any other liquid.
Storage.
Storetheprobecarefullyinasafeplace.Do
notknockordropitasthiscandamagethe
probe.
If damage is suspected, return the control
probe to your nearest Sunbeam Service
Centreforinspection.Refertotheback
ofyourinstructionbookforServiceCentre
listings.
FP8950 Frypan and SK6450 Skillet
Pan and Lid
The pan and lid are fully immersible and
can be washed in warm soapy water using a
mild household detergent and a soft washing
sponge. They can also be cleaned in the
dishwasher.
To clean the Frypan Roast Rack
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
WW8950 Wok
Wok, Base and Glass Lid
Thewok,baseandlidarefullyimmersible
and can be washed in warm soapy water
using a mild household detergent and a soft
washing sponge.
They can also be cleaned in the dishwasher.
To Clean Steaming Rack and Tempura Rack
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
Frypan Recipes
All the recipes have been specifically created
and tested by our Sunbeam Test Kitchen for
each of the Ellise cookware pieces. We hope
you enjoy using your Sunbeam Ellise Stainless
Steel Cookware.
Pumpkin Soup
Serves:4
2tablespoonsoliveoil
20gbutter
1.5kgpumpkin,skinandseedsremoved,
cubed
4cupschickenstock
½cupthickenedcream
Saltandfreshlygroundblackpepper,totaste
1.HeatoilandbutterinfrypanonSetting
6.Addonionstopanandcookfor2-3
minutesoruntiltender/Addpumpkinand
cookforafurther2-3minutes.
2.Addstocktothepanandbringtoa
simmer. Cover with lid. Reduce heat to
Setting4.Cookforafurther30minutesor
untilpumpkinistender.Setasidetocool.
3.Blendorprocesssoupuntilsmooth.Return
soup to frypan. Heat on Setting 7 until
desired temperature. Add cream. Season to
taste with salt and pepper. Serve.
Chilli Crab
Serves:4
6rawblueswimmercrabs
2tablespoonspeanutoil
3clovesgarlic,crushed
3shallots,chopped
1largeredchilli,chopped
1tablespoonfreshlygratedginger
½cupchickenstock
1/3cupsweetchillisauce
1/3cuptomatosauce
1tablespoonfishsauce
1tablespoonoystersauce
1tablespoongratedpalmsugar
Saltandfreshlygroundblackpepper,totaste
1.Removeflapfromtheundersideofthe
crabs. Turnover. Place thumb under the
shellbetweenthetwobacklegsandslowly
pulltheshellawayfromthebody.Discard.
Removethefeatherlikegillsandfront
feelers.Cutthecrabsinhalfandcrack
the large nippers. This will allow for even
cooking.
2.HeatoilinfrypanonSetting12.Add
garlic, shallots, chilli and ginger to the
pan.Cookfor1-2minutesoruntilfragrant.
3.ReducetoSetting9.Addcrabstothepan.
Pour over remaining ingredients. Simmer
for10-15minutesoruntilthecrabshave
turned a deep orange colour. Season to
taste with salt and pepper. Serve.
18
Spanish Paella
Serves:6-8
2smallrawblueswimmercrabs
8largegreenprawns,peeled,deveined
8smallblackmussels,cleaned
3½cupsfishstock
1teaspoonsaffron
2chorizosausages,sliced
2kgchickenthighs,halved
1tablespoonoliveoil
1onion,chopped
1clovegarlic,crushed
½teaspoonsmokedpaprika
400gcancrushedtomatoes
1½cupsArboriorice
300gpipis,cleaned
½cupfrozenpeas
1smallroastedredcapsicum,sliced
Saltandfreshlygroundblackpepper,totaste
1.Removeflapfromtheundersideofthe
crabs. Turnover. Place thumb under the
shellbetweenthetwobacklegsandslowly
pulltheshellawayfromthebody.Discard.
Removethefeatherlikegillsandfront
feelers.Cutthecrabsinhalfandcrack
the large nippers. This will allow for even
cooking.
2.HeatfrypantoSetting12.Addchorizoto
pan.Cookfor3-4minutesoruntilgolden.
Set aside.
3.Addchickenthighstothepanandcookfor
3-4minutesoruntilgolden.Setaside.
4.ReducetoSetting9.Addoilandcook
onionandgarlicuntiltenderabout3-4
minutes.Addpaprikaandcookuntil
fragrant.
5.Addtomatoestothepanandbringtoa
simmer.Addricetothepanandcook
stirringfor2minutes.
6.AddstockandreducetoSetting4.Cover
withlid.Cookfor10-15minutesoruntil
riceiscooked.
7. Place remaining ingredients in the pan.
Coverwithlid.Cookforafurther5minutes
or until done. Season to taste with salt and
pepper. Serve.
Frypan Recipes continued
19
Spicy Dry Lamb Curry
Serves:4-6
2tablespoonsvegetableoil
1kglambforequarterchops,trimmed
5freshcurryleaves
1teaspoonblackmustardseeds
1onion,chopped
2clovesgarlic,crushed
2tablespoonsfreshlygratedginger
1tablespooncurrypaste
2teaspoonstandooripaste
2teaspoonsgroundcumin
1teaspoongarammasala
2teaspoonschillipowder
2tablespoonslemonjuice
1cupwater
1cupfreshcoriander,chopped
Saltandfreshlygroundblackpepper,totaste
1.HeatoilinfrypanonSetting12.Addlamb
andcookuntilgolden.Setaside.
2.Addmustardandcurryleavestothepan
andcookfor1minuteoruntiltheybegin
to pop.
3.Addonionandgarlictothepanandcook
for2-3minutesoruntiltender.Addginger
anddryspicesandcookuntilfragrant.
4.Addlambandremainingingredients,
expectcoriander.ReduceheattoSetting
3.Coverwithlid.Cookfor1–1½hours,
stirring occasionally. Season to taste with
salt and pepper. Top with fresh coriander.
Serve.
Family Beef Casserole with Semi Dried
Tomatoes
Serves:6-8
2kgchucksteak,cutinto2cmcubes
½ cup plain flour
¼ cup olive oil
2bunchshallots,trimmed
2clovesgarlic,crushed
½ cup red wine
½ cup tomato paste
5sprigsfreshthyme
3carrots,peeled,diced
3celerystalks,diced
2bayleaves
2cupsbeefstock
1cupsemi-driedtomatoes,chopped
Saltandfreshlygroundblackpepper,totaste
1.Coatbeefwithflour.Seasonwithsaltand
pepper.
2.HeatoilinfrypanonSetting11.Cookbeef
in batches until golden brown. Set aside.
3.ReduceheattoSetting9.Addshallotsand
garlictothepan.Cookfor1-2minutesor
until golden. Add wine and tomato paste to
the pan. Stir until combined and slightly
reduced.
4.Addthyme,carrot,celery,bayleaves,
stockandbeeftothepan.Stirtocombine.
Cover with lid. Reduce heat to Setting
5.Cookfor1hour,stirringoccasionally.
Addtomatoesandcookforafurther20
minutes. Season to taste with salt and
pepper. Serve.
Frypan Recipes continued
20
Frypan Recipes continued
Pan fried Chicken Breast with Salsa Verde
Serves:6
1-2tablespoonsoliveoil
6chickenbreastfillets
1cupfreshflat-leafparsley
½ cup fresh dill
½ cup fresh mint leaves
2clovesgarlic
1tablespooncapers,rinsed
1tablespoonlemonzest
¾ cup olive oil
Saltandfreshlygroundblackpepper,totaste
1.HeatoilinfrypanonSetting10.Add
chickenandcookfor6-8minutesoruntil
goldenandcooked.Setaside.
2.Processremainingingredients.Seasonto
taste with salt and pepper. Serve salsa
Verdeoverchicken.
Pan fried Fish with Garlic and Lemon
Serves:4
¼ cup basil leaves, shredded
2tablespoonslemonjuice
2tablespoonsoliveoil
2shallots,minced
2clovesgarlic,crushed
4firmwhitefishfillets
Saltandfreshlygroundblackpepper,totaste
1.Combinebasil,lemon,oil,shallotsand
garlic in a bowl. Add fish. Cover and
refrigeratefor20minutes.
2.HeatfrypanonSetting13.Addfishand
cookfor2-3minutesoneachsideoruntil
cooked.Seasontotastewithsaltand
pepper. Serve.
21
Frypan Recipes continued
Beef Stroganoff
Serves:4-6
2tablespoonsplainflour
2tablespoonsoliveoil
1kgchucksteak,cutinto2cmstrips
250gbuttonmushrooms,sliced
1cupbeefstock
¼ cup tomato paste
2clovesgarlic,crushed
½ cup sour cream
Saltandfreshlygroundblackpepper,totaste
1.Coatbeefwithflour.Seasonwithsaltand
pepper.
2.HeatoilinfrypanonSetting12.Cookbeef
in batches until golden brown.
3.Returnallbeefandaddremaining
ingredients,exceptsourcream.Coverwith
lid.Reduceheattosetting6.Cookfor45
minutes or until beef is tender.
4.Stirthroughsourcream.Seasontotaste
with salt and pepper. Serve.
Dhal
Serves:4
1tablespoonvegetableoil
1onion,chopped
1clovegarlic,crushed
1tablespoongroundcumin
1teaspoonblackmustardseeds
½ teaspoon cumin seeds
2tablespoontomatopaste
2cupsredlentils,rinsed,drained
2cupsvegetablestock
4cupswater
400gcanchoppedtomatoes
3babyeggplants,chopped
4hard-boiledeggs,quartered
Saltandfreshlygroundblackpepper,totaste
1.HeatoilinfrypanonSetting6.Addonion
andgarlic,cookingfor3-4minutesoruntil
tender. Add cumin and mustard seeds
cookingfor1minuteoruntilfragrant.
2.Addtomatopasteandlentilscookingfor
1-2minutes.Addstockandwater.Stirto
combine. Cover with lid. Reduce heat to
Setting4.Cookfor10minutes.
3.Addtomatoesandeggplant.Coverwithlid.
Cookforafurther15-20minutesoruntil
Dahlhasthickenedandeggplantissoft.
4.Addeggs.Seasontotastewithsaltand
pepper. Serve.
22
Frypan Recipes continued
Lamb Tagine
Serves:4-6
2tablespoonsoliveoil
8lambshanks
1onion,chopped
2clovesgarlic,crushed
1½tablespoonsMoroccandriedspicemix
1tablespoonstomatopaste
400gcanwholepeeledtomatoes
1cupchickenstock
3cardamompods,cracked
1cinnamonstick
400gcanchickpeas,drained,rinsed
1sweetpotato,peeled,choppedinto2cm
cubes
1cupfreshcoriander,roughlychopped
Saltandfreshlygroundblackpepper,totaste
Cous cous, to serve
1.HeatoilinfrypanonSetting12.Cook
lamb in batches until golden brown. Set
aside.
2.Reduceheattosetting7.Addonionand
garlictothepanandcookfor2-3minutes
oruntilgoldenbrown.Addspicemixand
tomatopastetothepanandcookfor1
minute.
3.Addwholetomatoes,cardamom,cinnamon
andchickenstocktothepan.Coverwith
thelid.ReduceheattoSetting4andcook
for2hours.
4.Addchickpeasandpotato.Coverwiththe
lidandcookforafurther20minutesor
until sweet potato is tender. Season to
taste with salt and pepper.
5.Stirthroughcorianderandserveovercous
cous.
Penne Boscaiola
Serves:4
6rashersbacon,chopped
200gbuttonmushrooms,sliced
²⁄
³
cup white wine
1¼cupsthickenedcream
500gpennepasta,cooked
Saltandfreshlygroundblackpepper,totaste
Grated parmesan cheese, to serve
1.HeatfrypantoSetting12.Cookbacon
andmushroomsfor4-5minutesoruntil
golden.
2.Addwineandcookuntilreducedbyhalf.
Addcreamandstock.Allowtosimmer
untilthickened.
3.Addpastatothepan.Seasontotaste
with salt and pepper. Serve with parmesan
cheese.
23
Frypan Recipes continued
Roast Chicken with Stuffing
Serves:4
2teaspoonsoliveoil
1onion,chopped
3cupsfreshbreadcrumbs
30gbutter,melted
2tablespoonsfreshflat-leafparsley,chopped
2teaspoonsfreshthyme,chopped
1teaspoonlemonzest
1.2kgwholechicken,washed,dried
1.HeatoilinthefrypanonSetting12.Add
onionandcookfor2-3minutesoruntil
tender. Set aside.
2.Inalargebowlcombineonion,
breadcrumbs, butter, parsley, thyme and
lemon. Season with salt and pepper. Place
mixtureinsidethecavityofthechicken.
Tiechickenwingstogetherwithkitchen
twine.
3.PreheatfrypanonSetting10.Place
chickeninthepan.Cookfor1-2minutes
on each side or until golden. Cover with
thelid.ReduceheattoSetting8.Cookfor
1-1½hoursoruntilcooked.Seasonto
taste with salt and pepper. Serve.
Mustard Seed Potatoes
Serves:8
1.5kgbabynewpotatoes
2tablespoonsextravirginoliveoil
2tablespoonsblackmustardseeds
Saltandfreshlygroundblackpepper,totaste
1.HeatfrypanonSetting15.Addpotatoes
and cover with water. Cover with the lid.
Simmeruntilpotatoesaretender.Drain.
2.HeatfrypanonSetting12.Addpotatoes,
oil and mustard seeds. Season to taste
withsaltandpepper.Cookfor15minutes
or until potatoes are golden. Serve.
24
Frypan Recipes continued
Buttermilk Pancakes
Makes:8
1cupselfraisingflour,sifted
2tablespoonscastersugar
½ teaspoon bicarbonate soda
1egg,lightlybeaten
2tablespoonsvegetableoil
1cupbuttermilk
60gbutter
1.Inalargebowlcombineflour,sugarand
bicarbonate soda.
2.Inaseparatebowlcombineallwet
ingredients and stir to combine.
3.Pourwetingredientsintodryandwhisk
until smooth.
4.HeatfrypanonSetting9.Meltbutterin
thepan.Add¼cupcupful’sofmixture
intothepan.Cookfor2-3minutesoneach
sideoruntilgoldenandcooked.Serve.
25
Skillet Recipes
Corn Fritters
Makes:about20
1cupselfraisingflour
½ teaspoon bicarbonate of soda
½ teaspoon ground coriander
½teaspoonsweetpaprika
²⁄
³
cupbuttermilk
2eggs
2cupscornkernels
3shallots,sliced
1smallredcapsicum,dicedfinely
2tablespoonschoppedfreshflatleafparsley
1tablespoonchoppedfreshcoriander
Saltandfreshlygroundblackpepper,totaste
Olive oil
Tomato chilli jam, to serve
1.Combineflour,soda,corianderandpaprika
inabowl.Whiskthroughbuttermilkand
eggs to form a batter.
2.Combinecorn,shallots,capsicum,parsley
and coriander in a large bowl. Stir to
combine. Season to taste with salt and
pepper.
3.Heatfrypanonsetting10.Drizzle
a little olive oil in frypan and spoon
tablespoonful’sofmixtureintopan.
Cookfrittersfor2-3minutesoneachside
until golden.
4.Servewithtomatochillijamifdesired.
Gyoza (Japanese Dumplings)
Makes:about20
150gporkmince
150gchickenmince
2½cupsChinesecabbage,finelysliced
¹⁄
³
cup finely chopped water chestnuts
2tablespoonskecapmanis
1tablespoonmirin
2teaspoonssesameoil
1teaspooncastersugar
4shallots,choppedfinely
1egg
50sheetsgowgeewrappers
Vegetableoil,forfrying
Saltandfreshlygroundblackpepper,totaste
DippingSauce:
2tablespoonskecapmanis
1tablespoonblackvinegar
1.Combineallingredientsinabowlandmix
well. Season with salt and pepper.
2.Lineatraywithbakingpaper.Layout
several sheets of gow gee wrappers.
3.Placearoundedteaspoonoffillinginto
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleatononeside.Thepastrywilllook
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4.Heatfrypanonsetting9.Heat1
tablespoon of oil in the frying pan and
place the dumplings, in batches, into
thepan,pleatsideup.Cookuntilthe
dumplings are golden on the bottom.
Donotturn.Carefullypourenoughwater
in the frying pan so that the dumplings
are half covered. Place the lid on the
26
Skillet Recipes continued
fryingpanandcook,coveredfor1minute.
Removelidandcook,uncovered,until
alltenderandcooked.Removefrompan,
repeat with remaining dumplings.
Note: The water should be simmering the
whole time. If this does not happen increase
the heat.
5.Servewithdippingsauce.
Steamed Salmon Parcels
Serves:4
4shallots,finelysliced
2clovesgarlic,crushed
1largeredchilli,seedsremoved,sliced
1stalklemongrass,finelychopped
½cupcoconutmilk
¹⁄
³
cup fresh coriander leaves
2teaspoonsgratedfreshginger
4x180gAtlanticsalmonfillets
1tablespoonpeanutoil
4-6babybokchoy,quartered
Saltandfreshlygroundblackpepper,totaste
Steamed jasmine rice, to serve
1.Preheatfrypanonsetting12withthelid
onfor2minutes.
2.Inabowlcombineshallots,garlic,chilli,
lemongrass,coconutmilk,coriander
and ginger. Season to taste with salt and
pepper.
3.Placeeachpieceofsalmonon4individual
piecesofaluminiumfoil.Dividethe
coconutmixtureevenlyoverthesalmon.
Foldeachpieceoffoiluptomake4sealed
parcels.
4.Placeparcelsinfrypan.Placelidonpan.
Reduceheattosetting9andcookfor
12-15minutesoruntilcookedasdesired.
Remove from heat.
5.Quicklyincreaseheattosetting15.
Addoilandbokchoy.Cookfor1-2minutes
until wilted. Season to taste with salt and
pepper.
6.Servesalmonwithbokchoyandsteamed
jasmine rice.
27
Skillet Recipes continued
Prosciutto Wrapped Pork Loin
Serves:4-6
2tablespoonsDijonmustard
1tablespoonhorseradishcream
1tablespoonoliveoil
2teaspoonsfreshrosemary,chopped
2teaspoonsfreshthyme,chopped
2teaspoonssoysauce
1teaspoonWorcestershiresauce
500gporkloin
6slicesprosciutto
Saltandfreshlygroundblackpepper,totaste
1.Inasmallbowlcombineallingredients
exceptporkandprosciutto.Stirto
combine.
2.Laytheprosciuttooutsoitisslightly
overlapping.
3.Rubporkloinwithmustardsauceand
place in the centre of the prosciutto.
Encasetheporkloinintheprosciutto.
Usingkitchentwinetietheroastat2cm
intervals.
4.Preheatpantosetting15.Placeporkin
thepanandcookfor1-2minutesoneach
side or until golden and crisp. Lower heat
tosetting9.Coverwiththelid.Cookfora
further40minutesoruntildone.
5.Removethestring.Allowtorestfor5-10
minutes before carving. Season to taste
with salt and pepper. Serve.
Thai Chicken Stir Fry
Serves:4
2tablespoonsvegetableoil
2largechickenbreasts,sliced
4shallots,finelysliced
3tablespoonsredcurrypaste
1redcapsicum,seedsremoved,sliced
150gbabygreenbeans,trimmed,halved
125gbabycorn,halved
1cupcoconutmilk
4kaffirlimeleaves,shredded
2teaspoonscastersugar
1teaspoonfishsauce
½ cup fresh coriander, chopped
Saltandfreshlygroundblackpepper,totaste
Jasmine rice, to serve
1.Preheatfrypantosetting15.Addhalfof
the oil.
2.Addchickentothepanandcookin
batchesuntilgoldenandcooked.Set
aside.
3.Addremainingoiltothepanandcook
scallionsfor2-3minutesoruntiltender.
Addcurrypasteandcookforafurther
minute or until fragrant.
4.Addcapsicum,greenbeans,corn,coconut
milk,limeleaves,sugar,fishsauceand
chickentothepan.Continuetocookfor
4-5minutesoruntilvegetablesaretender.
Season to taste with salt and pepper. Serve
over rice with coriander.
28
Roast Chicken with Sage and Garlic
Serves:6
1.6kgwholechicken
3clovesgarlic,crushed
1lemon
1bunchfreshsageleaves,roughlychopped
80gbutter,roomtemperature
2tablespoonsoliveoil
8sprigsfreshflatleafparsley
1onion,quartered
Saltandfreshlygroundblackpepper,totaste
1.Peellemonandfinelychoptheskin.
Reserve the flesh.
2.Inasmallbowlcombinegarlic,lemon
peel, sage and butter. Season to taste with
salt and pepper.
3.Usingyourfingersloosentheskinaround
thebreastsandthighsofthechicken.
Placebuttermixturebetweentheskinand
flesh.Rubtheskinofthechickenwith
oil. Season with salt and pepper. Stuff the
parsley, onion and lemon flesh in the cavity
ofthechicken.Tiechickenlegstogether
with twine.
4.Preheatpanonsetting15for2minutes.
5.Addchickentopanandbrownonallsides.
Coverwiththelid.Reducesettingto8.
Cookfor1houroruntilcooked.Seasonto
taste with salt and pepper. Serve.
Sweet and Sticky Teriyaki Wings
Serves:4-6
1tablespoonvegetableoil
500gchickenwings
½ cup honey
¼ cup balsamic vinegar
¼ cup brown sugar
2tablespoonssoysauce
1tablespoonfreshlymincedginger
3clovesgarlic,crushed
2tablespoonssesameseeds,toasted
Saltandfreshlygroundblackpepper,totaste
1.Preheatoilinfrypanonsetting12for2
minutes.Addchickenwingstothepan.
Coverwithlid.Reducetosetting9.Cook
for20minutes,stirringoccasionally.
2.Combineallremainingingredientsexcept
sesame seeds in a large bowl.
3.Removechickenwingsfromthepanand
toss in marinade.
4.Increasefrypantosetting12.Addchicken
wingsandcookforafurther5minutes,
turning occasionally. Remove from pan
when golden and crisp. Season to taste
withsaltandpepper.Sprinklewithsesame
seeds before serving. Serve.
29
Skillet Recipes continued
Delicious BBQ Beef Short Ribs
Serves:3-4
¼ cup vegetable oil
1kgbeefshortribs
6clovesgarlic,crushed
2tablespoonsfreshlygratedginger
5tomatoes,roughlychopped
¾ cup caster sugar
½ cup dry sherry
2tablespoonstamarindpaste
1½tablespoonsbeanpaste
1½tablespoonssoysauce
½ cup water
4cupschickenstock
Saltandfreshlygroundblackpepper,totaste
1.Preheatpanwithhalfoftheoilonsetting
15for2minutes.Addribstothepanand
cookfor3-4minutesoruntilbrowned.Set
aside.
2.Reduceheattosetting10.Addremaining
oil,garlicandginger.Cookfor1minute
oruntilfragrant.Addtomatoesandcook,
stirring,for3-4minutes.Stirthroughthe
sugarandcookforafurther3minutesor
until caramelised.
3.Poursherryintothepanandallowto
reduce by half. Add remaining ingredients
and bring to a simmer. Return beef to the
pan.Coverwithlid.Cookfor1houron
setting6untilmeatistender.
4.Removebeeffrompan.Increaseheatto
setting13andsimmerfor3-4minutes
oruntilreducedbyhalfandthickened.
Season to taste with salt and pepper. Serve
beef in sauce.
Italian Meatballs in Tomato Sauce
Serves:4
½ cup olive oil
²⁄
³
cup pine nuts, roughly chopped
1onion,chopped
3clovesgarlic,crushed
1cupfreshbreadcrumbs
½ cup ricotta cheese
¼ cup freshly flat leaf parsley, chopped
2tablespoonsfreshbasil,chopped
1tablespoonlemonzest
2teaspoonsgroundfennelseeds
1egg
500gbeefmince
2x400gcanschoppedtomatoes
½ cup red wine
Saltandfreshlygroundblackpepper,totaste
Grated parmesan, to serve
1.Preheatpanonsetting12for2minutes.
2.Addhalfoftheoil,pinenutsandonion.
Cookfor3-4minutesoruntilpinenuts
are golden. Add garlic and continue to
cookfor1minute.Removefrompan.
3.Inalargebowlcombinebreadcrumbs,
ricotta, parsley, basil, lemon, fennel, egg,
beefandcooledonionmixture.Stirto
combine. Season to taste with salt and
pepper.
4.Rollmixtureinto2tablespoonsizedballs.
5.Heatremainingoilinpanonsetting15for
2minutes.Addmeatballsandcookuntil
golden. Remove from the pan.
6.Addtomatoesandwinetothepan.Reduce
heat to setting 9. Cover with lid. Allow to
simmerfor20minutes.Addmeatballs
backtothesauceandcookforafurther
10minutes.Seasontotastewithsaltand
pepper. Serve with parmesan cheese.
30
Skillet Recipes continued
Mexican Chilli Beef
This beef is great in burritos or tacos.
Serves:6-8
¼ cup vegetable oil
2kgbeefroast
2whiteonions,roughlychopped
4clovesgarlic,crushed
1tablespoongroundcumin
1tablespoonfreshlygratedginger
1tablespoongroundMexicanchillipowder
2teaspoonsgroundcinnamon
4cupsbeefstock
2x400gcanschoppedtomatoes
2teaspoonsdriedoregano
2x400gcanskidneybeans,drainedand
rinsed
Saltandfreshlygroundblackpepper,totaste
1.Heatoilinpanonsetting15for2
minutes.
2.Addbeefandcookfor3-4minutesoruntil
browned. Set aside.
3.Reducetosetting10.Addonionstothe
panandcookfor7-10minutesoruntil
caramelised.
4.Stirthroughgarlic,cumin,ginger,chilli
andcinnamon.Cookforafurther1-2
minutesoruntilfragrant.Addstock,
tomatoes and oregano. Season with salt
and pepper.
5.Returnbeeftothepan.Coverwiththelid.
Reduceheattosetting7.Simmerfor1
hour or until the beef is tender and falling
apart. Remove beef from pan.
6.Increaseheattosetting15.Bringsauceto
a simmer and allow to reduce by half. Just
before serving stir through beans. Return
beef to the pan. Season with salt and
pepper. Serve.
Roast Leg of lamb with Apples and Fennel
The combination of apple and fennel really
compliment the lamb.
Serves:6-8
1.5kgminilamblegroast
5clovesgarlic,finelysliced
3sprigsfreshrosemary
4smallgrannysmithapple,cored,halved
2onions,quartered
1bulbfennel,cutinto8wedges
1cupapplejuice
½cupbeefstock
1tablespoonlemonjuice
1tablespoonlemonzest
Saltandfreshlygroundblackpepper,totaste
1.Piercethelambin10places.Stuff
the incisions with garlic and half of the
rosemary. Season the outside of the lamb
generously with salt and pepper.
2.Preheatpantosetting15fortwominutes.
3.Addlambtothepanandcookfor3-4
minutes or until browned. Set aside.
4.Reduceheattosetting5.Addapples,
onions and fennel to the pan. Top with
lamb.
5.Pouroverremainingingredients.Placelid
onthepan.Cookfor1hourformedium.
Setlambasidetorestfor10minutes
before carving. Season to taste with salt
and pepper. Serve with apples, fennel and
onions.
31
Skillet Recipes continued
Lamb with Moroccan Spice Rub
Serves:4-6
¹⁄
³
cup olive oil
¹⁄
³
cup fresh flat leaf parsley, chopped
1tablespoongroundcoriander
1tablespoonsgroundcumin
1tablespoonlemonzest
1tablespoonsweetpaprika
1teaspoongroundallspice
1teaspoongroundblackpepper
1teaspoongroundcinnamon
1teaspoongroundturmeric
Pinch saffron threads
4clovesgarlic,crushed
1kglambroast
Saltandfreshlygroundblackpepper,totaste
1.Inabowlcombineallingredients,except
lamb,tomakeasmoothpaste.
2.Rubpasteevenlyoverthelamb.Placeon
tray,coverandrefrigeratefor2hours.
3.Preheatpantosetting15for2minutes.
4.Addlambtopanandbrownonallsides,
about4-5minutes.Coverwiththelid.
Reducetosetting7.Cookforafurther55
minutes for medium rare. Allow to rest for
5-10minutesbeforecarving.Seasonto
taste with salt and pepper. Serve.
Mexican Style Roasted Corn
ThisisaMexicanstreetfood.It’safundish
tomakeandgreattogetthekidsinvolved!
Serves:4
4earscorn,husksstillattached
½ cup mayonnaise
1½cupsgratedparmesancheese
¼ cup freshly chopped coriander
1tablespoonchillipaste
1lime,quartered
Saltandfreshlygroundblackpepper,totaste
1.Peelbackthehuskstoexposethecorn
kernels.Leavethehusksattachedat
thebase.Removeallthreads.Tiehusks
together around the base of the cob to
form a handle. Repeat with remaining ears.
2.Preheatpanfor2minutesonsetting15.
3.Addcorn,turningoccasionally.Cookfor10
minutes or until beginning to brown.
4.Brushcornwithmayonnaise.Rolleach
earofcorninparmesan.Sprinklewith
coriander, chilli. Season to taste with salt
and pepper. Serve with a wedge of lime.
32
Skillet Recipes continued
Roasted Cauliflower with Tahini Sauce
Serves:4-6
1headcauliflower,cutintoflorets
1/4cupoliveoil
3tablespoonsgroundcumin
¼ cup tahini
¼ cup water
2tablespoonslemonjuice
3clovesgarlic,crushed
Saltandfreshlygroundblackpepper,totaste
1.Preheatpanonsetting15for2minutes.
2.Inalargebowlcombinecauliflower,oil
and cumin. Season to taste with salt and
pepper.
3.Addcauliflowertothepanandcookfor
10-15minutesoruntilgoldenandcrisp.
4.Inaseparatebowlcombinetahini,water,
lemon juice and garlic. Season to taste
with salt and pepper.
5.Poursauceovercauliflower.Tossto
combine. Serve.
Lemon and Herb Roasted Vegetables
Serves:4-6
5clovesgarlic
5sprigsfreshthyme
3sprigsfreshrosemary
2potatoes,peeled,quartered
2carrots,peeled,sliced
2fennelbulbs,trimmed,sliced
2redonions,quartered
1lemon,quartered
1sweetpotato,peeled,cutinto3cmcubes
½ cup olive oil
1tablespoonsfreshlygratedginger
Saltandfreshlygroundblackpepper,totaste
1.Preheatpantosetting15for2minutes.
2.Inalargebowlcombineallingredients.
Season generously with salt and pepper.
3.Placevegetablesinthepan.Reduceheat
tosetting10.Coverwiththelidandcook
for1hour,stirringoccasionally.
4.Increaseheattosetting15.Cook
vegetablesforafurther10minutesor
until golden. Season with salt and pepper.
Serve.
33
Skillet Recipes continued
Individual Sticky Date Puddings
Serves:8
2cupsdrieddates,chopped
1¼cupsboilingwater
1teaspoonbicarbonateofsoda
¹⁄
³
cup olive oil
1cupbrownsugar
1cupselfraisingflour
¼teaspoongroundmixedspice
2eggs
Butterscotch Sauce:
160gbutter
²⁄
³
cupfirmlypackedbrownsugar
1cupthickenedcream
1.Preheatpanonsetting6withthelidon.
Grease8individual1-cupcapacitymetal
moulds.
2.Placedates,boilingwaterandbakingsoda
intoasmallbowlandsetasidefor10
minutes.
3.Inalargebowlcombinedatemixture,oil
and sugar. Stir to combine.
4.Addremainingingredientstothebowland
mixuntiljustcombined.
5.Pourmixtureintopreparedmoulds.Place
moulds in frypan and carefully pour enough
boiling water to come half way up the sides
ofthemoulds.Cookforabout25minutes
oruntilcookedwhentestedwithawooden
skewer.Carefullyremovefromfrypan;
standfor5minutesbeforeturningoutonto
awirerack.
6.ButterscotchSauce:Placeallingredients
inthepanonsetting12.Stiruntilsugar
hasdissolvedandmixturebeginsto
simmer. Pour over the date puddings.
Serve.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
34
Skillet Recipes continued
Arancini – Risotto Balls
Makes:24
2½cupschickenstock
1tablespoonoliveoil
1onion,chopped
1clovegarlic,crushed
¾ cup Arborio rice
2tablespoonsfinelychoppedfreshbasil
2tablespoonsgratedparmesan
40gmozzarella,cutinto1cmpieces
¼ cup fresh breadcrumbs
3cupsvegetableoil
Saltandfreshlygroundblackpepper,totaste
1.Heatoilinwokonsetting12.Addonion
andgarliccookinguntilsoftened.
2.Addriceand1cupofstocktothewok.
Stir occasionally until all the liquid has
been absorbed. Continue adding the
stockinbatchesuntilalltheliquidhas
absorbed.Thisshouldtakeapproximately
30minutes.Seasontotastewithsaltand
pepper.
3.Stirthroughbasilandcheese.Remove
fromwok.Setasidetocool.
4.Rollmixtureintotablespoonsizedballs.
Press a piece of cheese into the centre of
the rice and roll to enclose. Coat balls in
breadcrumbs.
5.Pouroilintothewokandheatonsetting
12for5minutes.Addrisottoballsand
cookfor2-3minutesoruntilgoldenand
cooked.Allowtodrainonpapertowel.
Serve.
Curry Puffs
Serves:24
2teaspoonsvegetableoil
1onion,chopped
1clovegarlic,crushed
400gbeefmince
2teaspoonscurrypowder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ cup mango chutney
24wontonwrappers
1eggwhite,lightlybeaten
Saltandfreshlygroundblackpepper,totaste
1.Heatoilinwokonsetting12.Addonion
andgarliccookinguntilsoftened.Add
minceandcookuntilbrownedandcooked.
2.Addcurrypowder,corianderandturmeric.
Cookfor1minuteoruntilfragrant.Stir
through chutney. Season to taste with salt
and pepper.
3.Placeaheapedteaspoonofmixtureinto
the centre of wrappers. Brush edges with
egg white. Fold wrappers in half diagonally;
pinch edges together to seal.
4.Pouroilintothewokandheatonsetting
12for5minutes.Addcurrypuffsandcook
for4-5minutesoruntilgoldenbrown.
Allow to drain on paper towel. Serve.
35
Wok Recipes
Steamed Pork Buns
Makes:6
400gporkmid-loinchops
¼ cup Hoi Sin sauce
2tablespoonssoysauce
3teaspoonsfinelygratedfreshginger
1teaspoonChinesefivespicepowder
1teaspoonsesameoil
1garlicclove,crushed
1¼cupsplainflour
3teaspoonscastersugar
2teaspoonsdriedyeast
¼cupwarmmilk
¼cuplukewarmwater
1½tablespoonspeanutoil
Saltandfreshlygroundblackpepper,totaste
1.Heat2cupsofwaterinwokwithsteamer
rackinplaceonsetting9.Coverwithlid.
2.Oncewaterhasreachedasimmeradd
porktotherack.Coverandcookfor15
minutes.
3.Transferporktoabowlandshredmeat.
4.Combinepork,hoisinsauce,soy,ginger,
five spice powder, oil and garlic in a large
bowl. Season to taste with salt and pepper.
Coverandrefrigeratefor1hour.
5.Meanwhile,combinetheflour,sugarand
yeastinalargebowl.Makeawellinthe
centre.Combinethemilk,waterand1
tablespoon of the oil in a jug. Add to dry
ingredients and stir to combine.
6.Kneaddoughonalightlyflouredsurface
for5minutesoruntilsmooth.Use
remaining oil to lightly grease a large bowl.
Place dough in bowl. Cover with plastic
wrapandplaceinawarmplacefor30
minutesoruntildoubledinsize.
7. Punch dough down. Knead for a further
5minutes.Placeinagreasedbowland
allowtoproofforafurther30minutes.
8. Shapedoughintoa5x20cmlog.
Cutintosixequalportions.
9. Flatten each dough portion. Place equal
amountsofporkmixtureoncentreof
dough and bring side of dough up to
enclose. Roll into a ball. Cut a small
cross in top of each bun.
10.Heat2cupsofwaterinwokonsetting9.
Cover with lid. Bring to a simmer. Cover
rackwithapieceofbakingpaper.Place
porkbunscreasesidedownonpaper.
Coverwithlid.Cookfor15-20minutesor
untilcooked.Serve.
36
Wok Recipes continued
Thai Fish Cakes
Serves:4-6
500gfirmwhitefishfillets,bonesremoved,
chopped
3tablespoonsredcurrypaste
2tablespoonsfishsauce
1teaspooncastersugar
2eggwhites
½cupthinlyslicedsnakebeans
2kaffirlimeleaves,shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup caster sugar
½ cup water
½ cup white vinegar
1largeredchilli,thinlysliced
1tablespoonchoppedfreshcoriander
1tablespoonfinelychoppedroastedpeanuts
Saltandfreshlygroundblackpepper,totaste
1.Combinefish,currypaste,fishsauce,
sugar and egg whites into a food processor.
Processuntilmixtureiscombined.
2.Placemixtureintoabowlandstirthrough
beans and lime leaves. Season to taste
with salt and pepper.
3.Heatoilinwokonsetting11-12.
4.Rollmixtureinto2tablespoonsizedballs.
Carefullydropmixtureintotheoilin
batches.Cookfor2-3minutesuntilgolden
brownandcookedthrough.Drainonpaper
towel.Repeatwithremainingmixture.
5.DippingSauce:Combinesugar,waterand
vinegar into a small saucepan. Stir over
a low heat until sugar dissolves. Increase
heatandsimmermixturefor5minutes.
Remove from heat and allow to cool. Stir
through chilli, coriander and nuts.
6.Servewithdippingsauce.
Spring Rolls
Makes:20
1tablespoonpeanutoil
¼ cup canned bamboo shoots, thinly sliced
1tablespoongratedfreshginger
2clovesgarlic,crushed
350gchickenmince
2tablespoonskecapmanis
1largecarrot,peeled,grated
3shallots,thinlysliced
1cupfinelyshreddedChinesecabbage
Saltandfreshlygroundblackpepper,totaste
100gvermicellinoodles,cooked,drained
6driedshiitakemushrooms,soaked,drained,
chopped
20mediumspringrollwrappers
Peanut oil, for deep frying
1.Heatoilinwokonsetting12.Addbamboo
shoots,gingerandgarlic.Cookfor1
minuteoruntilfragrant.Addchicken
minceandcookforafurther5minutesor
untilcooked.
2.Addremainingingredientsandstir-fry
until the cabbage has just wilted. Remove
ingredientsfromthewok.Allowtocool.
3.Meanwhile,cleanwokandheatoilto
setting12fordeepfrying.
4.Place2-3tablespoonsofthefillingnear
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuckinendsandrolluptoenclosefilling.
5.Deepfryspringrollsinbatchesfor3-4
minutesoruntilgoldenbrown.Drainon
paper towel. Serve.
37
Wok Recipes continued
Sang Choy Bao
Serves:4
1tablespoonpeanutoil
10waterchestnuts,choppedfinely
6freshshitakemushrooms,choppedfinely
3shallots,chopped
1clovegarlic,crushed
½ teaspoon grated fresh ginger
350gchickenmince
4lettuceleaves,toserve
2teaspoonssesameseeds,toasted
Sauce
1tablespoonhoisinsauce
1tablespoonlightsoysauce
1tablespoonoystersauce
1tablespoonshaohsingcookingwine
1teaspoonsesameoil
1teaspoonwhitesugar
Saltandfreshlygroundblackpepper,totaste
1.Heatoilinwokonsetting13.Add
chestnuts, mushrooms, shallots, garlic and
gingertothewokandcookfor1minute.
2.Addminceandcookforafurther4-5
minutesoruntilgoldenandcooked.
3.Pouroversauceingredientsandstir-fryfor
3minutesoruntilsaucehasthickened.
Season to taste with salt and pepper.
4.Spoonmixtureintolettucecups.Garnish
with sesame seeds. Serve.
Chicken Laksa
Serves:4
¼cuplaksapaste
1clovegarlic,crushed
2cupschickenstock
2cupscoconutmilk
300gcookedchicken,roughlychopped
150gsofttofu
250gricevermicellinoodles,cooked,drained
100gbeansprouts
½ cup fresh coriander leaves
Saltandfreshlygroundblackpepper,totaste
1.Heatwokonsetting10.Addpasteand
garlic.Stirfryfor1-2minutesoruntil
fragrant.Addstockandcoconutmilk.
Bringtoasimmer.Allowtosimmerfor5
minutes.
2.Addchickenandtofuandcookfor3-4
minutes.
3.Dividewarmnoodlesamongfourbowls.
Ladleliquidwithchickenandtofuamong
the bowls. Top with bean sprouts and
coriander leaves. Serve.
38
Wok Recipes continued
Chinese Style Fried Rice
Serves:4
2tablespoonspeanutoil
4eggs,lightlywhisked
175gbacon,chopped
3shallots,chopped
1smallredcapsicum,seedsremoved,sliced
¾cupfreshorfrozenpeas
4cupscoldcookedrice(seetip)
2tablespoonssoysauce
2tablespoonsoystersauce
250gprawns,cooked,peeled,deveined
2cupsshreddedwombokcabbage
White pepper, to taste
1.Heathalfoftheoilinwokonsetting5.
Add¼oftheeggtothewok.Carefully
swirlthewokaroundtospreadtheegginto
athinomelette.Cookfor1-1½minutes
without turning over. Remove from the
wok.Repeatwithremainingeggtomake
4omelettes.Rollomelettesupandthinly
slice.
2.Increaseheattosetting10.Addbaconand
cookuntilbrowned;setaside.
3.Addremainingoiltothewokandcook
shallotsfor1minute.Addcapsicumand
peastothewokcookingforafurther1
minute.
4.Addrice,saucesandprawnstothewok
andstirfryfor2-3minutes.Addbacon,
cabbageandeggstothewok.Seasonwith
white pepper. Toss to combine. Serve.
Tip:Cookthericethedaybeforeorseveral
hours in advance as per the directions on the
packet.Rinsericeanddrainwellthenlayer
onatraylinedwithbakingpaper;coverwith
paper towelling and refrigerate.
Pad Thai
Serves:4
200gricethicknoodles,cooked,drained
200gfirmtofu,diced
¼ cup vegetable oil
500glargegreenprawns,peeled,deveined
½ cup pad Thai paste
3eggs,lightlybeaten
1bunchgarlicchives,cutinto4cmpieces
100gbeansprouts
½ cup fresh coriander leaves
¼cuppackagedfriedshallots
¼ cup chopped peanuts
Lime wedges, to serve
1.Heat2teaspoonsofoilinwokonsetting
10.Addtofuandcookuntilgolden.
Set aside.
2.Reducetosetting7.Addremainingoiland
cookprawnsuntilpinkandjustcooked.
Set aside.
3.Addpastetowokandstirfryfor1minute
or until fragrant. Add noodles and stir until
coatedinpaste.Addeggstothewokand
stirevery10secondsoruntiltheeggsare
just beginning to set.
4.Addtofu,prawns,chivesandbeansprouts
tothewok.Cookforafurther2minutes.
Top with coriander, shallots, peanuts and
lime wedges. Serve.
39
Wok Recipes continued
Mussels in White Wine and Garlic
Serves:4
1tablespoonoliveoil
3shallots,choppedfinely
3clovesgarlic,crushed
2kgblackmussels,cleaned
1cupwhitewine
100gbutter,chopped
½ cup fresh flat-leaf parsley, chopped
Saltandfreshlygroundblackpepper,totaste
Sliced ciabatta bread, to serve
1.Heatoilinthewokonsetting7.Add
shallotsandgarlic,cookinguntilsoftened.
2.Addthemusselsandwine.Coverwithlid
andincreaseheattosetting12.Cookfor2
½ minutes until the mussels have opened.
Remove mussels and set aside.
3.Addthebutterandparsleyandcookfor
another2-3minutesuntilthebutterhas
meltedandthesaucehasthickened.
4.Spoonmusselsintobowlsandcarefully
spoon over liquid. Season to taste with salt
and pepper. Serve with crusty bread.
Beef with Cashews and Hokkien Noodles
Serves:4
500grumpsteak,slicedthinly
2tablespoonspeanutoil
1onion,sliced
2clovesgarlic,crushed
2teaspoonsgratedfreshginger
1bunchgailan(Chinesebroccoli),roughly
sliced
400gfreshhokkiennoodles
2tablespoonslightsoysauce
1tablespoonhoney
1cuproastedcashewnuts
Saltandfreshlygroundblackpepper,totaste
1.Inalargebowlcombinebeefandhalfof
the oil.
2.Heatwokonsetting12.Cookbeefin
batches until browned. Set aside.
3.Reduceheattosetting9.Addremaining
oiltowok.Addonion,garlicandginger,
stir-fryfor1minute.
4.Addgailanandstirfryfor1minute.Add
remainingingredientstothepanandcook
forafurther2-3minutes.Seasontotaste
with salt and pepper. Serve.
40
Wok Recipes continued
Soy Ginger Steamed Fish
Serves:2
1½tablespoonslightsoysauce
1½tablespoonsshaohsingcookingwine
2teaspoonspeanutoil
1teaspoonfinelygratedginger
1teaspooncastersugar
2x200gwhitefishfillets
Sliced shallots and coriander, to serve
Saltandfreshlygroundblackpepper,totaste
1.Combinesoy,shaohsing,oil,gingerand
sugar in a bowl.
2.Placefishonaheatproofplate.Spoon1
tablespoon of sauce over the fish.
3.Pour2cupsofwaterintothebaseofthe
wok.Placesteamerrackinwok.Coverwith
lidandplaceonsetting5.Oncewater
startstosimmer,placefishinwok.Steam
for9-10minutesoruntilfishiscooked.
4.Heatremainingsauce.Pouroverfish.Top
with shallots and coriander. Season to taste
with salt and pepper. Serve.
Chinese Style Tofu and Green Vegetables
Serves:4
300gfirmtofu,halved
2tablespoonspeanutoil
1onion,sliced
2clovesgarlic,crushed
3bokchoy,trimmed,quartered
2smallzucchini,sliced
100genokimushrooms,endstrimmed,
separated
2tablespoonsoystersauce
1tablespoonlightsoysauce
1tablespoonsweetchillisauce
1.Heatoilinthewokonsetting10.Cook
one piece of tofu at a time until golden on
bothsides.Drainonpapertowelling.Cut
eachsliceinto6pieces.
2.Addoniontowokandstirfryfor1minute.
Addgarlicandcookforafurtherminute.
Addthebokchoyandzucchini,cookingfor
1-2minutesoruntilthezucchinistartsto
soften.
3.Addthemushroomsandthesaucesand
cookforafurther1minute.Seasonto
taste with salt and pepper. Serve.
41
Wok Recipes continued
Cinnamon Doughnuts
Makes:14
2teaspoonsdryyeast
1¼cupsbuttermilk,warmed
¼ cup caster sugar
4cupsplainflour
1teaspoonsalt
¼ cup light olive oil
2eggs,lightlybeaten
Vegetableoil,fordeepfrying
Cinnamon sugar
1cupcastersugar
2teaspoonsgroundcinnamon
1.Inasmallbowlcombineyeast,buttermilk
andhalfofthesugar.Mixwellandstand
inawarmplacefor10minutesoruntilthe
mixturebeginstofoam.
2.Inalargebowlcombineflour,saltand
remainingsugar.Makeawellinthecentre
andaddoil,eggsandyeastmixture.
Mixtoasoftdough.
3.Placemixtureontoalightlyflouredsurface
andkneaddoughforabout10minutesor
until smooth and elastic. Place dough in
a bowl and cover. Stand in a warm place
forabout40minutesoruntildoughhas
doubledinsize.
4.Turndoughontoalightlyflouredsurface
andkneadfor5minutesoruntilsmooth
andelastic.Rolldoughoutto1cmthick.
To cut doughnuts use either a doughnut
cutterora9cmcutteranda3cmcutter.
Place doughnuts onto a tray lined with
bakingpaperandcoverwithplasticwrap.
Standinawarmplaceforabout20
minutes.
5.Heatoilinwokonsetting12.Cook
doughnuts, in batches, turning once during
cooking,untilgoldenincolour.Drain
doughnuts on paper towelling then toss in
cinnamonsugarmixture.
Tip: Tomakejamfilleddoughnuts,usea
7cm cutter only. Once fried, toss with caster
sugar only and pipe some sieved jam into the
centre of the doughnuts.
Banana Fritters
Serves:4
½ cup plain flour
¼ cup cornflour
2teaspoonscastersugar
1egg
¹⁄
³
cup cold water
4mediumbananas,peeled
Vegetableoil,fordeepfrying
Icing sugar for dusting
Ice cream, to serve
1.Inalargebowlcombinefloursandsugar.
Add egg and water. Stir to combine.
2.Heatoilinwoksetting12for3-4minutes
or until hot.
3.Cutbananasinhalflengthways.
Diphalves,oneatatime,intobatter.
Carefully lower banana halves into oil
inbatches.Fryfor1-2minutesoruntil
golden.Drainonpapertowelling.
4.Servefrittersdustedwithicingsugarand
ice cream.
42
Wok Recipes continued
Notes
RESTRICTED CONFIDENTIAL DOCUMENT
APPROVED:
DATE:
DESCRIPTION:
COLOURS:
SCALE 1:1
SUNBEAM
IB COVER ARTWORK
13-08-13
Unit 5&6,13 Lord St
Botany 2019,
NSW, AUSTRALIA
Ph: +61 2 9695 9999
CORPORATION LTD.
This drawing and all information shown hereon are the
exclusive property of Sunbeam Corporation Limited, and are
submitted only on a confidential basis. The recipient agrees
not to reproduce the drawing, to return it upon request, and
that no disclosure of the drawing or the information shown
hereon will be made to a third party without prior written
consent from the Sunbeam Corporation Limited.
2829-A-IB
Ellise
®
Stainless Steel
Cookware
User Guide
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.nz
phone 0800 786 232
mail Unit 3, Building D, 26 Vestey Drive,
Mt Wellington Auckland
New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
Ellise is a registered trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
8/13
Sunbeam Ellise
®
Stainless Steel Cookware is
constructed from the highest quality materials.
So much so, we guarantee the stainless steel
cooking surface of our Ellise
®
Stainless Steel
Cookware for 25 years against faulty materials
or workmanship. This guarantee is just
another expression of our confidence in the
way we make appliances at Sunbeam.
This guarantee is in addition to your rights
under:
• our Sunbeam 12 month replacement or
repair warranty against faulty material
or manufacture (full details of which are
set out in this Instruction Booklet) ; and
• the Australian Consumer Law (if your
product was purchased in Australia) or
the New Zealand Consumer Guarantees
Act (if your product was purchased in
New Zealand).
Should you experience any difficulties
with your Ellise
®
Stainless Steel Cookware
during the applicable warranty period,
please phone our customer service line
for advice. The Sunbeam 25 year Stainless
Steel Cooking Surface guarantee begins
from date of purchase and extends for 25
years. It covers only the stainless steel
cooking surface, guaranteeing it against
faulty materials or workmanship.
It does not:
• cover damage caused by accident,
misuse or negligent handling (including
damage caused by failing to use the
product in accordance with this
Instruction Book);
• cover freight or any other costs incurred
in making a claim; or
• extend beyond 12 months if the product
is used in commercial, industrial,
educational or rental applications.
If a fault should develop with the stainless
steel cooking surface during the warranty
period, please call Sunbeam Customer
Service on the number listed below or
send a written claim to Sunbeam at the
address listed below. Alternatively, you
can (at your cost) return the Ellise
®
Stainless Steel Cookware to any of
Sunbeam’s authorised service centres,
together with your receipt. On receipt of
your claim, we will examine the cooking
surface and if it is faulty or defective, we
will replace your Ellise
®
Stainless Steel
Cookware free of charge.
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
Stainless Steel
Cooking Surface
Guarantee
25
Year
For a complete list of Sunbeam’s
authorised service centres visit our
website or call:
Australia
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
26 Vestey Drive
Mt Wellington, Auckland New Zealand
The benefits given to you by this
guarantee are in addition to your other
rights and remedies under any laws
which relate to the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law.
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.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
IMPORTANT NOTE
To assist us in managing warranty
claims, we recommend you register your
Ellise
®
Stainless Steel Cookware as soon
as practicable after purchase by creating
a MySunbeam account on our website
and sending in a copy of your original
receipt.
In order to make a claim under our
warranty, you must have the original
proof of purchase documentation for the
Ellise
®
Stainless Steel Cookware and
present it when requested.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.com.nz
0800 786 232
Unit 3, Building D,
26 Vestey Drive,
Mt Wellington
Auckland
New Zealand
MASTER
SERIES
SK6450,FP8950 & WW8950
WW8950
SK6450
FP8950
Important instructions –
retain for future use.
RESTRICTED CONFIDENTIAL DOCUMENT
APPROVED:
DATE:
DESCRIPTION:
COLOURS:
SCALE 1:1
SUNBEAM
IB COVER ARTWORK
13-08-13
Unit 5&6,13 Lord St
Botany 2019,
NSW, AUSTRALIA
Ph: +61 2 9695 9999
CORPORATION LTD.
This drawing and all information shown hereon are the
exclusive property of Sunbeam Corporation Limited, and are
submitted only on a confidential basis. The recipient agrees
not to reproduce the drawing, to return it upon request, and
that no disclosure of the drawing or the information shown
hereon will be made to a third party without prior written
consent from the Sunbeam Corporation Limited.
2829-A-IB
Ellise
®
Stainless Steel
Cookware
User Guide
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.nz
phone 0800 786 232
mail Unit 3, Building D, 26 Vestey Drive,
Mt Wellington Auckland
New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
Ellise is a registered trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
8/13
This Sunbeam product is covered by a
12 month replacement or repair warranty,
which is in addition to your rights under the
Australian Consumer Law (if your product
was purchased in Australia) or New Zealand
Consumer Guarantees Act (if your product
was purchased in New Zealand).
Upon receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
product is defective, advise you on how to
obtain a replacement or refund.
To assist us in managing warranty claims,
we recommend you register your product
as soon as practicable after purchase by
creating a MySunbeam account on our
website and uploading a copy of your
original receipt.
In order to make a claim under our
warranty, you must have the original proof
of purchase documentation for the
product and present it when requested (if
not already uploaded to our website).
Should your product develop any defect
within 12 months of purchase because of
faulty materials or workmanship, we will
replace or repair it, at our discretion, free
of charge. A product presented for repair
may be replaced by a refurbished product
of the same type rather than being
repaired. Refurbished parts may be used
to repair the product.
Our replacement or repair warranty only
applies where a defect arises as a result
of faulty material or workmanship during
the warranty period. Your warranty does
not cover misuse or negligent handling
(including damage caused by failing to use
the product in accordance with this
instruction booklet), accidental damage,
or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred
in making a claim, consumable items,
accessories that by their nature and
limited lifespan require periodic renewal
(such as filters and seals) or any
consequential loss or damage; or
• cover damage caused by:
- power surges, power dips, voltage
supply problems, or use of the product
on incorrect voltage;
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
Replacement
Guarantee
12
Month
- servicing or modification of the
product other than by Sunbeam or an
authorised Sunbeam service centre;
- use of the product with other
accessories, attachments, product
supplies, parts or devices that do not
conform to Sunbeam specifications; or
- exposure of the product to
abnormally corrosive conditions; or
• extend beyond 3 months if the product
is used in commercial, industrial,
educational or rental applications.
The benefits given to you by our
warranty are in addition to other rights
and remedies under law in relation to
the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law. You
are entitled to a replacement or refund
for a major failure and for compensation
for any other 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.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we
will inform you and if requested to do so
by you, repair the product provided you
pay the usual charges for such repair.
You will also be responsible for all freight
and other costs.
Should your product require repair or
service after the warranty period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s service
centres, visit our website or call our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
New Zealand.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.com.nz
0800 786 232
Unit 3, Building D,
26 Vestey Drive,
Mt Wellington
Auckland
New Zealand
MASTER
SERIES
SK6450,FP8950 & WW8950
WW8950
SK6450
FP8950
Important instructions –
retain for future use.
RESTRICTED CONFIDENTIAL DOCUMENT
APPROVED:
DATE:
DESCRIPTION:
COLOURS:
SCALE 1:1
SUNBEAM
IB COVER ARTWORK
13-08-13
Unit 5&6,13 Lord St
Botany 2019,
NSW, AUSTRALIA
Ph: +61 2 9695 9999
CORPORATION LTD.
This drawing and all information shown hereon are the
exclusive property of Sunbeam Corporation Limited, and are
submitted only on a confidential basis. The recipient agrees
not to reproduce the drawing, to return it upon request, and
that no disclosure of the drawing or the information shown
hereon will be made to a third party without prior written
consent from the Sunbeam Corporation Limited.
2829-A-IB
Ellise
®
Stainless Steel
Cookware
User Guide
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.nz
phone 0800 786 232
mail Unit 3, Building D, 26 Vestey Drive,
Mt Wellington Auckland
New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
Ellise is a registered trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
8/13
This Sunbeam product is covered by a
12 month replacement or repair warranty,
which is in addition to your rights under the
Australian Consumer Law (if your product
was purchased in Australia) or New Zealand
Consumer Guarantees Act (if your product
was purchased in New Zealand).
Upon receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
product is defective, advise you on how to
obtain a replacement or refund.
To assist us in managing warranty claims,
we recommend you register your product
as soon as practicable after purchase by
creating a MySunbeam account on our
website and uploading a copy of your
original receipt.
In order to make a claim under our
warranty, you must have the original proof
of purchase documentation for the
product and present it when requested (if
not already uploaded to our website).
Should your product develop any defect
within 12 months of purchase because of
faulty materials or workmanship, we will
replace or repair it, at our discretion, free
of charge. A product presented for repair
may be replaced by a refurbished product
of the same type rather than being
repaired. Refurbished parts may be used
to repair the product.
Our replacement or repair warranty only
applies where a defect arises as a result
of faulty material or workmanship during
the warranty period. Your warranty does
not cover misuse or negligent handling
(including damage caused by failing to use
the product in accordance with this
instruction booklet), accidental damage,
or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred
in making a claim, consumable items,
accessories that by their nature and
limited lifespan require periodic renewal
(such as filters and seals) or any
consequential loss or damage; or
• cover damage caused by:
- power surges, power dips, voltage
supply problems, or use of the product
on incorrect voltage;
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
Replacement
Guarantee
12
Month
- servicing or modification of the
product other than by Sunbeam or an
authorised Sunbeam service centre;
- use of the product with other
accessories, attachments, product
supplies, parts or devices that do not
conform to Sunbeam specifications; or
- exposure of the product to
abnormally corrosive conditions; or
• extend beyond 3 months if the product
is used in commercial, industrial,
educational or rental applications.
The benefits given to you by our
warranty are in addition to other rights
and remedies under law in relation to
the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law. You
are entitled to a replacement or refund
for a major failure and for compensation
for any other 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.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we
will inform you and if requested to do so
by you, repair the product provided you
pay the usual charges for such repair.
You will also be responsible for all freight
and other costs.
Should your product require repair or
service after the warranty period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s service
centres, visit our website or call our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
New Zealand.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.com.nz
0800 786 232
Unit 3, Building D,
26 Vestey Drive,
Mt Wellington
Auckland
New Zealand
MASTER
SERIES
SK6450,FP8950 & WW8950
WW8950
SK6450
FP8950
Important instructions –
retain for future use.
