Sunbeam Fryer FP5920 User Manual

®
Classic ElectricFrywareRange  
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  
FP5900P Family Banquet™  
28cm (11”) Square Non-stick Deep Frypan & Roaster  
38cm (15”) Rectangle Non-stick Deep Frypan & Roaster  
38cm (15”) Rectangle Non-stick Deep Frypan  
FP5910  
FP5920  
Classic® Banquet  
Minerale Classic® Banquet 38cm (15”) Rectangle Non-stick Deep Frypan  
SK4200P Classic® Skillet  
25cm (10”) Round Non-stick Skillet  
Waiting on Front  
Please read these instructions carefully  
and retain for future reference.  
Cover from Energi  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM FRYPAN.  
• Use your frypan at least 200mm away from  
walls and curtains.  
• Avoid using on metal surfaces e.g. sink,  
hotplate.  
• Do not immerse the control probe in water.  
• If using a plastic spatula do not leave in  
cooking vessel when hot.  
• The frypan must only be used with the control  
probe provided.  
• Remove the control probe before cleaning the  
frypan.  
• After cleaning the frypan ensure that the  
control probe Inlet area is completely dry  
before using again.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
®
Classic Frypan – FP5500P  
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  
enables the lid to be tilted above the frypan,  
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  
A durable, multi-purpose linished aluminium  
cooking surface.  
Dishwasher safe  
The pan and base are dishwasher safe and  
fully immersible making cleaning a breeze.  
2
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
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.  
Ideal for roasts, stews and casseroles.  
28cm (11") square frypan  
Control probe inlet  
Cast-in element  
Pan tilt lever  
The element is completely cast into the heavy  
duty base providing superior heat distribution,  
faster heating and a longer element life.  
When the lever is in the lowered position  
the cooking pan is tilted, forcing juices  
to collect at one end of the pan.  
Both hands are then free for basting.  
3
 
®
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  
the lid to be tilted above the frypan, 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.  
Cool touch handles and lid knob  
For safer cooking and carrying of the frypan  
®
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)  
Ideal for the largest roasts, family size  
meals or liquid based dishes.  
Dishwasher safe  
The pan and base are dishwasher safe and  
fully immersible making cleaning a breeze.  
4
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
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.  
Ideal for roasts, stews, and casseroles.  
28cm (11") square frypan  
Control probe inlet  
Pan tilt lever  
When the lever is in the lowered position  
the cooking pan is tilted, forcing juices  
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.  
5
 
Features of your Sunbeam  
Family Banquet Frypan – FP5900P  
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, stews and casseroles.  
®
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  
cooking pan is tilted, forcing juices to collect at  
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.  
6
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
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, to help maintain temperatures.  
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") x 29.5cm (11.5")) is 78mm deep,  
ideal for cooking 2 chickens, the largest  
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, faster heating and a longer  
element life.  
7
 
Features 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  
position the cooking pan is tilted, forcing  
juices to collect at one end of the pan. Both  
hands are then free for basting.  
Dishwasher safe  
The pan, base and lid are dishwasher safe  
and fully immersible making cleaning a  
breeze.  
8
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
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  
lid and allowing the heat to escape,  
ensuring the selected temperature is  
maintained.  
Extra large cooking vessel  
The large rectangular frypan (38cm (15")  
x 29.5cm (11.5")) is 78mm deep, ideal  
for cooking 2 chickens, 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, faster heating and a longer  
element life.  
9
 
Features of your Sunbeam  
®
Classic Skillet – SK4200P  
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  
superior heat distribution, faster heating and  
a longer element life.  
Dishwasher safe  
The pan and base are dishwasher safe and  
fully immersible making cleaning a breeze.  
10  
 
M
8
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
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.  
Ideal for small roasts, chicken or  
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.  
11  
 
®
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.*  
The result is a non-stick coating that can be  
treated like ordinary cookware, enabling the  
use of metal utensils. However, Sunbeam  
recommends that care is taken with the non-  
stick coating when using metal utensils.  
Do not use sharp objects or cut food inside  
the frypan. Damage caused to your frypan as  
a result of misuse of metal utensils will void  
your warranty.  
DuPont is the world leader in non-stick  
coatings and today more than 2 billion  
households have Teflon® non-stick coated  
cookware.  
Superior  
nonstick top surface  
Reinforced intermediate coat  
Primer + scratch  
resistant minerals  
Frypan base  
SUNBEAM  
OTHER BRANDS  
Results from DuPont’s ‘In-house Cooking  
Abuse Test’  
* 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.  
Platinum Pro™ - non-stick - 3 layer scratch  
resistant coating  
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  
the Teflon matrix. This preserves the release  
properties of the non stick coating and the  
life of the frypan.  
12  
 
Temperature setting guide  
The numbers on the dial represent the following temperatures approximately.  
Calibration of your frypan  
Preheat your frypan on setting 7-8. When the light goes out, put in your ingredients and  
change to your desired setting.  
DIAL  
SETTING  
CELSIUS  
(approx)  
FAHRENHEIT  
(approx)  
SUGGESTED USES  
TEMPERATURE  
LOW  
1
2
100°C  
110°C  
210°F  
230°F  
Keeping food warm  
3
4
125°C  
140°C  
260°F  
285°F  
Simmering, slow cooking  
Pan frying, roasting  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
7
175°C  
350°F  
365°F  
Shallow frying  
8
185°C  
9
200°C  
210°C  
390°F  
410°F  
Searing, sealing and baking  
10  
Note: The suggested uses above are provided as 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 normal for food to stop and start bubbling, as the  
thermostat maintains the selected temperature.  
13  
 
Using your Sunbeam Fryware  
Before the first use: Wash, rinse and dry your  
or right handed use.  
frypan and lid.  
Using the pan tilt lever  
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)  
1.Insert the control probe into the inlet on  
the frypan.  
The pan tilt lever is positioned under the inlet  
where the control probe is inserted.  
To tilt the frypan, push the lever down. This  
allows the fat and juices to drain from the  
2.Plug the cord into a 230-240V power  
outlet and turn the power on.  
3.Pre heat the frypan on setting 7-8. 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  
cycle on and off throughout cooking, as  
the temperature is maintained by the  
thermostat. On initial heating of the frypan,  
it is recommended that the temperature be  
allowed to cycle (the light cycling on and  
off) several times. This will help the cooking  
surface to adjust to a more accurate cooking  
temperature.  
FP5500P  
food for crisp, low fat cooking. It also makes it  
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.  
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  
side without handles, making it easy for left  
FP5500P  
14  
 
Cooking with your Sunbeam  
Fryware  
Baking  
Boiling Rice  
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)  
(Models FP5500P, FP5610P)  
Your frypan can be used for baking cakes,  
with deliciously moist results.  
1.Bring 6 cups of water to the boil on setting  
5. Add 200g (1 cup) of rice and position  
the lid.  
1.Preheat the frypan to setting 10,  
with the lid on.  
2.Cook until tender, approximately 10-12  
minutes, and then drain.  
2.Elevate the cake pan or tray from the base  
of the frypan using a small wire rack.  
3.Reduce to a lower setting if the water boils  
too rapidly. Stir occasionally so that the  
rice does not stick.  
Cooking times will be longer than those of a  
conventional oven.  
Browning and Sealing Meat  
(All models)  
Basting  
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)  
It is necessary to brown and seal meat in  
many recipes. Meat retains its juices and the  
flavours develop after browning and sealing.  
This also prevents it from sticking when  
baking or roasting. Preferably use meat that  
is at room temperature, as this reduces the  
cooking time.  
The pan tilt lever makes basting easy as it  
allows the juices to drain to one side of the  
pan. Reduce the temperature to prevent any  
fat and juices splattering. Position the pan  
tilt lever and spoon the juices over the food  
as desired.  
Boiling Pasta  
(Models FP5500P, FP5610P)  
1.Preheat the frypan to settings 8-9.  
2.Brown meat on all sides, with the lid off.  
1.Bring 6 cups of water to the boil on  
setting 5.  
3.After sealing, reduce the temperature to  
settings 4-5 and replace the lid until the  
meat is cooked as desired.  
2.Add 250g (1½ cups) of pasta and cook  
until tender, for approximately 8-12  
minutes.  
3.Reduce to a lower setting if the water boils  
too rapidly.  
Note: Cooking times will vary with different  
types of pasta.  
15  
 
Cooking with your Sunbeam Fryware continued  
Frying  
Roasting  
(All models)  
(All models)  
Meat and poultry: The frypan is ideal for  
roasting meat and poultry, as the meat  
retains the flavour and juices.  
The frypan is ideal for shallow or dry frying.  
Deep frying is not particularly suitable as  
the frypan has shallow sides and a greater  
surface area, which results in heat loss and  
the possible overflow of oil.  
1.Preheat the frypan to settings 8-9. Use  
only a small amount of oil for less fatty  
joints and no oil for fattier joints of meat.  
Pan frying: Suitable for eggs, omelettes,  
bacon, sausages, steaks and chicken pieces.  
Preheat to settings 5-6 with a little oil to add  
flavour. Non-stick cooking surfaces do not  
require a large amount of oil. Steaks should  
only be turned once during cooking.  
2.Brown and seal the meat on all sides and  
position the lid.  
3.After browning, turn the dial to settings 4-  
5 to cook the meat as desired. Turn meat  
occasionally during cooking to ensure even  
cooking.  
Shallow frying: Suitable for vegetable pieces  
e.g roast pumpkin and potato, and crumbed  
food. Preheat on settings 6-8 with sufficient  
oil so that the food is half immersed. Cook  
food with the lid off.  
4.Remove meat from pan and cover with  
foil. Allow meat to rest for 5-10 minutes,  
meanwhile you can make a gravy from the  
juices in the frypan.  
Sautéeing: Preheat on settings 5-6 with a  
little oil to add flavour.  
Vegetables: Cut into even sized pieces. Add  
to the frypan 45-60 minutes before serving.  
For crisper vegetables, remove the meat and  
increase the heat for the last few minutes of  
cooking.  
Stir frying: Food is cooked quickly, over a high  
heat and vegetables retain their flavour and  
crispness. For best results and even cooking,  
cut food into even sized, smaller pieces.  
Roasting times:  
1.Preheat the frypan on settings 8-9 with a  
little oil.  
Note: These times are for well done. Reduce  
2.Slice meat into strips. Coat meat in a little  
oil and stir-fry in batches until browned.  
This prevents meat from stewing.  
the times to suit personal taste.  
PORK  
30-40 minutes per 500g  
after browning.  
3.Add vegetables and seasoning, stirring  
continuously. Vegetables which take longer  
to cook, such as carrots, should be cooked  
first, adding the other ingredients later.  
Cook until the vegetables are 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.  
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.  
16  
 
Careand 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.  
Glass lid (FP5910, FP5920)  
Wash the lid in warm soapy water using  
a soft sponge, rinse and dry thoroughly.  
Alternatively, wash the lid in a dishwasher.  
Control probe  
If cleaning is necessary, wipe over with a  
damp cloth.  
To clean interior and exterior surface  
• When cleaning the Teflon Platinum Pro  
non-stick coating do not use metal (or  
other abrasive) scourers. After cleaning, dry  
the frypan/skillet and lid with a soft cloth  
before storing.  
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.  
• Wash the pan and base in hot soapy water  
or in a dishwasher. Remove stubborn spots  
with a plastic washing pad or sponge.  
Important: Do not immerse the control probe in  
water or any other liquid.  
• The heating element is totally sealed,  
making the frypan or skillet safe to fully  
immerse in water, or place in a dishwasher.  
Store the control probe carefully. Do not  
knock or drop it as this can damage the  
probe. If damage is suspected, return the  
control probe to your nearest Sunbeam  
Appointed Service Centre for inspection.  
High domed metal lid  
(Models: FP5500P, FP5610P, FP5900P, SK4200P)  
Wash the lid in warm soapy water using a  
soft sponge, rinse and dry thoroughly. 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.  
17  
 
FrypanRecipes  
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  
particular models, not necessarily the model you have purchased. For recipes for your  
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.  
Minestrone  
Serves 4-6  
Pumpkin Soup  
Serves 4  
Not suitable for model FP5500P  
Double quantity recommended for FP5900P,  
FP5910, FP5920  
1 tablespoon olive oil  
1.5 kg pumpkin, peeled, seeds removed  
2 tablespoons olive oil  
20g butter  
1 large onion, chopped  
1 litre low salt chicken stock  
Sea salt & freshly ground black pepper  
1 onion, diced finely  
2 cloves garlic, crushed  
1 carrot, diced finely  
2 trimmed celery stalks, diced finely  
1 bacon bone (200g)  
800g can chopped tomatoes  
6 cups water  
1 cup finely chopped savoy cabbage  
2 small zucchini, diced  
1 x 400g can cannellini beans, rinsed and  
drained  
¾ cup small pasta  
Sea salt and freshly ground black pepper  
shaved parmesan, to serve  
¹⁄ cup cream or sour cream to serve  
³
(optional)  
1.Heat oil and butter in frypan on setting  
4. Add onions and cook, stirring, until the  
onions have softened. Add pumpkin and  
cook for a further 3-4 minutes, stirring  
occasionally.  
2.Add the stock and bring to the boil.  
Reduce heat to setting 3 and cook, covered  
for 30 minutes. Cool before blending.  
1.Heat oil in frypan on setting 5. Cook onion  
and garlic until translucent. Add carrot,  
celery and bacon bone and cook, stirring  
occasionally for 5 minutes.  
3.Blend or process soup until smooth. Return  
pureed soup to frying pan.  
4.Reheat until soup is hot. Serve with cream  
2.Add the chopped tomatoes and water and  
bring the soup to the boil. Reduce heat  
to setting 2-3 and cook, covered for 45  
minutes.  
and extra ground pepper if desired.  
3.Add the cabbage, zucchini, beans, pasta  
and season with salt and pepper. Cook,  
covered for a further 20-25 minutes. Add a  
little extra water if necessary.  
4.Serves hot with shavings of parmesan on  
top.  
18  
 
Frypan recipes continued  
Corn Fritters  
Makes approx. 20  
Gyoza (Japanese Dumplings) Makes approx. 50  
1 cup self raising flour  
150g pork mince  
½ teaspoon bicarbonate soda  
½ teaspoon sweet paprika  
½ teaspoon ground coriander  
150g chicken mince  
2 tablespoons kecap manis (sweet soy)  
1 teaspoon sugar  
²⁄ cup buttermilk  
2 eggs  
1 tablespoon mirin  
1 egg  
³
2 cups corn kernels  
2 teaspoons sesame oil  
2½ cups Chinese cabbage, shredded finely  
1 small red capsicum, diced finely  
3 small green onions, sliced  
2 tablespoons chopped fresh parsley  
1 tablespoon chopped fresh coriander  
Sea salt and freshly ground black pepper  
Olive oil  
¹⁄ cup finely chopped water chestnuts  
³
4 green onions, chopped finely  
50 sheets gow gee wrappers  
vegetable oil for pan frying  
Dipping Sauce  
Tomato chilli jam, to serve  
2 tablespoons kecap manis  
1 tablespoon black vinegar  
1.Combine flour, soda, paprika in a bowl;  
whisk through buttermilk and eggs to form  
a batter.  
1.Combine all ingredients in a bowl and mix  
well.  
2.Combine corn, capsicum, green onions,  
parsley and coriander in a large bowl. Stir  
through the batter; season with salt and  
pepper.  
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.Heat frypan on setting 8. Drizzle a little  
olive oil in frypan and spoon tablespoonfuls  
of mixture into pan. Cook fritters for 2-3  
minutes on each side until golden.  
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.Serve with tomato chilli jam if desired.  
4.Heat frypan on setting 8. Heat 1  
tablespoon of oil in the frying pan and  
place the dumplings, in batches, into  
the pan, pleat side up. Cook until the  
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  
19  
 
Frypan recipes continued  
and cook, covered for 1 minute. Remove  
lid and cook, uncovered, until all the water  
has evaporated. Remove from pan, repeat  
with remaining dumplings.  
Chilli Crab  
Not suitable for model FP5500P  
Serves 4  
6 raw blue swimmer crabs  
3 green onions  
Note: The water should be simmering the  
entire time. If this does not happen increase  
the heat to setting 10.  
2 tablespoons peanut oil  
3 cloves garlic, chopped  
1 large red chilli, chopped  
3 teaspoons grated fresh ginger  
5.Serve with dipping sauce.  
Tip: Kecap manis, mirin and black vinegar  
are available at Asian grocery stores, or in the  
international section of supermarkets.  
¹⁄ cup tomato sauce  
³
¹⁄ cup sweet chilli sauce – smooth paste  
³
variety  
Soy Sauce Chicken Wings  
1½ kg chicken wings  
Serves 4  
1 tablespoon oyster sauce  
1 tablespoon fish sauce  
½ cup chicken stock  
1 tablespoon grated palm sugar  
Steamed jasmine rice, to serve  
¹⁄ cup honey  
³
½ cup low salt soy sauce  
2 teaspoons shao hsing cooking wine  
2 cloves garlic, crushed  
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.  
3 teaspoons grated fresh ginger  
1.Cut wings at joints and discard tips.  
2.Combine remaining ingredients in a jug.  
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, turning occasionally. Cook for about  
30 minutes or until browned and cooked  
through.  
5.Serve with rice.  
2.Slice green onions and separate the green  
ends from the white; set aside.  
Tip: Shao hsing is a Chinese cooking wine  
and is available from Asian supermarkets. If  
unavailable then recipe can be substituted  
with sweet sherry.  
3.Heat oil in electric frypan on setting 8. Add  
whites of onions, garlic, chilli and ginger to  
pan and cook, stirring, until fragrant.  
4.Reduce heat to setting 6 and add crabs.  
Combine remaining ingredients and pour  
over crabs. Stir crabs gently to coat then  
cook, covered, stirring occasionally for  
about 15 minutes or until the crabs have  
gone a deep orange colour and are just  
cooked through.  
20  
 
Frypan recipes continued  
Tip: A good way to see if the crabs are cooked  
is to check the joint on the large nipper.  
When these have changed colour your crabs  
should be cooked through.  
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.  
5.Remove crabs from frypan onto a large  
serving platter and spoon over sauce from  
frypan. Sprinkle with sliced green onions.  
4.Heat the electric frypan on setting 8. Cook  
chorizo in pan until golden; drain on paper  
towelling.  
6.Serve with steamed jasmine rice.  
Spanish Paella  
Serves 6-8  
5.In same pan cook the chicken thighs  
and whole prawns in chorizo oil until just  
cooked through; set aside.  
2 small raw blue swimmer crabs  
(omit for FP5500P)  
8 large green prawns  
8 small black mussels  
6.Reduce heat to setting 6 and add extra  
virgin olive oil, if needed, in electric frypan  
and cook onions and garlic until the onions  
are translucent; add paprika and cook for a  
further 30 seconds.  
3½ cups fish/chicken stock  
1 teaspoon saffron threads  
180g chorizo sausage, sliced  
200g chicken thighs, halved  
1 tablespoon extra virgin olive oil  
1 medium onion, chopped finely  
1 clove garlic, crushed  
¼ teaspoon smoked paprika  
1 x 400g canned tomatoes  
1½ cups Arborio or Spanish rice  
300g whole pipis, purged  
½ cup frozen peas  
7.Add tomatoes and cook on setting 6 for 2-  
3 minutes. Add rice and cook, stirring until  
well coated. Add stock and stir to combine.  
Reduce heat to setting 3 and cook, covered  
for 10 minutes.  
8.After 10 minutes check rice, add a little  
water if the rice looks too dry. Cook,  
covered, for a further 5 minutes if the rice  
is still quite hard.  
9.Arrange raw seafood, chicken, chorizo,  
whole prawns, peas, roasted capsicum,  
over rice and cook, covered for a further 5  
minutes or until the seafood is cooked and  
the rice is tender. Turn heat off and keep  
covered for 5 minutes before serving.  
1 small roasted red capsicum, 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.  
21  
 
Frypan recipes continued  
Family Beef Casserole with  
Semi Dried Tomatoes  
Serves 6-8  
Pan Fried Chicken Breast with  
Salsa Verde  
Serves 6  
Half quantity recommended for model FP5500P  
1-2 tablespoons olive oil  
6 chicken breast fillets  
2 kg chuck steak, cut into 2cm cubes  
½ cup flour  
3 tablespoons olive oil  
2 bunches of spring onion, stalk trimmed,  
peeled and left whole  
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  
2 cloves garlic, crushed  
¹⁄ cup tomato paste  
³
½ cup red wine  
3 carrots, diced  
3 celery stalks, sliced  
1 cup beef stock  
¾ cup extra virgin olive oil  
1 cup water  
2 tablespoons chopped fresh thyme  
2 bay leaves  
1 cup semi dried tomatoes  
Salt and freshly ground black pepper  
1.Heat frypan on setting 7. Add oil and cook  
chicken, uncovered, until browned on both  
sides and cooked through. Remove from  
heat and serve with Salsa Verde.  
2.To make the Salsa Verde, blend or process  
all ingredients until a chunky sauce texture  
is achieved.  
1.Dust beef in flour, shaking off excess flour.  
Heat oil in frypan and cook beef in batches  
until brown. Set aside.  
Tip: Salsa Verde also goes very well with pan  
fried fish fillets.  
2.To the same pan, add onion and garlic,  
cook, stirring for 1-2 minutes, or until  
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.Place beef, vegetables, stock, water,  
thyme and bay leaves in frypan. Cover  
and cook on setting 4 for 1 hour, 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.  
22  
 
Frypan recipes continued  
Pan Fried Fish with Garlic and Lemon Serves 4  
ingredients, except sour cream. Cover and  
cook on setting 4 for about 45 minutes or  
until the beef is tender.  
4 (800g) white fish fillets  
2 tablespoons olive oil  
3.Stir through sour cream. Season with salt  
and pepper. Serve with buttered noodles.  
2 cloves garlic, crushed  
2 tablespoons lemon juice  
2 eschalots, minced  
Creamy Oyster Chicken  
800g chicken tenders  
¼ cup flour  
1 tablespoon olive oil  
300ml cream  
Serves 4  
¼ cup shredded fresh basil leaves  
Sea salt and freshly ground black pepper  
Steamed new potatoes or mash, to serve  
Steamed broccolini, to serve  
¼ cup oyster sauce  
1.Place fish in a shallow baking dish. In  
a small bowl combine the garlic, lemon  
juice, eschalots, basil, salt and pepper and  
mix well.  
200g small button mushrooms, quartered  
Salt and freshly ground black pepper  
steamed broccoli, to serve  
2.Pour marinade over fish and allow to sit at  
room temperature for 20 minutes.  
steamed rice, to serve  
1.Lightly coat chicken in flour. Heat oil  
in frypan on setting 8. Cook chicken,  
in batches, until golden on each side.  
Remove from pan. The chicken should not  
be completely cooked through at this stage.  
3.Heat frypan on setting 9. Add oil and cook  
fish for 3-5 minutes on both sides until  
just cooked through.  
Note: Cooking time will vary depending on  
the thickness of each fillet.  
2.Add cream and oyster sauce to frypan; stir  
to combine. Add mushrooms and cook for  
1 minute. Return chicken to frypan and  
cook, stirring occasionally until the sauce  
has thickened and the chicken is cooked  
through.  
4.Serve fish with potatoes and steamed  
broccolini.  
Beef Stroganoff  
Serves 4  
2 tablespoons plain flour  
1 kg beef strips  
3.Serve with steamed broccoli and rice.  
2 tablespoons olive oil  
2 small cloves garlic, crushed  
¼ cup tomato paste  
1 cup beef stock  
250g button mushrooms, sliced  
¹⁄ cup sour cream  
³
Salt and freshly ground black pepper  
1.Dust beef in flour, shaking off excess flour.  
Heat oil in frypan on setting 6; cook beef  
in batches until browned.  
2.Return all beef to pan and add remaining  
23  
 
Frypan recipes continued  
Steamed Salmon Parcels  
Serves 4  
Dhal  
Serves 4-6  
4 x 180g Atlantic salmon fillets  
1 stalk lemon grass, white only, chopped  
finely  
1 tablespoon vegetable oil  
1 medium onion, finely chopped  
1 clove garlic, crushed  
3 teaspoons ground cumin  
½ teaspoon cumin seeds  
1 teaspoon black mustard seeds  
2 tablespoons tomato paste  
4 eschalots, sliced thinly  
¹⁄ cup fresh coriander leaves  
³
1 large red chilli, seeded, sliced  
2 cloves garlic, crushed  
2 teaspoons grated fresh ginger  
½ cup coconut milk  
2 cups red lentils, rinsed and drained  
2 cups vegetable stock  
Salt and freshly ground black pepper  
1 tablespoon peanut oil  
4-6 baby bok choy, quartered  
Steamed jasmine rice, to serve  
1 litre water  
400g can chopped tomatoes  
3 baby eggplants, chopped coarsely  
4 hard boiled eggs, optional  
Salt and freshly ground black pepper  
1.Preheat electric frypan on setting 8 with  
the lid on for 5 minutes.  
1.Heat oil in frypan on setting 4. Add onion  
and garlic and cook, stirring, for 2-3  
minutes or until onion is soft.  
2.Combine the lemon grass, eschalots,  
coriander, chilli, garlic, ginger, coconut  
milk and salt and pepper in a bowl and mix  
well.  
2.Add dried spices and cook a further 1  
minute, or until spices are fragrant. Stir  
through tomato paste and cook for 2  
minutes.  
3.Place each piece of salmon on four  
individual pieces of baking paper. Divide  
the coconut mixture evenly over the tops of  
the salmon. Fold each piece of foil up to  
make four sealed parcels.  
3.Increase heat to setting 9; add lentils,  
stock and water and bring mixture to the  
boil. Reduce heat to setting 3 and cook,  
uncovered, stirring occasionally, until the  
mixture thickens slightly.  
4.Place parcels in frypan and cook, covered,  
on setting 6 for about 12-15 minutes or  
until cooked as desired. Remove from heat.  
4.Add the tomatoes and eggplant and cook,  
covered, for 10 minutes. Remove lid and  
cook for a further 10 minutes or until dhal  
has thickened and the eggplant is soft.  
5.Quickly increase heat in electric frypan  
and heat oil; toss bok choy for 1-2 minutes  
until wilted; season with salt and pepper.  
6.Serve salmon with bok choy and steamed  
jasmine rice.  
5.Add whole peeled eggs and stir gently until  
heated through.  
6.Season to taste.  
24  
 
Frypan recipes continued  
Penne Boscaiola  
Serves 4  
Lamb Tagine  
Serves 4-6  
6 rashers bacon  
Not suitable for model FP5500P  
200g sliced button mushrooms  
2 tablespoons olive oil  
²⁄ cup white wine  
300ml cream  
Salt and freshly ground black pepper  
500g penne  
shaved parmesan, to serve  
³
8 lamb shanks, fat trimmed  
1 large onion, sliced thinly  
2 cloves garlic, crushed  
1½ tablespoons Moroccan dried spice mix  
1 tablespoon tomato paste  
1 x 400g can chopped peeled tomatoes  
1 cup chicken stock  
1 cinnamon stick  
1.Have a large pot of boiling water ready.  
2.Remove rind from bacon and slice into  
5mm pieces.  
3 cardamom pods, cracked  
Salt and freshly ground black pepper  
1 x 400g tin chickpeas, drained and rinsed  
1 large sweet potato, peeled and chopped  
into 2 cm dice  
3.Heat frypan on setting 8. Cook bacon until  
golden. Add mushrooms and stir through.  
4.Add wine and cook, stirring, until the wine  
has reduced by half. Add cream and cook,  
stirring occasionally, until the sauce has  
thickened slightly.  
1 cup fresh coriander, roughly chopped  
Cous cous, to serve  
5.Cook pasta until just tender, drain and add  
to sauce and stir through. Season with salt  
and pepper. Serve immediately with shaved  
parmesan.  
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.Reduce heat to setting 6, and add onion  
and garlic to frypan and cook for 5  
minutes, or until onion has softened and  
coloured. Add spice mix and cook until  
fragrant. Stir through tomato paste.  
3.Return the lamb shanks to the frypan with  
tomatoes, stock, cinnamon, and cardamom.  
Cover and cook, on setting 3, turning and  
stirring occasionally for 2 hours. After 2  
hours add chickpeas, sweet potato and  
cook, covered until the sweet potato is  
tender.  
4.Season to taste with salt and pepper.  
Stir through chopped coriander, serve with  
cous cous.  
25  
 
Frypan recipes continued  
Matt’s Meatballs  
Not suitable for model FP5500P  
Serves 6-8  
Lamb Rack with Garlic  
and Parmesan Crust  
Serves 4  
1.2kg lean beef mince  
2 x 400g lamb rack roast, French trimmed  
4 slices of day old bread, crust removed  
2 cloves garlic, chopped  
²⁄ cup packaged breadcrumbs  
³
3 eggs  
2 tablespoons Worcestershire sauce  
2 teaspoons dried sweet basil  
1 teaspoon dried oregano  
2 cloves garlic, crushed  
Salt and freshly ground black pepper  
2 tablespoons olive oil  
2 tablespoons grated fresh parmesan  
1 tablespoon chopped fresh rosemary  
2 tablespoons seeded mustard  
Olive oil spray  
Salt and freshly ground black pepper  
Mashed potatoes, to serve  
Sauce  
1 onion, sliced  
1.Preheat frypan on setting 7.  
2.Place lamb racks on a chopping board,  
having the bones interlocked in the middle.  
2 cloves garlic, crushed  
2 tablespoons tomato paste  
1 green capsicum, sliced  
1 red capsicum, sliced  
1 litre ketchup  
3.Combine bread, garlic, parmesan and  
rosemary in a food processor. Process until  
mixture resembles fine breadcrumbs.  
4.Spread mustard evenly over the outside of  
the cutlets flesh.  
1.Combine meatball ingredients; roll into  
balls slightly smaller than golf balls.  
5.Press the bread mixture over the mustard  
and spray well with olive oil spray.  
2.Heat half of the oil in frypan on setting 6.  
Cook meatballs, in batches, until browned  
all over. Remove from pan.  
6.Place lamb racks in frypan, reduce heat  
to setting 3 and cook, covered, for about  
35 minutes or until cooked as desired.  
Remove from frypan and cover with foil.  
Allow to rest 5-10 minutes.  
3.Heat remaining oil in frypan on setting  
5; cook onions and garlic, stirring, until  
the onions are translucent. Add tomato  
paste and cook for about 1-2 minutes  
or until fragrant. Add capsicums; cook,  
stirring occasionally, until tender. Add  
sauce and cook for 10 minutes. Reduce  
heat to setting 4; add meatballs and cook,  
covered, for a further 10 minutes or until  
the meatballs are cooked through.  
7.Cut lamb into individual cutlets and serve  
with mashed potatoes.  
Tip: Recipe can be doubled to serve 8.  
4.Serve in long crusty bread rolls as a sub  
sandwich or with pasta.  
26  
 
Frypan recipes continued  
Roast Chicken with Stuffing  
Serves 4  
Roast Lamb  
Serves 4-6  
1.2kg whole fresh chicken  
1 leg lamb  
Salt and freshly ground black pepper  
4-6 garlic cloves, sliced  
3-4 sprigs fresh rosemary, snipped into small  
pieces  
2 tablespoons olive oil  
Salt and freshly ground black pepper  
6 small picking onions  
400g pumpkin, cut into chunks  
½ bunch baby carrots, trimmed  
2 potatoes, peeled, chopped  
1 sweet potato, peeled and thickly sliced  
Stuffing  
1 onion, chopped finely  
2 teaspoons olive oil  
3 cups fresh bread crumbs  
30g butter, 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.  
1.Using a small sharp knife, pierce the lamb  
all over, making indentations about 2cm  
deep. Push a piece of garlic into each  
slit and a small piece of rosemary. The  
rosemary should be poking out slightly.  
2.To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
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.  
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  
setting 6. Cook lamb, covered, for about 1  
hour and 15 minutes.  
4.Preheat frypan on setting 7. Brush chicken  
with a little oil and salt and pepper.  
3.Add vegetables to pan and cook for a  
further 25 minutes. Remove lamb and  
allow to rest, covered, until the vegetables  
are cooked as desired.  
5.Brown chicken on all sides; reduce heat to  
setting 5 and cook, covered, with the vent  
open, for about 1½ hours or until cooked  
through.  
Tip: If cooking roast vegetables, place  
in frypan ¾ to 1 hour before the end of  
cooking.  
27  
 
Frypan recipes continued  
Mustard Seed Potatoes  
1.5kg baby new potatoes  
2 tablespoons extra virgin olive oil  
2 tablespoons black mustard seeds  
1-2 teaspoons sea salt flakes  
Serves 8  
Individual Sticky Date Puddings  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate soda  
1¼ cups boiling water  
60ml olive oil  
Serves 8  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
1.Place potatoes into frypan and pour enough  
water in to cover. Cook potatoes, covered,  
on setting 10 until tender. Drain well for  
10 minutes.  
Note: If using model FP5500P, we  
recommend boiling potatoes in a separate  
pan.  
Butterscotch sauce  
160g butter  
²⁄ cup firmly packed brown sugar  
³
2.Heat frypan on setting 8, add oil, potatoes,  
mustard seeds and salt; stir to coat.  
1 cup (250ml) thickened cream  
Place lid on potatoes and cook, stirring  
occasionally, until the potatoes are golden.  
1.Preheat frypan on setting 4 with the lid on.  
Grease 8 individual 1-cup capacity metal  
moulds.  
Tip: Keep the lid on during cooking as the  
mustard seeds pop!  
2.Place dates, soda and boiling water into a  
blender or food processor. Place lid on and  
allow the mixture to stand for 5 minutes.  
3.Add oil and sugar and pulse 3 times.  
4.Add remaining ingredients and pulse  
mixture until just combined. Scrape down  
sides of bowl if necessary. Do not over  
process.  
5.Pour mixture into prepared moulds. 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  
make sauce, heat all ingredients in a small  
saucepan over a low heat until combined.  
Tip: Puddings can be made in advance and  
then rewarmed in a microwave.  
28  
 
Frypan recipes continued  
Caramelised Bananas with  
Serves 4  
Crème Caramel  
Serves 6  
Hot Chocolate Sauce and Whipped Cream  
4 large bananas  
1 cup caster sugar  
½ cup water  
¼ cup firmly packed brown sugar  
1 teaspoon cinnamon  
Whipped cream, to serve  
¹⁄ cup caster sugar, extra  
3 eggs  
2 egg yolks  
³
Hot chocolate sauce  
100g dark chocolate, chopped  
250ml cream  
250ml milk  
30g white marshmallows, chopped  
1 vanilla bean, seeds scraped  
150ml thickened cream  
1.Combine sugar and water in a small  
saucepan. Stir over a low heat until the  
sugar has dissolved. Increase heat; boil  
without stirring, until the toffee turns a  
golden colour.  
1.Preheat frypan on setting 4.  
2.Cut bananas in half lengthways, leaving  
the skin on. Sprinkle the combined sugar  
and cinnamon over the cut bananas. Press  
gently into the banana.  
2.Remove from heat, once the bubbles have  
subsided, pour into 6 individual 1-cup  
capacity metal moulds. Allow to cool.  
3.Place bananas, cut side down and cook,  
uncovered, for about 6 minutes or until the  
sugar has caramelised and the banana has  
softened. Serve bananas with hot chocolate  
sauce and whipped cream.  
3.Beat eggs and extra sugar until light and  
creamy.  
4.Heat milk, cream, vanilla bean and seeds  
until almost boiling. Whisk hot milk into  
egg mixture. Pour mixture through a  
strainer.  
4.To make the hot chocolate sauce, combine  
all ingredients in a small saucepan and  
cook, stirring, over a low heat, until  
melted.  
5.Pour mixture into moulds. Place moulds  
into frypan. Pour enough boiling hot  
water to come halfway up the sides of the  
moulds.  
Spiced Rhubarb and Berry Compote Serves 4-6  
2 bunches of rhubarb, cut into 2cm pieces  
500g frozen mixed berries  
¾ cup sugar  
1 cinnamon stick  
3 whole cloves  
6.Cook, covered, on setting 6 for about 15  
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.  
1 teaspoon grated orange rind  
1.Combine all ingredients into the frypan.  
Cook, stirring gently, on setting 8 until  
the sugar dissolves. Cover and cook on  
setting 5 for about 15 minutes or until the  
rhubarb is tender.  
2.Serve hot with ice cream, custard or with  
your favourite pudding.  
29  
 
SkilletRecipes  
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  
Page 19  
Page 22  
Page 23  
Page 29  
Gyoza (Japanese dumplings)  
Pan Fried Chicken Breast with Salsa Verde  
Pan Fried Fish with Garlic and Lemon  
Caramelised Bananas with Hot Chocolate sauce  
Buttermilk Pancakes  
1 cup self raising flour  
2 tablespoons sugar  
½ teaspoon bicarbonate of soda  
1 egg, lightly beaten  
2 tablespoons vegetable oil  
1 cup buttermilk  
Makes 8  
Pikelets  
1 egg  
¼ cup sugar  
1 cup self raising flour  
¾ cup milk  
Makes approx. 12  
pinch salt  
butter for frying  
60g butter  
1.Beat egg and sugar with an electric mixer  
until light and creamy.  
1.Sift dry ingredients into a large bowl. Make  
a well in the centre.  
2.Add flour, milk and salt and beat until  
smooth.  
2.Whisk the combined wet ingredients into  
the dry ingredients until smooth.  
3.Heat skillet on setting 8. Melt a little  
butter in skillet and wipe away any excess  
with paper towelling.  
3.Heat skillet on setting 6. Melt some of the  
butter and spoon ¼ cupfuls of mixture at  
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.Spoon heaped spoonfuls of batter in skillet  
and cook on both sides until golden.  
5.Serve with butter, jam, cream or chocolate  
hazelnut spread.  
4.Serve with extra butter and maple syrup.  
For savoury pikelets: Reduce sugar to 2  
tablespoons and stir through chopped fresh  
herbs of choice. Top with slices of prosciutto,  
goats cheese and rocket, or cream cheese,  
smoked salmon and capers.  
30  
 
Skillet Recipes continued  
Scrambled Eggs  
4 large eggs  
Serves 2  
Omelette with Porcini Mushrooms  
40g dried porcini mushrooms  
4 eggs  
Serves 2  
²⁄ cup thickened cream  
³
Salt and freshly ground black pepper  
20g butter  
Salt and freshly ground black pepper  
butter  
Toast, to serve  
¼ cup grated parmesan cheese  
1.In a medium bowl, whisk the eggs, cream,  
salt and pepper until well combined. Heat  
butter in skillet over a medium heat until it  
bubbles.  
1.Soak mushrooms in hot water for 10  
minutes; drain and roughly chop.  
2.Whisk eggs, mushrooms, salt and pepper in  
a medium bowl until combined.  
2.Pour in the egg mixture and cook, stirring  
with a wooden', until the eggs are just  
starting to firm but are still quite moist.  
3.Melt butter in skillet on setting 8; once  
bubbles have subsided pour in egg  
mixture. Once the egg mixture has begun  
to cook underneath use a wooden spoon  
to bring in the edges of the egg mixture  
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.  
3.Serve immediately with hot, buttered toast.  
Sweet Crepes  
3 eggs  
Makes approx. 16 crepes  
60g butter, melted  
1¾ cups milk  
250g plain flour  
4.Sprinkle the cheese over half of the  
omelette, then using a spatula, carefully  
fold the omelette in half. Cook for a further  
30 seconds.  
2 tablespoons caster sugar  
1.Place crepe ingredients into a blender jug  
and blend on low for about 20 seconds  
or until combined. Strain into a jug and  
stand for 30 minutes.  
5.Carefully tip omelette onto a serving plate.  
2.Heat skillet on setting 7. Pour about ¼  
cup of batter into the greased pan. Tilt the  
pan to spread the mixture evenly. Cook  
over a low heat on both sides until golden.  
Repeat with remaining mixture.  
3.Serve crepes with lemon juice and sugar or  
hazelnut spread.  
31  
 
Notes  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
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.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
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.  
Botany NSW 2019 Australia  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘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.  
1/13  
 

Sharp Stereo System XL HP707 User Manual
Sherbourn Technologies Stereo Amplifier PT 7010A User Manual
SIIG Computer Drive 04 0417C User Manual
Sony Camcorder CCD TR555E User Manual
Sony CRT Television SU EF41 User Manual
Sony DVD Player DVP K82P User Manual
Sony Universal Remote RM LJ304 User Manual
SoundCraft Power Supply CPS250 User Manual
Sylvania Flat Panel Television LC370SS9 User Manual
Tanaka Brush Cutter SF PH2501S User Manual