Sunbeam Cookware FP8610 User Manual

Ellise Stainless  
Electric Cookware  
Instruction/Recipe Booklet  
FP8610 Ellise Stainless Square 30.5cm (12") square frypan  
FP8910 Ellise Stainless Banquet 38cm (15") rectangular frypan  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
FRYPAN.  
• Avoid using on metal surfaces e.g. sink,  
hotplate.  
• Use your frypan at least 200mm away from  
walls and curtains.  
• Remove the control probe before cleaning  
the frypan.  
• Do not immerse the control probe in water.  
• If using a plastic spatula do not leave in  
cooking vessel when hot.  
• After cleaning the frypan ensure that the  
control probe inlet area is completely dry  
before using again.  
• The frypan must only be used with the control  
probe provided.  
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:  
• 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.  
• Read carefully and save all the instructions  
provided with an appliance.  
• 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 whilein 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  
Ellise Stainless Square Frypan  
- FP8610  
Glass Lid  
Stylish glass lid with stainless steel rim  
enables you to watch your food while it  
cooks.  
Stainless Steel Cooking Vessel  
Long lasting 25 year guaranteed  
18/10 Stainless Steel cooking surface  
– essential for the gourmet cook.  
Dishwasher Safe  
The pan and lid are dishwasher safe and  
fully immersible making cleaning a breeze.  
Extra Deep Cooking Vessel  
Ideal for cooking foods with a liquid base  
such as casseroles, pasta, sauces, soups,  
custards etc.  
Unique 1800 Watt Square Die-Cast Element  
The element is completely cast into an  
aluminium base which is adhered onto  
the stainless frypan providing even heat  
distribution.  
2
 
Steam Vent  
Fixed steam vent controls the moisture level  
during cooking.  
Cool Touch Handles  
Cool touch handles make it safer when  
shifting your frypan from the kitchen to the  
table.  
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.  
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.  
FP8610 – 30.5cm (12”) Square Stainless  
3
 
Features of your Sunbeam  
Ellise Stainless Banquet Frypan  
- FP8910  
Glass lid  
Stylish glass lid with stainless steel rim  
enables you to watch your food while it  
cooks.  
Stainless Steel Cooking Vessel  
Long lasting 25 year guaranteed  
18/10 Stainless Steel cooking surface  
– essential for the gourmet cook.  
Dishwasher Safe  
The pan and lid are dishwasher  
safe and fully immersible making  
cleaning a breeze.  
Extra Deep Cooking Vessel  
Ideal for cooking foods with a liquid base  
such as casseroles, pasta, sauces, soups,  
custards etc.  
Unique 2400 Watt Rectangular Die-Cast Element  
The element is completely cast into an  
aluminium base which is adhered onto  
the stainless frypan providing even heat  
distribution.  
4
 
Steam Vent  
Fixed steam vent controls the moisture level  
during cooking.  
Cool Touch Handles  
Cool touch handles make it safer when  
shifting your frypan from the kitchen to the  
table.  
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.  
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.  
FP8910 – 38cm (15”) Rectangular Stainless  
5
 
An Introduction to Electric Frypan  
Cooking  
Congratulations on the purchase of your new  
Sunbeam frypan.  
Total control  
The removable control probe has 10 heat  
settings to give you total heat control,  
whether cooking delicate pikelets or the  
family roast.  
Over the years we have introduced many  
innovations in electric cookware and we hope  
you continue to enjoy cooking meals with  
our Ellise Stainless Steel range of electric  
cookware.  
After reading through this book you will soon  
learn how to get the most from your frypan  
and how to enjoy the benefits of frypan  
cooking.  
Easy to clean  
Features a fully sealed element, so that the  
frypan is dishwasher-safe and can be fully  
immersed in water.  
Guaranteed reliability  
Your new Sunbeam frypan will give you years  
of reliable service. It is backed by Sunbeam’s  
12 month Replacement Guarantee.  
If you have any questions about your Sunbeam  
frypan or any other Sunbeam appliance, please  
phone the Sunbeam Consumer Service Line on  
1300 881 861 (AUS) or 0800 786 232 (NZ).  
Versatile  
Roast the family dinner, grill steaks, simmer  
casseroles and stir fry vegetables etc. All with  
minimal mess or fuss.  
Economical  
Cooks food quickly and uses less power than  
an ordinary oven or grill.  
6
 
Temperature Settings of your  
Sunbeam 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. The trigger release makes  
removal of the probe easy. See figure 1.  
Figure 1  
The numbers on the dial represent the following temperatures approximately.  
Preheat your frypan on setting 7-8, then change to your desired setting.  
DIAL  
SETTING  
CELSIUS  
(approx)  
FAHRENHEIT  
(approx)  
USES  
TEMPERATURE  
LOW  
210°F  
230°F  
1
2
100°C  
110°C  
Keeping food warm  
3
4
125°C  
140°C  
260°F  
285°F  
Simmering, slow cooking  
Pan frying  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
7
8
175°C  
185°C  
350°F  
365°F  
Shallow frying, baking  
9
200°C  
210°C  
390°F  
410°F  
Searing and sealing, roasting  
10  
Note: The temperature uses 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.  
Glass Lid  
With the lid in place, the frypan can be  
used as an oven, giving you the versatility  
to bake cakes, roast larger pieces of beef,  
lamb and chicken.  
The lid also retains heat and moisture  
when simmering food such as casseroles.  
7
 
Temperature settings of your Sunbeam Cookware continued  
Pan tilt lever  
The heating element is completely cast into  
an aluminium base, which is adhered onto  
the stainless frypan providing superior heat  
distribution. See figure 4.  
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  
food for crisp, low fat cooking. It also makes  
it easier to baste food and serve sauces or  
gravy. See figure 2.  
Figure 2  
Figure 4  
Cast-in element  
The element is completely cast into the  
aluminium base for faster superior heating  
and a longer element life. See figure 3.  
Figure 3  
8
 
Using your Cookware  
Before the first use: Wash, rinse and dry your  
frypan and lid. ‘Season’ the cooking surface  
by applying a thin coat of cooking oil and rub  
in with paper towelling.  
Note: When using your Ellise Stainless  
Cookware for the first time you may notice a  
fine smoke haze being emitted from the unit.  
This is normal. It is due to the initial heating  
of internal components.  
1.Insert the control probe into the inlet on  
the frypan.  
2.Plug the cord into a 230-240V power  
outlet and turn the power on.  
The light on the control probe will illuminate.  
This light will remain on until the set  
temperature has been reached and then will  
cycle on and off throughout cooking, as the  
cooking temperature is maintained by the  
thermostat.  
Hint: On initial heating of the frypan, it  
is recommended that the temperature be  
allowed to cycle (the light glowing on and  
off) several times. This will help the cooking  
surface to adjust to a more accurate cooking  
temperature.  
Note: The frypan must only be used with the  
control probe provided.  
3.Preheat the frypan on setting 7-8, then  
set the control probe dial to the desired  
temperature setting. Refer to page 7 for  
the temperature guide.  
Care and Cleaning  
Always turn the power off and remove the  
plug from the power outlet after use and  
before cleaning. Allow appliance to cool  
before cleaning.  
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.  
Refer to the separate warranty and service  
centre booklet.  
Control Probe  
If cleaning is necessary, wipe over with a  
damp cloth.  
Note: The control probe must be removed  
before the frypan is cleaned and the control  
probe inlet must be dried before the frypan is  
used again.  
Glass lid  
Wash the lid in warm soapy water using a  
soft sponge, rinse and dry thoroughly. The  
glass lid is dishwasher safe.  
Note: Take care when glass lid is hot. Do not  
place hot lid under water or on cold surfaces.  
This may cause lid to crack.  
IMPORTANT: DO NOT IMMERSE THE CONTROL  
PROBE IN WATER OR OTHER LIQUID.  
9
 
Stainless Steel Cooking Surface  
The Sunbeam stainless steel cooking surface  
is manufactured from high quality stainless  
steel. Stainless steel is hygienic, easy to  
care for and extremely durable. To keep your  
stainless steel cooking surface looking good  
and to achieve the best results, follow these  
simple instructions:  
Before the first use: ‘Season’ the cooking  
surface by applying a thin coat of cooking oil  
and rub in with paper towelling. This will also  
be necessary after cleaning in a dishwasher.  
To clean after each use: Wash in hot soapy  
water. Rinse and dry thoroughly. To remove  
cooked-on food, fill the pan with hot water  
and allow to stand for a few minutes. This  
will soften the food, making cleaning easier.  
Note: Never fill a hot frypan with cold water.  
Do not use abrasives or scourers: Avoid using  
harsh abrasive cleaners or scouring pads as  
continued use will scratch the highly polished  
surface and make subsequent cleaning more  
difficult.  
Use sufficient oil when sautéeing, pan frying  
and roasting to prevent food sticking. Two to  
three tablespoons is generally sufficient.  
Do not use high temperatures to brown and  
seal meat as this will cause it to stick. Use  
settings 7-8. Food such as steaks, rissoles  
and roasts will also stick if turned before  
completely browned and sealed.  
Note: To prevent food from sticking, maintain  
low temperatures, ensure sufficient juices are  
in the frypan and season the frypan before  
and after each use. This will decrease as the  
frypan receives continual use.  
Removing burnt-on food: Fill the pan with  
20mm (1”) water, cover and simmer for five  
minutes or until the burnt-on food softens  
and lifts. For stubborn burnt-on food, leave  
the frypan to soak overnight, after first  
simmering as described. Then wash and dry  
thoroughly.  
Removing stubborn stains: These can be  
removed by using any brand of stainless  
steel powder cleaner. Rubbing a paste of  
bicarbonate of soda and water into the  
stained area is also helpful in removing  
stains. Wash thoroughly.  
Do not use metal utensils: Continued use of  
knives, forks or spoons will eventually start to  
mark the stainless steel cooking surface. Use  
plastic or wooden utensils.  
Note: Re-season the cooking surface after  
using any of the above methods to remove  
stains.  
Dishwasher-safe: Your stainless steel frypan  
is completely dishwasher-safe. The heating  
element is totally sealed so it is safe to fully  
immerse in water.  
10  
 
Cooking with your Sunbeam  
Cookware  
Baking  
Rice  
Your frypan can be used for baking cakes,  
with deliciously moist results.  
1.Preheat the frypan to setting 10,  
with the lid on.  
2.Elevate the cake pan or tray from the base  
of the frypan using a small wire rack.  
Cooking times will be longer than those of  
a conventional oven. Use the recipes in this  
book as a guide to the cooking times for your  
own recipes.  
1.Bring 6 cups of water to the boil on  
setting 5. Add 200g (1 cup) of rice and  
position the lid.  
2.Cook until tender, approximately 10-12  
minutes and then drain.  
3.Reduce to a lower setting if the water boils  
too rapidly. Stir occasionally so that the  
rice does not stick.  
Browning and Sealing Meat  
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.  
1.Preheat the frypan to settings 7-8. Add  
approximately 1-2 tablespoons of oil.  
2.Brown meat on all sides, with the lid off.  
Basting  
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 spattering. Position the pan tilt  
lever and spoon the juices over the food as  
desired.  
Boiling  
Pasta  
3.After sealing, reduce the temperature to  
settings 4-5 and replace the lid until the  
meat is cooked as desired. Steaks should  
only require turning once or twice.  
1.Bring 6 cups of water to the boil on  
setting 5. Add 1-2 tablespoons of oil to  
stop the pasta from sticking together.  
2.Add 250g (1 cups) of pasta and cook  
½
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.  
11  
 
Cooking with your Sunbeam cookware continued  
Frying  
Roasting  
The frypan is ideal for shallow or dry frying.  
Deep frying is not particularly suitable as  
the frypan has shallow sides and a greater  
surface area, which results in heat loss and  
the possible overflow of oil.  
Pan Frying: Suitable for eggs, omelettes,  
bacon, sausages, steaks and chicken pieces.  
Preheat to settings 5-6 with a little oil to add  
flavour.  
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.  
Meat and poultry: The frypan is ideal for  
roasting meat and poultry, as the meat  
retains the flavour and juices.  
1.Preheat the frypan on settings 7-8. Use  
only a small amount of oil for less fatty  
joints and no oil for fattier joints of meat.  
2.Brown and seal the meat on all sides and  
position the lid.  
3.After browning, turn the dial to settings 4-  
5 to cook the meat as desired. Turn meat  
occasionally during cooking to ensure even  
cooking.  
4.Remove meat from pan and cover with  
foil. Allow meat to rest for 5-10 minutes,  
meanwhile you can make a gravy from the  
juices in the frypan.  
Sautéeing: Preheat on settings 5-6 with a  
little oil to add flavour.  
Stir Frying: Food is cooked quickly, over a  
high heat and vegetables retain their flavour  
and crispness. For best results and even  
cooking, cut food into even sized, smaller  
pieces.  
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.  
1.Preheat the frypan on settings 7-8 with a  
little oil.  
Roasting Times:  
2.Slice meat into strips. Coat meat in a little  
oil and stir-fry in batches until browned.  
This prevents meat from stewing.  
Note: These times are for well done. Reduce  
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 still slightly  
crisp. Return the meat back into the pan  
when the vegetables are almost cooked.  
The lid can be in position in the last few  
minutes of cooking.  
VEAL: 30-40 minutes per 500g after browning.  
LAMB: 25-30 minutes per 500g after  
browning.  
CHICKEN: 30-35 minutes per 500g after browning.  
12  
 
Recipes  
Minestrone  
Serves 4-6  
Pumpkin Soup  
Serves 4  
1 tablespoon olive oil  
1 onion, diced finely  
2 cloves garlic, crushed  
1 carrot, diced finely  
2 trimmed celery stalks, diced finely  
1 bacon bone (200g)  
800g can chopped tomatoes  
6 cups water  
1 cup finely chopped savoy cabbage  
2 small zucchini, diced  
1 x 400g can cannellini beans, rinsed and  
drained  
¾ cup small pasta  
sea salt and freshly ground black pepper  
shaved parmesan, to serve  
1.5 kg pumpkin  
2 tablespoons olive oil  
20g butter  
1 large onion, chopped  
1 litre low salt chicken stock  
Sea salt & freshly ground black pepper  
1/3 cup cream or sour cream to serve (optional)  
1. Remove skin and seeds from pumpkin and  
cut into even sized chunks.  
2. Heat oil and butter in 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.  
3. Add the stock and bring to the boil.  
Reduce heat to setting 3 and cook,  
covered for 30 minutes. Cool before  
blending.  
4. Blend or process soup until smooth.  
Return pureed soup to frypan.  
5. Reheat until soup is hot. Serve with cream  
and extra ground pepper if desired.  
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.  
2. Add the chopped tomatoes and water and  
bring the soup to the boil. Reduce heat  
to setting 2-3 and cook, covered for 45  
minutes.  
3. Add the cabbage, zucchini, beans, pasta  
and season with salt and pepper. Cook,  
covered for a further 20-25 minutes. Add  
a little extra water if necessary.  
4. Serve hot with shavings of parmesan on  
top.  
13  
 
Recipes continued  
Corn Fritters  
1 cup self raising flour  
Makes about 20  
Gyoza (Japanese Dumplings)  
150g pork mince  
Makes about 50  
½ teaspoon bicarbonate of soda  
½ teaspoon sweet paprika  
½ teaspoon ground coriander  
2/3 cup buttermilk  
150g chicken mince  
2 tablespoons kecap manis (sweet soy)  
1 teaspoon sugar  
1 tablespoon mirin  
2 eggs  
1 egg  
2 cups corn kernels  
2 teaspoons sesame oil  
1 small red capsicum, diced finely  
3 small green onions, sliced  
2 tablespoons chopped fresh parsley  
1 tablespoon chopped fresh coriander  
Sea salt  
2½ cups Chinese cabbage, shredded finely  
1/3 cup finely chopped water chestnuts  
4 green onions, chopped finely  
50 sheets gow gee wrappers  
vegetable oil for pan frying  
Freshly ground black pepper  
Olive oil  
Tomato chilli jam, to serve  
Dipping Sauce  
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.  
2. Combine corn, capsicum, green onions,  
parsley and coriander in a large bowl. Stir  
through the batter; season with salt and  
pepper.  
3. Heat frypan on setting 7. 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.  
1. Combine all ingredients in a bowl and mix  
well.  
2. Lay several sheets of gow gee wrappers out  
onto a bench top. Have a tray lined with  
baking paper ready to place the prepared  
gyoza onto.  
3. Place a rounded teaspoon of filling into  
the centre of the wrapper. Moisten the  
edges with a little water. Fold the wrapper  
over the filling but before sealing carefully  
pleat on one side. The pastry will look  
plain on one side but have a small pleat  
on the other. Gently press the pastry to  
seal. Repeat with remaining wrappers.  
4. Serve with tomato chilli jam if desired.  
4. Heat frypan on setting 6. 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 frying  
pan and cook, covered for 1 minute.  
Remove lid and cook, uncovered, until all  
14  
 
Recipes continued  
the water has evaporated. Remove from  
pan, repeat with remaining dumplings.  
Note: The water should be simmering  
the whole time. If this does not happen  
increase the heat.  
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.  
5. Serve with dipping sauce.  
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.  
Chilli Crab  
6 raw blue swimmer crabs  
3 green onions  
2 tablespoons peanut oil  
3 cloves garlic, chopped  
1 large red chilli, chopped  
3 teaspoons grated fresh ginger  
Serves 4  
5. Remove crabs from pan onto a large  
serving platter and spoon over sauce from  
pan. Sprinkle with sliced green onions.  
6. Serve with steamed jasmine rice.  
¹/ cup tomato sauce  
³
¹/ cup sweet chilli sauce – smooth paste  
³
variety  
1 tablespoon oyster sauce  
1 tablespoon fish sauce  
½ cup chicken stock  
1 tablespoon grated palm sugar  
Steamed jasmine rice, to serve  
1. Remove flap from the undersides of crabs  
then flip crab over. Place your thumb  
under the shell between the two back legs  
and slowly pull the shell away from the  
body. Discard. Remove the feather like gills  
and front feelers and discard. Carefully  
rinse the crab if needed – do not put under  
running water. Using a sharp knife cut the  
body in half. Then cut between the smaller  
legs to make 4 pieces. Crack the large  
nippers with crab crackers; this will help  
the heat get into the shell.  
2. Slice green onions and separate the green  
ends from the white; set aside.  
3. Heat oil in frypan on setting 8. Add whites  
of onions, garlic, chilli and ginger to pan  
and cook, stirring, until fragrant.  
15  
 
Recipes continued  
Spanish Paella  
2 small raw blue swimmer crabs  
8 large green prawns  
Serves 6-8  
4. Heat the frypan on setting 8. Cook chorizo  
in pan until golden; drain on paper  
towelling.  
5. In same pan cook the chicken thighs  
and whole prawns in chorizo oil until just  
cooked through; set aside.  
6. Reduce heat to setting 6. Add extra virgin  
olive oil, if needed, and cook onions and  
garlic until the onions are translucent; add  
paprika and cook for a further 30 seconds.  
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.  
8 small black mussels  
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  
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.  
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.  
2. Peel 4 of the prawns and devein. Leave  
the other 4 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.  
16  
 
Recipes continued  
Spicy Dry Lamb Curry  
2 tablespoons vegetable oil  
Serves 4-6  
Family Beef Casserole with Semi  
Dried Tomatoes  
Serves 6-8  
2 kg chuck steak, cut into 2cm cubes  
½ cup flour  
1kg lamb forequarter chops, trimmed of fat  
5-6 fresh curry leaves  
3 tablespoons olive oil  
2 bunches of spring onion, stalk trimmed,  
peeled and left whole  
1 teaspoon black mustard seeds  
1 small onion, roughly chopped  
2 cloves garlic, crushed  
2 cloves garlic, crushed  
1/3 cup tomato paste  
½ cup red wine  
3 carrots, diced  
3 celery stalks, sliced  
1 cup beef stock  
1 cup water  
2 tablespoons fresh thyme, chopped  
2 bay leaves  
2 tablespoons grated fresh ginger  
1 tablespoon curry paste  
2 teaspoons tandoori paste  
2 teaspoons ground cumin  
1 teaspoon garam masala  
2 teaspoons chilli powder  
2 tablespoons lemon juice  
1 cup water  
1 cup roughly chopped fresh coriander  
1 cup semi dried tomatoes  
Salt and freshly ground black pepper  
1. Heat oil in a large frypan, cook lamb in  
batches until brown. Set aside.  
1. Dust beef in flour, shaking off excess  
flour. Heat oil in frypan and cook beef in  
batches until brown. Set aside.  
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.  
2. To the same pan, fry mustard seeds and  
curry leaves until seeds begin to pop. Add  
onion and garlic and cook until onion is  
soft. Add dry spices and fry 1-2 minutes  
until spices are fragrant.  
3. Add lamb and remaining ingredients,  
except coriander to the frypan. Cover and  
cook on setting 4 for about 1 – 1 ½ hours  
stirring occasionally.  
4. Season to taste and sprinkle with fresh  
coriander. Serve with steamed basmati  
rice.  
5. Season to taste and serve hot with mashed  
potatoes or rice.  
17  
 
Recipes continued  
Pan Fried Chicken Breast with  
Salsa Verde  
Pan Fried Fish with Garlic  
and Lemon  
Serves 6  
Serves 4  
1-2 tablespoons olive oil  
6 chicken breast fillets  
Salsa Verde  
1 cup flat leaf parsley  
½ cup dill  
4 (800g) white fish fillets  
2 tablespoons olive oil  
2 cloves garlic, crushed  
2 tablespoons lemon juice  
2 eschalots, minced  
½ cup mint leaves  
2 cloves garlic  
¼ cup shredded fresh basil leaves  
Sea salt  
1 tablespoon small capers  
1 tablespoon grated lemon rind  
Sea salt and freshly ground black pepper  
¾ cup extra virgin olive oil  
Freshly ground black pepper  
Steamed new potatoes or mash, to serve  
Steamed broccolini, to serve  
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.  
2. Pour marinade over fish and allow to sit at  
room temperature for 20 minutes.  
3. Heat frypan on setting 9. Add oil and cook  
fish for 3-5 minutes on both sides until  
just cooked through.  
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.  
Tip: Salsa Verde also goes very well with  
pan fried fish fillets.  
Note: Cooking time will vary depending on  
the thickness of each fillet.  
4. Serve fish with potatoes and steamed  
broccolini.  
18  
 
Recipes continued  
Beef Stroganoff  
Serves 4-6  
Steamed Salmon Parcels  
Serves 4  
2 tablespoons olive oil  
2 tablespoons flour  
1 kg beef strips  
4 x 180g Atlantic salmon fillets  
1 stalk lemon grass, white only, chopped  
finely  
4 eschalots, sliced thinly  
2 small cloves garlic, crushed  
¼ cup tomato paste  
1 cup beef stock  
250g mushrooms, sliced  
150ml sour cream  
¹/ cup coriander leaves  
³
1 large red chilli, seeded and sliced  
2 cloves garlic, crushed  
2 teaspoons grated fresh ginger  
½ cup coconut milk  
Salt and freshly ground black pepper  
Sea salt  
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  
ingredients, except sour cream. Cover and  
cook on setting 4 for about 45 minutes or  
until the beef is tender.  
Freshly ground black pepper  
1 tablespoon peanut oil  
4-6 baby bok choy, quartered  
Steamed jasmine rice, to serve  
1. Preheat frypan on setting 8 with the lid on  
for 5 minutes.  
2. Combine the lemon grass, eschalots,  
coriander, chilli, garlic, ginger, coconut  
milk and salt and pepper in a bowl and  
mix well.  
3. Stir through sour cream. Season with salt  
and pepper. Serve with buttered noodles.  
3. Place each piece of salmon on 4 individual  
pieces of aluminium foil. Divide the  
coconut mixture evenly over the tops of  
the salmon. Fold each piece of foil up to  
make 4 sealed parcels.  
4. Place parcels in frypan and cook, covered,  
on setting 6 for about 12-15 minutes or  
until cooked as desired. Remove from  
heat.  
5. Quickly increase heat in 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.  
19  
 
Recipes continued  
Dhal  
Serves 4  
Penne Boscaiola  
Serves 4  
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  
2 cups red lentils, rinsed and drained  
2 cups vegetable stock  
1 litre water  
6 rashers bacon  
200g sliced button mushrooms  
²/ cup white wine  
³
300ml cream  
Freshly ground black pepper  
500g penne  
shaved parmesan, to serve  
1. Have a large pot of boiling water ready.  
2. Remove rind from bacon and slice into  
5mm pieces.  
400g can chopped tomatoes  
3 baby eggplants, chopped coarsely  
4 hard boiled eggs, optional  
salt to taste  
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.  
5. Cook pasta until just tender, drain and add  
to sauce and stir through. Season with salt  
and pepper and serve immediately.  
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. Add dried spices and cook a further 1  
minute, or until spices are fragrant. Stir  
through tomato paste and cook for 2  
minutes.  
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. Add the tomatoes, and eggplant and  
cook for a further 10 minutes then cook,  
covered, for another 10 minutes or until  
the dhal has thickened and the eggplant  
and potato is soft.  
5. Add whole peeled eggs and stir gently  
until heated through.  
6. Season to taste.  
20  
 
Recipes continued  
Lamb Tagine  
Serves 4-6  
Matt’s Meatballs  
Serves 6-8  
2 tablespoons olive oil  
8 lamb shanks, fat trimmed  
1 large onion, sliced thinly  
2 cloves garlic, crushed  
1½ tablespoons Moroccan dried spice mix  
1 tablespoon tomato paste  
1.2kg lean mince  
2/3 cup packaged breadcrumbs  
3 eggs  
2 tablespoons Worcestershire sauce  
2 teaspoons dried sweet basil  
1 teaspoon dried oregano  
2 cloves garlic, crushed  
salt and pepper  
1 x 400g can chopped peeled tomatoes  
1 cup chicken stock  
1 cinnamon stick  
2 tablespoons olive oil  
3 cardamom pods, cracked  
Salt and pepper to taste  
1 x 400g tin chickpeas, drained and rinsed  
1 large sweet potato, peeled and chopped  
into 2 cm dice  
Sauce  
1 onion, sliced  
2 cloves garlic, crushed  
2 tablespoons tomato paste  
1 green capsicum, sliced  
1 red capsicum, sliced  
1 litre bottled tomato sauce  
1 cup fresh coriander, roughly chopped  
Cous cous, to serve  
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  
1. Combine meatball ingredients; roll into  
balls slightly smaller than golf balls.  
2. Heat half of the oil in frypan on setting 6.  
Cook meatballs, in batches, until browned  
all over. Remove from pan.  
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.  
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. Adjust seasoning and stir through chopped  
coriander, serve with cous cous.  
Serve in long crusty bread rolls as a sub  
sandwich or with pasta.  
21  
 
Recipes continued  
Roast Chicken with Stuffing  
1.2kg whole fresh chicken  
sea salt  
Serves 4  
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  
freshly ground black pepper  
Stuffing  
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.  
2. Heat frypan on Setting 8, add potatoes,  
mustard seeds and salt; stir to coat.  
1 onion, chopped finely  
2 teaspoons olive oil  
3 cups fresh bread crumbs  
30g softened butter  
1 teaspoon grated lemon rind  
2 tablespoons chopped fresh parsley  
2 teaspoons chopped fresh thyme  
Place lid on potatoes and cook, stirring  
occasionally, until the potatoes are golden.  
1. Wash and clean chicken thoroughly. Pat  
dry with paper towelling.  
Tip: Keep the lid on during cooking as the  
mustard seeds pop!  
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.  
4. Preheat frypan on setting 7. Brush chicken  
with a little oil and salt and pepper.  
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  
frying pan ¾ to 1 hour before the end of  
cooking.  
22  
 
Recipes continued  
Individual Sticky Date Puddings  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate of soda  
1¼ cups boiling water  
60ml olive oil  
Serves 8  
Crème Caramel  
1 cup sugar  
½ cup water  
1/3 cup caster sugar  
3 eggs  
Serves 6  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
2 egg yolks  
250ml cream  
250ml milk  
1 vanilla bean, seeds scraped  
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.  
2. Remove from heat, once the bubbles have  
subsided, pour into 6 individual 1-cup  
capacity metal moulds. Allow to cool.  
Butterscotch sauce  
160g butter  
2/3 cup firmly packed brown sugar  
1 cup (250ml) thickened cream  
1. Preheat frypan on setting 4 with the lid  
on. Grease 8 individual 1-cup capacity  
metal moulds.  
2. 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. Beat eggs and 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.  
5. Pour mixture into moulds. Place moulds  
into frypan. Pour enough boiling hot  
water to come halfway up the sides of the  
moulds.  
6. Cook, covered, on setting 6 until the  
custard is set.  
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.  
Note: Be careful when removing lid to  
check custard that no water from the lid  
goes into the moulds.  
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.  
23  
 
Recipes continued  
Buttermilk Pancakes  
Makes 8  
Pikelets  
Makes approx 12  
1 cup sifted self raising flour  
2 tablespoons sugar  
½ teaspoon bicarbonate of soda  
1 egg, lightly beaten  
2 tablespoons vegetable oil  
1 cup buttermilk  
1 egg  
¼ cup sugar  
1 cup self raising flour  
¾ cup milk  
pinch salt  
butter for frying  
60g butter  
1. Beat egg and sugar with an electric mixer  
until light and creamy.  
2. Add flour, milk and salt and beat until  
smooth.  
3. Heat frypan on setting 8. Melt a little  
butter in frypan and wipe away any excess  
with paper towelling.  
4. Spoon heaped spoonfuls of batter in frypan  
and cook on both sides until golden.  
1. Sift dry ingredients into a large bowl. Make  
a well in the centre.  
2. Whisk the combined wet ingredients into  
the dry ingredients until smooth.  
3. Heat frypan on setting 6. Melt some of the  
butter and spoon ¼ cupfuls of mixture at  
a time into the frypan. Turn the pancakes  
once the bottom is golden and the tops  
starts to bubble. Cook until the underside  
is 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.  
24  
 
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  
Botany NSW 2019 Australia  
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.  
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.  
‘Ellise’ is a trademark of Sunbeam Corporation.  
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 2011.  
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.  
8/11  
 

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