Sunbeam Cookware FP4500 User Manual

Electric Cookware  
INSTRUCTION/RECIPE BOOKLET.  
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOK WARE:  
FP4500  
FP4600  
FP4610  
CLASSIC - 28CM (11) SQUARE LINISHED  
CLASSIC EASY CLEAN - 28CM (11) SQUARE NON-STICK  
CLASSIC SUPER DEEP - 28CM (11) SQUARE NON-STICK DEEP PAN  
FP102/FP5600 COMPACT MULTICOOKER - 28CM (11) ROUND NON-STICK  
FP112/FP5800 SUPER MULTICOOKER - 35CM (14) ROUND NON-STICK  
FP6510  
FP6700  
FP6710  
FP7600  
FP7700  
FP7820  
FP7900  
ELLISE SUPER CLEAN - 30.5CM (12) SQUARE NON-STICK  
SUPER STAINLESS - 30.5CM (12) SQUARE STAINLESS  
ELLISE SUPER S TAINLESS - 30.5CM (12) SQUARE STAINLESS + GLASS LID  
ELLISE ESSENTIAL - 28CM (11) ROUND NON-STICK DEEP PAN  
ELLISE ESSENTIAL S TAINLESS - 28CM (11) ROUND STAINLESS DEEP PAN  
ELLISE MULTI-ROAST - 33CM (13) ROUND NON-STICK DEEP PAN + HIGH-DOMED LID  
ELLISE DELUXE STAINLESS - 33CM (13) ROUND STAINLESS DEEP PAN  
 
Contents.  
Sunbeams Safety Precautions  
An introduction to frypan cooking  
Features of your Sunbeam frypans  
Using your electric frypan  
2
4
6
12  
Care and Cleaning  
12  
Stainless Steel Cooking Surface  
Linished Cooking Surface  
12  
13  
High Grade Non-Stick Surface  
13  
Cooking with your Sunbeam frypan  
14-15  
Baking  
Basting  
Boiling – pasta and rice  
Browning and sealing meat  
Frying  
Reheating food  
Roasting  
Toasting sandwiches  
Recipes  
17-29  
32-33  
34  
Sunbeam Appliance Service Centres  
Your 12 Month Replacement Guarantee  
3
 
An Introduction to electric frypan cooking.  
Congratulations on the purchase of your new  
Sunbeam frypan.  
Easy to clean.  
Features a fully sealed element, so that the  
frypan is dishwasher-safe and can be fully  
immersed in water. Some models also have  
removable handles, making them even easier to  
clean.  
Sunbeam has been making electric frypans in  
Australia since 1956.  
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.  
Guaranteed reliability.  
Your new Sunbeam frypan will give you years of  
reliable service. It is backed by Sunbeams 12  
month Replacement Guarantee.  
Versatile.  
Roast the family dinner, bake cakes, pizzas,  
scones, grill steaks, simmer casseroles, toast  
sandwiches and stir fry vegetables. All with  
minimal mess or fuss.  
If you have any questions about your Sunbeam  
frypan, please phone the Sunbeam Consumer  
Line on 1800 025 059 or the Sunbeam office in  
your state. In New Zealand - call the Sunbeam  
office in Auckland on 09 912 0747.  
Economical.  
Cooks food quickly and uses less power than an  
ordinary oven or grill.  
Total control.  
The removable Control Probe has 10 heat  
settings plus Simmer to give you total heat  
control, whether cooking delicate pikelets or the  
family roast.  
4
 
 
Features of your Sunbeam Classic Frypan  
Integrated knob +  
adjustable steam vent  
Removable Control  
Probe  
Removable  
base  
Non-stick  
exterior  
Pan tilt lever  
Sealed  
element  
FP4610  
FP4500 – Classic 28cm (11”) Square Linished  
FP4600 – Classic Easy Clean 28cm (11”) Square Non-stick  
FP4610 – Classic Super Deep 28cm (11”) Square Non-stick Deep Vessel  
Linished metal cooking surface - FP4500  
Removable base  
Detachable ‘cook and clean’ base for thorough  
cleaning. Simply twist and pull.  
A tough wearing no nonsense cooking surface.  
High grade non-stick surface - FP4600, FP4610  
Enables fat-free cooking and easy wipe down  
cleaning.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
High domed lid  
Turns your frypan into a compact oven. Ideal  
for roasts, stews, casseroles, and other cooking  
where temperature and moisture levels need to  
be controlled.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
Extra deep cooking vessel - FP4610  
Ideal for the largest roasts and other family  
meals.  
Pan tilt lever - FP4610  
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.  
Adjustable steam vent  
Integrated knob and adjustable steam vent  
allows you to accurately control moisture levels  
during cooking  
6
 
Features of your Sunbeam Multi-Cooker  
Integrated knob +  
adjustable steam vent  
Lid tilt lever  
Removable Control  
Pan tilt lever  
Probe  
FP112  
FP102 – Compact Multicooker 28cm (11”) Round Non-stick  
FP112 – Super Multicooker 35cm (14”) Round Non-stick  
High grade non-stick cooking surface  
Enables fat-free cooking and easy wipe down  
cleaning.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
High domed lid  
Pan tilt lever - FP112  
Turns your frypan into a compact oven. Ideal  
for roasts, stews, casseroles, and other cooking  
where temperature and moisture levels need to  
be controlled.  
When the lever is in the lowered position the  
cooking pan is tilted forcing juices to collect at  
one end of the pan. This enables hands-free  
basting.  
Extra large cooking vessel  
Ideal for the largest roasts and other family  
meals.  
Adjustable lid holder - FP112  
A stepped catch on the side of the lid enables  
the lid to tilted above the frypan, eliminating a  
need for a space on the benchtop.  
Adjustable steam vent  
Integrated knob and adjustable steam vent  
allows you to accurately control moisture levels  
during cooking  
When the lid is in position the lid then acts as a  
splatter shield. The lid can rest on either side of  
the handle making it easy for left or right  
handed use.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
7
 
Features of your Sunbeam Ellise Round Cookware  
Integrated knob + adjustable steam vent  
High domed stainless Steel lid  
Glass Lid  
Removable  
base  
Deep dish  
FP7600 – Ellise Essential 28cm (11”) Round Non-stick  
FP7700 – Ellise Essential Stainless 28cm (11”) Round Stainless  
FP7820 – Ellise Multi-Roast 33cm (13”) Round Non-stick + Stainless lid  
FP7900 – Ellise Deluxe Stainless 33cm (13”) Round Stainless  
High Grade Non-stick Surface - FP7600/FP7820  
Enables fat-free cooking and easy wipe down  
cleaning.  
Extra deep cooking vessel  
Ideal for the largest roasts and other family  
meals.  
Stainless Steel Cooking Surface - FP7700/FP7900  
Long lasting 25 year guaranteed 18/10 Stainless  
Steel cooking surface - essential for the gourmet  
cook.  
Adjustable steam vent  
Integrated knob and adjustable steam vent  
allows you to accurately control moisture levels  
during cooking.  
High domed stainless steel lid - FP7820  
Stainless steel high-domed lid for convection  
style cooking and heat reflection for superior  
roasting. Turns your frypan into a compact  
oven. Ideal for roasts, stews, casseroles, and  
other cooking where temperature and moisture  
levels need to be controlled.  
Removable base  
Detachable ‘cook and clean’ base for thorough  
cleaning. Simply twist and pull.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
Reversible roasting/steaming rack - FP7820  
Reversible roasting and steaming rack - ideal for  
fat-free roasting and steaming vegetables.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
Glass lid  
Stylish glass lid enables you to watch your food  
while it cooks.  
8
 
Features of your Sunbeam Ellise Square Cookware  
Integrated knob and  
adjustable steam vent  
High domed  
Glass Lid  
Removable base  
FP6510 – Ellise Super Clean 30.5cm (12”) Square Non-stick & Glass lid  
FP6710 – Ellise Essential Super Stainless 30.5cm (12”) Square Stainless & Glass lid  
FP6700 – Super Stainless 30.5cm (12”) Square Stainless  
High Grade Non-stick Surface - FP6510  
Enables fat-free cooking and easy wipe down  
cleaning.  
Removable base  
Detachable ‘cook and clean’ base for thorough  
cleaning. Simply twist and pull.  
Stainless Steel Cooking Surface - FP6710/FP6700  
Long lasting 25 year guaranteed 18/10 Stainless  
Steel cooking surface - essential for the gourmet  
cook.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
High domed glass lid - FP6710/FP6510  
Stylish glass lid enables you to watch your food  
while it cooks.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
High domed metal lid - FP6700  
Turns your frypan into a compact oven. Ideal  
for roasts, stews, casseroles, and other cooking  
where temperature and moisture levels need to  
be controlled.  
Adjustable lid holder - FP6700  
A stepped catch on the side of the lid enables  
the lid to tilted above the frypan, eliminating a  
need for a space on the benchtop.  
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. This enables hands-free  
basting.  
When the lid is in position the lid then acts as a  
splatter shield. The lid can rest on either side of  
the handle making it easy for left or right  
handed use.  
Adjustable steam vent  
Integrated knob and adjustable steam vent  
allows you to accurately control moisture levels  
during cooking.  
9
 
Features of your Sunbeam frypan.  
Removable Control Probe.  
The Control Probe is thermostatically controlled.  
The indicator light switches of automatically  
when the temperature selected has been  
reached and then cycles on and off to indicate  
that the selected temperature is being  
maintained.  
The numbers on the dial represent the following temperatures approximately.  
DIAL  
CELSIUS  
(approx)  
FARENHEIGHT  
(approx)  
USES  
TEMPERATURE  
SIMMER/LOW  
SETTING  
Slow cooking casseroles, keeping  
food warm, simmering sauces,  
basting.  
1
2
100°C  
110°C  
3
4
125°C  
140°C  
260°F  
285°F  
Bolognaise sauce, rice, pasta,  
browning nuts, coconut.  
Steaks, sausages, bacon, eggs,  
roast vegetables, pikelets,  
pancakes, roasting joints.  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
Sealing steaks, browning roasts,  
crumbed food, popcorn, toasted  
sandwiches.  
7
8
175°C  
185°C  
350°F  
365°F  
9
200°C  
210°C  
390°F  
410°F  
Cakes, scones, damper  
10  
Note: The temperatures given are a guide only  
and may require adjustment to suit various  
foods and individual tastes.  
The lid also retains heat and moisture when  
simmering foods such as casseroles.  
Adjustable Steam Vent.  
Simmering: When the dial is set to a low  
setting, it is quite normal for food to stop and  
start bubbling, as the thermostat maintains the  
selected temperature when the food stops  
bubbling.  
The steam vent allows moisture to escape  
without losing too much heat. Keep the vent  
closed when baking cakes, scones or whenever  
cooking food where it is necessary to retain the  
heat and/or moisture. The vent should be left  
open for a crisper result. When roasting chicken  
and meat, open the vent in the last 15 minutes  
of cooking to crispen.  
High Domed and 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.  
10  
 
Adjustable Lid Holder.  
Detachable Base.  
(Model FP112/FP6700).  
The base can be removed for easy, thorough  
cleaning. This also allows the frypan to fit easily  
into dishwasher or sink. The Removable Base is  
also dishwasher-safe.  
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 spatter  
shield.  
To remove the base for cleaning:  
1. Turn the frypan upside down (as illustrated  
below) and turn the knob in the centre of  
the base anti-clockwise.  
The lid can rest on either side handle, making  
it easy for left or right handed use.  
2. Lift the base from the frypan. The knob will  
remain attached to the base.  
3. To clean, follow the cleaning instructions in  
this book for your model frypan.  
Lid  
holder  
Model FP112, FP6700 has 4 positions.  
Classic Frypan  
Pan Tilt Lever  
(Models FP4610, FP112, FP6510, FP6710 only)  
The Pan Tilt lever is positioned under the socket  
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 gravies.  
Ellise Round Frypan  
FP4610  
Ellise Square Frypan  
Sealed Element.  
The heating element is fully sealed, so the  
frypans are dishwasher-safe and can be fully  
immersed in water for easy, thorough cleaning.  
FP6710/FP6700/FP6510  
11  
 
Using your frypan.  
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.  
The thermostat light on the Control Probe  
indicates the temperature at which the dial is set.  
This light will remain on until the set  
temperature has been reached and then will  
cycle on and off throughout cooking, as the  
cooking temperature is maintained by the  
thermostat.  
1. Insert the Control Probe into the socket on  
the frypan.  
2. Plug the cord into a 230-240V power outlet  
and turn the power on.  
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.  
3. Set the Control Probe Dial to the desired  
temperature setting. Refer to page 9 for the  
temperature guide.  
Care and Cleaning.  
Some food such as tomato paste and curry may  
stain the powder coat surface. This staining may  
be removed or reduced by rubbing with a cream  
cleanser or a paste of bicarbonate of soda and  
water.  
Control Probe.  
If cleaning is necessary, wipe over with a damp  
cloth.  
NEVER IMMERSE THE CONTROL PROBE IN  
WATER OR OTHER LIQUID.  
Note: Do not place lid in a dishwasher.  
Storage: 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  
Appliance Service Centre for inspection Refer to  
the back of your instruction book.  
Glass and Stainless Steel lids  
Wash the lid in warm soapy water using a soft  
sponge, rinse and dry thoroughly. The glass and  
stainless steel lids are 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.  
High Domed Lid - White  
These lids are powder coated. Wash lid in  
warm soapy water using a soft sponge, rinse &  
dry thoroughly. Metal scourers will scratch the  
surface and should be avoided.  
Cooking Surface.  
Follow the care and cleaning instructions below  
for the cooking surface of your model frypan.  
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:  
butter and rub in with paper towelling. This will  
also be necessary after cleaning in a dishwasher.  
Use sufficient oil when sauteeing, pan frying  
and roasting to prevent food sticking. Two to  
three tablespoons is generally sufficient.  
Do not use high temperatures to brown and seal  
meat as this will cause it to stick. Use settings 7-  
Before the first use: Season” the cooking  
surface by applying a thin coat of cooking oil or  
12  
 
Stainless steel cooking surface cont.  
8. Food such as steaks, rissoles and roasts will  
also stick if turned before completely browned  
and sealed.  
surface and make subsequent cleaning more  
difficult.  
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.  
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 stubborn stains. These can be  
removed by using Sunbeam Metal Cleaner  
available from all Sunbeam Service Centres and  
selected retail outlets. Any brand of stainless  
steel powder cleaner can be used on stubborn  
stains on the cooking surface only.  
Do not use metal utensils. Continued use of  
knives, forks or spoons will eventually start to  
scratch the stainless steel cooking surface. Use  
plastic or wooden utensils.  
To clean after each use: Was 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.  
Rubbing a paste of bicarbonate of soda and  
water into the stained area is also helpful in  
removing stains. Wash thoroughly.  
Note: Re-Season the cooking surface after using  
any of the above methods to remove stains.  
Note: Never fill a hot frypan with cold  
water.  
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. The removable base is also  
dishwasher-safe.  
Do not use abrasives or scourers. Avoid  
using harsh abrasive cleaners or scouring pads as  
continued use will scratch the highly polished  
Linished cooking surface.  
Follow the care and cleaning instructions as  
previously described for stainless steel cooking  
surfaces.  
performance. Some foods may also leave a stain  
or dull the surface.  
Avoid using large quantities of salt on stainless  
steel and aluminium frypans. This may cause  
pitting and discolour the surface if allowed to  
stay in contact with the frypan for extended  
periods of time (such as overnight).  
IMPORTANT: Although your linished frypan can  
be cleaned in a dishwasher , the harsh  
detergents used in dishwashers may stain the  
cooking surface. This will only detract from the  
appearance and not affect the cooking  
High Grade Non-Stick surfaces.  
Cooking in a non-stick pan minimises the need  
for oil, food does not stick and cleaning is easier.  
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 ensure you get the best results from your  
non-stick surfaces, follow these simple  
instructions:  
Avoid using high settings (8-10), as any food  
13  
 
which may burn on the non-stick surface may  
cause it to discolour. High settings may be used  
for baking cakes, as food is not in contact with  
the surface.  
pads. These will damage the non-stick cooking  
surface.  
Removing discolouration of the non-stick  
surface. Combine 2 tablespoons bicarbonate of  
soda, 1/4 cup household bleach, 1 cup water.  
Any discolouration that may occur will only  
detract from the appearance of the frypan and  
not affect the cooking performance.  
Pour into the frypan, place the lid on with the  
vent closed, and simmer for 5-10 minutes.  
Do not use metal utensils. These will scratch  
and damage the Non-stick cooking surfaces. Use  
only plastic or wooden utensils to stir or serve  
food.  
Clean in a well ventilated area and avoid  
breathing the vapours. Wash as directed, and  
re-season the frypan before using again. In some  
instances this may not remove all the staining.  
To clean interior and exterior surface:  
Dishwasher-safe. Your frypan is completely  
dishwasher-safe. The heating element is totally  
sealed so it is safe to fully immerse in water.  
The removable base is also dishwasher-safe.  
Wash in hot soapy water. Remove stubborn  
spots with a plastic washing pad or sponge.  
Do not use steel wool or coarse scouring  
Cooking with your Sunbeam frypan.  
Baking.  
Rice.  
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 250g (1 cup) of rice and position the lid.  
1. Pre-heat 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. Use the recipes in this book  
as a guide to the cooking times for your own  
recipes.  
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.  
Basting.  
The Pan Tilt Lever makes bastings easy as it  
allow the juices to drain to one side of the pan.  
Preferably use meat that is at room  
temperature, as this reduces the cooking time.  
Reduce the temperature to prevent any fat and  
juices spattering. Position the pan Tilt Lever and  
allow the juices over the food as desired.  
1. Pre-heat the frypan to settings 7-8. If using  
an aluminium or stainless steel frypan, pre-  
heat with approximately 1-2 tablespoons of oil.  
Boiling.  
Pasta.  
2. Brown meat on all sides, with the lid off.  
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.  
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.  
2. Add 250g (1 cup) of pasta and cook until  
tender, for approximately 8-12 minutes.  
Frying.  
3. Reduce to a lower setting if the water boils  
too rapidly.  
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  
Note: Cooking times will vary with different  
types of pasta.  
14  
 
area, which results in heat loss and the possible  
overflow of oil.  
The High Domed Lid allows ample room for  
larger joints of meat and poultry of up to about  
2.2kg.  
Pan Frying: Suitable for eggs, omelettes, bacon,  
sausages, steaks and chicken pieces. Pre-heat to  
settings 5-6 with a little oil to prevent food from  
sticking and to add flavour. For non-stick  
cooking surfaces, the amount of oil can be  
reduced.  
1. Pre-heat 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. Position  
the lid with the vent open.  
Shallow Frying: Suitable for vegetable pieces  
e.g roast pumpkin and potato, and crumbed  
food. Pre-heat on settings 6-8 with sufficient oil  
so that the food is half immersed. Cook food  
with the lid off.  
3. After browning, turn the dial to settings 4-5  
and close the vent to cook the meat as  
desired.  
4. Turn the meat during cooking, set a side and  
cover with foil while you prepare the gravy  
from the juices in the frypan.  
Sauteeing: Pre-heat on settings 5-6, with a little  
oil to prevent food from sticking and to add  
flavour. For non-stick cooking surfaces, the  
amount of oil can be reduced.  
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:  
Note: These times are for well done. Reduce the  
1. Pre-heat the frypan on settings 7-8 with a  
little oil. For non-stick surfaces the amount of  
oil can be reduced.  
times to suit personal taste.  
PORK: 30-40 minutes per 500g after browning.  
VEAL: 30-40 minutes per 500g after browning.  
LAMB: 25-30 minutes per 500g after browning.  
2. Add vegetables,meat 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. The  
lid can be in position in the last few minutes  
of cooking.  
CHICKEN: 30-35 minutes per 500g after  
browning.  
Toasting sandwiches.  
Up to four sandwiches can be toasted at one  
time. Choose fillings which will hold together  
and not run out of the sandwich.  
Reheating food.  
Pies: Pre-heat the frypan on settings 7-8. Place  
the pies on a rack in the frypan. Position the lid  
with the vent open.  
1. Pre-heat the frypan on settings 5-7.  
2. Butter the bread well and place the  
sandwiches into the frypan with the buttered  
sides on the outside.  
Use a skewer or knife to check that they are  
heated through before serving.  
Bread rolls: Frozen or thawed. Pre-heat the  
frypan to settings 7-8.Place on a rack in the  
frypan. Position the lid with the vent open.  
Bread rolls can be wrapped individually in foil to  
prevent drying  
3. Cook for approximately 3-4 minutes  
on each side.  
Sunbeam is a Registered trademark. Frypans is a Registered  
trademark. Made in Australia. Due to minor changes in design  
or otherwise, the product you buy may differ from the one  
shown in this booklet. Approved by the appropriate Electrical  
Supply Authorities. Backed by Sunbeam’s 12 Month  
Frozen pre-packaged dinners: Pre-heat the  
frypan on settings 7-8. Remove the frozen  
dinners from the cardboard cover and place on  
a rack in the frypan. Position the lid  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Roasting.  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
Meat and poultry: The frypan is ideal for  
roasting meat and poultry, as the meat retains  
the flavour and juices.  
15  
 
Recipes  
 
Appetizers and entrees.  
Cheese Croquettes  
Makes 25  
1. Place all ingredients, except oil into a bowl  
and mix until well combined.  
3 egg whites  
2. Heat oil in frypan on setting 7. Drop 1  
tablespoon of mixture at a time into the oil  
and fry until golden brown.  
1 cup grated cheddar cheese  
1 cup grated Swiss cheese  
dash cayenne pepper  
Serve hot with tomato sauce.  
1
2
1 / tablespoons plain flour  
oil for shallow frying  
Honey & Soy Chicken Nibbles Makes 20  
1. Using a mixer, beat egg whites on high  
until stiff.  
10 Chicken wings  
2 tablespoons vegetable oil  
2 cloves garlic, peeled and finely chopped  
2. Fold in cheeses, cayenne pepper and flour.  
1 teaspoon finely grated green ginger  
3. Heat oil in frypan on setting 7. Carefully  
drop teaspoonfuls of mixture into oil and fry  
for approximately 1 minute or until golden.  
Drain well and serve hot.  
1
4
/ cup soy sauce  
1
4
/ cup honey  
1
2
/ teaspoon chinese five spice powder  
fresh ground pepper to taste  
Garlic Prawns  
Serves 4 - 6  
1. Remove and discard wing tips. Cut wings in  
half at the joint.  
1kg green prawns, shelled and deveined  
1
2
/ cup of olive oil  
2. Heat oil in frypan on setting 6. Cook chicken  
until browned on all sides.  
4 cloves garlic, peeled and halved  
1 tablespoon chopped parsley  
fresh ground pepper to taste  
3. Combine remaining ingredients and pour  
over chicken. Reduce heat to simmer and  
cook until sauce has thickened and chicken is  
cooked through.  
1. Place all ingredients into a bowl and  
marinate for 2 hours.  
2. Heat frypan to setting 6. Add prawn mixture  
and stir fry prawns until bright pink in colour.  
Remove garlic and serve hot.  
Savoury Rice Fritters  
Makes 24  
1
2
1 / cups cooked rice  
1 small onion, peeled and finely chopped  
1 tablespoon chopped parsley  
1 cup finely chopped ham or cabanossi  
2 eggs, lightly beaten  
1
4
/ teaspoon ground nutmeg  
1
4
/ teaspoon ground thyme  
1 cup self raising flour  
ground pepper to taste  
oil for shallow frying  
17  
 
Light meals.  
Fluffy Omelette  
Serves 1  
4. Cook bacon for 2-3 minutes.  
2 eggs, separated  
5. Place 1 piece of bacon and a slice of cheese  
on top of each meat pattie and cook until  
cheese melts.  
2 teaspoons butter or margarine  
1
4
/ cup cold water  
salt and pepper to taste  
6. Grill hamburgers buns and assemble  
hamburgers with onion rings, tomato slices  
and shredded lettuce.  
1. Using a mixer beat egg whites on high  
until stiff.  
Pan Pizza  
2. Fold in egg yolks, water and seasonings using  
a low speed.  
1
2
1 / cups self raising flour  
1
2
3. Heat butter or margarine in frypan on setting  
6. Pour omelette mixture into frypan and  
cook until set. Cover with lid to cook quicker.  
/ teaspoon salt  
60g butter or margarine  
1 egg  
}
combined  
1
2
4. Fold in halves and serve.  
/ cup milk  
Topping:  
Suggested filling:  
Select from cabanossi, ham, pineapple, onion,  
capsicum, olives, anchovies, grated mozzarella  
cheese, grated parmesan cheese.  
Add 1 slice finely chopped ham and 1 teaspoon  
finely chopped chives. Sprinkle omelette with  
grated cheese before removing from frypan.  
1. Combine flour and salt and rub in butter  
until mixture resembles fine breadcrumbs.  
Hamburger Deluxe  
Makes 6  
750g minced beef  
1 cup fresh bread crumbs  
2 tablespoon Worcestershire sauce  
1 teaspoon mixed herbs  
pepper to taste  
2. Add combined egg and milk, mix to a soft  
dough.  
3. Roll out dough to cover base of lightly  
greased frypan. Place into cold frypan.  
4. Spread with favourite tomato pizza sauce  
and favourite topping combination. Sprinkle  
with grated mozzarella cheese and parmesan  
cheese.  
1 egg  
2 tablespoons plain flour  
2 tablespoons oil  
3 bacon rashers, rind removed, halved  
6 cheese slices  
1 large onion, peeled and sliced into rings  
2 tomatoes, sliced  
5. Heat frypan to setting 6, cover and cook for  
8-10 minutes or until base is golden and  
cheese is melted.  
shredded lettuce  
6 hamburger buns  
1. Combine mince, breadcrumbs, tomato paste,  
Worcestershire sauce, mixed herbs, pepper to  
taste and egg.  
2. Shape into 6 hamburger patties and coat in  
flour.  
3. Heat oil in frypan on setting 6. Cook patties  
until brown and cooked through.  
18  
 
Main courses.  
1. Heat butter or margarine in frypan on setting  
6. Brown almonds and set aside.  
Chicken.  
Roast Chicken with Parsley  
and Ham Stuffing  
2. Add onions and ginger, saute until tender.  
Add chicken and brown  
Serves 4-6  
1 size 16 chicken  
Stuffing:  
250g ham, finely chopped  
2 cups fresh bread crumbs  
3 shallots, finely chopped  
1 tablespoon finely chopped parsley  
finely grated rind of / lemon  
1 egg  
3. Add celery, capsicum, sherry, soy sauce and  
chicken stock. Allow to boil.  
4. Combine cornflour and water. Add to  
chicken, stirring until sauce boils and  
thickens.  
1
5. Reduce to simmer for 10 minutes.  
Serve with steamed rice.  
2
pinch dry mustard  
fresh ground pepper to taste  
Lemon Chicken  
2 tablespoons oil  
1. Place all stuffing ingredients into a bowl and  
combine well.  
4 chicken maryland pieces  
1 teaspoon finely grated green ginger  
1 clove garlic, peeled and finely chopped  
1 cup chicken stock  
2. Place stuffing into the chicken cavity and  
secure opening with a small skewer.  
2 tablespoons soy sauce  
2 tablespoons sugar  
3. Heat 1 tablespoon of oil in frypan on setting  
7. Add chicken and brown evenly on all sides.  
1 tablespoon dry sherry  
finely grated rind and juice of / lemon  
4. Reduce heat to setting 5 for approximately  
1
1
2
2
1 / hours.  
1 tablespoon cornflour  
1 tablespoon water  
3
4
5. If cooking roast vegetables, place / to 1 hour  
before serving.  
1. Heat oil In frypan on setting 7. Brown  
chicken on all sides with the ginger and  
garlic. Reduce heat to simmer.  
Chicken and Almonds  
1 tablespoon butter or margarine  
1
4
/ cup flaked almonds  
2. Combine chicken stock, soy sauce, sugar,  
sherry, lemon rind and lemon juice.  
Add to the frypan. Cover and allow to  
simmer until chicken is tender.  
2 onions, peeled and finely chopped  
3 teaspoons finely chopped green ginger  
500g chicken thigh fillets, cut into strips  
3. Combine cornflour and water. Add to  
chicken, stirring until sauce boils and  
thickens. Simmer for a further 5 minutes.  
Serve with steamed rice.  
1 small celery stalk, finely sliced  
1
2
/ red capsicum, finely sliced  
1
4
/ cup dry sherry  
2 tablespoons soy sauce  
2 cups chicken stock  
3 tablespoons corn flour  
1
4
/ cup water  
19  
 
Main courses cont.  
2. Heat butter and oil in frypan on setting 7.  
Add steaks and cook quickly on both sides to  
seal in the juices. Reduce heat to setting 5  
until desired doneness. Remove steaks to hot  
serving plates.  
Beef.  
Chateaubriand with Mushrooms serves 4-6  
1 piece fillet steak (about 1kg)  
6 shallots, finely chopped  
3. Add wine and brandy, bring to the boil.  
Strain through a fine sieve.  
Serve over steak.  
1
2
/ cup dry red wine  
2 teaspoon butter or margarine  
200g mushrooms, sliced  
juice of / lemon  
1
2
Stir Fry Beef  
Serves 6  
1 cup beef stock  
1 tablespoon corn flour 2 tablespoons cream  
2 tablespoons oil  
500g topside steak, cut into thin strips  
2 onions, peeled and cut into thin wedges  
1 clove garlic, peeled and finely chopped  
1 teaspoon finely grated green ginger  
1. Place fillet into a large dish, sprinkle with  
shallots and pour over wine. Cover and  
marinate for 2 hours.  
1 green capsicum, seeds removed,  
cut into thin strips  
1 red capsicum, seeds removed,  
cut into thin strips  
2. Heat oil and butter or margarine in frypan on  
setting 7. Add meat and brown on all sides.  
Reduce temperature to setting 5. Cover and  
cook to desired doneness. Set meat aside and  
cover with aluminium foil to keep warm.  
1 celery stalk, cut into thin diagonal strips  
1 beef stock cube blended with 1 tablespoon  
hot water  
3. Add mushrooms and lemon juice, saute for 2  
minutes.  
2 tablespoons soy sauce  
2 teaspoons brown sugar  
1 tablespoon cornflour, blended with  
2 tablespoon cold water  
4. Add beef stock and marinade, bring to the  
boil. Blend cornflour with a little water. Add  
to the stock, stirring constantly until sauce  
boils and thickens. Stir through cream.  
DO NOT BOIL.  
2 shallots, sliced into 2cm pieces  
1
4
/ cup toasted almonds  
5. To Serve: Slice beef and serve with sauce.  
Serve with steamed vegetables.  
1. Heat oil in frypan on setting 7. Add meat and  
brown. Set aside  
Pepper Steak  
Serves 4  
2. Reduce heat to setting 5. Add onions, garlic  
and ginger, saute until tender.  
4 pieces fillet steak  
2 teaspoons crushed black peppercorns  
60g butter  
3. Add capsicum and celery, saute for 2-3  
minutes. Add beef stock, soy sauce and  
brown sugar. Bring to the boil. Stir through  
combined cornflour and water until mixture  
boils and thickens.  
2 teaspoons oil  
3
4
/ cup dry white wine  
1 tablespoon brandy or dry sherry  
4. Return meat to the frypan. Add shallots and  
cook uncovered for 5-10 minutes.  
Serve with steamed rice.  
1. Press the crushed pepper into the steak on  
both sides. Allow steak to stand 1 hour.  
20  
 
Main courses cont.  
1. Pound out veal steak with meat mallet or  
rolling pin.  
Veal.  
Veal with Mushrooms  
Serves 4  
2. Sprinkle a little pepper over one side of each  
steak. Sprinkle the other side with lemon  
juice.  
1 tablespoon butter or margarine  
1 tablespoon oil  
100g mushrooms, sliced  
4 veal steaks  
plain flour  
3. Coat veal steaks lightly in flour. Dip into egg  
and then into breadcrumbs, pressing  
breadcrumbs on firmly. Refrigerate for 1  
hour.  
fresh ground pepper to taste  
4. Heat butter or margarine and oil in frypan on  
setting 7. Cook veal quickly on both sides  
until golden brown. Drain on absorbent  
paper. Serve with a wedge of lemon juice.  
1 tablespoon plain flour, extra  
1
2
/ cup water  
combined  
}
1 beef stock cube  
1
2
/ cup cream  
Veal Paprika  
Serves 4  
1. Heat butter or margarine and oil in frypan on  
setting 5. Add mushrooms and saute until  
tender. Set aside.  
4-6 (approx. 750g) veal steaks  
plain flour  
2. Coat veal steaks in flour seasoned with  
pepper. Cook steaks on either side until  
golden. Set aside and keep warm.  
2 tablespoons butter or margarine  
1 medium onion, peeled and thinly sliced  
1 clove garlic, peeled and finely chopped  
2 teaspoons paprika  
3. Add extra flour and cook for 1 minute. Add  
combined water and stock cube, stirring until  
sauce boils and thickens.  
1 tablespoon plain flour, extra  
1 beef stock cube dissolved in 1 cup water  
1
4. Reduce heat to setting 2, add mushrooms  
and heat through. Stir through cream. To  
Serve: Spoon sauce over veal steaks. Serve  
with steamed vegetables.  
2
1 / tablespoons tomato paste  
2 tablespoons sour cream  
1. Coat veal steaks lightly in flour.  
2. Heat butter or margarine in frypan on setting  
5. Cook veal quickly on both sides until  
lightly golden. Set aside.  
Weiner Schnitzel  
Serves 4  
4-6 (approx. 750g), thinly cut veal steaks  
fresh ground pepper  
juice of 1 lemon  
plain flour  
3 eggs, lightly beaten  
dry breadcrumbs  
3. Add onion and garlic, saute until tender.  
4. Add paprika, extra flour. Gradually add  
combined beef stock cube and water, stirring  
constantly until mixture boils and thickens.  
5. Reduce temperature to simmer. Stir through  
tomato paste and return veal to the frypan.  
Cover and simmer for 25-30 minutes.  
1 tablespoon butter or margarine  
3 tablespoons oil  
Stir in sour cream just before serving.  
21  
 
Main courses cont.  
1. Combine onion, fresh breadcrumbs, mint,  
parsley, egg and fresh ground pepper.  
Lamb.  
Rack of Lamb with Mustard Crust  
Serves 4  
2. Spread mixture onto lamb and roll up. Secure  
with string.  
4 racks of lamb with 3 chops in each,  
trimmed of excess fat  
2 tablespoons oil  
2 tablespoons French mustard  
1 clove garlic, peeled and finely chopped  
1 tablespoon fruit chutney  
3. Roll in flour, egg and milk then breadcrumbs.  
4. Heat oil in frypan on setting 7. Brown roll on  
all sides. Reduce heat to setting 5 and cook  
for approximately 1 hour or until desired  
doneness.  
2 teaspoons green peppercorns, crushed  
1 cup fresh breadcrumbs  
2 tablespoons chopped parsley  
Lamb Shanks with Beans  
Serves 6  
1
2
1 / cups dried lima beans, washed thoroughly  
6 lamb shanks  
1. Heat oil in frypan on setting 6. Place lamb  
racks into frypan and brown on all sides.  
Reduce temperature to setting 5. Cover and  
bake, allowing 25 minutes per 500g.  
plain flour, seasoned with fresh ground pepper  
2 tablespoons oil  
2 onion, peeled and finely chopped  
1 clove garlic, peeled and finely chopped  
2 teaspoons curry powder  
1 can peeled tomatoes, chopped  
2 tablespoons tomato paste  
2 cups water  
2. When half way through cooking, remove  
lamb from frypan. Combine mustard, garlic,  
fruit chutney, crushed green peppercorns and  
breadcrumbs. Spread mixture over back of  
lamb and coat with chopped parsley.  
3. Return to the frypan and bake for remaining  
cooking time or until desired doneness.  
1. Place beans in frypan and cover with water.  
Bring to boil on setting 5. Remove beans and  
liquid, allow to soak for 3 hours or overnight.  
Drain.  
Baked Spring Lamb Roll  
Serves 4  
1kg loin of lamb, boned  
2. Lightly coat lamb shanks in seasoned flour.  
1 onion, peeled and finely chopped  
2 cups fresh breadcrumbs  
1 tablespoon chopped mint  
1 tablespoon chopped parsley  
1 egg, lightly beaten  
3. Heat oil in frypan on setting 7 and brown  
shanks well. Set aside.  
4. Reduce heat to setting 5. Saute onions, garlic  
and curry powder until onions are tender.  
fresh ground pepper to taste  
plain flour  
5. Add tomatoes, tomato paste and water,  
bring to boil.  
1 egg extra, lightly beaten with  
2 tablespoons milk  
1 cup dry breadcrumbs  
2 tablespoons oil  
6. Add beans and lamb shanks. Cover and cook  
on simmer for 3 hours or until shanks are  
cooked and beans are tender.  
22  
 
Main courses cont.  
1. Heat oil in frypan on setting 6. Add pork  
spare ribs and brown on all sides. Cover and  
cook for 20-30 minutes, turning occasionally.  
Pork.  
Indonesian Pork Sate  
Serves 4  
2. Combine marmalade, water, soy sauce, garlic  
and ginger.  
Marinade:  
1 onion, peeled and finely sliced  
1
4
/ cup lemon juice  
2 tablespoons soy sauce  
1 teaspoon brown sugar  
3. Reduce heat to setting 1. Pour marmalade  
mixture over ribs. Cover and cook a further  
15 minutes. Serve over rice.  
1 teaspoon curry powder  
1
2
/ teaspoon ground coriander  
1
4
/ teaspoon pepper  
Hawaiian Pork Chops  
Serves 4  
4 pork chops  
2 tablespoons oil  
1 onion, peeled and cut into wedges  
750g pork, cut into 2cm cubes  
2 tablespoons oil  
1
4
1 x 425g pineapple pieces, drained reserving /  
1. Combine marinade ingredients in a large  
bowl. Add pork, stirring to coat and allow to  
marinade for 2 hours.  
cup juice  
1
4
/ cup dry sherry  
1 tablespoon honey  
2. Arrange pork pieces onto bamboo skewers.  
1 tablespoon tomato sauce  
2 teaspoons white vinegar  
1 teaspoon finely grated green ginger  
fresh ground pepper to taste  
2 teaspoons cornflour  
3. Heat oil in frypan on setting 6, brown pork  
on all sides. Cook for approximately 15-20  
minutes, turning occasionally and brushing  
with marinade throughout cooking.  
Serve with tomato wedges and saffron rice.  
1
1. Trim excess fat from chops.  
4
Note: To make saffron rice add / teaspoon  
saffron to boiling water for every 2 cups rice.  
2. Heat oil in frypan on setting 7. Brown chops  
on both sides. Remove chops from frypan.  
Reduce to setting 5.  
Oriental Spare Ribs  
Serves 4  
3. Saute onions until tender. Add pineapple,  
sherry, honey, tomato sauce, vinegar and  
ginger. Bring to boil.  
2 tablespoons oil  
1kg pork spare ribs  
1 cup marmalade  
4. Reduce heat to setting 2. Combine cornflour  
with reserved pineapple juice. Add to frypan,  
stirring until sauce boils and thickens.  
3
4
/ cup water  
1 tablespoon soy sauce  
1 clove garlic, peeled and finely chopped  
5. Return pork to the frypan. Cover and simmer  
for 20 minutes, or until chops are cooked.  
Serve with steamed rice.  
1
2
/ teaspoon ground ginger  
23  
 
Main courses cont.  
4. Top fish with mushroom slices. Drizzle over  
lemon juice and dot with butter. Sprinkle  
with fresh ground pepper to taste. Fold foil  
over fish to make a parcel.  
Seafood.  
Curried Prawns  
Serves 6  
3 tablespoons oil  
5. Heat frypan to setting 7 and cook for  
approximately 10 minutes on each side or  
until flesh is tender.  
6 shallots, cut into 5cm pieces  
2 medium onions, peeled and sliced into rings  
3 celery stalks, sliced into 1cm pieces  
1
2
/ cup French beans  
2 tablespoons curry powder  
1kg cooked prawns, shelled  
Grilled Fish  
Serves 4  
8 small bream fillets  
juice of 1 lemon  
plain flour  
1 tablespoon butter or margarine  
1 tablespoon oil  
2 cups chicken stock  
1
4
/ cup cornflour  
}
combined  
2 tablespoons sherry  
1
4
/ cup cream  
1. Heat oil in frypan on setting 6. Add shallots,  
onions, celery, beans and curry, saute until  
onions are tender. Reduce heat to setting 2.  
1. Soak fillets in lemon juice for 10-15 minutes.  
2. Coat fillets lightly in flour.  
3. Heat butter or margarine and oil in frypan on  
setting 6-7. Cook fillets for 2-3 minutes on  
each side or until tender.  
2. Add prawns and stock. Stir through  
combined cornflour and sherry, stirring until  
thickened. Cook for 3 minutes.  
Serve with a parsley butter if desired.  
3. Stir through cream.  
Serve with rice.  
Butter Crumbed Fish  
Serves 4  
8 small bream fillets  
plain flour  
salt and pepper  
1 egg  
3 tablespoons milk  
Baked Fish  
Serves 4  
1 mullet (about 1kg), cleaned, head remove  
fresh ground pepper  
salt  
grated rind and juice of lemon  
3 large tomatoes, cut into wedges  
250g mushrooms, finely sliced  
1 tablespoon butter or margarine  
extra fresh ground pepper  
combined  
}
1 cup dry breadcrumbs  
125g butter  
1. Season flour with salt and pepper to taste.  
2. Coat fillets lightly in seasoned flour, dip in  
egg mixture then coat in breadcrumbs.  
1. Sprinkle inside of fish with a little pepper,  
salt and lemon rind.  
3. Melt butter in frypan on setting 6. Add fillets  
and cook until golden on both sides and flesh  
is tender.  
2. Place tomato wedges, parsley and rosemary  
inside cavity and close fish.  
3. Lay fish onto a well greased sheet of  
aluminium foil.  
24  
 
Main courses cont.  
Ratatouille  
Serves 6  
Vegetables.  
1 large eggplant  
Savoury Cabbage  
Serves 6  
4 tablespoons oil  
2 onions, peeled and finely sliced  
1 medium cabbage  
2 teaspoons oil  
4 bacon rashers, rind removed, finely chopped  
1 onion, peeled and finely chopped  
2 teaspoons curry powder  
2 cloves garlic, peeled and finely chopped  
2 green capsicum, seeds removed, cut into strips  
500g zucchini, sliced  
4 medium ripe tomatoes, roughly chopped  
1 tablespoon mixed herbs  
12 shallots, finely sliced  
fresh ground pepper to taste  
fresh ground pepper to taste  
1. Slice eggplant, sprinkle with salt and allow to  
stand for 30 minutes. Wipe away moisture  
with absorbent paper. Cut into 2cm cubes.  
1. Wash cabbage, remove stalk and slice leaves  
thinly.  
2. Heat oil in frypan on setting 5. Add bacon,  
onion and curry powder, saute until onion is  
tender.  
2. Heat oil in frypan on setting 5, saute onion  
and garlic until onion is tender.  
3. Add remaining ingredients and bring to the  
boil. Reduce heat to simmer, cover and cook  
for 30-35 minutes.  
3. Add cabbage and shallots. Stir to combine.  
Reduce heat to setting 3, cover and cook for  
10 minutes, or until cabbage is tender.  
Chinese Fried Vegetables  
Serves 6  
Tomato Onion and  
Zucchini Casserole  
Serves 6  
2 tablespoons oil  
1 onion, peeled and cut into wedges  
1 clove garlic, peeled and finely chopped  
1 turnip, peeled and cut into thin strips  
4 celery stalks, thinly sliced  
1 small cucumber, thinly sliced  
125g can bamboo shoots, drained  
125g mushrooms, sliced  
2 tablespoons oil  
2 onions, peeled and finely sliced  
1 clove garlic, peeled and finely chopped  
500g zucchini, cut into 2cm pieces  
3 large ripe tomatoes, roughly chopped  
1 teaspoon Worcestershire sauce  
1 tablespoon fresh chopped parsley  
1 teaspoon dried basil  
1 teaspoon grated green ginger  
1 table spoon soy sauce  
fresh ground pepper to taste  
1 teaspoon wine vinegar  
1 teaspoon sesame oil  
1. Heat oil frypan on setting 6. Add onion and  
garlic, saute until onion is tender.  
1. Heat oil in frypan on setting 6, saute onion  
and garlic until onion is tender.  
2. Add zucchini, tomatoes, Worcestershire  
sauce, parsley, basil and fresh ground pepper  
to taste, bring to the boil.  
2. Add all vegetables and saute for 3-4 minutes,  
stirring constantly.  
3. Reduce heat to simmer, cover and cook until  
zucchini is tender.  
3. Add ginger, soy sauce, vinegar and sesame  
oil. Cook for a further 2 minutes.  
25  
 
Main courses cont.  
Garlic Potatoes  
Serves 6  
Hot Asparagus and Zucchini Salad  
1
2
1 / kg new potatoes, halved  
2 tablespoons butter  
Serves 4-6  
1 tablespoon butter  
1 small leek, finely sliced  
4 medium zucchini, cut into thick strips,  
5cm long  
1 tablespoon oil  
2 cloves garlic, peeled and finely chopped  
2 tablespoons fresh chopped chives  
1 bunch fresh asparagus, cut into 4cm lengths  
1 tablespoon sesame seeds  
1 tablespoon lemon juice  
1. Boil potatoes until almost tender. DO NOT  
OVER COOK. Drain.  
1 tablespoon fresh chopped parsley  
2. Heat oil and butter in frypan on setting 5.  
Add garlic and saute for 1 minute. Add  
potatoes and cook until golden brown,  
stirring throughout cooking.  
1. Heat butter in frypan on setting 5. Add leek  
and saute until tender.  
3. Stir chives through potatoes just before  
serving.  
2. Add zucchini, asparagus, sesame seeds and  
lemon juice. Cook until asparagus is tender,  
stirring occasionally,  
Serve with sour cream if desired.  
3. Stir through lemon juice and parsley just  
before serving.  
Rice and pasta.  
Chinese Fried Rice  
Serves 6  
Curried Nut Rice  
Serves 4-6  
2 tablespoons oil  
3 eggs, lightly beaten  
2 tablespoons butter or margarine  
1
2
1 / teaspoons curry powder  
1 onion, peeled and finely chopped  
2 cups long grain rice  
1
2
3 bacon rashers, rind removed, finely chopped  
2 / cups chicken stock  
1
2
/ cup frozen peas, thawed  
125g slivered almonds  
8 shallots, finely sliced  
6 shallots, finely sliced  
3 cups cooked rice  
1 teaspoon grated green ginger  
2 teaspoons soy sauce  
1. Heat butter in frypan on setting 5. Add curry  
and rice, cook for 2-3 minutes stirring  
constantly.  
2. Add chicken stock and bring to the boil.  
Reduce heat to simmer, cover and cook until  
all liquid has been absorbed.  
1. Heat oil in frypan on setting 5. Pour egg into  
frypan, turn to cook other side. Remove from  
pan and chop finely.  
3. Add almonds and shallots, stir through rice  
and cook for a further 2-3 minutes.  
2. Add onions and bacon, saute until onion is  
tender.  
3. Add peas, shallots, rice and egg, stir to  
combine.  
4. Stir ginger and soy sauce through rice. Cook  
until heated through.  
26  
 
Rice and pasta cont.  
Rice Pilaf  
Chilli Tomato Sauce  
Serves 6  
2 tablespoons oil  
2 tablespoons oil  
1 medium onion, peeled and finely chopped  
2 onions, peeled and finely chopped  
1 cup long grain rice  
4 bacon rashers, rind removed, finely chopped  
3 x 425g cans whole tomatoes, roughly chopped  
3
4
1 / cups chicken stock  
1
2
/ teaspoon turmeric  
1 cup stuffed olives, sliced  
1
2
/ cup white wine  
3 tablespoons tomato paste  
2 tablespoons mild chilli sauce  
1 teaspoon basil  
1. Heat oil in frypan on setting 6. Saute onion  
until tender.  
2. Add rice and cook for 2-3 minutes, stirring  
constantly. Add chicken stock and turmeric.  
Reduce heat to simmer. Cover and cook for  
around 20 minutes.  
1 tablespoon fresh chopped parsley  
1. Heat oil in frypan on setting 6. Saute onion,  
garlic and bacon until onion is tender.  
3. After all liquid has been absorbed, toss rice  
with a plastic spatula.  
2. Add remaining ingredients, stirring to  
combine.  
3. Reduce heat to simmer, leave uncovered for  
Easy Bolognaise Sauce  
Serves 6  
2
3
15 minutes or until sauce reduces to / .  
2 tablespoons oil  
Stir through parsley. Serve with favourite  
pasta.  
2 onions, peeled and finely chopped  
2 cloves garlic, peeled and finely chopped  
1kg lean minced beef  
1 x 425g can peeled tomatoes, roughly chopped  
1 x 455g can concentrated tomato soup  
1
2
/ teaspoon basil  
1
2
/ teaspoon oregano  
1
2
/ teaspoon thyme  
fresh ground pepper to taste  
1. Heat oil in frypan on setting 6. Saute onion  
and garlic until onion is tender.  
2. Add meat and cook until browned.  
3. Add remaining ingredients, stirring to  
combine.  
4. Reduce heat to setting 1, cover and cook for  
15-20 minutes.  
5. To Serve: Cook sufficient pasta in boiling  
water until tender. Spoon sauce over drained  
pasta and sprinkle with parmesan cheese if  
desired.  
27  
 
Cakes and desserts.  
Apple Tea Cake  
Butter Cake  
125g butter  
1 egg, separated  
1
2
1 teaspoon vanilla  
/ cup caster sugar  
3
4
/ cup caster sugar  
1 tablespoon melted butter  
1
2
2 eggs  
/ cup milk  
2 cups self raising flour  
1 cup self raising flour  
1 apple, peeled, cored and sliced  
1 tablespoon sugar  
pinch salt  
1
2
/ cup milk  
1 teaspoon cinnamon  
1. Pre-heat frypan to setting 10. Grease and  
base line a 20cm round cake tin.  
1. Pre-heat frypan to setting 10. Grease and  
base line a 20cm ring tin.  
2. Using a mixer, cream butter and sugar on  
high speed until lightly and creamy.  
2. Using a mixer, beat egg whites on high speed  
until stiff. Gradually add sugar, beating until  
dissolved.  
3. Add eggs one at a time, beating well after  
each addition.  
3. Add egg yolk and mix well. Add melted  
butter and milk mixing on a low speed. Fold  
in flour.  
4. Using a low speed, fold in dry ingredients  
alternatively with the milk.  
5. Pour mixture into prepared tin. Place into hot  
4. Pour into prepared tin. Arrange apple slices  
over cake and sprinkle with combined sugar  
and cinnamon.  
frypan on a wire rack and cook for  
1
2
approximately 1 to 1 / hours until cooked. Ice  
when cool.  
5. Place into hot frypan on a wire rack. Cook  
with lid on for approximately 1 hour or until  
cooked.  
Boiled Fruit Cake  
1 cup sugar  
375 mixed fruit  
Melt ‘N’ Mix Chocolate Cake  
250g butter or margarine  
1
3
4
1 / cups self raising flour  
4
/ cup water  
1
4
/ cup cocoa  
1 teaspoon mixed spice  
1 teaspoon bicarbonate of soda  
2 eggs  
1
2
/ cup caster sugar  
125g butter, melted  
2 eggs  
2 drops of each vanilla, lemon and almond  
1
2
essence  
/ cup milk  
1
4
1 / cups self raising flour  
1. Pre-heat frypan to setting 10. Grease base  
and line a 20cm round cake tin.  
1 cup plain flour  
1. Place sugar, fruit, butter or margarine, water,  
species and bicarbonate of soda in a  
2. Combine flour, cocoa and sugar in a small  
bowl.  
saucepan. Boil gently for 10 minutes. Cool.  
3. Using a mixer, add butter, eggs, milk and  
beat on medium speed until well combined.  
2. Beat eggs and essence in a large bowl of  
electric mixer. Add cooled mixture and fold  
through flours.  
4. Pour mixture into prepared tin and place into  
hot frypan on a wire rack with lid on for  
approximately 1 hour or until cooked.  
3. Pre-heat frypan to setting 10. Grease and  
base line a 20cm round cake tin. Pour batter  
into prepared tin. Place into hot frypan on a  
wire rack and cook with lid on for  
1
2
approximately 1 to 1 / hours or until cooked.  
28  
 
Batters and scones.  
Basic Pikelet Batter  
Makes 24  
Pancakes  
Makes 8  
1 cup self raising flour  
1 cup self raising flour  
pinch salt  
pinch salt  
1
4
/ teaspoon bicarbonate of soda  
1 egg  
1
4
2 tablespoons sugar  
1 egg  
1 / cups milk  
1 cup sour milk (if fresh,  
add 1 teaspoon vinegar)  
60g butter, melted  
Combined  
1. Using a food processor or mixer, combine  
flour and salt. Add egg. Gradually add milk  
and mix on a medium speed until thick and  
smooth. Allow to stand for 1 hour.  
}
1. Using a food processor or mixer, combine the  
first 4 ingredients. Add combined egg, milk  
and butter. Mix on a low speed until just  
combined. Allow to stand for 5 minutes.  
2. Heat frypan to setting 6. Grease cooking  
surface well.  
1
4
3. Place approximately / cup of mixture at a  
2. Heat frypan to setting 6. Grease the cooking  
surface well.  
time into the frypan and cook until bubbled.  
Turn to brown.  
Serve with lemon juice and sugar, maple  
syrup or stewed fruits.  
3. Place spoonfuls of mixture into frypan and  
cook until bubbled. Turn to brown.  
Griddle Scones  
Makes 12  
Crepe Batter  
Makes 10-12  
1
1 tablespoon butter or margarine  
2 cups self raising flour  
2
1 / cups plain flour  
pinch salt  
1
3
2
4
/ - / cup milk  
2 eggs  
3
4
1 / cups milk  
1 tablespoon oil  
1. Pre-heat frypan to setting 7.  
2. Rub butter or margarine into the flour until it  
resembles fine breadcrumbs.  
1. Using a food processor or mixer, combine  
flour, salt, combined eggs, milk and oil. Mix  
using a low speed until just combined.  
3. Add milk and mix to a soft dough. Turn out  
onto a lightly floured board and press or roll  
out to approximately 2cm in thickness. Cut  
into rounds.  
2. Heat frypan to setting 5. Grease cooking  
surface well.  
1
4
3. Place approximately / cup of batter into the  
4. Rub frypan base with a little oil and  
absorbent paper. Place scones close together  
into the frypan. Cover, turn when golden to  
cook other side, approximately 4-5 minutes  
each side.  
frypan and cook until lightly browned.  
Turn to brown.  
29  
 

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