®
Classic ElectricFrywareRange
Instruction/Recipe Booklet
This book covers the use and care of the following Sunbeam Electric Fryware:
FP5500P Classic®
28cm (11”) Square Frypan & Roaster
FP5610P Classic® Super Deep
FP5900P Family Banquet™
28cm (11”) Square Non-stick Deep Frypan & Roaster
38cm (15”) Rectangle Non-stick Deep Frypan & Roaster
38cm (15”) Rectangle Non-stick Deep Frypan
FP5910
FP5920
Classic® Banquet
Minerale Classic® Banquet 38cm (15”) Rectangle Non-stick Deep Frypan
SK4200P Classic® Skillet
25cm (10”) Round Non-stick Skillet
Waiting on Front
Please read these instructions carefully
and retain for future reference.
Cover from Energi
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FRYPAN.
• Use your frypan at least 200mm away from
walls and curtains.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Do not immerse the control probe in water.
• If using a plastic spatula do not leave in
cooking vessel when hot.
• The frypan must only be used with the control
probe provided.
• Remove the control probe before cleaning the
frypan.
• After cleaning the frypan ensure that the
control probe Inlet area is completely dry
before using again.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
Features of your Sunbeam
®
Classic Frypan – FP5500P
Integrated knob and adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Adjustable lid holder
A stepped catch on the side of the lid
enables the lid to be tilted above the frypan,
to help maintain the temperature selected.
Both hands are then free for stirring and
turning foods. When the lid is in position it
acts as a splatter shield. The lid can rest on
either of the sides without handles.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan.
Tough wearing cooking surface
A durable, multi-purpose linished aluminium
cooking surface.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
2
M
8
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your frypan into a compact oven.
Ideal for roasts, stews and casseroles.
28cm (11") square frypan
Control probe inlet
Cast-in element
Pan tilt lever
The element is completely cast into the heavy
duty base providing superior heat distribution,
faster heating and a longer element life.
When the lever is in the lowered position
the cooking pan is tilted, forcing juices
to collect at one end of the pan.
Both hands are then free for basting.
3
®
Features of your Sunbeam Classic
Super Deep Frypan – FP5610P
Integrated knob & adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
Adjustable lid holder
A stepped catch on the side of the lid enables
the lid to be tilted above the frypan, to help
maintain the temperature selected. Both hands
are then free for stirring and turning foods.
When the lid is in position it acts as a splatter
shield.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
®
™
DuPont Teflon Platinum Pro non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and abrasive
resistant non-stick coating. Safe to use
with metal utensils.
Extra deep cooking vessel (78mm)
Ideal for the largest roasts, family size
meals or liquid based dishes.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
4
M
8
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your frypan into a compact oven.
Ideal for roasts, stews, and casseroles.
28cm (11") square frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered position
the cooking pan is tilted, forcing juices
to collect at one end of the pan. Both
hands are then free for basting.
Cast-in square element
The powerful 2000 watt square element
is completely cast into the heavy duty
base providing superior heat distribution.
5
Features of your Sunbeam
Family Banquet Frypan – FP5900P
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
High domed metal lid
Turns your frypan into a compact oven. Ideal for
roasts, stews and casseroles.
®
™
DuPont Teflon Platinum Pro non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and abrasive
resistant non-stick coating. Safe to use
with metal utensils.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered position the
cooking pan is tilted, forcing juices to collect at
one end of the pan. Both hands are then free for
basting.
Dishwasher safe
The pan and base are dishwasher safe and fully
immersible making cleaning a breeze.
6
M
8
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
Adjustable lid holder
A stepped catch on the side of the lid
enables the lid to be tilted above the
frypan, to help maintain temperatures.
Both hands are then free for stirring
and turning foods. When the lid is in
position it acts as a splatter shield. The
lid can rest on either of the sides without
handles.
Extra large cooking vessel
The large rectangular frypan (38cm
(15") x 29.5cm (11.5")) is 78mm deep,
ideal for cooking 2 chickens, the largest
roasts, family size meals or liquid based
dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution, faster heating and a longer
element life.
7
Features of your Sunbeam
®
Classic Banquet Frypan –
FP5910, FP5920
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
®
™
DuPont Teflon Platinum Pro non-stick
cooking surface
Enables healthy fat-free cooking
and simple wipe down cleaning.
Three layers of premium scratch and
abrasive resistant non-stick coating.
Safe to use with metal utensils.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Pan tilt lever
When the lever is in the lowered
position the cooking pan is tilted, forcing
juices to collect at one end of the pan. Both
hands are then free for basting.
Dishwasher safe
The pan, base and lid are dishwasher safe
and fully immersible making cleaning a
breeze.
8
M
8
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
Glass lid
The clear glass lid allows you to monitor
the cooking process without lifting the
lid and allowing the heat to escape,
ensuring the selected temperature is
maintained.
Extra large cooking vessel
The large rectangular frypan (38cm (15")
x 29.5cm (11.5")) is 78mm deep, ideal
for cooking 2 chickens, roasts, family
size meals or liquid based dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution, faster heating and a longer
element life.
9
Features of your Sunbeam
®
Classic Skillet – SK4200P
Integrated knob & adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Cool touch handle and lid knob
For safer cooking and carrying of your skillet.
Control probe inlet
Cast-in element
The 1200 watt element is completely cast
into the heavy duty base providing
superior heat distribution, faster heating and
a longer element life.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
10
M
8
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your skillet into a compact oven.
Ideal for small roasts, chicken or
steaming.
25cm (10") electric skillet
®
™
DuPont Teflon Platinum Pro non-stick
cooking surface
Enables healthy fat-free cooking and
simple wipe down cleaning. Three
layers of premium scratch and
abrasive resistant non-stick
coating. Safe to use with metal
utensils.
11
®
™
DuPont Teflon Platinum Pro
Professional Use
Your Sunbeam frypan features a special
scratch and abrasive-resistant non-stick
cooking coating that makes it safe to use
metal utensils when cooking. Teflon®
Platinum Pro Professional Use is DuPont’s
toughest non-stick coating to date – up to 10
times more scratch resistant than other single
layer non-stick coatings.*
The result is a non-stick coating that can be
treated like ordinary cookware, enabling the
use of metal utensils. However, Sunbeam
recommends that care is taken with the non-
stick coating when using metal utensils.
Do not use sharp objects or cut food inside
the frypan. Damage caused to your frypan as
a result of misuse of metal utensils will void
your warranty.
DuPont is the world leader in non-stick
coatings and today more than 2 billion
households have Teflon® non-stick coated
cookware.
Superior
nonstick top surface
Reinforced intermediate coat
Primer + scratch
resistant minerals
Frypan base
SUNBEAM
OTHER BRANDS
Results from DuPont’s ‘In-house Cooking
Abuse Test’
* The images shown here and performance
claims are based upon the DuPont
In-house Cooking Abuse Test used to
evaluate scratch resistance and release
properties of non-stick coatings.
Platinum Pro™ - non-stick - 3 layer scratch
resistant coating
Teflon® Platinum Pro™ is a premium 3 layer
non-stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
the Teflon matrix. This preserves the release
properties of the non stick coating and the
life of the frypan.
12
Temperature setting guide
The numbers on the dial represent the following temperatures approximately.
Calibration of your frypan
Preheat your frypan on setting 7-8. When the light goes out, put in your ingredients and
change to your desired setting.
DIAL
SETTING
CELSIUS
(approx)
FAHRENHEIT
(approx)
SUGGESTED USES
TEMPERATURE
LOW
1
2
100°C
110°C
210°F
230°F
Keeping food warm
3
4
125°C
140°C
260°F
285°F
Simmering, slow cooking
Pan frying, roasting
5
6
150°C
160°C
300°F
320°F
MEDIUM
HIGH
7
175°C
350°F
365°F
Shallow frying
8
185°C
9
200°C
210°C
390°F
410°F
Searing, sealing and baking
10
Note: The suggested uses above are provided as a guide only and may require adjustment to
suit various foods and individual tastes.
When the dial is set to a low setting, it is normal for food to stop and start bubbling, as the
thermostat maintains the selected temperature.
13
Using your Sunbeam Fryware
Before the first use: Wash, rinse and dry your
or right handed use.
frypan and lid.
Using the pan tilt lever
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
1.Insert the control probe into the inlet on
the frypan.
The pan tilt lever is positioned under the inlet
where the control probe is inserted.
To tilt the frypan, push the lever down. This
allows the fat and juices to drain from the
2.Plug the cord into a 230-240V power
outlet and turn the power on.
3.Pre heat the frypan on setting 7-8. Then
set the control probe dial to the desired
temperature setting. Refer to page 13 for
the temperature guide.
Note: The light on the control probe will
illuminate and will remain on until the
set temperature is reached. It will then
cycle on and off throughout cooking, as
the temperature is maintained by the
thermostat. On initial heating of the frypan,
it is recommended that the temperature be
allowed to cycle (the light cycling on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
FP5500P
food for crisp, low fat cooking. It also makes it
easier to baste food and serve sauces or gravy.
Trigger release control probe
The probe is thermostatically controlled and
incorporates an indicator light which switches
off automatically when the temperature
selected has been reached. It then cycles
on and off to indicate that the selected
temperature is being maintained.
Adjustable lid holder
(Models FP5500P, FP5610P, FP5900P)
This is a stepped catch on the side of the lid.
It allows the lid to rest above the frypan and
eliminates the need to find a spot on the
bench. When in position the lid also acts as
a splatter shield. The lid can rest on either
side without handles, making it easy for left
FP5500P
14
Cooking with your Sunbeam
Fryware
Baking
Boiling Rice
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
(Models FP5500P, FP5610P)
Your frypan can be used for baking cakes,
with deliciously moist results.
1.Bring 6 cups of water to the boil on setting
5. Add 200g (1 cup) of rice and position
the lid.
1.Preheat the frypan to setting 10,
with the lid on.
2.Cook until tender, approximately 10-12
minutes, and then drain.
2.Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
3.Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the
rice does not stick.
Cooking times will be longer than those of a
conventional oven.
Browning and Sealing Meat
(All models)
Basting
(Models FP5500P, FP5610P, FP5900P, FP5910, FP5920)
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
The pan tilt lever makes basting easy as it
allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices splattering. Position the pan
tilt lever and spoon the juices over the food
as desired.
Boiling Pasta
(Models FP5500P, FP5610P)
1.Preheat the frypan to settings 8-9.
2.Brown meat on all sides, with the lid off.
1.Bring 6 cups of water to the boil on
setting 5.
3.After sealing, reduce the temperature to
settings 4-5 and replace the lid until the
meat is cooked as desired.
2.Add 250g (1½ cups) of pasta and cook
until tender, for approximately 8-12
minutes.
3.Reduce to a lower setting if the water boils
too rapidly.
Note: Cooking times will vary with different
types of pasta.
15
Cooking with your Sunbeam Fryware continued
Frying
Roasting
(All models)
(All models)
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surface area, which results in heat loss and
the possible overflow of oil.
1.Preheat the frypan to settings 8-9. Use
only a small amount of oil for less fatty
joints and no oil for fattier joints of meat.
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to settings 5-6 with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
2.Brown and seal the meat on all sides and
position the lid.
3.After browning, turn the dial to settings 4-
5 to cook the meat as desired. Turn meat
occasionally during cooking to ensure even
cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
4.Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Sautéeing: Preheat on settings 5-6 with a
little oil to add flavour.
Vegetables: Cut into even sized pieces. Add
to the frypan 45-60 minutes before serving.
For crisper vegetables, remove the meat and
increase the heat for the last few minutes of
cooking.
Stir frying: Food is cooked quickly, over a high
heat and vegetables retain their flavour and
crispness. For best results and even cooking,
cut food into even sized, smaller pieces.
Roasting times:
1.Preheat the frypan on settings 8-9 with a
little oil.
Note: These times are for well done. Reduce
2.Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
the times to suit personal taste.
PORK
30-40 minutes per 500g
after browning.
3.Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are crisp.
Return the meat back into the pan when
the vegetables are almost cooked. The lid
can be in position in the last few minutes
of cooking.
VEAL
30-40 minutes per 500g
after browning.
BEEF
20-25 minutes per 500g
after browning.
LAMB
25-30 minutes per 500g
after browning.
CHICKEN
30-35 minutes per 500g
after browning.
16
Careand Cleaning
Always turn the power off and remove the
plug from the power outlet after use and
before cleaning. Allow appliance to cool
before cleaning.
Glass lid (FP5910, FP5920)
Wash the lid in warm soapy water using
a soft sponge, rinse and dry thoroughly.
Alternatively, wash the lid in a dishwasher.
Control probe
If cleaning is necessary, wipe over with a
damp cloth.
To clean interior and exterior surface
• When cleaning the Teflon Platinum Pro
non-stick coating do not use metal (or
other abrasive) scourers. After cleaning, dry
the frypan/skillet and lid with a soft cloth
before storing.
Note: The control probe must be removed
before the frypan or skillet is cleaned and the
control probe inlet must be dried before the
frypan or skillet is used again.
• Wash the pan and base in hot soapy water
or in a dishwasher. Remove stubborn spots
with a plastic washing pad or sponge.
Important: Do not immerse the control probe in
water or any other liquid.
• The heating element is totally sealed,
making the frypan or skillet safe to fully
immerse in water, or place in a dishwasher.
Store the control probe carefully. Do not
knock or drop it as this can damage the
probe. If damage is suspected, return the
control probe to your nearest Sunbeam
Appointed Service Centre for inspection.
High domed metal lid
(Models: FP5500P, FP5610P, FP5900P, SK4200P)
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly. Metal
scourers will scratch the surface and should
be avoided. Some food such as tomato paste
and curry may stain the surface. This staining
may be removed or reduced by rubbing with
a cream cleanser or a paste of bicarbonate of
soda and water.
Note: Do not place metal lid in a dishwasher.
17
FrypanRecipes
There are many recipes covered in this section for the different models of the Classic Range
of Electric Frypans. Some of the recipes listed in this section will only be suitable for
particular models, not necessarily the model you have purchased. For recipes for your
Classic Skillet see page 30.
Note: The temperature settings stated in these recipes are a guide only and will vary depending
on what model you are using.
Minestrone
Serves 4-6
Pumpkin Soup
Serves 4
Not suitable for model FP5500P
Double quantity recommended for FP5900P,
FP5910, FP5920
1 tablespoon olive oil
1.5 kg pumpkin, peeled, seeds removed
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and
drained
¾ cup small pasta
Sea salt and freshly ground black pepper
shaved parmesan, to serve
¹⁄ cup cream or sour cream to serve
³
(optional)
1.Heat oil and butter in frypan on setting
4. Add onions and cook, stirring, until the
onions have softened. Add pumpkin and
cook for a further 3-4 minutes, stirring
occasionally.
2.Add the stock and bring to the boil.
Reduce heat to setting 3 and cook, covered
for 30 minutes. Cool before blending.
1.Heat oil in frypan on setting 5. Cook onion
and garlic until translucent. Add carrot,
celery and bacon bone and cook, stirring
occasionally for 5 minutes.
3.Blend or process soup until smooth. Return
pureed soup to frying pan.
4.Reheat until soup is hot. Serve with cream
2.Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to setting 2-3 and cook, covered for 45
minutes.
and extra ground pepper if desired.
3.Add the cabbage, zucchini, beans, pasta
and season with salt and pepper. Cook,
covered for a further 20-25 minutes. Add a
little extra water if necessary.
4.Serves hot with shavings of parmesan on
top.
18
Frypan recipes continued
Corn Fritters
Makes approx. 20
Gyoza (Japanese Dumplings) Makes approx. 50
1 cup self raising flour
150g pork mince
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
²⁄ cup buttermilk
2 eggs
1 tablespoon mirin
1 egg
³
2 cups corn kernels
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt and freshly ground black pepper
Olive oil
¹⁄ cup finely chopped water chestnuts
³
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
Tomato chilli jam, to serve
2 tablespoons kecap manis
1 tablespoon black vinegar
1.Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
1.Combine all ingredients in a bowl and mix
well.
2.Combine corn, capsicum, green onions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
2.Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3.Heat frypan on setting 8. Drizzle a little
olive oil in frypan and spoon tablespoonfuls
of mixture into pan. Cook fritters for 2-3
minutes on each side until golden.
3.Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4.Serve with tomato chilli jam if desired.
4.Heat frypan on setting 8. Heat 1
tablespoon of oil in the frying pan and
place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom. Do
not turn. Carefully pour enough water in
the frying pan so that the dumplings are
half covered. Place the lid on the frypan
19
Frypan recipes continued
and cook, covered for 1 minute. Remove
lid and cook, uncovered, until all the water
has evaporated. Remove from pan, repeat
with remaining dumplings.
Chilli Crab
Not suitable for model FP5500P
Serves 4
6 raw blue swimmer crabs
3 green onions
Note: The water should be simmering the
entire time. If this does not happen increase
the heat to setting 10.
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
5.Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
¹⁄ cup tomato sauce
³
¹⁄ cup sweet chilli sauce – smooth paste
³
variety
Soy Sauce Chicken Wings
1½ kg chicken wings
Serves 4
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
¹⁄ cup honey
³
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2 cloves garlic, crushed
1.Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
3 teaspoons grated fresh ginger
1.Cut wings at joints and discard tips.
2.Combine remaining ingredients in a jug.
3.Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4.Turn electric frypan onto setting 6. Cook
wings, turning occasionally. Cook for about
30 minutes or until browned and cooked
through.
5.Serve with rice.
2.Slice green onions and separate the green
ends from the white; set aside.
Tip: Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
3.Heat oil in electric frypan on setting 8. Add
whites of onions, garlic, chilli and ginger to
pan and cook, stirring, until fragrant.
4.Reduce heat to setting 6 and add crabs.
Combine remaining ingredients and pour
over crabs. Stir crabs gently to coat then
cook, covered, stirring occasionally for
about 15 minutes or until the crabs have
gone a deep orange colour and are just
cooked through.
20
Frypan recipes continued
Tip: A good way to see if the crabs are cooked
is to check the joint on the large nipper.
When these have changed colour your crabs
should be cooked through.
2.Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
3.Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
5.Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
4.Heat the electric frypan on setting 8. Cook
chorizo in pan until golden; drain on paper
towelling.
6.Serve with steamed jasmine rice.
Spanish Paella
Serves 6-8
5.In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
2 small raw blue swimmer crabs
(omit for FP5500P)
8 large green prawns
8 small black mussels
6.Reduce heat to setting 6 and add extra
virgin olive oil, if needed, in electric frypan
and cook onions and garlic until the onions
are translucent; add paprika and cook for a
further 30 seconds.
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
7.Add tomatoes and cook on setting 6 for 2-
3 minutes. Add rice and cook, stirring until
well coated. Add stock and stir to combine.
Reduce heat to setting 3 and cook, covered
for 10 minutes.
8.After 10 minutes check rice, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
9.Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
1 small roasted red capsicum, sliced
1.Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
21
Frypan recipes continued
Family Beef Casserole with
Semi Dried Tomatoes
Serves 6-8
Pan Fried Chicken Breast with
Salsa Verde
Serves 6
Half quantity recommended for model FP5500P
1-2 tablespoons olive oil
6 chicken breast fillets
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
Salsa Verde
1 cup fresh flat leaf parsley
½ cup dill
½ cup fresh mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
2 cloves garlic, crushed
¹⁄ cup tomato paste
³
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
¾ cup extra virgin olive oil
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1.Heat frypan on setting 7. Add oil and cook
chicken, uncovered, until browned on both
sides and cooked through. Remove from
heat and serve with Salsa Verde.
2.To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
2.To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3.Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4.Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5.Season to taste and serve hot with mashed
potatoes or rice.
22
Frypan recipes continued
Pan Fried Fish with Garlic and Lemon Serves 4
ingredients, except sour cream. Cover and
cook on setting 4 for about 45 minutes or
until the beef is tender.
4 (800g) white fish fillets
2 tablespoons olive oil
3.Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
Creamy Oyster Chicken
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
Serves 4
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper
Steamed new potatoes or mash, to serve
Steamed broccolini, to serve
¼ cup oyster sauce
1.Place fish in a shallow baking dish. In
a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
200g small button mushrooms, quartered
Salt and freshly ground black pepper
steamed broccoli, to serve
2.Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
steamed rice, to serve
1.Lightly coat chicken in flour. Heat oil
in frypan on setting 8. Cook chicken,
in batches, until golden on each side.
Remove from pan. The chicken should not
be completely cooked through at this stage.
3.Heat frypan on setting 9. Add oil and cook
fish for 3-5 minutes on both sides until
just cooked through.
Note: Cooking time will vary depending on
the thickness of each fillet.
2.Add cream and oyster sauce to frypan; stir
to combine. Add mushrooms and cook for
1 minute. Return chicken to frypan and
cook, stirring occasionally until the sauce
has thickened and the chicken is cooked
through.
4.Serve fish with potatoes and steamed
broccolini.
Beef Stroganoff
Serves 4
2 tablespoons plain flour
1 kg beef strips
3.Serve with steamed broccoli and rice.
2 tablespoons olive oil
2 small cloves garlic, crushed
¼ cup tomato paste
1 cup beef stock
250g button mushrooms, sliced
¹⁄ cup sour cream
³
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan on setting 6; cook beef
in batches until browned.
2.Return all beef to pan and add remaining
23
Frypan recipes continued
Steamed Salmon Parcels
Serves 4
Dhal
Serves 4-6
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped
finely
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
4 eschalots, sliced thinly
¹⁄ cup fresh coriander leaves
³
1 large red chilli, seeded, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
2 cups red lentils, rinsed and drained
2 cups vegetable stock
Salt and freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
Salt and freshly ground black pepper
1.Preheat electric frypan on setting 8 with
the lid on for 5 minutes.
1.Heat oil in frypan on setting 4. Add onion
and garlic and cook, stirring, for 2-3
minutes or until onion is soft.
2.Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
2.Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3.Place each piece of salmon on four
individual pieces of baking paper. Divide
the coconut mixture evenly over the tops of
the salmon. Fold each piece of foil up to
make four sealed parcels.
3.Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4.Place parcels in frypan and cook, covered,
on setting 6 for about 12-15 minutes or
until cooked as desired. Remove from heat.
4.Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5.Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6.Serve salmon with bok choy and steamed
jasmine rice.
5.Add whole peeled eggs and stir gently until
heated through.
6.Season to taste.
24
Frypan recipes continued
Penne Boscaiola
Serves 4
Lamb Tagine
Serves 4-6
6 rashers bacon
Not suitable for model FP5500P
200g sliced button mushrooms
2 tablespoons olive oil
²⁄ cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
³
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
1.Have a large pot of boiling water ready.
2.Remove rind from bacon and slice into
5mm pieces.
3 cardamom pods, cracked
Salt and freshly ground black pepper
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
3.Heat frypan on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
4.Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
1 cup fresh coriander, roughly chopped
Cous cous, to serve
5.Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
1.Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
2.Reduce heat to setting 6, and add onion
and garlic to frypan and cook for 5
minutes, or until onion has softened and
coloured. Add spice mix and cook until
fragrant. Stir through tomato paste.
3.Return the lamb shanks to the frypan with
tomatoes, stock, cinnamon, and cardamom.
Cover and cook, on setting 3, turning and
stirring occasionally for 2 hours. After 2
hours add chickpeas, sweet potato and
cook, covered until the sweet potato is
tender.
4.Season to taste with salt and pepper.
Stir through chopped coriander, serve with
cous cous.
25
Frypan recipes continued
Matt’s Meatballs
Not suitable for model FP5500P
Serves 6-8
Lamb Rack with Garlic
and Parmesan Crust
Serves 4
1.2kg lean beef mince
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
²⁄ cup packaged breadcrumbs
³
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
Salt and freshly ground black pepper
Mashed potatoes, to serve
Sauce
1 onion, sliced
1.Preheat frypan on setting 7.
2.Place lamb racks on a chopping board,
having the bones interlocked in the middle.
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre ketchup
3.Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4.Spread mustard evenly over the outside of
the cutlets flesh.
1.Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
5.Press the bread mixture over the mustard
and spray well with olive oil spray.
2.Heat half of the oil in frypan on setting 6.
Cook meatballs, in batches, until browned
all over. Remove from pan.
6.Place lamb racks in frypan, reduce heat
to setting 3 and cook, covered, for about
35 minutes or until cooked as desired.
Remove from frypan and cover with foil.
Allow to rest 5-10 minutes.
3.Heat remaining oil in frypan on setting
5; cook onions and garlic, stirring, until
the onions are translucent. Add tomato
paste and cook for about 1-2 minutes
or until fragrant. Add capsicums; cook,
stirring occasionally, until tender. Add
sauce and cook for 10 minutes. Reduce
heat to setting 4; add meatballs and cook,
covered, for a further 10 minutes or until
the meatballs are cooked through.
7.Cut lamb into individual cutlets and serve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
4.Serve in long crusty bread rolls as a sub
sandwich or with pasta.
26
Frypan recipes continued
Roast Chicken with Stuffing
Serves 4
Roast Lamb
Serves 4-6
1.2kg whole fresh chicken
1 leg lamb
Salt and freshly ground black pepper
4-6 garlic cloves, sliced
3-4 sprigs fresh rosemary, snipped into small
pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g butter, softened
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat
dry with paper towelling.
1.Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2.To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
3.Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
2.Heat frypan to setting 10. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
setting 6. Cook lamb, covered, for about 1
hour and 15 minutes.
4.Preheat frypan on setting 7. Brush chicken
with a little oil and salt and pepper.
3.Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
5.Brown chicken on all sides; reduce heat to
setting 5 and cook, covered, with the vent
open, for about 1½ hours or until cooked
through.
Tip: If cooking roast vegetables, place
in frypan ¾ to 1 hour before the end of
cooking.
27
Frypan recipes continued
Mustard Seed Potatoes
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
Serves 8
Individual Sticky Date Puddings
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
Serves 8
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
1.Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on setting 10 until tender. Drain well for
10 minutes.
Note: If using model FP5500P, we
recommend boiling potatoes in a separate
pan.
Butterscotch sauce
160g butter
²⁄ cup firmly packed brown sugar
³
2.Heat frypan on setting 8, add oil, potatoes,
mustard seeds and salt; stir to coat.
1 cup (250ml) thickened cream
Place lid on potatoes and cook, stirring
occasionally, until the potatoes are golden.
1.Preheat frypan on setting 4 with the lid on.
Grease 8 individual 1-cup capacity metal
moulds.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
2.Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5.Pour mixture into prepared moulds. Place
moulds in frypan and carefully pour enough
boiling water to come half way up the sides
of the moulds. Cook for about 25 minutes
or until cooked when tested with a wooden
skewer. Carefully remove from frypan;
stand for 5 minutes before turning out onto
a wire rack.
6.Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
28
Frypan recipes continued
Caramelised Bananas with
Serves 4
Crème Caramel
Serves 6
Hot Chocolate Sauce and Whipped Cream
4 large bananas
1 cup caster sugar
½ cup water
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
Whipped cream, to serve
¹⁄ cup caster sugar, extra
3 eggs
2 egg yolks
³
Hot chocolate sauce
100g dark chocolate, chopped
250ml cream
250ml milk
30g white marshmallows, chopped
1 vanilla bean, seeds scraped
150ml thickened cream
1.Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
1.Preheat frypan on setting 4.
2.Cut bananas in half lengthways, leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
2.Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3.Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
3.Beat eggs and extra sugar until light and
creamy.
4.Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
4.To make the hot chocolate sauce, combine
all ingredients in a small saucepan and
cook, stirring, over a low heat, until
melted.
5.Pour mixture into moulds. Place moulds
into frypan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon stick
3 whole cloves
6.Cook, covered, on setting 6 for about 15
minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds.
1 teaspoon grated orange rind
1.Combine all ingredients into the frypan.
Cook, stirring gently, on setting 8 until
the sugar dissolves. Cover and cook on
setting 5 for about 15 minutes or until the
rhubarb is tender.
2.Serve hot with ice cream, custard or with
your favourite pudding.
29
SkilletRecipes
The following recipes are also suitable for your Classic Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters
Page 19
Page 19
Page 22
Page 23
Page 29
Gyoza (Japanese dumplings)
Pan Fried Chicken Breast with Salsa Verde
Pan Fried Fish with Garlic and Lemon
Caramelised Bananas with Hot Chocolate sauce
Buttermilk Pancakes
1 cup self raising flour
2 tablespoons sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
Makes 8
Pikelets
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
Makes approx. 12
pinch salt
butter for frying
60g butter
1.Beat egg and sugar with an electric mixer
until light and creamy.
1.Sift dry ingredients into a large bowl. Make
a well in the centre.
2.Add flour, milk and salt and beat until
smooth.
2.Whisk the combined wet ingredients into
the dry ingredients until smooth.
3.Heat skillet on setting 8. Melt a little
butter in skillet and wipe away any excess
with paper towelling.
3.Heat skillet on setting 6. Melt some of the
butter and spoon ¼ cupfuls of mixture at
a time into the skillet. Turn the pancakes
once the bottom is golden and the tops
starts to bubble. Cook until the underside
is golden.
4.Spoon heaped spoonfuls of batter in skillet
and cook on both sides until golden.
5.Serve with butter, jam, cream or chocolate
hazelnut spread.
4.Serve with extra butter and maple syrup.
For savoury pikelets: Reduce sugar to 2
tablespoons and stir through chopped fresh
herbs of choice. Top with slices of prosciutto,
goats cheese and rocket, or cream cheese,
smoked salmon and capers.
30
Skillet Recipes continued
Scrambled Eggs
4 large eggs
Serves 2
Omelette with Porcini Mushrooms
40g dried porcini mushrooms
4 eggs
Serves 2
²⁄ cup thickened cream
³
Salt and freshly ground black pepper
20g butter
Salt and freshly ground black pepper
butter
Toast, to serve
¼ cup grated parmesan cheese
1.In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
1.Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2.Whisk eggs, mushrooms, salt and pepper in
a medium bowl until combined.
2.Pour in the egg mixture and cook, stirring
with a wooden', until the eggs are just
starting to firm but are still quite moist.
3.Melt butter in skillet on setting 8; once
bubbles have subsided pour in egg
mixture. Once the egg mixture has begun
to cook underneath use a wooden spoon
to bring in the edges of the egg mixture
into the centre of the skillet (this creates
height in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
3.Serve immediately with hot, buttered toast.
Sweet Crepes
3 eggs
Makes approx. 16 crepes
60g butter, melted
1¾ cups milk
250g plain flour
4.Sprinkle the cheese over half of the
omelette, then using a spatula, carefully
fold the omelette in half. Cook for a further
30 seconds.
2 tablespoons caster sugar
1.Place crepe ingredients into a blender jug
and blend on low for about 20 seconds
or until combined. Strain into a jug and
stand for 30 minutes.
5.Carefully tip omelette onto a serving plate.
2.Heat skillet on setting 7. Pour about ¼
cup of batter into the greased pan. Tilt the
pan to spread the mixture evenly. Cook
over a low heat on both sides until golden.
Repeat with remaining mixture.
3.Serve crepes with lemon juice and sugar or
hazelnut spread.
31
Notes
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
Botany NSW 2019 Australia
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Classic’ is a registered trademark of Sunbeam Corporation.
‘Sunbeam Family Banquet’ is a trademark of Sunbeam
Corporation.
'Teflon' and 'Platinum Pro' are trademarks of DuPont.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2005.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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