Sunbeam FP5920 Fryer User Manual


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Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surfacearea,whichresultsinheatlossand
the possible overflow of oil.
Pan frying:Suitableforeggs,omelettes,
bacon,sausages,steaksandchickenpieces.
Preheat to settings 5-6 with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during 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.
Sautéeing: Preheat on settings 5-6 with a
little oil to add flavour.
Stir frying:Foodiscookedquickly,overahigh
heat and vegetables retain their flavour and
crispness.Forbestresultsandevencooking,
cutfoodintoevensized,smallerpieces.
1. Preheat the frypan on settings 8-9 with a
little oil.
2. Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
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.
Roasting
(All models)
Meat and poultry: The frypan is ideal for
roastingmeatandpoultry,asthemeat
retainstheflavourandjuices.
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.
2. Brown and seal the meat on all sides and
position the lid.
3.Afterbrowning,turnthedialtosettings4-
5 to cook the meat as desired. Turn meat
occasionally during cooking to ensure even
cooking.
4. Remove meat from pan and cover with
foil.Allowmeattorestfor5-10minutes,
meanwhile you can make a gravy from the
juicesinthefrypan.
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.
Roasting times:
Note: These times are for well done. Reduce
the times to suit personal taste.
PORK 30-40 minutes per 500g
after browning.
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.
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