Sunbeam FP5920 Fryer User Manual


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Roast Chicken with Stuffing Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
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.
2.Tomakestuffing,cookonioninoiluntil
softened. Add to remaining stuffing
ingredientsandmixwell.
3. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
4.Preheatfrypanonsetting7.Brushchicken
with a little oil and salt and pepper.
5. Brown chicken on all sides; reduce heat to
setting5andcook,covered,withthevent
open,forabout1½hoursoruntilcooked
through.
Tip:Ifcookingroastvegetables,place
in frypan ¾ to 1 hour before the end of
cooking.
Roast Lamb Serves 4-6
1 leg lamb
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
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. 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.
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.
Frypan recipes continued
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