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14
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.
Any discolouration that may occur will only
detract from the appearance of the frypan and
not affect the cooking performance.
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.
To clean interior and exterior surface:
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or sponge.
Do not use steel wool or coarse scouring
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.
Pour into the frypan, place the lid on with the
vent closed, and simmer for 5-10 minutes.
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.
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.
Cooking with your Sunbeam frypan.
Baking.
Your frypan can be used for baking cakes, with
deliciously moist results.
1. Pre-heat the frypan to setting 10,
with the lid on.
2. Elevate the cake pan or tray from the base of
the frypan using a small wire rack.
Cooking times will be longer than those of a
conventional oven. Use the recipes in this book
as a guide to the cooking times for your own
recipes.
Basting.
The Pan Tilt Lever makes bastings easy as it
allow the juices to drain to one side of the pan.
Reduce the temperature to prevent any fat and
juices spattering. Position the pan Tilt Lever and
allow the juices over the food as desired.
Boiling.
Pasta.
1. Bring 6 cups of water to the boil on setting 5.
Add 1-2 tablespoons of oil to stop the pasta
from sticking together.
2. Add 250g (1 cup) 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.
Rice.
1. Bring 6 cups of water to the boil on setting 5.
Add 250g (1 cup) of rice and position the lid.
2. Cook until tender, approximately 10-12
minutes, and then drain.
3. Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the rice
does not stick.
Browning and sealing meat.
It is necessary to brown and seal meat in many
recipes. Meat retains it’s juices and the flavours
develop after browning and sealing. This also
prevents it from sticking when baking or
roasting.
Preferably use meat that is at room
temperature, as this reduces the cooking time.
1. 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.
2. Brown meat on all sides, with the lid off.
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.
Frying.
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