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area, which results in heat loss and the possible
overflow of oil.
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.
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.
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.
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. Pre-heat the frypan on settings 7-8 with a
little oil. For non-stick surfaces the amount of
oil can be reduced.
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.
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.
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
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
Roasting.
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat retains
the flavour and juices.
The High Domed Lid allows ample room for
larger joints of meat and poultry of up to about
2.2kg.
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.
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.
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.
LAMB: 25-30 minutes per 500g after browning.
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.
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.
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
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
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.