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Stainless steel cooking surface cont.
9
mark the stainless steel cooking surface. Use
plastic or wooden utensils.
To clean after each use: Wash in hot soapy
water. Rinse and dry thoroughly. To remove
cooked-on food, fill the pan with hot water and
allow to stand for a few minutes. This will
soften the food, making cleaning easier.
Note: Never fill a hot frypan with cold
water.
Do not use abrasives or scourers. Avoid
using harsh abrasive cleaners or scouring pads as
continued use will scratch the highly polished
surface and make subsequent cleaning more
difficult.
Removing burnt-on food. Fill the pan with
20mm (1”) water, cover and simmer for five
minutes or until the burnt-on food softens and
lifts. For stubborn burnt-on food, leave the
frypan to soak overnight, after first simmering
as described. Then wash and dry thoroughly.
Removing stubborn stains. These can be
removed by using any brand of stainless steel
powder cleaner can be used on stubborn stains
on the cooking surface only.
Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.
Note: Re-Season the cooking surface after using
any of the above methods to remove stains.
Dishwasher-safe. Your stainless steel frypan is
completely dishwasher-safe. The heating
element is totally sealed so it is safe to fully
immerse in water.
Cooking with your Sunbeam frypan.
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
area, which results in heat loss and the possible
overflow of oil.