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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.
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.
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.
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.
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.
Roasting.
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat retains
the flavour and juices.
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 and
position the lid.
3. After browning, turn the dial to settings 4-5
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.
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Cooking with your Sunbeam frypan cont.
Sunbeam is a registered trademark. Ellise is a registered
trademark of Sunbeam Corporation. Made in China. Due to
minor changes in design or otherwise,
the product may differ
from the one shown in this leaflet. Approved by the
appropriate Electrical Regulatory Authorities. Backed by
Sunbeam‘s 12 Month Replacement Guarantee and National
Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on this or any other Sunbeam
appliance, visit www.sunbeam.com.au or contact the Sunbeam
Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.