Sunbeam WW8950, SK6450, FP8950 User Manual

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MASTER SERIES

WW8950 SK6450 FP8950

Ellise®

Stainless Steel

Cookware

User Guide

Contents

Sunbeam’s safety precautions

1

Features of your Sunbeam Ellise Frypan

2

Features of your Sunbeam Ellise Skillet

4

Features of your Sunbeam Ellise Wok

6

Temperature settings

9

Using your Ellise cookware

10

Cooking with your Ellise Frypan

11

Cooking with your Ellise Skillet

13

Cooking with your Ellise Wok

14

Stainless steel cooking surface

16

Care and Cleaning

17

Recipes

18

Important instructions – retain for future use.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR ELLISE

Avoid using on metal surfaces eg sink, hotplate.

COOKWARE

Remove the control probe before cleaning the

Use your Ellise cookware at least 200mm away

 

cooking vessel.

 

from walls and curtains

After cleaning the cooking vessel ensure that the

Do not immerse the control probe in water.

 

control probe inlet area is completely dry before

Use only with the control probe provided.

 

using again.

The handles on the lid and vessel may become

If using a plastic spatula do not leave in cooking

 

hot during use – oven mitts may be required.

 

vessel when hot.

 

 

 

 

 

 

 

 

 

Sunbeam is very safety conscious when designing

Do not use an appliance for any purpose other

 

and manufacturing consumer products, but it is

 

than its intended use.

 

essential that the product user also exercise care

Do not place an appliance on or near a hot gas

 

when using an electrical appliance. Listed below are

 

flame, electric element or on a heated oven.

 

precautions which are essential for the safe use of

Do not place on top of any other appliance.

 

an electrical appliance:

Do not let the power cord of an appliance hang

Read carefully and save all the instructions

 

over the edge of a table or bench top or touch any

 

provided with an appliance.

 

hot surface.

Always turn the power off at the power outlet

Do not operate any electrical appliance with a

 

before you insert or remove a plug. Remove by

 

damaged cord or after the appliance has been

 

grasping the plug - do not pull on the cord.

 

damaged in any manner. If damage is suspected,

Turn the power off and remove the plug when the

 

return the appliance to the nearest Sunbeam

 

appliance is not in use and before cleaning.

 

Appointed Service Centre for examination, repair

Do not use your appliance with an extension cord

 

or adjustment.

 

unless this cord has been checked and tested by

For additional protection, Sunbeam recommend

 

a qualified technician or service person.

 

the use of a residual current device (RCD)

Always use your appliance from a power outlet of

 

with a tripping current not exceeding 30mA in

 

the voltage (A.C. only) marked on the appliance.

 

the electrical circuit supplying power to your

This appliance is not intended for use by persons

 

appliances.

 

(including children) with reduced physical,

Do not immerse the appliance in water or any

 

sensory or mental capabilities, or lack of

 

other liquid unless recommended.

 

experience and knowledge, unless they have

Appliances are not intended to be operated by

 

been given supervision or instruction concerning

 

means of an external timer or separate remote

 

use of the appliance by a person responsible for

 

control system.

 

their safety.

This appliance is intended to be used in

Children should be supervised to ensure that they

 

household and similar applications such as: staff

 

do not play with the appliance.

 

kitchen areas in shops, offices and other working

The temperature of accessible surfaces may be

 

environments; farm houses; by clients in hotels,

 

high when the appliance is operating.

 

motels and other residential type environments;

Never leave an appliance unattended while in

 

bed and breakfast type environments.

 

use.

 

 

If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

1

Features of your FP8950 Ellise® Stainless Steel Frypan

Glass lid

Tempered glass lid enables you to monitor your food while it cooks.

18/10 stainless steel cooking vessel

Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface.

2400 watt butterfly cast-in element

The 2400 watt butterfly element provides even heat distribution across the entire pan surface, preventing cooler spots.

The element is completely cast into the aluminium base which is adhered onto the stainless steel pan. This provides faster and superior heat transfer and heat retention.

Extra Deep Cooking Vessel

Ideal for cooking foods with a liquid base such as casseroles, pasta, sauces, soups, custards etc.

2

Steam Vent

Fixed steam vent controls the moisture level during cooking.

Ergonomic handles

Heavy duty cast, ergonomic-shaped handles for comfortable use when cooking and when carrying to the table for serving.

Pan tilt lever

When the lever is in the lowered position the cooking pan tilts, so juices collect at one end of the pan. Both hands are then free for basting.

Trigger-release heat control probe with 15 heat settings

15 heat settings for perfect cooking control.

The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained.

3

Features of your Sunbeam Ellise® Stainless Steel Skillet SK6450

Cook & look lid

Tempered glass lid enables you to monitor your food while it cooks.

High domed lid

Turns your skillet into a compact oven. Ideal for roasts and racks of lamb and other cooking where temperature and moisture levels need to be controlled.

18/10 stainless steel cooking vessel

Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface.

1600 watt cast-in element

The 1600 watt element is completely cast into the aluminium base which is adhered onto the stainless steel pan. This provides faster and superior heat transfer, heat distribution and heat retention.

4

Trigger-release heat control probe with 15 heat settings

15 heat settings for perfect cooking control. The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained.

Ergonomic handles

Heavy duty cast, ergonomic-shaped handles for comfortable use when cooking and when carrying to the table for serving.

5

Sunbeam WW8950, SK6450, FP8950 User Manual

Features of your WW8950 Ellise® Stainless Steel Wok

Glass Lid

Tempered glass lid enables you to monitor your food while it cooks.

18/10 Stainless steel cooking vessel

Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface.

2400 Watt ‘Heat-Wall’ Element

The element wraps around the heavy duty base and sides of the wok to provide superior heat distribution.

Quick-Release Detachable Base

Quick-release detachable base allows for easy cleaning. Simply twist the knob and pull to release the ‘cook and clean’ base.

Non-Slip Feet

Non-slip rubber feet provides extra stability and prevents slipping.

6

Ergonomic handles

Heavy duty cast, ergonomic-shaped handles for comfortable use when cooking and when carrying to the table for serving.

Trigger-release heat control probe with 15 heat settings

15 heat settings for perfect cooking control.

The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained.

Tempura rack

The rack sits on the rim of the wok to hold your food after deep frying. Ideal for deep frying spring rolls, curry puffs, money bags etc.

Steaming Rack

The steaming rack sits in the base of the wok and is ideal for steaming of a variety of fresh vegetables, fish and poultry.

7

Features of your WW8950 Ellise® Stainless Steel Wok continued

2400 Watt ‘Heat-Wall’ Element

Your Sunbeam Ellise® Stainless Steel Wok features a 2400 watt patented 'heat-wall' element. This element wraps around both the bottom and side of your wok wall, providing superior cooking temperatures and heat distribution. See figure 1.

The patented 'heat-wall' element is completely cast into the heavy duty base. This increases the life of the element and provides faster heat distribution.

Figure 1

The heat is quickly channelled from the base of the wok up the wall. This 'heatwall' system creates the ideal wok cooking environment for fast and easy cooking. See figure 2.

Figure 2

8

Temperature settings of your Ellise® Cookware

Trigger Release Control Probe

The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained. The trigger release makes removal of the probe easy.

The numbers on the dial represent the following temperatures approximately. Pre-heat your vessel on setting 12-13 then change to your desired setting.

DIAL

CELCIUS

USES

TEMPERATURE

SETTING

(approx)

 

 

 

 

 

 

1

50°C

 

 

2

60°C

Keeping food warm

LOW

3

70°C

 

 

4

80°C

 

 

5

90°C

Simmering, slow cooking

 

 

 

 

 

6

105°C

 

 

7

120°C

 

 

 

 

 

 

8

130°C

Pan frying

MEDIUM

 

 

 

 

9

140°C

 

 

10

150°C

 

 

 

 

 

 

11

160°C

Shallow frying, roasting

 

 

 

 

 

12

175°C

 

 

13

190°C

 

 

 

 

 

 

14

200°C

Searing and sealing

HIGH

15

210°C

 

 

Note: The temperature settings are a guide only and may require adjustment to suit various foods and individual tastes. When the dial is set to a low setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the selected temperature.

9

Using your Ellise® Cookware

Before the first use: Ensure all stickers are removed from the product. Wash in warm soapy water, rinse thoroughly and dry your pan and lid.

Note: We recommend 'seasoning' the pan before use. Lightly heat the pan on setting 5 for 1 minute only, without adding oil. Turn off the heat and remove the probe. Then rub a small amount of oil into the cooking surface with paper towelling.

1.Insert the Control Probe into the inlet on the cookware.

2.Plug the cord into a 230-240V power outlet and turn the power on.

3.Pre-heat the cookware to setting 12-13. Then set the Control Probe Dial to the desired temperature setting. Refer to page 9 for the temperature guide.

The light on the control probe will illuminate. This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking, as the cooking temperature is maintained by the thermostat.

Hint: On initial heating of the cookware, it is recommended that the temperature be allowed to cycle (the light glowing on and off) several times. This will help the cooking surface to adjust to a more accurate cooking temperature.

Note: The cookware must only be used with the Control Probe provided.

10

Cooking with your FP8950 Ellise® Stainless Steel Frypan

Baking

Your frypan can be used for baking cakes, with deliciously moist results.

1.Preheat the frypan to setting 15, 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 basting easy as it allows 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 spoon the juices over the food as desired.

Boiling

Pasta

1.Bring 6 cups of water to the boil on setting 9. Add 1-2 tablespoons of oil to stop the pasta from sticking together.

2.Add 250g (1½ cups) 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 9. Add 200g (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 its 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.Preheat the frypan to settings 12-13. Add approximately 1-2 tablespoons of oil.

2.Brown meat on all sides, with the lid off.

3.After sealing, reduce the temperature to settings 6-7 and replace the lid until the meat is cooked as desired. Steaks should only require turning once or twice.

11

Cooking with your FP8950 Ellise® Stainless Steel Frypan continued

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. Preheat to settings 8-9 with a little oil to add flavour.

Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food. Preheat on settings 9-11 with sufficient oil so that the food is half immersed. Cook food with the lid off.

Sautéeing: Preheat on settings 8-9 with a little oil 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.Preheat the frypan on settings 12-13 with a little oil.

2.Slice meat into strips. Coat meat in a little oil and stir-fry in batches until browned. This prevents meat from stewing.

3.Add vegetables 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. Return the meat back into the pan when the vegetables are almost cooked.

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.Preheat the frypan on settings 12-13. 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 6-7 to cook the meat as desired. Turn meat occasionally during cooking to ensure even cooking.

4.Remove meat from pan and cover with foil. Allow meat to rest for 5-10 minutes, meanwhile you can make a 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.

12

Cooking with your SK6450 Ellise® Stainless Steel Skillet

Frying

The skillet is ideal for shallow or dry frying. Deep frying is not suitable as the skillet 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 8-9 with a little oil

to add flavour. Steaks should only require turning once or twice.

Tip: A good suggestion is to lightly coat the meat with the oil, this helps to reduce the amount of oil needed, and stops spattering of excess oil.

Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food. Pre-heat on settings 9-11 with sufficient oil so that the food is half immersed. Cook food with the lid off.

Sauteéing: Pre-heat on settings 8-9 with a little oil 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 skillet on settings 12-13.

2.Slice meat into strips. Coat meat in a little oil and stir-fry in batches until browned. This prevents meat from stewing. Remove meat from pan.

3.Add vegetables 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. Return the meat back into the pan when the vegetables are almost cooked.

The lid can be in position in the last few minutes of cooking.

Roasting

Meat and Poultry

The skillet is ideal for roasting meat and poultry, as the meat retains the flavour and juices. It is necessary to brown and seal meat in many recipes. Meat retains its juices and the flavours develop after browning and sealing. This also prevents it from sticking when baking or roasting.

1.Pre-heat the skillet on settings 12-13. Use only a small amount of oil for less fatty joints and less 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 6-7 to cook the meat as desired. Turn meat occasionally during cooking to ensure even cooking.

4.Remove meat from pan and cover with foil. Allow meat to rest for 5-10 minutes, meanwhile you can make a gravy from the juices in the skillet.

Vegetables

Cut into even sized pieces. Add to the skillet 45-60 minutes before serving. For crisper vegetables, remove the meat and increase the heat for the last few minutes of cooking.

Roasting Times: 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.

13

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