Sunbeam DF4400 User Manual

Multicooker Deep Fryer

INSTRUCTION BOOKLET.

DF4400

PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.

THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC FRYWARE:
DF4400 MULTICOOKER DEEP FRYER - 5 LITRE NON-STICK ELECTRIC COOKWARE

DF4400

2

Sunbeam’s Safety Precautions.

Sunbeam are very safety conscious when designing and
manufacturing consumer products, but it is essential
that the product user also exercise care when using an
electrical appliance. Listed below are precautions which
are essential for the safe use of an electrical appliance:

• Read carefully and save all the instructions provided
with an appliance.

• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.

• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.

• Do not use your appliance with an extension cord
unless this cord has been checked and tested by a
qualified technician or service person.

• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.

• Close supervision is necessary when your appliance is
being used near children or infirm persons.

• Never leave an appliance unattended while in use.

• Young children should be supervised to ensure that
they do not play with the appliance.

• Do not use an appliance for any purpose other than
its intended use.

• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven. Do not
place on top of any other appliance.

• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.

• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’ using
tamperproof screws. Such appliances should always
be returned to the nearest Sunbeam Appointed
Service Centre for adjustment or repair if required.

• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre for examination,
repair or adjustment.

• For additional protection, Sunbeam recommend the
use of a residual current device (RCD) with a tripping
current not exceeding 30mA in the electrical circuit
supplying power to your appliances.

• Do not immerse the appliance in water or any other
liquid unless recommended.

• Use your Multicooker Deep Fryer at least
200mm away from walls and curtains.

• Do not immerse the Control Probe in water.

• If using a plastic spatula do not leave in
cooking vessel when hot.

• The frypan must only be used with the Control
Probe provided.

• Avoid using on metal surfaces e.g. sink,
hotplate.

• Remove the Control Probe before cleaning the
frypan.

• After cleaning the frypan ensure that the
Control Probe Inlet area is completely dry
before using again.

SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES

SAFETY PRECAUTIONS FOR YOUR MULTICOOKER DEEP FRYER.

If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number

(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.

Ensure the above safety precautions are understood.

Sunbeam’s Safety Precautions 2

An introduction to Multicooker cooking 4

Features of your Sunbeam Multicooker Deep Fryer 5-6

Features of your Sunbeam electric cookware 7-8

Using your cookware 9

Care and Cleaning 10

High Grade Non-Stick surface 11

Cooking with your Sunbeam Multicooker Deep Fryer 12-13

Vegetable Cooking Hints 14-16

Cooking information 16-17

Cooking Definitions 18

Recipes for your Multicooker 19-27

Cooking with your Deep Fryer:

The Perfect Chip 28
Deep fry cooking with home battered food 29
Frying times and temperatures 30
Recipes for your Deep Fryer 31-36
Troubleshooting 36

3

Contents.

4

An Introduction to multicookers.

Congratulations on the purchase of your new
Sunbeam Multicooker Deep Fryer.

Over the years we have introduced many
innovations in electric cookware and we hope
you continue to enjoy cooking meals with our
new Multicooker Deep Fryer.

After reading through this book you will soon
learn how to get the most from your
multicooker and how to enjoy the benefits of
deep frying.

Versatile.

Use as a deep fryer or electric saucepan. Boils,
roasts, casseroles, braises, stir-frys and is great
for deep frying.

Economical.

Cooks food quickly and uses less power than an
ordinary oven or grill.

Total control.

The Trigger Release Control Probe has 10 heat
settings to give you total heat control.

Easy to clean.

Features a fully sealed element, so that the
frypan is dishwasher-safe and can be fully
immersed in water.

Guaranteed reliability.

Your new Sunbeam Multicooker Deep Fryer will
give you years of reliable service. It is backed by
Sunbeam’s 12 month Replacement Guarantee.

If you have any questions about your Sunbeam
Multicooker Deep Fryer or any other Sunbeam
appliance, please phone the Sunbeam Consumer
Service Line on 1800 025 059 or the Sunbeam
office in your state. In New Zealand - call the
Sunbeam office in Auckland on 09 912 0747

.

Extra large cooking vessel

This 5 litre capacity, non-stick cooking vessel, not
only allows you to deep fry, but makes an ideal
saucepan as well for boiling, roasting, braising,
stewing, soups etc. The cooking vessel is
completely dishwasher safe and fully immersible.

Deep fry basket with detachable handle

This lightweight stainless steel deep fry basket is
removable and has a 1.0kg food capacity for
deep frying. It can also be used for cooking and
draining spaghetti and other pasta.

Basket handle

Has a draining lever which rests securely inside
the rim of the vessel to allow safe, hands-free
draining of food. The basket handle folds inside
the basket for easy storage.

Cast-in element

The 1600 watt element is completely cast into
the heavy duty base for faster superior heating
and a longer element life.

Stainless steel lid

The lid should be used when bringing water to
the boil, simmering, soups and stews etc. NEVER
USE THE LID WHEN DEEP FRYING.

Du Pont Teflon®Platinum Pro
Non-Stick Coating

Safe to use with metal utensils. Up to 10 times
more scratch-resistant than other non-stick
coatings. See page 6.

Adjustable steam vent

Integrated knob and adjustable steam vent
allows you to accurately control moisture levels
during cooking.

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.

Being removable enables the vessel to be fully
immersible and dishwasher safe for easy
cleaning. The trigger release lever makes
removal of the probe easy.

5

Features of your Multicooker Deep Fryer.

Integrated knob &
adjustable steam Vent

Basket handle

Draining
lever

Stainless
steel lid

Stainless Steel
deep fry basket

Extra large cooking
vessel

Dupont Teflon

®

Platinum
Pro Non-Stick
Cooking Surface

1600 watt die-cast element

Control Probe Inlet

Cool Touch Handles

Trigger Release
Control Probe

Features of your Multicooker Deep Fryer (cont).

Non-Stick Coating

Your Sunbeam Multicooker Deep Fryer features
DuPonts' toughest non-stick coating produced
to date - Platinum Pro.

DuPont is the world leader in non-stick coatings
with the introduction of Teflon dating back to

1938. Today more than 2 billion households
have Teflon non-stick coated cookware.

Teflon Platinum Pro is a premium 3 layer non­stick coating. It features special scratch resistant
minerals causing metal utensils to slide over
these particles without damaging the Teflon
matrix.

This preserves the release properties of the non­stick coating during the life of the wok.

The end result is a non-stick coating that can be
treated like ordinary cookware, enabling the use
of metal utensils such as spatulas and spoons,
but not sharp utensils.

So tough is the new Teflon
Platinum Pro coating that it
is up to 10 times more
scratch resistant than
other non-stick
coatings*.

The image
shown is an
example of the
performance of
Teflon Platinum Pro
against an 'other'
non-stick coating.
Each surface has
undergone 5 cycles
of the DuPont In­House Abuse Test.
The Teflon Platinum
Pro only has some
surface scuffing, whereas the
'other' non-stick coating has deteriorate badly.

* The images shown here and performance
claims are based upon the DuPont In-House
Cooking Abuse Test used to evaluate scratch
resistance and release properties of non-stick
coatings.

Platinum Pro - 3 layer scratch
resistant coating

Results from DuPont’s ‘In-house Cooking Abuse Test’

Other BrandsSunbeam

DuPont Teflon® - Platinum Pro

6

Superior
nonstick top surface

Reinforced intermediate coat

Primer + scratch
resistant minerals

Wok base

7

Features of your Sunbeam 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.

Note: The cooking surface temperatures given

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.

DIAL

SETTING

CELSIUS

(approx)

FARENHEIGHT

(approx)

USES TEMPERATURE

1
2

3
4

5
6

7
8

9

10

100°C
110°C

125°C
140°C

150°C
160°C

175°C
185°C

200°C
210°C

LOW

MEDIUM

HIGH

Keeping food warm and reheating

Simmering, sauteing and slow
cooking

Boiling, pan frying and stir-frying

Shallow frying, baking

Deep frying, searing and sealing,
roasting

260°F
285°F

300°F
320°F

350°F
365°F

390°F
410°F

The numbers on the dial represent the following approximate cooking surface temperatures.

Stainless steel Lid

With the lid in place, the multicooker can be
used as an oven, giving you the versatility to
roast pieces of beef, lamb and chicken.

The lid also retains heat and moisture when
simmering food such as casseroles.

Adjustable steam vent

The steam vent allows moisture to escape
without losing too much heat. Keep the vent
closed whenever cooking food where it is
necessary to retain the heat and/or moisture.
The vent should be left open for a crisper result.
When roasting chicken and meat, open the vent
in the last 15 minutes of cooking to crispen.

Cast-in element

The element is completely cast into the heavy
duty base for faster superior heating and a
longer element life.

8

Features of your Sunbeam cookware

(cont).

DF4400

Before the first use: Wash, rinse and dry your
Multicooker Deep Fryer, basket and lid, “Season”
the cooking surface by applying a thin coat of
cooking oil and rub in with paper towelling.

1. Insert the Control Probe into the inlet on the

Multicooker Deep Fryer.

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

and turn the power on.

3. Set the Control Probe Dial to the desired

temperature setting. Refer to page 7 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 Multicooker Deep
Fryer, 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 Multicooker Deep Fryer must only be
used with the Control Probe provided.

Saucepan cooking

At this point we stress that this vessel is not just
suitable for deep frying, but has many other
uses. Use the cooking vessel without the Deep
Fryer Basket as a rice and pasta boiler, for
simmering soups and large stews, preparing
spaghetti sauce and braising roasts.

Deep fry cooking

1. Place the deep fryer on a flat and stable

surface away from any heating source and
where it cannot be splashed with water.

2. Remove the lid. NEVER USE THE LID WHEN

DEEP FRYING.

3. Pour good quality vegetable, nut or seed oil

into the vessel until it reaches between the
‘MIN’ and ‘MAX’ marks indicated on the
inside of the non-stick vessel. (approx 2lt)
Note: Do not mix different types of oil.

4. Insert the plug into a 230-240 volt power
outlet and turn the power on by using the
on/off switch.

5. Heat the oil to the cooking temperature as
recommended by the recipe. Rotate the dial
on the temperature control probe to the
temperature that you wish to cook the food.

6. Using the frying basket supplied, pull the
handle backwards until it locks into position.

7. Place your food inside the basket, and gently
lower the basket into the oil.

8. Cook your food for recommended time as
per the recipe, or as desired.

9. When the food is cooked, (ensuring that the
handle is locked in position) gently lift the
basket directly out of the cooking vessel.
Tilt the basket so that the draining lever
rests securely on the inside rim of the
cooking vessel. (see diagram below)

10. Remove hot food with tongs and drain on
absorbent paper.

9

Using your cookware.

1. Always use the best quality oil possible. We
recommend corn, nut, seed or vegetable oils.
Never use butter, margarine or olive oils.

2. Avoid mixing oils of different qualities or
types.

3. Change the oil when it becomes brown or
milky in colour.

4. Take into account the food to be cooked
before setting the frying temperature. As a
general guide precooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.

5. Large pieces of food should not be deep
fried, as they take to long to cook thus
absorbing too much oil.

6. Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.

7. Make sure that food is dry before frying, wet
food will splatter.

10

Hints for perfect frying.

Control Probe.

If cleaning is necessary, wipe over with a damp
cloth.

Note: The Control Probe must be removed
before the frypan is cleaned and the Control
Probe inlet must be dried before the
Multicooker Deep Fryer is used again.

NEVER IMMERSE THE CONTROL PROBE IN
WATER OR OTHER LIQUID.

Storage: Store the Control Probe carefully. Do
not knock or drop it as this can damage the
probe. If damage is suspected, return the Control
Probe to your nearest Sunbeam Appointed
Service Centre for inspection Refer to the
separate warranty and service centre booklet.

WARNING: Always wait for the fryer vessel and
hot oil to cool down before emptying the vessel.

Drain off any oil, water or other liquid from the
vessel and remove any food particles.

NEVER PUT COLD WATER INTO
A HOT DEEP-FRYER

Allow the vessel to cool, add tepid water and let
stand, if necessary, to soak and soften stubborn
food particles.

Washing the inside of the vessel

1. When cooled, remove any excess
food particles.

2. When cooled, wash thoroughly in hot soapy
water. NOTE: Your cooking vessel is fully
immersible in water and is also dishwasher safe.

3. Rinse out in hot or boiling water to remove
unseen fat particles.

Washing the outside of the vessel

Wash grease and oil off the outside of the vessel
with hot soapy water.

Cleaning the basket

1. Remove excess food particles from the
Deep Fry Basket.

2. Place in hot, soapy water in a sink. Steel wool
or a mild abrasive may be used to remove
stubborn food particles.

3. Rinse and dry thoroughly.

4. Alternately, place the basket in a dishwasher.

Cleaning the lid

Wash the lid in hot, soapy water. Alternately,
place the lid in a dishwasher.

Care and Cleaning.

Cooking on a non-stick surface minimises the
need for oil, food does not stick and cleaning is
easier.

To ensure you get the best results from your
non-stick cooking surfaces, follow these simple
instructions:

Before the first use: “Season” the cooking
surface by applying a thin coat of cooking oil
and rub in with paper towelling. This will also be
necessary after cleaning in a dishwasher.

Avoid using high settings (8-10), as any food
which may burn on the non-stick surface may
cause it to discolour.

Any discolouration that may occur will only
detract from the appearance of the frypan and
will not affect the cooking performance.

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.

Wash as directed, and re-season the Multicooker
Deep Fryer before using again.

Dishwasher-safe. Your Multicooker Deep Fryer is

completely dishwasher-safe. The heating
element is totally sealed so it is safe to fully
immerse in water.

11

High Grade Non-Stick cooking surfaces.

Shallow frying

Add only sufficient quantity of oil to cover the
surface of the vessel. Preheat oil on dial setting 6­7 before adding food. Turn the food as you fry it,
reducing heat if necessary. Remove the food with
a slotted spoon or tongs, drain well and serve.

Sauteing

This is a term which means foods are quickly
fried and gently stirred in a small amount of hot
butter, margarine or oil. Foods that are
commonly sauteed are onions, mushrooms,
garlic, capsicums and meats. Sauteing develops
flavour. Preheat the vessel to dial setting 3-4
with oil and saute as desired.

Boiling

Ideal for cooking vegetables where they are
completely immersed in water which is brought
to boiling point. Heat is regulated to continue
the boiling action. Place the lid on the vessel
unless stated in the recipe.

Dry Frying

Preheat the cooker to dial setting 6-8 with a
little butter, margarine or oil. Remove excess fat
from meat and place it directly into the vessel.
Turn the food to seal and brown both sides. It
may be necessary to lower the setting after
sealing to complete the cooking. When small
amounts of butter, margarine or oil are used, tilt
the vessel slightly to coat the entire surface.

Reheating Foods

To keep foods hot or reheat foods, place the
leftovers into the vessel and heat on setting 1-2.
To prevent food drying out add a small amount
of stock or water as required. Another way to
heat leftovers is to wrap them in foil, seal and
place in the vessel with the lid on. Heat on
settings 3 or 4 for 5 to 10 minutes.

Braising and Stewing

This is the ideal method for cooking tougher
cuts of meat. First saute the food in butter or oil
to develop the flavour. Then cover with stock,
water or wine and cook for the suggested time
and setting in the recipe. Always keep the lid on
and the vent closed when braising or stewing.

Deep Frying

(a) ‘It is essential that foods to be deep fried are

completely immersed in the frying medium.
Select any frying medium you wish, but
refined, deodorised vegetable oils are
recommended. They can be used more than
once without marked deterioration. Sunbeam
also recommends peanut oil or solid
vegetable shortening of reliable brands. Lard
is the best of animal fats, but it tends to be
very rich in flavour and odour. Dripping
darkens quickly and is not completely
satisfactory. DO NOT USE BUTTER OR
MARGARINE FOR DEEP FRYING.

(b) Do not overfill the cooking vessel with oil or

shortening. Allow at least 8cm from the top
of the oil or shortening to the rim of the

vessel. About 8 to 10 cups (2 to 2

1

/

2

litres) of

oil or 2kg of shortening is ample. If more is
used, boilovers may occur.

(c) Never leave oil or shortening at high frying

temperatures for long periods of time. If
cooking fried foods in batches, lower the
temperature to setting 1-2 between frying
sessions, as it helps to extend the life of the
oil.

(d) NEVER PLACE THE LID ON THE VESSEL WHEN

DEEP FRYING.

Care of oils and shortenings

• Strain after each use because food particles or

sediments cause oil to darken, foam and lose
its browning quality.

• Store in a cool place away

from light.

• Renew oil frequently. We do not recommend

12

Cooking with your Multicooker.

the addition of new oil to old, as used oil
breaks down the quality of the new oil.

• DO NOT STORE OIL IN THE MULTICOOKER.

To clarify oils and shortenings

Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or 2 cups
(500 ml) of oil, add one potato, peeled and cut
into 5mm slices. Heat oil or shortening gradually.
When it ceases to bubble and the potatoes are
well browned, strain the oil through several
thicknesses of muslin or cheesecloth placed over
a strainer.
Set aside to cool. When ready to use, discard any
sediment left at the bottom of the bowl.

Hints for frying

(a) Vary time and temperature to suit taste, size

and quantity of foods.

(b) Do not heat more oil or shortening than

required.

(c) Dry foods thoroughly on absorbent paper

before adding to hot oil, or before dipping
into frying batter, to avoid excess spattering.

(d) Use tongs or a long-handled slotted spoon to

gently lower food into hot oil. To avoid
spatter burns, never drop foods from fingers.

(e) Do not overcrowd the frying basket. It is

better to cook about half a basketful at a
time.

(f) Batter-covered foods such as doughnuts are

best cooked one layer at a time.

(g) Wait for indicator light to go OFF before

frying next batch. Skim off any food particles.

(h) Have absorbent paper handy for draining

foods.

Boiling vegetables

(a) Prepare vegetables (see pages 14-16).
(b) Add enough water to the vessel to barely

cover vegetables.

(c) Bring water to a rapid boil on setting 5-6.
(d) Add vegetables and return to

the boil.

(e) Cover, unless stated in recipe

or chart.

(f) Reduce setting to 2 (or gentle boil) and

cook for the suggested cooking time
(see pages 14-16).

(g) Drain vegetables.
NOTE: Vegetable stock may be used as a base for

sauces.

To blanch vegetables for freezing

(a) Prepare vegetables and plunge into boiling

water.

(b) Boil rapidly for 1 to 10 minutes (depending

on vegetable).

(c) Remove and cool vegetables quickly by

placing in iced or running cold tap water.

(d) Leave approximately 2.5 cm space before

sealing.

(e) Label, date and freeze.
The following pages give basic preparation and

cooking directions for boiling steaming or
sauteing a wide selection of vegetables.

13

Cooking with your Multicooker (cont).

Asparagus

Scrub stalks gently with a vegetable brush to
remove soil. Snap off woody end and scrape
white part with knife to remove outer layer of
stalk.

Boil: Tie asparagus into bundles of 8-10 with
string and place upright into vessel. Add water
to almost cover stalks, 1 teaspoon each sugar
and salt. Simmer for 5-10 minutes.
Tips will cook in steam.

Beans (green)

Wash well. Remove tops and tails. If necessary,
remove ‘strings’ with vegetable peeler. Cut
diagonally down centre into desired lengths or
leave whole.

Boil: Follow basic boiling directions and cook for
approx. 5 to 10 minutes.

Broad beans

If young, may be cooked whole with top and
tails removed. If mature remove from pods.

Boil: Follow basic boiling directions for 10-15
minutes or until tender.

DRIED BEANS e.g. Red, Kidney, Haricot, Soya,
Lima

Wash beans well, cover with cold water. Allow to
soak overnight.

Boil: Bring beans and water in which they have
been soaked to the boil. Cover, and simmer for
40 mins to 1 hour. Add salt and continue to
simmer for a further hour or until tender.

Broccoli

Soak in cold water, drain and rinse well under
running water. Remove woody sections of stalks
and coarse leaves. Split lower sections of
stalk lengthwise.

Boil: Follow basic boiling directions, cook for
5-10 minutes or until tender.

Brussel Sprouts

Remove coarse outer leaves and wash well. Trim
and cut a slit lengthwise
on bases.

Boil: Follow basic boiling directions, adding a
pinch of sugar. Cook for 15 minutes or until
tender.

Cabbage

Remove coarse outer leaves. Wash cabbage well,
under cold running water. Shred or cut into
wedges leaving some of the core on each wedge
to keep leaves in place.

Boil: Place prepared cabbage into vessel with salt
and a little water if insufficient is on cabbage.
Cover, cook for 10-15 minutes depending on size
and quantity.

Capsicums (peppers) red or green

Wash well. Cut around long stem. Remove stem
with seeds attached, cut away white membrane,
rinse. Follow recipe regarding cutting.

Saute: Cover surface of vessel with butter or
margarine, or oil, and saute capsicum on Simmer
to 1 for 5 minutes, stirring frequently to coat
and brown evenly.

Carrots

Wash and scrub with vegetable brush, scrape
and peel thinly. Trim tops and tails, cut into
desired shapes.

Boil: Follow basic boiling directions and cook for
5-10 minutes or until just tender.

Cauliflower

Remove outer leaves leaving young leaves close
to head. Trim base. Wash under cold running
water. Cut into halves or break into flowerettes.

Boil: Follow basic boiling directions, and cook for
approx. 10 minutes or until tender. To keep
cauliflower white, cook in half milk and water to
almost cover cauliflower.

14

Vegetable Cooking Hints.

Chokoes

Peel under running water. Halve and remove
seeds. Cut into quarters.

Boil: Follow basic boiling directions and cook for
10-15 minutes or until tender.

Corn – Cob

Remove husks and ‘threads from cob and trim
tip and base. Wash under running water.

Boil: Follow basic boiling directions. Simmer for
10-15 minutes.

Corn Kernels

Hold cob upright on chopping board, with sharp
knife, cut down near core, removing kernels
from cob.

Boil: In

1

/

2

-1 cup boiling salted and sugared

water.

Cook for 8-10 minutes.

Eggplant (Aubergine)

Wash and remove stems. Follow recipe
regarding cutting.

Shallow or Deep Fried: Coat with batter, flour, or
crumb and fry according to basic frying
directions.

Mushrooms

Wipe mushrooms with damp cloth. Trim stems or
remove if necessary.
DO NOT peel unless necessary. Leave whole or
slice. Keep stalks and peelings for flavouring
sauces, soups.

Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and serve.

Onion

Trim tops and roots and peel under cold water.
Use as required.

To Blanch: See basic blanching directions.
Saute: Quickly in hot butter, margarine or oil.
Boil: Follow basic boiling directions, add to

soups, casseroles or stews.

Parsnips

Wash well, trim top and bottom. Peel thinly and
cut as desired. Chop into cubes for soups,
casseroles or stews.

Parboil: For 5-7 minutes, cook and use in salads.

Peas

Wash pea pods; shell.
Boil: Place peas into small amount boiling, salted

water. Add sugar and mint (if desired). Cook
uncovered for 10 minutes.

Potatoes

Wash well. If potatoes are to be cooked in their
jackets, scrub skin well with vegetable brush.
Remove “eyes”. OR peel and cut as desired, e.g.
slices, thick strips, cubes. After preparation place
into cold water to prevent discolouration.

Boil: Follow basic boiling directions and cook for
approx. 20 minutes or until tender. Serve whole,
mashed or cold for potato salad.

Deep Fried: Heat oil on dial setting 10
(see notes on deep frying, pages 9-10 ).
Cook until golden and drain.

Pumpkin

Wash pumpkin, slice and remove seeds and
membranes. Remove skin if desired. N.B. (Skins
are easy to remove after cooking).
Cut slices in half if large.

Boil: Follow basic boiling directions and cook for
15 minutes or until tender.

Spinach

Wash well in cold water. Trim leaves from stalks.
N.B. Stalks may be used in Chinese cookery or
cooked in milk until tender.

Cooking: If desired place leaves in vessel and add
salt. DO NOT add water. Cover and simmer for
5-10 minutes. Drain and chop spinach. Add
butter, salt and pepper (if desired).

15

Vegetable Cooking Hints (cont).

Swedes and Turnips

Remove tops and roots. Wash well, peel thickly.
Follow recipe regarding chopping

Boil: Follow basic boiling directions and cook for
20-25 minutes, depending on size. Add to soups,
casseroles and stews.

Tomatoes

Wash well and dry. Cut as desired. To peel
tomatoes, see hints page 13.

Fry: Heat a little butter or margarine on dial
setting 3-6, add tomatoes, cook for 1-2 minutes,
turn with egg slice.

Zucchini and Marrow

Wash vegetables, trim ends and halve. Remove
seeds from marrow and cut as desired. Slice
zucchini in half or lengthwise or slice diagonally.

Boil: Follow basic boiling directions and boil for
10 minutes.

16

Vegetable Cooking Hints (cont).

Cooking Information.

Setting and cooking times

These are given as a guide for best results.
However, vary the temperature and cooking
times to suit the foods prepared and the
personal tastes of your family.

Omission or addition of ingredients to the
recipes will alter the suggested cooking times,
and adjustments should be made accordingly –
your own imagination will personalise these
recipes.

Many recipes in your files or cookbooks are
perfectly suitable for cooking in this appliance.
Check first to see if there is a similar recipe in
this book, then follow accordingly.

Measurements

All cup and spoon measurements are level.
Recipes have been tested using Australian

Standard Metric Cup and Spoon
Measurements. Australian Standard Metric

measuring utensils are available at large
departmental stores. There are four measuring
spoons: tablespoon, teaspoon, half teaspoon and
quarter teaspoon. Also there are four fractional
metric measuring cups: full, half, third and
quarter, for measuring dry ingredients. As well
there is a metric cup and a litre measure for
liquid measurement.

1 metric cup is equivalent to 250 ml
1 tablespoon is equivalent to 20 ml
1 teaspoon is equivalent to 5 ml

Ingredients

Most ingredients in this book are given in
volume (cups and spoons). Ingredients such as
meat, butter and margarine are given by weight
(kilograms or grams).

Chicken sizes are given in metric numbers.
Packets of butter or margarine may be divided
by length and width with sufficient accuracy for
cookery. It is essential to thoroughly thaw frozen
foods unless otherwise stated in recipes in a
refrigerator prior to cooking. Just before
cooking, wipe off excess moisture with paper
towelling. DO NOT RE-FREEZE THAWED FOODS
BEFORE COOKING.

Abbreviations used in this book

g gram
kg kilogram
ml millilitre
pkt packet

Handy Hints

AU GRATIN TOPPING

Melt 60g butter on dial setting 5-6 in cooking
vessel. Add 1 cup fresh white breadcrumbs and
stir until browned. Sprinkle over white sauce
mixtures.

BLANCHING TOMATOES

Half fill cooking vessel with water and bring to
the boil on dial setting 5-8. Add 2-3 tomatoes
and boil for 2-4 minutes. Using a slotted spoon
lift tomatoes from water. Rinse with cold water,
drain and peel.

BROWNING COCONUT

Heat the cooking vessel to dial setting 4-8. Add
coconut and stir continuously until evenly
browned. Turn power OFF and remove coconut
immediately.

COOKING PASTAS (Macaroni, spaghetti,
vermicelli, noodles etc.)

Fill the cooking vessel two thirds full with water;
add salt. Bring to the boil on dial setting 4-8.
Add pasta and boil for 10-15 minutes or until
tender. Drain well in a colander. Do not rinse.
Add butter if desired and toss. Note: 1
tablespoon oil added to the water whilst
cooking helps to keep the pasta separate.

TO COOK RICE

Fill the cooking vessel two thirds full with water;
add salt. Bring to the boil on dial setting 5-10.
Add rice and boil for 10-15 minutes, or until
tender. Drain and rinse under cold water. Add
butter and toss.

Variations;

1. Add 11/2cup chopped shallots which have
been sauteed in 30g butter.

2. Add 11/2teaspoon tumeric whilst cooking.

HEATING OR SCALDING MILK

For hot chocolate, desserts, custards, puddings or
where hot or scalded milk is required, set control
dial setting 3-4. Add milk and bring to the
desired temperature.

MELTING CHOCOLATE

Roughly chop chocolate and add to cooking
vessel. Set control between dial setting 2-4.
When chocolate has almost melted, turn power
OFF. Chocolate will completely melt using ‘stored
heat’.

RECONSTITUTING DRIED FRUIT

Place dried fruit into a bowl and cover with cold
water. Soak for several hours. Transfer fruit and
water to cooking vessel. Set control to dial
setting 3-4. Cover with lid. Simmer for 15-20
minutes, or until tender. Add sugar 5 minutes
before end of cooking time, if desired.

ROASTING AND BAKING MEATS

You will find it quite convenient to cook joints
of 2-3 kg in the cooking vessel. When roasting
meat, chickens, rabbits, etc., you will find that
two or three small pieces may be put in side by
side if required. Use only a small quantity of oil,

up to

1

/4cup, to prevent meat from sticking

.

Heat the vessel to dial setting 8-10, place the
meat in and turn it to brown and seal on all
sides. Veal or fat free fillets of meat may require
a little more oil, while lamb and fatty cuts can
be cooked in their own fat. If excess fat
accumulates in the vessel, it is advisable to spoon
this out during cooking. After browning, set the
control to 10 to achieve a sizzling action whilst
the light is ON. Only fat, not juice should
accumulate whilst roasting. Moisture in the fat
indicates the necessity to increase the
temperature. Turn the meat two or three times
during cooking and add vegetables three­quarters to one hour before anticipated serving
time. If necessary, change temperature to 6 for
crisp, brown vegetables. To obtain crisp pork
crackling, it is necessary to increase the
temperature to 8-10.

ROASTING NUTS

Heat 1/4cup oil in cooking vessel on dial setting
4-10 and add dry blanched nuts. Stir continuously
until browned. Drain on absorbent paper and
sprinkle with salt.

17

Cooking Information (cont).

Baste: To moisten meat, poultry or fish with
their own juices while they are being cooked.

Blanch: (1) To remove skins from vegetables,
fruits and nuts. (2) To pre-cook vegetables or
fruits before freezing.

Blend: To combine two or more ingredients,
usually a powder and a liquid, to form a smooth
paste.

Boil: To cook in water,
held at boiling point.

Boutquet Garni: A selection of herbs, usually
sprigs of parsley, thyme, rosemary, a bayleaf,
peppercorns, which are tied in muslin; the bag is
placed in with the food being cooked and
removed on completion
of cooking.

Caramelise: To melt sugar slowly until it turns
golden brown.

Coat: To cover entire surface of food with
ingredients, e.g. coating cutlets with seasoned
flour, egg and breadcrumbs.

Croutons: Bread shapes which are fried or
toasted to accompany soups.

Dripping: Residue remaining in pan after meat
or poultry is cooked.

Flake: To separate food into small pieces
with a fork.

Garnish: To decorate food, usually with
something edible.

Marinade: To tenderise and add flavour to meat,
fish or poultry. The food is placed in a mixture of
oil, wine, vinegar and herbs.

Marinate: To allow food to stand in marinade.
Parboil: To boil until partially cooked.
Preheat: To have appliance or oven at desired

setting or temperature before adding food.
Puree: To place cooked food in a blender or

through a fine sieve to form a thick smooth
mixture.

Reduce:

(1) To simmer a liquid until it diminishes and

becomes concentrated.
(2) To reduce temperature.
Saute: To cook or lightly fry food quickly in a

small amount of hot fat or oil, stirring
frequently.

Scald: To heat liquids to a temperature just
below boiling point.

Seasoned Flour: Add salt and pepper to flour,
when coating meat for frying or making
casseroles and stews.

Shred: Cut food into thin strips.
Simmer: To keep food at a constant temperature

just below scalding point.

18

Cooking definitions.

Sunbeam is a registered trademark. 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 [phone].

GARLIC PRAWNS Makes 6 to 8 servings

1kg green king prawns, shelled and deveined

1

/2cup olive oil

4 cloves garlic, peeled and halved

1

/2teaspoon salt

Red chilli, chopped

Place all ingredients into a bowl and marinate
for 10-15 minutes. Heat cooking vessel to dial
setting 10 and add prawn mixture. Stir-fry
prawns until bright pink in colour, about 5
minutes. Remove garlic cloves, serve hot.

BASIC CHICKEN STOCK

500g chicken pieces (carcass and giblets)
5 cups water
1 teaspoon dry sherry
2 stalks celery, chopped
2 onions, quartered
3 carrots, peeled and sliced
4 whole bay leaves

1 teaspoon salt
1 teaspoon dried mixed herbs
1 teaspoon whole black peppercorns

Place all ingredients into the cooking vessel.
Cover; heat to boiling on No. 5. Boil 10 minutes;

reduce heat to Simmer and cook, covered, 1

1

/

2

hours. Taste and adjust seasonings. Remove
chicken; strain stock into a large bowl and
refrigerate. Before using stock, remove solidified

fat. Use stock as a base for soups, sauces and
casseroles.

NOTE: Chicken meat may be used in soups and
casseroles, as fillings for spring rolls or pastry
cases.

19

Recipes for your Multicooker.

PUMPKIN SOUP Makes 4 to 6 servings

30g butter or margarine
1 onion, chopped
750g pumpkin, peeled & cut into 25mm cubes
1 teaspoon nutmeg

1

/4teaspoon salt
Freshly ground black pepper
2

1

/2cups chicken stock (using stock cubes)
Sour cream
Chopped chives, optional

Melt butter in cooking vessel on No. 2; fry onion
until soft. Add pumpkin and fry for 2-4 minutes,
turning often. Season with nutmeg, salt and
pepper. Add chicken stock. Heat Soup to boiling
on No. 5, then reduce heat to Simmer. Cook for
10-15 minutes or until pumpkin is tender. In
Sunbeam Blender or Food Processor, puree soup,
1 cup at a time. Return soup to cooking vessel
and reheat. Serve soup garnished with 1
teaspoon of sour cream; sprinkle with chopped
chives, if desired.

FRENCH ONION SOUP Makes 6 servings

60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock (fresh or made from cubes)
2 tablespoons brandy

1

/2teaspoon salt

1

/2teaspoon pepper
6 slices French bread
30g extra butter or margarine

1

/4cup finely grated Gruyere or Swiss cheese

Melt butter in cooking vessel on No. 4; saute
onions until caramel-brown and tender. Reduce
heat to No. 1; add stock, brandy, salt and pepper.
Cover vessel; reduce heat to Simmer and cook
for 15 to 20 minutes. Toast slices of bread; butter
slices and top with grated cheese. Melt the
cheese under a griller and serve with soup.

Soup.

FRESH TOMATO SOUP Makes 4 servings

3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed

1

/4cup water
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon salt

1

/2teaspoon oregano

1

/2teaspoon mixed herbs

1

/4teaspoon freshly ground black pepper
1 cup chicken stock

3

/4cup cream

Add all ingredients, except stock and cream, to
cooking vessel; bring to the boil on No. 5. Cover
vessel; reduce heat to Simmer and cook for 15 to
20 minutes. Puree mixture in Sunbeam Blender
or rub mixture through a wire sieve; return to
cooking vessel. Stir in chicken stock and half the
cream; heat on Simmer for 8 to 10 minutes.
Serve hot with remaining cream swirled in at the
last moment.

SWEET CORN AND CRAB SOUP
Makes 6 to 8 servings

6 cups chicken stock (fresh or use

stock cubes)

1

1

/2cups chopped cooked chicken
440g can sweet corn kernels, undrained
250g crab meat, canned or fresh

1

/2cup chopped spring onions or shallots
1 tablespoon finely chopped fresh ginger
2 tablespoons cornflour

2

/3cup water
2 tablespoons dry sherry
Salt and pepper

Place stock in cooking vessel. Add chicken, corn,
crab, spring onions and ginger. Heat to boiling
on No. 5. Reduce to Simmer. Blend together
cornflour and the

2

/

3

cup water; stir into soup.
Cook and stir until thickened and bubbly. Cook,
stirring for 2 minutes more. Stir in sherry, season

to taste with salt and pepper. Serve.

GREEK BEAN SOUP Makes 4 to 6 servings

250g dried haricot beans
4 cups water
2 medium onions, chopped
2 large carrots, chopped
2 stalks celery, diced
6 extra cups water

1

/2cup tomato paste

Salt and pepper

Add beans and the 4 cups water to cooking
vessel and bring to the boil on No. 5. Turn off
heat and allow beans to soak for 6 to 8 hours or
overnight. Drain beans; return to vessel and add
onions, carrots, celery and 6 cups water. Heat to
boiling on No. 5; cover and reduce heat to

Simmer. Cook for 1

1

/2hours or until beans are
tender, adding more water as necessary. Stir in
tomato paste, season with salt and pepper; cook
for a further 2-3 minutes.

20

Soup (cont).

SPAGHETTI BOLOGNAISE Makes 6 servings

2 tablespoons oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g fresh mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can whole tomatoes, undrained, cut up
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf

1

/4teaspoon nutmeg
Salt and pepper
Hot cooked spaghetti
Parmesan cheese and parsley

Heat oil in cooking vessel on No. 4; fry onion,
celery, garlic and mushrooms until soft. Add
minced steak and brown evenly. Add remaining
ingredients, except spaghetti and garnishes;
reduce heat to Simmer; cover and cook for 20 to
30 minutes. Serve sauce over hot spaghetti;
sprinkle with parmesan cheese and garnish with
parsley, if desired.

CHILLI CON CARNE Makes 6 servings

2 tablespoons oil
2 onions, finely chopped
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole tomatoes, drained and chopped,
juice reserved
Reserved juice, plus water to make 2 cups

1

/4cup tomato paste
1 beef stock cube, crushed
1 bay leaf

1

/2teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
Pepper
2 x 310g cans kidney beans

Heat oil in cooking vessel on No. 5;
fry onion, garlic, capsicum and mince until meat
changes colour, about 5 to 8 minutes. Add
tomatoes, juice-water mixture, tomato paste,
stock cube, bay leaf, basil, chilli powder, salt,
sugar and pepper to taste. Bring mixture to the
boil; reduce heat to Simmer and cook uncovered
for 1 hour, stirring occasionally. Add kidney
beans; simmer for a further 10 minutes and
adjust seasonings. Serve over boiled rice or
buttered noodles, if desired.

NOTE: Chilli powders vary in strength, adjust to
suit taste.

PARTY TIME TACOS Makes 16 to 20

1 tablespoon oil
1kg (2 lb) minced beef
2 x 440g cans tomatoes; cut up
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Mexican-style chilli
powder, or to taste
Salt and pepper
16 to 20 taco shells, warmed

ASSORTED GARNISHES
Shredded cheddar cheese and lettuce chopped,
green capsicum chopped, unpeeled tomatoes
chopped, onion and sour-light cream.

Heat oil in cooking vessel on No. 3; add meat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat to
Simmer and cook, uncovered, and stirring
occasionally until mixture is thickened and liquid
is almost absorbed, about 20 to 25 minutes.
Spoon taco mixture into warm crisp taco shells;
top with assorted garnishes, as desired.

NOTE: Taco shells are available through most
retail grocery stores.

21

Main Courses.

SWEET AND SOUR MINCE Makes 6 servings

90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained 1/4
cup vinegar
1-2 tablespoons finely chopped fresh ginger or
1-1

1

/2teaspoons ground ginger
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt

1

/2teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas
Boiled rice, optional

Melt butter in cooking vessel on No. 3, fry
capsicums, onion and garlic until soft, about 5
minutes. Add mince and cook, stirring, until well
browned. Add pineapple pieces together with
juice, the vinegar, ginger, tomato sauce, soy
sauce, stock cube, salt and pepper; cover and
simmer 5 minutes. Combine cornflour and water;
stir into mince mixture. Continue stirring until
thickened; reduce heat to Simmer and cook for
10 to 15 minutes more. Add peas and simmer a
further 5 minutes. Serve with boiled rice, if
desired.

SPAGHETTI MARINARA Makes 4 to 6 servings

30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and chopped,
liquid reserved
2 tablespoons tomato paste

1

/2cup water
1 chicken stock cube, crushed
500g (1 lb) fresh scallops, trimmed

500g fresh cooked prawns, shelled and deveined
1 bottle oysters (10 to 12 oysters), drained
Salt and pepper

250g spaghetti, cooked and drained
3 tablespoons chopped parsley

Melt butter in cooking vessel on No. 3; saute
garlic until soft, about 2 minutes. Add chopped
tomatoes, reserved liquid, tomato paste, water
and stock cube. Bring to the boil on No. 5;
reduce heat to Simmer and cook uncovered for
15 minutes. Add scallops, and simmer a further 5
minutes. Add prawns and oysters; season with
salt and pepper. Simmer until prawns and oysters
are heated through; serve over hot spaghetti.
Sprinkle with parsley.

NOTE: Lobster or crab can be added or
substituted for scallops or prawns.

NORMANDY CHICKEN Makes 4 servings

45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving pieces

1

/2cup chopped shallots or spring onions
1 clove garlic, crushed
3 rashers bacon, rind removed and chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored and quartered

1

/3cup cream
2 tablespoons chopped parsley
Salt and pepper
Steamed or boiled rice, optional

Heat butter and oil in cooking vessel on No. 3;
add chicken and fry until golden brown; remove
and set aside. Add shallots, garlic and bacon to
vessel; saute for 3 minutes. Reduce heat to
Simmer; stir in flour and cook for 1 minute.
Gradually stir in cider; increase heat to No. 5 and
bring to the boil, stirring constantly. Add
chicken, cover vessel and reduce heat to Simmer.
Simmer gently for 30 minutes; add apple, cream,
parsley, salt and pepper to taste. Heat gently for
1 to 2 minutes; DO NOT BOIL. Serve with
steamed or boiled rice, if desired.

22

Main Courses (cont).

FRIED RICE Makes 4 to 6 servings

2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger root
4 cups cooked rice
1

1

/2cups chopped cooked chicken or

1

1

/2cups chopped cooked pork or bacon

1

/2cup chopped shallots or spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and pepper

Heat oil in cooking vessel on No. 6; add garlic
and ginger. Add rice, cooked meat and shallots;
stir well to combine. Add soy sauce; pour in
beaten eggs and stir continuously until eggs are
cooked. Season with salt and pepper; serve
immediately.

FRIED ONION SAMBOL

1 cup oil
4 onions, sliced finely
6 dried chillies, roughly chopped
2 tablespoons dried mustard
1 teaspoon salt

1

/4cup lemon juice

Heat oil in cooking vessel on No. 2, fry onion
until soft. Add chillies and mustard powder;
cover vessel, cook, stirring occasionally for 10
minutes or until oil separates from other
ingredients. Add salt and lemon juice, cook for a
further 2 minutes. Serve as an accompaniment to
curries.

CHINESE FRIED VEGETABLES Makes 6 servings

1

/4cup vegetable or peanut oil
4 stalks celery, sliced thinly
2 large carrots, peeled, cut into julienne strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g fresh mushrooms, sliced
1 cup fresh bean sprouts, optional
1 teaspoon chopped fresh ginger root
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil

Heat oil in cooking vessel on No. 5; add celery,
carrots, cucumber, turnip, bamboo shoots,
mushrooms and bean sprouts. Fry for 3 to 4
minutes, stirring constantly. Add ginger, salt, soy
and wine vinegar. Mix well and cook for a
further 2 to 3 minutes. Serve hot or cold
sprinkled with sesame oil.

BRAISED RED CABBAGE WITH APPLES
Makes 8 servings

2 tablespoons oil
2 rashers bacon, rind removed and chopped
2 onions, finely chopped

1

/4cup sugar

1

/2red cabbage, finely shredded
2 cooking apples, peeled, cored and chopped
2 tablespoons vinegar

1

/2cup water
Pinch ground nutmeg
Salt and pepper

Heat oil in cooking vessel on No. 2; fry bacon,
onion and half the sugar until golden brown,
about 4 minutes. Add remaining ingredients;
cover vessel, reduce heat to Simmer and cook
until cabbage is tender, about 20 to 25 minutes.
Serve with grilled steak, chops or sausages, as
desired.

23

Main Courses (cont).

CHOUX PASTRY

125g butter or margarine
1

1

/4cups cold water
Pinch salt
1

1

/4cups plain flour
4 large eggs, lightly beaten
Preheat oven to 220°C (425°F)

Place butter, water and salt into cooking vessel;
heat to boiling on No. 5. Reduce heat to Simmer;
add flour, all at once, beating well with a
wooden spoon until mixture forms a ball which
cleans the side of the vessel. Turn power off,
cool for 5 minutes. Add beaten eggs gradually to
flour mixture, beating well after each addition.
(For use as sweet buns, add 1 tablespoon sugar
and 1/2 teaspoon vanilla essence.) Spoon or pipe
to required size on a greased baking tray. Bake
for 20 to 30 minutes, depending on size.
Fill as desired.

JAMAICAN BANANAS Makes 4 to 6 servings

125g butter or margarine

1

/2cup brown sugar

1

/2cup orange juice

1

/2cup rum
8 small bananas
Ice cream or whipped cream

Melt butter in cooking vessel on No. 1; add sugar
and orange juice. Stir until sugar is dissolved;
peel bananas and add to vessel. Simmer bananas
for 5 to 8 minutes, stirring occasionally. Arrange
bananas in a warmed serving dish, spoon over
remaining sauce. Place rum into clean cooking
vessel and heat on No. 1 for 2 to 3 minutes. Pour
rum over bananas and carefully ignite. Serve
immediately with ice cream or whipped cream.

STIRRED CUSTARD Makes 4 to 6 servings

1 tablespoon cornflour
2

1

/2cups milk
1 egg, lightly beaten
1 tablespoon sugar
1 teaspoon butter
1 teaspoon vanilla essence
Nutmeg

Blend cornflour with

1

/

2

cup of the milk; add to
cooking vessel with remaining milk, egg, sugar,
butter and vanilla. Stirring constantly, heat to
boiling on No. 5 and cook for 1 minute. Pour
custard into a warmed jug or individual serving
dishes. Sprinkle with nutmeg.

GOLDEN SYRUP DUMPLINGS Makes 24

1 cup S.R. flour
Pinch salt
30g butter or margarine, cut up

1

/2teaspoon grated lemon rind
1 egg, beaten with
1 tablespoon milk

SAUCE

11/2cups water

1

/4cup sugar
2 tablespoons golden syrup
1 teaspoon lemon juice
1 teaspoon butter or margarine
Hot custard or cream, optional

Sift flour and salt into a bowl; rub in butter. Add
lemon rind, beaten egg and milk; mix into firm
dough. Shape into 25 mm (1 in) balls.

FOR SAUCE: Place water, sugar, golden syrup,
lemon juice and butter into cooking vessel; heat
to boiling on No. 5. Gently drop dumplings into
vessel; cover vessel and reduce heat to Simmer.
Cook for 15 minutes. Serve hot with custard or
cream, if desired.

24

Desserts.

CHOCOLATE FUDGE

410g can evaporated milk
1

3

/4cups castor sugar

500g dark cooking chocolate, broken into pieces

Place milk and sugar into cooking vessel; heat to
boiling on No. 10, stirring to dissolve sugar. Boil
for 3 minutes, stirring constantly. Turn heat off;
add chocolate and beat until smooth. Pour
fudge into lamington tin lined with greased foil.
Refrigerate until set; cut into squares and serve.

WHITE CHRISTMAS Makes about 42 pieces

250g copha
2 cups rice bubbles
1 cup powdered milk
1 cup icing sugar

1

/2cup chopped glace red cherries

1

/2cup chopped glace green cherries

1

/4cup chopped glace apricots

1

/4cup chopped glace pineapple

1

/4teaspoon vanilla essence

Melt copha in cooking vessel on Simmer; turn
power off. Stir in remaining ingredients until
well combined. Press mixture into an ungreased
18cm x 27.5cm lamington tin; refrigerate until
firm. Cut into fingers or squares.

NOTE: 1

1

/

2

cups of packaged mixed fruit may be

added to the copha instead of glace fruits.

TOFFEE APPLES Makes 20

20 small crisp red apples
20 wooden skewers
1 kg sugar

1

/4cup water

1

/4cup vinegar

1

/4teaspoon cream of tartar

Red food colouring

Wash apples and dry thoroughly; insert the
skewers firmly. Place sugar, water, vinegar and
cream of tartar into cooking vessel. Set Control
Dial to No. 5; stir mixture until sugar has
dissolved. Allow mixture to boil until
temperature light goes out on the Control Dial,
about 15 minutes. Add food colouring, a few
drops at a time, until toffee is bright red in
colour. Lightly grease two baking trays. Carefully
and quickly dip the skewered apples into the
toffee. Allow excess toffee to drip before placing
onto greased trays. Repeat procedure with
remaining apples and allow to set.

BRANDIED FRUITS Makes 6 to 8 servings

820g can apricot halves
250g dessert prunes, stones

1

/2cup glace cherries

3

/4cup brandy
3 bananas
Shredded coconut, optional
Whipped cream

Place apricots, syrup from can and prunes into
cooking vessel. Heat to boiling on No. 5; reduce
heat to Simmer and cook for 10 minutes.
Transfer mixture to a bowl; add cherries and
brandy. Cool mixture and refrigerate for 24
hours. Peel and slice bananas diagonally, add to
fruit. Top with shredded coconut, if desired.
Serve fruit in dessert dishes and top with
whipped cream.

25

Desserts (cont).

CREAMY CARAMEL SAUCE

125g (4oz) butter or margarine
1

1

/2cups brown sugar

2 egg yolks

1

/2cup cold water

1

/4teaspoon vanilla essence

Melt butter in cooking vessel on No. 3 and add
sugar. Beat egg yolks and water until creamy;
add to butter and sugar mixture. Heat to boiling
on No. 5, and stirring constantly, boil for 5
minutes. Turn power off; add vanilla and cool
sauce. Pour into a jar and store covered in the
refrigerator until required. Stir in a little cream
before serving, if desired. Serve over peaches,
baked apples or ice cream.

BECHAMEL SAUCE (WHITE SAUCE)
Makes about 2

1

/

2

cups

1 small onion
4 whole cloves
2

1

/2cups milk
45g butter or margarine
3 tablespoons plain flour

1

/4teaspoon salt

Freshly ground black pepper

Stud onion with cloves and place into cooking
vessel with milk. Heat to dial setting 2-4 and
warm milk for 10 minutes; strain milk and set
aside. Clean and dry cooking vessel thoroughly;
add butter and melt on No. 1, blend in flour, salt
and pepper; cook for 1 minute. Gradually add
milk; increase heat to No. 5 and bring to the
boil, stirring constantly. Adjust seasonings if
necessary. Use as required.

VARIATIONS: To the recipe for white sauce add
any of the following:

CHEESE SAUCE: 1 cup grated cheese and 1/

2

teaspoon prepared mustard.

EGGS: 4 hard-cooked eggs, chopped
PARSLEY SAUCE:1/4cup chopped parsley.
ONION: 2 onions, sliced and sauteed gently in

30g butter, until soft and golden in colour.
WINE SAUCE: Use 2 cups milk, add 1/2cup white
wine and 2 tablespoons chopped shallots or

spring onions.

SWEET AND SOUR SAUCE
Makes about 2-2

1

/

2

cups

1

/4cup oil
1 capsicum, seeded, cut into 25mm pieces
1 onion, cut into wedges
1 carrot, sliced and cooked
1 bamboo shoot, sliced, optional
2 slices drained canned pineapple, chopped

1

/4cup sugar
1 tablespoon Chinese wine or

dry sherry
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoons cornflour, blended with

1

/2cup

water

Heat oil in cooking vessel on No. 3; add capsicum,
onion, carrot, and bamboo shoot and saute for 5
minutes or until tender. Add pineapple, sugar,
sherry, vinegar, soy and tomato sauce. Heat to
boiling on No. 5; stir in blended cornflour. Stir
until sauce thickens and reboils. Serve over fish
fillets, prawns and meat balls, if desired.

26

Sauces.

SPICY BARBEQUE SAUCE
Makes about 2 cups

45g butter or margarine
1 small onion, chopped finely
1 teaspoon finely chopped ginger
2 teaspoons plain flour
1 cup tomato sauce

1

/2cup water

1

/3cup vinegar
2 tablespoons sugar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce

1

/2teaspoon salt

1

/4teaspoon ground allspice

1

/4teaspoon chilli sauce
Freshly ground black pepper

Melt butter in cooking vessel on No. 2; fry onion
and ginger for 2 minutes. Add flour and stir
continuously for 1 minute. Add remaining
ingredients; increase heat to No. 5 and heat to
boiling, stirring continuously. Reduce heat to
Simmer and cook for 15 minutes. Serve sauce hot
or cold with your favourite barbecued steak,
sausage, etc.

27

Sauces (cont).

• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. chats, new potato or
desiree potatoes.

• Make sure that the chips are cut to even size
to guarantee even cooking.

• The cut chips should be rinsed under running
water until the water runs clear. This removes
excess starch from the potatoes, the starch
burns at high temperatures.

• Dry on kitchen towel before frying.

• Shake the basket at short intervals to
encourage even browning and to stop chips
sticking together.

• Homemade fries are double cooked. The first
fry blanches the chips so that they cook
through. The second fry colours the chips and
gives them a crisp crust. Use the table below
as a guide.

• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.

Hints for cooking the perfect frozen chip.

• Do not defrost frozen precooked chips. For
the best results they should be taken directly
from the freezer to the fryer.

• Heat oil to the maximum setting, 8-10.

• Place up to 1kg fr

ozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.

• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.

• Lower the basket again and fry the chips for
a further 3 - 4 minutes until golden brown.
The time required will depend on the size
and cut of the chip, and personal taste.

• Allow chips to drain for a moment before
removing from the basket and seasoning.

28

Cooking with your Deep Fryer
The Perfect Chip.

• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.

Thin fries - french fries 8 5 min 10 5 min

Thick chips 8 7-8 min 10 7-8 min
Wedges 8 10 min 10 10 min

Temperature

Control Settings

Time for
Ist Fry (Blanch)

Temperature

Control Settings

Time for
2nd Fry - max temp

This method allows for the fact that if wet
batter is placed in the basket prior to cooking
the food may stick to the basket. THIS METHOD
OF COOKING REQUIRES EXTREME CARE.

1. Follow steps 1 - 6 only from the deep fry
cooking instructions on page 9.

2. Place the frying basket into the vessel with
the heated oil.

3. Coat the food in batter (see recipes on page

31) and allow it to drain slightly to get rid of
the excess coating.

4. Very carefully, slowly lower the coated food
into the hot oil, using a suitable implement
or tongs.

This allows the batter to become solid and
prevents it sealing to the mesh of the basket.

Note: Remember to take care as the oil may
spit as the food is added.

5. You can now follow the deep fry cooking
instructions from steps 8-10 on page 9.

29

Deep fry cooking with home battered food.

30

Frying times and temperatures.

FISH AND SEAFOOD

Type Maximum

Temperature

Approx. time Suggestions

QTY

Control settings

(min)
PRAWNS
Fresh 600g 8-10 5-7 Crumb/batter
Frozen 600g 8-10 3-5 Fry frozen
FISH
Small pieces 400g 8-10 3-5 Crumb / batter
Fresh fillets 600g 8-10 7-10 Crumb / batter
Frozen fillets 600g 8-10 5-7 Fry frozen
CALAMARI
Fresh 500g 8-10 5-7 Crumb / batter
Frozen 500g 8-10 3-5 Fry frozen

MEAT AND POULTRY

Type Maximum Temperature Approx. time Suggestions

QTY

Control settings

(min)
Fresh chicken portions
SMALL 400g 8-10 15-20 Crumb or batter
LARGE 600g 8-10 20-30 Crumb or batter
Chicken or Veal Schnitzel
FRESH 250g 8-10 5-10 Crumb
FROZEN 250g 8-10 3-8 Crumb

VEGETABLES

Type Maximum Temperature Approx. time Suggestions

QTY

Control settings

(min)
Beans 200g 8-10 2-4 Tempura
Bok Choy 150g 8-10 2-4 Tempura (ind. leaves)
Broccoli /Cauliflower 250g 8-10 3-5 Tempura or batter
Eggplant (slices) 150g 8-10 4-6 Batter
Mushrooms whole button 200g 8-10 3-5 Batter
Onion Rings 150g 8-10 3-5 Batter
Potatoes
French fries 500g 8-10 4-6
Chips 500g 8-10 5-10
Wedges 500g 8-10 10-15
Always blanch potato chips at a lower temp; setting 8. Then brown at maximum temp; setting 10.

For perfect batter

1. Always shift all dry ingredients, then add
liquids. Mix until smooth.

2. Keep your batter as cold as possible (it will be
crisper)

3. Coat food in seasoned flour before batter,
the batter will stick to the food better.

4. Fry until golden brown.

5. Always use the deep fry “cooking with home
battered food” technique, see page 29 for
more information.

Beer batter

1 cup plain flour

1

/2tsp baking powder

pinch salt

3

/4cup cold beer

Crispy sesame batter

1 cup cornflour
2 eggs

1

/3cup water (cold)

2 tbsp sesame seeds

Sweet fritter batter

1 egg

2

/3cup milk
1 cup Self raising flour
1 tbsp sugar
1 tbsp melted butter or margarine

Note: For savoury batter replace sugar with salt

Tempura batter

1

/2cup plain flour

1

/4cup rice flour
1 tsp bicarb soda
1 cup soda water (ice cold)
1 egg

Note: It’s very important to keep this batter cold

Easy crispy coating

1 egg
1 tbsp water or milk
1 cup rice flour or cornflour
pinch of salt / pepper

1. Beat egg and water / milk. Season flour with
salt and pepper.

2. Dip food in egg mix and then coat with flour.

3. Deep fry at settings 8-10 depending on size
of foodstuff, until crispy, this coating will not
colour much.

Prawn cutlets

750g green king prawns
plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve

1. Peel and devein prawns, leaving tails intact.
Dry thoroughly.

2. Coat prawns in flour, then egg then
breadcrumbs. Shake off excess crumbs.

3. Heat the oil to settings 8-10 and fry cutlets
for 4-5 minutes until golden brown.

4. Drain and serve immediately with lemon
wedges.

Deep fried Pork balls Makes 14 to 16 balls

500g minced pork
2 tbsp plain flour
2 tbsp cornflour
1 tbsp soy sauce
1 tsp garlic salt
1 tsp ground black pepper
1 egg, lightly beaten

1. Combine all ingredients in a large bowl, mix
thoroughly. Picking up mixture slap against
the side of the bowl until the mix seems
more elastic or sticky. This should only take a
few slaps.

2. Shape mixture into 4cm balls.

3. Heat oil to

settings 8-10. Place pork balls in the

basket 5 - 6 at a time, cook for 8-10 minutes
until golden brown.

4. Drain. Serve with sweet and sour sauce and
fried or steamed rice if desired.

31

Recipes for your Deep Fryer.

Calamari

500g Squid, washed and cleaned

1

/2cup plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs

1. Remove the insides and head of the squid.

Wash and dry thoroughly.

2. Cut the squid tubes into 1cm rings

3. Coat the squid pieces in flour, egg and then

breadcrumbs.

4. Heat the oil to settings 8-10 and fry the squid

until golden brown.

5. Drain and serve immediately with tartare

sauce and lemon wedges.

Tartare Sauce

250ml of good quality mayonnaise with 1 tbsp
chopped tarragon and parsley, a 1/2tbsp of capers

and 1 tbsp of chopped gerkins. Season with salt
and pepper to taste.

Dim Sims

125g small green prawns, shelled and deveined
500g minced pork

1

/2cup chopped bamboo shoots

1

/2cup chopped water chestnuts
1 onion, peeled and chopped fine
1 tbsp sherry
1 tbsp soy sauce
1 tsp salt pinch pepper
125g wonton wrappers

1. Finely mince prawns and combine with pork.

2. Add all other ingredients and mix well to

combine.

3. Place 1 tsp of pork mixture onto the centre

of each wonton wrapper and gather the
sides of the wrapper around the filling,
leaving a small opening at the top.

4. Heat the oil to settings 8-10 and deep fry

about 10 at a time, until golden brown,
about 4-5 minutes.

5. Drain and serve with sweet and sour sauce if

desired.

Spring Rolls Makes about 24 rolls.

500g green prawns, shelled and deveined
500g minced pork

1

/2small head of cabbage, thinly shredded
230g can of water chestnuts, drained and finely
chopped
125g fresh mushrooms, roughly chopped
1 green capsicum, seeded and finely chopped
1 onion, peeled and finely chopped
2 tbsp dry sherry
2 tbsp soy sauce
1tsp sugar

1

/2tsp salt

1

/4tsp ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water

1. Finely mince prawns and combine with pork.

2. Add cabbage, water chestnuts, mushrooms,

capsicum, onion, sherry, soy, sugar, salt and
ginger. Mix well to combine.

3. Place 2-3 tbsp of the pork mixture in the

corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.

4. Brush a little egg mix on the end of wrapper

to help it seal.

5. Heat oil to settings 8-10, deep fry until

golden brown, about 5 minutes.

6. Drain and serve with dipping sauce.

32

Recipes for your Deep Fryer (cont).

Minted pea wontons

125g wonton wrappers
220g can peas
3 medium potatoes, peeled and cut into 5mm
dice
1 onion, peeled and chopped fine
1tsp ground cumin

1

/2tsp salt

1

/4cup mint, chopped

1. Boil the diced potato until just cooked. Drain.

2. In a saucepan cook onion in

1

/2tbsp oil until

soft add cumin and peas and rough mash.
Remove from heat.

3. Add potato and mint. Stir to combine.

4. Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal with
a light brush of water.

5. Heat fryer to settings 8-10, and deep fry until
golden brown, about 3-4 minutes.

6. Serve with minted yoghurt if desired.

Southern fried chicken Makes 4 - 6 servings.

750g chicken drumsticks

1

/2cup flour

1

/2tsp salt

1

/2tsp hot paprika (optional)
1 egg, beaten with 2 tbsp water
1 cup dried breadcrumbs

1. Mix flour with salt and paprika. Dry

drumsticks and coat in seasoned flour.

2. Dip each drumstick into egg mixture

separately and coat in breadcrumbs.

3. Heat oil to setting 8-10.

4. Place 3 - 4 drumsticks into the basket at a

time and fry till cooked through and golden,
about 15 to 20 minutes.

5. Drain well and keep hot while other pieces

are cooking.

Potato dumplings Makes approx. 25-30

4 medium potatoes, peeled, cooked and mashed.
60g butter
1

1

/4cups water
1 cup plain flour, shifted
3 eggs
1tsp salt

1. Place butter salt and water into a saucepan

and bring to the boil.

2. Add the shifted flour all at once and stir

vigorously with a wooden spoon over a low
to medium heat, until the dough forms and
pulls away from the edges of the pan.
Remove from heat and set aside to cool for 5
minutes.

3. Add eggs one at a time to the dough,

beating well between additions. The dough
should look smooth and shiny.

4. Add mash to dough and beat mixture until

smooth.

5. Heat fryer to settings 8-10.

6. Using two spoons scoop heaped balls of

mixture into the fryer basket. Deep fry about 8
at a time for 4-5 minutes, until golden brown.

Salt and chilli Chicken wings

500g Chicken wings, cut into pieces

1

/2cup rice or cornflour
1 tbsp salt
1 tsp pepper
1 tsp ground chilli

1. Dry wing pieces and make small incisions into

the thickest parts of each piece.

2. Coat pieces lightly in flour. Shake off excess.

3. Heat oil to settings 8-10, fry wings for

4-5 minutes.

4. Mix salt pepper and chilli in a large bowl.

Drain wings and toss through salt mix. Serve
straight away.

33

Recipes for your Deep Fryer (cont).

Fried Cheese Scones

Filling

1 egg
100g grated gryere or cheddar cheese
2 leeks, finely sliced

1

/4cup cream

salt and pepper

Dough

30g butter (diced)
1

1

/2cups self-raising flour

1

/2tsp salt

3

/4cup milk

1. For filling. Saute leeks in 1tbsp of butter until
soft. Remove from the heat and mix through
cheese, egg, and cream. Season and set aside
to cool.

2. For Dough. Place butter, flour and salt in a
bowl and rub the mixture between fingertips
until it resembles fine breadcrumbs. Add milk
and bring dough together.

3. Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.

4. Take about 2 tbsp of the dough at a time and
work into a flat circle. Place 1tsp of the filling
in the centre and work edges together,
pinching to seal. Be careful to keep the
thickness of the dough as even as possible.

5. Heat oil to settings 8-10, frying about 8 at a
time until puffy and golden.

6. Drain and serve hot.

Shallot and sesame puffs

2 sheets ready rolled shortcrust pastry
1 tbsp vegetable oil
1 tsp fresh grated ginger
1 clove garlic crushed
12 green shallots, sliced

1

/2cup sesame seeds
2 tbsp oyster sauce
1 egg yolk, beaten
extra sesame seeds

1. Heat oil in a wok, add ginger, garlic, shallots
and sesame seeds. Stir fry for 1 minute, add
oyster sauce. Remove from heat set aside to
cool.

2. Cut 8 cm2 (squares) from pastry sheets

3. Place a tbsp of shallot mixture into each
square, glaze edges with egg. Bring the four
corners to the centre and pinch edges to seal.

4. Glaze with remaining egg and sprinkle lightly
with extra sesame seeds.

5. Heat oil to settings 8-10 and fry till golden
brown, about 4 minutes.

Meat fritters Makes 12 fritters

1 cup self raising flour
salt and pepper
1 egg
2 tbsp oil

1

/4cup water

1

/2- 3/4cup milk
2 cups cooked, diced leftover meat ( beef, pork,
lamb, chicken)
1 onion, chopped finely

1. Place the flour, salt and pepper into a small

mixing bowl. Add egg oil and water, mix till
smooth.

2. Beat in milk as required to form a loose

batter. Add meat and onion.

3. Heat oil to settings 8-10. Spoon batter into

the hot oil. Cook until golden brown, about 5
minutes.

4. Drain and serve with reheated leftover gravy.

34

Recipes for your Deep Fryer (cont).

Meatballs Makes about 18

750g minced topside steak
1 onion chopped

1

/2cup breadcrumbs

2 tbsp chopped parsley

1

/2tsp salt

1

/2tsp pepper

1

/2tsp dried mixed herbs
2 tsp Worcestershire sauce
1 egg, lightly beaten

1. Combine meat, onion, breadcrumbs, parsley,

seasoning, and Worcestershire sauce.

2. Add enough egg to bind mixture together.

3. Shape the mixture into 25mm balls,

refrigerate meatballs for 1 hour.

4. Heat oil on settings 8-10.

5. Fry for 6-7 minutes, till golden. Drain and

serve with a spicy dipping sauce.

Potato Crisps

4 potatoes, washed and peeled
2 cups water, salted

1. Cut potatoes into wafer thin slices. Place the

slices into the salted water and allow to
stand for 1-2 hours.

2. Drain potatoes and dry thoroughly.

3. Heat oil on settings 8-10 and fry a small

quantity at a time, shaking frequently during
cooking. Cook for 3-4 minutes.

4. Drain and serve hot or cold, sprinkle with salt

if desired.

Felafel

1 1/2cup dried chickpeas, washed and soaking
1 onion chopped

1

/2tsp chilli powder
1tsp cumin, ground

1

/2coriander, ground
2 cloves garlic
3 tsp lemon juice

1

/4cup chopped parsley

1

/2cup besan flour (chickpea)
1 egg

1. Soak chickpeas overnight, drain.

2. Place chickpeas in a saucepan with 1lt water,
simmer for 1 hour.

3. Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli mixture.

4. Heat oil on settings 8-10. Shape felafel into
4cm balls and fry 8- 10 at a time for 3-4
minutes.

5. Sever hot or cold with hummus and
Lebanese bread.

Corn fritters Makes about 12

3

/4cup self raising flour
pinch of salt
pinch of pepper
1 egg, lightly beaten

1

/3cup milk
300g can of corn kernels, drained

1. Shift flour, salt and pepper into a bowl.

2. Combine egg and milk.

3. Using a mixer, gradually add milk mix to the

dry ingredients and beat until smooth. Add
corn to mix.

4. Heat the oil on settings 8-10. Drop batter by

the tablespoonful into the hot oil and fry till
golden, about 5-7 minutes.

Kofte Potatoes

500g potatoes, cooked and mashed
2 eggs

1

/3cup desiccated coconut
1 cup grated Parmesan cheese
salt and pepper
2 tbsp flour
2 eggs, lightly beaten
1 cup dried breadcrumbs

1. Combine the first five ingredients.

2. Coat 1 tbsp of the mixture in flour, then egg

mix and then in breadcrumbs.

3. Heat oil on settings 8-10 and fry 6 - 8 at a time

till golden, about 4-5 minutes.

NOTE: for something different use sweet potato
or pumpkin in place of the potato.

35

Recipes for your Deep Fryer (cont).

36

Recipes for your Deep Fryer (cont).

PROBLEM POSSIBLE CAUSE SOLUTION
Strong smell

• Oil has gone bad • Replace oil

• The correct oil is not being used • Use only high quality oil.
Do not mix oils of a different
quality or type.

Oil overflowing • Fryer is filled above the • Check oil level on the inside

maximum level of fryer.

• Wet food placed in hot oil. • Dry food first.

• Stated quantities exceeded. • Do not fry food above the
weight indicated.

Food is not browning • Cooking temperature is too low. • Adjust the dial to the correct

cooking temperature.

• Basket is overloaded. • Do not fry food above the stated
quantities and weights

• Oil is not hot enough. • Faulty temperature control.
Consult Service Centre.

Chips are sticking together • Food not washed thoroughly • Wash potatoes thoroughly

before placed in the oil and dry before frying.

Troubleshooting.

Apple fritters Serves 4

2 apples, peeled and sliced into 5mm thick rings.

1

/2cup plain flour
Fritter batter (see page 11)
2 tbsp castor sugar

1

/2tsp ground cinnamon
ice cream to serve

1. Heat oil on settings 8 to 10.

2. Coat apple slices in flour and then dip in

batter. Fry for 4-5 minutes and golden.

3. Drain and toss in cinnamon sugar. Serve with

ice cream.

Strawberry stack Serves 4

12 wonton wrappers
1 cup thickened cream
2 tbsp sugar

1

/2tsp vanilla
250g punnet strawberries, hulled and halved
icing sugar to dust

1. Heat oil on settings 8-10

2. Fry wonton wrappers, a couple at a time,

until just coloured. Drain on absorbent paper.

3. To serve stack crispy wrappers with

strawberries, and sweetened whipped cream.
Dust top with icing sugar.

Family doughnuts Makes about 20

1 tbsp butter, softened

1

/2cup sugar

2 tbsp golden syrup

2

/3cup milk

2 cups self raising flour

1

/2tsp cinnamon

Cinnamon sugar

4tbsp castor sugar
1tsp ground cinnamon

1. In the small bowl of the Sunbeam Mixmaster
Mixer, beat together butter, sugar and
golden syrup until creamy.

2. Reduce the speed and gradually add the
milk. By hand, fold in shifted flour and
cinnamon.

3. Turn out onto a floured bench and knead
lightly. Roll out to 1cm thickness and cut with
a doughnut cutter.

4. Heat the oil on settings 8-10, fry doughnuts a
few at a time, turning only once during
cooking.

5. Drain and sprinkle with cinnamon sugar.

Serve hot or cold.