Sunbeam DF4500 User Guide

MULTICOOKER DEEP FRYER 5L

User Guide

DF4500

Sunbeam’s Safety Precautions 1 Features of your Multicooker 2 An Introduction to Multicookers 4 Non-stick cooking 5 Temperature settings 6 Understanding your Multicooker 7 Using your Multicooker 8 Hints for perfect frying 9 Care and cleaning 10 High Grade Non-stick cooking surfaces 11 Cooking with your Multicooker 12 Vegetable cooking hints 14 Cooking information 17 Cooking Definitions 19 Recipes Soups 20 Main courses 23 Desserts 28 Sauces 31

Cooking with your deep fryer The perfect chip 33 Deep fry cooking with home battered food 34 Frying times and temperatures 35 Re

cipes For your Deep Fryer 37

Troubleshooting 45

Contents

Sunbeam’s Safety Precautions 1

Features of your Multicooker 2

Temperature settings 4

Understanding your Multicooker 5

Using your Multicooker 6

Hints for perfect frying 7

Care and cleaning 8

High Grade Non-stick cooking surfaces 9

Cooking with your Multicooker 10

Recipes for your Multicooker 12

Cooking with your Deep Fryer 21

The perfect chip 21

Deep fry cooking with home battered food 22

Frying times and temperatures 23

Recipes For your Deep Fryer 25

Troubleshooting 32

Important instructions – retain for future use.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR DEEP FRYER.

• The MultiCooker Deep Fryer must only be used with the control probe provided.

• WARNING: 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.

• Never connect the fryer to the electricity supply

without placing oil in the tank first.

• If using solid fat, remove the lid and the basket, cut

the fat into pieces and place them directly into the tank. Do not melt solid fat in the frying basket as it may damage the appliance.

• Never operate the fryer with oil level below the

Sunbeam is 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.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

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

• The temperature of accessible surfaces may be high when the appliance is operating.

• Never leave an appliance unattended while in 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.

minimum mark or above the maximum mark.

• Do not touch any metal surfaces of the product while it is in use as they will be hot.

• Remove excess moisture and ice particles from food before deep frying.

• Check oil levels are correct before and during deep frying.

• Be careful when lifting lid during and after cooking. Steam can result in serious burns. Never place face over deep fryer.

• Never decant oil from deep fryer while still hot.

• Do not move deep fryer once it is in use.

• Only use the oils recommended in this instruction booklet.

• 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.

• Do not operate any electrical appliance with a damaged cord or after the appliance has been 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.

• Appliances are not intended to be operated by means of an external timer or separate remote control system.

• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.

STAINLES S

PROFESSIONAL

Features of your Sunbeam Multicooker

Integrated knob & adjustable steam vent

Allows you to accurately control moisture levels during cooking.

Stainless Steel deep fry basket

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.

EasyClean

Enables fat-free cooking and easy wipe down cleaning.

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.

Removable control probe

The control probe is removable to allow for easy cleaning.

™

non-stick cooking surface

Glass lid

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

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.

Draining lever

Cool Touch Handles

1600 watt die-cast element

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

Temperature settings

Glass 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.

Understanding your Sunbeam Multicooker

Be careful when handling and lifting the hot lid during and after cooking as steam can result in burns.

Temperature settings

STAINLE SS

PROFE SSIONAL

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 settings on the dial represent the following approximate cooking surface temperatures. Preheat your multicooker on Seting 8 setting, then change to your desired setting.

Dial

Setting

1 100°C Keeping food warm and reheating Low

2 110°C

3 125°C 260°F Simmering, sauteing and slow cooking

4 140°C 285°F

5 150°C 300°F Boiling, pan frying and stir-frying Medium

6 160°C 320°F

7 175°C 350°F Shallow frying, baking

8 185°C 365°F

9 200°C 390°F Deep frying, searing and sealing, roasting High

10 210°C 410°F

Celsius

(approx)

Farenheight

(approx)

Uses Temperature

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.

Understanding your Sunbeam Multicooker

Glass 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.

Be careful when handling and lifting the hot lid during and after cooking as steam can result in burns.

Adjustable steam vent

Cast-in element

The element is completely cast into the heavy

base for faster superior heating and a

duty longer element life.

Using your Multicooker

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. Preheat the Multicooker on Seting 8 then set the Control Probe Dial to the desired temperature setting. Refer to page 4 for the temperature guide.

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

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

3. Pour good quality vegetable, nut or seed oil into the vessel until it reaches ‘MAX’ mark indicated on the inside of the non-stick vessel. (approx 2 to 2.4L)

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.

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.

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 too 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.

8. Do not use the lid when deep frying

Care and cleaning

High Grade Non-Stick cooking surfaces.

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 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

e cooking performance.

To clean interior and exterior surface

Wash in hot soapy water. Remove stubborn spots with a plastic washing pad or sponge.

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.

WARNING: DO NOT USE STEEL WOOL OR COARSE SCOURING PADS. These will damage the non-stick cooking surface.

Vessel

Take care when handling the vessel and any metal surfaces whilst it is in use, as these will be hot.

Be careful when lifting the lid during and after cooking, as steam can result in serious burns. Never place face over deep fryer.

Control Probe

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

WARNING: 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. Remove stubborn spots with a plastic washing pad or sponge.

WARNING: DO NOT USE STEEL WOOL OR COARSE SCOURING PADS. These will damage the non-stick cooking surface.

4. 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.

High Grade Non-Stick cooking surfaces.

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 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.

WARNING: 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.

Cooking with your Multicooker

Shallow frying

Add only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on Seting 8 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 on Seting 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 vessel on Setting 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

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 Setting 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

• It is essentia l 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.

• 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 ½ litres) of oil or 2kg of shortening is ample. If more is used, boilovers may occur.

• Never leav e oil or shortening at high frying temperatures for long periods of time. If cooking fried foods in batches, lower the temperature to Setting 2 between frying sessions, as it helps to extend the life of the oil.

• NEVER PLACE THE LID ON THE VESSEL WHEN DEEP FRYING.

Cooking with your Multicooker continued

Care of oils and shortenings

• Strain afte r 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 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 cheese cloth 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

• Vary time and temperature to suit taste, size and quantity of foods.

• Do not heat more oil or shortening than required.

• Dry foods thoroughly on absorbent paper before adding to hot oil, or before dipping into frying batter, to avoid excess spattering.

• Use tongs or a long-handled slotted spoon to gently lower food into hot oil. To avoid spatter burns, never drop foods from fingers.

• Do not overcrowd the frying basket. It is better to cook about half a basketful at a time.

• Batter -covered foods such as doughnuts are best cooked one layer at a time.

• Wait for indicator light to go OFF before frying next batch. Skim off any food particles.

• Have absorbent paper handy for draining foods.

Boiling vegetables

• Add enough water to the vessel to barely cover vegetables.

• Bring water to a rapid boil on Setting 6.

• Add vegetables and return to the boil.

• Cover, unless stated in recipe or chart.

• Reduce to Setting 2 (or gentle boil) and cook for the suggested cooking time

• Drain vegetables.

Note: Vegetable stock may be used as a base for sauces.

To blanch vegetables for freezing

• Prepare vegetables and plunge into boiling water.

• Boil rapidly for 1 to 10 minutes (depending on vegetable).

• Remove and cool vegetables quickly by placing in iced or running cold tap water.

• Leave approximately 2.5 cm space before sealing.

• Label, date and freeze.

Recipes for your Multicooker

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the MultiCooker Deep Fryer. We hope you enjoy using your Multicooker.

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, sliced

4 bay leaves

1 teaspoon salt

1 teaspoon dried mixed herbs

1 teaspoon whole black peppercorns

1. Place all ingredients into the cooking vessel. Cover and heat to boiling on Setting 6.

2. Boil for 10 minutes; reduce heat to Setting 4 and cook, covered, 1½ hours.

3. Season to taste with salt and pepper. Remove chicken; strain stock into a large bowl and refrigerate.

4. 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.

Pumpkin Soup

Makes 6 to 8 servings

30g butter or margarine

1 onion, chopped

750g pumpkin, peeled & cut into 25mm cubes

1 teaspoon nutmeg

Salt and freshly ground black pepper

2½ cups chicken stock (using stock cubes)

Sour cream

Chopped chives, optional

1. Melt butter in cooking vessel on Setting 2. Fry onion until soft.

2. Add pumpkin and fry for 2-4 minutes, turning often. Season with nutmeg, salt and pepper. Add chicken stock.

3. Heat soup to boiling on Setting 6, then reduce heat to simmer.

4. Cook for 10-15 minutes or until pumpkin is tender. Allow to cool.

5. In blender or food processor, puree soup. Return soup to cooking vessel and reheat.

6. Serve soup garnished with 1 teaspoon of sour cream; sprinkle with chopped chives, if desired. Season to taste with salt and pepper.

Recipes for your Multicooker continued

French Onion Soup

Serves 6

60g butter

6 onions, peeled, chopped

6 cups beef stock

2 tablespoons brandy

6 slices French bread

½ cup grated gruyere cheese

Salt and freshly ground black pepper, to taste

1. Melt butter in cooking vessel on Setting 6. Saute onions until caramelbrown and tender.

2. Reduce heat to Setting 4; add stock, brandy, salt and pepper.

3. Cover vessel and simmer for 15 to 20 minutes.

4. Butter bread and cover with cheese. Grill until cheese is golden and melted. Serve with soup.

Fresh Tomato Soup

Makes 4 servings

3 large tomatoes, peeled and sliced

1 onion, sliced

1 clove garlic, crushed

¼ cup water

2 tablespoons tomato paste

1 teaspoon caster sugar

½ teaspoon mixed herbs

1 cup chicken stock

¾ cup thickened cream

Salt and freshly ground black pepper

1. Add all ingredients, except stock and cream, to cooking vessel; bring to the boil on Setting 6.

2. Cover vessel; reduce heat to Setting 4 and cook for 15 to 20 minutes.

3. Allow mixture to cool. Puree mixture in a blender or rub mixture through a wire sieve; return to cooking vessel.

4. Stir in chicken stock and half the cream. Heat on Setting 4 for 8 to 10 minutes.

5. Serve hot with remaining cream.

Recipes for your Multicooker continued

Spaghetti Bolognese

Makes 6 servings

2 tablespoons olive oil

2 onions, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

125g button mushrooms, thickly sliced

750g minced topside steak

1 tablespoon tomato paste

440g can chopped tomatoes, undrained

1 tablespoon chopped fresh flat leaf parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

¼ teaspoon nutmeg

Salt and freshly ground black pepper

Hot cooked spaghetti

Parmesan cheese and parsley

1. Heat oil in cooking vessel on Setting 4. Fry onion, celery, garlic and mushrooms until soft.

2. Add minced steak and brown evenly.

3. Add remaining ingredients, except spaghetti and garnishes; reduce heat to Setting 4; cover and cook for 20 to 30 minutes.

4. Season to taste with salt and pepper. Serve sauce over hot spaghetti; sprinkle with parmesan cheese and garnish with parsley, if desired.

Chilli Con Carne

Serves 6

2 tablespoons oil

2 onions, finely chopped

1-2 cloves garlic, crushed

1 green capsicum, seeded, cut into strips

1kg minced topside steak

440g can whole chopped tomatoes, juice reserved

1½ cups beef stock

¼ cup tomato paste

1 bay leaf

½ teaspoon dried basil leaves

1 teaspoon chilli powder

1 teaspoon sugar

Salt and freshly ground black pepper

2 x 310g cans kidney beans

1. Heat oil in cooking vessel on Setting 6; fry onion, garlic, capsicum and mince until meat changes colour, about 5 to 8 minutes.

2. Add tomatoes, juice, beef stock, tomato paste, bay leaf, basil, chilli powder and sugar.

3. Bring mixture to the boil; reduce heat to Setting 4 and cook uncovered for 1 hour, stirring occasionally.

4. Add kidney beans. Simmer for a further 10 minutes. Season to taste with salt and pepper.

5. Serve over boiled rice or buttered noodles, if desired.

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

Recipes for your Multicooker continued

Party Time Tacos

Makes 16-20

1 tablespoon oil

1kg minced beef

2 x 440g can chopped tomatoes

1 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon Mexican chilli power

Salt and freshly ground black 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

1. Heat oil in cooking vessel on Setting 4; add meat and brown well.

2. Add tomatoes with juice from can, cumin, oregano, chilli powder, salt and pepper to taste.

3. 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.

4. Spoon taco mixture into warm crisp taco shells; top with assorted garnishes, as desired.

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

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

¼ cup vinegar

1-2 tablespoons finely chopped fresh ginger or 1-1½ teaspoons ground ginger

2 tablespoons tomato sauce

1 tablespoon soy sauce

1 beef stock cube, crushed

1 teaspoon salt

½ teaspoon pepper

1 tablespoon cornflour

1 cup water

1 cup frozen peas

Boiled rice, optional

1. Melt butter in cooking vessel on Setting 4. Fry capsicums, onion and garlic until soft, about 5 minutes. Add mince and cook, stirring, until well browned.

2. Add pineapple pieces together with juice, the vinegar, ginger, tomato sauce, soy sauce, stock cube, salt and pepper; cover and simmer 5 minutes.

3. Combine cornflour and water; stir into mince mixture. Continue stirring until thickened; reduce heat to simmer and cook for 10 to 15 minutes more.

4. Add peas and simmer a further 5 minutes. Serve with boiled rice, if desired.

Recipes for your Multicooker continued

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

½ cup water

1 chicken stock cube, crushed

500g fresh scallops, trimmed

500g fresh cooked prawns, shelled and deveined

1 bottle oysters (10 to 12 oysters), drained

250g spaghetti, cooked and drained

3 tablespoons chopped fresh flat leaf parsley

Salt and freshly ground black pepper

1. Melt butter in cooking vessel on Setting 4; saute garlic until soft, about 2 minutes.

2. Add chopped tomatoes, reserved liquid, tomato paste, water and stock cube.

3. Bring to the boil on Setting 6; reduce heat to simmer and cook uncovered for 15 minutes.

4. Add scallops and simmer a further 5 minutes. Add prawns and oysters; season with salt and pepper.

5. 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.

Fried Rice

Makes 4 to 6 servings

2 tablespoons oil

1 clove garlic, crushed

1 teaspoon finely chopped fresh ginger

4 cups cooked rice

1½ cups chopped cooked chicken

1½ cups chopped cooked pork

½ cup spring onions

2 tablespoons soy sauce

2 eggs, beaten

Salt and freshly ground black pepper

1. Heat oil in cooking vessel on Setting 6; add garlic and ginger.

2. Add rice, cooked meat and shallots; stir well to combine.

3. Add soy sauce; pour in beaten eggs and stir continuously until eggs are cooked.

4. Season with salt and pepper; serve immediately.

Recipes for your Multicooker continued

Choux Pastry

125g butter or margarine

1¼ cups cold water

Pinch salt

1¼ cups plain flour

4 large eggs, lightly beaten

1. Preheat oven to 220°C.

2. Place butter, water and salt into cooking vessel; heat to boiling on Setting 6.

3. Reduce heat to Setting 4; add flour, all at once, beating well with a wooden spoon until mixture forms a ball which cleans the side of the vessel.

4. 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 ½ teaspoon vanilla essence.)

5. Spoon or pipe to required size on a greased baking tray. Bake for 20 to 30 minutes, depending on size. Fill as desired.

Stirred Custard

Makes 4 to 6 servings

1 tablespoon cornflour

2½ cups milk

1 egg, lightly beaten

1 tablespoon caster sugar

20g butter, softened

1 teaspoon vanilla essence

Nutmeg

1. Blend cornflour with ½ cup of the milk; add to cooking vessel with remaining milk, egg, sugar, butter and vanilla.

2. Stirring constantly, bring to a simmer on Setting 6 and cook for 1 minute.

3. Pour custard into a warmed jug or individual serving dishes. Sprinkle with nutmeg.

Recipes for your Multicooker continued

Golden Syrup Dumplings

Makes 24

Dumplings:

1 cup self raising flour

1 tablespoon milk

1 teaspoon lemon rind

30g butter, diced

1 egg

Sauce:

1 ½ cups water

¼ cup brown sugar

2 tablespoons golden syrup

1 teaspoon lemon juice

20g butter

1. Sift flour and salt into a bowl; rub in butter.

2. Add lemon rind, beaten egg and milk; mix into firm dough. Shape into 25mm (1 in) balls.

For sauce

3. Place water, sugar, golden syrup, lemon juice and butter into cooking vessel; heat to boiling on Setting 6.

4. Gently drop dumplings into vessel; cover vessel and reduce heat to Setting 6.

5. Cook for 15 minutes. Serve hot with custard or cream, if desired.

Chocolate Fudge

410g can evaporated milk

1¾ cups caster sugar

500g dark chocolate, roughly chopped

1. Place milk and sugar into cooking vessel; heat to boiling on Setting 10, stirring to dissolve sugar. Boil for 3 minutes, stirring constantly.

2. 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.

Recipes for your Multicooker continued

Toffee Apples

Makes 20

20 small red apples

20 wooden skewers

1kg caster sugar

¼ cup water

¼ cup white vinegar

¼ teaspoon cream of tartar

Red food colouring

1. Wash apples and dry thoroughly; insert the skewers firmly.

2. Place sugar, water, vinegar and cream of tartar into cooking vessel. Set Control Probe to Setting 6; stir mixture until sugar has dissolved.

3. Allow mixture to boil until temperature light goes out on the Control Probe, about 15 minutes.

4. Add food colouring, a few drops at a time, until toffee is bright red in colour. Lightly grease two baking trays.

5. 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 removed

½ cup glace cherries

¾ cup brandy

3 bananas

Shredded coconut, optional

Whipped cream

1. Place apricots, syrup from can and prunes into cooking vessel. Heat to boiling on Setting 6; reduce heat to Setting 4 and cook for 10 minutes.

2. Transfer mixture to a bowl; add cherries and brandy. Cool mixture and refrigerate for 24 hours.

3. Peel and slice bananas diagonally, add to fruit. Top with shredded coconut, if desired. Serve fruit in dessert dishes and top with whipped cream

Cooking with your Deep Fryer The Perfect Chip.

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

• Make sure that the chips are cut eve nly 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, starch burns at high temperatures.

• Dry on kitchen towel before frying.

• Shake the basket at short intervals to encourage even browning and to prevent chips from 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.

Thin fries -

french fries

Thick chips

Wedges

Temperature

Control settings

Setting 8

Time for first fry

(blanch)

5 min

7-8 min

10 min

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 on Setting 10.

• Place up to 1kg frozen 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.

Temperature

Control Settings

Setting 10

Time for second

fry - Max temp

5 min

7-8 min

10 min

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

Deep fry cooking with home battered food.

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 6.

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

3. Coat the food in batter (see recipes on page 25) 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 b

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 6.

ter to become solid

Frying times and temperatures

Fish

Frying times and temperatures

and Seafood

Type

PRAWNS

Fresh 600g MAX 5-7 Crumb/batter

Frozen 600g MAX 3-5 Fry frozen

FISH

Small pieces 400g MAX 3-5 Crumb/batter

Fresh fillets 600g MAX 7-10 Crumb/batter

Frozen fillets 600g MAX 5-7 Fry frozen

CALAMARI

Fresh 500g MAX 5-7 Crumb/batter

Frozen 500g MAX 3-5 Fry frozen

eat and Poultry

Type

Fresh chicken portions

SMALL 400g MAX 15-20 Crumb or batter

LARGE 600g MAX 20-30 Crumb or batter

Chicken or Veal Schnitzel

FRESH 250g MAX 5-10 Crumb

FROZEN 250g MAX 3-8 Crumb

Maximum

Qty

Maximum

Qty

Temperature

Control settings

Setting 10

Temperature

Control settings

Setting 10

Approx. time

(min)

Approx. time

(min)

Suggestions

Frying times and temperatures continued

Vegetables

Type

Beans 200g MAX 2-4 Tempura

Bok Choy 150g MAX 2-4 Tempura

Broccoli / Cauliflower

Eggplant (slices) 150g MAX 4-6 Batter

Mushrooms whole button

Onion Rings 150g MAX 3-5 Batter

Potatoes

French Fries 500g MAX 4-6

Chips 500g MAX 5-10

Wedges 500g MAX 10-15

Always blanch potato chips at a lower temp; Setting 8. Then brown at Setting 10.

Maximum

Qty

250g MAX 3-5 Tempura or batter

200g MAX 3-5 Batter

Temperature

Control settings

Setting 10

Approx. time

(min)

Suggestions

(ind. leaves)

Recipes for your Deep Fryer

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Multicooker Deep Fryer. We hope you enjoy using your Sunbeam Deep Fryer.

For perfect batter:

1. Always sieve 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 as 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 22 for more information

Beer Batter

1 cup plain flour

½ teaspoon baking powder

pinch salt

¾ cup cold beer

Crispy sesame batter

1 cup cornflour

2 eggs

¹⁄³ cup water, chilled

2 tablespoons sesame seeds

Tempura Batter

½ cup plain flour

¼ cup rice flour

1 teaspoon bicarbonate soda

1 cup soda water, chilled

1 egg

NOTE: It’s very important to keep this batter cold.

Easy Crispy Coating

1 egg

1 tablespoon water or milk

1 cup rice flour

pinch of salt / pepper

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

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

3. Deep fry at Setting 10 until crispy and pale.

Sweet Fritter Batter

1 egg

²⁄³ cup milk

1 cup self raising flour

1 tablespoon caster sugar

1 tablespoon melted butter or margarine

NOTE: or savoury batter replace sugar with salt.

Recipes for your Deep Fryer continued

Deep fried Pork Balls

Makes: 14 to 16 balls

500g minced pork

2 tablespoons plain flour

2 tablespoons cornflour

1 tablespoon soy sauce

1 teaspoon garlic salt

1 teaspoon 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.

2. Shape mixture into 4cm balls.

3. Heat oil to Setting 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.

Calamari

500g squid, washed, cleaned

½ cup 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 Setting 10 and fry the squid until golden brown.

5. Drain and serve immediately with tartare sauce and lemon wedges.

Recipes for your Deep Fryer continued

Dim Sims

125g small green prawns, shelled, deveined

500g minced pork

½ cup chopped bamboo shoots

½ cup chopped water chestnuts

1 onion, peeled and chopped fine

1 tablespoon sherry

1 tablespoon soy sauce

1 teaspoon 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 Setting 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, deveined

500g minced pork

½ small head cabbage, thinly shredded

230g can water chestnuts, drained, finely chopped

125g fresh button mushrooms, roughly chopped

1 green capsicum, seeded, finely chopped

1 onion, finely chopped

2 tablespoons sherry

2 tablespoons soy sauce

1 teaspoon caster sugar

½ teaspoon salt

¼ teaspoon 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 Setting 10, deep fry until golden brown, about 5 minutes.

6. Drain and serve with dipping sauce.

Recipes for your Deep Fryer continued

Southern Fried Chicken

750g chicken drumsticks

½ cup plain flour

½ teaspoon salt

½ teaspoon 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 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.

Salt and chilli Chicken wings

500g Chicken wings, cut into pieces

½ cup

rice or cornflour

1 tablespoon salt

1 teaspoon pepper

1 teaspoon 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 Setting 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.

Recipes for your Deep Fryer continued

Meatballs

Makes about 18

750g minced topside steak 1 onion chopped

½ cup fresh breadcrumbs

2 tablespoon chopped flat leaf parsley

½ teaspoon salt

½ teaspoon pepper

½ teaspoon dried mixed herbs

2 teaspoon 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 Setting 10.

5. Fry for 6-7 minutes, till golden. Drain and serve with a spicy dipping sauce.

Felafel

1½ cup dried chickpeas, washed

1 onion chopped

½ tsp chilli powder

1 teaspoon cumin, ground

½ teaspoon coriander, ground

2 cloves garlic

3 teaspoons lemon juice

¼ cup freshly chopped flat leaf parsley

½ cup besan flour (chickpea)

1 egg

1. Soak chickpeas overnight, drain.

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

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

4. Heat oil on Setting 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.

Recipes for your Deep Fryer continued

Corn fritters

Makes about 12

¾ cup self raising flour

Salt and freshly ground black pepper

1 egg, lightly beaten

¹⁄³ cup milk

300g can corn kernels, drained

1. Sift 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 Setting 10. Drop batter by the tablespoonful into the hot oil and fry till golden, about 5-7 minutes.

Kofte Potatoes

500g potatoes, cooked, mashed

2 eggs

¹⁄³ cup desiccated coconut

1 cup grated parmesan cheese

Salt and freshly ground black 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 Setting 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.

Recipes for your Deep Fryer continued

Apple fritters

Serves 4

2 apples, peeled and sliced into 5mm thick rings

½ cup plain flour

Fritter batter (see page 25)

2 tablespoon caster sugar

½ teaspoon ground cinnamon

ice cream to serve

1. Heat oil on Setting 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.

Family doughnuts

Makes about 20

1 tablespoon butter, softened

½ cup caster sugar

2 tablespoon golden syrup

²⁄³ cup milk

2 cups self raising flour

½ teaspoon ground cinnamon

Cinnamon sugar

4 tablespoon caster sugar

1 teaspoon ground cinnamon

1. Beat together butter, sugar and golden syrup until creamy.

2. Reduce the speed and gradually add the milk. By hand, fold in sifted 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 Setting 10, fry doughnuts in batches, turning only once during cooking.

5. Drain and sprinkle with cinnamon sugar. Serve hot or cold.

roubleshooting

Problem Possible Cause Solution

Strong Smell • Oil has gone bad

• The correct oil is not being used

Oil overflowing • Fryer is filled above the

maximum level

• Wet food placed in hot oil.

• Stated quantities

exceeded.

Food is not browning • Cooking temperature is

too low.

• Basket is overloaded.

• Oil is not hot enough.

Chips are sticking together • Food not washed

thoroughly before placed in the oil

• Replace oil

• Use only high quality oil.

Do not mix oils of a different quality or type.

• Check oil level on the inside of fryer.

• Dry food first

• Do not fry food above the

weight indicated.

• Adjust the dial to the correct cooking temperature.

• Do not fry food above the stated quantities and weights

• Faulty temperature control. Consult Service Centre.

• Wash potatoes thoroughly and dry before frying.

Australia

www.sunbeam.com.au 1300 881 861 Units 5 & 6, 13 Lord Street, Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz 0800 786 232 Level 6, Building 5, Central Park, 660-670 Great South Road, Greenlane, Auckland New Zealand

Need help with your appliance?

Contact our customer service team or visit our website for information and tips on getting the most from your appliance.

Australia | visit www.sunbeam.com.au phone 1300 881 861 mail Units 5 & 6, 13 Lord Street,

New Zealand | visit www.sunbeam.co.nz phone 0800 786 232 mail Level 6, Building 5,

Botany NSW 2019 Australia.

Central Park, 660–670 Great South Road, Greenlane, Auckland.

Sunbeam Corporation Limited | ABN 45 000 006 771 Sunbeam is a registered trademark. 'EasyClean' is a trademark of Sunbeam Corporation. Made in China to Sunbeam’s specification. Due to minor changes in design or otherwise,

the product you buy may differ slightly from the one shown here. Approved by the appropriate electrical regulatory authorities.

DF4500_18EM2 GCDS-SUN315065-JC

Sunbeam DF4500 User Guide

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Frequently Asked Questions

User Manual