Sunbeam DF5200S User Manual

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Please read these instructions carefully and retain for future reference.

Cool-Zone Stainless

2.8 Litre cool-zone deep fryer in brushed stainless

Instruction Booklet

DF5200S

Contents

Sunbeam’s Safety Precautions 2 Features of your Cool-Zone Stainless 4 Using your Cool-Zone stainless 6 Hints for perfect frying 8 Hints for deep frying with different oils 9 Frying times and temperatures 10 Care and cleaning 11 The perfect chip 12 Recipes 13 Troubleshooting 20

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.

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.

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.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM COOL-ZONE STAINLESS.

• Before use always ensure that the internal tank is positioned correctly in the fryer body. ie the max/min level should be on the left of the fryer.

• 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 minimum mark or above the maximum mark.

• Never overfill the deep fry basket. (see page

12).

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

• Always wait for the fryer body and the oil to cool down before emptying the tank.

• The enamelled metal tank, coated metal body, lid and basket of the fryer are water immersable. The control unit and heater element of the fryer must never be immersed in water, they should be cleaned with a damp cloth and / or kitchen towel.

• Never lean over the fryer when it is in use.

• Always dry food BEFORE FRYING. eg chips which are too wet can cause the oil to froth excessively.

• Change the oil of your appliance when it becomes brown or milky coloured. This will happen after 20 - 30 applications.

• Never leave the fryer unattended whilst cooking.

Important instructions – retain for future use.

Lid

Featuring a large vent that allows steam to escape. It also has a large viewing window to monitor your results.

Immersable heating element with Cool Zone.

The 2000 watt heating element is suspended in the oil, creating a ‘cool-zone’ at the bottom of the vessel. This prevents cooking debris burning which will effectively double the useful lifespan of the oil compared with other deep fryers.

Enamelled Metal tank

The large enamelled metal tank holds a maximum oil capacity of 2.8 litres.

Basket with 700g food capacity

The removable mesh cooking basket has a 700g food capacity. The basket has two frying levels and you can shake it whilst cooking just like a commercial deep fryer. The basket also features a cool touch handle which folds away for easy storage.

Non slip feet

Keeps the deep fryer secure on the bench, for safer frying.

Features of your Cool-Zone Stainless

Power on light

The power on light indicates when the deep fryer is switched on.

Temperature control light

Temperature control light indicates when the deep fryer is heating the oil.

On/off switch

The on/off switch turns the deep fryer on and off.

Variable thermostat control

The variable thermostat provides a wide range of temperature settings, accurately controlling the temperature of the oil, suiting a range of different foods. The variable control also prolongs the life of the oil.

Cord storage

For convenient storage, on the back of the control unit there is a compartment for the cord to be kept when not in use.

Reset button

Due to the safety thermostat that switches your fryer off in case of overheating, the reset button allows you to reset your Cool-Zone stainless once the appliance has cooled down.

Note: The reset button is located inside the cord wrap area.

Before using your Cool-Zone Stainless

1.This appliance is designed for household and indoor use only.

2.Before using for the first time, follow the cleaning instructions on page 11 and clean the fryer and basket.

3.Place the fryer on a flat and stable surface away from any heating source and where it cannot be splashed with water.

4.Use the carrying handles when moving the product, never carry the appliance by the lid.

Safety Feature of the thermostat

Your Cool-Zone Stainless is equipped with a safety thermostat that switches your fryer off in case of overheating.

This will be activated if there is no (or too little) oil in the tank. If the thermostat has switched the fryer off, allow your fryer to cool down and carefully press the reset button concealed in the opening at the back of the fryer ➀.

Cooking in your Cool-Zone Stainless

There are two methods of cooking in your fryer; one general method for most food stuffs and another for home battered products.

Note: During cooking, steam will build up in the fryer, so when lifting the lid use a kitchen glove or mitt to protect your hand.

General cooking method

(For pre-cooked, crumbed, floured or wrapped food.)

1. Remove the lid and take out the frying

basket. Pull the handle backwards ➁ until the handle locks into position ➂.

2. Pour good quality vegetable, nut or seed oil into the tank until it reaches between the ‘min’ and ‘max’ marks indicated on the inside of the tank (approx 2.8L). Never operate the fryer without oil or with insufficient oil in the tank.

Note: Do not mix different types of oil. See page 9 for hints for deep frying with different oils.

Using your Cool-Zone stainless

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

Note: Do not connect the fryer to the electricity supply if there is no oil or fat in the tank.

4. Adjust the control dial to the desired temperature that you wish to cook the food. The red indicator light will illuminate and the heating element will begin heating the oil. When the oil has reached the required temperature, the light will go out. The fryer is now ready to cook.

5. Place the food (which should be as dry as possible) for deep frying, into the basket.

Note: The basket should always be filled with food whilst resting on the bench top.

Remove the lid, lift the basket and put it on the rest ➃ so that it is not in contact with the oil.

6. Replace the lid. With the lid on lift the basket of the rest position and lower the basket into the tank.

7. When the food is cooked (see time guide chart on page 10), place the basket in its raised position to drain. Turn the temperature knob to the lowest setting.

8. Once the food is drained thoroughly, lift the lid, remove the basket with food and

replace the lid

. Put the fried food on a plate covered with absorbent paper or kitchen towel.

9. When finished with fryer, switch the power off and remove the plug from main power.

10.Clean the fryer only after the oil is completely cooled down.

Cooking 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 the instructions as given in the

general cooking method, steps 1-4.

2.Place the basket inside the tank

in the down position.

3.Coat the food in batter 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 may choose to cook with the lid in

place or without it. You can now follow the instructions as

given in the general cooking method, steps 7-10.

Using your Cool-Zone stainless continued

1.Never use the fryer without oil.

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

3. Avoid mixing oils of different qualities or types.

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

5. 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.

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

7. 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.

8. Make sure that food is dry before frying, wet food will splatter and spit.

9. Always dry or roll wet food in flour before coating in a batter. Otherwise the extra steam created will separate the coating from the food.

Hints for perfect frying

When deep-frying you may like to try using a variety of fats and oils for taste in your deep fried foods. For example, if using a peanut oil you will get a hint of peanut taste. But remember not all fats and oils are good for deep-frying. When deciding what fats and oils to use in your Sunbeam Cool-Zone stainless, choose fats and oils with a high smoke point (that is oils and or fats that can be heated without smoking).

Here is a list of oils with a high smoke point:

• canola oil • dripping

• lard • peanut oil

• corn oil • grape seed oil

• safflower oil • blended vegetable oils

Avoid using: sesame oil, avocado oil, macadamia nut oil, extra virgin olive oil, light olive oils, butter, margarine, herb oils, infusion oils, mustard seed oils or pistachio oils.

When using a solid fat for the first time in your Sunbeam Cool-Zone Stainless, ensure that you are following the correct cooking methods page 6, and always remember to melt the solid fat down first. This should be done on the low setting 140°C with lid on. Once melted the temperature can be increased for deep-frying your food.

Note: Never melt the fat first in a saucepan and pour into the Sunbeam Cool-Zone Stainless as this is very dangerous.

Do not cook sweet flavoured food in your Cool-Zone Stainless after deep frying fish, chicken or meat products. Never mix different flavoured foods in the oil. Always change oil regularly.

Hints for deep frying with different oils

Frying times and temperatures

Type Maximum Temperature Approx. time Suggestions

QTY °C (min)

FISH AND SEAFOOD

PRAWNS Fresh 300g 170C 3-5 Crumb/batter Frozen 300g 180C 3-5 Fry frozen FISH Small pieces 500g 180C 3-5 Crumb / batter Fresh fillets 500g 160C 3-5 Crumb / batter Frozen fillets 500g 160C 3-5 Fry frozen CALAMARI Fresh 400g 180C 3-5 Crumb / batter Frozen 400g 180C 3-5 Fry frozen

MEAT AND POULTRY

Fresh chicken portions SMALL (6-8 pieces) 500g 180C 8-10 Crumb or batter LARGE (4 pieces) 500g 180C 10-12 Crumb or batter Chicken or Veal Schnitzel FRESH 250g 170C 5-10 Crumb FROZEN 250g 180C 3-8 Crumb

VEGETABLES

Beans 100g 180C 2-4 Tempura Bok Choy 100g 180C 2-4 Tempura (ind. leaves) Broccoli /Cauliflower 100g 180C 3-5 Tempura or batter Eggplant (slices) 100g 180C 4-6 Batter Mushrooms whole button 100g 180C 3-5 Batter Onion Rings 100g 180C 3-5 Batter Potatoes French fries 500g 140C, 180C 4-6 Chips 500g 140C, 180C 5-10 Wedges 500g 140C, 190C 10-15

Always blanch potato chips at a lower temp. Then brown at 190ºC

APPETISERS

FROZEN Entertainer Pack 330g 190C 2-3 (spring rolls, prawn cutlets, samosa) FROZEN Dim Sims (approx 8) 400g 190C 5-8

Cleaning should only be carried out when the fryer is switched off and the plug removed from the socket. Your fryer should have completely cooled.

Lid

You can either put the lid into the dishwasher or into hot soapy water and let it soak there for 5-10 minutes. Shake the remaining water out of the lid and let it dry.

Note: All water must be removed from the lid before use.

Basket, handle and removable tank

The basket and its handle can be hand washed in warm soapy water. It should be thoroughly dried afterwards. When the oil has completely cooled, the tank of your fryer can be removed for cleaning by following these instructions:

1. Remove the lid ➀, frying basket ➁ and control unit ➂ from the enamelled metal tank ➃.

2. Remove the enamelled metal tank from its shell by placing your finger tips under the rim of the tank.

3. Once removed, drain the oil contained in the tank through a funnel into a suitable container.

4. The fryer body can be washed by band in hot soapy water and the oil tank in a dishwasher.

5. Dry the tank thoroughly and replace it in the body of your fryer.

Always make sure that the tank is completely dry before you put it back into your fryer.

Note: You may store your filtered oil in the

fryer if you make sure that it is covered by the lid.

The control unit

Never immerse the control unit in water or any other liquid.

1. Remove the control unit and heating element.

2. Clean with a damp cloth or kitchen paper.

Ensure that the wires connected to the heating element are not damaged whilst cleaning.

Care and cleaning

• 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, 190°C.

• Place up to 700g frozen chips into the fryer basket and lower into the hot oil for 1

- 2 minutes to seal. Note: Do not overfill deep fry basket. Fill

only to top level of basket sides.

• Lift the basket out and place on the rest. Allow the oil to heat up again, it will be ready when the red light goes out.

• 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 personnel taste.

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

The perfect chip

Ist Fry (Blanch) 2nd Fry

Thin fries - french fries 140°C 5 min 190°C 5 min Thick chips 140°C 7-8 min 190°C 7-8 min Wedges 140°C 10 min 180°C 10 min

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

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 “cooking home battered food” technique, see page 8 for more information.

Beer batter

1 cup plain flour

/2tsp baking powder

pinch salt

/4 cup cold beer Crispy sesame batter 1 cup cornflour 2 eggs

/3cup water (cold) 2 tbsp sesame seeds Sweet fritter batter 1 egg

/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

/2cup plain flour

/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 170ºC to 190ºC 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 180ºC and fry cutlets for 4-

5 minutes until golden brown.

4.Drain and serve immediately with lemon

wedges.

Recipes

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 180ºC. Place pork balls in the basket 5 - 6 at a time, cook for 8-10 minutes and golden brown.

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

Calamari

500g Squid, washed and cleaned

/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 170ºC 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

/2 tbsp 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

/2cup chopped bamboo shoots

/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 180ºC and deep fry about

10 at a time, until golden brown, about 45minutes.

5.Drain and serve with sweet and sour sauce

if desired.

Recipes continued

Spring Rolls Makes about 24 rolls.

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

/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

/2tsp salt

/4 tsp 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 180ºC, deep fry until golden

brown, about 5 minutes.

6.Drain and serve with dipping sauce.

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

/2tsp salt

/4 cup mint, chopped

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

2.In a saucepan cook onion in

/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 190ºC, 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

/2cup flour

/2tsp salt

/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 170ºC

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.

Recipes continued

Potato dumplings Makes approx. 25-30

4 medium potatoes, peeled, cooked and mashed.

60g butter 1

/4 cups 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 170ºC.

6.Using two spoons scoop heaped balls of

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

Salt and chilli Chicken wings

500g Chicken wings, cut into pieces

/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 190ºC, 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.

Fried Cheese Scones

Filling

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

/4cup cream

salt and pepper

Dough

30g butter (diced) 1

/2cups self-raising flour

/2tsp salt

/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 160ºC, frying about 8 at a time until puffy and golden.

6.Drain and serve hot.

Recipes continued

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

/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 8cm

(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 180ºC 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

/4cup water

/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 160ºC. Spoon batter into the hot oil. Cook until golden brown, about 5 minutes.

4.Drain and serve with reheated leftover gravy.

Meatballs Makes about 18

750g minced topside steak 1 onion chopped

/2cup breadcrumbs

2 tbsp chopped parsley

/2tsp salt

/2tsp pepper

/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 to 160ºC

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

serve with a spicy dipping sauce.

Recipes continued

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 to 180ºC 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

/2cup dried chickpeas, washed and soaking

1 onion chopped

/2tsp chilli powder

1tsp cumin, ground

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

/4cup chopped parsley

/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 to 160ºC. 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

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

/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 to 180ºC. 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

/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 to170ºC 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 continued

Apple fritters Serves 4

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

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

/2tsp ground cinnamon ice cream to serve

1.Heat oil to 170ºC.

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

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

1.Heat oil to 180ºC

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

/2cup sugar

2 tbsp golden syrup

/3cup milk

2 cups self raising flour

/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 to 170ºC, fry doughnuts a few at a time, turning only once during cooking.

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

Recipes continued

Troubleshooting

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 thermostat. Consult Service Centre.

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

before placed in the oil • and dry before frying.

Appliance not working • Appliance has been turned on • Allow the fryer to cool down,

with out fat or oil. fill with oil and press the reset button

that is concealed at the back of the fryer.

• Temperature control dial not • Choose cooking temperature.

at correct setting.

‘Sunbeam’, and ‘Cool-Zone Stainless’ are registered trademarks of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network.

SUNBEAM CORPORATION LIMITED 2003.

(INCORPORATED IN N.S.W.) A.C.N. 000 006 771

Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other

Sunbeam appliance, visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Australia 1800 025 059 New Zealand (09) 912 0747.

Consumer Hotline

Australia

1800 025 059

New Zealand

(09) 912 0747 www.sunbeam.com.au

is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771.

Sunbeam DF5200S User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual