DURACERAMIC™ ELECTRIC
FRYWARE RANGE
User Guide
This user guide covers the use and care
of the following Sunbeam Electric Fryware:
FP6000 DURACERAMIC BANQUET FRYPAN
SK6000 DURACERAMIC SKILLET
Contents
Sunbeam’s Safety Precautions 1
Features of your Sunbeam Fryware
DuraCeramic™ Banquet Frypan - FP6000 2
DuraCeramic™ Skillet - SK6000 4
Temperature setting guide 6
Using your Sunbeam Fryware 7
Cooking with your Sunbeam Fryware 8
Care and Cleaning 10
Frypan Recipes 11
Skillet Recipes 18
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FRYPAN.
• Use your frypan 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.
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.
• 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.
1
HeadingFeatures of your Sunbeam
DuraCeramic™ Banquet Frypan FP6000
Steam Vent
Fixed steam vent controls the moisture level
during cooking.
DuraCeramic™ cooking surface
Unique DuraCeramic™ coating cooks food
faster with higher scratch resistance and 4X
more durable than non-stick coatings. Superior
food release ensures fast and easy clean-up.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Tilt & baste lever
When the lever is in the lowered position the
cooking pan is tilted, forcing juices to collect
at one end of the pan. Both hands are then
free for basting.
Dishwasher safe
The pan, base and lid are dishwasher safe
and fully immersible.
2
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
Glass lid
The clear glass lid allows you to monitor
the cooking process without lifting the
lid and allowing the heat to escape,
ensuring the selected temperature is
maintained.
Extra large cooking vessel
The large rectangular frypan (38cm (15")
x 29.5cm (11.5")) is 78mm deep, ideal
for cooking 2 chickens, roasts, family
size meals or liquid based dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution, faster heating and a longer
element life.
3
Features of your Sunbeam
DuraCeramic™ Skillet - SK6000
Integrated knob & adjustable steam vent
Allows you to accurately control moisture
levels during cooking.
Cool touch handle and lid knob
For safer cooking and carrying of your skillet.
Control probe inlet
Cast-in element
The 1200 watt element is completely cast
into the heavy duty base providing
superior heat distribution, faster heating and
a longer element life.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
4
Trigger release control probe
The probe is thermostatically controlled
and incorporates an indicator light that
switches off automatically when the
selected temperature has been reached,
it then cycles on and off to indicate that
the temperature is being maintained.
High domed metal lid
Turns your skillet into a compact oven.
Ideal for small roasts, chicken or
steaming.
25cm (10") electric skillet
DuraCeramic™ cooking surface
Unique DuraCeramic™ coating cooks
food faster with higher scratch resistance
and 4X more durable than non-stick
coatings. Superior food release ensures
fast and easy clean-up.
5
Temperature setting guide
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 temperatures approximately.
Pre-heat your frypan on MAX setting then change to your desired setting.
DIAL
SETTING
CELCIUS
(approx)
USES TEMPERATURE
MIN 50°C - 70°C Keeping food warm LOW
MIN/MED 80°C - 105°C Simmering, slow cooking
MED 120°C - 140°C Pan frying MEDIUM
MED/MAX 150°C - 175°C Shallow frying, roasting
MAX 190°C - 210°C Searing and sealing HIGH
Note: The temperature settings are a guide only and may require adjustment to suit various
foods and individual tastes. When the dial is set to a MIN setting, it is quite normal for
food to stop and start bubbling, as the thermostat maintains the selected temperature.
6
Using your Sunbeam Fryware
Before the first use: Wash, rinse and dry your
fryware and lid.
1. Insert the control probe into the inlet on
the fryware.
2. Plug the cord into a 230-240V power
outlet and turn the power on.
3. Pre heat the fryware on MED/MAX setting.
Then set the control probe dial to the
desired temperature setting. Refer to page
6 for the temperature guide.
Note: The light on the control probe will
illuminate and will remain on until the
set temperature is reached. It will then
cycle on and off throughout cooking, as
the temperature is maintained by the
thermostat. On initial heating of the frypan,
it is recommended that the temperature be
allowed to cycle (the light cycling on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
Using the tilt & baste lever
(Models FP6000)
The tilt & baste lever is positioned under the
inlet where the control probe is inserted.
To tilt the frypan, push the lever down. This
allows the fat and juices to drain from the
food for crisp, low fat cooking. It also makes it
easier to baste food and serve sauces or gravy.
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. It then cycles
on and off to indicate that the selected
temperature is being maintained.
7
Cooking with your Sunbeam
Fryware
Baking
(Models FP6000)
Your frypan can be used for baking cakes,
with deliciously moist results.
1. Preheat the frypan to MAX setting,
with the lid on.
2. Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Cooking times will be longer than those of a
conventional oven.
Basting
(Models FP6000)
The tilt & baste lever makes basting easy as
it allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices splattering. Position the pan
tilt lever and spoon the juices over the food
as desired.
Browning and Sealing Meat
(All models)
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
1. Preheat the frypan to MED/MAX setting.
2. Brown meat on all sides, with the lid off.
3. After sealing, reduce the temperature to
MED setting and replace the lid until the
meat is cooked as desired.
8
Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surface area, which results in heat loss and
the possible overflow of oil.
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MED setting with a little oil to add
flavour. The DuraCeramic™ cooking surface
does not require a large amount of oil. Steaks
should only be turned once during cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on MED setting with sufficient
oil so that the food is half immersed.
Cook food with the lid off.
Sautéeing: Preheat on MED setting with a
little oil to add flavour.
Stir frying: Food is cooked quickly, over a high
heat and vegetables retain their flavour and
crispness. For best results and even cooking,
cut food into even sized, smaller pieces.
1. Preheat the frypan on MED/MAX setting
with a little oil.
2. Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
3. Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are crisp.
Return the meat back into the pan when
the vegetables are almost cooked. The lid
can be in position in the last few minutes
of cooking.
Roasting
(All models)
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan to MED/MAX setting.
Use only a small amount of oil for less
fatty joints and no oil for fattier joints of
meat.
2. Brown and seal the meat on all sides and
position the lid.
3. After browning, turn the dial to MED
setting to cook the meat as desired.
Turn meat occasionally during cooking
to ensure even cooking.
4. Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Vegetables: Cut into even sized pieces.
Add to the frypan 45-60 minutes before
serving. For crisper vegetables, remove the
meat and increase the heat for the last few
minutes of cooking.
Roasting times:
Note: These times are for well done.
Reduce the times to suit personal taste.
PORK 30-40 minutes per 500g
after browning.
VEAL 30-40 minutes per 500g
after browning.
BEEF 20-25 minutes per 500g
after browning.
LAMB 25-30 minutes per 500g
after browning.
CHICKEN 30-35 minutes per 500g
after browning.
9
Care and Cleaning
Always turn the power off and remove the
plug from the power outlet after use and
before cleaning. Appliance is best cleaned
whilst still warm.
Control probe
If cleaning is necessary, wipe over with a
damp cloth.
Note: The control probe must be removed
before the frypan or skillet is cleaned and the
control probe inlet must be dried before the
frypan or skillet is used again.
Important: Do not immerse the control probe in
water or any other liquid.
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.
High domed metal lid (SK6000)
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly. Metal
scourers will scratch the surface and should
be avoided. Some food such as tomato paste
and curry may stain the surface. This staining
may be removed or reduced by rubbing with
a cream cleanser or a paste of bicarbonate of
soda and water.
Note: Do not place metal lid in a dishwasher.
Glass lid (FP6000)
Wash the lid in warm soapy water using
a soft sponge, rinse and dry thoroughly.
Alternatively, wash the lid in a dishwasher.
To clean DuraCeramic™ and exterior surface
• Remove excess foods with paper towel
whilst the frypan or skillet is still warm.
• When cleaning the DuraCeramic™ coating
do not use metal (or other abrasive)
scourers. After cleaning, dry the frypan/
skillet and lid with a soft cloth before
storing.
• Wash the pan and base in hot soapy water
or in a dishwasher.
• The heating element is totally sealed,
making the frypan or skillet safe to fully
immerse in water, or place in a dishwasher.
• For stubborn food build up, use a cream
based multi purpose cleanser and a damp
soft cloth. Rinse frypan or skillet as per
cleanser instructions.
10
Frypan Recipes
The following recipes are also suitable for your DuraCeramic™ Skillet.
Note: The temperature settings stated in these recipes are a guide only and will vary.
Corn Fritters Makes approx. 20
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄³ cup buttermilk
2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt and freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
2. Combine corn, capsicum, green onions,
parsley and coriander in a large bowl.
Stir through the batter; season with salt
and pepper.
3. Heat frypan on MED/MAX setting.
Drizzle a little olive oil in frypan and
spoon tablespoonfuls of mixture into pan.
Cook fritters for 2-3 minutes on each side
until golden.
4. Serve with tomato chilli jam if desired.
Beef Stroganoff Serves 4
2 tablespoons plain flour
1 kg beef strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼ cup tomato paste
1 cup beef stock
250g button mushrooms, sliced
¹⁄³ cup sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan on MED setting; cook
beef in batches until browned.
2. Return all beef to pan and add remaining
ingredients, except sour cream. Cover and
cook on MIN/MED setting for about 45
minutes or until the beef is tender.
3. Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
11
Frypan recipes continued
Gyoza (Japanese Dumplings) Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
¹⁄³ cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on MED/MAX setting.
Heat 1 tablespoon of oil in the frying pan
and place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom.
Do not turn. Carefully pour enough water
in the frying pan so that the dumplings are
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove
lid and cook, uncovered, until all the water
has evaporated. Remove from pan, repeat
with remaining dumplings.
Note: The water should be simmering the
entire time. If this does not happen increase
the heat to MAX setting.
5. Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
12
Frypan recipes continued
Spanish Paella Serves 6-8
2 small raw blue swimmer crabs
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Peel four of the prawns and devein.
Leave the other four whole for presentation.
Clean and de-beard mussels.
3. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
4. Heat the electric frypan on MED/MAX
setting. Cook chorizo in pan until golden;
drain on paper towelling.
5. In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
6. Reduce heat to MED setting and add extra
virgin olive oil, if needed, in electric frypan
and cook onions and garlic until the onions
are translucent; add paprika and cook for a
further 30 seconds.
7. Add tomatoes and cook on MED setting for
2-3 minutes. Add rice and cook, stirring
until well coated. Add stock and stir to
combine. Reduce heat to MIN/MED setting
and cook, covered for 10 minutes.
8. After 10 minutes check rice, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
9. Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
13
Frypan recipes continued
Family Beef Casserole with Serves 6-8
Semi Dried Tomatoes
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
¹⁄³ cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2. To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄³ cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
14
Frypan recipes continued
Pan Fried Chicken Breast with Serves 6
Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup fresh flat leaf parsley
½ cup dill
½ cup fresh mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Heat frypan on MED/MAX setting.
Add oil and cook chicken, uncovered, until
browned on both sides and cooked through.
Remove from heat and serve with Salsa
Verde.
2. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
Pan Fried Fish with Garlic and Lemon Serves 4
4 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper
Steamed new potatoes or mash, to serve
Steamed broccolini, to serve
1. Place fish in a shallow baking dish.
In a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frypan on MAX setting. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
15
Frypan recipes continued
Lamb Tagine Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and freshly ground black pepper
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on MED/MAX setting.
Cook lamb shanks in batches for 3-5
minutes or until evenly brown all over;
remove from heat.
2. Reduce heat to MED setting, and add
onion and garlic to frypan and cook for
5 minutes, or until onion has softened
and coloured. Add spice mix and cook
until fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on MIN/MED
setting, turning and stirring occasionally
for 2 hours. After 2 hours add chickpeas,
sweet potato and cook, covered until the
sweet potato is tender.
4. Season to taste with salt and pepper.
Stir through chopped coriander, serve with
cous cous.
Roast Chicken with Stuffing Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g butter, softened
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1. Wash and clean chicken thoroughly.
Pat dry with paper towelling.
2. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
3. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
4. Preheat frypan on MED/MAX setting.
Brush chicken with a little oil and salt and
pepper.
5. Brown chicken on all sides; reduce heat to
MED setting and cook, covered, for about
1½ hours or until cooked through.
Tip: If cooking roast vegetables, place
in frypan ¾ to 1 hour before the end of
cooking.
16
Frypan recipes continued
Roast Lamb Serves 4-6
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs fresh rosemary, snipped into small
pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
1. Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2. Heat frypan to MAX setting. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
MED setting. Cook lamb, covered, for about
1 hour and 15 minutes.
3. Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
17
Skillet Recipes
The following recipes are also suitable for your DuraCeramic™ Skillet. Please note that it will
be necessary to cook in batches.
Individual Sticky Date Puddings Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
²⁄³ cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat frypan on MIN/MED setting with
the lid on. Grease 8 individual 1-cup
capacity metal moulds.
2. Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared moulds.
Place moulds in frypan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about 25
minutes or until cooked when tested with
a wooden skewer. Carefully remove from
frypan; stand for 5 minutes before turning
out onto a wire rack.
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
18
Caramelised Bananas with Serves 4
Hot Chocolate Sauce and Whipped Cream
4 large bananas
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
Whipped cream, to serve
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped
150ml thickened cream
1. Preheat frypan on MIN/MED setting.
2. Cut bananas in half lengthways, leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
3. Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
4. To make the hot chocolate sauce, combine
all ingredients in a small saucepan and
cook, stirring, over a low heat, until
melted.
Skillet recipes continued
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1. Combine all ingredients into the frypan.
Cook, stirring gently, on MED/MAX setting
until the sugar dissolves. Cover and cook
on MED setting for about 15 minutes or
until the rhubarb is tender.
2. Serve hot with ice cream, custard or with
your favourite pudding.
Buttermilk Pancakes Makes 8
1 cup self raising flour
2 tablespoons sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
60g butter
1. Sift dry ingredients into a large bowl. Make
a well in the centre.
2. Whisk the combined wet ingredients into
the dry ingredients until smooth.
3. Heat skillet on MED setting. Melt some
of the butter and spoon ¼ cupfuls of
mixture at a time into the skillet. Turn the
pancakes once the bottom is golden and
the tops starts to bubble. Cook until the
underside is golden.
4. Serve with extra butter and maple syrup.
Pikelets Makes approx. 12
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
pinch salt
butter for frying
1. Beat egg and sugar with an electric mixer
until light and creamy.
2. Add flour, milk and salt and beat until
smooth.
3. Heat skillet on MED/MAX setting. Melt a
little butter in skillet and wipe away any
excess with paper towelling.
4. Spoon heaped spoonfuls of batter in skillet
and cook on both sides until golden.
5. Serve with butter, jam, cream or chocolate
hazelnut spread.
For savoury pikelets: Reduce sugar to 2
tablespoons and stir through chopped fresh
herbs of choice. Top with slices of prosciutto,
goats cheese and rocket, or cream cheese,
smoked salmon and capers.
19
Skillet recipes continued
Heading
Sub Heading
Scrambled Eggs Serves 2
Body copy with not indent applied.
4 large eggs
²⁄³ cup thickened cream
• Bullet copy Bullet copy Bullet copy Bullet
copy Bullet copy Bullet copy Bullet copy
Salt and freshly ground black pepper
Bullet copy
20g butter
Toast, to serve
1. In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
2. Pour in the egg mixture and cook, stirring
with a wooden', until the eggs are just
starting to firm but are still quite moist.
3. Serve immediately with hot, buttered toast.
Sweet Crepes Makes approx. 16 crepes
3 eggs
60g butter, melted
1¾ cups milk
250g plain flour
2 tablespoons caster sugar
1. Place crepe ingredients into a blender jug
and blend on low for about 20 seconds or
until combined. Strain into a jug and stand
for 30 minutes.
2. Heat skillet on MED/MAX setting. Pour
about ¼ cup of batter into the greased pan.
Tilt the pan to spread the mixture evenly.
Cook over a low heat on both sides until
golden. Repeat with remaining mixture.
3. Serve crepes with lemon juice and sugar
or hazelnut spread.
Omelette with Porcini Mushrooms Serves 2
40g dried porcini mushrooms
4 eggs
Salt and freshly ground black pepper
butter
¼ cup grated parmesan cheese
1. Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2. Whisk eggs, mushrooms, salt and pepper in
a medium bowl until combined.
3. Melt butter in skillet on MED/MAX setting;
once bubbles have subsided pour in egg
mixture. Once the egg mixture has begun
to cook underneath use a wooden spoon
to bring in the edges of the egg mixture
into the centre of the skillet (this creates
height in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
4. Sprinkle the cheese over half of the
omelette, then using a spatula, carefully
fold the omelette in half. Cook for a further
30 seconds.
5. Carefully tip omelette onto a serving plate.
20
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
21
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,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5,
Central Park,
660–670 Great South Road,
Greenlane, Auckland.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
DuraCeramic is a trade mark of Sunbeam Corporation.
Sunbeam is a registered trade mark.
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.
©Sunbeam Corporation Limited 2016.
05/16
GCDS-SUN45907-SL
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