MASTER
DimpleTech™
Frypan
User Guide
SERIES
FP6910
Contents
Sunbeam’s safety precautions 1
Features of your Sunbeam DimpleTech Frypan 2
DimpleTech cooking surface 4
Dupont Teflon Platinum Premium 5
Temperature settings 6
Using your DimpleTech Frypan 7
Cooking with your DimpleTech Frypan 8
Care and Cleaning 10
Recipes 11
Important instructions –
retain for future use.
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.
• Use only with the control probe provided.
• If using a plastic spatula do not leave in cooking
vessel when hot.
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.
• Avoid using on metal surfaces eg sink, hotplate.
• Remove the control probe before cleaning the
cooking vessel.
• After cleaning the cooking vessel ensure that the
control probe inlet area is completely dry before
using again.
• 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.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your FP6910
™
DimpleTech
Steam Vent
Fixed steam vent controls the moisture level
during cooking.
®
DuPont Teflon
non-stick cooking surface
Enables healthy fat-free cooking
and simple wipe down cleaning.
Three layers of premium scratch
and abrasive resistant non-stick coating.
Safe to use with metal utensils.
Pouring spout
Easily and cleanly pour juices and sauces
from your pan.
2400 watt even temperature butterfly
cast-in element
The 2400 watt butterfly element provides
even heat distribution across the entire
pan surface, preventing cooler spots.
The element is completely cast into the
aluminium base which is adhered onto the
DimpleTech
superior heat transfer and heat retention.
Platinum Premium™
™
pan. This provides faster and
Frypan
Extra Deep Cooking Vessel
Ideal for cooking foods with a liquid base
such as casseroles, pasta, sauces, soups,
custards etc.
Dishwasher safe
The pan and base are dishwasher safe and
fully immersible making cleaning a breeze.
2
DimpleTech™ cooking surface
Specially engineered cooking surface to
deliver superior heat performance and super
non-stick.
Glass lid
Tempered glass lid enables you to monitor
your food while it cooks.
Ergonomic handles
Heavy duty cast, ergonomic-shaped handles
for comfortable use when cooking and when
carrying to the table for serving.
Pan tilt lever
When the lever is in the lowered position the
cooking pan tilts, so juices collect at one
end of the pan. Both hands are then free for
basting.
Heat reflector plate
Reflects heat back onto the cooking surface.
Trigger-release heat control probe Heat control
probe inlet
The probe is thermostatically controlled and
incorporates an indicator light which switches
off automatically when the temperature
selected has been reached and then cycles
on and off to indicate that the selected
temperature is being maintained.
3
DimpleTech
™
Cooking Surface
The specially engineered DimpleTech™
cooking surface has precision dimples which
work in 2 ways to deliver superior heat and
super non-stick performance. This ensures
food ends up on your plate and not stuck
to the pan.
Superior Heat Performance
Heat to the cooking surface is concentrated
over a reduced surface area which boosts
temperatures. This creates super sear
temperatures and gives superior browning.
Super Non-Stick
Food contact with the cooking surface is
reduced for super non-stick performance.
The dimples allow air to circulate beneath
the food making it easier to remove food
from the frypan.
4
DuPont Teflon®
Superior
nonstick top surface
Primer + scratch
resistant minerals
Reinforced intermediate coat
Frypan base
Platinum Premium
™
Your Sunbeam frypan features a special
scratch and abrasive-resistant non-stick
cooking coating that makes it safe to use
metal utensils when cooking. Teflon
Platinum Premium
non-stick coating to date – up to 10 times
more scratch resistant than other single layer
non-stick coatings.*
DuPont is the world leader in non-stick
coatings and today more than 2 billion
households have Teflon
cookware.
Platinum Premium™ - non-stick - 3 layer
scratch resistant coating
®
Platinum Premium™ is a premium
Teflon
3 layer non-stick coating. It features special
scratch resistant minerals causing metal
utensils to slide over these particles without
damaging the Teflon matrix. This preserves
the release properties of the non stick coating
and the life of the frypan.
™
is DuPont’s toughest
®
non-stick coated
®
The result is a non-stick coating that can be
treated like ordinary cookware, enabling the
use of metal utensils. However, Sunbeam
recommends that care is taken with the
non-stick coating when using metal utensils.
Do not use sharp objects or cut food inside
the frypan. Damage caused to your frypan as
a result of misuse of metal utensils will void
your warranty.
SUNBEAM OTHER BRANDS
Results from DuPont’s ‘In-house Cooking
Abuse Test’
* The images shown here and performance
claims are based upon the DuPont
In-house Cooking Abuse Test used to
evaluate scratch resistance and release
properties of non-stick coatings.
5
Temperature settings of your
™
DimpleTech
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.
Frypan
DIAL
SETTING
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.
CELCIUS
(approx)
USES TEMPERATURE
6
Using your DimpleTech
™
Frypan
Before the first use: Wash in warm soapy
water, rinse thoroughly and dry your pan and
lid.
1. Insert the Control Probe into the inlet on
the frypan.
2. Plug the cord into a 230-240V power
outlet and turn the power on.
3. Pre-heat the frypan to MAX setting.
Then set the Control Probe Dial to the
desired temperature setting. Refer to
page 6 for the temperature guide.
The light on the control probe will illuminate.
This light will remain on until the set
temperature has been reached and then will
cycle on and off throughout cooking, as the
cooking temperature is maintained by the
thermostat.
Hint: On initial heating of the cookware,
it is recommended that the temperature be
allowed to cycle (the light glowing on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
Note: The frypan must only be used with the
Control Probe provided.
Using the pan tilt lever
The pan tilt 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.
7
Cooking with your FP6910
DimpleTech™ Frypan
Baking
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. Use the recipes in this
book as a guide to the cooking times for your
own recipes.
Basting
The pan tilt lever makes basting easy as it
allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices spattering. Position the pan tilt
lever and spoon the juices over the food as
desired.
Also use the pouring spout to easily remove
liquids from the pan after cooking.
Boiling Pasta
1. Bring 6 cups of water to the boil on
MEDIUM setting. Add 1-2 tablespoons of
oil to stop the pasta from sticking together.
2. Add 250g (1
until tender, for approximately 8-12
minutes.
3. Reduce to a lower setting if the water boils
too rapidly.
Note: Cooking times will vary with different
types of pasta.
cups) of pasta and cook
½
Rice
1. Bring 6 cups of water to the boil on
MEDIUM setting. Add 200g (1 cup) of rice
and position the lid.
2. Cook until tender, approximately 10-12
minutes and then drain.
3. Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the
rice does not stick.
Browning and Sealing Meat
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
1. Preheat the frypan to MAX setting.
Add approximately 1-2 tablespoons of oil.
2. Brown meat on all sides, with the lid off.
3. After sealing, reduce the temperature to
MEDIUM setting and replace the lid until
the meat is cooked as desired. Steaks
should only require turning once or twice.
8
Cooking with your FP6910 DimpleTech™ Frypan continued
Frying
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surface area, which results in heat loss and
the possible overflow of oil.
Pan Frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MEDIUM setting and add a little
oil to flavour. Non-stick cooking surfaces do
not require a large amount of oil.
Shallow Frying: Suitable for vegetable
pieces e.g roast pumpkin and potato, and
crumbed food. Preheat on MEDIUM setting
with sufficient oil so that the food is half
immersed. Cook food with the lid off.
Sautéeing: Preheat on MEDIUM 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 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 still slightly
crisp. Return the meat back into the pan
when the vegetables are almost cooked.
The lid can be in position in the last few
minutes of cooking.
Roasting
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan on MEDIUM/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 MEDIUM
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.
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. Allow frypan to cool before cleaning.
Heat Control Probe.
If cleaning is necessary, wipe over probe with
a damp cloth.
Do not immerse the Control Probe in water or
any other liquid.
Storage.
Store the probe carefully in a safe place.
Do not knock or drop it as this can damage
the probe.
If damage is suspected, return the control
probe to your nearest Sunbeam Service
Centre for inspection. Refer to the back
of your instruction book for Service Centre
listings.
Pan and Lid
The pan and lid are fully immersible and
can be washed in warm soapy water using a
mild household detergent and a soft washing
sponge. They can also be cleaned in the
dishwasher.
When cleaning Teflon
non-stick coating do not use abrasive
scourers. After cleaning, dry the frypan and
lid with a soft cloth before storing.
®
Platinum Premium™
10
Recipes
Indian Vegetable Pakoras
Makes: 15
1 green chili, finely chopped
1 onion, finely chopped
1 cup chickpea flour*
2 teaspoons grated fresh ginger
¼ cup chopped fresh coriander
¼ cup water
1 teaspoon ground coriander
¼ teaspoon baking soda
Vegetable oil, for frying
Salt, to taste
1. Combine all ingredients, except oil, into
a large bowl. Stir until smooth. Season to
taste with salt.
2. Add 2cm of vegetable oil into the frypan.
Place on MEDIUM heat.
3. Add ¼ cup of mixture into the heated oil.
Cook for 2-3 minutes on each side or until
golden. Place onto paper towel.
Repeat with remaining batter.
4. Serve immediately.
*Chickpea flour is available at most large
supermarkets in the health food aisle. If not
you can substitute with plain flour.
Zucchini and Basil Fritters with Lemon
Parmesan Aioli
Makes: 10-12
Lemon Parmesan Aioli:
1 clove garlic, crushed
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Fritters:
2 cloves garlic, crushed
2 eggs
2 zucchinis, grated
1 cup bread crumbs
¼ cup chopped fresh basil
½ cup grated mozzarella cheese
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Aioli: Combine all ingredients. Season to
taste with salt and pepper. Set aside.
2. Place grated zucchinis in the middle of a
thick piece of cloth. Twist to remove all of
the excess liquid.
3. Place zucchini and all of the remaining
fritter ingredients, except oil, into a large
bowl. Stir to combine. Season to taste with
salt and pepper.
4. Heat the oil on MEDIUM heat.
5. Add ¼ cups of batter into the heated oil.
Cook for 2-3 minutes on each side or until
golden. Place onto paper towel.
Repeat with remaining batter.
6. Serve immediately with aioli.
11
Frypan Recipes continued
Asian Scallion Pancakes
Makes: 4 small pancakes
1 cup plain flour
½ cup warm water
4 shallots, finely chopped
4 tablespoons vegetable oil
Salt, to taste
1. Sift the flour into a large bowl. Combine
with the water. Use a fork to gently stir
until dough has formed. Continue to knead
with your hands until soft dough has
formed, about 3-4 minutes.
2. Divide the dough into four equal sized
balls.
3. Using a rolling pin, roll out the dough
until very flat. You may need to sprinkle
the dough with flour to prevent it from
sticking.
4. Sprinkle the surface of the dough with the
chopped shallots. Roll the dough into a
long cylinder. Twist the rolled dough into a
circle. Use the rolling pin to flatten.
5. Repeat with the remaining dough.
6. Heat the oil on MEDIUM heat.
7. Add each pancake and cook for 1-2
minutes on each side or until golden and
crisp.
8. Cut into wedges and serve hot.
Sesame Panko Prawns with Lime Mayonnaise
Makes: 20
20 large prawns, deveined, shell removed,
tail-on
½ cup plain flour
3 eggs, lightly whisked
2 cups panko bread crumbs
Vegetable oil, for frying
Mayonnaise:
½ cup mayonnaise
2 teaspoons lime juice
1 teaspoon lime zest
Salt and freshly ground black pepper, to taste
1. Dip the prawns into flour, egg and the
panko breadcrumb.
2. Add 2cm of vegetable oil to the frypan.
Place on MEDIUM heat.
3. Add 5 prawns into the heated oil. Cook
for 1 minute on each side or until golden
brown. Place onto paper towel. Repeat with
remaining prawns.
4. Mayonnaise: In a medium bowl combine all
ingredients. Season to taste with salt and
pepper.
5. Serve the prawns with lime mayonnaise.
12
Frypan Recipes continued
Home Made Fish Fingers
Makes: approximately 20
2 cups breadcrumbs
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon chopped fresh parsley
500g white fish, cut into 1cm strips
¹⁄³ cup plain flour
2 eggs, lightly whisked
¼ cup olive oil
Tomato sauce, to serve
Salt and freshly ground black pepper, to taste
1. In a large bowl combine breadcrumbs,
lemon juice, lemon zest and parsley.
Season to taste with salt and pepper.
2. Dip the fish into the flour, eggs and then
the breadcrumb mixture.
3. Heat the oil on MEDIUM heat.
4. Add fish to the heated oil. Cook for 2-3
minutes or until the breadcrumbs are
golden and the fish is cooked.
5. Serve hot with tomato sauce.
Tandoori Salmon with Riata Sauce
Makes: 6 servings
6 cloves garlic, crushed
6 long green chillies, finely chopped
1½ cups unsweetened Greek yoghurt
2 tablespoons grated ginger
1 tablespoon smoked paprika
1 tablespoon white vinegar
1½ teaspoons garlic powder
1½ teaspoons ground cardamom
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
1½ teaspoons ground ginger
6 x 150g pieces salmon, skin-on, bones
removed
Riata Sauce:
1 cup Greek yoghurt
2 tablespoons chopped fresh coriander
1 teaspoon garam masala
½ small Lebanese cucumber, peeled, finely
chopped
Salt and freshly ground black pepper, to taste
1. In a large bowl combine all of the
ingredients, except the salmon. Stir until
smooth.
2. Place salmon in the yoghurt mix. Cover and
refrigerate for at least 2 hours.
3. Remove excess yoghurt mixture from
salmon.
4. Heat the frypan on MEDIUM/MAX heat.
5. Place salmon in frypan. Cook for 3-4
minutes on each side. Set aside to rest.
6. Riata: Combine all ingredients in a small
bowl. Season with salt and pepper.
7. Serve salmon with a dollop of riata.
13
Frypan Recipes continued
Oregano and Fetta Stuffed Chicken Breasts
Makes: 4 servings
4 chicken breasts
200g Persian fetta
3 tablespoons lemon juice
2 tablespoons chopped fresh oregano
1 tablespoon lemon zest
1 tablespoon smoked paprika
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Make a small incision on the side of the
chicken breast. Using your fingers gently
make a cavity inside of the chicken breast,
making sure not to make any holes. Repeat
with remaining chicken breasts. Set aside.
2. Combine fetta, lemon juice, oregano,
lemon zest and paprika in a bowl. Mix to
form a paste. Season to taste with salt and
pepper.
3. Place the fetta mixture into a piping bag.
Cut a small hole at a base of the bag and
squeeze the mixture into the cavity made
in the chicken breasts. Be careful to
not overfill. Using a tooth pick close the
incision.
4. Heat oil in frypan on MAX heat.
5. Add chicken breasts and cook for 2-3
minutes on each side. Reduce the heat to
MIN and cook for a further 10 minutes or
until cooked.
6. Serve.
14
Lemon and Herb Roasted Chicken
Makes: 4-6 servings
1 x 1.5kg whole chicken
Butter:
2 cloves garlic, crushed
100g butter, room temperature
1 tablespoon chopped fresh thyme
2 teaspoon lemon zest
1 teaspoon salt
Stuffing:
6 cloves garlic, peeled
1 bunch fresh parsley
1 bunch fresh thyme
1 lemon, cut into quarters
2 tablespoons olive oil
1 cup white wine
Kitchen twine
Salt and freshly ground black pepper, to taste
1. Place the chicken on a clean surface
with the cavity towards you. Using your
fingertips gently separate the skin from the
breast meat. Be careful not to break the
skin.
2. Butter: In a small bowl combine all of
the butter ingredients. Mix until a smooth
paste. Season to taste with salt and
pepper.
3. Gently press the butter into the cavity
made between the breast and the skin.
4. Stuffing: Place all of the ingredients,
except oil and wine, into the cavity of the
chicken. Use kitchen twine to secure the
legs together.
5. Heat oil in frypan on MAX heat.
6. Add chicken and cook on all sides for
1-2 minutes or until dark golden brown.
Reduce heat to MIN and add the wine.
Cover with the lid. Cook for 35 minutes
or until cooked when tested.
7. Serve.
Family Favourite Chicken Alfredo
Makes: 6 servings
50g butter, cut into cubes
700g chicken thighs, cut into 1cm slices
3 cloves garlic, crushed
2 cups thickened cream
1 cup grated parmesan cheese
500g fettuccini, cooked
1 tablespoon lemon juice
Salt and white pepper, to taste
Extra parmesan cheese, to serve
1. Melt butter in the frypan over MEDIUM
heat.
2. Add the chicken and cook for 4-5 minutes
or until golden and cooked. Add the garlic
and cook for 1 minute.
3. Add cream to the frypan. Simmer for 2-3
minutes or until the cream has thickened
slightly.
4. Add the cooked pasta to the sauce with
parmesan cheese and lemon juice.
Cook, stirring, for 1 minute. Season to
taste with salt and pepper.
5. Top with extra parmesan cheese. Serve.
Super Crispy Potatoes
Makes: 4-6 servings
¼ cup olive oil
1 kg desiree potatoes, peeled, cut into 3cm
cubes
Salt and freshly ground black pepper, to taste
1. Heat oil in frypan on MEDIUM heat.
2. Add potatoes and cook for about 20
minutes, turning the potatoes occasionally.
3. Season potatoes generously with salt and
pepper.
4. Serve immediately.
15
Frypan Recipes continued
Chickpea and Spinach Curry
Makes: 6-8 servings
500g frozen spinach, defrosted
2 tablespoons olive oil
2 large eggplants, cut into 2cm cubes
2 long green chillies, finely chopped
2 red onions, finely chopped
1 clove garlic, crushed
2 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
2 x 400g cans chickpeas, drained, rinsed
2 x 400g can chopped tomatoes
2 cups vegetable stock
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
Rice, fresh coriander and plain yoghurt, to
serve
1. Place the defrosted spinach in the middle
of a thick piece of cloth. Twist to remove
all of the excess liquid.
2. Heat the oil in frypan on MEDIUM heat.
3. Add eggplant, chilli, onion and garlic.
Cook, stirring for 5 minutes or until the
onions are tender.
4. Add spices and cook for a further minute.
5. Add remaining ingredients, except lemon.
Cook, stirring occasionally, for 15 minutes
or until the eggplant is tender. Add lemon.
Season to taste with salt and pepper.
6. Serve with rice, coriander and plain
yoghurt.
16
Pork Schnitzel with Coleslaw
Makes: 4 large servings
4 boneless pork loin chops
1 cup plain flour
3 eggs, lightly whisked
4 cups bread crumbs
2 tablespoons olive oil
50g butter
2 sprigs fresh thyme
Lemon wedges, to serve
Coleslaw:
¼ red cabbage, finely chopped
2 carrots, peeled, grated
1 granny smith apple, grated
½ red onion, finely sliced
Dressing:
1 tablespoon granny mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
1. Place pork chops between two pieces of
plastic wrap. Pound out to be ½cm thick.
2. Dip the pork into plain flour, eggs and then
the breadcrumbs. Press the breadcrumbs
firmly onto the pork.
3. Heat the oil and butter in the frypan on
MEDIUM/MAX heat.
4. Add pork chops and thyme. Cook for 3-4
minutes on each side or until golden and
cooked through.
5. Coleslaw: Combine all ingredients in a
large bowl.
6. Dressing: Combine all ingredients. Pour
over coleslaw and toss to combine. Season
to taste with salt and pepper.
7. Serve the pork with lemon wedges and
coleslaw.
Frypan Recipes continued
Seared Steak with Creamy Mushroom Sauce
Makes: 4
1 tablespoon olive oil
4 beef scotch fillet steaks
50g butter
4 sprigs fresh thyme
3 cloves garlic, crushed
200g portabella mushrooms, sliced
200g shitake mushrooms, sliced
½ cup white wine
¹⁄³ cup sour cream
Salt and freshly ground black pepper, to taste
1. Heat oil in the frypan on MAX heat.
2. Add steaks and cook for and 2½ minutes
on each side for medium rare. Set aside to
rest.
3. Reduce the heat to MEDIUM heat. Add
the butter, thyme, garlic and mushrooms
to the pan. Cook for 5 minutes or until the
mushrooms are beginning to brown.
4. Add wine to the pan and reduce by half.
5. Stir through the sour cream. Season to
taste with salt and pepper.
6. Serve steaks with mushroom sauce.
Quick and Easy Beef Burger
Makes: approximately 6 patties
Patty:
500g lean beef mince
½ cup bread crumbs
¼ cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove garlic, crushed
1 egg
Burger:
6 burger buns,halved
6 slices cheddar cheese
3 vine-ripened tomatoes, sliced
½ iceberg lettuce
1 red onion, finely sliced
¾ cup tomato relish
½ cup mayonnaise
Salt and freshly ground black pepper, to taste
1. In a large bowl combine all of the patty
ingredients. Season to taste with salt and
pepper.
2. Form the mince into ¹⁄³ cup sized patties.
Place on a lined tray and refrigerate for 30
minutes.
3. Place the frypan on MEDIUM heat.
4. Add patties to the pan in batches. Cook for
3-4 minutes on each side or until desired
doneness. Set aside to rest.
5. Layer the bun with the burger ingredients.
Top with meat patty. Serve.
17
Frypan Recipes continued
Lamb Kofta with Yoghurt Sauce
Makes: approximately 8
Lamb:
500g ground lamb
3 cloves garlic, crushed
1 egg
½ onion, finely chopped
2 tablespoons corn starch
1 tablespoon olive oil
1 teaspoon grated fresh ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Yoghurt:
1 cup Greek yoghurt
½ red onion, finely chopped
¼ cup chopped fresh mint
1 tablespoon lemon juice
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1. In a large bowl combine all of the lamb
ingredients. Season to taste with salt and
pepper.
2. Place ¹⁄³ cup of lamb mixture into a log
around a skewer. Repeat with remaining
mixture.
3. Yoghurt: Combine all ingredients in a small
bowl. Season to taste with salt and pepper.
4. Place frypan on MEDIUM heat.
5. Add skewers in batches to the pan.
Cook for 5 minutes, turning occasionally.
Remove from pan once cooked.
6. Serve with yoghurt dipping sauce.
Stuffed Leg of Lamb with Red Wine
Makes: 6-8 servings
Stuffing:
100g pancetta
5 cloves garlic, peeled
1 cups breadcrumb
1 cup fresh herbs (rosemary, oregano, thyme,
parsley)
½ cup kalamata olives, stones removed
¼ cup pine nuts
¼ cup olive oil
Salt and freshly ground black pepper, to taste
Lamb:
2kg leg of lamb, bone removed, butterflied
1 tablespoon olive oil
2 cups red wine
Kitchen twine
Salt and freshly ground black pepper, to taste
1. Place all of the stuffing ingredients into a
food processor. Pulse until all ingredients
are roughly chopped. Season to taste with
salt and pepper.
2. Spread the stuffing evenly over the flesh
side of the lamb. Roll the lamb from the
longest side to encase the filling and form
a cylinder. Tie the lamb at 2cm intervals
with kitchen twine.
3. Heat oil in the frypan on MAX heat.
4. Add the lamb and cook for 2-3 minutes
on each side or until a dark golden brown
colour. Pour red wine into the pan. Reduce
the heat to MIN and cook for 40 minutes
for medium rare.
18
Frypan Recipes continued
Brazilian Beef Stew
Makes: 6 servings
800g beef roast, cut into 2cm cubes
1 teaspoon ground all spice
1 teaspoon ground black pepper
1 teaspoon chilli flakes
1 teaspoon ground coriander
2 tablespoons olive oil
4 cloves garlic, crushed
3 stalks celery, cut into 2cm pieces
2 carrots, peeled, cut into 1cm cubes
1 onion, roughly chopped
2 tablespoons tomato paste
1 cup hot water
1 tablespoon instant coffee powder
1 cup red wine
2 bay leaves
½ cup chopped fresh parsley
3 tablespoons lime juice
Salt and freshly ground black pepper, to taste
Mashed potatoes, to serve
1. Rub the beef with all spice, black pepper,
chilli flakes and coriander.
2. Heat half of the oil in frypan on MAX heat.
3. Add the beef to the pan and cook for
3-4 minutes. Make sure all of the beef is
browned thoroughly. Set aside.
4. Reduce heat to MEDIUM. Add the
remaining oil, garlic, celery, carrots and
onion to the pan. Cook, stirring, for 5
minutes or until the onion is golden.
5. Add the tomato paste and cook for a
further 1 minute.
6. In a separate bowl combine the coffee and
hot water.
7. Pour coffee into the pan with the beef,
wine and bay leaves.
8. Reduce the heat to MIN and cook for 30
minutes.
9. Stir through parsley and lime juice. Season
to taste with salt and pepper. Remove bay
leaves before serving.
10.Serve with mashed potatoes.
Basic Buttermilk Pancakes
Makes: 10-12
1 cup plain flour
¼ cup caster sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
1 egg
1. In a large bowl combine flour, sugar,
baking powder and salt.
2. In a separate bowl combine buttermilk and
egg.
3. Make a well in the centre of the flour.
Pour in wet ingredients. Stir until just
combined. Be careful not to over mix.
4. Place the frypan on MEDIUM heat.
5. Pour ¼ cup amounts of batter into the
frypan. Cook for 1-2 minutes on each side,
or until golden and cooked. Repeat with
remaining batter.
6. Serve immediately.
NOTE: You can cook the pancakes off in
butter if preferred.
19
Frypan Recipes continued
Nutella Crepe Layer Cake
Crepe:
1 cup plain flour
¾ cup milk
½ cup water
2½ teaspoons caster sugar
1 teaspoon vanilla extract
2 eggs
40g butter, melted
Ganache:
¾ cup Nutella
¹⁄³ cup thickened cream
80g dark chocolate
1. Ganache: Place all ingredients into a
medium bowl. Place in microwave for
20 second intervals. Stir and continue
to microwave until a smooth mixture has
formed. Place in refrigerator to cool for
20 minutes.
2. Crepe:Combine all of the crepe ingredients
in a blender. Mix for 10 seconds or until
smooth. Cover and place in refrigerator for
1 hour.
3. Place frypan on MEDIUM heat.
4. Pour 2 tablespoons of batter into the
frypan. Using a spatula spread the batter
into a circle. Cook for 30 seconds on each
side, or until cooked and golden. Repeat
with remaining batter. Place cooked crepes
on a wire rack to cool.
5. Place one cooled crepe onto a flat surface.
Spread with 1 tablespoon of ganache.
Top with another crepe. Repeat until all of
the crepes have been used. Top with a thin
layer of ganache. Serve.
Mini Lemon Cheesecakes
Makes: 10
Crust:
1 cup crushed plain biscuits
50g butter, melted
Filling:
340g cream cheese, room temperature
2 tablespoons lemon juice
2 tablespoons lemon zest
2 eggs
½ cup icing sugar
¼ cup thickened cream
1. Line a cupcake tray with 12 paper liners.
2. In a large bowl combine crushed biscuits
and butter. Stir until combined. Firmly
press 1 tablespoon of crumb mixture into
each paper liner.
3. Using an electric mixer mix the cream
cheese, lemon juice and lemon zest
until smooth. Add the eggs one at a
time, making sure to beat well after each
addition.
4. Add icing sugar and cream to the cream
cheese. Mix for 1 minute or until smooth.
5. Evenly divide the mixture over the 12
crumb bases.
6. Place the frypan on MEDIUM heat.
7. Place the muffin tray in the pan. Fill the
pan with water to reach hallway up the
muffin tray. Cover with the lid.
8. Allow the cheesecakes to cook for 30
minutes or until the edges have begun
to set. When shaken the centre of the
cheesecakes should wobble slightly.
Allow to cool the cheesecakes to cool
in the water.
9. Remove cheesecakes from paper liner
before serving.
20
12
Month
Replacement
Guarantee
This Sunbeam product is covered by a
12 month replacement or repair warranty,
which is in addition to your rights under the
Australian Consumer Law (if your product
was purchased in Australia) or New Zealand
Consumer Guarantees Act (if your product
was purchased in New Zealand).
Should you experience any
difficulties with your product
during the warranty period,
please contact our customer
service line for advice on 1300
881 861 in Australia, or 0800
786 232 in New Zealand.
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
Upon receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
product is defective, advise you on how to
obtain a replacement or refund.
To assist us in managing warranty claims,
we recommend you register your product
as soon as practicable after purchase by
creating a MySunbeam account on our
website and uploading a copy of your
original receipt.
In order to make a claim under our
warranty, you must have the original proof
of purchase documentation for the
product and present it when requested (if
not already uploaded to our website).
Should your product develop any defect
within 12 months of purchase because of
faulty materials or workmanship, we will
replace or repair it, at our discretion, free
of charge. A product presented for repair
may be replaced by a refurbished product
of the same type rather than being
repaired. Refurbished parts may be used
to repair the product.
Our replacement or repair warranty only
applies where a defect arises as a result
of faulty material or workmanship during
the warranty period. Your warranty does
not cover misuse or negligent handling
(including damage caused by failing to use
the product in accordance with this
instruction booklet), accidental damage,
or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred
in making a claim, consumable items,
accessories that by their nature and
limited lifespan require periodic renewal
(such as filters and seals) or any
consequential loss or damage; or
• cover damage caused by:
- power surges, power dips, voltage
supply problems, or use of the product
on incorrect voltage;
- servicing or modification of the
product other than by Sunbeam or an
authorised Sunbeam service centre;
- use of the product with other
accessories, attachments, product
supplies, parts or devices that do not
conform to Sunbeam specifications; or
- exposure of the product to
abnormally corrosive conditions; or
• extend beyond 3 months if the product
is used in commercial, industrial,
educational or rental applications.
The benefits given to you by our
warranty are in addition to other rights
and remedies under law in relation to
the product.
In Australia our goods come with
guarantees that cannot be excluded
under the Australian Consumer Law. You
are entitled to a replacement or refund
for a major failure and for compensation
for any other foreseeable loss or
damage. You are also entitled to have the
goods repaired or replaced if the goods
fail to be of acceptable quality and the
failure does not amount to a major
failure.
Our goods also come with guarantees
that cannot be excluded under the New
Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we
will inform you and if requested to do so
by you, repair the product provided you
pay the usual charges for such repair.
You will also be responsible for all freight
and other costs.
Should your product require repair or
service after the warranty period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s service
centres, visit our website or call our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
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,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.com.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.
Sunbeam is a registered trademark.
'Teflon' and 'Platinum Premium' are trademarks of DuPont.
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.
©Copyright Sunbeam 2015.
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