Sunbeam FPM9000SS User Manual

ELLISE

®

STAINLESS STEEL FRYPAN

User Guide

FPM9000SS

Contents

Sunbeam’s safety precautions 1

®

Features of your Ellise
Parts and accessories 4
Stainless steel cooking surface 5
Temperature settings guide 6
Usage instructions 7
Cooking guide 8
Care and cleaning 10
Recipes 11
Troubleshooting 19

Stainless Steel Frypan 2

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR ELLISE®
FRYPAN

• Use your Ellise
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

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an electrical appliance:

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

• Always turn the power off at the power outlet

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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.

®

cookware at least 200mm away

• 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.

• The handles on the lid and vessel may become
hot during use – oven mitts may be required.

• 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

®

Ellise

Glass lid

Tempered glass lid enables you to monitor
your food while it cooks.

18/10 stainless steel cooking vessel

Long lasting 25 year guaranteed 18/10
stainless steel cooking surface.

Stainless Steel Frypan

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2400 watt butterfly cast-in element

The 2400 watt butterfly heating element
provides even heat distribution across the
entire

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pan surface, preventing cooler spots.
The element is completely cast into the
aluminium base which is adhered onto the
stainless steel pan. This provides faster and
superior heat transfer and heat retention.

Extra Deep Cooking Vessel

Ideal for cooking foods with a liquid base
such as casseroles, pasta, sauces, soups,
custards etc.

2

Steam Vent

Fixed steam vent controls the moisture level
during cooking.

Ergonomic handles

Heavy duty cast, ergonomic-shaped handles
for comfortable use when cooking and when

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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.

Perfect Temp 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.

3

Parts and Accessories

Trigger-Release Control Probe

The heat control probe is thermostatically
controlled to deliver perfect cooking control.

The indicator light switches 'on' when it
is heating. When the frypan has reached
the desired temperature the indicator
light switches 'off'. The indicator light will
then cycle 'on' and 'off' as the thermostat
maintains the set temperature.

The heat control probe is ergonomically
designed with a handy trigger-release. Simply
hold the probe and squeeze the trigger with
your thumb to remove it.

Heat control probe with trigger release

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4

Stainless Steel Cooking Surface

The Sunbeam stainless steel cooking surface
is manufactured from high quality stainless
steel. Stainless steel is hygienic, easy to
care for and extremely durable. To keep your
stainless steel cooking surface looking good
and to achieve the best results, follow these
simple instructions:

Before the first use

We recommend 'Seasoning' the pan before
first use.

1. Spread 1 tablespoon oil onto the base and
sides of the frypan and use paper towel to

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evenly coat the surface.

2. Heat on MIN for 20 mins.

3. Turn off then let frypan cool to room
temperature and wipe away excess oil. Do

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not wash.

Use of metal utensils

Continued use of knives, forks or spoons will
eventually start to mark the stainless steel
cooking surface. We recommend using nylon
or wooden utensils to maintain the polished
surface finish.

To clean after each use

Wash in hot soapy water. Rinse and dry
thoroughly. To remove cooked-on food, fill
the wok with hot water and allow to stand
for a few minutes. This will soften the food,
making cleaning easier.

Note: Never fill a hot pan with cold water.

Removing burnt-on food

Fill the pan with sufficient water, cover and
simmer for five minutes or until the burnt-on
food softens and lifts. For stubborn burnt-on
food, leave the pan to soak overnight, after
first simmering as described. Then wash and
dry thoroughly.

Removing stubborn stains

We recommend that stubborn stains on the
cooking surface can be removed by using
nylon abrasive pads in conjunction with any
brand of stainless steel powder cleaner.

Note: Constant use of nylon abrasive pads,
will affect the polished surface finish.

Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.

Note: Re-season the cooking surface after
using any of the above methods to remove
stains.

Dishwasher-safe

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

5

Temperature Setting Guide

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

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

TEMPERATURE

(approx)

USES TEMPERATURE

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MED/MAX 150°C - 175°C Shallow frying, roasting

MAX 190°C - 210°C Searing and sealing HIGH

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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

Usage Instructions

Before the first use: Ensure all stickers are
removed from the product. Wash in warm
soapy water, rinse thoroughly and dry your
pan and lid.

Note: We recommend 'Seasoning' the pan
before first use.

1. Spread 1 tablespoon oil onto the base

and sides of the frypan and use paper
towel to evenly coat the surface.

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2. Heat on MIN for 20 mins.

3. Turn off then let frypan cool to room

temperature and wipe away excess oil. Do
not wash.

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Using the frypan

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 on MED/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 cookware must only be used with
the Control Probe provided.

Caution: Do not touch the frypan when in
use. Avoid touching hot surfaces. Take care
when removing food from the frypan. Do not
transport the frypan when it is hot.

Using the tilt & baste lever

The tilt & baste lever of the frypan 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.

Caution: Do not touch the frypan when in
use. Avoid touching hot surfaces. Take care
when removing food from the frypan. Do not
transport the frypan when it is hot.

7

Cooking Guide

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

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The pan tilt lever makes basting easy as it
allows the juices to drain to one side of the
pan.

1. Reduce the temperature to prevent any fat
and juices spattering.

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2. Position the pan tilt lever and spoon the
juices over the food as desired.

Boiling

Pasta

1. Bring 6 cups of water to the boil on
MED 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
MED 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 MED/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
MED setting and replace the lid until the
meat is cooked as desired. Steaks should
only require turning once or twice.

8

Cooking Guide

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 MED setting with a little oil to add
flavour.

Shallow Frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on MED setting with sufficient

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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.

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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 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.

LAMB: 25-30 minutes per 500g after

browning.
CHICKEN: 30-35 minutes per 500g after browning.

9

Care and Cleaning

To clean after use

Always turn the power off and remove the
plug from the power outlet and the control
probe from the probe inlet before cleaning.
Allow the frypan to cool before cleaning.

Heat Control probe

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

Note: The control probe must be removed
before the frypan is cleaned and the control
probe inlet must be dried before the frypan is

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used again.

Important: Do not immerse the control probe
in water or any other liquid.

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Storage

Store the control probe carefully in a safe
place. Do not knock or drop it as this can
damage the probe.

Frypan and Glass Lid

The frypan 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.

Roasting Rack

Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.

10

Recipes

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

®

Ellise

Stainless Steel Frypan.

Pumpkin Soup

Serves: 4

2 tablespoons olive oil

20g butter

1.5kg pumpkin, skin and seeds removed,
cubed

4 cups chicken stock

½ cup thickened cream

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Salt and freshly ground black pepper, to taste

1. Heat oil and butter in frypan on MED
setting. Add onions to pan and cook for

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2-3 minutes or until tender. Add pumpkin
and cook for a further 2-3 minutes.

2. Add stock to the pan and bring to a
simmer. Cover with lid. Reduce heat to
MIN/MED setting. Cook for a further 30
minutes or until pumpkin is tender. Set
aside to cool.

3. Blend or process soup until smooth. Return
soup to frypan. Heat on MED setting until
desired temperature. Add cream. Season to
taste with salt and pepper. Serve.

Chilli Crab

Serves: 4

6 raw blue swimmer crabs

2 tablespoons peanut oil

3 cloves garlic, crushed

3 shallots, chopped

1 large red chilli, chopped

1 tablespoon freshly grated ginger

½ cup chicken stock

1/3 cup sweet chilli sauce

1/3 cup tomato sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 tablespoon grated palm sugar

Salt and freshly ground black pepper, to taste

1. Remove flap from the underside of the
crabs. Turnover. Place 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. Cut the crabs in half and crack
the large nippers. This will allow for even
cooking.

2. Heat oil in frypan on MED/MAX setting.
Add garlic, shallots, chilli and ginger to the
pan. Cook for 1-2 minutes or until fragrant.

3. Reduce to MED setting. Add crabs to the
pan. Pour over remaining ingredients.
Simmer for 10-15 minutes or until the
crabs have turned a deep orange colour.
Season to taste with salt and pepper.
Serve.

11

Recipes

Spanish Paella

Serves: 6-8

2 small raw blue swimmer crabs

8 large green prawns, peeled, deveined

8 small black mussels, cleaned

3 ½ cups fish stock

1 teaspoon saffron

2 chorizo sausages, sliced

2kg chicken thighs, halved

1 tablespoon olive oil

1 onion, chopped

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1 clove garlic, crushed

½ teaspoon smoked paprika

400g can crushed tomatoes

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1 ½ cups Arborio rice

300g pipis, cleaned

½ cup frozen peas

1 small roasted red capsicum, sliced

Salt and freshly ground black pepper, to taste

1. Remove flap from the underside of the
crabs. Turnover. Place 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. Cut the crabs in half and crack
the large nippers. This will allow for even
cooking.

2. Heat frypan to MED/MAX setting. Add
chorizo to pan. Cook for 3-4 minutes or
until golden. Set aside.

3. Add chicken thighs to the pan and cook for
3-4 minutes or until golden. Set aside.

4. Reduce to MED setting. Add oil and cook
onion and garlic until tender about 3-4
minutes. Add paprika and cook until
fragrant.

5. Add tomatoes to the pan and bring to a
simmer. Add rice to the pan and cook
stirring for 2 minutes.

6. Add stock and reduce to MIN/MED setting.
Cover with lid. Cook for 10-15 minutes or
until rice is cooked.

7. Place remaining ingredients in the pan.
Cover with lid. Cook for a further 5 minutes
or until done. Season to taste with salt and
pepper. Serve.

12

Recipes

Spicy Dry Lamb Curry

Serves: 4-6

2 tablespoons vegetable oil

1kg lamb forequarter chops, trimmed

5 fresh curry leaves

1 teaspoon black mustard seeds

1 onion, chopped

2 cloves garlic, crushed

2 tablespoons freshly grated ginger

1 tablespoon curry paste

2 teaspoons tandoori paste

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2 teaspoons ground cumin

1 teaspoon garam masala

2 teaspoons chilli powder

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2 tablespoons lemon juice

1 cup water

1 cup fresh coriander, chopped

Salt and freshly ground black pepper, to taste

1. Heat oil in frypan on MED/MAX setting.
Add lamb and cook until golden. Set aside.

2. Add mustard and curry leaves to the pan
and cook for 1 minute or until they begin
to pop.

3. Add onion and garlic to the pan and cook
for 2 -3 minutes or until tender. Add ginger
and dry spices and cook until fragrant.

4. Add lamb and remaining ingredients,
expect coriander. Reduce heat to LOW
setting. Cover with lid. Cook for 1 – 1
½ hours, stirring occasionally. Season to
taste with salt and pepper. Top with fresh
coriander. Serve.

Family Beef Casserole with Semi Dried
Tomatoes

Serves: 6-8

2kg chuck steak, cut into 2cm cubes

½ cup plain flour

¼ cup olive oil

2 bunch shallots, trimmed

2 cloves garlic, crushed

½ cup red wine

½ cup tomato paste

5 sprigs fresh thyme

3 carrots, peeled, diced

3 celery stalks, diced

2 bay leaves

2 cups beef stock

1 cup semi-dried tomatoes, chopped

Salt and freshly ground black pepper, to taste

1. Coat beef with flour. Season with salt and
pepper.

2. Heat oil in frypan on MED/MAX setting.
Cook beef in batches until golden brown.
Set aside.

3. Reduce heat to MED setting. Add shallots
and garlic to the pan. Cook for 1-2 minutes
or until golden. Add wine and tomato paste
to the pan. Stir until combined and slightly
reduced.

4. Add thyme, carrot, celery, bay leaves, stock
and beef to the pan. Stir to combine. Cover
with lid. Reduce heat to MIN/MED setting.
Cook for 1 hour, stirring occasionally.
Add tomatoes and cook for a further 20
minutes. Season to taste with salt and
pepper. Serve.

13

Recipes

Pan fried Chicken Breast with Salsa Verde

Serves: 6

1-2 tablespoons olive oil

6 chicken breast fillets

1 cup fresh flat-leaf parsley

½ cup fresh dill

½ cup fresh mint leaves

2 cloves garlic

1 tablespoon capers, rinsed

1 tablespoon lemon zest

¾ cup olive oil

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Salt and freshly ground black pepper, to taste

1. Heat oil in frypan on MED/MAX setting.
Add chicken and cook for 6-8 minutes or
until golden and cooked. Set aside.

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2. Process remaining ingredients. Season to
taste with salt and pepper. Serve salsa
Verde over chicken.

Pan fried Fish with Garlic and Lemon

Serves: 4

¼ cup basil leaves, shredded

2 tablespoons lemon juice

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic, crushed

4 firm white fish fillets

Salt and freshly ground black pepper, to taste

1. Combine basil, lemon, oil, shallots and
garlic in a bowl. Add fish. Cover and
refrigerate for 20 minutes.

2. Heat frypan on MAX setting. Add fish and
cook for 2-3 minutes on each side or until
cooked. Season to taste with salt and
pepper. Serve.

14

Recipes

Beef Stroganoff

Serves: 4-6

2 tablespoons plain flour

2 tablespoons olive oil

1 kg chuck steak, cut into 2cm strips

250g button mushrooms, sliced

1 cup beef stock

¼ cup tomato paste

2 cloves garlic, crushed

½ cup sour cream

Salt and freshly ground black pepper, to taste

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1. Coat beef with flour. Season with salt and
pepper.

2. Heat oil in frypan on MED/MAX setting.
Cook beef in batches until golden brown.

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3. Return all beef and add remaining
ingredients, except sour cream. Cover with
lid. Reduce heat to MIN/MED setting. Cook
for 45 minutes or until beef is tender.

4. Stir through sour cream. Season to taste
with salt and pepper. Serve.

Dhal

Serves: 4

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, crushed

1 tablespoon ground cumin

1 teaspoon black mustard seeds

½ teaspoon cumin seeds

2 tablespoon tomato paste

2 cups red lentils, rinsed, drained

2 cups vegetable stock

4 cups water

400g can chopped tomatoes

3 baby eggplants, chopped

4 hard-boiled eggs, quartered

Salt and freshly ground black pepper, to taste

1. Heat oil in frypan on MED setting. Add
onion and garlic, cooking for 3-4 minutes
or until tender. Add cumin and mustard
seeds cooking for 1 minute or until
fragrant.

2. Add tomato paste and lentils cooking for
1 -2 minutes. Add stock and water. Stir to
combine. Cover with lid. Reduce heat to
MIN/MED setting. Cook for 10 minutes.

3. Add tomatoes and eggplant. Cover with lid.
Cook for a further 15-20 minutes or until
Dahl has thickened and eggplant is soft.

4. Add eggs. Season to taste with salt and
pepper. Serve.

15

Recipes

Lamb Tagine

Serves: 4-6

2 tablespoons olive oil

8 lamb shanks

1 onion, chopped

2 cloves garlic, crushed

1 ½ tablespoons Moroccan dried spice mix

1 tablespoons tomato paste

400g can whole peeled tomatoes

1 cup chicken stock

3 cardamom pods, cracked

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1 cinnamon stick

400g can chickpeas, drained, rinsed

1 sweet potato, peeled, chopped into 2cm

cubes

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1 cup fresh coriander, roughly chopped

Salt and freshly ground black pepper, to taste

Cous cous, to serve

1. Heat oil in frypan on MED/MAX setting.
Cook lamb in batches until golden brown.
Set aside.

2. Reduce heat to MED setting. Add onion
and garlic to the pan and cook for 2-3
minutes or until golden brown. Add spice
mix and tomato paste to the pan and cook
for 1 minute.

3. Add whole tomatoes, cardamom, cinnamon
and chicken stock to the pan. Cover with
the lid. Reduce heat to MIN/MED setting
and cook for 2 hours.

4. Add chickpeas and potato. Cover with the
lid and cook for a further 20 minutes or
until sweet potato is tender. Season to
taste with salt and pepper.

5. Stir through coriander and serve over cous
cous.

Penne Boscaiola

Serves: 4

6 rashers bacon, chopped

200g button mushrooms, sliced

²⁄³ cup white wine

1 ¼ cups thickened cream

500g penne pasta, cooked

Salt and freshly ground black pepper, to taste

Grated parmesan cheese, to serve

1. Heat frypan to MED/MAX setting. Cook
bacon and mushrooms for 4-5 minutes or
until golden.

2. Add wine and cook until reduced by half.
Add cream and stock. Allow to simmer
until thickened.

3. Add pasta to the pan. Season to taste
with salt and pepper. Serve with parmesan
cheese.

16

Recipes

Roast Chicken with Stuffing

Serves: 4

2 teaspoons olive oil

1 onion, chopped

3 cups fresh breadcrumbs

30g butter, melted

2 tablespoons fresh flat-leaf parsley, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon lemon zest

1.2kg whole chicken, washed, dried

1. Heat oil in the frypan on MED/MAX setting.

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Add onion and cook for 2-3 minutes or
until tender. Set aside.

2. In a large bowl combine onion,
breadcrumbs, butter, parsley, thyme and

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lemon. Season with salt and pepper. Place
mixture inside the cavity of the chicken.
Tie chicken wings together with kitchen
twine.

3. Preheat frypan on MED/MAX setting. Place
chicken in the pan. Cook for 1-2 minutes
on each side or until golden. Cover with
the lid. Reduce heat to Setting 8. Cook for
1 -1½ hours or until cooked. Season to
taste with salt and pepper. Serve.

Mustard Seed Potatoes

Serves: 8

1.5kg baby new potatoes

2 tablespoons extra virgin olive oil

2 tablespoons black mustard seeds

Salt and freshly ground black pepper, to taste

1. Heat frypan on MAX setting. Add potatoes
and cover with water. Cover with the lid.
Simmer until potatoes are tender. Drain.

2. Heat frypan on MED/MAX setting. Add
potatoes, oil and mustard seeds. Season
to taste with salt and pepper. Cook for
15 minutes or until potatoes are golden.
Serve.

17

Recipes

Buttermilk Pancakes

Makes: 8

1 cup self raising flour, sifted

2 tablespoons caster sugar

½ teaspoon bicarbonate soda

1 egg, lightly beaten

2 tablespoons vegetable oil

1 cup buttermilk

60g butter

1. In a large bowl combine flour, sugar and
bicarbonate soda.

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2. In a separate bowl combine all wet
ingredients and stir to combine.

3. Pour wet ingredients into dry and whisk
until smooth.

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4. Heat frypan on MED setting. Melt butter in
the pan. Add 1/4 cup of mixture into the
pan. Cook for 2-3 minutes on each side or
until golden and cooked. Serve.

18

Troubleshooting

Problem Potential Cause Solution

Overcooked /
Undercooked
Foods

Burning Smell

Heating
elements do not
stay ON

Waiting on Front
Cover from Energi

• Incorrect
temperature

• The temperature
on your control
probe is too high.
Adjust temperature
accordingly.

• Heating elements
will cycle ON and
OFF to maintain
proper heat

• You may have to adjust the time and
temperature to desired taste. Refer to
"Temperature Setting Guide" section.

• Refer to "Temperature Setting Guide" section.

• The thermostat light on the control probe
indicates the temperature at which the dial
is set. The light will remain on until the set
temperature has been reached and then will
cycle on and off throughout the cooking. This
will ensure that the frypan maintains the
correct temperature. On the 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.

19

Australia

www.sunbeam.com.au
1300 881 861

New Zealand

www.sunbeam.co.nz
0800 786 232

To assist us in managing warranty claims,
we recommend you register your product as
soon as practicable after purchase, on our
Sunbeam website and uploading a copy of
your original receipt. View the Support
section of the Sunbeam website.

25

Year

Stainless Steel

Cooking Surface

Guarantee

Sunbeam Ellise® Stainless Steel Cookware is
constructed from the highest quality materials.
So much so, we guarantee the stainless steel

®

cooking surface of our Ellise

Stainless Steel
Cookware for 25 years against faulty materials
or workmanship. This guarantee is just
another expression of our confidence in the
way we make appliances at Sunbeam.

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

New Zealand

www.sunbeam.co.nz
0800 786 232

This guarantee is in addition to your rights
under:

• our Sunbeam 12 month replacement or

repair warranty against faulty material
or manufacture (full details of which are
set out in this Instruction Booklet) ; and

• the Australian Consumer Law (if your

product was purchased in Australia) or
the New Zealand Consumer Guarantees
Act (if your product was purchased in
New Zealand).

Should you experience any difficulties
with your Ellise
Cookware during the applicable warranty
period, please phone our customer
service line for advice. The Sunbeam 25
year Stainless Steel Cooking Surface
guarantee begins from date of purchase
and extends for 25 years. It covers only
the stainless steel cooking surface,
guaranteeing it against faulty materials or
workmanship.
It does not:

• cover damage caused by accident,

misuse or negligent handling (including
damage caused by failing to use the
product in accordance with this
Instruction Book);

• cover freight or any other costs incurred

in making a claim; or

• extend beyond 12 months if the product

is used in commercial, industrial,
educational or rental applications.

If a fault should develop with the stainless
steel cooking surface during the warranty
period, please call Sunbeam Customer
Service on the number listed to the left or
via our website.

®

Stainless Steel

The benefits given to you by this
guarantee are in addition to your other
rights and remedies under any laws
which relate 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 reasonably
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.

In order to make a claim under our
warranty, you must have the original
proof of purchase documentation for the

®

Stainless Steel Cookware and

Ellise
present it when requested.

Australia

www.sunbeam.com.au
1300 881 861

New Zealand

www.sunbeam.co.nz
0800 786 232

To assist us in managing warranty claims,
we recommend you register your product as
soon as practicable after purchase, on our
Sunbeam website and uploading a copy of
your original receipt. View the Support
section of the Sunbeam website.

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 [phone]

New Zealand | visit www.sunbeam.co.nz
phone [phone]

Newell Australia Pty Ltd. ABN 68 075 071 233

Sunbeam is a registered trade mark.

Ellise 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.

©Copyright Sunbeam 2023

09/22

FPM9000SS_22EM1 (ANZ)_GCDS-SL

SAP Number: 2180757

P.N. ART0000979420 / NWL0001475168