BREKKY AND
BANQUET
User Guide
PU6400
Contents
Sunbeam’s Safety Precautions 1
Features of your Sunbeam Fryware
Sunbeam Banquet Frypan 2
Sunbeam Skillet 4
Temperature Setting Guide 6
Using your Fryware 7
Cooking with your Sunbeam Fryware 8
Care and Cleaning 10
Recipes 11
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FRYWARE.
• Use your fryware 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 fryware must only be used with the control
probe provided.
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.
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.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Remove the control probe before cleaning the
frypan.
• After cleaning the fryware ensure that the
control probe inlet area is completely dry
before using again.
• Never leave an appliance unattended while
in use.
• 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
Features of your Sunbeam
Banquet Frypan
Integrated knob and adjustable steam vent
Allows you to accurately control moisture levels
during cooking.
™
EasyClean
Enables fat-free cooking and easy wipe down
cleaning.
non-stick cooking surface
Control probe inlet
Pan tilt 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.
Extra large cooking vessel
The large rectangular frypan (380mm x 292mm)
is 78mm deep, ideal for cooking extra large
meals or liquid-based dishes.
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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.
Cast-in element
The 2200W element is is completely
cast into the heavy duty base providing
superior heat distribution.
3
Features of your Sunbeam Skillet
Cool touch handle
For safe cooking and carrying of your skillet.
Control probe inlet
Cast-in element
The 1200W element is completely cast into
the heavy duty base providing superior heat
distribution.
4
Trigger release control probe
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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.
EasyClean
™
non-stick cooking surface
Enables fat-free cooking and easy wipe
down cleaning.
5
Heading
Temperature Setting Guide
The following table provides approximate temperatures for each setting on the control probe.
Preheat your frypan/skillet on setting 7-8, then change to your desired setting.
DIAL
SETTING
1
2
3
4
5
6
7
8
9
10
Note: The suggested uses above are provided as a guide only and may require adjustment to
suit different foods and individual tastes.
When the dial is set to a low setting, it is normal for food to stop and start bubbling, as the
thermostat maintains the selected temperature.
CELSIUS
(approx)
100°C
110°C
125°C
140°C
150°C
160°C
175°C
185°C
200°C
210°C
FAHRENHEIT
(approx)
212°F
230°F
260°F
285°F
300°F
320°F
350°F
365°F
390°F
410°F
SUGGESTED USES TEMPERATURE
Keeping food warm
Simmering, slow cooking
Pan frying, roasting
Shallow frying
Searing, sealing and baking
LOW
MEDIUM
HIGH
6
Using your Fryware
Before the first use: Wash, rinse and dry your
frypan, skillet and lid. Season the cooking
surface by applying a thin coat of cooking oil
and rub in with paper towelling.
1. Insert the control probe into the inlet on
the frypan/skillet.
2. Plug the cord into a 230-240V power
outlet and turn the power on.
3. Preheat the frypan/skillet on setting 7-8.
Then set the control probe dial to the
desired temperature setting. Refer to page
8 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/skillet, 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 pan tilt lever
The pan tilt lever on 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.
Note: Any discolouration on the cooking
surface that may occur will not affect the
cooking performance. Do not use metal
utensils, these will scratch and damage
the non-stick cooking surface. Sunbeam
recommends only using heat-proof plastic
or wooden utensils to stir food.
7
Cooking with your Sunbeam
Fryware
Baking
Your frypan can be used for baking cakes,
with deliciously moist results.
1. Preheat the frypan to setting 10,
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
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.
Boiling Pasta
1. Bring 6 cups of water to the boil on setting
5. Add 1-2 teaspoons of oil to stop the
pasta from sticking together.
2. Add 250g (1½ cups) of pasta and cook
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.
Boiling Rice
1. Bring 6 cups of water to the boil on setting
5. 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
(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 settings 8-9.
2. Brown meat on all sides, with the lid off.
3. After sealing, reduce the temperature to
settings 4-5 and replace the lid until the
meat is cooked as desired.
8
Cooking with your Sunbeam Fryware continued
Frying
The frypan and skillet are ideal for shallow
or dry frying. Deep frying is not particularly
suitable as both the frypan and skillet have
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 settings 5-6 with a little oil to add
flavour. Non-stick cooking surfaces do 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 settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
Sauteéing: Preheat on settings 5-6 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 setting 8-9.
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 and skillet are
ideal for roasting meat and poultry, as the
meat retains the flavour and juices.
1. Ensure that the size of the selected piece
of meat can sit in the frypan with the lid in
position.
2. Preheat the frypan/skillet to settings 8-9.
Use only a small amount of oil for less
fatty joints and no oil for fatter joints of
meat.
3. Brown and seal the meat on all sides and
position the lid.
4. After browning, turn the dial to settings
4-5 to cook the meat as desired. Turn meat
occasionally during cooking to ensure even
cooking.
5. 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 appliance to cool
before cleaning.
Control probe
If cleaning is necessary, wipe over with a
damp cloth.
Note: The control probe must be removed
before the frypan/skillet is cleaned and the
control probe inlet must be dried before the
frypan/skillet is used again.
Important: Do not immerse the control probe in
water or 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.
Refer to the separate warranty and service
centre booklet.
Frypan Glass lid
Wash the lid in warm soapy water using
a soft sponge, rinse and dry thoroughly.
Alternatively, wash the lid in a dishwasher.
To clean interior and exterior surface.
• When cleaning the non-stick coating do
not use metal (or other abrasive) scourers.
After cleaning, dry the frypan and lid with
a soft cloth before storing.
• Wash in hot soapy water or in a dishwasher.
Remove stubborn spots with a plastic
washing pad or sponge.
• The heating element is totally sealed,
making the frypan safe to fully immerse in
water, or place in a dishwasher.
• Wash as directed, and re-season the
frypan/skillet before using again. In some
instances this may not remove all the
staining.
10
Frypan Recipes
All the recipes have been specifically created and tested by our Sunbeam Test Kitchen for the
Sunbeam Brekky and Banquet Set. We hope you enjoy making some delicious meals.
For recipes for your Skillet see page 21.
Note: The temperature settings stated in these recipes are a guide only and will vary by model.
Corn Fritters Serves 4
Makes approx. 20 fritters
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 shallots, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt
Freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika and coriander
in a bowl; whisk through buttermilk and
eggs to form a batter.
2. Combine corn, capsicum, shallots, parsley
and coriander in a large bowl. Stir through
the batter; season with salt and pepper.
3. Heat frypan on setting 8. 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.
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 shallots, 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.
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Frypan recipes continued
4. Heat frypan on setting 8. Heat 1
tablespoon of oil in the frypan 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 frypan
so that the dumplings are half covered.
Place the lid on the frying pan 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
whole time. If this does not happen increase
the heat to setting 10.
5. Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar are
available at Asian grocery stores.
Soya Sauce Chicken Wings Serves 4
1½ kg chicken wings
¹⁄³ cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in frypan.
Pour sauce over wings and turn to coat.
4. Turn frypan onto setting 6. Cook wings,
turning occasionally. Cook for about 30
minutes or until browned and cooked
through.
5. Serve with rice.
Tip: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
Spanish Paella Serves 6-8
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. Peel four of the prawns and devein.
Leave the other four whole for presentation.
Clean and de-beard mussels.
2. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
3. Heat the frypan on setting 8. Cook chorizo
in pan until golden; drain on paper
towelling.
4. In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
5. Reduce heat to 6 add extra virgin olive oil,
if needed, in frypan and cook onions and
garlic until the onions are translucent; add
paprika and cook for a further 30 seconds.
6. Add tomatoes and cook on setting 6 for 23 minutes. Add rice and cook, stirring until
well coated. Add stock and stir to combine.
Reduce heat to 3 and cook, covered for 10
minutes.
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Frypan recipes continued
7. 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.
8. 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.
Pan fried Chicken Breast with
Salsa Verde Serves 6
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup 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 setting 7. 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 fillets (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 spring onions, finely chopped
¼ cup shredded fresh basil leaves
Sea salt
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, spring onions, basil, salt and pepper
and mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frying pan on setting 9. 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.
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Frypan recipes continued
Beef Stroganoff Serves 4
2 tablespoons flour
1 kg rump steak, cut into strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼ cup tomato paste
1 cup beef stock
250g mushrooms, sliced
150ml sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan on a setting 6; cook beef
in batches until browned.
2. Return all beef to pan and add remaining
ingredients, except sour cream. Cover and
cook on setting 4 for about 45 minutes or
until the beef is tender.
3. Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
Creamy Oyster Chicken Serves 4
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered
freshly ground black pepper
steamed broccoli, to serve
steamed rice, to serve
1. Lightly coat chicken in flour. Heat oil
in frypan on setting 8. Cook chicken,
in batches, until golden on each side.
Remove from pan. The chicken should not
be completely cooked through at this stage.
2. Add cream and oyster sauce to frypan; stir
to combine. Add mushrooms and cook for
1 minute. Return chicken to frypan and
cook, stirring occasionally until the sauce
has thickened and the chicken is cooked
through.
3. Serve with steamed broccoli and rice.
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Frypan recipes continued
Steamed Salmon Parcels Serves 4
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped
finely
4 shallots, sliced thinly
¹⁄³ cup coriander leaves
1 large red chilli, seeded and sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Sea salt
Freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1. Preheat frypan on heat 8 with the lid on for
5 minutes.
2. Combine the lemon grass, shallots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
3. Place each piece of salmon on four
individual pieces of aluminium foil.
Divide the coconut mixture evenly over the
tops of the salmon. Fold each piece of foil
up to make four sealed parcels.
4. Place four parcels in frypan and cook,
covered, on setting 6 for about 12-15
minutes or until cooked as desired.
Remove from heat.
5. Quickly increase heat in frypan and heat
oil; toss bok choy for 1-2 minutes until
wilted; season with salt and pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.
Dhal Serves 4
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
salt to taste
1. Heat oil in frypan on setting 4.
Add onion and garlic and cook, stirring,
for 2-3 minutes or until onion is soft.
2. Add dried spices and cook a further
1 minute, or until spices are fragrant.
Stir through tomato paste and cook for
2 minutes.
3. Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4. Add the tomatoes and eggplant and
cook for a further 10 minutes then cook,
covered, for another 10 minutes or until
the dhal has thickened and the eggplant
is soft.
5. Add whole peeled eggs and stir gently until
heated through.
6. Season to taste.
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Frypan recipes continued
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄³ cup white wine
300ml cream
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 setting 8. 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 and serve immediately with
shaved parmesan.
Lamb Rack with Garlic
and Parmesan Crust Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons of grated fresh parmesan
1 tablespoon of chopped fresh rosemary
2 tablespoons of seeded mustard
Olive oil spray
Mashed potatoes, to serve
1. Preheat frypan on setting 7.
2. Place lamb racks on a chopping board,
having the bones interlocked in the middle.
3. Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs
4. Spread mustard evenly over the outside of
the cutlets flesh.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in frying pan, reduce heat
to setting 3 and cook, covered, for about
35 minutes or until cooked as desired.
Remove from frypan and cover with foil.
Allow to rest 5-10 minutes.
7. Cut lamb into individual cutlets and serve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
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Frypan recipes continued
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Roast Chicken with Stuffing Serves 4
1.2kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g softened butter
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 setting 7. Brush chicken
with a little oil and salt and pepper.
5. Brown chicken on all sides; reduce heat to
setting 5 and cook, covered, with the vent
open, for about 1½ hours or until cooked
through.
Tip: If cooking roast vegetables, place in
frying pan ¾ to 1 hour before the end of
cooking.
Roast Lamb Serves 4-6
1 leg lamb appropriate size to fit in frypan
with lid on
4-6 garlic cloves, sliced
3-4 sprigs rosemary, snipped into small
pieces
2 tablespoons olive oil
sea salt
freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, cut into chunks
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 setting 10. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
setting 6. 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.
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Frypan recipes continued
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Mustard Seed Potatoes Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on Setting 10 until tender. Drain well for
10 minutes.
2. Heat frypan on Setting 8, add oil, potatoes,
mustard seeds and salt; stir to coat.
Place lid on potatoes and cook, stirring
occasionally, until the potatoes are golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
18
Family Beef Casserole Serves 4
with Semi Dried Tomatoes
1kg chuck steak, cut into 2cm cubes
¼ cup flour
2 tablespoons olive oil
1 bunch of spring onion, stalk trimmed,
peeled and left whole
1 clove garlic, crushed
2 tablespoons tomato paste
¼ cup red wine
2 small carrots, diced
1 celery stalk, sliced
½ cup beef stock
½ cup water
1 tablespoon chopped fresh thyme
1 bay leave
½ 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 tomato paste cook 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.
Frypan recipes continued
Caramelised bananas with Serves 4
Hot Chocolate Sauce and Whipped Cream
4 large bananas, peeled
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 setting 4.
2. Cut bananas in half lengthways. 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.
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 setting 8 until
the sugar dissolves. Cover and cook on
setting 5 for about 15 minutes or until the
rhubarb is tender.
2. Serve hot with ice cream, custard or with
your favourite pudding.
19
Frypan recipes continued
Crème Caramel Serves 6
1 cup sugar
½ cup water
¹⁄³ cup caster sugar
3 eggs
2 egg yolks
250ml cream
250ml milk
1 vanilla bean, seeds scraped
1. Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
2. Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3. Beat eggs and sugar until light and creamy.
4. Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
5. Pour mixture into moulds. Place moulds
into frypan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6. Cook, covered, on setting 6 for about 15
minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds
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 setting 4 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.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
20
Skillet Recipes
The following frypan recipes are also suitable for your Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters Page 11
Pan Fried Chicken Breast with Salsa Verde Page 13
Pan Fried Fish with Garlic and Lemon Page 13
Caramelised Bananas with Hot Chocolate sauce Page 19
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 setting 6. Melt some of the
butter and spoon ¼ cupfuls of mixture at
a time into the frypan. 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.
Breakfast Pancakes Makes 8
1 egg, lightly beaten
1 ¼ cup milk
1 cup SR flour
1 tablespoon caster sugar
1 tablespoon maple syrup
125g block Cream Cheese, softened
2 tablespoons butter
handful of blueberries, washed
maple syrup, to serve
1. Sift flour and sugar into a bowl. Gradually
whisk in combined egg and milk until
smooth.
2. Heat the skillet to 6. Melt one teaspoon
of butter in skillet, drop ¼ cup of mixture
into the skillet and cook until bubbles form
on the surface, flip over and cook the other
side until golden brown. Continue with
remaining mixture.
3. Combine together the maple syrup and
cream cheese until well blended.
4. Stack two pancakes with maple syrup,
cream cheese mixture spread in between.
Top with blueberries and drizzle with extra
maple syrup.
21
Skillet Recipes continued
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 setting 8. 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.
Breakfast Burrito
250g cherry tomatoes
2 teaspoons olive oil
420g can kidney beans, rinsed, drained
¹⁄³ cup fresh flat-leaf parsley, coarsely
chopped
1 tablespoon coarsely chopped pickled
jalapeño chilli
1 tablespoon lime juice
1 large avocado (320g)
8 corn tortillas, warmed
50g baby spinach leaves
1 cup (120g) cheddar cheese, coarsely
grated
1. Heat the skillet on setting 8. Add the
tomatoes and oil and fry until tomatoes
have softened.
2. Combine beans, parsley, chilli and half the
lime juice in medium bowl with tomatoes.
3. Mash avocado in small bowl with remaining
lime juice.
4. Make up the burritos by placing filling on
one side of the tortilla, wrap tortilla around
the filling.
5. Place burritos back into the skillet and
cook until golden brown and crispy.
6. Serve warmed tortillas topped with spinach
leaves and cheese.
22
Skillet Recipes continued
Zucchini Breakfast Fritters
3 medium zucchini, coarsely grated, excess
moisture squeezed out
½ cup self-raising flour
½ cup parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
¼ cup fresh continental parsley, chopped
2 teaspoons dried oregano leaves
1 teaspoon salt
¼ teaspoon ground nutmeg
4 teaspoons olive oil
1. Place zucchini a bowl. Stir in self-raising
flour, parmesan, shallots, egg, parsley,
oregano, salt and nutmeg.
2. Heat 2 teaspoons olive oil in the skillet
on setting 8. Drop four 2-tablespoonful
measures of zucchini mixture into pan.
Cook for 1 ½ minutes each side or until
golden and cooked through. Transfer to a
plate lined with paper towel. Repeat with 2
teaspoons olive oil and remaining zucchini
mixture.
3. Serve with natural yoghurt and fresh limes.
Sweet crepes
3 eggs
60g butter, melted
1¾ cups milk
250g plain flour
2 tablespoons caster sugar
pinch salt
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 setting 7. 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.
Makes approximately
16 crepes
23
Skillet Recipes continued
Scrambled Eggs Serves 2
4 large eggs
²⁄³ cup cream
Sea salt
Freshly ground black pepper
20g butter
Toast, to serve
1. In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined.
Heat butter in skillet on setting 5 until it
bubbles.
2. Pour in the egg mixture and cook, stirring
with a wooden spoon, until the eggs are
just starting to firm but are still quite
moist.
3. Serve immediately with hot, buttered toast.
Omelette with Porcini Mushrooms Serves 2
40g dried porcini mushrooms
4 eggs
sea salt
freshly ground black pepper
butter
¼ cup grated 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 setting 8; 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.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
Need help with your appliance?
Contact our customer service team
or visit our website for information
and tips on getting the most from
your appliance.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
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.
Sunbeam is a registered trademark.
‘Brekky and Banquet’ is a trademark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2014.
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