Please read these instructions carefully and retain for future reference.

Multicooker Deep Fryer5 litre non-stick electric cookware

Instruction Booklet DF4400

Important instructions – retain for future use.

Sunbeam’s Safety Precautions 1Features of your Multicooker 2An Introduction to Multicookers 4Non-stick cooking 5Temperature settings 6Understanding your Multicooker 7Using your Multicooker 8Hints for perfect frying 9Care and cleaning 10High Grade Non-stick cooking surfaces 11Cooking with your Multicooker 12Vegetable cooking hints 13Cooking information 17Cooking Definitions 19Recipes Soups 20 Main courses 23 Desserts 28 Sauces 31

Cooking with your deep fryer The perfect chip 33Deep fry cooking with home battered food 34Frying times and temperatures 35Recipes For your Deep Fryer 37Troubleshooting 45

Contents

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:

• Readcarefullyandsavealltheinstructionsprovidedwithanappliance.

• Alwaysturnthepoweroffatthepoweroutletbeforeyouinsertorremoveaplug.Removebygraspingtheplug-donotpullonthecord.

• Turnthepoweroffandremovetheplugwhentheapplianceisnotinuseandbeforecleaning.

• Donotuseyourappliancewithanextensioncordunlessthiscordhasbeencheckedandtestedbyaqualifiedtechnicianorserviceperson.

• Alwaysuseyourappliancefromapoweroutletofthevoltage(A.C.only)markedontheappliance.

• Thisapplianceisnotintendedforusebypersons(includingchildren)withreducedphysical,sensoryormentalcapabilities,orlackofexperienceandknowledge,unlesstheyhavebeengivensupervisionorinstructionconcerninguseoftheappliancebyapersonresponsiblefortheirsafety.

• Childrenshouldbesupervisedtoensurethattheydonotplaywiththeappliance.

• Thetemperatureofaccessiblesurfacesmaybehighwhentheapplianceisoperating.

• Neverleaveanapplianceunattendedwhileinuse.

• Donotuseanapplianceforanypurposeotherthanitsintendeduse.

• Donotplaceanapplianceonornearahotgasflame,electricelementoronaheatedoven.

• Donotplaceontopofanyotherappliance.• Donotletthepowercordofanappliancehangover

theedgeofatableorbenchtoportouchanyhotsurface.

• Donotoperateanyelectricalappliancewithadamagedcordoraftertheappliancehasbeendamagedinanymanner.Ifdamageissuspected,returntheappliancetothenearestSunbeamAppointedServiceCentreforexamination,repairoradjustment.

• Foradditionalprotection,Sunbeamrecommendtheuseofaresidualcurrentdevice(RCD)withatrippingcurrentnotexceeding30mAintheelectricalcircuitsupplyingpowertoyourappliances.

• Donotimmersetheapplianceinwateroranyotherliquidunlessrecommended.

•Appliancesarenotintendedtobeoperatedbymeansofanexternaltimerorseparateremotecontrolsystem.

•Thisapplianceisintendedtobeusedinhouseholdandsimilarapplicationssuchas:staffkitchenareasinshops,officesandotherworkingenvironments;farmhouses;byclientsinhotels,motelsandotherresidentialtypeenvironments;bedandbreakfasttypeenvironments.

Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance,pleasevisitwww.sunbeam.com.auorcontacttheSunbeamConsumerServiceLine.

Ensuretheabovesafetyprecautionsareunderstood.

3

Sunbeam’s Safety Precautions

SAFETYPRECAUTIONSFORYOURDEEPFRYER.•Beforeusealwaysensurethattheinternaltankis

positionedcorrectlyinthefryerbody.iethemax/minlevelshouldbeatthebackofthefryer.

•Neverconnectthefryertotheelectricitysupplywithoutplacingoilinthetankfirst.

•Ifusingsolidfat,removethelidandthebasket,cutthefatintopiecesandplacethemdirectlyintothetank.Donotmeltsolidfatinthefryingbasketasitmaydamagetheappliance.

•Neveroperatethefryerwithoillevelbelowtheminimummarkorabovethemaximummark.

•Donottouchanymetalsurfacesoftheproductwhileitisinuseastheywillbehot.

•Removeexcessmoistureandiceparticlesfromfoodbeforedeepfrying.

•Checkoillevelsarecorrectbeforeandduringdeepfrying.

•Becarefulwhenliftinglidduringandaftercooking.Steamcanresultinseriousburns.Neverplacefaceoverdeepfryer.

•Neverdecantoilfromdeepfryerwhilestillhot.•Donotmovedeepfryeronceitisinuse.•Onlyusetheoilsrecommendedinthisinstruction

booklet.

2

Integrated knob & adjustable steam vent Allows you to accurately control moisture levelsduringcooking.

Stainless Steel deep fry basketDeepfrybasketwithdetachablehandleThis lightweight stainless steel deep fry basketisremovableandhasa1.0kgfoodcapacity for deep frying. It can also be used forcookinganddrainingspaghettiandotherpasta.

Extra large cooking vesselThis5litrecapacity,non-stickcookingvessel, not only allows you to deep fry, but makesanidealsaucepanaswellforboiling,roasting, braising, stewing, soups etc. The cookingvesseliscompletelydishwashersafeand fully immersible.

Dupont Teflon® PlatinumPro Non-Stick Cooking SurfaceSafetousewithmetalutensils.Upto10times more scratch-resistant than other non-stickcoatings.Seepage5.

Trigger Release Control ProbeThe 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.Beingremovableenablesthevesseltobefully immersible and dishwasher safe for easy cleaning.Thetriggerreleaselevermakesremoval of the probe easy.

Features of your Sunbeam Multicooker

3

Stainless steel lid The lid should be used when bringing water to the boil, simmering, soups and stews etc. NEVER USE THE LID WHEN DEEP FRYING.

Basket handle Has a draining lever which rests securely inside the rim of the vessel to allow safe, hands-freedrainingoffood.Thebaskethandlefoldsinsidethebasketforeasystorage.

Draining lever

Cool Touch Handles

Control Probe Inlet

1600 watt die-cast elementThe1600wattelementiscompletelycastintothe heavy duty base for faster superior heating and a longer element life.

Congratulations on the purchase of your new SunbeamMulticookerDeepFryer.Over the years we have introduced many innovationsinelectriccookwareandwehopeyoucontinuetoenjoycookingmealswithournewMulticookerDeepFryer.Afterreadingthroughthisbookyouwillsoon learn how to get the most from your multicookerandhowtoenjoythebenefitsofdeep frying.

Versatile.Use as a deep fryer or electric saucepan. Boils,roasts,casseroles,braises,stir-frysandis great for deep frying.

Economical.Cooksfoodquicklyanduseslesspowerthanan ordinary oven or grill.

Total control.TheTriggerReleaseControlProbehas10heat settings to give you total heat control.

Easy to clean.Features a fully sealed element, so that the frypan is dishwasher-safe and can be fully immersed in water.

Guaranteed reliability.YournewSunbeamMulticookerDeepFryer will give you years of reliable service. ItisbackedbySunbeam’s12monthReplacement Guarantee.

4

An Introduction to Multicookers

CongratulationsonthepurchaseofyournewSunbeamMulticookerDeepFryer.Afterreadingthroughthisbookyouwillsoonlearnhowtogetthemostfromyourmulticookerandhowtoenjoythebenefitsofdeepfrying.

VersatileUseasadeepfryerorelectricsaucepan.Boils,roasts,casseroles,braises,stir-frysandisgreatfordeepfrying.

EconomicalCooksfoodquicklyanduseslesspowerthananordinaryovenorgrill.Total controlTheTriggerReleaseControlProbehas10heatsettingstogiveyoutotalheatcontrol.

Easy to cleanFeaturesafullysealedelement,sothatthefrypanisdishwasher-safeandcanbefullyimmersedinwater.

5

Non-stick cooking

Non-Stick CoatingYour Sunbeam Multicooker Deep Fryer features DuPonts' toughest non-stick coating

produced to date - Platinum Pro.DuPont is the world leader in non-stick coatings with the introduction of Teflon dating back to 1938. Today more than 2 billion households have Teflon non-stick coated cookware.

Teflon Platinum Pro Is a premium 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 during the life of the wok.The end result is a non-stick coating that can be treated like ordinary cookware, enabling the use of metal utensils such as spatulas and spoons, but not sharp utensils. So tough is the new Teflon Platinum Pro coating that it is up to 10 times more scratch resistant than other non-stick coatings*.The image shown is an example of the performance of Teflon Platinum Pro against an 'other' non-stick coating. Each surface has

undergone 5 cycles of the DuPont In-House Abuse Test. The Teflon Platinum Pro only has some surface scuffing, whereas the 'other' non-stick coating has deteriorate badly.

Platinum Pro - 3 layer scratch resistant coating

*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.

Other BrandsSunbeam

Results from DuPont’s ‘In-house Cooking Abuse Test’

12

Professional Use

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 Pro Professional Use is DuPont’s toughest 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® non-stick coated cookware.

Teflon® Platinum Pro™ is a premium 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.

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.

* 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.

Platinum Pro™ - non-stick - 3 layer scratch resistant coating

Results from DuPont’s ‘In-house Cooking Abuse Test’

SUNBEAM OTHER BRANDSWok Base

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.

Dial Setting

Celsius(approx)

Farenheight(approx)

Uses Temperature

1

2

100°C

110°CKeeping food warm and reheating Low

3

4

125°C

140°C

260°F

285°FSimmering, sauteing and slow cooking

5

6

150°C

160°C

300°F

320°FBoiling, pan frying and stir-frying Medium

7

8

175°C

185°C

350°F

365°FShallow frying, baking

9

10

200°C

210°C

390°F

410°FDeep frying, searing and sealing, roasting

High

Note: The cooking surface temperatures given are a guide only and may require adjustment to suit various foods and individual tastes.When the dial is set to a low setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the selected temperature.

6

Temperature settings

The numbers on the dial represent the following approximate cooking surface temperatures.Preheat your multicooker on setting 7-8, then change to your desired setting.

7

Stainless steel LidWiththelidinplace,themulticookercanbeused as an oven, giving you the versatility to roastpiecesofbeef,lambandchicken.The lid also retains heat and moisture when simmering food such as casseroles.

Adjustable steam ventThe steam vent allows moisture to escape without losing too much heat. Keep the vent closedwhenevercookingfoodwhereitisnecessary to retain the heat and/or moisture. The vent should be left open for a crisper result.Whenroastingchickenandmeat,opentheventinthelast15minutesofcookingtocrispen.

Cast-in elementThe element is completely cast into the heavy duty base for faster superior heating and a longer element life.

Understanding your Sunbeam Multicooker

8

Using your Multicooker

Before the first useWash, rinse and dry your Multicooker Deep Fryer, basket 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 Multicooker Deep Fryer.2. Plug the cord into a 230-240V power

outlet and turn the power on.3.

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 Multicooker Deep Fryer, 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 Multicooker Deep Fryer must only be used with the Control Probe provided.

Saucepan cooking

Deep fry cooking1. Place the deep fryer on a flat and stable

surface away from any heating source and where it cannot be splashed with water.

2. Remove the lid. NEVER USE THE LID WHEN DEEP FRYING.

3. Pour good quality vegetable, nut or seed oil into the vessel until it reaches ‘MAX’ mark indicated on the inside of the non-stick vessel. (approx 2lt)

Note: Do not mix different types of oil.4. Insert the plug into a 230-240 volt power

outlet and turn the power on by using the on/off switch.

5. Heat the oil to the cooking temperature as recommended by the recipe. Rotate the dial on the temperature control probe to the temperature that you wish to cook the food.

6. Using the frying basket supplied, pull the handle backwards until it locks into position.

7. Place your food inside the basket, and gently lower the basket into the oil.

8. Cook your food for recommended time as per the recipe, or as desired.

9. When the food is cooked, (ensuring that the handle is locked in position) gently lift the basket directly out of the cooking vessel. Tilt the basket so that the draining lever rests securely on the inside rim of the cooking vessel. (see diagram below)

10. Remove hot food with tongs and drain on absorbent paper.

Preheat the multicooker on setting 7-8 then set the Control Probe Dial to the desired temperature setting. Refer to page 6 for the temperature guide.

The multicooker is not just suitable for deep frying, but it has many other uses. Use the cooking vessel without the Deep Fryer Basket as a rice and a pasta boiler, for simmering soups and large stews, preparing spaghetti sauce and braising roasts.

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Hints for perfect frying

1.Alwaysusethebestqualityoilpossible.Werecommend corn, nut, seed or vegetable oils. Never use butter, margarine or olive oils.

2.Avoidmixingoilsofdifferentqualitiesortypes.

3. Change the oil when it becomes brown or milkyincolour.

4.Takeintoaccountthefoodtobecookedbefore setting the frying temperature. As a generalguideprecookedfoodwillneedahigher temperature than raw food, and the larger the individual items the lower the temperature should be.

5. Large pieces of food should not be deep fried,astheytaketolongtocookthusabsorbing too much oil.

6.Frysmallamountsatatime,addingtoomuch at a time will decrease the oils temperature and increase the chance that foodwillsticktogether.

7.Makesurethatfoodisdrybeforefrying,wet food will splatter.

1.Alwaysusethebestqualityoilpossible.Werecommendcorn,nut,seedorvegetableoils.Neverusebutter,margarineoroliveoils.

2.Avoidmixingoilsofdifferentqualitiesortypes.

3.Changetheoilwhenitbecomesbrownormilkyincolour.

4.Takeintoaccountthefoodtobecookedbeforesettingthefryingtemperature.Asageneralguideprecookedfoodwillneedahighertemperaturethanrawfood,andthelargertheindividualitemsthelowerthetemperatureshouldbe.

5.Largepiecesoffoodshouldnotbedeepfried,astheytaketolongtocookthusabsorbingtoomuchoil.

6.Frysmallamountsatatime,addingtoomuchatatimewilldecreasetheoilstemperatureandincreasethechancethatfoodwillsticktogether.

7.Makesurethatfoodisdrybeforefrying,wetfoodwillsplatter.

8.Donotusethelidwhendeepfrying

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Care and cleaning

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 MulticookerDeepFryerisusedagain.NEVERIMMERSETHECONTROLPROBEINWATER OR OTHER LIQUID.Storage: Store the Control Probe carefully. Donotknockordropitasthiscandamagethe 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.WARNING: Always wait for the fryer vessel and hot oil to cool down before emptying the vessel. Drain off any oil, water or other liquid from the vessel and remove any food particles.NEVER PUT COLD WATER INTO A HOT DEEP-FRYERAllow the vessel to cool, add tepid water and let stand, if necessary, to soak and soften stubborn food particles.

Washing the inside of the vessel1.Whencooled,removeanyexcess

food particles.2.Whencooled,washthoroughlyinhotsoapy

water. Note:Yourcookingvesselisfullyimmersible

in water and is also dishwasher safe.3. Rinse out in hot or boiling water to remove

unseen fat particles.

Washing the outside of the vessel Wash grease and oil off the outside of the vessel with hot soapy water.

Cleaning the basket1.Removeexcessfoodparticlesfromthe

DeepFryBasket.2.Placeinhot,soapywaterinasink.Steel

wool or a mild abrasive may be used to remove stubborn food particles.

3. Rinse and dry thoroughly.4.Alternately,placethebasketina

dishwasher.

Cleaning the lidWash the lid in hot, soapy water. Alternately, place the lid in a dishwasher.

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High Grade Non-Stick cooking surfaces.Cookingonanon-sticksurfaceminimisestheneedforoil,fooddoesnotstickandcleaningis easier.To ensure you get the best results from your non-stickcookingsurfaces,followthesesimple instructions:

Before the first use “Season”thecookingsurfacebyapplyingathincoatofcookingoilandrubinwithpapertowelling. This will also be necessary after cleaning in a dishwasher.Avoidusinghighsettings(8-10),asanyfoodwhichmayburnonthenon-sticksurfacemaycause it to discolour. Any discolouration that may occur will only detract from the appearance of the frypan andwillnotaffectthecookingperformance.

To clean interior and exterior surfaceWash in hot soapy water. Remove stubborn spots with a plastic washing pad or sponge.DO NOT USE STEEL WOOL OR COARSE SCOURING PADS. These will damage the non-stickcookingsurface.

WASH AS DIRECTED, AND RE-SEASON THE MULTICOOkER DEEP FRYER BEFORE USING AGAIN.

Dishwasher-safeYourMulticookerDeepFryeriscompletelydishwasher-safe. The heating element is totally sealed so it is safe to fully immerse in water.

12

Cooking with your Multicooker

Shallow fryingAdd only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on dial setting6-7beforeaddingfood.Turnthefood as you fry it, reducing heat if necessary. Remove the food with a slotted spoon or tongs, drain well and serve.

SauteingThisisatermwhichmeansfoodsarequicklyfried and gently stirred in a small amount of hot butter, margarine or oil. Foods that are commonly sauteed are onions, mushrooms, garlic, capsicums and meats. Sauteing develops flavour. Preheat the vessel to dial setting 3-4 with oil and saute as desired.

BoilingIdealforcookingvegetableswheretheyare completely immersed in water which is brought to boiling point. Heat is regulated to continue the boiling action. Place the lid on the vessel unless stated in the recipe.

Dry FryingPreheatthecookertodialsetting6-8withalittle butter, margarine or oil. Remove excess fat from meat and place it directly into the vessel. Turn the food to seal and brown both sides. It may be necessary to lower the settingaftersealingtocompletethecooking.When small amounts of butter, margarine or oil are used, tilt the vessel slightly to coat the entire surface.

Reheating FoodsTokeepfoodshotorreheatfoods,placetheleftovers into the vessel and heat on setting 1-2.Topreventfooddryingoutaddasmallamountofstockorwaterasrequired.Anotherway to heat leftovers is to wrap them in foil, seal and place in the vessel with the lid on. Heatonsettings3or4for5to10minutes.

Braising and StewingThisistheidealmethodforcookingtoughercuts of meat. First saute the food in butter or oil to develop the flavour. Then cover withstock,waterorwineandcookforthesuggested time and setting in the recipe. Alwayskeepthelidonandtheventclosedwhen braising or stewing.

Deep Frying•Itisessentialthatfoodstobedeepfried

are completely immersed in the frying medium. Select any frying medium you wish, but refined, deodorised vegetable oils are recommended. They can be used more thanoncewithoutmarkeddeterioration.Sunbeam also recommends peanut oil or solid vegetable shortening of reliable brands. Lard is the best of animal fats, but it tends to be very rich in flavour and odour.Drippingdarkensquicklyandisnot completely satisfactory. DO NOT USE BUTTERORMARGARINEFORDEEPFRYING.

•Donotoverfillthecookingvesselwithoilor shortening.Allowatleast8cmfromthetop of the oil or shortening to the rim of thevessel.About8to10cups(2to2½litres) of oilor2kgofshorteningisample.If more is used, boilovers may occur.

•Neverleaveoilorshorteningathighfryingtemperatures for long periods of time. If cookingfriedfoodsinbatches,lowerthetemperaturetosetting1-2betweenfryingsessions, as it helps to extend the life of the oil.

•NEVERPLACETHELIDONTHEVESSELWHEN DEEP FRYING.

13

Cooking with your Multicooker continued

Care of oils and shortenings•Strainaftereachusebecausefoodparticles

orsedimentscauseoiltodarken,foamandlose its browning quality.

•Storeinacoolplaceawayfromlight.•Renewoilfrequently.Wedonot

recommend the addition of new oil to old, asusedoilbreaksdownthequalityofthenew oil.

•DONOTSTOREOILINTHEMULTICOOKER.

To clarify oils and shorteningsOil or shortening will last longer if clarified regularly. For each 500g of shortening or 2cups(500ml)ofoil,addonepotato,peeled and cut into 5mm slices. Heat oil or shortening gradually. When it ceases to bubble and the potatoes are well browned, straintheoilthroughseveralthicknessesofmuslin or cheese cloth placed over a strainer. Set aside to cool. When ready to use, discard any sediment left at the bottom of the bowl.

Hints for frying•Varytimeandtemperaturetosuittaste,

size and quantity of foods.•Donotheatmoreoilorshorteningthan

required.•Dryfoodsthoroughlyonabsorbent

paper before adding to hot oil, or before dipping into frying batter, to avoid excess spattering.

•Usetongsoralong-handledslottedspoonto gently lower food into hot oil. To avoid spatter burns, never drop foods from fingers.

•Donotovercrowdthefryingbasket.Itisbettertocookabouthalfabasketfulatatime.

•Batter-coveredfoodssuchasdoughnutsarebestcookedonelayeratatime.

•WaitforindicatorlighttogoOFFbeforefryingnextbatch.Skimoffanyfoodparticles.

•Haveabsorbentpaperhandyfordrainingfoods.

Boiling vegetables• Preparevegetables(seepages14-16).• Addenoughwatertothevesseltobarely

cover vegetables.• Bringwatertoarapidboilonsetting5-6.• Addvegetablesandreturnto

the boil.•Cover,unlessstatedinrecipe

or chart.•Reducesettingto2(orgentleboil)and

cookforthesuggestedcookingtime (seepages14-16).

•Drainvegetables.Note: Vegetablestockmaybeusedasabasefor sauces.

To blanch vegetables for freezing• Preparevegetablesandplungeintoboiling

water.• Boilrapidlyfor1to10minutes

(depending on vegetable).• Removeandcoolvegetablesquicklyby

placing in iced or running cold tap water.• Leaveapproximately2.5cmspacebefore

sealing.• Label,dateandfreeze.The following pages give basic preparation andcookingdirectionsforboilingsteamingorsauteing a wide selection of vegetables.

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Vegetable Cooking Hints

AsparagusScrubstalksgentlywithavegetablebrushtoremove soil. Snap off woody end and scrape whitepartwithknifetoremoveouterlayerofstalk.Boil: Tieasparagusintobundlesof8-10withstring and place upright into vessel. Add watertoalmostcoverstalks,1teaspooneachsugarandsalt.Simmerfor5-10minutes. Tipswillcookinsteam.

Beans (green)Wash well. Remove tops and tails. If necessary,remove‘strings’withvegetablepeeler. Cut diagonally down centre into desired lengths or leave whole.Boil: Followbasicboilingdirectionsandcookforapprox.5to10minutes.

Broad beansIfyoung,maybecookedwholewithtopandtails removed. If mature remove from pods.Boil:Followbasicboilingdirectionsfor10-15minutes or until tender.

DRIED BEANS e.g. Red, Kidney, Haricot, Soya, LimaWash beans well, cover with cold water. Allow tosoakovernight.Boil:Bringbeansandwaterinwhichtheyhavebeensoakedtotheboil.Cover,andsimmerfor40minsto1hour.Addsaltandcontinue to simmer for a further hour or until tender.

BroccoliSoakincoldwater,drainandrinsewellunder running water. Remove woody sections ofstalksandcoarseleaves.Splitlowersectionsofstalklengthwise.Boil:Followbasicboilingdirections,cookfor5-10minutesoruntiltender.

Brussel SproutsRemove coarse outer leaves and wash well. Trim and cut a slit lengthwise on bases.Boil: Follow basic boiling directions, adding a pinchofsugar.Cookfor15minutesoruntiltender.

CabbageRemove coarse outer leaves. Wash cabbage well, under cold running water. Shred or cut into wedges leaving some of the core on each wedgetokeepleavesinplace.Boil: Place prepared cabbage into vessel with salt and a little water if insufficient is oncabbage.Cover,cookfor10-15minutesdepending on size and quantity.

Capsicums (peppers) red or greenWash well. Cut around long stem. Remove stem with seeds attached, cut away white membrane, rinse. Follow recipe regarding cutting.Saute: Cover surface of vessel with butter or margarine, or oil, and saute capsicum onSimmerto1for5minutes,stirringfrequently to coat and brown evenly.

CarrotsWash and scrub with vegetable brush, scrape and peel thinly. Trim tops and tails, cut into desired shapes.Boil:Followbasicboilingdirectionsandcookfor5-10minutesoruntiljusttender.

CauliflowerRemove outer leaves leaving young leaves close to head. Trim base. Wash under cold runningwater.Cutintohalvesorbreakintoflowerettes.Boil:Followbasicboilingdirections,andcookforapprox.10minutesoruntiltender.Tokeepcauliflowerwhite,cookinhalfmilkandwater to almost cover cauliflower.

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Vegetable Cooking Hints continued

ChokoesPeel under running water. Halve and remove seeds. Cut into quarters.Boil:Followbasicboilingdirectionsandcookfor10-15minutesoruntiltender.

Corn – CobRemovehusksand‘threadsfromcobandtrim tip and base. Wash under running water.Boil: Follow basic boiling directions. Simmer for10-15minutes.

Corn KernelsHold cob upright on chopping board, with sharpknife,cutdownnearcore,removingkernelsfromcob.Boil:In1½-1cupboilingsaltedandsugaredwater.Cookfor8-10minutes.

Eggplant (Aubergine)Wash and remove stems. Follow recipe regarding cutting.Shallow or Deep Fried: Coat with batter, flour, or crumb and fry according to basic frying directions.

MushroomsWipe mushrooms with damp cloth. Trim stems or remove if necessary. DO NOT peel unless necessary. Leave wholeorslice.Keepstalksandpeelingsforflavouring sauces, soups.Saute: Cover surface of vessel with butter, margarine or oil and saute mushrooms on Simmerto1for3-5minutes.Seasonandserve.

OnionTrim tops and roots and peel under cold water. Use as required.To Blanch: See basic blanching directions.Saute:Quicklyinhotbutter,margarineoroil.

Boil: Follow basic boiling directions, add to soups, casseroles or stews.

ParsnipsWash well, trim top and bottom. Peel thinly and cut as desired. Chop into cubes for soups, casseroles or stews.Parboil:For5-7minutes,cookanduseinsalads.

PeasWash pea pods; shell.Boil: Place peas into small amount boiling, salted water. Add sugar and mint (if desired). Cookuncoveredfor10minutes.

PotatoesWashwell.Ifpotatoesaretobecookedintheirjackets,scrubskinwellwithvegetablebrush.Remove“eyes”.ORpeelandcutasdesired,e.g.slices,thickstrips,cubes.Afterpreparation place into cold water to prevent discolouration.Boil:Followbasicboilingdirectionsandcookforapprox.20minutesoruntiltender.Servewhole, mashed or cold for potato salad.Deep Fried:Heatoilondialsetting10(seenotesondeepfrying,pages8-9). Cookuntilgoldenanddrain.

PumpkinWashpumpkin,sliceandremoveseedsandmembranes.Removeskinifdesired.N.B.(Skinsareeasytoremoveaftercooking). Cut slices in half if large.Boil:Followbasicboilingdirectionsandcookfor15minutesoruntiltender.

16

SpinachWash well in cold water. Trim leaves from stalks.N.B.StalksmaybeusedinChinesecookeryorcookedinmilkuntiltender.Cooking: If desired place leaves in vessel and add salt. DO NOT add water. Cover and simmerfor5-10minutes.Drainandchopspinach. Add butter, salt and pepper (if desired).

Swedes and TurnipsRemove tops and roots. Wash well, peel thickly.FollowreciperegardingchoppingBoil:Followbasicboilingdirectionsandcookfor20-25minutes,dependingonsize.Addto soups, casseroles and stews.

TomatoesWash well and dry. Cut as desired. To peel tomatoes,seehintspage13.Fry: Heat a little butter or margarine on dial setting3-6,addtomatoes,cookfor1-2minutes, turn with egg slice.

Zucchini and MarrowWash vegetables, trim ends and halve. Remove seeds from marrow and cut as desired. Slice zucchini in half or lengthwise or slice diagonally.Boil: Follow basic boiling directions and boil for10minutes.SubHeadingBodycopywithnotindentapplied.

Vegetable Cooking Hints continued

17

Setting and cooking timesThese are given as a guide for best results. However,varythetemperatureandcookingtimes to suit the foods prepared and the personal tastes of your family.Omission or addition of ingredients to the recipeswillalterthesuggestedcookingtimes, and adjustments should be made accordingly – your own imagination will personalise these recipes.Manyrecipesinyourfilesorcookbooksareperfectlysuitableforcookinginthisappliance.Checkfirsttoseeifthereisasimilarrecipeinthisbook,thenfollowaccordingly.

MeasurementsAll cup and spoon measurements are level.Recipes have been tested using Australian Standard Metric Cup and SpoonMeasurements. Australian Standard Metric measuring utensils are available at large departmental stores. There are four measuring spoons: tablespoon, teaspoon, half teaspoon and quarter teaspoon. Also there are four fractional metric measuring cups: full, half, third and quarter, for measuring dry ingredients. As well there is a metric cup and a litre measure for liquid measurement. 1metriccupisequivalentto250ml 1tablespoonisequivalentto20ml 1teaspoonisequivalentto5ml

IngredientsMostingredientsinthisbookaregiveninvolume (cups and spoons). Ingredients such as meat, butter and margarine are given by weight(kilogramsorgrams).Chickensizesaregiveninmetricnumbers.Packetsofbutterormargarinemaybedivided by length and width with sufficient accuracyforcookery.Itisessentialto

thoroughly thaw frozen foods unless otherwise stated in recipes in a refrigerator prior tocooking.Justbeforecooking,wipeoffexcess moisture with paper towelling. DO NOTRE-FREEZETHAWEDFOODSBEFORECOOKING.

Abbreviations used in this bookg gramkg kilogramml millilitrepkt packet

HANDy HINTS

Au Gratin ToppingMelt60gbutterondialsetting5-6incookingvessel.Add1cupfreshwhitebreadcrumbsandstiruntilbrowned.Sprinkleover white sauce mixtures.

Blanching TomatoesHalffillcookingvesselwithwaterandbringtotheboilondialsetting5-8.Add2-3tomatoesandboilfor2-4minutes.Usingaslotted spoon lift tomatoes from water. Rinse with cold water, drain and peel.

Browning CoconutHeatthecookingvesseltodialsetting4-8.Add coconut and stir continuously until evenly browned. Turn power OFF and remove coconut immediately.

Cooking Pastas (Macaroni, spaghetti, vermicelli, noodles etc.)Fillthecookingvesseltwothirdsfullwithwater;addsalt.Bringtotheboilondialsetting4-8.Addpastaandboilfor10-15minutes or until tender. Drain well in a colander. Do not rinse. Add butter if desired andtoss.Note:1tablespoonoiladdedtothewaterwhilstcookinghelpstokeepthepastaseparate.

Cooking Information

18

Cooking Information continued

To Cook RiceFillthecookingvesseltwothirdsfullwithwater;addsalt.Bringtotheboilondialsetting5-10.Addriceandboilfor10-15minutes, or until tender. Drain and rinse under cold water. Add butter and toss.Variations;1.Add1½cupchoppedshallotswhichhave

been sauteed in 30g butter.2.Add1½teaspoontumericwhilstcooking.

Heating or Scalding MilkFor hot chocolate, desserts, custards, puddingsorwherehotorscaldedmilkisrequired, set control dial setting 3-4. Add milkandbringtothedesiredtemperature.

Melting ChocolateRoughlychopchocolateandaddtocookingvessel.Setcontrolbetweendialsetting2-4.When chocolate has almost melted, turn power OFF. Chocolate will completely melt using‘storedheat’.

Reconstituting Dried FruitPlace dried fruit into a bowl and cover with coldwater.Soakforseveralhours.Transferfruitandwatertocookingvessel.Setcontrolto dial setting 3-4. Cover with lid. Simmer for15-20minutes,oruntiltender.Addsugar5minutesbeforeendofcookingtime,ifdesired.

Roasting And Baking MeatsYouwillfinditquiteconvenienttocookjointsof2-3kginthecookingvessel.Whenroastingmeat,chickens,rabbits,etc.,youwill find that two or three small pieces may be put in side by side if required. Use only a small quantity of oil, up to ¼ cup, to prevent meatfromsticking. Heat the vessel to dial setting8-10,placethemeatinandturnitto brown and seal on all sides. Veal or fat

free fillets of meat may require a little more oil,whilelambandfattycutscanbecookedin their own fat. If excess fat accumulates in the vessel, it is advisable to spoon this outduringcooking.Afterbrowning,setthecontrolto10toachieveasizzlingaction whilst the light is ON. Only fat, not juice should accumulate whilst roasting. Moisture in the fat indicates the necessity to increase the temperature. Turn the meat twoorthreetimesduringcookingandaddvegetables three-quarters to one hour before anticipated serving time. If necessary, change temperatureto6forcrisp,brownvegetables.Toobtaincrispporkcrackling,itisnecessarytoincreasethetemperatureto8-10.

Roasting NutsHeat ¼ cupoilincookingvesselondialsetting4-10andadddryblanchednuts.Stir continuously until browned. Drain on absorbent paper and sprinklewithsalt.

19

Baste To moisten meat, poultry or fish with their own juices while they are being cooked.

Blanch•Toremoveskinsfromvegetables,fruitsand

nuts. •Topre-cookvegetablesorfruitsbefore

freezing.

Blend To combine two or more ingredients, usually a powder and a liquid, to form a smooth paste.

Boil To cook in water,held at boiling point.

Boutquet Garni A selection of herbs, usually sprigs of parsley, thyme, rosemary, a bayleaf, peppercorns, which are tied in muslin; the bag is placed in with the food being cooked and removed on completion of cooking.

Caramelise To melt sugar slowly until it turns golden brown.

Coat To cover entire surface of food with ingredients, e.g. coating cutlets with seasoned flour, egg and breadcrumbs.

Croutons Bread shapes which are fried or toasted to accompany soups.

Dripping Residue remaining in pan after meat or poultry is cooked.

Flake To separate food into small pieces with a fork.

Garnish To decorate food, usually with something edible.

Marinade To tenderise and add flavour to meat, fish or poultry. The food is placed in a mixture of oil, wine, vinegar and herbs.

Marinate To allow food to stand in marinade.

Parboil To boil until partially cooked.

Preheat To have appliance or oven at desired setting or temperature before adding food.

Puree To place cooked food in a blender or through a fine sieve to form a thick smooth mixture.

Reduce• Tosimmeraliquiduntilitdiminishesand

becomes concentrated.•Toreducetemperature.

Saute To cook or lightly fry food quickly in a small amount of hot fat or oil, stirring frequently.

Scald To heat liquids to a temperature just below boiling point.

Seasoned Flour Add salt and pepper to flour, when coating meat for frying or making casseroles and stews.

Shred Cut food into thin strips.

Simmer To keep food at a constant temperature just below scalding point.

Cooking definitions

20

Soup Recipes

Garlic Prawns Makes6to8servings1kggreenkingprawns,shelledanddeveined½cupoliveoil4 cloves garlic, peeled and halved ½teaspoonsaltRed chilli, chopped

Place all ingredients into a bowl and marinatefor10-15minutes.Heatcookingvesseltodialsetting10andaddprawnmixture.Stir-fryprawnsuntilbrightpinkin colour, about 5 minutes. Remove garlic cloves, serve hot.

Basic Chicken Stock500gchickenpieces(carcassandgiblets)5 cups water1teaspoondrysherry2stalkscelery,chopped2onions,quartered3 carrots, peeled and sliced 4 whole bay leaves 1teaspoonsalt1teaspoondriedmixedherbs1teaspoonwholeblackpeppercorns

Placeallingredientsintothecookingvessel.Cover;heattoboilingonNo.5.Boil10minutes;reduceheattoSimmerandcook,covered,1½hours.Tasteandadjustseasonings.Removechicken;strainstockintoalargebowlandrefrigerate.Beforeusingstock,removesolidifiedfat.Usestockasabase for soups, sauces and casseroles.Note:Chickenmeatmaybeusedinsoupsand casseroles, as fillings for spring rolls or pastry cases.

Pumpkin Soup Makes4to6servings30g butter or margarine 1onion,chopped750gpumpkin,peeled&cutinto25mmcubes 1teaspoonnutmeg¼ teaspoon saltFreshlygroundblackpepper2½cupschickenstock(usingstockcubes)Sour creamChopped chives, optional

MeltbutterincookingvesselonNo.2;fryonionuntilsoft.Addpumpkinandfryfor2-4minutes, turning often. Season with nutmeg, saltandpepper.Addchickenstock.HeatSoup to boiling on No. 5, then reduce heat toSimmer.Cookfor10-15minutesoruntilpumpkinistender.InSunbeamBlenderorFoodProcessor,pureesoup,1cupatatime.Returnsouptocookingvesselandreheat.Servesoupgarnishedwith1teaspoonofsourcream;sprinklewithchoppedchives,ifdesired.

21

Soup Recipes continued

French Onion Soup Makes6servings60gbutterormargarine6onions,peeled,slicedthinly6cupsbeefstock(freshormadefromcubes)2tablespoonsbrandy½teaspoonsalt½teaspoonpepper6slicesFrenchbread30g extra butter or margarine ¼ cup finely grated Gruyere or Swiss cheese

MeltbutterincookingvesselonNo.4;sauteonions until caramel-brown and tender. ReduceheattoNo.1;addstock,brandy,salt and pepper. Cover vessel; reduce heat toSimmerandcookfor15to20minutes.Toast slices of bread; butter slices and top with grated cheese. Melt the cheese under a griller and serve with soup.

Fresh Tomato Soup Makes4servings3 large tomatoes, peeled and sliced 1onion,sliced1clovegarlic,crushed¼ cup water 2tablespoonstomatopaste1teaspoonsugar1teaspoonsalt½teaspoonoregano½teaspoonmixedherbs¼teaspoonfreshlygroundblackpepper1cupchickenstock¾ cup cream

Addallingredients,exceptstockandcream,tocookingvessel;bringtotheboilonNo.5. Cover vessel; reduce heat to Simmer and cookfor15to20minutes.PureemixtureinSunbeamBlenderorrubmixturethroughawiresieve;returntocookingvessel.Stirinchickenstockandhalfthecream;heatonSimmerfor8to10minutes.Servehotwith remaining cream swirled in at the last moment.

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Soup Recipes continued

Sweet Corn And Crab Soup Makes6to8servings6cupschickenstock(freshorusestockcubes)1½ cupschoppedcookedchicken440gcansweetcornkernels,undrained250gcrabmeat,cannedorfresh½cupchoppedspringonionsorshallots1tablespoonfinelychoppedfreshginger2tablespoonscornflour2/3 cup water2tablespoonsdrysherrySalt and pepper

Placestockincookingvessel.Addchicken,corn, crab, spring onions and ginger. Heat to boilingonNo.5.ReducetoSimmer.Blendtogether cornflour and the 2/3 cup water; stir into soup. Cookandstiruntilthickenedandbubbly.Cook,stirringfor2minutesmore.Stir in sherry, season to taste with salt and pepper. Serve.

Greek Bean Soup Makes4to6servings250gdriedharicotbeans4 cups water 2mediumonions,chopped2largecarrots,chopped2stalkscelery,diced6extracupswater½cuptomatopasteSalt and pepper

Addbeansandthe4cupswatertocookingvessel and bring to the boil on No. 5. Turn offheatandallowbeanstosoakfor6to8hours or overnight. Drain beans; return to vesselandaddonions,carrots,celeryand6cups water. Heat to boiling on No. 5; cover and reduce heat to Simmer.Cookfor1½ hours or until beans are tender, adding more water as necessary. Stir in tomato paste, seasonwithsaltandpepper;cookforafurther2-3minutes.

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Main Courses

Spaghetti Bolognaise Makes6servings2tablespoonsoil2onions,chopped2stalkscelery,chopped2clovesgarlic,crushed125gfreshmushrooms,thicklysliced750gmincedtopsidesteak1tablespoontomatopaste440g can whole tomatoes, undrained, cut up 1tablespoonchoppedfreshparsley1teaspoondriedoreganoleaves1teaspoondriedbasilleaves1bayleaf¼ teaspoon nutmegSalt and pepperHotcookedspaghettiParmesan cheese and parsley

HeatoilincookingvesselonNo.4;fryonion, celery, garlic and mushrooms until soft.Addmincedsteakandbrownevenly.Add remaining ingredients, except spaghetti and garnishes; reduce heat to Simmer; cover andcookfor20to30minutes.Servesauceoverhotspaghetti;sprinklewithparmesancheese and garnish with parsley, if desired.

Chilli Con Carne Makes6servings2tablespoonsoil2onions,finelychopped1-2clovesgarlic,crushed1greencapsicum,seeded,cutintostrips1kgmincedtopsidesteak440g can whole tomatoes, drained andchopped,juice reservedReservedjuice,pluswatertomake2cups¼ cup tomato paste1beefstockcube,crushed1bayleaf½ teaspoon dried basil leaves1teaspoonchillipowder1teaspoonsalt1teaspoonsugarPepper2x310gcanskidneybeans

Heat oil in cooking vessel on No. 5; fry onion, garlic, capsicum and mince until meat changes colour, about 5 to 8 minutes. Add tomatoes, juice-water mixture, tomato paste, stock cube, bay leaf, basil, chilli powder, salt, sugar and pepper to taste. Bring mixture to the boil; reduce heat to Simmer and cook uncovered for 1 hour, stirring occasionally. Add kidney beans; simmer for a further 10 minutes and adjust seasonings. Serve over boiled rice or buttered noodles, if desired.Note: Chilli powders vary in strength, adjust to suit taste.

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Main Courses continued

Party Time Tacos Makes16to201tablespoonoil1kg(2lb)mincedbeef2x440gcanstomatoes;cutup1tablespoongroundcumin1tablespoondriedoregano1tablespoonMexican-stylechillipowder, or to tasteSalt and pepper16to20tacoshells,warmedASSORTED GARNISHESShredded cheddar cheese and lettucechopped, green capsicum chopped, unpeeledtomatoes chopped, onion and sour-lightcream.

HeatoilincookingvesselonNo.3;addmeatand brown well. Add tomatoes with juice from can, cumin, oregano, chilli powder, salt and pepper to taste. Heat to boiling; reduce heat toSimmerandcook,uncovered,andstirringoccasionallyuntilmixtureisthickenedandliquidisalmostabsorbed,about20to25minutes. Spoon taco mixture into warm crisp taco shells; top with assorted garnishes, as desired.Note: Taco shells are available through most retail grocery stores.

Sweet And Sour Mince Makes6servings90gbutterormargarine1greencapsicum,seeded,finelychopped1redcapsicum,seeded,finelychopped1onion,finelychopped1clovegarlic,crushed750gmincedtopsidesteak450g can pineapple pieces, undrained ¼ cup vinegar 1-2tablespoonsfinelychoppedfreshgingeror1-1½teaspoonsgroundginger2tablespoonstomatosauce1tablespoonsoysauce1beefstockcube,crushed1teaspoonsalt½teaspoonpepper1tablespooncornflour1cupwater1cupfrozenpeasBoiledrice,optional

MeltbutterincookingvesselonNo.3,frycapsicums, onion and garlic until soft, about 5minutes.Addminceandcook,stirring,until well browned. Add pineapple pieces together with juice, the vinegar, ginger, tomatosauce,soysauce,stockcube,saltand pepper; cover and simmer 5 minutes. Combine cornflour and water; stir into mince mixture.Continuestirringuntilthickened;reduceheattoSimmerandcookfor10to15minutesmore.Addpeasandsimmerafurther 5 minutes. Serve with boiled rice, if desired.

25

Main Courses continued

Spaghetti Marinara Makes4to6servings30g butter or margarine 1clovegarlic,crushed440g can whole tomatoes, drained andchopped, liquid reserved 2tablespoonstomatopaste½ cup water 1chickenstockcube,crushed500g(1lb)freshscallops,trimmed500gfreshcookedprawns,shelledanddeveined1bottleoysters(10to12oysters),drainedSalt and pepper250gspaghetti,cookedanddrained3 tablespoons chopped parsley

MeltbutterincookingvesselonNo.3;sautegarlicuntilsoft,about2minutes.Addchopped tomatoes, reserved liquid, tomato paste,waterandstockcube.Bringtotheboil on No. 5; reduce heat to Simmer and cookuncoveredfor15minutes.Addscallops,and simmer a further 5 minutes. Add prawns and oysters; season with salt and pepper. Simmer until prawns and oysters are heated through;serveoverhotspaghetti.Sprinklewith parsley.Note: Lobster or crab can be added or substituted for scallops or prawns.

Normandy Chicken Makes4servings45g butter or margarine 2tablespoonsoil1No.12chicken,cutintoservingpieces½cupchoppedshallotsorspringonions1clovegarlic,crushed3 rashers bacon, rind removed and chopped2tablespoonsplainflour2cupssweetapplecider2cookingapples,peeled,coredandquartered1/3 cup cream2tablespoonschoppedparsleySalt and pepperSteamed or boiled rice, optional

HeatbutterandoilincookingvesselonNo.3;addchickenandfryuntilgoldenbrown;remove and set aside. Add shallots, garlic and bacon to vessel; saute for 3 minutes. Reduce heat to Simmer; stir in flour and cookfor1minute.Graduallystirincider;increase heat to No. 5 and bring to the boil, stirringconstantly.Addchicken,covervesseland reduce heat to Simmer. Simmer gently for 30 minutes; add apple, cream, parsley, saltandpeppertotaste.Heatgentlyfor1to2minutes;DONOTBOIL.Servewithsteamed or boiled rice, if desired.

26

Main Courses continued

Fried Rice Makes4to6servings2tablespoonsoil1clovegarlic,crushed1teaspoonfinelychoppedfreshgingerroot4cupscookedrice1½cupschoppedcookedchickenor1½cupschoppedcookedporkorbacon½cupchoppedshallotsorspringonions2tablespoonssoysauce2eggs,beatenSalt and pepper

HeatoilincookingvesselonNo.6;addgarlicandginger.Addrice,cookedmeatandshallots; stir well to combine. Add soy sauce; pour in beaten eggs and stir continuously untileggsarecooked.Seasonwithsaltandpepper; serve immediately.

Fried Onion Sambol1cupoil4 onions, sliced finely6driedchillies,roughlychopped2tablespoonsdriedmustard1teaspoonsalt¼ cup lemon juice

HeatoilincookingvesselonNo.2,fryonionuntil soft. Add chillies and mustard powder; covervessel,cook,stirringoccasionallyfor10minutesoruntiloilseparatesfromother ingredients. Add salt and lemon juice, cookforafurther2minutes.Serveasanaccompaniment to curries.

Chinese Fried Vegetables Makes6servings¼ cup vegetable or peanut oil 4stalkscelery,slicedthinly2largecarrots,peeled,cutintojuliennestrips1smallcucumber,slicedthinly1turnip,peeled,cutintojuliennestrips125gcanbambooshoots,drained125gfreshmushrooms,sliced1cupfreshbeansprouts,optional1teaspoonchoppedfreshgingerroot1teaspoonsalt2tablespoonssoysauce1teaspoonwinevinegar1teaspoonsesameoil

HeatoilincookingvesselonNo.5;addcelery, carrots, cucumber, turnip, bamboo shoots, mushrooms and bean sprouts. Fry for 3 to 4 minutes, stirring constantly. Add ginger, salt, soy and wine vinegar. Mix well andcookforafurther2to3minutes.Servehotorcoldsprinkledwithsesameoil.

27

Main Courses continued

Braised Red Cabbage With ApplesMakes8servings2tablespoonsoil2rashersbacon,rindremovedandchopped2onions,finelychopped¼ cup sugar ½redcabbage,finelyshredded2cookingapples,peeled,coredandchopped2tablespoonsvinegar½cupwaterPinch ground nutmegSalt and pepper

HeatoilincookingvesselonNo.2;frybacon, onion and half the sugar until golden brown, about 4 minutes. Add remaining ingredients; cover vessel, reduce heat to Simmerandcookuntilcabbageistender,about20to25minutes.Servewithgrilledsteak,chopsorsausages,asdesired

28

Choux Pastry125gbutterormargarine1¼ cups cold waterPinch salt1¼ cups plain flour4 large eggs, lightly beaten Preheatovento220°C(425°F)Placebutter,waterandsaltintocookingvessel; heat to boiling on No. 5. Reduce heat to Simmer; add flour, all at once, beating well with a wooden spoon until mixture forms a ball which cleans the side of the vessel. Turn power off, cool for 5 minutes. Add beaten eggs gradually to flour mixture, beating well after each addition. (For use as sweetbuns,add1tablespoonsugarand½teaspoon vanilla essence.) Spoon or pipe to requiredsizeonagreasedbakingtray.Bakefor20to30minutes,dependingonsize. Fill as desired.

Jamaican Bananas Makes4to6servings125gbutterormargarine½ cup brown sugar ½cuporangejuice½cuprum8smallbananasIce cream or whipped cream MeltbutterincookingvesselonNo.1;addsugar and orange juice. Stir until sugar is dissolved; peel bananas and add to vessel. Simmerbananasfor5to8minutes,stirringoccasionally. Arrange bananas in a warmed serving dish, spoon over remaining sauce. PlacerumintocleancookingvesselandheatonNo.1for2to3minutes.Pourrumover bananas and carefully ignite. Serve immediately with ice cream or whipped cream.

Stirred Custard Makes4to6servings1tablespooncornflour2½ cupsmilk1egg,lightlybeaten1tablespoonsugar1teaspoonbutter1teaspoonvanillaessenceNutmeg Blendcornflourwith½cupofthemilk;addtocookingvesselwithremainingmilk,egg,sugar, butter and vanilla. Stirring constantly, heat to boilingonNo.5andcookfor1minute. Pour custard into a warmed jug orindividualservingdishes.Sprinklewithnutmeg.

Desserts

29

Golden Syrup Dumplings Makes241cupS.R.flourPinch salt30g butter or margarine, cut up½teaspoongratedlemonrind1egg,beatenwith1tablespoonmilk

Sauce1½cupswater¼ cup sugar 2tablespoonsgoldensyrup1teaspoonlemonjuice1teaspoonbutterormargarineHot custard or cream, optional Sift flour and salt into a bowl; rub in butter. Addlemonrind,beateneggandmilk;mixintofirmdough.Shapeinto25mm(1in)balls.For sauce: Place water, sugar, golden syrup, lemonjuiceandbutterintocookingvessel;heat to boiling on No. 5. Gently drop dumplings into vessel; cover vessel and reduceheattoSimmer.Cookfor15minutes.Serve hot with custard or cream, if desired.

Chocolate Fudge410gcanevaporatedmilk1¾cupscastorsugar500gdarkcookingchocolate,brokenintopieces Placemilkandsugarintocookingvessel;heattoboilingonNo.10,stirringtodissolvesugar.Boilfor3minutes,stirringconstantly.Turn heat off; add chocolate and beat until smooth. Pour fudge into lamington tin lined with greased foil. Refrigerate until set; cut into squares and serve.

White Christmas Makesabout42pieces250gcopha2cupsricebubbles1cuppowderedmilk1cupicingsugar½cupchoppedglaceredcherries½cupchoppedglacegreencherries¼ cup chopped glace apricots ¼ cup chopped glace pineapple ¼ teaspoon vanilla essence MeltcophaincookingvesselonSimmer;turn power off. Stir in remaining ingredients until well combined. Press mixture into an ungreased18cmx27.5cmlamingtontin;refrigerate until firm. Cut into fingers or squares.Note: 1½ cupsofpackagedmixedfruitmaybe added to the copha instead of glace fruits.

Desserts continued

30

Desserts continued

Toffee Apples Makes2020smallcrispredapples20woodenskewers1kgsugar¼ cup water¼ cup vinegar¼ teaspoon cream of tartarRed food colouring Wash apples and dry thoroughly; insert the skewersfirmly.Placesugar,water,vinegarandcreamoftartarintocookingvessel.SetControl Dial to No. 5; stir mixture until sugar has dissolved. Allow mixture to boil until temperature light goes out on the Control Dial,about15minutes.Addfoodcolouring,a few drops at a time, until toffee is bright redincolour.Lightlygreasetwobakingtrays.Carefullyandquicklydiptheskeweredapplesinto the toffee. Allow excess toffee to drip before placing onto greased trays. Repeat procedure with remaining apples and allow to set.

Brandied Fruits Makes6to8servings820gcanapricothalves250gdessertprunes,stones½cupglacecherries¾ cup brandy 3 bananasShredded coconut, optional Whipped cream Place apricots, syrup from can and prunes intocookingvessel.HeattoboilingonNo.5;reduceheattoSimmerandcookfor10minutes.Transfermixturetoabowl;add cherries and brandy. Cool mixture and refrigeratefor24hours.Peelandslicebananas diagonally, add to fruit. Top with shredded coconut, if desired. Serve fruit in dessert dishes and top with whipped cream.

31

Sauces

Creamy Caramel Sauce125g(4oz)butterormargarine1½cupsbrownsugar2eggyolks½cupcoldwater¼ teaspoon vanilla essence MeltbutterincookingvesselonNo.3andaddsugar.Beateggyolksandwateruntilcreamy; add to butter and sugar mixture. Heat to boiling on No. 5, and stirring constantly, boil for 5 minutes. Turn power off; add vanilla and cool sauce. Pour into a jar and store covered in the refrigerator until required. Stir in a little cream before serving, ifdesired.Serveoverpeaches,bakedapplesor ice cream.

Bechamel Sauce (White Sauce)Makesabout2½cups1smallonion4 whole cloves 2½cupsmilk45g butter or margarine 3 tablespoons plain flour ¼ teaspoon saltFreshlygroundblackpepper Stud onion with cloves and place into cookingvesselwithmilk.Heattodialsetting2-4andwarmmilkfor10minutes;strainmilkandsetaside.Cleananddrycookingvessel thoroughly; add butter and melt on No.1,blendinflour,saltandpepper;cookfor1minute.Graduallyaddmilk;increaseheat to No. 5 and bring to the boil, stirring constantly. Adjust seasonings if necessary. Use as required.

Variations: To the recipe for white sauce add any of the following:Cheese Sauce: 1cupgratedcheeseand½ teaspoon prepared mustard.

Eggs:4hard-cookedeggs,chopped

Parsley Sauce: ¼ cup chopped parsley.Onion: 2onions,slicedandsauteedgentlyin30g butter, until soft and golden in colour.Wine Sauce:Use2cupsmilk,add½ cup white wineand2tablespoonschoppedshallots or spring onions.

Sweet And Sour SauceMakesabout2-2½cups¼ cup oil1capsicum,seeded,cutinto25mmpieces1onion,cutintowedges1carrot,slicedandcooked1bambooshoot,sliced,optional2slicesdrainedcannedpineapple,chopped¼ cup sugar1tablespoonChinesewineordrysherry1tablespoonwhitevinegar1tablespoonsoysauce1tablespoontomatosauce2tablespoonscornflour,blendedwith½cup water HeatoilincookingvesselonNo.3;addcapsicum, onion, carrot, and bamboo shoot and saute for 5 minutes or until tender. Add pineapple, sugar, sherry, vinegar, soy and tomato sauce. Heat to boiling on No. 5; stir in blended cornflour. Stir until sauce thickensandreboils.Serveoverfishfillets,prawns and meat balls, if desired.

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Sauces continued

Spicy Barbeque SauceMakesabout2cups45g butter or margarine 1smallonion,choppedfinely1teaspoonfinelychoppedginger2teaspoonsplainflour1cuptomatosauce½cupwater1/3 cup vinegar 2tablespoonssugar1tablespoonpreparedmustard2teaspoonsWorcestershiresauce½teaspoonsalt¼ teaspoon ground allspice ¼ teaspoon chilli sauceFreshlygroundblackpepper

MeltbutterincookingvesselonNo.2;fryonionandgingerfor2minutes.Addflourandstircontinuouslyfor1minute.Addremaining ingredients; increase heat to No. 5 and heat to boiling, stirring continuously. ReduceheattoSimmerandcookfor15minutes. Serve sauce hot or cold with your favouritebarbecuedsteak,sausage,etc.

33

• Forperfectfriesandwedges,oldpotatoesare ideal. The potato should be of a low starch, waxy variety i.e. chats, new potato or desiree potatoes.

• Makesurethatthechipsarecuttoevensizetoguaranteeevencooking.

• Thecutchipsshouldberinsedunderrunning water until the water runs clear. This removes excess starch from the potatoes, the starch burns at high temperatures.

• Dryonkitchentowelbeforefrying.• Shakethebasketatshortintervalsto

encourage even browning and to stop chips stickingtogether.

• Homemadefriesaredoublecooked.Thefirst fry blanches the chips so that they cookthrough.Thesecondfrycoloursthechips and gives them a crisp crust. Use the table below as a guide.

• Cookingtimeswillvarydependingonthesize of your fries or chips and the variety of the potato used.

Hints for cooking the perfect frozen chip.• Donotdefrostfrozenprecookedchips.

Forthebestresultstheyshouldbetakendirectly from the freezer to the fryer.

• Heatoiltothemaximumsetting,8-10.• Placeupto1kgfrozen chips into the fryer

basketandlowerintothehotoilfor1-2minutes to seal.

• Liftthebasketoutandrestthedrainageleverinsidetherimofthecookingvessel.Allow the oil to heat up again.

• Lowerthebasketagainandfrythechipsfor a further 3 - 4 minutes until golden brown. The time required will depend on the size and cut of the chip, and personal taste.

• Allowchipstodrainforamomentbeforeremovingfromthebasketandseasoning.

Cooking with your Deep Fryer The Perfect Chip.

TemperatureControl settings

Time for first fry (blanch)

Temperature Control Settings

Time for second fry - Max temp

Thin fries - french fries

8 5 min 10 5 min

Thickchips 8 7-8min 10 7-8min

Wedges 8 10min 10 10min

•Allowoiltoheatupto2ndtemperaturebeforere-immersingthebasketinthehotoil.

34

Deep fry cooking with home battered food.This method allows for the fact that if wetbatterisplacedinthebasketpriortocookingthefoodmaysticktothebasket.THIS METHOD OF COOKING REQUIRES EXTREMECARE.1.Followsteps1-6onlyfromthedeepfry

cookinginstructionsonpage8.2.Placethefryingbasketintothevesselwith

the heated oil.3. Coat the food in batter (see recipes on

page 37) and allow it to drain slightly to get rid of the excess coating.

4. Very carefully, slowly lower the coated food into the hot oil, using a suitable implement or tongs.

This allows the batter to become solid and prevents it sealing to the mesh of the basket.

Note: Remembertotakecareastheoilmayspit as the food is added.

5.Youcannowfollowthedeepfrycookinginstructionsfromsteps8-10onpage8.

35

TypeMaximum

QtyTemperature

Control settingsApprox. time

(min)Suggestions

PRAWNS

Fresh 600g 8-10 5-7 Crumb/batter

Frozen 600g 8-10 3-5 Fry frozen

FISH

Small pieces 400g 8-10 3-5 Crumb/batter

Fresh fillets 600g 8-10 7-10 Crumb/batter

Frozen fillets 600g 8-10 5-7 Fry frozen

CALAMARI

Fresh 500g 8-10 5-7 Crumb/batter

Frozen 500g 8-10 3-5 Fry frozen

TypeMaximum

QtyTemperature

Control settingsApprox. time

(min)Suggestions

Freshchickenportions

SMALL 400g 8-10 15-20 Crumb or batter

LARGE 600g 8-10 20-30 Crumb or batter

ChickenorVealSchnitzel

FRESH 250g 8-10 5-10 Crumb

FROZEN 250g 8-10 3-8 Crumb

Frying times and temperatures

Fish and Seafood

Meat and Poultry

36

Frying times and temperatures continued

TypeMaximum

QtyTemperature

Control settingsApprox. time

(min)Suggestions

Beans 200g 8-10 2-4 Tempura

BokChoy 150g 8-10 2-4 Tempura (ind. leaves)

Broccoli/Cauliflower

250g 8-10 3-5 Tempura or batter

Eggplant (slices) 150g 8-10 4-6 Batter

Mushrooms whole button

200g 8-10 3-5 Batter

Onion Rings 150g 8-10 3-5 Batter

Potatoes

French Fries 500g 8-10 4-6

Chips 500g 8-10 5-10

Wedges 500g 8-10 10-15

Vegetables

Alwaysblanchpotatochipsatalowertemp;setting8.Thenbrownatmaximumtemp;setting10.

37

For perfect batter1.Alwaysshiftalldryingredients,thenadd

liquids. Mix until smooth.2.Keepyourbatterascoldaspossible(itwill

be crisper)3. Coat food in seasoned flour before batter,

thebatterwillsticktothefoodbetter.4. Fry until golden brown.5.Alwaysusethedeepfry“cookingwith

homebatteredfood”technique,seepage29formoreinformation.

Beer batter1cupplainflour½tspbakingpowderpinch salt¾ cup cold beerCrispy sesame batter1cupcornflour2eggs1/3 cup water (cold)2tbspsesameseeds

Sweet fritter batter1 egg2/3 cup milk1 cup Self raising flour1 tbsp sugar1 tbsp melted butter or margarineNote: For savoury batter replace sugar with salt

Tempura batter½cupplainflour¼ cup rice flour1tspbicarbsoda1cupsodawater(icecold)1eggNote: It’s very important to keep this batter cold

Easy crispy coating1egg1tbspwaterormilk1cupriceflourorcornflourpinch of salt / pepper

1.Beateggandwater/milk.Seasonflourwith salt and pepper.

2.Dipfoodineggmixandthencoatwithflour.

3.Deepfryatsettings8-10dependingonsize of foodstuff, until crispy, this coating will not colour much.

Prawn cutlets750ggreenkingprawnsplain flour1egg,lightlybeaten2cupsfreshbreadcrumbslemon wedges to serve

1.Peelanddeveinprawns,leavingtailsintact. Dry thoroughly.

2.Coatprawnsinflour,theneggthenbreadcrumbs.Shakeoffexcesscrumbs.

3.Heattheoiltosettings8-10andfrycutlets for 4-5 minutes until golden brown.

4. Drain and serve immediately with lemon wedges.

Recipes for your Deep Fryer

38

Recipes for your Deep Fryer continued

Deep fried Pork balls Makes14to16balls500gmincedpork2tbspplainflour2tbspcornflour1tbspsoysauce1tspgarlicsalt1tspgroundblackpepper1egg,lightlybeaten

1.Combineallingredientsinalargebowl,mixthoroughly.Pickingupmixtureslapagainst the side of the bowl until the mix seemsmoreelasticorsticky.Thisshouldonlytakeafewslaps.

2.Shapemixtureinto4cmballs.3. Heat oil to settings8-10.Placeporkballs

inthebasket5-6atatime,cookfor8-10minutesuntilgoldenbrown.

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

Calamari500g Squid, washed and cleaned½cupplainflour1egg,lightlybeaten1cupdriedbreadcrumbs

1.Removetheinsidesandheadofthesquid.Wash and dry thoroughly.

2.Cutthesquidtubesinto1cmrings3. Coat the squid pieces in flour, egg and

then breadcrumbs.4.Heattheoiltosettings8-10andfrythe

squid until golden brown.5. Drain and serve immediately with tartare

sauce and lemon wedges.

Tartare Sauce250mlofgoodqualitymayonnaisewith1tbspchoppedtarragonandparsley,a½tbspofcapersand1tbspofchoppedgerkins.Seasonwithsaltand pepper to taste.

Dim Sims125gsmallgreenprawns,shelledanddeveined500gmincedpork½cupchoppedbambooshoots½cupchoppedwaterchestnuts1onion,peeledandchoppedfine1tbspsherry1tbspsoysauce1tspsaltpinchpepper125gwontonwrappers

1.Finelyminceprawnsandcombinewithpork.

2.Addallotheringredientsandmixwelltocombine.

3.Place1tspofporkmixtureontothecentre of each wonton wrapper and gather the sides of the wrapper around the filling, leaving a small opening at the top.

4.Heattheoiltosettings8-10anddeepfryabout10atatime,untilgoldenbrown, about 4-5 minutes.

5. Drain and serve with sweet and sour sauce if desired.

39

Recipes for your Deep Fryer continued

Spring Rolls Makesabout24rolls.500g green prawns, shelled and deveined 500gmincedpork½smallheadofcabbage,thinlyshredded230gcanofwaterchestnuts,drainedandfinely chopped125gfreshmushrooms,roughlychopped1greencapsicum,seededandfinelychopped1onion,peeledandfinelychopped2tbspdrysherry2tbspsoysauce1tspsugar½tspsalt¼ tsp ground ginger455gpacketspringrollwrappers1egg,lightlybeatenwith2tbspwater

1.Finelyminceprawnsandcombinewithpork.

2.Addcabbage,waterchestnuts,mushrooms, capsicum, onion, sherry, soy, sugar, salt and ginger. Mix well to combine.

3.Place2-3tbspoftheporkmixtureinthecorner of a spring roll wrapper. Roll the wrapper folding in the sides to encase the filling.

4.Brushalittleeggmixontheendofwrapper to help it seal.

5.Heatoiltosettings8-10,deepfryuntilgolden brown, about 5 minutes.

6.Drainandservewithdippingsauce.

Minted pea wontons125gwontonwrappers220gcanpeas3 medium potatoes, peeled and cut into5mm dice1onion,peeledandchoppedfine1tspgroundcumin½tspsalt¼ cup mint, chopped

1.Boilthedicedpotatountiljustcooked.Drain.

2.Inasaucepancookonionin½tbspoiluntil soft add cumin and peas and rough mash. Remove from heat.

3. Add potato and mint. Stir to combine.4.Placeabout2tspofmixontoeachwonton

wrapper and bring edges together. Seal with a light brush of water.

5.Heatfryertosettings8-10,anddeepfryuntil golden brown, about 3-4 minutes.

6.Servewithmintedyoghurtifdesired.

40

Recipes for your Deep Fryer continued

Southern fried chicken Makes4-6servings.750gchickendrumsticks½cupflour½tspsalt½tsphotpaprika(optional)1egg,beatenwith2tbspwater1cupdriedbreadcrumbs

1.Mixflourwithsaltandpaprika.Drydrumsticksandcoatinseasonedflour.

2.Dipeachdrumstickintoeggmixtureseparately and coat in breadcrumbs.

3.Heatoiltosetting8-10.4.Place3-4drumsticksintothebasket

atatimeandfrytillcookedthroughandgolden,about15to20minutes.

5.Drainwellandkeephotwhileotherpiecesarecooking.

Potato dumplings Makesapprox.25-304mediumpotatoes,peeled,cookedandmashed.60gbutter1¼cupswater1cupplainflour,shifted3 eggs 1tspsalt

1.Placebuttersaltandwaterintoasaucepan and bring to the boil.

2.Addtheshiftedflourallatonceandstirvigorously with a wooden spoon over a low to medium heat, until the dough forms and pulls away from the edges of the pan. Remove from heat and set aside to cool for 5 minutes.

3. Add eggs one at a time to the dough, beating well between additions. The dough shouldlooksmoothandshiny.

4. Add mash to dough and beat mixture until smooth.

5.Heatfryertosettings8-10.6.Usingtwospoonsscoopheapedballsof

mixtureintothefryerbasket.Deepfryabout8atatimefor4-5minutes,untilgoldenbrown.

Salt and chilli Chicken wings500gChickenwings,cutintopieces½cupriceorcornflour1tbspsalt1tsppepper1tspgroundchilli

1.Drywingpiecesandmakesmallincisionsintothethickestpartsofeachpiece.

2.Coatpieceslightlyinflour.Shakeoffexcess.

3.Heatoiltosettings8-10,frywingsfor 4-5 minutes.

4. Mix salt pepper and chilli in a large bowl. Drain wings and toss through salt mix. Serve straight away.

41

Recipes for your Deep Fryer continued

Fried Cheese SconesFilling 1egg100ggratedgryereorcheddarcheese2leeks,finelysliced¼ cup creamsalt and pepperDough30g butter (diced)1½cupsself-raisingflour½ tsp salt¾cupmilk

1.Forfilling.Sauteleeksin1tbspofbutteruntil soft. Remove from the heat and mix through cheese, egg, and cream. Season and set aside to cool.

2.ForDough.Placebutter,flourandsaltin a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs.Addmilkandbringdoughtogether.

3. Turn dough out onto a floured bench and kneadlightlyfor2-3minutes.

4.Takeabout2tbspofthedoughatatimeandworkintoaflatcircle.Place1tspofthefillinginthecentreandworkedgestogether,pinchingtoseal.Becarefultokeepthethicknessofthedoughasevenaspossible.

5.Heatoiltosettings8-10,fryingabout8ata time until puffy and golden.

6.Drainandservehot.

Shallot and sesame puffs2sheetsreadyrolledshortcrustpastry1tbspvegetableoil1tspfreshgratedginger1clovegarliccrushed12greenshallots,sliced½cupsesameseeds2tbspoystersauce1eggyolk,beatenextra sesame seeds

1.Heatoilinawok,addginger,garlic,shallotsandsesameseeds.Stirfryfor1minute, add oyster sauce. Remove from heat set aside to cool.

2.Cut8cm2(squares)frompastrysheets3. Place a tbsp of shallot mixture into each

square,glazeedgeswithegg.Bringthefour corners to the centre and pinch edges to seal.

4.Glazewithremainingeggandsprinklelightly with extra sesame seeds.

5.Heatoiltosettings8-10andfrytillgolden brown, about 4 minutes.

42

Recipes for your Deep Fryer continued

Meat fritters Makes12fritters1cupselfraisingfloursalt and pepper1egg2tbspoil¼ cup water½-¾cupmilk2cupscooked,dicedleftovermeat(beef,pork,lamb,chicken)1onion,choppedfinely

1.Placetheflour,saltandpepperintoasmall mixing bowl. Add egg oil and water, mix till smooth.

2.Beatinmilkasrequiredtoformaloosebatter. Add meat and onion.

3.Heatoiltosettings8-10.Spoonbatterintothehotoil.Cookuntilgoldenbrown,about 5 minutes.

4. Drain and serve with reheated leftover gravy.

Meatballs Makesabout18750gmincedtopsidesteak1onionchopped½cupbreadcrumbs2tbspchoppedparsley½tspsalt½tsppepper½tspdriedmixedherbs2tspWorcestershiresauce1egg,lightlybeaten

1.Combinemeat,onion,breadcrumbs,parsley, seasoning, and Worcestershire sauce.

2.Addenougheggtobindmixturetogether.3.Shapethemixtureinto25mmballs,

refrigeratemeatballsfor1hour.4.Heatoilonsettings8-10.5.Fryfor6-7minutes,tillgolden.Drainand

serve with a spicy dipping sauce.

Potato Crisps4 potatoes, washed and peeled2cupswater,salted

1.Cutpotatoesintowaferthinslices.Placethe slices into the salted water and allow tostandfor1-2hours.

2.Drainpotatoesanddrythoroughly.3.Heatoilonsettings8-10andfryasmall

quantityatatime,shakingfrequentlyduringcooking.Cookfor3-4minutes.

4.Drainandservehotorcold,sprinklewithsalt if desired.

43

Recipes for your Deep Fryer continued

Felafel1½cupdriedchickpeas,washedandsoaking1onionchopped½tspchillipowder1tspcumin,ground½coriander,ground2clovesgarlic3 tsp lemon juice¼ cup chopped parsley½cupbesanflour(chickpea)1egg

1.Soakchickpeasovernight,drain.2.Placechickpeasinasaucepanwith1lt

water,simmerfor1hour.3.Blendthechickpeaswiththerestofthe

ingredients in a food processor. Chilli mixture.

4.Heatoilonsettings8-10.Shapefelafelinto4cmballsandfry8-10atatimefor3-4 minutes.

5. Sever hot or cold with hummus and Lebanese bread.

Corn fritters Makesabout12¾ cup self raising flourpinch of saltpinch of pepper1egg,lightlybeaten1/3cupmilk300gcanofcornkernels,drained

1.Shiftflour,saltandpepperintoabowl.2.Combineeggandmilk.3.Usingamixer,graduallyaddmilkmixto

the dry ingredients and beat until smooth. Add corn to mix.

4.Heattheoilonsettings8-10.Dropbatterby the tablespoonful into the hot oil and fry till golden, about 5-7 minutes.

Kofte Potatoes500gpotatoes,cookedandmashed2eggs1/3 cup desiccated coconut1cupgratedParmesancheesesalt and pepper2tbspflour2eggs,lightlybeaten1cupdriedbreadcrumbs

1.Combinethefirstfiveingredients.2.Coat1tbspofthemixtureinflour,then

egg mix and then in breadcrumbs.3.Heatoilonsettings8-10andfry6-8at

a time till golden, about 4-5 minutes.Note: for something different use sweet potato or pumpkin in place of the potato.

44

Recipes for your Deep Fryer continued

Apple fritters Serves 42apples,peeledandslicedinto5mmthickrings.½cupplainflourFritterbatter(seepage11)2tbspcastorsugar½tspgroundcinnamonice cream to serve

1.Heatoilonsettings8to10.2.Coatappleslicesinflourandthendipin

batter. Fry for 4-5 minutes and golden.3. Drain and toss in cinnamon sugar. Serve

with ice cream.

Strawberry stack Serves 412wontonwrappers1cupthickenedcream2tbspsugar½tspvanilla250gpunnetstrawberries,hulledandhalvedicing sugar to dust

1.Heatoilonsettings8-102.Frywontonwrappers,acoupleatatime,

until just coloured. Drain on absorbent paper.

3.Toservestackcrispywrapperswithstrawberries, and sweetened whipped cream. Dust top with icing sugar.

Family doughnuts Makesabout201tbspbutter,softened½cupsugar2tbspgoldensyrup2/3cupmilk2cupsselfraisingflour½tspcinnamonCinnamon sugar4 tbsp castor sugar1tspgroundcinnamon

1.InthesmallbowloftheSunbeamMixmaster Mixer, beat together butter, sugar and golden syrup until creamy.

2.Reducethespeedandgraduallyaddthemilk.Byhand,foldinshiftedflourandcinnamon.

3.Turnoutontoaflouredbenchandkneadlightly.Rolloutto1cmthicknessandcutwith a doughnut cutter.

4.Heattheoilonsettings8-10,frydoughnuts a few at a time, turning only onceduringcooking.

5.Drainandsprinklewithcinnamonsugar.Serve hot or cold.

45

Troubleshooting

Problem Possible Cause Solution

Strong Smell •Oilhasgonebad•Thecorrectoilisnot

being used

•Replaceoil•Useonlyhighqualityoil.

Do not mix oils of a different quality or type.

Oil overflowing •Fryerisfilledabovethemaximum level

•Wetfoodplacedinhotoil.•Statedquantities

exceeded.

•Checkoillevelontheinsideof fryer.

•Dryfoodfirst•Donotfryfoodabovethe

weight indicated.

Food is not browning •Cookingtemperatureistoo low.

•Basketisoverloaded.•Oilisnothotenough.

•Adjustthedialtothecorrectcookingtemperature.

•Donotfryfoodabovethestated quantities and weights

•Faultytemperaturecontrol.Consult Service Centre.

Chipsarestickingtogether •Foodnotwashedthoroughly before placed in the oil

•Washpotatoesthoroughlyand dry before frying.

46

Notes

47

Notes

48

Notes

Shouldyouexperienceanydifficultieswithyourappliance,pleasephoneourcustomerservicelineforadviceon1300881861inAustralia,or0800786232inNewZealand.Alternatively,youcansendawrittenclaimtoSunbeamattheaddresslistedbelow.Onreceiptofyourclaim,Sunbeamwillseektoresolveyourdifficultiesor,iftheapplianceisdefective,adviseyouonhowtoobtainareplacementorrefund.

YourSunbeam12MonthReplacementGuaranteenaturallydoesnotcovermisuseornegligenthandlingandnormalwearandtear.

Similarlyyour12MonthReplacementGuaranteedoesnotcoverfreightoranyothercostsincurredinmakingaclaim.Pleaseretainyourreceiptasproofofpurchase.

Thebenefitsgiventoyoubythisguaranteeareinadditiontoyourotherrightsandremediesunderanylawswhichrelatetotheappliance.

OurgoodscomewithguaranteesthatcannotbeexcludedundertheAustralianConsumerLawandundertheNewZealandConsumerGuaranteesAct.

InAustraliayouareentitledtoareplacementorrefundforamajorfailureandforcompensationforanyotherreasonablyforeseeablelossordamage.Youarealsoentitledtohavethegoodsrepairedorreplacedifthegoodsfailtobeofacceptablequalityandthefailuredoesnotamounttoamajorfailure.

Shouldyourappliancerequirerepairorserviceaftertheguaranteeperiod,contactyournearestSunbeamservicecentre.

ForacompletelistofSunbeam’sauthorisedservicecentresvisitourwebsiteorcall:

Australiawww.sunbeam.com.au

1300881861Units5&6,13LordStreetBotanyNSW2019Australia

New Zealandwww.sunbeam.co.nz

080078623226VesteyDrive,MtWellingtonAuckland,NewZealand

In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge.

12 Month Replacement Guarantee

is a registered trademark.

Need help with your appliance?Contactourcustomerserviceteamorvisitourwebsiteforinformationandtipsongettingthemostfromyourappliance.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont.Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2006.ABN 45 000 006 771

Units 5 & 6, 13 Lord Street Botany NSW 2019 AustraliaUnit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11