Sunbeam DF4400 Instruction Booklet
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Sunbeam DF4400 Instruction Booklet

Multicooker deep fryer 5 litre non-stick electric cookware
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Multicooker Deep Fryer
5 litre non-stick electric cookware
Instruction Booklet
DF4400
Please read these instructions carefully
and retain for future reference.

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Summary of Contents for Sunbeam DF4400

  • Page 1 Multicooker Deep Fryer 5 litre non-stick electric cookware Instruction Booklet DF4400 Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Cooking with your deep fryer Features of your Multicooker The perfect chip An Introduction to Multicookers Deep fry cooking with home battered food Non-stick cooking Frying times and temperatures Temperature settings Recipes For your Deep Fryer...

  • Page 3: Sunbeam's Safety Precautions

    • Never leave an appliance unattended while in use. If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood.

  • Page 4: Features Of Your Multicooker

    Features of your Sunbeam Multicooker Integrated knob & adjustable steam vent Allows you to accurately control moisture levels during cooking. Stainless Steel deep fry basket Deep fry basket with detachable handle This lightweight stainless steel deep fry basket is removable and has a 1.0kg food capacity for deep frying.
  • Page 5 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-free draining of food.

  • Page 6: An Introduction To Multicookers

    Your new Sunbeam Multicooker Deep is great for deep frying. Fryer will give you years of reliable service. Versatile. It is backed by Sunbeam’s 12 month Use as a deep fryer or electric saucepan. Replacement Guarantee. Boils, roasts, casseroles, braises, stir-frys and is great for deep frying.

  • Page 7: Non-Stick Cooking

    Professional Use Non-stick cooking Your Sunbeam frypan features a special The result is a non-stick coating that can be scratch and abrasive-resistant non-stick treated like ordinary cookware, enabling the cooking coating that makes it safe to use use of metal utensils. However, Sunbeam ®...

  • Page 8: Temperature Settings

    Temperature settings 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.

  • Page 9: Understanding Your Multicooker

    Understanding your Sunbeam Multicooker Stainless steel Lid Cast-in element With the lid in place, the multicooker can be The element is completely cast into the heavy used as an oven, giving you the versatility to duty base for faster superior heating and a roast pieces of beef, lamb and chicken.

  • Page 10: Using Your Multicooker

    Using your Multicooker Before the first use 3. Pour good quality vegetable, nut or seed oil into the vessel until it reaches ‘MAX’ mark Wash, rinse and dry your Multicooker Deep indicated on the inside of the non-stick Fryer, basket and lid, “Season” the cooking vessel.

  • Page 11: Hints For Perfect Frying

    Hints for perfect frying 1.Always use the best quality oil possible. We 1.Always use the best quality oil possible. recommend corn, nut, seed or vegetable We recommend corn, nut, seed or oils. Never use butter, margarine or olive vegetable oils. Never use butter, margarine oils.

  • Page 12: Care And Cleaning

    Wash grease and oil off the outside of the the probe. If damage is suspected, return vessel with hot soapy water. the Control Probe to your nearest Sunbeam Appointed Service Centre for inspection Refer Cleaning the basket to the separate warranty and service centre 1.Remove excess food particles from the...

  • Page 13: High Grade Non-Stick Cooking Surfaces

    High Grade Non-Stick cooking surfaces. Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier. To ensure you get the best results from your non-stick cooking surfaces, follow these simple instructions: Before the first use “Season”...

  • Page 14: Cooking With Your Multicooker

    Preheat the vessel to dial are recommended. They can be used more setting 3-4 with oil and saute as desired. than once without marked deterioration. Sunbeam also recommends peanut oil Boiling or solid vegetable shortening of reliable Ideal for cooking vegetables where they brands.

  • Page 15: Vegetable Cooking Hints

    Cooking with your Multicooker continued Care of oils and shortenings • Wait for indicator light to go OFF before frying next batch. Skim off any food • Strain after each use because food particles particles. or sediments cause oil to darken, foam and lose its browning quality.
  • Page 16 Vegetable Cooking Hints Asparagus Brussel Sprouts Scrub stalks gently with a vegetable brush to Remove coarse outer leaves and wash well. remove soil. Snap off woody end and scrape Trim and cut a slit lengthwise on bases. white part with knife to remove outer layer of Boil: Follow basic boiling directions, adding a stalk.
  • Page 17 Vegetable Cooking Hints continued Chokoes Boil: Follow basic boiling directions, add to soups, casseroles or stews. Peel under running water. Halve and remove seeds. Cut into quarters. Parsnips Boil: Follow basic boiling directions and cook Wash well, trim top and bottom. Peel thinly for 10-15 minutes or until tender.
  • Page 18 Vegetable Cooking Hints continued Spinach Wash well in cold water. Trim leaves from stalks. N.B. Stalks may be used in Chinese cookery or cooked in milk until tender. Cooking: If desired place leaves in vessel and add salt. DO NOT add water. Cover and simmer for 5-10 minutes.

  • Page 19: Cooking Information

    Cooking Information Setting and cooking times thoroughly thaw frozen foods unless otherwise stated in recipes in a refrigerator prior These are given as a guide for best results. to cooking. Just before cooking, wipe off However, vary the temperature and cooking excess moisture with paper towelling.
  • Page 20 Cooking Information continued To Cook Rice free fillets of meat may require a little more oil, while lamb and fatty cuts can be cooked Fill the cooking vessel two thirds full with in their own fat. If excess fat accumulates water;...

  • Page 21: Cooking Definitions

    Cooking definitions Baste To moisten meat, poultry or fish with Parboil To boil until partially cooked. their own juices while they are being cooked. Preheat To have appliance or oven at desired Blanch setting or temperature before adding food. • To remove skins from vegetables, fruits and Puree To place cooked food in a blender or nuts.
  • Page 22 Soup to boiling on No. 5, then reduce heat 5 cups water to Simmer. Cook for 10-15 minutes or until 1 teaspoon dry sherry pumpkin is tender. In Sunbeam Blender or 2 stalks celery, chopped Food Processor, puree soup, 1 cup at a time. 2 onions, quartered Return soup to cooking vessel and reheat.
  • Page 23 Melt the cheese under a cook for 15 to 20 minutes. Puree mixture griller and serve with soup. in Sunbeam Blender or rub mixture through a wire sieve; return to cooking vessel. Stir in chicken stock and half the cream; heat on Simmer for 8 to 10 minutes.
  • Page 24 Soup Recipes continued Sweet Corn And Crab Soup Greek Bean Soup Makes 6 to 8 servings Makes 4 to 6 servings 6 cups chicken stock (fresh or use stock 250g dried haricot beans cubes) 4 cups water 1 ½ cups chopped cooked chicken 2 medium onions, chopped 440g can sweet corn kernels, undrained 2 large carrots, chopped...

  • Page 25: Main Courses

    Main Courses Spaghetti Bolognaise Chilli Con Carne Makes 6 servings Makes 6 servings 2 tablespoons oil 2 tablespoons oil 2 onions, chopped 2 onions, finely chopped 2 stalks celery, chopped 1-2 cloves garlic, crushed 2 cloves garlic, crushed 1 green capsicum, seeded, cut into strips 125g fresh mushrooms, thickly sliced 1 kg minced topside steak 750g minced topside steak...
  • Page 26 Main Courses continued Party Time Tacos Sweet And Sour Mince Makes 16 to 20 Makes 6 servings 1 tablespoon oil 90g butter or margarine 1kg (2 lb) minced beef 1 green capsicum, seeded, finely chopped 2 x 440g cans tomatoes; cut up 1 red capsicum, seeded, finely chopped 1 tablespoon ground cumin 1 onion, finely chopped...
  • Page 27 Main Courses continued Spaghetti Marinara Normandy Chicken Makes 4 to 6 servings Makes 4 servings 30g butter or margarine 45g butter or margarine 1 clove garlic, crushed 2 tablespoons oil 440g can whole tomatoes, drained and 1 No. 12 chicken, cut into serving pieces chopped, liquid reserved ½...
  • Page 28 Main Courses continued Fried Rice Chinese Fried Vegetables Makes 4 to 6 servings Makes 6 servings 2 tablespoons oil ¼ cup vegetable or peanut oil 1 clove garlic, crushed 4 stalks celery, sliced thinly 1 teaspoon finely chopped fresh ginger root 2 large carrots, peeled, cut into julienne 4 cups cooked rice strips...
  • Page 29 Main Courses continued Braised Red Cabbage With Apples Makes 8 servings 2 tablespoons oil 2 rashers bacon, rind removed and chopped 2 onions, finely chopped ¼ cup sugar ½ red cabbage, finely shredded 2 cooking apples, peeled, cored and chopped 2 tablespoons vinegar ½...

  • Page 30: Desserts

    Desserts Choux Pastry Stirred Custard 125g butter or margarine Makes 4 to 6 servings 1 ¼ cups cold water 1 tablespoon cornflour Pinch salt 2 ½ cups milk 1 ¼ cups plain flour 1 egg, lightly beaten 4 large eggs, lightly beaten 1 tablespoon sugar 1 teaspoon butter Preheat oven to 220°C (425°F)
  • Page 31 Desserts continued Golden Syrup Dumplings White Christmas Makes 24 Makes about 42 pieces 1 cup S.R. flour 250g copha Pinch salt 2 cups rice bubbles 30g butter or margarine, cut up 1 cup powdered milk ½ teaspoon grated lemon rind 1 cup icing sugar 1 egg, beaten with ½...
  • Page 32 Desserts continued Toffee Apples Brandied Fruits Makes 20 Makes 6 to 8 servings 20 small crisp red apples 820g can apricot halves 20 wooden skewers 250g dessert prunes, stones 1 kg sugar ½ cup glace cherries ¼ cup water ¾ cup brandy ¼...

  • Page 33: Sauces

    Sauces Creamy Caramel Sauce Variations: To the recipe for white sauce add any of the following: 125g (4oz) butter or margarine Cheese Sauce: 1 cup grated cheese and ½ 1 ½ cups brown sugar teaspoon prepared mustard. 2 egg yolks Eggs: 4 hard-cooked eggs, chopped ½...
  • Page 34 Sauces continued Spicy Barbeque Sauce Makes about 2 cups 45g butter or margarine 1 small onion, chopped finely 1 teaspoon finely chopped ginger 2 teaspoons plain flour 1 cup tomato sauce ½ cup water cup vinegar 2 tablespoons sugar 1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce ½...

  • Page 35: Cooking With Your Deep Fryer The Perfect Chip

    Cooking with your Deep Fryer The Perfect Chip. Hints for cooking the perfect frozen chip. • For perfect fries and wedges, old potatoes are ideal. The potato should be of a low • Do not defrost frozen precooked chips. starch, waxy variety i.e. chats, new potato For the best results they should be taken or desiree potatoes.

  • Page 36: Deep Fry Cooking With Home Battered Food

    Deep fry cooking with home battered food. This method allows for the fact that if wet batter is placed in the basket prior to cooking the food may stick to the basket. THIS METHOD OF COOKING REQUIRES EXTREME CARE. 1.Follow steps 1 - 6 only from the deep fry cooking instructions on page 8.

  • Page 37: Frying Times And Temperatures

    Frying times and temperatures Fish and Seafood Maximum Temperature Approx. time Type Suggestions (min) Control settings PRAWNS Fresh 600g 8-10 Crumb/batter Frozen 600g 8-10 Fry frozen FISH Small pieces 400g 8-10 Crumb/batter Fresh fillets 600g 8-10 7-10 Crumb/batter Frozen fillets 600g 8-10 Fry frozen...
  • Page 38 Frying times and temperatures continued Vegetables Maximum Temperature Approx. time Type Suggestions (min) Control settings Beans 200g 8-10 Tempura Bok Choy 150g 8-10 Tempura (ind. leaves) Broccoli / 250g 8-10 Tempura or batter Cauliflower Eggplant (slices) 150g 8-10 Batter Mushrooms whole 200g 8-10 Batter...

  • Page 39: Recipes For Your Deep Fryer

    Recipes for your Deep Fryer For perfect batter Easy crispy coating 1.Always shift all dry ingredients, then add 1 egg liquids. Mix until smooth. 1 tbsp water or milk 2.Keep your batter as cold as possible (it will 1 cup rice flour or cornflour be crisper) pinch of salt / pepper 3.
  • Page 40 Recipes for your Deep Fryer continued Deep fried Pork balls Tartare Sauce Makes 14 to 16 balls 250ml of good quality mayonnaise with 500g minced pork 1 tbsp chopped tarragon and parsley, a ½ tbsp of capers and 1 tbsp of chopped 2 tbsp plain flour gerkins.
  • Page 41 Recipes for your Deep Fryer continued Spring Rolls Minted pea wontons 125g wonton wrappers Makes about 24 rolls. 500g green prawns, shelled and deveined 220g can peas 500g minced pork 3 medium potatoes, peeled and cut into ½ small head of cabbage, thinly shredded 5mm dice 230g can of water chestnuts, drained and 1 onion, peeled and chopped fine...
  • Page 42 Recipes for your Deep Fryer continued Southern fried chicken 4. Add mash to dough and beat mixture until smooth. Makes 4 - 6 servings. 5. Heat fryer to settings 8-10. 750g chicken drumsticks 6. Using two spoons scoop heaped balls of ½...
  • Page 43 Recipes for your Deep Fryer continued Fried Cheese Scones Shallot and sesame puffs Filling 2 sheets ready rolled shortcrust pastry 1 egg 1 tbsp vegetable oil 100g grated gryere or cheddar cheese 1 tsp fresh grated ginger 2 leeks, finely sliced 1 clove garlic crushed ¼...
  • Page 44 Recipes for your Deep Fryer continued Meat fritters Meatballs Makes 12 fritters Makes about 18 1 cup self raising flour 750g minced topside steak salt and pepper 1 onion chopped 1 egg ½ cup breadcrumbs 2 tbsp oil 2 tbsp chopped parsley ¼...
  • Page 45 Recipes for your Deep Fryer continued Felafel Corn fritters 1 ½ cup dried chickpeas, washed and Makes about 12 soaking ¾ cup self raising flour 1 onion chopped pinch of salt ½ tsp chilli powder pinch of pepper 1tsp cumin, ground 1 egg, lightly beaten ½...
  • Page 46 1 tsp ground cinnamon 2. Coat apple slices in flour and then dip in batter. Fry for 4-5 minutes and golden. 1. In the small bowl of the Sunbeam 3. Drain and toss in cinnamon sugar. Serve Mixmaster Mixer, beat together butter, with ice cream.

  • Page 47: Troubleshooting

    Troubleshooting Problem Possible Cause Solution Strong Smell • Oil has gone bad • Replace oil • The correct oil is not • Use only high quality oil. being used Do not mix oils of a different quality or type. Oil overflowing •...
  • Page 48 Notes...
  • Page 49 Notes...
  • Page 50 Notes...
  • Page 51 You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will...
  • Page 52 Sunbeam Corporation Limited 2006. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11...

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