Related Manuals for Sunbeam Metro Banquet FP7710
Summary of Contents for Sunbeam Metro Banquet FP7710
- Page 1 Metro Banquet 41cm (16”) x 33cm (13”) non-stick electric cookware Instruction / Recipe Booklet FP7710 Please read these instructions carefully and retain for future reference.
-
Page 2: Important Instructions - Retain For Future Use
Contents S beam’ eca i S beam Me Ba e f Tefl Pla i m P U ig S beam Me Tem e a e e ig g ide C kig i h S beam Me Ba e f Ca e ad cleaig Reci e Important instructions –... -
Page 3: Sunbeam's Safety Precautions
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. - Page 4 Features of your Sunbeam Metro Banquet frypan ch hadle For safe cooking and carrying of the frypan lid. able lid h lde A stepped catch on the side of the lid enables the lid to be tilted above the frypan, to help maintain the temperature selected.
- Page 5 able eam e Allows you to accurately control moisture levels during cooking. E a dee c kig e el i h l ed ide Is ideal for the largest roasts and other family meals. Sloped sides assist with the removal of food from the pan.
- Page 6 DuPont Teflon 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 single layer non-stick coatings.*...
- Page 7 Using your Sunbeam Metro Banquet frypan Bef e he fi e: Wash, rinse and dry your frypan 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.
-
Page 8: Temperature Setting Guide
Temperature setting guide The numbers on the dial represent the following temperatures approximately. DIAL CELSIUS SETTING 100°C 110°C 125°C 140°C 150°C 160°C 175°C 185°C 200°C 210°C N e: The temperature uses are a guide only and may require adjustment to suit various foods and individual tastes. - Page 9 Cooking with your Sunbeam Metro Banquet frypan Bakig 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.
- Page 10 Cooking with your Sunbeam Metro frypan continued 1.Preheat the frypan on settings 8-9 with a little oil. 2.Slice meat into strips. Coat meat in a little oil and stir-fry in batches until browned. This prevents meat from stewing. 3.Add vegetables and seasoning, stirring continuously.
-
Page 11: Care And Cleaning
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. - Page 12 Recipes N e: The temperature settings stated in these recipes are a guide only. Mie 2 tablespoons olive oil 2 onions, diced finely 3 cloves garlic, crushed 4 trimmed celery, diced finely 1 bacon bone (400g) 2 x 800g chopped tomatoes 1.2L water 2 cups finely chopped savoy cabbage 2 large zucchini, diced...
- Page 13 Recipes (continued) C F i e Make a 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 green onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander...
- Page 14 Recipes (continued) Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings. N e: The water should be simmering the whole time. If this does not happen increase the heat to setting 10. 5.Serve with dipping sauce.
- Page 15 Recipes (continued) Ti : A good way to see if the crabs are cooked is to check the joint on the large nipper. When these have changed colour your crabs should be cooked through. 5.Remove crabs from pan onto a large serving platter and spoon over sauce from pan.
- Page 16 Recipes (continued) i 20-30 Famil Beef Ca e le i h Semi D ied T ma e 2 kg chuck steak, cut into 2cm cubes ½ cup flour 3 tablespoons olive oil 2 bunches of spring onion, stalk trimmed, peeled and left whole 2 cloves garlic, crushed ¹/ ³...
- Page 17 Recipes (continued) 1.Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, 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.
- Page 18 Recipes (continued) S eamed Salm Pa cel 4 x 180g Atlantic salmon fillets 1 stalk lemon grass, white only, chopped finely 4 eschalots, sliced thinly ¹/ ³ cup coriander leaves 1 large red chilli, seeded and sliced 2 cloves garlic, crushed 2 teaspoons grated fresh ginger ½...
- Page 19 Recipes (continued) Pee B cai la 9 rashers bacon 300g sliced button mushrooms ½ cup white wine 450ml cream Freshly ground black pepper 750g penne shaved parmesan, to serve 1.Have a large pot of boiling water ready. 2.Remove rind from bacon and slice into 5mm pieces.
- Page 20 Recipes (continued) Ma ’ Mea ball 1.2kg lean mince ²/ ³ cup packaged breadcrumbs 3 eggs 2 tablespoons Worcestershire sauce 2 teaspoons dried sweet basil 1 teaspoon dried oregano 2 cloves garlic, crushed salt and pepper 2 tablespoons olive oil Sauce 1 onion, sliced 2 cloves garlic, crushed...
- Page 21 Recipes (continued) R a Chicke i h S ffig 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.
- Page 22 Recipes (continued) a d Seed P a e 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.
- Page 23 Recipes (continued) 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.
- Page 24 Recipes (continued) B e milk Pacake 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.
- Page 25 Notes...
- Page 26 Notes...
- Page 27 Z C igh . SUNBEAM CORPORATION LIMITED 2006. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other . beam.c m.a or Sunbeam appliance, visit contact the Sunbeam Consumer Service Line.
- Page 28 Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2006.