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Care & Cleaning
Use heat-resistant plastic or wooden or
silicone utensils when cooking in the frypan.
Avoid using sharp or metal objects as these
may scratch the surface. Do not cut food
on top of the cooking surface. Do not leave
plastic utensils in contact with the cooking
surface while in use.
To clean after use
Always turn the power off and remove the
plug from the power outlet and the control
Waiting on Front
probe from the probe inlet before cleaning.
Allow the frypan to cool before cleaning.
DuraCeramic™ coating
Cover from Energi
Due to the natural properties of ceramic
coating, your DuraCeramic™ frypan requires
gentle handling and cleaning. When cleaning
the DuracCeramic™ coating, do not use
metal (or other abrasive scourer). It is
important to let the frypan cool down. Do
not immediately immerse in water. Wipe
the bottom of the pan using a damp paper
towel to remove residue on the frypan.
With the control probe detached and the
pan completely cool, wash the pan with
warm soapy water using a mild household
detergent. Rinse thoroughly and dry the
frypan with a soft cloth before storing. Make
sure the interior of the probe inlet is fully dry.
Staining
When using high pigmented ingredients such
as turmeric, curry, soy sauce, tomato sauce,
some staining may occur.
When cooking, always start to use low or
medium heat before adding food to the
pan. High heat can cause the food to stick,
discolour or damage the natural properties of
the ceramic coating. Stubborn food residue
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may be removed or reduced by rubbing the
ceramic coating with a cream cleanser or a
paste of bicarbonate of soda and water using
a clean cloth.
Heat Control probe
If cleaning is necessary, wipe over with a
damp cloth.
Note: The control probe must be removed
before the frypan is cleaned and the control
probe inlet must be dried before the frypan is
used again.
Important: Do not immerse the control probe
in water or any other liquid. Store the crontrol
probe carefully. Do not knock or drop it as this
can damage the probe.
Glass Lid
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly.
Alternatively, wash the lid in a dishwasher.
Storage
Store the control probe carefully in a safe
place. Do not knock or drop it as this can
damage the probe.
If damage is suspected, return the control
probe to your nearest Sunbeam Service
Centre for inspection.
Cooking Guide
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MED setting with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on MED setting with sufficient
oil so that the food is half immersed. Cook
Waiting on Front
food with the lid off.
Sautéeing : Preheat on MED setting with a
little oil to add flavour.
Cover from Energi
Stir frying
Food is cooked quickly, over a high heat and
vegetables retain their flavour and crispness.
For best results and even cooking, cut food
into even sized, smaller pieces.
1. Preheat the frypan on MIN/MED setting
with a little oil.
2. Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
3. Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are crisp. Return
the meat back into the pan when the
vegetables are almost cooked. The lid can
be in position in the last few minutes of
cooking.
Roasting
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan to MED/MAX setting.
Use only a small amount of oil for less
fatty joints and no oil for fattier joints of
meat.
2. Brown and seal the meat on all sides and
position the lid.
3. After browning, turn the dial to MED
setting to cook the meat as desired.
Turn meat occasionally during cooking
to ensure even cooking.
4. Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Roasting times:
Note: These times are for well done.
Reduce the times to suit personal taste.
PORK
30-40 minutes per 500g
after browning.
VEAL
30-40 minutes per 500g
after browning.
BEEF
20-25 minutes per 500g
after browning.
LAMB
25-30 minutes per 500g
after browning.
CHICKEN
30-35 minutes per 500g
after browning.
Vegetables: Cut into even sized pieces.
Add to the frypan 45-60 minutes before
serving. For crisper vegetables, remove the
meat and increase the heat for the last few
minutes of cooking.
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