Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet
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Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet

Multi cooker deep fryer, frypan, slow cooker, saucepan, steamer
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VersaCook
Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer
Instruction/Recipe Booklet
MU2000
Please read these instructions carefully
and retain for future reference.
Multi Cooker X5
™

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Summary of Contents for Sunbeam VersaCook MU2000 X5

  • Page 1 VersaCook Multi Cooker X5 ™ Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer Instruction/Recipe Booklet MU2000 Please read these instructions carefully and retain for future reference.

  • Page 3: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your VersaCook Multi Cooker The Control Panel Cooking Modes settings Cooking Modes settings table Using your VersaCook in the Slow Cooker mode Using your VersaCook in the Cook mode (saucepan and food steamer) Using your VersaCook in the Frypan mode...

  • Page 4: Sunbeam's Safety Precautions

    Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Only use the oils recommended in this MULTI COOKER instruction booklet. • Do not plug in or switch on the unit without • Do not touch any metal surfaces of the having the aluminium pan inside the multi product while it is in use as they will be hot.
  • Page 5 • 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 6: Features Of Your Versacook Multi Cooker

    Features of your Sunbeam MU2000 VersaCook Multi Cooker The lid has a viewing window to monitor your cooking. Remove the lid whilst deep frying. Min and Max Markings inside the pan The MIN and MAX markings inside the pan are for oil used in the Deep Fryer mode only.
  • Page 7 Non-stick Aluminium Pan The pan is to be used inside the unit for all cooking modes. Dishwasher safe for easy cleaning. When empty the pan sits in a slightly raised position above the base of the unit. Easy Grip Pan Handles For safe use.

  • Page 8: The Control Panel

    The Control Panel The control panel on the VersaCook Multi Deep Fryer Menu Cooker X5 is designed to ensure easy use and The Deep Fryer menu has four heat to make cooking a pleasure. Choose from the 4 settings 130°C, 150°C, 170°C and cooking menus –...

  • Page 9: Cooking Modes Settings

    Cooking Menu Settings Cooking (Saucepan and Food Steamer) The VersaCook Multi Cooker X5 has 5 cooking menus. The Cook menu can be used when cooking soups, boiling pasta and when steaming food. Slow Cooking It can also cook rice dishes and be used for Slow Cooking achieves flavour filled meals dry roasting.

  • Page 10: Cooking Modes Settings Table

    Cooking Mode Settings Table Cooking Slow Saucepan Food Frypan Deep Mode Cooker Steamer Fryer Menu Slow Cook Cook Cook Brown Deep Fryer Maximum Programmable 9 hours 2 hours 2 hours 2 hours 2 hours Cooking Time Minimum Programmable 30 mins 5 mins 5 mins 5 mins...

  • Page 11: Using Your Versacook In The Slow Cooker Mode

    Using your VersaCook in the Slow Cook mode To Cancel a Program Before using your VersaCook for the first time, remove the aluminium pan and lid and To cancel or change your setting, hold the wash them in warm soapy water. CANCEL button.

  • Page 12: Using Your Versacook In The Cook Mode (Saucepan And Food Steamer)

    Using your VersaCook in the Cook mode Use the Cook mode to use the VersaCook as 4. Once you have set the desired TIME a Saucepan, Dry Roasting Pan or as a Food and TEMP settings, press START. The Steamer. Cooking Light will illuminate red.

  • Page 13: Using Your Versacook In The Frypan Mode

    Using your VersaCook in the Brown (Frypan) mode Before using your VersaCook for the first 4. Once you have set the desired TIME and time, remove the aluminium pan and lid and TEMP settings press START. The Cooking wash them in warm soapy water. Light will illuminate red.

  • Page 14: Using Your Versacook In The Deep Fryer Mode

    Using your VersaCook in the Deep Fryer mode Note: the minimum cooking time is 5 minutes Before using your VersaCook for the first time, remove the aluminium pan, lid and and the maximum cooking time is basket and wash them in warm soapy water. 2 hours.
  • Page 15 Using your VersaCook in the Deep Fryer mode - continued General cooking method Cooking home battered food (For pre-cooked, crumbed, floured or wrapped This method allows for the fact that if food.) wet batter is placed in the basket prior to cooking, the food may stick to the basket.

  • Page 16: Hints For Perfect Deep Frying

    Hints for perfect deep frying 1. Never use the fryer without oil. 7. Fry small amounts at a time. Adding too much at a time will decrease the oil 2. Always use the best quality oil possible. temperature and increase the chance We recommend corn, nut, seed or light that food will stick together and reduce olive oil.

  • Page 17: Deep Frying Times And Temperatures Guide

    Deep Frying times and temperatures guide FISH AND SEAFOOD TyPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS °C (MIN) PRAWNS Fresh 600g 170C Crumb/batter Frozen 600g 190C Fry frozen FISH Small pieces 400g 170C Crumb / batter Fresh fillets 600g 150C 7-10 Crumb / batter Frozen fillets 600g...
  • Page 18 Deep Frying times and temperatures guide - continued VEGETABLES TyPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS °C (MIN) VeGetABLeS Beans 200g 170C Tempura Broccoli /Cauliflower 250g 170C Tempura or batter Eggplant (slices) 150g 170C Batter Mushrooms whole button 200g 170C Batter Onion Rings 150g 170C...

  • Page 19: The Perfect Chip

    The Perfect Chip • For perfect fries and wedges, old potatoes • Cooking times will vary depending on the are ideal. The potato should be of a low size of your fries or chips and the variety starch, waxy variety i.e. Sebago, Russet of the potato used.

  • Page 20: Care And Cleaning

    Care and Cleaning Lid and permanent filter Cleaning should only be carried out when the VersaCook is switched off and the plug Your VersaCook features a permanent filter removed from the socket. Allow the unit to that we advise you to clean at regular completely cool before cleaning.

  • Page 21: Hints And Tips

    Hints and Tips Steamer Don’t be scared to experiment with your VersaCook. With your VersaCook, there is a • You can steam many foods in the myriad of possibilities. VersaCook. Anything from dumplings to vegetables , fish and poultry. Slow Cooker •...
  • Page 22 Hints and Tips - continued Roasts Roasting Meat (such as beef, lamb and veal) • With your VersaCook, you can roast a To get the best roasting results, we whole chicken as well as whole pieces of recommend sealing your meat first. Trim meat.
  • Page 23 Hints and Tips - continued Stocks • Many recipes use stock as part of the ingredients. A good stock is also the base of a great soup. Stocks can be bought at supermarkets; however, nothing beats the flavour of a homemade stock. •...

  • Page 24: Troubleshooting

    Troubleshooting PROBLEM POSSIBLE CAUSE SOLUTION Strong smell Oil has gone bad. Replace oil. The correct oil is not being used. Use only high quality oil. Do not mix oils of a different quality or type. Oil overflowing Fryer is filled above the Check oil level on the inside maximum level.

  • Page 25: Recipes

    Recipes All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the VersaCook Multi Cooker X5. We hope you enjoy your Sunbeam VersaCook. Chicken Stock Makes: 2.5 litres Fish Stock Makes: 2.5 litres 1kg fish bones...
  • Page 26 Recipes continued Beef Stock Vegetable Stock Makes: 2.5 litres Makes: 2.5 litres 1 tablespoon oil 4 onions, chopped 1.5kg meaty beef bones 2 carrots, chopped 1 onion, chopped 2 parsnips, chopped 1 celery stalk, chopped 5 celery stalks, chopped 1 carrot, chopped 1 bunch parsley 2 bay leaves 4 bay leaves...
  • Page 27 Recipes continued Pea and Ham Soup Minestrone Serves: 4-6 Serves: 6-8 2 onions, finely chopped 2 teaspoons olive oil 2 celery stalks, finely chopped 1 clove garlic, crushed 1 large potato, peeled, finely chopped 200g prosciutto, chopped 500g split green peas, well rinsed, drained 1 celery stalk, finely chopped 1kg smoked ham hock 1 carrot, peeled, finely chopped...
  • Page 28 Recipes continued American Pork Ribs Meatballs in Tomato Sauce Serves: 4-6 Serves: 6 1 tablespoon olive oil 2 tablespoon olive oil 2kg American-style pork ribs 2 onions, finely chopped Pepper, to taste 1 clove garlic, crushed 2 ¼ cups tomato sauce 500g pork mince 1 ½...
  • Page 29 Recipes continued Beer Batter Tempura Batter 1 ¼ cups self-raising flour 1 egg yolk, lightly beaten pinch of salt 1 cup cold water or soda water 375ml cold beer ½ cup plain flour 1.Place flour and salt in a bowl. Gradually ½...
  • Page 30 Recipes continued Curry Puffs Spring Rolls Makes: 24 Makes: approx. 24 2 teaspoons vegetable oil Boiling water 1 small onion, finely chopped 20g rice vermicelli 400g beef mince 2 teaspoons peanut oil 1 clove garlic, crushed 1 small brown onion, finely chopped 2 teaspoons curry powder 150g pork mince ¼...
  • Page 31 Recipes continued Felafel 4.Using the Deep Fry function heat the oil to 180°C. Deep fry in batches until golden 1½ cups dried chickpeas, washed brown, about 4 – 5 minutes. 1 onion, chopped finely 5.Drain on absorbent paper towel and serve ½...
  • Page 32 Recipes continued Buttermilk Donuts Tip: Don’t forget to cook the ‘donut holes’ for Makes: approx. 15 extra mini-treats. 2 teaspoons dry yeast 1 ¼ cups buttermilk, warmed Prawn Cutlets ¼ cup caster sugar 1kg medium green king prawns, peeled, 4 cups plain flour deveined, tails intact 1 teaspoon salt ¾...
  • Page 33 Recipes continued Wedges Salt and Pepper Squid Serves: 4 1.Cut unpeeled potatoes into thick wedges. 6 medium squid hoods, cleaned Soak in cold water for 1 hour, changing the ¼ cup sea salt flakes water regularly to remove excess starch. 1 tablespoon cracked pepper blend Drain and pat dry with paper towel.
  • Page 34 Recipes continued Deep Fried Ice Cream Tomato Chutney Serves: 6 Makes: approx 3 cups 1 litre vanilla ice-cream 10 (1.5kg) ripe tomatoes, peeled, finely chopped 250g digestive biscuits 1 large onion, finely chopped 2 eggs ¼ cup sultanas 2 tablespoons milk 1 ½...
  • Page 35 Recipes continued Caramelised Onions Stuffed Capsicums Makes: 2 cups 1 tablespoon olive oil 2 teaspoons oil 1.5kg brown onions, thinly sliced 1 small onion, finely chopped ¼ cup brown sugar 400g lamb mince ¼ cup balsamic sugar 2 cloves garlic, crushed Salt and pepper, to taste 1 teaspoon ground cumin 1.Using the Brown function, heat oil on...
  • Page 36 Recipes continued San Choy Bow Serves: 2-3 Crispy Skinned Salmon Fillets Serves: 4 with Pea and Potato Salad 1 tablespoon peanut oil 500g baby potatoes, washed 500g pork mince 4 tablespoons oil 4 coriander roots and stems, finely chopped 1 large onion, finely sliced 1 long red chilli, sliced 1 cup peas 4 cloves garlic, crushed...
  • Page 37 Recipes continued Bechamel Sauce Lamb Rack with Garlic Makes: approx. 2 cups Serves: 4 and Parmesan Crust 80g butter 2 x 6 Rib lamb rack roast, French trimmed ¹⁄ ³ cup plain flour (= approx. 450g each) 1 litre milk, warmed 4 slices day old bread, crust removed ½...
  • Page 38 Recipes continued Mussels in Green Curry Sauce Fettuccine Boscaiola Serves: 4-6 Serves: 4-6 2 x 400mls cans coconut milk 500g fettuccine 2 teaspoons green curry paste 2 teaspoons olive oil 1 cup fish stock 1 small brown onion, finely chopped ½...
  • Page 39 Recipes continued Traditional Vanilla Custard Steamed Chicken Dumplings 2 cups milk Makes: approx. 20-25 2 cups thickened cream 300g chicken mince 1 vanilla bean 4 long green onions, chopped 8 egg yolks 1 bunch fresh coriander, including stalks, chopped 2 tablespoons cornflour 1 small green chilli, finely chopped ½...
  • Page 40 Recipes continued Steamed Pork Buns Makes: 6 enclose. Place each bun, pinched side down onto a small piece of baking paper. 100g Chinese barbecued pork, finely Using a sharp knife, cut a 3mm deep cross chopped on each. 1 tablespoon hoisin sauce 5.With the steaming rack in place, use the 1 clove garlic, crushed Cook function on HIGH to bring 5cm of...
  • Page 41 Recipes continued Spicy Steamed Lamb Shanks Steamed Chinese Broccoli Serves: 4 Serves: 3-4 8 dried ancho chillies 2 bunches Chinese broccoli 2 long red chilli’s, finely chopped ¼ cup oyster sauce 1 teapsoon dried cumin 1 clove garlic, crushed ½ teaspoon dried oregano 2 tablespoons light soy sauce ½...
  • Page 42 Recipes continued Steamed Lemon Thyme Chicken Soy and Ginger Steamed Salmon Serves: 4 Serves: 4 with Bok Choy 2 lemons, finely sliced 4 bok choy, halved 1 bunch thyme 4 x 150g salmon fillets 2 garlic cloves, crushed 1 small red chilli, seeded, finely sliced 4 chicken breasts 1 clove garlic, crushed Salt and pepper, to taste...
  • Page 43 Recipes continued Chinese Steamed Pork Steamed Fish Parcels (En Papiote) Serves: 4 and Cabbage Rolls 2 small fennel bulbs, finely sliced 300g pork mince 1 lemon finely sliced 50g fresh shiitake mushrooms, chopped 4 firm white fish fillets 3 long green onions, finely chopped 4 tablespoons butter 2cm piece ginger, peeled, grated ½...
  • Page 44 Recipes continued Whole Steamed Snapper Serves: 4 750g whole snapper, cleaned 2 stalks lemon grass, chopped 2 cm piece ginger, peeled, sliced 1 long green chilli, sliced 3 kaffir lime leaves 2 bunches fresh coriander, roughly chopped 2 long red chills, seeded, chopped 2 long green chillis, seeded, chopped 3 cloves garlic, crushed 1 cm piece ginger, peeled, grated...
  • Page 45 Notes...
  • Page 46 Notes...
  • Page 47 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 48 Sunbeam Corporation Limited 2011. 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. 10/12...

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