Cooking With Your Dimpletech Frypan - Sunbeam DimpleTech MASTER SERIES User Manual

Cooking with your FP6910
DimpleTech
Baking
Your frypan can be used for baking cakes,
with deliciously moist results.
1. Preheat the frypan to MAX setting,
with the lid on.
2. Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Cooking times will be longer than those of
a conventional oven. Use the recipes in this
book as a guide to the cooking times for your
own recipes.
Basting
The pan tilt lever makes basting easy as it
allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices spattering. Position the pan tilt
lever and spoon the juices over the food as
desired.
Also use the pouring spout to easily remove
liquids from the pan after cooking.
Boiling Pasta
1. Bring 6 cups of water to the boil on
MEDIUM setting. Add 1-2 tablespoons of
oil to stop the pasta from sticking together.
2. Add 250g (1 ½
until tender, for approximately 8-12
minutes.
3. Reduce to a lower setting if the water boils
too rapidly.
Note: Cooking times will vary with different
types of pasta.
8
™
cups) of pasta and cook
Frypan
Rice
1. Bring 6 cups of water to the boil on
MEDIUM setting. Add 200g (1 cup) of rice
and position the lid.
2. Cook until tender, approximately 10-12
minutes and then drain.
3. Reduce to a lower setting if the water boils
too rapidly. Stir occasionally so that the
rice does not stick.
Browning and Sealing Meat
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
1. Preheat the frypan to MAX setting.
Add approximately 1-2 tablespoons of oil.
2. Brown meat on all sides, with the lid off.
3. After sealing, reduce the temperature to
MEDIUM setting and replace the lid until
the meat is cooked as desired. Steaks
should only require turning once or twice.