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Sunbeam FP8400 Instruction/Recipe Booklet

Ellise stainless electric cookware
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INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE:
FP8600
ELLISE STAINLESS FRYPAN - 30.5CM (12") STAINLESS ELECTRIC COOKWARE
FP8400
ELLISE STAINLESS SAUCEPAN - 25CM (10") STAINLESS ELECTRIC COOKWARE
Ellise Stainless
Electric Cookware

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Table of Contents
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  Summary of Contents for Sunbeam FP8400

  • Page 1 INSTRUCTION/RECIPE BOOKLET. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE: FP8600 ELLISE STAINLESS FRYPAN - 30.5CM (12”) STAINLESS ELECTRIC COOKWARE FP8400 ELLISE STAINLESS SAUCEPAN - 25CM (10”) STAINLESS ELECTRIC COOKWARE Ellise Stainless Electric Cookware...
  • Page 2: Sunbeam's Safety Precautions

    If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number (Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747. Ensure the above safety precautions are understood.
  • Page 3: Table Of Contents

    Contents. Sunbeam’s Safety Precautions An introduction to frypan cooking Features of your Sunbeam Ellise stainless saucepan Features of your Sunbeam Ellise stainless frypan Features of your Sunbeam frypan Using your frypan Care and Cleaning Stainless steel cooking surface Cooking with your Sunbeam frypan Boiling –...
  • Page 4: An Introduction To Frypan Cooking

    If you have any questions about your Sunbeam frypan, please phone the Sunbeam Consumer Line on 1800 025 059 or the Sunbeam office in your state. In New Zealand - call the Sunbeam office in Auckland on 09 912 0747.
  • Page 5: Features Of Your Sunbeam Ellise Stainless Saucepan

    Features of your Sunbeam Ellise Stainless Saucepan Quality glass lid with steam vent Easy cleaning – dishwasher safe & fully immersible Stainless Steel Cooking Vessel Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet cook.
  • Page 6: Features Of Your Sunbeam Ellise Stainless Frypan

    Features of your Sunbeam Ellise Stainless Frypan Quality glass lid with steam vent Easy cleaning – dishwasher safe & fully immersible Stainless Steel Cooking Vessel Long lasting 25 year guaranteed 18/10 Stainless Steel cooking surface – essential for the gourmet cook.
  • Page 7: Features Of Your Sunbeam Frypan

    Features of your Sunbeam frypan. Removable Control Probe. The Control Probe is thermostatically controlled. The indicator light switches of automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained.
  • Page 8: Using Your Frypan

    Storage: Store the Control Probe carefully. Do not knock or drop it as this can damage the probe. Stainless steel cooking surface. The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel. Stainless steel is hygienic, easy to care for and extremely durable.
  • Page 9: Cooking With Your Sunbeam Frypan

    Removing burnt-on food. Fill the pan with 20mm (1”) water, cover and simmer for five minutes or until the burnt-on food softens and Cooking with your Sunbeam frypan. Boiling. Pasta. 1. Bring 6 cups of water to the boil on setting 5.
  • Page 10: Reheating Food

    (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 For more information or advice on any Sunbeam products, contact the Sunbeam Consumer Service Line on 1800 025 059 in Australia. In New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.
  • Page 11: Recipes

    Recipes There are many recipes covered in this section for the different models of Ellise Stainless Cookware. Some of the recipes listed in this section will only be suitable for particular models, not necessarily the model you have purchased.
  • Page 12 Appetizers and entrees. Cheese Croquettes 3 egg whites 1 cup grated cheddar cheese 1 cup grated Swiss cheese dash cayenne pepper tablespoons plain flour oil for shallow frying 1. Using a mixer, beat egg whites on high until stiff. 2. Fold in cheeses, cayenne pepper and flour. 3.
  • Page 13 Main courses. Chicken. Roast Chicken with Parsley and Ham Stuffing 1 size 12 chicken Stuffing: 250g ham, finely chopped 2 cups fresh bread crumbs 3 shallots, finely chopped 1 tablespoon finely chopped parsley finely grated rind of lemon 1 egg pinch dry mustard fresh ground pepper to taste 1.
  • Page 14 Main courses cont. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1.
  • Page 15 Main courses cont. Veal. Veal with Mushrooms 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra cup water combined 1 beef stock cube cup cream 1.
  • Page 16 Main courses cont. Lamb. Rack of Lamb with Mustard Crust 4 racks of lamb with 3 chops in each, trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic, peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns, crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley...
  • Page 17 Main courses cont. Pork. Indonesian Pork Sate Marinade: 1 onion, peeled and finely sliced cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder teaspoon ground coriander teaspoon pepper 750g pork, cut into 2cm cubes 2 tablespoons oil 1.
  • Page 18 Main courses cont. Seafood. Curried Prawns 3 tablespoons oil 6 shallots, cut into 5cm pieces 2 medium onions, peeled and sliced into rings 3 celery stalks, sliced into 1cm pieces cup French beans 2 tablespoons curry powder 1kg cooked prawns, shelled 2 cups chicken stock cup cornflour combined...
  • Page 19 Main courses cont. Vegetables. Savoury Cabbage 1 medium cabbage 2 teaspoons oil 4 bacon rashers, rind removed, finely chopped 1 onion, peeled and finely chopped 2 teaspoons curry powder 12 shallots, finely sliced fresh ground pepper to taste 1. Wash cabbage, remove stalk and slice leaves thinly.
  • Page 20 Main courses cont. Garlic Potatoes Serves 6 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives 1. Boil potatoes until almost tender. DO NOT OVER COOK. Drain. 2.
  • Page 21 Rice and pasta cont. Rice Pilaf 2 tablespoons oil 1 medium onion, peeled and finely chopped 1 cup long grain rice cups chicken stock teaspoon turmeric 1. Heat oil in frypan on setting 6. Saute onion until tender. 2. Add rice and cook for 2-3 minutes, stirring constantly.

This manual is also suitable for:

Fp8600