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Cooking Guide
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MED setting with a little oil to
addflavour. Non-stick cooking surfaces do
notrequire a large amount of oil. Steaks
shouldonly 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 skillet on MED/MAX 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 skillet is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
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1. Preheat the skillet 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 skillet.
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 skillet 45-60 minutes before
serving. For crisper vegetables, remove the
meat and increase the heat for the last few
minutes of cooking.
Roasting times:
Note: These times are for well done.
Reduce the times to suit personal taste.
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Skillet. We hope you enjoy using your Sunbeam Skillet.
The following recipes are also suitable for your Classic Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters
Makes approx. 20
1 cup self raising flour
Waiting on Front
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄ ³ cup buttermilk
Cover from Energi
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
Sea salt and freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
2. Combine corn, capsicum, green onions,
parsley and coriander in a large bowl.
Stir through the batter; season with salt
and pepper.
3. Heat skillet on MED/MAX setting.
Drizzle a little olive oil in skillet and
spoon tablespoonfuls of mixture into pan.
Cook fritters for 2-3 minutes on each side
until golden.
4. Serve with tomato chilli jam if desired.
Gyoza (Japanese Dumplings)
Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
¹⁄ ³ cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
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