Sunbeam Fryer DF4500 User Manual

Multicooker Deep Fryer

5 litre non-stick electric cookware

Instruction Booklet

DF4500

Please read these instructions carefully

and retain for future reference.

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Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR DEEP FRYER.

minimum mark or above the maximum mark.

• The MultiCooker Deep Fryer must only be used with

the control probe provided.

• Do not touch any metal surfaces of the product while

it is in use as they will be hot.

• WARNINg: The Control Probe must be removed

before the frypan is cleaned and the Control

• Remove excess moisture and ice particles from food

before deep frying.

Probe inlet must be dried before the MultiCooker

Deep Fryer is used again. NEVER IMMERSE ThE

CONTROL PRObE IN WATER OR OThER LIqUID.

• Never connect the fryer to the electricity supply

without placing oil in the tank first.

• Check oil levels are correct before and during deep

frying.

• be careful when lifting lid during and after cooking.

Steam can result in serious burns. Never place face

over deep fryer.

• If using solid fat, remove the lid and the basket, cut

the fat into pieces and place them directly into the

tank. Do not melt solid fat in the frying basket as it

may damage the appliance.

• Never decant oil from deep fryer while still hot.

• Do not move deep fryer once it is in use.

• Only use the oils recommended in this instruction

booklet.

• Never operate the fryer with oil level below the

Sunbeam is very safety conscious when designing and

manufacturing consumer products, but it is essential

that the product user also exercise care when using

an electrical appliance. Listed below are precautions

which are essential for the safe use of an electrical

appliance:

• Do not use an appliance for any purpose other than

its intended use.

• Do not place an appliance on or near a hot gas

flame, electric element or on a heated oven.

• Do not place on top of any other appliance.

• Do not let the power cord of an appliance hang over

the edge of a table or bench top or touch any hot

surface.

• Read carefully and save all the instructions provided

with an appliance.

• Always turn the power off at the power outlet before

you insert or remove a plug. Remove by grasping the

plug - do not pull on the cord.

• Turn the power off and remove the plug when the

appliance is not in use and before cleaning.

• Do not use your appliance with an extension cord

unless this cord has been checked and tested by a

qualified technician or service person.

• Always use your appliance from a power outlet of the

voltage (A.C. only) marked on the appliance.

• This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision

or instruction concerning use of the appliance by a

person responsible for their safety.

• Do not operate any electrical appliance with a

damaged cord or after the appliance has been

damaged in any manner. If damage is suspected,

return the appliance to the nearest Sunbeam

Appointed Service Centre for examination, repair or

adjustment.

• For additional protection, Sunbeam recommend

the use of a residual current device (RCD) with a

tripping current not exceeding 30mA in the electrical

circuit supplying power to your appliances.

• Do not immerse the appliance in water or any other

liquid unless recommended.

• Appliances are not intended to be operated

by means of an external timer or separate remote

control system.

• This appliance is intended to be used in household

and similar applications such as: staff kitchen areas

in shops, offices and other working environments;

farm houses; by clients in hotels, motels and other

residential type environments; bed and breakfast

type environments.

• Children should be supervised to ensure that they do

not play with the appliance.

• The temperature of accessible surfaces may be high

when the appliance is operating.

• 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.

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Features of your Sunbeam

Multicooker

Integrated knob & adjustable steam vent

Allows you to accurately control moisture

levels during cooking.

Stainless Steel deep fry basket

Deep fry basket with detachable handle.

This lightweight stainless steel deep fry

basket is removable and has a 1.0kg food

capacity for deep frying. It can also be

used for cooking and draining spaghetti

and other pasta.

Dupont Teflon^®Platinum Pro

Non-Stick Cooking Surface

Safe to use with metal utensils. Up to 10

times more scratch-resistant than other

non-stick coatings. See page 5.

Extra large cooking vessel

This 5 litre capacity non stick cooking vessel,

not only allows you to deep fry, but makes an

ideal saucepan as well for boiling, roasting,

braising, stewing, soups etc. The cooking

vessel is completely dishwasher safe and

fully immersible.

Trigger Release Control Probe

The probe is thermostatically controlled

and incorporates an indicator light which

switches off automatically when the

temperature selected has been reached

and then cycles on and off to indicate

that the selected temperature is being

maintained. being removable enables

the vessel to be fully immersible and

dishwasher safe for easy cleaning.

The trigger release lever makes

removal of the probe easy.

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Glass lid

The lid should be used when bringing water

to the boil, simmering, soups and stews etc.

NEVER USE ThE LID WhEN DEEP FRYINg.

Basket handle

has a draining lever which rests securely

inside the rim of the vessel to allow safe,

hands-free draining of food. The basket

handle folds inside the basket for easy

storage.

Draining lever

Cool Touch Handles

1600 watt die-cast element

The 1600 watt element is completely cast

into the heavy duty base for faster superior

heating and a longer element life.

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An Introduction to multi cookers

Versatile

Easy to clean

Use as a deep fryer or electric saucepan.

boils, roasts, casseroles, braises, stir-frys and

is great for deep frying.

Features a fully sealed element, so that the

frypan is dishwasher-safe and can be fully

immersed in water.

Economical

Cooks food quickly and uses less power than

an ordinary oven or grill.

The Trigger Release Control Probe has 10

heat settings to give you total heat control.

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Non-stick cooking

Non-Stick Coating

Your Sunbeam Multicooker Deep Fryer

features DuPonts' toughest non-stick coating

produced to date - Platinum Pro.

DuPont is the world leader in non-stick

coatings with the introduction of Teflon

dating back to 1938. Today more than 2

billion households have Teflon non-stick

coated cookware.

undergone 5 cycles of the DuPont In-House

Abuse Test. The Teflon Platinum Pro only has

some surface scuffing, whereas the 'other'

non-stick coating has deteriorated badly.

Wok Base

Sunbeam

Other Brands

Results from DuPont’s ‘In-house Cooking

Abuse Test’

*The images shown here and performance

claims are based upon the DuPont In-House

Cooking Abuse Test used to evaluate scratch

resistance and release properties of non-stick

coatings.

Platinum Pro - 3 layer scratch

resistant coating

Teflon Platinum Pro

Is a premium 3 layer non-stick coating.

It features special scratch resistant minerals

causing metal utensils to slide over these

particles without damaging the Teflon matrix.

This preserves the release properties of the

non-stick coating during the life of the fryware.

The end result is a non-stick coating that can

be treated like ordinary cookware, enabling

the use of metal utensils such as spatulas

and spoons, but not sharp utensils.

So tough is the new Teflon Platinum Pro

coating that it is up to 10 times more scratch

resistant than other non-stick coatings*.

The image shown is an example of the

performance of Teflon Platinum Pro against

an 'other' non-stick coating. Each surface has

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Temperature settings

Trigger Release Control Probe

The Probe is thermostatically controlled and

incorporates an indicator light which switches

off automatically when the temperature

selected has been reached and then cycles

on and off to indicate that the selected

temperature is being maintained.

The trigger release makes removal of the

probe easy.

The numbers on the dial represent the following approximate cooking surface temperatures.

Preheat your multicooker on setting 7-8, then change to your desired setting.

Celsius

(approx)

Farenheight

(approx)

Dial

Setting

Uses

Temperature

Low

100°C

110°C

125°C

140°C

150°C

160°C

175°C

185°C

200°C

210°C

Keeping food warm and reheating

260°F

285°F

300°F

320°F

350°F

365°F

390°F

410°F

Simmering, sauteing and slow cooking

Boiling, pan frying and stir-frying

Shallow frying, baking

Medium

High

Deep frying, searing and sealing,

roasting

Note: The cooking surface temperatures given

are a guide only and may require adjustment

to suit various foods and individual tastes.

When the dial is set to a low setting, it

is quite normal for food to stop and start

bubbling, as the thermostat maintains the

selected temperature.

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Understanding your Sunbeam

Multicooker

Glass Lid

Cast-in element

With the lid in place, the multicooker can be

used as an oven, giving you the versatility to

roast pieces of beef, lamb and chicken.

The element is completely cast into the heavy

duty base for faster superior heating and a

longer element life.

The lid also retains heat and moisture when

simmering food such as casseroles.

Adjustable steam vent

The steam vent allows moisture to escape

without losing too much heat. Keep the vent

closed whenever cooking food where it is

necessary to retain the heat and/or moisture.

The vent should be left open for a crisper

result. When roasting chicken and meat,

open the vent in the last 15 minutes of

cooking to crispen.

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Using your Multicooker

Before the first use

3.Pour good quality vegetable, nut or seed oil

into the vessel until it reaches ‘MAX’ mark

indicated on the inside of the non-stick

vessel. (approx 2lt)

Wash, rinse and dry your Multicooker Deep

Fryer, basket and lid, “Season” the cooking

surface by applying a thin coat of cooking oil

and rub in with paper towelling.

1.Insert the Control Probe into the inlet on

the Multicooker Deep Fryer.

2.Plug the cord into a 230-240V power

outlet and turn the power on.

3.Preheat the Multicooker on setting 7-8

then set the Control Probe Dial to the

desired temperature setting. Refer to page

6 for the temperature guide.

This light will remain on until the set

temperature has been reached and then will

cycle on and off throughout cooking, as the

cooking temperature is maintained by the

thermostat.

Hint: On initial heating of the Multicooker

Deep Fryer, it is recommended that the

temperature be allowed to cycle (the light

glowing on and off) several times. This will

help the cooking surface to adjust to a more

accurate cooking temperature.

Note: Do not mix different types of oil.

4.Insert the plug into a 230-240 volt power

outlet and turn the power on by using the

on/off switch.

5.heat the oil to the cooking temperature as

recommended by the recipe. Rotate the

dial on the temperature control probe to

the temperature that you wish to cook the

food.

6.Using the frying basket supplied, pull

the handle backwards until it locks into

position.

7.Place your food inside the basket, and

gently lower the basket into the oil.

8.Cook your food for recommended time as

per the recipe, or as desired.

9.When the food is cooked, (ensuring that

the handle is locked in position) gently

lift the basket directly out of the cooking

vessel. Tilt the basket so that the draining

lever rests securely on the inside rim of the

cooking vessel. (see diagram below)

Note: The Multicooker Deep Fryer must only

be used with the Control Probe provided.

10.Remove hot food with tongs and drain on

absorbent paper.

Saucepan cooking

The Multicooker is not just suitable for deep

frying, but it has many other uses. Use the

cooking vessel without the Deep Fryer basket

as a rice and a pasta boiler, for simmering

soups and large stews, preparing spaghetti

sauce and braising roasts.

Deep fry cooking

1.Place the deep fryer on a flat and stable

surface away from any heating source and

where it cannot be splashed with water.

2.Remove the lid. NEVER USE ThE LID

WhEN DEEP FRYINg.

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8.Do not use the lid when deep frying

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Care and cleaning

Control Probe

Washing the inside of the vessel

If cleaning is necessary, wipe over with a

damp cloth.

1.When cooled, remove any excess food

particles.

WARNING: The Control Probe must be

2.When cooled, wash thoroughly in hot soapy

water.

Note: Your cooking vessel is fully immersible

in water and is also dishwasher safe.

3.Remove stubborn spots with a plastic

washing pad or sponge.

removed before the frypan is cleaned and the

Control Probe inlet must be dried before the

Multicooker Deep Fryer is used again.

NEVER IMMERSE ThE CONTROL PRObE IN

WATER OR OThER LIqUID.

Storage: Store the Control Probe carefully.

Do not knock or drop it as this can damage

the probe. If damage is suspected, return

the Control Probe to your nearest Sunbeam

Appointed Service Centre for inspection Refer

to the separate warranty and service centre

booklet.

WARNING: DO NOT USE STEEL WOOL OR

COARSE SCOURINg PADS. These will

damage the non-stick cooking surface.

4.Rinse out in hot or boiling water to remove

unseen fat particles.

Washing the outside of the vessel

WARNING: Always wait for the fryer vessel

and hot oil to cool down before emptying the

vessel.

Drain off any oil, water or other liquid from

the vessel and remove any food particles.

NEVER PUT COLD WATER INTO

A hOT DEEP-FRYER

Allow the vessel to cool, add tepid water and

let stand, if necessary, to soak and soften

stubborn food particles.

Wash grease and oil off the outside of the

vessel with hot soapy water.

Cleaning the basket

1.Remove excess food particles from the

Deep Fry basket.

2.Place in hot, soapy water in a sink. Steel

wool or a mild abrasive may be used to

remove stubborn food particles.

3.Rinse and dry thoroughly.

4.Alternately, place the basket in a

dishwasher.

Cleaning the lid

Wash the lid in hot, soapy water. Alternately,

place the lid in a dishwasher.

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High Grade Non-Stick cooking

surfaces.

Cooking on a non-stick surface minimises the

need for oil, food does not stick and cleaning

is easier.

To ensure you get the best results from your

non-stick cooking surfaces, follow these

simple instructions:

Before the first use

“Season” the cooking surface by applying a

thin coat of cooking oil and rub in with paper

towelling. This will also be necessary after

cleaning in a dishwasher.

Avoid using high settings (8-10), as any food

which may burn on the non-stick surface may

cause it to discolour.

Any discolouration that may occur will only

detract from the appearance of the frypan

and will not affect the cooking performance.

To clean interior and exterior surface

Wash in hot soapy water. Remove stubborn

spots with a plastic washing pad or sponge.

WARNING: DO NOT USE STEEL WOOL

OR COURSE SCOURING PADS.

These will damage the non-stick cooking

surface.

WASH AS DIRECTED, AND RE-SEASON THE

MULTICOOKER DEEP FRYER BEFORE USING

AGAIN.

Dishwasher-safe

Your Multicooker Deep Fryer is completely

dishwasher-safe. The heating element is

totally sealed so it is safe to fully immerse in

water.

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Cooking with your Multicooker

Shallow frying

Braising and Stewing

Add only sufficient quantity of oil to cover

the surface of the vessel. Preheat oil on dial

setting 6-7 before adding food. Turn the

food as you fry it, reducing heat if necessary.

Remove the food with a slotted spoon or

tongs, drain well and serve.

This is the ideal method for cooking tougher

cuts of meat. First saute the food in butter

or oil to develop the flavour. Then cover

with stock, water or wine and cook for the

suggested time and setting in the recipe.

Always keep the lid on and the vent closed

when braising or stewing.

Sauteing

Deep Frying

This is a term which means foods are quickly

fried and gently stirred in a small amount of

hot butter, margarine or oil. Foods that are

commonly sauteed are onions, mushrooms,

garlic, capsicums and meats. Sauteing

• It is essential that foods to be deep fried

are completely immersed in the frying

medium. Select any frying medium you

wish, but refined, deodorised vegetable oils

are recommended. They can be used more

than once without marked deterioration.

Sunbeam also recommends peanut oil

or solid vegetable shortening of reliable

brands. Lard is the best of animal fats,

but it tends to be very rich in flavour and

odour. Dripping darkens quickly and is

not completely satisfactory. DO NOT USE

BUTTER OR MARGARINE FOR DEEP

FRYING.

develops flavour. Preheat the vessel to dial

setting 3-4 with oil and saute as desired.

Boiling

Ideal for cooking vegetables where they

are completely immersed in water which is

brought to boiling point. Heat is regulated to

continue the boiling action. Place the lid on

the vessel unless stated in the recipe.

Dry Frying

• Do not overfill the cooking vessel with oil

Preheat the cooker to dial setting 6-8 with a

little butter, margarine or oil. Remove excess

fat from meat and place it directly into the

vessel. Turn the food to seal and brown

both sides. It may be necessary to lower the

setting after sealing to complete the cooking.

When small amounts of butter, margarine or

oil are used, tilt the vessel slightly to coat the

entire surface.

shortening. Allow at least 8cm from the

top

of the oil or shortening to the rim of

the vessel. About 8 to 10 cups (2 to 2 ½

litres) of

oil or 2kg of shortening is ample.

If more is used, boilovers may occur.

• Never leave oil or shortening at high frying

temperatures for long periods of time. If

cooking fried foods in batches, lower the

temperature to setting 1-2 between frying

sessions, as it helps to extend the life of

the oil.

Reheating Foods

To keep foods hot or reheat foods, place the

leftovers into the vessel and heat on setting

1-2. To prevent food drying out add a small

amount of stock or water as required. Another

way to heat leftovers is to wrap them in foil,

seal and place in the vessel with the lid on.

Heat on settings 3 or 4 for 5 to 10 minutes.

• NEVER PLACE THE LID ON THE VESSEL

WHEN DEEP FRYING.

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Cooking with your Multicooker continued

Care of oils and shortenings

• Wait for indicator light to go OFF before

frying next batch. Skim off any food

particles.

• Have absorbent paper handy for draining

• Strain after each use because food particles

or sediments cause oil to darken, foam and

lose its browning quality.

foods.

• Store in a cool place away from light.

• Renew oil frequently. We do not

recommend the addition of new oil to old,

as used oil breaks down the quality of the

new oil.

• DO NOT STORE OIL IN THE

MULTICOOKER.

Boiling vegetables

• Prepare vegetables (see pages 14-16).

• Add enough water to the vessel to barely

cover vegetables.

• Bring water to a rapid boil on setting 5-6.

• Add vegetables and return to

the boil.

To clarify oils and shortenings

Oil or shortening will last longer if clarified

regularly. For each 500g of shortening or

2 cups (500 ml) of oil, add one potato,

peeled and cut into 5mm slices. Heat oil

or shortening gradually. When it ceases to

bubble and the potatoes are well browned,

strain the oil through several thicknesses of

muslin or cheesecloth placed over a strainer.

Set aside to cool. When ready to use, discard

any sediment left at the bottom of the bowl.

• Cover, unless stated in recipe

or chart.

• Reduce setting to 2 (or gentle boil) and

cook for the suggested cooking time

(see pages 14-16).

• Drain vegetables.

Note: Vegetable stock may be used as a base

for sauces.

To blanch vegetables for freezing

• Prepare vegetables and plunge into boiling

water.

• Boil rapidly for 1 to 10 minutes

(depending on vegetable).

• Remove and cool vegetables quickly by

placing in iced or running cold tap water.

• Leave approximately 2.5 cm space before

sealing.

Hints for frying

• Vary time and temperature to suit taste,

size and quantity of foods.

• Do not heat more oil or shortening than

required.

• Dry foods thoroughly on absorbent

paper before adding to hot oil, or before

dipping into frying batter, to avoid excess

spattering.

• Label, date and freeze.

The following pages give basic preparation

and cooking directions for boiling steaming or

sauteing a wide selection of vegetables.

• Use tongs or a long-handled slotted spoon

to gently lower food into hot oil. To avoid

spatter burns, never drop foods from

fingers.

• Do not overcrowd the frying basket. It is

better to cook about half a basketful at a

time.

• Batter-covered foods such as doughnuts are

best cooked one layer at a time.

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Vegetable Cooking Hints

Asparagus

Brussel Sprouts

Scrub stalks gently with a vegetable brush to

remove soil. Snap off woody end and scrape

white part with knife to remove outer layer of

stalk.

Boil: Tie asparagus into bundles of 8-10 with

string and place upright into vessel. Add

water to almost cover stalks, 1 teaspoon each

sugar and salt. Simmer for 5-10 minutes.

Tips will cook in steam.

Remove coarse outer leaves and wash well.

Trim and cut a slit lengthwise on bases.

Boil: Follow basic boiling directions, adding a

pinch of sugar. Cook for 15 minutes or until

tender.

Cabbage

Remove coarse outer leaves. Wash cabbage

well, under cold running water. Shred or cut

into wedges leaving some of the core on each

wedge to keep leaves in place.

Beans (green)

Wash well. Remove tops and tails. If

necessary, remove ‘strings’ with vegetable

peeler. Cut diagonally down centre into

desired lengths or leave whole.

Boil: Place prepared cabbage into vessel

with salt and a little water if insufficient is

on cabbage. Cover, cook for 10-15 minutes

depending on size and quantity.

Boil: Follow basic boiling directions and cook

for approx. 5 to 10 minutes.

Capsicums (peppers) red or green

Wash well. Cut around long stem. Remove

stem with seeds attached, cut away white

membrane, rinse. Follow recipe regarding

cutting.

Broad beans

If young, may be cooked whole with top and

tails removed. If mature remove from pods.

Boil:Follow basic boiling directions for 10-15

minutes or until tender.

Saute: Cover surface of vessel with butter

or margarine, or oil, and saute capsicum

on Simmer to 1 for 5 minutes, stirring

frequently to coat and brown evenly.

DRIED BEANS e.g. Red, Kidney, Haricot, Soya,

Lima

Carrots

Wash beans well, cover with cold water. Allow

to soak overnight.

Wash and scrub with vegetable brush, scrape

and peel thinly. Trim tops and tails, cut into

desired shapes.

Boil: Follow basic boiling directions and cook

for 5-10 minutes or until just tender.

Boil: Bring beans and water in which they

have been soaked to the boil. Cover, and

simmer for 40 mins to 1 hour. Add salt and

continue to simmer for a further hour or until

tender.

Cauliflower

Broccoli

Remove outer leaves leaving young leaves

close to head. Trim base. Wash under cold

running water. Cut into halves or break into

flowerettes.

Boil: Follow basic boiling directions, and cook

for approx. 10 minutes or until tender. To

keep cauliflower white, cook in half milk and

water to almost cover cauliflower.

Soak in cold water, drain and rinse well

under running water. Remove woody sections

of stalks and coarse leaves. Split lower

sections of stalk lengthwise.

Boil: Follow basic boiling directions, cook for

5-10 minutes or until tender.

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Vegetable Cooking Hints continued

Chokoes

Boil: Follow basic boiling directions, add to

soups, casseroles or stews.

Peel under running water. Halve and remove

seeds. Cut into quarters.

Boil: Follow basic boiling directions and cook

Parsnips

Wash well, trim top and bottom. Peel thinly

and cut as desired. Chop into cubes for

soups, casseroles or stews.

for 10-15 minutes or until tender.

Corn – Cob

Parboil: For 5-7 minutes, cook and use in

salads.

Remove husks and ‘threads from cob and

trim tip and base. Wash under running water.

Boil: Follow basic boiling directions. Simmer

for 10-15 minutes.

Peas

Wash pea pods; shell.

Corn Kernels

Boil: Place peas into small amount boiling,

salted water. Add sugar and mint (if desired).

Cook uncovered for 10 minutes.

Hold cob upright on chopping board, with

sharp knife, cut down near core, removing

kernels from cob.

Boil: In 1 ½ -1 cup boiling salted and

sugared water. Cook for 8-10 minutes.

Potatoes

Wash well. If potatoes are to be cooked in

their jackets, scrub skin well with vegetable

brush. Remove “eyes” or peel and cut as

desired, e.g. slices, thick strips, cubes. After

preparation place into cold water to prevent

discolouration.

Boil: Follow basic boiling directions and cook

for approx. 20 minutes or until tender. Serve

whole, mashed or cold for potato salad.

Eggplant (Aubergine)

Wash and remove stems. Follow recipe

regarding cutting.

Shallow or Deep Fried: Coat with batter, flour,

or crumb and fry according to basic frying

directions.

Mushrooms

Wipe mushrooms with damp cloth. Trim

stems or remove if necessary.

Deep Fried: Heat oil on dial setting 10

(see notes on deep frying, pages 8 - 9 ).

Cook until golden and drain.

DO NOT peel unless necessary. Leave

whole or slice. Keep stalks and peelings for

flavouring sauces, soups.

Saute: Cover surface of vessel with butter,

margarine or oil and saute mushrooms on

Simmer to 1 for 3-5 minutes. Season and

serve.

Pumpkin

Wash pumpkin, slice and remove seeds and

membranes. Remove skin if desired. N.B.

(Skins are easy to remove after cooking).

Cut slices in half if large.

Boil: Follow basic boiling directions and cook

for 15 minutes or until tender.

Onion

Trim tops and roots and peel under cold

water. Use as required.

To Blanch: See basic blanching directions.

Saute: Quickly in hot butter, margarine or oil.

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Vegetable Cooking Hints continued

Spinach

Wash well in cold water. Trim leaves from

stalks. N.B. Stalks may be used in Chinese

cookery or cooked in milk until tender.

Cooking: If desired place leaves in vessel

and add salt. DO NOT add water. Cover and

simmer for 5-10 minutes. Drain and chop

spinach. Add butter, salt and pepper (if

desired).

Swedes and Turnips

Remove tops and roots. Wash well, peel

thickly. Follow recipe regarding chopping

Boil: Follow basic boiling directions and cook

for 20-25 minutes, depending on size. Add

to soups, casseroles and stews.

Tomatoes

Wash well and dry. Cut as desired. To peel

tomatoes, see hints page 13.

Fry: Heat a little butter or margarine on dial

setting 3-6, add tomatoes, cook for 1-2

minutes, turn with egg slice.

Zucchini and Marrow

Wash vegetables, trim ends and halve.

Remove seeds from marrow and cut as

desired. Slice zucchini in half or lengthwise

or slice diagonally.

Boil: Follow basic boiling directions and boil

for 10 minutes.Sub Heading

Body copy with not indent applied.

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Cooking Information

Setting and cooking times

thoroughly thaw frozen foods unless otherwise

stated in recipes in a refrigerator prior

to cooking. Just before cooking, wipe off

excess moisture with paper towelling. DO

NOT RE-FREEZE THAWED FOODS BEFORE

COOKING.

These are given as a guide for best results.

However, vary the temperature and cooking

times to suit the foods prepared and the

personal tastes of your family.

Omission or addition of ingredients to the

recipes will alter the suggested cooking

times, and adjustments should be made

accordingly – your own imagination will

personalise these recipes.

Many recipes in your files or cookbooks

are perfectly suitable for cooking in this

appliance. Check first to see if there is

a similar recipe in this book, then follow

accordingly.

Abbreviations used in this book

gram

pkt

kilogram

millilitre

packet

HANDY HINTS

Au Gratin Topping

Melt 60g butter on dial setting 5-6 in

cooking vessel. Add 1 cup fresh white

breadcrumbs and stir until browned. Sprinkle

over white sauce mixtures.

Measurements

All cup and spoon measurements are level.

Recipes have been tested using Australian

Standard Metric Cup and Spoon

Blanching Tomatoes

Measurements. Australian Standard

Half fill cooking vessel with water and bring

to the boil on dial setting 5-8. Add 2-3

tomatoes and boil for 2-4 minutes. Using a

slotted spoon lift tomatoes from water. Rinse

with cold water, drain and peel.

Metric measuring utensils are available at

large departmental stores. There are four

measuring spoons: tablespoon, teaspoon, half

teaspoon and quarter teaspoon. Also there

are four fractional metric measuring cups:

full, half, third and quarter, for measuring dry

ingredients. As well there is a metric cup and

a litre measure for liquid measurement.

Browning Coconut

Heat the cooking vessel to dial setting 4-8.

Add coconut and stir continuously until

evenly browned. Turn power OFF and remove

coconut immediately.

metri1c cup is equivalent to 250 ml

tables1poon is equivalent to 20 ml

teasp1oon is equivalent to 5 ml

Cooking Pastas (Macaroni, spaghetti,

vermicelli, noodles etc.)

Ingredients

Most ingredients in this book are given in

volume (cups and spoons). Ingredients such

as meat, butter and margarine are given by

weight (kilograms or grams).

Chicken sizes are given in metric numbers.

Packets of butter or margarine may be

divided by length and width with sufficient

accuracy for cookery. It is essential to

Fill the cooking vessel two thirds full with

water; add salt. Bring to the boil on dial

setting 4-8. Add pasta and boil for 10-15

minutes or until tender. Drain well in a

colander. Do not rinse. Add butter if desired

and toss. Note: 1 tablespoon oil added to the

water whilst cooking helps to keep the pasta

separate.

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Cooking Information continued

To Cook Rice

free fillets of meat may require a little more

oil, while lamb and fatty cuts can be cooked

in their own fat. If excess fat accumulates

in the vessel, it is advisable to spoon this

out during cooking. After browning, set

the control to 10 to achieve a sizzling

Fill the cooking vessel two thirds full with

water; add salt. Bring to the boil on dial

setting 5-10. Add rice and boil for 10-15

minutes, or until tender. Drain and rinse

under cold water. Add butter and toss.

action whilst the light is ON. Only fat, not

juice should accumulate whilst roasting.

Moisture in the fat indicates the necessity

to increase the temperature. Turn the meat

two or three times during cooking and add

vegetables three-quarters to one hour before

anticipated serving time. If necessary, change

temperature to 6 for crisp, brown vegetables.

To obtain crisp pork crackling, it is necessary

to increase the temperature to 8-10.

Variations;

1.Add 1½ cup chopped shallots which have

been sauteed in 30g butter.

2.Add 1½ teaspoon tumeric whilst cooking.

Heating or Scalding Milk

For hot chocolate, desserts, custards,

puddings or where hot or scalded milk is

required, set control dial setting 3-4. Add

milk and bring to the desired temperature.

Roasting Nuts

Melting Chocolate

Heat ¼ cup oil in cooking vessel on dial

setting 4-10 and add dry blanched nuts.

Stir continuously until browned. Drain on

Roughly chop chocolate and add to cooking

vessel. Set control between dial setting 2-4.

When chocolate has almost melted, turn

power OFF. Chocolate will completely melt

using ‘stored heat’.

absorbent paper and

sprinkle with salt.

Reconstituting Dried Fruit

Place dried fruit into a bowl and cover with

cold water. Soak for several hours. Transfer

fruit and water to cooking vessel. Set control

to dial setting 3-4. Cover with lid. Simmer

for 15-20 minutes, or until tender. Add sugar

5 minutes before end of cooking time, if

desired.

Roasting And Baking Meats

You will find it quite convenient to cook

joints of 2-3 kg in the cooking vessel. When

roasting meat, chickens, rabbits, etc., you

will find that two or three small pieces may

be put in side by side if required. Use only a

small quantity of oil,

up to

cup, to prevent

Heat the vessel to dial

meat from sticking

setting 8-10, place the meat in and turn it

to brown and seal on all sides. Veal or fat

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Cooking definitions

Baste To moisten meat, poultry or fish with

Parboil To boil until partially cooked.

their own juices while they are being cooked.

Preheat To have appliance or oven at desired

Blanch

setting or temperature before adding food.

• To remove skins from vegetables, fruits and

nuts.

• To pre-cook vegetables or fruits before

freezing.

Puree To place cooked food in a blender or

through a fine sieve to form a thick smooth

mixture.

Reduce

Blend To combine two or more ingredients,

usually a powder and a liquid, to form a

smooth paste.

• To simmer a liquid until it diminishes and

becomes concentrated.

• To reduce temperature.

Boil To cook in water,held at boiling point.

Saute To cook or lightly fry food quickly

in a small amount of hot fat or oil, stirring

frequently.

Boutquet Garni A selection of herbs, usually

sprigs of parsley, thyme, rosemary, a bayleaf,

peppercorns, which are tied in muslin; the bag

is placed in with the food being cooked and

removed on completion of cooking.

Scald To heat liquids to a temperature just

below boiling point.

Seasoned Flour Add desired seasonings to flour,

when coating meat for frying or making

casseroles and stews.

Caramelise To melt sugar slowly until it turns

golden brown.

Coat To cover entire surface of food with

ingredients, e.g. coating cutlets with seasoned

flour, egg and breadcrumbs.

Shred Cut food into thin strips.

Simmer To keep food at a constant temperature

just below boiling point.

Croutons Bread shapes which are fried or

toasted.

Dripping Residue remaining in pan after meat

or poultry is cooked.

Flake To separate food into small pieces with

a fork.

Garnish To decorate food, usually with

something edible.

Marinade To tenderise and add flavour to meat,

fish or poultry. The food is placed in a mixture

of oil, wine, vinegar and herbs.

Marinate To allow food to stand in marinade.

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Soup Recipes

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the

MultiCooker Deep Fryer. We hope you enjoy using your Multicooker.

Garlic Prawns

Note: Chicken meat may be used in soups

and casseroles, as fillings for spring rolls or

pastry cases.

Makes 6 to 8 servings

1kg green king prawns, shelled and deveined

½ cup olive oil

4 cloves garlic, peeled and halved

½ teaspoon salt

Pumpkin Soup

Makes 6 to 8 servings

30g butter or margarine

1 onion, chopped

Red chilli, chopped

Place all ingredients into a bowl and

marinate for 10-15 minutes. heat cooking

vessel to dial setting 10 and add prawn

mixture. Stir-fry prawns until bright pink

in colour, about 5 minutes. Remove garlic

cloves, serve hot.

750g pumpkin, peeled & cut into 25mm

cubes

1 teaspoon nutmeg

Salt and freshly groun d black pepper

2 ½ cups chicken stock (using stock cubes)

Sour cream

Basic Chicken Stock

500g chicken pieces (carcass and giblets)

5 cups water

Chopped chives, optional

Melt butter in cooking vessel on No. 2; fry

onion until soft. Add pumpkin and fry for 2-4

minutes, turning often. Season with nutmeg,

salt and pepper. Add chicken stock. heat

Soup to boiling on No. 5, then reduce heat

to Simmer. Cook for 10-15 minutes or until

pumpkin is tender. Allow to cool. In Sunbeam

1 teaspoon dry sherry

2 stalks celery, chopped

2 onions, quartered

3 carrots, peeled, sliced

4 bay leaves

1 teaspoon salt

blender or Food Processor, puree soup.

1 teaspoon dried mixed herbs

1 teaspoon whole black peppercorns

Return soup to cooking vessel and reheat.

Serve soup garnished with 1 teaspoon of

sour cream; sprinkle with chopped chives,

if desired. Season to taste with Salt and

pepper.

Place all ingredients into the cooking vessel.

Cover; heat to boiling on No. 5. boil 10

minutes; reduce heat to Simmer and cook,

covered, 1½ hours. Season to taste with salt

and pepper. Remove chicken; strain stock

into a large bowl and refrigerate.

before using stock, remove solidified fat.

Use stock as a base for soups, sauces and

casseroles.

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Soup Recipes continued

French Onion Soup

Fresh Tomato Soup

Makes 6 servings

Makes 4 servings

60g butter or margarine

6 onions, peeled, sliced thinly

6 cups beef stock

3 large tomatoes, peeled and sliced

1 onion, sliced

1 clove garlic, crushed

¼ cup water

2 tablespoons brandy

6 slices French bread

2 tablespoons tomato paste

1 teaspoon caster sugar

½ teaspoon oregano

½ teaspoon mixed herbs

1 cup chicken stock

30g extra butter or margarine

¼ cup finely grated Gruyere or Swiss cheese

Salt and freshly ground pepper

Melt butter in cooking vessel on No. 4;

¾ cup thickened cream

Salt and freshly ground black pepper

saute onions until caramel-brown and tender.

Reduce heat to No. 1; add stock, brandy,

salt and pepper. Cover vessel; reduce heat

to Simmer and cook for 15 to 20 minutes.

Butter bread and cover with cheese. Grill until

cheese is golden and melted. Serve with soup.

Add all ingredients, except stock and cream,

to cooking vessel; bring to the boil on No.

5. Cover vessel; reduce heat to Simmer and

cook for 15 to 20 minutes. Allow mixture to

cool. Puree mixture in Sunbeam Blender or

rub mixture through a wire sieve; return to

cooking vessel. Stir in chicken stock and half

the cream. Heat on Simmer for 8 to 10

minutes. Serve hot with remaining cream.

Allow mixture to cool.

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Soup Recipes continued

Sweet Corn And Crab Soup

Greek Bean Soup

Makes 6 to 8 servings

6 cups chicken stock

Makes 4 to 6 servings

250g dried haricot beans

1 litre water

2 medium onions, chopped

2 large carrots, chopped

2 stalks celery, diced

6 extra cups water

1 ½ cups chopped cooked chicken

440g can sweet corn kernels, undrained

250g crab meat, canned or fresh

½ cup chopped spring onions or shallots

1 tablespoon finely chopped fresh ginger

½ cup tomato paste

2 tablespoons cornflour

Salt and freshly ground black pepper

cup water

2 tablespoons dry sherry

Salt and freshly ground black pepper

Add beans and the 4 cups water to cooking

vessel and bring to the boil on No. 5. Turn

off heat and allow beans to soak for 6 to 8

hours or overnight. Drain beans; return to

vessel and add onions, carrots, celery and 6

cups water. Heat to boiling on No. 5; cover

and reduce heat to Simmer. Cook for 1 ½

hours or until beans are tender, adding more

water as necessary. Stir in tomato paste,

season with salt and pepper. Cook for a

further 2-3 minutes. Serve.

Place stock in cooking vessel. Add chicken,

corn, crab, spring onions and ginger. Heat to

boiling on No. 5. Reduce to Simmer. Blend

together cornflour and the 2/3 cup water; stir

into soup. Cook and stir until thickened and

bubbly. Cook, stirring for 2 minutes more.

Stir in sherry. Season to taste with salt and

pepper. Serve.

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Main Courses

Spaghetti Bolognaise

Chilli Con Carne

Makes 6 servings

2 tablespoons oil

2 onions, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

2 onions, finely chopped

1-2 cloves garlic, crushed

1 green capsicum, seeded, cut into strips

1 kg minced topside steak

440g can whole chopped tomatoes, juice reserved

1½ cups beef stock

125g fresh button mushrooms, thickly sliced

750g minced topside steak

1 tablespoon tomato paste

440g can chopped tomatoes, undrained

1 tablespoon chopped fresh flat leaf parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 bay leaf

¼ cup tomato paste

1 bay leaf

½ teaspoon dried basil leaves

1 teaspoon chilli powder

1 teaspoon sugar

¼ teaspoon nutmeg

Salt and freshly ground black pepper

Hot cooked spaghetti

Salt and freshly ground black pepper

2 x 310g cans kidney beans

Heat oil in cooking vessel on No. 5; fry

onion, garlic, capsicum and mince until meat

changes colour, about 5 to 8 minutes. Add

tomatoes, juice, beef stock, tomato paste,

bay leaf, basil, chilli powder and sugar.

Bring mixture to the boil; reduce heat to

Simmer and cook uncovered for 1 hour,

stirring occasionally. Add kidney beans;

simmer for a further 10 minutes. Season to

taste with salt and pepper. Serve over boiled

rice or buttered noodles, if desired.

Parmesan cheese and parsley

Heat oil in cooking vessel on No. 4; fry

onion, celery, garlic and mushrooms until

soft. Add minced steak and brown evenly.

Add remaining ingredients, except spaghetti

and garnishes; reduce heat to Simmer; cover

and cook for 20 to 30 minutes. Season to

taste with salt and pepper. Serve sauce

over hot spaghetti; sprinkle with parmesan

cheese and garnish with parsley, if desired.

Note: Chilli powders vary in strength, adjust

to suit taste.

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Main Courses continued

Party Time Tacos

Sweet And Sour Mince

Makes 16 to 20

Makes 6 servings

1 tablespoon oil

1kg minced beef

90g butter or margarine

1 green capsicum, seeded, finely chopped

1 red capsicum, seeded, finely chopped

1 onion, finely chopped

1 clove garlic, crushed

750g minced topside steak

450g can pineapple pieces, undrained

¼ cup vinegar

1-2 tablespoons finely chopped fresh ginger

or 1-1 ½ teaspoons ground ginger

2 tablespoons tomato sauce

1 tablespoon soy sauce

1 beef stock cube, crushed

1 teaspoon salt

2 x 440g cans chopped tomatoes

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon Mexican-style chilli powder

Salt and freshly ground black pepper

16 to 20 taco shells, warmed

ASSORTED GARNISHES

Shredded cheddar cheese and lettuce

chopped, green capsicum chopped, unpeeled

tomatoes chopped, onion and sour-light

cream.

Heat oil in cooking vessel on No. 3; add meat

and brown well. Add tomatoes with juice from

can, cumin, oregano, chilli powder, salt and

pepper to taste. Heat to boiling; reduce heat

to Simmer and cook, uncovered, and stirring

occasionally until mixture is thickened and

liquid is almost absorbed, about 20 to 25

minutes. Spoon taco mixture into warm crisp

taco shells; top with assorted garnishes, as

desired.

½ teaspoon pepper

1 tablespoon cornflour

1 cup water

1 cup frozen peas

Boiled rice, optional

Melt butter in cooking vessel on No. 3, fry

capsicums, onion and garlic until soft, about

5 minutes. Add mince and cook, stirring,

until well browned. Add pineapple pieces

together with juice, the vinegar, ginger,

tomato sauce, soy sauce, stock cube, salt

and pepper; cover and simmer 5 minutes.

Combine cornflour and water; stir into mince

mixture. Continue stirring until thickened;

reduce heat to Simmer and cook for 10 to

15 minutes more. Add peas and simmer a

further 5 minutes. Serve with boiled rice, if

desired.

Note: Taco shells are available through most

retail grocery stores.

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Main Courses continued

Spaghetti Marinara

Normandy Chicken

Makes 4 to 6 servings

30g butter or margarine

1 clove garlic, crushed

Makes 4 servings

45g butter or margarine

2 tablespoons oil

440g can whole tomatoes, drained and

chopped, liquid reserved

2 tablespoons tomato paste

½ cup water

1 No. 12 chicken, cut into serving pieces

½ cup chopped shallots or spring onions

1 clove garlic, crushed

3 rashers bacon, rind removed, chopped

2 tablespoons plain flour

1 chicken stock cube, crushed

500g fresh scallops, trimmed

2 cups sweet apple cider

500g fresh cooked prawns, shelled and

deveined

2 cooking apples, peeled, cored, quartered

¹⁄ cup thickened cream

1 bottle oysters (10 to 12 oysters), drained

250g spaghetti, cooked and drained

2 tablespoons freshly chopped flat leaf parsley

Salt and freshly ground black pepper

Steamed or boiled rice, optional

3 tablespoons chopped fresh flat leaf parsley

Salt and freshly ground black pepper

1.Preheat electric frypan on setting 8 with

the lid on for 5 minutes.

2.Combine the lemon grass, eschalots,

coriander, chilli, garlic, ginger, coconut

milk and salt and pepper in a bowl and mix

well.

3.Place each piece of salmon on four

individual pieces of baking paper. Divide

the coconut mixture evenly over the tops of

the salmon. Fold each piece of foil up to

make four sealed parcels.

4.Place parcels in frypan and cook, covered,

on setting 6 for about 12-15 minutes or

until cooked as desired. Remove from heat.

Melt butter in cooking vessel on No. 3;

saute garlic until soft, about 2 minutes. Add

chopped tomatoes, reserved liquid, tomato

paste, water and stock cube. bring to the

boil on No. 5; reduce heat to Simmer and

cook uncovered for 15 minutes. Add scallops,

and simmer a further 5 minutes. Add prawns

and oysters; season with salt and pepper.

Simmer until prawns and oysters are heated

through; serve over hot spaghetti. Sprinkle

with parsley.

Note: Lobster or crab can be added or

substituted for scallops or prawns.

5.quickly increase heat in electric frypan

and heat oil; toss bok choy for 1-2 minutes

until wilted; season with salt and pepper.

6.Serve salmon with bok choy and steamed

jasmine rice.

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Main Courses continued

Fried Rice

Chinese Fried Vegetables

Makes 6 servings

Makes 4 to 6 servings

2 tablespoons oil

¼ cup vegetable oil

1 clove garlic, crushed

1 teaspoon finely chopped fresh ginger

4 cups cooked rice

4 stalks celery, sliced thinly

2 large carrots, peeled, cut into julienne

strips

1 ½ cups chopped cooked chicken

1 ½ cups chopped cooked pork

½ cup spring onions

1 small cucumber, sliced thinly

1 turnip, peeled, cut into julienne strips

125g can bamboo shoots, drained

125g button mushrooms, sliced

1 cup bean sprouts

2 tablespoons soy sauce

2 eggs, beaten

Salt and freshly ground black pepper

1 teaspoon chopped ginger

2 tablespoons soy sauce

heat oil in cooking vessel on No. 6; add

garlic and ginger. Add rice, cooked meat and

shallots; stir well to combine. Add soy sauce;

pour in beaten eggs and stir continuously

until eggs are cooked. Season with salt and

pepper; serve immediately.

1 teaspoon wine vinegar

1 teaspoon sesame oil

Salt and freshly ground black pepper

1.heat oil in frypan on setting 4. Add onion

and garlic and cook, stirring, for 2-3

minutes or until onion is soft.

Fried Onion Sambol

1 cup vegetable oil

2.Add dried spices and cook a further 1

minute, or until spices are fragrant. Stir

through tomato paste and cook for 2

minutes.

3.Increase heat to setting 9; add lentils,

stock and water and bring mixture to the

boil. Reduce heat to setting 3 and cook,

uncovered, stirring occasionally, until the

mixture thickens slightly.

4.Add the tomatoes and eggplant and cook,

covered, for 10 minutes. Remove lid and

cook for a further 10 minutes or until dhal

has thickened and the eggplant is soft.

5.Add whole peeled eggs and stir gently until

heated through.

4 onions, sliced finely

6 dried chillies, roughly chopped

2 tablespoons dried mustard powder

1 teaspoon salt

¼ cup lemon juice

heat oil in cooking vessel on No. 2, fry onion

until soft. Add chillies and mustard powder;

cover vessel, cook, stirring occasionally

for 10 minutes or until oil separates from

other ingredients. Add salt and lemon juice,

cook for a further 2 minutes. Serve as an

accompaniment to curries.

6.Season to taste.

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Main Courses continued

Braised Red Cabbage With Apples

Makes 8 servings

2 tablespoons vegetable oil

2 rashers bacon, rind removed, chopped

2 onions, finely chopped

¼ cup caster sugar

½ red cabbage, finely shredded

2 cooking apples, peeled, cored, chopped

2 tablespoons apple cider vinegar

½ cup water

Pinch ground nutmeg

Salt and freshly ground black pepper

heat oil in cooking vessel on No. 2; fry

bacon, onion and half the sugar until golden

brown, about 4 minutes. Add remaining

ingredients; cover vessel, reduce heat to

Simmer and cook until cabbage is tender,

about 20 to 25 minutes. Serve.

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Desserts

Choux Pastry

Stirred Custard

125g butter or margarine

1 ¼ cups cold water

Pinch salt

Makes 4 to 6 servings

1 tablespoon cornflour

2 ½ cups milk

1 ¼ cups plain flour

4 large eggs, lightly beaten

1 egg, lightly beaten

1 tablespoon caster sugar

20g butter, softened

1 teaspoon vanilla essence

Nutmeg

Preheat oven to 220°C (425°F)

Place butter, water and salt into cooking

vessel; heat to boiling on No. 5. Reduce heat

to Simmer; add flour, all at once, beating

well with a wooden spoon until mixture

forms a ball which cleans the side of the

vessel. Turn power off, cool for 5 minutes.

Add beaten eggs gradually to flour mixture,

beating well after each addition. (For use as

sweet buns, add 1 tablespoon sugar and ½

teaspoon vanilla essence.) Spoon or pipe to

required size on a greased baking tray.

bake for 20 to 30 minutes, depending on

size. Fill as desired.

blend cornflour with ½ cup of the milk; add

to cooking vessel with remaining milk, egg,

sugar, butter and vanilla. Stirring constantly,

bring to a simmer on No. 5 and cook for

1 minute. Pour custard into a warmed jug

or individual serving dishes. Sprinkle with

nutmeg.

Jamaican Bananas

Makes 4 to 6 servings

125g butter or margarine

½ cup brown sugar

½ cup orange juice

½ cup dark rum

8 small bananas, peeled

Ice cream or whipped cream

Melt butter in cooking vessel on No. 1; add

sugar and orange juice. Stir until sugar is

dissolved. Add bananas. Simmer bananas

for 5 to 8 minutes, stirring occasionally.

Arrange bananas in a warmed serving dish,

spoon over remaining sauce. Place rum into

clean cooking vessel and heat on No. 1 for

2 to 3 minutes. Pour rum over bananas and

carefully ignite. Serve immediately with ice

cream or whipped cream.

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Dessert recipes continued

Golden Syrup Dumplings

Makes 24

White Christmas

Makes about 42 pieces

250g copha

1 cup self raising flour

Pinch salt

2 cups rice bubbles

30g butter, chilled

½ teaspoon grated lemon rind

1 egg, beaten with

1 tablespoon milk

1 cup milk powder

1 cup pure icing sugar

½ cup chopped glace red cherries

½ cup chopped glace green cherries

¼ cup chopped glace apricots

¼ cup chopped glace pineapple

¼ teaspoon vanilla essence

Sauce

1½ cups water

¼ cup caster sugar

2 tablespoons golden syrup

1 teaspoon lemon juice

20g butter or margarine

hot custard or cream, optional

Melt copha in cooking vessel on Simmer;

turn power off. Stir in remaining ingredients

until well combined. Press mixture into an

ungreased 18cm x 27.5cm lamington tin;

refrigerate until firm. Cut into fingers or

squares.

Sift flour and salt into a bowl; rub in butter.

Add lemon rind, beaten egg and milk; mix

into firm dough. Shape into 25 mm (1 in)

balls.

Note: 1½ cups of packaged mixed fruit may

be added to the copha instead of glace fruits.

For sauce: Place water, sugar, golden syrup,

lemon juice and butter into cooking vessel;

heat to boiling on No. 5. gently drop

dumplings into vessel; cover vessel and

reduce heat to Simmer. Cook for 15 minutes.

Serve hot with custard or cream, if desired.

Chocolate Fudge

410g can evaporated milk

1 ¾ cups caster sugar

500g dark cooking chocolate, chopped

Place milk and sugar into cooking vessel;

heat to boiling on No. 10, stirring to dissolve

sugar. boil for 3 minutes, stirring constantly.

Turn heat off; add chocolate and beat until

smooth. Pour fudge into lamington tin lined

with greased foil. Refrigerate until set; cut

into squares and serve.

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Dessert recipes continued

Toffee Apples

Brandied Fruits

Makes 20

Makes 6 to 8 servings

820g can apricot halves

250g dessert prunes, stones removed

½ cup glace cherries

¾ cup brandy

20 small crisp red apples

20 wooden skewers

1 kg caster sugar

¼ cup water

¼ cup white vinegar

¼ teaspoon cream of tartar

Red food colouring

3 bananas

Shredded coconut, optional

Whipped cream

Wash apples and dry thoroughly; insert the

skewers firmly. Place sugar, water, vinegar

and cream of tartar into cooking vessel. Set

Control Dial to No. 5; stir mixture until sugar

has dissolved. Allow mixture to boil until

temperature light goes out on the Control

Dial, about 15 minutes. Add food colouring,

a few drops at a time, until toffee is bright

red in colour. Lightly grease two baking trays.

Carefully and quickly dip the skewered apples

into the toffee. Allow excess toffee to drip

before placing onto greased trays. Repeat

procedure with remaining apples and allow

to set.

Place apricots, syrup from can and prunes

into cooking vessel. heat to boiling on No.

5; reduce heat to Simmer and cook for

10 minutes. Transfer mixture to a bowl;

add cherries and brandy. Cool mixture and

refrigerate for 24 hours. Peel and slice

bananas diagonally, add to fruit. Top with

shredded coconut, if desired. Serve fruit in

dessert dishes and top with whipped cream.

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Sauces

Variations: To the recipe for white sauce add any

of the following:

Creamy Caramel Sauce

125g (4oz) butter or margarine

1 ½ cups brown sugar

2 egg yolks

Cheese Sauce: 1 cup grated cheese and ½

teaspoon dijon mustard.

Eggs: 4 hard-cooked eggs, chopped

½ cup cold water

Parsley Sauce: ¼ cup freshly chopped flat leaf

parsley.

¼ teaspoon vanilla essence

Onion: 2 onions, sliced and sauteed gently in

30g butter, until soft and golden in colour.

Melt butter in cooking vessel on No. 3 and

add sugar. beat egg yolks and water until

creamy; add to butter and sugar mixture.

heat to boiling on No. 5, and stirring

constantly, boil for 5 minutes. Turn power

off; add vanilla and cool sauce. Pour into a

jar and store covered in the refrigerator until

required. Stir in a little cream before serving,

if desired. Serve over peaches, baked apples

or ice cream.

Wine Sauce: Use 2 cups milk, add ½ cup white

wine and 2 tablespoons chopped shallots or

spring onions.

Sweet And Sour Sauce

Makes about 2-2 ½ cups

¼ cup oil

1 capsicum, seeded, cut into 25mm pieces

1 onion, cut into wedges

Bechamel Sauce (White Sauce)

Makes about 2½ cups

1 small onion

1 carrot, sliced and cooked

1 bamboo shoot, sliced, optional

2 slices drained canned pineapple, chopped

¼ cup caster sugar

4 whole cloves

2 ½ cups milk

45g butter or margarine

3 tablespoons plain flour

Salt and freshly ground black pepper

1 tablespoon Chinese wine or dry sherry

1 tablespoon white vinegar

1 tablespoon soy sauce

1 tablespoon tomato sauce

Stud onion with cloves and place into

cooking vessel with milk. heat to dial setting

2-4 and warm milk for 10 minutes; strain

milk and set aside. Clean and dry cooking

vessel thoroughly; add butter and melt on

No. 1, blend in flour, salt and pepper; cook

for 1 minute. gradually add milk; increase

heat to No. 5 and bring to the boil, stirring

constantly. Adjust seasonings if necessary.

Use as required.

2 tablespoons cornflour, blended with ½

cup water

Salt and freshly ground black pepper

heat oil in cooking vessel on No. 3; add

capsicum, onion, carrot, and bamboo shoot

and saute for 5 minutes or until tender.

Add pineapple, sugar, sherry, vinegar, soy

and tomato sauce. heat to boiling on No.

5; stir in blended cornflour. Stir until sauce

thickens and reboils. Serve over meats or

vegetables.

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Sauces continued

Spicy Barbeque Sauce

Makes about 2 cups

45g butter or margarine

1 small onion, chopped finely

1 teaspoon finely chopped ginger

2 teaspoons plain flour

1 cup tomato sauce

½ cup water

¹⁄ cup vinegar

2 tablespoons caster sugar

1 tablespoon dijon mustard

2 teaspoons Worcestershire sauce

¼ teaspoon ground allspice

¼ teaspoon chilli sauce

Salt and freshly ground black pepper

Melt butter in cooking vessel on No. 2; fry

onion and ginger for 2 minutes. Add flour

and stir continuously for 1 minute. Add

remaining ingredients; increase heat to No.

5 and heat to boiling, stirring continuously.

Reduce heat to Simmer and cook for 15

minutes. Season to taste with salt and

pepper. Serve sauce hot or cold.

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Cooking with your Deep Fryer

The Perfect Chip.

• For perfect fries and wedges old potatoes

are ideal. The potato should be low starch,

waxy variety i.e. chats, new potato or

desiree potatoes.

Hints for cooking the perfect frozen chip.

• Do not defrost frozen precooked chips.

For the best results they should be taken

directly from the freezer to the fryer.

• Make sure that the chips are cut evenly

to guarantee even cooking.

• Heat oil to the maximum setting, 8-10.

• Place up to 1kg frozen chips into the fryer

basket and lower into the hot oil for 1 - 2

minutes to seal.

• Lift the basket out and rest the drainage

lever inside the rim of the cooking vessel.

Allow the oil to heat up again.

• Lower the basket again and fry the chips

for a further 3 - 4 minutes until golden

brown. The time required will depend on

the size and cut of the chip, and personal

taste.

• The cut chips should be rinsed under

running water until the water runs

clear. This removes excess starch from

the potatoes, starch burns at high

temperatures.

• Dry on kitchen towel before frying.

• Shake the basket at short intervals to

encourage even browning and to prevent

chips from sticking together.

• Homemade fries are double cooked. The

first fry blanches the chips so that they

cook through. The second fry colours the

chips and gives them a crisp crust. Use the

table below as a guide.

• Allow chips to drain for a moment before

removing from the basket and seasoning.

• Cooking times will vary depending on the

size of your fries or chips and the variety of

the potato used.

Temperature

Control settings

Time for first fry

(blanch)

Temperature

Control Settings fry - Max temp

Time for second

Thin fries -

french fries

5 min

7-8 min

10 min

5 min

7-8 min

10 min

Thick chips

Wedges

• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.

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Deep fry cooking with home

battered food.

This method allows for the fact that if

wet batter is placed in the basket prior to

cooking the food may stick to the basket.

THIS METHOD OF COOKING REQUIRES

EXTREME

. CARE

1.Follow steps 1 - 6 only from the deep fry

cooking instructions on page 8.

2.Place the frying basket into the vessel with

the heated oil.

3.Coat the food in batter (see recipes on

page 37) and allow it to drain slightly to

get rid of the excess coating.

4.Very carefully, slowly lower the coated food

into the hot oil, using a suitable implement

or tongs.

This allows the batter to become solid

and prevents it sealing to the mesh of the

basket.

Note: Remember to take care as the oil may

spit as the food is added.

5.You can now follow the deep fry cooking

instructions from steps 8-10 on page 8.

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Frying times and temperatures

Fish and Seafood

Maximum

Qty

Temperature

Control settings

Approx. time

(min)

Type

PRAWNS

Suggestions

Fresh

600g

8-10

5-7

3-5

Crumb/batter

Fry frozen

Frozen

FISH

Small pieces

Fresh fillets

Frozen fillets

CALAMARI

Fresh

400g

600g

8-10

3-5

7-10

5-7

Crumb/batter

Fry frozen

500g

8-10

5-7

3-5

Crumb/batter

Fry frozen

Frozen

Meat and Poultry

Maximum

Qty

Temperature

Control settings

Approx. time

(min)

Type

Suggestions

Fresh chicken

portions

SMALL

LARGE

400g

600g

8-10

15-20

20-30

Crumb or batter

Chicken or Veal

Schnitzel

FRESH

250g

8-10

5-10

3-8

Crumb

FROZEN

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Frying times and temperatures continued

Vegetables

Maximum

Qty

Temperature

Control settings

Approx. time

(min)

Type

Suggestions

Beans

200g

150g

8-10

2-4

Tempura

Bok Choy

Tempura ^{(ind. leaves)}

Broccoli /

Cauliflower

250g

150g

8-10

3-5

4-6

Tempura or batter

Batter

Eggplant (slices)

Mushrooms whole

button

200g

8-10

3-5

Batter

Onion Rings

Potatoes

French Fries

Chips

150g

8-10

3-5

Batter

500g

8-10

4-6

5-10

10-15

Wedges

Always blanch potato chips at a lower temp; setting 8. Then brown at maximum temp;

setting 10.

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Recipes for your Deep Fryer

For perfect batter

1.Always shift all dry ingredients, then add

liquids. Mix until smooth.

2.Keep your batter as cold as possible (it will

be crisper)

3.Coat food in seasoned flour before batter,

the batter will stick to the food better.

Easy crispy coating

1 egg

1 tablespoon water or milk

1 cup rice flour

pinch of salt / pepper

1.beat egg and milk. Season flour with salt

and pepper.

4.Fry until golden brown.

5.Always use the deep fry “cooking with

home battered food” technique, see page

29 for more information.

2.Dip food in egg mix and then coat with

flour.

3.Deep fry at settings 8-10 depending on

size, until crispy and pale.

Beer batter

1 cup plain flour

½ teaspoon baking powder

pinch salt

Prawn cutlets

750g green king prawns

½ plain flour

¾ cup cold beer

Crispy sesame batter

1 cup cornflour

2 eggs

1 egg, lightly beaten

2 cups fresh breadcrumbs

lemon wedges to serve

1.Peel and devein prawns, leaving tails

intact. Dry thoroughly.

2.Coat prawns in flour, then egg then

breadcrumbs. Shake off excess crumbs.

3.heat the oil to settings 8-10 and fry

cutlets for 4-5 minutes until golden brown.

¹⁄ cup water, chilled

2 tablespoons sesame seeds

Sweet fritter batter

1 egg

²⁄ cup milk

4.Drain and serve immediately with lemon

wedges.

1 cup self raising flour

1 tablespoon caster sugar

1 tablespoon melted butter or margarine

Note: For savoury batter replace sugar with salt.

Tempura batter

½ cup plain flour

¼ cup rice flour

1 teaspoon bicarbonate soda

1 cup soda water, chilled

1 egg

Note: It’s very important to keep this batter

cold.

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Recipes for your Deep Fryer continued

Deep fried Pork balls

Dim Sims

125g small green prawns, shelled and

deveined

Makes 14 to 16 balls

500g minced pork

2 tablespoons plain flour

2 tablespoons cornflour

1 tablespoon soy sauce

1 teaspoon garlic salt

1 teaspoon ground black pepper

1 egg, lightly beaten

½ cup chopped bamboo shoots

½ cup chopped water chestnuts

1 onion, peeled and chopped fine

1 tablespoon sherry

1 tablespoon soy sauce

1 teaspoon salt pinch pepper

125g wonton wrappers

1.Combine all ingredients in a large bowl,

mix thoroughly. Picking up mixture slap

against the side of the bowl until the mix

seems more elastic or sticky.

1.Finely mince prawns and combine with

pork.

2.Add all other ingredients and mix well to

combine.

3.Place 1 tsp of pork mixture onto the centre

of each wonton wrapper and gather the

sides of the wrapper around the filling,

leaving a small opening at the top.

2.Shape mixture into 4cm balls.

3.heat oil to settings 8-10. Place pork balls

in the basket 5 - 6 at a time, cook for

8-10 minutes until golden brown.

4.Drain. Serve with sweet and sour sauce

and fried or steamed rice if desired.

4.heat the oil to settings 8-10 and deep fry

about 10 at a time, until golden brown,

about 4-5 minutes.

5.Drain and serve with sweet and sour sauce

if desired.

Calamari

500g Squid, washed, cleaned

½ cup plain flour

1 egg, lightly beaten

1 cup dried breadcrumbs

1.Remove the insides and head of the squid.

Wash and dry thoroughly.

2.Cut the squid tubes into 1cm rings

3.Coat the squid pieces in flour, egg and

then breadcrumbs.

4.heat the oil to settings 8-10 and fry the

squid until golden brown.

5.Drain and serve immediately with tartare

sauce and lemon wedges.

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Recipes for your Deep Fryer continued

Spring Rolls

Minted pea wontons

125g wonton wrappers

220g can peas

Makes about 24 rolls

500g green prawns, shelled, deveined

500g minced pork

3 medium potatoes, peeled, cut into 5mm dice

1 onion, chopped fine

½ small head cabbage, thinly shredded

1 teaspoon ground cumin

½ teaspoon salt

230g can water chestnuts, drained, finely

chopped

125g fresh button mushrooms, roughly chopped

1 green capsicum, seeded, finely

chopped

¼ cup mint, chopped

1.boil the diced potato until just cooked.

Drain.

2.In a saucepan cook onion in ½ tbsp oil

until soft add cumin and peas and rough

mash. Remove from heat.

1 onion, finely chopped

2 tablespoons sherry

2 tablespoons soy sauce

3.Add potato and mint. Stir to combine.

1 teaspoon caster sugar

4.Place about 2tsp of mix onto each wonton

wrapper and bring edges together. Seal

with a light brush of water.

5.heat fryer to settings 8-10, and deep fry

until golden brown, about 3-4 minutes.

½ teaspoon salt

¼ teaspoon ground ginger

455g packet spring roll wrappers

1 egg, lightly beaten with 2 tbsp water

6.Serve with minted yoghurt if desired.

1.Finely mince prawns and combine with

pork.

2.Add cabbage, water chestnuts, mushrooms,

capsicum, onion, sherry, soy, sugar, salt

and ginger. Mix well to combine.

3.Place 2-3 tbsp of the pork mixture in the

corner of a spring roll wrapper. Roll the

wrapper folding in the sides to encase the

filling.

4.brush a little egg mix on the end of

wrapper to help it seal.

5.heat oil to settings 8-10, deep fry until

golden brown, about 5 minutes.

6.Drain and serve with dipping sauce.

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Recipes for your Deep Fryer continued

Southern fried chicken

Makes 4 - 6 servings

3.Add eggs one at a time to the dough,

beating well between additions. The dough

should look smooth and shiny.

4.Add mash to dough and beat mixture until

smooth.

5.heat fryer to settings 8-10.

750g chicken drumsticks

½ cup plain flour

½ teaspoon salt

½ teaspoon hot paprika (optional)

1 egg, beaten with 2 tbsp water

1 cup dried breadcrumbs

6.Using two spoons scoop heaped balls of

mixture into the fryer basket. Deep fry

about 8 at a time for 4-5 minutes, until

golden brown.

1.Mix flour with salt and paprika. Dry

drumsticks and coat in seasoned flour.

2.Dip each drumstick into egg mixture

separately and coat in breadcrumbs.

Salt and chilli Chicken wings

500g Chicken wings, cut into pieces

½ cup rice or cornflour

1 tablespoon salt

3.heat oil to setting 8-10.

4.Place 3 - 4 drumsticks into the basket

at a time and fry till cooked through and

golden, about 15 to 20 minutes.

1 teaspoon pepper

1 teaspoon ground chilli

5.Drain well and keep hot while other pieces

are cooking.

1.Dry wing pieces and make small incisions

into the thickest parts of each piece.

2.Coat pieces lightly in flour. Shake off

excess.

3.heat oil to settings 8-10, fry wings for 4-5

Potato dumplings

Makes approx. 25-30

4 medium potatoes, peeled, cooked, mashed.

60g butter, softened

minutes.

4.Mix salt pepper and chilli in a large bowl.

Drain wings and toss through salt mix.

Serve straight away.

1 ¼ cups water

1 cup plain flour

3 eggs

Salt and freshly ground black pepper

1.Place butter and water into a saucepan and

bring to the boil.

2.Add flour and stir vigorously with a wooden

spoon over a low to medium heat, until the

dough forms and pulls away from the edges

of the pan. Remove from heat and set

aside to cool for 5 minutes.

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Recipes for your Deep Fryer continued

Fried Cheese Scones

Filling

Shallot and sesame puffs

2 sheets ready rolled shortcrust pastry

1 tablespoon vegetable oil

1 teaspoon fresh grated ginger

1 clove garlic, crushed

1 egg

100g grated gruyere cheese

2 leeks, finely sliced

¼ cup thickened cream

Salt and freshly ground black pepper

Dough

12 green shallots, sliced

½ cup sesame seeds

2 tablespoon oyster sauce

1 egg yolk, beaten

30g butter (diced)

1 ½ cups self-raising flour

½ tsp salt

1.heat oil in a wok, add ginger, garlic,

shallots and sesame seeds. Stir fry for 1

minute, add oyster sauce. Remove from

heat set aside to cool.

¾ cup milk

1.Saute leeks in 1tbsp of butter until soft.

Remove from the heat and mix through

cheese, egg, and cream. Season and set

aside to cool.

2.Place butter, flour and salt in a bowl and

rub the mixture between fingertips until it

resembles fine breadcrumbs. Add milk and

bring dough together.

2.Cut 8 cm²(squares) from pastry sheets

3.Place a tbsp of shallot mixture into each

square, glaze edges with egg. bring the

four corners to the centre and pinch edges

to seal.

4.glaze with remaining egg and sprinkle

lightly with extra sesame seeds.

5.heat oil to settings 8-10 and fry till golden

brown, about 4 minutes.

3.Turn dough out onto a floured bench and

knead lightly for 2-3 minutes.

4.Take about 2 tbsp of the dough at a time

and work into a flat circle. Place 1tsp of

the filling in the centre and work edges

together, pinching to seal. be careful to

keep the thickness of the dough as even as

possible.

5.heat oil to settings 8-10, frying about 8 at

a time until puffy and golden.

6.Drain and serve hot.

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Recipes for your Deep Fryer continued

Meat fritters

Meatballs

Makes 12 fritters

Makes about 18

1 cup self raising flour

Salt and freshly ground black pepper

1 egg

750g minced topside steak

1 onion chopped

½ cup fresh breadcrumbs

2 tablespoon chopped flat leaf parsley

½ teaspoon salt

2 tablespoon vegetable oil

¼ cup water

½ - ¾ cup milk

½ teaspoon pepper

2 cups cooked, diced leftover meat (beef,

pork, lamb, chicken)

1 onion, chopped finely

½ teaspoon dried mixed herbs

2 teaspoon Worcestershire sauce

1 egg, lightly beaten

1.Place the flour, salt and pepper into a

small mixing bowl. Add egg oil and water,

mix until smooth.

1.Combine meat, onion, breadcrumbs,

parsley, seasoning, and Worcestershire

sauce.

2.beat in milk as required to form a loose

2.Add enough egg to bind mixture together.

batter. Add meat and onion.

3.Shape the mixture into 25mm balls,

refrigerate meatballs for 1 hour.

4.heat oil on settings 8-10.

5.Fry for 6-7 minutes, till golden. Drain and

serve with a spicy dipping sauce.

3.heat oil to settings 8-10. Spoon batter into

the hot oil. Cook until golden brown, about

5 minutes.

4.Drain and serve with reheated leftover

gravy.

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Recipes for your Deep Fryer continued

Felafel

Corn fritters

1 ½ cup dried chickpeas, washed

1 onion chopped

Makes about 12

¾ cup self raising flour

Salt and freshly ground black pepper

1 egg, lightly beaten

½ tsp chilli powder

1 teaspoon cumin, ground

½ teaspoon coriander, ground

2 cloves garlic

¹⁄ cup milk

300g can corn kernels, drained

3 teaspoons lemon juice

¼ cup freshly chopped flat leaf parsley

½ cup besan flour (chickpea)

1 egg

1.Shift flour, salt and pepper into a bowl.

2.Combine egg and milk.

3.Using a mixer, gradually add milk mix to

the dry ingredients and beat until smooth.

Add corn to mix.

4.heat the oil on settings 8-10. Drop batter

by the tablespoonful into the hot oil and

fry till golden, about 5-7 minutes.

1.Soak chickpeas overnight, drain.

2.Place chickpeas in a saucepan with 1lt

water, simmer for 1 hour.

3.blend the chickpeas with the rest of the

ingredients in a food processor. Chilli

mixture.

4.heat oil on settings 8-10. Shape felafel

into 4cm balls and fry 8- 10 at a time for

3-4 minutes.

Kofte Potatoes

500g potatoes, cooked, mashed

2 eggs

¹⁄ cup desiccated coconut

1 cup grated parmesan cheese

Salt and freshly ground black pepper

2 tbsp flour

5.Sever hot or cold with hummus and

Lebanese bread.

2 eggs, lightly beaten

1 cup dried breadcrumbs

1.Combine the first five ingredients.

2.Coat 1 tbsp of the mixture in flour, then

egg mix and then in breadcrumbs.

3.heat oil on settings 8-10 and fry 6 - 8

at a time till golden, about 4-5 minutes.

Note: for something different use sweet

potato or pumpkin in place of the potato.

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Recipes for your Deep Fryer continued

Apple fritters

Family doughnuts

Serves 4

Makes about 20

2 apples, peeled and sliced into 5mm thick

rings.

1 tablespoon butter, softened

½ cup caster sugar

½ cup plain flour

2 tablespoon golden syrup

Fritter batter (see page 11)

2 tablespoon caster sugar

½ teaspoon ground cinnamon

ice cream to serve

²⁄ cup milk

2 cups self raising flour

½ teaspoon ground cinnamon

Cinnamon sugar

4 tablespoon caster sugar

1 teaspoon ground cinnamon

1.heat oil on settings 8 to 10.

2.Coat apple slices in flour and then dip in

batter. Fry for 4-5 minutes and golden.

3.Drain and toss in cinnamon sugar. Serve

with ice cream.

1.In the small bowl of the Sunbeam

Mixmaster Mixer, beat together butter,

sugar and golden syrup until creamy.

2.Reduce the speed and gradually add the

milk. by hand, fold in shifted flour and

cinnamon.

3.Turn out onto a floured bench and knead

lightly. Roll out to 1cm thickness and cut

with a doughnut cutter.

4.heat the oil on settings 8-10, fry

doughnuts in batches, turning only once

during cooking.

5.Drain and sprinkle with cinnamon sugar.

Serve hot or cold.

Strawberry stack

Serves 4

12 wonton wrappers

1 cup thickened cream

2 tablespoon caster sugar

½ teaspoon vanilla essence

250g punnet strawberries, hulled, halved

Icing sugar, to dust

1.heat oil on settings 8-10

2.Fry wonton wrappers, a couple at a time,

until just coloured. Drain on absorbent

paper.

3.To serve stack crispy wrappers with

strawberries, and sweetened whipped

cream. Dust top with icing sugar.

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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

of fryer.

• Wet food placed in hot oil. • Dry food first

• Stated quantities

• Do not fry food above the

exceeded.

weight indicated.

Food is not browning

• Cooking temperature is

• Adjust the dial to the correct

too low.

cooking temperature.

• Basket is overloaded.

• Oil is not hot enough.

• Do not fry food above the

stated quantities and

weights

• Faulty temperature control.

Consult Service Centre.

Chips are sticking together • Food not washed

thoroughly before placed

in the oil

• Wash potatoes thoroughly

and dry before frying.

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Notes

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Notes

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Notes

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12 Month Replacement Guarantee

In the unlikely event that this appliance develops any malfunction

within 12 months of purchase (3 months commercial use) due to

faulty materials or manufacture, we will replace it for you

free of charge.

Should you experience any difficulties with

your appliance, please phone our customer

service line for advice on 1300 881 861 in

Australia, or 0800 786 232 in New Zealand.

Alternatively, you can send a written claim

to Sunbeam at the address listed below.

On receipt of your claim, Sunbeam will

seek to resolve your difficulties or, if the

appliance is defective, advise you on how

to obtain a replacement or refund.

In Australia you are entitled to a

replacement or refund for a major failure and

for compensation for any other reasonably

foreseeable loss or damage. You are also

entitled to have the goods repaired or

replaced if the goods fail to be of acceptable

quality and the failure does not amount to

a major failure.

Should your appliance require repair or

service after the guarantee period, contact

your nearest Sunbeam service centre.

Your Sunbeam 12 Month Replacement

guarantee naturally does not cover misuse

or negligent handling and normal wear and

tear.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Australia

www.sunbeam.com.au

Similarly your 12 Month Replacement

guarantee does not cover freight or any other

costs incurred in making a claim. Please

retain your receipt as proof of purchase.

1300 881 861

Units 5 & 6, 13 Lord Street

The benefits given to you by this guarantee

are in addition to your other rights and

remedies under any laws which relate to the

appliance.

botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

Law and under the New Zealand Consumer

guarantees Act.

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Need help with your appliance?

Contact our customer service team or visit

our website for information and tips on

getting the most from your appliance.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

is a registered trademark.

‘Teflon’ and ‘Platinum Pro’ are trademarks of DuPont.

Made in China.

Due to minor changes in design or otherwise,

the product may differ from the one shown in this leaflet.

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.

3/13

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