Sunbeam FP102FP5600 Instruction/Recipe Booklet
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Sunbeam FP102FP5600 Instruction/Recipe Booklet

Sunbeam FP102FP5600 Instruction/Recipe Booklet

Electric cookware
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INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOK WARE:
FP4500
CLASSIC - 28CM (11") SQUARE LINISHED
FP4600
CLASSIC EASY CLEAN - 28CM (11") SQUARE NON-STICK
FP4610
CLASSIC SUPER DEEP - 28CM (11") SQUARE NON-STICK DEEP PAN
FP102/FP5600
COMPACT MULTICOOKER - 28CM (11") ROUND NON-STICK
FP112/FP5800
SUPER MULTICOOKER - 35CM (14") ROUND NON-STICK
FP6510
ELLISE SUPER CLEAN - 30.5CM (12") SQUARE NON-STICK
FP6700
SUPER S TAINLESS - 30.5CM (12") SQUARE S TAINLESS
FP6710
ELLISE SUPER S TAINLESS - 30.5CM (12") SQUARE S TAINLESS + GLASS LID
FP7600
ELLISE ESSENTIAL - 28CM (11") ROUND NON-STICK DEEP PAN
FP7700
ELLISE ESSENTIAL S TAINLESS - 28CM (11") ROUND STAINLESS DEEP PAN
FP7820
ELLISE MULTI-ROAST - 33CM (13") ROUND NON-STICK DEEP PAN + HIGH-DOMED LID
FP7900
ELLISE DELUXE S TAINLESS - 33CM (13") ROUND STAINLESS DEEP PAN
Electric Cookware

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Summary of Contents for Sunbeam FP102FP5600

  • Page 1 INSTRUCTION/RECIPE BOOKLET. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOK WARE: FP4500 CLASSIC - 28CM (11”) SQUARE LINISHED FP4600 CLASSIC EASY CLEAN - 28CM (11”) SQUARE NON-STICK FP4610 CLASSIC SUPER DEEP - 28CM (11”) SQUARE NON-STICK DEEP PAN FP102/FP5600 COMPACT MULTICOOKER - 28CM (11”) ROUND NON-STICK...

  • 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 frypans Using your electric frypan Care and Cleaning Stainless Steel Cooking Surface Linished Cooking Surface High Grade Non-Stick Surface Cooking with your Sunbeam frypan Baking Basting Boiling – pasta and rice...
  • Page 4 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 6 Features of your Sunbeam Classic Frypan Removable Control Probe Pan tilt lever FP4500 – Classic 28cm (11”) Square Linished FP4600 – Classic Easy Clean 28cm (11”) Square Non-stick FP4610 – Classic Super Deep 28cm (11”) Square Non-stick Deep Vessel Linished metal cooking surface - FP4500 A tough wearing no nonsense cooking surface.
  • Page 7 Features of your Sunbeam Multi-Cooker FP102 – Compact Multicooker 28cm (11”) Round Non-stick FP112 – Super Multicooker 35cm (14”) Round Non-stick High grade non-stick cooking surface Enables fat-free cooking and easy wipe down cleaning. High domed lid Turns your frypan into a compact oven. Ideal...
  • Page 8 Features of your Sunbeam Ellise Round Cookware Removable base FP7600 – Ellise Essential 28cm (11”) Round Non-stick FP7700 – Ellise Essential Stainless 28cm (11”) Round Stainless FP7820 – Ellise Multi-Roast 33cm (13”) Round Non-stick + Stainless lid FP7900 – Ellise Deluxe Stainless 33cm (13”) Round Stainless...
  • Page 9 Features of your Sunbeam Ellise Square Cookware Integrated knob and adjustable steam vent Removable base FP6510 – Ellise Super Clean 30.5cm (12”) Square Non-stick & Glass lid FP6710 – Ellise Essential Super Stainless 30.5cm (12”) Square Stainless & Glass lid FP6700 –...

  • Page 10: Features Of Your Sunbeam Frypans

    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 11 Adjustable Lid Holder. (Model FP112/FP6700). This is a stepped catch on the side of the lid. It allows the lid to rest above the frypan and eliminates the need to find a spot on the bench. When in position the lid also acts as a spatter shield.

  • Page 12: Care And Cleaning

    Metal scourers will scratch the surface and should be avoided. 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. To keep your stainless steel...

  • Page 13: Linished Cooking Surface

    Then wash and dry thoroughly. Removing stubborn stains. These can be removed by using Sunbeam Metal Cleaner available from all Sunbeam Service Centres and selected retail outlets. Any brand of stainless steel powder cleaner can be used on stubborn stains on the cooking surface only.

  • Page 14: Cooking With Your Sunbeam Frypan

    Wash in hot soapy water. Remove stubborn spots with a plastic washing pad or sponge. Do not use steel wool or coarse scouring Cooking with your Sunbeam frypan. Baking. Your frypan can be used for baking cakes, with deliciously moist results.
  • Page 15 (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 16 Recipes...
  • Page 17 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 18 Light meals. Fluffy Omelette 2 eggs, separated 2 teaspoons butter or margarine cup cold water salt and pepper to taste 1. Using a mixer beat egg whites on high until stiff. 2. Fold in egg yolks, water and seasonings using a low speed.
  • Page 19 Main courses. Chicken. Roast Chicken with Parsley and Ham Stuffing 1 size 16 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 20 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 21 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 22 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 23 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 24 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 25 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 26 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 27 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.
  • Page 28 Cakes and desserts. Apple Tea Cake 1 egg, separated cup caster sugar 1 tablespoon melted butter cup milk 1 cup self raising flour 1 apple, peeled, cored and sliced 1 tablespoon sugar 1 teaspoon cinnamon 1. Pre-heat frypan to setting 10. Grease and base line a 20cm ring tin.
  • Page 29 Batters and scones. Basic Pikelet Batter 1 cup self raising flour pinch salt teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1 cup sour milk (if fresh, add 1 teaspoon vinegar) Combined 60g butter, melted 1. Using a food processor or mixer, combine the first 4 ingredients.

This manual is also suitable for:

Fp112fp5800Fp4610Fp6510Fp6700Fp4500Fp4600 ... Show all

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