FP6000 DuraCeramic Frypan
Sunbeam DuraCeramicTM Frypan
Features:
- Steam Vent: Fixed steam vent controls moisture level during
cooking. - DuraCeramicTM Cooking Surface: Unique coating that cooks food
faster with higher scratch resistance and 4X more durability than
non-stick coatings. Superior food release ensures fast and easy
clean-up. - Cool Touch Handles and Lid Knob: For safer cooking and carrying
of the frypan. - Tilt & Baste Lever: When the lever is in the lowered
position, the cooking pan is tilted, forcing juices to collect at
one end of the pan. Both hands are then free for basting. - Dishwasher Safe: The pan, base, and lid are dishwasher safe and
fully immersible. - Trigger Release Control Probe: Thermostatically controlled
probe with an indicator light that switches off automatically when
the selected temperature has been reached. It then cycles on and
off to indicate that the temperature is being maintained. - Glass Lid: Clear glass lid allows you to monitor the cooking
process without lifting the lid and allowing heat to escape,
ensuring the selected temperature is maintained. - Extra Large Cooking Vessel: Large rectangular frypan (38cm x
29.5cm) that is 78mm deep, ideal for cooking 2 chickens, roasts,
family size meals, or liquid-based dishes. - Cast-in Rectangle Element: Powerful 2400 watt rectangle element
completely cast into the heavy-duty base providing superior heat
distribution, faster heating, and a longer element life.
Usage Instructions:
- Before using the Sunbeam DuraCeramicTM Frypan, make sure to
read and understand all the safety precautions in the user
manual. - Place the frypan on a stable and heat-resistant surface.
- Connect the control probe to the frypan by inserting it into
the control probe inlet. - Plug the power cord into a suitable electrical outlet.
- Turn the temperature control dial to the desired temperature
setting. Refer to the Temperature Setting Guide in the user manual
for recommended settings for different types of cooking. - Wait for the indicator light on the control probe to switch
off, indicating that the selected temperature has been
reached. - Add your ingredients to the frypan and start cooking.
- Use the tilt & baste lever if desired to collect juices at
one end of the pan for basting. - Monitor the cooking process through the clear glass lid without
lifting it to maintain the selected temperature. - Once cooking is complete, turn off the frypan and unplug it
from the electrical outlet. - Allow the frypan to cool down before cleaning.
- The pan, base, and lid are dishwasher safe and can be fully
immersed for easy cleaning. Alternatively, they can be hand washed
using warm soapy water and a non-abrasive sponge or cloth. - Store the frypan in a cool and dry place when not in use.
If you have any concerns or questions about using your Sunbeam
DuraCeramicTM Frypan, please visit www.sunbeam.com.au or contact the
Sunbeam Consumer Service Line.
DURACERAMICTM FRYPAN
User Guide
FP6000
Contents
Sunbeam’s Safety Precautions
1
Features of your Sunbeam DuraCeramicTM Frypan
2
Temperature Setting Guide
4
Usage Instructions
5
Care & Cleaning
6
Cooking Guide
7
Recipes
8
Troubleshooting
15
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR DURACERAMICTM FRYPAN. · Use your frypan at least 200mm away from
walls and curtains. · Do not immerse the control probe in water. · If using a plastic spatula do not leave in
cooking vessel when hot. · The frypan must only be used with the
control probe provided.
· Avoid using on metal surfaces e.g. sink, hotplate.
· Remove the control probe before cleaning the frypan.
· After cleaning the frypan ensure that the control probe Inlet area is completely dry before using again.
Sunbeam is very safety conscious when designing and · Do not operate any electrical appliance with a
manufacturing consumer products, but it is essential
damaged cord or after the appliance has been
that the product user also exercise care when using an
damaged in any manner. If damage is suspected,
electrical appliance. Listed below are precautions which return the appliance to the nearest Sunbeam
are essential for the safe use of an electrical appliance: Appointed Service Centre for examination, repair or
· Read carefully and save all the instructions provided
Waiting on with the appliance.
· Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the
adjustment.
Front · For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit
plug – do not pull on the cord.
supplying power to your appliances.
Cover from · 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
Energi · 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
qualified technician or service person.
system.
· Always use your appliance from a power outlet of the · This appliance is intended to be used in household
voltage (A.C. only) marked on the appliance.
and similar applications such as: staff kitchen areas
· Children should be supervised to ensure that they do in shops, offices and other working environments;
not play with the appliance.
farm houses; by clients in hotels, motels and other
· Use well away from walls and curtains.
residential type environments; bed and breakfast
· Do not block or cover the air vents on the top (back/
type environments.
sides) of the oven.
· Refer to “Care and Cleaning” section for details
· Do not use in confined spaces.
concerning precautions during use maintenance.
· Never leave an appliance unattended while in use. · 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.
· Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.
· Keep the appliance and its cord out of reach of children less than 8 years old.
· 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.
Hot Surface Do Not Touch
This symbol indicates, temperature of accessible surfaces may be high when the appliance is operating and for some time after 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.
1
Features of your Sunbeam DuraCeramicTM Frypan
Steam Vent Fixed steam vent controls the moisture level during cooking. DuraCeramicTM cooking surface
Waiting on Front Unique DuraCeramicTM coating cooks food
faster with higher scratch resistance and 4X more durable than non-stick coatings. Superior food release ensures fast and easy clean-up.
Cover from Energi Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
Tilt & baste lever When the lever is in the lowered position the cooking pan is tilted, forcing juices to collect at one end of the pan. Both hands are then free for basting.
Dishwasher safe The pan, base and lid are dishwasher safe and fully immersible.
2
Waiting
on
Trigger release control probe
The probe is thermostatically controlled and incorporates an indicator light that switches off automatically when the selected temperature has been reached,
Front it then cycles on and off to indicate that the temperature is being maintained.
Cover
from
Energi Glass lid The clear glass lid allows you to monitor the cooking process without lifting the lid and allowing the heat to escape, ensuring the selected temperature is maintained.
Extra large cooking vessel The large rectangular frypan (38cm (15″) x 29.5cm (11.5″)) is 78mm deep, ideal for cooking 2 chickens, roasts, family size meals or liquid based dishes.
Cast-in rectangle element The powerful 2400 watt rectangle element is completely cast into the heavy duty base providing superior heat distribution, faster heating and a longer element life.
3
Temperature Setting Guide
Trigger-Release Control Probe
The heat control probe is thermostatically controlled to deliver perfect cooking control.
The indicator light switches ‘on’ when it is heating. When the frypan has reached the desired temperature the indicator light switches ‘off’. The indicator light will then cycle ‘on’ and ‘off’ as the thermostat maintains the set temperature.
The heat control probe is ergonomically designed with a handy trigger-release. Simply hold the probe and squeeze the
Waiting on trigger with your thumb to remove it.
Heat control probe with trigger release
Front
The settings on the dial represent the following temperatures approximately.
Cover from Energi Pre-heat your frypan on MAX setting then change to your desired setting.
DIAL SETTING
CELCIUS (approx)
USES
TEMPERATURE
MIN
50°C – 70°C
Keeping food warm
LOW
MIN/MED
80°C – 105°C Simmering, slow cooking
MED
120°C – 140°C
Pan frying
MEDIUM
MED/MAX 150°C – 175°C Shallow frying, roasting
MAX
190°C – 210°C
Searing and sealing
HIGH
Note: The temperature settings are a guide only and may require adjustment to suit various foods and individual tastes. When the dial is set to a MIN setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the selected temperature.
4
Usage Instructions
Before First Use
Before using your frypan for the first time, remove all packaging and promotional materials from the product and control probe.
With the control probe detached, wash with warm soapy water using a mild household detergent.
Rinse thoroughly and dry. Make sure the interior of the probe inlet is fully dry.
Note: Do not immerse the heat control probe in water or any other liquid.
Waiting on Seasoning
A little extra preparation before first use will get the most out of your DuraCeramicTM
Cover from Frypan.
Following these steps will properly season your fryware, ensuring superior food release and fast, easy clean up.
1. Spread 1 tablespoon oil (canola or vegetable) on to the base and sides of the frypan using paper towel or soft cloth to evenly coat the surface.
2. Heat on MIN temperature for 20 mins (or until frypan starts to smoke).
3. Tun off then let frypan cool to room temperature and wipe away excess oil. Do not wash.
Repeat the seasoning process every 4-6 months for optimum performance.
Scan QR code to watch a video of the seasoning process.
Using your Frypan
1. Place on a flat, level, heat-resistant surface.
2. Insert the control probe fully into the probe inlet of the frypan.
3. Plug the cord into 230-240V power outlet and turn the power on.
4. Pre heat the frypan on MIN/MED setting. Then set the control probe dial to the desired temperature setting. Refer to page 7 for the temperature guide.
Front Note: The thermostat light on the control probe indicates the temperature at which the dial is set. The light will remain on until the set temperature has been reached and then will cycle on and off
Energi throughout the cooking. This will ensure that the frypan maintains the correct temperature. On the initial heating of the frypan, it is recommended that the temperature be allowed to cycle (the light cycling on and off) several times. This will help the cooking surface to adjust to a more accurate cooking temperature.
5. After you have completed cooking, turn the power OFF and unplug from the power outlet.
Note: Ensure the cord is kept well away from the frypan when in use.
Caution: Do not touch the frypan when in use. Avoid touching hot surfaces. Take care when removing food from the frypan. Do not transport the frypan when it is hot.
5
Care & Cleaning
Use heat-resistant plastic or wooden or silicone utensils when cooking in the frypan. Avoid using sharp or metal objects as these may scratch the surface. Do not cut food on top of the cooking surface. Do not leave plastic utensils in contact with the cooking surface while in use.
To clean after use
may be removed or reduced by rubbing the ceramic coating with a cream cleanser or a paste of bicarbonate of soda and water using a clean cloth.
Heat Control probe
If cleaning is necessary, wipe over with a damp cloth.
Always turn the power off and remove the plug from the power outlet and the control
Waiting on probe from the probe inlet before cleaning.
Allow the frypan to cool before cleaning.
DuraCeramicTM coating
Note: The control probe must be removed before the frypan is cleaned and the control probe inlet must be dried before the frypan is
Front used again. Important: Do not immerse the control probe in water or any other liquid. Store the crontrol
Cover from Energi Due to the natural properties of ceramic
coating, your DuraCeramicTM frypan requires gentle handling and cleaning. When cleaning the DuracCeramicTM coating, do not use
probe carefully. Do not knock or drop it as this can damage the probe.
Glass Lid
metal (or other abrasive scourer). It is important to let the frypan cool down. Do not immediately immerse in water. Wipe the bottom of the pan using a damp paper
Wash the lid in warm soapy water using a soft sponge, rinse and dry thoroughly. Alternatively, wash the lid in a dishwasher.
towel to remove residue on the frypan.
Storage
With the control probe detached and the pan completely cool, wash the pan with warm soapy water using a mild household detergent. Rinse thoroughly and dry the
Store the control probe carefully in a safe place. Do not knock or drop it as this can damage the probe.
frypan with a soft cloth before storing. Make If damage is suspected, return the control sure the interior of the probe inlet is fully dry. probe to your nearest Sunbeam Service
Centre for inspection.
Staining
When using high pigmented ingredients such as turmeric, curry, soy sauce, tomato sauce, some staining may occur.
When cooking, always start to use low or medium heat before adding food to the pan. High heat can cause the food to stick, discolour or damage the natural properties of the ceramic coating. Stubborn food residue
6
Cooking Guide
Pan frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Preheat to MED setting with a little oil to add flavour. Non-stick cooking surfaces do not require a large amount of oil. Steaks should only 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 food with the lid off.
Sautéeing : Preheat on MED setting with a little oil to add flavour.
Cover from 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 frypan on MIN/MED 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 frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.
1.Preheat the frypan 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.
Front 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 frypan.
Energi Roasting times:
Note: These times are for well done. Reduce the times to suit personal taste.
PORK VEAL BEEF LAMB CHICKEN
30-40 minutes per 500g after browning.
30-40 minutes per 500g after browning.
20-25 minutes per 500g after browning.
25-30 minutes per 500g after browning.
30-35 minutes per 500g after browning.
Vegetables: Cut into even sized pieces. Add to the frypan 45-60 minutes before serving. For crisper vegetables, remove the meat and increase the heat for the last few minutes of cooking.
7
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the frypan. For some recipes it may be required to cook food in batches.
Corn Fritters
Beef Stroganoff
Serves 4
Makes approx. 20
1 cup self raising flour ½ teaspoon bicarbonate soda ½ teaspoon sweet paprika
Waiting on ½ teaspoon ground coriander
²/³ cup buttermilk 2 eggs
Cover from 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
2 tablespoons plain flour 1 kg beef strips 2 tablespoons olive oil 2 small cloves garlic, crushed ¼ cup tomato paste
Front 1 cup beef stock 250g button mushrooms, sliced ¹/³ cup sour cream
Energi Salt and freshly ground black pepper 1.Dust beef in flour, shaking off excess flour. Heat oil in frypan on MED setting; cook beef in batches until browned.
2.Return all beef to pan and add remaining ingredients, except sour cream. Cover and cook on MIN/MED setting for about 45 minutes or until the beef is tender.
1.Combine flour, soda, paprika in a bowl; whisk through buttermilk and eggs to form a batter.
3.Stir through sour cream. Season with salt and pepper. Serve with buttered noodles.
2.Combine corn, capsicum, green onions, parsley and coriander in a large bowl. Stir through the batter; season with salt and pepper.
3.Heat frypan on MED/MAX setting. Drizzle a little olive oil in frypan 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.
8
Recipes
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
Waiting on 2½ cups Chinese cabbage, shredded finely
¹/³ cup finely chopped water chestnuts 4 green onions, chopped finely
Cover from 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.
3.Place a rounded teaspoon of filling into the centre of the wrapper. Moisten the edges with a little water. Fold the wrapper over the filling but before sealing carefully pleat on one side. The pastry will look plain on one side but have a small pleat on the other. Gently press the pastry to seal. Repeat with remaining wrappers.
4.Heat frypan on MED/MAX setting. Heat 1 tablespoon of oil in the frying pan and place the dumplings, in batches, into
Front the pan, pleat side up. Cook until the dumplings are golden on the bottom. Do not turn. Carefully pour enough water in the frying pan so that the dumplings are
Energi half covered. Place the lid on the frypan and cook, covered for 1 minute. Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings.
Note: The water should be simmering the entire time. If this does not happen increase the heat to MAX setting.
5.Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar are available at Asian grocery stores, or in the international section of supermarkets.
9
Recipes
Pan Fried Chicken Breast with Salsa
Pan Fried Fish with Garlic and Lemon
Verde Serves 6
Serves 4 4 (800g) white fish fillets
1-2 tablespoons olive oil
2 tablespoons olive oil
6 chicken breast fillets
2 cloves garlic, crushed
Salsa Verde
2 tablespoons lemon juice
1 cup fresh flat leaf parsley ½ cup dill ½ cup fresh mint leaves
Waiting 2 cloves garlic
1 tablespoon small capers 1 tablespoon grated lemon rind
on
2 eschalots, minced ¼ cup shredded fresh basil leaves Sea salt and freshly ground black pepper Steamed new potatoes or mash, to serve
Front Steamed broccolini, to serve 1.Place fish in a shallow baking dish.
Sea salt and freshly ground black pepper
In a small bowl combine the garlic, lemon
Cover from Energi ¾ cup extra virgin olive oil
1.Heat frypan on MED/MAX setting.
juice, eschalots, basil, salt and pepper and mix well.
2.Pour marinade over fish and allow to sit at
Add oil and cook chicken, uncovered, until
room temperature for 20 minutes.
browned on both sides and cooked through.
Remove from heat and serve with Salsa
3.Heat frypan on MAX setting. Add oil and
Verde.
cook fish for 3-5 minutes on both sides
until just cooked through.
2.To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture Note: Cooking time will vary depending on the
is achieved.
thickness of each fillet.
Tip: Salsa Verde also goes very well with pan fried fish fillets.
4.Serve fish with potatoes and steamed broccolini.
10
Recipes
Spanish Paella
Serves 6-8
2 small raw blue swimmer crabs
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
Waiting on 1 clove garlic, crushed
¼ teaspoon smoked paprika 1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
Cover from 300g whole pipis, purged
½ cup frozen peas 1 small roasted red capsicum, sliced
1.Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather-like gills and front feelers and discard. Carefully rinse the crab if needed do not put under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.
2.Peel four of the prawns and devein. Leave the other four whole for presentation. Clean and de-beard mussels.
3.Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm.
4.Heat the electric frypan on MED/MAX setting. Cook chorizo in pan until golden; drain on paper towelling.
5.In same pan cook the chicken thighs
and whole prawns in chorizo oil until just cooked through; set aside.
6.Reduce heat to MED setting and add extra virgin olive oil, if needed, in electric frypan and cook onions and garlic until the onions are translucent; add paprika and cook for a further 30 seconds.
7.Add tomatoes and cook on MED setting for 2-3 minutes. Add rice and cook, stirring until well coated. Add stock and stir to combine. Reduce heat to MIN/MED setting
Front and cook, covered for 10 minutes.
8.After 10 minutes check rice, add a little water if the rice looks too dry. Cook, covered, for a further 5 minutes if the rice
Energi is still quite hard.
9.Arrange raw seafood, chicken, chorizo, whole prawns, peas, roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Turn heat off and keep covered for 5 minutes before serving.
11
Recipes
Family Beef Casserole with
Serves 6-8 Penne Boscaiola
Serves 4
Semi Dried Tomatoes
6 rashers bacon
2 kg chuck steak, cut into 2cm cubes
200g sliced button mushrooms
½ cup flour 3 tablespoons olive oil
²/³ cup white wine 300ml cream
2 bunches of spring onion, stalk trimmed,
Salt and freshly ground black pepper
peeled and left whole
500g penne
2 cloves garlic, crushed
shaved parmesan, to serve
¹/³ cup tomato paste ½ cup red wine
Waiting on 3 carrots, diced
3 celery stalks, sliced 1 cup beef stock 1 cup water
Cover from 2 tablespoons chopped fresh thyme
2 bay leaves 1 cup semi dried tomatoes Salt and freshly ground black pepper
1.Have a large pot of boiling water ready.
2.Remove rind from bacon and slice into
Front 5mm pieces. 3.Heat frypan on MED/MAX setting. Cook bacon until golden. Add mushrooms and stir through.
Energi 4.Add wine and cook, stirring, until the wine has reduced by half. Add cream and cook, stirring occasionally, until the sauce has thickened slightly.
1.Dust beef in flour, shaking off excess flour. Heat oil in frypan and cook beef in batches until brown. Set aside.
2.To the same pan, add onion and garlic, cook, stirring for 1-2 minutes, or until onion starts to colour. Stir through tomato paste and cook for 1 minute.
5.Cook pasta until just tender, drain and add to sauce and stir through. Season with salt and pepper. Serve immediately with shaved parmesan.
3.Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
4.Place beef, vegetables, stock, water, thyme and bay leaves in frypan. Cover and cook on setting 4 for 1 hour, stirring occasionally. After 1 hour add tomatoes and cook for a further 20-30 minutes or until beef is tender.
5.Season to taste and serve hot with mashed potatoes or rice.
12
Recipes
Lamb Tagine
Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
Waiting on 3 cardamom pods, cracked
Salt and freshly ground black pepper 1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
Cover from into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1.Heat oil in frypan on MED/MAX setting. Cook lamb shanks in batches for 3-5 minutes or until evenly brown all over; remove from heat.
2.Reduce heat to MED setting, and add onion and garlic to frypan and cook for 5 minutes, or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.
3.Return the lamb shanks to the frypan with tomatoes, stock, cinnamon, and cardamom. Cover and cook, on MIN/MED setting, turning and stirring occasionally for 2 hours. After 2 hours add chickpeas, sweet potato and cook, covered until the sweet potato is tender.
4.Season to taste with salt and pepper. Stir through chopped coriander, serve with cous cous.
Roast Chicken with Stuffing
Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1 onion, chopped finely 2 teaspoons olive oil 3 cups fresh bread crumbs 30g butter, softened 1 teaspoon grated lemon rind 2 tablespoons chopped fresh parsley
Front 2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat dry with paper towelling.
Energi 2.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
3.Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
4.Preheat frypan on MED/MAX setting. Brush chicken with a little oil and salt and pepper.
5.Brown chicken on all sides; reduce heat to MED setting and cook, covered, for about 1½ hours or until cooked through.
Tip: If cooking roast vegetables, place in frypan ¾ to 1 hour before the end of cooking.
13
Recipes
Roast Lamb
Serves 4-6 Caramelised Bananas with Hot Chocolate
1 leg lamb
Sauce and Whipped Cream
4-6 garlic cloves, sliced
Serves 4
3-4 sprigs fresh rosemary, snipped into small 4 large bananas
pieces 2 tablespoons olive oil
¼ cup firmly packed brown sugar 1 teaspoon cinnamon
Salt and freshly ground black pepper 6 small picking onions
Whipped cream, to serve Hot chocolate sauce
400g pumpkin, cut into chunks
100g dark chocolate, chopped
½ bunch baby carrots, trimmed
Waiting on 2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
30g white marshmallows, chopped
Front 150ml thickened cream 1.Preheat frypan on MIN/MED setting.
1.Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
2.Cut bananas in half lengthways, leaving
Cover from Energi deep. Push a piece of garlic into each slit and a small piece of rosemary. The rosemary should be poking out slightly.
the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.
2.Heat frypan to MAX setting. Add oil and brown lamb all over. Season with salt and pepper; add onions to pan. Reduce heat to MED setting. Cook lamb, covered, for about 1 hour and 15 minutes.
3.Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.
3.Add vegetables to pan and cook for a further 25 minutes. Remove lamb and allow to rest, covered, until the vegetables are cooked as desired.
4.To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.
14
Troubleshooting
Problem
Potential Cause
Solution
Overcooked / Undercooked Foods
· Incorrect temperature
· You may have to adjust the time and temperature to desired taste. Refer to “Temperature Setting Guide” section.
Burning Smell
· The temperature on your control probe is too high. Adjust temperature accordingly.
· Refer to “Temperature Setting Guide” section.
Heating
· Heating elements · The thermostat light on the control probe
Waiting on Front elements do not
stay ON
will cycle ON and OFF to maintain proper heat
indicates the temperature at which the dial is set. The light will remain on until the set temperature has been reached and then will
cycle on and off throughout the cooking. This
Cover from Energi will ensure that the frypan maintains the correct temperature. On the initial heating of the frypan, it is recommended that the
temperature be allowed to cycle (the light
cycling on and off) several times. This will
help the cooking surface to adjust to a more
accurate cooking temperature.
Staining and
· Use of high
· Refer to “Care & Cleaning” section
discolouration of pigmented ingredients
ceramic coating or high temperature
on first use
15
Notes
To assist us in managing warranty claims, we recommend you register your product as soon as practicable after purchase, on our Sunbeam website and uploading a copy of your original receipt. View the Support section of the Sunbeam website.
Australia www.sunbeam.com.au 1300 881 861
New Zealand www.sunbeam.co.nz 0800 786 232
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.
Australia
| visit phone
www.sunbeam.com.au 1300 881 861
New Zealand | visit phone
www.sunbeam.co.nz 0800 786 232
Newell Australia Pty Ltd. ABN 68 075 071 233 Sunbeam is a registered trade mark. Made in China to Sunbeam’s specification. Due to minor changes in design or otherwise, the product you buy may differ slightly from the one shown here. Approved by the appropriate electrical regulatory authorities. ©Copyright Sunbeam 2022. 07/22
FP6000_22EM1 (ANZ)_GCDS-LD P.N. NWL0001460199
Sunbeam
Sunbeam
