FP5500 Classic Rangedl.owneriq.net/4/4de80d54-fa30-4a58-8fa4-c236f1e46602.pdfnearest Sunbeam Appointed Service Centre for adjustment or repair if required. • Do not operate any electrical

Classic Range Electric FrywareInstruction/Recipe Booklet

This book covers the use and care of the following Sunbeam Electric Fryware:

FP5500 Classic 28cm (11”) Square Aluminium Metal Frypan FP5600 Classic Easy Clean 28cm (11”) Square Non-stick FrypanFP5610 Classic Super Deep 28cm (11”) Square Non-stick Deep FrypanFP5700 Super Multicooker 35.5cm (14”) Round Non-stick FrypanFP5910 Classic Banquet 38cm (15”) Rectangle Non-stick Deep FrypanFP5900 Family Banquet 38cm (15”) Rectangle Non-stick Deep FrypanSK4200 Classic Skillet 25cm (10”) Round Non-stick Skillet

Please read these instructions carefullyand retain for future reference.

Product featured - FP5900

Sunbeam’s Safety Precautions 1An Introduction to Electric Frypan Cooking 2Your Sunbeam Fryware Range 3Features of your Sunbeam Fryware

Sunbeam Family & Classic Banquet Frypan (FP5910, FP5900) 4Sunbeam Super Multicooker (FP5700) 6Sunbeam Super Deep frypan (FB5610) 8Sunbeam Classic Super Deep Frypan (FP5500, FP5600) 10Sunbeam Classic Skillet 12

Temperature settings of your Sunbeam Fryware 14Using your Fryware 16Care and Cleaning 17High Grade Non-Stick Surface 18Cooking with your Sunbeam Fryware

Baking 19Basting 19Boiling – pasta and rice 19Browning and sealing meat 19Frying 20Roasting 20Roasting times 20

Fryware RecipesAppetizers and Entrees 21Main Courses 22Cakes 35

Sunbeam Skillet Hints 37Skillet Recipes

Batter 37Omelettes/Crepes 38

Contents

1

Sunbeam are very safety conscious when designing and manufacturing consumer products,but it is essential that the product user alsoexercise care when using an electrical appliance.Listed below are precautions which are essentialfor the safe use of an electrical appliance:

• Read carefully and save all the instructionsprovided with an appliance.

• Always turn the power off at the power outletbefore 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 extensioncord 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.

• Close supervision is necessary when yourappliance is being used near children or infirm persons.

• Never leave an appliance unattended while in use.

• Young children should be supervised to ensurethat they do not play with the appliance.

• Do not use an appliance for any purpose other than its intended use.

• Do not place an appliance on or near a hot gasflame, 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 hangover the edge of a table or bench top or touchany hot surface.

• For safety reasons and to avoid maintenance by unskilled persons, some appliances are‘sealed’ using tamperproof screws. Suchappliances should always be returned to thenearest Sunbeam Appointed Service Centre for adjustment or repair if required.

• Do not operate any electrical appliance with adamaged cord or after the appliance has beendropped or damaged in any manner. If damageis suspected, return the appliance to thenearest Sunbeam Appointed Service Centre for examination, repair or adjustment.

• For additional protection, Sunbeamrecommend the use of a residual currentdevice (RCD) with a tripping current notexceeding 30mA in the electrical circuitsupplying power to your appliances.

• Do not immerse the appliance in water or any other liquid unless recommended.

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.

Sunbeam’s Safety PrecautionsSAFETY PRECAUTIONS FOR YOUR SUNBEAMFRYPANS.• 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 thefrypan.

• After cleaning the frypan ensure that theControl Probe Inlet area is completely drybefore using again.

Congratulations on the purchase of your newSunbeam frypan.Over the years we have introduced manyinnovations in electric fryware and we hopeyou continue to enjoy cooking meals with ournew classic range of electric fryware.After reading through this book you will soonlearn how to get the most from your frypanand how to enjoy the benefits of frypancooking.

VersatileRoast the family dinner, grill steaks, simmercasseroles and stir fry vegetables etc. All withminimal mess or fuss.

EconomicalCooks food quickly and uses less power thanan ordinary oven or grill.

Total controlThe removable Control Probe has 10 heatsettings to give you total heat control,whether cooking delicate pikelets or thefamily roast.

Easy to cleanFeatures a fully sealed element, so that thefrypan is dishwasher-safe and can be fullyimmersed in water.

Guaranteed reliabilityYour new Sunbeam frypan will give you yearsof reliable service. It is backed by Sunbeam’s12 month Replacement Guarantee.If you have any questions about your Sunbeamfrypan or any other Sunbeam appliance, pleasephone the Sunbeam Consumer Service Line on1800 025 059 or the Sunbeam office in yourstate. In New Zealand - call the Sunbeam officein Auckland on 09 912 0747.

2

An Introduction to Electric FrypanCooking

3

Your Sunbeam Fryware Range

Product name Classic Classic Classic Super Family Classic ClassicEasy Super Multicooker Banquet Banquet SkilletClean Deep

Code FP5500 FP5600 FP5610 FP5700 FP5900 FP5910 SK4200

Size 28cm 28cm 28cm 35.5cm 38cm 38cm 25cm(11”) (11”) (11”) (14”) (15”) (15”) (10”)

Cooking Surface Aluminium Non-stick Non-stick Non-stick Non-stick Non-stick Non-stick

Shape square square square round rectangle rectangle round

Depth of Vessel normal normal deep normal deep deep normal

High domed lid ✔ ✔ ✔ ✔ ✔ ✔

Glass lid ✔

Trigger release ✔ ✔ ✔ ✔ ✔ ✔ ✔control probe

Dishwasher safe* Pan Pan Pan Pan Pan Pan & Lid Pan

Adjustable ✔ ✔ ✔ ✔ ✔lid holder

Pan tilt lever ✔ ✔ ✔ ✔ ✔ ✔

Adjustable ✔ ✔ ✔ ✔ ✔ ✔ ✔steam vent

* Trigger release control probe is not dishwasher safe.

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Features of your Sunbeam Classic Banquet Frypan

High Grade Non-Stick Cooking SurfaceEnables fat-free cooking and easy wipe down cleaning.

Integrated Knob & Adjustable Steam VentIntegrated knob and adjustable steam ventallows you to accurately control moisture levelsduring cooking.

Control Probe Inlet

Pan Tilt LeverWhen the lever is in the lowered position the cooking pan is tilted forcingjuices to collect at one end of the pan.Both hands are then free for basting.

15 x 11.5 (inch) frypanSuper-size rectangle frypan big enough toroast two chickens or large joints of meatwith the lid on.

FP5910 – Classic 38cm (15”) Rectangle Non-stick(also available with metal lid FP5900)

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Glass LidTurns your frypan into a compact oven.Ideal for roasts, stews, casseroles, andother cooking where temperature andmoisture levels need to be controlled.

Trigger Release Control ProbeThe Probe is thermostatically controlledand incorporates an indicator light whichswitches off automatically when thetemperature selected has been reachedand then cycles on and off to indicatethat the selected temperature is beingmaintained.

Cast-in Rectangle ElementThe rectangle element is completely cast intothe heavy duty base providing superior heatdistribution.

Extra Deep Cooking Vessel (78mm)

Dishwasher SafeExtra deep cooking vessel (78mm)Ideal for the largest roasts and liquid basedmeals.

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Features of your Sunbeam Super Multicooker

FP5700 – Super Multicooker 35.5cm (14”) Round Non-stick

High Domed LidTurns your frypan into a compact oven. Idealfor roasts, stews, casseroles, and other cookingwhere temperature and moisture levels need tobe controlled.



Extra Large Cooking VesselIdeal for the largest roasts and otherfamily meals.

Cast-in ElementThe element is completely cast into theheavy duty base providing superior heatdistribution.

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Adjustable Lid HolderA stepped catch on the side of the lidenables the lid to be tilted above thefrypan, to help maintain the temperatureselected. Both hands are then free forstirring casseroles and stews or forturning steaks. When the lid is inposition the lid then acts as a splattershield.


Control Probe Inlet

Pan Tilt LeverWhen the lever is in the lowered positionthe cooking pan is tilted forcing juices tocollect at one end of the pan. Bothhands are then free for basting.

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Features of your Sunbeam SuperDeep Frypan

FP5610 – Classic 28cm (11”) Square Non-stick


Adjustable Lid HolderA stepped catch on the side of the lid enablesthe lid to be tilted above the frypan, to helpmaintain the temperature selected. Both handsare then free for stirring casseroles and stewsor for turning steaks. When the lid is inposition the lid then acts as a splatter shield


Extra Deep Cooking Vessel (78mm)Extra deep cooking vessel ideal for thelargest roasts and other family meals.

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Control Probe Inlet

High Domed LidTurns your frypan into a compact oven.Ideal for roasts, stews, casseroles, andother cooking where temperature andmoisture levels need to be controlled.


Cast-in Square ElementThe square element is completely castinto the heavy duty base providingsuperior heat distribution.

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Features of your Sunbeam Classic Frypan

FP5500 – Classic 28cm (11”) Square AluminiumFP5600 – Classic Easy Clean 28cm (11”) Square Non-stick

Adjustable Lid HolderA stepped catch on the side of the lidenables the lid to be tilted above the frypan,to help maintain the temperature selected.Both hands are then free for stirringcasseroles and stews or for turning steaks.When the lid is in position the lid then actsas a splatter shield. The lid can rest on eitherof the sides without handles.


Aluminium Metal Cooking Surface - FP5500A tough wearing no nonsense cooking surface.

High Grade Non-Stick Cooking Surface - FP5600Enables fat-free cooking and easy wipe down cleaning.

Cast-in Square Element - FP5600The square element is completely cast into theheavy duty base providing superior heatdistribution.

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High Domed LidTurns your frypan into a compact oven.Ideal for roasts, stews, casseroles, andother cooking where temperature andmoisture levels need to be controlled.

Control Probe Inlet



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Features of your Sunbeam Classic Skillet

SK4200 – Classic Skillet 25cm (10”) Round Non-stick

Cool Touch HandleFor safe cooking and carrying of your skillet.

Control Probe Inlet

Cast-in ElementThe element is completely cast into the heavy duty base providing superior heat distribution.



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High Domed LidTurns your skillet into a compact oven.Ideal for roast beef and chicken, or arack of lamb and other cooking wheretemperature and moisture levels need tobe controlled.


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Temperature settings of yourSunbeam Fryware

Trigger Release Control Probe The Probe is thermostatically controlledand incorporates an indicator light whichswitches off automatically when thetemperature selected has been reachedand then cycles on and off to indicate thatthe selected temperature is beingmaintained. The trigger release makesremoval of the probe easy.

Note: The temperature uses are a guideonly and may require adjustment to suitvarious foods and individual tastes.When the dial is set to a low setting, it isquite normal for food to stop and startbubbling, as the thermostat maintains theselected temperature.

High Domed LidWith the lid in place, the frypan can beused as an oven, giving you the versatilityto bake cakes, roast larger pieces of beef,lamb and chicken. The lid also retains heat and moisturewhen simmering food such as casseroles.

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DIALSETTING

CELSIUS(approx)

FARENHEIGHT(approx) USES TEMPERATURE

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2

3

4

5

6

7

8

9

10

100°C

110°C

125°C

140°C

150°C

160°C

175°C

185°C

200°C

210°C

LOW

MEDIUM

HIGH

Keeping food warm

Simmering, slow cooking

Pan frying

Shallow frying, baking

Searing and sealing, roasting

260°F

285°F

300°F

320°F

350°F

365°F

390°F

410°F

The numbers on the dial represent the following temperatures approximately.

15

Adjustable steam ventThe steam vent allows moisture to escapewithout losing too much heat. Keep the ventclosed when baking cakes, scones orwhenever cooking food where it is necessaryto retain the heat and/or moisture. The ventshould be left open for a crisper result. Whenroasting chicken and meat, open the vent inthe last 15 minutes of cooking to crispen.

Adjustable Lid Holder(Models FP5500/FP5600/FP5610/FP5700/FP5900)

This is a stepped catch on the side of the lid. It allows the lid to rest above the frypan andeliminates the need to find a spot on thebench. When in position the lid also acts asa spatter shield. The lid can rest on eitherside of the handle, making it easy for left orright handed use.

Pan Tilt Lever(Models FP5500/FP5600/FP5610/FP5700/FP5910/FP5900)

The Pan Tilt lever is positioned under the inletwhere the Control Probe is inserted. To tilt the frypan, push the lever down. Thisallows the fat and juices to drain from the foodfor crisp, low fat cooking. It also makes it easierto baste food and serve sauces or gravy.

Cast-in element(Models FP5600/FP5610/FP5700/FP5900/FP5910/SK4200)

The element is completely cast into theheavy duty base for faster superior heatingand a longer element life.

Temperature settings of your Sunbeam Fryware continued

FP5600

SK4200

FP5600

FP5910/FP5900

FP5600/FP5610

16

Before the first use: Wash, rinse and dry yourfrypan and lid, ‘Season’ the cooking surfaceby applying a thin coat of cooking oil and rubin with paper towelling.1. Insert the Control Probe into the inlet on

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

outlet and turn the power on.3. Set the Control Probe Dial to the desired

temperature setting. Refer to page 14 forthe temperature guide.

The light on the control probe will illuminate.This light will remain on until the settemperature has been reached and then willcycle on and off throughout cooking, as thecooking temperature is maintained by thethermostat.Hint: On initial heating of the frypan, it isrecommended that the temperature beallowed to cycle (the light glowing on andoff) several times. This will help the cookingsurface to adjust to a more accurate cookingtemperature.Note: The frypan must only be used with theControl Probe provided.

Using your Fryware

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Control ProbeIf cleaning is necessary, wipe over with adamp cloth.Note: The Control Probe must be removedbefore the frypan is cleaned and the ControlProbe inlet must be dried before the frypanis used again.

NEVER IMMERSE THE CONTROL PROBE INWATER OR OTHER LIQUID.Store the Control Probe carefully. Do notknock or drop it as this can damage theprobe. If damage is suspected, return theControl Probe to your nearest SunbeamAppointed Service Centre for inspection Referto the separate warranty and service centrebooklet.

High Domed Metal Lid(FP5500/FP5600/FP5610/FP5700/FP5900/SK4200)

These lids are powder coated. Wash lid inwarm soapy water using a soft sponge, rinseand dry thoroughly. Metal scourers willscratch the surface and should be avoided.Some food such as tomato paste and currymay stain the powder coat surface. Thisstaining may be removed or reduced byrubbing with a cream cleanser or a paste ofbicarbonate of soda and water. Note: Do not place metal lid in a dishwasher.

Glass Lid (FP5910)This glass lid is dishwasher safe.

Care and Cleaning

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Cooking on a non-stick surface minimises theneed for oil, food does not stick and cleaningis easier.To ensure you get the best results from yournon-stick cooking surfaces, follow thesesimple instructions:Before the first use: ‘Season’ the cookingsurface by applying a thin coat of cooking oiland rub in with paper towelling. This will alsobe necessary after cleaning in a dishwasher.Avoid using high settings (8-10), as any foodwhich may burn on the non-stick surface maycause it to discolour. High settings may beused for baking cakes, as food is not incontact with the surface.Any discolouration that may occur will onlydetract from the appearance of the frypanand will not affect the cooking performance.Do not use metal utensils. These will scratchand damage the non-stick cooking surfaces.Use only plastic or wooden utensils to stir orserve food.

To clean interior and exterior surface.Wash in hot soapy water. Remove stubbornspots with a plastic washing pad or sponge.Do not use steel wool or coarse scouring pads.These will damage the non-stick cookingsurface.Wash as directed, and re-season the frypanbefore using again. In some instances thismay not remove all the staining.Dishwasher-safe. Your pan is completelydishwasher-safe. The heating element istotally sealed so it is safe to fully immerse inwater.

High Grade Non-Stick cookingsurfaces

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Baking(Models FP5500/FP5600/FP5610/FP5700/FP5900/FP5910)

Your frypan can be used for baking cakes,with deliciously moist results.1. Pre-heat the frypan to setting 10,

with the lid on.2. Elevate the cake pan or tray from the

base of the frypan using a small wirerack.

Cooking times will be longer than those of aconventional oven. Use the recipes in thisbook as a guide to the cooking times for yourown recipes.

Basting(Models FP5500/FP5600/FP5610/FP5700/FP5900/FP5910)

The Pan Tilt Lever makes basting easy as itallows the juices to drain to one side of thepan. Reduce the temperature to prevent anyfat and juices spattering. Position the PanTilt Lever and spoon the juices over the foodas desired.

Boiling

Pasta(Models FP5500/FP5600/FP5610/FP5700/FP5900/FP5910)

1. Bring 6 cups of water to the boil onsetting 5. Add 1-2 tablespoons of oil tostop the pasta from sticking together.

2. Add 250g (11/2 cups) of pasta and cookuntil tender, for approximately 8-12minutes.

3. Reduce to a lower setting if the waterboils too rapidly.

Note: Cooking times will vary with differenttypes of pasta.

Rice(Models FP5500/FP5600/FP5610/FP5700/FP5910)

1. Bring 6 cups of water to the boil onsetting 5. Add 200g (1 cup) of rice andposition the lid.

2. Cook until tender, approximately 10-12minutes, and then drain.

3. Reduce to a lower setting if the waterboils too rapidly. Stir occasionally so thatthe rice does not stick.

Browning and Sealing Meat(All models)It is necessary to brown and seal meat inmany recipes. Meat retains it’s juices and theflavours develop after browning and sealing.This also prevents it from sticking whenbaking or roasting. Preferably use meat thatis at room temperature, as this reduces thecooking time.1. Pre-heat the frypan to settings 7-8.2. Brown meat on all sides, with the lid off.3. After sealing, reduce the temperature to

settings 4-5 and replace the lid until themeat is cooked as desired. Steaks shouldonly require turning once or twice.

Cooking with your SunbeamFryware

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Frying(All models)The frypan is ideal for shallow or dry frying.Deep frying is not particularly suitable as thefrypan has shallow sides and a greatersurface area, which results in heat loss andthe possible overflow of oil.Pan Frying: Suitable for eggs, omelettes,bacon, sausages, steaks and chicken pieces.Pre-heat to settings 5-6 with a little oil toadd flavour. Non-stick cooking surfaces donot require a large amount of oil.Shallow Frying: Suitable for vegetable piecese.g roast pumpkin and potato, and crumbedfood. Pre-heat on settings 6-8 with sufficientoil so that the food is half immersed. Cookfood with the lid off.Note: Do not overfill oil in skillet (SK4200).Sauteéing: Pre-heat on settings 5-6 with alittle oil to add flavour. Stir Frying: Food is cooked quickly, over ahigh heat and vegetables retain their flavourand crispness. For best results and evencooking, cut food into even sized, smallerpieces.1. Pre-heat the frypan on settings 7-8 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, stirringcontinuously. Vegetables which takelonger to cook, such as carrots, should becooked first, adding the other ingredientslater. Cook until the vegetables are stillslightly crisp. Return the meat back into

the pan when the vegetables are almostcooked. The lid can be in position in thelast few minutes of cooking.

Roasting(All models)Meat and poultry: The frypan is ideal forroasting meat and poultry, as the meatretains the flavour and juices.1. Pre-heat the frypan on settings 7-8. Use

only a small amount of oil for less fattyjoints and no oil for fattier joints of meat.

2. Brown and seal the meat on all sides andposition the lid.

3. After browning, turn the dial to settings4-5 to cook the meat as desired. Turnmeat occasionally during cooking toensure even cooking.

4. Remove meat from pan and cover withfoil. Allow meat to rest for 5-10 minutes,meanwhile you can make a gravy fromthe juices in the frypan.

Vegetables: Cut into even sized pieces. Addto the frypan 45-60 minutes before serving.For crisper vegetables, remove the meat andincrease the heat for the last few minutes ofcooking.

Roasting Times:Note: These times are for well done. Reducethe times to suit personal taste.PORK: 30-40 minutes per 500g after browning.VEAL: 30-40 minutes per 500g after browning.LAMB: 25-30 minutes per 500g after browning.CHICKEN: 30-35 minutes per 500g after browning.

Cooking with your Sunbeam Fryware continued

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APPETIZERS AND ENTREES

Cheese Croquettes Makes 253 egg whites1 cup grated cheddar cheese1 cup grated Swiss cheesedash cayenne pepper11/2 tablespoons plain flouroil for shallow frying

1. Using a mixer, beat egg whites on highuntil stiff.

2. Fold in cheeses, cayenne pepper andflour.

3. Heat oil in frypan on setting 7. Carefullydrop teaspoonfuls of mixture into oil andfry for approximately 1 minute or untilgolden.

4. Drain well and serve hot.

Garlic Prawns Serves 4 - 61kg green prawns, shelled and deveined1/2 cup of olive oil4 cloves garlic, halved1 tablespoon chopped parsleyfresh ground pepper to taste

1. Place all ingredients into a bowl andmarinate for 2 hours in the refrigerator.

2. Heat frypan to setting 6. Add prawnmixture and stir fry prawns until bright pinkin colour. Remove garlic and serve hot.

Savoury Rice Fritters Makes 2411/2 cups cooked rice1 small onion, finely chopped1 tablespoon chopped parsley1 cup finely chopped ham or cabanossi2 eggs, lightly beaten1/4 teaspoon ground nutmeg1/4 teaspoon ground thyme1 cup self raising flourground pepper to tasteoil for shallow frying

1. Place all ingredients, except oil into abowl and mix until well combined.

2. Heat oil in frypan on setting 7. Drop 1tablespoon of mixture at a time into theoil and fry until golden brown.Serve hot with tomato sauce.

Frypan RecipesModels FP5500/FP5600/FP5610/FP5700/FP5900/FP5910

There are many recipes covered in thissection for the different models of theClassic Range of Electric Frypans. Some ofthe recipes listed in this section will only besuitable for particular models, not necessarily

the model you have purchased.Note: The temperature settings stated inthese recipes are a guide only and will varydepending on what model you are using.

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Honey & Soy Chicken Nibbles Makes 2010 chicken wings2 tablespoons vegetable oil2 cloves garlic, finely chopped1 teaspoon finely grated ginger1/4 cup soy sauce1/4 cup honey1/2 teaspoon chinese five spice powderfresh ground pepper to taste

1. Remove and discard wing tips. Cut wingsin half at the joint.

2. Heat oil in frypan on setting 6. Cookchicken until browned on all sides.

3. Combine remaining ingredients and pourover chicken. Reduce heat to simmer andcook until sauce has thickened andchicken is cooked through.

MAIN COURSES

Chicken

Roast Chicken with Parsley Serves 4-6& Ham Stuffing 1 size 12 chickenStuffing:

250g ham, finely chopped 2 cups fresh bread crumbs3 green onions, finely chopped 1 tablespoon finely chopped parsleyfinely grated rind of 1/2 lemon1 eggpinch dry mustardfresh ground pepper to taste

1. Place all stuffing ingredients into a bowland combine well.

2. Place stuffing into the chicken cavity andsecure opening with a small skewer.

3. Heat 1 tablespoon of oil in frypan onsetting 7. Add chicken and brown evenlyon all sides.

4. Reduce heat to setting 5 for approximately11/2 hours.

5. If cooking roast vegetables, place infrypan 3/4 to 1 hour before serving.

Chicken and Almonds1 tablespoon (20g) butter or margarine1/4 cup flaked almonds2 onions, finely chopped3 teaspoons finely chopped ginger500g chicken thigh fillets, cut into strips1 small celery stalk, finely sliced1/2 red capsicum, finely sliced1/4 cup dry sherry2 tablespoons soy sauce2 cups chicken stock2 tablespoons corn flour1/4 cup water

1. Heat butter or margarine in frypan onsetting 6. Brown almonds and set aside.

2. Add onions and ginger, sauté until tender.Add chicken and brown.

3. Add celery, capsicum, sherry, soy sauceand chicken stock. Allow to boil.

4. Combine cornflour and water. Add tochicken, stirring until sauce boils andthickens.

5. Reduce to simmer for 10 minutes.Serve with steamed rice.

Frypan Recipes continued

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Lemon Chicken2 tablespoons oil 4 chicken maryland pieces1 teaspoon finely grated fresh ginger1 clove garlic, finely chopped1 cup chicken stock 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon dry sherry finely grated rind and juice of 1/2 lemon1 tablespoon cornflour 1 tablespoon water

1. Heat oil in frypan on setting 7. Brownchicken on all sides with the ginger andgarlic. Reduce heat to simmer.

2. Combine chicken stock, soy sauce, sugar,sherry, lemon rind and lemon juice. Add to the frypan. Cover and allow tosimmer until chicken is tender.

3. Combine cornflour and water. Add tochicken, stirring until sauce boils andthickens. Simmer for a further 5 minutes. Serve with steamed rice.

Beef

Chateaubriand with Mushrooms Serves 4-61 piece fillet steak (about 1kg)6 éshallots, finely chopped1/2 cup dry red wine2 teaspoon (10g) butter or margarine200g mushrooms, slicedjuice of 1/2 lemon1 cup beef stock1 tablespoon corn flour 2 tablespoons cream

1. Place fillet into a large dish, sprinkle withéshallots and pour over wine. Cover andmarinate for 2 hours in the refrigerator.

2. Heat butter or margarine in frypan onsetting 7. Add meat and brown on allsides. Reduce temperature to setting 5.Cover and cook for desired amount (to suityour individual taste). Set meat aside andcover with aluminium foil to keep warm.

3. Add mushrooms and lemon juice, sautéfor 2 minutes.

4. Add beef stock and marinade, bring tothe boil. Blend cornflour with a littlewater. Add to the stock, stirringconstantly until sauce boils and thickens.Stir through cream. DO NOT BOIL.To Serve: Slice beef and cover with sauce.Serve with steamed vegetables.


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Pepper Steak Serves 44 pieces fillet steak 2 teaspoons black peppercorns, crushed60g butter2 teaspoons oil 3/4 cup dry white wine1 tablespoon brandy or dry sherry

1. Press the crushed pepper into the steakon both sides. Allow steak to stand 1hour in the refrigerator.

2. Heat butter and oil in frypan on setting7. Add steaks and cook quickly on bothsides to seal in the juices. Reduce heatto setting 5 and cook for desired amount(to suit your individual taste). Cover andkeep warm.

3. Add wine and brandy, bring to the boil.Strain through a fine sieve.Serve over steak.

Stir Fry Beef Serves 62 tablespoons oil500g topside steak, cut into thin strips2 onions, cut into thin wedges1 clove garlic, finely chopped1 teaspoon finely grated fresh ginger1 green capsicum, cut into thin strips1 red capsicum, cut into thin strips1 celery stalk, cut into thin diagonal strips1 beef stock cube blended with 1 tablespoonhot water2 tablespoons soy sauce2 teaspoons brown sugar1 tablespoon cornflour, blended with2 tablespoons cold water2 green onions, sliced into 2cm pieces1/4 cup toasted almonds

1. Heat oil in frypan on setting 7. Cookmeat, in batches until browned. Set aside.

2. Reduce heat to setting 5. Add onions,garlic and ginger, sauté until tender.

3. Add capsicum and celery, sauté for 2-3minutes. Add beef stock, soy sauce andbrown sugar. Bring to the boil. Stirthrough combined cornflour and wateruntil mixture boils and thickens.

4. Return meat to the frypan. Add onionsand cook uncovered until meat is heatedthrough. Serve with steamed rice.


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VealVeal with Mushrooms Serves 41 tablespoon (20g) butter or margarine1 tablespoon oil100g mushrooms, sliced4 veal steaksplain flourfresh ground pepper to taste1 tablespoon plain flour, extra1/2 cup beef stock1/2 cup cream

1. Heat butter or margarine and oil in frypanon setting 5. Add mushrooms and sautéuntil tender. Set aside.

2. Coat veal steaks in flour seasoned withpepper. Cook steaks on either side untilgolden. Set aside and keep warm.

3. Add extra flour and cook for 1 minute.Add stock, stirring until sauce boils andthickens.

4. Reduce heat to setting 2, add mushroomsand heat through. Stir through cream. To serve spoon sauce over veal steaks.Serve with steamed vegetables.

Weiner Schnitzel Serves 44-6 (approx. 750g), thinly cut veal steaksfresh ground pepperjuice of 1 lemonplain flour3 eggs, lightly beatendry breadcrumbs1 tablespoon (20g) butter or margarine1/4 cup oil

1. Pound out veal steak with meat mallet orrolling pin.

2. Sprinkle a little pepper over one side ofeach steak. Sprinkle the other side withlemon juice.

3. Coat veal steaks lightly in flour. Dip intoegg and then into breadcrumbs, pressingbreadcrumbs on firmly. Refrigerate for 1 hour.

4. Heat butter or margarine and oil in frypanon setting 7. Cook veal quickly on bothsides until golden brown. Drain onabsorbent paper. Serve with a wedge of lemon.


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Veal Paprika Serves 44-6 (approx. 750g) veal steaksplain flour2 tablespoons (40g) butter or margarine1 medium onion, thinly sliced1 clove garlic, finely chopped2 teaspoons paprika1 tablespoon plain flour, extra1 cup beef stock11/2 tablespoons tomato paste2 tablespoons sour cream

1. Coat veal steaks lightly in flour.2. Heat butter or margarine in frypan on

setting 5. Cook veal quickly on both sidesuntil lightly golden. Set aside.

3. Add onion and garlic, sauté until tender.4. Add paprika and extra flour. Gradually

add beef stock, stirring constantly untilmixture boils and thickens.

5. Reduce temperature to simmer. Stirthrough tomato paste and return veal tothe frypan. Cover and simmer for 25-30minutes. Stir in sour cream just beforeserving.

Lamb

Rack of Lamb with Mustard Crust Serves 44 racks of lamb with 3 chops in each,trimmed of excess fat2 tablespoons oil2 tablespoons French mustard1 clove garlic, finely chopped1 tablespoon fruit chutney2 teaspoons green peppercorns, crushed1 cup fresh breadcrumbs2 tablespoons chopped parsley

1. Heat oil in frypan on setting 6. Placelamb racks into frypan and brown on allsides. Reduce temperature to setting 5.Cover and bake, allowing 25 minutes per500g.

2. When half way through cooking, removelamb from frypan. Combine mustard,garlic, fruit chutney, crushed greenpeppercorns and breadcrumbs. Spreadmixture over back of lamb and coat withchopped parsley.

3. Return to the frypan and bake forremaining cooking time or desiredamount (to suit your individual taste).


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Baked Spring Lamb Roll Serves 41kg loin of lamb, boned1 onion, finely chopped2 cups fresh breadcrumbs1 tablespoon chopped fresh mint1 tablespoon chopped fresh parsley1 egg, lightly beatenfreshly ground pepper to tasteplain flour1 egg extra, lightly beaten with2 tablespoons milk1 cup dry breadcrumbs2 tablespoons oil

1. Combine onion, fresh breadcrumbs, mint,parsley, egg and fresh ground pepper.

2. Spread mixture onto lamb and roll up.Secure with string.

3. Roll in flour, egg and milk thenbreadcrumbs.

4. Heat oil in frypan on setting 7. Brown roll on all sides. Reduce heat to setting 5 and cook for approximately 1 hour or desired amount (to suit your individual taste).

Lamb Shanks with Beans Serves 611/2 cups dried lima beans, washed thoroughly6 lamb shanksplain flour, seasoned with fresh groundpepper2 tablespoons oil2 onions, finely chopped1 clove garlic, finely chopped2 teaspoons curry powder1 x 425g can peeled tomatoes, chopped2 tablespoons tomato paste2 cups water

1. Place beans in frypan and cover withwater. Bring to boil on setting 5. Removebeans and liquid, allow to soak for 3hours or overnight. Drain.

2. Lightly coat lamb shanks in seasonedflour.

3. Heat oil in frypan on setting 7 and brownshanks well. Set aside.

4. Reduce heat to setting 5. Sauté onions,garlic and curry powder until onions aretender.

5. Add tomatoes, tomato paste and water,bring to boil.

6. Add beans and lamb shanks. Cover andcook on simmer setting for 3 hours oruntil shanks are cooked and beans aretender.


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Pork

Indonesian Pork Sate Serves 4750g pork, cut into 2cm cubes2 tablespoons oilMarinade:

1 onion, finely sliced1/4 cup lemon juice2 tablespoons soy sauce1 teaspoon brown sugar1 teaspoon curry powder1/2 teaspoon ground coriander1/4 teaspoon pepper

1. Combine marinade ingredients in a largebowl. Add pork, stirring to coat andmarinate for 2 hours in the refrigerator.

2. Arrange pork pieces onto bambooskewers.

3. Heat oil in frypan on setting 6, brownpork on all sides. Cook for approximately15-20 minutes, turning occasionally andbrushing with marinade throughoutcooking.

4. Serve with tomato wedges and saffronrice.

Note: To make saffron rice; for every 2 cupsof rice add 1/4 teaspoon of saffron to boilingwater.

Oriental Spare Ribs Serves 42 tablespoons oil1kg pork spare ribs1 cup marmalade3/4 cup water1 tablespoon soy sauce1 clove garlic, finely chopped1/2 teaspoon ground ginger

1. Heat oil in frypan on setting 6. Add porkspare ribs and brown on all sides. Coverand cook for 20-30 minutes, turningoccasionally.

2. Combine marmalade, water, soy sauce,garlic and ginger.

3. Reduce heat to setting 1. Pour marmalademixture over ribs. Cover and cook afurther 15 minutes. Serve over rice.


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Hawaiian Pork Chops Serves 44 pork chops2 tablespoons oil1 onion, cut into wedges1 x 425g pineapple pieces, drained reserving1/4 cup juice1/4 cup dry sherry1 tablespoon honey1 tablespoon tomato sauce2 teaspoons white vinegar1 teaspoon finely grated fresh gingerfresh ground pepper to taste2 teaspoons cornflour

1. Trim excess fat from chops.2. Heat oil in frypan on setting 7. Brown

chops on both sides. Remove chops fromfrypan. Reduce to setting 5.

3. Sauté onions until tender. Add pineapple,sherry, honey, tomato sauce, vinegar andginger. Bring to boil.

4. Reduce heat to setting 2. Combinecornflour with reserved pineapple juice.Add to frypan, stirring until sauce boilsand thickens.

5. Return pork to the frypan. Cover andsimmer for 20 minutes, or until chops arecooked. Serve with steamed rice.

Seafood

Curried Prawns Serves 62 tablespoons oil6 green onions, cut into 5cm pieces1 medium onion, sliced into rings3 celery stalks, sliced into 1cm pieces1/2 cup French beans2 tablespoons curry powder1kg green prawns, shelled and deveined2 cups chicken stock1/4 cup cornflour 2 tablespoons sherry1/4 cup cream

1. Heat oil in frypan on setting 6. Add greenonions, onion, celery, beans and curry,sauté until onions are tender. Reduceheat to setting 2.

2. Add prawns and stock. Stir throughcombined cornflour and sherry, stirringuntil thickened. Cook for 3 minutes oruntil prawns are just cooked through.

3. Stir through cream. Serve with rice.


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Baked Fish Serves 41 mullet (about 1kg), cleaned and headremovedfresh ground peppersaltgrated rind and juice of 1 lemon3 large tomatoes, cut into wedges2 tablespoons fresh chopped parsley1 sprig rosemary250g mushrooms, finely sliced1 tablespoon (20g) butter or margarineextra fresh ground pepper

1. Sprinkle inside of fish with a littlepepper, salt and lemon rind.

2. Place tomato wedges, parsley androsemary inside cavity and close fish.

3. Lay fish onto a well greased sheet ofaluminium foil.

4. Top fish with mushroom slices. Drizzleover lemon juice and dot with butter.Sprinkle with fresh ground pepper totaste. Fold foil over fish to make a parcel.

5. Heat frypan to setting 7 and cook forapproximately 10 minutes on each sideor until flesh is tender. Serve with a freshgarden salad.

Grilled Fish Serves 44 white fish filletsjuice of 1 lemonplain flour1 tablespoon butter or margarine1 tablespoon oil

1. Soak fillets in lemon juice for 5-10minutes.

2. Coat fillets lightly in flour.3. Heat butter or margarine and oil in frypan

on setting 6-7. Cook fillets for 2-3minutes on each side or until tender.Serve with parsley butter if desired.

Butter Crumbed Fish Serves 44 white fish filletsplain floursalt and pepper1 egg 1/4 cup milk1 cup dry breadcrumbs125g butter

1. Season flour with salt and pepper totaste.

2. Coat fillets lightly in seasoned flour, dipin egg mixture then coat in breadcrumbs.

3. Melt butter in frypan on setting 6. Addfillets and cook until golden on bothsides and flesh is tender. Serve with afresh garden salad.


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Vegetables

Savoury Cabbage Serves 61 medium cabbage2 teaspoons oil4 bacon rashers, rind removed, finelychopped1 onion, finely chopped2 teaspoons curry powder12 green onions, finely slicedfresh ground pepper to taste

1. Wash cabbage, remove stalk and sliceleaves thinly.

2. Heat oil in frypan on setting 5. Addbacon, onion and curry powder, sautéuntil onion is tender.

3. Add cabbage and green onions. Stir tocombine. Reduce heat to setting 3, coverand cook for 10 minutes, or untilcabbage is tender.

Tomato Onion and Zucchini Casserole Serves 62 tablespoons oil2 onions, finely sliced1 clove garlic, finely chopped500g zucchini, cut into 2cm pieces3 large ripe tomatoes, roughly chopped1 teaspoon Worcestershire sauce1 tablespoon fresh chopped parsley1 teaspoon dried basilfresh ground pepper to taste

1. Heat oil in frypan on setting 6. Add onionand garlic, sauté until onion is tender.

2. Add zucchini, tomatoes, Worcestershiresauce, parsley, basil and fresh groundpepper to taste, bring to the boil.

3. Reduce heat to simmer, cover and cookuntil zucchini is tender.

Ratatouille Serves 61 large eggplant1/4 cup oil2 onions, finely sliced2 cloves garlic, finely chopped2 green capsicum, cut into strips500g zucchini, sliced4 medium ripe tomatoes, roughly chopped1 tablespoon mixed herbsfresh ground pepper to taste

1. Slice eggplant, sprinkle with salt andallow to stand for 30 minutes. Wipe awaymoisture with absorbent paper. Cut into2cm cubes.

2. Heat oil in frypan on setting 5, sautéonion and garlic until onion is tender.

3. Add remaining ingredients and bring tothe boil. Reduce heat to simmer, coverand cook for 30-35 minutes.


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Chinese Fried Vegetables Serves 62 tablespoons oil1 onion, cut into wedges1 clove garlic, finely chopped 1 turnip, cut into thin strips4 celery stalks, thinly sliced1 small cucumber, thinly sliced125g can bamboo shoots, drained125g mushrooms, sliced1 teaspoon grated ginger1 tablespoon soy sauce1 teaspoon rice vinegar1 teaspoon sesame oil

1. Heat oil in frypan on setting 6. Add onionand garlic, sauté until onion is tender.

2. Add all vegetables and sauté for 3-4minutes, stirring constantly.

3. Add ginger, soy sauce, vinegar andsesame oil. Cook for a further 2 minutes.

Garlic Potatoes Serves 611/2 kg new potatoes, halved2 tablespoons (40g) butter1 tablespoon oil2 cloves garlic, finely chopped2 tablespoons fresh chopped chives

1. Boil potatoes until almost tender. DONOT OVER COOK. Drain.

2. Heat oil and butter in frypan on setting5. Add garlic and sauté for 1 minute.Add potatoes and cook until goldenbrown, stirring throughout cooking.

3. Stir chives through potatoes just beforeserving. Serve with sour cream if desired.

Hot Asparagus and Zucchini Salad Serves 4-61 tablespoon (20g) butter1 small leek, finely sliced4 medium zucchini, cut into thick strips,5cm long1 bunch fresh asparagus, cut into 4cmlengths1 tablespoon sesame seeds1 tablespoon lemon juice1 tablespoon fresh chopped parsley

1. Heat butter in frypan on setting 5. Addleek and sauté until tender.

2. Add zucchini, asparagus, sesame seedsand lemon juice. Cook until asparagus isjust tender, stirring occasionally.

3. Stir through lemon juice and parsley justbefore serving.


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RICE AND PASTA

Chinese Fried Rice Serves 62 tablespoons oil3 eggs, lightly beaten1 onion, finely chopped3 bacon rashers, rind removed, finelychopped1/2 cup frozen peas, thawed6 green onions, finely sliced3 cups cooked rice1 teaspoon grated ginger2 teaspoons soy sauce

1. Heat oil in frypan on setting 5. Pour egginto frypan, turn to cook other side.Remove from pan and chop finely.

2. Add onions and bacon, sauté until onionis tender.

3. Add peas, green onions, rice and egg, stirto combine.

4. Stir ginger and soy sauce through rice.Cook until heated through.

Curried Nut Rice Serves 4-62 tablespoons (40g) butter or margarine11/2 teaspoons curry powder2 cups long grain rice21/2 cups chicken stock125g slivered almonds8 green onions, finely sliced

1. Heat butter in frypan on setting 5. Addcurry and rice, cook for 2-3 minutesstirring constantly.

2. Add chicken stock and bring to the boil.Reduce heat to simmer, cover and cookuntil all liquid has been absorbed.

3. Add almonds and green onions, stirthrough rice and cook for a further 2-3minutes.

Rice Pilaf2 tablespoons oil1 medium onion, finely chopped1 cup long grain rice13/4 cups chicken stock1/2 teaspoon turmeric

1. Heat oil in frypan on setting 6. Sautéonion until tender.

2. Add rice and cook for 2-3 minutes,stirring constantly. Add chicken stock andturmeric. Reduce heat to simmer. Coverand cook for around 20 minutes.

3. After all liquid has been absorbed, tossrice with a plastic spatula.


34

Easy Bolognaise Sauce Serves 62 tablespoons oil2 onions, finely chopped2 cloves garlic, finely chopped1kg lean minced beef1 x 425g can peeled tomatoes, roughlychopped1 x 455g can concentrated tomato soup1/2 teaspoon basil1/2 teaspoon oregano1/2 teaspoon thymefresh ground pepper to taste

1. Heat oil in frypan on setting 6. Sautéonion and garlic until onion is tender.

2. Add meat and cook until browned.3. Add remaining ingredients, stirring to

combine.4. Reduce heat to setting 1, cover and cook

for 15-20 minutes.5. To serve cook sufficient pasta in boiling

water until tender. Spoon sauce overdrained pasta and sprinkle with parmesancheese if desired.

Chilli Tomato Sauce Serves 62 tablespoons oil2 onions, finely chopped4 bacon rashers, rind removed, finelychopped3 x 425g cans whole tomatoes, roughlychopped1 cup stuffed olives, sliced1/2 cup white wine1/4 cup tomato paste2 tablespoons mild chilli sauce1 teaspoon basil1 tablespoon fresh chopped parsley

1. Heat oil in frypan on setting 6. Sautéonion, garlic and bacon until onion istender.

2. Add remaining ingredients, stirring tocombine.

3. Reduce heat to simmer, leave uncovered for15 minutes or until sauce reduces to 2/3.Stir through parsley. Serve with favouritepasta.


35

CAKES

Apple Tea Cake1 egg, separated1/2 cup caster sugar20g melted butter1/2 cup milk1 cup self raising flour1 apple, peeled, cored and sliced1 tablespoon sugar1 teaspoon cinnamon

1. Pre-heat frypan to setting 10. Grease andbase line a 20cm ring tin.

2. Using a mixer, beat egg white on highspeed until stiff. Gradually add sugar,beating until dissolved.

3. Add egg yolk and mix well. Add meltedbutter and milk mixing on a low speed.Fold in flour.

4. Pour into prepared tin. Arrange appleslices over cake and sprinkle withcombined sugar and cinnamon.

5. Place into hot frypan on a wire rack. Cookwith lid on for approximately 1 hour oruntil cooked, when tested.

Melt ‘N’ Mix Chocolate Cake11/4 cups self raising flour1/4 cup cocoa1/2 cup caster sugar125g butter, melted2 eggs1/2 cup milk

1. Pre-heat frypan to setting 10. Greasebase and line a 20cm round cake tin.

2. Combine flour, cocoa and sugar in asmall bowl.

3. Using a mixer, add butter, eggs, milk andbeat on medium speed until wellcombined.

4. Pour mixture into prepared tin and placeinto hot frypan on a wire rack with lid onfor approximately 1 hour or until cooked,when tested.


36

Butter Cake125g butter1 teaspoon vanilla3/4 cup caster sugar2 eggs2 cups self raising flourpinch salt1/2 cup milk

1. Pre-heat frypan to setting 10. Grease andbase line a 20cm round cake tin.

2. Using a mixer, cream butter and sugar onhigh speed until light and creamy.

3. Add eggs one at a time, beating well aftereach addition.

4. Using a low speed, fold in dry ingredientsalternatively with the milk.

5. Pour mixture into prepared tin. Place intohot frypan on a wire rack and cook forapproximately 1 to 11

/2 hours until

cooked, when tested. Ice cake when cool.

Boiled Fruit Cake1 cup sugar375 mixed fruit250g butter or margarine3/4 cup water1 teaspoon mixed spice1 teaspoon bicarbonate of soda2 eggs2 drops of each vanilla, lemon and almondessence11/4 cups self raising flour1 cup plain flour

1. Place sugar, fruit, butter or margarine,water, spices and bicarbonate of soda ina saucepan. Boil gently for 10 minutes.Leave until cool.

2. Beat eggs and essence in a large bowl ofan electric mixer. Add cooled mixture andfold through flours.

3. Pre-heat frypan to setting 10. Grease andbase line a 20cm round cake tin. Pourbatter into prepared tin. Place into hotfrypan on a wire rack and cook with lidon for approximately 1 to 11/2 hours oruntil cooked, when tested.


37

Cooking Hints for your Sunbeam SkilletThe Sunbeam Skillet is the perfect friend tohelp cook up that special breakfast or brunchfor yourself or family and friends. It will cookup the biggest breakfast of bacon, eggs,tomatoes, sausages, mushrooms, potatocakes, spanish omelette’s and fritatta’s.It is also perfect for cooking both sweet orsavoury pikelets, pancakes and crepes.Perfect for tenderising all meats and poultry.

You can oven roast rolls of pork, lamb, wholechickens, quails, beef sirloins, racks of lambor beef.Great also for searing prawns, scallops,medium size fish, and octopus just like aBBQ hotplate.It is the perfect compact kitchen friend totake with you on holiday.

BATTER

Pikelets Makes 161 cup self raising flour1 tablespoon caster sugar1/2 cup milk1 egg, beaten20g butter

1. Combine all ingredients until smooth andcreamy. You can do this in your SunbeamStick Mixer or Food Processor.

2. Preheat Skillet to setting 6.

3. Place tablespoon’s of mixture into hotskillet. Cook 1-2 minutes each side untilgolden.

4. Pikelets can be eaten hot or cold. Spreadwith your favourite jam and a dollop ofthick cream or add some freshly choppedherbs into the raw mixture for a savourytouch. Once cooked top with proscicutto,basil and feta/goats cheese or smokedsalmon, camembert cheese, capers anddrizzle with olive oil.

Skillet RecipesModel SK4200

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Pancakes2 large eggs, beaten1 cup milk1 teaspoon oilsalt1 cup plain flour

1. Combine all ingredients in your SunbeamFood Processor or Stick Mixer untilsmooth.

2. Stand 1 hour3. Preheat skillet. Add spoonfuls (approx 1/3

cup) of mixture to the skillet. Cookpancakes 1 minute each side, untilgolden brown.

4. Pancakes can be served with maple syrupor caster sugar and fresh lemon juice orfreshly chopped berries and cream.

OMELETTES/CREPES

Omelette2 eggs, beaten1/3 cup milksalt and pepper

1. Place all ingredients in a bowl and combine well.

2 Pour into a preheated skillet, setting 6and cook for 2-3 minutes.

3. Fill centre with cheese, fruits, meat,seafood, or herbs (optional) flip over halfcook extra 2-3 minutes serveimmediately.

Crepes Makes 8-1211/2 cups plain flourpinch salt2 eggs, beaten11/2 cups milk10g butter, melted

1. Combine all ingredients and mix well. Youmay want to use a Sunbeam Stick Mixeror Food Processor to do this. Ensure thatthe mixture is smooth and well combined.

2. Allow to stand 1 hour.3. Preheat Sunbeam Skillet to setting 6.4. Brush bottom of skillet with oil and wipe

clean with paper towel.5. Place 1

/4 cup of mixture into bottom of

skillet, swirl around to cover the base,cook 1 minute each side.

Serve crepes spread with nutela, or drizzle inGrand Marnier and sprinkle sugar or usewhite sugar and lemon juice. Crepes can beserved in many ways, sweet or savoury. Oncethe crepe is cooked spread with 1 tablespoonof nutela, roll up or fold into quarters and eatstraight away. Alternately, once crepe iscooked splash over a few tablespoons GrandMarnier and sprinkle over some sugar againroll up or fold and serve and eat straightaway.Crepes can be eaten with sugar and lemon.Once crepe is cooked sprinkle in sugar (whiteor caster) and drizzle over some lemon juice.Roll up and serve immediately.

Skillet Recipes continued

Notes

Notes

‘Sunbeam’, and ‘Classic’ are registered trademarks ofSunbeam Corporation. Made in China. Due to minor changes in design orotherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam‘s 12 MonthReplacement Guarantee and National Service Network.© Copyright. SUNBEAM CORPORATION LIMITED 2003.(INCORPORATED IN N.S.W.) A.C.N. 000 006 771

Sunbeam Corporation is a division of GUD Holdings Ltd.For more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.Australia 1800 025 059 New Zealand (09) 912 0747.

Consumer HotlineAustralia

1800 025 059

New Zealand

(09) 912 0747

www.sunbeam.com.au

is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771.

© Sunbeam Corporation Limited 2003.

Documents

FP5500 Classic Rangedl.owneriq.net/4/4de80d54-fa30-4a58-8fa4-c236f1e46602.pdfnearest Sunbeam Appointed Service Centre for adjustment or repair if required. • Do not operate any electrical