Ellise Stainless Skillet Range
Contents
1. Cook amp look lid Stylish glass lid with stainless steel enables you to watch your food while it cooks High domed lid Turns your skillet into a compact oven Ideal for roast beef and chicken or a rack of lamb and other cooking where temperature and moisture levels need to be controlled Stainless steel cooking vessel Long lasting 25 year guaranteed cooking surface Unique 1600 watt butterfly die cast element The element is completely cast into the heavy duty base plate providing superior heating and a longer element life J We Trigger release control probe The Probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained Cool touch handle Makes handling safer when carrying your skillet The rubberised insert allows for better grip Control probe inlet Temperature settings of your Ellise Stainless Skillet Trigger Release Control Probe The probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained The trigger release makes removal of the probe easy The numbers on the dial represent the following temperatures approximately2. Indonesian Pork Serves 4 600g pork fillet sliced 1 tablespoon oil 1 onion finely sliced l4 cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder Y teaspoon ground coriander l4 teaspoon pepper 1 Heat skillet on setting 7 Coat pork in oil Cook pork in batches until browned remove from pan 2 Add remaining ingredients to same pan and stir fry until fragrant Return pork to pan and stir fry for a further 2 minutes or until pork is just cooked through and tender 3 Serve with tomato wedges and saffron rice Note To make saffron rice for every 2 cups of rice add 1 4 teaspoon of saffron to boiling water 19 Skillet Recipes continued Curried Prawns Serves 6 2 tablespoons oil 6 green onions cut into 5cm pieces 1 medium onion sliced 2 tablespoons curry powder 50g beans roughly chopped 1 celery stalk sliced into 1cm pieces lkg green prawns shelled and deveined 2 cups chicken stock 1 tablespoon cornflour 2 tablespoons sherry l4 cup cream 1 Heat oil in skillet add onions and cook until softened Add curry powder and cook stirring until fragrant Add the beans and celery cook for a further minute 2 Add prawns and stock Stir through combined cornflour and sherry stirring until thickened Cook for 3 minutes or until prawns are just cooked through 3 Stir through cream Serve with rice 20 Pan Fried Fish with Garlic and Lemon Serves 2 2 x 200
3. DIAL CELSIUS FARENHEIGHT SETTING approx approx TEMPERATURE 1 50 C 122 F i LOW 3 90 C 194 F l Simmering slow cooking 4 105 C 221 F 5 120 C 248 F Pan frying 6 140 C 284 F 4 pee scd Shallow frying roasting 8 175 C 347 F j 130C SIVE Searing and sealing baking 10 210 C 410 F Note The temperature uses are a guide only and may require adjustment to suit various foods and individual tastes When the dial is set to a low setting it is quite normal for food to stop and start bubbling as the thermostat maintains the selected temperature Temperature settings of your Ellise Stainless Skillet continued High Domed Lid Cast in Element With the lid in place the skillet can be The heating element is completely cast used as an oven giving you the versatility into the base which is adhered onto the to cook roasts larger pieces of beef lamb stainless steel skillet providing superior heat and chicken The lid also retains heat and distribution moisture when simmering food 10 Using your Ellise Stainless Skillet Before the first use Ensure all stickers are removed from the product Wash in warm soapy water rinse thoroughly and dry your pan and lid Note For the SK6410 we recommend seasoning the pan before use Lightly heat the pan on setting 3 for 2 minutes turn off then rub a small amount of oil into the cooking surface with paper towelling 1 Insert the Control Probe into the inlet o
4. bliial aS apis e AS y e rJ od FA EA dasdlan deeasssSaGesemuiJaae tradi dunia Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n dugc hi u r ounbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM ELLISE STAINLESS SKILLET Use your skillet 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 skillet must only be used with the Control Probe provided Sunbeam are very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance Close supervision is necessary when your appliance i
5. can also be cleaned in the dishwasher 11 High Grade Non Stick cooking surfaces sk6400 model only Cooking on a non stick surface minimises the need for oil food does not stick and cleaning is easier To ensure you get the best results from your non stick cooking surfaces follow these simple instructions Before the first use Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling This will also be necessary after cleaning in a dishwasher To clean interior and exterior surface Wash in hot soapy water Remove stubborn spots with a plastic washing pad or sponge 12 Do not use steel wool or coarse scouring pads These will damage the non stick cooking surface Wash as directed and re season the skillet before using again In some instances this may not remove all the staining Dishwasher safe Your pan and lid is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water stainless Steel cooking surface SK6410 model only 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 cooking surface looking good and to achieve the best results follow these simple instructions Before the first use Season the cooking surface by heating the skillet on setting 3 for 2 minutes then
6. described Then wash and dry thoroughly Removing stubborn stains These can be removed by using any brand of stainless steel powder cleaner can be used on stubborn stains on the cooking surface only Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains Wash thoroughly Note Re Season the cooking surface after using any of the above methods to remove stains Dishwasher safe Your stainless steel skillet is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water I3 Cooking with your Sunbeam Ellise Skillet Frying The skillet is ideal for shallow or dry frying Dry frying can be done in the SK6400 only Deep frying is not suitable as the skillet has shallow sides and a greater surface area which results in heat loss and the 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 to add flavour Non stick cooking surfaces do not require a large amount of oil Steaks should only require turning once or twice Tip A good suggestion is to lightly coat the meat with the oil this helps to reduce the amount of oil needed and stops spattering of excess oil Shallow Frying Suitable for vegetable pieces e g roast pumpkin and potato and crumbed food Pre heat on settings 6 8 with sufficient oil so that the food is half im
7. 2 3 cup cream Sea salt Freshly ground black pepper 20g butter Toast to serve 1 In a medium bowl whisk the eggs cream salt and pepper until well combined Heat butter in skillet over a medium heat until it bubbles 2 Pour in the egg mixture and cook stirring with a wooden spoon until the eggs are just starting to firm but are still quite moist 3 Serve immediately with hot buttered toast Skillet Recipes continued Pikelets makes approx 12 1 egg l4 cup sugar 1 cup self raising flour 3 cup milk pinch salt butter for frying 1 Beat egg and sugar with an electric mixer until light and creamy 2 Add flour milk and salt and beat until smooth 3 Heat skillet on setting 8 Melt a little butter in frying pan and wipe away any excess with paper towelling 4 Spoon heaped spoonfuls of batter in skillet and cook on both sides until golden 5 Serve with butter jam cream or chocolate hazelnut spread For savoury pikelets Reduce sugar to 2 tablespoons and stir through chopped fresh herbs of choice Top with slices of prosciutto goats cheese and rocket or cream cheese smoked salmon and capers Buttermilk Pancakes Makes 8 1 cup sifted self raising flour 2 tablespoons sugar 1 2 teaspoon bicarbonate of soda 1 egg lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter 1 Sift dry ingredients into a large bowl Make a well in the centre 2 Whisk the combined wet ingredients in
8. Sunbeam Ellise Stainless Skillet Range Instruction Recipe Booklet This book covers the use and care of the following Sunbeam Electric Cookware SK6400 Ellise Stainless 28cm 11 Non stick Skillet SK6410 Ellise Stainless 28cm 11 Stainless Skillet Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Sunbeam Ellise Stainless Non Stick Skillet Features of your Sunbeam Ellise Stainless Skillet Temperature settings of your Sunbeam Skillet Using your Skillet Care and Cleaning High Grade Non Stick Surface Stainless Steel Cooking Surface Cooking with your Sunbeam Skillet Skillet Recipes 10 11 12 13 14 15 Important instructions retain for future use adhe 84S Sall LL Lb ial agi Ge Shs aa TRATES LARAI Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBaldvete rt ol rrapari vo npoqguA Eeiu agpakeiac yivovtat KaTavont c Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere IREOGEGIREXABEREIARU ROEWER ESO Yeepete ce peka norope criomeHaTuTe Mepku Ha npernaa3nuBocr ce no6po pas6pann Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas las dhs Laia YL gla
9. Sunbeam Service Centres Sunbeam has established a network of authorised service centres throughout Australia and New Zealand to provide quick convenient service for our customers Should your appliance require repair or service either during or after the guarantee period contact your nearest service centre For a complete list of Sunbeam s authorised service centres Australia www sunbeam com au service centres 1800 025 059 New Zealand www sunbeam co nz service centres 0800 786 232 Consumer Hotline In Australia Visit www sunbeam com au Or call 1800 025 059 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 Sunbeam is a registered Trademark of Sunbeam Ellise is a registered trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2006 ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd 08 06
10. Wash cabbage remove stalk and slice leaves thinly 2 Heat oil in skillet on setting 5 Add bacon onion and curry powder saut until onion is tender 3 Add cabbage and green onions Stir to combine Reduce heat to setting 3 cover and cook for 10 minutes or until cabbage is tender Skillet Recipes continued Ratatouille Serves 4 1 eggplant 1 tablespoon oil 1 onion finely sliced 1 clove garlic finely chopped 1 green capsicum cut into strips 200g zucchini sliced 2 medium ripe tomatoes roughly chopped 2 teaspoons mixed herbs fresh ground pepper to taste 1 Slice eggplant sprinkle with salt and allow to stand for 30 minutes Wipe away moisture with absorbent paper Cut into 2cm cubes 2 Heat oil in skillet on setting 5 saut onion and garlic until onion is tender 3 Add remaining ingredients and bring to the boil Reduce heat to simmer cover and cook for 30 35 minutes stirring occasionally Pan fried Chicken Breast Serves 4 with Salsa Verde 1 2 tablespoons olive oil 4 chicken breast fillets Salsa Verde 1 cup flat leaf parsley Y cup dill l2 cup mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper cup extra virgin olive oil 1 Heat skillet on setting 7 Add oil and cook chicken uncovered until browned on both sides and cooked through Remove from heat and serve with Salsa Verde 2 To make the Salsa Verde blen
11. applying a thin coat of cooking oil and rub in with paper towelling This will also be necessary after cleaning in a dishwasher Use sufficient oil when sauteeing pan frying and roasting to prevent food sticking Two to three tablespoons is generally sufficient Food such as steaks rissoles and roasts will stick if turned before completely browned and sealed Note To prevent food from sticking maintain low temperatures ensure sufficient juices are in the frypan and season the frypan before and after each use This will decrease as the frypan receives continual use Do not use metal utensils Continued use of knives forks or spoons will eventually start to mark the stainless steel cooking surface We recommend the use of plastic or wooden utensils To clean after each use Wash in hot soapy water Rinse and dry thoroughly To remove cooked on food fill the pan with hot water and allow to stand for a few minutes This will soften the food making cleaning easier Note Never fill a hot frypan with cold water Do not use abrasives or scourers Avoid using harsh abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make subsequent cleaning more difficult Removing burnt on food Fill the pan with 20mm 1 water cover and simmer for five minutes or until the burnt on food softens and lifts For stubborn burnt on food leave the skillet to soak overnight after first simmering as
12. d or process all ingredients until a chunky sauce texture is achieved Tip Salsa Verde also goes very well with pan fried fish fillets Skillet Recipes continued Hot Asparagus and Zucchini Salad Serves 4 6 1 tablespoon 20g butter 1 small leek finely sliced 4 medium zucchini cut into thick strips 5cm long 1 bunch fresh asparagus cut into 4cm lengths 1 tablespoon toasted sesame seeds 1 tablespoon lemon juice 1 tablespoon chopped fresh parsley 1 Heat butter in skillet on setting 5 Add leek and saut until tender 2 Add zucchini asparagus sesame seeds and lemon juice Cook until asparagus is just tender stirring occasionally 3 Stir through parsley just before serving Chinese Fried Rice Serves 4 2 tablespoons oil 3 eggs lightly beaten 1 onion finely chopped 1 teaspoon grated ginger 3 bacon rashers rind removed finely chopped Y cup frozen peas thawed 6 green onions finely sliced 3 cups cooked rice 2 teaspoons soy sauce l4 teaspoon ground white pepper 1 Heat oil in skillet on setting 5 Pour egg into skillet turn to cook other side Remove from pan and slice finely 2 Add onions ginger and bacon saut until onion is tender 3 Add peas green onions rice and egg stir to combine 4 Stir soy sauce and pepper through rice Cook until heated through 23 Skillet Recipes continued Penne Boscaiola Serves 4 6 rashers bacon 200g sliced button mushrooms 2 3 cup whit
13. e dial to settings 4 5 to cook the meat as desired Turn meat occasionally during cooking to ensure even cooking 4 Remove meat from pan and cover with foil Allow meat to rest for 5 10 minutes meanwhile you can make a gravy from the juices in the skillet Vegetables Cut into even sized pieces Add to the skillet 45 60 minutes before serving For crisper vegetables remove the meat and increase the heat for the last few minutes of cooking Roasting Times These times are for well done Reduce the 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 Skillet Recipes Corn Fritters Makes about 20 fritters 1 cup self raising flour I teaspoon bicarbonate soda l5 teaspoon sweet paprika Y teaspoon ground coriander 2 3 cup buttermilk 2 eggs 2 cups corn kernels 1 small red capsicum diced finely 3 small green onions sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander Sea salt Freshly ground black pepper Olive oil Tomato chilli jam to serve 1 Combine flour soda and spices in a bowl whisk through buttermilk and eggs to form a batter 2 Combine corn capsicum green onions parsley and coriander in a large bowl Stir through the batter season with salt and pepper 3 Heat skillet on setting 7 Drizzle a little olive oil in s
14. e wine 300ml cream Freshly ground black pepper 500g penne shaved parmesan to serve 1 Have a large pot of boiling water ready 2 Remove rind from bacon and slice into 5mm pieces 3 Heat skillet on setting 8 Cook bacon until golden Add mushrooms and stir through 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 Season with salt and pepper 5 Cook pasta until just tender drain Serve sauce over pasta Serve immediately with shaved parmesan Omelette with Porcini Mushrooms Serves 2 40g dried porcini mushrooms 4 eggs sea salt freshly ground black pepper butter l4 cup grated cheese 1 Soak mushrooms in hot water for 10 minutes drain and roughly chop 2 Whisk eggs mushrooms salt and pepper in a medium bowl until combined 24 3 Melt butter in Skillet on setting 8 once bubbles have subsided pour in egg mixture Once the egg mixture has begun to cook underneath use a wooden spoon bring in the edges of the egg mixture into the centre of the Skillet this creates height in your omelette Do this 2 3 times then allow the omelette to brown slightly underneath and almost set on the top 4 Sprinkle the cheese over half of the omelette then using a spatula carefully fold the omelette in half Cook for a further 30 seconds 5 Carefully tip omelette onto a serving plate Scrambled Eggs Serves 2 4 large eggs
15. g white fish fillets 1 tablespoons olive oil 1 clove garlic crushed 1 tablespoon lemon juice 1 eschalot minced 2 tablespoons shredded fresh basil leaves Sea salt Freshly ground black pepper Steamed New Potatoes or Mash to serve Steamed Broccolini to serve 1 Place fish in a shallow baking dish In a small bowl combine the garlic lemon juice eschalots basil salt and pepper and mix well 2 Pour marinade over fish and allow to sit at room temperature for 20 minutes 3 Heat skillet pan on setting 8 Add oil and cook fish for 3 5 minutes on both sides until just cooked through Note Cooking time will vary depending on the thickness of each fillet 4 Serve fish with potatoes and steamed broccolini Skillet Recipes continued Butter Crumbed Fish Serves 4 plain flour salt and pepper 4 white fish fillets 1 egg 14 cup milk 1 cup dry breadcrumbs 80g butter 2 teaspoons oil 1 Season flour with salt and pepper to taste 2 Coat fillets lightly in seasoned flour dip in combined egg and milk mixture then coat in breadcrumbs 3 Melt butter and oil in skillet on setting 6 Add fillets and cook until golden on both sides and flesh is tender Serve with a fresh garden salad Savoury Cabbage Serves 4 Y medium cabbage 2 teaspoons oil 2 bacon rashers rind removed finely chopped 1 small onion finely chopped 2 teaspoons curry powder 6 green onions finely sliced fresh ground pepper to taste 1
16. killet and spoon tablespoonfuls of mixture into pan Cook fritters for 2 3 minutes on each side until golden Repeat with remaining batter 4 Serve with tomato chilli jam if desired Savoury Rice Fritters Makes 24 13 2 cups cooked rice 1 small onion finely chopped 1 tablespoon chopped parsley 1 cup finely chopped ham or cabanossi 2 eggs lightly beaten l4 teaspoon ground nutmeg l4 teaspoon ground thyme 1 cup self raising flour ground pepper to taste oil for shallow frying 1 Place all ingredients except oil into a bowl and mix until well combined 2 Heat oil in skillet on setting 7 Drop 1 tablespoon of mixture at a time into the oil and fry until golden brown Serve hot with tomato sauce Honey amp Soy Chicken Nibbles Makes 20 10 chicken wings 2 tablespoons vegetable oil 2 cloves garlic finely chopped 1 teaspoon finely grated fresh ginger l4 cup soy sauce l4 cup honey Y teaspoon chinese five spice powder fresh ground pepper to taste 1 Remove and discard wing tips Cut wings in half at the joint 2 Heat oil in skillet on setting 6 Cook chicken until browned on all sides 3 Combine remaining ingredients and pour over chicken Reduce heat to simmer and cook until sauce has thickened and chicken is cooked through 15 Skillet Recipes continued Garlic Prawns Serves 4 6 lkg green prawns shelled and deveined Y cup olive oil 4 cloves garlic halved 1 tablespoon chopped parsley fresh ground
17. mersed Cook food with the lid off Saute ing Pre heat on settings 5 6 with a little oil to add flavour 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 Pre heat the skillet on settings 7 8 2 Slice meat into strips Coat meat in a little oil and stir fry in batches until browned This prevents meat from stewing Remove meat from pan 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 14 Cook until the vegetables are still slightly crisp Return the meat back into the pan when the vegetables are almost cooked The lid can be in position in the last few minutes of cooking Roasting Meat and Poultry The skillet is ideal for roasting meat and poultry as the meat retains the flavour and juices It is necessary to brown and seal meat in many recipes Meat retains its juices and the flavours develop after browning and sealing This also prevents it from sticking when baking or roasting 1 Pre heat the skillet on settings 7 8 Use only a small amount of oil for less fatty joints and no oil for fattier joints of meat If using the SK6410 it is necessary to add a little more oil 2 Brown and seal the meat on all sides and position the lid 3 After browning turn th
18. mperature to setting 5 Cover and cook for desired amount to suit your individual taste Set meat aside and cover with aluminium foil to keep warm 3 Add mushrooms and lemon juice saut for 2 minutes 4 Add beef stock and marinade bring to the boil Blend cornflour with a little water Add to the stock stirring constantly until sauce boils and thickens Stir through cream DO NOT BOIL To Serve Slice beef and cover with sauce Serve with steamed vegetables Skillet Recipes continued Stir Fry Beef Serves 4 1 tablespoon oil 500g topside steak cut into thin strips 1 onion cut into thin wedges 1 clove garlic finely chopped 1 teaspoon finely grated fresh ginger 1 red capsicum cut into thin strips 1 celery stalk cut into thin diagonal strips 1 beef stock cube blended with 1 tablespoon hot water 2 tablespoons soy sauce 2 teaspoons brown sugar 1 tablespoon cornflour blended with 2 tablespoons cold water 2 green onions sliced into 2cm pieces l4 cup toasted cashews 1 Heat skillet on setting 7 Coat meat in oil Stir fry meat in batches until browned Set aside 2 Reduce heat to setting 5 Add onions garlic and ginger stir fry until tender 3 Add capsicum and celery stir fry for 2 3 minutes Add beef stock soy sauce and brown sugar Bring to the boil Stir through combined cornflour and water until mixture boils and thickens 4 Return meat to the skillet Add green onions and cashews and co
19. n the skillet 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 8 for the temperature guide The light on the control probe will illuminate This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking as the cooking temperature is maintained by the thermostat Hint On initial heating of the skillet it is recommended that the temperature be allowed to cycle the light glowing on and off several times This will help the cooking surface to adjust to a more accurate cooking temperature Note The skillet must only be used with the Control Probe provided Care and Cleaning Control Probe If cleaning is necessary wipe over with a damp cloth Note The Control Probe must be removed before the skillet is cleaned and the Control Probe inlet must be dried before the skillet is used again NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID Store the Control Probe carefully Do not knock or drop it as this can damage the probe If damage is suspected return the Control Probe to your nearest Sunbeam Appointed Service Centre for inspection refer to the 12 month replacement guarantee in the back of this book Pan and Lid The pan and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge They
20. ok uncovered until meat is heated through Serve with steamed rice Veal with Mushrooms Serves 4 1 tablespoon 20g butter 1 tablespoon oil 100g mushrooms sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour extra Y cup beef stock Ye cup cream 1 Heat butter and oil in skillet on setting 5 Add mushrooms and saut until tender Set aside 2 Coat veal steaks in flour seasoned with pepper Cook steaks on either side until golden Set aside and keep warm 3 Add extra flour and cook for 1 minute Add stock and stir until sauce boils and thickens 4 Reduce heat to setting 2 add mushrooms and heat through Stir through cream To serve spoon sauce over veal steaks Serve with steamed vegetables 17 Skillet Recipes continued Weiner Schnitzel Serves 4 4 6 approx 750g thinly cut veal steaks fresh ground pepper juice of 1 lemon plain flour 3 eggs beaten dry breadcrumbs l4 cup oil 1 Pound out veal steak with meat mallet or rolling pin 2 Sprinkle a little pepper over one side of each steak Sprinkle the other side with lemon juice 3 Coat veal steaks lightly in flour Dip into egg and then into breadcrumbs pressing breadcrumbs on firmly Refrigerate for 1 hour 4 Heat oil in skillet on setting 7 Cook veal in batches quickly on both sides until golden brown Drain on absorbent paper Repeat with remaining veal Serve with a wedge of lemon 18 Creamy Oys
21. pepper 1 Place all ingredients into a bowl and marinate for 2 hours in the refrigerator 2 Heat skillet to setting 6 Add prawn mixture and stir fry prawns until bright pink in colour Remove garlic and serve hot Lemon Chicken Serves 2 1 tablespoon oil 2 chicken maryland pieces 1 teaspoon finely grated fresh ginger 1 clove garlic finely chopped Y cup chicken stock 1 tablespoon soy sauce 1 tablespoon sugar 2 teaspoons dry sherry finely grated rind and juice of lemon 1 tablespoon cornflour 1 tablespoon water 1 Heat oil in skillet on setting 7 Brown chicken on all sides with the ginger and garlic Reduce heat to simmer 2 Combine chicken stock soy sauce sugar sherry lemon rind and lemon juice Add to the skillet Cover and allow to simmer until chicken is tender 3 Combine cornflour and water Add to chicken stirring until sauce boils and thickens Simmer for a further 5 minutes 16 Serve with steamed rice Chateaubriand with Mushrooms Serves 4 6 1 piece fillet steak about 1kg 6 schalots finely chopped Ye cup dry red wine 2 teaspoons 10g butter 2 teaspoons oil 200g mushrooms sliced juice of lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1 Place fillet into a large dish sprinkle with schalots and pour over wine Cover and marinate for 2 hours in the refrigerator 2 Heat butter and oil in skillet on setting 7 Add meat and brown on all sides Reduce te
22. rical circuit supplying 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 Features of your Sunbeam Ellise stainless Skillet SK6400 Cook amp look lid Stylish glass lid with stainless steel enables you to watch your food while it cooks High domed lid Turns your skillet into a compact oven Ideal for roast beef and chicken or a rack of lamb and other cooking where temperature and moisture levels need to be controlled High grade non stick cooking surface Enables fat free cooking and easy wipe down cleaning Unique 1600 watt butterfly die cast element The element is completely cast into the heavy duty base plate providing superior heating and a longer element life J We Trigger release control probe The Probe is thermostatically controlled and incorporates an indicator light which switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained Cool touch handle Makes handling safer when carrying your skillet The rubberised insert allows for better grip Control probe inlet Features of your Sunbeam Ellise stainless Skillet SK6410
23. s being used near children or infirm persons Never leave an appliance unattended while in use Young children should be supervised to ensure that they do not play with the appliance Avoid using on metal surfaces e g sink hotplate Remove the Control Probe before cleaning the skillet After cleaning the skillet ensure that the Control Probe Inlet area is completely dry before using again The knob on the glass lid may get hot during use oven mitts may be required 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 For safety reasons and to avoid maintenance by unskilled persons some appliances are sealed using tamperproof screws Such appliances should always be returned to the nearest Sunbeam Appointed Service Centre for adjustment or repair if required Do not operate any electrical appliance with a damaged cord or after the appliance has been dropped or damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the elect
24. ter Chicken Serves 4 800g chicken tenders l4 cup flour 1 tablespoon olive oil 300ml cream l4 cup oyster sauce 200g small button mushrooms quartered freshly ground black pepper steamed broccoli to serve steamed rice to serve 1 Lightly coat chicken in flour Heat oil in skillet on setting 8 Cook chicken in batches until golden on each side Remove from pan The chicken should not be completely cooked through at this stage 2 Add cream and oyster sauce to frying pan stir to combine Add mushrooms and cook for 1 minute Return chicken to frying pan and cook stirring occasionally until the sauce has thickened and the chicken is cooked through 3 Serve with steamed broccoli and rice Skillet Recipes continued Baked Spring Lamb Roll Serves 4 1 onion finely chopped 2 cups fresh breadcrumbs 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh parsley 1 egg lightly beaten freshly ground pepper to taste 1kg loin of lamb boned plain flour 1 egg extra lightly beaten with 2 tablespoons milk 1 cup dry breadcrumbs 2 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 then breadcrumbs 4 Heat oil in skillet on setting 7 Brown roll on all sides Reduce heat to setting 5 and cook for approximately 1 hour or until just cooked through Turn meat occasionally
25. to the dry ingredients until smooth 3 Heat skillet on setting 6 Melt some of the butter and spoon 14 cupfuls of mixture at a time into the frying pan Turn the pancakes once the bottom is golden and the tops starts to bubble Cook until the underside is golden 4 Serve with extra butter and maple syrup Notes Sunbeam 12 Month Replacement Guarantee We are so confident of the quality of our product should this appliance develop any malfunction within 2 years of purchase 3 Months commercial use due to faulty materials or manufacture we will replace it for you absolutely free Should you experience any difficulties with your appliance please phone our free call customer service line for advice on 1800 025 059 in Australia or 0800 786 232 in New Zealand Alternatively simply return the faulty appliance to your place of purchase along with your purchase receipt Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and excludes breakables such as glass or ceramic items and normal wear and tear Similarly your 12 Month Replacement Guarantee does not cover damage to household surfaces as a result of water or other substances leaking from your appliance nor does it cover freight costs In Australia this guarantee is additional to the conditions and guarantees which are mandatory as implied under the Trade Practices Act 1974 and State and Territory legislation
Download Pdf Manuals
Related Search