Sunbeam DF4400 manual

Multicooker Deep Fryer INSTRUCTION BOOKLET . DF4400 PLEASE READ THIS BOOK THOROUGHL Y AND RET AIN FOR FUTURE REFERENCE. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC FRYW ARE: DF4400 MUL TICOOKER DEEP FRYER - 5 LITRE NON-STICK ELECTRIC COOKWARE DF4400[...]

2 Sunbeam’ s Safety Precautions. 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 in[...]

Sunbeam’ s Safety Precautions 2 An introduction to Multicooker cooking 4 Features of your Sunbeam Multicooker Deep Fryer 5-6 Features of your Sunbeam electric cookware 7-8 Using your cookware 9 Care and Cleaning 10 High Grade Non-Stick surface 11 Cooking with your Sunbeam Multicooker Deep Fryer 12-13 V egetable Cooking Hints 14-16 Cooking informa[...]

4 An Introduction to multicookers. Congratulations on the purchase of your new Sunbeam Multicooker Deep Fryer . Over the years we have introduced many innovations in electric cookware and we hope you continue to enjoy cooking meals with our new Multicooker Deep Fryer . After reading through this book you will soon learn how to get the most from you[...]

Extra large cooking vessel This 5 litre capacity , non-stick cooking vessel, not only allows you to deep fry , but makes an ideal saucepan as well for boiling, roasting, braising, stewing, soups etc. The cooking vessel is completely dishwasher safe and fully immersible. Deep fry basket with detachable handle This lightweight stainless steel deep fr[...]

Features of your Multicooker Deep Fryer (cont). Non-Stick Coating Y our Sunbeam Multicooker Deep Fryer features DuPonts' toughest non-stick coating produced to date - Platinum Pro. DuPont is the world leader in non-stick coatings with the introduction of T eflon dating back to 1938. T oday more than 2 billion households have T eflon non-stick [...]

7 Features of your Sunbeam cookware. T rigger Release Control Pr obe 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 [...]

Stainless steel Lid With the lid in place, the multicooker can be used as an oven, giving you the versatility to roast pieces of beef, lamb and chicken. The lid also retains heat and moisture when simmering food such as casseroles. Adjustable steam vent The steam vent allows moisture to escape without losing too much heat. Keep the vent closed when[...]

Before the first use: Wash, rinse and dry your Multicooker Deep Fryer , basket and lid, “Season” the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling. 1. Insert the Control Probe into the inlet on the Multicooker Deep Fryer . 2. Plug the cord into a 230-240V power outlet and turn the power on. 3. Set the Co[...]

1. Always use the best quality oil possible. W e recommend corn, nut, seed or vegetable oils. Never use butter , margarine or olive oils. 2. Avoid mixing oils of dif ferent qualities or types. 3. Change the oil when it becomes brown or milky in colour . 4. T ake into account the food to be cooked before setting the frying temperature. As a general [...]

Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier . T o 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 a[...]

Shallow frying Add only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on dial setting 6- 7 before adding food. T urn the food as you fry it, reducing heat if necessary . Remove the food with a slotted spoon or tongs, drain well and serve. Sauteing This is a term which means foods are quickly fried and gently stirred in [...]

the addition of new oil to old, as used oil breaks down the quality of the new oil. • DO NOT STORE OIL IN THE MUL TICOOKER. T o clarify oils and shortenings Oil or shortening will last longer if clarified regularly . For each 500g of shortening or 2 cups (500 ml) of oil, add one potato, peeled and cut into 5mm slices. Heat oil or shortening gradu[...]

Asparagus Scrub stalks gently with a vegetable brush to remove soil. Snap off woody end and scrape white part with knife to remove outer layer of stalk. Boil: Tie asparagus into bundles of 8-10 with string and place upright into vessel. Add water to almost cover stalks, 1 teaspoon each sugar and salt. Simmer for 5-10 minutes. T ips will cook in ste[...]

Chokoes Peel under running water . Halve and remove seeds. Cut into quarters. Boil: Follow basic boiling directions and cook for 10-15 minutes or until tender . Corn – Cob Remove husks and ‘threads from cob and trim tip and base. Wash under running water . Boil: Follow basic boiling directions. Simmer for 10-15 minutes. Corn Ker nels Hold cob u[...]

Swedes and T urnips Remove tops and roots. Wash well, peel thickly . Follow recipe regarding chopping Boil: Follow basic boiling directions and cook for 20-25 minutes, depending on size. Add to soups, casseroles and stews. T omatoes Wash well and dry . Cut as desired. T o peel tomatoes, see hints page 13. Fry: Heat a little butter or margarine on d[...]

Handy Hints AU GRA TIN TOPPING Melt 60g butter on dial setting 5-6 in cooking vessel. Add 1 cup fresh white breadcrumbs and stir until browned. Sprinkle over white sauce mixtures. BLANCHING TOMA TOES Half fill cooking vessel with water and bring to the boil on dial setting 5-8. Add 2-3 tomatoes and boil for 2-4 minutes. Using a slotted spoon lift t[...]

Baste: T o moisten meat, poultry or fish with their own juices while they are being cooked. Blanch: (1) T o remove skins from vegetables, fruits and nuts. (2) T o pre-cook vegetables or fruits before freezing. Blend: T o combine two or more ingredients, usually a powder and a liquid, to form a smooth paste. Boil: T o cook in water , held at boiling[...]

GARLIC PRA WNS Makes 6 to 8 servings 1kg green king prawns, shelled and deveined 1 / 2 cup olive oil 4 cloves garlic, peeled and halved 1 / 2 teaspoon salt Red chilli, chopped Place all ingredients into a bowl and marinate for 10-15 minutes. Heat cooking vessel to dial setting 10 and add prawn mixture. Stir-fry prawns until bright pink in colour , [...]

FRESH TOMA TO SOUP Makes 4 servings 3 large tomatoes, peeled and sliced 1 onion, sliced 1 clove garlic, crushed 1 / 4 cup water 2 tablespoons tomato paste 1 teaspoon sugar 1 teaspoon salt 1 / 2 teaspoon oregano 1 / 2 teaspoon mixed herbs 1 / 4 teaspoon freshly ground black pepper 1 cup chicken stock 3 / 4 cup cream Add all ingredients, except stock[...]

SP AGHETTI BOLOGNAISE Makes 6 servings 2 tablespoons oil 2 onions, chopped 2 stalks celery , chopped 2 cloves garlic, crushed 125g fresh mushrooms, thickly sliced 750g minced topside steak 1 tablespoon tomato paste 440g can whole tomatoes, undrained, cut up 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano leaves 1 teaspoon dried basil le[...]

SWEET AND SOUR MINCE Makes 6 servings 90g butter or margarine 1 green capsicum, seeded, finely chopped 1 red capsicum, seeded, finely chopped 1 onion, finely chopped 1 clove garlic, crushed 750g minced topside steak 450g can pineapple pieces, undrained 1/4 cup vinegar 1-2 tablespoons finely chopped fresh ginger or 1-1 1 / 2 teaspoons ground ginger [...]

FRIED RICE Makes 4 to 6 servings 2 tablespoons oil 1 clove garlic, crushed 1 teaspoon finely chopped fresh ginger root 4 cups cooked rice 1 1 / 2 cups chopped cooked chicken or 1 1 / 2 cups chopped cooked pork or bacon 1 / 2 cup chopped shallots or spring onions 2 tablespoons soy sauce 2 eggs, beaten Salt and pepper Heat oil in cooking vessel on No[...]

CHOUX P ASTR Y 125g butter or margarine 1 1 / 4 cups cold water Pinch salt 1 1 / 4 cups plain flour 4 large eggs, lightly beaten Preheat oven to 220°C (425°F) Place butter , water and salt into cooking vessel; heat to boiling on No. 5. Reduce heat to Simmer; add flour , all at once, beating well with a wooden spoon until mixture forms a ball whic[...]

CHOCOLA TE FUDGE 410g can evaporated milk 1 3 / 4 cups castor sugar 500g dark cooking chocolate, broken into pieces Place milk and sugar into cooking vessel; heat to boiling on No. 10, stirring to dissolve sugar . Boil for 3 minutes, stirring constantly . T urn heat off; add chocolate and beat until smooth. Pour fudge into lamington tin lined with [...]

CREAMY CARAMEL SAUCE 125g (4oz) butter or margarine 1 1 / 2 cups brown sugar 2 egg yolks 1 / 2 cup cold water 1 / 4 teaspoon vanilla essence Melt butter in cooking vessel on No. 3 and add sugar . Beat egg yolks and water until creamy; add to butter and sugar mixture. Heat to boiling on No. 5, and stirring constantly , boil for 5 minutes. T urn powe[...]

SPICY BARBEQUE SAUCE Makes about 2 cups 45g butter or margarine 1 small onion, chopped finely 1 teaspoon finely chopped ginger 2 teaspoons plain flour 1 cup tomato sauce 1 / 2 cup water 1 / 3 cup vinegar 2 tablespoons sugar 1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce 1 / 2 teaspoon salt 1 / 4 teaspoon ground allspice 1 / 4 teaspo[...]

• For perfect fries and wedges, old potatoes are ideal. The potato should be of a low starch, waxy variety i.e. chats, new potato or desiree potatoes. • Make sure that the chips are cut to even size to guarantee even cooking. • The cut chips should be rinsed under running water until the water runs clear . This removes excess starch from the [...]

This method allows for the fact that if wet batter is placed in the basket prior to cooking the food may stick to the basket. THIS METHOD OF COOKING REQUIRES EXTREME CARE. 1. Follow steps 1 - 6 only from the deep fry cooking instructions on page 9. 2. Place the frying basket into the vessel with the heated oil. 3. Coat the food in batter (see recip[...]

30 Frying times and temperatures. FISH AND SEAFOOD T ype Maximum T emperature Approx. time Suggestions QTY Control settings (min) PRAWNS Fresh 600g 8-10 5-7 Crumb/batter Frozen 600g 8-10 3-5 Fry frozen FISH Small pieces 400g 8-10 3-5 Crumb / batter Fresh fillets 600g 8-10 7-10 Crumb / batter Frozen fillets 600g 8-10 5-7 Fry frozen CALAMARI Fresh 50[...]

For perfect batter 1. Always shift all dry ingredients, then add liquids. Mix until smooth. 2. Keep your batter as cold as possible (it will be crisper) 3. Coat food in seasoned flour before batter , the batter will stick to the food better . 4. Fry until golden brown. 5. Always use the deep fry “cooking with home battered food” technique, see [...]

Calamari 500g Squid, washed and cleaned 1 / 2 cup plain flour 1 egg, lightly beaten 1 cup dried breadcrumbs 1. Remove the insides and head of the squid. Wash and dry thoroughly . 2. Cut the squid tubes into 1cm rings 3. Coat the squid pieces in flour , egg and then breadcrumbs. 4. Heat the oil to settings 8-10 and fry the squid until golden brown. [...]

Minted pea wontons 125g wonton wrappers 220g can peas 3 medium potatoes, peeled and cut into 5mm dice 1 onion, peeled and chopped fine 1tsp ground cumin 1 / 2 tsp salt 1 / 4 cup mint, chopped 1. Boil the diced potato until just cooked. Drain. 2. In a saucepan cook onion in 1 / 2 tbsp oil until soft add cumin and peas and rough mash. Remove from hea[...]

Fried Cheese Scones Filling 1 egg 100g grated gryere or cheddar cheese 2 leeks, finely sliced 1 / 4 cup cream salt and pepper Dough 30g butter (diced) 1 1 / 2 cups self-raising flour 1 / 2 tsp salt 3 / 4 cup milk 1. For filling. Saute leeks in 1tbsp of butter until soft. Remove from the heat and mix through cheese, egg, and cream. Season and set as[...]

Meatballs Makes about 18 750g minced topside steak 1 onion chopped 1 / 2 cup breadcrumbs 2 tbsp chopped parsley 1 / 2 tsp salt 1 / 2 tsp pepper 1 / 2 tsp dried mixed herbs 2 tsp Worcestershire sauce 1 egg, lightly beaten 1. Combine meat, onion, breadcrumbs, parsley , seasoning, and W orcestershire sauce. 2. Add enough egg to bind mixture together .[...]

36 Recipes for your Deep Fryer (cont). PROBLEM POSSIBLE CAUSE SOLUTION Strong smell • Oil has gone bad • Replace oil • The correct oil is not being used • Use only high quality oil. Do not mix oils of a different quality or type. Oil overflowing • Fryer is filled above the • Check oil level on the inside maximum level of fryer . • Wet[...]