Sunbeam Cookware FP8400 User Manual

Ellise Stainless  
Electric Cookware  
INSTRUCTION/RECIPE BOOKLET.  
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM ELECTRIC COOKWARE:  
FP8600  
FP8400  
ELLISE STAINLESS FRYPAN - 30.5CM (12”) STAINLESS ELECTRIC COOKWARE  
ELLISE STAINLESS SAUCEPAN - 25CM (10”) STAINLESS ELECTRIC COOKWARE  
 
Contents.  
Sunbeam’s Safety Precautions  
2
4
An introduction to frypan cooking  
Features of your Sunbeam Ellise stainless saucepan  
Features of your Sunbeam Ellise stainless frypan  
Features of your Sunbeam frypan  
Using your frypan  
5
6
7
8
Care and Cleaning  
8
Stainless steel cooking surface  
8-9  
9-10  
Cooking with your Sunbeam frypan  
Boiling – pasta and rice  
Browning and sealing meat  
Frying  
Reheating food  
Roasting  
Roasting times  
Toasting sandwiches  
Recipes  
12-21  
3
 
An Introduction to electric frypan cooking.  
Congratulations on the purchase of your new  
Sunbeam frypan.  
Total control.  
The removable Control Probe has 10 heat  
settings plus Simmer to give you total heat  
control, whether cooking delicate pikelets or the  
family roast.  
Sunbeam has been making electric frypans in  
Australia since 1956 and from this time has  
remained market leader. Over the years we have  
introduced many innovations and we hope you  
enjoy cooking meals with our latest collection of  
stainless steel cookware.  
Easy to clean.  
Features a fully sealed element, so that the  
frypan is dishwasher-safe and can be fully  
immersed in water.  
After reading through this book you will soon  
learn how to get the most from your frypan and  
how to enjoy the benefits of frypan cooking.  
Guaranteed reliability.  
Your new Sunbeam frypan will give you years of  
reliable service. It is backed by Sunbeam’s 12  
month Replacement Guarantee.  
Versatile.  
Roast the family dinner, grill steaks, simmer  
casseroles, toast sandwiches and stir fry  
vegetables etc. All with minimal mess or fuss.  
If you have any questions about your Sunbeam  
frypan, please phone the Sunbeam Consumer  
Line on 1800 025 059 or the Sunbeam office in  
your state. In New Zealand - call the Sunbeam  
office in Auckland on 09 912 0747.  
Economical.  
Cooks food quickly and uses less power than an  
ordinary oven or grill.  
4
 
Features of your Sunbeam Ellise Stainless Saucepan  
Quality glass lid  
with steam vent  
Cool touch  
handles  
18/10 Stainless Steel  
cooking vessel  
Easy cleaning –  
dishwasher safe & fully  
immersible  
Removable control probe  
with 10 heat settings  
FP8400  
Stainless Steel Cooking Vessel  
Unique cast element  
Long lasting 25 year guaranteed 18/10 Stainless  
Steel cooking surface – essential for the gourmet  
cook.  
The element is completely cast into an  
aluminium base which is adhered onto the  
stainless saucepan providing even heat  
distribution.  
Glass lid  
Cool touch handles  
Cool touch handles make it safer when shifting  
your saucepan from the kitchen to the table.  
Stylish glass lid with stainless steel rim enables  
you to watch your food while it cooks.  
Steam vent  
Fixed steam vent controls the moisture level  
during cooking.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
Dishwasher Safe  
All parts are dishwasher safe and fully  
immersible making cleaning a breeze.  
Extra deep cooking vessel  
Ideal for cooking foods with a liquid base such  
as casseroles, pasta, sauces, soups, custards etc.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
5
 
Features of your Sunbeam Ellise Stainless Frypan  
Quality glass lid  
with steam vent  
18/10 Stainless Steel  
cooking vessel  
Cool touch  
handles  
Easy cleaning –  
dishwasher safe & fully  
immersible  
Removable control probe  
with 10 heat settings  
FP8600  
Stainless Steel Cooking Vessel  
stainless saucepan providing even heat  
distribution.  
Long lasting 25 year guaranteed 18/10 Stainless  
Steel cooking surface – essential for the gourmet  
cook.  
Cool touch handles  
Cool touch handles make it safer when shifting  
your saucepan from the kitchen to the table.  
Glass lid  
Stylish glass lid with stainless steel rim enables  
you to watch your food while it cooks.  
Removable Control Probe  
The Probe is thermostatically controlled. The  
indicator light 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.  
Steam vent  
Fixed steam vent controls the moisture level  
during cooking.  
Dishwasher Safe  
All parts are dishwasher safe and fully  
immersible making cleaning a breeze.  
Being removable enables the pan to be fully  
immersible and dishwasher safe for easy  
cleaning.  
Unique cast element  
The element is completely cast into an  
aluminium base which is adhered onto the  
6
 
Features of your Sunbeam frypan.  
Removable Control Probe.  
The Control Probe is thermostatically controlled.  
The indicator light switches of automatically  
when the temperature selected has been  
reached and then cycles on and off to indicate  
that the selected temperature is being  
maintained.  
The numbers on the dial represent the following temperatures approximately.  
DIAL  
CELSIUS  
(approx)  
FARENHEIGHT  
(approx)  
USES  
TEMPERATURE  
SIMMER/LOW  
SETTING  
Slow cooking casseroles, keeping  
food warm, simmering sauces,  
basting.  
1
2
100°C  
110°C  
3
4
125°C  
140°C  
260°F  
285°F  
Bolognaise sauce, rice, pasta,  
browning nuts, coconut.  
Steaks, sausages, bacon, eggs,  
roast vegetables, pikelets,  
pancakes, roasting joints.  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
Sealing steaks, browning roasts,  
crumbed food, popcorn, toasted  
sandwiches.  
7
8
175°C  
185°C  
350°F  
365°F  
9
200°C  
210°C  
390°F  
410°F  
Cakes, scones, damper  
10  
Note: The temperatures given are a guide only  
and may require adjustment to suit various  
foods and individual tastes.  
Simmering: 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 when the food stops  
bubbling.  
7
 
Using your frypan.  
Before the first use: Wash, rinse and dry your  
frypan and lid, “Season” the cooking surface by  
applying a thin coat of cooking oil and rub in  
with paper towelling.  
The thermostat light on the Control Probe  
indicates the temperature at which the dial is set.  
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.  
1. Insert the Control Probe into the socket on  
the frypan.  
2. Plug the cord into a 230-240V power outlet  
and turn the power on.  
Hint: On initial heating of the frypan, 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.  
3. Set the Control Probe Dial to the desired  
temperature setting. Refer to page 7 for the  
temperature guide.  
Note: The frypan must only be used with the  
Control Probe provided.  
Care and Cleaning.  
If damage is suspected, return the Control Probe  
to your nearest Sunbeam Appliance Service  
Centre for inspection Refer to the separate  
warranty and service centre booklet.  
Control Probe.  
If cleaning is necessary, wipe over with a damp  
cloth.  
Note: The Control Probe must be removed  
before the frypan is cleaned and the Control  
Probe inlet must be dried before the frypan is  
used again.  
Glass lid  
Wash the lid in warm soapy water using a soft  
sponge, rinse and dry thoroughly. The glass lid  
is dishwasher safe.  
NEVER IMMERSE THE CONTROL PROBE IN  
WATER OR OTHER LIQUID.  
Note: Take care when glass lid is hot. Do not  
place hot lid under water or on cold surfaces.  
This may cause lid to crack.  
Storage: Store the Control Probe carefully. Do not  
knock or drop it as this can damage the probe.  
Stainless steel cooking surface.  
The Sunbeam stainless steel cooking surface is  
manufactured from high quality stainless steel.  
Stainless steel is hygienic, easy to care for and  
extremely durable. To keep your stainless steel  
cooking surface looking good and to achieve  
the best results, follow these simple instructions:  
Do not use high temperatures to brown and seal  
meat as this will cause it to stick. Use settings 7-  
8. Food such as steaks, rissoles and roasts will  
also 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.  
Before the first use: “Season” the cooking  
surface by applying a thin coat of cooking oil or  
butter 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.  
Do not use metal utensils. Continued use of  
knives, forks or spoons will eventually start to  
8
 
Stainless steel cooking surface cont.  
mark the stainless steel cooking surface. Use  
plastic or wooden utensils.  
lifts. For stubborn burnt-on food, leave the  
frypan to soak overnight, after first simmering  
as described. Then wash and dry thoroughly.  
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.  
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.  
Note: Never fill a hot frypan with cold  
water.  
Rubbing a paste of bicarbonate of soda and  
water into the stained area is also helpful in  
removing stains. Wash thoroughly.  
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.  
Note: Re-Season the cooking surface after using  
any of the above methods to remove stains.  
Dishwasher-safe. Your stainless steel frypan is  
completely dishwasher-safe. The heating  
element is totally sealed so it is safe to fully  
immerse in water.  
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  
Cooking with your Sunbeam frypan.  
Boiling.  
Browning and sealing meat.  
Pasta.  
It is necessary to brown and seal meat in many  
recipes. Meat retains it’s juices and the flavours  
develop after browning and sealing. This also  
prevents it from sticking when baking or  
roasting.  
1. Bring 6 cups of water to the boil on setting 5.  
Add 1-2 tablespoons of oil to stop the pasta  
from sticking together.  
2. Add 250g (1 cup) of pasta and cook until  
tender, for approximately 8-12 minutes.  
Preferably use meat that is at room  
temperature, as this reduces the cooking time.  
3. Reduce to a lower setting if the water boils  
too rapidly.  
1. Pre-heat the frypan to settings 7-8. If using  
an aluminium or stainless steel frypan, pre-  
heat with approximately 1-2 tablespoons of oil.  
Note: Cooking times will vary with different  
types of pasta.  
2. Brown meat on all sides, with the lid off.  
Rice.  
3. After sealing, reduce the temperature to  
settings 4-5 and replace the lid until the meat  
is cooked as desired. Steaks should only  
require turning once or twice.  
1. Bring 6 cups of water to the boil on setting 5.  
Add 250g (1 cup) of rice and position the lid.  
2. Cook until tender, approximately 10-12  
minutes, and then drain.  
Frying.  
3. Reduce to a lower setting if the water boils  
too rapidly. Stir occasionally so that the rice  
does not stick.  
The frypan is ideal for shallow or dry frying.  
Deep frying is not particularly suitable as the  
frypan has shallow sides and a greater surface  
area, which results in heat loss and the possible  
overflow of oil.  
9
 
Pan Frying: Suitable for eggs, omelettes, bacon,  
sausages, steaks and chicken pieces. Pre-heat to  
settings 5-6 with a little oil to prevent food from  
sticking and to add flavour. For non-stick  
cooking surfaces, the amount of oil can be  
reduced.  
Roasting.  
Meat and poultry: The frypan is ideal for  
roasting meat and poultry, as the meat retains  
the flavour and juices.  
1. Pre-heat the frypan on settings 7-8. Use only  
a small amount of oil for less fatty joints and  
no oil for fattier joints of meat.  
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 immersed. Cook food  
with the lid off.  
2. Brown and seal the meat on all sides and  
position the lid.  
3. After browning, turn the dial to settings 4-5  
to cook the meat as desired.  
Sauteeing: Pre-heat on settings 5-6, with a little  
oil to prevent food from sticking and to add  
flavour.  
4. Turn the meat during cooking, set a side and  
cover with foil while you prepare the gravy  
from the juices in the frypan.  
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.  
Vegetables: Cut into even sized pieces. Add to  
the frypan 45-60 minutes before serving. For  
crisper vegetables, remove the meat and  
increase the heat for the last few minutes of  
cooking.  
1. Pre-heat the frypan on settings 7-8 with a  
little oil.  
Roasting Times:  
Note: These times are for well done. Reduce the  
times to suit personal taste.  
2. Add vegetables,meat and seasoning, stirring  
continuously. Vegetables which take longer  
to cook, such as carrots, should be cooked  
first, adding the other ingredients later. Cook  
until the vegetables are still slightly crisp. The  
lid can be in position in the last few minutes  
of cooking.  
PORK: 30-40 minutes per 500g after browning.  
VEAL: 30-40 minutes per 500g after browning.  
LAMB: 25-30 minutes per 500g after browning.  
Reheating food.  
Pies: Pre-heat the frypan on settings 7-8. Place  
the pies on a rack in the frypan.  
CHICKEN: 30-35 minutes per 500g after  
browning.  
Toasting sandwiches.  
Use a skewer or knife to check that they are  
heated through before serving.  
Up to four sandwiches can be toasted at one  
time. Choose fillings which will hold together  
and not run out of the sandwich.  
Bread rolls: Frozen or thawed. Pre-heat the  
frypan to settings 7-8.Place on a rack in the  
frypan. Bread rolls can be wrapped individually  
in foil to prevent drying  
1. Pre-heat the frypan on settings 5-7.  
2. Butter the bread well and place the  
sandwiches into the frypan with the buttered  
sides on the outside.  
Frozen pre-packaged dinners: Pre-heat the  
frypan on settings 7-8. Remove the frozen  
dinners from the cardboard cover and place on  
a rack in the frypan and position the lid.  
3. Cook for approximately 3-4 minutes  
on each side.  
Sunbeam is a Registered trademark. Frypans is a Registered  
trademark. Made in Korea. Due to minor changes in design or  
otherwise, the product you buy may differ from the one  
shown in this booklet. Approved by the appropriate Electrical  
Supply Authorities. Backed by Sunbeam’s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
10  
 
Recipes  
There are many recipes covered in this section for the different models of Ellise  
Stainless Cookware. Some of the recipes listed in this section will only be suitable for  
particular models, not necessarily the model you have purchased.  
 
Appetizers and entrees.  
Cheese Croquettes  
Makes 25  
1. Place all ingredients, except oil into a bowl  
and mix until well combined.  
3 egg whites  
2. Heat oil in frypan on setting 7. Drop 1  
tablespoon of mixture at a time into the oil  
and fry until golden brown.  
1 cup grated cheddar cheese  
1 cup grated Swiss cheese  
dash cayenne pepper  
Serve hot with tomato sauce.  
1
2
1 / tablespoons plain flour  
oil for shallow frying  
Honey & Soy Chicken Nibbles Makes 20  
1. Using a mixer, beat egg whites on high  
until stiff.  
10 Chicken wings  
2 tablespoons vegetable oil  
2 cloves garlic, peeled and finely chopped  
2. Fold in cheeses, cayenne pepper and flour.  
1 teaspoon finely grated green ginger  
3. Heat oil in frypan on setting 7. Carefully  
drop teaspoonfuls of mixture into oil and fry  
for approximately 1 minute or until golden.  
Drain well and serve hot.  
1
4
/ cup soy sauce  
1
4
/ cup honey  
1
2
/ teaspoon chinese five spice powder  
fresh ground pepper to taste  
Garlic Prawns  
Serves 4 - 6  
1. Remove and discard wing tips. Cut wings in  
half at the joint.  
1kg green prawns, shelled and deveined  
1
2
/ cup of olive oil  
2. Heat oil in frypan on setting 6. Cook chicken  
until browned on all sides.  
4 cloves garlic, peeled and halved  
1 tablespoon chopped parsley  
fresh ground pepper to taste  
3. Combine remaining ingredients and pour  
over chicken. Reduce heat to simmer and  
cook until sauce has thickened and chicken is  
cooked through.  
1. Place all ingredients into a bowl and  
marinate for 2 hours.  
2. Heat frypan to setting 6. Add prawn mixture  
and stir fry prawns until bright pink in colour.  
Remove garlic and serve hot.  
Savoury Rice Fritters  
Makes 24  
1
2
1 / cups cooked rice  
1 small onion, peeled and finely chopped  
1 tablespoon chopped parsley  
1 cup finely chopped ham or cabanossi  
2 eggs, lightly beaten  
1
4
/ teaspoon ground nutmeg  
1
4
/ teaspoon ground thyme  
1 cup self raising flour  
ground pepper to taste  
oil for shallow frying  
12  
 
Main courses.  
1. Heat butter or margarine in frypan on setting  
6. Brown almonds and set aside.  
Chicken.  
Roast Chicken with Parsley  
and Ham Stuffing  
2. Add onions and ginger, saute until tender.  
Add chicken and brown  
Serves 4-6  
1 size 12 chicken  
Stuffing:  
250g ham, finely chopped  
2 cups fresh bread crumbs  
3 shallots, finely chopped  
1 tablespoon finely chopped parsley  
finely grated rind of / lemon  
1 egg  
3. Add celery, capsicum, sherry, soy sauce and  
chicken stock. Allow to boil.  
4. Combine cornflour and water. Add to  
chicken, stirring until sauce boils and  
thickens.  
1
5. Reduce to simmer for 10 minutes.  
Serve with steamed rice.  
2
pinch dry mustard  
fresh ground pepper to taste  
Lemon Chicken  
2 tablespoons oil  
1. Place all stuffing ingredients into a bowl and  
combine well.  
4 chicken maryland pieces  
1 teaspoon finely grated green ginger  
1 clove garlic, peeled and finely chopped  
1 cup chicken stock  
2. Place stuffing into the chicken cavity and  
secure opening with a small skewer.  
2 tablespoons soy sauce  
2 tablespoons sugar  
3. Heat 1 tablespoon of oil in frypan on setting  
7. Add chicken and brown evenly on all sides.  
1 tablespoon dry sherry  
finely grated rind and juice of / lemon  
4. Reduce heat to setting 5 for approximately  
1
1
2
2
1 / hours.  
1 tablespoon cornflour  
1 tablespoon water  
3
4
5. If cooking roast vegetables, place / to 1 hour  
before serving.  
1. Heat oil In frypan on setting 7. Brown  
chicken on all sides with the ginger and  
garlic. Reduce heat to simmer.  
Chicken and Almonds  
1 tablespoon butter or margarine  
1
4
/ cup flaked almonds  
2. Combine chicken stock, soy sauce, sugar,  
sherry, lemon rind and lemon juice.  
Add to the frypan. Cover and allow to  
simmer until chicken is tender.  
2 onions, peeled and finely chopped  
3 teaspoons finely chopped green ginger  
500g chicken thigh fillets, cut into strips  
3. Combine cornflour and water. Add to  
chicken, stirring until sauce boils and  
thickens. Simmer for a further 5 minutes.  
Serve with steamed rice.  
1 small celery stalk, finely sliced  
1
2
/ red capsicum, finely sliced  
1
4
/ cup dry sherry  
2 tablespoons soy sauce  
2 cups chicken stock  
3 tablespoons corn flour  
1
4
/ cup water  
13  
 
Main courses cont.  
2. Heat butter and oil in frypan on setting 7.  
Add steaks and cook quickly on both sides to  
seal in the juices. Reduce heat to setting 5  
until desired doneness. Remove steaks to hot  
serving plates.  
Beef.  
Chateaubriand with Mushrooms serves 4-6  
1 piece fillet steak (about 1kg)  
6 shallots, finely chopped  
3. Add wine and brandy, bring to the boil.  
Strain through a fine sieve.  
Serve over steak.  
1
2
/ cup dry red wine  
2 teaspoon butter or margarine  
200g mushrooms, sliced  
juice of / lemon  
1
2
Stir Fry Beef  
Serves 6  
1 cup beef stock  
1 tablespoon corn flour 2 tablespoons cream  
2 tablespoons oil  
500g topside steak, cut into thin strips  
2 onions, peeled and cut into thin wedges  
1 clove garlic, peeled and finely chopped  
1 teaspoon finely grated green ginger  
1. Place fillet into a large dish, sprinkle with  
shallots and pour over wine. Cover and  
marinate for 2 hours.  
1 green capsicum, seeds removed,  
cut into thin strips  
1 red capsicum, seeds removed,  
cut into thin strips  
2. Heat oil and butter or margarine in frypan on  
setting 7. Add meat and brown on all sides.  
Reduce temperature to setting 5. Cover and  
cook to desired doneness. Set meat aside and  
cover with aluminium foil to keep warm.  
1 celery stalk, cut into thin diagonal strips  
1 beef stock cube blended with 1 tablespoon  
hot water  
3. Add mushrooms and lemon juice, saute for 2  
minutes.  
2 tablespoons soy sauce  
2 teaspoons brown sugar  
1 tablespoon cornflour, blended with  
2 tablespoon cold water  
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.  
2 shallots, sliced into 2cm pieces  
1
4
/ cup toasted almonds  
5. To Serve: Slice beef and serve with sauce.  
Serve with steamed vegetables.  
1. Heat oil in frypan on setting 7. Add meat and  
brown. Set aside  
Pepper Steak  
Serves 4  
2. Reduce heat to setting 5. Add onions, garlic  
and ginger, saute until tender.  
4 pieces fillet steak  
2 teaspoons crushed black peppercorns  
60g butter  
3. Add capsicum and celery, saute 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.  
2 teaspoons oil  
3
4
/ cup dry white wine  
1 tablespoon brandy or dry sherry  
4. Return meat to the frypan. Add shallots and  
cook uncovered for 5-10 minutes.  
Serve with steamed rice.  
1. Press the crushed pepper into the steak on  
both sides. Allow steak to stand 1 hour.  
14  
 
Main courses cont.  
1. Pound out veal steak with meat mallet or  
rolling pin.  
Veal.  
Veal with Mushrooms  
Serves 4  
2. Sprinkle a little pepper over one side of each  
steak. Sprinkle the other side with lemon  
juice.  
1 tablespoon butter or margarine  
1 tablespoon oil  
100g mushrooms, sliced  
4 veal steaks  
plain flour  
3. Coat veal steaks lightly in flour. Dip into egg  
and then into breadcrumbs, pressing  
breadcrumbs on firmly. Refrigerate for 1  
hour.  
fresh ground pepper to taste  
4. Heat butter or margarine and oil in frypan on  
setting 7. Cook veal quickly on both sides  
until golden brown. Drain on absorbent  
paper. Serve with a wedge of lemon juice.  
1 tablespoon plain flour, extra  
1
2
/ cup water  
combined  
}
1 beef stock cube  
1
2
/ cup cream  
Veal Paprika  
Serves 4  
1. Heat butter or margarine and oil in frypan on  
setting 5. Add mushrooms and saute until  
tender. Set aside.  
4-6 (approx. 750g) veal steaks  
plain flour  
2. Coat veal steaks in flour seasoned with  
pepper. Cook steaks on either side until  
golden. Set aside and keep warm.  
2 tablespoons butter or margarine  
1 medium onion, peeled and thinly sliced  
1 clove garlic, peeled and finely chopped  
2 teaspoons paprika  
3. Add extra flour and cook for 1 minute. Add  
combined water and stock cube, stirring until  
sauce boils and thickens.  
1 tablespoon plain flour, extra  
1 beef stock cube dissolved in 1 cup water  
1
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.  
2
1 / tablespoons tomato paste  
2 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 sides until  
lightly golden. Set aside.  
Weiner Schnitzel  
Serves 4  
4-6 (approx. 750g), thinly cut veal steaks  
fresh ground pepper  
juice of 1 lemon  
plain flour  
3 eggs, lightly beaten  
dry breadcrumbs  
3. Add onion and garlic, saute until tender.  
4. Add paprika, extra flour. Gradually add  
combined beef stock cube and water, stirring  
constantly until mixture boils and thickens.  
5. Reduce temperature to simmer. Stir through  
tomato paste and return veal to the frypan.  
Cover and simmer for 25-30 minutes.  
1 tablespoon butter or margarine  
3 tablespoons oil  
Stir in sour cream just before serving.  
15  
 
Main courses cont.  
1. Combine onion, fresh breadcrumbs, mint,  
parsley, egg and fresh ground pepper.  
Lamb.  
Rack of Lamb with Mustard Crust  
Serves 4  
2. Spread mixture onto lamb and roll up. Secure  
with string.  
4 racks of lamb with 3 chops in each,  
trimmed of excess fat  
2 tablespoons oil  
2 tablespoons French mustard  
1 clove garlic, peeled and finely chopped  
1 tablespoon fruit chutney  
2 teaspoons green peppercorns, crushed  
1 cup fresh breadcrumbs  
3. Roll in flour, egg and milk then breadcrumbs.  
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 until desired  
doneness.  
Lamb Shanks with Beans  
Serves 6  
2 tablespoons chopped parsley  
1
2
1 / cups dried lima beans, washed thoroughly  
6 lamb shanks  
1. Heat oil in frypan on setting 6. Place lamb  
racks into frypan and brown on all sides.  
Reduce temperature to setting 5. Cover and  
bake, allowing 25 minutes per 500g.  
plain flour, seasoned with fresh ground pepper  
2 tablespoons oil  
2 onion, peeled and finely chopped  
1 clove garlic, peeled and finely chopped  
2 teaspoons curry powder  
1 can peeled tomatoes, chopped  
2 tablespoons tomato paste  
2 cups water  
2. When half way through cooking, remove  
lamb from frypan. Combine mustard, garlic,  
fruit chutney, crushed green peppercorns and  
breadcrumbs. Spread mixture over back of  
lamb and coat with chopped parsley.  
3. Return to the frypan and bake for remaining  
cooking time or until desired doneness.  
1. Place beans in frypan and cover with water.  
Bring to boil on setting 5. Remove beans and  
liquid, allow to soak for 3 hours or overnight.  
Drain.  
Baked Spring Lamb Roll  
Serves 4  
1kg loin of lamb, boned  
2. Lightly coat lamb shanks in seasoned flour.  
1 onion, peeled and finely chopped  
2 cups fresh breadcrumbs  
1 tablespoon chopped mint  
1 tablespoon chopped parsley  
1 egg, lightly beaten  
3. Heat oil in frypan on setting 7 and brown  
shanks well. Set aside.  
4. Reduce heat to setting 5. Saute onions, garlic  
and curry powder until onions are tender.  
fresh ground pepper to taste  
plain flour  
5. Add tomatoes, tomato paste and water,  
bring to boil.  
1 egg extra, lightly beaten with  
2 tablespoons milk  
1 cup dry breadcrumbs  
2 tablespoons oil  
6. Add beans and lamb shanks. Cover and cook  
on simmer for 3 hours or until shanks are  
cooked and beans are tender.  
16  
 
Main courses cont.  
1. Heat oil in frypan on setting 6. Add pork  
spare ribs and brown on all sides. Cover and  
cook for 20-30 minutes, turning occasionally.  
Pork.  
Indonesian Pork Sate  
Serves 4  
2. Combine marmalade, water, soy sauce, garlic  
and ginger.  
Marinade:  
1 onion, peeled and finely sliced  
1
4
/ cup lemon juice  
2 tablespoons soy sauce  
1 teaspoon brown sugar  
3. Reduce heat to setting 1. Pour marmalade  
mixture over ribs. Cover and cook a further  
15 minutes. Serve over rice.  
1 teaspoon curry powder  
1
2
/ teaspoon ground coriander  
1
4
/ teaspoon pepper  
Hawaiian Pork Chops  
Serves 4  
4 pork chops  
2 tablespoons oil  
1 onion, peeled and cut into wedges  
750g pork, cut into 2cm cubes  
2 tablespoons oil  
1
4
1 x 425g pineapple pieces, drained reserving /  
1. Combine marinade ingredients in a large  
bowl. Add pork, stirring to coat and allow to  
marinade for 2 hours.  
cup juice  
1
4
/ cup dry sherry  
1 tablespoon honey  
2. Arrange pork pieces onto bamboo skewers.  
1 tablespoon tomato sauce  
2 teaspoons white vinegar  
1 teaspoon finely grated green ginger  
fresh ground pepper to taste  
2 teaspoons cornflour  
3. Heat oil in frypan on setting 6, brown pork  
on all sides. Cook for approximately 15-20  
minutes, turning occasionally and brushing  
with marinade throughout cooking.  
Serve with tomato wedges and saffron rice.  
1
1. Trim excess fat from chops.  
4
Note: To make saffron rice add / teaspoon  
saffron to boiling water for every 2 cups rice.  
2. Heat oil in frypan on setting 7. Brown chops  
on both sides. Remove chops from frypan.  
Reduce to setting 5.  
Oriental Spare Ribs  
Serves 4  
3. Saute onions until tender. Add pineapple,  
sherry, honey, tomato sauce, vinegar and  
ginger. Bring to boil.  
2 tablespoons oil  
1kg pork spare ribs  
1 cup marmalade  
4. Reduce heat to setting 2. Combine cornflour  
with reserved pineapple juice. Add to frypan,  
stirring until sauce boils and thickens.  
3
4
/ cup water  
1 tablespoon soy sauce  
1 clove garlic, peeled and finely chopped  
5. Return pork to the frypan. Cover and simmer  
for 20 minutes, or until chops are cooked.  
Serve with steamed rice.  
1
2
/ teaspoon ground ginger  
17  
 
Main courses cont.  
4. Top fish with mushroom slices. Drizzle over  
lemon juice and dot with butter. Sprinkle  
with fresh ground pepper to taste. Fold foil  
over fish to make a parcel.  
Seafood.  
Curried Prawns  
Serves 6  
3 tablespoons oil  
5. Heat frypan to setting 7 and cook for  
approximately 10 minutes on each side or  
until flesh is tender.  
6 shallots, cut into 5cm pieces  
2 medium onions, peeled and sliced into rings  
3 celery stalks, sliced into 1cm pieces  
1
2
/ cup French beans  
2 tablespoons curry powder  
1kg cooked prawns, shelled  
Grilled Fish  
Serves 4  
8 small bream fillets  
juice of 1 lemon  
plain flour  
1 tablespoon butter or margarine  
1 tablespoon oil  
2 cups chicken stock  
1
4
/ cup cornflour  
}
combined  
2 tablespoons sherry  
1
4
/ cup cream  
1. Heat oil in frypan on setting 6. Add shallots,  
onions, celery, beans and curry, saute until  
onions are tender. Reduce heat to setting 2.  
1. Soak fillets in lemon juice for 10-15 minutes.  
2. Coat fillets lightly in flour.  
3. Heat butter or margarine and oil in frypan on  
setting 6-7. Cook fillets for 2-3 minutes on  
each side or until tender.  
2. Add prawns and stock. Stir through  
combined cornflour and sherry, stirring until  
thickened. Cook for 3 minutes.  
Serve with a parsley butter if desired.  
3. Stir through cream.  
Serve with rice.  
Butter Crumbed Fish  
Serves 4  
8 small bream fillets  
plain flour  
salt and pepper  
1 egg  
3 tablespoons milk  
Baked Fish  
Serves 4  
1 mullet (about 1kg), cleaned, head remove  
fresh ground pepper  
salt  
grated rind and juice of lemon  
3 large tomatoes, cut into wedges  
250g mushrooms, finely sliced  
1 tablespoon butter or margarine  
extra fresh ground pepper  
combined  
}
1 cup dry breadcrumbs  
125g butter  
1. Season flour with salt and pepper to taste.  
2. Coat fillets lightly in seasoned flour, dip in  
egg mixture then coat in breadcrumbs.  
1. Sprinkle inside of fish with a little pepper,  
salt and lemon rind.  
3. Melt butter in frypan on setting 6. Add fillets  
and cook until golden on both sides and flesh  
is tender.  
2. Place tomato wedges, parsley and rosemary  
inside cavity and close fish.  
3. Lay fish onto a well greased sheet of  
aluminium foil.  
18  
 
Main courses cont.  
Ratatouille  
Serves 6  
Vegetables.  
1 large eggplant  
Savoury Cabbage  
Serves 6  
4 tablespoons oil  
2 onions, peeled and finely sliced  
1 medium cabbage  
2 teaspoons oil  
4 bacon rashers, rind removed, finely chopped  
1 onion, peeled and finely chopped  
2 teaspoons curry powder  
2 cloves garlic, peeled and finely chopped  
2 green capsicum, seeds removed, cut into strips  
500g zucchini, sliced  
4 medium ripe tomatoes, roughly chopped  
1 tablespoon mixed herbs  
12 shallots, finely sliced  
fresh ground pepper to taste  
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.  
1. Wash cabbage, remove stalk and slice leaves  
thinly.  
2. Heat oil in frypan on setting 5. Add bacon,  
onion and curry powder, saute until onion is  
tender.  
2. Heat oil in frypan on setting 5, saute 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.  
3. Add cabbage and shallots. Stir to combine.  
Reduce heat to setting 3, cover and cook for  
10 minutes, or until cabbage is tender.  
Chinese Fried Vegetables  
Serves 6  
Tomato Onion and  
Zucchini Casserole  
Serves 6  
2 tablespoons oil  
1 onion, peeled and cut into wedges  
1 clove garlic, peeled and finely chopped  
1 turnip, peeled and cut into thin strips  
4 celery stalks, thinly sliced  
1 small cucumber, thinly sliced  
125g can bamboo shoots, drained  
125g mushrooms, sliced  
2 tablespoons oil  
2 onions, peeled and finely sliced  
1 clove garlic, peeled and finely chopped  
500g zucchini, cut into 2cm pieces  
3 large ripe tomatoes, roughly chopped  
1 teaspoon Worcestershire sauce  
1 tablespoon fresh chopped parsley  
1 teaspoon dried basil  
1 teaspoon grated green ginger  
1 table spoon soy sauce  
fresh ground pepper to taste  
1 teaspoon wine vinegar  
1 teaspoon sesame oil  
1. Heat oil frypan on setting 6. Add onion and  
garlic, saute until onion is tender.  
1. Heat oil in frypan on setting 6, saute onion  
and garlic until onion is tender.  
2. Add zucchini, tomatoes, Worcestershire  
sauce, parsley, basil and fresh ground pepper  
to taste, bring to the boil.  
2. Add all vegetables and saute for 3-4 minutes,  
stirring constantly.  
3. Reduce heat to simmer, cover and cook until  
zucchini is tender.  
3. Add ginger, soy sauce, vinegar and sesame  
oil. Cook for a further 2 minutes.  
19  
 
Main courses cont.  
Garlic Potatoes  
Serves 6  
Hot Asparagus and Zucchini Salad  
1
2
1 / kg new potatoes, halved  
2 tablespoons butter  
Serves 4-6  
1 tablespoon butter  
1 small leek, finely sliced  
4 medium zucchini, cut into thick strips,  
5cm long  
1 tablespoon oil  
2 cloves garlic, peeled and finely chopped  
2 tablespoons fresh chopped chives  
1 bunch fresh asparagus, cut into 4cm lengths  
1 tablespoon sesame seeds  
1 tablespoon lemon juice  
1. Boil potatoes until almost tender. DO NOT  
OVER COOK. Drain.  
1 tablespoon fresh chopped parsley  
2. Heat oil and butter in frypan on setting 5.  
Add garlic and saute for 1 minute. Add  
potatoes and cook until golden brown,  
stirring throughout cooking.  
1. Heat butter in frypan on setting 5. Add leek  
and saute until tender.  
3. Stir chives through potatoes just before  
serving.  
2. Add zucchini, asparagus, sesame seeds and  
lemon juice. Cook until asparagus is tender,  
stirring occasionally,  
Serve with sour cream if desired.  
3. Stir through lemon juice and parsley just  
before serving.  
Rice and pasta.  
Chinese Fried Rice  
Serves 6  
Curried Nut Rice  
Serves 4-6  
2 tablespoons oil  
3 eggs, lightly beaten  
2 tablespoons butter or margarine  
1
2
1 / teaspoons curry powder  
1 onion, peeled and finely chopped  
2 cups long grain rice  
1
2
3 bacon rashers, rind removed, finely chopped  
2 / cups chicken stock  
1
2
/ cup frozen peas, thawed  
125g slivered almonds  
8 shallots, finely sliced  
6 shallots, finely sliced  
3 cups cooked rice  
1 teaspoon grated green ginger  
2 teaspoons soy sauce  
1. Heat butter in frypan on setting 5. Add curry  
and rice, cook for 2-3 minutes stirring  
constantly.  
2. Add chicken stock and bring to the boil.  
Reduce heat to simmer, cover and cook until  
all liquid has been absorbed.  
1. Heat oil in frypan on setting 5. Pour egg into  
frypan, turn to cook other side. Remove from  
pan and chop finely.  
3. Add almonds and shallots, stir through rice  
and cook for a further 2-3 minutes.  
2. Add onions and bacon, saute until onion is  
tender.  
3. Add peas, shallots, rice and egg, stir to  
combine.  
4. Stir ginger and soy sauce through rice. Cook  
until heated through.  
20  
 
Rice and pasta cont.  
Rice Pilaf  
Chilli Tomato Sauce  
Serves 6  
2 tablespoons oil  
2 tablespoons oil  
1 medium onion, peeled and finely chopped  
2 onions, peeled and finely chopped  
1 cup long grain rice  
4 bacon rashers, rind removed, finely chopped  
3 x 425g cans whole tomatoes, roughly chopped  
3
4
1 / cups chicken stock  
1
2
/ teaspoon turmeric  
1 cup stuffed olives, sliced  
1
2
/ cup white wine  
3 tablespoons tomato paste  
2 tablespoons mild chilli sauce  
1 teaspoon basil  
1. Heat oil in frypan on setting 6. Saute onion  
until tender.  
2. Add rice and cook for 2-3 minutes, stirring  
constantly. Add chicken stock and turmeric.  
Reduce heat to simmer. Cover and cook for  
around 20 minutes.  
1 tablespoon fresh chopped parsley  
1. Heat oil in frypan on setting 6. Saute onion,  
garlic and bacon until onion is tender.  
3. After all liquid has been absorbed, toss rice  
with a plastic spatula.  
2. Add remaining ingredients, stirring to  
combine.  
3. Reduce heat to simmer, leave uncovered for  
Easy Bolognaise Sauce  
Serves 6  
2
3
15 minutes or until sauce reduces to / .  
2 tablespoons oil  
Stir through parsley. Serve with favourite  
pasta.  
2 onions, peeled and finely chopped  
2 cloves garlic, peeled and finely chopped  
1kg lean minced beef  
1 x 425g can peeled tomatoes, roughly chopped  
1 x 455g can concentrated tomato soup  
1
2
/ teaspoon basil  
1
2
/ teaspoon oregano  
1
2
/ teaspoon thyme  
fresh ground pepper to taste  
1. Heat oil in frypan on setting 6. Saute onion  
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 over drained  
pasta and sprinkle with parmesan cheese if  
desired.  
21  
 

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