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The removable base is also dishwasher-safe. Cooking with your Sunbeam frypan. Baking. 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 wire rack. Cooking times will be longer than those of a conventional oven. Use the recipes in this book as a guide to the cooking times for your own recipes. Basting. The Pan Tilt Lever makes bastings easy as it allow the juices to drain to one side of the pan. Reduce the temperature to prevent any fat and juices spattering. Position the pan Tilt Lever and allow the juices over the food as desired. Boiling. Pasta. 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. 3. Reduce to a lower setting if the water boils too rapidly. Note: Cooking times will vary with different types of pasta. Rice. 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. 3. Reduce to a lower setting if the water boils too rapidly. Stir occasionally so that the rice does not stick. Browning and sealing meat. 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. Preferably use meat that is at room temperature, as this reduces the cooking time. 1. Pre-heat the frypan to settings 7-8. If using an aluminium or stainless steel frypan, preheat with approximately 1-2 tablespoons of oil. 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 the meat is cooked as desired. Steaks should only require turning once or twice. Frying. 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 14 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 prevent food from sticking and to add flavour. For non-stick cooking surfaces, the amount of oil can be reduced. 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. Sauteeing: Pre-heat on 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. 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 frypan on settings 7-8 with a little oil. For non-stick surfaces the amount of oil can be reduced. 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. Reheating food. Pies: Pre-heat the frypan on settings 7-8. Place the pies on a rack in the frypan. Position the lid with the vent open. Use a skewer or knife to check that they are heated through before serving. Bread rolls: Frozen or thawed. Pre-heat the frypan to settings 7-8.Place on a rack in the frypan. Position the lid with the vent open. Bread rolls can be wrapped individually in foil to prevent drying 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. Position the lid Roasting. Meat and poultry: The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices. The High Domed Lid allows ample room for larger joints of meat and poultry of up to about 2.2kg. 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. 2. Brown and seal the meat on all sides. Position the lid with the vent open. 3. After browning, turn the dial to settings 4-5 and close the vent to cook the meat as desired. 4. Turn the meat during cooking, set a side and cover with foil while you prepare the gravy from the juices in the frypan. 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. Roasting Times: Note: These times are for we...

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