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Resumen del manual
NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID. Storage: Store the Control Probe carefully. Do not knock or drop it as this can damage the probe. 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. 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. Note: The frypan must only be used with the Control Probe provided. 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. Glass lid Wash the lid in warm soapy water using a soft sponge, rinse and dry thoroughly. The glass lid is dishwasher safe. 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. 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: 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 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. 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. 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 frypan to soak overnight, after first simmering as 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 frypan is completely dishwasher-safe. The heating element is totally sealed so it is safe to fully immerse in water. Cooking with your Sunbeam frypan. 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. ...
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