Sunbeam Fryer FP5905 User Manual

EasyClean Banquet  
Rectangle Non-stick Deep Frypan  
Instruction/Recipe Booklet  
FP5905  
Waiting on Front  
Please read these instructions carefully  
and retain for future reference.  
Cover from Energi  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM FRYPAN.  
• Use your frypan at least 200mm away from  
walls and curtains.  
• Avoid using on metal surfaces e.g. sink,  
hotplate.  
• Do not immerse the control probe in water.  
• If using a plastic spatula do not leave in  
cooking vessel when hot.  
• The frypan must only be used with the control  
probe provided.  
• Remove the control probe before cleaning the  
frypan.  
• After cleaning the frypan ensure that the  
control probe Inlet area is completely dry  
before using again.  
Sunbeam is 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.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may  
be high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
• 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.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been 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 electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
EasyClean Banquet  
Integrated knob and adjustable steam vent  
Allows you to accurately control moisture levels  
during cooking.  
High grade non-stick cooking surface  
Enables fat-free cooking and easy wipe down  
cleaning.  
Control probe inlet  
Pan tilt lever  
When the lever is in the lowered  
position the cooking pan is tilted, forcing  
juices to collect at one end of the pan. Both  
hands are then free for basting.  
Extra large cooking vessel  
The large rectangular frypan (380mm x  
292mm) is 78mm deep, ideal for cooking  
extra large meals or liquid-based dishes.  
2
 
6
Trigger release control probe  
The probe is thermostatically controlled  
and incorporates an indicator light that  
switches off automatically when the  
selected temperature has been reached,  
it then cycles on and off to indicate that  
the temperature is being maintained.  
Glass lid  
The clear glass lid allows you to monitor  
the cooking process without lifting the  
lid and allowing the heat to escape,  
ensuring the selected temperature is  
maintained.  
Cast-in rectangle element  
The rectangle element is completely  
cast into the heavy duty base providing  
superior heat distribution.  
3
 
Temperature setting guide  
The following table provides approximate temperatures for each setting on the control probe.  
Preheat your frypan on setting 7-8, then change to your desired setting.  
DIAL  
SETTING  
CELSIUS  
(approx)  
FARENHEIT  
(approx)  
SUGGESTED USES  
TEMPERATURE  
LOW  
1
2
100°C  
110°C  
212°F  
230°F  
Keeping food warm  
3
4
125°C  
140°C  
260°F  
285°F  
Simmering, slow cooking  
Pan frying, roasting  
5
6
150°C  
160°C  
300°F  
320°F  
MEDIUM  
HIGH  
7
8
175°C  
185°C  
350°F  
365°F  
Shallow frying  
9
200°C  
210°C  
390°F  
410°F  
Searing, sealing and baking  
10  
Note: The suggested uses above are provided as a guide only and may require adjustment to  
suit different foods and individual tastes.  
When the dial is set to a low setting, it is normal for food to stop and start bubbling, as the  
thermostat maintains the selected temperature.  
Glass Lid  
With the lid in place, the frypan can be used as an oven, giving you the versatility to bake  
cakes and roast larger pieces of meat. The lid also retains heat and moisture when simmering  
foods such as casseroles.  
4
 
Usingyour EasyClean Banquet  
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.  
Note: Any discolouration on the cooking  
surface that may occur will not affect the  
cooking performance. Do not use metal  
utensils, these will scratch and damage  
the non-stick cooking surface. Sunbeam  
recommends only using heat-proof plastic or  
wooden utensils to stir food.  
1.Insert the control probe into the inlet on  
the frypan.  
2.Plug the cord into a 230-240V power  
outlet and turn the power on.  
Using the pan tilt lever  
3.Preheat the frypan on setting 7-8. Then  
set the control probe dial to the desired  
temperature setting. Refer to page 4 for  
the temperature guide.  
The pan tilt lever is positioned under the inlet  
where the Control Probe is inserted.  
To tilt the frypan, push the lever down. This  
allows the fat and juices to drain from the  
food for crisp, low fat cooking. It also makes it  
easier to baste food and serve sauces or gravy.  
Note: The light on the control probe will  
illuminate and will remain on until the  
set temperature is reached. It will then  
cycle on and off throughout cooking, as  
the temperature is maintained by the  
thermostat. On initial heating of the frypan,  
it is recommended that the temperature be  
allowed to cycle (the light cycling on and  
off) several times. This will help the cooking  
surface to adjust to a more accurate cooking  
temperature.  
Pan tilt lever  
5
 
Cookingwith your EasyClean  
Banquet  
Baking  
Rice  
Your frypan can be used for baking cakes,  
with deliciously moist results.  
1.Bring 6 cups of water to the boil on setting  
5. Add 200g (1 cup) of rice and position  
the lid.  
1.Preheat the frypan to setting 10,  
with the lid on.  
2.Cook until tender, approximately 10-12  
minutes, and then drain.  
2.Elevate the cake pan or tray from the base  
of the frypan using a small wire rack.  
3.Reduce to a lower setting if the water boils  
too rapidly. Stir occasionally so that the  
rice does not stick.  
Cooking times will be longer than those of a  
conventional oven.  
Browning and Sealing Meat  
Basting  
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. Preferably use meat that  
is at room temperature, as this reduces the  
cooking time.  
The pan tilt lever makes basting easy as it  
allows 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 spoon the juices over the food as  
desired.  
Boiling  
Pasta  
1. Preheat the frypan to settings 8-9.  
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.  
1.Bring 6 cups of water to the boil on setting  
5. Add 1-2 teaspoons of oil to stop the  
pasta from sticking together.  
2.Add 250g (1½ cups) 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.  
6
 
Cooking with your EasyClean Banquet continued  
Frying  
Roasting  
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.  
Meat and poultry: The frypan is ideal for  
roasting meat and poultry, as the meat  
retains the flavour and juices.  
1. Preheat the frypan on setting 8-9. Use  
only a small amount of oil for less fatty  
joints and no oil for fattier joints of meat.  
Pan frying: Suitable for eggs, omelettes,  
bacon, sausages, steaks and chicken pieces.  
Preheat 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 be turned once during cooking.  
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. Turn meat  
occasionally during cooking to ensure even  
cooking.  
Shallow frying: Suitable for vegetable pieces  
e.g roast pumpkin and potato, and crumbed  
food. Preheat on settings 6-8 with sufficient  
oil so that the food is half immersed. Cook  
food with the lid off.  
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 frypan.  
Sauteéing: Preheat on settings 5-6 with a  
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.  
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. Preheat the frypan on setting 8-9.  
Roasting times:  
Note: These times are for well done. Reduce  
the times to suit personal taste.  
2.Slice meat into strips. Coat meat in a little  
oil and stir-fry in batches until browned.  
This prevents meat from stewing.  
PORK: 30-40 minutes per 500g after browning.  
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.  
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.  
VEAL: 30-40 minutes per 500g after browning.  
LAMB: 25-30 minutes per 500g after  
browning.  
CHICKEN: 30-35 minutes per 500g after browning.  
7
 
Care and Cleaning  
Always turn the power off and remove the  
plug from the power outlet after use and  
before cleaning. Allow appliance to cool  
before cleaning.  
Glass lid  
Wash the lid in warm soapy water using  
a soft sponge, rinse and dry thoroughly  
Alternatively, wash the lid in a dishwasher.  
Control probe  
If cleaning is necessary, wipe over with a  
damp cloth.  
To clean interior and exterior surface.  
• When cleaning the non-stick coating do  
not use metal (or other abrasive) scourers.  
After cleaning, dry the frypan and lid with  
a soft cloth before storing.  
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.  
• Wash in hot soapy water or in a dishwasher.  
Remove stubborn spots with a plastic  
washing pad or sponge.  
Important: Do not immerse the control probe in  
water or other liquid.  
• The heating element is totally sealed,  
making the frypan vessel safe to fully  
immerse in water, or place in a dishwasher.  
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 separate warranty and service  
centre booklet.  
• Wash as directed, and re-season the frypan  
before using again. In some instances this  
may not remove all the staining.  
8
 
Recipes  
Minestrone  
Serves 4-6  
Pumpkin Soup  
Serves 6-8  
1 tablespoon olive oil  
1 onion, diced finely  
2 cloves garlic, crushed  
1 carrot, diced finely  
2 trimmed celery stalks, diced finely  
1 bacon bone (200g)  
3kg pumpkin  
2 tablespoons olive oil  
40g butter  
2 large onions, chopped  
2 litres low salt chicken stock  
Sea salt & freshly ground black pepper  
800g can chopped tomatoes  
6 cups water  
²/ cup cream or sour cream to serve  
³
(optional)  
1 cup finely chopped savoy cabbage  
2 small zucchini, diced  
1.Remove skin and seeds from pumpkin and  
cut into even sized chunks.  
1 x 400g can cannellini beans, rinsed and  
drained  
¾ cup small pasta  
sea salt and freshly ground black pepper  
shaved parmesan, to serve  
2.Heat oil and butter in frying pan on setting  
4. Add onions and cook, stirring, until the  
onions have softened. Add pumpkin and  
cook for a further 3-4 minutes, stirring  
occasionally.  
3.Add the stock and bring to the boil.  
Reduce heat to setting 3 and cook, covered  
for 30 minutes. Cool before blending.  
1.Heat oil in frying pan on setting 5. Cook  
onion and garlic until translucent. Add  
carrot, celery and bacon bone and cook,  
stirring occasionally for 5 minutes.  
4.Blend or process soup until smooth. Return  
pureed soup to frying pan.  
2.Add the chopped tomatoes and water and  
bring the soup to the boil. Reduce heat  
to setting 2-3 and cook, covered for 45  
minutes.  
5.Reheat until soup is hot. Serve with cream  
and extra ground pepper if desired.  
3.Add the cabbage, zucchini, beans, pasta  
and season with salt and pepper. Cook,  
covered for a further 20-25 minutes. Add a  
little extra water if necessary.  
4.Serves hot with shavings of parmesan on  
top.  
9
 
Recipes continued  
Corn Fritters  
Serves 4  
Makes approx. 20 fritters  
1 cup self raising flour  
Spanish Paella  
Serves 6-8  
2 small raw blue swimmer crabs  
8 large green prawns  
½ teaspoon bicarbonate soda  
½ teaspoon sweet paprika  
½ teaspoon ground coriander  
8 small black mussels  
3½ cups fish/chicken stock  
1 teaspoon saffron threads  
180g chorizo sausage, sliced  
200g chicken thighs, halved  
1 tablespoon extra virgin olive oil  
1 medium onion, chopped finely  
1 clove garlic, crushed  
¼ teaspoon smoked paprika  
1 x 400g canned tomatoes  
1½ cups Arborio or Spanish rice  
300g whole pipis, purged  
½ cup frozen peas  
²/ cup buttermilk  
³
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 small roasted red capsicum, sliced  
1.Combine flour, soda, paprika in a bowl;  
whisk through buttermilk and eggs to form  
a batter.  
1.Remove flap from the undersides of crabs  
then flip crab over. Place your thumb  
under the shell between the two back legs  
and slowly pull the shell away from the  
body. Discard. Remove the feather like gills  
and front feelers and discard. Carefully  
rinse the crab if needed – do not put under  
running water. Using a sharp knife cut the  
body in half; then cut between the smaller  
legs to make 4 pieces. Crack the large  
nippers with crab crackers; this will help  
the heat get into the shell.  
2.Combine corn, capsicum, green onions,  
parsley and coriander in a large bowl. Stir  
through the batter; season with salt and  
pepper.  
3.Heat frypan on setting 8. Drizzle a little  
olive oil in frypan and spoon tablespoonfuls  
of mixture into pan. Cook fritters for 2-3  
minutes on each side until golden.  
4.Serve with tomato chilli jam if desired.  
2.Peel four of the prawns and devein. Leave  
the other four whole for presentation. Clean  
and de-beard mussels.  
3.Place stock and saffron in a saucepan  
and heat gently to infuse. Cover and keep  
warm.  
10  
 
Recipes continued  
4.Heat the electric frying pan on setting 8.  
Cook chorizo in pan until golden; drain on  
paper towelling.  
Family Beef Casserole with Semi  
Dried Tomatoes  
Serves 6-8  
2 kg chuck steak, cut into 2cm cubes  
½ cup flour  
3 tablespoons olive oil  
2 bunches of spring onion, stalk trimmed,  
peeled and left whole  
2 cloves garlic, crushed  
5.In same pan cook the chicken thighs  
and whole prawns in chorizo oil until just  
cooked through; set aside.  
6.Reduce heat to 6 add extra virgin olive  
oil, if needed, in electric frying pan and  
cook onions and garlic until the onions are  
translucent; add paprika and cook for a  
further 30 seconds.  
¹/ cup tomato paste  
³
½ cup red wine  
3 carrots, diced  
3 celery stalks, sliced  
1 cup beef stock  
1 cup water  
2 tablespoons chopped fresh thyme  
2 bay leaves  
7.Add tomatoes and cook on setting 6 for 2-  
3 minutes. Add rice and cook, stirring until  
well coated. Add stock and stir to combine.  
Reduce heat to 3 and cook, covered for 10  
minutes.  
8.After 10 minutes check rice, add a little  
water if the rice looks too dry. Cook,  
covered, for a further 5 minutes if the rice  
is still quite hard.  
1 cup semi dried tomatoes  
Salt and freshly ground black pepper  
1.Dust beef in flour, shaking off excess flour.  
Heat oil in frypan and cook beef in batches  
until brown. Set aside.  
9.Arrange raw seafood, chicken, chorizo,  
whole prawns, peas, roasted capsicum,  
over rice and cook, covered for a further 5  
minutes or until the seafood is cooked and  
the rice is tender. Turn heat off and keep  
covered for 5 minutes before serving.  
2.To the same pan, add onion and garlic,  
cook stirring for 1-2 minutes, or until onion  
starts to colour. Stir tomato paste cook 1  
minute.  
3.Add wine and allow alcohol to evaporate  
and liquid to reduce slightly. About 2  
minutes.  
4.Place beef, vegetables, stock, water,  
thyme and bay leaves in frypan. Cover  
and cook on setting 4 for 1 hour stirring  
occasionally. After 1 hour add tomatoes  
and cook for a further 20-30 minutes or  
until beef is tender.  
5.Season to taste and serve hot with mashed  
potatoes or rice.  
11  
 
Recipes continued  
Pan fried Chicken Breast with  
Salsa Verde  
Penne Boscaiola  
Serves 4  
Serves 6  
6 rashers bacon  
1-2 tablespoons olive oil  
6 chicken breast fillets  
200g sliced button mushrooms  
²/ cup white wine  
³
300ml cream  
Salsa Verde  
Freshly ground black pepper  
500g penne  
shaved parmesan, to serve  
1 cup flat leaf parsley  
½ cup dill  
½ cup mint leaves  
1.Have a large pot of boiling water ready.  
2 cloves garlic  
1 tablespoon small capers  
1 tablespoon grated lemon rind  
2.Remove rind from bacon and slice into  
5mm pieces.  
Sea salt and freshly ground black pepper  
¾ cup extra virgin olive oil  
3.Heat frying pan on setting 8. Cook bacon  
until golden. Add mushrooms and stir  
through.  
1.Heat frying pan 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  
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.  
2.To make the Salsa Verde, blend or process  
all ingredients until a chunky sauce texture  
is achieved.  
5.Cook pasta until just tender, drain and add  
to sauce and stir through. Season with salt  
and pepper and serve immediately with  
shaved parmesan.  
Tip: Salsa Verde also goes very well with pan  
fried fish fillets.  
12  
 
Recipes continued  
Lamb Tagine  
Serves 4-6  
Roast Chicken with Stuffing  
Serves 4  
2 tablespoons olive oil  
1.2kg whole fresh chicken  
sea salt  
freshly ground black pepper  
8 lamb shanks, fat trimmed  
1 large onion, sliced thinly  
2 cloves garlic, crushed  
Stuffing  
1½ tablespoons Moroccan dried spice mix  
1 tablespoon tomato paste  
1 onion, chopped finely  
2 teaspoons olive oil  
1 x 400g can chopped peeled tomatoes  
1 cup chicken stock  
1 cinnamon stick  
3 cardamom pods, cracked  
Salt and pepper to taste  
1 x 400g tin chickpeas, drained and rinsed  
1 large sweet potato, peeled and chopped  
into 2 cm dice  
1 cup fresh coriander, roughly chopped  
Cous cous, to serve  
3 cups fresh bread crumbs  
30g softened butter  
1 teaspoon grated lemon rind  
2 tablespoons chopped fresh parsley  
2 teaspoons chopped fresh thyme  
1.Wash and clean chicken thoroughly. Pat  
dry with paper towelling.  
2.To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
1.Heat oil in frypan on setting 8. Cook lamb  
shanks in batches for 3-5 minutes or until  
evenly brown all over; remove from heat.  
3.Place the stuffing inside the cavity of the  
chicken. Tuck the wings back and tie the  
base of the chicken with cooking string  
so that the legs are crossed and securely  
positioned.  
2.Reduce heat to setting 6, and add onion  
and garlic to frypan and cook for 5  
minutes, or until onion has softened and  
coloured. Add spice mix and cook until  
fragrant. Stir through tomato paste.  
4.Preheat frying pan on setting 7. Brush  
chicken with a little oil and salt and  
pepper.  
3.Return the lamb shanks to the frypan with  
tomatoes, stock, cinnamon, and cardamom.  
Cover and cook, on setting 3, turning and  
stirring occasionally for 2 hours. After 2  
hours add chickpeas, sweet potato and  
cook, covered until the sweet potato is  
tender.  
5.Brown chicken on all sides; reduce heat to  
setting 5 and cook, covered, with the vent  
open, for about 1½ hours or until cooked  
through.  
Tip: If cooking roast vegetables, place in  
frying pan ¾ to 1 hour before the end of  
cooking.  
4.Adjust seasoning and stir through chopped  
coriander, serve with cous cous.  
13  
 
Recipes continued  
Roast Lamb  
Serves 4-6  
Individual Sticky Date Puddings  
Serves 8  
1 leg lamb  
4-6 garlic cloves, sliced  
3-4 sprigs rosemary, snipped into small  
pieces  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate soda  
1¼ cups boiling water  
60ml olive oil  
2 tablespoons olive oil  
sea salt  
freshly ground black pepper  
6 small picking onions  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
400g pumpkin, cut into chunks  
½ bunch baby carrots, trimmed  
2 potatoes, cut into chunks  
1 sweet potato, peeled and thickly sliced  
Butterscotch sauce  
160g butter  
²/ cup firmly packed brown sugar  
³
1 cup (250ml) thickened cream  
1.Using a small sharp knife, pierce the lamb  
all over, making indentations about 2cm  
deep. Push a piece of garlic into each  
slit and a small piece of rosemary. The  
rosemary should be poking out slightly.  
1.Preheat frying pan on setting 4 with the  
lid on. Grease 8 individual 1-cup capacity  
metal moulds  
2.Place dates, soda and boiling water into a  
blender or food processor. Place lid on and  
allow the mixture to stand for 5 minutes.  
2.Heat frying pan to setting 10. Add oil and  
brown lamb all over. Season with salt and  
pepper; add onions to pan. Reduce heat to  
setting 6. Cook lamb, covered, for about 1  
hour and 15 minutes.  
3.Add oil and sugar and pulse 3 times.  
4.Add remaining ingredients and pulse  
mixture until just combined. Scrape down  
sides of bowl if necessary. Do not over  
process.  
3.Add vegetables to pan and cook for a  
further 25 minutes. Remove lamb and  
allow to rest, covered, until the vegetables  
are cooked as desired.  
5.Pour mixture into prepared moulds. Place  
moulds in frying pan and carefully pour  
enough boiling water to come half way up  
the sides of the moulds. Cook for about  
25 minutes or until cooked when tested  
with a wooden skewer. Carefully remove  
from frying pan; stand for 5 minutes before  
turning out onto a wire rack.  
6.Serve pudding with butterscotch sauce. To  
make sauce, heat all ingredients in a small  
saucepan over a low heat until combined.  
Tip: Puddings can be made in advance and  
then rewarmed in a microwave.  
14  
 
Recipes continued  
Caramelised bananas with  
Serves 4  
Crème Caramel  
Serves 6  
Hot Chocolate Sauce and Whipped Cream  
1 cup sugar  
½ cup water  
4 large bananas  
¼ cup firmly packed brown sugar  
1 teaspoon cinnamon  
¹/ cup caster sugar  
3 eggs  
³
Whipped cream, to serve  
2 egg yolks  
250ml cream  
250ml milk  
Hot chocolate sauce  
100g dark chocolate, chopped  
30g white marshmallows, chopped  
150ml thickened cream  
1 vanilla bean, seeds scraped  
1.Combine sugar and water in a small  
saucepan. Stir over a low heat until the  
sugar has dissolved. Increase heat; boil  
without stirring, until the toffee turns a  
golden colour.  
1.Preheat frying pan on setting 4.  
2.Cut bananas in half lengthways, leaving  
the skin on. Sprinkle the combined sugar  
and cinnamon over the cut bananas. Press  
gently into the banana.  
2.Remove from heat, once the bubbles have  
subsided, pour into 6 individual 1-cup  
capacity metal moulds. Allow to cool.  
3.Place bananas, cut side down and cook,  
uncovered, for about 6 minutes or until the  
sugar has caramelised and the banana has  
softened. Serve bananas with hot chocolate  
sauce and whipped cream.  
3.Beat eggs and sugar until light and creamy.  
4.Heat milk, cream, vanilla bean and seeds  
until almost boiling. Whisk hot milk into  
egg mixture. Pour mixture through a  
strainer.  
4.To make the hot chocolate sauce, combine  
all ingredients in a small saucepan and  
cook, stirring, over a low heat, until  
melted.  
5.Pour mixture into moulds. Place moulds  
into frying pan. Pour enough boiling hot  
water to come halfway up the sides of the  
moulds.  
6.Cook, covered, on setting 6 for about 15  
minutes or until the custard has set.  
Note: Be careful when removing lid to check  
custard that no water from the lid goes into  
the moulds.  
15  
 
Recipes continued  
Buttermilk Pancakes  
Makes 8  
Pikelets  
Makes approx 12  
1 cup self raising flour  
2 tablespoons sugar  
½ teaspoon bicarbonate of soda  
1 egg, lightly beaten  
2 tablespoons vegetable oil  
1 cup buttermilk  
1 egg  
¼ cup sugar  
1 cup self raising flour  
¾ cup milk  
pinch salt  
butter for frying  
60g butter  
1.Beat egg and sugar with an electric mixer  
until light and creamy.  
1.Sift dry ingredients into a large bowl. Make  
a well in the centre.  
2.Add flour, milk and salt and beat until  
smooth.  
2.Whisk the combined wet ingredients into  
the dry ingredients until smooth.  
3.Heat frying pan on setting 8. Melt a little  
butter in frying pan and wipe away any  
excess with paper towelling.  
3.Heat frying pan on setting 6. Melt some of  
the butter and spoon ¼ 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.Spoon heaped spoonfuls of batter in frying  
pan and cook on both sides until golden.  
5.Serve with butter, jam, cream or chocolate  
hazelnut spread.  
4.Serve with extra butter and maple syrup.  
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.  
16  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘EasyClean Banquet’ is a 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 2005.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/11  
 

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