Sunbeam DF4500 manual Cooking with your Multicooker

Page 15

Cooking with your Multicooker continued

Care of oils and shortenings

•Strain after each use because food particles or sediments cause oil to darken, foam and lose its browning quality.

•Store in a cool place away from light.

•Renew oil frequently. We do not recommend the addition of new oil to old, as used oil breaks down the quality of the new oil.

•DO NOT STORE OIL IN THE MULTICOOKER.

To 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 gradually. When it ceases to bubble and the potatoes are well browned, strain the oil through several thicknesses of muslin or cheesecloth placed over a strainer. Set aside to cool. When ready to use, discard any sediment left at the bottom of the bowl.

Hints for frying

•Vary time and temperature to suit taste, size and quantity of foods.

•Do not heat more oil or shortening than required.

•Dry foods thoroughly on absorbent paper before adding to hot oil, or before dipping into frying batter, to avoid excess spattering.

•Use tongs or a long-handled slotted spoon to gently lower food into hot oil. To avoid spatter burns, never drop foods from fingers.

•Do not overcrowd the frying basket. It is better to cook about half a basketful at a time.

•Batter-covered foods such as doughnuts are best cooked one layer at a time.

•Wait for indicator light to go OFF before frying next batch. Skim off any food particles.

•Have absorbent paper handy for draining foods.

Boiling vegetables

•Prepare vegetables (see pages 14-16).

•Add enough water to the vessel to barely cover vegetables.

•Bring water to a rapid boil on setting 5-6.

•Add vegetables and return to the boil.

•Cover, unless stated in recipe

or chart.

•Reduce setting to 2 (or gentle boil) and cook for the suggested cooking time (see pages 14-16).

•Drain vegetables.

Note: Vegetable stock may be used as a base for sauces.

To blanch vegetables for freezing

•Prepare vegetables and plunge into boiling water.

•Boil rapidly for 1 to 10 minutes (depending on vegetable).

•Remove and cool vegetables quickly by placing in iced or running cold tap water.

•Leave approximately 2.5 cm space before sealing.

•Label, date and freeze.

The following pages give basic preparation and cooking directions for boiling steaming or sauteing a wide selection of vegetables.

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Contents Multicooker Deep Fryer Important instructions retain for future use ContentsSafety Precautions for Your Deep Fryer Sunbeam’s Safety PrecautionsTrigger Release Control Probe Features of your Sunbeam MulticookerDupont Teflon Platinum Pro Non-Stick Cooking Surface Extra large cooking vesselGlass lid Basket handleDraining lever Cool Touch Handles Watt die-cast element Economical Easy to cleanAn Introduction to multi cookers VersatileTeflon Platinum Pro Non-stick cookingNon-Stick Coating Platinum Pro 3 layer scratch resistant coatingTemperature settings Adjustable steam vent Understanding your Sunbeam MulticookerCast-in element Deep fry cooking Using your MulticookerBefore the first use Saucepan cookingDo not use the lid when deep frying Always use the best quality oil possible. WeWecorecommendmendr corncorn,nut,nut,seedseedor vegetableor Care and cleaning Dishwasher-safe To clean interior and exterior surfaceHigh Grade Non-Stick cooking surfaces These will damage the non-stick cooking surfaceCooking with your Multicooker Cooking with your Multicooker Vegetable Cooking Hints Vegetable Cooking Hints Zucchini and Marrow SpinachSwedes and Turnips TomatoesCooking Information Cooking Information Cooking definitions BlanchReduce Basic Chicken Stock Soup RecipesGarlic Prawns Makes 6 to 8 servingsFresh Tomato Soup Soup RecipesFrench Onion Soup Makes 6 servingsSweet Corn And Crab Soup Greek Bean SoupMakes 4 to 6 servings Chilli Con Carne Spaghetti BolognaiseSweet And Sour Mince Main CoursesParty Time Tacos Makes 16 toSpaghetti Marinara Normandy ChickenServe salmon with bok choy and steamed jasmine rice Fried Rice Fried Onion SambolChinese Fried Vegetables Makes 8 servings Braised Red Cabbage With ApplesJamaican Bananas DessertsChoux Pastry Preheat oven to 220C 425FChocolate Fudge Dessert recipesGolden Syrup Dumplings SauceBrandied Fruits Toffee ApplesSweet And Sour Sauce SaucesCreamy Caramel Sauce Bechamel Sauce White SauceSauces Spicy Barbeque SauceMakes about 2 cups Hints for cooking the perfect frozen chip Cooking with your Deep Fryer The Perfect ChipThis Method of Cooking Requires Extreme Care Deep fry cooking with home battered foodFrying times and temperatures Fish and SeafoodMeat and Poultry Vegetables Frying times and temperaturesRecipes for your Deep Fryer Calamari Recipes for your Deep FryerDeep fried Pork balls Makes 14 to 16 ballsMinted pea wontons Spring RollsMakes about 24 rolls Finely mince prawns and combine with porkMakes approx Southern fried chickenMakes 4 6 servings Potato dumplingsFried Cheese Scones Filling DoughShallot and sesame puffs Makes about Meat frittersMakes 12 fritters MeatballsFelafel Corn frittersKofte Potatoes Apple fritters Strawberry stackFamily doughnuts Troubleshooting Page Page Page Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?
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