Sunbeam DF4500 manual Vegetable Cooking Hints

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Vegetable Cooking Hints

Asparagus

Scrub stalks gently with a vegetable brush to remove soil. Snap off woody end and scrape white part with knife to remove outer layer of stalk.

Boil: Tie asparagus into bundles of 8-10 with string and place upright into vessel. Add water to almost cover stalks, 1 teaspoon each sugar and salt. Simmer for 5-10 minutes. Tips will cook in steam.

Beans (green)

Wash well. Remove tops and tails. If necessary, remove ‘strings’ with vegetable peeler. Cut diagonally down centre into desired lengths or leave whole.

Boil: Follow basic boiling directions and cook for approx. 5 to 10 minutes.

Broad beans

If young, may be cooked whole with top and tails removed. If mature remove from pods.

Boil:Follow basic boiling directions for 10-15 minutes or until tender.

DRIED BEANS e.g. Red, Kidney, Haricot, Soya, Lima

Wash beans well, cover with cold water. Allow to soak overnight.

Boil: Bring beans and water in which they have been soaked to the boil. Cover, and simmer for 40 mins to 1 hour. Add salt and continue to simmer for a further hour or until tender.

Broccoli

Soak in cold water, drain and rinse well under running water. Remove woody sections of stalks and coarse leaves. Split lower sections of stalk lengthwise.

Boil: Follow basic boiling directions, cook for 5-10 minutes or until tender.

Brussel Sprouts

Remove coarse outer leaves and wash well. Trim and cut a slit lengthwise on bases.

Boil: Follow basic boiling directions, adding a pinch of sugar. Cook for 15 minutes or until tender.

Cabbage

Remove coarse outer leaves. Wash cabbage well, under cold running water. Shred or cut into wedges leaving some of the core on each wedge to keep leaves in place.

Boil: Place prepared cabbage into vessel with salt and a little water if insufficient is on cabbage. Cover, cook for 10-15 minutes depending on size and quantity.

Capsicums (peppers) red or green

Wash well. Cut around long stem. Remove stem with seeds attached, cut away white membrane, rinse. Follow recipe regarding cutting.

Saute: Cover surface of vessel with butter or margarine, or oil, and saute capsicum on Simmer to 1 for 5 minutes, stirring frequently to coat and brown evenly.

Carrots

Wash and scrub with vegetable brush, scrape and peel thinly. Trim tops and tails, cut into desired shapes.

Boil: Follow basic boiling directions and cook for 5-10 minutes or until just tender.

Cauliflower

Remove outer leaves leaving young leaves close to head. Trim base. Wash under cold running water. Cut into halves or break into flowerettes.

Boil: Follow basic boiling directions, and cook for approx. 10 minutes or until tender. To keep cauliflower white, cook in half milk and water to almost cover cauliflower.

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Contents Multicooker Deep Fryer Contents Important instructions retain for future useSunbeam’s Safety Precautions Safety Precautions for Your Deep FryerFeatures of your Sunbeam Multicooker Dupont Teflon Platinum Pro Non-Stick Cooking SurfaceExtra large cooking vessel Trigger Release Control ProbeBasket handle Glass lidDraining lever Cool Touch Handles Watt die-cast element Easy to clean An Introduction to multi cookersVersatile EconomicalNon-stick cooking Non-Stick CoatingPlatinum Pro 3 layer scratch resistant coating Teflon Platinum ProTemperature settings Understanding your Sunbeam Multicooker Adjustable steam ventCast-in element Using your Multicooker Before the first useSaucepan cooking Deep fry cookingAlways use the best quality oil possible. We Do not use the lid when deep fryingWecorecommendmendr corncorn,nut,nut,seedseedor vegetableor Care and cleaning To clean interior and exterior surface High Grade Non-Stick cooking surfacesThese will damage the non-stick cooking surface Dishwasher-safeCooking with your Multicooker Cooking with your Multicooker Vegetable Cooking Hints Vegetable Cooking Hints Spinach Swedes and TurnipsTomatoes Zucchini and MarrowCooking Information Cooking Information Blanch Cooking definitionsReduce Soup Recipes Garlic PrawnsMakes 6 to 8 servings Basic Chicken StockSoup Recipes French Onion SoupMakes 6 servings Fresh Tomato SoupGreek Bean Soup Sweet Corn And Crab SoupMakes 4 to 6 servings Spaghetti Bolognaise Chilli Con CarneMain Courses Party Time TacosMakes 16 to Sweet And Sour MinceNormandy Chicken Spaghetti MarinaraServe salmon with bok choy and steamed jasmine rice Fried Onion Sambol Fried RiceChinese Fried Vegetables Braised Red Cabbage With Apples Makes 8 servingsDesserts Choux PastryPreheat oven to 220C 425F Jamaican BananasDessert recipes Golden Syrup DumplingsSauce Chocolate FudgeToffee Apples Brandied FruitsSauces Creamy Caramel SauceBechamel Sauce White Sauce Sweet And Sour SauceSpicy Barbeque Sauce SaucesMakes about 2 cups Cooking with your Deep Fryer The Perfect Chip Hints for cooking the perfect frozen chipDeep fry cooking with home battered food This Method of Cooking Requires Extreme CareFish and Seafood Frying times and temperaturesMeat and Poultry Frying times and temperatures VegetablesRecipes for your Deep Fryer Recipes for your Deep Fryer Deep fried Pork ballsMakes 14 to 16 balls CalamariSpring Rolls Makes about 24 rollsFinely mince prawns and combine with pork Minted pea wontonsSouthern fried chicken Makes 4 6 servingsPotato dumplings Makes approxDough Fried Cheese Scones FillingShallot and sesame puffs Meat fritters Makes 12 frittersMeatballs Makes aboutCorn fritters FelafelKofte Potatoes Strawberry stack Apple frittersFamily doughnuts Troubleshooting Page Page Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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