Sauces.

CREAMY CARAMEL SAUCE

125g (4oz) butter or margarine

11/2 cups brown sugar

2 egg yolks

1/2 cup cold water

1/4 teaspoon vanilla essence

Melt butter in cooking vessel on No. 3 and add sugar. Beat egg yolks and water until creamy; add to butter and sugar mixture. Heat to boiling on No. 5, and stirring constantly, boil for 5 minutes. Turn power off; add vanilla and cool sauce. Pour into a jar and store covered in the refrigerator until required. Stir in a little cream before serving, if desired. Serve over peaches, baked apples or ice cream.

BECHAMEL SAUCE (WHITE SAUCE)

Makes about 21/2 cups

1 small onion

4 whole cloves

21/2 cups milk

45g butter or margarine

3 tablespoons plain flour

1/4 teaspoon salt

Freshly ground black pepper

Stud onion with cloves and place into cooking vessel with milk. Heat to dial setting 2-4 and warm milk for 10 minutes; strain milk and set aside. Clean and dry cooking vessel thoroughly; add butter and melt on No. 1, blend in flour, salt and pepper; cook for 1 minute. Gradually add milk; increase heat to No. 5 and bring to the boil, stirring constantly. Adjust seasonings if necessary. Use as required.

VARIATIONS: To the recipe for white sauce add any of the following:

CHEESE SAUCE: 1 cup grated cheese and 1/2 teaspoon prepared mustard.

EGGS: 4 hard-cooked eggs, chopped

PARSLEY SAUCE: 1/4 cup chopped parsley.

ONION: 2 onions, sliced and sauteed gently in 30g butter, until soft and golden in colour.

WINE SAUCE: Use 2 cups milk, add 1/2 cup white wine and 2 tablespoons chopped shallots or spring onions.

SWEET AND SOUR SAUCE

Makes about 2-21/2cups

1/4 cup oil

1 capsicum, seeded, cut into 25mm pieces

1 onion, cut into wedges

1 carrot, sliced and cooked

1 bamboo shoot, sliced, optional

2 slices drained canned pineapple, chopped

1/4 cup sugar

1 tablespoon Chinese wine or dry sherry

1 tablespoon white vinegar

1 tablespoon soy sauce

1 tablespoon tomato sauce

2 tablespoons cornflour, blended with 1/2 cup water

Heat oil in cooking vessel on No. 3; add capsicum, onion, carrot, and bamboo shoot and saute for 5 minutes or until tender. Add pineapple, sugar, sherry, vinegar, soy and tomato sauce. Heat to boiling on No. 5; stir in blended cornflour. Stir until sauce thickens and reboils. Serve over fish fillets, prawns and meat balls, if desired.

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Sunbeam DF4400 manual Sauces, Creamy Caramel Sauce, Bechamel Sauce White Sauce, Sweet and Sour Sauce
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DF4400 specifications

The Sunbeam DF4400 is a versatile and powerful appliance designed to simplify cooking and food preparation. Known for its innovative features and user-friendly design, it has quickly become a favorite among both amateur cooks and culinary enthusiasts.

One of the standout characteristics of the DF4400 is its advanced cooking technology. This model often includes a high-quality non-stick surface that ensures even heat distribution, allowing food to cook uniformly without the risk of sticking. The non-stick feature not only enhances cooking but also makes cleaning up a breeze, encouraging users to explore a variety of recipes without the fear of a laborious cleanup process.

Another prominent feature of the Sunbeam DF4400 is its adjustable temperature control. Users can easily select the desired heat level for different types of foods, ensuring perfect results whether frying, sautéing, or even baking. This flexibility makes it suitable for a wide range of culinary tasks, from crafting pancakes for breakfast to searing vegetables for dinner.

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In summary, the Sunbeam DF4400 embodies a blend of functionality, safety, and style. Its advanced cooking technology, user-friendly design, and safety features make it a must-have appliance for anyone looking to enhance their cooking experience. Whether aspiring to create gourmet dishes or preparing everyday meals, the DF4400 offers versatility and reliability that can meet the needs of all users.
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