Sunbeam DF4500 manual Cooking with your Multicooker, Shallow frying, Sauteing, Boiling, Dry Frying

Cooking with your Multicooker

Shallow frying

Add only sufficient quantity of oil to cover the surface of the vessel. Preheat oil on dial setting 6-7 before adding food. Turn the food as you fry it, reducing heat if necessary. Remove the food with a slotted spoon or tongs, drain well and serve.

Sauteing

This is a term which means foods are quickly fried and gently stirred in a small amount of hot butter, margarine or oil. Foods that are commonly sauteed are onions, mushrooms, garlic, capsicums and meats. Sauteing develops flavour. Preheat the vessel to dial setting 3-4 with oil and saute as desired.

Boiling

Ideal for cooking vegetables where they are completely immersed in water which is brought to boiling point. Heat is regulated to continue the boiling action. Place the lid on the vessel unless stated in the recipe.

Dry Frying

Preheat the cooker to dial setting 6-8 with a little butter, margarine or oil. Remove excess fat from meat and place it directly into the vessel. Turn the food to seal and brown both sides. It may be necessary to lower the setting after sealing to complete the cooking. When small amounts of butter, margarine or oil are used, tilt the vessel slightly to coat the entire surface.

Reheating Foods

To keep foods hot or reheat foods, place the leftovers into the vessel and heat on setting 1-2. To prevent food drying out add a small amount of stock or water as required. Another way to heat leftovers is to wrap them in foil, seal and place in the vessel with the lid on. Heat on settings 3 or 4 for 5 to 10 minutes.

Braising and Stewing

This is the ideal method for cooking tougher cuts of meat. First saute the food in butter or oil to develop the flavour. Then cover with stock, water or wine and cook for the suggested time and setting in the recipe. Always keep the lid on and the vent closed when braising or stewing.

Deep Frying

•It is essential that foods to be deep fried are completely immersed in the frying medium. Select any frying medium you wish, but refined, deodorised vegetable oils are recommended. They can be used more than once without marked deterioration. Sunbeam also recommends peanut oil

or solid vegetable shortening of reliable brands. Lard is the best of animal fats, but it tends to be very rich in flavour and odour. Dripping darkens quickly and is not completely satisfactory. DO NOT USE BUTTER OR MARGARINE FOR DEEP FRYING.

•Do not overfill the cooking vessel with oil

or shortening. Allow at least 8cm from the

top of the oil or shortening to the rim of the vessel. About 8 to 10 cups (2 to 2 ½ litres) of oil or 2kg of shortening is ample.

If more is used, boilovers may occur.

•Never leave oil or shortening at high frying temperatures for long periods of time. If cooking fried foods in batches, lower the temperature to setting 1-2 between frying sessions, as it helps to extend the life of the oil.

•NEVER PLACE THE LID ON THE VESSEL WHEN DEEP FRYING.

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