Sunbeam FP7600, FP7820, FP6710, FP6700 manual Reheating food, Roasting Times, Toasting sandwiches

area, which results in heat loss and the possible overflow of oil.

Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces. Pre-heat to settings 5-6 with a little oil to prevent food from sticking and to add flavour. For non-stick cooking surfaces, the amount of oil can be reduced.

Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food. Pre-heat on settings 6-8 with sufficient oil so that the food is half immersed. Cook food with the lid off.

Sauteeing: Pre-heat on settings 5-6, with a little oil to prevent food from sticking and to add flavour. For non-stick cooking surfaces, the amount of oil can be reduced.

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.Pre-heat the frypan on settings 7-8 with a little oil. For non-stick surfaces the amount of oil can be reduced.

2.Add vegetables,meat 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. The lid can be in position in the last few minutes of cooking.

Reheating food.

Pies: Pre-heat the frypan on settings 7-8. Place the pies on a rack in the frypan. Position the lid with the vent open.

Use a skewer or knife to check that they are heated through before serving.

Bread rolls: Frozen or thawed. Pre-heat the frypan to settings 7-8.Place on a rack in the frypan. Position the lid with the vent open.

Bread rolls can be wrapped individually in foil to prevent drying

Frozen pre-packaged dinners: Pre-heat the frypan on settings 7-8. Remove the frozen dinners from the cardboard cover and place on a rack in the frypan. Position the lid

Roasting.

Meat and poultry: The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.

The High Domed Lid allows ample room for larger joints of meat and poultry of up to about 2.2kg.

1.Pre-heat the frypan on settings 7-8. Use only a small amount of oil for less fatty joints and no oil for fattier joints of meat.

2.Brown and seal the meat on all sides. Position the lid with the vent open.

3.After browning, turn the dial to settings 4-5 and close the vent to cook the meat as desired.

4.Turn the meat during cooking, set a side and cover with foil while you prepare the gravy from the juices in the frypan.

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.

Roasting Times:

Note: These times are for well done. Reduce the times to suit personal taste.

PORK: 30-40 minutes per 500g after browning.

VEAL: 30-40 minutes per 500g after browning.

LAMB: 25-30 minutes per 500g after browning.

CHICKEN: 30-35 minutes per 500g after browning.

Toasting sandwiches.

Up to four sandwiches can be toasted at one time. Choose fillings which will hold together and not run out of the sandwich.

1.Pre-heat the frypan on settings 5-7.

2.Butter the bread well and place the sandwiches into the frypan with the buttered sides on the outside.

3.Cook for approximately 3-4 minutes on each side.

Sunbeam is a Registered trademark. Frypans is a Registered trademark. Made in Australia. Due to minor changes in design or otherwise, the product you buy may differ from the one shown in this booklet. Approved by the appropriate Electrical Supply Authorities. Backed by Sunbeam’s 12 Month Replacement Guarantee and National Service Network.

© Copyright. SUNBEAM CORPORATION LIMITED 2001. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771

For more information or advice on any Sunbeam products, contact the Sunbeam Consumer Service Line on 1800 025 059 in Australia. In New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.

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