Sunbeam FP8400 Stainless steel cooking surface cont, Cooking with your Sunbeam frypan, Boiling

Stainless steel cooking surface cont.

mark the stainless steel cooking surface. Use plastic or wooden utensils.

To clean after each use: Wash in hot soapy water. Rinse and dry thoroughly. To remove cooked-on food, fill the pan with hot water and allow to stand for a few minutes. This will soften the food, making cleaning easier.

Note: Never fill a hot frypan with cold water.

Do not use abrasives or scourers. Avoid using harsh abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make subsequent cleaning more difficult.

Removing burnt-on food. Fill the pan with 20mm (1”) water, cover and simmer for five minutes or until the burnt-on food softens and

lifts. For stubborn burnt-on food, leave the frypan to soak overnight, after first simmering as described. Then wash and dry thoroughly.

Removing stubborn stains. These can be removed by using any brand of stainless steel powder cleaner can be used on stubborn stains on the cooking surface only.

Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains. Wash thoroughly.

Note: Re-Season the cooking surface after using any of the above methods to remove stains.

Dishwasher-safe.Your stainless steel frypan is completely dishwasher-safe. The heating element is totally sealed so it is safe to fully immerse in water.

Cooking with your Sunbeam frypan.

Boiling.

Pasta.

1.Bring 6 cups of water to the boil on setting 5. Add 1-2 tablespoons of oil to stop the pasta from sticking together.

2.Add 250g (1 cup) of pasta and cook until tender, for approximately 8-12 minutes.

3.Reduce to a lower setting if the water boils too rapidly.

Note: Cooking times will vary with different types of pasta.

Rice.

1.Bring 6 cups of water to the boil on setting 5. Add 250g (1 cup) of rice and position the lid.

2.Cook until tender, approximately 10-12 minutes, and then drain.

3.Reduce to a lower setting if the water boils too rapidly. Stir occasionally so that the rice does not stick.

Browning and sealing meat.

It is necessary to brown and seal meat in many recipes. Meat retains it’s juices and the flavours develop after browning and sealing. This also prevents it from sticking when baking or roasting.

Preferably use meat that is at room temperature, as this reduces the cooking time.

1.Pre-heat the frypan to settings 7-8. If using an aluminium or stainless steel frypan, pre- heat with approximately 1-2 tablespoons of oil.

2.Brown meat on all sides, with the lid off.

3.After sealing, reduce the temperature to settings 4-5 and replace the lid until the meat is cooked as desired. Steaks should only require turning once or twice.

Frying.

The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area, which results in heat loss and the possible overflow of oil.

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