Sunbeam Fryer DF5200S User Manual

Cool-Zone Stainless  
2.8 Litre cool-zone deep fryer in  
brushed stainless  
Instruction Booklet  
DF5200S  
Please read these instructions carefully  
and retain for future reference.  
 
Contents  
Sunbeam’s Safety Precautions  
Features of your Cool-Zone Stainless  
Using your Cool-Zone stainless  
Hints for perfect frying  
Hints for deep frying with different oils  
Frying times and temperatures  
Care and cleaning  
The perfect chip  
Recipes  
Troubleshooting  
2
4
6
8
9
10  
11  
12  
13  
20  
 
Sunbeam’s Safety Precautions  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Never leave an appliance unattended while  
in use.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
2
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM COOL-ZONE STAINLESS.  
• Do not touch any metal surfaces of the  
product while it is in use as they will be hot.  
• Before use always ensure that the internal  
tank is positioned correctly in the fryer body.  
ie the max/min level should be on the left of  
the fryer.  
• Never connect the fryer to the electricity  
supply without placing oil in the tank first.  
• If using solid fat, remove the lid and the  
basket, cut the fat into pieces and place  
them directly into the tank. Do not melt  
solid fat in the frying basket as it may  
damage the appliance.  
• Never operate the fryer with oil level below  
the minimum mark or above the maximum  
mark.  
• Always wait for the fryer body and the oil to  
cool down before emptying the tank.  
• The enamelled metal tank, coated metal  
body, lid and basket of the fryer are water  
immersable. The control unit and heater  
element of the fryer must never be immersed  
in water, they should be cleaned with a  
damp cloth and / or kitchen towel.  
• Never lean over the fryer when it is in use.  
• Always dry food BEFORE FRYING. eg chips  
which are too wet can cause the oil to froth  
excessively.  
• Change the oil of your appliance when it  
becomes brown or milky coloured. This will  
happen after 20 - 30 applications.  
• Never overfill the deep fry basket. (see page  
12).  
• Never leave the fryer unattended whilst  
cooking.  
Important instructions – retain for  
future use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
3
 
Features of your Cool-Zone  
Stainless  
Lid  
Featuring a large vent that allows steam to  
escape. It also has a large viewing window to  
monitor your results.  
Immersable heating element with  
Cool Zone.  
The 2000 watt heating element is suspended  
in the oil, creating a ‘cool-zone’ at the  
bottom of the vessel. This prevents cooking  
debris burning which will effectively double  
the useful lifespan of the oil compared with  
other deep fryers.  
Enamelled Metal tank  
The large enamelled metal tank holds a  
maximum oil capacity of 2.8 litres.  
Basket with 700g food capacity  
The removable mesh cooking basket has a  
700g food capacity. The basket has two  
frying levels and you can shake it whilst  
cooking just like a commercial deep fryer.  
The basket also features a cool touch handle  
which folds away for easy storage.  
Non slip feet  
Keeps the deep fryer secure on the  
bench, for safer frying.  
4
 
Power on light  
The power on light indicates when the deep  
fryer is switched on.  
Temperature control light  
Temperature control light indicates when the  
deep fryer is heating the oil.  
On/off switch  
The on/off switch turns the deep fryer on  
and off.  
Variable thermostat control  
The variable thermostat provides a wide  
range of temperature settings, accurately  
controlling the temperature of the oil, suiting  
a range of different foods. The variable  
control also prolongs the life of the oil.  
Cord storage  
For convenient storage, on the back of the  
control unit there is a compartment for the  
cord to be kept when not in use.  
Reset button  
Due to the safety thermostat that switches  
your fryer off in case of overheating, the reset  
button allows you to reset your Cool-Zone  
stainless once the appliance has cooled  
down.  
Note: The reset button is located inside the  
cord wrap area.  
5
 
Using your Cool-Zone stainless  
Before using your Cool-Zone Stainless  
Cooking in your Cool-Zone Stainless  
1.This appliance is designed for household  
and indoor use only.  
2.Before using for the first time, follow the  
cleaning instructions on page 11 and clean  
the fryer and basket.  
3.Place the fryer on a flat and stable surface  
away from any heating source and where it  
cannot be splashed with water.  
4.Use the carrying handles when moving the  
product, never carry the appliance by the  
lid.  
There are two methods of cooking in your  
fryer; one general method for most food  
stuffs and another for home battered  
products.  
Note: During cooking, steam will build up  
in the fryer, so when lifting the lid use a  
kitchen glove or mitt to protect your hand.  
General cooking method  
(For pre-cooked, crumbed, floured or  
wrapped food.)  
1. Remove the lid and take out the frying  
basket. Pull the handle backwards ➁  
until the handle locks into position .  
Safety Feature of the thermostat  
Your Cool-Zone Stainless is equipped with  
a safety thermostat that switches your fryer  
off in case of overheating.  
This will be activated if there is no (or too  
little) oil in the tank. If the thermostat has  
switched the fryer off, allow your fryer to  
cool down and carefully press the reset  
button concealed in the opening at the  
back of the fryer .  
2
3
2. Pour good quality vegetable, nut or seed  
oil into the tank until it reaches between  
the ‘min’ and ‘max’ marks indicated on  
the inside of the tank (approx 2.8L).  
Never operate the fryer without oil or with  
insufficient oil in the tank.  
1
Note: Do not mix different types of oil.  
See page 9 for hints for deep frying with  
different oils.  
6
 
Using your Cool-Zone stainless continued  
3. Insert the plug into a 230-240 volt power  
outlet and turn the power on by using the  
on/off switch.  
8. Once the food is drained thoroughly, lift  
the lid, remove the basket with food and  
replace the lid. Put the fried food on a  
plate covered with absorbent paper or  
kitchen towel.  
Note: Do not connect the fryer to the  
electricity supply if there is no oil or fat  
in the tank.  
9. When finished with fryer, switch the  
power off and remove the plug from main  
power.  
10.Clean the fryer only after the oil is  
completely cooled down.  
4. Adjust the control dial to the desired  
temperature that you wish to cook the  
food. The red indicator light will  
illuminate and the heating element will  
begin heating the oil. When the oil has  
reached the required temperature, the  
light will go out. The fryer is now ready to  
cook.  
Cooking home battered food  
This method allows for the fact that if wet  
batter is placed in the basket prior to  
cooking the food may stick to the basket.  
This method of cooking requires extreme  
care.  
1.Follow the instructions as given in the  
general cooking method, steps 1-4.  
2.Place the basket inside the tank  
in the down position.  
5. Place the food (which should be as dry as  
possible) for deep frying, into the basket.  
Note: The basket should always be filled  
with food whilst resting on the bench top.  
Remove the lid, lift the basket and put it  
on the rest so that it is not in contact  
with the oil.  
3.Coat the food in batter and allow it to  
drain slightly to get rid of the excess  
coating.  
6. Replace the lid. With the lid on lift the  
basket of the rest position and lower the  
basket into the tank.  
4.Very carefully, slowly lower the coated food  
into the hot oil, using a suitable implement  
or tongs. This allows the batter to become  
solid and prevents it sealing to the mesh of  
the basket.  
4
Note: Remember to take care as the oil  
may spit as the food is added.  
5.You may choose to cook with the lid in  
place or without it.  
7. When the food is cooked (see time guide  
chart on page 10), place the basket in its  
raised position to drain. Turn the  
You can now follow the instructions as  
given in the general cooking method, steps  
7-10.  
temperature knob to the lowest setting.  
7
 
Hints for perfect frying  
1.Never use the fryer without oil.  
6. Large pieces of food should not be deep  
fried, as they take to long to cook thus  
absorbing too much oil.  
7. Fry small amounts at a time, adding too  
much at a time will decrease the oils  
temperature and increase the chance that  
food will stick together.  
2. Always use the best quality oil possible.  
We recommend corn, nut, seed or  
vegetable oils. Never use butter or  
margarine.  
3. Avoid mixing oils of different qualities or  
types.  
8. Make sure that food is dry before frying,  
wet food will splatter and spit.  
4. Change the oil when it becomes brown or  
milky in colour.  
9. Always dry or roll wet food in flour before  
coating in a batter. Otherwise the extra  
steam created will separate the coating  
from the food.  
5. Take into account the food to be cooked  
before setting the frying temperature. As a  
general guide precooked food will need a  
higher temperature than raw food, and the  
larger the individual items the lower the  
temperature should be.  
8
 
Hints for deep frying with  
different oils  
When deep-frying you may like to try using a  
variety of fats and oils for taste in your deep  
fried foods. For example, if using a peanut  
oil you will get a hint of peanut taste. But  
remember not all fats and oils are good for  
deep-frying. When deciding what fats and  
oils to use in your Sunbeam Cool-Zone  
stainless, choose fats and oils with a high  
smoke point (that is oils and or fats that can  
be heated without smoking).  
Avoid using: sesame oil, avocado oil,  
macadamia nut oil, extra virgin olive oil, light  
olive oils, butter, margarine, herb oils,  
infusion oils, mustard seed oils or pistachio  
oils.  
When using a solid fat for the first time in  
your Sunbeam Cool-Zone Stainless, ensure  
that you are following the correct cooking  
methods page 6, and always remember to  
melt the solid fat down first. This should be  
done on the low setting 140°C with lid on.  
Once melted the temperature can be  
Here is a list of oils with a high smoke point:  
• canola oil  
• dripping  
increased for deep-frying your food.  
Note: Never melt the fat first in a saucepan  
and pour into the Sunbeam Cool-Zone  
Stainless as this is very dangerous.  
Do not cook sweet flavoured food in your  
Cool-Zone Stainless after deep frying fish,  
chicken or meat products. Never mix  
different flavoured foods in the oil. Always  
change oil regularly.  
• lard  
• peanut oil  
• corn oil  
• safflower oil  
• grape seed oil  
• blended vegetable oils  
9
 
Frying times and temperatures  
Type  
Maximum  
QTY  
Temperature Approx. time  
Suggestions  
°C  
(min)  
FISH AND SEAFOOD  
PRAWNS  
Fresh  
Frozen  
300g  
300g  
170C  
180C  
3-5  
3-5  
Crumb/batter  
Fry frozen  
FISH  
Small pieces  
Fresh fillets  
Frozen fillets  
CALAMARI  
Fresh  
500g  
500g  
500g  
180C  
160C  
160C  
3-5  
3-5  
3-5  
Crumb / batter  
Crumb / batter  
Fry frozen  
400g  
400g  
180C  
180C  
3-5  
3-5  
Crumb / batter  
Fry frozen  
Frozen  
MEAT AND POULTRY  
Fresh chicken portions  
SMALL (6-8 pieces)  
LARGE (4 pieces)  
Chicken or Veal Schnitzel  
FRESH  
500g  
500g  
180C  
180C  
8-10  
10-12  
Crumb or batter  
Crumb or batter  
250g  
250g  
170C  
180C  
5-10  
3-8  
Crumb  
Crumb  
FROZEN  
VEGETABLES  
Beans  
Bok Choy  
100g  
100g  
100g  
100g  
100g  
100g  
180C  
180C  
180C  
180C  
180C  
180C  
2-4  
2-4  
3-5  
4-6  
3-5  
3-5  
Tempura  
Tempura (ind. leaves)  
Tempura or batter  
Batter  
Batter  
Batter  
Broccoli /Cauliflower  
Eggplant (slices)  
Mushrooms whole button  
Onion Rings  
Potatoes  
French fries  
Chips  
Wedges  
500g  
500g  
500g  
140C, 180C  
140C, 180C  
140C, 190C  
4-6  
5-10  
10-15  
Always blanch potato chips at a lower temp. Then brown at 190ºC  
APPETISERS  
FROZEN  
Entertainer Pack  
(spring rolls, prawn cutlets, samosa)  
FROZEN Dim Sims (approx 8) 400g  
330g  
190C  
190C  
2-3  
5-8  
10  
 
Care and cleaning  
Cleaning should only be carried out when  
the fryer is switched off and the plug  
removed from the socket. Your fryer should  
have completely cooled.  
4. The fryer body can be washed by band in  
hot soapy water and the oil tank in a  
dishwasher.  
5. Dry the tank thoroughly and replace it in  
the body of your fryer.  
Lid  
3
You can either put the lid into the  
dishwasher or into hot soapy water and let  
it soak there for 5-10 minutes. Shake the  
remaining water out of the lid and let it dry.  
4
Note: All water must be removed from the  
lid before use.  
Basket, handle and removable tank  
The basket and its handle can be hand  
washed in warm soapy water. It should be  
thoroughly dried afterwards. When the oil  
has completely cooled, the tank of your  
fryer can be removed for cleaning by  
following these instructions:  
4
1. Remove the lid , frying basket and  
control unit from the enamelled metal  
tank .  
1
Always make sure that the tank is completely  
dry before you put it back into your fryer.  
Note: You may store your filtered oil in the  
fryer if you make sure that it is covered by  
the lid.  
2
The control unit  
Never immerse the control unit in water or  
any other liquid.  
1. Remove the control unit and heating  
element.  
2. Clean with a damp cloth or kitchen paper.  
Ensure that the wires connected to the  
heating element are not damaged whilst  
cleaning.  
2. Remove the enamelled metal tank from its  
shell by placing your finger tips under the  
rim of the tank.  
3. Once removed, drain the oil contained in  
the tank through a funnel into a suitable  
container.  
11  
 
The perfect chip  
• For perfect fries and wedges, old potatoes  
are ideal. The potato should be of a low  
starch, waxy variety i.e. chats, new potato  
or desiree potatoes.  
Hints for cooking the perfect frozen chip.  
• Do not defrost frozen precooked chips. For  
the best results they should be taken  
directly from the freezer to the fryer.  
• Make sure that the chips are cut to even  
size to guarantee even cooking.  
• Heat oil to the maximum setting, 190°C.  
• Place up to 700g frozen chips into the  
fryer basket and lower into the hot oil for 1  
- 2 minutes to seal.  
Note: Do not overfill deep fry basket. Fill  
only to top level of basket sides.  
• Lift the basket out and place on the rest.  
Allow the oil to heat up again, it will be  
ready when the red light goes out.  
• Lower the basket again and fry the chips  
for a further 3 - 4 minutes until golden  
brown. The time required will depend on  
the size and cut of the chip, and personnel  
taste.  
• The cut chips should be rinsed under  
running water until the water runs clear.  
This removes excess starch from the  
potatoes, the starch burns at high  
temperatures.  
• Dry on kitchen towel before frying.  
• Shake the basket at short intervals to  
encourage even browning and to stop chips  
sticking together.  
• Homemade fries are double cooked. The  
first fry blanches the chips so that they  
cook through. The second fry colours the  
chips and gives them a crisp crust. Use  
the table below as a guide.  
• Allow chips to drain for a moment before  
removing from the basket and seasoning.  
• Cooking times will vary depending on the  
size of your fries or chips and the variety of  
the potato used.  
Ist Fry (Blanch)  
2nd Fry  
5 min  
Thin fries - french fries  
Thick chips  
Wedges  
140°C  
140°C  
140°C  
5 min  
7-8 min  
10 min  
190°C  
190°C  
180°C  
7-8 min  
10 min  
Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.  
12  
 
Recipes  
For perfect batter  
1.Always shift all dry ingredients, then add  
liquids. Mix until smooth.  
Tempura batter  
1
2
/ cup plain flour  
1
4
/ cup rice flour  
2.Keep your batter as cold as possible (it will  
be crisper)  
3.Coat food in seasoned flour before batter,  
the batter will stick to the food better.  
1 tsp bicarb soda  
1 cup soda water (ice cold)  
1 egg  
Note: It’s very important to keep this batter  
cold  
4.Fry until golden brown.  
5.Always use the “cooking home battered  
food” technique, see page 8 for more  
information.  
Easy crispy coating  
1 egg  
1 tbsp water or milk  
1 cup rice flour or cornflour  
pinch of salt / pepper  
Beer batter  
1 cup plain flour  
1
2
/ tsp baking powder  
pinch salt  
1.Beat egg and water/milk. Season flour with  
salt and pepper.  
2.Dip food in egg mix and then coat with  
flour.  
3/4 cup cold beer  
Crispy sesame batter  
1 cup cornflour  
3.Deep fry at 170ºC to 190ºC depending on  
size of foodstuff, until crispy, this coating  
will not colour much.  
2 eggs  
1
3
/ cup water (cold)  
2 tbsp sesame seeds  
Sweet fritter batter  
Prawn cutlets  
1 egg  
750g green king prawns  
plain flour  
2
3
/ cup milk  
1 cup Self raising flour  
1 tbsp sugar  
1 tbsp melted butter or margarine  
1 egg, lightly beaten  
2 cups fresh breadcrumbs  
lemon wedges to serve  
Note: For savoury batter replace sugar with  
salt  
1.Peel and devein prawns, leaving tails  
intact. Dry thoroughly.  
2.Coat prawns in flour, then egg then  
breadcrumbs. Shake off excess crumbs.  
3.Heat the oil to 180ºC and fry cutlets for 4-  
5 minutes until golden brown.  
4.Drain and serve immediately with lemon  
wedges.  
13  
 
Recipes continued  
Deep fried Pork balls  
500g minced pork  
2 tbsp plain flour  
2 tbsp cornflour  
Makes 14 to 16 balls  
Tartare Sauce  
250ml of good quality mayonnaise with 1  
tbsp chopped tarragon and parsley, a 1/2 tbsp  
of capers and 1 tbsp of chopped gerkins.  
Season with salt and pepper to taste.  
1 tbsp soy sauce  
1 tsp garlic salt  
Dim Sims  
1 tsp ground black pepper  
1 egg, lightly beaten  
125g small green prawns, shelled and  
deveined  
500g minced pork  
1.Combine all ingredients in a large bowl,  
mix thoroughly. Picking up mixture slap  
against the side of the bowl until the mix  
seems more elastic or sticky. This should  
only take a few slaps.  
1
2
/ cup chopped bamboo shoots  
1
2
/ cup chopped water chestnuts  
1 onion, peeled and chopped fine  
1 tbsp sherry  
2.Shape mixture into 4cm balls.  
1 tbsp soy sauce  
3.Heat oil to 180ºC. Place pork balls in the  
basket 5 - 6 at a time, cook for 8-10  
minutes and golden brown.  
4.Drain. Serve with sweet and sour sauce  
and fried or steamed rice if desired.  
1 tsp salt pinch pepper  
125g wonton wrappers  
1.Finely mince prawns and combine with  
pork.  
2.Add all other ingredients and mix well to  
combine.  
Calamari  
500g Squid, washed and cleaned  
3.Place 1 tsp of pork mixture onto the centre  
of each wonton wrapper and gather the  
sides of the wrapper around the filling,  
leaving a small opening at the top.  
1
2
/ cup plain flour  
1 egg, lightly beaten  
1 cup dried breadcrumbs  
4.Heat the oil to 180ºC and deep fry about  
10 at a time, until golden brown, about 4-  
5minutes.  
5.Drain and serve with sweet and sour sauce  
if desired.  
1.Remove the insides and head of the squid.  
Wash and dry thoroughly.  
2.Cut the squid tubes into 1cm rings  
3.Coat the squid pieces in flour, egg and  
then breadcrumbs.  
4.Heat the oil to 170ºC and fry the squid  
until golden brown.  
5.Drain and serve immediately with tartare  
sauce and lemon wedges.  
14  
 
Recipes continued  
Spring Rolls  
500g green prawns, shelled and deveined  
Makes about 24 rolls.  
Minted pea wontons  
125g wonton wrappers  
220g can peas  
3 medium potatoes, peeled and cut into  
5mm dice  
500g minced pork  
1
2
/ small head of cabbage, thinly shredded  
230g can of water chestnuts, drained and  
finely chopped  
125g fresh mushrooms, roughly chopped  
1 green capsicum, seeded and finely  
chopped  
1 onion, peeled and chopped fine  
1tsp ground cumin  
1
2
/ tsp salt  
1/4 cup mint, chopped  
1 onion, peeled and finely chopped  
2 tbsp dry sherry  
2 tbsp soy sauce  
1.Boil the diced potato until just cooked.  
Drain.  
1
2
2.In a saucepan cook onion in / tbsp oil  
until soft add cumin and peas and rough  
mash. Remove from heat.  
3.Add potato and mint. Stir to combine.  
4.Place about 2tsp of mix onto each wonton  
wrapper and bring edges together. Seal  
with a light brush of water.  
1tsp sugar  
1
2
/ tsp salt  
1/4 tsp ground ginger  
455g packet spring roll wrappers  
1 egg, lightly beaten with 2 tbsp water  
5.Heat fryer to 190ºC, and deep fry until  
golden brown, about 3-4 minutes.  
6.Serve with minted yoghurt if desired.  
1.Finely mince prawns and combine with  
pork.  
2.Add cabbage, water chestnuts, mushrooms,  
capsicum, onion, sherry, soy, sugar, salt  
and ginger. Mix well to combine.  
3.Place 2-3 tbsp of the pork mixture in the  
corner of a spring roll wrapper. Roll the  
wrapper folding in the sides to encase the  
filling.  
4.Brush a little egg mix on the end of  
wrapper to help it seal.  
Southern fried chicken Makes 4 - 6 servings.  
750g chicken drumsticks  
1
2
/ cup flour  
1
2
/ tsp salt  
1
2
/ tsp hot paprika (optional)  
1 egg, beaten with 2 tbsp water  
1 cup dried breadcrumbs  
1.Mix flour with salt and paprika. Dry  
drumsticks and coat in seasoned flour.  
5.Heat oil to 180ºC, deep fry until golden  
brown, about 5 minutes.  
2.Dip each drumstick into egg mixture  
separately and coat in breadcrumbs.  
6.Drain and serve with dipping sauce.  
3.Heat oil to 170ºC  
4.Place 3 - 4 drumsticks into the basket at a  
time and fry till cooked through and  
golden, about 15 to 20 minutes.  
5.Drain well and keep hot while other pieces  
are cooking.  
15  
 
Recipes continued  
Potato dumplings  
4 medium potatoes, peeled, cooked and  
mashed.  
Makes approx. 25-30  
3.Heat oil to 190ºC, fry wings for 4-5  
minutes.  
4.Mix salt pepper and chilli in a large bowl.  
Drain wings and toss through salt mix.  
Serve straight away.  
60g butter  
1 1/4 cups water  
1 cup plain flour, shifted  
3 eggs  
Fried Cheese Scones  
Filling  
1 egg  
1tsp salt  
1.Place butter salt and water into a saucepan  
and bring to the boil.  
100g grated gryere or cheddar cheese  
2 leeks, finely sliced  
2.Add the shifted flour all at once and stir  
vigorously with a wooden spoon over a low  
to medium heat, until the dough forms and  
pulls away from the edges of the pan.  
Remove from heat and set aside to cool for  
5 minutes.  
3.Add eggs one at a time to the dough,  
beating well between additions. The dough  
should look smooth and shiny.  
1
4
/ cup cream  
salt and pepper  
Dough  
30g butter (diced)  
1
2
1 / cups self-raising flour  
1
2
/ tsp salt  
3
4
/ cup milk  
4.Add mash to dough and beat mixture until  
smooth.  
5.Heat fryer to 170ºC.  
6.Using two spoons scoop heaped balls of  
mixture into the fryer basket. Deep fry  
about 8 at a time for 4-5 minutes, and  
golden brown.  
1.For filling. Saute leeks in 1tbsp of butter  
until soft. Remove from the heat and mix  
through cheese, egg, and cream. Season  
and set aside to cool.  
2.For Dough. Place butter, flour and salt in a  
bowl and rub the mixture between  
fingertips until it resembles fine  
breadcrumbs. Add milk and bring dough  
together.  
Salt and chilli Chicken wings  
500g Chicken wings, cut into pieces  
3.Turn dough out onto a floured bench and  
knead lightly for 2-3 minutes.  
1
2
/ cup rice or cornflour  
1 tbsp salt  
1 tsp pepper  
1 tsp ground chilli  
4.Take about 2 tbsp of the dough at a time  
and work into a flat circle. Place 1tsp of  
the filling in the centre and work edges  
together, pinching to seal. Be careful to  
keep the thickness of the dough as even as  
possible.  
1.Dry wing pieces and make small incisions  
into the thickest parts of each piece.  
2.Coat pieces lightly in flour. Shake off  
excess.  
5.Heat oil to 160ºC, frying about 8 at a time  
until puffy and golden.  
6.Drain and serve hot.  
 
16  
Recipes continued  
Shallot and sesame puffs  
2 sheets ready rolled shortcrust pastry  
1 tbsp vegetable oil  
1 tsp fresh grated ginger  
1 clove garlic crushed  
1.Place the flour, salt and pepper into a  
small mixing bowl. Add egg oil and water,  
mix till smooth.  
2.Beat in milk as required to form a loose  
batter. Add meat and onion.  
3.Heat oil to 160ºC. Spoon batter into the  
hot oil. Cook until golden brown, about 5  
minutes.  
4.Drain and serve with reheated leftover  
gravy.  
12 green shallots, sliced  
1
2
/ cup sesame seeds  
2 tbsp oyster sauce  
1 egg yolk, beaten  
extra sesame seeds  
Meatballs  
Makes about 18  
1.Heat oil in a wok, add ginger, garlic,  
shallots and sesame seeds. Stir fry for 1  
minute, add oyster sauce. Remove from  
heat set aside to cool.  
750g minced topside steak  
1 onion chopped  
1
2
/ cup breadcrumbs  
2.Cut 8cm2 (squares) from pastry sheets  
2 tbsp chopped parsley  
1
2
/ tsp salt  
3.Place a tbsp of shallot mixture into each  
square, glaze edges with egg. Bring the  
four corners to the centre and pinch edges  
to seal.  
4.Glaze with remaining egg and sprinkle  
lightly with extra sesame seeds.  
1
2
/ tsp pepper  
1
2
/ tsp dried mixed herbs  
2 tsp Worcestershire sauce  
1 egg, lightly beaten  
1.Combine meat, onion, breadcrumbs,  
parsley, seasoning, and Worcestershire  
sauce.  
5.Heat oil to 180ºC and fry till golden brown,  
about 4 minutes.  
Meat fritters  
Makes 12 fritters  
2.Add enough egg to bind mixture together.  
1 cup self raising flour  
salt and pepper  
1 egg  
3.Shape the mixture into 25mm balls,  
refrigerate meatballs for 1 hour.  
4.Heat oil to 160ºC  
5.Fry for 6-7 minutes, till golden. Drain and  
serve with a spicy dipping sauce.  
2 tbsp oil  
1
4
/ cup water  
1
3
2
4
/ - / cup milk  
2 cups cooked, diced leftover meat ( beef,  
pork, lamb, chicken)  
1 onion, chopped finely  
17  
 
Recipes continued  
Potato Crisps  
4 potatoes, washed and peeled  
2 cups water, salted  
Corn fritters  
Makes about 12  
3
4
/ cup self raising flour  
pinch of salt  
pinch of pepper  
1.Cut potatoes into wafer thin slices. Place  
the slices into the salted water and allow  
to stand for 1-2 hours.  
1 egg, lightly beaten  
1
3
/ cup milk  
300g can of corn kernels, drained  
2.Drain potatoes and dry thoroughly.  
3.Heat oil to 180ºC and fry a small quantity  
at a time, shaking frequently during  
cooking. Cook for 3-4 minutes.  
4.Drain and serve hot or cold, sprinkle with  
salt if desired.  
1.Shift flour, salt and pepper into a bowl.  
2.Combine egg and milk.  
3.Using a mixer, gradually add milk mix to  
the dry ingredients and beat until smooth.  
Add corn to mix.  
4.Heat the oil to 180ºC. Drop batter by the  
tablespoonful into the hot oil and fry till  
golden, about 5-7 minutes.  
Felafel  
1
2
1 / cup dried chickpeas, washed and soaking  
1 onion chopped  
1
2
/ tsp chilli powder  
Kofte Potatoes  
1tsp cumin, ground  
500g potatoes, cooked and mashed  
1
2
/ coriander, ground  
2 eggs  
1
2 cloves garlic  
3
/ cup desiccated coconut  
3 tsp lemon juice  
1 cup grated Parmesan cheese  
salt and pepper  
2 tbsp flour  
1
4
/ cup chopped parsley  
1
2
/ cup besan flour (chickpea)  
1 egg  
2 eggs, lightly beaten  
1 cup dried breadcrumbs  
1.Soak chickpeas overnight, drain.  
2.Place chickpeas in a saucepan with 1lt  
water, simmer for 1 hour.  
3.Blend the chickpeas with the rest of the  
ingredients in a food processor. Chilli  
mixture.  
1.Combine the first five ingredients.  
2.Coat 1 tbsp of the mixture in flour, then  
egg mix and then in breadcrumbs.  
3.Heat oil to170ºC and fry 6 - 8 at a time till  
golden, about 4-5 minutes.  
4.Heat oil to 160ºC. Shape felafel into 4cm  
balls and fry 8-10 at a time for 3-4  
minutes.  
NOTE: for something different use sweet  
potato or pumpkin in place of the potato.  
5.Sever hot or cold with hummus and  
Lebanese bread.  
18  
 
Recipes continued  
Apple fritters  
Serves 4  
Family doughnuts  
Makes about 20  
2 apples, peeled and sliced into 5mm thick  
1 tbsp butter, softened  
1
rings.  
2
/ cup sugar  
1
2
/ cup plain flour  
2 tbsp golden syrup  
2
Fritter batter (see page 11)  
3
/ cup milk  
2 tbsp castor sugar  
2 cups self raising flour  
1
1
2
/ tsp ground cinnamon  
2
/ tsp cinnamon  
ice cream to serve  
Cinnamon sugar  
4tbsp castor sugar  
1tsp ground cinnamon  
1.Heat oil to 170ºC.  
2.Coat apple slices in flour and then dip in  
batter. Fry for 4-5 minutes and golden.  
1.In the small bowl of the Sunbeam  
Mixmaster Mixer, beat together butter,  
sugar and golden syrup until creamy.  
3.Drain and toss in cinnamon sugar. Serve  
with ice cream.  
Strawberry stack  
12 wonton wrappers  
1 cup thickened cream  
Serves 4  
2.Reduce the speed and gradually add the  
milk. By hand, fold in shifted flour and  
cinnamon.  
3.Turn out onto a floured bench and knead  
lightly. Roll out to 1cm thickness and cut  
with a doughnut cutter.  
4.Heat the oil to 170ºC, fry doughnuts a few  
at a time, turning only once during  
cooking.  
2 tbsp sugar  
1
2
/ tsp vanilla  
250g punnet strawberries, hulled and halved  
icing sugar to dust  
1.Heat oil to 180ºC  
2.Fry wonton wrappers, a couple at a time,  
until just coloured. Drain on absorbent  
paper.  
5.Drain and sprinkle with cinnamon sugar.  
Serve hot or cold.  
3.To serve stack crispy wrappers with  
strawberries, and sweetened whipped  
cream. Dust top with icing sugar.  
19  
 
Troubleshooting  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
Strong smell  
• Oil has gone bad  
• Replace oil  
• The correct oil is not being used  
• Use only high quality oil.  
Do not mix oils of a different quality or  
type.  
Oil overflowing  
• Fryer is filled above the  
maximum level  
• Check oil level on the inside  
of fryer.  
• Wet food placed in hot oil.  
• Stated quantities exceeded.  
• Dry food first.  
• Do not fry food above the  
weight indicated.  
Food is not browning  
• Cooking temperature is too low.  
• Basket is overloaded.  
• Adjust the dial to the correct cooking  
temperature.  
• Do not fry food above the stated  
quantities and weights  
• Oil is not hot enough.  
• Faulty thermostat. Consult Service  
Centre.  
Chips are sticking together • Food not washed thoroughly  
• Wash potatoes thoroughly  
and dry before frying.  
before placed in the oil  
Appliance not working  
• Appliance has been turned on  
with out fat or oil.  
• Allow the fryer to cool down,  
fill with oil and press the reset button  
that is concealed at the back of the  
fryer.  
• Temperature control dial not  
at correct setting.  
• Choose cooking temperature.  
20  
 
‘Sunbeam’, and ‘Cool-Zone Stainless’ are registered  
trademarks of Sunbeam Corporation.  
Made in China. Due to minor changes in design or  
otherwise, the product may differ from the one shown  
in this leaflet. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2003.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2003.  
 

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