Sunbeam DF4400 - Manuals

Features of your Multicooker Deep Fryer (cont). Non-Stick Coating Your Sunbeam Multicooker Deep Fryer featuresDuPonts' toughest non-stick coating producedto date - Platinum Pro. DuPont is the world leader in non-stick coatingswith the introduction of Teflon dating back to1938. Today more than 2 bill...

7 Features of your Sunbeam cookware. Trigger Release Control Probe The Probe is thermostatically controlled and incorporates an indicator light which switchesoff automatically when the temperatureselected has been reached and then cycles onand off to indicate that the selectedtemperature is being ma...

1. Always use the best quality oil possible. We recommend corn, nut, seed or vegetable oils.Never use butter, margarine or olive oils. 2. Avoid mixing oils of different qualities or types. 3. Change the oil when it becomes brown or milky in colour. 4. Take into account the food to be cooked before s...

Shallow frying Add only sufficient quantity of oil to cover thesurface 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 witha slotted spoon or tongs, drain well and serve. Sauteing This is a term which means fo...

Asparagus Scrub stalks gently with a vegetable brush toremove soil. Snap off woody end and scrapewhite part with knife to remove outer layer ofstalk. Boil: Tie asparagus into bundles of 8-10 withstring and place upright into vessel. Add waterto almost cover stalks, 1 teaspoon each sugarand salt. Sim...

Handy Hints AU GRATIN TOPPINGMelt 60g butter on dial setting 5-6 in cookingvessel. Add 1 cup fresh white breadcrumbs andstir until browned. Sprinkle over white saucemixtures. BLANCHING TOMATOESHalf fill cooking vessel with water and bring tothe boil on dial setting 5-8. Add 2-3 tomatoesand boil for ...

GARLIC PRAWNS Makes 6 to 8 servings 1kg green king prawns, shelled and deveined 1 / 2 cup olive oil 4 cloves garlic, peeled and halved 1 / 2 teaspoon salt Red chilli, chopped Place all ingredients into a bowl and marinatefor 10-15 minutes. Heat cooking vessel to dialsetting 10 and add prawn mixture....

• For perfect fries and wedges, old potatoes are ideal. The potato should be of a lowstarch, waxy variety i.e. chats, new potato ordesiree potatoes. • Make sure that the chips are cut to even size to guarantee even cooking. • The cut chips should be rinsed under running water until the water runs cl...

This method allows for the fact that if wetbatter is placed in the basket prior to cookingthe food may stick to the basket. THIS METHODOF COOKING REQUIRES EXTREME CARE. 1. Follow steps 1 - 6 only from the deep fry cooking instructions on page 9. 2. Place the frying basket into the vessel with the he...

30 Frying times and temperatures. FISH AND SEAFOOD Type Maximum Temperature Approx. time Suggestions QTY Control settings (min) PRAWNSFresh 600g 8-10 5-7 Crumb/batter Frozen 600g 8-10 3-5 Fry frozen FISHSmall pieces 400g 8-10 3-5 Crumb / batter Fresh fillets 600g 8-10 7-10 Crumb / batter Frozen fill...

For perfect batter 1. Always shift all dry ingredients, then add liquids. Mix until smooth. 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. 4. Fry until golden brown. 5. Always use the deep fry “cook...