Sunbeam DF5200S - Manuals - manualsarea.com

Page 3 - Contents

Contents Sunbeam’s Safety Precautions 2 Features of your Cool-Zone Stainless 4 Using your Cool-Zone stainless 6 Hints for perfect frying 8 Hints for deep frying with different oils 9 Frying times and temperatures 10 Care and cleaning 11 The perfect chip 12 Recipes 13 Troubleshooting 20

Page 4 - Sunbeam’s Safety Precautions

2 If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. Sunbeam’s Safety Precautions Sunbeam are very safety conscious when designing and manufact...

Page 8 - Using your Cool-Zone stainless

Before using 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 cleanthe fryer and basket. 3. Place the fryer on a flat and stable surface away from any heating source and where...

Page 10 - Hints for perfect frying

1. Never use the fryer without oil. 2. Always use the best quality oil possible. We recommend corn, nut, seed orvegetable oils. Never use butter ormargarine. 3. Avoid mixing oils of different qualities or types. 4. Change the oil when it becomes brown or milky in colour. 5. Take into account the foo...

Page 12 - Frying times and temperatures

10 Frying times and temperatures Type Maximum Temperature Approx. time Suggestions QTY °C (min) FISH AND SEAFOOD PRAWNSFresh 300g 170C 3-5 Crumb/batter Frozen 300g 180C 3-5 Fry frozen FISHSmall pieces 500g 180C 3-5 Crumb / batter Fresh fillets 500g 160C 3-5 Crumb / batter Frozen fillets 500g 160C 3-...

Page 13 - Care and cleaning

11 Cleaning should only be carried out whenthe fryer is switched off and the plugremoved from the socket. Your fryer shouldhave completely cooled. Lid You can either put the lid into thedishwasher or into hot soapy water and letit soak there for 5-10 minutes. Shake theremaining water out of the lid ...

Page 14 - The perfect chip

12 • For perfect fries and wedges, old potatoes are ideal. The potato should be of a lowstarch, waxy variety i.e. chats, new potatoor desiree 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...

Page 15 - Recipes

13 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 “cooking ho...

Page 22 - Troubleshooting

20 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 ortype. Oil overflowing • Fryer is filled above the • Check oil level on the inside maximum level o...