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 ➂.
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 ➀.
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 ➃ 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 ➀, frying basket ➁ and
control unit ➂ from the enamelled metal
tank ➃.
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
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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