Sunbeam Fryer DF2100 User Manual

Deep Fryer Compact  
1.9 litre deep fryer in brushed stainless steel  
Instruction/Recipe Booklet  
DF2100  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR DEEP  
FRYER COMPACT.  
• If using solid fat, remove the lid and the  
basket, cut the fat into pieces and place the  
pieces directly into the tank. Do not melt solid  
fat in the frying basket as it may damage the  
appliance.  
• Never connect the fryer to the electricity  
supply without placing oil in the tank first.  
• Never operate the fryer with oil level below the  
minimum mark or above the maximum mark.  
• Do not touch any metal surfaces of the product  
while it is in use as they will be hot.  
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, please visit www.  
sunbeam.com.au or contact the Sunbeam Consumer Service Line.  
Ensure the above safety precautions are understood.  
3
 
Features of your Sunbeam Deep  
Fryer Compact  
Lid  
Allows steam to escape safely during the  
cooking process.  
Basket with 500g food capacity  
The removable mesh cooking basket has  
a 500g food capacity. The basket has two  
frying levels and you can shake it whilst  
cooking. The basket also features a cool  
touch handle which folds away for easy  
storage.  
Temperature control light  
Temperature control light indicates  
when the deep fryer is heating the  
oil.  
Basket Hook  
Allows for 2 frying levels.  
4
 
Oil tank  
The oil tank has a 1.9 litre capacity.  
Cool touch handle and lid  
Allows you to lift and move your deep fryer  
safely.  
Non slip rubber feet  
Keeps the deep fryer secure on the bench,  
for safer frying.  
Variable thermostat control with on/off  
The variable thermostat provides a wide  
range of temperature settings, accurately  
controlling the temperature of the oil, suiting  
a range of different foods.  
 
5
 
Using your Sunbeam Deep Fryer  
Compact  
Before using your Deep Fryer Compact  
1.This appliance is designed for household  
and indoor use only.  
Note: Do not mix different types of oil.  
3.Lower the basket into the oil.  
4.Replace the lid of the fryer.  
2.Before using for the first time, follow the  
cleaning instructions on page 11 and clean  
the fryer and basket.  
5.Insert the plug into a 230 - 240 volt power  
outlet and turn the power on by using the  
on/off switch.  
Note: All parts must be dried thoroughly.  
6.Slide the temperature control knob to the  
temperature that you wish to cook the food.  
The red indicator light will turn on and the  
heating element will begin heating the oil.  
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.  
Filling your Deep Fryer Compact  
Note: Do not connect the fryer to the  
electricity supply if there is no oil or fat in  
the tank.  
1.Remove the lid and take out the frying  
basket. Pull the handle backwards  
until the handle locks into position  
.
2.Pour good quality vegetable, nut or seed oil  
into the oil tank until it reaches between  
the ‘MIN’ and ‘MAX’ marks indicated on the  
inside of the tank. Never operate the fryer  
without oil or with insufficient oil in the  
tank.  
6
 
Using your Sunbeam Deep Fryer Compact continued  
Cooking in your Deep Fryer Compact  
4.When the food is cooked (see time guide  
chart on page 9), place the basket on its  
raised position to drain for a few seconds.  
There are two methods of cooking in your  
fryer; one general method for most foodstuffs  
and another for home battered products.  
5.Remove the basket and put the fried food  
on a plate covered with absorbent paper or  
kitchen towel.  
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.  
6.When finished with the fryer, slide the  
temperature knob to the lowest setting  
and switch the power off. Remove the plug  
from mains power.  
General cooking method  
(For pre-cooked, crumbed, floured or wrapped  
food.)  
7.Clean the fryer only after the oil is  
completely cooled down.  
1.Adjust the control dial to the desired  
temperature. The red temperature indicator  
light will illuminate.  
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  
2.When the oil has reached the required  
temperature, the light will go out. Remove  
the lid, lift the basket and put it on the  
method of cooking requires extreme care.  
rest  
so that it is not in contact with the  
1.Adjust the control to the desired  
temperature. The red temperature indicator  
light will illuminate.  
oil. Place the food, (should be as dry as  
possible) into the raised basket.  
2.When the oil has reached the required  
temperature the light will go out.  
Note: Leave the basket in the down  
position.  
3.Remove the lid of the fryer.  
4.Coat the food in batter and allow it to drain  
slightly to get rid of the excess coating.  
5.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.  
Note: The basket should always be in the  
raised position when it is to be filled with  
food.  
Note: Remember to take care as the oil  
may spit as the food is added.  
3.Lower the basket into the tank and replace  
the lid.  
You can now follow the instructions as given  
in the general cooking method, steps 4 - 7.  
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 therefore  
absorbing too much oil.  
2.Always use the best quality oil possible. We  
recommend corn, nut, seed or vegetable  
oils. Never use butter, margarine or olive  
oils.  
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.  
3.Avoid mixing oils of different qualities or  
types.  
8.Make sure that food is dry before frying,  
wet food will splatter.  
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 pre-cooked food will need a  
higher temperature than raw food, and the  
larger the individual items the lower the  
temperature should be.  
8
 
Frying times and temperatures  
FISH AND SEAFOOD  
TYPE  
MAXIMUM  
QTY  
TEMPERATURE APPROX. TIME SUGGESTIONS  
°C  
(MIN)  
PRAWNS  
Fresh  
100g  
250g  
180C  
190C  
5-6  
3-5  
Crumb/batter  
Fry frozen  
Frozen  
FISH  
Small pieces  
Small frozen fillets  
CALAMARI  
Fresh  
230g  
230g  
180C  
180C  
5-6  
5-7  
Crumb / batter  
Fry frozen  
100g  
250g  
180C  
180C  
1-2  
3-5  
Crumb / batter  
Fry frozen  
Frozen  
MEAT AND POULTRY  
TYPE  
MAXIMUM  
QTY  
TEMPERATURE APPROX. TIME SUGGESTIONS  
°C  
(MIN)  
FRESH CHICKEN PORTIONS  
Small  
200g  
190C  
10-15  
Crumb or batter  
CHICKEN OR VEAL SCHNITZEL  
Fresh  
225g  
170C  
180C  
5-7  
3-8  
Crumb  
Crumb  
Frozen  
225g  
CHICKEN NUGGETS  
Frozen  
500g  
400g  
180C  
180C  
5-6  
2-3  
Fry frozen  
Thawed  
Fry thawed / cold  
9
 
Frying times and temperatures continued  
VEGETABLES  
TYPE  
MAXIMUM  
QTY  
TEMPERATURE APPROX. TIME SUGGESTIONS  
°C  
(MIN)  
2-4  
3-5  
4-6  
3-5  
3-5  
Beans  
200g  
250g  
150g  
100g  
150g  
180C  
180C  
180C  
190C  
180C  
Tempura  
Tempura or batter  
Batter  
Broccoli /Cauliflower  
Eggplant (slices)  
Mushrooms whole button  
Onion Rings  
POTATOES  
Batter / crumbed  
Batter  
French fries  
Chips  
250g  
400g  
250g  
180C  
180C  
190C  
4-6  
5-10  
10-15  
Wedges  
Always blanch potato chips at a lower temp. Then brown at 190ºC.  
10  
 
Care and Cleaning  
Care and Cleaning  
DO NOT SUBMERGE WHOLE UNIT IN  
WATER.  
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.  
DO NOT ALLOW POWER CORD TO GET  
WET.  
Note: You may store your filtered oil in the  
fryer if you make sure that it is covered by  
the lid.  
Lid  
Your Deep Fryer Compact features an easy to  
clean lid. Either put the entire 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.  
Basket, handle and oil 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  
is to be cleaned following these instructions:  
1.Carefully pour old oil into a suitable  
container and dispose of properly.  
Note: Never pour used oil down sink.  
2.Wipe out remaining oil and waste with  
paper towelling.  
3.Fill oil vessel with a small amount of hot  
soapy water and clean with a non abrasive  
sponge. Pour out water and carefully rinse  
inside with fresh water.  
4.Wipe exterior of unit with a clean cloth.  
 
11  
 
ThePerfect Chip  
• For perfect fries and wedges, old potatoes  
are ideal. The potato should be of a low  
starch, waxy variety i.e. Sebago, Russet  
Burbank, Spunta, King Edward, Bintje.  
• Cooking times will vary depending on the  
size of your fries or chips and the variety  
of the potato used.  
PLEASE NOTE: If cooking homemade raw  
potato chips, it is recommended that the  
minimum oil level is used.  
• 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  
clear. This removes excess starch from  
the potatoes, the starch burns at high  
temperatures.  
Hints for cooking the perfect frozen chip.  
• Do not defrost frozen pre-cooked chips.  
For the best results they should be taken  
directly from the freezer to the fryer.  
• Heat oil to the maximum setting, 190°C.  
• Dry on kitchen towel before frying.  
• For best results for frozen chips refer to  
chip packet.  
• Shake the basket at short intervals to  
encourage even browning and to stop  
chips sticking together.  
• Allow chips to drain for a moment before  
removing from the basket and seasoning.  
• 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.  
1ST FRY (BLANCH)  
2ND FRY  
190°C  
190°C  
180°C  
Thin fries - french fries  
Thick chips  
140°C  
140°C  
140°C  
5 min  
5 min  
7-8 min  
10 min  
7-8 min  
10 min  
Wedges  
Allow oil to heat up to 2nd temperture before re-immersing the basket in the hot oil.  
12  
 
Recipes
For perfect batter  
Tempura batter  
1. Always sift all dry ingredients, then add  
liquids. Mix until smooth.  
½ cup plain flour  
¼ cup rice flour  
2. Keep your batter as cold as possible (it  
will be crisper).  
1 teaspoon bicarb soda  
1 cup soda water (ice cold)  
1 egg  
3. Coat food in seasoned flour before batter,  
the batter will stick to the food better.  
4. Fry until golden brown.  
Note: It’s very important to keep this batter  
cold. A good tip is to chill all ingredients  
before use.  
5. Always use the 'Cooking Home Battered  
Food' technique, see page 7 for more  
information.  
Easy crispy coating  
1 egg  
Beer batter  
1 cup plain flour  
1 tablespoon water or milk  
1 cup rice flour or cornflour  
pinch of salt/pepper  
½ teaspoon baking powder  
pinch salt  
¼ cup cold beer  
1. Beat egg and water or milk. Season flour  
with salt and pepper.  
Crispy sesame batter  
2. Dip food in egg mix and then coat with  
flour.  
1 cup cornflour  
2 eggs  
3. Deep fry at 170ºC to 190ºC depending on  
size of foodstuff, until crispy, this coating  
will not colour much.  
¹/ cup water (cold)  
³
2 tablespoon sesame seeds  
Sweet fritter batter  
1 egg  
²/ cup milk  
³
1 cup self raising flour  
1 tablespoon sugar  
1 tablespoon melted butter or margarine  
13  
 
Recipes continued  
Prawn cutlets  
750g green king prawns  
4. Drain. Serve with sweet and sour sauce  
and fried or steamed rice if desired.  
plain flour  
Calamari  
1 egg, lightly beaten  
2 cups fresh breadcrumbs  
lemon wedges to serve  
500g squid, washed and cleaned  
½ cup plain flour  
1 egg, lightly beaten  
1 cup dried breadcrumbs  
1. Peel and devein prawns, leaving tails  
intact. Dry thoroughly.  
1. Remove the insides and head of the squid.  
Wash and dry thoroughly.  
2. Coat prawns in flour, then egg, then  
breadcrumbs. Shake off excess crumbs.  
2. Cut the squid tubes into 1cm rings.  
3. Heat the oil to 180ºC and fry cutlets for  
4-5 minutes until golden brown.  
3. Coat the squid pieces in flour, egg and  
then breadcrumbs.  
4. Drain and serve immediately with lemon  
wedges.  
4. Heat the oil to 170ºC and fry the squid; in  
batches, until golden brown.  
Deep fried pork balls  
500g minced pork  
Makes 14 to 16 balls  
5. Drain and serve immediately with tartare  
sauce and lemon wedges.  
2 tablespoon plain flour  
2 tablespoon cornflour  
1 tablespoon soy sauce  
1 teaspoon garlic salt  
Tartare sauce  
250ml of good quality mayonnaise with  
1 tablespoon chopped tarragon and parsley,  
a ½ tablespoon of capers and 1 tablespoon  
of chopped gerkins. Season with salt and  
pepper to taste.  
1 teaspoon ground black pepper  
1 egg, lightly beaten  
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.  
2. Shape mixture into 4cm balls.  
3. Heat oil to 180ºC. Place pork balls in  
the basket 4-5 at a time, cook for 8-10  
minutes until golden brown.  
14  
 
Recipes continued  
Dim Sims  
Spring Rolls  
Makes about 24 rolls  
125g small green prawns, shelled and  
deveined  
500g green prawns, shelled and deveined  
500g minced pork  
500g minced pork  
½ small head of cabbage, thinly shredded  
½ cup chopped bamboo shoots  
½ cup chopped water chestnuts  
1 onion, finely chopped  
1 tablespoon sherry  
230g can of water chestnuts, drained and  
finely chopped  
125g fresh shitake mushrooms, roughly  
chopped  
1 green capsicum, seeded and finely  
chopped  
1 tablespoon soy sauce  
1 teaspoon salt pinch pepper  
40 gow gee wrappers  
1 onion, peeled and finely chopped  
2 tablespoon dry sherry  
2 tablespoon soy sauce  
1 teaspoon sugar  
1. Finely chop prawns and combine with  
pork.  
2. Add all other ingredients and mix well to  
combine.  
½ teaspoon salt  
¼ teaspoon ground ginger  
455g packet spring roll wrappers  
3. Place 1 heaped teaspoon of pork mixture  
onto the centre of each wrapper and  
gather the sides of the wrapper around the  
filling, leaving a small opening at the top.  
1 egg, lightly beaten with 2 tablespoons  
water  
4. Heat the oil to 180ºC and deep fry about  
6 at a time, until golden brown, about 4-5  
minutes.  
1. Finely chop prawns and combine with  
pork.  
2. Add cabbage, water chestnuts,  
mushrooms, capsicum, onion, sherry,  
soy, sugar, salt and ginger. Mix well to  
combine.  
5. Drain and serve with sweet and sour sauce  
if desired.  
3. Place 2-3 tablespoon 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.  
5. Heat oil to 180ºC, deep fry in batches,  
until golden brown, about 5 minutes.  
6. Drain and serve with dipping sauce.  
15  
 
Recipes continued  
Minted pea wontons  
3 medium potatoes, peeled and cut into  
5mm dice  
Southern fried chicken  
10 small chicken wings  
½ cup flour  
Makes 23 wings  
½ teaspoon salt  
1 onion, peeled and finely chopped  
2 teaspoon oil  
½ teaspoon hot paprika (optional)  
1 egg, beaten with 2 tablespoons water  
1 cup dried breadcrumbs  
1 teaspoon ground cumin  
220g can peas  
1. Mix flour with salt and paprika. Dry  
drumsticks and coat in seasoned flour.  
¼ cup mint, chopped  
125g wonton wrappers  
2. Dip each wing into egg mixture separately  
and coat in breadcrumbs.  
1. Boil the diced potato until just cooked.  
Drain.  
3. Heat oil to 170ºC  
4. Deep fry wings in batches until wings are  
crisp and cooked through. Drain well.  
Keep wings warm while cooking remaining  
batches.  
2. In a saucepan cook onion in oil until soft  
add cumin and peas and rough mash.  
Remove from heat.  
3. Add potato and mint. Stir to combine.  
5. Drain well and keep hot while other pieces  
are cooking.  
4. Place about 2tsp of mix onto each wonton  
wrapper and bring edges together. Seal  
with a light brush of water.  
Classic Buffalo Wings  
Makes 32 wings  
16 small chicken wings  
5. Heat fryer to 190ºC, and deep fry in  
batches, until golden brown, about 3-4  
minutes.  
¹/ cup Maggi hot chilli sauce  
³
80g butter  
Blue cheese dressing or  
Ranch dressing for dipping  
6. Serve with minted yoghurt if desired.  
1. Cut tips from chicken wings and discard.  
Cut wings in half at joint.  
2. Heat oil in fryer to 190°C.  
3. Combine the chilli sauce and butter and  
whisk through to combine.  
4. Deep fry wings in batches until wings are  
crisp and cooked through. Drain well.  
Keep wings warm while cooking remaining  
batches.  
5. Place wings in a large bowl and toss  
through chilli sauce.  
6. Serve wings with blue cheese or ranch  
dressing.  
16  
 
Recipes continued  
Fried cheese scones  
Potato dumplings  
Makes approx. 25-30  
60g butter  
Filling  
1¼ cups water  
1 teaspoon salt  
1 cup plain flour, sifted  
3 eggs  
2 leeks, finely sliced  
20g butter  
100g grated gryere or cheddar cheese  
1 egg  
4 medium potatoes, peeled, cooked and  
mashed.  
¼ cup cream  
salt and pepper  
1. Place butter salt and water into a  
saucepan and bring to the boil.  
Dough  
30g butter, diced  
2. Add the sifted 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.  
1½ cups self-raising flour  
½ teaspoon s alt  
¾ cup milk  
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.  
3. Add eggs one at a time to the dough,  
beating well between additions. The dough  
should look smooth and shiny.  
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.  
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 3 at a time for 4-5 minutes, and  
golden brown.  
3. Turn dough out onto a floured bench and  
knead lightly for 2-3 minutes.  
4. Take about 2 tablespoons of the dough at  
a time and work into a flat circle. Place 1  
teaspoon 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.  
5. Heat oil to 160ºC, frying about 3 at a time  
until puffy and golden.  
6. Drain and serve hot.  
17  
 
Recipes continued  
Fried Mozzarella sticks  
185g Mozzarella cheese  
2 tablespoons milk  
¼ cup plain flour  
1 egg, lightly beaten  
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.  
2. Cut 8 cm2 (squares) from pastry sheets  
3. Place a tablespoon of onion mixture into  
each square, glaze edges with egg. Bring  
the four corners to the centre and pinch  
edges to seal.  
1 cup Japanese breadcrumbs  
sea salt and freshly ground black pepper  
1 ½ cups Italian tomato sauce  
1. Cut Mozzarella into 1½ cm thick sticks.  
4. Glaze with remaining egg and sprinkle  
lightly with extra sesame seeds.  
2. Dip the sticks into the milk then flour;  
shake off excess.  
5. Heat oil to 180ºC and fry in batches until  
golden brown, about 4 minutes.  
3. Dip sticks into the egg then coat into the  
flour seasoned with salt and pepper.  
Meat fritters  
Makes 12 fritters  
4. Place coated sticks onto a tray and place  
into the freezer for about 25 minutes.  
1 cup self raising flour  
salt and pepper  
1 egg  
5. Heat oil to 170°C. Deep fry in batches,  
for about 30 seconds or until the crumbs  
are golden; drain on absorbent paper.  
2 tablespoon oil  
¼ cup water  
½ – ¾ cup milk  
6. Serve with warmed tomato sauce.  
Note: Japanese breadcrumbs are available  
from Asian grocers or good supermarkets.  
2 cups cooked, diced leftover meat (beef,  
pork, lamb, chicken)  
1 onion, chopped finely  
Green onion and sesame puffs  
1 tablespoon vegetable oil  
1 teaspoon 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.  
12 green onions, sliced  
½ cup sesame seeds  
3. Heat oil to 160ºC. Spoon batter into the  
hot oil. Cook in batches until golden  
brown, about 5 minutes.  
2 tablespoon oyster sauce  
2 sheets ready rolled shortcrust pastry  
1 egg yolk, beaten  
4. Drain and serve with reheated leftover  
gravy.  
extra sesame seeds  
18  
 
Recipes continue  
Felafel  
Meatballs  
Makes about 18  
1½ cup dried chickpeas, washed and soaking  
750g minced topside steak  
1 onion chopped  
1 onion, chopped  
½ teaspoon chilli powder  
1 teaspoon cumin, ground  
½ teaspoon coriander, ground  
2 cloves garlic, crushed  
3 teaspoons lemon juice  
¼ cup chopped parsley  
½ cup besan flour (chickpea)  
1 egg  
½ cup breadcrumbs  
2 tablespoons chopped parsley  
½ teaspoon salt  
½ teaspoon pepper  
½ teaspoon dried mixed herbs  
2 teaspoons Worcestershire sauce  
1 egg, lightly beaten  
1. Combine meat, onion, breadcrumbs,  
parsley, seasoning, and Worcestershire  
sauce.  
1. Soak chickpeas overnight, drain. Rinse  
well.  
2. Add enough egg to bind mixture together.  
2. Place chickpeas in a saucepan with 1 litre  
of water, simmer for 1 hour. Drain well.  
3. Shape the mixture into 25mm balls,  
refrigerate meatballs for 1 hour.  
3. Blend the chickpeas with the rest of the  
ingredients in a food processor. Chilli  
mixture.  
4. Heat oil to 160ºC  
5. Fry in batches for 6-7 minutes, till golden.  
Drain and serve with a spicy dipping  
sauce.  
4. Heat oil to 160ºC. Shape felafel into  
4cm balls and fry 4-5 at a time for 3-4  
minutes.  
Potato crisps  
4 potatoes, washed and peeled  
5. Sever hot or cold with hummus and  
Lebanese bread.  
2 cups water, salted  
1. Cut potatoes into wafer thin slices. Place  
the slices into the salted water and allow  
to stand for 1-2 hours.  
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.  
19  
 
Recipes continued  
Corn fritters  
Makes about 12  
Apple fritters  
Serves 4  
¾ cup self raising flour  
2 apples, peeled and sliced into 5mm thick  
rings.  
pinch of salt  
½ cup plain flour  
pinch of pepper  
1 egg, lightly beaten  
Fritter batter (see page 14)  
2 tablespoon caster sugar  
½ teaspoon ground cinnamon  
ice cream to serve  
¹/ cup milk  
³
300g can of corn kernels, drained  
1. Sift flour, salt and pepper into a bowl.  
2. Combine egg and milk.  
1. Heat oil to 170ºC.  
2. Coat apple slices in flour and then dip in  
batter. Fry in batches, for 4-5 minutes and  
are golden.  
3. Using a mixer, gradually add milk mix to  
the dry ingredients and beat until smooth.  
Add corn to mix.  
3. Drain and toss in cinnamon sugar. Serve  
with ice cream.  
4. Heat the oil to 180ºC. Drop batter by the  
tablespoonful in batches into the hot oil  
and fry untill golden, about 5-7 minutes.  
Strawberry stack  
Serves 4  
12 wonton wrappers  
Kofte potatoes  
500g potatoes, cooked and mashed  
1 cup thickened cream  
2 tablespoon sugar  
2 eggs  
¹/ cup desiccated coconut  
³
½ teaspoon vanilla extract  
1 cup grated Parmesan cheese  
250g punnet strawberries, hulled and halved  
icing sugar to dust  
salt and pepper  
2 tablespoon flour  
1. Heat oil to 180ºC  
2 eggs, lightly beaten  
2. Fry wonton wrappers, a couple at a time,  
until just coloured. Drain on absorbent  
paper.  
1 cup dried breadcrumbs  
1. Combine the first five ingredients.  
3. To serve stack crispy wrappers with  
strawberries, and sweetened whipped  
cream. Dust top with icing sugar.  
2. Coat 1 tablespoon of the mixture in flour,  
then egg mix and then in breadcrumbs.  
Repeat with remaining mixture.  
3. Heat oil to 170ºC and fry 3-4 at a time till  
golden, about 4-5 minutes.  
NOTE: for something different use sweet  
potato or pumpkin in place of the potato.  
20  
 
Recipes continued  
Buttermilk Doughnuts  
2 teaspoons dry yeast  
1 ¼ cups buttermilk  
¼ cup caster sugar  
4 cups plain flour  
1 teaspoon salt  
4. Place dough in a bowl; cover, and stand  
in a warm place for about 40 minutes or  
until dough has doubled in size.  
5. Turn dough onto a lightly floured surface  
and knead again for about 5 minutes  
or until smooth and elastic. Roll dough  
out to a 1 cm thickness for a thinner  
doughnut or to a 1½ cm thickness for a  
thicker doughnut. To cut doughnuts use  
either a doughnut cutter or a 9cm cutter  
and a 3cm cutter. Place doughnuts onto  
a tray lined with baking paper and cover  
with plastic wrap, stand in a warm place  
for about 20 minutes.  
¼ cup light olive oil  
2 eggs, lightly beaten  
Cinnamon Sugar  
1 cup caster sugar  
2 teaspoons ground cinnamon  
1. In a small bowl, whisk the yeast into the  
warmed buttermilk with 1 tablespoon of  
the sugar. Mix well and stand in a warm  
place for 1 minutes or until the mixture  
begins to bubble.  
6. Heat oil to 160°C. Cook doughnuts, in  
batches, turning once during cooking,  
until golden in colour.  
7. Drain doughnuts on absorbent paper then  
toss in cinnamon sugar mixture.  
2. Sift the remaining sugar, flour and salt  
into a large bowl. Make a well in the  
centre and mix through the oil, eggs and  
yeast mixture. Mix to a soft dough.  
3. Place mixture onto a lightly floured  
surface and knead dough for about 10  
minutes or until dough is smooth and  
elastic.  
21  
 
Troubleshooting  
PROBLEM  
POSSIBLE CAUSE  
Oil has gone bad.  
SOLUTION  
Strong smell  
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  
without 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.  
22  
 
‘Sunbeam’, is a registered trademark 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 0800 786 232.  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
0800 786 232  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2004.  
 

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