Sunbeam FP6000 DuraCeramic Frypan User Guide

Sunbeam FP6000 DuraCeramic Frypan

Sunbeam DuraCeramicTM Frypan

Features

• Steam Vent: Fixed steam vent controls moisture level during cooking.
• DuraCeramicTM Cooking Surface: Unique coating that cooks food faster with higher scratch resistance and 4X more durability than non-stick coatings. Superior food release ensures fast and easy clean-up.
• Cool Touch Handles and Lid Knob: For safer cooking and carrying of the frypan.
• Tilt & Baste Lever: When the lever is in the lowered position, the cooking pan is tilted, forcing juices to collect at one end of the pan. Both hands are then free for basting.
• Dishwasher Safe: The pan, base, and lid are dishwasher-safe and fully immersible.
• Trigger Release Control Probe: Thermostatically controlled probe with an indicator light that switches off automatically when the selected temperature has been reached. It then cycles on and off to indicate that the temperature is being maintained.
• Glass Lid: Clear glass lid allows you to monitor the cooking process without lifting the lid and allowing heat to escape, ensuring the selected temperature is maintained.
• Extra Large Cooking Vessel: Large rectangular frypan (38cm x 29.5cm) that is 78mm deep, ideal for cooking 2 chickens, roasts, family-size meals, or liquid-based dishes.
• Cast-in Rectangle Element: Powerful 2400-watt rectangle element completely cast into the heavy-duty base providing superior heat distribution, faster heating, and longer element life.

Usage Instructions

1. Before using the Sunbeam DuraCeramicTM Frypan, make sure to read and understand all the safety precautions in the user manual.
2. Place the frypan on a stable and heat-resistant surface.
3. Connect the control probe to the frypan by inserting it into the control probe inlet.
4. Plug the power cord into a suitable electrical outlet.
5. Turn the temperature control dial to the desired temperature setting. Refer to the Temperature Setting Guide in the user manual for recommended settings for different types of cooking.
6. Wait for the indicator light on the control probe to switch off, indicating that the selected temperature has been reached.
7. Add your ingredients to the frypan and start cooking.
8. Use the tilt & baste lever if desired to collect juices at one end of the pan for basting.
9. Monitor the cooking process through the clear glass lid without lifting it to maintain the selected temperature.
10. Once cooking is complete, turn off the frypan and unplug it from the electrical outlet.
11. Allow the frypan to cool down before cleaning.
12. The pan, base, and lid are dishwasher safe and can be fully immersed for easy cleaning. Alternatively, they can be hand washed using warm soapy water and a non-abrasive sponge or cloth.
13. Store the frypan in a cool and dry place when not in use.

If you have any concerns or questions about using your Sunbeam DuraCeramicTM Frypan, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR DURACERAMIC™ FRYPAN

• Use your frypan at least 200mm away from walls and curtains.
• Do not immerse the control probe in water.
• If using a plastic spatula do not leave it in the cooking vessel when hot.
• The frypan must only be used with the control probe provided.
• Avoid using on metal surfaces e.g. sinks, and hotplates.
• Remove the control probe before cleaning the frypan.
• After cleaning the frypan ensure that the control probe Inlet area is completely dry before using again.

Sunbeam is very safety conscious when 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 the appliance.
• Always turn the power off at the power outlet before you insert or remove the 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.
• 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.
• Children should be supervised to ensure that they do not play with the appliance.
• Use well away from walls and curtains.
• Do not block or cover the air vents on the top (back/ sides) of the oven.
• Do not use in confined spaces.
• Never leave an appliance unattended while in use.
• 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 a heated oven.
• Do not place it 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.
• Do not operate any electrical appliance with a damaged cord or after the appliance has been 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 recommends 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.
• Appliances are not intended to be operated by means of an external timer or separate remote control system.
• This appliance is intended to be used in households and similar applications such as staff kitchen areas in shops, offices and other working environments; farmhouses; by clients in hotels, motels and other residential-type environments; bed and breakfast-type environments.
• Refer to the “Care and Cleaning’ section for details concerning precautions during use maintenance.
• Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.
• Keep the appliance and its cord out of reach of children less than 8 years old.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.

Hot Surface Do Not Touch
This symbol indicates the temperature of accessible surfaces may be high when the appliance is operating and for some time after use. 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

Features of your Sunbeam

DuraCeramic™ Frypan

Steam Vent
Fixed steam vent controls the moisture level during cooking.

Dishwasher safe
The pan, base and lid are dishwasher-safe and fully immersible.

Trigger release control probe
The probe is thermostatically controlled and incorporates an indicator light that switches off automatically when the selected temperature has been reached, it then cycles on and off to indicate that the temperature is being maintained.

Temperature Setting Guide

Trigger-Release Control Probe
The heat control probe is thermostatically controlled to deliver perfect cooking control. The indicator light switches ‘on’ when it is heating. When the frypan has reached the desired temperature the indicator light switches ‘off’. The indicator light will then cycle ‘on’ and ‘off’ as the thermostat maintains the set temperature. The heat control probe is ergonomically designed with a handy trigger release. The settings on the dial represent the following temperatures approximately. Pre-heat your frypan on the MAX setting then change to your desired setting.

DIAL SETTING| CELCIUS

(approx)

| USES| TEMPERATURE
---|---|---|---
MIN| 50°C – 70°C| Keeping food warm| LOW
MIN/MED| 80°C – 105°C| Simmering, slow cooking|
MED| 120°C – 140°C| Pan frying| MEDIUM
MED/MAX| 150°C – 175°C| Shallow frying, roasting|
MAX| 190°C – 210°C| Searing and sealing| HIGH

Note: The temperature settings are a guide only and may require adjustment to suit various foods and individual tastes. When the dial iS is set to a MIN setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the selected temperature.

Usage Instructions
Before First Use
Before using your frypan for the first time, remove all packaging and promotional materials from the product and control probe. With the control probe detached, wash with warm soapy water using a mild housed detergent. Rinse thoroughly and dry. Make sure the interior of the probe inlet is fully dry.
Note: Do not immerse the heat control probe in water or any other liquid.

Seasoning
A little extra preparation before the first use will get the most out of your OuraCeramic™m Frypan.

Following these steps will properly season your try are, ensuring superior food release and fast, easy clean up.

1. Spread 1 tablespoon oil (canola or vegetable) onto the base and sides of the frypan using a paper towel or soft cloth to evenly coat the surface.
2. Heat on MIN temperature for 20 mins (or until the frypan starts to smoke).
3. Turn off then let the frypan cool to room temperature and wipe away excess oil Do not wash.

Repeat the seasoning process every 4-6 months for optimum performance Scan OR code to watch a video of the seasoning process

Using your Frypan

1. Place on a flat, level, heat-resistant surface.

2. Insert the control probe fully into the probe inlet of the frypan.

3. Plug the cord into a 230-240V power outlet and turn the power on.

4. Preheat the frypan on MIN/MED setting. Then set the control probe dial to the desired temperature setting. Refer to page 7 for the temperature guide.
   Note: The thermostat light on the control probe indicates the temperature at which the dial is set. The light will remain on until the set temperature has been reached and then will cycle on and off throughout the cooking. This will ensure that the frypan maintains the correct temperature. On the initial heating of the frypan, it is recommended that the temperature be allowed to cycle (the light cycling on and off) several times. This will help the cooking surface to
   aulus o a more accurate cooking temperature.

5. After you have completed cooking, turn the power OFF and unplug from the newer outlet
   Note: Ensure the cord is kept well away from the roan when in use.
   Caution: Do not touch the frypan when i use it. Avoid touching hot surfaces. Take care when removing food from the roan.

Care & Cleaning
Use heat-resistant plastic wood or maybe removed or reduced by rubbing the silicone utensils when cooking in the frypan. ceramic coating with a cream cleanser or an Avoid using sharp or metal objects as these paste of bicarbonate of soda and water using may scratch the surface. Do not cut food clean cloth. on top of the cooking surface. Do not leave plastic utensils in contact with the cooking

Heat Control probe
surface while in use. If cleaning is necessary, wipe over with To clean after use damp cloth. Always turn the power off and remove the
Note : The control probe must be removed plug from the power outlet and the control before the frypan is cleaned and the control probe from the probe inlet before cleaning. probe inlet must be dried before the frypan is Allow the frypan to cool before cleaning. used again.

DuraCeramic™ coating
Important: Do not immerse the control probe in water or any other liquid. Store the control Due to the natural properties of ceramic coating, your DuraCeramic™ frypan requires a probe carefully. Do not knock or drop it as this damage the probe. gentle handling and cleaning. When cleaning the DuracCeramic™M coating, do not use

after browning.

BEEF| 20-25 minutes per 500g after browning.
LAMB| 25-30 minutes per 500g after browning.
CHICKEN| 30-35 minutes per 500g after browning.

Glass Lid
metal (or other abrasive scourer). It i important to let the frypan cool down. Do Wash the lid in soapy water using a not immediately immerse in water. Wipe soft sponge, rinse and dry thoroughly. the bottom of the pan using a damp paper
Alternatively, wash the lid in a dishwasher. towel to remove residue on the frypan.

Storage
With the control probe detached and the pan completely cool, wash the pan with Store the control probe carefully in safe warm soapy water using a mild household place. Do not knock or drop it as this can detergent. Rinse thoroughly and dry the damaged probe. frypan with a soft cloth before storing. Make If damage is suspected, return the control the sure the interior of the probe inlet is fully dry. probe to your nearest Sunbeam Service Centre for inspection.

Staining
When using high-pigmented ingredients such as turmeric, curry, soy sauce, and tomato sauce, some staining may occur. When cooking, always start to use low or medium heat before adding food to the High heat can cause the food to stick,
discolour or damage the natural properties of the ceramic coating. Stubborn food residue

Cooking Guide
Pan frying: Suitable for eggs, omelettes,

1. Preheat the frypan to MED/MAX setting. bacon, sausages, steaks and chicken pieces. Use only a small amount of oil for less Preheat to MED setting with a little oil to add fatty joints and no oil for fattier joints of flavour. Non-stick cooking surfaces do not meet. require a large amount of oil. Steaks should only be turned once during cooking.
2. Brown and seal the meat on all sides and position the lid. Shallow frying: Suitable for vegetable pieces
3. After browning, turn the dial to MED e.g. roast pumpkin and potato, and crumbed setting to cook the meat as desired. food. Preheat on MED setting with sufficient Turn meat occasionally during cooking oil so that the food is half immersed. Cook to ensure even cooking. food with the lid off.
4. Remove meat from pan and cover withSautéing: Preheat on MED setting with a foil. Allow meat to rest for 5-10 minutes, little oil to add flavour. meanwhile, you can make gravy from the juices in the frypan.

Stir-frying
Food is cooked quickly, over high heat and Roasting times: vegetables retain their flavour and crispness. Note: These times are for well done. For best results and even cooking, cut food into even-sized, smaller pieces. Reduce the times to suit personal taste.

1. Preheat the frypan to MIN/MED setting with a little oil.

2. PORK 30-40 minutes per 500g

3. Slice meat into strips. Coat meat in a little after browning. oil and stir-fry in batches until browned.
   VEAL 30-40 minutes per 500g This prevents the meat from stewing. after browning.

4. Add vegetables and seasoning, stirring BEEF 20-25 minutes per 500g continuously. Vegetables which take longer after browning. to cook, such as carrots, should be cooked first, adding the other ingredients later.
   LAMB 25-30 minutes per 500g Cook until the vegetables are crisp. Return after browning. the meat back into the pan when the

5. CHICKEN 30-35 minutes per 500g vegetables are almost cooked. The lid can after browning. be in position in the last few minutes of cooking.
   Vegetables: Cut into even-sized pieces. Add to the frypan 45-60 minutes before

Roasting
serving. For crisper vegetables, remove the Meat and poultry: The frypan is ideal for meat and increase the heat for the last few roasting meat and poultry, as the meat minutes cooking. retains the flavour and juices. All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the trypan. For some recipes, it may be required to cook food in batches Corn Fritters

• Makes annexe. 20

• 1 cup self-raising flour

• 72 teaspoon bicarbonate soda

• ½ teaspoon sweet paprika

• ½ teaspoon ground coriander

• ss run buttermilk

• 2 eggs

• 2 cups corn kernels
  1 small red capsicum, diced finely

• 3 small green onions, sliced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh coriander

• Sea salt and freshly ground black pepper

Olive oil
Tomato mill am. to serve

1. Combine flour, soda, and paprika in a bowl; whisk through buttermilk and eggs to form
2. Combine corn, capsicum, and green onions. parsley and coriander in a large bowl. Stir through the batter; season with salt and pepper.
3. Heat frypan on MED/MAX setting. Drizzle a little olive oil in frypan and spoon tablespoonfuls of mixture into pan. Cook fritters for 2-3 minutes on each side until golden.

Serve with tomato chilli jam if desired.
Beef Stroganoff
Serves 4

• 2 tablespoons plain flour
• 1 kg beef strips
• 2 tablespoons olive oil
• 2 small cloves garlic, crushed
• ¼ cup tomato paste
• 1 cup beef stock
• 250g button mushrooms, sliced  cun sour cream

Salt and freshly ground black pepper

1. Dust beef in flour, shaking off excess flour. Heat oil in a frypan on MED setting; cook hoot in hatches untiEhrowed
2. Return all beef to pan and add remaining ingredients, except sour cream. Cover and cook on MIN/MED setting for about 45 minutes or until the beef is tender.
3. Stir with sour cream. Season with salt and pepper. Serve with buttered noodles.

Recipes

• Gyoza (Japanese Dumplings)
• Makes approx. 50
• 150g pork mince
• 150g chicken mince
• 2 tablespoons kecap manis (sweet soy)
• 1 teaspoon sugar
• 1 tablespoon mirin
• 1 egg
• 2 teaspoons sesame oil
• 2½ cups Chinese cabbage shredded finely
• ½ cup finely chopped water chestnuts
• 4 green onions, chopped finely
• 50 sheets Gow gee wrappers
• vegetable oil for pan frying

Dipping Sauce
2 tablespoons kecap manis

1. tablespoon black vinegar

2. Combine all ingredients in a bowl and mix well.

3. Lay several sheets of gow gee wrappers out onto a benchtop. Have a tray lined with baking paper ready to place the prepared gyoza onto.

4. Place a rounded teaspoon of filling into the centre of the wrapper. Moisten the edges with a little water. Fold the wrapper over the filling but before sealing carefully pleat on one side. The pastry will look plain on one side but have a small pleat on the other. Gently press the pastry to seal. Repeat with the remaining wrappers.

5. Heat frypan on MED/MAX setting. Heat 1 tablespoon of oil in the frying pan and place the dumplings, in batches, into the pan, pleat side up. Cook until the dumplings are golden on the bottom. Do not turn. Carefully pour enough water in the frying pan so that the dumplings are half covered. Place the lid on the frypan and cook, covered for 1 minute. Remove the lid and cook, uncovered, until all the water has evaporated. Remove from pan. repeat with remaining dumplings.
   Note : The water should be simmering the entire time. If this does not happen increase the heat to MAX setting.

6. Serve with dipping sauce.
   Tip: Kecap manis, mirin and black vinegar are available at Asian grocery stores, or in the international section of supermarkets.

Pan Fried Chicken Breast with Salsa

• Pan Fried Fish with Garlic and Lemon
• Verde
• Serves
• Serves 6
• (800g) white fish fillets
• 1-2 tablespoons olive oil
• 2 tablespoons olive oil
• 6 chicken breast fillets cloves garlic, crushed
• Salsa Verde tablespoons of lemon juice
• cup fresh flat-leaf parsley
• eschalots, minced
• ½ cup dill
• ¾ cup shredded fresh basil leaves
• ½ cup fresh mint leaves
• Sea salt and freshly ground black pepper 2 cloves garlic
• Steamed new potatoes or mash, to serve tablespoon of small capers

Steamed broccolini, to serve
tablespoon grated lemon rind

1. Place fish in a shallow baking dish. Sea salt and freshly ground black pepper a small bowl combine the garlic, lemon ¾ cup extra virgin olive oil juice, eschalots, basil, salt and pepper and

2. Heat frypan on MED/MAX setting. mix well. Add oil and cook chicken, uncovered, until

3. Pour marinade over fish and allow to sit at LO browned on both sides and cooked through. room temperature for 20 minutes. Remove from heat and serve with Salsa

4. Heat frypan on MAX setting. Add oil and /erde cook fish for 3-5 minutes on both sides

5. To make the Salsa Verde, blend or process until just cooked through. all ingredients until a chunky sauce texture
   Note: Cooking time will vary depending on the is achieved. the thickness of each fillet.
   Tip: Salsa Verde also goes very well with pan

6.  Serve fish with potatoes and steamed fried fish fillets. broccolini,

Spanish Paella

• small raw sine swimmer crans
• 8 large green prawns
• 8 small black mussels
• 3½ cups fish/chicken stock
• 1 teaspoon saffron threads
• 180g chorizo sausage, sliced
• 200g chicken thighs, halved
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped finely
• 1 clove garlic, crushed season smoked poplin
• 1 x 400g canned tomatoes
• 1½ cups Arborio or Spanish rice
• 300g whole pipis, purged
• o cun frozen neas
• I have small roasted red capsicum, sliced
• Serves 6-8

Remove the flan from the undersides of the crabs then flip the crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the leather-like pills and front feelers and discard them. Carefully rinse the crab it needed – do not put it under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help
the heat gets into the shell.

1.  Peel four of the prawns and devein.
2. Leave the other four whole for presentation.
3. Mean and de-heard mussels Place stock and station in a saucepan and nea denty o infuse. cover and keep
4. Heat the electric frypan on MED/MAX setting. Cook chorizo in pan until golden; drain on paper towelling.
5.  In the same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through; set aside.
6.  Reduce heat to MED setting and add extra virgin olive oil, if needed, in electric frypan and cook onions and garlic until the onions  are translucent; add paprika and cook for a further sO seconds
7. Add tomatoes and cook on the MED setting for 2-3 minutes. Add rice and cook, stirring until well coated. Add stock and stir to combine. Reduce heat to MIN/MED setting and cook, covered for 10 minutes.
8. After 10 minutes check rice, and add a little water if the rice looks too dry. Cook, covered toy a further o minutes it the rice is still quite hard.
9.  Arrange raw seafood, chicken, chorizo, whole prawns, peas, and roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seatO% is coked and the rice is tender. Turn the heat off and keep covered to > minutes before serving

Fami y Beef Casserole with Serves 6-8 Penne Boscaiola Serves 4

Semi Dried Tomatoes

• 2 kg chuck steak, cut into 2cm cubes
• 6 rashers bacon
• ½ cup flour
• 200g sliced button mushrooms
• ⅔ cup white wine tablespoons olive oil
• 300ml cream bunches of spring onion, stalk trimmed,
• Salt and freshly ground black pepper
• peeled and left whole
• cloves garlic, crushed
• 500g penne
• ½/ cup tomato paste shaved parmesan, to serve
• ½ cup red wine

1. Have a large pot of boiling water ready. I carrots, diced
2. Remove the rind from the bacon and slice into celery stalks, sliced 5mm pieces. cup beef stock
3. Heat the frypan on MED/MAX setting. Cook a cup of water bacon until golden. Add mushrooms and 2 tablespoons chopped fresh thyme and stir through. bay leaves
4. Add wine and cook, stirring, until the wine is. cup semi-dried tomatoes have reduced by half. Add cream and cook, Salt and freshly ground black pepper stirring occasionally, until the sauce has thickened slightly.
5. Dust beef in flour, shaking off excess flour.
6. Cook pasta until just tender, drain and add Heat oil in a frypan cook beef in batches to the sauce and stir through. Season with salt until brown. Set aside. and pepper. Serve immediately with shaved
7. To the same pan, add onion and garlic, and parmesan. cook, stirring for 1-2 minutes, or until onion starts to colour. Stir through tomato paste and cook for 1 minute.
8. Add wine and allow alcohol t evaporate and liquid to reduce slightly. About 2 minutes.
9. Place beef, vegetables, stock, water, thyme and bay leaves in a frypan. Cover and cook on setting 4 for 1 hour, stirring occasionally. After an hour add tomatoes and cook for a further 20-30 minutes or
10.  Season to taste and serve hot with mashed potatoes or rice.

Lamb Tagine

• 2 tablespoons olive oil
• 8 lamb shanks, fat trimmed
• 1 large onion, sliced thinly
• 2 cloves garlic, crushed
• 1½ tablespoons Moroccan dried spice mix
• 1 tablespoon tomato paste
• 1 x 400g can of chopped peeled tomatoes
• 1 cup chicken stock
• 1 cinnamon stick
• 3 cardamom pods, cracked
• Salt and freshly ground black pepper
• 1 x 400g tin chickpeas, drained and rinsed
• 1 large sweet potato, peeled and chopped into 2 cm dice
• 1 cup fresh coriander, roughly chopped Cous, to serve

Heat

1. oil in a frypan on MED/MAX setting. Cook lamb shanks in batches for 3-5 minutes or uns evenly Drown all over: remove from heat.

2. Reduce heat to MED setting, and add onion and garlic to a frypan and cook for b minutes, or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.

3. Return the lamb shanks to the frypan with tomatoes, stock, cinnamon, and cardamom. Cover and cook, on MIN/MED setting. turning and stirring occasionally for 2 hours. After 2 hours add chickpeas
   and sweet potato and cook, covered until the sweet potato is tender.

4. Season to taste with salt and pepper. Stir through chopped coriander, and serve with Serves 4-6 Roast Chickens with Stuffing Serves a 1.2kg whole fresh chicken  Salt and freshly ground black pepper

Stuffing

• 1onion chopped finely
• 2 teaspoons olive oil
• 3 cups fresh bread crumbs
• 30g butter, softened
• 1 teaspoon grated lemon rind
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme

1. Wash and clean the chicken thoroughly. Pat dry with paper towelling.
2. To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
3. Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking stri ng so that the legs are crossed and securely positioned.
4. Preheat the frypan on MED/MAX setting. Brush chicken with a little oil and salt and pepper.
5. Brown chicken on all sides: reduce heat to MED setting and cook, covered, for about 1½ hours or until cooked through.
   Tip: If cooking roast vegetables, place in a frypan ¾ to 1 hour before the end of cooking

Roast Lamb

• serves 4-b
• 1 leg lamb
• 4-6 garlic cloves, sliced
• 3-4 sprigs of fresh rosemary, snipped into small pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 6 small picking onions
• 400g pumpkin, cut into chunks
• y bunch of baby carrots, trimmed
• 2 potatoes, peeled, chopped
• 1 sweet potato, peeled and thickly sliced

Using a small sharp knife, pierce the lamb all over, making indentations about 2cm deep. Push a piece of garlic into each sit and a small piece of rosemary The rosemary should be poking out slightly.

• Heat frypan to MAX setting. Add oil and brown lamb all over. Season with salt and pepper; add onions to the pan. Reduce heat to MED setting. Cook lamb, covered, for about
• I an hour and 15 minutes Add vegetables to the pan and cook for a further 25 minutes. Remove lamb and allow to rest, covered, until the vegetables are cooked as desired
• Caramelised Bananas with Hot Chocolate
• Sauce and Whipped Cream
• Serves 4
• 4 large bananas
• ¼ cup firmly packed brown sugar teaspoon cinnamon
• Whipped cream, to serve
• Hot chocolate sauce 100g dark chocolate, chopped 30g white marshmallows, chopped
• 150ml thickened cream

1. Preheat the frypan to MIN/MED setting.
2. ut bananas in half lengthways, leaving the skin on. Sprinkle the combined surar and cinnamon over the cut bananas Press gently into me banana
3. place bananas, cut side down and cook, uncovered for about o minutes or until the sugar is caramelised are the banana has softened Serve bananas with hot chocolate sauce and whipped cream.
4. To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over low heat, until melted

Troubleshooting

may have to adjust the time and temperature to desired taste. Refer to “Temperature Setting Guide” section.
Burning Smell| •   The temperature on your control probe is too high. Adjust temperature accordingly.| •    Refer to “Temperature Setting Guide” section.
Heating elements do not stay ON| •   Heating elements will cycle ON and OFF to maintain proper heat| •    The thermostat light on the control probe indicates the temperature at which the dial is set. The light will remain on until the set temperature has been reached and then will cycle on and off throughout the cooking. This will ensure that the frypan maintains the correct temperature. On the initial heating

of the frypan, it is recommended that the temperature be allowed to cycle (the light cycling on and off) several times. This will help the cooking surface to adjust to a more accurate cooking temperature.

Staining and discolouration of ceramic coating| •   Use of high pigmented ingredients or high temperature on first use| •    Refer to “Care & Cleaning” section

12-Month Replacement Guarantee

Should you experience any difficulties with your product during the warranty period, please contact our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Australia
www.sunbeam.com.au 1300 881 861 New Zealand www.sunbeam.co.nz 0800 786 232 This Sunbeam product is covered by a 12-month replacement or repair warranty, which is in addition to your rights under the Australian Consumer Law if your product was purchased in Australia) or New Zealand Consumer Guarantees Act (if your product was purchased in New Zealand). Upon receipt of your claim, Sunbeam will seek to resolve your difficulties or, if the product is defective, advise you on how to obtain a replacement or refund. To assist us in managing warranty claims. we recommend you register your product a soon as practicable alter the purchase, on our Sunbeam website and load a copy of your original receipt. View the Support section of the Sunbeam website. To order to make a chim under our warranty. you must have the original proof of purchase documentation for the product and present it when requested if not already uploaded to our website. Should your product develop any defect within 12 months of purchase because of faulty materials or workmanship, we will replace or repair it, at our discretion, free of charge. A product presented for repair may be replaced by a refurbished product or the same type rather than being repaired. Refurbished parts may be used
to repair the product,

Our replacement or repair warranty only apologies where a detection arises as a result or faulty material or workmanship during the warranty period, Your warranty does not cover misuse or negligent handling (including damage caused by failing to use the product in accordance with this instruction booklet), accidental damage, or normal wear and tear.

Your warranty does not:

• cover freight or any other costs incurred in making a claim. consumable items. accessories that by their nature and limited periodic renewal such as filters and seats or any
  consequential loss or damage: of cover damage caused by:

• Dower surges. power dios. voltage supply problems. or use of the product on incorrect voltage; servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre use of the product with other accessories. attachments. product supplies, parts or devices that do not conform to sunbeam specifications: or# exposure of the product to abnormally corrosive conditions; or extend beyond 3 months if the product is used in commercial, industrial, educational or rental applications.

The benefits given to you by our warranty are in addition to other rights and remedies under law in relation to the product. In Australia, our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You
are entitled to a replacement or refund for a major failure and for compensation for any other foreseeable loss or damage, You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure. Our goods also come with guarantees that cannot be excluded under the New Tea and Consumer Guarantees Act. If your warranty claim is not accepted, we will inform you and it requested to do so by you, repair the product provided you pay the usual charges for such repair. You will also be responsible for all freight and other costs.

Should your product require repair or service after the warranty period, contact your nearest Sunbeam service centre. For a complete list of Sunbeam’s service centres. visit our website or call our customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in New Zealand.

Need help with your appliance?
Contact our customer service team or visit our website for information and tips on getting the most from your appliance.
Australia visit www.sunbeam.com.au
phone 1300 881 861
New Zealand
visi www.sunbeam.co.nz
phone 0800 786 232

Newell Australia Pty Ltd. ABN 68 075 071 233
Sunbeam is a registered trade mark. Made in China to Sunbeam’s specifications. Due to minor changes in design or otherwise, the product you buy may differ slightly from the one shown here. Approved by the appropriate electrical regulatory authorities. Copyright Sunbeam 2022.
07/22 FP6000_22EM1 (ANZ)_GCDS-LD P.N. NWL0001460199

References

• Sunbeam
• Sunbeam

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