SUNBEAM DURACERAMIC FP6000 (02) PDF DOCUMENT

When using your SUNBEAM DURACERAMIC FP6000, it is essential to exercise care. The following are essential precautions for safe use:

Frypan Specific Precautions:

• 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 in cooking vessel when hot.

• The frypan must only be used with the control probe provided.

• Avoid using on metal surfaces e.g. sink, hotplate.

• 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.

General Electrical Appliance Precautions:

• 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 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.

• 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 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.

• 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 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.

• This appliance is intended to be used in household and similar applications. Refer to “Care and Cleaning” section for details concerning precautions during use maintenance.

• Keep the appliance and its cord out of reach of children less than 8 years old.

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

The SUNBEAM DURACERAMIC FP6000 includes the following features:

• Steam Vent: A fixed steam vent that controls the moisture level during cooking.

• DuraCeramic™ cooking surface: A unique coating that cooks food faster with higher scratch resistance and is 4X more durable than non-stick coatings, ensuring superior food release for fast and easy clean-up.

• Cool touch handles and lid knob: Designed for safer cooking and carrying of the frypan.

• Control probe inlet: The connection point for the heat control probe.

• Tilt & baste lever: When lowered, this lever tilts the cooking pan, allowing juices to collect at one end for easy basting, freeing up both hands.

• Dishwasher safe: The pan, base, and lid are fully immersible and safe for dishwasher use.

• Trigger release control probe: A thermostatically controlled probe with an indicator light. The light turns off when the selected temperature is reached and cycles on and off to maintain it.

• Glass lid: A clear lid that allows you to monitor cooking without lifting it, thus maintaining the cooking temperature.

• Extra large cooking vessel: A large rectangular frypan (38cm x 29.5cm) that is 78mm deep, ideal for cooking large meals, roasts, or 2 chickens.

• Cast-in rectangle element: A powerful 2400-watt element fully cast into the heavy-duty base for superior heat distribution, faster heating, and a longer element life.

The heat control probe on the SUNBEAM DURACERAMIC FP6000 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 light will then cycle ‘on’ and ‘off’ as the thermostat works to maintain the set temperature.

The probe is ergonomically designed with a handy trigger-release. To remove it, simply hold the probe and squeeze the trigger with your thumb.

The settings on the dial represent the following approximate temperatures. It is recommended to pre-heat your frypan on the MAX setting, then change to your desired setting. Note that settings are a guide and may require adjustment for different foods.

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

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 the frypan with warm soapy water using a mild household detergent. Rinse thoroughly and dry. It is very important to 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 your frypan before first use will ensure superior food release and easy clean up. Follow these steps:

1. Spread 1 tablespoon of 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 minutes (or until the frypan starts to smoke).

3. Turn off the frypan, then let it cool to room temperature and wipe away excess oil. Do not wash.

Repeat the seasoning process every 4-6 months for optimum performance.

1. Place the frypan 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. Pre-heat the frypan on the MIN/MED setting. Then set the control probe dial to the desired temperature setting. The thermostat light will remain on until the set temperature is reached, then it will cycle on and off to maintain the temperature. For initial heating, it is recommended to let the temperature cycle several times to help the cooking surface adjust.

5. After you have completed cooking, turn the power OFF and unplug from the power outlet.

Note: Ensure the cord is kept well away from the frypan when in use.

Caution: Do not touch the frypan when in use as surfaces will be hot. Take care when removing food and do not transport the frypan when it is hot.

General Care and Cleaning:

• Use heat-resistant plastic, wooden, or silicone utensils. Avoid sharp or metal objects that may scratch the surface. Do not cut food on the cooking surface.

• Always turn the power off, remove the plug from the power outlet, and remove the control probe from the probe inlet before cleaning.

• Allow the frypan to cool completely before cleaning.

DuraCeramic™ Coating:

• This coating requires gentle handling. Do not use metal or other abrasive scourers.

• Let the frypan cool down before cleaning; do not immediately immerse it in water.

• Wipe the bottom of the pan with a damp paper towel to remove residue.

• With the probe detached, wash the pan in warm soapy water with a mild detergent. Rinse and dry thoroughly with a soft cloth. Ensure the interior of the probe inlet is completely dry before storing or using again.

Staining:

• High-pigmented ingredients (turmeric, curry, soy sauce, tomato sauce) may cause some staining.

• Always start cooking on low or medium heat before adding food. High heat can cause food to stick, discolour the surface, or damage the coating.

• Stubborn food residue can be removed or reduced by rubbing the ceramic coating with a cream cleanser or a paste of bicarbonate of soda and water using a clean cloth.

Heat Control Probe:

• If cleaning is necessary, wipe over with a damp cloth.

• Important: Do not immerse the control probe in water or any other liquid. Do not knock or drop it as this can cause damage.

Glass Lid:

• Wash the lid in warm soapy water using a soft sponge, then rinse and dry thoroughly. Alternatively, the lid can be washed in a dishwasher.

Storage:

• Store the control probe carefully in a safe place. Do not knock or drop it.

Pan frying: Suitable for eggs, omelettes, bacon, sausages, steaks, and chicken pieces. Preheat to MED setting with a little oil. Non-stick surfaces do not require a large amount of oil. Steaks should only be turned once.

Shallow frying: Suitable for vegetable pieces (e.g., roast pumpkin) and crumbed food. Preheat on MED setting with enough oil to half immerse the food. Cook with the lid off.

Sautéing: Preheat on MED setting with a little oil to add flavour.

Stir frying: Food is cooked quickly over high heat. For best results, cut food into even, smaller pieces.

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

2. Slice meat into strips, coat in a little oil, and stir-fry in batches until browned.

3. Add vegetables and seasoning, stirring continuously. Cook longer-cooking vegetables like carrots first. Cook until vegetables are crisp. Return meat to the pan when vegetables are almost done. The lid can be used for the last few minutes of cooking.

The frypan is ideal for roasting as it helps the meat retain flavour and juices.

1. Preheat the frypan to MED/MAX setting. Use a small amount of oil for less fatty joints and no oil for fattier joints.

2. Brown and seal the meat on all sides and position the lid.

3. After browning, turn the dial to MED setting to cook the meat. Turn meat occasionally for even cooking.

4. Remove meat from the pan and cover with foil. Allow it to rest for 5-10 minutes. You can make a gravy from the juices in the frypan.

Vegetables: Cut into even-sized pieces and add to the frypan 45-60 minutes before serving. For crisper vegetables, remove the meat and increase the heat for the last few minutes.

Roasting Times (for well done, adjust for personal taste):

PORK	30-40 minutes per 500g after browning.
VEAL	30-40 minutes per 500g 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.

Makes approx. 20

Ingredients:

1 cup self-raising flour, ½ tsp bicarbonate soda, ½ tsp sweet paprika, ½ tsp ground coriander, ⅔ cup buttermilk, 2 eggs, 2 cups corn kernels, 1 small red capsicum (diced finely), 3 small green onions (sliced), 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh coriander, Sea salt and freshly ground black pepper, Olive oil, Tomato chilli jam (to serve).

Instructions:

1. Combine flour, soda, and paprika in a bowl; whisk through buttermilk and eggs to form a batter.

2. Combine corn, capsicum, 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 the frypan and spoon tablespoonfuls of mixture into the pan. Cook fritters for 2-3 minutes on each side until golden.

4. Serve with tomato chilli jam if desired.

Serves 4

Ingredients:

2 tbsp plain flour, 1 kg beef strips, 2 tbsp olive oil, 2 small cloves garlic (crushed), ¼ cup tomato paste, 1 cup beef stock, 250g button mushrooms (sliced), ⅓ cup sour cream, Salt and freshly ground black pepper.

Instructions:

1. Dust beef in flour, shaking off excess. Heat oil in frypan on MED setting; cook beef in batches until browned.

2. Return all beef to the 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 through sour cream. Season with salt and pepper. Serve with buttered noodles.

Makes approx. 50

Ingredients:

150g pork mince, 150g chicken mince, 2 tbsp kecap manis (sweet soy), 1 tsp sugar, 1 tbsp mirin, 1 egg, 2 tsp sesame oil, 2½ cups Chinese cabbage (shredded finely), ⅓ cup finely chopped water chestnuts, 4 green onions (chopped finely), 50 sheets gow gee wrappers, vegetable oil for pan frying.

Dipping Sauce Ingredients:

2 tbsp kecap manis, 1 tbsp black vinegar.

Instructions:

1. For the filling, combine all ingredients (except wrappers and oil) in a bowl and mix well.

2. Lay several gow gee wrappers on a bench top. Place a rounded teaspoon of filling in the centre of a wrapper. Moisten the edges with a little water. Fold the wrapper over, pleating one side before sealing. Press gently to seal.

3. Heat frypan on MED/MAX setting. Heat 1 tbsp of oil. Place dumplings in batches, pleat side up. Cook until golden on the bottom. Do not turn.

4. Carefully pour enough water into the pan so dumplings are half covered. Place the lid on and cook for 1 minute. Remove the lid and cook, uncovered, until all water has evaporated. Repeat with remaining dumplings.

5. Serve with dipping sauce.

Serves 6

Ingredients:

1-2 tbsp olive oil, 6 chicken breast fillets.

Salsa Verde Ingredients:

1 cup fresh flat leaf parsley, ½ cup dill, ½ cup fresh mint leaves, 2 cloves garlic, 1 tbsp small capers, 1 tbsp grated lemon rind, Sea salt and freshly ground black pepper, ¾ cup extra virgin olive oil.

Instructions:

1. To make the Salsa Verde, blend or process all salsa ingredients until a chunky sauce texture is achieved.

2. Heat frypan on MED/MAX setting. Add oil and cook chicken, uncovered, until browned on both sides and cooked through.

3. Remove from heat and serve with the Salsa Verde.

Serves 4

Ingredients:

4 (800g) white fish fillets, 2 tbsp olive oil, 2 cloves garlic (crushed), 2 tbsp lemon juice, 2 eschalots (minced), ¼ cup shredded fresh basil leaves, Sea salt and freshly ground black pepper, Steamed new potatoes or mash (to serve), Steamed broccolini (to serve).

Instructions:

1. Place fish in a shallow dish. In a small bowl, combine garlic, lemon juice, eschalots, basil, salt, and pepper; mix well.

2. Pour marinade over fish and let it sit at room temperature for 20 minutes.

3. Heat frypan on MAX setting. Add oil and cook fish for 3-5 minutes on both sides until just cooked through. Cooking time will vary depending on fillet thickness.

4. Serve fish with potatoes and steamed broccolini.

Serves 6-8

Ingredients:

2 small raw blue swimmer crabs, 8 large green prawns, 8 small black mussels, 3½ cups fish/chicken stock, 1 tsp saffron threads, 180g chorizo sausage (sliced), 200g chicken thighs (halved), 1 tbsp extra virgin olive oil, 1 medium onion (chopped finely), 1 clove garlic (crushed), ¼ tsp smoked paprika, 1 x 400g canned tomatoes, 1½ cups Arborio or Spanish rice, 300g whole pipis (purged), ½ cup frozen peas, 1 small roasted red capsicum (sliced).

Instructions:

1. Prepare seafood: clean crabs and cut into 4 pieces, crack nippers. Peel and devein four prawns, leaving four whole for presentation. Clean and de-beard mussels.

2. Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm.

3. Heat the electric frypan on MED/MAX setting. Cook chorizo until golden; drain on paper towelling.

4. In the same pan, cook the chicken thighs and whole prawns in chorizo oil until just cooked through; set aside.

5. Reduce heat to MED setting. Add extra virgin olive oil if needed. Cook onions and garlic until translucent. Add paprika and cook for 30 seconds.

6. Add tomatoes and cook on MED for 2-3 minutes. Add rice and stir until coated. Add stock, stir to combine. Reduce heat to MIN/MED, cover, and cook for 10 minutes.

7. Check rice; add a little water if it looks dry. Cook, covered, for another 5 minutes if rice is still hard.

8. Arrange raw seafood, chicken, chorizo, whole prawns, peas, and roasted capsicum over rice. Cook, covered, for a further 5 minutes or until seafood is cooked and rice is tender. Turn heat off and keep covered for 5 minutes before serving.

Serves 4

Ingredients:

1.2kg whole fresh chicken, Salt and freshly ground black pepper.

Stuffing Ingredients:

1 onion (chopped finely), 2 tsp olive oil, 3 cups fresh bread crumbs, 30g butter (softened), 1 tsp grated lemon rind, 2 tbsp chopped fresh parsley, 2 tsp chopped fresh thyme.

Instructions:

1. Wash and clean chicken thoroughly. Pat dry with paper towelling.

2. To make stuffing, cook onion in oil until softened. Add remaining stuffing ingredients and mix well.

3. Place stuffing inside the chicken’s cavity. Tuck wings back and tie the base with cooking string so legs are crossed and secure.

4. Preheat frypan on MED/MAX setting. Brush chicken with a little oil, 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 them in the frypan ¾ to 1 hour before the end of cooking.

Serves 4-6

Ingredients:

1 leg of lamb, 4-6 garlic cloves (sliced), 3-4 sprigs fresh rosemary (snipped), 2 tbsp olive oil, Salt and freshly ground black pepper, 6 small pickling onions, 400g pumpkin (cut into chunks), ½ bunch baby carrots (trimmed), 2 potatoes (peeled, chopped), 1 sweet potato (peeled and thickly sliced).

Instructions:

1. Using a small sharp knife, pierce the lamb all over, making 2cm deep indentations. Push a piece of garlic and a small piece of rosemary into each slit.

2. 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 1 hour and 15 minutes.

3. 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.

If your food is overcooked or undercooked, the temperature setting may be incorrect. You may need to adjust the cooking time and temperature to your desired taste. Refer to the “Temperature Setting Guide” section for guidance on appropriate heat levels for different types of cooking.

A burning smell may indicate that the temperature on your control probe is set too high. Adjust the temperature accordingly. Refer to the “Temperature Setting Guide” section to select the correct setting for what you are cooking.

The heating elements are designed to cycle ON and OFF to maintain the proper heat level you have set. The thermostat light on the control probe indicates when the frypan is heating. The light remains on until the set temperature is reached, then it will cycle on and off throughout cooking. This ensures the frypan maintains the correct temperature. For the initial heating, it’s recommended to let the light cycle on and off several times to help the cooking surface adjust to a more accurate temperature.

Staining and discolouration can be caused by the use of high-pigmented ingredients (like turmeric or tomato sauce) or using a high temperature on the first use. To address this, please refer to the “Care & Cleaning” section for instructions on how to reduce staining and properly care for the ceramic surface.