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VersaCook™ Multi Cooker X5Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer
Instruction/Recipe Booklet
MU2000
Please read these instructions carefully and retain for future reference.
Contents
Important instructions – retain for future use.
Sunbeam’s Safety Precautions 2
Features of your VersaCook Multi Cooker 4
The Control Panel 6
Cooking Modes settings 7
Cooking Modes settings table 8
Using your VersaCook in the Slow Cooker mode 9
Using your VersaCook in the Cook mode (saucepan and food steamer) 10
Using your VersaCook in the Frypan mode 11
Using your VersaCook in the Deep Fryer mode 12
Hints for Perfect Deep Frying 14
Deep Frying Times and Temperatures Guide 15
The Perfect Chip 17
Care and Cleaning 18
Hints and Tips 19
Troubleshooting 22
Recipes 23
2
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR MULTI COOKER
• Donotpluginorswitchontheunitwithouthavingthealuminiumpaninsidethemulticookerunit.
• Donotoperatetheunitwithoutfoodorliquidinthepan.
• Forthedeepfryerfunction,ifusingsolidfat,removethelidandthebasket,cutthefatintopiecesandplacethemdirectlyintothepan.Donotmeltsolidfatinthefryingbasketasitmaydamagetheappliance.
• Neveroperatethedeepfryerwithoillevelbelowtheminimummarkorabovethemaximummark.
• Removeexcessmoistureandiceparticlesfromfoodbeforedeepfrying.
• Neverdecantoilfromdeepfryerwhilestillhot.
• Onlyusetheoilsrecommendedinthisinstructionbooklet.
• Donottouchanymetalsurfacesoftheproductwhileitisinuseastheywillbehot.
• Becarefulwhenliftinglidduringandaftercooking.Steamcanresultinseriousburns.Neverplacefaceovermulticooker.
• Donotoperatetheunitonaninclinedorunevensurface
• Donotmoveorcovertheunitwhilstinoperation
• Donotimmersethebaseoftheunitinwateroranyotherliquid
• Useyourunitwellawayfromwallsandcurtains,anddon’tuseinconfinedspaces.
• Usehandlesandovenmittstomovetheunit,thepanandthelidwhenhot.
• Whenliftingthelid,alwaystiltthelidawayfromyouassteamishot.
3
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:
• Readcarefullyandsavealltheinstructionsprovidedwithanappliance.
• Alwaysturnthepoweroffatthepoweroutletbeforeyouinsertorremoveaplug.Remove bygraspingtheplug-donotpullonthecord.
• Turnthepoweroffandremovetheplug whentheapplianceisnotinuseand beforecleaning.
• Donotuseyourappliancewithanextensioncordunlessthiscordhasbeenchecked andtestedbyaqualifiedtechnicianor serviceperson.
• Alwaysuseyourappliancefromapower outletofthevoltage(A.C.only)marked ontheappliance.
• Thisapplianceisnotintendedforusebypersons(includingchildren)withreducedphysical,sensoryormentalcapabilities,orlackofexperienceandknowledge,unlesstheyhavebeengivensupervisionorinstructionconcerninguseoftheappliancebyapersonresponsiblefortheirsafety.
• Childrenshouldbesupervisedtoensurethattheydonotplaywiththeappliance.
• Thetemperatureofaccessiblesurfacesmaybehighwhentheapplianceisoperating.
• Neverleaveanapplianceunattendedwhile inuse.
• Donotuseanapplianceforanypurpose otherthanitsintendeduse.
• Donotplaceanapplianceonornearahotgasflame,electricelementoronaheatedoven.
• Donotplaceontopofanyotherappliance.• Donotletthepowercordofanappliancehang
overtheedgeofatableorbenchtoportouchanyhotsurface.
• Donotoperateanyelectricalappliancewithadamagedcordoraftertheappliancehasbeendamagedinanymanner.Ifdamageissuspected,returntheappliancetothenearestSunbeamAppointedServiceCentre forexamination,repairoradjustment.
• Foradditionalprotection,Sunbeamrecommendtheuseofaresidualcurrentdevice(RCD)withatrippingcurrentnotexceeding30mAintheelectricalcircuitsupplyingpowertoyourappliances.
• Donotimmersetheapplianceinwater oranyotherliquidunlessrecommended.
•Appliancesarenotintendedtobeoperated bymeansofanexternaltimerorseparateremotecontrolsystem.
•Thisapplianceisintendedtobeusedinhouseholdandsimilarapplicationssuchas:staffkitchenareasinshops,officesandotherworkingenvironments;farmhouses;byclientsinhotels,motelsandotherresidentialtypeenvironments;bedandbreakfasttypeenvironments.
Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance, pleasevisitwww.sunbeam.com.auorcontacttheSunbeamConsumerServiceLine.
Ensuretheabovesafetyprecautionsareunderstood.
Sunbeam’s Safety Precautions
4
LidThelidhasaviewingwindowtomonitoryourcooking.Removethelidwhilstdeepfrying.
Min and Max Markings inside the panTheMINandMAXmarkingsinsidethepanareforoilused intheDeepFryermodeonly.
Control Panel
Low and High Racks Theracksallowairtocirculateunderthefoodforevencooking,andallowsfoodtositabovefatsandjuiceswhichmayaccumulateatthebottomofthepan.Thehighrackissuitableforsteaming.Thelowrackissuitableforroasting.
Features of your Sunbeam MU2000 VersaCook Multi Cooker
5
Non-stick Aluminium PanThepanistobeusedinsidetheunitforallcookingmodes.Dishwashersafeforeasycleaning
Easy Grip Pan HandlesForsafeuse.
Non-slip feetKeepstheunitsecureonthebenchtopduringuseandpreventsscratchingofbenchtopsurfaces.
Basket TheremovablemeshcookingbasketistobeusedforDeepFryingandcanalsobeusedwhenboilingpasta.Thebaskethasacooltouchhandlewhichfoldsawayforeasystorage.
6
The Control Panel
ThecontrolpanelontheVersaCookMultiCookerX5isdesignedtoensureeasyuseandtomakecookingapleasure.Choosefromthe4cookingmenus–SlowCook,Cook(forBoilingwater,DryRoastingandFoodSteaming)BrowningandDeepFrying.Chooseyourcookingmenu,customiseyourtemperatureandtimesettingandyou’recooking.
1. Menu Button ScrollthroughtheCookingmenus
availablebypressingtheMENUbutton.2. Cooking Menu indicator AlinewilldisplayintheLCDscreen
underthevariouscookingmenus,whentheMENUbuttonispressed.
Slow Cook Menu TheSlowCookmenuhasthree
convenientheatsettings–LOW,HIGHandAUTOKEEPWARM.
Cook Menu UsetheCookmenuwhenusingasa
Saucepanforsoups,boilingpastaetc.AlsousetheCookmenuwiththehighrackwhenusingasaFoodSteamer.Therearetwoheatsettings,LOWandHIGH.WhenusingasaFoodSteamer,useHIGHonly.
Brown Menu UsetheBrownmenuwhenusingasa
Frypan.TheBrowningmenuhasfiveheatsettings130°C,150°C,170°C,190°C
and210°C. Deep Fryer Menu TheDeepFryermenuhasfourheat
settings130°C,150°C,170°Cand190°C.
3. Cooking Light Thelightwillilluminateredwhenthe
VersaCookiscooking.4. Custom Button Usethisbuttontocustomisethe
temperatureandthetime.5. Start/ Cancel button PresstheSTARTbuttontobeginthe
selectedcookingmodeonceallsettingshavebeenchosen.PressandholdtheCANCELbuttonifyouwishtochangeyoursetting.
2
1
5 4
3
7
Cooking Menu Settings
TheVersaCookMultiCookerX5has5cookingmenus.
Slow Cooking
SlowCookingachievesflavourfilledmealsandtendermoistmeatscookedtoperfection.Asthenamesuggests,mealsarecookedoveralongperiodoftime.Slowcookingprovideshealthy,simpleandeconomicalcooking.Itrequiresminimalsupervision,shortpreparationtimesandquickcleanuptimes.
LOWSetting.Thisissuitableforsimmeringandslowcooking.
HIGHSetting.Thisisforfastercooking.Typically1houronHIGH=approximately 2-2.5hoursonLOW.
AUTOKEEPWARMSetting.Whencookingtimeiscompleted,theVersaCookautomaticallyswitchestotheKeepWarmsettingtopreventovercookingandtokeepyourcookedfoodwarmuntilserving-perfectforbusyfamilies,thoseontherunandthosewhoneedflexiblemealtimes.Thissettingisnothotenoughtocookandisusedtokeephot,cookedfoodwarmforserving.TheKeepWarmsettingisanautomaticfunction.forsafetyitcannotbemanuallysettocookorwarmupfood.
WhenusedasaSlowCooker,theVersaCookhasacapacityof6.5L.
Cooking (Saucepan and Food Steamer)
TheCookmenucanbeusedwhencookingsoups,boilingpastaandwhensteamingfood.Itcanalsocookricedishesandbeusedfordryroasting.Cookisanall-roundcookingmenuandcanbeusedtocookvariousfoods.Therearetwoheatsettings,LOWandHIGH.WhenusingasaFoodSteamer,useHIGHonly.
Whenusedtoboilwater,theVersaCookhasamaximumcapacityof5L.Thistakesapproximately18minutesonHIGH.
Browning
TheBrownorFrypanmenuhasfiveheatsettings130°C,150°C,170°C,190°Cand210°C,makingtheVersaCookanidealeverydaymultifunctionalcooker.OntheBrownmenuyoucanchangetheheatsettingdependingonthefoodthatyouarecookingandyourstyleofcooking.Useittoshallowfry,stirfry,sautéandofcourseevensear.Browningmeatpriortoslowcookingnotonlygivesyourfoodgreatcolour,italsosealsinthejuicesandflavoursandkeepsthemeattender.
Deep Frying
TheVersaCookisanidealdeepfryerasithasawidebasketanddeeppan.TheDeepFryermenuhasfourheatsettings130°C,150°C,170°Cand190°C.TheVersaCookisperfectformakingdonuts,tempura,classicfishandchipsandmore.
WhenusedasaDeepFryer,theVersaCookhasafoodcapacityof1.2kg,andanoilcapacityof2.5L.InsidethecookingpanareMINandMAXmarkings.ThesearetobeusedfortheDeepFryermodeonly.
8
Cooking Mode Settings Table
Cooking Mode
Slow Cooker
Saucepan Food Steamer
Frypan Deep Fryer
Menu SlowCook Cook Cook Brown DeepFryer
MaximumProgrammable CookingTime
9hours 2hours 2hours 2hours 2hours
Minimum Programmable CookingTime
30mins 10mins 10mins 10mins 10mins
DefaultCooking Time
High–4hoursLow–8hours
(Warm)–4hours2hours 2hours 2hours 2hours
TimeIncrements 30mins 5mins 5mins 5mins 5mins
Temperature Setting
HighLow
(Warm)
HighLow
High
130°C150°C170°C190°C210°C
130°C150°C170°C190°C
Capacity 6.5L 5L NA NAFood-1.2kgOil–2.5L
9
BeforeusingyourVersaCookforthefirsttime,removethealuminiumpanandlidandwashtheminwarmsoapywater.
PlacetheVersaCookonaflat,levelsurface.
Plugintheunit.Theunitwillbeep.TheVersaCookwilldefaulttotheSlowCookmenuontheLOWsetting.Thedisplaywillshowalineunderneath‘SlowCook’onthepanelandthedisplaywillshowLO.
1. Placeyourfoodinsidethepan.2. IfthemenuisnotsettoSlowCook,set
thecookingmodebyscrollingthroughtheMENUbuttonuntilalineappearsinthedisplayunderSlowCook.
3. Toselectthetime,presstheCUSTOMbuttonandthenpressthe and buttonsuntilyourdesiredtimeappearsinthepanel.Eachbuttonpresswilladjustthetimeby30minutes.
4. Toselectthetemperature/heatsettingofHIGHorLOW,presstheCUSTOMbutton,andthenPressthe and buttons,untilHIorLOappearsinthepanel.
Note: theminimumcookingtimeis30minutes,andthemaximumcookingtimeis9hours.5. OnceyouhavesetthedesiredTIMEand
TEMP(heat)settings,pressSTART.Thecookinglightwillilluminatered.Thetimewillimmediatelydisplayandwillbegintocountdown.
6. AfterthesettimehaselapsedtheunitwillautomaticallyswitchtotheKEEPWARMmode.TheunitwillbeepandthepanelwilldisplayCF(CookingFinished).TheVersaCookcanstayintheKeepWarmmodefor4hours.
TIP:TheSlowCookingmodesettingsareintheModeSettingsTableonpage8.
To Cancel a Program
Tocancelorchangeyoursetting,holdtheCANCELbutton.Theunitwillbeep.Iftheunithadalreadystartedcooking,theCookingLightwillturnofftoindicatetheunitisnotcooking.
Slow Cooking Display
Display SettingLO Low
HI High
CF KeepWarm
(CookingFinished)
Using your VersaCook in the Slow Cook mode
10
Using your VersaCook in the Cook mode UsetheCookmodetousetheVersaCookasaSaucepan,DryRoastingPanorasaFoodSteamer.
BeforeusingyourVersaCookforthefirsttime,removethealuminiumpanandlidandwashtheminwarmsoapywater.
PlacetheVersaCookonaflat,levelsurface.
Plugintheunit.Theunitwillbeep.TheVersaCookwilldefaulttotheSlowCookmenuontheLOWsetting.Thedisplaywillshowalineunderneath‘SlowCook’onthepanelandthedisplaywillshowLO.
• TouseasaSaucepantomakesoup,it’softenbesttoheatthewaterbeforecarefullyplacinginthefood.Refertoyourrecipeinstructions
• TouseasaFoodSteamer,beforeprogrammingtheVersaCookplacethedesiredwaterquantityinthebottomofthepanandtheninsertthehighrack.
1. TosetthemenutousetheCookmode,presstheMENUbuttonandscrollthroughthecookingoptionsuntilalineappearsinthedisplayunderCook.
2. Toselectthetime,presstheCUSTOMbutton,andthenpressthe and
buttons,untilyourdesiredtimeappearsinthepanel.Eachbuttonpresswilladjustthetimeby5minutes.Thedefaultcookingtimeis2hours.
3. Toselectthetemperature/heatsettingofHIGHorLOW,presstheCUSTOMbutton,andthenpressthe and buttons,untiltheheatsettingsappearsinthepanel.ThedefaulttemperaturesettingisLOW.WhenusingasaFoodSteamer,useHIGHonly.
Note:theminimumcookingtimeis10minutes,andthemaximumcookingtimeis2hours.
4. OnceyouhavesetthedesiredTIMEandTEMPsettings,pressSTART.TheCookingLightwillilluminatered.
5. TheVersaCookwillbegintoheattoyourdesiredtemperature.
6. Afterthesettimehaselapsed,theunitwillbeepandthepanelwilldisplay0:00.
TIP:TheCookmodesettingsareintheModeSettingsTableonpage8.
To Cancel a Program
Tocancelorchangeyoursetting,holdtheCANCELbutton.Theunitwillbeep.Iftheunithadalreadystartedcooking,theCookingLightwillturnofftoindicatetheunitisnotcooking.
11
Using your VersaCook in the Brown (Frypan) mode BeforeusingyourVersaCookforthefirsttime,removethealuminiumpanandlidandwashtheminwarmsoapywater.
PlacetheVersaCookonaflat,levelsurface.
Plugintheunit.Theunitwillbeep.TheVersaCookwilldefaulttotheSlowCookmenuontheLOWsetting.Thedisplaywillshowalineunderneath‘SlowCook’onthepanelandthedisplaywillshowLO.1. TosetthemenutousetheFrypanor
Browningmenu,presstheMENUbuttonandscrollthroughthecookingoptionsuntilalineappearsinthedisplayunderBrown.
2. Toselectthetime,presstheCUSTOMbutton,andthenpressthe and
buttonsuntilyourdesiredtimeappearsinthepanel.Eachbuttonpresswilladjustthetimeby5minutes.Thedefaultcookingtimeis2hours.
Note:theminimumcookingtimeis10minutesandthemaximumcookingtimeis2hours.3. Toselectthetemperaturesettingof
130°C,150°C,170°C,190°Cor210°C,pressthe and buttons,untilthedesiredtemperatureappearsinthepanel.Thedefaulttemperaturesettingis130°C.
4. OnceyouhavesetthedesiredTIMEandTEMPsettingspressSTART.TheCookingLightwillilluminatered.
5. TheVersaCookwillbegintoheattoyourdesiredtemperature.Thetimewillflashuntilthetemperaturehasbeenreached.Whenthetemperaturehasbeenreachedthetimewillstopflashingandthetimerwillbegintocountdown.
6. Afterthesettimehaselapsedtheunitwillbeepandthepanelwilldisplaytheselectedmenu.
TIP:TheFrypanmodesettingsareintheModeSettingsTableonpage8.
To Cancel a Program
Tocancelorchangeyoursetting,holdtheCANCELbutton.Theunitwillbeep.Iftheunithadalreadystartedcooking,theCookingLightwillturnofftoindicatetheunitisnotcooking.
12
Using your VersaCook in the Deep Fryer mode BeforeusingyourVersaCookforthefirsttime,removethealuminiumpan,lidandbasketandwashtheminwarmsoapywater.
PlacetheVersaCookonaflat,levelsurfaceawayfromanyheatingsourceandwhereitcannotbesplashedwithwater.1. Removethelidandtakeoutthedeep
fryingbasket.Pullthehandlebackwards(1)untilthehandlelocksintoposition.
2. Pourgoodqualityvegetable,nutorseedoilintotheoiltankuntilitreachesbetweenthe‘MIN’and‘MAX”markingsontheinsideofthepan.NeverusetheDeepFryerwithoutoilorwithinsufficientoilinthetank.
Note:Donotmixdifferenttypesofoil.3. Lowerthebasketintotheoil4. Replacethelid.5. PlugintheVersaCookintoa230–240
voltpoweroutlet.6. TousetheDeepFryermode,pressthe
MENUbuttonandscrollthroughthecookingoptionsuntilalineappearsinthedisplayunderDeepFryer.
7. Toselectthetime,presstheCUSTOMbutton,andthenpressthe and buttonsuntilyourdesiredtimeappearsinthepanel.Eachbuttonpresswilladjustthetimeby5minutes.Thedefaultcookingtimeis2hours.
Note: theminimumcookingtimeis10minutesandthemaximumcookingtimeis 2hours.8. Toselectthetemperature/heatsetting
ofHIGHorLOW,andthenpressthe and buttons,untiltheheatsettingsappearsinthepanel.Thedefaulttemperaturesettingis130°C.
9. OnceyouhavesetthedesiredTEMPandTIMEsettings,pressSTART.TheCookingLightwillilluminatered.
10.TheVersaCookwillbegintoheattoyourdesiredtemperature.Thetimewillflashuntilthetemperaturehasbeenreached.Whenthetemperaturehasbeenreachedthetimewillstopflashingandthetimerwillbegintocountdown.Next,followtheinstructionsinthe‘CookingintheDeepFryer’sectionbelow.
11.Afterthesettimehaselapsedtheunitwillbeepandthepanelwilldisplay0:00.
TIP:TheDeepFryermodesettingsareintheModeSettingsTableonpage15.
To Cancel a Program
TocancelorchangeyoursettingholdtheCANCELbutton.Theunitwillbeep.IftheunithadalreadystartedcookingtheCookingLightwillturnofftoindicatetheunitisnotcooking.
Cooking in the Deep FryerTherearetwomethodsofcookinginyourfryer;onegeneralmethodformostfoodstuffsandanotherforhomebatteredproducts.Note:Duringcooking,steamwillbuildupinthefryer,sowhenliftingtheliduseakitchengloveormitttoprotectyourhand.
1.
13
Using your VersaCook in the Deep Fryer mode - continued
General cooking method(Forpre-cooked,crumbed,flouredorwrappedfood.)1. Ensuretheoilhasreachedtherequired
temperature.Removethelid,liftthebasketandputitontherest(3)sothatitisnotincontactwiththeoil.
Placethefood,(shouldbeasdryaspossible)intotheraisedbasket.Note:Thebasketshouldalwaysbeintheraisedpositionwhenitistobefilledwithfood.3. Lowerthebasketintothepan.4. Donotcookfoodwiththelidon.5. Oncethefoodiscooked(seeDeepFryer
FryingTimesandTemperaturesguidechartonpage8),placethebasketonitsraisedpositiontodrainforafewseconds.
6. Removethebasketandputthefriedfoodonaplatecoveredwithabsorbentpaperorkitchentowel.
7. Whenfinishedwiththedeepfryer,removetheplugfrommainspower.
8. Cleanthefryeronlyaftertheoiliscompletelycooleddown.
Cooking home battered foodThismethodallowsforthefactthatifwetbatterisplacedinthebasketpriortocooking,thefoodmaysticktothebasket.Thismethodofcookingrequiresextremecare.1. Ensuretheoilhasreachedtherequired
temperature.Note:Leavethebasketinthedownposition.2. Removethelidofthefryer.3. Coatthefoodinbatterandallowitto
drainslightlytogetridoftheexcesscoating.
4. Verycarefully,slowlylowerthecoatedfoodintothehotoil,usingasuitableimplementortongs.Thisallowsthebattertobecomesolidandpreventsitsealingtothemeshofthebasket.
Note:Remembertotakecareastheoilmayspitasthefoodisadded.Youcannowfollowtheinstructionsasgiveninthegeneralcookingmethod,steps4-8.
2. Basket rest for raised position
14
Hints for perfect deep frying
1. Neverusethefryerwithoutoil.2. Alwaysusethebestqualityoilpossible.
Werecommendcorn,nut,seedorlightoliveoil.Neverusebutter,margarineorregularoliveoilorextravirginoliveoil.
3. Avoidmixingoilsofdifferentqualitiesortypes.
4. Changetheoilwhenitbecomesbrownormilkyincolour.
5. Takeintoaccountthefoodtobecookedbeforesettingthedeepfryingtemperature.Asageneralguideprecookedfoodwillneedahighertemperaturethanrawfood,andthelargertheindividualitemsthelowerthetemperatureshouldbe.
6. Largepiecesoffoodshouldnotbedeepfriedastheytaketoolongtocookandtherebyabsorbtoomuchoil.
7. Frysmallamountsatatime.Addingtoomuchatatimewilldecreasetheoiltemperatureandincreasethechancethatfoodwillsticktogetherandreducethecrispiness.
8. Makesurethatfoodisdrybeforefrying.Wetfoodwillsplatter.
9. Alwaysdryorrollwetfoodinflourbeforecoatinginabatter.Otherwisetheextrasteamcreatedwillseparatethecoatingfromthefood.
10.Preheattheoilwiththelidon.11.Removelidwhilstcooking.12.Neversprinklesaltorseasoningoverthe
cookedproductinthebasketwhenitisintheraisedpositionabovetheoil.Thiswillcontaminatetheoil.
15
Deep Frying times and temperatures guide FISH AND SEAFOOD
TyPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS QTy °C (MIN)
PRAWNS
Fresh 600g 170C 5-7 Crumb/batter
Frozen 600g 190C 3-5 Fryfrozen
FISH
Smallpieces 400g 180C 3-5 Crumb/batter
Freshfillets 600g 160C 7-10 Crumb/batter
Frozenfillets 600g 160C 5-7 Fryfrozen
CALAMARI
Fresh 500g 170C 5-7 Crumb/batter
Frozen 500g 170C 3-5 Fryfrozen
MEAT AND POULTRy
TyPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS QTy °C (MIN)
FReSH CHICkeN PoRtIoNS
Small 400g 170C 10-15 Crumborbatter
Large 600g 170C 15-20 Crumborbatter
CHICkeN oR VeAL SCHNItzeL
Fresh 250g 170C 5-10 Crumb
Frozen 250g 180C 3-8 Crumb
16
Deep Frying times and temperatures guide - continued
VEGETABLES
TyPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS QTy °C (MIN)
VeGetABLeS
Beans 200g 180C 2-4 Tempura
Broccoli/Cauliflower 250g 180C 3-5 Tempuraorbatter
Eggplant(slices) 150g 180C 4-6 Batter
Mushroomswholebutton 200g 180C 3-5 Batter
OnionRings 150g 180C 3-5 Batter
PotAtoeS
Frenchfries 500g 180C 4-6
Chips 500g 180C 5-10
Wedges 500g 190C 10-15
17
The Perfect Chip
1ST FRy (BLANCH) 2ND FRy
Thinfries-frenchfries 140°C 5min 190°C 5min
Thickchips 140°C 7-8min 190°C 7-8min
Wedges 140°C 10min 180°C 10min
Allowoiltoheatupto2ndtemperaturebeforere-immersingthebasketinthehotoil.
• Forperfectfriesandwedges,oldpotatoesareideal.Thepotatoshouldbeofalowstarch,waxyvarietyi.e.Sebago,RussetBurbank,Spunta,KingEdward,Bintje.
• Makesurethatthechipsarecuttoevensizetoguaranteeevencooking.
• Thecutchipsshouldberinsedunderrunningwateruntilthewaterrunsclear.Thisremovesexcessstarchfromthepotatoesasthestarchburnsathightemperatures.
• Dryonkitchentowelbeforefrying.
• Removethelidwhilstcooking.
• Shakethebasketatshortintervalstoencourageevenbrowningandtostopchipsstickingtogether.
• Homemadefriesaredoublecooked. Thefirstfryblanchesthechipssothattheycookthrough.Thesecondfrycoloursthechipsandgivesthemacrispcrust.Usethetablebelowasaguide.
• Cookingtimeswillvarydependingonthesizeofyourfriesorchipsandthevarietyofthepotatoused.
Hints for cooking the perfect frozen chip.• Donotdefrostfrozen,pre-cookedchips.
Forthebestresultstheyshouldbetakendirectlyfromthefreezertothefryer.
• Heatoiltothemaximumsetting,190°C.
• Forbestresultsforfrozenchipsrefertochippacket.
• Allowchipstodrainforamomentbeforeremovingfromthebasketandseasoning.
18
Care and Cleaning
CleaningshouldonlybecarriedoutwhentheVersaCookisswitchedoffandtheplugremovedfromthesocket.Allowtheunittocompletelycoolbeforecleaning.
Donotusethealuminiumpanonthestovetop,insideamicrowaveovenorinsideanoven.UsethepanonlyinsidetheVersaCookunit.
Washthealuminiumpanandlidinhotsoapywater.Toremovefoodthatiscookedontothebottom,soakthepaninwarmwaterbeforecleaning.Rinsewellanddry.
Thealuminiumcookingpanandthelidaredishwashersafeforaddedconvenience.
WipetheexterioroftheVersaCookwithadampclothandpolishdry.DO NOTuseharshabrasives,scourersorchemicalstocleananypartoftheVersaCookasthesewilldamagethesurfaces.
Lid and permanent filter
YourVersaCookfeaturesapermanentfilterthatweadviseyoutocleanatregularintervals.Eitherputtheentirelidintothedishwasherorintohotsoapywaterandletitsoaktherefor5-10minutes.Shaketheremainingwateroutofthelidandletitdry.
Basket and handle
Thebasketanditshandlecanbehandwashedinwarmsoapywater.Itshouldbethoroughlydriedafterwards.
Cleaning after Deep Frying
Whentheoilhascompletelycooled,thepancanberemovedforcleaning.Draintheoilthroughafunnelandfinesieveintoasuitablecontainer.
Note:Neverpourusedoildownsink.
Always make sure that the pan is completely dry before you put it back into your unit.
19
Hints and Tips
Don’tbescaredtoexperimentwithyourVersaCook.WithyourVersaCook,thereisamyriadofpossibilities.
Slow Cooker
• Slowcookingisperfectforthecheaper,toughcutsofmeatsasthelengthycookingprocesstenderisesthesecuts.
• Wheninslowcookermode,theVersaCookdoesnotrecoverlostheatquickly.Onlyliftthelidifnecessaryorifinstructedtodosointherecipe.
• WheninslowcookermodefoodwillbebroughttoasimmeronbothLOWandHIGHsetting.Thesettingdetermineshowlongitwilltaketoreachthispoint.
• Itisnotuncommonformeattocookfasterthanrootvegetables.Itisforthisreasonthatwerecommendchoppingallvegetablestoasimilarsmallsize.Meatcanbecutintoinlargerchunksbecauseifitiscuttoosmall,itwillbreakuponcecookedandtenderised.
• Slowcookingpreventsevaporationresultingintheflavoursandjuicesbeingmaintained.Keepthisinmindwhencreatingyourownrecipes.Youmaynotrequireasmuchliquidasyouwouldwhenusingothercookingmethods.
• Tothickenacasseroleattheendofslowcooking,changethemenutoBrownfunctionandstirthroughalittlecornflourcombinedwithwater.Allowtosimmer,stirringuntilthickened.
Saucepan
• Toboilwater,usetheCookfunctionsettoHIGH,withthelidon.
• TheVersaCookcansafelyboilupto5litresofwater.Thistakesapproximately18minutes.Donotexceed5litres.
Steamer• Youcansteammanyfoodsinthe
VersaCook.Anythingfromdumplingstovegetables,fishandpoultry.
• UsetheCookfunctionandplacefoodsontheprovidedloworhighrack.UsethelidtocovertheVersaCookandcreatesteam.
• Besuretokeepaneyeontheliquidlevelandaddasyouneed.Don’tlettheVersaCookboildry.
• Formoredelicatefoodsyoumayneedtoplaceasheetofbakingpaperovertherack.
• Whenremovingdelicatefoodsaftersteamingyoumayfinditeasiertoremovethewholerackwiththefoodonit.
Frypan• UsetheBrownfunctiontosearmeats
beforeslowcooking.
Deep fryer• Alwaysensuretheoilispre-heatedto
temperaturebeforeaddingthefood.Theoilshouldsizzleasthefoodisenteringtheoil.
• Oilandwaterdon’tmix!Thiscancausesignificantspittingandsplatteringofhotoil.Whenfryingwetfoodssuchasfish,patthesurfacedrywithabsorbentpapertowelbeforefrying.
• Deepfryfoodinbatchestopreventovercrowdingandfoodjoiningtogether.Thiswillalsoensuretheoilmaintainsthetemperature.
• Sunfloweroilorricebranoilhaveahigherburningpointthanmostotheroils.Thismeanstheycanreachahighertemperature–perfectfordeepfrying.
20
Hints and Tips - continued
Roasts• WithyourVersaCook,youcanroasta
wholechickenaswellaswholepiecesofmeat.Trylamb,beef,vealandporkbysimplyusingtheSlowCookfunction.
• Roastscanbecookedwithouttheadditionofliquid.Howevertheywillreleasejuiceswhilecooking.Thesejuicesareperfectformakingsaucesandgravies.
• Tomakeasauceorgravywiththeroastjuices,removethemeatandcoverwithfoiltokeepwarm.SettheBrownfunctionto210°Candstirthroughsomecornflourmixedwithalittlewater.Allowtosimmer,stirringuntilthickened.Youcanalsoaddsomestockorwinetostretchthegravyalittlefurtherandaddgreatflavour.
• DonotuseovenbagsintheVersaCook.• Roastingintheslowcookerwillnotbrown
yourmeatorchicken,asroastinginanovendoes.Ifyouwantyourroasttobegolden,werecommendusingtheBrownfunctiontosearthemeatfirst.
• Leftoverroastmakesgreatsandwichesthenextday.Trythecaramelisedonionortomatochutneyrecipeandmakeburgerswiththeleftovers!
Roasting Meat (such as beef, lamb and veal)Togetthebestroastingresults,werecommendsealingyourmeatfirst.Trimawayanyexcessfat.Rubthemeatwithalittleoilandseasonwithsaltandpepper(oranyotherflavouringsorspicesyouwishtouse).SettheBrownfunctionto210°C,andwhenpre-heated,cookmeatforafewminutesoneachside.SettheslowcookerfunctiontoLOWorHIGHandcookfortheappropriatetime.
Approximatecookingtimesforwelldone:LOW 2hoursper500gHIGH 1hourper500g
Note:Unlikeroastinginyouroven,meatcookedtowelldoneintheslowcookerwillstillbeverytender.
Roasting ChickenWashthechickenincoldrunningwaterandpatdrywithabsorbentpapertowel.Rubwithalittleoliveoilandseasonalloverwithsaltandpepper(oranyotherspicesyouwish).Setthebrownfunctionto210°Candwhenpre-heated,cookthechickenforafewminutesoneachsideuntilgolden.SettheslowcookerfunctiontoLOWorHIGHandcookfortheappropriatetime.
Approximatecookingtimesforwelldone:LOW 2hoursper500gHIGH 1hourper500g
Note:Ensurechickeniscookedallthewaythroughbyinsertingaskewerorknifeintothemeatiestpartofthechicken.Thejuiceswillbeclearwhenthechickeniscookedthrough.Ifthejuicesarepink,alittlemorecookingisrequired.
21
Hints and Tips - continued
Stocks• Manyrecipesusestockaspartofthe
ingredients.Agoodstockisalsothebaseofagreatsoup.Stockscanbeboughtatsupermarkets;however,nothingbeatstheflavourofahomemadestock.
• Makingyourownstockisagreatwaytouseupbonesorcarcassesthatwouldnormallybethrownaway.
• Thereisnoneedtopeelyourvegetableswhenmakingastock.Justensureyouwashthemwellbeforeuse.
• Freshmadestockwillkeepintherefrigeratorforupto4days,butcanbefrozenforupto3months.
• Alwayslabelanddateyourstockbeforestoring.It’sagoodideatofreezestockinportionedsizes.Soforexampleifyougenerallyusestocksinstews,casseroles,curriesetc,thenfreezeyourstockin1cupportions.Ifyoutendtouseyourstockmoreforgraviesandsauces,thenfreezeritinsmaller¼cupportionsoreveninicecubetrays,sothatyoudon’tneedtodefrostlargequantitiesatatime.
• Toremovetheexcessfat,coolthestockinthefridgeovernight,thenskimthesolidifiedfatfromthesurface.
2222
PROBLEM POSSIBLE CAUSE SOLUTION
Strong smell Oilhasgonebad. Replaceoil.
Thecorrectoilisnotbeingused. Useonlyhighqualityoil. Donotmixoilsofa differentqualityortype.
Oil overflowing Fryerisfilledabovethe Checkoillevelontheinside maximumlevel. offryer.
Wetfoodplacedinhotoil. Dryfoodfirst.
Statedquantitiesexceeded. Donotfryfoodabovethe weightindicated.
Food is not browning Cookingtemperatureistoolow. Adjustthedialtothecorrect cookingtemperature.
Basketisoverloaded. Donotfryfoodabovethe statedquantitiesand weights.
Oilisnothotenough. Faultythermostat. ConsultServiceCentre.
Chips are sticking together Foodnotwashedthoroughly Washpotatoesthoroughly beforeplacedintheoil. anddrybeforefrying.
Appliance not working Appliancehasbeenturnedon Allowthefryertocooldown, withoutfatoroil. fillwithoilandpressthe resetbuttonthatis concealedatthebackof thefryer.
Temperaturecontroldialnot Choosecookingtemperature. atcorrectsetting.
Troubleshooting
Recipes
Chicken Stock Makes:2.5litres
2chickencarcases
2onions,chopped
2celerystalks,chopped
2carrots,chopped
4bayleaves
2teaspoonsblackpeppercorns
1bunchparsleystems
2.5litreswater
Salttotaste
1.Placeallingredientsinthepan.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor8hoursorHIGHfor4hours.
2.Strainanddiscardsolids.Addsalttotaste.Coolandstoreinanairtightcontainerinthefridgeorfreezer.
Fish Stock Makes:2.5litres
1kgfishbones
1onion,chopped
1celerystalk,chopped
2bayleaves
1teaspoonblackpeppercorns
2.5litreswater
Salttotaste
1.Placeallingredientsinthepan.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor8hoursorHIGHfor4hours.
2.Strainanddiscardsolids.Addsalttotaste.Coolandstoreinanairtightcontainerinthefridgeorfreezer.
AlltherecipeshavebeenspecificallycreatedandtestedbytheSunbeamTestKitchenfortheVersaCookMultiCookerX5.Wehopeyouenjoy.
23
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Recipes continued
Beef Stock Makes:2.5litres
1tablespoonoil
1.5kgmeatybeefbones
1onion,chopped
1celerystalk,chopped
1carrot,chopped
2bayleaves
1teaspoonblackpeppercorns
2.5litreswater
Salttotaste
1.UsingtheBrownfunction,heattheoilon210°C.Whenpre-heated,cookthebeefbonesinbatchesuntilbrowned.Addtheremainingingredientstopan.
2.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor8hoursorHIGHfor4hours.
3.Strainanddiscardsolids.Addsalttotaste.Coolandstoreinanairtightcontainerinthefridgeorfreezer.
Vegetable Stock Makes:2.5litres
4onions,chopped
2carrots,chopped
2parsnips,chopped
5celerystalks,chopped
1bunchparsley
4bayleaves
2teaspoonsblackpeppercorns
2.5litreswater
Salttotaste
1.Placeallingredientsinthepan.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor6hoursorHIGHfor3hours.
2.Strainanddiscardsolids.Addsalttotaste.Coolandstoreinanairtightcontainerinthefridgeorfreezer.
25
Pea and Ham Soup Serves:4-6
2onions,finelychopped
2celerystalks,finelychopped
1largepotato,peeled,finelychopped
500gsplitgreenpeas,wellrinsed,drained
1kgsmokedhamhock
2bayleaves
3thymesprigs
5cupswater
Saltandpepper,totaste
Crustybread,toserve
1.Placeallingredientsinthepan.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor8hoursorHIGHfor4hours.
2.Removethehamhockfromthesoup.Discardskin.Removemeatfrombone,chopandreturntosoup.Addsaltandpeppertotaste.Servewithcrustybread.
Minestrone Serves:6-8
2teaspoonsoliveoil
1clovegarlic,crushed
200gprosciutto,chopped
1celerystalk,finelychopped
1carrot,peeled,finelychopped
1zucchini,finelychopped
2potatoes,peeled,cutinto2cmcubes
300gpumpkin,peeled,cutinto2cmcubes
800gcancrushedtomatoes
6cupschickenstock
1cupItalian-stylesoupmix,wellrinsed,drained
1cupshreddedcabbage
1cupmacaroniorsimilarsmallpasta
Shreddedbasilandparmesancheese,toserve
1.UsingtheBrownfunction,heatoilon150°C.Whenpre-heated,addgarlic,prosciutto,celeryandcarrot.Cook,stirring,forabout15minutesoruntilsoft.Addthezucchini,potatoes,pumpkin,tomatoes,stockandsoupmix.
2.Coverwithlid.UsingtheSlowCookfunctioncookonLOWfor8hoursorHIGHfor4hours.Addthecabbageandpastainthefinal30minutesofcooking.
3.Serveminestronetoppedwithshavedparmesanandbasil.
Note:Italian-stylesoupmixisamixedbagofdriedpeas,beansandlentils.Itcanbeboughtfromsupermarkets.
Recipes continued
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Recipes continued
American Pork Ribs Serves:6
1tablespoonoliveoil
2kgAmerican-styleporkribs
Pepper,totaste
2¼cupstomatosauce
1½cupsapplecidervinegar
½cupWorcestershiresauce
¾cupbrownsugar
¹⁄³cupAmericanmustard
3clovesgarlic
¼cuplemonjuice
2tablespoonscornflour
¼cupwater
Saltandpepper,totaste
1.UsingtheBrownfunction,heatoilon210°C.Whenpre-heated,cooktheribsinbatchesuntilbrown,seasoningwellwithpepperwhilecooking.Removefrompan.
2.Combineremainingingredientsexceptcornflourinthepan.Bringtoasimmer.Addtheribsensuringtheyarethoroughlycoatedinthesauce.
3.Coverwithlid.UsingtheSlowCookfunction,cookonLOWfor8hoursorHIGHfor4hours.
4.Removeribsfromsauceandcoverwithfoiltokeepwarm.Combinecornflourwith¼cupwatertoformasmoothpaste.Stirthroughthesauce.UsingtheBrownfunctionseton210°C,stiruntilmixtureboilsandthickens.Seasontotastewithsaltandpepper.
5.Serveribswithsauceandcoleslaworpotatosalad.
Meatballs in Tomato Sauce Serves:4-6
2tablespoonoliveoil
2onions,finelychopped
1clovegarlic,crushed
500gporkmince
500gvealmince
½cupfreshbreadcrumbs
1egg
1teaspoonchoppedfreshoregano
1teaspoonchoppedfreshthyme
400gcancherrytomatoes
1tablespoonbrownsugar
1tablespoontomatopaste
½cupchickenstock
700gtomatopassata
Saltandpepper,totaste
Spaghetti,toserve
1.UsingtheBrownfunction,heathalftheoilon190°C.Whenpre-heatedaddonionandgarlic.Cook,stirringuntilsoft.Removefrompan.
2.Transferhalftheonionmixturetoalargebowl.Addmince,breadcrumbs,eggandherbs.Seasonwithsaltandpepperandmixtocombine.Divideinto12equalportionsandrollintoballs.
3.UsingtheBrownfunction,heatremainingoilon210°C.Cookthemeatballsinbatchesuntilbrowned.Returnremainingoniontothepanwithtomatoes,sugar,tomatopaste,stockandpassata.
4.Coverwithlid.Usingtheslowcookerfunction,cookonLOWfor6hoursorHIGHfor3hours.Serveonspaghetti.
27
Beer Batter 1¼cupsself-raisingflour
pinchofsalt
375mlcoldbeer
1.Placeflourandsaltinabowl.Graduallywhiskinbeeruntilsmooth.Restfor1hour.
2.Heatoilto190ºC.3.Dipthedesiredfoodintothebatterand
allowexcessbattertodripaway.4.Deepfryuntilgolden.Drainonabsorbent
papertowel.Tip:Seafoodisgreatforbeerbatter.Trymakingafisherman’sbasketusingcalamari,prawns,fishfilletsandscallops.Youcouldalsotrydippingslicedpotatoestomakepotatoscallops(potatocakes).
Sweet Fritter Batter 1cupself-raisingflour
1tablespoonsugar
1egg
²⁄³cupmilk
1tablespoonmeltedbutter
1.Placeflourandsugarinabowl.Graduallywhiskinegg,milkandbutteruntilsmooth.
2.Heatoilto190ºC.3.Dipthedesiredfoodintothebatterand
allowexcessbattertodripaway.4.Deepfryuntilgolden.Drainonabsorbent
papertowel.Tip:Dipwhole,peeledbananasinthisbattertomakebananafritters.Dustwithicingsugarandservewarmwithice-cream.
Tempura Batter 1eggyolk,lightlybeaten
1cupcoldwaterorsodawater
½cupplainflour
½cupcornflour
1.Combineeggandwaterinabowl.Addfloursandstiruntiljustcombined.
Note:Donotovermix;mixtureshouldstillhavelumpsinit.2.Heatoilto190ºC.3.Dipthedesiredfoodintothebatterand
allowexcessbattertodripaway.4.Deepfryuntilcrisp.Drainonabsorbent
papertowel.Tip:Thisbatterisperfectforchicken,bonelesssalmonpieces,prawnsorvegetables.
Easy Crispy Coating 1egg
1tablespoonmilk
1cupriceflour
Saltandpepper
1.Whiskeggandmilkuntilcombined.Combineflourwithsaltandpeppertotaste.
2.Heatoilto190ºC.3.Dipfoodineggmixtureandthencoatwith
flour.4.Deepfryuntilcrisp.Drainonabsorbent
papertowel.Note:Thiscoatingisgreatonalmostanything!
Recipes continued
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Recipes continued
Curry Puffs Makes:24
2teaspoonsvegetableoil
1smallonion,finelychopped
400gbeefmince
1clovegarlic,crushed
2teaspoonscurrypowder
¼cupmangochutney
24wontonwrappers
1eggwhite,lightlybeaten
1.UsingtheBrownfunction,heattheoilon170°C.Cookonionuntilsoftened.Addminceandgarlic,andbrownuntilcooked.
2.Stirincurrypowderandcookuntilfragrant.Stirinmangochutney.Transfermixturetoamediumbowl.Coolslightly.
3.Placeaheapedteaspoonofmixtureintothecentreofwrappers.Brushedgeswithalittleeggwhite.Foldwrappersinhalfandpinchedgestogethertoseal.
4.UsingtheDeepFryfunctionheatoilto180°C.Fryinbatchesuntilgoldenbrown,about4–5minutes.
5.Drainonabsorbentpapertowelandservewithmintedyoghurtifdesired.
Spring Rolls Makes:approx.24
Boilingwater
20gricevermicelli
2teaspoonspeanutoil
1smallbrownonion,finelychopped
150gporkmince
1clovegarlic,crushed
2teaspoonsfreshginger,finelygrated
125gfreshshiitakemushrooms,roughlychopped
1carrot,peeled,grated
150gshelled,deveined,cookedprawns,chopped
2tablespoonssoysauce
1teaspooncastersugar
1tablespoonfreshcoriander,chopped
12x12cmspringrollwrappers
1teaspooncornflour
2teaspoonswater
1.Placevermicelliinaheatproofbowl.Coverwithboilingwaterandstanduntiltender.Drainandroughlycutvermicelliwithscissors.
2.UsingtheBrownfunctionheatoilto170°C.Addonion,mince,garlicandginger.Cook,stirringuntilbrowned.Addmushrooms,carrot,prawn,soysauceandsugar.Cookuntilvegetablessoftenandmixtureisdry.Transfertoabowl.Stirinvermicelliandcoriander.Cool.
3.Combinecornflourwith2teaspoonsofwater.Place2tablespoonsofthefillingmixtureinthecornerofaspringrollwrapper.Lightlybrushtheedgeswithcornflourmixture.Rollthewrapper,foldinginthesidestoencasethefilling.
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Recipes continued
4.UsingtheDeepFryfunctionheattheoilto180°C.Deepfryinbatchesuntilgoldenbrown,about4–5minutes.
5.Drainonabsorbentpapertowelandservewithsoysauceorsweetchillisauceifdesired.
Southern Fried Chicken Serves:4-6
½cupplainflour
½teaspoonsalt
½teaspoonhotpaprika(optional)
750gchickendrumettesandchickenwings
1egg,beatenwith2tablespoonswater
1cupdriedbreadcrumbs
1.Mixflourwithsaltandpaprika.Drychickenandcoatinseasonedflour.
2.Dipchickenintoeggmixturethencoatinbreadcrumbs.
3.UsingtheDeepFryfunctionheatoilto170°C.Deepfryinbatchesuntilgoldenbrownandcookedthrough,about15minutes.
4.Drainonabsorbentpapertowel.Servewithranchdressingasadippingsauce.
Felafel 1½cupsdriedchickpeas,washed
1onion,choppedfinely
½teaspoonchillipowder
1teaspoongroundcumin
½teaspoongroundcoriander
2clovesgarlic,crushed
3teaspoonslemonjuice
¼cupfinelychoppedfreshparsley
½cupbesan(chickpea)flour
1egg
1.Soakchickpeasinalargebowlofwaterovernight.Drainandrinsewell.
2.Placechickpeasand3LofwaterintotheMultiCooker.UsingtheCookfunctionsettoHIGH,bringtoasimmerandcookfor 1¼hoursoruntiltender.Drainwell.
3.Blendthechickpeaswithremainingingredientsinafoodprocessor.Refrigeratemixtureuntilcold.
4.Rollheapedtablespoonsofmixtureinto4cmballs.
5.UsingtheDeepFryfunctionheatoilto160°C.Deepfryinbatchesfor3-4minutesoruntilgolden.
6.Drainonabsorbentpapertowel.SeverhotorcoldwithhummusandLebanesebread.
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Recipes continued
Buttermilk Donuts Makes:approx.15
2teaspoonsdryyeast
1¼cupsbuttermilk,warmed
¼cupcastersugar
4cupsplainflour
1teaspoonsalt
¼cuplightoliveoil
2eggs,lightlybeaten
1.Inasmallbowl,whisktheyeastintothewarmedbuttermilkwith1tablespoonofthesugar.Mixwellandstandinawarmplacefor10minutesoruntilthemixturebeginstofroth.
2.Placetheremainingsugar,flourandsaltintoalargebowl.Makeawellinthecentreandstirthroughoil,eggsandyeastmixture.Mixuntilasoftdoughforms.
3.Placemixtureontoaflouredsurfaceandkneadforabout10minutesoruntildoughissmoothandelastic.
4.Placedoughinabowl.Coverandstandinawarmplaceforabout40minutesoruntildoughhasdoubledinsize.
5.Turndoughontoalightlyflouredsurfaceandkneadagainforabout5minutesoruntilsmoothandelastic.Rolldoughouttoabout1½cmthick.Usea9cmcuttertocutroundsanda3cmcuttertocutholesfromthecentre.Placedonutsontoatraylinedwithbakingpaperandcoverwithplasticwrap.Standinawarmplaceforabout40minutes.
6.UsingtheDeepFryfunctionheatoilto170ºC.Cookdonutsinbatches,turningonceduringcooking,untilgoldenincolour.
7.Draindonutsonabsorbentpaper.Whilehot,tossincinnamonsugar.
Tip:Tomakeyourowncinnamonsugar,combine1cupcastersugarwith2teaspoons groundcinnamon.
Tip:Don’tforgettocookthe‘donutholes’forextramini-treats.
Prawn Cutlets 1kgmediumgreenkingprawns,peeled,
deveined,tailsintact
¾cupplainflour
Saltandpepper,totaste
1cuppankobreadcrumbs
2eggs,lightlywhisked
1.Washprawnsandpatdrywithpapertowel.2.Useasmall,sharpknifetocutaslitalong
thebackofeachprawn(don’tcutallthewaythrough).Openandflattengently.
3.Placetheflourinabowlandseasonwithsaltandpepper.Placethebreadcrumbsandeggsin2separatebowls.
4.Tosstheprawnsinflourandshakeoffanyexcess.Diponeprawnatatimeintotheeggthenthebreadcrumbs.Pressfirmlytocoat.
5.Heatoilto190°C.Cookprawnsinbatchesuntilgolden.
6.Drainonabsorbentpapertowel.Servewithlemonwedgesandtartaresauce.
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Wedges 1.Cutunpeeledpotatoesintothickwedges.
Soakincoldwaterfor1hour,changingthewaterregularlytoremoveexcessstarch.Drainandpatdrywithpapertowel.
2.Heatoilto170°C.Deepfrypotatoesinbatchesuntilsoft(butnotcoloured).
3.Heatoilto190°C.Returnthewedgestotheoilinbatchesandcookuntilcrispandgolden.
4.Placeinabowl.Sprinklewithsalt,pepperandpaprikatotaste.Tosstocoat.
5.Servewithsourcreamandsweetchillisauce.
Perfect chips 1.Cutpeeledpotatoesinto1cmbatons.Soak
incoldwaterfor1hour,changingthewaterregularlytoremoveexcessstarch.Drainandpatdrywithpapertowel.
2.Heatoilto170°C.Deepfrypotatoesinbatchesuntilsoft(butnotcoloured).
3.Heatoilto190°C.Returnthechipstotheoilinbatchesandcookuntilcrispandgolden.
4.Drainonpapertowel.Sprinklewithsalttoserve.
Salt and Pepper Squid Serves:4
6mediumsquidhoods,cleaned
¼cupseasaltflakes
1tablespooncrackedpepperblend
1½cupstapioca(orarrowroot)flour
2eggwhites,lightlybeaten
1.Halvethesquidlengthways.Patdrywithpapertowel.Usingasharpknife,scoretheinsideinacriss-crosspattern.Cuteachhalfintoabout4pieces.
2.Combinesalt,pepperandflourinashallowdish.Dipsquidintotheeggwhitethenintheflourmixture.Shakeoffexcess.
3.Heatoilto190°C.Deepfrysquidinbatchesforabout2minutesoruntilcrisp.Servewithlemonwedges.
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Deep Fried Ice Cream Serves:6
1litrevanillaice-cream
250gdigestivebiscuits
2eggs
2tablespoonsmilk
Caramelsauce,toserve
1.Workingquickly,rollicecreaminto6roundballsandplaceinthefreezeronametaltraylinedwithbakingpaper.Freezeuntilveryfirm,about2hoursorovernight.
2.Useafoodprocessortocrushbiscuitstofinecrumbs.Placeinashallowbowl.Workquicklyandrollballsinthecrumbstocoat.Returntothefreezerfor1hour.
3.Combinemilkandeggsinasmallbowl.Again,workingquickly,coateachballineggmixtureandallowexcesstodripoff.Coatagaininbiscuitcrumbs.Returntothefreezeruntilfirm.
4.Heatoilto190°C.Deepfryin2batchesfor10-15secondsoruntilgolden.Brieflydrainonabsorbentpapertowel.Serveimmediatelydrizzledwithcaramelsauce.
Tip:Ifyou’rehavingtroublerollingtheicecreamintoballs,spoon6portionsontoatrayandfreezeuntilfirm.Thenquicklyrollinyourhandstomakeballsandreturntothefreezer.
Tomato Chutney Makes:approx3cups
10(1.5kg)ripetomatoes,peeled,finelychopped
1largeonion,finelychopped
¼cupsultanas
1½cupsapplecidervinegar
¼teaspoonchillipowder
½teaspoongroundcumin
½teaspoongroundcoriander
1teaspoonmustardpowder
Saltandpepper,totaste
1.UsingtheBrownfunction,heattheoilon150°C.Whenheated,settimerfor1hourandpressSTART.Addallingredientstothepan.Allowtocookuncovered,stirringoccasionallyuntilthickandmostoftheliquidhasevaporated.
2.Seasonwellwithsaltandpepper.Pourchutneyintohotsterilisedglassjarsandsealwithpreservingorplasticlids.
Note: • Topeeltomatoes:useasharpknifeto
removethestemandplaceasmallcrossonthebaseofthetomato.Placeinboilingwaterfor1minuteoruntiltheskinjustbeginstopeelaway.Immediatelyremovefromtheboilingwaterandplaceinabowloficecoldwater.Youwillthenbeabletoeasilypulltheskinoffwithyourfingers.
• Tosterilisejars:placeclean,glassjarswithoutanychipsorcracksinalargesaucepanandcoverwithcoldwater.Coverwithlidandbringtoboil.Boilfor20minutes.Carefullyremovethejarsandstanduprightonaheat-proofboard.Allowtoairdry.
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Caramelised Onions Makes:2cups
1tablespoonoliveoil
1.5kgbrownonions,thinlysliced
¼cupbrownsugar
¼cupbalsamicsugar
Saltandpepper,totaste
1.UsingtheBrownfunction,heatoilon150°C.Whenheated,settimerfor1hourandpressSTART.
2.Addoniontopanandcook,stirringoccasionallyuntilverysoft(about50minutes).Addsugarandvinegarandcookforafurther10minutes.Season.
Note:Caramelisedonionstastegreatonsteak,roastsandburgers.
Stuffed Capsicums 2teaspoonsoil
1smallonion,finelychopped
400glambmince
2clovesgarlic,crushed
1teaspoongroundcumin
1teaspoongroundcoriander
1tablespoonfinelygratedlemonrind
¼cuppinenuts
1cupcookedwhiterice
3longgreenonions,sliced
½cupchoppedfreshcoriander
1tablespoonlemonjuice
Saltandpepper,totaste
4smallredcapsicums
1.UsingtheBrownfunction,heatoilto170°C.Whenpre-heatedaddonionandcookuntilsoftened.Addminceandcookuntilbrownedandcookedthrough.
2.Stiringarlic,cuminandcorianderandcookuntilfragrant.Transfertoalargebowl.Stirthroughallremainingingredientsexceptcapsicum.
3.Cuttopsfromcapsicumandremoveseeds.Spoonmixtureintocapsicums.Placefilledcapsicumcutsideupontorackinthecleanedpan.Coverwithlid.
4.UsingtheCookfunctionsettoHIGH,cookfor40minutesoruntilcapsicumsarejusttender.Servewithyoghurtifdesired.
Tip:Youmayneedtotrimthebottomsveryslightlysoyourcapsicumssitflat.Becarefulnottocuttoofarorthefillingmayseepthrough.
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San Choy Bow Serves:2-3
1tablespoonpeanutoil
500gporkmince
4corianderrootsandstems,finelychopped
1longredchilli,sliced
4clovesgarlic,crushed
¹⁄³cupbrownsugar
2tablespoonsfishsauce
2kaffirlimeleaves,finelyshredded
¹⁄³cupfriedshallots
¹⁄³cuproastedpeanuts,roughlychopped
Saltandpepper,totaste
¼cupfreshcorianderleaves
1tablespoonlemonjuice
Iceberglettuceleafcups,toserve
1.UsingtheBrownfunction,heatoilto190°C.Whenheatedaddporkandcook,stirringuntillightlybrowned.Addcorianderrootsandstems,chilliandgarlic.Cookuntilfragrant.Addsugar,fishsauceandlimeleaves.Simmeruntilmixturethickens.Seasonwithsaltandpepper.
2.Stirthroughallingredientsexceptlettuce.3.Serveinlettucecups.Note:Toeasilyseparateiceberglettuceleaveswithouttearingthem,removethecorefromthelettuceusingasmallsharpknife.Holdundercoldrunningwater,cutsideupandallowthewatertoweighdownandseparatetheleaves.Gentlyremovetheleavesandpatdrywithabsorbentpapertowel.
Crispy Skinned Salmon Fillets Serves:4 with Pea and Potato Salad
500gbabypotatoes,washed
4tablespoonsoil
1largeonion,finelysliced
1cuppeas
2longgreenonions,sliced
¼cupgherkins,chopped
¼cupplainGreekyoghurt
2tablespoonsmayonnaise
1tablespoonlemonjuice
1tablespoonapplecidervinegar
Saltandblackpepper,totaste
4150gsalmonfillets,skinon
1.UsingtheCookfunctiononHIGHadd3litresofwaterandpotatoestothepan.Cookfor15minutesoruntilpotatoesaretender.Drain.Roughlychopandsetaside.
2.UsingtheBrownfunctionheathalftheoilat180ºC.Whenheatedaddonionsandpeasandcookuntilgolden.Transferintoalargebowl.Addpotatoes,greenonionsandgherkins.
3.Inasmallbowlwhisktogetheryoghurt,mayonnaise,lemonjuiceandvinegar.Seasonwithsaltandpepperandpouroverpotatomixture.Stirgentlytocombine.
4.Seasonthesalmonskingenerouslywithsaltandpepper.
5.UsingtheBrownfunctionheatremainingoilto210ºC.Whenheatedaddsalmon,skinsidedown.Useaspatulatopressthesalmonfirmlytobaseofthepansothesalmondoesn’tcurlup.Cookfortwominutes.Turnoverandcookforafurther2minutes.Removefrompan.
6.Servewithpotatosalad.
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Bechamel Sauce Makes:approx.2cups
80gbutter
¹⁄³cupplainflour
1litremilk,warmed
½teaspoonsalt
Pepper,totaste
½cupgratedparmesan
1.UsingtheBrownfunction,meltbutteron190°C.Addtheflourandstirvigorouslyfor30seconds.Donotallowthemixturetobrown.
2.Addhalfofthemilkandwhiskuntilsmooth.Graduallywhiskinremainingmilk.Continuingwhiskinguntilsaucethickensandcomestoaboil.
3.Stirthroughsalt,pepperandparmesan.Note:Thissauceisgreatovervegetablesorchicken.Alsogreatinlasagneorpouredoverbroccoli.
Lamb Rack with Garlic Serves:4 and Parmesan Crust 2x6Riblambrackroast,Frenchtrimmed
(=approx.450geach)
4slicesdayoldbread,crustremoved
2clovesgarlic,chopped
2tablespoonsfreshparmesan,grated
1tablespoonfreshrosemary,chopped
2tablespoonsseededmustard
Oliveoilspray
Mashedpotatoes,toserve
1.Combinebread,garlic,parmesanandrosemaryinafoodprocessor.Processuntilmixtureresemblesfinebreadcrumbs.
2.Placelambracksonachoppingboard,interlockingthebonesofbothracks.Spreadmustardevenlyovertheoutsideofthelambracks.Pressthebreadmixtureoverthemustardandspraywellwitholiveoilspray.
3.PlacelambracksintheMultiCooker. SettoCookfunctiononHIGH.Coverwithlidandcookforabout40-45minutesformediumoruntilcookedasdesired.Removefrompanandcoverwithfoil. Allowtorest5-10minutes.
4.Cutlambintoindividualcutletsandservewithmashedpotatoes.
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Mussels in Green Curry Sauce Serves:4-6
2x400mlscanscoconutmilk
2teaspoonsgreencurrypaste
1cupfishstock
½cupchoppedfreshbasil
1stalklemongrass,finelychopped
¼cuplimejuice
2tablespoonsfishsauce
2teaspoonslimerind
2tablespoonsoil
1.5kgmussels,cleaned
½cupchoppedfreshcoriander
1.UsingtheCookfunctionsettoHIGH,bringcoconutmilktoaboil.Addcurrypaste,stirringuntilcombined.
2.Addstock,basil,lemongrass,limejuice,fishsauce,limerindandoilthenbringbacktoasimmer.Cookfor10minutes.Strainandreturntopan.Addmussels.
3.Coverwithlid.Cookfor5minutesoruntilmusselshaveopened.Discardanymusselsthatremainclosed.Sprinklewithcoriander.Serve.
Fettuccine Boscaiola Serves:4-6
500gfettuccine
2teaspoonsoliveoil
1smallbrownonion,finelychopped
4baconrashers,finelychopped
150gbuttonmushrooms,sliced
1clovegarlic,crushed
3longgreenspringonions,thinlysliced
600mlsthickenedcream
¹⁄³cupparmesan,finelygrated
¼cupfreshparsley,chopped
Saltandpepper,totaste
1.UsingtheCookfunctionsettoHIGH,bring5litresofwatertoboil.Addfettuccineandcook,stirringoccasionallyuntiltender.Drain.
2.UsingtheBrownfunction,heatoilto150°C.Whenheatedaddonion,bacon,mushroomsandgarlic.Cook,stirringoccasionallyforabout20minutesoruntillightlybrowned.Addthegreenonionsandcookforafurtherminute.
3.Addthecreamandbringtoasimmer.Cook,stirringuntilmixturereducesandthickensslightly.Addthecookedpastaandstiruntilcoatedinsauceandheatedthrough.
4.Stirthroughparmesanandparsley.Seasonwithsaltandpepper.
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Traditional Vanilla Custard 2cupsmilk
2cupsthickenedcream
1vanillabean
8eggyolks
2tablespoonscornflour
½cupcastersugar
1.UsingtheCookfunctiononLOWaddmilkandcreamtothepan.
2.Useasharpknifetosplitvanillabeaninhalflengthways.Scrapeoutseedsandaddtomilk.Cook,stirringconstantlyuntilhot.Addremainingingredientsandwhiskconstantlyuntilmixtureisthickened,about15minutes.
Tip:Coverthecustarddirectlywithplasticwrapifyouaren’tusingstraightaway.Thiswillpreventathickskinforming.
Steamed Chicken Dumplings
Makes:approx.20-25
300gchickenmince
4longgreenonions,chopped
1bunchfreshcoriander,includingstalks,chopped
1smallgreenchilli,finelychopped
2cupsChinesecabbage,finelysliced
¼cupwaterchestnuts,chopped
1tablespoonlimejuice
1tablespoonmirin
1tablespoonsoysauce
2teaspoonssesameoil
2cmpiecefreshginger,peeled,grated
1packeggwontonwrappers
1.Lineabakingtraywithbakingpaper.2.Combineallingredientsexpectwonton
wrappersinlargebowl,mixwell.3.Placeaheapedtablespoonofmixture
inthecentreofeachwontonwrapper.Moistentheedgesofwrapperwithwater.Pleatonesideofthewrapperandjointotheother.Gentlypresstoseal.Placeonpreparedbakingtray.Repeatwithremainingwrappers.
4.Withthehighsteamingrackinplace,usetheCookfunctionsetonHIGHtobring5cmofwatertoboil.ReducesettingtoLOW.Placeasheetofbakingpaperovertherack.Place10wontonsontherack.
5.Coverwithlid.Steamforabout20minutesoruntilcooked.Repeatwithremainingdumplings.
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Steamed Pork Buns Makes:6
100gChinesebarbecuedpork,finelychopped
1tablespoonhoisinsauce
1clovegarlic,crushed
1¼cupsplainflour
2tablespoonscastersugar
2teaspoonsdriedyeast
¼teaspoonsalt
¼cupluke-warmmilk
¼cupluke-warmwater
1½tablespoonspeanutoil
1.Combinethepork,hoisinandgarlicinabowl.Refrigerateuntilrequired.
2.Tomakethedough,placeflour,sugar,yeastandsaltinalargebowl.Makeawellinthecentre.Addthecombinedmilk,waterandoil.Stiruntilcombined.Useyourhandstobringthemixturetogethertoformasoft,stickydough.Turnontoalightlyflouredsurfaceandkneaduntilsmoothandelastic.Brushalargebowlwithalittleoilandplacethedoughinthebowl.Coverwithlightlyoiledplasticwrap.Standinawarm,draughtfreeplaceforabout1houroruntildoughdoublesinsize.
3.Punchdownthedoughwithyourfist.Turnontoalightlyflouredsurfaceandkneadagainfor2-3minutesoruntilsmooth.Returntothebowlandallowtoriseagainforafurther30minutes.
4.Punchdownthedoughagainandshapeintoa5cmx20cmlog.Cutinto6equalportions.Flatteneachportiontoabout1.5cmthick.Place1tablespoonofporkmixtureintothecentreofeachdoughround.Stretchthedougharoundthefilling,pinchingtheedgestogetherto
enclose.Placeeachbun,pinchedsidedownontoasmallpieceofbakingpaper.Usingasharpknife,cuta3mmdeepcrossoneach.
5.Withthesteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placeasheetofbakingpaperovertherack.Placeporkbunsonthehighrack.
6.Coverwithlid.Steamforabout20minutesoruntilbunsarelightandfluffy.
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Spicy Steamed Lamb Shanks Serves:4
8driedanchochillies
2longredchilli’s,finelychopped
1teapsoondriedcumin
½teaspoondriedoregano
½teaspoondriedthyme
4cloves
2bayleaves
4clovesgarlic,peeled
2tablespoonswhitevinegar
4lambshanks
1375mlcanbeer
1.Washchilies.Removestems,veins,andseeds.Placeinalargebowlandcoverwithboilingwater.Soakfor1hour.Drainandreservea¼cupoftheliquid.
2.Combinechillies,cumin,oregano,thyme,cloves,bayleaves,garlic,vinegarandreservedchilliwaterinafoodprocessor.Processtoasmoothpaste.Coatlambshanksinpaste,coverandrefrigerateovernight.
3.Placeeachshankinthecentreofapieceofbakingpaper.Bringcornersofbakingpapertogethertoformaseal.
4.Withhighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmwaterandbeertoaboil.Placelambonrack.
5.Coverwithlid.Steamforapproximately2hoursoruntilmeatfallsoffthebone.
Steamed Chinese Broccoli Serves:3-4
2bunchesChinesebroccoli
¼cupoystersauce
1clovegarlic,crushed
2tablespoonslightsoysauce
1teaspooncastersugar
2teaspoonssesameoil
2teaspoonslimejuice
1.Removebroccolileavesfromstems.Cutstemsinhalfandroughlychopleaves.
2.Combineremainingingredientsinasmallbowltomakeasauce.
3.Placebroccoliinthecentreofalargepieceofbakingpaper.Pouroversauce.Bringcornersofbakingpapertogethertoformaseal.
4.Withthehighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertoboil.Placeparcelonrack.
5.Coverwithlid.Steamfor15minutesoruntilbroccoliistender.
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Steamed Lemon Thyme Chicken Serves:4
2lemons,finelysliced
1bunchthyme
2garliccloves,crushed
4chickenbreasts
Saltandpepper,totaste
1.Withthesteamerrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placeasheetofbakingpaperovertherack.
2.Scatterhalfthelemonsandthymeoverthebakingpaper.Topwithchickenandscatterwithremainingingredients.
3.Coverwithlid.Steamforabout20minutesoruntilchickeniscooked.
Soy and Ginger Steamed Salmon Serves:4 with Bok Choy 4bokchoy,halved
4x150gsalmonfillets
1smallredchilli,seeded,finelysliced
1clovegarlic,crushed
4cmpieceginger,peeled,grated
2tablespoonssoysauce
¹⁄³cupChinesericewine
2tablespoonssesameseeds,toasted
1teaspoonsesameoil
Saltandpepper,totaste
1.Cut4x30cmsquaresofbakingpaper.2.Placetwopiecesofbokchoyincentre
ofeachsquare.Topwithsalmon.Dividechilli,garlic,ginger,soyandricewineevenlybetweenparcels.Bringcornersofbakingpapertogethertoformaseal.
3.Withhighsteamerrackinplace,usetheCookfunctiononhightobring5cmofwatertotheboil.Placeparcelsonrack.
4.Coverwithlid.Cookfor15minutesoruntilbokchoyistenderandsalmoniscooked.
Tip:Totellifsalmoniscookedwhiteflecksofproteinshouldbevisible.
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Chinese Steamed Pork and Cabbage Rolls 300gporkmince
50gfreshshiitakemushrooms,chopped
3longgreenonions,finelychopped
2cmpieceginger,peeled,grated
1egg,lightlybeaten
½bunchfreshcoriander,finelychopped
2tablespoonssoysauce
1tablespoonricewine
1teaspooncastersugar
1teaspoonsesameoil
1Chinesecabbage,leavesseparated
Saltandpepper,totaste
1.Combineallingredientsexpectcabbageinalargebowl.Mixwell.Coverandplaceinrefrigerator.
2.Usingtheoutercabbageleavescutoutthehardwhitecentrerib.
3.UsingtheCookfunctionsettoHIGH,bring5litresofwatertotheboil.Addthecabbageinbatchesandcookfor2minutes.Runcabbageleavesundercoldwater.Dryandsetaside.
4.Placeaheapedtablespoonofporkmixtureinthemiddleofcabbageleaf.Foldtheendsinandrolltoformasecureparcel.Repeatuntilmixtureisused.
5.Withhighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placeasheetofbakingpaperovertherack.Placecabbagerollsonrack.
6.Coverwithlid.Steamforabout20minutesoruntilcooked.
Steamed Fish Parcels (En Papiote) Serves:4
2smallfennelbulbs,finelysliced
1lemonfinelysliced
4firmwhitefishfillets
4tablespoonsbutter
½cupwhitewine
Saltandpepper,totaste
1.Cut4x30cmsquaresofbakingpaper.2.Placeanequalamountoffenneland
lemoninthecentreofeachpieceofpaper.Topwithfishandbutter.Seasonwithsaltandpepper.
3.Bringoppositeedgesofpapertogethertoformaparcel.Pourinquarterofthewhitewineandseal.Repeat.
4.Withhighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placefishparcelsonrack.
5.Coverwithlid.Steamfor15minutesoruntilfishisfullycooked.
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Whole Steamed Snapper Serves:4
750gwholesnapper,cleaned
2stalkslemongrass,chopped
2cmpieceginger,peeled,sliced
1longgreenchilli,sliced
3kaffirlimeleaves
2bunchesfreshcoriander,roughlychopped
2longredchills,seeded,chopped
2longgreenchillis,seeded,chopped
3clovesgarlic,crushed
1cmpieceginger,peeled,grated
½cupfishstock
¹⁄³cuplimejuice
1tablespoonfishsauce
2teaspooncastersugar
1.Cutthreelonghorizontalslitsoneachsideofthefish.
2.Fillcavityoffishwithlemongrass,ginger,greenchilli,limeleavesandcoriander.
3.Withhighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placeapieceofbakingpaperoverrack.Placefishonrack.
4.Coverwithlid.Steamfor15-20minutesoruntilfishiscooked.
5.Combineremainingingredientsinasmallbowl.Pourovercookedsnapper.Serve.
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Notes
Notes
Shouldyouexperienceanydifficultieswithyourappliance,pleasephoneourcustomerservicelineforadviceon1300881861inAustralia,or0800786232inNewZealand.Alternatively,youcansendawrittenclaim toSunbeamattheaddresslistedbelow. Onreceiptofyourclaim,Sunbeamwillseektoresolveyourdifficultiesor,iftheapplianceisdefective,adviseyouonhow toobtainareplacementorrefund.
YourSunbeam12MonthReplacementGuaranteenaturallydoesnotcovermisuse ornegligenthandlingandnormalwearandtear.
Similarlyyour12MonthReplacementGuaranteedoesnotcoverfreightoranyothercostsincurredinmakingaclaim.Pleaseretainyourreceiptasproofofpurchase.
Thebenefitsgiventoyoubythisguaranteeareinadditiontoyourotherrightsandremediesunderanylawswhichrelatetotheappliance.
OurgoodscomewithguaranteesthatcannotbeexcludedundertheAustralianConsumerLawandundertheNewZealandConsumerGuaranteesAct.
InAustraliayouareentitledtoareplacementorrefundforamajorfailureandforcompensationforanyotherreasonablyforeseeablelossordamage.Youarealsoentitledtohavethegoodsrepairedorreplacedifthegoodsfailtobeofacceptablequalityandthefailuredoesnotamountto amajorfailure.
Shouldyourappliancerequirerepairorserviceaftertheguaranteeperiod,contactyournearestSunbeamservicecentre.
ForacompletelistofSunbeam’sauthorisedservicecentresvisitourwebsiteorcall:
Australia www.sunbeam.com.au
1300881861Units5&6,13LordStreet BotanyNSW2019Australia
New Zealand www.sunbeam.co.nz
080078623226VesteyDrive,MtWellington Auckland,NewZealand
In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge.
12 Month Replacement Guarantee
is a registered trademark.
Need help with your appliance?Contactourcustomerserviceteamorvisitourwebsiteforinformationandtipsongettingthemostfromyourappliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
‘VersaCook’ is a 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. © Copyright. Sunbeam Corporation Limited 2011.ABN 45 000 006 771
Units 5 & 6, 13 Lord Street Botany NSW 2019 AustraliaUnit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 9/12