Sunbeam DIAMONDFORCE FPM4000DF User manual

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 [phone]
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand |visit www.sunbeam.co.nz
phone [phone]
mail Level 6, Building 5,
Central Park,
660–670 Great South Road,
Greenlane, Auckland.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Classic is a registered trade mark of Sunbeam Corporation.
Sunbeam Family Banquet is a trade mark of Sunbeam Corporation.
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
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.
©Sunbeam Corporation Limited 2015.
10/15
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
DIAMONDFORCE™
BANQUET FRYPAN
User Guide
FPM4000DF
*Matrix shown on product is for illustrative purposes only

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Contents
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 [phone]
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand |visit www.sunbeam.co.nz
phone [phone]
mail Level 6, Building 5,
Central Park,
660–670 Great South Road,
Greenlane, Auckland.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Classic is a registered trade mark of Sunbeam Corporation.
Sunbeam Family Banquet is a trade mark of Sunbeam Corporation.
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
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.
©Sunbeam Corporation Limited 2015.
10/15
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
DIAMONDFORCE™
BANQUET FRYPAN
User Guide
FPM4000DF
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.
Sunbeam’s Safety Precautions
This symbol indicates, temperature of accessible surfaces may be high
when the appliance is operating and for some time after use.
Hot Surface Do Not Touch
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 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.
• 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 household
and similar applications such as: staff kitchen areas
in shops, offices and other working environments;
farm houses; by clients in hotels, motels and other
residential type environments; bed and breakfast
type environments.
• Refer to "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 use of the
appliance by a person responsible for their safety.
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
DIAMONDFORCE™ 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 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.
Sunbeam’s Safety Precautions 1
Features of your Sunbeam DiamondForce Banquet Frypan 2
Parts & Accessories 4
Usage Instructions 4
Care & Cleaning 6
Temperature Setting Guide 7
Cooking Guide 8
Recipes 10
Troubleshooting 23

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Perfect Temp control probe
The removable probe is thermostatically
controlled to provide accurate cooking
temperatures. The trigger-release makes
the probe easy to remove.
Glass lid
The clear glass lid allows you to monitor
the cooking process without lifting the
lid and allowing the heat to escape,
ensuring the selected temperature is
maintained.
Extra large cooking vessel
The large rectangular frypan (38cm (15")
x 29.5cm (11.5")) is 78mm deep, ideal
for cooking 2 chickens, roasts, family
size meals or liquid based dishes.
Cast-in rectangle element
The powerful 2400 watt rectangle
element is completely cast into the
heavy duty base providing superior heat
distribution, faster heating and a longer
element life.
Features of your Sunbeam
DiamondForce™ Banquet Frypan
Integrated steam vent
Fixed steam vent controls the moisture level
during cooking.
DiamondForce™ non-stick cooking surface
The DiamondForce™ coating advantage with
advanced non-stick performance provides
superior food release, requiring little to no oil
when cooking food and easy wipe clean up.
Cool touch handles and lid knob
For safer cooking and carrying of the frypan
Control probe inlet
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 making cleaning a
breeze.

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Parts & Accessories
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. Simply
hold the probe and squeeze the trigger with
your thumb to remove it.
Heat control probe with trigger release
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 household
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.
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 230-240V power outlet
and turn the power on.
4.Pre heat the frypan on MED/MAX setting.
Then set the control probe dial to the
desired temperature setting. Refer to page
9 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 adjust to a
more accurate cooking temperature.
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. Avoid touching hot surfaces. Take care
when removing food from the frypan . Do not
transport the frypan when it is hot.
Using the tilt & baste lever
The tilt & baste lever of the frypan is positioned
under the inlet where the control probe is
inserted. To tilt the frypan, push the lever
down. This allows the fat and juices to drain
from the food for crisp, low fat cooking. It also
makes it easier to baste food and serve sauces
or gravy.

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Temperature Setting Guide
Note: The temperature settings are a guide only and may require adjustment to suit various
foods and individual tastes. When the dial is set to a MIN setting, it is quite normal for
food to stop and start bubbling, as the thermostat maintains the selected temperature.
The settings on the dial represent the following temperatures approximately.
Pre-heat your frypan on 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
Care & Cleaning
Use heat-resistant plastic or wooden or
silicone utensils when cooking on the frypan.
Avoid using sharp or metal objects as these
will scratch the non-stick surface. Do not cut
food on top of the cooking surface. Do not
leave plastic utensils om contact with the
cooking surface while in use.
To clean after use
Always turn the power off and remove the
plug from the power outlet and the control
probe from the probe inlet before cleaning.
Allow the frypan to cool before cleaning.
DiamondForce™ non-stick coating
When cleaning with the DiamondForce™
non-stick coating, do not use metal (or other
abrasrive scourer). When the frypan have
cooled down, you may wipe using a paper
towel to remove residue on the frypan .
With the control probe detached, wash with
warm soapy water using a mild household
detergent. Rinse thoroughly and dry the
frypan with a soft cloth before storing. Make
sure the interior of the probe inlet is fully dry.
Heat Control probe
If cleaning is necessary, wipe over with a
damp cloth.
Note: The control probe must be removed
before the frypan is cleaned and the control
probe inlet must be dried before the frypan is
used again.
Important: Do not immerse the control probe
in water or any other liquid. Store the crontrol
probe carefully. Do not knock or drop it as this
can damage the probe.
Storage
Store the control probe carefully in a safe
place. Do not knock or drop it as this can
damage the probe.
If damage is suspected, return the control
probe to your nearest Sunbeam Service
Centre for inspection.
Glass lid
Wash the lid in warm soapy water using
a soft sponge, rinse and dry thoroughly.
Alternatively, wash the lid in a dishwasher.

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Roasting
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1.Preheat the frypan to MED/MAX setting.
Use only a small amount of oil for less
fatty joints and no oil for fattier joints of
meat.
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 as desired. Turn
meat occasionally during cooking to ensure
even cooking.
4.Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Vegetables: Cut into even sized pieces. Add
to the frypan 45-60 minutes before serving.
For crisper vegetables, remove the meat and
increase the heat for the last few minutes of
cooking.
Roasting times:
Note: These times are for well done. Reduce
the times to suit 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.
Cooking GuideCooking Guide
Baking
Your frypan can be used for baking cakes,
with deliciously moist results.
1.Preheat the frypan to MAX setting, with the
lid on.
2.Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Cooking times will be longer than those of a
conventional oven.
Basting
The tilt & baste lever makes basting easy as
it allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices splattering. Position the pan
tilt lever and spoon the juices over the food
as desired.
Browning and Sealing Meat
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
1.Preheat the frypan to MED/MAX setting.
2.Brown meat on all sides, with the lid off.
3.After sealing, reduce the temperature to
MED setting and replace the lid until the
meat is cooked as desired.
Frying
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surface area, which results in heat loss and
the possible overflow of oil.
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MED setting with a little oil to add
flavour. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on MED setting with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
Sautéeing: Preheat on MED setting with a
little oil to add flavour.
Stir frying: Food is cooked quickly, over a high
heat and vegetables retain their flavour and
crispness. For best results and even cooking,
cut food into even sized, smaller pieces.
1.Preheat the frypan on MED/MAX setting
with a little oil.
2.Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
3.Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are crisp.
Return the meat back into the pan when
the vegetables are almost cooked. The lid
can be in position in the last few minutes
of cooking.

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Recipes
Minestrone
Serves 4-6
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and
drained
¾ cup small pasta
Sea salt and freshly ground black pepper
shaved parmesan, to serve
1.Heat oil in frypan on MED setting. Cook
onion and garlic until translucent. Add
carrot, celery and bacon bone and cook,
stirring occasionally for 5 minutes.
2.Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to MIN setting and cook, covered for 45
minutes.
3.Add the cabbage, zucchini, beans, pasta
and season with salt and pepper.
Cook, covered for a further 20-25 minutes.
Add a little extra water if necessary.
4.Serves hot with shavings of parmesan on
top.
Pumpkin Soup
Serves 4
1.5 kg pumpkin, peeled, seeds removed
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
¹⁄³cup cream or sour cream to serve
(optional)
1.Heat oil and butter in frypan on MED
setting. Add onions and cook, stirring,
until the onions have softened. Add
pumpkin and cook for a further 3-4
minutes, stirring occasionally.
2.Add the stock and bring to the boil.
Reduce heat to MIN/MED setting and
cook, covered for 30 minutes. Cool before
blending.
3.Blend or process soup until smooth.
Return pureed soup to frying pan.
4.Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Frypan. We hope you enjoy using your Sunbeam Frypan.
Recipes
Corn Fritters
Makes approx. 20
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄³cup 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 chilli jam, to serve
1.Combine flour, soda, 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 frypan and
spoon tablespoonfuls of mixture into pan.
Cook fritters for 2-3 minutes on each side
until golden.
4.Serve with tomato chilli jam if desired.
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
¹⁄³cup 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
1.Combine all ingredients in a bowl and mix
well.
2.Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3.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 remaining wrappers.
4.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

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Recipes Recipes
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove
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.
5.Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
Soy Sauce Chicken Wings
Serves 4
1½ kg chicken wings
¹⁄³cup honey
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1.Cut wings at joints and discard tips.
2.Combine remaining ingredients in a jug.
3.Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4.Turn electric frypan onto MED setting.
Cook wings, turning occasionally.
Cook for about 30 minutes or until
browned and cooked through.
5.Serve with rice.
Tip: Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets.
If unavailable then recipe can be substituted
with sweet sherry.
Chilli Crab
Serves 4
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹⁄³cup tomato sauce
¹⁄³cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1.Remove flap from the undersides of crabs
then flip 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 feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put 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 get into the shell.
2.Slice green onions and separate the green
ends from the white; set aside.
3.Heat oil in electric frypan on MED/MAX
setting. Add whites of onions, garlic, chilli
and ginger to pan and cook, stirring, until
fragrant.
4.Reduce heat to MED setting and add
crabs. Combine remaining ingredients and
pour over crabs. Stir crabs gently to coat
then cook, covered, stirring occasionally for
about 15 minutes or until the crabs have
gone a deep orange colour and are just
cooked through.
Tip: A good way to see if the crabs are cooked
is to check the joint on the large nipper.
When these have changed colour your crabs
should be cooked through.
5.Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
6.Serve with steamed jasmine rice.
Spanish Paella
Serves 6-8
2 small raw blue swimmer crabs
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
¼ teaspoon 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
1.Remove flap from the undersides of crabs
then flip 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 feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put 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 get into the shell.
2.Peel four of the prawns and devein.
Leave the other four whole for presentation.
Clean and de-beard mussels.
3.Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
4.Heat the electric frypan on MED/MAX
setting. Cook chorizo in pan until golden;
drain on paper towelling.
5.In 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 30 seconds.
7.Add tomatoes and cook on 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, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
9.Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.

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Recipes
Family Beef Casserole with Semi Dried
Tomatoes
Serves 6-8
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
¹⁄³cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2.To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3.Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4.Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5.Season to taste and serve hot with mashed
potatoes or rice.
Pan Fried Chicken Breast with Salsa
Verde
Serves 6
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup fresh flat leaf parsley
½ cup dill
½ cup fresh mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1.Heat frypan on MED/MAX setting.
Add oil and cook chicken, uncovered, until
browned on both sides and cooked through.
Remove from heat and serve with Salsa
Verde.
2.To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
Pan Fried Fish with Garlic and Lemon
Serves 4
4 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons 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
1.Place fish in a shallow baking dish.
In a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
2.Pour marinade over fish and allow to 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.
Note: Cooking time will vary depending on the
thickness of each fillet.
4.Serve fish with potatoes and steamed
broccolini.
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
¹⁄³ cup sour cream
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan on MED setting; cook
beef in batches until browned.
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 through sour cream. Season with salt
and pepper. Serve with buttered noodles.
Recipes

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Recipes
Creamy Oyster Chicken
Serves 4
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered
Salt and freshly ground black pepper
steamed broccoli, to serve
steamed rice, to serve
1.Lightly coat chicken in flour. Heat oil in
frypan on MED/MAX setting. Cook chicken,
in batches, until golden on each side.
Remove from pan. The chicken should not
be completely cooked through at this stage.
2.Add cream and oyster sauce to frypan; stir
to combine. Add mushrooms and cook for
1 minute. Return chicken to frypan and
cook, stirring occasionally until the sauce
has thickened and the chicken is cooked
through.
3.Serve with steamed broccoli and rice.
Steamed Salmon Parcels
Serves 4
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped
finely
4 eschalots, sliced thinly
¹⁄³cup fresh coriander leaves
1 large red chilli, seeded, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Salt and freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1.Preheat electric frypan on MED/MAX
setting with the lid on for 5 minutes.
2.Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
3.Place each piece of salmon on four
individual pieces of baking paper. Divide
the coconut mixture evenly over the tops of
the salmon. Fold each piece of foil up to
make four sealed parcels.
4.Place parcels in frypan and cook, covered,
on MED setting for about 12-15 minutes or
until cooked as desired. Remove from heat.
5.Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6.Serve salmon with bok choy and steamed
jasmine rice.
Recipes
Dhal
Serves 4-6
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
Salt and freshly ground black pepper
1.Heat oil in frypan on MIN/MED setting.
Add onion and garlic and cook, stirring,
for 2-3 minutes or until onion is soft.
2.Add dried spices and cook a further 1
minute, or until spices are fragrant.
Stir through tomato paste and cook for
2 minutes.
3.Increase heat to MAX setting; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to MIN/MED setting and
cook, uncovered, stirring occasionally, until
the mixture thickens slightly.
4.Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5.Add whole peeled eggs and stir gently until
heated through.
6.Season to taste.
Penne Boscaiola
Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄³cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
1.Have a large pot of boiling water ready.
2.Remove rind from bacon and slice into
5mm pieces.
3.Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4.Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5.Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.

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Lamb Tagine
Serves 4-6
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 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 cous, to serve
1.Heat oil in frypan on MED/MAX setting.
Cook lamb shanks in batches for 3-5
minutes or until evenly brown all over;
remove from heat.
2.Reduce heat to MED setting, and add
onion and garlic to frypan and cook for
5 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,
sweet potato and cook, covered until the
sweet potato is tender.
4.Season to taste with salt and pepper.
Stir through chopped coriander, serve with
cous cous.
Matt’s Meatballs
Serves 6-8
1.2kg lean beef mince
²⁄³cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
Salt and freshly ground black pepper
2 tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre ketchup
1.Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
2.Heat half of the oil in frypan on MED
setting. Cook meatballs, in batches, until
browned all over. Remove from pan.
3.Heat remaining oil in frypan on MED
setting; cook onions and garlic, stirring,
until the onions are translucent. Add
tomato paste and cook for about 1-2
minutes or until fragrant. Add capsicums;
cook, stirring occasionally, until tender.
Add sauce and cook for 10 minutes.
Reduce heat to MIN/MED setting; add
meatballs and cook, covered, for a further
10 minutes or until the meatballs are
cooked through.
4.Serve in long crusty bread rolls as a sub
sandwich or with pasta.
Recipes
Lamb Rack with Garlic
Serves 4
and Parmesan Crust
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
Salt and freshly ground black pepper
Mashed potatoes, to serve
1.Preheat frypan on MED/MAX setting.
2.Place lamb racks on a chopping board,
having the bones interlocked in the middle.
3.Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4.Spread mustard evenly over the outside of
the cutlets flesh.
5.Press the bread mixture over the mustard
and spray well with olive oil spray.
6.Place lamb racks in frypan, reduce heat
to MIN/MED setting and cook, covered,
for about 35 minutes or until cooked as
desired. Remove from frypan and cover
with foil. Allow to rest 5-10 minutes.
7.Cut lamb into individual cutlets and serve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
Roast Chicken with Stuffing
Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1 onion, 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 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 string
so that the legs are crossed and securely
positioned.
4.Preheat 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 frypan ¾ to 1 hour before the end of
cooking.
Recipes

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Recipes Recipes
Roast Lamb
Serves 4-6
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs 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
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
1.Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2.Heat frypan to MAX setting. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
MED setting. Cook lamb, covered, for about
1 hour and 15 minutes.
3.Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
Mustard Seed Potatoes
Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1.Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on MAX setting until tender. Drain well for
10 minutes.
2.Heat frypan on MED/MAX setting, add
oil, potatoes, mustard seeds and salt; stir
to coat. Place lid on potatoes and cook,
stirring occasionally, until the potatoes are
golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Individual Sticky Date Puddings
Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
²⁄³cup firmly packed brown sugar
1 cup (250ml) thickened cream
1.Preheat frypan on MIN/MED setting with
the lid on. Grease 8 individual 1-cup
capacity metal moulds.
2.Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5.Pour mixture into prepared moulds.
Place moulds in frypan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about 25
minutes or until cooked when tested with
a wooden skewer. Carefully remove from
frypan; stand for 5 minutes before turning
out onto a wire rack.
6.Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Caramelised Bananas with Hot Chocolate Sauce
and Whipped Cream
Serves 4
4 large bananas
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
Whipped cream, to serve
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped
150ml thickened cream
1.Preheat frypan on MIN/MED setting.
2.Cut bananas in half lengthways, leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
3.Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and 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 a low heat, until
melted.

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Troubleshooting
Problem Potential Cause Solution
Overcooked /
Undercooked
Foods
• Incorrect
temperature
• You 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.
Recipes
Spiced Rhubarb and Berry Compote
Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1.Combine all ingredients into the frypan.
Cook, stirring gently, on MED/MAX setting
until the sugar dissolves. Cover and cook
on MED setting for about 15 minutes or
until the rhubarb is tender.
2.Serve hot with ice cream, custard or with
your favourite pudding.
Crème Caramel
Serves 6
1 cup caster sugar
½ cup water
¹⁄³cup caster sugar, extra
3 eggs
2 egg yolks
250ml cream
250ml milk
1 vanilla bean, seeds scraped
1.Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
2.Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3.Beat eggs and extra sugar until light and
creamy.
4.Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
5.Pour mixture into moulds. Place moulds
into frypan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6.Cook, covered, on MED setting for about
15 minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds.

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Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park, 660-670
Great South Road,
Greenlane, Auckland
New Zeland

FPM4000DF_21EM1 (ANZ)
GCDS-SUN-SL
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 [phone]
mail Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand | visit www.sunbeam.co.nz
phone [phone]
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Newell Australia Pty Ltd | ABN 68 075 071 233
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
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 2021.
02/21