VersaCook Multi Cooker X5manuals.appliancesonline.com.au/mu2000/mu2000_usermanual.pdf · 2015. 9....

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.


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


11

Using your VersaCook in the Brown (Frypan) mode BeforeusingyourVersaCookforthefirsttime,removethealuminiumpanandlidandwashtheminwarmsoapywater.


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


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.

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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.

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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


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


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

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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.

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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.

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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



AlltherecipeshavebeenspecificallycreatedandtestedbytheSunbeamTestKitchenfortheVersaCookMultiCookerX5.Wehopeyouenjoy.

23

24

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.


Vegetable Stock Makes:2.5litres

4onions,chopped

2carrots,chopped

2parsnips,chopped

5celerystalks,chopped

1bunchparsley

4bayleaves

2teaspoonsblackpeppercorns

2.5litreswater

Salttotaste



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


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

26

Recipes continued

American Pork Ribs Serves:6

1tablespoonoliveoil

2kgAmerican-styleporkribs

Pepper,totaste

2¼cupstomatosauce

1½cupsapplecidervinegar

½cupWorcestershiresauce

¾cupbrownsugar

¹⁄³cupAmericanmustard

3clovesgarlic

¼cuplemonjuice

2tablespoonscornflour

¼cupwater


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


500gporkmince

500gvealmince

½cupfreshbreadcrumbs

1egg

1teaspoonchoppedfreshoregano

1teaspoonchoppedfreshthyme

400gcancherrytomatoes

1tablespoonbrownsugar

1tablespoontomatopaste

½cupchickenstock

700gtomatopassata


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

28

Recipes continued

Curry Puffs Makes:24

2teaspoonsvegetableoil

1smallonion,finelychopped

400gbeefmince


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


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.

29

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.

30

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


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.

31

Recipes continued

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.

32

Recipes continued

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


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.

33

Recipes continued

Caramelised Onions Makes:2cups

1tablespoonoliveoil

1.5kgbrownonions,thinlysliced

¼cupbrownsugar

¼cupbalsamicsugar


1.UsingtheBrownfunction,heatoilon150°C.Whenheated,settimerfor1hourandpressSTART.

2.Addoniontopanandcook,stirringoccasionallyuntilverysoft(about50minutes).Addsugarandvinegarandcookforafurther10minutes.Season.

Note:Caramelisedonionstastegreatonsteak,roastsandburgers.

Stuffed Capsicums 2teaspoonsoil

1smallonion,finelychopped

400glambmince


1teaspoongroundcumin

1teaspoongroundcoriander

1tablespoonfinelygratedlemonrind

¼cuppinenuts

1cupcookedwhiterice

3longgreenonions,sliced

½cupchoppedfreshcoriander

1tablespoonlemonjuice


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.

34

Recipes continued

San Choy Bow Serves:2-3

1tablespoonpeanutoil

500gporkmince

4corianderrootsandstems,finelychopped

1longredchilli,sliced


¹⁄³cupbrownsugar

2tablespoonsfishsauce

2kaffirlimeleaves,finelyshredded

¹⁄³cupfriedshallots

¹⁄³cuproastedpeanuts,roughlychopped


¼cupfreshcorianderleaves


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


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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Recipes continued

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


3longgreenspringonions,thinlysliced

600mlsthickenedcream

¹⁄³cupparmesan,finelygrated

¼cupfreshparsley,chopped


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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Recipes continued

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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Recipes continued

Steamed Pork Buns Makes:6

100gChinesebarbecuedpork,finelychopped

1tablespoonhoisinsauce


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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Recipes continued

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


2tablespoonslightsoysauce


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


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


4cmpieceginger,peeled,grated


¹⁄³cupChinesericewine

2tablespoonssesameseeds,toasted

1teaspoonsesameoil


1.Cut4x30cmsquaresofbakingpaper.2.Placetwopiecesofbokchoyincentre

ofeachsquare.Topwithsalmon.Dividechilli,garlic,ginger,soyandricewineevenlybetweenparcels.Bringcornersofbakingpapertogethertoformaseal.

3.Withhighsteamerrackinplace,usetheCookfunctiononhightobring5cmofwatertotheboil.Placeparcelsonrack.

4.Coverwithlid.Cookfor15minutesoruntilbokchoyistenderandsalmoniscooked.

Tip:Totellifsalmoniscookedwhiteflecksofproteinshouldbevisible.

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Recipes continued

Chinese Steamed Pork and Cabbage Rolls 300gporkmince

50gfreshshiitakemushrooms,chopped

3longgreenonions,finelychopped


1egg,lightlybeaten

½bunchfreshcoriander,finelychopped


1tablespoonricewine


1teaspoonsesameoil

1Chinesecabbage,leavesseparated


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


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



½cupfishstock

¹⁄³cuplimejuice

1tablespoonfishsauce


1.Cutthreelonghorizontalslitsoneachsideofthefish.

2.Fillcavityoffishwithlemongrass,ginger,greenchilli,limeleavesandcoriander.

3.Withhighsteamingrackinplace,usetheCookfunctiononHIGHtobring5cmofwatertotheboil.Placeapieceofbakingpaperoverrack.Placefishonrack.

4.Coverwithlid.Steamfor15-20minutesoruntilfishiscooked.

5.Combineremainingingredientsinasmallbowl.Pourovercookedsnapper.Serve.

43

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

VersaCook Multi Cooker X5manuals.appliancesonline.com.au/mu2000/mu2000_usermanual.pdf · 2015. 9....

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