Sunbeam Slow Cooker MU2000 User Manual

VersaCookMulti Cooker X5  
Deep Fryer, Frypan, Slow Cooker, Saucepan, Steamer  
Instruction/Recipe Booklet  
MU2000  
Please read these instructions carefully  
and retain for future reference.  
 
Contents  
Sunbeam’s Safety Precautions  
Features of your VersaCook Multi Cooker  
The Control Panel  
2
4
6
7
8
9
Cooking Modes settings  
Cooking Modes settings table  
Using your VersaCook in the Slow Cooker mode  
Using your VersaCook in the Cook mode  
(saucepan and food steamer)  
10  
11  
12  
14  
15  
17  
18  
19  
22  
23  
Using your VersaCook in the Frypan mode  
Using your VersaCook in the Deep Fryer mode  
Hints for Perfect Deep Frying  
Deep Frying Times and Temperatures Guide  
The Perfect Chip  
Care and Cleaning  
Hints and Tips  
Troubleshooting  
Recipes  
Important instructions – retain for  
future use.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
MULTI COOKER  
• Only use the oils recommended in this  
instruction booklet.  
• Do not plug in or switch on the unit without  
having the aluminium pan inside the multi  
cooker unit.  
• Do not operate the unit without food or  
liquid in the pan.  
• Do not touch any metal surfaces of the  
product while it is in use as they will be hot.  
• Be careful when lifting lid during and after  
cooking. Steam can result in serious burns.  
Never place face over multi cooker.  
• For the deep fryer function, if using solid  
fat, remove the lid and the basket, cut the  
fat into pieces and place them directly into  
the pan. Do not melt solid fat in the frying  
basket as it may damage the appliance.  
• Never operate the deep fryer with oil level  
below the minimum mark or above the  
maximum mark.  
• Do not operate the unit on an inclined or  
uneven surface  
• Do not move or cover the unit whilst in  
operation  
• Do not immerse the base of the unit in water  
or any other liquid  
• Use your unit well away from walls and  
curtains, and don’t use in confined spaces.  
• Remove excess moisture and ice particles  
from food before deep frying.  
• Use handles and oven mitts to move the  
unit, the pan and the lid when hot.  
• Never decant oil from deep fryer while still  
hot.  
• When lifting the lid, always tilt the lid away  
from you as steam is hot.  
2
 
Sunbeam’s Safety Precautions  
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 an appliance.  
• 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.  
• 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.  
• 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.  
• 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.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
3
 
Features of your Sunbeam  
MU2000 VersaCook Multi Cooker  
Lid  
The lid has a viewing window to monitor your  
cooking. Remove the lid whilst deep frying.  
Min and Max Markings inside the pan  
The MIN and MAX markings  
inside the pan are for oil used  
in the Deep Fryer mode only.  
Control Panel  
Low and High Racks  
The racks allow air to circulate under the  
food for even cooking, and allows food to sit  
above fats and juices which may accumulate  
at the bottom of the pan. The high rack  
is suitable for steaming. The low rack is  
suitable for roasting.  
4
 
Non-stick Aluminium Pan  
The pan is to be used inside the unit for all  
cooking modes. Dishwasher safe for easy  
cleaning. When empty the pan sits in a  
slightly raised position above the base of  
the unit.  
Easy Grip Pan Handles  
For safe use.  
Non-slip feet  
Keeps the unit secure on the bench top  
during use and prevents scratching of bench  
top surfaces.  
Basket  
The removable mesh cooking basket is to  
be used for Deep Frying and can also be  
used when boiling pasta. The basket has a  
cool touch handle which folds away for easy  
storage.  
5
 
The Control Panel  
2
1
3
4
5
The control panel on the VersaCook Multi  
Cooker X5 is designed to ensure easy use and  
to make cooking a pleasure. Choose from the 4  
cooking menus – Slow Cook, Cook (for Boiling  
water, Dry Roasting and Food Steaming)  
Browning and Deep Frying. Choose your  
cooking menu, customise your temperature and  
time setting and you’re cooking.  
Deep Fryer Menu  
The Deep Fryer menu has four heat  
settings 130°C, 150°C, 170°C and  
190°C.  
3. Cooking Light  
The light will illuminate red when the  
VersaCook is cooking.  
4. Custom Button  
Use this button to customise the  
temperature and the time.  
5. Start/ Cancel button  
1. Menu Button  
Scroll through the Cooking menus  
available by pressing the MENU button.  
2. Cooking Menu indicator  
Press the START button to begin the  
selected cooking mode once all settings  
have been chosen. Press and hold the  
CANCEL button if you wish to change  
your setting.  
A line will display in the LCD screen  
under the various cooking menus, when  
the MENU button is pressed.  
Slow Cook Menu  
The Slow Cook menu has three  
convenient heat settings – LOW, HIGH  
and AUTO KEEP WARM.  
Cook Menu  
Use the Cook menu when using as a  
Saucepan for soups, boiling pasta etc.  
Also use the Cook menu with the high  
rack when using as a Food Steamer.  
There are two heat settings, LOW and  
HIGH. When using as a Food Steamer,  
use HIGH only.  
Brown Menu  
Use the Brown menu when using as a  
Frypan. The Browning menu has five heat  
settings 130°C, 150°C, 170°C, 190°C  
and 210°C.  
6
 
Cooking Menu Settings  
The VersaCook Multi Cooker X5 has 5 cooking  
menus.  
Cooking (Saucepan and Food Steamer)  
The Cook menu can be used when cooking  
soups, boiling pasta and when steaming food.  
It can also cook rice dishes and be used for  
dry roasting. Cook is an all-round cooking  
menu and can be used to cook various foods.  
There are two heat settings, LOW and HIGH.  
When using as a Food Steamer, use HIGH  
only.  
Slow Cooking  
Slow Cooking achieves flavour filled meals  
and tender moist meats cooked to perfection.  
As the name suggests, meals are cooked over  
a long period of time. Slow cooking provides  
healthy, simple and economical cooking.  
It requires minimal supervision, short  
preparation times and quick clean up times.  
When used to boil water, the VersaCook  
has a maximum capacity of 5L. This takes  
approximately 18 minutes on HIGH.  
LOW Setting. This is suitable for simmering  
and slow cooking.  
Browning  
HIGH Setting. This is for faster cooking.  
Typically 1 hour on HIGH = approximately  
2 - 2.5 hours on LOW.  
The Brown or Frypan menu has five heat  
settings 130°C, 150°C, 170°C, 190°C  
and 210°C, making the VersaCook an ideal  
everyday multifunctional cooker. On the  
Brown menu you can change the heat setting  
depending on the food that you are cooking  
and your style of cooking. Use it to shallow  
fry, stir fry, sauté and of course even sear.  
Browning meat prior to slow cooking not only  
gives your food great colour, it also seals in  
the juices and flavours and keeps the meat  
tender.  
AUTO KEEP WARM Setting. When  
cooking time is completed, the VersaCook  
automatically switches to the Keep Warm  
setting to prevent overcooking and to keep  
your cooked food warm until serving - perfect  
for busy families, those on the run and those  
who need flexible meal times. This setting is  
not hot enough to cook and is used to keep  
hot, cooked food warm for serving. The Keep  
Warm setting is an automatic function. for  
safety it can not be manually set to cook or  
warm up food.  
Deep Frying  
The VersaCook is an ideal deep fryer as it has  
a wide basket and deep pan. The Deep Fryer  
menu has four heat settings 130°C, 150°C,  
170°C and 190°C. The VersaCook is perfect  
for making donuts, tempura, classic fish and  
chips and more.  
When used as a Slow Cooker, the VersaCook  
has a capacity of 6.5L.  
When used as a Deep Fryer, the VersaCook  
has a food capacity of 1.2kg, and an oil  
capacity of 2.5L. Inside the cooking pan are  
MIN and MAX markings. These are to be  
used for the Deep Fryer mode only.  
7
 
Cooking Mode Settings Table  
Cooking  
Mode  
Slow  
Cooker  
Saucepan  
Food  
Steamer  
Frypan  
Deep  
Fryer  
Menu  
Slow Cook  
9 hours  
Cook  
Cook  
Brown  
Deep Fryer  
Maximum  
Programmable  
Cooking Time  
2 hours  
2 hours  
2 hours  
2 hours  
Minimum  
Programmable  
Cooking Time  
30 mins  
5 mins  
5 mins  
5 mins  
5 mins  
High – 4 hours  
Low – 8 hours  
(Warm) – 4 hours  
Default Cooking  
Time  
2 hours  
5 mins  
2 hours  
5 mins  
2 hours  
5 mins  
2 hours  
5 mins  
Time Increments  
30 mins  
130°C  
150°C  
170°C  
190°C  
210°C  
130°C  
150°C  
170°C  
190°C  
High  
Low  
(Warm)  
Temperature  
Setting  
High  
Low  
High  
Food - 1.2kg  
Oil – 2.5L  
Capacity  
6.5L  
5L  
NA  
NA  
8
 
Using your VersaCook in the  
Slow Cook mode  
Before using your VersaCook for the first  
time, remove the aluminium pan and lid and  
wash them in warm soapy water.  
To Cancel a Program  
To cancel or change your setting, hold the  
CANCEL button. The unit will beep. If the  
unit had already started cooking, the Cooking  
Light will turn off to indicate the unit is not  
cooking.  
Place the VersaCook on a flat, level surface.  
Plug in the unit. The unit will beep. The  
VersaCook will default to the Slow Cook menu  
on the LOW setting. The display will show a  
line underneath ‘Slow Cook’ on the panel and  
the display will show LO.  
Slow Cooking Display  
Display  
LO  
Setting  
Low  
1. Place your food inside the pan.  
2. If the menu is not set to Slow Cook, set  
the cooking mode by scrolling through  
the MENU button until a line appears in  
the display under Slow Cook.  
HI  
High  
CF  
Keep Warm  
(Cooking Finished)  
3. To select the time, press the CUSTOM  
button and then press the  
and  
buttons until your desired time appears  
in the panel. Each button press will  
adjust the time by 30 minutes.  
4. To select the temperature/ heat setting of  
HIGH or LOW, press the CUSTOM button,  
and then Press the  
and  
buttons,  
until HI or LO appears in the panel.  
Note: the minimum cooking time is 30  
minutes, and the maximum cooking time is  
9 hours.  
5. Once you have set the desired TIME and  
TEMP (heat) settings, press START. The  
cooking light will illuminate red. The  
time will immediately display and will  
begin to count down.  
6. After the set time has elapsed the unit  
will automatically switch to the KEEP  
WARM mode. The unit will beep and the  
panel will display CF (Cooking Finished).  
The VersaCook can stay in the Keep  
Warm mode for 4 hours.  
TIP: The Slow Cooking mode settings are in  
the Mode Settings Table on page 8.  
9
 
Using your VersaCook in the  
Cook mode  
Use the Cook mode to use the VersaCook as  
a Saucepan, Dry Roasting Pan or as a Food  
Steamer.  
4. Once you have set the desired TIME  
and TEMP settings, press START. The  
Cooking Light will illuminate red.  
5. The VersaCook will begin to heat to your  
desired temperature.  
6. After the set time has elapsed, the unit  
will beep and the panel will display 0:00.  
Before using your VersaCook for the first  
time, remove the aluminium pan and lid and  
wash them in warm soapy water.  
Place the VersaCook on a flat, level surface.  
TIP: The Cook mode settings are in the Mode  
Settings Table on page 8.  
Plug in the unit. The unit will beep. The  
VersaCook will default to the Slow Cook menu  
on the LOW setting. The display will show a  
line underneath ‘Slow Cook’ on the panel and  
the display will show LO.  
To Cancel a Program  
To cancel or change your setting, hold the  
CANCEL button. The unit will beep. If the  
unit had already started cooking, the Cooking  
Light will turn off to indicate the unit is not  
cooking.  
To use as a Saucepan to make soup,  
it’s often best to heat the water before  
carefully placing in the food. Refer to  
your recipe instructions  
To use as a Food Steamer, before  
programming the VersaCook place the  
desired water quantity in the bottom of  
the pan and then insert the high rack.  
1. To set the menu to use the Cook mode,  
press the MENU button and scroll  
through the cooking options until a line  
appears in the display under Cook.  
2. To select the time, press the CUSTOM  
button, and then press the  
and  
buttons, until your desired time  
appears in the panel. Each button press  
will adjust the time by 5 minutes. The  
default cooking time is 2 hours.  
3. To select the temperature/ heat setting of  
HIGH or LOW, press the CUSTOM button,  
and then press the  
and  
buttons,  
until the heat settings appears in the  
panel. The default temperature setting is  
LOW. When using as a Food Steamer, use  
HIGH only.  
Note: the minimum cooking time is 5  
minutes, and the maximum cooking time is  
2 hours.  
10  
 
Using your VersaCook in the  
Brown (Frypan) mode  
Before using your VersaCook for the first  
time, remove the aluminium pan and lid and  
wash them in warm soapy water.  
4. Once you have set the desired TIME and  
TEMP settings press START. The Cooking  
Light will illuminate red.  
5. The VersaCook will begin to heat to your  
desired temperature. The time will flash  
until the temperature has been reached.  
When the temperature has been reached  
the time will stop flashing and the timer  
will begin to countdown.  
6. After the set time has elapsed the unit  
will beep and the panel will display the  
selected menu.  
Place the VersaCook on a flat, level surface.  
Plug in the unit. The unit will beep. The  
VersaCook will default to the Slow Cook menu  
on the LOW setting. The display will show a  
line underneath ‘Slow Cook’ on the panel and  
the display will show LO.  
1. To set the menu to use the Frypan or  
Browning menu, press the MENU button  
and scroll through the cooking options  
until a line appears in the display under  
Brown.  
TIP: The Frypan mode settings are in the  
Mode Settings Table on page 8.  
2. To select the time, press the CUSTOM  
To Cancel a Program  
button, and then press the  
and  
To cancel or change your setting, hold the  
CANCEL button. The unit will beep. If the  
unit had already started cooking, the Cooking  
Light will turn off to indicate the unit is not  
cooking.  
buttons until your desired time  
appears in the panel. Each button press  
will adjust the time by 5 minutes. The  
default cooking time is 2 hours.  
Note: the minimum cooking time is 5 minutes  
and the maximum cooking time is 2 hours.  
3. To select the temperature setting of  
130°C, 150°C, 170°C, 190°C or 210°C,  
press the  
and  
buttons, until  
the desired temperature appears in the  
panel.  
11  
 
Using your VersaCook in the  
Deep Fryer mode  
Before using your VersaCook for the first  
time, remove the aluminium pan, lid and  
basket and wash them in warm soapy water.  
Note: the minimum cooking time is 5 minutes  
and the maximum cooking time is  
2 hours.  
8. To select the temperature/ heat setting  
Place the VersaCook on a flat, level surface  
away from any heating source and where it  
cannot be splashed with water.  
press the  
and  
buttons, until the  
heat settings appears in the panel.  
9. Once you have set the desired TEMP and  
TIME settings, press START. The Cooking  
Light will illuminate red.  
1. Remove the lid and take out the deep  
frying basket. Pull the handle backwards  
(1) until the handle locks into position.  
10. The VersaCook will begin to heat to your  
desired temperature. The time will flash  
until the temperature has been reached.  
When the temperature has been reached  
the time will stop flashing and the timer  
will begin to countdown. Next, follow the  
instructions in the ‘Cooking in the Deep  
Fryer’ section below.  
1.  
11. After the set time has elapsed the unit  
will beep and the panel will display 0:00.  
2. Pour good quality vegetable, nut or  
seed oil into the oil tank until it reaches  
between the ‘MIN’ and ‘MAX” markings  
on the inside of the pan. Never use the  
Deep Fryer without oil or with insufficient  
oil in the tank.  
Note: Do not mix different types of oil.  
3. Lower the basket into the oil  
4. Replace the lid.  
TIP: The Deep Fryer mode settings are in the  
Mode Settings Table on page 15.  
To Cancel a Program  
To cancel or change your setting hold the  
CANCEL button. The unit will beep. If the  
unit had already started cooking the Cooking  
Light will turn off to indicate the unit is not  
cooking.  
5. Plug in the VersaCook into a 230 – 240  
volt power outlet.  
6. To use the Deep Fryer mode, press the  
MENU button and scroll through the  
cooking options until a line appears in  
the display under Deep Fryer.  
Cooking in the Deep Fryer  
There are two methods of cooking in your  
fryer; one general method for most foodstuffs  
and another for home battered products.  
Note: During cooking, steam will build up in  
the fryer, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
7. To select the time, press the CUSTOM  
button, and then press the  
and  
buttons until your desired time appears  
in the panel. Each button press will  
adjust the time by 5 minutes. The  
default cooking time is 2 hours.  
12  
 
Using your VersaCook in the Deep Fryer mode - continued  
General cooking method  
Cooking home battered food  
(For pre-cooked, crumbed, floured or wrapped  
food.)  
1. Ensure the oil has reached the required  
temperature. Remove the lid, lift the  
basket and put it on the rest (3) so that  
it is not in contact with the oil.  
This method allows for the fact that if  
wet batter is placed in the basket prior to  
cooking, the food may stick to the basket.  
This method of cooking requires extreme  
care.  
1. Ensure the oil has reached the required  
temperature.  
Note: Leave the basket in the down position.  
2. Basket rest for raised position  
2. Remove the lid of the fryer.  
3. Coat the food in batter and allow it to  
drain slightly to get rid of the excess  
coating.  
4. Very carefully, slowly lower the coated  
food into the hot oil, using a suitable  
implement or tongs. This allows the  
batter to become solid and prevents it  
sealing to the mesh of the basket.  
Note: Remember to take care as the oil may  
spit as the food is added.  
You can now follow the instructions as given  
in the general cooking method, steps 4 - 8.  
Place the food, (should be as dry as possible)  
into the raised basket.  
Note: The basket should always be in the  
raised position when it is to be filled with  
food.  
3. Lower the basket into the pan.  
4. Do not cook food with the lid on.  
5. Once the food is cooked (see Deep Fryer  
Frying Times and Temperatures guide  
chart on page 8), place the basket on  
its raised position to drain for a few  
seconds.  
6. Remove the basket and put the fried food  
on a plate covered with absorbent paper  
or kitchen towel.  
7. When finished with the deep fryer,  
remove the plug from mains power.  
8. Clean the fryer only after the oil is  
completely cooled down.  
13  
 
Hints for perfect deep frying  
1. Never use the fryer without oil.  
7. Fry small amounts at a time. Adding  
too much at a time will decrease the oil  
temperature and increase the chance  
that food will stick together and reduce  
the crispiness.  
2. Always use the best quality oil possible.  
We recommend corn, nut, seed or light  
olive oil. Never use butter, margarine or  
regular olive oil or extra virgin olive oil.  
8. Make sure that food is dry before frying.  
Wet food will splatter.  
3. Avoid mixing oils of different qualities or  
types.  
9. Always dry or roll wet food in flour before  
coating in a batter. Otherwise the extra  
steam created will separate the coating  
from the food.  
10. Preheat the oil with the lid on.  
11. Remove lid whilst cooking.  
12. Never sprinkle salt or seasoning over the  
cooked product in the basket when it is  
in the raised position above the oil. This  
will contaminate the oil.  
4. Change the oil when it becomes brown or  
milky in colour.  
5. Take into account the food to be  
cooked before setting the deep frying  
temperature. As a general guide  
precooked food will need a higher  
temperature than raw food, and the  
larger the individual items the lower the  
temperature should be.  
6. Large pieces of food should not be deep  
fried as they take too long to cook and  
thereby absorb too much oil.  
14  
 
Deep Frying times and  
temperatures guide  
FISH AND SEAFOOD  
TyPE  
MAXIMUM  
TEMPERATURE APPROX. TIME SUGGESTIONS  
QTy  
°C  
(MIN)  
PRAWNS  
Fresh  
600g  
600g  
170C  
190C  
5-7  
3-5  
Crumb/batter  
Fry frozen  
Frozen  
FISH  
Small pieces  
Fresh fillets  
Frozen fillets  
CALAMARI  
Fresh  
400g  
600g  
600g  
170C  
150C  
150C  
3-5  
7-10  
5-7  
Crumb / batter  
Crumb / batter  
Fry frozen  
500g  
500g  
170C  
170C  
5-7  
3-5  
Crumb / batter  
Fry frozen  
Frozen  
MEAT AND POULTRy  
TyPE  
MAXIMUM  
TEMPERATURE APPROX. TIME SUGGESTIONS  
QTy  
°C  
(MIN)  
FReSH CHICkeN PoRtIoNS  
Small  
Large  
400g  
600g  
170C  
170C  
10-15  
15-20  
Crumb or batter  
Crumb or batter  
CHICkeN oR VeAL SCHNItzeL  
Fresh  
250g  
250g  
170C  
190C  
5-10  
3-8  
Crumb  
Crumb  
Frozen  
15  
 
Deep Frying times and temperatures guide - continued  
VEGETABLES  
TyPE  
MAXIMUM  
TEMPERATURE APPROX. TIME SUGGESTIONS  
QTy  
°C  
(MIN)  
VeGetABLeS  
Beans  
200g  
250g  
150g  
200g  
150g  
170C  
170C  
170C  
170C  
170C  
2-4  
3-5  
4-6  
3-5  
3-5  
Tempura  
Tempura or batter  
Batter  
Broccoli /Cauliflower  
Eggplant (slices)  
Mushrooms whole button  
Onion Rings  
PotAtoeS  
Batter  
Batter  
French fries  
Chips  
500g  
500g  
500g  
170C  
170C  
190C  
4-6  
5-10  
10-15  
Wedges  
16  
 
The Perfect Chip  
For perfect fries and wedges, old potatoes  
are ideal. The potato should be of a low  
starch, waxy variety i.e. Sebago, Russet  
Burbank, Spunta, King Edward, Bintje.  
Cooking times will vary depending on the  
size of your fries or chips and the variety  
of the potato used.  
Hints for cooking the perfect frozen chip.  
Make sure that the chips are cut to even  
size to guarantee even cooking.  
Do not defrost frozen, pre-cooked chips.  
For the best results they should be taken  
directly from the freezer to the fryer.  
The cut chips should be rinsed under  
running water until the water runs clear.  
This removes excess starch from the  
potatoes as the starch burns at high  
temperatures.  
Heat oil to the maximum setting, 190°C.  
For best results for frozen chips refer to  
chip packet.  
Allow chips to drain for a moment before  
removing from the basket and seasoning.  
Dry on kitchen towel before frying.  
Remove the lid whilst cooking.  
Shake the basket at short intervals to  
encourage even browning and to stop  
chips sticking together.  
Homemade fries are double cooked.  
The first fry blanches the chips so that  
they cook through. The second fry colours  
the chips and gives them a crisp crust.  
Use the table below as a guide.  
1ST FRy (BLANCH)  
2ND FRy  
Thin fries - french fries  
130°C  
130°C  
130°C  
5 min  
190°C  
190°C  
180°C  
5 min  
Thick chips  
Wedges  
7-8 min  
10 min  
7-8 min  
10 min  
Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.  
17  
 
Care and Cleaning  
Cleaning should only be carried out when  
the VersaCook is switched off and the plug  
removed from the socket. Allow the unit to  
completely cool before cleaning.  
Lid and permanent filter  
Your VersaCook features a permanent filter  
that we advise you to clean at regular  
intervals. Either put the entire lid into the  
dishwasher or into hot soapy water and let  
it soak there for 5-10 minutes. Shake the  
remaining water out of the lid and let it dry.  
Ensure the filter is completely dry before you  
re-use the lid.  
Do not use the aluminium pan on the  
stovetop, inside a microwave oven or inside  
an oven. Use the pan only inside the  
VersaCook unit.  
Wash the aluminium pan and lid in hot soapy  
water. To remove food that is cooked onto the  
bottom, soak the pan in warm water before  
cleaning. Rinse well and dry.  
Basket and handle  
The basket and its handle can be hand  
washed in warm soapy water. It should be  
thoroughly dried afterwards.  
The aluminium cooking pan and the lid are  
dishwasher safe for added convenience.  
Cleaning after Deep Frying  
When the oil has completely cooled, the  
pan can be removed for cleaning. Drain the  
oil through a funnel and fine sieve into a  
suitable container.  
Wipe the exterior of the VersaCook with a  
damp cloth and polish dry. DO NOT use harsh  
abrasives, scourers or chemicals to clean any  
part of the VersaCook as these will damage  
the surfaces.  
Note: Never pour used oil down sink.  
Always make sure that the pan is completely dry  
before you put it back into your unit.  
18  
 
Hints and Tips  
Don’t be scared to experiment with your  
VersaCook. With your VersaCook, there is a  
myriad of possibilities.  
Steamer  
You can steam many foods in the  
VersaCook. Anything from dumplings to  
vegetables , fish and poultry.  
Use the Cook function and place foods on  
the provided low or high rack. Use the lid  
to cover the VersaCook and create steam.  
Be sure to keep an eye on the liquid  
level and add as you need. Don’t let the  
VersaCook boil dry.  
For more delicate foods you may need to  
place a sheet of baking paper over the  
rack.  
When removing delicate foods after  
steaming you may find it easier to remove  
the whole rack with the food on it.  
Slow Cooker  
Slow cooking is perfect for the cheaper,  
tough cuts of meats as the lengthy  
cooking process tenderises these cuts.  
When in slow cooker mode, the VersaCook  
does not recover lost heat quickly. Only lift  
the lid if necessary or if instructed to do  
so in the recipe.  
When in slow cooker mode food will be  
brought to a simmer on both LOW and  
HIGH setting. The setting determines how  
long it will take to reach this point.  
It is not uncommon for meat to cook  
faster than root vegetables. It is for this  
reason that we recommend chopping all  
vegetables to a similar small size. Meat  
can be cut into in larger chunks because  
if it is cut too small, it will break up once  
cooked and tenderised.  
Frypan  
Use the Brown function to sear meats  
before slow cooking.  
Deep fryer  
Always ensure the oil is pre-heated to  
temperature before adding the food. The  
oil should sizzle as the food is entering  
the oil.  
Oil and water don’t mix! This can cause  
significant spitting and splattering of hot  
oil. When frying wet foods such as fish,  
pat the surface dry with absorbent paper  
towel before frying.  
Slow cooking prevents evaporation  
resulting in the flavours and juices being  
maintained. Keep this in mind when  
creating your own recipes. You may not  
require as much liquid as you would when  
using other cooking methods.  
To thicken a casserole at the end of slow  
cooking, change the menu to Brown  
function and stir through a little cornflour  
combined with water. Allow to simmer,  
stirring until thickened.  
Deep fry food in batches to prevent  
overcrowding and food joining together.  
This will also ensure the oil maintains the  
temperature.  
Sunflower oil or rice bran oil have a  
higher burning point than most other  
oils. This means they can reach a higher  
temperature – perfect for deep frying.  
Saucepan  
To boil water, use the Cook function set to  
HIGH, with the lid on.  
The VersaCook can safely boil up to 5  
litres of water.  
19  
 
Hints and Tips - continued  
Roasts  
Roasting Meat (such as beef, lamb and veal)  
With your VersaCook, you can roast a  
whole chicken as well as whole pieces of  
meat. Try lamb, beef, veal and pork by  
simply using the Slow Cook function.  
Roasts can be cooked without the addition  
of liquid. However they will release juices  
while cooking. These juices are perfect for  
making sauces and gravies.  
To make a sauce or gravy with the roast  
juices, remove the meat and cover with  
foil to keep warm. Set the Brown function  
to 210°C and stir through some cornflour  
mixed with a little water. Allow to simmer,  
stirring until thickened. You can also add  
some stock or wine to stretch the gravy a  
little further and add great flavour.  
To get the best roasting results, we  
recommend sealing your meat first. Trim  
away any excess fat. Rub the meat with a  
little oil and season with salt and pepper  
(or any other flavourings or spices you wish  
to use). Set the Brown function to 210°C,  
and when pre-heated, cook meat for a few  
minutes on each side. Set the slow cooker  
function to LOW or HIGH and cook for the  
appropriate time.  
Approximate cooking times for well done:  
LOW  
HIGH  
2 hours per 500g  
1 hour per 500g  
Note: Unlike roasting in your oven, meat  
cooked to well done in the slow cooker will  
still be very tender.  
Do not use oven bags in the VersaCook.  
Roasting in the slow cooker will not brown  
your meat or chicken, as roasting in an  
oven does. If you want your roast to be  
golden, we recommend using the Brown  
function to sear the meat first.  
Leftover roast makes great sandwiches  
the next day. Try the caramelised onion or  
tomato chutney recipe and make burgers  
with the leftovers!  
Roasting Chicken  
Wash the chicken in cold running water and  
pat dry with absorbent paper towel. Rub  
with a little olive oil and season all over with  
salt and pepper (or any other spices you  
wish). Set the brown function to 210°C and  
when pre-heated, cook the chicken for a few  
minutes on each side until golden. Set the  
slow cooker function to LOW or HIGH and  
cook for the appropriate time.  
Approximate cooking times for well done:  
LOW  
HIGH  
2 hours per 500g  
1 hour per 500g  
Note: Ensure chicken is cooked all the way  
through by inserting a skewer or knife into  
the meatiest part of the chicken. The juices  
will be clear when the chicken is cooked  
through. If the juices are pink, a little more  
cooking is required.  
20  
 
Hints and Tips - continued  
Stocks  
Many recipes use stock as part of the  
ingredients. A good stock is also the base  
of a great soup. Stocks can be bought at  
supermarkets; however, nothing beats the  
flavour of a homemade stock.  
Making your own stock is a great way to  
use up bones or carcasses that would  
normally be thrown away.  
There is no need to peel your vegetables  
when making a stock. Just ensure you  
wash them well before use.  
Fresh made stock will keep in the  
refrigerator for up to 4 days, but can be  
frozen for up to 3 months.  
Always label and date your stock before  
storing. It’s a good idea to freeze stock  
in portioned sizes. So for example if you  
generally use stocks in stews, casseroles,  
curries etc, then freeze your stock in 1  
cup portions. If you tend to use your stock  
more for gravies and sauces, then freezer  
it in smaller ¼ cup portions or even in  
ice cube trays, so that you don’t need to  
defrost large quantities at a time.  
To remove the excess fat, cool the stock  
in the fridge overnight, then skim the  
solidified fat from the surface.  
21  
 
Troubleshooting  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
Strong smell  
Oil has gone bad.  
Replace oil.  
The correct oil is not being used.  
Use only high quality oil.  
Do not mix oils of a  
different quality or type.  
Oil overflowing  
Fryer is filled above the  
maximum level.  
Check oil level on the inside  
of fryer.  
Wet food placed in hot oil.  
Stated quantities exceeded.  
Dry food first.  
Do not fry food above the  
weight indicated.  
Food is not browning  
Cooking temperature is too low.  
Basket is overloaded.  
Adjust the dial to the correct  
cooking temperature.  
Do not fry food above the  
stated quantities and  
weights.  
Oil is not hot enough.  
Faulty thermostat.  
Consult Service Centre.  
Chips are sticking together Food not washed thoroughly  
Wash potatoes thoroughly  
and dry before frying.  
before placed in the oil.  
Appliance not working  
Appliance has been turned on  
without fat or oil.  
Allow the fryer to cool down,  
fill with oil and press the  
reset button that is  
concealed at the back of  
the fryer.  
Temperature control dial not  
at correct setting.  
Choose cooking temperature.  
22  
 
Recipes  
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the  
VersaCook Multi Cooker X5. We hope you enjoy your Sunbeam VersaCook.  
Chicken Stock  
Makes: 2.5 litres  
Fish Stock  
Makes: 2.5 litres  
1kg fish bones  
2 chicken carcases  
2 onions, chopped  
2 celery stalks, chopped  
2 carrots, chopped  
4 bay leaves  
1 onion, chopped  
1 celery stalk, chopped  
2 bay leaves  
1 teaspoon black peppercorns  
2.5 litres water  
2 teaspoons black peppercorns  
1 bunch parsley stems  
2.5 litres water  
Salt to taste  
1.Place all ingredients in the pan. Cover with  
lid. Using the Slow Cook function, cook on  
LOW for 8 hours or HIGH for 4 hours.  
Salt to taste  
1.Place all ingredients in the pan. Cover with  
lid. Using the Slow Cook function, cook on  
LOW for 8 hours or HIGH for 4 hours.  
2.Strain and discard solids. Add salt to taste.  
Cool and store in an airtight container in  
the fridge or freezer.  
2.Strain and discard solids. Add salt to taste.  
Cool and store in an airtight container in  
the fridge or freezer.  
23  
 
Recipes continued  
Beef Stock  
Makes: 2.5 litres  
Vegetable Stock  
Makes: 2.5 litres  
1 tablespoon oil  
4 onions, chopped  
1.5kg meaty beef bones  
1 onion, chopped  
1 celery stalk, chopped  
1 carrot, chopped  
2 bay leaves  
2 carrots, chopped  
2 parsnips, chopped  
5 celery stalks, chopped  
1 bunch parsley  
4 bay leaves  
1 teaspoon black peppercorns  
2.5 litres water  
2 teaspoons black peppercorns  
2.5 litres water  
Salt to taste  
Salt to taste  
1.Using the Brown function, heat the oil on  
210°C. When pre-heated, cook the beef  
bones in batches until browned. Add the  
remaining ingredients to pan.  
2.Cover with lid. Using the Slow Cook  
function, cook on LOW for 8 hours or HIGH  
for 4 hours.  
1.Place all ingredients in the pan. Cover with  
lid. Using the Slow Cook function, cook on  
LOW for 6 hours or HIGH for 3 hours.  
2.Strain and discard solids. Add salt to taste.  
Cool and store in an airtight container in  
the fridge or freezer.  
3.Strain and discard solids. Add salt to taste.  
Cool and store in an airtight container in  
the fridge or freezer.  
24  
 
Recipes continued  
Pea and Ham Soup  
Serves: 4-6  
Minestrone  
Serves: 6-8  
2 onions, finely chopped  
2 teaspoons olive oil  
2 celery stalks, finely chopped  
1 clove garlic, crushed  
1 large potato, peeled, finely chopped  
500g split green peas, well rinsed, drained  
1kg smoked ham hock  
2 bay leaves  
200g prosciutto, chopped  
1 celery stalk, finely chopped  
1 carrot, peeled, finely chopped  
1 zucchini, finely chopped  
3 thyme sprigs  
2 potatoes, peeled, cut into 2cm cubes  
300g pumpkin, peeled, cut into 2cm cubes  
800g can crushed tomatoes  
5 cups water  
Salt and pepper, to taste  
Crusty bread, to serve  
6 cups chicken stock  
1.Place all ingredients in the pan. Cover with  
lid. Using the Slow Cook function, cook on  
LOW for 8 hours or HIGH for 4 hours.  
2.Remove the ham hock from the soup.  
Discard skin. Remove meat from bone,  
chop and return to soup. Add salt and  
pepper to taste. Serve with crusty bread.  
1 cup Italian-style soup mix, well rinsed,  
drained  
1 cup shredded cabbage  
1 cup macaroni or similar small pasta  
Shredded basil and parmesan cheese, to  
serve  
1.Using the Brown function, heat oil on  
150°C. When pre-heated, add garlic,  
prosciutto, celery and carrot. Cook, stirring,  
for about 15 minutes or until soft. Add the  
zucchini, potatoes, pumpkin, tomatoes,  
stock and soup mix.  
2.Cover with lid. Using the Slow Cook  
function cook on LOW for 8 hours or HIGH  
for 4 hours. Add the cabbage and pasta in  
the final 30 minutes of cooking.  
3.Serve minestrone topped with shaved  
parmesan and basil.  
Note: Italian-style soup mix is a mixed bag  
of dried peas, beans and lentils. It can be  
bought from supermarkets.  
25  
 
Recipes continued  
American Pork Ribs  
Serves: 6  
Meatballs in Tomato Sauce  
Serves: 4-6  
1 tablespoon olive oil  
2 tablespoon olive oil  
2kg American-style pork ribs  
Pepper, to taste  
2 onions, finely chopped  
1 clove garlic, crushed  
500g pork mince  
2 ¼ cups tomato sauce  
1 ½ cups apple cider vinegar  
½ cup Worcestershire sauce  
¾ cup brown sugar  
500g veal mince  
½ cup fresh breadcrumbs  
1 egg  
¹⁄ cup American mustard  
1 teaspoon chopped fresh oregano  
1 teaspoon chopped fresh thyme  
400g can cherry tomatoes  
1 tablespoon brown sugar  
1 tablespoon tomato paste  
½ cup chicken stock  
700g tomato passata  
Salt and pepper, to taste  
Spaghetti, to serve  
³
3 cloves garlic  
¼ cup lemon juice  
2 tablespoons cornflour  
¼ cup water  
Salt and pepper, to taste  
1.Using the Brown function, heat oil on  
210°C. When pre-heated, cook the ribs in  
batches until brown, seasoning well with  
pepper while cooking. Remove from pan.  
1.Using the Brown function, heat half the  
oil on 190°C. When pre-heated add onion  
and garlic. Cook, stirring until soft. Remove  
from pan.  
2.Combine remaining ingredients except  
cornflour in the pan. Bring to a simmer.  
Add the ribs ensuring they are thoroughly  
coated in the sauce.  
2.Transfer half the onion mixture to a large  
bowl. Add mince, breadcrumbs, egg and  
herbs. Season with salt and pepper and  
mix to combine. Divide into 12 equal  
portions and roll into balls.  
3.Using the Brown function, heat remaining  
oil on 210°C. Cook the meatballs in  
batches until browned. Return remaining  
onion to the pan with tomatoes, sugar,  
tomato paste, stock and passata.  
3.Cover with lid. Using the Slow Cook  
function, cook on LOW for 8 hours or HIGH  
for 4 hours.  
4.Remove ribs from sauce and cover with  
foil to keep warm. Combine cornflour with  
¼ cup water to form a smooth paste.  
Stir through the sauce. Using the Brown  
function set on 210°C, stir until mixture  
boils and thickens. Season to taste with  
salt and pepper.  
4.Cover with lid. Using the slow cooker  
function, cook on LOW for 6 hours or HIGH  
for 3 hours. Serve on spaghetti.  
5.Serve ribs with sauce and coleslaw or  
potato salad.  
26  
 
Recipes continued  
Beer Batter  
Tempura Batter  
1 ¼ cups self-raising flour  
1 egg yolk, lightly beaten  
pinch of salt  
1 cup cold water or soda water  
½ cup plain flour  
375ml cold beer  
1.Place flour and salt in a bowl. Gradually  
whisk in beer until smooth. Rest for 1  
hour.  
2.Heat oil to 190ºC.  
3.Dip the desired food into the batter and  
allow excess batter to drip away.  
½ cup cornflour  
1.Combine egg and water in a bowl. Add  
flours and stir until just combined.  
Note: Do not over mix; mixture should still  
have lumps in it.  
2.Heat oil to 190ºC.  
4.Deep fry until golden. Drain on absorbent  
paper towel.  
3.Dip the desired food into the batter and  
allow excess batter to drip away.  
Tip: Seafood is great for beer batter. Try  
making a fisherman’s basket using calamari,  
prawns, fish fillets and scallops. You could  
also try dipping sliced potatoes to make  
potato scallops (potato cakes).  
4.Deep fry until crisp. Drain on absorbent  
paper towel.  
Tip: This batter is perfect for chicken,  
boneless salmon pieces, prawns or  
vegetables.  
Sweet Fritter Batter  
Easy Crispy Coating  
1 cup self-raising flour  
1 egg  
1 tablespoon sugar  
1 egg  
1 tablespoon milk  
1 cup rice flour  
Salt and pepper  
²⁄ cup milk  
³
1.Whisk egg and milk until combined.  
Combine flour with salt and pepper to  
taste.  
2.Heat oil to 190ºC.  
3.Dip food in egg mixture and then coat with  
flour.  
4.Deep fry until crisp. Drain on absorbent  
paper towel.  
Note: This coating is great on almost  
1 tablespoon melted butter  
1.Place flour and sugar in a bowl. Gradually  
whisk in egg, milk and butter until smooth.  
2.Heat oil to 190ºC.  
3.Dip the desired food into the batter and  
allow excess batter to drip away.  
4.Deep fry until golden. Drain on absorbent  
paper towel.  
Tip: Dip whole, peeled bananas in this batter  
to make banana fritters. Dust with icing sugar  
and serve warm with ice-cream.  
anything!  
27  
 
Recipes continued  
Curry Puffs  
Makes: 24  
Spring Rolls  
Makes: approx. 24  
2 teaspoons vegetable oil  
Boiling water  
1 small onion, finely chopped  
400g beef mince  
20g rice vermicelli  
2 teaspoons peanut oil  
1 clove garlic, crushed  
2 teaspoons curry powder  
¼ cup mango chutney  
24 wonton wrappers  
1 small brown onion, finely chopped  
150g pork mince  
1 clove garlic, crushed  
2 teaspoons fresh ginger, finely grated  
1 egg white, lightly beaten  
125g fresh shiitake mushrooms, roughly  
chopped  
1.Using the Brown function, heat the oil on  
170°C. Cook onion until softened. Add  
mince and garlic, and brown until cooked.  
2.Stir in curry powder and cook until  
fragrant. Stir in mango chutney. Transfer  
mixture to a medium bowl. Cool slightly.  
3.Place a heaped teaspoon of mixture into  
the centre of wrappers. Brush edges with a  
little egg white. Fold wrappers in half and  
pinch edges together to seal.  
4.Using the Deep Fry function heat oil to  
180°C. Fry in batches until golden brown,  
about 4 – 5 minutes.  
1 carrot, peeled, grated  
150g shelled, deveined, cooked prawns,  
chopped  
2 tablespoons soy sauce  
1 teaspoon caster sugar  
1 tablespoon fresh coriander, chopped  
12 x 12cm spring roll wrappers  
1 teaspoon cornflour  
2 teaspoons water  
1.Place vermicelli in a heatproof bowl. Cover  
with boiling water and stand until tender.  
Drain and roughly cut vermicelli with  
scissors.  
5.Drain on absorbent paper towel and serve  
with minted yoghurt if desired.  
2.Using the Brown function heat oil to  
170°C. Add onion, mince, garlic and  
ginger. Cook, stirring until browned. Add  
mushrooms, carrot, prawn, soy sauce and  
sugar. Cook until vegetables soften and  
mixture is dry. Transfer to a bowl. Stir in  
vermicelli and coriander. Cool.  
3.Combine cornflour with 2 teaspoons of  
water. Place 2 tablespoons of the filling  
mixture in the corner of a spring roll  
wrapper. Lightly brush the edges with  
cornflour mixture. Roll the wrapper, folding  
in the sides to encase the filling.  
28  
 
Recipes continued  
4.Using the Deep Fry function heat the oil  
to 180°C. Deep fry in batches until golden  
brown, about 4 – 5 minutes.  
Felafel  
1½ cups dried chickpeas, washed  
1 onion, chopped finely  
½ teaspoon chilli powder  
1 teaspoon ground cumin  
½ teaspoon ground coriander  
2 cloves garlic, crushed  
3 teaspoons lemon juice  
¼ cup finely chopped fresh parsley  
½ cup besan (chickpea) flour  
1 egg  
5.Drain on absorbent paper towel and serve  
with soy sauce or sweet chilli sauce if  
desired.  
Southern Fried Chicken  
Serves: 4-6  
½ cup plain flour  
½ teaspoon salt  
½ teaspoon hot paprika (optional)  
750g chicken drumettes and chicken wings  
1 egg, beaten with 2 tablespoons water  
1 cup dried breadcrumbs  
1.Soak chickpeas in a large bowl of water  
overnight. Drain and rinse well.  
2.Place chickpeas and 3L of water into the  
Multi Cooker. Using the Cook function set  
to HIGH, bring to a simmer and cook for  
1 ¼ hours or until tender. Drain well.  
3.Blend the chickpeas with remaining  
ingredients in a food processor. Refrigerate  
mixture until cold.  
4.Roll heaped tablespoons of mixture into  
4cm balls.  
5.Using the Deep Fry function heat oil  
to 160°C. Deep fry in batches for 3-4  
minutes or until golden.  
1.Mix flour with salt and paprika. Dry  
chicken and coat in seasoned flour.  
2.Dip chicken into egg mixture then coat in  
breadcrumbs.  
3.Using the Deep Fry function heat oil to  
170°C. Deep fry in batches until golden  
brown and cooked through, about 15  
minutes.  
4.Drain on absorbent paper towel. Serve with  
ranch dressing as a dipping sauce.  
6.Drain on absorbent paper towel. Sever hot  
or cold with hummus and Lebanese bread.  
29  
 
Recipes continued  
Buttermilk Donuts  
Makes: approx. 15  
Tip: Don’t forget to cook the ‘donut holes’ for  
extra mini-treats.  
2 teaspoons dry yeast  
1 ¼ cups buttermilk, warmed  
¼ cup caster sugar  
4 cups plain flour  
Prawn Cutlets  
1kg medium green king prawns, peeled,  
deveined, tails intact  
1 teaspoon salt  
¾ cup plain flour  
¼ cup light olive oil  
2 eggs, lightly beaten  
Salt and pepper, to taste  
1 cup panko bread crumbs  
2 eggs, lightly whisked  
1.In a small bowl, whisk the yeast into the  
warmed buttermilk with 1 tablespoon of  
the sugar. Mix well and stand in a warm  
place for 10 minutes or until the mixture  
begins to froth.  
2.Place the remaining sugar, flour and salt  
into a large bowl. Make a well in the  
centre and stir through oil, eggs and yeast  
mixture. Mix until a soft dough forms.  
3.Place mixture onto a floured surface and  
knead for about 10 minutes or until dough  
is smooth and elastic.  
4.Place dough in a bowl. Cover and stand in  
a warm place for about 40 minutes or until  
dough has doubled in size.  
1.Wash prawns and pat dry with paper towel.  
2.Use a small, sharp knife to cut a slit along  
the back of each prawn (don’t cut all the  
way through). Open and flatten gently.  
3.Place the flour in a bowl and season with  
salt and pepper. Place the breadcrumbs  
and eggs in 2 separate bowls.  
4.Toss the prawns in flour and shake off any  
excess. Dip one prawn at a time into the  
egg then the breadcrumbs. Press firmly to  
coat.  
5.Heat oil to 190°C. Cook prawns in batches  
until golden.  
5.Turn dough onto a lightly floured surface  
and knead again for about 5 minutes or  
until smooth and elastic. Roll dough out to  
about 1 ½ cm thick. Use a 9cm cutter to  
cut rounds and a 3cm cutter to cut holes  
from the centre. Place donuts onto a tray  
lined with baking paper and cover with  
plastic wrap. Stand in a warm place for  
about 40 minutes.  
6.Drain on absorbent paper towel. Serve with  
lemon wedges and tartare sauce.  
6.Using the Deep Fry function heat oil to  
170ºC. Cook donuts in batches, turning  
once during cooking, until golden in colour.  
7.Drain donuts on absorbent paper. While  
hot, toss in cinnamon sugar.  
Tip: To make your own cinnamon sugar,  
combine 1 cup caster sugar with 2 teaspoons  
ground cinnamon.  
30  
 
Recipes continued  
Wedges  
Salt and Pepper Squid  
Serves: 4  
1.Cut unpeeled potatoes into thick wedges.  
Soak in cold water for 1 hour, changing the  
water regularly to remove excess starch.  
Drain and pat dry with paper towel.  
2.Heat oil to 170°C. Deep fry potatoes in  
batches until soft (but not coloured).  
3.Heat oil to 190°C. Return the wedges to  
the oil in batches and cook until crisp and  
golden.  
4.Place in a bowl. Sprinkle with salt, pepper  
and paprika to taste. Toss to coat.  
6 medium squid hoods, cleaned  
¼ cup sea salt flakes  
1 tablespoon cracked pepper blend  
1 ½ cups tapioca (or arrowroot) flour  
2 egg whites, lightly beaten  
1.Halve the squid lengthways. Pat dry with  
paper towel. Using a sharp knife, score the  
inside in a criss-cross pattern. Cut each  
half into about 4 pieces.  
2.Combine salt, pepper and flour in a shallow  
dish. Dip squid into the egg white then in  
the flour mixture. Shake off excess.  
5.Serve with sour cream and sweet chilli  
sauce.  
3.Heat oil to 190°C. Deep fry squid in  
batches for about 2 minutes or until crisp.  
Serve with lemon wedges.  
Perfect chips  
1.Cut peeled potatoes into 1cm batons. Soak  
in cold water for 1 hour, changing the  
water regularly to remove excess starch.  
Drain and pat dry with paper towel.  
2.Heat oil to 170°C. Deep fry potatoes in  
batches until soft (but not coloured).  
3.Heat oil to 190°C. Return the chips to the  
oil in batches and cook until crisp and  
golden.  
4.Drain on paper towel. Sprinkle with salt to  
serve.  
31  
 
Recipes continued  
Deep Fried Ice Cream  
Serves: 6  
Tomato Chutney  
Makes: approx 3 cups  
1 litre vanilla ice-cream  
10 (1.5kg) ripe tomatoes, peeled, finely  
chopped  
250g digestive biscuits  
2 eggs  
1 large onion, finely chopped  
¼ cup sultanas  
2 tablespoons milk  
Caramel sauce, to serve  
1 ½ cups apple cider vinegar  
¼ teaspoon chilli powder  
½ teaspoon ground cumin  
½ teaspoon ground coriander  
1 teaspoon mustard powder  
Salt and pepper, to taste  
1.Working quickly, roll ice cream into 6  
round balls and place in the freezer on a  
metal tray lined with baking paper. Freeze  
until very firm, about 2 hours or overnight.  
2.Use a food processor to crush biscuits to  
fine crumbs. Place in a shallow bowl. Work  
quickly and roll balls in the crumbs to  
coat. Return to the freezer for 1 hour.  
3.Combine milk and eggs in a small bowl.  
Again, working quickly, coat each ball in  
egg mixture and allow excess to drip off.  
Coat again in biscuit crumbs. Return to the  
freezer until firm.  
4.Heat oil to 190°C. Deep fry in 2 batches  
for 10-15 seconds or until golden. Briefly  
drain on absorbent paper towel. Serve  
immediately drizzled with caramel sauce.  
1.Using the Brown function, heat the oil on  
150°C. When heated, set timer for 1 hour  
and press START. Add all ingredients to  
the pan. Allow to cook uncovered, stirring  
occasionally until thick and most of the  
liquid has evaporated.  
2.Season well with salt and pepper. Pour  
chutney into hot sterilised glass jars and  
seal with preserving or plastic lids.  
Note:  
• To peel tomatoes: use a sharp knife to  
remove the stem and place a small cross  
on the base of the tomato. Place in boiling  
water for 1 minute or until the skin just  
begins to peel away. Immediately remove  
from the boiling water and place in a bowl  
of ice cold water. You will then be able to  
easily pull the skin off with your fingers.  
Tip: If you’re having trouble rolling the ice  
cream into balls, spoon 6 portions onto a  
tray and freeze until firm. Then quickly roll  
in your hands to make balls and return to the  
freezer.  
• To sterilise jars: place clean, glass jars  
without any chips or cracks in a large  
saucepan and cover with cold water. Cover  
with lid and bring to boil. Boil for 20  
minutes. Carefully remove the jars and  
stand upright on a heat-proof board. Allow  
to air dry.  
32  
 
Recipes continued  
Caramelised Onions  
Makes: 2 cups  
Stuffed Capsicums  
1 tablespoon olive oil  
2 teaspoons oil  
1.5kg brown onions, thinly sliced  
¼ cup brown sugar  
1 small onion, finely chopped  
400g lamb mince  
¼ cup balsamic sugar  
2 cloves garlic, crushed  
1 teaspoon ground cumin  
1 teaspoon ground coriander  
1 tablespoon finely grated lemon rind  
¼ cup pine nuts  
Salt and pepper, to taste  
1.Using the Brown function, heat oil on  
150°C. When heated, set timer for 1 hour  
and press START.  
2.Add onion to pan and cook, stirring  
occasionally until very soft (about 50  
minutes). Add sugar and vinegar and cook  
for a further 10 minutes. Season.  
1 cup cooked white rice  
3 long green onions, sliced  
½ cup chopped fresh coriander  
1 tablespoon lemon juice  
Salt and pepper, to taste  
4 small red capsicums  
Note: Caramelised onions taste great on  
steak, roasts and burgers.  
1.Using the Brown function, heat oil to  
170°C. When pre-heated add onion and  
cook until softened. Add mince and cook  
until browned and cooked through.  
2.Stir in garlic, cumin and coriander and  
cook until fragrant. Transfer to a large  
bowl. Stir through all remaining ingredients  
except capsicum.  
3.Cut tops from capsicum and remove seeds.  
Spoon mixture into capsicums. Place filled  
capsicum cut side up onto rack in the  
cleaned pan. Cover with lid.  
4.Using the Cook function set to HIGH, cook  
for 40 minutes or until capsicums are just  
tender. Serve with yoghurt if desired.  
Tip: You may need to trim the bottoms very  
slightly so your capsicums sit flat. Be careful  
not to cut too far or the filling may seep  
through.  
33  
 
Recipes continued  
San Choy Bow  
Serves: 2-3  
Crispy Skinned Salmon Fillets  
with Pea and Potato Salad  
Serves: 4  
1 tablespoon peanut oil  
500g baby potatoes, washed  
4 tablespoons oil  
500g pork mince  
4 coriander roots and stems, finely chopped  
1 long red chilli, sliced  
1 large onion, finely sliced  
1 cup peas  
4 cloves garlic, crushed  
2 long green onions, sliced  
¼ cup gherkins, chopped  
¼ cup plain Greek yoghurt  
2 tablespoons mayonnaise  
1 tablespoon lemon juice  
1 tablespoon apple cider vinegar  
Salt and black pepper, to taste  
4 150g salmon fillets, skin on  
¹⁄ cup brown sugar  
³
2 tablespoons fish sauce  
2 kaffir lime leaves, finely shredded  
¹⁄ cup fried shallots  
³
¹⁄ cup roasted peanuts, roughly chopped  
³
Salt and pepper, to taste  
¼ cup fresh coriander leaves  
1 tablespoon lemon juice  
1.Using the Cook function on HIGH add 3  
litres of water and potatoes to the pan.  
Cook for 15 minutes or until potatoes are  
tender. Drain. Roughly chop and set aside.  
2.Using the Brown function heat half the oil  
at 180ºC. When heated add onions and  
peas and cook until golden. Transfer into a  
large bowl. Add potatoes, green onions and  
gherkins.  
3.In a small bowl whisk together yoghurt,  
mayonnaise, lemon juice and vinegar.  
Season with salt and pepper and pour over  
potato mixture. Stir gently to combine.  
4.Season the salmon skin generously with  
salt and pepper.  
5.Using the Brown function heat remaining  
oil to 210ºC. When heated add salmon,  
skin side down. Use a spatula to press  
the salmon firmly to base of the pan so  
the salmon doesn’t curl up. Cook for two  
minutes. Turn over and cook for a further 2  
minutes. Remove from pan.  
Iceberg lettuce leaf cups, to serve  
1.Using the Brown function, heat oil to  
190°C. When heated add pork and cook,  
stirring until lightly browned. Add coriander  
roots and stems, chilli and garlic. Cook  
until fragrant. Add sugar, fish sauce and  
lime leaves. Simmer until mixture thickens.  
Season with salt and pepper.  
2.Stir through all ingredients except lettuce.  
3.Serve in lettuce cups.  
Note: To easily separate iceberg lettuce leaves  
without tearing them, remove the core from  
the lettuce using a small sharp knife. Hold  
under cold running water, cut side up and  
allow the water to weigh down and separate  
the leaves. Gently remove the leaves and pat  
dry with absorbent paper towel.  
6.Serve with potato salad.  
34  
 
Recipes continued  
Bechamel Sauce  
Makes: approx. 2 cups  
Lamb Rack with Garlic  
and Parmesan Crust  
Serves: 4  
80g butter  
2 x 6 Rib lamb rack roast, French trimmed  
(= approx. 450g each)  
¹⁄ cup plain flour  
³
1 litre milk, warmed  
½ teaspoon salt  
4 slices day old bread, crust removed  
2 cloves garlic, chopped  
Pepper, to taste  
2 tablespoons fresh parmesan, grated  
1 tablespoon fresh rosemary, chopped  
2 tablespoons seeded mustard  
Olive oil spray  
½ cup grated parmesan  
1.Using the Brown function, melt butter on  
190°C. Add the flour and stir vigorously for  
30 seconds. Do not allow the mixture to  
brown.  
2.Add half of the milk and whisk until  
smooth. Gradually whisk in remaining milk.  
Continuing whisking until sauce thickens  
and comes to a boil.  
Mashed potatoes, to serve  
1.Combine bread, garlic, parmesan and  
rosemary in a food processor. Process until  
mixture resembles fine breadcrumbs.  
2.Place lamb racks on a chopping board,  
interlocking the bones of both racks.  
Spread mustard evenly over the outside of  
the lamb racks. Press the bread mixture  
over the mustard and spray well with olive  
oil spray.  
3.Stir through salt, pepper and parmesan.  
Note: This sauce is great over vegetables or  
chicken. Also great in lasagne or poured over  
broccoli.  
3.Place lamb racks in the Multi Cooker.  
Set to Cook function on HIGH. Cover with  
lid and cook for about 40-45 minutes  
for medium or until cooked as desired.  
Remove from pan and cover with foil.  
Allow to rest 5-10 minutes.  
4.Cut lamb into individual cutlets and serve  
with mashed potatoes.  
35  
 
Recipes continued  
Mussels in Green Curry Sauce  
Serves: 4-6  
Fettuccine Boscaiola  
Serves: 4-6  
2 x 400mls cans coconut milk  
500g fettuccine  
2 teaspoons green curry paste  
1 cup fish stock  
2 teaspoons olive oil  
1 small brown onion, finely chopped  
4 bacon rashers, finely chopped  
150g button mushrooms, sliced  
1 clove garlic, crushed  
½ cup chopped fresh basil  
1 stalk lemongrass, finely chopped  
¼ cup lime juice  
2 tablespoons fish sauce  
2 teaspoons lime rind  
3 long green spring onions, thinly sliced  
600mls thickened cream  
2 tablespoons oil  
¹⁄ cup parmesan, finely grated  
³
1.5kg mussels, cleaned  
½ cup chopped fresh coriander  
¼ cup fresh parsley, chopped  
Salt and pepper, to taste  
1.Using the Cook function set to HIGH, bring  
coconut milk to a boil. Add curry paste,  
stirring until combined.  
2.Add stock, basil, lemon grass, lime juice,  
fish sauce, lime rind and oil then bring  
back to a simmer. Cook for 10 minutes.  
Strain and return to pan. Add mussels.  
3.Cover with lid. Cook for 5 minutes or  
until mussels have opened. Discard any  
mussels that remain closed. Sprinkle with  
coriander. Serve.  
1.Using the Cook function set to HIGH, bring  
5 litres of water to boil. Add fettuccine  
and cook, stirring occasionally until tender.  
Drain.  
2.Using the Brown function, heat oil to  
150°C. When heated add onion, bacon,  
mushrooms and garlic. Cook, stirring  
occasionally for about 20 minutes or until  
lightly browned. Add the green onions and  
cook for a further minute.  
3.Add the cream and bring to a simmer.  
Cook, stirring until mixture reduces and  
thickens slightly. Add the cooked pasta  
and stir until coated in sauce and heated  
through.  
4.Stir through parmesan and parsley. Season  
with salt and pepper.  
36  
 
Recipes continued  
Traditional Vanilla Custard  
Steamed Chicken Dumplings  
2 cups milk  
Makes: approx. 20-25  
300g chicken mince  
2 cups thickened cream  
1 vanilla bean  
4 long green onions, chopped  
8 egg yolks  
1 bunch fresh coriander, including stalks,  
chopped  
2 tablespoons cornflour  
½ cup caster sugar  
1 small green chilli, finely chopped  
2 cups Chinese cabbage, finely sliced  
¼ cup water chestnuts, chopped  
1 tablespoon lime juice  
1.Using the Cook function on LOW add milk  
and cream to the pan.  
2.Use a sharp knife to split vanilla bean in  
half lengthways. Scrape out seeds and  
add to milk. Cook, stirring constantly until  
hot. Add remaining ingredients and whisk  
constantly until mixture is thickened, about  
15 minutes.  
1 tablespoon mirin  
1 tablespoon soy sauce  
2 teaspoons sesame oil  
2cm piece fresh ginger, peeled, grated  
1 pack egg wonton wrappers  
1.Line a baking tray with baking paper.  
Tip: Cover the custard directly with plastic  
wrap if you aren’t using straight away. This  
will prevent a thick skin forming.  
2.Combine all ingredients expect wonton  
wrappers in large bowl, mix well.  
3.Place a heaped tablespoon of mixture  
in the centre of each wonton wrapper.  
Moisten the edges of wrapper with water.  
Pleat one side of the wrapper and join  
to the other. Gently press to seal. Place  
on prepared baking tray. Repeat with  
remaining wrappers.  
4.With the high steaming rack in place, use  
the Cook function set on HIGH to bring  
5cm of water to boil. Reduce setting to  
LOW. Place a sheet of baking paper over  
the rack. Place 10 wontons on the rack.  
5. Cover with lid. Steam for about 20  
minutes or until cooked. Repeat with  
remaining dumplings.  
37  
 
Recipes continued  
Steamed Pork Buns  
Makes: 6  
enclose. Place each bun, pinched side  
down onto a small piece of baking paper.  
Using a sharp knife, cut a 3mm deep cross  
on each.  
5.With the steaming rack in place, use the  
Cook function on HIGH to bring 5cm of  
water to the boil. Place a sheet of baking  
paper over the rack. Place pork buns on  
the high rack.  
100g Chinese barbecued pork, finely  
chopped  
1 tablespoon hoisin sauce  
1 clove garlic, crushed  
1 ¼ cups plain flour  
2 tablespoons caster sugar  
2 teaspoons dried yeast  
¼ teaspoon salt  
6.Cover with lid. Steam for about 20 minutes  
or until buns are light and fluffy.  
¼ cup luke-warm milk  
¼ cup luke-warm water  
1 ½ tablespoons peanut oil  
1.Combine the pork, hoisin and garlic in a  
bowl. Refrigerate until required.  
2.To make the dough, place flour, sugar,  
yeast and salt in a large bowl. Make a well  
in the centre. Add the combined milk,  
water and oil. Stir until combined. Use  
your hands to bring the mixture together  
to form a soft, sticky dough. Turn onto  
a lightly floured surface and knead until  
smooth and elastic. Brush a large bowl  
with a little oil and place the dough in  
the bowl. Cover with lightly oiled plastic  
wrap. Stand in a warm, draught free place  
for about 1 hour or until dough doubles in  
size.  
3.Punch down the dough with your fist. Turn  
onto a lightly floured surface and knead  
again for 2-3 minutes or until smooth.  
Return to the bowl and allow to rise again  
for a further 30 minutes.  
4.Punch down the dough again and shape  
into a 5cm x 20cm log. Cut into 6 equal  
portions. Flatten each portion to about  
1.5cm thick. Place 1 tablespoon of pork  
mixture into the centre of each dough  
round. Stretch the dough around the  
filling, pinching the edges together to  
38  
 
Recipes continued  
Spicy Steamed Lamb Shanks  
Serves: 4  
Steamed Chinese Broccoli  
Serves: 3-4  
8 dried ancho chillies  
2 bunches Chinese broccoli  
2 long red chilli’s, finely chopped  
1 teapsoon dried cumin  
½ teaspoon dried oregano  
½ teaspoon dried thyme  
4 cloves  
¼ cup oyster sauce  
1 clove garlic, crushed  
2 tablespoons light soy sauce  
1 teaspoon caster sugar  
2 teaspoons sesame oil  
2 teaspoons lime juice  
2 bay leaves  
1.Remove broccoli leaves from stems. Cut  
stems in half and roughly chop leaves.  
2.Combine remaining ingredients in a small  
bowl to make a sauce.  
4 cloves garlic, peeled  
2 tablespoons white vinegar  
4 lamb shanks  
1 375ml can beer  
3.Place broccoli in the centre of a large  
piece of baking paper. Pour over sauce.  
Bring corners of baking paper together to  
form a seal.  
4.With the high steaming rack in place, use  
the Cook function on HIGH to bring 5cm of  
water to boil. Place parcel on rack.  
1.Wash chilies. Remove stems, veins, and  
seeds. Place in a large bowl and cover with  
boiling water. Soak for 1 hour. Drain and  
reserve a ¼ cup of the liquid.  
2.Combine chillies, cumin, oregano, thyme,  
cloves, bay leaves, garlic, vinegar and  
reserved chilli water in a food processor.  
Process to a smooth paste. Coat lamb  
shanks in paste, cover and refrigerate  
overnight.  
5.Cover with lid. Steam for 15 minutes or  
until broccoli is tender.  
3.Place each shank in the centre of a piece  
of baking paper. Bring corners of baking  
paper together to form a seal.  
4.With high steaming rack in place, use  
the Cook function on HIGH to bring 5 cm  
water and beer to a boil. Place lamb on  
rack.  
5.Cover with lid. Steam for approximately 2  
hours or until meat falls off the bone.  
39  
 
Recipes continued  
Steamed Lemon Thyme Chicken  
Serves: 4  
Soy and Ginger Steamed Salmon  
with Bok Choy  
Serves: 4  
2 lemons, finely sliced  
4 bok choy, halved  
1 bunch thyme  
4 x 150g salmon fillets  
2 garlic cloves, crushed  
4 chicken breasts  
1 small red chilli, seeded, finely sliced  
1 clove garlic, crushed  
Salt and pepper, to taste  
4cm piece ginger, peeled, grated  
2 tablespoons soy sauce  
1.With the steamer rack in place, use the  
Cook function on HIGH to bring 5cm of  
water to the boil. Place a sheet of baking  
paper over the rack.  
¹⁄ cup Chinese rice wine  
³
2 tablespoons sesame seeds, toasted  
1 teaspoon sesame oil  
2.Scatter half the lemons and thyme over the  
baking paper. Top with chicken and scatter  
with remaining ingredients.  
3.Cover with lid. Steam for about 20 minutes  
or until chicken is cooked.  
Salt and pepper, to taste  
1.Cut 4 x 30cm squares of baking paper.  
2.Place two pieces of bok choy in centre  
of each square. Top with salmon. Divide  
chilli, garlic, ginger, soy and rice wine  
evenly between parcels. Bring corners of  
baking paper together to form a seal.  
3.With high steamer rack in place, use the  
Cook function on high to bring 5cm of  
water to the boil. Place parcels on rack.  
4.Cover with lid. Cook for 15 minutes or until  
bok choy is tender and salmon is cooked.  
Tip: To tell if salmon is cooked white flecks of  
protein should be visible.  
40  
 
Recipes continued  
Chinese Steamed Pork  
and Cabbage Rolls  
Steamed Fish Parcels (En Papiote)  
Serves: 4  
2 small fennel bulbs, finely sliced  
300g pork mince  
1 lemon finely sliced  
4 firm white fish fillets  
4 tablespoons butter  
½ cup white wine  
50g fresh shiitake mushrooms, chopped  
3 long green onions, finely chopped  
2cm piece ginger, peeled, grated  
1 egg, lightly beaten  
Salt and pepper, to taste  
½ bunch fresh coriander, finely chopped  
2 tablespoons soy sauce  
1.Cut 4 x 30cm squares of baking paper.  
2.Place an equal amount of fennel and  
lemon in the centre of each piece of paper.  
Top with fish and butter. Season with salt  
and pepper.  
1 tablespoon rice wine  
1 teaspoon caster sugar  
1 teaspoon sesame oil  
3.Bring opposite edges of paper together to  
form a parcel. Pour in quarter of the white  
wine and seal. Repeat.  
4.With high steaming rack in place, use the  
Cook function on HIGH to bring 5cm of  
water to the boil. Place fish parcels on  
rack.  
1 Chinese cabbage, leaves separated  
Salt and pepper, to taste  
1.Combine all ingredients expect cabbage in  
a large bowl. Mix well. Cover and place in  
refrigerator.  
2.Using the outer cabbage leaves cut out the  
hard white centre rib.  
5.Cover with lid. Steam for 15 minutes or  
until fish is fully cooked.  
3.Using the Cook function set to HIGH,  
bring 5 litres of water to the boil. Add  
the cabbage in batches and cook for 2  
minutes. Run cabbage leaves under cold  
water. Dry and set aside.  
4.Place a heaped tablespoon of pork mixture  
in the middle of cabbage leaf. Fold the  
ends in and roll to form a secure parcel.  
Repeat until mixture is used.  
5.With high steaming rack in place, use the  
Cook function on HIGH to bring 5cm of  
water to the boil. Place a sheet of baking  
paper over the rack. Place cabbage rolls on  
rack.  
6.Cover with lid. Steam for about 20 minutes  
or until cooked.  
41  
 
Recipes continued  
Whole Steamed Snapper  
Serves: 4  
750g whole snapper, cleaned  
2 stalks lemon grass, chopped  
2 cm piece ginger, peeled, sliced  
1 long green chilli, sliced  
3 kaffir lime leaves  
2 bunches fresh coriander, roughly chopped  
2 long red chills, seeded, chopped  
2 long green chillis, seeded, chopped  
3 cloves garlic, crushed  
1 cm piece ginger, peeled, grated  
½ cup fish stock  
¹⁄ cup lime juice  
³
1 tablespoon fish sauce  
2 teaspoon caster sugar  
1.Cut three long horizontal slits on each side  
of the fish.  
2.Fill cavity of fish with lemon grass, ginger,  
green chilli, lime leaves and coriander.  
3.With high steaming rack in place, use the  
Cook function on HIGH to bring 5cm of  
water to the boil. Place a piece of baking  
paper over rack. Place fish on rack.  
4.Cover with lid. Steam for 15-20 minutes or  
until fish is cooked.  
5.Combine remaining ingredients in a small  
bowl. Pour over cooked snapper. Serve.  
42  
 
Notes  
43  
 
Notes  
 
12 Month Replacement Guarantee  
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.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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.  
In Australia  
Or call 1300 881 861  
In New zealand  
Or call 0800 786 232  
is a registered trademark.  
‘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 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
10/12  
 

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