1. kg chicken wings ./. cup honey . cup low salt soy sauce 2 teaspoons Chinese cooking wine 2 cloves garlic, crushed 3 teaspoons grated fresh ginger 1. Cut wings at joints and discard tips. 2. Combine remaining ingredients in a jug. 3. Place wings in a single layer in electric frying pan. Pour sauce over wings and turn to coat. 4. Turn electric frying pan onto setting 6. Cook wings, turning occasionally. Cook for about 30 minutes or until browned and cooked through. 5. Serve with rice. ........

Dust beef in flour, shaking off excess flour. Heat oil in frypan and cook beef in batches until brown. Set aside. 2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes, or until onion starts to colour. Stir tomato paste cook 1 minute. 3. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes. 4. Place beef, vegetables, stock, water, thyme and bay leaves in frypan. Cover and cook on setting 4 for 1 hour stirring occasionally. After 1 hour add toma

Wash and clean chicken thoroughly. Pat dry with paper towelling. 2. To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well. 3. Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned. 4. Preheat frying pan on setting 7. Brush chicken with a little oil and salt and pepper. 5. Brown chicken on all sides; reduce heat to setting 5 a

This also prevents it from sticking when baking or roasting. Preferably use meat that is at room temperature, as this reduces the cooking time. 1. Preheat the frypan to settings 7-8. If using an aluminium or stainless steel frypan, preheat with approximately 1-2 tablespoons of oil. 2. Brown meat on all sides, with the lid off. 3. After sealing, reduce the temperature to settings 4-5 and replace the lid until the meat is cooked as desired. Steaks should only require turning once or twice. Heading

6. Grill hamburgers buns and assemble hamburgers with onion rings, tomato slices and shredded lettuce. Pan Pizza 11/2 cups self raising flour 1/2 teaspoon salt 60g butter or margarine 1 egg } combined 1/2 cup milk Topping: Select from cabanossi, ham, pineapple, onion, capsicum, olives, anchovies, grated mozzarella cheese, grated parmesan cheese. 1. Combine flour and salt and rub in butter until mixture resembles fine breadcrumbs. 2. Add combined egg and milk, mix to a soft dough. 3. Roll out dou

Saute onion until tender. 2. Add rice and cook for 2-3 minutes, stirring constantly. Add chicken stock and turmeric. Reduce heat to simmer. Cover and cook for around 20 minutes. 3. After all liquid has been absorbed, toss rice with a plastic spatula. Easy Bolognaise Sauce Serves 6 2 tablespoons oil 2 onions, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1kg lean minced beef 1 x 425g can peeled tomatoes, roughly chopped 1 x 455g can concentrated tomato soup 1/2 teaspoon bas

Extra large cooking vessel Ideal for the largest roasts and other family meals. Adjustable steam vent Integrated knob and adjustable steam vent allows you to accurately control moisture levels during cooking Removable Control Probe The Probe is thermostatically controlled. The indicator light switches off automatically when the temperature selected has been reached and then cycles on and off to indicate that the selected temperature is being maintained. Being removable enables the pan to be full

Roasting Times: Note: These times are for well done. Reduce the times to suit personal taste. PORK: 30-40 minutes per 500g after browning. VEAL: 30-40 minutes per 500g after browning. LAMB: 25-30 minutes per 500g after browning. CHICKEN: 30-35 minutes per 500g after browning. Toasting sandwiches. Up to four sandwiches can be toasted at one time. Choose fillings which will hold together and not run out of the sandwich. 1. Pre-heat the frypan on settings 5-7. 2. Butter the bread well and place the

2. Add all vegetables and saute for 3-4 minutes, stirring constantly. 3. Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes. 25 Main courses cont. Garlic Potatoes Serves 6 11/2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives 1. Boil potatoes until almost tender. DO NOT OVER COOK. Drain. 2. Heat oil and butter in frypan on setting 5. Add garlic and saute for 1 minute. Add potatoes

The removable base is also dishwasher-safe. Cooking with your Sunbeam frypan. Baking. Your frypan can be used for baking cakes, with deliciously moist results. 1. Pre-heat the frypan to setting 10, with the lid on. 2. Elevate the cake pan or tray from the base of the frypan using a small wire rack. Cooking times will be longer than those of a conventional oven. Use the recipes in this book as a guide to the cooking times for your own recipes. Basting. The Pan Tilt Lever makes bastings easy as it