You can make these additional recipes
with a Sunbeam cover for your

CONTROLLED HEAT

These recipes will add to its usefulness for various stewed,

braised, baked and casserole dishes.

POT ROAST

Temp: 360° to brown, 220° to finish

Time: 10-20 min. to brown, 2% to 3% hrs. to
finish

Serves 8-10

4-6 lbs. beef pot roast Y% tsp. pepper

Flour Ys cup water or wine
2 tbsp. fat Ys cup chili sauce (optional)
2 tsp. salt 1 large onion, peeled and sliced

% tsp. celery salt

Wipe meat with a damp cloth. Dip meat in flour.
Meanwhile, preheat Frypan to 360°, add the 2 tbsp.
fat. Mele, add meat. Brown well on all sides, turning as
necessary. Pour off excess fat. Add salt, celery salt and
pepper. Spread chili sauce, if used, and onions over
meat, add water (omit chili sauce, if wine is used).
Cover Frypan, turn dial to about 220°. Simmer until
tender. Remove meat to heated platter and keep warm.
Add enough water to drippings in Frypan to make
3 cups. Mix % cup flour and % cup cold water together
to a smooth paste. Set dial to 300°. When liquid is
boiling, add mixture slowly while stirring. Cook until
thickened and smooth. Season and thin further, if
desired. A few drops of bottled gravy sauce may be
added to give browner color. Serve gravy over pot
roast. Mashed or boiled potatoes, noodles or potato
pancakes go well with this.

POT ROAST WITH VEGETABLES

About 45 minutes before time is up add: 8 medium
carrots, scraped and cut in half lengthwise, 5 potatoes,
peeled ‘and cut in half. Sprinkle with salt. Set dial at
320° until boiling, then reduce to about 220° again for
remainder of time. Prepare gravy as above, removing
meat and vegetables to heated platter. Sprinkle vege-
tables with paprika, garnish with parsley. Pass gravy
separately.

Note: Pork, veal or lamb roasts (4-6 lbs.) may be pre-
pared similar to pot roast. Brown well on all sides at
360° (15 to 20 minutes) using fat in Frypan for lean
meats. When browned, turn fat side down, season, add
onion, if desired. Turn dial to 220°- 240°, depending
on size of roast. A slight frying action should be heard
while light is on—only fat, not juices, should accumu-
late in Frypan while roasting. Turn up heat slightly if
excess juices form. Turn roast, when half of apa
time is up. Continue roasting until meat is done an
tender. Roast has when done should be gray with
no trace of pin

Approximate roasting time:
refrigerator, not frozen).
Pork loin

4-6 lbs. 40 min. per lb. after browning

Veal shoulder or leg

3-6 lbs. 40 min. per lb. after browning

Lamb shoulder or half le

4-6 lbs. 35 min. per lb. ee browning

Beef (tender cuts) Rolled roast, etc.

4-6 lbs. medium done, 30-35 min. per lb. after brown.

(meat as taken from

ALUMINUM

Aluminum Vented Cover
Available for your Sunbeam

A high dome vented cover for your Sunbeam FRYPAN
will add to its usefulness. The sides of the pan are 2 inches

_deep. When used with a cover it is perfect for baking
‘‘hurry-up’’ desserts such as short cakes, prepared cake mix
recipes, etc. A high dome cover also adds to its usefulness
for various stewing, braising, and casserole dishes such as
spaghetti and meat balls, Swiss steak, chop suey, chili, pot
roast, etc. Also for baking potatoes and keeping food warm.
See your Sunbeam dealer for the Medium FRYPAN in
Pink, Yellow and Turquoise.

e 9 e