Sunbeam Pie Magic PM4600, Instruction Booklet, Page: 10 / 32

Adding the filling.
Any ingredients you have in your kitchen,
left-overs and canned food make tempting
pie fillings.
Pre-cook your pie fillings, particularly if using
fresh meat or vegetables. Ingredients such as
fruit and canned food can be used without
pre-cooking.
Ensure all ingredients are cut into small and
even pieces to allow them to heat through.
Note: Do not use liquid ingredients such as
sauces, gravies and custards on their own or
in large amounts as they will overflow and
make the pastry soggy. Always combine with
solid ingredients. Also do not use hot fillings
as the pastry base will become soggy.
Spoon your pre-cooked, cooled filling into the
pastry base. As a general rule, use ½ cup of
filling for traditional size pies and 2 cups of
filling for the family pie. Do not overfill.
Cooking the pies.
Place the pastry tops over the filling and
close the lid. Cook the pies for approximately
12-15 minutes for traditional size pies and
15-18 minutes for the family pie. If you
prefer extra browning, we recommend you
cook for an extra 2-4 minutes.
Carefully wipe off oil after each batch of
pies, prior to making your next batch. This
will improve the cooking quality and prevent
excess oil.
Tip:
Fruit or vegetable fillings won’t take
as long to heat and cook through as meat
fillings.
If planning to freeze, only cook pies for the
minimum cooking time. Allow to cool on wire
racks before freezing in airtight bags.
Note: During cooking you may notice a
whistling sound. This is due to steam
escaping from the pies.
Remove your pies using a plastic spatula.
DO NOT USE METAL UTENSILS AS THESE WILL
SCRATCH THE NON-STICK SURFACE.
Wipe the
plates clean after making each pie.
Using left-over pastry.
Make more pies, garnishes and decorations
with the left-over pastry.
To make garnishes and decorations, cut the
pastry into any shape, such as leaves.
Place the shape on the pastry top before
closing the lid.
Note: It is recommended that only shortcrust
ready rolled pastry be re-rolled. Keep the
pastry covered to prevent drying
and cracking.
Pre-cutting pastry.
Pastry can be pre-cut and stored in the
freezer so that anyone can make pies at
their convenience. After cutting the pastry,
separate each piece with a layer of plastic.
Cover completely with plastic and return to
the freezer.
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