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10
SHALLOW FRYING
Recommended temperature probe setting:
SAUTE-PAN FRY.
Used to crispen and cook foods in small
amount of oil. The foods may have already
been cooked.
• Use approximately 2 cups of oil, or
sufficient oil so that half the food is
submerged.
• Preheat the oil before adding food.
When using oil, never cover with the lid
during the heating or cooking as this will
cause condensation to drip into the oil and
result in splattering.
• Do not move the frypan during heating or
cooking.
• Wipe excess moisture from foods to avoid
splattering.
• Cook food in batches to ensure crispness.
• Drain cooked foods on kitchen paper to
absorb excess oil.
• Never leave your frypan unattended while
shallow frying.
• Allow oil to cool completely before
removing from the frypan.
Vegetable, canola or rice bran oil is
recommended for shallow frying.
PAN FRYING
Recommended temperature probe setting:
Searing meat: PAN FRY-SEAR
Medium heat: SAUTE-PAN FRY
Used for cooking meats, fish, seafood, eggs,
chicken or sausages.
• Preheat the frypan on setting
SAUTE-PAN FRY. When heated add oil to
prevent the food from sticking.
• Allow time for meat to sear on both sides
or eggs to begin to set. Then reduce to
SIMMER.
SAUTÉING
Recommended temperature setting:
SAUTE- PAN FRY. Used for sautéing onions,
garlic, spices, pastes, herbs, vegetables, meat
and seafood.
NOTE
If using oil to sauté, use PAN FRY setting.
If using butter, use SAUTE setting.
ROASTING
Recommended temperature probe setting:
Searing Roast: PAN FRY-SEAR
Cooking Roast: SIMMER
MEAT AND POULTRY
The frypan is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices.
The frypan’s dome lid allows for larger joints
of meat and poultry of up to about 1.5kg to be
cooked.
• Preheat the frypan on PAN FRY-SEAR.
Fattier joints of meat such as lamb require a
small amount of oil.
• Brown and seal the meat on all sides.
• Cover with lid.
• After browning, turn the dial down to
SIMMER and cook to desired doneness.
• Turn the meat over during the cooking time.
• Once the meat is cooked, set aside and
cover loosely with foil, whilst the gravy is
prepared from the pan juices.
• To make gravy: Drain excess oil from pan,
stir 1-2 tablespoons of plain flour into pan
residue, cook for 1-2 minutes. Reduce heat
to SIMMER and gradually add 1-2 cups
stock. Increase heat setting to SAUTE and
stir gravy continuously until it comes to the
boil. Reduce heat and simmer 3-4 minutes
until gravy thickens. Serve immediately
with sliced roast meat.
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