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15
COOKING TECHNIQUES & TIPS
• If using this method, remember to under
cook meat slightly so that reheating will
not spoil and toughen the finished dish.
• Serve stir fried foods immediately to
retain their crisp texture.
SHALLOW FRYING
Recommended temperature probe setting:
8-10.
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: 14-SEAR
Medium heat: 10-12
Used for cooking meats, fish, seafood, eggs,
chicken or sausages.
• Preheat the frypan on setting 10-12.
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
setting 8.
SAUTÉING
Recommended temperature setting: 10-12
Used for sautéing onions, garlic, spices,
pastes, herbs, vegetables, meat and seafood.
NOTE
If using oil to sauté, use setting 12.
If using butter, use setting 10.
ROASTING
Recommended temperature probe setting:
Searing Roast: 14-SEAR
Cooking Roast: 6-8
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