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9
Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan is ideal for shallow or dry frying.
Deep frying is not particularly suitable as
the frypan has shallow sides and a greater
surface area, which results in heat loss and
the possible overflow of oil.
Pan frying: Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Preheat to MED setting with a little oil to add
flavour. The DuraCeramicâ„¢ cooking surface
does not require a large amount of oil. Steaks
should only be turned once during cooking.
Shallow frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on MED setting with sufficient
oil so that the food is half immersed.
Cook food with the lid off.
Sautéeing: Preheat on MED setting with a
little oil to add flavour.
Stir frying: Food is cooked quickly, over a high
heat and vegetables retain their flavour and
crispness. For best results and even cooking,
cut food into even sized, smaller pieces.
1. Preheat the frypan on MED/MAX setting
with a little oil.
2. Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing.
3. Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are crisp.
Return the meat back into the pan when
the vegetables are almost cooked. The lid
can be in position in the last few minutes
of cooking.
Roasting
(All models)
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan to MED/MAX setting.
Use only a small amount of oil for less
fatty joints and no oil for fattier joints of
meat.
2. Brown and seal the meat on all sides and
position the lid.
3. After browning, turn the dial to MED
setting to cook the meat as desired.
Turn meat occasionally during cooking
to ensure even cooking.
4. Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the frypan.
Vegetables: Cut into even sized pieces.
Add to the frypan 45-60 minutes before
serving. For crisper vegetables, remove the
meat and increase the heat for the last few
minutes of cooking.
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.
BEEF 20-25 minutes per 500g
after browning.
LAMB 25-30 minutes per 500g
after browning.
CHICKEN 30-35 minutes per 500g
after browning.
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