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Cooking Guide
Baking
Your frypan can be used for baking cakes,
with deliciously moist results.
1. Preheat the frypan to MAX setting, with the
lid on.
2. Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Cooking times will be longer than those of a
conventional oven.
Basting
The tilt & baste lever makes basting easy as
it allows the juices to drain to one side of the
pan. Reduce the temperature to prevent any
fat and juices splattering. Position the pan
tilt lever and spoon the juices over the food
as desired.
Browning and Sealing Meat
It is necessary to brown and seal meat in
many recipes. Meat retains its juices and the
flavours develop after browning and sealing.
This also prevents it from sticking when
baking or roasting. Preferably use meat that
is at room temperature, as this reduces the
cooking time.
1. Preheat the frypan to MED/MAX setting.
2. Brown meat on all sides, with the lid off.
3. After sealing, reduce the temperature to
MED setting and replace the lid until the
meat is cooked as desired.
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Frying
The frypan is ideal for shallow or pan 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. Non-stick cooking surfaces do 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.
Cooking Guide
Roasting
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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