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PREPARATION FOR USE :
Before the first use, wash, rinse and dry your frypan and lid.
'Season' the cooking surface by applying a thin layer of
cooking oil and rub in with a paper towel. This is also necessary
after cleaning in a dishwasher.
1. Insert the control probe into the frypan inlet.
2.
Plug the power cord in and turn the power on
3. Set the control probe dial to the desired temperature setting
(refer to temperature guide on page 3)
4. The light will remain on until the set temperature has been reached
and will then cycle on and off throughout the cooking process.
STAINLESS STEEL COOKING SURFACE
The Russell Hobbs stainless steel cooking surface is manufactured from high quality
stainless steel. Stainless steel is hygienic, easy to care for and extremely durable.
To maintain this surface and achieve the best results,
follow these simple instructions :
- Before initial use , always 'season' the surface as explained above.
- Use sufficient oil when sautéing, pan frying and roasting to prevent
sticking. Two to three tablespoons is generally sufficient.
- Do not use high temperatures to brown and seal meat as this will cause
it to stick. Use settings 6 – 7. Food such as steaks, rissoles and roasts
will also stick if turned before completely browned and sealed.
Note – To prevent food from sticking, maintain low temperatures,
ensure sufficient juices are in the frypan and season the frypan
before and after each use.
CARE AND CLEANING
1. Glass lid : Wash the lid in warm soapy water using a soft sponge, rinse
and dry thoroughly. The glass lid is also dishwasher safe.
Note – Take care when glass lid is hot, never place hot lid under water
or on cold surfaces. This may cause the lid to crack.
2. Control Probe: If cleaning is necessary, wipe over with a damp cloth.
NEVER IMMERSE THE CONTROL PROBE IN ANY LIQUIDS
3. Cooking pan : Wash in hot soapy water, rinse and dry thoroughly.
To remove cooked – on food, fill the pan with hot water and allow to
stand for a few minutes. This will soften the food making it easier to
remove. NEVER POUR COLD WATER INTO A HOT FRYPAN
Do not use abrasives or scouring pads as these may scratch the highly
polished surface.
CARE AND CLEANING – Cont.
Removing stubborn stains : These can be removed by using any brand of stainless steel
powder cleaner, use on the cooking surface only !!
Alternately, rub a paste of bicarbonate of soda and water onto the stained area, wash
thoroughly before use.
Note – Re-season the cooking surface after using any of the above methods to
remove stains.
The pan is completely dishwasher – safe , the heating element is totally sealed so it is
safe to fully immerse in water. Always remove the probe first !!
COOKING WITH YOUR RUSSELL HOBBS FRYING PAN
Frying :
The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable
as the shallow sides and large surface of the pan result in heat loss.
Pan frying – suitable for eggs, omelettes, bacon, steak etc. Pre-heat on 4 –5 with a little
oil to prevent sticking.
Shallow frying : Suitable for vegetable pieces, e.g roast pumpkin and potato, and crumbed
food. Pre-heat on 5-6 with sufficient oil to half cover the food. Cook with lid off.
Sauteeing :
Pre-heat on setting 4 –5 with a little oil to prevent sticking.
Stir Frying :
For best results, cut food into small even sized pieces. Pre-heat fry-pan on settings 6 – 7
with a little oil. Add vegetables, meat and seasoning, stirring continuously.
The lid can be placed on the unit for the last few minutes of cooking.
Roasting :
Meat and poultry – The frypan is ideal for roasting meat and poultry, as the meat retains
its flavour and juices.
Preheat on settings 6-7 with a little oil for less fatty joints and no oil for fattier joints of
meat. Brown and seal the meat on all sides and position the lid. After browning, turn to
settings 4-5 to cook the meat as desired. Turn the meat during cooking, set aside and
cover with foil while you prepare the gravy from the juices in the frypan
Roasting times :
Note : These times are for well done. Reduce the times to suite personal taste
Pork – 30 – 40 minutes per 500g after browning
Veal – 30 – 40 minutes per 500g after browning
Lamb – 25-30 minutes per 500g after browning
Chicken – 30 – 35 minutes per 500g after browning
The frypan can also be used for boiling rice and pasta (see recipes herewith)
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