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Pan Frying
Recommended temperature
probe setting:
Searing - 8 – 10.
Medium heat - 6 – 8.
Used for cooking meats, fish, seafood,
eggs, chicken, sausages.
Preheat frypan. When heated, add
a small amount of oil, which prevents
the food from sticking.
The frypan’s non-stick coated surface
allows you to reduce the amount of
oil when cooking.
Alternatively brush whole meat cuts
eg. steak, chicken breast, fish fillets
with small amount of oil before pan-
frying rather than adding oil directly to
the pan.
When cooking meats, seal each side
for approx. 1 – 2 minutes on setting 10.
Once both sides are sealed, reduce
heat to setting 6 – 8 to cook through
to the desired doneness.
Cooking With Your Square Frypan continued
Slow Cooking (braising)
Recommended temperature
probe setting 1 – 4.
The slow cooking method is ideal for
less tender cuts of meat. Timing does
not depend on the size of the cut as
much as the connective tissue (gristle
and sinew) which need long slow
cooking to soften it.
Always brown and seal meat on
setting 10 before reducing heat
to simmer.
Cut meat into 3cm cubes. Trim off
any fat.
Cook for approx 1½ – 2 hours
stirring occasionally.
Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans
or corn in the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended
with water, or plain flour blended with
margarine or butter. Alternatively,
coat meat in plain flour before frying
(extra oil may be needed).
Recommended cuts for slow cooking (braising)
Beef
Chicken
Lamb
Veal
Pork
Diced blade (boneless), chuck, round, shin, silverside
Diced thigh, leg
Diced forequarter
Diced shoulder
Diced forequarter
NOTE: As the frypan is thermostatically controlled, it will cycle ‘ON’ and
‘OFF’ during the cooking process.
KEF125_IB_C11_FA.indd 12 13/07/11 10:55 AM