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Do not move the frypan during heating
or cooking.
Wipe moisture from foods to avoid
splattering.
Cook a few pieces at a time to ensure
crispness.
Drain cooked foods on paper towels to
reduce greasiness.
Never leave your frypan unattended or
unsupervised while shallow frying.
Allow oil to cool before removing from
frypan.
Vegetable or canola oil is recommended
for frying.
Note: Deep frying is not recommended as the
frypans have a large surface area and shallow
sides, this results in heat loss and possible oil
overflow.
Pan Frying
Recommended temperature probe setting
Searing - 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 Banquet Frypan’s non-stick coated
surface allows you to reduce the amount
of oil when cooking.
Alternatively brush whole meat cuts eg.
Steaks, chicken breast, fish fillet 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 meats to
desired doneness.
Slow Cooking (braising)
Recommended temperature probe setting
1 – 4
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.
Never use tender cuts of meat for moist
heat cooking as the long cooking time will
make the meat shrink and toughen.
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 1
1
⁄2 – 2 hours stirring
occasionally.
Beef Diced blade (boneless), chuck, round, shin, silverside
Chicken Diced thigh, leg
Lamb Diced forequarter
Veal Diced shoulder
Pork Diced forequarter
Recommended cuts for slow cooking (braising)
Note:
As the frypan is
thermostatically
controlled, it will cycle
on and off during the
cooking process.