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Cooking with your Sunbeam Metro frypan continued
1.Preheat the frypan on settings 8-9 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 still slightly
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.
Raig
Meat and poultry: The frypan is ideal for
roasting meat and poultry, as the meat
retains the flavour and juices.
1. Preheat the frypan on settings 9-10. 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 settings 5-
6 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.
Vegeable: 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.
Raig Time:
Ne: 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.