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Frying
The frypan is ideal for shallow or dry 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 settings 5-6 with a little oil to add
flavour.
Shallow Frying: Suitable for vegetable pieces
e.g roast pumpkin and potato, and crumbed
food. Preheat on settings 6-8 with sufficient
oil so that the food is half immersed. Cook
food with the lid off.
Sautéeing: Preheat on settings 5-6 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 settings 7-8 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.
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 on settings 7-8. 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 4-
5 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.
LAMB: 25-30 minutes per 500g after
browning.
CHICKEN: 30-35 minutes per 500g after browning.
Cooking with your Sunbeam cookware continued
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