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Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan and skillet are ideal for shallow
or dry frying. Deep frying is not particularly
suitable as both the frypan and skillet have
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. Non-stick cooking surfaces do not
require a large amount of oil. Steaks should
only be turned once during cooking.
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.
Sauteéing: 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 setting 8-9.
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
(All models)
Meat and poultry: The frypan and skillet are
ideal for roasting meat and poultry, as the
meat retains the flavour and juices.
1. Preheat the frypan/skillet to settings 8-9.
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.
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