Sunbeam SK6450 Cookware User Manual


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12
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8-9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9-11withsufficient
oilsothatthefoodishalfimmersed.Cook
food with the lid off.
Sautéeing:Preheatonsettings8-9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12-13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12-13.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
6-7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 FP8950 Ellise
®
Stainless Steel Frypan continued
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