Sunbeam SK6450 Cookware User Manual


  Open as PDF
of 48
 
13
Cooking with your SK6450 Ellise
®
Stainless Steel Skillet
Frying
Theskilletisidealforshallowordryfrying.
Deepfryingisnotsuitableastheskillet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.
Pre-heattosettings8-9withalittleoil
toaddflavour.Steaksshouldonlyrequire
turning once or twice.
Tip: A good suggestion is to lightly coat the
meat with the oil, this helps to reduce the
amount of oil needed, and stops spattering of
excessoil.
Shallow Frying: Suitable for vegetable
piecese.groastpumpkinandpotato,and
crumbedfood.Pre-heatonsettings9-11
with sufficient oil so that the food is half
immersed.Cookfoodwiththelidoff.
Sauteéing: Pre-heat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.Pre-heattheskilletonsettings12-13.
2.Slicemeatintostrips.Coatmeatinalittle
oil and stir-fry in batches until browned.
This prevents meat from stewing. Remove
meat from pan.
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skilletisidealforroastingmeatand
poultry, as the meat retains the flavour and
juices. It is necessary to brown and seal
meat in many recipes. Meat retains its juices
and the flavours develop after browning and
sealing.Thisalsopreventsitfromsticking
whenbakingorroasting.
1.Pre-heattheskilletonsettings12-13.Use
only a small amount of oil for less fatty
joints and less 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skillet.
Vegetables
Cutintoevensizedpieces.Addtotheskillet
45-60minutesbeforeserving.Forcrisper
vegetables, remove the meat and increase the
heatforthelastfewminutesofcooking.
Roasting Times: 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.
 previous next