Operating Instructions
•
Ensure that the frying pan is on a safe, dry and level surface.
•
When cooking, we recommend the use of non-metallic utensils
to prolong the lift of the non-stick surface.
•
Never cut food in the frying pan.
•
Insert the control into the side of the unit and turn it on.
•
Select desired temperature setting and allow the pan to heat up.
WARNING
:
To prevent the risk of personal injury or property
damage, use with caution when cooking with
HOT
oil.
Care and Cleaning
•
Before cleaning, unplug from the socket.
•
When cleaning the frying pan, never use a metal pad or souring
powder.
•
Simply wash in warm soapy water.
•
Do not immerse the frying pan in water.
Roasting Times
Always brown your meat before roasting or grilling steaks. This locks in
the juices. Always brown and seal on high heat.
Chicken: After browning, allow for 35 minutes per 500grams
Lamb: After browning, allow for 35 minutes per 500grams
Pork: After browning, allow for 40 minutes per 500grams
Beef: After browning, allow for 45 minutes per 500grams
Browning:
The amount of cooking oil used should depend on the fat content of the
meat being used. Steaks should be browned / sealed for 1 minute
each side on high, with the lid off. After sealing continue cooking with
the lid on until the steaks are cooked to your liking.
Recipes
Cooking Pasta
On the high setting bring up to 6 cups of cold water to the boil, add a
tablespoon of oil to the water to stop the pasta from sticking together,
then add 1 cup of pasta for about 10 minutes (follow instructions on
the pasta packing). If the water boils too rapidly, reduce the heat.
Cooking Rice
As with pasta, bring 6 cups of water to the boil, add one cup of rice for
approx 10 minutes, then drain the water. Raw rice should be rinsed
thoroughly to remove excess starch.
Main Courses
Lemon Chicken
2 tablespoons oil
4 chicken Maryland pieces
1 teaspoon finely grated green ginger
2 cloves garlic, peeled and finely chopped
1 cup chicken stock
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon dry sherry
1 tablespoon cornflour
1 tablespoon water
finely grated rind and juice of ½ lemon
1. Heat oil in frying pan on high setting and brown chicken on all sides
with the ginger and garlic. Reduce heat to simmer.
2. Combine chicken stock, soy sauce, sugar, sherry, lemon rind and
lemon juice. Add to the frying pan. Cover and allow to simmer until
chicken is tender.
