Kambrook BANQUET KEF170, Instruction Booklet

11

Buy meat strips from your butcher or 

from your supermaket, or prepare 

meat strips from recommended cuts 

listed, by removing any fat and slicing 

thinly across the grain (across the 

direction of meat fibres). Slicing across 

the grain ensures tenderness. Cut 

into very thin strips, approx 5 – 8 cm in 

length. Partially freeze meat for approx 

30 minutes to make slicing easier.
Stir fry meat strips in small batches 

(approx 200 – 300g) to stop meat 

shedding its juice and ‘stewing’, 

resulting in tougher meat.
When adding meat strips to the 

Banquet Frypan, the strips should sizzle.
Stir fry meat strips for 1 – 2 minutes.  

Any longer will toughen meat.
If cooking large batches, remove 

each batch when cooked and allow 

the Banquet Frypan to reheat before 

stir frying the next batch. By cooking in 

small batches the heat of the Banquet 

Frypan remains constant, ensuring the 

meat doesn’t stew and toughen.
Peanut oil is traditionally used for stir 

fry Asian style dishes. However other 

oils such as vegetable, canola and 

light olive may be used.
Do not overfill the Banquet Frypan. If 

necessary cook vegetables in batches 

as well and reheat at the end of stir 

frying. If using this method remember 

to under cook slightly so reheating will 

not spoil the finished dish.
Serve stir fried foods immediately to 

retain their crisp texture.

Sautéing

Recommended Temperature Probe 

setting 8 – 10.
Used for sautéing onions, garlic, 

spices, curry, pastes, herbs, 

vegetables, meat and seafood.

Shallow Frying

Recommended Temperature Probe 

setting 6 – 8.
Used to crispen and cook foods in a 

small amount of oil. The foods may 

have already been cooked.
Use approx 1 cup of oil, or sufficient oil 

so that half the food is immersed.
Preheat the oil before adding food. 
When using oil never cover with the lid 

during heating or cooking, as this will 

cause condensation to drip into the 

oil and result in bubbling  

and splattering.
Do not move the Banquet Frypan 

during heating or cooking.
Wipe moisture from foods to  

avoid splattering.
Cook a few pieces at a time to  

ensure crispness.
Drain cooked foods on paper towels 

to reduce greasiness.
Never leave your Banquet Frypan 

unattended or unsupervised while 

shallow frying.
Allow oil to cool before removing from 

Banquet Frypan.
Vegetable or canola oil is 

recommended for frying.

nOTE:

 Deep frying is not 

recommended as the frypans 

have a large surface area and 

shallow sides, this results in heat 

loss and possible oil overflow.