Kambrook Essentials KEF125, Instruction Booklet

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a high heat setting.
Preheat your frypan before adding 

any ingredients, allow the temperature 

light to cycle ‘ON’ and ‘OFF’ several 

times. This will allow the frypan to reach 

an even, high temperature.
Stir-frying is a dry heat cooking 

method and is best suited to tender 

cuts of meat. Timing is a key factor 

when cooking meat, as over cooking 

will give a tough, dry result. Cooking 

times depend on the size and 

thickness of the cut, as the bigger the 

cut, the more time is needed.

Cooking With Your Square Frypan

Stir-Frying

Recommended temperature 

probe setting 8 – 10.

An energy efficient and healthy way 

of cooking foods. The benefit of this 

cooking method is its speed and 

the flavour of the foods. The non-

stick cooking surface on your frypan 

also means that less oil is required 

for cooking. The cooking action for 

stir-frying is a continual tossing motion 

to ensure the food is evenly exposed 

to the heat and cooks quickly and 

evenly in a couple of minutes.
Stir-frying should be carried out using 

Recommended cuts for stir-frying

Beef

Chicken

Lamb

Pork

Veal

Lean beef strips prepared from rump, sirloin, rib eye, fillet

Lean chicken strips prepared from breast fillets, tenderloins, 

thigh fillets

Lean lamb strips prepared from fillet, lamb leg steaks, round 

or topside mini roasts, eye of loin

Lean pork strips prepared from leg, butterfly or medallion 

steaks or fillet

Eye of loin, fillet, round, rump or topside

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