Cooking with Your Kambrook Banquet Frypan

Cooking with Your Kambrook Banquet 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 Banquet 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 a high heat setting.

Preheat your Banquet Frypan before adding any ingredients, allow the temperature light to cycle ‘on’ and ‘off’ several times. This will allow the Banquet 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.

Recommended cuts for stir frying

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

Chicken	Lean chicken strips prepared from breast fillets, tenderloins,
	thigh fillets

Lamb	Lean lamb strips prepared from fillet, lamb leg steaks, round
	or topside mini roasts, eye of loin

Pork	Lean pork strips prepared from leg, butterfly or medallion
	steaks or fillet

Veal	Eye of loin, fillet, round, rump or topside