Roasting
Recommended temperature probe setting 4 – 10.
Meat and Poultry
The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.
The frypan’s domed lid provides ample room for larger joints of meat and poultry.
Preheat the frypan, on setting 10. Fattier joints of meat require no oil. Use only a small amount for less fatty joints.
Brown and seal the meat on all sides. Position the lid.
After browning, turn the dial to setting 4 – 6, cooking the meat as desired.
Turn the meat during cooking.
Once the meat is cooked, set aside and cover with foil, whilst the gravy is prepared from the juice in the frypan.
Vegetables
Cut into even sized pieces.
Add to the frypan 40 – 65 minutes before serving.
For crisper vegetables, remove the meat and increase the heat for the last few minutes of cooking.
Roasting Times
The following times are for dishes that are well done. To suit your personal taste, these times can be reduced.
Recommended roasting times (well done)
Pork | 30 – 40 minutes/500g after browning |
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Veal | 30 – 40 minutes/500g after browning |
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Lamb | 25 – 30 minutes/500g after browning |
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Chicken | 25 – 30 minutes/500g after browning |
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Beef | 25 – 30 minutes/500g after browning |
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NOTE: As the frypan is thermostatically controlled, it will cycle ‘ON’ and ‘OFF’ during the cooking process.
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KEF125_IB_C11_FA.indd 13 | 13/07/11 10:55 AM |
