Kambrook KEF16 manual Care and Cleaning, Cooking with Your Kambrook Banquet Frypan, Stir-Frying

Care and Cleaning

Cooking in your non-stick Banquet Frypan minimises the need for oil. As a result the food does not stick and cleaning is easier. Any discolouration that may occur will only detract from the appearance of the frypan and will not affect the cooking performance.

Before cleaning, turn Banquet Frypan control probe to the ‘0’ position, switch off at the power outlet and then unplug. Remove the Temperature Control Probe from the socket of the Frypan.

To clean the interior and exterior surface and glass lid wash in hot soapy water. Remove stubborn spots with a plastic washing pad or nylon washing brush. The Banquet Frypan is completely dishwasher safe.

Note: Metal scourers will scratch the surface and should not be used.

Warning: Do not immerse the power cord, plug or temperature control probe in water or any other liquid.

Warning:After cleaning, make sure that the frypan socket is fully dry before inserting theTemperature Control Probe.

Removing Discolouration of the Non-Stick Surface

Combine: 2 tablespoons bicarbonate of soda, 1⁄4 cup household bleach, 1 cup water. Pour into the frypan, place lid on and simmer for 5 – 10 minutes. Clean in a well ventilated area and avoid breathing in the vapours.Wash as directed, and re-season the frypan before using again. In some instances this may not remove all the staining.

Cooking with Your Kambrook Banquet Frypan

Stir-Frying

Recommended temperature probe setting 9 – 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 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.

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