Do not move the 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 frypan unattended or unsupervised while shallow frying.
Allow oil to cool before removing from 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.
Pan Frying
Recommended temperature probe setting
Searing - 10
Medium heat - 6 – 8
Used for cooking meats, fish, seafood, eggs, chicken, sausages.
Preheat frypan.When heated, add a small amount of oil, which prevents the food from sticking.
The Banquet Frypan’s
Alternatively brush whole meat cuts eg. Steaks, chicken breast, fish fillet with small amount of oil before
When cooking meats, seal each side for approx. 1 – 2 minutes on setting 10. Once both sides are sealed, reduce heat to setting 6 – 8 to cook through meats to desired doneness.
Slow Cooking (braising)
Recommended temperature probe setting 1 – 4
Slow cooking method is ideal for less tender cuts of meat.Timing does not depend on the size of the cut as much as the connective tissue (gristle and sinew) which need long slow cooking to soften it. Never use tender cuts of meat for moist heat cooking as the long cooking time will make the meat shrink and toughen.
Always brown and seal meat on setting 10 before reducing heat to simmer.
Cut meat into 3cm cubes.Trim off any fat.
Cook for approx 11⁄2 – 2 hours stirring occasionally.
Recommended cuts for slow cooking (braising)
Beef | Diced blade (boneless), chuck, round, shin, silverside | Note: | |
Chicken | Diced thigh, leg | As the frypan is | |
thermostatically | |||
Lamb | Diced forequarter | ||
controlled, it will cycle | |||
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| ||
Veal | Diced shoulder | on and off during the | |
Pork | Diced forequarter | cooking process. | |
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