Add soft or quick cooking vegetables such as mushrooms, tomatoes, beans or corn in the last half hour of cooking.
Thicken towards end of cooking by stirring in a little cornflour blended with water, or plain flour blended with margarine or butter. Alternatively, coat meat in plain flour before frying (extra oil may be needed)
Basting
Recommended temperature probe setting 2
The Pan Tilt lever makes basting easy by allowing the juices to drain to one side of the pan.
Reduce the temperature to prevent fat and juices from splattering.
Position the Pan Tilt Lever and allow the juices to drain to the lower end of the frypan.
Spoon the juices over the food as desired.
Roasting
Recommended temperature probe setting 4 – 10
Meat and poultry
The Banquet Frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.
The Banquet 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 | Note: | |
Veal | 30 – 40 minutes/500g after browning | As the frypan is | |
Lamb | 25 – 30 minutes/500g after browning | thermostatically | |
controlled, it will cycle | |||
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Chicken | 25 – 30 minutes/500g after browning | on and off during the | |
Beef | 25 – 30 minutes/500g after browning | cooking process. | |
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