Cooking with Your Kambrook Banquet Frypan continued
Pan Frying
Recommended Temperature Probe setting:
Searing - 8 – 10. Medium heat - 6 – 8.
Used for cooking meats, fish, seafood, eggs, chicken, sausages.
Preheat Banquet 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 pan- frying rather than adding oil directly to the pan.
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 1½ – 2 hours stirring occasionally.
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).
Recommended cuts for slow cooking (braising)
Beef | Diced blade (boneless), chuck, round, shin, silverside |
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Chicken | Diced thigh, leg |
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Lamb | Diced forequarter |
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Veal | Diced shoulder |
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Pork | Diced forequarter |
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NOTE: As the Banquet Frypan is thermostatically controlled, it will cycle on and off during the cooking process.
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