Cooking with your Sunbeam Fryware continued
Frying
(All models)
The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable as the frypan has shallow sides and a greater surface area, which results in heat loss and the possible overflow of oil.
Pan Frying: Suitable for eggs, omelettes, bacon, sausages, steaks and chicken pieces.
Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food.
Note: Do not overfill oil in skillet (SK4200).
Sauteéing:
Stir Frying: Food is cooked quickly, over a high heat and vegetables retain their flavour and crispness. For best results and even cooking, cut food into even sized, smaller pieces.
1.
2.Slice meat into strips. Coat meat in a little oil and
3.Add vegetables and seasoning, stirring continuously. Vegetables which take longer to cook, such as carrots, should be cooked first, adding the other ingredients later. Cook until the vegetables are still slightly crisp. Return the meat back into
the pan when the vegetables are almost cooked. The lid can be in position in the last few minutes of cooking.
Roasting (All models)
Meat and poultry: The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.
1.
2.Brown and seal the meat on all sides and position the lid.
3.After browning, turn the dial to settings
4.Remove meat from pan and cover with foil. Allow meat to rest for
Vegetables: Cut into even sized pieces. Add to the frypan
Roasting Times:
Note: These times are for well done. Reduce the times to suit personal taste.
PORK:
VEAL:
LAMB:
CHICKEN:
20
