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Cooking with your SK6450 Ellise® Stainless Steel SkilletFrying
Theskilletisidealforshallowordryfrying.
Deepfryingisnotsuitableastheskillethas
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,steaksandchickenpieces.
Pre-heattosettings8-9withalittleoil
toaddflavour.Steaksshouldonlyrequire
turning once or twice.
Tip: A good suggestion is to lightly coat the
meat with the oil, this helps to reduce the
amount of oil needed, and stops spattering of
excessoil.
Shallow Frying: Suitable for vegetable
piecese.groastpumpkinandpotato,and
crumbedfood.Pre-heatonsettings9-11
with sufficient oil so that the food is half
immersed.Cookfoodwiththelidoff.
Sauteéing: Pre-heatonsettings8-9witha
little oil to add flavour.
Stir Frying:Foodiscookedquickly,overa
high heat and vegetables retain their flavour
and crispness. For best results and even
cooking,cutfoodintoevensized,smaller
pieces.
1.Pre-heattheskilletonsettings12-13.
2.Slicemeatintostrips.Coatmeatinalittle
oil and stir-fry in batches until browned.
This prevents meat from stewing. Remove
meat from pan.
3.Addvegetablesandseasoning,stirring
continuously.Vegetables��whichtakelonger
tocook,suchascarrots,shouldbecooked
first, adding the other ingredients later.
Cookuntilthevegetablesarestillslightly
crisp.Returnthemeatbackintothepan
whenthevegetablesarealmostcooked.
The lid can be in position in the last few
minutesofcooking.
Roasting
Meat and Poultry
Theskilletisidealforroastingmeatand
poultry, as the meat retains the flavour and
juices. It is necessary to brown and seal
meat in many recipes. Meat retains its juices
and the flavours develop after browning and
sealing.Thisalsopreventsitfromsticking
whenbakingorroasting.
1.Pre-heattheskilletonsettings12-13.Use
only a small amount of oil for less fatty
joints and less oil for fattier joints of meat.
2.Brownandsealthemeatonallsidesand
position the lid.
3.Afterbrowning,turnthedialtosettings
6-7tocookthemeatasdesired.Turnmeat
occasionallyduringcookingtoensureeven
cooking.
4.Removemeatfrompanandcoverwith
foil.Allowmeattorestfor5-10minutes,
meanwhileyoucanmakeagravyfromthe
juicesintheskillet.
Vegetables
Cutintoevensizedpieces.Addtotheskillet
45-60minutesbeforeserving.Forcrisper
vegetables, remove the meat and increase the
heatforthelastfewminutesofcooking.
Roasting Times: These times are for well done.
Reduce the times to suit personal taste.
PORK:30-40minutesper500gafterbrowning.
VEAL: 30-40minutesper500gafterbrowning.
LAMB:25-30minutesper500gafterbrowning.
CHICKEN: 30-35minutesper500gafterbrowning.