Cooking with your Sunbeam Ellise Skillet
Frying
The skillet is ideal for shallow or dry frying. Dry frying can be done in the SK6400 only. Deep frying is not suitable as the skillet 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.
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 excess oil.
Shallow Frying: Suitable for vegetable pieces e.g roast pumpkin and potato, and crumbed food.
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.
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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
Meat and Poultry
The skillet is ideal for roasting meat and 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. This also prevents it from sticking when baking or roasting.
1.
2.Brown and seal the meat on all sides and position the lid.
3.After browning, turn the dial to settings 4- 5 to cook the meat as desired. Turn meat occasionally during cooking to ensure even cooking.
4.Remove meat from pan and cover with foil. Allow meat to rest for
Vegetables
Cut into even sized pieces. Add to the skillet
Roasting Times: These times are for well done. Reduce the times to suit personal taste.
PORK:
VEAL:
LAMB:
CHICKEN:
