Breville TF50 Instructions For Use Manual Download Page 7

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Pan frying

Recommended temperature probe setting:
Searing meat – ‘High Sear’
Medium heat – 10-12

Used for cooking meats, fish, seafood, eggs, chicken
or sausages.

•

Preheat frypan on ‘High Sear’. When heated, add
a small amount of oil, which prevents the food
from sticking.

•

Brush whole meat cuts eg steak, chicken breast,
fish fillets, with small amount of oil before pan
frying rather than adding oil directly to the pan.

•

Allow time for meat to sear on both sides or eggs
to begin to set. Then reduce to setting 10-12.

Roasting

Recommended temperature probe setting:

Searing Roast ‘High Sear’
Cooking Roast 2-4

Meat and poultry

The frypan is ideal for roasting meat and poultry, as
the meat retains the flavour and juices. The frypan’s
domed lid provides ample room for larger joints of
meat and poultry of up to about 1.5kg.

•

Preheat the frypan on ‘High Sear’. 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 2-4, 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.

•

To make gravy: Drain excess oil from pan, stir
1-2 tablespoons plain flour into pan residue, cook
for 1-2 minutes, reduce heat, gradually add 1-2 cups
stock. Increase heat and stir gravy continuously
until it comes to the boil, reduce heat and simmer
3-4 minutes until gravy thickens. Serve immediately
with sliced roast meat.

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.

Pork

30-40 minutes/500g after browning

Veal

30-40 minutes/500g after browning

Lamb/Beef 25-30 minutes/500g after browning

Chicken

30-35 minutes/500g after browning

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.

•

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.

Cooking techniques

continued

Suggested times for stir frying vegetables

These brief cooking times will keep vegetables crisp.

•

Peanut oil is traditionally used for stir fry Asian
style dishes. However other oils such as vegetable,
canola and light olive may be used.

•

Do not over fill the frypan. If necessary cook in
batches and reheat at the end of stir frying. If using
this method remember to under cook slightly so
reheating will not spoil the finished dish.

•

Serve stir fried foods immediately to retain their
crisp texture.

Sautéing

Recommended temperature probe setting: 12-14.

Used for sautéing onions, garlic, spices, pastes, herbs,
vegetables, meat and seafood.

If using oil to sauté, use setting 14.
If using butter, use setting 12.

Note

Shallow frying

Recommended temperature probe setting: 10-12.

Used to crispen and cook foods in a small amount of
oil. The foods may have already been cooked.

•

Use approximately 2-4 cups of oil, or sufficient oil
so that half the food is immersed.

•

Preheat the oil before adding food. When using oil
never cover with the lid during heating or cooking
as this will cause condensation to drip into the oil
and result in bubbling and splattering.

•

Do not move the frypan during heating or cooking.

•

Wipe moisture from foods to avoid splattering.

•

Cook a few pieces at a time to ensure crispness.

•

Drain cooked foods on kitchen paper to absorb
excess oil.

•

Never leave your frypan unattended or
unsupervised while shallow frying.

•

Allow oil to cool before removing from frypan.