Breville the Skillet TF20, Instruction Booklet

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15
COOKING TECHNIQUES FOR yOUR BREvILLE SKILLET
ROASTING
Recommended temperature probe setting:
8–10
Searing meat – 8
Medium heat – 5-6
Roasting Meat and Poultry
The frypan is ideal for roasting meat and
poultry, as the meat retains flavour and
juices.
• Preheat the frypan on setting 8. Fattier
joints of meat require no oil. Use only a
small amount for less fatty joints.
• Sear and seal the meat on all sides.
• After serving, turn the dial to setting
5–6, 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.
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 searing
Veal 30-40 minutes/500g after searing
Lamb/
Beef
25-30 minutes/500g after searing
Chicken 30-35 minutes/500g after searing
SAUTÉING
Recommended temperature probe setting:
8–10
Used for sautéing onions, garlic, spices,
pastes, herbs, vegetables, meat and
seafood.
PAN FRyING
Recommended temperature probe setting:
8–10
Searing meat – 10
Medium heat – 6-8
Used for cooking meats, fish, seafood, eggs,
chicken or sausages.
• Preheat the frypan on high heat setting.
When heated add a small amount of oil,
which prevents the food from sticking.
The frypan’s non-stick cooking surface
allows you to reduce the amount of oil
when cooking.
• Brush whole meat cuts, eg. steak,
chicken breast, and fish fillets, with small
amount of oil before pan frying rather
than adding oil directly to the pan.
• When cooking meats, start on setting 10
to seal in juices. Reduce heat to setting
6–8 to cook the meat to well done.