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9
OPERATION
Pan-fry
Cooking food rapidly with no lid (2), using a large amount of oil.
Place oil, butter or margarine in the pan
•
(3) (generally 1-2 cups of oil) and preheat
the appliance to the required temperature (generally 250°F).
Place the food in the hot pan
•
(3).
Allow food to cook until brown on the outside and cooked in the inside.
•
Pan-Broil
Cooking food over high heat with no lid (2), using little or no oil.
Place a small amount or no oil in the pan
•
(3) and preheat to required temperature
(generally 400°F).
Place the food in hot pan
•
(3).
Allow food to brown evenly. Remove excess fat as it accumulates.
•
Braise/Simmer
Searing food in hot oil until brown, then allow to slimmer with liquid. Place the lid
(2) on the appliance.
Place a small amount of oil in the pan
•
(3) and preheat to required temperature
(generally 350°F)
Place the food in the hot pan
•
(3).
Allow food to brown evenly.
•
Add required amount of liquid to the pan
•
(3), place lid (2) on the appliance and
reduce temperature to simmer point (generally 200°F).
Cook food for required time or until tender.
•
Check continuously to ensure enough liquid is present in the pan
•
(2). Do not
allow to boil dry.
Steam
Cooking food by exposing it to steam. Place the lid (2) on the appliance.
Place a small amount of water in the pan
•
(3).
Place the food in the pan
•
(3).
Set the required temperature (generally 250°F) and steam food until done.
•
Check continuously to ensure enough water is present in the pan
•
(3). Do not
allow to boil dry.
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