SUPPORT AND TECHNICAL ADVICE
North Shore City, Auckland, New Zealand
Monday
– Friday 8am-5pm
Phone: 0800 232 633
Website: www.goldair.co.nz
Operating your Frypan
BROWNING
The amount of cooking oil used during cooking
will depend on the fat content of the food being
cooked.
Steaks should be browned/sealed for 1 minute
each side on high, with the lid off.
After sealing continue cooking with the lid on at
a medium temperature until the steaks are
cooked to your liking.
DO NOT use high temperatures for browning
meat as it causes the meat to stick to the pan. If
you turn meat before it has sealed, it will still to
the frypan.
ROASTING TIMES
Always brown the meat on a high heat before
roasting or grilling as this locks in the juices.
Chicken: After browning, allow for 35 minutes
roasting time per 500g.
Lamb: After browning, allow for 35 minutes
roasting time per 500g.
Pork: After browning, allow for 40 minutes
roasting time per 500g.
Beef: After browning, allow for 45 minutes
roasting time per 500g.
PASTA AND RICE
Cooking Pasta
: On the high setting bring to the
boil 6 cups of water. Add 1 Tbsp of oil to the
water to prevent the pasta from sticking together.
Add 1 cup of pasta and boil as per the cooking
instructions
recommended
on
the
pasta
packaging. If the water boils too rapidly, reduce
the heat. Drain the water when cooked.
Cooking Rice:
On the high setting, bring 6 cups
of water to the boil. Add 1 cup of rice and boil as
per the cooking instructions on the packaging.
Drain the water when cooked.
Note:
Raw rice should be rinsed in cold water to
remove excess starch.
