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, continued
CAUTION
: the controller may be hot after use,
in particular the metal probe, take care when
removing it.
Let the Fry Pan cool before washing it. NEVER
PUT COLD WATER INTO A HOT FRY PAN as
this may cause the body to buckle.
Wash the non-stick surface, both inside and out
in clean warm water and mild detergent after
each use.
If you do not clean the Fry Pan after use, it will
result in a build-up of food residue, making it
difficult to clean later. The build up will also
cause damage to the non-stick surface.
Do not use steel wool products or scouring pads
on the non-stick surface.
To remove stubborn food residue, use a plastic
mesh pad, or other available products stating
they are safe to use on non-stick surfaces.
To clean the glass lid, wash it in warm soapy
water, rinse with clean water and dry. Do not
use steel wool or scouring pads on the lid.
Do not leave plastic or wooden utensils in the
pan while it is hot.
Do not cut directly on the non-stick surface.
DO NOT place the appliance, controller or lid in
the dishwasher.
NOTE:
If frying with oil, etc. use extreme caution. If the
oil is over-heated, it may catch on fire. Should
this occur, DO NOT try to extinguish the fire with
water as this will spread the fire. Instead, cover
the Fry Pan with the lid, or in more extreme
cases, with a fire blanket, and the flames will
extinguish.
This Electric Frying Pan IS NOT suitable for
deep frying.
The controller marking
“0” does not indicate
“OFF”. This only indicates the lowest setting of
the controller.
The indicator light on the controller will turn on
while the pan is heating and will turn off when
the pan has reached the desired set
temperature.
You will notice during cooking that the indicator
light will turn on and off at different intervals
which indicates the temperature setting is being
maintained.
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.
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.
