Cooking tips:
Stewing:
•
When used on a low heat, the electric fry pan is ideal to make hearty stews and casseroles as well
as curries.
•
Keep the lid on when stewing and remove the lid to stir your ingredients.
Steaming:
•
If using a metal rack, take care not to scratch the surface of the electric fry pan. Ideally, use a
silicone steamer basket or insert.
•
Check the liquid level at regular intervals and add more hot water if further steaming is required.
•
Do not allow the liquid inside the electric fry pan to touch the steaming rack or food.
1.
Add 2 cups of water or liquid stock to the electric fry pan.
2.
Pace your steaming rack into the electric fry pan.
3.
Pre-heat the electric fry pan on temperature level 3 - 4 until the liquid is simmering.
4.
Place the food to be steamed into the steaming rack.
5.
Place the lid on the electric fry pan and simmer until the food is cooked as desired.
•
When removing the lid, take care to lift it off away from you.
Shallow frying:
•
When used on heat level 4 – 5, use approx. 1 – 1.5 cups of oil to shallow fry crispy cooked foods –
such as chicken strips, mini spring rolls or dim sims, homemade chips etc.
•
Cook food until golden in colour and flip food (turn over) to ensure it is cooked evenly.
•
Do not cover the electric fry pan with the lid when shallow frying.
Deep frying:
•
When used on heat level 4 – 5, fry your food in batches to prevent the oil temperature from
decreasing and preventing food from becoming soggy.
•
Food suitable for deep frying should be coated with breadcrumbs or batter.
•
Before adding the food, pre-heat the oil to the desired temperature.
•
Do not cover the electric fry pan with the lid when deep frying.
Sir-fry:
•
It is recommended to stir fry meat on the highest heat setting.
•
The cooking method for stir-frying is to toss food continuously to expose all the ingredients to
heat to ensure a quick and even cooking result.
•
Do not over fill the electric fry pan, cook in smaller batches and re-heat food together at the end
of stir-frying the batches. If using this method, under cook your food slightly so that when
re0heating the finished meal is not tough.
•
Stir-fry vegetables before meat in a little oil or sprinkling of water briefly so they retain crispness
and remain vivid in colour.
•
Stir-frying is best suited to tender cuts of meat as it uses a dry heat cooking method.
•
Cooking times are dependent on the thickness and size of the cuts of meat.
•
Thicker and larger pieces of meat will need more cooking time.
