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Recommended roasting times (well done)
Pork
Veal
Lamb
Chicken
Beef
30 – 40 minutes/500g after browning
30 – 40 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
nOTE:
As the Frypan is thermostatically controlled, it will cycle on and off
during the cooking process.
Basting
Recommended temperature control
probe setting 2.
The pan tilt lever makes basting easy
by allowing the juices to drain to one
side of the pan.
Reduce the temperature to prevent
fat and juices from splattering.
Position the pan tilt lever and allow
the juices to drain to the lower end of
the Frypan.
Spoon the juices over the food
as desired.
Roasting
Recommended temperature control
probe setting 4 – 10.
Meat and Poultry
The Frypan is ideal for roasting meat
and poultry, as the meat retains the
flavour and juices.
The Frypan’s domed lid provides
ample room for larger joints of meat
and poultry.
Preheat the Frypan, on setting 10.
Fattier joints of meat require no oil.
Use only a small amount for less fatty
joints.
Brown and seal the meat on all sides.
Position the lid.
After browning, turn the dial to setting
4 – 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.
