10
When adding meat strips to the
square frypan, the pan should be hot
enough that the strips will sizzle.
Stir fry meat strips for 1– 2 minutes.
Any longer will toughen meat.
If cooking large amounts, cook in
batches and remove each batch
when cooked allowing the square
frypan to reheat before stir frying
the next batch. By cooking in small
batches the heat of the square frypan
remains constant, ensuring the meat
doesn’t stew and toughen.
Peanut oil is traditionally used for stir
fry Asian style dishes. However other
oils such as vegetable, canola and
light olive may be used.
Do not overfill the square frypan.
If necessary cook vegetables in
batches as well and reheat at the
end of stir frying. If using this method,
remember to under cook slightly so
reheating will not spoil the finished
dish.
Serve stir fried foods immediately to
retain their crisp texture.
Sautéing
Recommended temperature probe
setting 4-5.
Used for sautéing onions, garlic,
spices, curry, pastes, herbs,
vegetables, meat and seafood.
Shallow Frying
Recommended temperature probe
setting 4-5.
Used to crispen and cook foods in a
small amount of oil. The foods may
have already been cooked.
Cooking with Your Kambrook Square Frypan
continued
Use approx 1 cup of oil, or sufficient oil
so that half the food is immersed.
Preheat the oil before adding food.
When using oil, never cover with the
lid during heating or cooking, as this
will cause condensation to drip into
the oil and result in bubbling and
splattering.
Do not move the square frypan during
heating or cooking. Wipe moisture
from foods prior to shallow frying to
avoid splattering during cooking.
Cook a few pieces at a time to ensure
crispness.
Drain cooked foods on paper towels
to reduce greasiness.
Never leave your square frypan
unattended or unsupervised while
shallow frying.
Allow oil to cool before removing from
square frypan. Vegetable or canola
oil is recommended for shallow frying.
NOTE:
The square frypan should
not be used to to deep fry.
