Reverse this procedure to remove the control, taking great care not to spill any hot liquids
that may be in the frypan.
3) Ensure the temperature control knob is s
et to the “0”. Plug the cord into a 240V wall
outlet.
4) Turn the temperature control knob to the desired temperature. The indicator light on the
temperature control probe will come on. When the frypan has reached the selected
temperature the light will go out indicated that you may now add food onto the frypan.
5) Wood or plastic coated spatulas (suitable for hot surface) are recommended to preserve
the non-stick coating. If metal tools are used, the non-stick coating may get damaged.
6) When you have finished cooking, turn the temperature control knob
to “0”, switch off and
unplug from the wall outlet, then remove the temperature control from the Frypan.
COOKING WITH YOUR FRYPAN
Your frypan is a versatile cooking appliance, able to perform most functions of a small oven, a
Dutch oven or a stove top frying pan. The following cooking instructions and recipes are an
indication of the range of foods that can be prepared. Your own favourites recipes can be
cooked equally well in this frypan.
Braising:
Sear meat on all sides with oil. Season the meat. Add a small amount of liquids if necessary.
Cover with lid. Cook at a simmer temperature until tender. Use for pot roasts, short ribs, round
steaks, etc. Add more liquid during cooking if necessary.
Dry Pan Frying:
Place meat in frypan. Do not cover. Cook slowly, turning occasionally. Sear the meat on both
sides. Season the meat. Use for steaks, patties, bacon, etc.
Pan Frying:
Sear meat on all sides in small amount of oil. Season the meat with salt and pepper. Do not
cover. Cook at moderate temperature (150°C) until the meat is well done, turning occasionally.
Remove from pan and serve at once. Use for cooking steaks, (suitable for grilling) patties,
chops, etc.
Shallow Frying:
Place 2-3 cups (maximum) of oil in frypan (enough so that food is half immersed in oil). Heat
up the frypan to 200°C. Wait until correct temperature is reached before adding food.
Maintain the frying temperature at all times. Fry only one layer at a time, and turn when half
done. With croquettes, fritters and doughnuts
– keep the food separated. Coat the food if
desired, before adding it to the oil. After the food is cooked to golden brown, drain it on
absorbent paper toweling to remove excess oil.
Note:
Use with extreme caution when shallow frying. Oil severely overheated may ignite. If
this occurs, do not add water. Cover with lid and flames will extinguish.
Note:
The frypan is not designed for deep frying, as it has shallow sides and a large surface
area. This results in some loss of heat and creates a risk that oil may overflow.