Cooking Methods
Pan Frying
Fry foods such as meat, fish, seafood, chicken, sausages, eggs,
pancakes or hamburgers in the same way you would use a
skillet on the stove top. Set the temperature control at a
MED
(3)
heat with oil to suit. Alternatively brush food item with a
small amount of oil and cook, rather than placing oil in the pan.
Do not cook with the lid on.
Warning!
Do not overheat oil as it may catch fire.
Warning!
Do not leave on unattended.
Shallow Frying
Ideal for roast vegetables such as pumpkin, potato, carrots and
similar. Use enough cooking oil to immerse half the food item.
Preheat oil on
MED/-HIGH
(4)
setting and cook.
Do not cook
with the lid on.
Stir Frying
Preheat to a
MED/ HIGH (4)
heat setting with oil.
Cut meats into small strips and coat with a light oil coating. Sear
and cook at high temperature and remove.
Cut vegetables into small equal sizes or strips. Add a small
amount of cooking oil if required. Cook and stir continually with
the lid off. Some vegetables take longer than to cook so should
be added first. Combine all food and replace the lid for the last
few minutes.
Simmering and slow cooking
Cook stews, chili and soups by combining the ingredients in the
pan along with stock or water. Start the cooking process on
MED/HIGH
then turn to
LOW (2)
when the liquid begins to boil.
Allow to simmer until cooked before serving.
Roasting
Ideal for roasting meat and poultry
First place 2 to 3 tablespoons of cooking oil in the
pan and heat
the pan to
HIGH (4)
setting. Use less oil for meat that contains
higher fat contents.
Brown the meat in the oil on all sides.
Turn the thermostat down to
MED (3)
setting and cook as
desired. Turn meat occasionally.
You can also add vegetables to the pan, if desired to complete
your meal. Cut into even sizes and add to the pan 50-60
minutes before the end time. Remove meat over the last few
minutes and turn thermostat to
HIGH (4)
setting to make
vegetables crispier
Temperature Guide
1
– 100-110C Warm (LOW)
2
– 125-140C Simmering and low cooking
3
– 150-160C Frying and Roasting (MED)
4
– 175-185C Shallow Frying
5
– 200-220C Searing (HIGH)
Note. The above guide is provided as an
indication. Adjust cooking to suit individual food
items and preferences.
Approximate Cooking Times
(Per 500gm - post browning)
PORK 30-40minutes
BEEF 30-40 minutes
CHICKEN 30-35
Lamb 25-30
