PREPARATION FOR USE :
CARE AND CLEANING – Cont.
Before the first use, wash, rinse and dry your frypan and lid.
Removing stubborn stains :
These can be removed by using any brand of stainless steel
‘Season’ the cooking surface by applying a thin layer of
powder
cleaner,
use
on the cooking surface only !!
cooking oil and rub in with a paper towel.
This is also necessary
Alternately, rub a paste of bicarbonate of soda and water onto the stained area, wash
after
cleaning
in
a
dishwasher.
t
horoughly before use.
1.
Insert the control probe into the frypan inlet.
Note – Re-season the cooking surface after using any of the above methods to
2.
Plug the power cord in and turn the power on
remove stains.
3.
Set the control probe dial to the desired temperature setting
The pan is completely dishwasher – safe , the heating element is totally sealed so it is
(refer to temperature guide on page 3)
safe to fully immerse in water. Always remove the probe first !!
4.
The light will remain on until the set temperature has been reached
and will then cycle on and off throughout the cooking process.
STAINLESS STEEL COOKING SURFACE
COOKING WITH YOUR RUSSELL HOBBS FRYING PAN
The Russell Hobbs stainless steel cooking surface is manufactured from high quality
Frying
:
stainless steel. Stainless steel is hygienic, easy to care for and extremely durable.
The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable
To maintain this surface and achieve the best results,
as the shallow sides and large surface of the pan result in heat loss.
follow these simple instructions
:
Pan frying
– suitable for eggs, omelettes, bacon, steak etc. Pre-heat on 4 –5 with a little
oil to prevent sticking.
- Before initial use , always ‘season’ the surface as explained above.
Shallow frying
: Suitable for vegetable pieces, e.g roast pumpkin and potato, and crumbed
- Use sufficient oil when sautéing, pan frying and roasting to prevent
food. Pre-heat on 5-6 with sufficient oil to half cover the food. Cook with lid off.
sticking. Two to three tablespoons is generally sufficient.
Sauteeing
:
- Do not use high temperatures to brown and seal meat as this will cause
Pre-heat on setting 4 –5 with a little oil to prevent sticking.
it to stick. Use settings 6 – 7. Food such as steaks, rissoles and roasts
Stir Frying :
will also stick if turned before completely browned and sealed.
For
best
results, cut food into small even sized pieces. Pre-heat fry-pan on settings 6 – 7
Note – To prevent food from sticking, maintain low temperatures,
with a little oil. Add vegetables, meat and seasoning, stirring continuously.
ensure sufficient juices are in the frypan and season the frypan
The lid can be placed on the unit for the last few minutes of cooking.
before
and
after
each
use.
Roasting
:
Meat and poultry –
The frypan is ideal for roasting meat and poultry, as the meat retains
CARE AND CLEANING
its flavour and juices.
Preheat
on
settings
6-7
with
a
little
oil for less fatty joints and no oil for fattier joints of
1. Glass lid :
Wash the lid in warm soapy water using a soft sponge, rinse
meat. Brown and seal the meat on all sides and position the lid. After browning, turn to
and dry thoroughly. The glass lid is also dishwasher safe.
settings 4-5 to cook the meat as desired. Turn the meat during cooking, set aside and
Note – Take care when glass lid is hot, never place hot lid under water
cover with foil while you prepare the gravy from the juices in the frypan
or on cold surfaces. This may cause the lid to crack.
Roasting times
:
Note :
These times are for well done. Reduce the times to suite personal taste
2. Control Probe
: If cleaning is necessary, wipe over with a damp cloth.
Pork – 30 – 40 minutes per 500g after browning
NEVER IMMERSE THE CONTROL PROBE IN ANY LIQUIDS
Veal – 30 – 40 minutes per 500g after browning
3. Cooking pan
: Wash in hot soapy water, rinse and dry thoroughly.
To remove cooked – on food, fill the pan with hot water and allow to
Lamb – 25-30 minutes per 500g after browning
stand for a few minutes. This will soften the food making it easier to
remove
.
NEVER POUR COLD WATER INTO A HOT FRYPAN
Chicken – 30 – 35 minutes per 500g after browning
Do not use abrasives or scouring pads as these may scratch the highly
polished
surface.
The
frypan
can
also
be
used
for
boiling
rice
and
pasta
(see
recipes
herewith)
