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Operating Instructions  

 

Always attach temperature controller to frypan first. Firmly insert the controller into the socket 
located on the frypan beneath the handle insuring that the temperature control dial is on top, 
then plug the cord into to a suitably earthed 220-240V ~ 50Hz supply socket. After cooking and 
serving, turn temperature controller to "OFF", and unplug from wall outlet. Do not leave the 

frypan plugged in when it is not being used. 
 

Frying times and temperatures 

The frying time depends largely on the type and thickness of the ingredients. You can 
experiment with the time and temperature to achieve the best results. 
 

The thermostat is not calibrated in degrees Celsius; it is marked with graduations from 1 
through 5. This is because the actual temperature at a given setting depends on a wide range 
of factors, such as the ingredients in the pan and the use of oil/ butter or water, etc. The 
indicative temperatures for each setting are given in the following table: 

 

Thermostat  

ºC  

 

 

ºC 

Setting 

 

oil & dry frying   in water 

1  

 

 

130-145ºC    

100 ºC 

2  

 

 

160-170ºC    

100 ºC 

3  

 

 

180-190ºC    

100 ºC 

4  

 

 

200-210ºC    

100 ºC 

5  

 

 

220-250ºC    

100 ºC 

 

Cooking tips 

Small pieces of meat, fish, etc., will be done more rapidly, and will be cooked better than larger 
pieces. 
Turning meat and fish only once whilst frying will help prevent it from drying out. This will also 

be avoided by turning over the food with a spatula rather than pricking it with a fork. 
 
Frying or cooking fish for too long will make it tough, and will spoil the flavour. In general, fish 

is done when the tissue readily separates (into layers) and has lost its transparency or raw 
colour. 
 

Frying/Grilling 

Do not use more than a small quantity of oil or frying fat when frying or grilling food. Since the 
pan has a non-stick coating you can also decide to dispense with oil or fat altogether. The pan 
is not suitable for use as a deep fryer or an oil fondue. 

 
Coating fish with breadcrumbs, crumbled rusks or flour before you fry it will protect the fish 
from the heat and prevent it from drying out. After frying the fish place it on a piece of paper 
kitchen towel to drain. 

 

 

Summary of Contents for PLA1240

Page 1: ...GOURMET ELECTRIC FRYPAN PLA1240 Instruction Manual Due to ongoing product improvements specifications and accessories may change without notice Actual product may differ slightly to that depicted...

Page 2: ...by non compliance with these instructions or any other improper use or mishandling Do not use this appliance if it has been dropped or damaged in any way or if the supply cord is damaged This applian...

Page 3: ...by a person responsible for their safety Children must be supervised to ensure they do not play with the appliance Water Do not immerse appliance in water Do not immerse any part of this appliance or...

Page 4: ...ass lid through the mounting hole and screw the knob securely in place Do not over tighten Cooking Tools to Use Plastic rubber and wooden cooking tools are recommended for use on the non stick surface...

Page 5: ...iven in the following table Thermostat C C Setting oil dry frying in water 1 130 145 C 100 C 2 160 170 C 100 C 3 180 190 C 100 C 4 200 210 C 100 C 5 220 250 C 100 C Cooking tips Small pieces of meat f...

Page 6: ...delines The actual cooking times depend on the quality of the meat and the freshness of the vegetables etc and will vary from dish to dish Poaching Poached foods are cooked slowly in a liquid just bel...

Page 7: ...dry Do not immerse in water should the connector become wet ensure that it is dried before the appliance is used again DO NOT use any metal tool abrasive scouring pad steel wool or other hard cleaning...

Page 8: ...MPS AND ASPARAGUS Ingredients for 2 servings 2 salmon steaks 120 gram 400 ml fish bouillon 1 2 small can of bamboo shoots 100 gram large cooked shrimps 50 gram green asparagus small 1 2 small clove of...

Page 9: ...f lean bacon 4 cocktail sticks freshly ground pepper 400 ml chicken bouillon 1 2 chopped onion 1 2 tablespoon tomato ketchup 1 2 tablespoon tomato puree 1 2 teaspoon hot sweet chilli 50 gram maize and...

Page 10: ...out 20 minutes until they are done 4 Remove the drumsticks from the pan and put them on hot plates Add the olives to the marinade and heat thoroughly Pour a large serving spoon of olives and marinade...

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