13
Cooking with your SK6450 Ellise
®
Stainless Steel Skillet
Frying
The skillet is ideal for shallow or dry frying.
Deep frying is not suitable as the skillet has
shallow sides and a greater surface area,
which results in heat loss and the possible
overflow of oil.
Pan Frying:
Suitable for eggs, omelettes,
bacon, sausages, steaks and chicken pieces.
Pre-heat to settings 8-9 with a little oil
to add flavour. Steaks should only require
turning once or twice.
Tip:
A good suggestion is to lightly coat the
meat with the oil, this helps to reduce the
amount of oil needed, and stops spattering of
excess oil.
Shallow Frying:
Suitable for vegetable
pieces e.g roast pumpkin and potato, and
crumbed food. Pre-heat on settings 9-11
with sufficient oil so that the food is half
immersed. Cook food with the lid off.
Sauteéing:
Pre-heat on settings 8-9 with a
little oil to add flavour.
Stir Frying:
Food is cooked quickly, over a
high heat and vegetables retain their flavour
and crispness. For best results and even
cooking, cut food into even sized, smaller
pieces.
1. Pre-heat the skillet on settings 12-13.
2. Slice meat into strips. Coat meat in a little
oil and stir-fry in batches until browned.
This prevents meat from stewing. Remove
meat from pan.
3. Add vegetables and seasoning, stirring
continuously. Vegetables which take longer
to cook, such as carrots, should be cooked
first, adding the other ingredients later.
Cook until the vegetables are still slightly
crisp. Return the meat back into the pan
when the vegetables are almost cooked.
The lid can be in position in the last few
minutes of cooking.
Roasting
Meat and Poultry
The skillet is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices. It is necessary to brown and seal
meat in many recipes. Meat retains its juices
and the flavours develop after browning and
sealing. This also prevents it from sticking
when baking or roasting.
1. Pre-heat the skillet on settings 12-13. Use
only a small amount of oil for less fatty
joints and less oil for fattier joints of meat.
2. Brown and seal the meat on all sides and
position the lid.
3. After browning, turn the dial to settings
6-7 to cook the meat as desired. Turn meat
occasionally during cooking to ensure even
cooking.
4. Remove meat from pan and cover with
foil. Allow meat to rest for 5-10 minutes,
meanwhile you can make a gravy from the
juices in the skillet.
Vegetables
Cut into even sized pieces. Add to the skillet
45-60 minutes before serving. For crisper
vegetables, remove the meat and increase the
heat for the last few minutes of cooking.
Roasting Times:
These times are for well done.
Reduce the times to suit personal taste.
PORK:
30-40 minutes per 500g after browning.
VEAL:
30-40 minutes per 500g after browning.
LAMB:
25-30 minutes per 500g after browning.
CHICKEN:
30-35 minutes per 500g after browning.
