Breville The Thermal Pro, Инструкция

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PAge heAder..... COOKING TECHNIQUES & TIPS
MEAT ANd POULTRy
The skillet is ideal for roasting meat
and poultry, as the meat retains the
flavor and juices.
The skillet’s dome lid allows for larger
joints of meat and poultry of up to
about 3.3lb to be cooked.
• Preheat the skillet on setting 14–SEAR.
Fattier joints of meat such as lamb
require a small amount of oil.
• Brown and seal the meat on all sides.
• Cover with lid.
• After browning, turn the dial down to
setting 6–8 and cook to desired doneness.
• Turn the meat over during the
cooking time.
• Once the meat is cooked, set aside and
cover loosely with foil, whilst the gravy
is prepared from the pan juices.
• To make gravy: Drain excess oil from
pan, stir 1–2 tablespoons of plain flour
into pan residue, cook for 1–2 minutes.
Reduce heat to setting 8, gradually add
1–2 cups stock. Increase heat setting to
10 and stir gravy continuously until it
comes to the boil. Reduce heat to setting
6 and simmer 3–4 minutes until gravy
thickens. Serve immediately with sliced
roast meat.
vEGETABLES
• C ut into even sized pieces.
• Add to the skillet 40–65 minutes
before serving.
• For crispier vegetables, remove the
meat and increase the heat for the
last few minutes before cooking.
ROASTING TIMES
The following times are for dishes that
are well done. Reduce time by 5 minutes
for medium and 10 minutes for rare.
INGREdIENTS COOKING TIME
Pork 30–40 minutes/1lb after
browning
Lamb/Beef 30–40 minutes/1lb after
browning
Chicken 30–35 minutes/1lb after
browning
BASTING
Recommended temperature probe setting:
2–4
The Pan Tilt Lever makes basting easy by
allowing the juices to drain to one side of
the pan.
• Position the Pan Tilt Lever and allow
the juices to drain to the lower end of
the skillet.
• Spoon juices over the food as desired.