![background image](http://html1.mh-extra.com/html/kambrook/essentials-kef125/essentials-kef125_instruction-booklet_651652010.webp)
10
a high heat setting.
Preheat your frypan before adding
any ingredients, allow the temperature
light to cycle ‘ON’ and ‘OFF’ several
times. This will allow the frypan to reach
an even, high temperature.
Stir-frying is a dry heat cooking
method and is best suited to tender
cuts of meat. Timing is a key factor
when cooking meat, as over cooking
will give a tough, dry result. Cooking
times depend on the size and
thickness of the cut, as the bigger the
cut, the more time is needed.
Cooking With Your Square Frypan
Stir-Frying
Recommended temperature
probe setting 8 – 10.
An energy efficient and healthy way
of cooking foods. The benefit of this
cooking method is its speed and
the flavour of the foods. The non-
stick cooking surface on your frypan
also means that less oil is required
for cooking. The cooking action for
stir-frying is a continual tossing motion
to ensure the food is evenly exposed
to the heat and cooks quickly and
evenly in a couple of minutes.
Stir-frying should be carried out using
Recommended cuts for stir-frying
Beef
Chicken
Lamb
Pork
Veal
Lean beef strips prepared from rump, sirloin, rib eye, fillet
Lean chicken strips prepared from breast fillets, tenderloins,
thigh fillets
Lean lamb strips prepared from fillet, lamb leg steaks, round
or topside mini roasts, eye of loin
Lean pork strips prepared from leg, butterfly or medallion
steaks or fillet
Eye of loin, fillet, round, rump or topside
KEF125_IB_C11_FA.indd 10
13/07/11 10:55 AM