Kambrook KEF095NEU, Инструкция пользователя

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9
Shallow Frying
NOTE:
The skillet is ideal for
shallow or dry frying. Deep
frying is not recommended
as the skillet has shallow sides
and a large surface area which
results in heat loss and possible
oil overflow.
Shallow frying is used to crispen and
cook foods in a small amount of oil.
It is most suitable for vegetable pieces
such as roast pumpkin and potato,
and for crumbed food. The foods
may have been previously cooked.
1. Preheat the skillet at setting 6 - 8
with sufficient oil so that the food
is half immersed (approx. 1 cup).
Wait until oil is heated before
adding food.
2. Wipe moisture from foods to
avoid splattering.
3. Cook a few pieces at a time to
ensure crispness.
4. Drain cooked foods on paper
towel to reduce greasiness.
5. Allow oil to cool before removing
from skillet.
WARNING:
Do not move
the skillet during heating
or cooking. Never leave
your skillet unattended
or unsupervised while
shallow frying.
NOTE: Do not cover during
heating or cooking as this will
cause condensation to drip into
the oil and result in bubbling and
splattering.
NOTE:
Vegetable or canola oil
is recommended for frying.
Sautéing
Suitable for onions, garlic, spices,
curry, pastes, herbs, vegetables, meat
and seafood.
1. Preheat the skillet at setting
8 - 10.
2. Cook food, stirring regularly.
Stir-Frying
Stir-frying is an energy efficient
and healthy way to cook. Food is
cooked quickly over a high heat
and vegetables retain their flavour
and crispness. The non-stick cooking
surface on your skillet also means that
less oil is required.
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; the bigger the
cut, the more time is needed.
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 a high heat setting.
1. Prepare meat strips from
recommended cuts listed by
removing any fat and slicing
thinly across the grain (across
the direction of meat fibres).
Slicing across the grain ensures
tenderness. Cut into very thin
strips, approx 5 - 8 cm in length.