11
Pan Frying
Recommended temperature probe
setting:
Searing – 4 – 5.
Medium heat - 2 – 3.
Used for cooking meats, fish,
seafood,eggs, chicken, sausages.
Preheat square frypan. When heated,
add a small amount of oil to help
prevent the food from sticking.
Alternatively brush whole meat cuts
eg. steaks, chicken breast, fish fillet
with small amount of oil before pan
frying rather than adding oil directly to
the pan.
When cooking meats, seal each side
for approx. 1 – 2 minutes on setting 5.
Once sides are sealed, reduce heat
to setting 2 - 3 to cook through meats
to desired doneness.
Slow Cooking (braising)
Recommended temperature probe
setting between 1-2.
Slow cooking method is ideal for less
tender cuts of meat. Timing does
not depend on the size of the cut as
much as the connective tissue (gristle
and sinew) which need long slow
cooking to soften it. Never use tender
cuts of meat for moist heat cooking as
the long cooking time will make the
meat shrink and toughen.
Always commence slow cooking
on high heat to reach boiling point
before reducing between setting 1-2.
Always brown and seal meat on
setting 5 before reducing heat to low.
Cut meat into 3cm cubes.
Trim off any fat.
Cook for approx 2 – 3 hours stirring
occasionally. Cooking times may
differ depending on the food being
cooked.
Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans
or corn in the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended
with water, or plain flour blended with
margarine or butter. Alternatively,
coat meat in plain flour before frying
(extra oil may be needed).
Recommended cuts for pan
frying
Beef
Diced blade
(boneless), chuck,
round, shin,
silverside
Chicken
Diced thigh, leg
Lamb
Diced forequarter
Pork
Diced shoulder
Veal
Diced forequarter
NOTE:
As the square frypan is
thermostatically controlled, it
will cycle on and off during the
cooking process.
