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CARE AND CLEANING CONT'D
REMOVING DISCOLOURATION
OF THE NON-STICK SURFACE
Combine: 2 tablespoons bicarbonate of soda,
cup household bleach, 1 cup water.
1/4
Pour into the frypan, place lid on with the
vent closed, and simmer for 5-10 minutes.
Clean in a well-ventilated area and avoid
breathing in the vapours. Wash as directed
before re-use. In some instances this may
not remove all the staining.
HIGH DOME LID
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly.
The metal lid is not dishwasher safe.
DISHWASHER SAFE
Your skillet vessel is dishwasher safe for easy
cleaning. The recessed heating element is
completely sealed so it is safe to immerse in
water. The metal lid is not dishwasher safe.
Before inserting the
Temperature Probe into the
frypan socket, ensure the
interior of the socket is
fully dry. To do this, shake
out excess water then wipe
the interior of the socket
with a dry cloth.
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COOKING TECHNIQUES
SAUTEING
Recommended temperature probe setting
8 - 10. Used for sauteing onions, garlic,
spices, pastes, herbs, vegetables, meat
and seafood.
PAN FRYING
Recommended temperature probe setting
Searing meat – 10
Medium heat – 6 - 8.
Used for cooking meats, fish, seafood, eggs,
chicken or sausages.
• •
Preheat skillet on high heat setting. When
heated add a small amount of oil, which
prevents the food from sticking.
The skillet's non-stick cooking surface
allows you to reduce the amount of
oil when cooking.
• •
Brush whole meat cuts eg steak, chicken
breast, fish fillets with small amount of
oil before pan frying rather than adding
oil directly to the pan.
• •
When cooking meats, start on setting 10
to seal in juices. Reduce heat to setting
6 - 8 to cook the meat to well done.
ROASTING
Recommended temperature probe setting
Searing Roast - 8
Cooking Roast – 5 - 6
Meat and Poultry
The frypan is ideal for roasting meat and
poultry, as the meat retains the flavour
and juices.
• •
Preheat the frypan on setting 8. Fattier
joints of meat require no oil. Use only a
small amount for less fatty joints.
• •
Brown and seal the meat on all sides.
Position the lid.
• •
After browning, turn the dial to setting
5 - 6, cooking the meat as desired.
• •
Turn the meat during cooking.
• •
Once the meat is cooked, set aside and
cover with foil, whilst the gravy is
prepared from the juice in the frypan.
Vegetables
• •
Cut into even sized pieces.
• •
Add to the frypan 40-65 minutes
before serving.
• •
For crisper vegetables, remove the meat
and increase the heat for the last few
minutes of cooking.
9
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