Kambrook ESSENTIALS KEF90 - Manual (Page 10)

10
Preheat your Skillet 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 Skillet 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 Skillet 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
a high heat setting.
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