Fryer User Manual

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