Kambrook KD66B - Manual (Page 6)

6
Hints and Tips:
All cooking guides and recipe times are
to be used as an indication only, as the
freshness, size, and cuts etc. of vegetables
and meats used will vary the cooking
times
Read recipes over once before starting
to cook
Have all ingredients at hand before
cooking commences
Cooking times in the following recipes
serve as a guide only.The quality of the
meat, freshness and ripeness of the
vegetables, the size and the starting
temperature of foods could cause the
time to vary.
Foods, which overcook easily, should be
removed form the Combi-Steamer/Frypan
as cooking is finished.
Try to dry meat, poultry or vegetables
before adding to hot oil to prevent
unnecessary spattering.
Be sure the water is boiling before food
is added for steaming and always replenish
with boiling water during steaming.
Season food after steaming for greater
nutrient retention.
Adjust temperature control probe setting
up or down as needed for desired
cooking.
Cooking Guides
The thermostatically controlled Combi-
Steamer/Frypan makes it ideal for cooking
a wide variety of foods, as the recipes in
this book demonstrate. By simply adjusting
the temperature control you are assured
of perfect results every time.
Shallow frying
Recommended temperature control setting: 6 – 8
Less oil is used (about 1.5cm) for shallow frying
and the food is usually cooked at a lower
temperature so that a delicious brown crust forms
on the underside.The food is then turned over and
the process is repeated.
Pan-Frying
Recommended temperature control setting: 4 – 6
Little or no fat is used, depending on the
fat content of the food.When frying, it is
important not to crowd the pan: food will
then stew rather than brown
Roasting
Recommended temperature control setting: 10 & 3
The meat is first browned in a little fat or
oil on No. 10,then roasted using the
steaming rack, (roasting position) with the
temperature control probe on No. 3 and
the lid on.The roast then needs to be and
basted occasionally.
Boiling
Recommended temperature control setting: 4
Boiling can be a very nutritious way of
serving fresh vegetables if it is done
properly. Always have the water boiling
and add some salt before adding the
vegetables. In order that heat penetrates
quickly, boil the vegetables in small
batches. Use the liquid after boiling for
soups or gravies.
Poaching/Bain Maire
Recommended temperature control setting: 4
Both methods are especially good for
foods requiring gentle heat, for instance
eggs, quenelles and custards. In poaching,
food is in direct contact with simmering
liquid (water, stock, milk, etc) and in bain
marie, the food is placed in a heat
resistant dish and then partially immersed