Kambrook BANQUET KEF170 - Manual (Page 14)

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Recommended roasting times (well done)
Pork
Veal
Lamb
Chicken
Beef
30 – 40 minutes/500g after browning
30 – 40 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
nOTE: As the Banquet Frypan is thermostatically controlled, it will cycle
on and off during the cooking process.
Basting
Recommended Temperature Probe
setting 2.
The Pan Tilt lever makes basting easy
by allowing the juices to drain to one
side of the pan.
Reduce the temperature to prevent
fat and juices from splattering.
Position the Pan Tilt Lever and allow
the juices to drain to the lower end of
the Banquet Frypan.
Spoon the juices over the food
as desired.
Roasting
Recommended temperature probe
setting 4 – 10.
Meat and Poultry
The Banquet Frypan is ideal for
roasting meat and poultry, as the
meat retains the flavour and juices.
The Banquet Frypan’s domed lid
provides ample room for larger joints
of meat and poultry.
Preheat the Banquet Frypan, on
setting 10. 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
4 – 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
Banquet Frypan.
Vegetables
Cut into even sized pieces.
Add to the Banquet Frypan 40 – 65
minutes before serving.
For crisper vegetables, remove the
meat and increase the heat for the
last few minutes of cooking.
Roasting Times
The following times are for dishes that
are well done. To suit your personal
taste, these times can be reduced.