Breville BEF400 - Manual (Page 7)

13
Cooking techniques
continued
12
Shallow frying
Recommended Temperature Control Probe setting 10-12.
Use to crispen and cook foods in a small amount of
oil. The foods may have already been cooked.
• Use approximately 2-4 cups oil, or sufficient oil so
that half the food is immersed.
• Preheat the oil before adding food.
• Never cover the frypan with the lid during heating
or cooking with oil as this can cause overheating. It
may also result in condensation dripping into the
oil causing bubbling and splattering.
• Do not move the frypan during heating or cooking.
• Wipe moisture from foods to avoid splattering.
• Cook a few pieces at a time to ensure crispness.
• Drain cooked foods on kitchen paper to absorb
excess oil.
• Never leave your frypan unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from frypan.
• Vegetable or canola oil is recommended for frying.
Pan frying
Recommended Temperature Control Probe setting
Searing meat – ‘High Sear’ Medium heat – 10-12.
Use for cooking meats, fish, seafood, eggs, chicken or
sausages.
• Preheat frypan on ‘High Sear’ setting. A small amount
of oil can be added to the heated frypan if desired.
• Brushing whole meat cuts, for example, steak,
chicken breast, fish fillets, with a small amount of
oil before pan frying will give a more even result
and reduces amount of oil required.
• Allow time for meat to sear on both sides.
Then reduce to setting 10-12.
• Delicate foods such as fish and eggs should be pan-
fried on Medium Heat Setting 10-12. Allow time for
fish to be cooked on both sides and eggs to set.
Roasting
Recommended Temperature Control Probe setting
Searing Roast - ‘High Sear’ Cooking Roast – 8-10.
Roasting meat and poultry
The frypan is ideal for roasting meat and poultry, as
the meat retains the flavour and juices.
The frypan’s lid provides ample room for larger joints
of meat and poultry up to 1.5kg.
• Preheat the Frypan on setting ‘High Sear’.
Fattier joints of meat such as lamb require no oil.
Use only a small amount of oil for leaner roasts.
• Brown and seal the meat on all sides. Position
the lid.
• After browning, turn the dial to setting 8-10, to
cook meat to desired doneness.
• Turn the meat over during cooking.
• Once the meat is cooked, remove from frypan, set
aside and cover with foil. This allows the juices in
the meat to settle before carving.
• To make gravy: Drain excess oil from pan, stir 1-2
tablespoons plain flour into pan residue, cook for
1-2 minutes, reduce heat, gradually add 1-2 cups
stock. Increase heat and stir gravy continuously
until it comes to the boil, reduce heat and simmer
3-4 minutes until gravy thickens. Serve immediately
with sliced roast meat.
Roasting vegetables
• Vegetables such as potatoes, pumpkin, sweet
potato, parsnips, etc. can be added to the frypan
with the meat during cooking.
• Cut vegetables into even sized pieces and lightly
brush with oil.
• Add to the frypan 40-65 minutes before serving.
• For crisper vegetables, remove the meat, drain
juices and add vegetables. Increase the heat for the
last few minutes of cooking.
Roasting times
The following times will cook the meats to ‘Well
Done’. These times can be reduced for meats to be
cooked to personal preference.
Ingredient Roasting time
Pork 30-40 minutes/500g after browning
Veal 30-40 minutes/500g after browning
Lamb/Beef 25-30 minutes/500g after browning
Chicken 30-35 minutes/500g after browning
Suggested times for meat ‘Well Done’: