Kambrook Banquet Frypan KEF16 - Manual (Page 5)

5
Care and Cleaning
Cooking in your non-stick Banquet
Frypan minimises the need for oil. As a
result the food does not stick and cleaning
is easier. Any discolouration that may
occur will only detract from the
appearance of the frypan and will not
affect the cooking performance.
Before cleaning, turn Banquet Frypan
control probe to the ‘0’ position, switch
off at the power outlet and then unplug.
Remove the Temperature Control Probe
from the socket of the Frypan.
To clean the interior and exterior surface
and glass lid wash in hot soapy water.
Remove stubborn spots with a plastic
washing pad or nylon washing brush.
The Banquet Frypan is completely
dishwasher safe.
Note: Metal scourers will scratch the surface and
should not be used.
Warning: Do not immerse the
power cord, plug or temperature
control probe in water or any other
liquid.
Warning: After cleaning, make
sure that the frypan socket is fully
dry before inserting theTemperature
Control Probe.
Removing Discolouration of the
Non-Stick Surface
Combine: 2 tablespoons bicarbonate of
soda,
1 ⁄
4
cup household bleach, 1 cup
water. Pour into the frypan, place lid on
and simmer for 5 – 10 minutes. Clean in a
well ventilated area and avoid breathing in
the vapours.Wash as directed, and
re-season the frypan before using again.
In some instances this may not remove
all the staining.
Cooking with Your Kambrook
Banquet Frypan
Stir-Frying
Recommended temperature probe setting
9 – 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 Banquet 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.
Preheat your 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.