Kambrook BANQUET KEF170 - Manual (Page 11)

10
Preheat your Banquet Frypan before
adding any ingredients, allow the
temperature light to cycle ‘on’ and
‘off’ several times. This will allow the
Banquet 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 Kambrook Banquet 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 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.
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