Stir Frying Frying Sautéing Roasting Basting Baking Simmering Steaming

Stir Frying

The recommended Temperature Probe setting is SEAR for vegetables and 14 for meat

  • Preheat the skillet before adding any ingredients. Allow the temperature cycle to cycle ‘ON’ and ‘OFF’ 3 or 4 times as this will allow the skillet to reach the highest temperature across the entire cooking surface.
MeatCut Suggestions
BeefLean beef strips prepared from topside, rump, sirloin, rib eye or fillet.
ChickenLean chicken strips prepared from breast fillets, tenderloins, or thigh fillets.
LambLean lamb strips prepared from Fillet, lamb leg steaks, round or topside mini roasts, or eye of loin.
PorkLean pork strips prepared from fillet or medallion steaks.
SeafoodWhole peeled prawns, cleaned squid strips, muscles, or cracked crab.
Stir Fry Tips
1. Stir fry strips in small batches to prevent overloading the pan and allowing the meat to 'stew' in it's juice, resulting in tougher meat.
2. The skillet is hot enough to stir fry when it meat sizzles when added to the skillet pan.
3. Stir fry strips for 1 - 2 minutes per batch. Any longer and the meat will toughen.
4. Once a batch is removed, allow the skillet to reheat before frying the next batch.
5. Drain off marinades from meat strips before stir frying to prevent stewing and splatter.
6. Stir fry vegetables with a little oil or sprinkling of water until vivid in color.
Cooking TimeIngredients
3 minutesQuartered Onion, broccoli flowerets, sliced carrot, green beans.
2 minutesSnow peas, sliced capsicum, sliced zucchini, sliced water chestnuts, bamboo shoots.
1 minuteChopped garlic, minced chilli and ginger, sliced green onions, bean sprouts.

These times are suggestions and the time will alter slightly with the size of the batch being stir fried.

Peanut oil is traditionally used for Asian stir fry dishes. However, other oils such as canola, rice bran oil and even light olive oils may be used.

Do not over fill the skillet. Always cook in small batches (no more then approximately 1 lb) and reheat at the end of stir frying by returning the meat to the pan with simmering sauce and vegetables. However, if doing this reheating at the end, be sure to under cook the meat slightly so that reheating will not toughen or over cook it.

Frying

Shallow Frying

For shallow frying, the recommended Temperature Probe setting is 8 – 10. Use only a small amount of oil as this can also be used for reheating foods.

1. Use approximately 2 cups of oil or sufficient oil so that half the food is submerged.
2. Preheat the oil before adding food. When using oil, never cover with the lid during heating or cooking due to the build up of condensation that can drip into the oil and cause splattering.
3. Do not move the skillet during heating or cooking.
4. Wipe excess moisture from foods before frying.
5. Cook food in smaller batches of approximately 1lb to ensure crispness.
6. Drain cooked foods on kitchen paper or paper towels to absorb excess oil.
7. Never leave the skillet unattended while shallow frying.
9. Allow oil to cool completely before removing from the skillet. Vegetable, canola, or rice bran oil is recommended for shallow frying.

Pan Frying

For pan frying, the recommended Temperature Probe setting is 14 – SEAR for meat and for Medium High frying 10 – 12. Pan frying works well for cooking meats, fish, seafood, eggs, chicken or sausages.

  • 1. Preheat the skillet on setting 10 – 12 or SEAR 2 to 3 times to ensure that the entire surface is fully heated.
  • Allow time for meat to sear on both sides or for the eggs to begin to set. Once this is done, reduce the setting to 8 for the until complete.

Sautéing

The recommended Temperature Probe setting is 10 – 12. Sautéing works well for onions, garlic, spices, pastes, herbs, vegetables, meat and seafood.

  • If using oil to sauté, use Temperature Probe setting 12.
  • If using butter to sauté, use Temperature Probe setting 10

Roasting

The recommended Temperature Probe setting is 14 – SEAR. When cooking roasts, use Temperature Probe setting 6 – 8.

The skillets dome lid allows for larger joints of meat and poultry to be cooked, up to 3.3 lbs.

For meats.

  • Preheat the skillet on setting 14 – SEAR, but please note that for fattier joints of meat, such as lamb, a small amount of oil should be added.
  • Brown and seal the meat on both sides.
  • Cover with the lid and turn the Temperature Probe dial down to setting 6 – 8 and cook the meat until it reaches the desired doneness, turning the meat over midway through the cooking time.
  • If gravy is to be made from the pan juices, set the meat aside and cover loosely with foil.
  • To make gravy, drain the excess oil from the skillet, stir in 1 – 2 tablespoons of plain flour and cook for 1 – 2 minutes. Reduce the heat to 8 and gradually add in 1 – 2 cups of stock. Once added, increase the heat to 10 and stir the gravy constantly until it comes to a boil. Once boiling, reduce the heat to 6 and simmer for 3 – 4 minutes until thick.

For Vegetables

  • Cut into even sized pieces.
  • Add to the skillet 40 to 65 minutes before serving.
  • For crispier vegetables, remove the meat and increase the heat for the last few minutes of cooking.

The following roasting times are for well done dishes. Reduce the time by 5 minutes for medium and 10 minutes for rare.

IngredientsCooking Time
Pork30 - 40 minutes per pound after browning.
Lamb/Beef30 - 40 minutes per pound after browning.
Chicken30 - 35 minutes per pound after browning.

Basting

The recommended Temperature Probe setting is 2 – 4.

  • Position the Pan Tilt Lever and allow the juices to drain to the lower end of the skillet.
  • Spoon the juices over the food as desired.

Baking

The recommended Temperature Probe setting is SEAR.

The skillet can be used for baking cakes or self-saucing puddings, similar to lava cake.

  • While mixing the cake batter as the recipe indicates, preheat the skillet on SEAR for 15 minutes with the lid on.
  • Ensure that the wire rack is placed in the skillet pan to keep the cake pan elevated away from the bottom of the skillet.
  • Cook for the time indicted in the recipe.

Simmering

The recommended Temperature Probe setting is 6 – 8.

Simmering food is to cook it in liquid between a temperature range of 185°F – 205°F (85°C – 96°C).

  • Simmering is best used for cooking casseroles, stews, and reducing and thickening sauces.
  • Bubbles should be small and just breaking through the surface of the food.
  • For best simmering results, the skillet should have a minimum of 3 quarts of combined food and liquid.
  • Simmering can be achieved both with and without the lid.
  • Food should be stirred occasionally to allow food to be cooked evenly.

Steaming

The Recommended Temperature Probe setting is 8 – 10.

  • When steaming, make sure that the water never comes in contact with the food.
  • Line the plate or tray being used for steaming with baking paper or cabbage leaves. This keeps the food from sticking to the plate and keeps water from coming in contact with the food.
  • Always fill the skillet with a minimum of 1 – 2 quarts of water.
  • Do not allow the skillet to boil dry.
  • Check water levels while cooking and refill with hot water to prevent skillet from boiling dry.

How to steam.

  • Fill the skillet with cold water, set the Temperature Control Probe to SEAR and place the wire rack in the base.
  • Line a plate with baking paper or cabbage leaves and place the food on top. Place the plate or tray on the wire rack then cover with the lid.
  • Bring the water to a boil then reduce the Temperature Control Probe setting to 8 – 10.
  • Once the required cooking time has elapsed, be very careful when lifting the lid as steam can scald and burn.