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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 frypan is thermostatically controlled, it will cycle ‘ON’ and
‘OFF’ during the cooking process.
Roasting
Recommended temperature
probe setting 4 – 10.
Meat and Poultry
The frypan is ideal for roasting meat
and poultry, as the meat retains the
flavour and juices.
The frypan’s domed lid provides
ample room for larger joints of meat
and poultry.
Preheat the 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 frypan.
Vegetables
Cut into even sized pieces.
Add to the 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.
KEF125_IB_C11_FA.indd 13 13/07/11 10:55 AM
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