Food Amount &/or
Thickness
Temp.*
Setting
Total Time**
Minutes
Directions
Lambs fry
1
/2kg 180°C 8 to 12 Preheat Frypan to 180ºC. Slice 3mm to
6mm thick. Dip in seasoned our. Use
2 tbsp oil.
Minute steak 3 to 6mm 205°C Rare Med W/D
2 4 6
For avour, spread softened butter
lightly on one side of each steak. Place
in preheated Frypan, butter side-up.
Pikelets 4 to 5 200°C 3 to 4 Turn when rims of pikelets are full of
broken bubbles. Use 1 tbsp butter.
Pork chops
(MEF44 only)
4 to 6 Preheat
to 190ºC
(Brown)
110ºC
(Finish)
20 (Brown)
10 (Finish)
Brown chops, turning once. Turn
temperature control knob to 110ºC.
Add
1
/2 cup water. Cook, covered, with
steam vent closed.
Sandwiches,
grilled
2 to 4 175°C 3 to 4 Prepare sandwiches as usual. Suggested
llings: thin slices processed cheese;
cheese slice plus thin tomato slice;
1
/4 cup
chicken or tuna salad; softened cream
cheese. Lightly spread outside surface
of sandwich with softened butter or
margarine.
Sandwiches,
toasted
2 to 4 175°C 3 to 5 Prepare as for grilled sandwiches, but
omit butter or margarine.
Sausages
1
/2 to 1kg 150°C 12 to 15 Place in cold Frypan. Pour off fat as
it accumulates. Turn often during
cooking.
Steak, beef
(porterhouse,
sirloin)
10 to 25mm 205°C Rare Med W/D
12 16 18
16 20 22
Score fat around edge of slices at 2.5cm
intervals to prevent curling. Turn when
juice rises to steak surface.
Veal chops
(loin, rib)
4 to 8
20mm
Preheat
to 190ºC
(Brown)
110ºC
(Finish)
7-10 Roll chops in seasoned our or packaged
breadcrumbs. Melt 1 or 2 tbsp butter
or margarine in Frypan. Brown chops,
turning once. Turn temperature control
knob to 110ºC. Add 1 to 1
1
/2 cups water
or tomato juice. Cook, covered, with
steam vent closed.
* Preheat Frypan unless directions specify cold Frypan
** Turn halfway through cooking, seasoning with salt and pepper if desired.
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