Your Frypan is a versatile cooking appliance, able
to perform most of the same functions as a small
oven, deep-fryer or frying pan. The following
cooking instructions and recipes are an indication
of the range of techniques and foods that can
be accomplished and prepared. Your favourite
recipes can be cooked equally well in this Frypan.
Roasting
(not suitable for MES45 & MEF10)
Season meat as desired, place in cold Frypan and
follow the roasting time and temperatures chart.
Baste during cooking. For a richer colour, preheat
Frypan to 150°C, add a small amount of oil or
margarine, and brown meat on all sides, then
lower temperature as shown on the chart.
Braising
Brown meat on all sides in hot fat. Season. Add
a small amount of liquid if necessary. Cover with
the lid. Cook at simmer temperature until tender.
Use for pot roasts, short ribs, round steaks, etc.
Baking
(MEF44 only)
You can bake in your Frypan by placing a trivet
in the Frypan and preheating to the desired
temperature. Use the temperature and baking
pan sizes specied in your particular recipe.
Additional cooking time may be necessary. Place
a baking pan on a trivet in your Frypan, and
bake with steam vent closed until the last 5 to10
minutes, depending on the length of cooking
time. Then open steam vent until food is nished.
Note: Food will not be as brown on top as
that which is oven-baked, but this does not
detract from either the texture or avour.
Dry Pan Frying
Place meat in the Frypan. Do not cover. Cook
slowly, turning occasionally. Brown meat on both
sides. Season. Use for steaks, patties, bacon, etc.
Pan Frying
Brown meat on all sides in a small amount of
fat. Season with salt and pepper. Do not cover.
Cook at a moderate temperature (150°C to 160°C)
until nished, turning occasionally. Remove from
Frypan and serve at once. Use for cooking steaks
suitable for grilling, patties, chops, etc.
Deep-Frying
(not suitable for MES45)
Place 3 to 4 cups (maximum) of oil in the Frypan.
Heat to 190°C. Wait until correct temperature is
reached before adding food. Maintain the frying
temperature at all times. It is a good idea to fry
only a single layer of food at a time, turning when
half done. With croquettes, fritters or doughnuts,
keep the food separated. Coat food as desired,
before adding to fat. After food is cooked to
golden brown, drain on paper towels to remove
excess fat.
Note: Do not cover the Frypan when deep-frying.
Cooking with your Frypan
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