Pan Fried
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For meat that you would usually prepare in the pan such as rump steak, loin of pork,
chop, cubed steak, medallions, minute grills, kebabs, or thinly cut meat of a wide range of
different types.
Preheat Load
Thin
Thick
Pan fried
Options
Next
New load
Cooking Parameters
thin thick
Select “thin” when the meat is less than 3/4
inch (2 cm) thick.
light dark
short long
thin thick
Select “thick” for meat from a thickness of
3/4 inch (2 cm) upwards.
light dark
Choose a lighter browning for marinated
products.
rare well done
Select “rare” for beef fillet or rump steaks,
“well done” for pork chops or escalopes.
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