Master Chef outdoor Stovetop User Manual download pdf (Page 5)

Deep Fat Frying

Use a deep pan large enough to completely cover the

appropriate heating area.

Never fill the pan more than one-third full of fat or oil.

Never leave fat or oil unattended during the heating

or cooking period.

Never use a lid on the pan.

IMPORTANT: Oil is a fire risk; do not leave pans

containing oil unattended.

In the event of fire cover with a lid and turn OFF the

appliance.

Do not attempt to extinguish the fire using water.

Smother the flames on the hob, rather than attempting to

remove the pan to the outside.

Burns and injuries are caused almost invariably by picking

up the burning pan to carry outside.

Do not try to fry too much food at a time, especially

frozen food. This only lowers the temperature of the oil

or fat too much, resulting in greasy food.

Always dry food thoroughly before frying and lower it

slowly into the hot oil or fat. Frozen foods in particular,

will cause frothing or spitting, if added too quickly.

Keep the outside of the pan, clean and free from

streaks of oil or fat.

NOTE: Use of aluminium pans may cause metallic

marking of the pan supports. This does not affect the

durability of the enamel and may be cleaned off with a

metal cleaner such as ‘Brasso’ or an enamel rubber which

can be purchased from Aga Cook Shops.

Fish Kettle Burner

The central hotplate burner can be used to cook whole

salmon, trout, etc. in a fish kettle. The fish kettle must not

exceed 14.5cm in width and 46cm in length.

Suggested Method for cooking whole Salmon

Place the gutted and cleaned fish, with or without head

and tail in to the kettle with sufficient water to almost cover

the fish. Season with salt and pepper and add a few

pieces of carrot, onion and parsley to give flavour. Bring to

the boil, covered and simmer for 8 - 10 mins per 450g (1

lb).

When cooked, leave to cool in the liquid before draining,

and removing the skin. Decorate as desired.

The griddle fits the central fish kettle/griddle pan support,

front to back. It is designed for cooking food on directly. Do

not use pans of any kind on it. The griddle surface is non-

stick and metal cooking utensils (e.g. spatulas) will

damage the surface. Use heat resistant plastic or wood

utensils.

It should be positioned on the pan supports as shown to

ensure correct and safe operation.

Do not put it crossways - it will not fit properly and will

be unstable.

Do not put it on the Wok burner - it is not designed to

fit the Wok burner pan support.

Light the burner and adjust the flame height to suit.

It should not be necessary to use extra fat when griddle

cooking. This will effect the non-stick coating property and

will make cleaning more difficult, Brush the food with fat/oil

and not the griddle.

Pre-heat the griddle for 5 to 10 minutes before adding

food.

You can reduce the heat by turning the control knobs

towards the lower position (marked with the small flame

symbol).

Always leave space around the griddle for the gases to

escape. Never fit two griddles side by side. Large pans

should also be spaced well apart.

Experience will soon familiarise you with the correct

setting to use for cooking.

After cooking, allow the griddle to cool before cleaning.

The Griddle

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Master Chef outdoor Stovetop User Manual Page 5

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