Durotherm Thermal Cooking Tips: Beef, Pork & Poultry
Fat-free Frying
Fat-free Frying - Instructions for Fatless Browning meat and poultry
- CAUTION! Gas flame should come in contact with the bottom of the pan only. Excessive flame exposure to the sides of Durotherm will result in discoloration.
- Conduct the "hiss test" to check temperature. Sprinkle a few drops of water into the casserole or frypan. Once they form small balls (dancing water beads) the pan is ready. Put meat or poultry in without further delay.
- There is no need to add any kind of fat for browning meat, fish or poultry.
- Food will stick at first! This is normal. Wait until it comes loose (2-4 minutes) as the pores close and juices are sealed in. As soon as the meat, fish or poultry no longer sticks to the bottom of the pan, turn it over to brown the other side.
- Place lid on casserole or frypan and reduce temperature to lowest setting after another 2 minutes.
- Depending on the recipe, add the remaining ingredients, cover and continue cooking until desired doneness is achieved. You can use an instant-read meat thermometer to check internal temperature. See time chart.
- Always salt and season after the cooking process is completed.
- Thick pieces of meat should be turned at least twice.
Directions for Cooking Meats
Important! Remove clip-on serving base
- Preheat empty pan on high until drops of water will bead on the bottom and "dance" or sputter
- Place meat into pan and let brown. When the meat is seared, it will
- release from the bottom of the pan. (reduce heat if it starts smoking)
- Turn meat to brown the other side for 2-4 minutes. Then cover with lid
- Reduce heat to medium low and start timing
