INTENSA 18/10 STAINLESS STEEL FRYPAN 24CM
Code: 16 364 24


FISSLER - THE SPECIALIST FOR REALLY GOOD PANS

- FISSLER PANS ARE "MADE IN GERMANY" 

- INDUCTION-COMPATIBLE COOKSTAR ALL-STOVE BASE

- INTENSA PAN IS MADE OF 18/10 STAINLESS STEEL

- NOVOGRILL FRYING SURFACE FOR LOW-FAT, CRISP FRYING WITH GRILL EFFECT

- INNER SCALE FOR PRACTICAL MEASURING 

- BAKELITE HANDLE FOR COMFORTABLE GRIP

- THE ENERGY-SAVING COOKSTAR ALL-STOVES BASE CAN BE USED ON ALL KINDS OF STOVES,EVEN INDUCTION, AND ENSURES OPTIMAL HEAT ABSORPTION, DISTRIBUTION AND RETENTION

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TIPS ON USING STAINLESS STEEL FRYING PAN : 

1.  HEAT THE STAINLESS STEEL PAN WITHOUT OIL/BUTTER AT A MEDIUM SETTING (2/3OF THE STOVE'S POWER) FOR 3 TO 4 MINUTES.

2. CONDUCT THE WATER DROP TEST TO MAKE SURE THE CORRECT TEMPERATURE HAS BEEN REACHED: USING YOUR FINGERS SPRINKLE A LITTLE COLD WATER INTO THE PAN.  IF THE DROPS OF WATER "DANCE AROUND" IN THE PAN, THIS IS THE RIGHT TEMPERATURE.

3.  NOW ADD SOME OIL/BUTTER TO THE PAN, PLACE THE MEAT IN IT (UNSALTED AND NOT STRAIGHT FROM THE COLD REFRIGERATOR), AND PRESS IT DOWN FIRMLY.  THE MEAT WILL ADHERE TO THE PAN AT FIRST, BUT DON'T BE NERVOUS.  AFTER 2-3 MINUTES, IT WILL SEPARATE FROM THE PAN ON IT OWN AND CAN THEN BE TURNED.

4.  GENERALLY SPEAKING, THE MEAT SHOULD BE FRIED ON EACH SIDE FOR ONE MINUTE PER CENTIMETER OF THICKNESS.  YOU CAN TELL HOW WELL DONE THE MEAT IS BY PRESSING DOWN ON IT GENTLY WITH A TURNER.

ELASTIC = RARE

SLIGHT RESISTANCE = MEDIUM 

FEELS FIRM = WELL DONE

5.  SHORTLY BEFORE THE MEAT IS FINISHED, YOU CAN SEASON IT WITH SALT AND PEPPER.