Follow these guidelines when shallow frying food:
1)Select the correct type and size of pan. If the pan is too small, food will not brown evenly and may break up; if too large, the parts not covered by food will burn, spoiling the flavour.

2)Control the temperature carefully it should be very hot to start with, then the heat reduced
3)Clean frying pans after every use.
4)When shallow trying continuously over a busy period, work in an organised and systematic way

When shallow frying in butter, it is best to use
clarified butter (see page 27). This has had
impurities removed and can be heated to a higher
temperature without burning.

Health and safety
a. Keep sleeves rolled down, as hot fat/oil could cause burns.
2)Add food to the pan carefully, away from you, to reduce splashing
3)Use a thick, clean, dry cloth when handling pans
4)Move pans carefully to avoid spilling fat/oil onto the
stove.