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PAge heAder.....
COOKING TECHNIQUES
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
• Peanut oil is traditionally used for Asian
style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.
• Do not overfill the wok. If necessary
cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook slightly as to
not overcook the end result.
• Serve stir-fried foods immediately to
retain their crisp texture.
Stir-fry vegetables after sealing the meat in
a little oil (or sprinkling of water) until vivid
in color for:
3 Minutes
Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried mushrooms
2 Minutes
Snow peas
Bell peppers, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 Minute
Garlic, minced
Chili pepper, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
SHALLOW FRYING
Recommended temperature probe
setting 8 - 10.
Used to crispen and cook foods in a small
amount of oil. The foods may have already
been cooked.
• Use approximately 3 cups (750ml) of oil,
or sufficient oil so that half the food is
immersed.
• Preheat the oil before adding food.
When using oil never cover with the
glass lid during shallow frying as this
will cause condensation to drip
into the oil and result in bubbling
and splattering.
• Do not move the wok during heating or
cooking.
• Wipe moisture from foods to avoid
splattering.
• Cook a few pieces at a time to ensure
crispness.
• Drain cooked foods on paper towels to
reduce greasiness.
• Never leave your wok unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from
the wok.
• Vegetable, peanut or canola oil is
recommended for shallow frying.
SLOW COOKING (BRAISING)
Recommended temperature probe
setting 1 - 2.
Your wok is ideal for slow cooking curries
and casseroles. Slow cooking allows less
tender meat cuts to be used, to obtain a
tender result. Less tender meat cuts contain
sinew and gristle, these will be broken down
during cooking to give a tender result. It is
not recommended to slow cook with tender
meat cuts as they will toughen and shrink
during cooking.
BEW800XL_IB_B12.indd 17 13/09/12 1:24 PM