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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 lid during heating or cooking
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 kitchen paper to
reduce greasiness.
• Never leave your fry pan unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from fry pan.
• Vegetable, peanut or canola oil is recommended
for frying.
Slow cooking (braising)
Recommended temperature probe
setting 1 - 2.
Your Gourmet 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.
It is recommended during slow cooking to place the
lid on to retain heat. During the cooking process the
curry or casserole will boil then turn off. This is
normal operating for a probe controlled unit.
Recommended cuts of slow cooking
(braising)
BEEF
Diced blade (boneless), chuck, round,
shin, silverside
CHICKEN
Dices thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg