Sunbeam WW7500D Wok User Manual


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7
Variouscookingmethodscanbeused
tomakeawidevarietyoffoodsinyour
SunbeamProfessionalWok.
Stir-Frying
Stir-fryingisaquickcookingmethod
conductedoververyhighheat.Thewok
shouldbehotbeforeaddingoilorany
ingredients.Besuretomaintainmaximum
heatwhenstir-fryingbycookingfoodinsmall
batches.Useaconstanttossingmotionto
ensurethefoodisevenlyexposedtotheheat
anddoesnotburn.
Tips When Stir-Frying
•Meatshouldbecookedinbatches,
approximately150gperbatch.This
preventsthetemperatureofthewok
droppingtoolowandalsopreventsthe
meatfromstewing.Oncethemeatis
browned,removeitfromthewokand
continuecookingotheringredientslike
vegetables,sauceandnoodles.Thenreturn
themeattothewoktoheatthroughand
finishcooking.
• Vegetablesandmeatshouldbecutinto
uniformshapesandsizesbeforestarting,
asstir-fryingreliesonquickcookingfor
bestresults.
• Slicemeatsintothinstrips(about5cm
long)sothattheycancookquickly.
• Ifstir-fryingmarinatedmeatstrips,drain
offexcessmarinadeasittendstoboil,
whichtoughensthemeat.
• Suitableoilsforstir-fryingincludecanola,
sunflower,peanutorlightoliveoils.
• Stir-fryingisdonequickly.Theshorterthe
cookingtime,thelesschancethereisfor
themeattotoughenorovercook.Thisalso
keepsthefoodcrispandfullofnutrients.
• Donotusethelidwhenstir-fryingasstir-
fryingisamethodofdrycookingandthe
steamdropletswilltoughenthemeat.
• Servestir-friedfoodsimmediatelytoretain
theircrisptexture.
Shallow Frying
Shallowfryingisamethodusedtocookand
crispenfoodsinasmallamountofoil.The
foodiscookedatalowertemperaturesothat
abrowncrustformsontheunderside.The
foodisthenturnedovertobrowntheother
side.Usually1cupofoilissufficientfor
shallowfrying.
Deep Frying
Deepfriedfoodsshouldbecrispyonthe
outsideandtenderontheinside.Thefood
shouldbecoatedwithbatterorbreadcrumbs
andplacedinalargerquantityofhotoil.
Tips When Deep Frying
• Preheattheoiltothedesiredtemperature
beforeaddingfood.
•Donotcoverthewokwiththelidwhen
deepfrying.Thiswillpreventfoaming
orsplatteringofoilfromcondensation
droplets.
• Wipemoisturefromfoodstoavoidany
splatteringorfoamingofoil.
• Donotfillthewokwithmorethan
1.2litresofoil.Forbestresultsusea
vegetableoilforsweetfoodsandpeanutoil
forAsianstylefoods.
• Foodshouldbefriedinbatches,afew
piecesatatime.Thispreventstheoil
temperaturefromdroppingtoolowand
alsopreventsasoggycrustfromforming
onfood.
• Drainthefoodonpapertowelassoonasit
isremovedfromtheoil.
• Alwaysallowtheoiltocoolcompletely
beforeremovingfromthewok.
Cooking Techniques
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