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Nom Fichier : BEW600XL.pdf
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BEW600XL_IB_A10.indd 17 24/06/10 1:28 PM 17 COOKING TECHNIQUES STIR-fRyING Recommended Temperature Probe setting: 'High Sear' for meats. 12-14 for vegetables and seafood. • Stir-frying is an energy efficient and healthy way of cooking foods. The benefit of this method is its speed and the flavor result. The non-stick cooking surface on your Wok also means that less oil is required for cooking. The cooking action for stir-frying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes. • Stir-frying should be carried out using a high heat setting. • Preheat your Wok before adding any ingredients, allow the temperature light to cycle ‘ON’ and ‘OFF’ as over cooking will give a tough, dry result. Cooking times depend on the size and thickness of the cut, as the bigger the cut, the more time that is needed. RECOMMENdEd CUTS fOR STIR-fRyING Beef Lean beef strips prepared from rump, sirloin, rib eye and fillet. Chicken Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets. Lamb Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin. Pork Lean pork strips prepared from leg, butterfly or medallion steaks or fillet. veal Eye of loin, fillet, round, rump or topside. NOTE Make sure to carefully cook the meat to the minimum temperature required to prevent contamination. STIR-fRy TIPS • Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed previously by removing any fat and slicing thinly across the grain (across direction of meat fibers). Slicing across the grain ensures tenderness. Cut into very thin strips, approximately 2 - 3 inches (5 - 8cm) in length. Partially freeze meat (approximately 30 minutes) to make slicing easier. • Stir-fry meat strips in small batches (approx . pound; 225g) to stop meat from shedding its juice and ‘stewing’, resulting in tougher meat. • When adding meat strips to the Wok, the strips should sizzle. • Stir-fry meat strips for 1 - 2 minutes. Any longer will toughen meat. • Remove each batch when cooked and allow the Wok to reheat before stir- frying the next batch. By cooking in small batches, the heat of the Wok remains constant, ensuring the meat does not stew and toughen. A small amount of oil can be mixed through the meat strips before adding to the Wok, along with any other flavoring such as garlic, ginger and chili peppers. A little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it separately in the Wok eliminates using too much. BEW600XL_IB_A10.indd 17 24/06/10 1:28 PM 18 COOKING TECHNIQUES • Drain off thin marinades from meat strips before stir-frying to prevent stewing and splatter. 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. • 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. 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 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 Hot 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. BEW600XL_IB_A10.indd 18 24/06/10 1:28 PM COOKING TECHNIQUES • Drain off thin marinades from meat strips before stir-fryin...