Breville EW30XL - Manuel (Page 8)

15 14
COOKING TECHNIQUES cont’d
STIR FRY TIPS
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed above by
removing any fat and slicing thinly across
the grain (across direction of meat fibers).
Slicing across the grain ensure
tenderness. Cut into very thin strips,
approximately 2 - 3 inchs in length.
Partially freeze meat (approximately
30 minutes) to make slicing easier.
• Stir fry meat strips in small batches
(approx 1 ⁄ 2 pound; 225g) to stop meat
shedding its juice and ‘stewing’, resulting
in tougher meat.
• When adding meat strips to the fry pan,
the strips should sizzle.
• Stir fry meat strips for 1 - 2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and allow
fry pan to reheat before stir frying the next.
By cooking in small batches the heat of the
fry pan remains constant, ensuring the
meat doesn’t stew and toughen.
• A small amount of oil can be mixed
through the meat strips before adding to
the fry pan, along any other flavoring such
as garlic, ginger and chilli. A little sesame
oil can also add flavor. Mixing the meat
with the oil rather than heating it
separately in the fry pan eliminates using
too much.
• 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
Capsicum, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 MINUTE
Garlic, minced
Chilli, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
• Peanut oil is traditionally used for stir fry
Asian style 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 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 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
COOKING TECHNIQUES cont’d