Breville BEW600XL manual Stir-frying, Recommended cuts for stir-frying, Stir-fry tips

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 ½ 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.

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