Breville BEW600XL manual Shallow frying, Slow cooking braising, Minutes Snow peas

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:

3Minutes Onion, quartered Broccoli, flowerets Carrots, sliced

Soaked Chinese dried Mushrooms

2Minutes Snow peas

Bell peppers, sliced Zucchinis, sliced Water chestnuts Bamboo shoots

1Minute 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.

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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 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