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 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 frypan unattended
or unsupervised while shallow frying.
••Allow oil to cool before removing
from frypan.
••Vegetable, peanut or canola oil is
recommended for frying.
SLOW COOKING (BRAISING)
Recommended temperature probe
setting 1 - 2.
Your Avance Ultimate 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 the 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 SLOWCOOKING (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
14
SLOW COOKING TIPS
••Cut meat into 3cm cubes. Trim any
visible fat.
••Use a medium to low heat setting
••Cook for approx 1 1/2- 2 hours, stirring
occasionally with the lid on.
••Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn
in the last half hour of cooking.
••Thicken towards end of cooking by
stirring a little cornflour blended with
water, or plain flour blended with
margarine or butter. Alternatively, coat
the meat in plain flour before browning.
COOKING TECHNIQUES cont’d
15
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