Kambrook KEF125 Cooking With Your Square Frypan, Stir-Frying, Recommended cuts for stir-frying

Cooking With Your Square Frypan

Stir-Frying

Recommended temperature probe setting 8 – 10.

An energy efficient and healthy way of cooking foods. The benefit of this cooking method is its speed and the flavour of the foods. The non- stick cooking surface on your frypan 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 frypan before adding any ingredients, allow the temperature light to cycle ‘ON’ and ‘OFF’ several times. This will allow the frypan to reach an even, high temperature.

Stir-frying is a dry heat cooking method and is best suited to tender cuts of meat. Timing is a key factor when cooking meat, 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 is needed.

Recommended cuts for stir-frying

Beef	Lean beef strips prepared from rump, sirloin, rib eye, 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, eye of loin
Pork	Lean pork strips prepared from leg, butterfly or medallion
	steaks or fillet
Veal	Eye of loin, fillet, round, rump or topside

10

KEF125_IB_C11_FA.indd 10 13/07/11 10:55 AM