Kambrook KEW5 Cooking Techniques, Variable Temperature Control Probe, Dial, Uses, Setting, Guide

Variable Temperature Control Probe
DIAL		USES	TEMPERATURE
SETTING			GUIDE
1	– 4	Keeping food warm, Slow cooking sauces	Low Heat/
		Simmering	Slow Cook
5	– 7	Curries, casseroles, pasta, rice, browning nuts	Medium Heat
		Steaming foods
8	– 10	Shallow frying, Sealing meat,	High Heat
		Stir-frying

If cleaning is necessary, wipe over the unit with a slightly damp cloth.

WARNING: NEVER IMMERSE THE TEMPERATURE CONTROL PROBE OR CORD IN WATER OR ANY OTHER LIQUID.

Cooking Techniques

Stir-Frying

Recommended heat setting – 8 to 10 for stir-frying meat.

8 for vegetables and seafood

Is an energy efficient and healthy way of cooking foods.The benefit of this method is its speed and the flavour 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’ several times.This will allow the wok 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
	fillet.
Veal	Eye of loin, fillet, round, rump or
	topside

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