Kenmore 141.16315800 manual Food Preparation, Preparing to Stir-fry, Tips for Stir-frying

STIR-FRYING TECHNIQUES

This method of cooking is popular around the world and

can be easily accomplished outdoors on your gas grill. It's a quick and healthful way of preparing a complete meal using meat, poultry or seafood in infinite combinations

with other interesting ingredients like vegetables, rice or noodles.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes, a wok is your best tool. Its high sides enable the cook to stir food

without spillage. Its construction allows you to cook quickly

at high temperatures, with instant control of heat which is

essential for successful stir frying.

Food Preparation

Slice meat and poultry into long thin strips and cube fish fillets. Remove all fat from meat and poultry and cut large

vegetables into even slices or cubes.

Marinate foods for extra flavor and tenderness. Marinating

times will vary for red meat, fish and or various cuts. Less tender cuts of meat should be marinated longer. Remem- ber to always chili marinating food in the refrigerator prior to cooking.

Stir-fry meats, poultry or fish first. Next, add hard veg- etables like carrots. Then continue with softer vegetables like snowpeas and peppers. To ensure even cooking, continually stir and toss the food in the wok using a wooden spoon or spatula.

Tips for Stir-frying

Place a wok on a Cooking Grid or Side Burner directly over a HIGH heat . Add only a small amount of food at a time to ensure fast cooking and also to allow the wok to reheat between ingredients.

Vegetables are generally easy to cook on the grill. The

Cooking Rack makes it convenient because you can still use the main cooking area while the vegetables are

suspended above the grids.

Pre-cook hard vegetables by briefly boiling or

microwaving them before cooking on the grill. Wrap vegetables in a double thickness of foil to protect them while cooking on the grill. Then, remove the foil if desired, 10-15 minutes before the end of cooking, brush veg- etables with butter or oil and finish cooking.

DEEP-FRYING TECHNIQUES

A wide variety of foods can be deep-fried outdoors on your grill, from potatoes, to seafood and chicken. Deep- frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for deep-frying as smoke, grease and smells disperse in the open air instead of collecting on the ceiling of your kitchen.

Preparing to Deep-fry

Deep-fry on your grill using a cooking pan or wok, over direct heat.

Fill a cooking pan no more than half full of vegetable or corn oil. Start with LOW heat, then raise the heat gradu-

ally. Check the temperature of the oil carefully with a

frying thermometer or test with a cube of bread. The cube of bread should brown in about 30 seconds for

most cooking needs. A temperature between 350 and

400 degrees is optimal for preparing the majority of

deep-fried foods.

Food Preparation

Foods being deep-fried taste better when coated with

either batter or breadcrumbs to add flavor and prevent moisture from escaping.

Tips for Deep-frying

Wear a flame retardant BBQ Mitt and slowly lower foods into the hot oil using a wire scoop or stainless steel tongs. Add only a small quantity of food to the oil, allow it to cook, then repeat with another small quantity. This ensures the oil doesn't drop in tem- perature. Once the food is cooked, remove it carefully and drain onto a paper towel. Turn the heat off as

soon as you have finished deep-frying and allow your pan to cool. When the oil is cool, remove all rem- nants of fried foods by straining it through a fine metal sieve, and store it in a clean bottle for future use.

The Cooking Rack can be used for purposes other than just the obvious. Consider using the rack for warming French bread, garlic bread, croissants or even bagels.

A small whole fish wrapped in foil also cooks well on the Cooking Rack. Parcels of seafood such as scallops, prawns and sliced fish fillets prepared in a sauce and portioned into small foil wraps cook well this way, too.

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