Cooking Techniques - Breville TF40 Instructions For Use Manual

Cooking techniques

Stir frying
Recommended temperature probe setting:
14 'High Sear'.
• An energy efficient and healthy way of cooking
foods. The benefit of this method is its speed and
flavour result. 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 Sear setting.
• Preheat your frypan before adding any ingredients,
allowing 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. Over cooking will
give a dry and tough result. Cooking times will
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.
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Stir fry tips
• Buy meat strips from your butcher or supermarket,
or prepare meat strips from recommended cuts
listed above by removing any fat and slicing thinly
across the grain (across direction of meat fibres).
Slicing across the grain ensure tenderness. Cut into
very thin strips, approximately 5-8cm in length.
Partially freeze meat (approximately 30 minutes)
to make slicing easier.
• Stir fry meat strips in small batches (approx 200–
300g) to stop meat shedding its juice and
'stewing', resulting in tougher meat.
• When adding meat strips to the frypan, the strips
should sizzle.
• Stir fry meat strips for 1–2 minutes. Any longer will
toughen meat.
• Remove each batch when cooked and allow
frypan to reheat before stir frying the next. By
cooking in small batches the heat of the frypan
remains constant, ensuring the meat doesn't stew
and toughen.
• A small amount of oil can be mixed through the
meat strips before adding to the frypan, along with
any other flavouring such as garlic, ginger and
chilli. A little sesame oil can also add flavour.
Mixing the meat with the oil rather than heating it
separately in the frypan eliminates using too much.
• Drain off the thin marinades from meat strips
before stir frying to prevent stewing and splatter.
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