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Stir Frying
Stir frying is a rapid method of cooking food in a small amount
of oil over high heat 375°F (190°C). The ingredients are stirred
continuously.
It is important to preheat the Wok to the correct temperature before
adding oil and food. The hot oil seals in the natural juices in meats
and seafood preserving flavor and nutrients. Stir frying produces
crisp-tender, brightly colored vegetables.
Using the wooden utensils, constantly stir, lift and toss one food at
a time. As items are cooked, they may be stored up the sides of
the Wok or placed in separate dishes prior to combining. Repeat
this step until all food has been cooked. The preparation of
ingredients and preconditioning should be done ahead of time
because stir frying takes only minutes. Foods should be thinly
sliced, shredded or diced into small uniform pieces, allowing them
to cook quickly and evenly. A dish prepared in this manner should
be cooked just before serving.
Deep Frying
Deep frying is quickly cooking food completely submerged in hot
oil. Oil for deep frying must be at the proper temperature. If the oil is
not hot enough, the food will absorb the oil and become soggy and
greasy. If the oil is too hot, the food will brown too quickly and will
not be cooked inside.
Heat a maximum of 3 cups of oil in the Electric Wok with the
Temperature Control set at 400ºF (200ºC).
When the Indicator Light on the Temperature Control goes out,
continue to heat the oil an additional 4 minutes. This allows the oil
temperature to stabilize. Add food and cook as required. To prevent
hot oil from splashing, dry food thoroughly with paper towels.
Gently lower food into hot oil using a long handled kitchen utensil
such as a slotted spoon, strainer or tongs.
Deep fry only enough food to form a single layer to prevent over-
crowding. Turn food in hot oil while cooking. Drain food briefly over
Wok and place on paper towels.
Never cover Wok when heating oil or deep frying food.
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