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Shallow Frying
Shallow frying is a method used
to cook foods in a small amount of
oil. The food is cooked at a lower
temperature, typically at a setting of
1-2 on the Temperature Control Dial
, so that a brown crust forms on the
underside. The food is then turned over
to brown the other side. Usually 1 cup
of oil is sufficient for shallow frying.
Braising and Stewing
•
Braising is a variation on stir frying
where liquid is added at the end of
stir frying and the ingredients are left
to simmer, usually uncovered and
typically at a setting of 2-3 on the
Temperature Control Dial
•
The Wok can be used to make stews
and casseroles. The lid should be left
on when stewing.
Cleaning after cooking
•
Pour a small amount of hot, soapy
water into the inside of the Wok
and allow to soak for a few minutes
before washing. Remove food
deposits a non-scratch nylon pan
scourer or brush. Repeat as necessary,
rinse and dry thoroughly.
•
The outside of the Wok
Control Probe
may be cleaned with a cloth slightly
dampened in a solution of washing
up liquid in hot water. Take care not
to get any of these parts too wet.
•
The Vented Glass Lid
either be washed in a solution of hot,
soapy water or in the dishwasher. No
other parts of the Wok are suitable
.
for immersion in water or washing in
a dishwasher.
Non-Stick Electric Wok
, the Heat
and the Base
should be
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