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Multi-Function Cooktop Operation
Using the Multi-Function Cooktop
STIR-FRYING
Stir-frying is a method of cooking that uses very little oil
and involves continuous stirring. Because food is cooked
so rapidly, color, flavor, texture and nutrition are preserved.
1) Prepare all ingredients in advance.
2) Heat the wok over HIGH heat until hot. Drizzle in oil.
Heat until oil is hot.
3) Add meat to wok. Cook and stir until done. Remove
from wok.
4) Add vegetables requiring the longest cooking time to
the wok. Then add remaining vegetables. Cook and stir
until crisp-tender.
5) Return meat to wok.
6) Add sauce. Stir to coat.
STIR-FRYING TIPS
•
Never leave food unattended while stir-frying.
•
Cut ingredients into uniform pieces. Pieces of the same
size will cook at the same rate.
•
Use oil that can withstand high heat, like peanut oil.
•
Don't crowd foods. Too much food in the wok can
cause stewing and steaming rather than stir-frying.
•
Use hot oil; when hot enough it will ripple as the wok is
tilted from side to side.
•
Keep food moving at all times.
STEAMING
Steaming helps vegetables retain nutrients. A wok with a
lid or a bamboo steamer is needed to steam food.
1
1) Pour 1
/
"
to 2"
(38)
(51)
2
2) Place wire rack or bamboo steamer into wok. Water
level should not touch rack or steamer.
3) Cover; bring to a boil.
4) Add food; cover. Do not let wok boil dry. Add more
water as needed.
5) Cook until food tests done.
STEAMING TIPS
•
Never leave food unattended while steaming.
•
If you don't have a wok steamer rack, use a round
cooling rack instead.
•
Don't lift the lid until near the end of the cooking time;
this will result in increased cooking time.
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of hot water into wok.
11
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