Cooking Techniques - Breville EW40 Instructions For Use Manual

Cooking techniques

Stir frying
Recommended temperature probe setting:
'High Sear' for stir frying meat.
13-14 for vegetables and seafood.
• Stir frying is an energy efficient and healthy way
of cooking foods. The benefit of this method is
its speed and the flavour result. The non-stick
cooking surface on your wok also means that less
oil is required for cooking. 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 setting.
• Preheat your wok before adding any ingredients,
allow the temperature light to cycle 'ON' and 'OFF'
several times. This will allow the wok to reach an
even high temperature.
• Stir frying is a dry heat cooking method and is
best suited to tender cuts of meat. Timing is a key
factor when cooking them as over cooking will give
a tough, dry result. Cooking times 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 and 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 and loin.
Pork Lean pork strips prepared from leg,
butterfly or medallion steaks or fillet.
Veal Eye of loin, fillet, round, rump or topside.
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 -cm in length.
Partially freeze meat (approximately 30 minutes)
to make slicing easier.
• Stir fry meat strips in small batches (approx
00–300g) to stop meat shedding its juice and
'stewing', resulting in tougher meat.
• When adding meat strips to the wok, the strips
should sizzle.
• Stir fry meat strips for 1- minutes. Any longer will
toughen meat.
• Remove each batch when cooked and allow wok
to reheat before stir frying the next. By cooking
in small batches the heat of the wok 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 wok, 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 wok eliminates using too much.
• Drain off the marinades from meat strips before stir
frying to prevent stewing and splatter.
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