Shallow Frying - Breville EW40 Instructions For Use Manual

Cooking techniques
Fry vegetables before meat in a little oil (or
sprinkling of water) until vivid in colour for:
3 minutes onion quartered, broccoli flowerets,
carrots sliced, soaked chinese
dried mushrooms
 minutes snow peas, capsicum, sliced zucchinis,
sliced water chestnuts, bamboo shoots
1 minute garlic, minced chilli, minced ginger,
minced shallots, chopped bean sprouts
This brief cooking time will keep vegetables crisp.
• Peanut oil is traditionally used for stir fry Asian
style dishes. However other oils such as vegetable,
canola and light olive may be used.
• Do not over fill the wok. If necessary cook in
batches and reheat at the end of stir frying. If
using this method remember to under cook slightly
to not over cook the end result.
• Serve stir fried foods immediately to retain their
crisp texture.
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Shallow frying

Recommended temperature probe setting: -10.
Used to crispen and cook foods in a small amount of
oil. The foods may have already been cooked.
• Use approximately 3 cups of oil, or sufficient oil so
that half the food is immersed.
• Preheat the oil before adding food. When using oil
never cover with the lid during heating or cooking
as this will cause condensation to drip into the oil
and result in bubbling and splattering.
• Do not move the wok during heating or cooking.
• Wipe moisture from foods to avoid splattering.
• Cook a few pieces at a time to ensure crispness.
• Drain cooked foods on kitchen paper to
reduce greasiness.
• Never leave your wok unattended or unsupervised
while shallow frying.
• Allow oil to cool before removing from wok.
• Vegetable, peanut or canola oil is recommended
for frying.