Cooking Techniques; Stir-Frying - Breville Gourmet Wok EW30XL Manual De Instrucciones

CARE AND CLEANING cont'd
Before inserting the
temperature control probe
into the wok socket, make
sure that the interior of the
socket is fully dry. To do
this, shake out excess
water, then wipe the
interior of the socket with a
dry cloth.
Take care when the glass
lid is hot. Do not place hot
lid under cold water or on
cold surfaces. This may
cause lid to break.
3. To relock base of the wok, push down on
the quick release knob and turn in a
clockwise direction.
GLASS LID
Wash the glass lid in warm soapy water
using a soft sponge, rinse and dry
thoroughly. The glass lid is dishwasher safe.
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DISHWASHER SAFE
Your Gourmet Wok is dishwasher safe for
easy cleaning. The recessed heating element
is completely sealed so it is safe to immerse
in water. Both the top and base of the
Gourmet Wok may be placed in the
dishwasher. The base should be placed on
the only on the top rack of the dishwasher or
washed by hand.

COOKING TECHNIQUES

STIR-FRYING

Recommended temperature probe setting -
'High Sear' for stir frying meat.
12-14 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 flavor
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.
Make sure to carefully
cook the meat to the
minimum time required
to prevent contamination
from salmonella.
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