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15
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Oriental appearance and even
cooking results, food should be cut into
small, even pieces. This allows food to cook
quickly and to be easily picked up with
chopsticks.
SLICING
A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
MATCHSTICK OR JULIENNE
First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.
SHREDDING
Used for cutting meats and vegetables.
5mm slices of food should be stacked, then
cut again into 5mm sticks. Vegetables such
as cabbage and spinach should have their
leaves stacked, then rolled up. Cut width
ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables. To
cube, cut 3cm slices, then stack them on top
of one another and slice 3mm thick in the
opposite direction. Cut again in the opposite
direction forming 3cm cubes. To dice, follow
the same directions, making 5mm slices
forming 5mm cubes.
STIR FRYING
Recommended temperature setting
HIGH SEAR for stir frying meat and
setting 8 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 the 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.
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.
Summary of Contents for HealthSmart BEW300
Page 1: ...BEW300 the Quick Wok Instruction Booklet ...
Page 2: ...CONGRATULATIONS on the purchase of your new Breville Quick Wok ...
Page 6: ...KNOW your Breville Quick Wok ...
Page 8: ...OPERATING your Breville Quick Wok ...
Page 10: ...CARE CLEANING for your Breville Quick Wok ...
Page 14: ...COOKING TECHNIQUES for your Breville Quick Wok ...
Page 20: ...RECIPES ...
Page 43: ...43 NOTES ...