Breville HealthSmart BEW300, Instruction Booklet

Page: 16 / 44

16
COOKING TECHNIQUES
Stir fry tips
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts by removing any
fat and slicing thinly across the grain
(across direction of meat fibres).
• Slicing across the grain optimises
tenderness. Cut into very thin strips,
approximately 5 to 6cm in length.
Partially freeze meat (approximately
30 minutes) to make slicing easier.
Ensure meat strips are fully defrosted
before cooking.
• Stir fry meat strips in small batches
(approx 200 - 300g) to stop meat
releasing juice and ‘stewing’, avoiding
tougher meat results.
• When adding meat strips to the wok,
the strips should sizzle on the non-stick
surface.
• Stir fry meat strips for 1 - 2 minutes. Any
longer cooking may toughen meat.
• Remove each batch when cooked and
allow wok to reheat before stir frying the
next batch. By cooking in small batches
the heat of the wok remains constant,
ensuring the meat does not release
juices and toughen.
• A small amount of oil can be mixed
through the meat strips before adding
to the wok, together with any other
flavouring such as garlic, ginger and
chilli. A little sesame oil can also add
flavour. Mixing meat with the oil rather
than heating the oil separately in the
wok eliminates using too much oil.
• Drain thin marinades from meat strips
before stir frying to prevent stewing and
splatter.
• 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
overcook the end result.
• Serve stir fried foods immediately to
retain their crisp texture.
• Stir fry vegetables, after searing the 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
2 MINUTES
snow peas, capsicum, sliced
zucchinis, sliced water chestnuts,
bamboo shoots
1 MINUTE
garlic, minced chilli, minced ginger,
minced shallots, chopped bean sprouts
STEAMING
Recommended temperature setting 4-5.
Steamed foods are tender and juicy and retain
most of their nutritional value when cooked
in the wok.
To steam foods, follow the following
procedure:
• Add approximately 2 cups of water or
stock to the wok. Place a suitable sized
steaming rack into the wok. Liquid should
not cover the rack. Cover with lid.
• Preheat wok on heat setting 4 - 5 until
liquid simmers. Remove the lid.
• Place foods to be steamed on the
steaming rack.
• Cover wok with lid and simmer until food
is cooked as desired.
NOTE
A steaming rack is not included with
this product and can be purchased
separately from homeware shops.
Steaming tips
• If using a metal rack take care not to
scratch the non-stick surface.
• Do not allow the water or stock to touch
the rack or food.
• Check liquid level occasionally. Add more
hot water if further steaming is required.