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20
COOKING TECHNIQUES
SHREddING
Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (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 1 inch (2.5cm) slices, then stack
them on top of one another and slice
1
⁄
8
inch
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming 1
inch (2.5cm) cubes. To dice, follow the same
directions, making 5mm slices forming ¼
inch (5mm) cubes.
Summary of Contents for the Hot Wok Pro BEW600
Page 1: ...BEW600 the Hot Wok Pro Instruction Booklet ...
Page 2: ...CONGRATULATIONS on the purchase of your new Breville Hot Wok Pro ...
Page 6: ...KNOW your Breville Hot Wok Pro ...
Page 9: ...9 ...
Page 10: ...OPERATING your Breville Hot Wok Pro ...
Page 12: ...CARE CLEANING for your Breville Hot Wok Pro ...
Page 16: ...COOKING TECHNIQUES for your Breville Hot Wok Pro ...
Page 21: ...21 ...
Page 22: ...SPECIAL INGREDIENTS for your Breville Hot Wok Pro ...
Page 25: ...25 ...
Page 26: ...RECIPES ...