Breville The Thermal Pro, Instruction Book

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15
PAge heAder..... COOKING TECHNIQUES & TIPS
STIR FRyING
Recommended temperature probe setting:
SEAR for vegetables, 14 for sealing meat.
• Preheat your skillet before adding any
ingredients, allowing the temperature
light to cycle “ON” and “OFF” several
times. This will allow the skillet to
reach an even higher 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 will depend on
the size and thickness of the cut, ie. the
bigger the cut, the more time is needed.
RECOMMENdEd CUTS FOR STIR
FRyING
Beef
Lean beef strips prepared from topside,
rump, sirloin, rib eye, 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,
eye of loin.
Pork
Lean pork strips prepared from fillet
or medallion steaks.
Seafood
Whole peeled prawns, cleaned squid strips,
mussels and cracked crab.
STIR FRy TIPS
• Stir fry strips in small batches (approx
1lb) to prevent overloading pan
and allowing the meat to “stew” in its
juice, resulting in tougher meat.
• When adding meat strips to the skillet,
the meat should sizzle.
• Stir fry strips for 1–2 minutes per batch.
Any longer will toughen the meat.
• Remove each batch once cooked and
allow the skillet to reheat before stir
frying the next. By cooking in small
batches, the heat of the skillet remains
constant, ensuring the meat doesn’t
stew and toughen.
• Drain off the marinades from meat
strips before stir frying to prevent
stewing and splatter.
• Stir fry vegetables with a little oil or
sprinkling of water until vivid in color.
COOKING TIME INGREdIENTS
3 minutes Quartered onion, broccoli
flowerets, sliced carrot,
green beans
2 minutes Snow peas, sliced
capsicum, sliced zucchini,
sliced water chestnuts,
bamboo shoots
1 minute Chopped garlic, minced
chilli and ginger, sliced
green onions, bean
sprouts
These brief cooking times will keep
vegetables crisp.
• Peanut oil is traditionally used for Asian
stir fry dishes. However, other oils such
as canola, rice bran oil and even light
olive oils may be used.
• Do not over fill the skillet. Always cook
in small batches and reheat at the end
of stir frying by returning the meat
to the pan with simmering sauce
and vegetables.