Kambrook Essentials KEW5, Instruction Booklet

Page: 11 / 20

10
Using Your Essentials Wok
continued
Steaming
Recommended temperature
probe setting 3 to 6
Steamed foods are tender and
juicy and retain most of their
nutritional value.
To steam foods using your wok follow
the following procedure:
1. Add approx 2 cups of water or
stock to wok. Place into the wok.
Liquid should not cover the rack.
2.
Preheat wok on heat setting 3 – 4
until liquid simmers.
3. Place foods to be steamed on a
steaming rack.
4.
Cover wok with lid and simmer
until food is cooked to your liking.
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.
Always lift the lid away from you to
avoid the head of steam under the lid.
Slow Cooking (Braising)
Recommended temperature probe
setting 2 to 4
Your wok is ideal for slow cooking
curries and casseroles. Slow cooking
is ideal for less tender cuts of meat.
Timing does not depend on the size
of the cut as much as the connective
tissue (gristle and sinew) which need
long slow cooking to soften it. Never
use tender cuts of meat for moist
heat cooking. First of all it is a waste of
money. Secondly, the long cooking
will make meat shrink and toughen.
Recommended Cuts for
slow cooking (braising)
Beef
Chicken
Lamb
Veal
Pork
Diced blade (boneless),
chuck, round, shin,
silverside
Diced thigh, leg
Diced forequarter
Diced shoulder
Diced forequarter
Slow Cooking Tips
Cut meat into 3cm cubes. Trim off
any fat.
Use a medium to low heat setting.
Cook for approx 1 ½ – 2 hours
stirring occasionally.
Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans
or corn in the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended
with water, or plain flour blended with
margarine or butter. Alternatively,
coat meat in plain flour before frying
(extra oil may be needed) .