Kambrook Essentials KEW5, Instruction Booklet

Page: 9 / 20

8
Using Your Essentials Wok
continued
Variable Temperature Control Probe
Dial Setting Uses Temperature Guide
1-4
5-7
8-10
Keeping food warm, Slow
cooking sauces, simmering
Curries, casseroles, pasta, rice,
browning nuts, steaming foods
Shallow frying, Sealing meat,
Stir-frying
Low Heat/Slow Cook
Medium Heat
High Heat
If cleaning is necessary, wipe over the
unit with a slightly damp cloth.
WARNING:
Never
immerse the temperature
control probe or cord in
water or any other liquid.
Cooking Techniques
Stir-Frying
Recommended heat setting – 8 to 10
for stir-frying meat. 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 your
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.
Stir-frying should be carried out using
a high heat setting.
Preheat your wok before adding any
ingredients, allow the temperature
light to cycle ‘on’ and ‘off’ several
times. This will allow the wok to reach
an even high 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 meat as over cooking
will give a tough, dry result. Cooking
times depend on the size and
thickness of the cut, as the bigger the
cut, the more time is needed.
Recommended Cut for
Stir-frying
Beef
Chicken
Lamb
Pork
Veal
Lean Beef strips
prepared from rump,
sirloin, rib eye, fillet.
Lean chicken strips
prepared from breast
fillets, tenderloins,
thigh fillets.
Lean lamb strips
prepared from fillet,
lamb leg steaks, round
or topside mini roasts,
eye of loin.
Lean pork strips
prepared from fillet.
Eye of loin, fillet, round,
rump or topside.