9
Stir-Frying
Recommended temperature probe
setting 4-5.
An energy efficient and healthy
way of cooking foods. The benefit
of this cooking method is its speed
and the flavour of the foods. The
non-stick cooking surface on your
square frypan 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 square frypan before
adding any ingredients, allowing the
temperature light to cycle ‘on’ and
‘off’ several times. This will allow the
square frypan 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.
Cooking with Your Kambrook Square Frypan
Recommended cuts
for stir-frying
Beef
Lean beef strips
prepared from
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
leg, butterfly or
medallion steaks
or fillet
Veal
Eye of loin, fillet,
round, rump or
topside
Buy meat strips from your butcher or
your supermarket, or prepare meat
strips from recommended cuts listed,
by removing any fat and slicing thinly
across the grain (across the direction
of meat fibres). Slicing across the grain
ensures tenderness.
Cut into very thin strips, approx
5cm - 8cm in length. To make slicing
easier, partially freeze meat for approx
30 minutes before slicing.
Stir fry meat strips in small batches
to stop meat shedding its juice and
‘stewing’, resulting in tougher meat.