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Various cooking methods can be used
to make a wide variety of foods in your
Sunbeam Professional Wok.
Stir-Frying
Stir-frying is a quick cooking method
conducted over very high heat. The wok
should be hot before adding oil or any
ingredients. Be sure to maintain maximum
heat when stir-frying by cooking food in small
batches. Use a constant tossing motion to
ensure the food is evenly exposed to the heat
and does not burn.
Tips When Stir-Frying
• Meat should be cooked in batches,
approximately 150g per batch. This
prevents the temperature of the wok
dropping too low and also prevents the
meat from stewing. Once the meat is
browned, remove it from the wok and
continue cooking other ingredients like
vegetables, sauce and noodles. Then return
the meat to the wok to heat through and
finish cooking.
• Vegetables and meat should be cut into
uniform shapes and sizes before starting,
as stir-frying relies on quick cooking for
best results.
• Slice meats into thin strips (about 5cm
long) so that they can cook quickly.
• If stir-frying marinated meat strips, drain
off excess marinade as it tends to boil,
which toughens the meat.
• Suitable oils for stir-frying include canola,
sunflower, peanut or light olive oils.
• Stir-frying is done quickly. The shorter the
cooking time, the less chance there is for
the meat to toughen or overcook. This also
keeps the food crisp and full of nutrients.
• Do not use the lid when stir-frying as stir-
frying is a method of dry cooking and the
steam droplets will toughen the meat.
• Serve stir-fried foods immediately to retain
their crisp texture.
Shallow Frying
Shallow frying is a method used to cook and
crispen foods in a small amount of oil. The
food is cooked at a lower temperature so that
a brown crust forms on the underside. The
food is then turned over to brown the other
side. Usually 1 cup of oil is sufficient for
shallow frying.
Deep Frying
Deep fried foods should be crispy on the
outside and tender on the inside. The food
should be coated with batter or breadcrumbs
and placed in a larger quantity of hot oil.
Tips When Deep Frying
• Preheat the oil to the desired temperature
before adding food.
• Do not cover the wok with the lid when
deep frying. This will prevent foaming
or splattering of oil from condensation
droplets.
• Wipe moisture from foods to avoid any
splattering or foaming of oil.
• Do not fill the wok with more than
1.2 litres of oil. For best results use a
vegetable oil for sweet foods and peanut oil
for Asian style foods.
• Food should be fried in batches, a few
pieces at a time. This prevents the oil
temperature from dropping too low and
also prevents a soggy crust from forming
on food.
• Drain the food on paper towel as soon as it
is removed from the oil.
• Always allow the oil to cool completely
before removing from the wok.
Cooking Techniques
