Breville HealthSmart BEW300, Инструкция пользователя

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17
COOKING TECHNIQUES
• Always lift the lid away from you, when
removing from wok, to avoid steam
escaping from under the lid.
SHALLOW FRYING
Recommended temperature probe setting
8 – HIGH SEAR.
Shallow fried foods are crisp on the outside
and tender and juicy inside when cooked in
the wok.
To shallow fry foods, follow the following
procedure:
• Place approximately 1 cup or sufficient
amount of oil into the wok so that only
half of the food is immersed.
• Heat oil on setting 8 - HIGH SEAR until
temperature is reached.
• Shallow fry foods in small batches
Shallow frying tips
• When shallow frying, use a small
amount of oil to crispen and cook foods.
• Preheat the oil before adding food.
Never cover with the lid during heating
or cooking with oil as this will cause
condensation (water droplets) to drip
into the oil and result in bubbling and
splattering.
• Do not move the wok during heating or
cooking with oil.
• Wipe any moisture from foods before
adding to wok to avoid splattering.
• Cook a few pieces of food at a time to
ensure crispness.
• Drain cooked foods on kitchen paper to
absorb oil.
• Never leave the wok unattended or
unsupervised while shallow frying.
• Allow oil to cool completely before
removing from the wok.
• Vegetable, peanut or canola oil is
recommended for shallow frying.
SLOW COOKING
Recommended temperature probe
setting 2-4.
• The wok is ideal for cooking curries and
casseroles by allowing less tender meat
cuts to be used to obtain a tender result.
Less tender meat cuts contain sinew and
gristle; these will be broken down during
cooking to give a tender result. It is not
recommended to cook casseroles and
curries with tender meat cuts as they will
toughen and shrink during cooking.
• It is recommended during slow cooking to
place the lid onto the wok to retain heat.
During the cooking process the curry
or casserole will boil then cycle off to
maintain the temperature. This is normal
operation for a probe controlled appliance.
Recommended cuts for slow cooking
(braising)
BEEF
diced blade (boneless), chuck, round,
shin, silverside
CHICKEN
diced thigh, leg
LAMB
diced forequarter, shanks and neck chops
VEAL
diced forequarter, leg and knuckle
(Osso Bucco)
PORK
diced forequarter, leg
Slow cooking tips
• Cut meat into 3cm cubes. Trim any visible
fat.
• Use a medium to low heat setting
• Cook for approximately 1½ - 2 hours,
stirring occasionally with the lid in
position.
• 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
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).