Electrolux FM4863K-AN, Руководство пользователя

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Tips for cooking with the wok 16
Methods of preparation in the wok
Stir frying
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Wok is swirled with oil.
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Ingredients cut into small pieces, including sauces and seasonings, are quickly
fried over a high heat while continuously being stirred.
•
Due to the extremely short cooking time the ingredients should be ready be-
fore you start cooking.
•
Start with the ingredients with the longest cooking time.
•
Very healthy method of preparation.
•
Vegetables retain their own taste and colour and remain nice and crunchy.
•
Small pieces of meat remain tender.
Deep frying
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Very small drop in temperature.
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Low oil consumption.
•
Due to the constant temperature the fried food does not absorb much fat.
•
Meat, fish, potatoes, vegetables, etc. retain an even colour and crust and
therefore the typical taste.
•
Only use fats that are specially intended for deep frying.
Poaching / Whipping
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Special cooking process.
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Induction wok is very suitable.
•
Curved shape of the wok is extremely suitable for whipping up custards,
sabayons, butter sauces, fatless sponge or parfait mixtures without a bain
marie at 65° C to 80° C.
Simmering
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Boiling: Cooking at boiling point (bubbling), e.g. spaghetti.
•
Simmering: Cooking just under the boiling point (not bubbling), e.g. dump-
lings
Stewing
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Cooking in its own juice, or possibly with the addition of a little fat and other
liquid.
•
Cooking high water content food such as vegetables, fish and fruit with a lid
on over moderate heat, to retain flavours.
Steaming
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Very gentle method of preparation.
•
A high level of the food’s nutrient content and colour are retained.