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Thin meat strips between 5 – 8 cm are recommended for stir-frying.
•
Toss the stir-fry meat in a small amount of oil before cooking
•
Meat should be stir-fried on small batches (up to 300g). This avoids the meat stewing in it’s own
juices and becoming tough. Cooking in small batches also helps the heat in the electric fry pan
remain at a constant level to ensure the meat does not become tough from stewing in it’s own
juices.
•
Stir-fry meat for between 1 – 2 minutes.
•
Remove a cooked batch of meat and then wait for the electric fry pan to re-heat before stir-frying
the next batch of meat.
•
If you are cooking meat strips which have been marinated, drain off the marina before stir-frying
to prevent meat from stewing.
•
Serve your stir -fry quickly after cooking for a crisp, hot and tasty meal.
Using the lid:
•
Use the glass lid where possible when cooking all food types.
•
The lid prevents smells from escaping and reduces cooking time.
Note:
•
The glass lid has a vent through which hot steam can escape.
•
Avoid contact with this escaping steam.
•
The lid can become extremely hot during operation therefore use oven gloves, etc. where
possible when removing the lid to avoid burns.
•
When removing the lid, take care to lift it off away from you.
After use:
•
Set the temperature regulator to the 0 level and pull the plug out of the mains power point.
•
Allow the unit to cool down thoroughly before cleaning it.
