Wok Cooking
Stir-frying is the technique most
associated with wok cooking.
The idea behind traditional wok
cooking is to cook thin strips of
meat quickly over a high heat
which sears and seals the meat,
rather than stewing it. This
technique retains the meat juices,
flavour and tenderness.
Vegetables and sauces are added
to finish the dish.
The specially designed trivets on
the ILVE wok burner are designed
to accommodate curved bottomed
woks, while the quad ring burner
provides the high heat needed to
quickly sear meat and achieve the
best results.
ILVE TIP
Always pat dry wet food with paper
towel before putting into hot oil as
hot oil will spit and spatter when it
comes into contact with droplets
of water.
Pan Frying
Pan frying is a popular and quick
way of frying thin cuts of meat and
vegetables in butter or oil. This
should be done over a high heat so
that food is seared and browned.
This section serves as a guide to choosing
the most appropriate cooking method for all
categories of food preparation.
Get to know the full range of features your
ILVE appliance has to offer.
Cooking with ILVE
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