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COOKING TECHNIQUES
SAUTÉ
The SAUTÉ setting is ideal for sautéing
vegetables, onions and garlic. It is also
suitable for pan frying thin pieces of meat or
sealing cubed meat before stewing.
Sautéing should be carried out using the
SAUTÉ setting on the probe. Turn and adjust
the probe to specific heat requirements.
Sauté tips
• Always sauté or pan fry food in a small
amount of oil. Do not add more than
250ml of oil at one time.
• Preheat the oil before adding food.
• Sauté in small batches so that the
temperature does not drop and cause
meat to stew instead of sear.
STEAM
Steaming should be carried out using the
STEAM setting on the probe. Turn and adjust
probe for specific heat requirements.
The steaming temperature range is suitable
for steaming a whole range of foods from
small items such as dumplings through to
larger foods such as whole fish or ducks.
Fill the wok with approximately 4 cups
water and position stainless steel tray
into wok. Cover with lid and turn dial to
STEAM range.
Steam tips
• For dumplings, buns and dim sums,
line stainless steamer tray with a piece
of baking paper to prevent food from
sticking to the base of the steamer tray.
• When steaming vegetables, or meat
such as fish fillets, arrange thicker pieces
on the bottom and smaller pieces on top.
This will help to cook foods evenly.
• This setting is ideal for steaming
puddings or cakes. Spoon cake mixture
into small dariole moulds and cover
each one with a circle of baking paper.
Position evenly around the steaming
tray and cover with lid.
• When steaming whole fish or ducks,
always check size before purchasing.
A good tip is to measure the diameter of
the steamer tray with a piece of kitchen
string and take that with you when you
are purchasing the food.
• Wipe whole fish or ducks with a clean
damp cloth. Season well with herbs,
lemons or spices before steaming.
SIMMER
Simmering should be carried out using the
SIMMER setting on the probe. Turn and
adjust probe for specific heat requirements
The simmer temperature range is suitable
for simmering soups, braises and sauces.
This gentle heat will slowly tenderize meats
and reduce and thicken sauces.
Simmer tips
• Use less tender cuts of meat for
casseroling or braising.
• For even cooking, always cut meat and
vegetables into the same size.
• Use the SAUTÉ setting to brown meats
and sauté the onion and vegetables prior
to slow cooking.
• If adding wine to the recipe, always add
wine to wok after meat has been sealed
on the SAUTÉ setting. The wine needs
to boil and reduce by half.
• Always start simmering on the highest
point and reduce to lowest point if
simmer is too high.
• Do not leave wok unattended while
simmering. Not suitable for cooking for
longer than 2 hours.
• Occasionally, the simmer will need
to be very low. Turn probe dial into
CARAMELISE setting for a lower
heat setting.
CARAMELISE
Caramelising should be carried out using
the CARAMELISE setting on the probe.
Turn and adjust probe for specific heat
requirements.
The CARAMELISE temperature range is
ideal for slowly caramelising foods such
as onions for onion jam or sweating and
softening vegetables when no colour is
required and reducing sauces such as
gravies and jus.
Caramelise tips
• You may need to use a higher heat
setting such as SAUTÉ or STEAM to
start the cooking process.
• For slow caramelizing of vegetables,
have lid on. When reducing sauces and
gravies, remove lid.
• It is important to stir food occasionally
while reducing and caramelizing.
KEEP WARM
Use this temperature setting to keep food
warm when serving has been delayed.
• Not ideal for stir fry or steamed dishes.
• Always use lid to help store the heat and
maintain the warming temperatures.
• Stir food occasionally.
• Not recommended to leave food in wok
for longer than 1 hour.
COOKING TECHNIQUES
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