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14
Cooking Techniques continued
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.
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Slow cooking (braising)
Recommended temperature probe setting 2-4.
The Breville 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, gravy beef
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 (braising) 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).
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