Breville EW30XL - Manual (Page 14)

Cooking techniques
13
Stir-frying
Recommended temperature probe setting -
‘High Sear’ for stir frying meat.
12-14 for vegetables and seafood.
• Stir-frying is an energy efficient and healthy way of
cooking foods. The benefit of this method is its
speed and the flavor result. The non-stick cooking
surface on your wok also means that less oil is
required for cooking. The cooking action for stir-
frying is a continual tossing motion to ensure the
food is evenly exposed to the heat and cooks
quickly and evenly in a couple of minutes.
• Stir-frying should be carried out using a high
heat setting.
• Preheat your wok before adding any ingredients,
allow the temperature light to cycle ‘on’ and ‘off’
several times. This will allow the wok to reach an
even high temperature.
• Stir-frying is a dry heat cooking method and is best
suited to tender cuts of meat. Timing is a key factor
when cooking them as over cooking will give a
tough, dry result. Cooking times depend on the size
and thickness of the cut, as the bigger the cut the
more time is needed.
Recommended cuts for stir frying
Beef
Lean beef strips prepared from rump, sirloin, rib eye
and fillet.
Chicken
Lean chicken strips prepared from breast fillets,
tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet, lamb leg
steaks, round or topside mini roasts and loin.
Pork
Lean pork strips prepared from leg,butterfly or
medallion steaks or fillet.
Veal
Eye of loin, fillet, round, rump or topside.
Make sure to carefully cook the meat to the
minimum time required to prevent
contamination from salmonella.
Note