Assessments - 2, GPA: 4
(
)
)
|
Facilidade de uso
Wash in hot soapy water. Remove stubborn spots with a plastic scouring pad or nylon washing brush. TO REMOVE THE BASE FOR CLEANING 1. Move the Push-Lever Removable Base Button to the ‘unlock’ position. 2. Lift the base from the wok, lifting over the heat controller socket. The wok base may be washed in hot soapy water, dry thoroughly. The wok base is dishwasher safe. The Avance Ultimate Wok should never be operated without the wok and base fully assembled and locked into place. 3. To relock base to wok, move Push-Lever Removable Base Button to the ‘lock’ position. GLASS LID Wash the glass lid in warm soapy water using a soft sponge, rinse thoroughly. The glass lid is dishwasher safe. Take care when the glass lid is hot. Do not place hot lid under cold water or on cold surfaces. This may cause id to break. PULL-OUT SPOON REST Remove the spoon rest from the wok base by simply pulling the rest all the way out from the base and depressing the area in the middle. This will allow the spoon rest to be fully removed. Wash in warm soapy water using a soft sponge, rinse and dry thoroughly. Alternatively, the spoon rest can be placed into the dishwasher. DISHWASHER SAFE Your Avance Ultimate Wok is dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. Both the top and base of the Avance Ultimate Wok may be placed in the dishwasher. It is recommended that the base be washed by hand. Before inserting temperature control probe into the Wok socket ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth. 11 STIR-FRYING Recommended temperature probe setting ‘ High Sear’ for stir frying meat. 13 - 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 flavour 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. COOKING TECHNIQUES cont’dCOOKING TECHNIQUES STIR FRY TIPS • •• Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensure tenderness. Cut into very thin strips, approximately 5 - 8cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier. • •• Stir fry meat strips in small batches (approx 200 - 300g) to stop meat shedding its juice and ‘ stewing’, resulting in tougher meat. • •• When adding meat strips to the frypan, the strips should sizzle. • •• Stir fry meat strips for 1 - 2 minutes. Any longer will toughen meat. • •• Remove each batch when cooked and allow frypan to reheat before stir frying the next. By cooking in small batches the heat of the frypan remains constant, ensuring the meat doesn’t stew and toughen. • •• A small amount of oil can be mixed through the meat strips before adding to the frypan, along any other flavouring such as garlic, ginger and chilli. A little sesame oil can also add flavour. Mixing the meat with the oil rather than heating it separately in the frypan eliminates using too much. • •• Drain off thin marinades from meat strips before stir frying to prevent stewing and splatter. 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. Fry vegetables before meat in a little oil (or sprinkling of water) until vivid in colour for: 3 MINUTES Onion, quartered Broccoli, flowerets Carrots, sliced Soaked Chinese dried Mushrooms 2 MINUTES Snow peas Capsicum, sliced Zucchinis, sliced Water chestnuts Bamboo shoots 1 MINUTE Garlic, minced Chilli, minced Ginger, minced Shallots, chopped Bean sprouts This brief cooking time will keep vegetables crisp. • •• Peanut oil is traditionally used for stir fry Asian style dishes. However other oils such as vegetable, canola and light olive m...