Design Wok Advanced Pro Manual

54
• Donotmovethewokduringheatingorcooking.
• Wipemoisturefromfoodstoavoidsplattering.
• Cookafewpiecesatatimetoensurecrispness.
• Draincookedfoodsonpapertowelstoreducegreasiness.
• Neverleaveyourwokunattendedorunsupervisedwhileshallowfrying.
• Allowoiltocoolbeforeremovingfromthewok.
• Vegetable,peanutorcanolaoilisrecommendedforshallowfrying.
Slow cooking (braising)
Recommended Temperature Probe setting 1 – 2.
Your wok is ideal for slow cooking curries and casseroles. Slow cooking allows 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
slow cook with tender meat cuts as they will toughen and shrink during cooking.
It is recommended during slow cooking to place the glass lid on to retain heat. During the
cooking process the curry or casserole will boil then turn off. This is normal operating for a
temperature probe controlled unit.
Recommendedcutsforslowcooking(braising):
Beef
Diced blade (boneless), chuck, round, shin,silverside
Chicken
Diced thigh, leg
Lamb
Diced forequarter, shanks and neck chops
Pork
Diced forequarter, leg
Veal
Diced forequarter, leg and knuckle (Osso Bucco)
Slow cooking tips
• Cutmeatinto2.5cmcubes.Trimanyvisiblefat.
• Useamediumtolowheatsetting.
• Cookforapprox.1½–2hours,stirringoccasionallywiththelidon.
• 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cornstarchblendedwithwater,orplain
flour blended with margarine or butter. Alternatively, coat meat in plain flour before frying
(extra oil may be needed).