Kambrook KEW5 - Manual (Page 5)

If cleaning is necessary, wipe over the unit
with a slightly damp cloth.
WARNING: NEVER IMMERSE
THE TEMPERATURE CONTROL
PROBE OR CORD IN WATER OR
ANY OTHER LIQUID.
Cooking Techniques
Stir-Frying
Recommended heat setting –
8 to 10 for stir-frying meat.
8 for vegetables and seafood
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 meat
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
5
DIAL USES TEMPERATURE
SETTING GUIDE
1 – 4
Keeping food warm, Slow cooking sauces Low Heat/
Simmering Slow Cook
5 – 7 Curries, casseroles, pasta, rice, browning nuts
Medium Heat
Steaming foods
8 – 10
Shallow frying, Sealing meat,
High Heat
Stir-frying
Variable Temperature Control Probe
Beef Lean Beef strips prepared from
rump, sirloin, rib eye, 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, eye of loin.
Pork Lean pork strips prepared from
fillet.
Veal Eye of loin, fillet, round, rump or
topside