Gastroback 42515 Design Wok Advanced Pro - Manual (Page 16)

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• 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).