Kenmore 141.16315800 - Manual (Page 27)

Guide to Stir-Frying and Deep-Frying
STIR-FRYING TECHNIQUES
This method of cooking is popular around the world and
can be easily accomplished outdoors on your gas griil. It's
a quick and healthful way of preparing a complete meal
using meat, poultry or seafood in infinite combinations
with other interesting ingredients like vegetables, rice or
noodles.
Preparing to Stir-fry
Although it is possible to stir fry in other dishes, a wok is
your best tool. Its high sides enable the cook to stir food
without spillage. Its construction allows you to cook quickly
at high temperatures, with instant control of heat which is
essential for successful stir frying.
Food Preparation
Slice meat and poultry into long thin strips and cube fish
fillets. Remove all fat from meat and poultry and cut large
vegetables into even slices or cubes.
Marinate foods for extra flavor and tenderness. Marinating
times will vary for red meat, fish and or various cuts. Less
tender cuts of meat should be marinated longer. Remem­
ber to always chill marinating food in the refrigerator prior
to cooking.
Stir-fry meats, poultry or fish first. Next, add hard veg­
etables like carrots. Then continue with softer vegetables
like snowpeas and peppers. To ensure even cooking,
continually stir and toss the food in the wok using a
wooden spoon or spatula.
Tips for Stir-frying
Place a wok on a Cooking Grid or Side Burner directly
over a HIGH heat . Add only a small amount of food at
a time to ensure fast cooking and also to allow the wok
to reheat between ingredients.
DEEP-FRYING TECHNIQUES
A wide variety of foods can be deep-fried outdoors on
your grill, from potatoes, to seafood and chicken. Deep-
frying uses a large portion of oil, preferably saturated.
The outdoor location is ideal for deep-frying as smoke,
grease and smells disperse in the open air instead of
collecting on the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your grill using a cooking pan or wok, over
direct heat.
Fill a cooking pan no more than half full of vegetable or
corn oil. Start with LOW heat, then raise the heat gradu­
ally. Check the temperature of the oil carefully with a
frying thermometer or test with a cube of bread. The
cube of bread should brown in about 30 seconds for
most cooking needs. A temperature between 350 and
400 degrees is optimal for preparing the majority of
deep-fried foods.
Food Preparation
Foods being deep-fried taste better when coated with
either batter or breadcrumbs to add flavor and prevent
moisture from escaping.
Tips for Deep-frying
Wear a flame retardant BBQ Mitt and slowly lower
foods into the hot oil using a wire scoop or stainless
steel tongs. Add only a small quantity of food to the
oil, allow it to cook, then repeat with another small
quantity. This ensures the oil doesn't drop in tem­
perature. Once the food is cooked, remove it carefully
and drain onto a paper towel. Turn the heat off as
soon as you have finished deep-frying and allow your
pan to cool. When the oil is cool, remove all rem­
nants of fried foods by straining it through a fine
metal sieve, and store it in a clean bottle for future
Guide to Using the Cooking Rack
Vegetables are generally easy to cook on the grill. The
Cooking Rack makes it convenient because you can still
use the main cooking area while the vegetables are
suspended above the grids.
Pre-cook hard vegetables by briefly boiling or
microwaving them before cooking on the grill. Wrap
vegetables in a double thickness of foil to protect them
while cooking on the grill. Then, remove the foil if desired,
10-15 minutes before the end of cooking, brush veg­
etables with butter or oil and finish cooking.
The Cooking Rack can be used for purposes other than
just the obvious. Consider using the rack for warming
French bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well on the
Cooking Rack. Parcels of seafood such as scallops,
prawns and sliced fish fillets prepared in a sauce and
portioned into small foil wraps cook well this way, too.
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