Breville the Hot Wok Pro BEW600, Instruction Booklet

17

COOKING TECHNIQUES

STIR-FRyING

Recommended Temperature Probe 

setting: 'High Sear' for meats. 
12-14 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 flavor 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’ 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 that is needed.

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.

NOTE

Make sure to carefully cook the 

meat to the minimum temperature 

required to prevent contamination.

STIR-FRy TIPS

• 

Buy meat strips from your butcher or 

supermarket, or prepare meat strips from 

recommended cuts listed previously 

by removing any fat and slicing thinly 

across the grain (across direction of 

meat fibers). Slicing across the grain 

ensures tenderness. Cut into very thin 

strips, approximately 2 - 3 inches  

(5 - 8cm) in length. Partially freeze meat 

(approximately 30 minutes) to make 

slicing easier.

• 

Stir-fry meat strips in small batches 

(approx ½ pound; 225g) to stop meat 

from shedding its juice and ‘stewing’, 

resulting in tougher meat.

• 

When adding meat strips to the wok, the 

strips should sizzle.

• 

Stir-fry meat strips for 1 - 2 minutes. Any 

longer will toughen meat.

• 

Remove each batch when cooked and 

allow the wok to reheat before stir-frying 

the next batch. By cooking in small 

batches, the heat of the wok remains 

constant, ensuring the meat does not 

stew and toughen. A small amount of oil 

can be mixed through the meat strips 

before adding to the wok, along with any 

other flavoring such as garlic, ginger and 

chili peppers. A little sesame oil can also 

add flavor. Mixing the meat with the oil 

rather than heating it separately in the 

wok eliminates using too much.