Kambrook Essentials KEW5, Instruction Booklet

8

Using Your Essentials Wok 

continued

Variable Temperature Control Probe

Dial Setting

Uses

Temperature Guide

1-4

5-7

8-10

Keeping food warm, Slow 

cooking sauces, simmering

Curries, casseroles, pasta, rice, 

browning nuts, steaming foods

Shallow frying, Sealing meat, 

Stir-frying

Low Heat/Slow Cook

Medium Heat

High Heat

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

Stir-Frying 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 Cut for 

Stir-frying

Beef

Chicken

Lamb

Pork

Veal

Lean Beef strips 

prepared from rump, 

sirloin, rib eye, fillet.

Lean chicken strips 

prepared from breast 

fillets, tenderloins, 

thigh fillets.

Lean lamb strips 

prepared from fillet, 

lamb leg steaks, round 

or topside mini roasts, 

eye of loin.

Lean pork strips 

prepared from fillet.

Eye of loin, fillet, round, 

rump or topside.