Sunbeam WW8900, Instruction/Recipe Booklet

8

Various cooking methods can be used to
make a variety of foods in your Sunbeam
Wok.

Stir-Frying.

Stir-frying is a quick cooking method
conducted over very high heat. The Wok
should be hot before adding oil or any
ingredients. Be sure to maintain maximum
heat when stir-frying, by cooking food in
small batches. Use a tossing motion to
ensure the food is evenly exposed to the
heat.

Tips When Stir-Frying.

• Meat should be cooked in batches,

approximately 150g per batch. This
prevents the temperature of the wok
dropping too low and also preventing the
meat from stewing. Once the meat is
cooked, remove it from the wok and
continue cooking vegetables, sauce and
noodles. Then return the meat to the wok
to heat through.

• Vegetables and meat should be cut into

uniform shapes and sizes before starting,
as stir-frying relies on quick cooking for
best results.

• Slice meats into thin strips (about 5cm)

so that they can cook quickly.

• If stir-frying marinated meat strips, drain

off excess marinade as it tends to boil,
which toughens the meat.

• Ensure the oil has been preheated to the

correct temperature before cooking. The
best oil to use is a canola or sunflower oil.
Traditional Asian oils used include peanut
or sesame oils.

• Stir-frying is done quickly, the less cooking

time, the less chance there is for the meat
to toughen or overcook. This also keeps the
food crisp.

• Do not use the lid when stir-frying as stir-

frying is a method of dry cooking and the
steam droplets will toughen the meat.

• Serve stir-fried foods immediately to retain

their crisp texture.

Shallow Frying.

Shallow frying is a method used to cook and
crispen foods in a small amount of oil. The
food is cooked at a lower temperature so that
a brown crust forms on the underside. The
food is then turned over to brown the other
side. Usually 1 cup of oil is sufficient for
shallow frying.

Deep Frying.

Deep fried food should be crispy on the
outside and tender inside. The food should
be coated with batter or breadcrumbs and
placed in hot oil.

Tips When Deep Frying.

• Preheat the oil to the desired temperature

before adding food. Do not cover the Wok
with the lid when deep frying. This will
prevent foaming or splattering of oil from
condensation droplets.

• Wipe moisture from foods to avoid any

splattering or foaming of oil.

• Do not fill the Wok with more than 8 cups

of oil. For best results use a vegetable oil.

Cooking Techniques