AEG Electrolux EOK7837 Instrukcja Użytkownika Pobierz pdf (Strona 16)

Tips for cooking with the wok16

Methods of preparation in the wok

Stir frying

• Wok is swirled with oil.

• Ingredients cut into small pieces, including sauces and seasonings, are quickly

fried over a high heat while continuously being stirred.

• Due to the extremely short cooking time the ingredients should be ready be-

fore you start cooking.

• Start with the ingredients with the longest cooking time.

• Very healthy method of preparation.

• Vegetables retain their own taste and colour and remain nice and crunchy.

• Small pieces of meat remain tender.

Deep frying

• Very small drop in temperature.

• Low oil consumption.

• Due to the constant temperature the fried food does not absorb much fat.

• Meat, fish, potatoes, vegetables, etc. retain an even colour and crust and

therefore the typical taste.

• Only use fats that are specially intended for deep frying.

Poaching / Whipping

• Special cooking process.

• Induction wok is very suitable.

• Curved shape of the wok is extremely suitable for whipping up custards,

sabayons, butter sauces, fatless sponge or parfait mixtures without a bain

marie at 65° C to 80° C.

Simmering

• Boiling: Cooking at boiling point (bubbling), e.g. spaghetti.

• Simmering: Cooking just under the boiling point (not bubbling), e.g. dump-

lings

Stewing

• Cooking in its own juice, or possibly with the addition of a little fat and other

liquid.

• Cooking high water content food such as vegetables, fish and fruit with a lid

on over moderate heat, to retain flavours.

Steaming

• Very gentle method of preparation.

• A high level of the food’s nutrient content and colour are retained.

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AEG Electrolux EOK7837 Instrukcja Użytkownika Strona 16