Electrolux WOK38TCIO User Manual download pdf (Page 18)

18 electrolux tips for cooking with the wok

Methods of preparation in the

wok

Stir frying

• Wok is swirled with oil.

• Ingredients cut into small pieces are

quickly fried with sauces and sea-

sonings over a high heat while being

continuously stirred.

• Due to the extremely short cooking

time, the ingredients should be ready

before 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 keep their typical taste.

• Only use fats that are specially in-

tended for deep frying.

Poaching / Whipping

• Special cooking process.

• Induction wok is very suitable for

this.

• Curved shape of the wok is extreme-

ly suitable for whipping up custards,

sabayons, butter sauces, fatless

sponge or parfait mixtures without

the use of 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.

dumplings.

Braising/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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