Cooking Techniques; Stir Frying - Breville BEF200 Instruction Booklet

CARE & CLEANING
STORAGE
Store the frypan upright with the lid in position.
Store the temperature control probe carefully.
Take care not to knock or drop the probe
as this can cause damage. If damage is
suspected, return the temperature control
probe with the frypan to your nearest Breville
Service Centre for inspection.
TIP
For convenient storage of the
temperature control probe, line the
frypan with 2 sheets of kitchen paper
and place the probe on the kitchen
paper. This will ensure the probe and
power plug do not scratch the non-stick
surface.
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COOKING TECHNIQUES

STIR FRYING

Recommended temperature control probe
setting HIGH SEAR.
• An energy efficient and healthy way of
cooking foods. The benefit of this method
is its speed and flavour result. The cooking
action for stir frying is a continual stirring
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 SEAR setting.
• Preheat your frypan before adding any
ingredients, allowing the heating light to
cycle ON and OFF several times. This will
allow the frypan to reach and maintain 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 as over cooking will
give a tough, dry result. Cooking times will
depend on the size and thickness of the
meat, as the bigger the pieces, the more
time needed.
RECOMMENDED CUTS
Beef Lean beef strips prepared from rump,
sirloin, rib eye, 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, eye of loin.
Pork Lean pork strips prepared from leg,
butterfly or medallion steaks or fillet.
Veal Eye of loin, fillet, round, rump
or topside.
Suggested times for stir frying vegetables:
COOKING TIME INGREDIENTS
3 minutes Onion quartered,
broccoli flowerets,
carrots sliced,
soaked Chinese
dried mushrooms
2 minutes Snow peas,
capsicum sliced,
zucchinis sliced, water
chestnuts, bamboo
shoots
1 minute Garlic minced,
chilli minced,
ginger minced, shallots
chopped, bean sprouts
These brief cooking times will keep
vegetables crisp.
STIR FRY TIPS
• Prepare meat strips from recommended
cuts as listed above by removing fat and
slicing thinly across the grain (across
direction of meat fibers). Slicing across the
grain ensures tenderness. Cut into very
thin strips, approximately 5–8cm in length.
Partially freeze meat (approx. 30 minutes)
to make slicing easier.
• Buy meat strips already prepared from
your butcher or supermarket.
• Stir fry meat strips in small batches (approx.
200–300g) to keep juice in meat and avoid
'stewing', resulting in tougher meat.
• Meat strips should sizzle when added to
the frypan.
• Stir fry meat strips for 1–2 minutes. Longer
cooking will toughen meat.
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