Bakers & Chefs 9905TB Assembly & Operating Instructions - Stir-Frying Techniques
Stir-frying Techniques
Wok cooking method:
Wok cooking is fast. Place your wok/saute pan directly over a high heat on your Bakers & Chefs
cooking area. Add only a small amount of food at a time to ensure fast cooking and also to allow the wok to
reheat between ingredients.
Food preparation:
Slice
meat and poultry across the grain to ensure tenderness
Slice
meats and poultry into long thin strips
Cube
fish fillets
Remove all fat
from meat and poultry
Cut large vegetables
into even slices or cubes
wok preparation
Marinate foods for extra flavor and tenderness. Marinating times will vary for red meat, fish and or
various cuts. Less tender cuts of meat should be marinated longer. Remember to always chill marinating food
in the refrigerator prior to cooking.
Suggested marinating times are:
Meat, poultry and vegetables
- up to 24 hours
Fish and seafood
- up to 2 hours
Cut like foods - pork and beef for example - into approximately the same size to ensure even cooking.
Stir-fry meats, poultry or fish first. Next, add vegetables, "hard" types like carrots first. Then continue
with softer vegetables like snowpeas and peppers. To ensure even cooking, continually stir and toss
the food in the wok using a wooden spoon or spatula.
Deep-frying Techniques
A
wide variety of foods can be deep-fried on your Bakers & Chefs grill
, from potatoes to seafood
and chicken. Deep-frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for
deep-frying as smoke and grease and smells reach for the sky - not the inside of your home.
Bakers & Chefs patented gas burner ensures that cooking oil quickly reaches sufficiently high
temperatures for deep-frying: it's also designed for easy heat control to prevent burning.
You can deep-fry on your Bakers & Chefs grill using the optional
cooking pan or wok/saute pan
, over
direct heat, with the
grill hood raised
.
Fill the cooking pan no more than
half full of vegetable or corn oil
. Start heating, gently at first, then
raise the heat.
Check the temperature
of the oil carefully with a frying thermometer or test with a cube of
bread. The cube of bread should brown in about 30 seconds for most cooking needs. A temperature between
350 and 400 degrees is optimal for preparing the majority of deep-fried foods.
Add only a small quantity of
food
to the oil
, allow it to cook, then repeat with another small quantity. This ensures the oil doesn't drop in
temperature.
Foods being deep-fried
taste better when coated with either batter or breadcrumbs
to add flavor
and prevent moisture from escaping.
Slowly lower foods into the hot oil using the optional wire fry basket
. This makes removal of
cooked food quicker and easier. Once the food is cooked,
remove it carefully
and
drain onto a paper towel
.
Turn the heat off as soon as you have finished deep-frying and
leave the pan to cool
. When the oil is cool,
remove all remnants of fried foods by
straining
it through a fine metal sieve. Once the oil is quite cool, store
it in a clean bottle for further use.
wok preparation
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