Soba PW610 Mode D'emploi page 6

PW610 ELECTRIC WOK
Shallow Frying
Shallow frying is a method used of cooking and crisping 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. For shallow frying
the oil should not be more than 13 mm deep at the centre of the wok .
Tips for Shallow Frying
• Preheat the oil to the desired temperature before adding food. Do not cover the
wok with the lid when frying to prevent condensation which causes foaming and
spluttering.
• Wipe moisture from foods to avoid any spluttering or foaming of oil.
• The oil should not be more than 13 mm deep at the centre of the wok. All types
of oil can be used for frying. Vegetable oils give best results.
• Cook pieces of food a few at a time. This prevents lowering the oil temperature
which would make the crust soggy.
• Drain the food on kitchen paper as soon as it is removed from the oil. Always
allow the oil to cool before draining from the wok.
Steaming
Steamed foods are tender and juicy retaining most of their nutritional value. Most
foods respond well to steaming, especially fish and seafood. Arrange food on the
steaming rack provided and place in wok over simmering water or stock. Cover with
wok lid.
Braising and stewing
The wok can be used to make your favourite stews. The lid should be left on when
stewing. Braising is a variation on stir-frying where liquid is added at the end of the
stir frying and the ingredients are left to simmer, usually without a lid.
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INSTRUCTIONS