Manual

SlIR-FRYINGTECHNIQUES
TI_ methodofcooking is popular around the world
an_can be easily accomplished outdoors on your
Kemnore Elite gas gdll. It's a quick and healthful way
ofpeparing a complete meal using meat, poultry or
seafood in infinitecombinations with other interesting
ingzedients like vegetables, rice or noodles.
Preparing to Stir-fry
_,mough it is possible to stir fry in other dishes, the
is your best tool. Its high sides enable the cook to
_stkfood without spillage. Itsconstruction allows you to
quickly at high temperatures, with instantcontrol
ofkeat which is essential for successful stir frying.
Food preparation
.Size meat and poultry into longthin strips and cube
fi_ fillets. Remove all fat from meat and poultryand
_ltlarge vegetables into even slices or cubes.
Marinate foods for extra flavor and tenderness.
Mmnating times will vary for red meat, fish and or
_ous cuts. Less tender cuts of meat should be
mainated longer. Rememberto always chillmarinating
food in the refrigerator pdor to cooking.
SIb-fry meats, poultry or fish first. Next, add hard
vegetables like carrots. Then continue with softer
vegetables like snowpeas and peppers. To ensure
e_en cooking, continually stir and toss the food in the
using a wooden spoon or spatula.
-rqzsfor Stir-frying
Place the wokdirectly overa high heat on yourgdll orside
_zmer. Add only a small amount of food at a time to
eanurefast cooking and also to allow the wok to reheat
_belweeningredients.
DEEP-FRYING TECHNIQUES
A wide variety of foods can be deep-ffled outdoors on
yourgrill, 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, grease and smells reach for the
sky ot the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on yourgrill using a cooking pan or wok,
over direct heat withthe grill lid raised.
Fill thecooking panno more than half full of vegetable
or cam oil. Start with lowheat, then raise the heat
gradually. Checkthe temperature ofthe oil carefully
with a frying thermometer or test with a cube of bread.
The cube of bread should brown in about 30 seconds
for mostcooking needs.A temperature between 350
and 400 degreesis optimal for pmpadng the majority
of deep-fried foods.
Food Preparation
Foods being deep-fried taste better when coated with
either batter or breadcmmbs toadd flavor and prevent
moisture from escaping.
Tips for Deep-frying
Wear an insulatedcookingglove and slowlylower
foods into the hotoil using a wire scoop or stainless
steeltongs. Add only a small quantity of food tothe
oil, allow it to cook,then repeat with another small
quantity. This ensuresthe oil doesn't drop in
temperature.Oncethe food iscooked, remove it
carefully and drainonto a paper towel. Turn the heat
offas soonas youhave finished deep-frying and allow
the pan to cool. When the oil iscool, remove all
remnants offried foods bystraining itthrough a fine
metal sieve. Oncethe oilis quite cool, store itin a
clean bottle for future use.
'Vegetables are generally easy to cook on the grill. The
o=oking rack makes it convenient because you can
:sB use the main cooking area while the vegetables
,mesuspended above the grids.
_Pm-cook hardvegetables by bdefly boiling or
n_rowaving them before cooking on the gdll. Wrap
_getables in a double thickness of foil to protect them
vAile cooking on the gdll. Then, remove the foil if
desired, 10-15 minutes before the end of cooking,
laash vegetables with butter or oiland finish cooking.
The cooking rack can be used for purposes otherthan
just the obvious. Consider using itforwarming French
bread, gadic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well in
the cooking rack. Parcels of seafood such as scal-
lops, prawns and sliced fish fillets prepared in a sauce
and portioned into small foil wraps cooks well this
way, too.
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