Description

‘methods of cooking in a wok a the method Chao – Stir Frying Or Design, Remuantpour Air to blast, vegetables, meat, etc. you must be in strips very much. It is very important that everything is ready before the recipe because the real-time field is very short. Pour few drops of vegetable oil in the wok and the palms at high temperatures. The oil arach idea to hazelnuts are excellent, however, we do Évi D Emment but can be used, Other Oils. If you don’t is warm (but not smoke), eliminates the need to reduce the amount of cooking by 30% to 50%. Now put the ingredients, starting with the food and are, for 2 to 5 minutes to ensure that the food are/stated on the outside and remain Croquant on the inside. This method is now very healthy vitamins are, and it uses only very little oil. B. x L ‘baking bake at l’ casseroles become increasingly used in the kitchen Chinese. This method of cooking is also popular in the kitchen European. The wok is a perfect tool for this type of cooking. The mesh doors half moon for the wok pan 32 cm (Ref. Magazine Holder) and a 36 cm (Ref. 9909 ID Éales For The Power Of The L 3.5 L from all types of small quantities of food. A grid steam completely round is also available for the wok pan 32 cm (Ref. 9906) and for the wok 36 cm (Ref. 9908). Any dish for can be used in the wok for for steaming Surcette. Then place a lid on the wok & Bake at Létuvée can begin. C, the wok is id Éal For, all types of small quantities of food; Fish, Meat, kg,… The mesh half moon can to drain the ingredients such as P.
Demeyere wok 30 cm. Type: Wok/frying pan
Colour of product: Silver
Capacity: 4.8 litres, Width: 300 mm.