instruction manual
26
English
suggestions ingredients pArty Wok
Asian wok
dutch wok
Mediterranean wok
Meat:
Filet of chicken, tenderloin, steak
Meat:
Beef, hamburger, minced meat,
ham, bacon, shoarma, filet of
turkey
Meat:
Pork steak, lamb, chorizo,
Parma ham, salami
fish:
Gambas, salmon, tuna
fish:
Tilapia, tuna, salmon
fish:
Salmon, anchovy, cod
Vegetables:
Chinese cabbage, peppers,
bamboo shoots, green beans,
bean sprouts, red onion, corn
Vegetables:
Broccoli, cauliflower, green beans,
mushrooms, carrots, onions, bell
pepper
Vegetables:
Olives, tomatoes, zucchini,
peppers, eggplant, red onion
fruit:
Banana, mango
fruit:
Peach
fruit:
Pineapple
others:
Cashew nuts, garlic, Spanish
pepper, ginger, soy sauce / ketjap,
sambal, olive oil, butter
others:
Potatoes, oil, butter
others:
Chilli, pine nuts, basil, olive
oil, pesto, garlic, mozzarella,
artichoke hearts
to serve with o.ä.
Shrimp crackers, atjar, satay, rice,
noodles, noodles, sauces, salads
to serve with o.ä.
Baguette, herb butter, russian
salad, fries, sauces, salads
to serve with o.ä.
Baguette, aioli, fêta, tzatziki,
cucumber, Italian/provencial
herbs, pasta, sauces, salads
• Are there many people to the table, then divide everything into multiple, small dishes. Put several cans
of multiple oil and butter dishes ready. That gives comfort at the table.
• Use for unprepared meat and fish a separate bowl with a separate fork.
• Do not use too much oil or butter.
• Do not bake too much meat or fish at once as it cools the oil or butter to much.
• Do not bake the sauces.
• Fish is usually ready as quickly meat.
• Bake pork, chicken and turkey always untill it’s completely cooked.
