Falcon 1000 DF, User'S Manual & Installation And Servicing Instructions

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6
English
Wok Centre Ring
The Wok ring is designed fi t the centre burner. It will not
fi t any of the other burner pan supports
It should be located so that the cut-outs in the ring sit
directly on the projecting burner supports.
Woks vary very widely in size and shape. It’s important
that the Wok is securely held - but if the Wok is too big or
too small the ring will not support it properly.
When you fi t the ring, check that it is properly located on
the pan support fi ngers.
Make sure that it is stable and that the Wok is sitting
level in the ring.
The cradle will get very hot in use - allow plenty of
time for it to cool before you pick it up.
Wok Cooking
A Wok may be used for 5 traditional methods of oriental
cooking: -
Stir Frying
Shallow Frying
Deep Frying
Steaming
Braising
Stir frying has become the most familiar and popular
method of oriental cooking. The continual manual
process requires the addition of one food item at a time
with the relatively fast preparation time offering the
benefi t of colour and nutrient retention whilst retaining a
crisp texture.
The other 4 types of Wok cooking do not require
constant stirring. These methods require a steadier base
for the utensil as the Wok contains very hot water or
oil. The Wok ring gives greater stability when practising
these methods of cooking - but take care.
Deep Fat Frying
Do not try to fry too much food at a time, especially
frozen food.
This only lowers the temperature of the oil or fat too
much, resulting in greasy food.
Always dry food thoroughly before frying and lower it
slowly into the hot oil or fat. Frozen foods in particular,
will cause frothing or spitting, if added too quickly.
Never heat fat, or fry with a lid on the pan.
Keep the outside of the pan, clean and free from streaks
of oil or fat.
Only re-heat food once.