Kela Joy, Manual, Page: 5 / 36

5
SAFETY PASTE BURNER
Instructions for use
1 Open burner (screw cap).
2 IUse safety fuel paste. Remove
lid. Please note: For your
safety, only use the appropriate
safety fuel pastes. Our recom -
mendation: kela Safety Fuel
Paste Art. No. 63018.
3 Close burner, insert into appro-
priate rechaud and light.
4 Regulate strength of flame with
slider. Please note: Never
leave children unsupervised
near the device.
Risk of scalding - please note:
Do not pour water into the hot fat!
Careful: Meat often has a great
deal of liquid and may cause
splashes. Ensure that no liquid fat
can drip on the open flame of the
rechaud. Fire hazard!
UNPACKING – CLEANING –
BURN IN YOUR WOK BEFORE
FIRST USE.
Unpack all parts and remove all
packaging material.
The steel wok is blued and
moistened with oil to prevent the
build-up of rust during storage and
delivery.
Clean the steel wok thorough-
ly. Use hot water, a brush and
washing-up liquid. Steel wool and
other scrubbing sponges can also
be used.
Dry off the wok with kitchen paper.
Now burn in the wok. To do so,
overheat oil in the wok. This oil
forms a natural dark brown/black
layer on the steel surface – the
patina. This patina has natural
non-stick properties and provides
good protection against rust.
Please note: the patina develops
further each time the wok is used,
and its properties are increased.
Once a patina has formed, the
wok may no longer be cleaned
by scrubbing. Scrubbing brushes
and sponges remove the patina
and the wok will need to be burned
in again.
There are various ways of burning
in the wok.
We recommend the oven method.
1. First heat your oven to the
maximum temperature.
2. Rub a small amount of oil into
the wok on the inside and
outside. Do not rub oil into the
stainless steel handle.
Any oils can be used. Linseed
oil is particularly suitable.
3. Place the wok in the pre-heated
oven, preferably on the central
grille.
Place aluminium foil on the
base on the oven so that any oil
that drips down is caught.
4. After 20 minutes, remove the
wok and let it cool down for
around 5 minutes.
5. Repeat steps 2 to 4. Do this
three or four times.
Your wok has now formed a suf-
ficient patina, which means that
you can now use it to cook acidic
foods and liquids.
Without the natural patina, you
should only cook with a sufficient
amount of oil and should avoid
acidic foods, such as citrus fruits
or tomatoes.
USE
Take a standard fuel paste and
place it in the safety burner. After
igniting the paste, you can regu -
late the flame strength using the
rotary slide.
At first, you should set the flame
to high.
Add sufficient oil to the wok and
wait until the oil has heated up.
Now you can start adding the
ingredients. We get the most fun
out of eating directly out of the
wok and adding new ingredients
as we go along. This means that
there is less food in the wok, and
the ingredients heat up more
quickly. Wooden chopsticks are
ideal, since they don’t scratch the
patina.
CLEANING
Ideally, you should rub out the
wok with kitchen paper while it is
still hot.
You don't need to use washing-up
liquid, which can scale off a patina
which is still thin.
Never soak a wok or a burnt-in
pan in water or put it in the dish-
washer.
You can clean the réchaud with
washing-up liquid if you want, but
kitchen paper is also sufficient.
If you have used washing-up liquid
to clean your wok, however, then