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17

Steaming Time Chart

Approximate cooking time in minutes for steaming vegetables,
seafood, fish, fruits and meat. This chart is only intended as a
guide. Adjust time to suit your taste.

Vegetables

Artichokes  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20
Asparagus:

whole, frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 - 12

canned  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7 - 10

Beans (string)

fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7 - 10

frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12
canned  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 - 10

Beets, sliced  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Broccoli  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Brussels Sprouts:

fresh, frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12
canned  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 - 10

Cabbage:

quartered-small  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15
chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Cauliflower:

quartered, small  . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15
frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 - 10

Celery  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Corn-on-the-Cob:

fresh, frozen, canned . . . . . . . . . . . . . . . . . . . . . . . . .

5 - 6

Green Peppers, sliced  . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 9

Mushrooms:

whole  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 16
sliced  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Onions:

small, whole  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Peas:

fresh, canned  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12

Potatoes, small, whole  . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18
Spinach:

fresh, frozen  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 - 10

canned  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7 - 10

Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 - 8

Tomatoes, sliced  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 - 5

Zucchini, sliced  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5 - 7

14

Simple Garnishes

Once you begin Asian cooking, you will want to make the most
of each dish by adding pretty food decorations. Here are a few
suggestions:

Celery Tassels

Wash the celery stalks and cut into approximately 2 inch lengths.
cut lengthwise at narrow intervals nearly to the base. Leave celery
tassel in a bowl of cold water to curl. 

Scallion Brushes

Using scallions, cut green stalks in approximately 2 inch lengths.
Cut down the lengths at narrow intervals to just half way. turn and
cut from other side. Leave in a bowl of cold water to curl.

Radish Roses

Make 6 to eight cuts lengthwise through the radish from the head
of the stalk. Place in cold water until they open like flowers.

Twists

Oranges, lemons, cucumbers can be easily twisted. Thinly slice
fruits or vegetables. Cut each slice through the center. Then twist
the two halves in opposite directions.

Carrot Curls

Using a potato peeler, peel carrots wafer thin. Twist the slices and
fasten with a toothpick. Place in a bowl of cold water to curl.

Celery Tassels

Scallion Brush

Orange Twist

Carrot Curl

Summary of Contents for EW70A

Page 1: ...anual Recipe Guide ct riod of p This e use other y if the e been been umber nd no ection nce or ted to ates do above of or in oss of ts that will be en the ct will month m and W70A de for ection ter t...

Page 2: ...t...

Page 3: ...structions A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Longer extension cords are available and may be used if care is...

Page 4: ......

Page 5: ...outside too making cleanup easy All the traditional oriental recipes are easily prepared in this Wok but don t stop there The MAXIM Wok is so versatile that it can be used to prepare many favorite Am...

Page 6: ...r...

Page 7: ...recommended They will prevent scratching the surface Do not use sharp edged metal tools such as forks knives beaters food choppers etc as they will scratch the surface Minor scratching of the non sti...

Page 8: ...r oil...

Page 9: ...ht crust to seal in flavor 200 F 100 C 275 F 300 F 135 150 C 375 F 190 C Gently lower food into preheated oil When food changes color usually one to two minutes remove and drain The oil temperature is...

Page 10: ...F...

Page 11: ...y A dish prepared in this manner should be cooked just before serving Deep Frying Deep frying is quickly cooking food completely submerged in hot oil Oil for deep frying must be at the proper temperat...

Page 12: ...er ust ach nd her til all Heat er of h...

Page 13: ...ing many western dishes and Japanese sukiyaki Simmering called for in many recipes is cooking in liquid just below the boiling point where bubbles form at a slow rate The temperature setting at which...

Page 14: ...9 9 0 0 0 7 5 2 5 5 0 0 4 8 9 0...

Page 15: ...imately 2 inch lengths Cut down the lengths at narrow intervals to just half way turn and cut from other side Leave in a bowl of cold water to curl Radish Roses Make 6 to eight cuts lengthwise through...

Page 16: ......

Page 17: ...ices anise seed fennel clove cinnamon ginger or pepper Hoisin Sauce Reddish brown sauce used as a marinade for meats and as a dipping sauce Oyster Sauce Pungent brown sauce used as a seasoning marinad...

Page 18: ......

Page 19: ...Snapper 8 10 Salmon 8 10 Shrimp peeled 5 7 Fruit Apples small 12 15 Apricots 10 12 Pears 12 15 Peaches 12 15 Meat Beef Sausage 8 10 Beef sliced thin 18 20 Chicken sliced 20 24 Hot Dogs fresh 5 8 Hot D...

Page 20: ...n...

Page 21: ...n into oil and deep fry about 1 minute Gently turn over and continue to fry another minute or until golden brown Drain and keep warm in the oven until all the shrimp toast is fried Fried Crab Won Tons...

Page 22: ...e d is d nt r...

Page 23: ...each won ton is assembled place on a large plate under a dry towel Bring 8 cups of water to boil in the Wok at 250 F 125 C When water begins to boil add 1 cup cold water When water reaches second boil...

Page 24: ...n a t f...

Page 25: ...lower batter coated chicken into hot oil with a wire strainer or slotted spoon Deep fry until light brown Remove chicken from oil with strainer drain well over Wok and place on paper towel Cut each p...

Page 26: ...y s ne g...

Page 27: ...dients Heat Wok at 375 F 190 C Swirl oil into Wok Stir fry ginger garlic and beef cubes Reduce temperature to 225 F 100 C Pour sauce ingredients over meat Cover and simmer 1 1 2 hours Uncover turning...

Page 28: ...n s e he ng g be t...

Page 29: ...ooms stirring constantly for about 1 1 2 minutes Add snow pea pods and stir fry Add sherry mixture and cook about 30 seconds Braised Cabbage with Mushrooms Makes about 4 to 6 servings 1 lb Chinese cab...

Page 30: ...ed se f t...

Page 31: ...aking powder soda and salt Gradually blend in water beating with whisk until smooth Peel bananas Cut each banana on the diagonal into 3 to 4 pieces Heat oil in the Wok at 400 F 200 C Coat each banana...

Page 32: ......

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