Maxim EW70A, Owner'S Manual & Recipe Manual

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5
Instructions For Use
1. The sturdy, stay-cool metal Base allows the Wok to be used for
cooking on the kitchen counter and to be brought to the table
for keeping food at serving temperature.
2. Organize and prepare all foods to be cooked.
3. Seasoning or conditioning the Wok surface before using is
not required.
4. Set Knob on Temperature Control to “OFF.” Insert Temperature
Control Probe securely into Wok socket. Plug cord into 120 volt
AC outlet. Always insert Temperature Control into Wok first,
then insert plug into wall outlet.
5. If recipe calls for preheating, set Control Knob to desired
temperature. When the Light on the Heat Control goes out, the
selected temperature has been reached. During cooking, the
Light will cycle on and off indicating that the Wok is maintaining
the selected temperature.
6. When cooking and serving is completed, turn Temperature
Control Knob to “OFF.” Disconnect wall plug. Leave
Temperature Control connected to Wok until cool.
7. The Wok must be used with the Temperature Control
provided. Do not use any other probe control or
connector.
Temperature Control
The Temperature Control Probe is the nerve center and brain of the
Wok. Treat it carefully. Dropping or banging it could change its
calibration and make the temperature settings inaccurate.
Select the temperature as called for in the recipe. Allow Wok to cool
before removing Control from the Wok.
To clean the Temperature Control Probe, simply wipe down
with a soft, damp cloth. Make sure you dry it thoroughly before
using again.
NOTE: The Temperature Control Probe is not immersible.
26
Aromatic Red-Cooked (hung tsau) Beef
Makes 4 to 6 servings
2-1/2 lbs. boneless beef
(chuck or eye of the round roast)
1 tablespoon oil
1 slice fresh ginger root, crushed
3 cloves garlic, crushed
Sauce:
1/2 cup soy sauce
2 dried hot chili peppers
2 tablespoon sugar
1 cup water
1/3 cup dry sherry
Cut beef into 1 inch cubes. In a bowl, mix together sauce
ingredients. Heat Wok at 375°F (190°C). Swirl oil into Wok. Stir fry
ginger, garlic and beef cubes. Reduce temperature to 225ºF
(100ºC). Pour sauce ingredients over meat. Cover and simmer
1-1/2 hours. Uncover, turning meat in liquid. Continue cooking for
about 1 hour more or until meat is tender. Remove meat and set
aside. Discard ginger, chili peppers and garlic from sauce and pour
sauce over beef chunks. Serve hot over rice.
NOTE: Check beef from time to time while it is cooking, add more
water as needed. There should be about 2 cups of sauce left in
Wok when meat is removed.