cleanser and polish or Cameo*
copper, brass, & porcelain cleaner. Moisten the wok with water. Shake a film of cleanser over the cooking
surface. Using a stainless steel scouring pad or a nylon mesh cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub Sponge*, scrub the
wok in a circular motion. Wash the wok in hot, soapy water. Rinse thoroughly and dry. The FOLLOWInG CAn CAUSe STAInLeSS
STeeL TO PIT OR CORRODe: STeeL WOOL, OVen CLeAnSeRS, AnD CLeAnSeRS COnTAInInG BLeACh OR ChLORIne,
SUCh AS COMeT* AnD AjAx*. DO nOT USe TheM.
To maintain the high quality appearance of stainless steel appliances, avoid using metal utensils in them. In addition, avoid cutting or
chopping food in the appliance with a knife or other sharp utensil. To avoid pitting or creating white dots on the cooking surface, bring
liquids to a boil before adding salt. Stir thoroughly.
Periodically check the screws on the wok legs for looseness. Retighten, if necessary, with a standard slotted screwdriver.
CAUTIOn: Overtightening can result in stripping of screws or cracking of legs.
IMPORTANT:
To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage. Do not
overheat or allow the wok to boil dry as this will cause the wok to discolor.
Glass Cover Care and Use Instructions
Caution: Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
or property damage.
Do not use cover if it is chipped or cracked. handle cover carefully and avoid rough handling.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface. Sudden, extreme changes in temperature may cause
glass to break. Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. Do not use steel wool cleaning
pads or abrasive powders which can scratch or weaken the glass. nonabrasive pads or powders may be used if necessary. Do not scrape
or gouge glass with hard or sharp utensils.
Helpful Hints for Stir-Frying
◆ Always preheat your wok for 5 to 10 minutes before adding any ingredients.
◆ When preparing your own recipes, use the following temperature table as a guide. Use the lower of the temperatures given and adjust
upward as necessary.
Meat and poultry stir frying
375° – 400°F
Seafood stir-frying
350° – 375°F
Vegetable stir-frying
300° – 325°F
Keep prepared food warm
Warm – 200°F
◆ To avoid excessive smoking, do not turn the control above 375°F. This wok has an impact welded aluminum-clad base, for fast, even
high temperature cooking. Because of that base, your wok cooks as fast and as hot as your stove.
◆ Since stir-frying is a very quick cooking method, all food should be ready and measured for cooking (washed, peeled, cut to desired
size, etc.) before plugging the wok in.
◆ Cut meat into very thin strips, ⅛ to ¼ inch thick, and approximately 2 to 3 inches in length. Partially freeze meat and poultry for 30
minutes to 1 hour for easier slicing.
◆ If desired, a small amount of oil, 1 to 2 teaspoons, can be mixed in with the meat prior to cooking. you may find you use less oil this
way.
◆ Drain off marinades before adding meat to wok. This will reduce the amount of splatter during cooking and prevent
stewing.
◆ Stir fry thin cuts of meat and poultry for one to two minutes. Do not overcook as this will result in tough, dry meat.
◆ Stir fry meat and poultry in small batches, no more than 2 cups of food at a time. The food should be distributed so a portion of each
piece is in direct contact with the cooking surface. Too much food prepared at the same time will lower the temperature of the wok,
causing the food to simmer rather than fry.
◆ Use a tossing motion when stir-frying. This ensures that the food is evenly exposed to the heat. The food will cook quickly and evenly
in just a couple of minutes.
◆ Stir-fried food is best served immediately after cooking to retain the crisp texture.
◆ Add ginger and garlic toward the end of cooking to prevent them from burning. Push vegetables and other ingredients to the sides of
the wok and brown the ginger and garlic in the center of the wok for 15 to 30 seconds. Then return other food to the center of wok
and combine with ginger and garlic.
*Scotch-Brite is a trademark of 3M. Cameo is a trademark of Church & Dwight Co., Inc. Comet is a trademark of Colgate-Palmolive Company. Ajax is a trademark of Procter &
Gamble Corporation.
3
