Rangemaster Elite SE, User Manual, Page: 7 / 40

7
The Wok cradle
The Wok cradle is designed to fit a Typhoon
TM
Professional
35cm Wok (Part Code 13840S)
This is available from leading retailers.
If you use a different Wok make sure that it fits the cradle.
Woks vary very widely in size and shape. It’s important
that the Wok sits down on the pan support - but if the
Wok is too small the cradle will not support it properly.
The cradle should be used on the triple ring Wok burner
only.
When you fit the cradle check that the Wok is properly
located on the front and rear fingers and that it is
supported properly on a pan support.
Make sure the cradle 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 benefit 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 cradle gives greater stability
when practising these methods of cooking - but take
care. For safety do not fill your wok more than
1
/
3
full
with oil or fat.
Care and Cleaning
Essential information
Never use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
Recommended cleaning materials are hot soapy
water, a moistened soap pad, cream cleaner or a
nylon scourer.