Electric Wok
Page 3
BEFORE FIRST USE
■
Pour a small amount of hot, lightly soapy water into
the inside of the
Wok
and wash with a non-
scratch nylon pan scourer or brush.
■
Pour the soapy water away and repeat with clean
water to rinse.
■
Never immerse either the Wok or
Heat Control Probe in water.
■
Dry thoroughly.
NON-STICK CARE
■
The
Wok
should be prepared before first use
and subsequently every few months by seasoning
with a light coating of cooking oil applied to the
inner cooking surface using a paper towel.
■
Use only nylon or wooden utensils when cooking
to maintain the life of the non-stick coating. Wash
only with a non-scratch nylon pan scourer or brush.
HOW TO USE
■
Insert the
Heat Control Probe
into the
Probe
Receptacle
at the side of the
Base
, with the
Temperature Control Dial
facing upwards.
■
Plug the
Power Cable
into a mains socket
(check your supply is compatible with the Rating
Information) and switch on at the socket.
THERMOSTAT
The
Temperature Control Dial
can be set at
levels from 1-5. The thermostat turns on and off
automatically to maintain different levels of heat. A
rough guide to the median teperature (with oil) at
each level is shown below.
Dial Level
Rough Median Temperature (With Oil)
1
90°C ±20°C
2
120°C ±20°C
3
150°C ±20°C
4
170°C ±20°C
5
190°C ±20°C
STIR FRYING
Stir frying is a quick cooking
method conducted over very
high heat, typically at a setting
of 4 or 5 on the
Temperature
Control Dial
. Both the
Wok
and oil should be preheated
before adding any ingredients.
Stir Frying Tips
■
Choose a cooking oil with
a high smoke point such
as Sunflower, Groundnut,
Peanut or Corn Oil, all of
which can be heated to higher
temperatures without burning.
■
Ensure that the oil has been
preheated to the correct
temperature before cooking.
■
Be sure to maintain heat when
stir frying by cooking food in
small batches. Use a tossing
motion to ensure the food is
evenly exposed to the heat.
■
Vegetables and meat should be
cut into uniform shapes and
sizes before starting, as stir-
frying relies on quick cooking
for best results.
■
Slice meats into thin strips
(about 5cm) so that they can
cook quickly.
■
If stir-frying marinated meat
strips, drain off excess
marinade as it tends to boil,
which toughens the meat.
■
Do not use the lid when stir
frying.
■
Serve stir fry foods
immediately to retain their
crispness.
