Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International BELGIUM.
The pages must be reproduced and folded in order to obtain a
booklet A5 (+/- 148.5 mm width x 210 mm height). When folding,
make sure you keep the good numbering when you turn the pages
of the I/B. Don’t change the page numbering. Keep the language
integrity.
7
TKG WK 1000 - 090615
Assembly page 7/40
Fax +32 2 359 95 50
BEFORE USE
•
Attach the handle to the lid if necessary. To do so, loosen the screw from the handle, insert
it in the hole of the lid, from inside to outside, and tighten the handle on the outer part of
the lid without forcing.
•
Before use, please clean the accessories (see “cleaning” paragraph) and dry them
thoroughly.
If you are sensitive to heat, the handles might feel hot. In such case, use oven cloths or another
cloth to handle the accessories.
USE
Stir-frying in the wok is done quickly at a high temperature.
•
Put the wok on the heating plate.
•
Put the plug of the base of the appliance in the wall socket and heat up the heating
plate by putting its thermostat in "Max" position. The pilot light will come on, indicating that
the appliance is functioning. When the desired temperature is reached, the pilot light will
go out.
•
Only use a small amount of oil or fat to fry in.
•
Stir continuously with a wooden spatula when cooking the ingredients.
•
To simmer the food, put the lid on the wok and set the thermostat to the minimum setting.
To remove the lid, take it by the handle and watch out not to get burned by the steam
coming out of the wok.
•
The appliance is delivered with a food rack that can be used to keep some ingredients
warm while other ingredients are still frying. Caution: you have to remove the food rack to
be able to put the lid on the wok, you cannot use both simultaneously.
RECIPES
Creole jambalaya
Cooking time: approx. 35 minutes
For 6 people: 10.5ozs long grains rice; 10.5ozs cooked ham; 10.5ozs big shrimps; 9ozs chorizo; 1
big onion; 1 stick of celery; 1capsicum; 5 tomatoes; 2 teaspoons tomato purée; 1 bunch of
mixed herbs; ½ teaspoon dry oregano; 2 cloves; 1.8 pint chicken stock; white wine; chopped
parsley; 1 soup spoon olive oil; salt; pepper; Cayenne pepper
Cut the ham into small regular cubes. Shell the tails of the shrimps and cut them into two
pieces. Then cut the chorizo into big slices. Peel and chop the onion. Cut the celery into slivers.
Cut the capsicum in two pieces; deseed it and chop it roughly. Peel the tomatoes and grind
them. Heat the oil in the wok, brown the onion with the ham, shrimps, chorizo and celery for 3-4
minutes. Add rice and stir with the spatula until grains become transparent. Add the capsicum,
tomatoes, tomato purée, bunch of mixed herbs, oregano and chopped cloves. Salt, pepper
and add 2 pinches Cayenne pepper then mix. Then pour the chicken stock and bring to the
boil. Cover and allow to simmer without stirring for approximately 20 minutes.
If the rice appears too dry, add 2 soup spoons white wine and stir slowly. Add parsley and
adjust the dressing. Serve hot.
