Toastmaster TWK45 Use And Care Manual Download

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WARNING: A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please follow all safety instructions.

High Performance Electric Wok

Use and Care Guide - Model TWK45

•

⁄

QUART CAPACITY

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NON-STICK COATED DIE CAST BODY

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ADJUSTABLE TEMPERATURE PROBE

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IMMERSIBLE WITH PROBE REMOVED

TWK45 WOK E/F/S 1/22/01 12:32 PM Page 1

Summary of Contents for TWK45

Page 1: ...al appliances and may cause personal injury or death Please follow all safety instructions High Performance Electric Wok Use and Care Guide Model TWK45 41 2 QUART CAPACITY NON STICK COATED DIE CAST BODY ADJUSTABLE TEMPERATURE PROBE IMMERSIBLE WITH PROBE REMOVED TWK45 WOK E F S 1 22 01 12 32 PM Page 1 ...

Page 2: ...not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving a Wok containing hot oil or other hot liquids Prior to connecting or disconnecting plug from wall outlet turn Temperature Control Knob to OFF Always attach probe to the appliance first then plug cord into wall outlet To disconnect remove plug from wall outlet first and then remove probe f...

Page 3: ...properly It should be operated on a separate electrical circuit from other appliances THIS PRODUCT IS FOR HOUSEHOLD USE ONLY GETTING TO KNOW YOUR TOASTMASTER TWK45 HIGH PERFORMANCE ELECTRIC WOK 3 1 High Dome Cover 2 Wood Lid Knob 3 Wood Handles 4 Stay Cool Metal Base 5 Temperature Control w Probe 6 Temperature Control Knob 7 Indicator Light 8 Temperature Control Probe 9 Power Cord 10 Wood Spatula ...

Page 4: ...cleanup easy All the traditional oriental recipes are easily prepared in this Wok but don t stop there The Toastmaster Wok is so versatile that it can be used to prepare many favorite American and ethnic recipes The Wok can be brought to the table for keeping food at serving temperature Keep your Toastmaster Wok handy it s a great addition to your kitchen BEFORE USING FOR THE FIRST TIME Your new T...

Page 5: ...ok 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 b...

Page 6: ...uld be about one inch below Rack 3 Place Steamer Rack in Wok and place food on the Rack 4 Set Temperature Control to 250 F 125 C to keep water boiling Cover with Wok Lid and steam according to the recipe Add water as required USING MAINTENANCE INSTRUCTIONS Cleaning Disconnect plug from wall outlet and allow Wok to cool Remove Temperature Control Probe and set aside The Wok is completely immersible...

Page 7: ...d helps delicate ingredients retain their natural shape prevents discoloration of certain foods and forms a light crust to seal in flavor 220 F Oil blanch delicate ingredients such as sole and scallops 275 F 300 F Most foods are oil blanched and cook evenly at this temperature 375 F Produces a light crust on food Gently lower food into preheated oil When food changes color usually one to two minut...

Page 8: ...tick Sliced food is cut into long thin strips about 2 inches wide and then chopped into match sticks Diagonal Slice Diagonal slicing is used to reduce fibrous texture food such as celery and flank steak The knife enters food on a 45 angle cutting the food on a slant to increase surface area for cooking Chopping Chopping can be finely or coarsely done Foods such as carrots chicken and onion are cut...

Page 9: ...teaming is a healthy way to prepare food The moist heat retains the food s nutrients heightens the flavor preserves the color and minimizes shrinkage Steamer Racks may be purchased at many hardware kitchenware or general merchandise stores Bamboo steaming racks work very well A stainless steel folding steamer is recommended for use in your Toastmaster TWK45 Wok Do not use sharp edged metal steamin...

Page 10: ... SUGGESTIONS FOR EASIER WOK COOKING 1 Read recipe carefully and gather all necessary ingredients before beginning to cook Advance preparation of food is very important in Asian cuisine 2 Slice vegetables into small uniform pieces or slices 3 Place meat in freezer for about 1 hour before slicing to make slicing easier 4 Peanut oil is an excellent choice for stir frying because it can be heated to a...

Page 11: ... Cut down the lengths at narrow intervals to just half way Turn and cut from other side Leave in a bowl of cold water to curl Radish Roses Make 6 to 8 cuts lengthwise through the radish from the heart of the stalk Place in cold water until they open like flowers Twists Oranges lemons and cucumbers can be easily twisted Thinly slice fruits or vegetables Cut each slice through the center Then twist ...

Page 12: ...than a minute to preserve crispness Use in salads stir fried dishes etc Bok Choy Chinese cabbage Has a broad white celery like stalk and deep green crinkled leaves It is used in salads stir fried dishes or as a decorative vegetable Chinese Parsley fresh coriander Bright green herb with a pungent flavor used as a staple in Asian cooking or as a garnish Egg Roll Wrappers Dough that is rolled thinly ...

Page 13: ... clove cinnamon ginger or pepper Hoisin Sauce Reddish brown sauce used as a marinade for meats and as a dipping sauce Oyster Sauce Pungent brown sauce used as a seasoning marinade or a dipping sauce Plum Sauce Sweet and spicy used commonly with rib and duck dishes or as a dipping sauce Rice Vinegar White or golden with a sharp flavor Sesame Seeds Small flat oval seeds with a nutty flavor Toasting ...

Page 14: ... Beets sliced 6 8 Broccoli 6 8 Brussels Sprouts fresh frozen 10 12 canned 8 10 Cabbage quartered small 10 15 chopped 6 8 Cauliflower quartered small 10 15 frozen 8 10 Celery 6 8 Corn on the Cob fresh frozen canned 5 6 Green Peppers sliced 6 9 Mushrooms whole 14 16 slices 6 8 Onions small whole 6 8 Peas fresh canned 6 8 frozen 10 12 Potatoes small whole 14 18 Spinach fresh frozen 8 10 canned 7 10 S...

Page 15: ...Red Snapper 8 10 Salmon 8 10 Shrimp peeled 5 7 Fruit Apples small 12 15 Apricots 10 12 Pears 12 15 Peaches 12 15 Meat Beef Sausage 8 10 Beef sliced thin 18 20 Chicken sliced 20 24 Hot Dogs fresh 5 8 Hot Dogs frozen 6 9 Pork Sausage 8 10 15 TWK45 WOK E F S 1 22 01 12 32 PM Page 15 ...

Page 16: ...l bowl thoroughly combine filling ingredients Set aside Heat oil in Wok at 400 F Place a level teaspoon of filling in center of wrapper Fold to form a triangle Lightly brush center of triangle with beaten egg bring corners together forming another triangle Fry 3 won tons at a time approximately 2 minutes or until golden Remove with a slotted spoon Drain on paper towels Serve with mustard and dippi...

Page 17: ...broth soy sauce and sugar Set aside Brown ribs on all sides a few at a time Remove with wire strainer or slotted spoon pausing over the Wok to let excess fat drain When all ribs have been cooked return to Wok Lower Temperature Control Knob to simmer Pour in liquid mixture Sprinkle with scallions Cook covered for 30 minutes or until liquid is reduced and thick Serve with hot mustard and plum sauce ...

Page 18: ...is slightly frozen In a bowl combine marinade ingredients and toss with beef Refrigerate and let stand for 20 to 30 minutes Break off tough ends of asparagus as far down as stalk snaps easily Cut asparagus in 2 inch pieces Remove strings from pea pods Bring water to boil in the Wok at 250 F Blanch pea pods and asparagus for 1 minute See Blanching Section on page 8 Remove drain and set aside Pour o...

Page 19: ... 375 F Swirl oil into Wok Stir fry ginger garlic and beef cubes Reduce temperature to 225 F 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 ti...

Page 20: ...inches long Chop spinach coarsely Remove strings from pea pods Cut celery in 1 2 inch diagonal slices Cut onions in wedges and separate layers Cut carrots and scallions in thin diagonal slices Heat oil in the Wok at 375 F When the Indicator Light goes off add broccoli stalks carrots onion and ginger Stir fry 1 minute Add all remaining vegetables Toss lightly Add chicken broth Toss until vegeta ble...

Page 21: ... about 1 1 2 minutes Add snow pea pods and stir fry Add sherry mixture and cook about 30 seconds BRAISED CABBAGE WITH MUSHROOMS Makes about 4 to 6 servings 1 lb Chinese cabbage 2 tablespoons peanut oil 1 green pepper cut in strips 1 tablespoon soy sauce mixed with 1 teaspoon sugar 4 oz button mushrooms 1 4 cup water Wash cabbage and chop coarsely Heat in Wok at 350 F Swirl oil in Wok and stir fry ...

Page 22: ...plate Serve immediately with hot brown sauce See recipe below Try these variations Beef Egg Foo Yung substitute 1 2 cup shredded beef for crabmeat Chicken Egg Foo Yung substitute 1 2 cup shredded chicken for crabmeat Shrimp Egg Foo Yung substitute 1 2 cup sliced shrimp for crabmeat BROWN SAUCE Makes about 1 cup 2 tablespoons soy sauce 2 teaspoons sugar 2 tablespoons scallions chopped 1 teaspoon oy...

Page 23: ... reference Date purchased Model number Date code stamped on bottom 23 SERVICE INFORMATION Please refer to warranty statement to determine if in warranty service applies This appliance must be serviced by a Toastmaster authorized service center Unauthorized service will void warranty Consult your phone directory under Appliances Household Small Service and Repair or call 1 800 947 3744 in the U S a...

Page 24: ...nce damage due to product failure transportation damages misuse abuse acci dent or the like or commercial use IN NO EVENT SHALL TOASTMASTER INC BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow limitations on how long an implied warranty lasts or allow the exclusion or limitation of incidental or consequential damages so the above limitations or exclusions may not apply to...

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