Non-Stick Electric Wok
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
100°C ±20°C
2
130°C ±20°C
3
160°C ±20°C
4
190°C ±20°C
5
220°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.
