Maxim EW70A, Руководство пользователя и рецепты

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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 both stir frying and deep
frying because it can be heated to a high temperature without
smoking. Any good vegetable oil is suitable. Never use
shortening, butter, margarine or olive oil.
5. Pour oil into Wok using a circular motion so that oil flows down
sides. This coats the sides in preparation for stir frying.
6. Cook ingredients in sequence, those with longest cooking times
added first. (See Blanching Section on page 8.)
7. Always mix cornstarch in a small amount of water before adding
to Wok.
8. In hard water areas, a film may appear on the Wok surface
when steaming. To remove, simply add 1 cup vinegar and
1 quart water to Wok. Turn Temperature Control Knob to 250ºF
(125ºC) and boil for 5 minutes. Turn Control Knob to “OFF” and
let cool. Rinse Wok. Repeat if necessary.
9. Never cover Wok when heating oil or deep frying.
NOTE: Always dry foods to remove excess water
before immersing in deep oil. This will prevent
hot oil from splashing.
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Seafood and Fish
Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9
Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9
Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10
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
Steaming Time Chart
(Continued)