Maxim EW70A, Руководство пользователя и рецепты

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Introduction
Congratulations on owning your MAXIM® Electric Wok.
Chinese cooking can be traced back 4,000 years, yet it continues
to be in tune with today’s American lifestyle. The marvels of modern
technology incorporated in the Electric Wok will allow you to
prepare a large variety of Asian recipes quickly and easily.
In the past, Chinese families cooked on small wood-burning stoves
which produced a high intense flame that could be maintained for
rapid continuous cooking. The MAXIM® Electric Wok provides the
intense heat and a large cooking surface that traditional wok
cooking demands.
The Wok’s temperature is thermostatically controlled and adjustable
from “WARM” to 400°F (200°C). Fast heat recovery, so necessary
for good wok cooking is achieved with its 1600 watts of power. The
interior surface is coated with a unique non stick coating that is
“friendly to oil.” It allows oil to form a patina on the surface, enabling
the food to be properly cooked without sticking. The same coating
is featured on the outside, too, making cleanup easy.
All the traditional oriental recipes are easily prepared in this Wok,
but don’t stop there. The MAXIM® 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 MAXIM® Wok handy...it’s a great addition
to your kitchen.
Before Using For The First Time
Your new MAXIM® Electric Wok is coated inside and out with a
specially formulated non-stick coating that is “friendly to oil.” This
means that cooking oil spreads evenly over the interior surface of
your Electric Wok for perfect stir frying. Other non-stick coatings
cause oil to puddle which is undesirable for wok cooking.
The interior of your Electric Wok may stain over time. Please be
aware that this does not affect the non-stick characteristic of the
coating or the cooking performance of the product.
Remove the Temperature Control Probe and wipe down with a soft,
damp cloth. Set aside. The Wok is completely immersible. Wash
Wok, Cover and Accessories with warm, sudsy water and rinse.
Dry thoroughly before inserting the Temperature Control Probe.
No preconditioning of the cooking surface is required.
4 27
Mixed Chinese Vegetables
Makes 4 to 6 servings
1/2 head fresh broccoli
1/2 lb. fresh spinach
1/2 lb. fresh pea pods
4 stalks celery
2 carrots
2 medium onions
1 - 8 oz. can water chestnuts, sliced and drained
1 slice fresh ginger root, crushed
2 scallions
3/4 cup chicken broth
2 tablespoons vegetable oil
Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips
2 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 (190°C). 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 vegetables are completely coated. Cook until liquid boils.
Cover Wok and cook until vegetables are crisp, yet tender,
about 2 to 3 minutes.