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www.oster.com

www.oster.com

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CARE & CLEANING

How To Clean Your Wok

Your DuraCeramic™ Wok should be cleaned after every use. 

Do not immerse the wok pot in water or other liquid.

1.   Unplug the wok and allow it to cool before cleaning.   

NOTE: To protect the DuraCeramic™ coating, do not run cold 

water over cooking surface immediately after use.

2.   Remove the temperature control probe. DO NOT IMMERSE 

TEMPERATURE CONTROL PROBE or WOK IN LIQUIDS. 

3.   Wipe down the cooking surface with a damp cloth and dry 

thoroughly. DO NOT use steel wool or other metal pads as 

this may scratch the surface.

4.   The wok is NOT dishwasher safe. You may wash it with hot 

soapy water, rinse and dry thoroughly. 

CAUTION: TEMPERATURE CONTROL PROBE must always be 

completely dry before use.

For proper care of your DuraCeramic™ coated wok, follow 

the following steps if suborn stains appear:
1.  Sprinkle some baking soda on the stained area.

2.   Add enough water to moisten the baking soda, making a 

paste like texture.

3.   Let sit for a few minutes (for tougher stains let sit up to an 

hour).

4.   Lightly scrub with a plastic scouring pad or damp cloth and 

dry thoroughly.

5.   Repeat if necessary.

Should any stubborn stains appear, they will not affect the 

performance and non-stick quality of the DuraCeramic™ coating.

Storage and Maintenance

•   Unplug cord and remove temperature controller. Allow 

appliance to cool before storing. Store your Electric Wok in a 

dry location, such as on a tabletop or countertop, or on a 

cupboard shelf. Wind the electrical cord into a coil and secure 

with a twist fastener. For convenience, the temperature 

controller and cord can then be stored inside the wok.

Other than recommended cleaning, no further user 

maintenance is necessary.

RECIPES

Spring Rolls

3 tablespoons of oil  

3 tablespoons soy sauce

2 cloves of garlic, crushed  

2 carrots, grated

1 tablespoon of grated ginger  

1

4

 pound of mushrooms, sliced

1

4

 cup canned bamboo shoots,  

6 cabbage leaves, shredded

     finely chopped  

1

4

 pound rice noodles, soaked

1 pound chicken meat, minced  

20 spring roll wrappers

Pre-heat Wok to 350°F. Heat oil and add garlic, ginger, and 

bamboo shoots. Do allow garlic and ginger to brown. Add 

chicken and soy sauce and stir fry for 3-4 minutes.
Add remaining ingredients and stir fry until cabbage wilts. 

Remove from Wok and allow to cool. Wipe Wok clean and 

set temperature to 425°F; add 1 cup of oil and allow to heat 

to proper temperature (approximately 2 minutes). Place a 

tablespoon of the filling you just prepared across the corners 

of the spring roll wrappers. Brush edges with water and tuck in 

ends. Roll up the enclosed filling. Heat 2” of oil in Wok. Deep fry 

spring rolls in small batches until golden brown. (approximately 

6-8 mins.)

Garlic Shrimp

2 pounds of shrimp 16-20 ct ,cleaned,   4 cloves of garlic

   peeled, tail on  

    1 tablespoon parsley, chopped

1

2

 cup of vegetable oil  

    

1

2

 teaspoon salt

Place all ingredients in a bowl and marinate for 2 hours in 

refrigerator. Pre-heat Wok to 350°F. Stir fry shrimp until bright 

pink. Remove garlic cloves and serve hot.

CKSTWK99WM-ECO(DuraCeramic)_13EM1.indd   6-7

5/17/13   8:32 AM

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