www.oster.ca
www.oster.ca
7
6
CARE & CLEANING
How To Clean Your Wok
Your Oster® Wok with DuraCeramic™ non-stick coating 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 the DuraCeramic™ non-stick coating,
follow the following steps if stubborn 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/175°C. 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/220°C; 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/175°C. Stir fry shrimp until
bright pink. Remove garlic cloves and serve hot.
Pork Wonton Soup
3
⁄
4
pound of pork, minced
2 shallots, chopped
1 tablespoon grated ginger
20 won ton wrappers
1 tablespoon sesame oil
4 cups beef stock
2 tablespoons of soy sauce
2 baby bok choy, washed
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