Electric Wok
Electric Wok
Electric Wok
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•
Rotate the Probe Temperature Control 6 so that “1” aligns with the Probe
Heating Indicator 7 .
•
Plug the Power Cable 10 into a mains socket (check your supply is compatible
with the Rating Information) and switch on at the socket.
•
If required, place oil or other ingredients in the Cooking Vessel 2 .
Note:
for some types of cooking, it is not required to add ingredients at this stage - see
individual cooking guides below.
•
Rotate the Probe Temperature Control 6 so that required temperature setting
aligns with the Probe Heating Indicator 7 , which will illuminate to indicate
that the Wok is heating. When the required temperature is reached, the Probe
Heating Indicator 7 will extinguish.
Stir Frying
Stir frying is a quick cooking method conducted over very high heat, typically at a
setting of 10 on the Probe Temperature Control 6 . The Wok should be preheated
before adding oil or any ingredients. Be sure to maintain maximum 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.
•
Ensure that the oil has been preheated to the correct temperature before
cooking. Usually, the best oil to use is a canola or sunflower oil; traditional Asian
oils used for stir frying include peanut or sesame oils.
•
Stir frying should be done quickly; the less cooking time, the less chance there is
for the meat to toughen.
•
Do not use the lid when stir frying as stir frying is a method of dry cooking and
the steam droplets will toughen the meat.
•
Serve stir fry foods immediately to retain their crispness.
Shallow Frying
Shallow frying is a method used to cook foods in a small amount of oil. The
food is cooked at a lower temperature, typically at a setting of 8 on the Probe
Temperature Control 6 , so that a brown crust forms on the underside. The food
is then turned over to brown the other side. Usually 1 cup of oil is sufficient for
shallow frying.
Braising and Stewing
•
The Wok can be used to make stews and casseroles. The lid
should be left on when stewing and the Adjustable Steam Vent
9 can be used to control the moisture level.
•
Braising is a variation on stir frying where liquid is added at
the end of stir frying and the ingredients are left to simmer,
usually uncovered and typically at a setting of 3 on the Probe
Temperature Control 6 .
PRINCIPAL PARTS
(with
Part Numbers
for customer replaceable items)
FEATURES
Your new Wok offers the following features:
•
The heavy duty Cooking Vessel 2 has a non-stick coating for easy cleaning - do
not use metal cooking implements.
•
Cool touch Handles 3 - makes handling your Wok safer.
•
Trigger-release Heat Control Probe 4 with 10 heat settings - the removable
probe is thermostatically controlled to provide accurate cooking temperatures;
the trigger release makes the probe easy to remove.
•
Butterfly heating element - embedded in the underside of the cooking vessel 2
to give better heat distribution and faster heating.
•
Glass Lid 8 with Adjustable Steam Vent 9 - you can view your food while
cooking and control the moisture level.
BEFORE FIRST USE
•
Place the Cooking Vessel 2 upside down on a flat surface.
•
Turn the Base 1 upside down, then rotate the locking
knob on its underside counter-clockwise to the position
marked “PRESS AND TURN TO LOCK”.
•
Place the Base 1 upside down on the underside of the
Cooking Vessel 2 , so that the spigot in the Base 1
aligns with the cutout in the vessel base plate.
•
Press the locking knob down and rotate clockwise to
the position marked “TURN TO UNLOCK”. Check that the Base 1 is firmly
attached to the Cooking Vessel 2 and place the correct way up on a flat
surface.
Note:
you may need to adjust the position of the locking knob slightly as you press
down, to ensure that the spigot correctly locates in the cutout in the vessel base plate.
•
Insert the Heat Control Probe 4 into the receptacle at the side of the Cooking
Vessel 2 , with the Probe Temperature Control 6 facing upwards.
•
The Wok should be prepared before first use and subsequently every few
months by seasoning with a coating of cooking oil applied to the inner surface
of the Cooking Vessel 2 , using a paper towel.
HOW TO USE
General
The use of the Wok varies according to the type of cooking and this is described
under the appropriate heading in these instructions. In particular, the temperature
setting to use and whether the Wok is to be preheated differs according to the
type of cooking you wish to do. However, the general approach to heating and
temperature control is the same, as follows:
•
Ensure that the Heat Control Probe 4 is inserted into the receptacle at the
side of the Cooking Vessel 2 , with the Probe Temperature Control 6 facing
upwards.
4
10
1
6
8
2
1.
Base, with heating element
(SEA26BE)
2.
Cooking vessel
3.
Handles
4.
Heat control probe
(SEA26HP)
5.
Probe trigger release (see below)
6.
Probe temperature control
(see below)
7.
Probe heating indicator (see below)
8.
Glass lid
(SEA26GL)
9.
Adjustable steam vent
10.
Power cable & mains plug
1
2
3
4
8
9
10
4
10
1
6
8
2
3
4
5
6
7
