6
C
OOKING
T
IPS
Plastic, rubber and wooden cooking tools are recommended for use on the non-stick
surface. Two long-handled wooden spoons are recommended for stir-frying.
Smooth-edged metal cooking tools may be used with care. Do not use sharp-edged
cooking tools as they could scratch the non-stick surface. Minor scratching will affect
only the appearance of the non-stick surface, it will not harm its non-stick qualities
nor will it harm food cooked in the Wok.
Using Steam Rack (if included) - A steam rack may be included with your Wok. If
a steam rack is not included, a 9 or 10 inch round metal wire rack can be used for
steaming.
To steam foods, pour 2-3 cups of water into the Wok and place steam rack into the
bottom of Wok, making sure rack is level. Cover Wok and bring water to boil at the
225-250°F/107.2-121.1°C setting for about 5 minutes. Uncover Wok, being careful
of escaping steam, and place food directly onto the rack. If food is cut into small
pieces, a sheet of aluminum foil or an 8 to 9 inch shallow heatproof plate or pan may
be placed on the rack to prevent food from falling through the rack. Cover Wok and
steam at 225-250°F/107.2-121.1°C until food is cooked to desired doneness. If food
is steamed for more than 20 minutes, more water may need to be added to prevent
Wok from boiling dry. After steaming, turn control to OFF and unplug cord from the
electrical outlet. Uncover Wok, being careful to escaping steam and remove food.
Allow Wok to cool completely before cleaning.
R
ECIPES
SAVORY PORK
3 tablespoons soy sauce
¼ cup flour
¼ cup vegetable oil
¾ cup cold water
¾ cup walnut pieces
1 pound pork tenderloin, cut into 1-inch cubes
1½ tablespoons sugar
1 tablespoon cornstarch
1. Combine 2 tablespoons soy sauce and pork cubes in bowl. On plate, combine
sugar and flour. Roll pork cubes in flour mixture.
2. Preheat oil in Wok at 350°F/176°C. Add half of pork cubes and stir-fry 2-3
minutes or until browned. Push up sides of Wok. Stir-fry remaining pork. Cover
and reduce heat to simmer, cook 10-15 minutes.
3.
Push pork up side. In a small bowl, combine water, cornstarch and remaining
tablespoon soy sauce. Add to Wok and stir until thickened. Add walnuts and stir
to combine ingredients. Reduce heat to warm for serving. Serves 3-4.
