User manual CUISINART WOK-730

[. . . ] 04CU13116 WOK-730 IB 6/22/04 10:41 AM Page 1 Recipe Booklet INSTRUCTION BOOKLET Reverse Side CuisinartTM Electric Wok WOK-703 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IB-5240 04CU13116 WOK-730 IB 6/22/04 10:41 AM Page 2 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning appliance. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. [. . . ] Woks are perfect for stir-fry cooking because they distribute heat evenly and get very hot. The depth and shape of a wok is conducive to preparing stir-fried meals, as it allows you to move the food quickly around the wok while minimizing spills. Cuisinart has included two wooden spatulas with your wok that are excellent tools for stir-frying. The spatulas will help you to keep the food in motion over the heat. Remember that the wok is very hot and it is important to keep the food moving at all times to prevent scorching. 5 04CU13116 WOK-730 IB 6/22/04 10:41 AM Page 6 NOTE: Wooden utensils will not damage the nonstick surface of the wok. Stir-frying is usually done in stages, as foods tend to have different cooking times. Cooked foods can be removed from the wok and returned at a later stage when sauces or spices are added to complete the dish. · · The CuisinartTM Electric Wok has been treated with a nonstick coating for easy food preparation and easy cleanup. The nonstick coating gives you the option of stir-frying with small amounts of oil for healthier cooking. It is very important when stir-frying to have all of your ingredients prepped before starting to cook. Once you start, there is no time to stop and chop vegetables, slice meats, or measure and mix sauces, or search the cabinet for an herb or spice. When you are ready to begin cooking, heat the wok to 375°F, or the temperature suggested in your recipe, for about one minute before adding oil. Add oil (peanut, canola or other vegetable oil) by drizzling it down the sides of the wok for more even distribution ­ and it will heat faster this way. To test the hotness of the oil, add a single piece of vegetable into the hot wok. If it sizzles, then you are ready to begin cooking. Tips and Hints: · For even cooking, cut all ingredients into a similar size, unless your recipe states otherwise. If you are not following a recipe, cut all your ingredients into bite-sized pieces. You may season the oil before adding other ingredients, by cooking a few pieces of garlic and/or fresh ginger for 20 to 30 seconds. Some items to keep on hand include: black bean sauce, fermented/salted black beans, chili bean paste, chili oil, dried mushrooms, 5-spice powder, hoisin sauce, soy sauce, oyster sauce, rice wine or sherry, rice wine vinegar, nam pla (Thai fish sauce). These ingredients can be found in Asian grocery stores, and in many well-stocked grocery stores and "gourmet" food stores. Steaming · · Steaming food in your wok offers you a healthy method of food preparation. It is an optimal method of cooking to retain the flavor, shape, and texture of foods. Fewer vitamins and minerals are destroyed or leached away into the water as 6 04CU13116 WOK-730 IB 6/22/04 10:41 AM Page 7 can happen when foods are boiled or poached. Steam food in your wok to cook a new dish or to reheat leftovers. [. . . ] · Never immerse the temperature probe in water or any other liquid. · Temperature probe must always be in the "OFF" position before the unit in unplugged. · Do not knock or drop the temperature probe, as this can damage the probe. When cleaning the inside of the wok, do not use metal objects, scouring pads or other abrasive materials as they can damage the nonstick coating. Do not use abrasive materials to clean the outer housing and cover of the wok as they can scratch the stainless steel. STORAGE Always dry and assemble the wok before storing. [. . . ]