User manual AEG-ELECTROLUX WOK 38TCI O

[. . . ] G l a s s - c e r a m i c i n d u c t i o n w o k OPERATING AND INSTALLATION INSTRUCTIONS WOK 38TCi O 374 448 13/05. 04 CH Dear customer Please read these operating instructions carefully. Pay particular attention to the section , , Safety information" on the first few pages. Please keep these operating instructions in a safe place for future reference. Pass them on to any new owner of the appliance. [. . . ] Vegetables retain their characteristic flavours and colours, remaining crisp and pieces of meat remain tender. For stirring, Thais use special large chopsticks or wooden spatulas. Boiling/simmering Boiling: Cooking up to the boiling point (bubbling), e. g. Simmering: Cooking just below the boiling point (not bubbling), e. g. boiled meat. Stewing Stewing is cooking with the smallest possible amount of added liquid. Lightly heat the fat, add the vegetables, fruit or meat, perhaps with a little liquid, cover and steam until the produce is soft or tender with a low heat. This is the best method of cooking for conserving the produce's own aromas. Deep frying The induction wok is very suitable for deep frying because the temperature drop is very small and you can cook with very little oil. The constant temperature is important in order that the fried food does not absorb too much fat. Through frying, meat, fish, potatoes, vegetables etc. acquire a uniform colour and crust and with it, the typical flavour. Use only fats suitable for frying. Steaming By using a steaming basket (bamboo basket) you can cook vegetables, meat, fish and cereal products in hot steam. The steaming basket with its cover is placed over the boiling water. This is an extremely gentle and healthy cooking method, in which the produce is less leached out, not moved around and therefore remains visually more attractive. Poaching The induction wok is very appropriate for this extremely careful method of cooking. As the necessary heat transfer is guaranteed, creams, Sabayon, butter sauces, biscuit or parfait mixes can be stirred at 65 °C to 80 °C without a bain-marie. The rounded shape of the wok is extremely beneficial for this. 13 Information on the use of fats If fats and oils are used the correct temperature is of vital importance. Heating should not be too great for health reasons, since this could produce substances injurious to health, e. g. With the correct temperature setting the valuable constituents of the oils and fats are largely retained. The fat temperature is the maximum temperature which can be reached before the fat or oil begins to smoke. If the smoke point is exceeded, the fats and oils burn, are modified and become useless; the smoke point should not be exceeded. Fats/oils Butter Pork fat Beef fat Olive oil Sunflower oil Peanut oil Coconut fat Fat temperature (max. temperature) 130 °C 170 °C 180 °C 180 °C 200 °C 200 °C 220 °C Smoke point 150 °C 200 °C 210 °C 200 °C 220 °C 235 °C 240 °C Power values The following table shows you the power values according to the set cooking level. power in kW Appliance switched-off 0. 18 0. 30 0. 45 0. 70 1. 00 1. 10 1. 60 2. 30 3. 00 3. 50 5 9 13 20 28 31 46 66 86 100 ca. power as a % of the total power 14 Cleaning and care Advantages of cleaning and care with the induction wok Boiled-over food First soften the boiled-over food with a damp cloth and remove the residues with a wooden scraper and a non-abrasive sponge (Teflon sponge). Afterwards clean the glass-ceramic cuvette in the normal way. [. . . ] For a new fitting it must be ensured that the old seal is removed completely cleanly and a new seal fitted (available from spare-parts sales). R7 380 510 200 482 1, 4 m 230 V (16 A) 358 360 min. 245 ø 110 Connection to a local branching box or a power socket type 23 00 min. 4 68 . 3 N min 21 Fitting/installation: flush mounting in stone working surfaces When fitting in combustible material the NIN 2000, section 4. 2. 2 and the fire protection regulations, in addition to the directives of the association of cantonal fire insurance companies, must be observed without fail. The lateral spacing of the working surface cut-out to a high-level cabinet must be at least 300 mm and to the rear wall at least 50 mm. [. . . ]