User manual PHILIPS HD4335

[. . . ] General description A Temperature control knob B Pilot lamp C Inner side of the wok with non-stick coating D Handles E Grid Before using for the first time - Wash the Wok and cover in hot soapy water, wiping with a sponge or dishcloth, before initial use. Rinse well with clear water and dry thoroughly. caution: Always remove the temperature control unit before placing the Wok in water. The Wok itself is fully immersible, but dry the control socket and contact pins on the Wok carefully. [. . . ] All ingredients should be ready before you start to cook. Dice, slice, shred or mix ingredients beforehand, and cut them into uniform pieces for even cooking and attractive appearance. THE COOKING OIL used must be light and clear. GINGER ROOT is a brown root available fresh in many supermarkets. It may be stored (wrapped in a paper towel) in a refrigerator for several weeks. TOFU is a soft, white cake made from soybean. Available in supermarkets and Oriental groceries, it may be kept for several days in water in a refrigerator. SOY SAUCE is widely available in both light and dark types. It will keep for months in a closed container in the refrigerator. Sss FRIED RICE 4 cups cooked rice 4 tablespoons cooking oil 1 teaspoon salt, pinch of pepper 1 cup cooked pork or lean ham, in small pieces 2 spring onions, diced 2 eggs, beaten 2 tablespoons soy sauce . - Heat the oil in the Wok, add the rice and cook stirring often until lightly browned. - Add the meat , salt and pepper and onions and stir-fry for one minute. - Make a hole in the middle of the rice mixture and pour the eggs into it. - Allow the eggs to cook, then break them into small pieces and mix thoroughly into the rice mixture. Sss EGG DROP SOUP 3 cups chicken stock 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon cornstarch 2 tablespoons cold water 1 egg, beaten lightly 1 spring onion, chopped Stir until the chicken stock thickens and clears. 1 cup long-grain white rice 13/4 cups cold water Cook until steam vents can be seen in the surface of the rice (2 or 3 minutes). - Cover the saucepan tightly and continue to cook over very low heat for 15 minutes. - Fluff the rice with a fork before serving. Sss BROCCOLI WOKKILY I bunch broccoli, broken and sliced into bite-sized pieces 2 scallops, chopped 3 tablespoons cooking oil 2 tablespoons soy sauce 1 tablespoon cognac (optional) 1 teaspoon sugar 1/4 cup boiling water Sss EGG FOO YUNG 6 tablespoons cooking oil 1 teaspoon garlic, minced 2 tablespoons ginger, minced 1/2 cup of chicken (or shrimp, beef or pork) in small pieces 1/4 cup of sliced mushrooms 1 cup bean sprouts 1/4 cup spring onions, diced 4 eggs, beaten Salt and pepper to taste 1/2 cup of chicken stock 1 egg white, beaten 1 teaspoon cornstarch Stir-fry until the vegetables are partly cooked, then remove from the Wok. - In a bowl, combine the vegetables with the eggs, salt and pepper. Cook as you would an omelette, turning it over as each side is cooked. Fold the cooked omelette in half, slide it up the side of the Wok, squeezing out the oil and juices, then remove. [. . . ] - String the snow peas and place in cold water to crisp for 1/2 hour (allow frozen peas to partially thaw). - Heat 1 tablespoon of the oil in the Wok, add the snow peas and water chestnuts and stir-fry them for 2 minutes, sprinkle them with the salt and 2 tablespoons of the water. - Add 2 tablespoons of oil to the Wok and stir-fry the ginger until lightly browned. - Stir-fry the garlic, then add all remaining ingredients, except the mushrooms, and return the lamb to the Wok. [. . . ]