Cuisinart WOK-703C manual Steaming

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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 Cuisinart™ 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 (190°C), 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. Reduce the heat to keep the garlic or ginger from burning and remove the pieces of garlic/ginger after the oil has picked up their flavour before continuing with your recipe.

•If the recipe calls for meat and vegetables, the meat can be cooked first and removed before cooking the vegetables. Return it to the wok just before adding your sauce ingredients – this will keep the meat from over- cooking and help the meat and vegetables maintain their own individual flavours.

•Meats are most often stir-fried using high heat to seal in juices.

•Meats/seafood cook best in smaller amounts – you may stir-fry your meat/seafood in 1-cup (250 ml) batches so that it will sear and not steam.

•Remove stir-fried beef from the wok when it changes colour – since the pieces are small, it will be about 80% cooked.

•When stir-frying meats and seafood, wait a few seconds before moving and tossing them in the wok to give them a chance to brown. Alternatively, vegetables should be moved about immediately.

•Stir-fry times for vegetables will vary according to their density/hardness. The densest vegetables should be added first. Denser vegetables such as broccoli and carrots will require longer cooking times than leafy greens, bok choy or snow peas.

•Wash vegetables ahead of time and allow them to dry before stir-frying unless recipe indicates otherwise. Spinach may be an exception, as cooking with a bit of water helps it wilt.

•If vegetables seem a bit dry when stir-frying, add a few drops of liquid such as water or chicken or vegetable broth, but add it sparingly.

•When it is time to add the finishing sauce to your stir-fry, move the meats and vegetables up on the sides of the wok to form a “well” in the centre. Add the sauce to the centre of the wok and stir to thicken before combining with the cooked ingredients.

•Keep a variety of Asian condiments in your refrigerator or pantry. Some ingredients are used only in minimal amounts but are essential to the flavour of the recipe – store properly according to package instructions after opening. 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 flavour, shape, and texture of foods. Fewer vitamins and minerals are destroyed or leached away into the water as can happen when foods are boiled or poached. Steam food in your wok to cook a new dish or to reheat leftovers.

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Contents WOK-703C Important Safeguards Save These Instructions for Household USE onlyIntroduction Table of ContentsParts and Features Before the First USEASSEMBLY/DISASSEMBLY Instructions Locate the wok release switchOperating Instructions Cooking with Your WOKSteaming Simmering/Poaching Cleaning and Care Important GuidelinesStorage Warranty Limited THREE-YEAR WarrantyRecipeBooklet Recipes Braised Ginger and Black Bean Spare RibsRED Cooked Chicken Ginger Beef with BroccoliTeaspoon 10 ml sesame oil Pork and Shiitake SHU MAI Teaspoon 5 ml minced garlicCellophane Noodle Soup with Shrimp Baby BOK Choy with MushroomsSTIR-FRIED Broccoli and RED Peppers Shrimp and Chicken LO MeinOunce 14 g dried shiitake mushrooms CHICKEN, Broccoli and Mushroom STIR-FRYThai Chicken with Basil Tablespoons 45 ml + 1 teaspoon 5 ml lite soy sauceSweet and Sour Pork GINGER-MARINATED Steamed Salmon House Fried RiceJade and Ivory Pasta CHICKEN, Spinach and Roasted Pepper RouladesGinger Dill Boston Scrod Scallops with Fresh CornOLD BAY Steamed Shrimp Dinner for TWO Beef StroganoffPaella Fajita STIR-FRY Turkey with Spinach Pasta STIR-FRIED SpinachSpicy Vegetable Wraps Swiss Chard and SUN-DRIED Tomato STIR-FRYCherry Tomatoes with Fresh Basil Food Processors Eau’d table à .c Cacher sel de éth à .c 1/2 Frais Basilic ET Cerises TomatesTaleégév huile’d table à .c Fin sétranch verts, oignonsPicé É Gumes LÉ AUX Tortillas Chinoise LA À S Sauté Pinards ÉPinards É AUX TES PÂ ET Dindon Po 1/4 Po 1/8Po 1/4 x 3 cm 0,6 x 7,5 Stroganoff Boeuf ES Tuvé É Crevettes AUX Deux Pour Dîner Frais Maïs Avec Toncles PÉ Aneth ET Gingembre AU Boston DE CapelanGrillé Poivron ET Pinards É POULET, DE Roulades Plat udœn un’d moyenCents cinq-vingt Longueur la sur deux en Maison Frit RIZCacher sel de éth à .c 1/2 Sucre de éth à .c Bouillante eau’d tasseTuvé L’É À Gingembre AU RÉ Macé Saumon DOUX-AIGRE PorcMarinade portions 3 Donne Basilic Avec Thaï Poulet Sameés de huile’d éth à .c 1/2Sec Mein LO Poulet ET CrevettesLongueur la ChesîfraDiagonale la sur po 1 cm 2,5 de Diagonale la sur po 1/2 cm 0,5 de morceaux en coupez puisServezér et bol petit un dans sameés Émincé ail,’d éth à .c Eau’d tasse 1/4Crevettes ET Cellophane Nouilles AUX Soupe Bouillante eau’d tasse 1/2 Shiitake ET Porc AU Chinois Ravioli MAI SHU» gyoza « de ou Fin éhach gingembre de table à .cBrocoli Avec Gingembre AU Boeuf Rouge PouletCacher sel de éth à .c Porc** de dos de tesôc de lb RecettesGingembre ET Noirs Haricots AUX ES Braisé ES Levé TES CÔ Sèréx de tasse 1/4 Eau’d tassesRecettes de Livre Important Cuisinart produit votre retourner de Avant Rangement Ligne en produit votre inscrire pour ca.cuisinart.wwwImportantes Directives Tuver É WOK Votre Avec Cuisson LA Pour wok le d’utiliser l’intention Sassemblageéd Avantages ET Ristiquesécaract Remarque Complet AU Directives LES Lisez703C-WOK Tel 2357 Fax 2357

WOK-703C specifications

The Cuisinart WOK-703C is a versatile and high-performing cooking tool that elevates your culinary experience. Designed for both novice and seasoned chefs, this wok combines traditional practices with modern technology to produce exceptional results. It features a spacious 14-inch diameter that provides ample cooking surface, perfect for stir-frying, steaming, braising, and even deep-frying.

One of the standout characteristics of the Cuisinart WOK-703C is its construction. The wok is made from high-quality stainless steel, which not only ensures durability but also retains heat efficiently for even cooking. The polished stainless steel surface adds a modern touch and allows for easy cleaning, as food does not stick easily to its surface. Additionally, the combination of the curved shape and deep sides allows for efficient tossing and stirring, making it ideal for preparing a wide range of dishes.

The wok is designed with a heat surround technology that ensures consistent heating across the entire cooking surface. This feature helps prevent hotspots that can burn food, allowing for perfectly cooked meals every time. The ergonomically designed handles are riveted for added strength, providing a comfortable grip as you maneuver your food. These handles stay cool during cooking, ensuring safety and ease of use.

Another impressive aspect of the Cuisinart WOK-703C is its compatibility with various heat sources. It works brilliantly on gas, electric, and induction stovetops, making it a versatile addition to any kitchen. Whether you're making a classic stir-fry or preparing a rich curry, this wok adapts to your cooking preferences seamlessly.

The Cuisinart WOK-703C is also oven-safe up to 500 degrees Fahrenheit, expanding its cooking methods further. You can start your dish on the stovetop and finish it in the oven without needing to transfer to a different pan. This feature is particularly useful for recipes that require a combination of cooking techniques.

In summary, the Cuisinart WOK-703C stands out for its robust construction, innovative heat technology, and user-friendly design. It delivers exceptional performance for a variety of cooking methods while ensuring safety and comfort. Whether you're a fan of Asian cuisine or simply looking to enhance your culinary skills, this wok offers endless possibilities in the kitchen.
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