Cuisinart WOK-703C manual Important Guidelines, Cleaning and Care, Storage

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•Fruits are often poached in a sugar syrup or wine. Spices such as cinnamon sticks, cloves, peppercorns or a vanilla bean can be added to the poaching liquid for flavour.

Braising

Braising is a cooking method whereby meats or vegetables are first browned in a small amount of fat and then slowly cooked with a small amount of liquid, covered, until tender. Braising is a way of tenderizing tough cuts of meat.

“Stir-braising” is the cooking stage that can follow stir-frying. Liquid is added to stir-fried ingredients. Then the food is gently simmered for a short period with frequent stirring.

“Red braising” or “red cooking” is a Chinese method of cooking that braises foods in a mixture of soy sauce, water and sugar with added flavours of cinna- mon, ginger, garlic, spring onion and rice wine. The food will develop a deep reddish tinge.

After browning, add a flavourful liquid to just cover the foods to be braised, bring the liquid to a boil, then reduce the heat to simmer. Cooking times will depend on the foods being braised.

IMPORTANT GUIDELINES

•Do not use metal utensils and other sharp objects for cooking or to cut food inside of the wok. This will damage the nonstick coating. Use only wooden or heat-proof plastic utensils.

•Do not preheat wok longer than suggested time of 1 minute – heating the wok without food can cause damage to the nonstick surface.

•Add only enough oil to coat the bottom of the wok. Do not use large amounts of oil.

•Use pot holders to lift lid or wok. Handles will become hot.

•Do not remove wok from base during cooking.

•Never leave plastic utensils in contact with the hot wok.

•Never immerse the temperature probe in water or any other liquid.

•Temperature probe must always be in the “OFF” position before the unit is unplugged.

•Do not knock or drop the temperature probe, as this can damage the probe.

CLEANING AND CARE

CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS COOLED DOWN COMPLETELY.

Once you have finished cooking, turn the temperature control knob to the OFF position. Unplug the wok from the wall outlet and pull the temperature control probe out of the base. Allow the wok to cool down completely, at least 30 minutes, before handling.

Before cleaning the wok, or washing it in the dishwasher, it must first be removed from the base. To remove the wok from the base, locate the wok release switch on the base. Place your index finger and middle finger inside the open channel and pull out the release bar. Lift the wok up off of the base for cleaning. (See Operating Instructions for drawing).

The wok, cover, steamer rack and tempura rack may be submerged in water or placed in the dishwasher for cleaning. The wooden spatulas should be washed by hand. The base and temperature control probe should be wiped down with a damp cloth to clean. Never submerge the base or temperature control probe in water. Do not place them in the dishwasher.

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. See Assembly &

Disassembly Instructions.

The temperature control probe, steamer rack, tempura rack and wooden spatulas can be stored inside the wok with the cover in place. Be careful not to knock or drop the control probe as this can cause damage.

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Contents WOK-703C Important Safeguards Save These Instructions for Household USE onlyTable of Contents Parts and FeaturesIntroduction Before the First USEASSEMBLY/DISASSEMBLY Instructions Locate the wok release switch Operating Instructions Cooking with Your WOKSteaming Simmering/Poaching Storage Cleaning and CareImportant Guidelines Warranty Limited THREE-YEAR WarrantyRecipeBooklet Recipes Braised Ginger and Black Bean Spare RibsTeaspoon 10 ml sesame oil RED Cooked ChickenGinger Beef with Broccoli 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 MeinCHICKEN, Broccoli and Mushroom STIR-FRY Thai Chicken with BasilOunce 14 g dried shiitake mushrooms 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 CornPaella OLD BAY Steamed Shrimp Dinner for TWOBeef Stroganoff 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 Frais Basilic ET Cerises Tomates Taleégév huile’d table à .cEau’d table à .c Cacher sel de éth à .c 1/2 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 x 3 cm 0,6 x 7,5 Po 1/4Po 1/8 Stroganoff Boeuf ES Tuvé É Crevettes AUX Deux Pour Dîner Frais Maïs Avec Toncles PÉ Aneth ET Gingembre AU Boston DE CapelanCents cinq-vingt Grillé Poivron ET Pinards É POULET, DE RouladesPlat udœn un’d moyen Maison Frit RIZ Cacher sel de éth à .c 1/2 Sucre de éth à .cLongueur la sur deux en 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 1/2Mein LO Poulet ET Crevettes Longueur laSec ChesîfraDiagonale la sur po 1/2 cm 0,5 de morceaux en coupez puis Servezér et bol petit un dans sameésDiagonale la sur po 1 cm 2,5 de Émincé ail,’d éth à .c Eau’d tasse 1/4Crevettes ET Cellophane Nouilles AUX Soupe Shiitake ET Porc AU Chinois Ravioli MAI SHU » gyoza « de ouBouillante eau’d tasse 1/2 Fin éhach gingembre de table à .cBrocoli Avec Gingembre AU Boeuf Rouge PouletRecettes Gingembre ET Noirs Haricots AUX ES Braisé ES Levé TES CÔCacher sel de éth à .c Porc** de dos de tesôc de lb 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
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