CAST IRON WOK | MODEL K0810, K0816, K0817 |
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INSTRUCTION FOR USE
Cast iron is a very hard material that can take extreme temperatures. Although it takes more time to heat up than other materials, it retains the heat much longer. Further, it guarantees very even heat distribution. The advantage is that the whole surface becomes hot so that you can use all inner surfaces of the wok for cooking, including the sides.
Your wok has been given a special
The wok comes with a steel rack for steaming and keeping food warm (only model K0810) as well as a glass lid for boiling. The glass lid makes it easy to observe the cooking process.
Your wok serves as a universal pan for frying (and deep frying), boiling, steaming, and cooking all sorts of food. It can be used on ceramic, gas, electric and induction cookers.
Attention: The Easy Grip handles may become hot!
FIRST USE
Before using your wok the first time for cooking, carefully heat it with an abundant coating of oil, then let it stand for a while. Once the wok has cooled down, wipe off any excess oil with a paper towel.
USE
Never use metallic utensils when cooking with your wok. Use wooden or plastic utensils only.
CLEANING
Use only hot water to clean your wok (do NOT use soap) and let it dry completely. Always clean it immediately after use. Never let it stand filled with water for a long time. After use, apply a little oil to the iron to keep it looking nice.
Attention: Do not clean your wok in the dishwasher!
BURNER INSTRUCTIONS (only for model K0817)
–Your BODUM® Burner is designed to USE ONLY a Sterno Canister which is available at grocery stores, hardware stores and drug stores.
–Open burner
–Use the movable handle on the burner to adjust the flame. For higher flames, leave the holes open. To reduce the flames, rotate handle to partially cover the holes.
–Do not move or tip the burner and/or stand once the burner is lit.
–To extinguish flame, place burner cover on top of the burner to cover completely.
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