Cookware S E L E C T I O N Woks, Stir-Frying

W O L F MULTI-FUNCTION COOKTOP U S E & C A R E

COOKWARE S E L E C T I O N

WOKS

The diameter of a flat bottom pan should not exceed 12" (305). If using a pan with an oversized base on HIGH settings, heat may be trapped beneath the pan causing perma- nent damage to the surface finish.

For best results, we recommend medium- to heavy-weight pans that have a flat base, metal handle and a good-fitting cover.

Look for pans that are made of materials with good heat conductivity, such as aluminum and copper. These metals are sometimes found “sandwiched” between the inner and outer layers of the pan construction. If present, whether visible from the outside or not, they aid in evenly conducting heat.

When using pans made of cast iron, enameled steel or glass ceramic, or coated with a nonstick finish, select lower flame settings. High heat applied to such materi- als will cause “hot spots,” scorching and burning.

Cover pans while cooking; covers improve cooking efficiency. Water boils faster, using less fuel, and the kitchen stays cooler.

Select high-sided (deep) pans rather than ones with very wide bases and low sides. High sides will minimize liquids boiling over the pan.

Refer to the following specific information on woks.

Never leave a pan on the HIGH setting unattended. Be particularly cautious when cooking food in fat or grease. It can become hot enough to ignite.

Wok cooking is versatile and quick. The bowl- like pan distributes heat evenly and is perfect for stir-frying, steaming, stewing and braising.

A wok with a diameter of up to 18" (457) can be used with the wok grate provided with your multi-function cooktop. Woks are available in carbon steel, stainless steel and aluminum.

If possible, purchase a wok with a lid. Follow the wok manufacturer’s directions for cooking methods.

To prepare the wok for cooking, wash in soapy water and dry thoroughly. If the wok is made of carbon steel, the wok must be seasoned to prevent rusting. To season, wipe the inside of the wok with oil. Heat over HIGH heat until a dark film forms. Do not remove the film.

Use the wok grate provided with your multi- function cooktop for wok cooking. The wok should be centered on top of the burner when placed on the wok grate.

IMPORTANT NOTE: When cooking with a wok, make sure that the wok is sitting level on the grate to prevent spills and uneven cooking.

STIR-FRYING

Stir-frying is a method of cooking that uses very little oil and involves continuous stirring. Because food is cooked so rapidly, color, flavor, texture and nutrition are preserved.

Prepare all ingredients in advance.

Heat the wok over HIGH heat until hot. Drizzle in oil. Heat until oil is hot.

Add meat to wok. Cook and stir until done. Remove from wok.

Add vegetables requiring the longest cooking time to the wok. Then add remaining vegetables. Cook and stir until crisp-tender.

Return meat to wok.

Add sauce. Stir to coat.