W O L F MULTI-FUNCTION COOKTOP
S T I R - F RY I N G T I P S
Cut ingredients into uniform pieces. Pieces of the same size will cook at the same rate.
Use oil that can withstand high heat, like peanut oil.
Don’t crowd foods. Too much food in the wok can cause stewing and steaming rather than
Use hot oil; when hot enough it will ripple as the wok is tilted from side to side.
Keep food moving at all times.
STEAMING
Steaming helps vegetables retain nutrients. A wok with a lid or a bamboo steamer is needed to steam food.
Pour 11/2" to 2" (38 to 51) of hot water into wok.
Place wire rack or bamboo steamer into wok. Water level should not touch rack or steamer.
Cover; bring to a boil.
Add food; cover. Do not let wok boil dry. Add more water as needed.
Cook until food tests done.
S T E A M I N G T I P S
U S E & C A R E
CLEANING T I P S
Wait until surfaces are cool before cleaning.
Best results occur by wiping up spills and spatters as they occur and immediately after the cooktop has cooled. If spatters are allowed to bake on, they may permanently damage or stain the finish.
If in doubt about using one of your cleaners, check the label. To check if it is safe to use on your cooktop, try a small amount on an inconspicuous area using very light pressure.
Use caution when spraying cleaners.
Some contain caustic ingredients that can damage adjacent parts and finishes. Protect the adjacent parts by masking them off so that the overspray is contained to the finish being cleaned.
Do not spray cleaners on electrical
controls, igniters, wires or knob valve stems.
DO NOT use abrasive cleaners on your cooktop (e.g.,
If you don’t have a wok steamer rack, use a round cooling rack instead.
Don't lift the lid until near the end of the cooking time; this will result in increased cooking time.
Dimensions in parentheses are in |
|
millimeters unless otherwise specified. | 11 |