Cooking with the wok

D Cut the ingredients into pieces of the same size. The pieces should not be too small so that they do not burn too quickly.

Suggestions and practical advise for wok cooking

The wok and wok accessory can be purchased fromProcedurethe Technical Assistance Service or in specialist stores.

D Rinse the bowl with oil. Peanut or soya oil is

The wok has a rounded base and can only be used toge`recommended. ther with the wok accessory. The wok must be placed

firmly on its accessory in order to cook.

Note:TTUse the wok only with the induction wok accessory WZ 400-001. This accessory must not be

used on a radiation ceramic cooktop.D Do not place the wok accessory in the dishwasher.

Use a wooden spatula with a long handle or a chan (rounded spatula) to stir food.

If cooking large quantities, distribute the ingredients into several small portions. This prevents the ingredients from accumulating at the hot bottom of the wok.

DHeat the oil without burning. Add the ingredients and

Use a ladle to remove the food. Use a skimming ladle beginto to stir. remove fried food from oil or large pieces from sauce.

Bamboo baskets can be used for stewing.

dTWarning:TTThe wok and the wok accessory heat up during cooking. Keep away from children.

Remove the wok accessory when the residual heat indication has switched off.

It is possible to fry, roast, stew and cook			•normally" with
the wok, although it is	particularly	suitable	for	stir	frying.
Food is cut into very	small pieces	and fried		over	a slow
heat, stirring constantly. This prevents the ingredients
from burning. Any excess oil moves to the center					and a
crust quickly forms on	the food preventing		it	from	losing

any juices. This leaves food tastier, vegetables become crispy and meat juicy. All aromas and nutrients are pre` served better.

The	wok is	more practical than a conventional frying pan
for	this type	of cooking.

Note:TTThe WOK, when voltage is 208 V, is not going to work properly

Note:TTCooking in the wok is faster. All of the ingredients must be prepared and cut before you begin cooking. The order of preparation is also important: ingredients requiring the longest cooking times (hard fiber vegetables, e.g. carrots) must be placed first in the wok and the more delicate ingredients (e.g. mushrooms or bean sprouts) last.