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
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.
Cooking with the wok
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.
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