Votos - 3, Puntuación media: 4
(
)
)
|
Resumen del manual
Operating the Wok 1. Always use Wok on a dry, level, heat-resistance surface away from the edge. Be sure your hands are dry. 2. Attach heat control to Wok, making sure it is set at “OFF.” Plug cord into a 120 volt, AC electrical outlet ONLY. 3. Follow recipe as directed. If recipe recommends preheating, do so with Wok uncovered, containing oil, at the recommended temperature setting. The signal light on the heat control will be on when the Wok is heating and go out when the selected temperature has been reached. Heat may be increased or decreased during the cooking period. The signal light will go on/off during cooking to indicate cooking temperature is being maintained. 4. For best results when stir-frying, add 1-2 cups of food at a time to the bottom of the Wok, stirring frequently with 2 wooden spoons until desired doneness is reached. Then push food up on the sides of the Wok. Continue this process until all the foods are cooked then combine for serving. NOTE: do not add larger amounts of food to the Wok at a time as this will result in loss of temperature and foods will simmer rather than sizzle. 5. At the end of cooking time, set heat control at WARM for serving or set at OFF if food will be removed immediately from the Wok. After set at OFF unplug cord from the wall outlet. 4 CLEANING YOUR ELECTRIC WOK Clean after Every Use: To keep Wok looking attractive and cooking efficiently, clean it thoroughly after each use. Let Wok Cool By Itself: After using Wok, let it cool by itself. Do not pour cold water into Wok while it is hot or immerse hot Wok into cold water to hasten cooling to prevent warping. Remove Heat Control: After Wok has cooled, remove heat control and wipe clean with a damp cloth if necessary. Retighten Loose Handles/Base In-the-Sink Cleaning -Wash Wok in hot soapy water using a non-metal cleaning pad recommended for non-stick surfaces. If necessary, a non-abrasive cleanser may be used for the outside of the Wok to remove food or oil stains. DO NOT use metal scouring pads or abrasive cleansers on Wok surfaces as scratching may occur. After washing, rinse and dry. Wash the cover and rack (if included) in hot soapy water using a dishcloth or sponge. Do not use any type of scouring pad or cleanser on cover as scratching will occur. The aluminum underside of the cover may discolor after use, which is normal. After cleansing, rinse and dry. Dishwasher Cleaning -The Wok, with heat control removed, cover and rack, may be cleaned in an automatic dishwasher. Position pieces into the dishwasher rack so they do not touch one another or other objects being cleaned. The aluminum underside of the cover may darken with continuous dishwasher cleaning, which is normal. After each time the Wok pan is cleaned in the dishwasher, the non-stick interior surface must be reconditioned with cooking oil. Special Cleaning Instructions -A spotted white film may form on the non-stick surface. This is a buildup of minerals and not a defect in the finish. To remove, soak a soft cloth in lemon juice or vinegar and rub onto the finish. After cleansing, wash, rinse and dry. Recondition the non-stick surface with cooking oil before using. After consistent use, the non-stick surface may discolor. Minor stains are normal and do not affect the performance of the Wok. Dark staining, however, which usually results from overheating and/or improper cleaning, may lessen the effectiveness of the non-stick property. If staining occurs, treat with a commercial cleaner for nonstick finishes such as coffee pot stain remover (available in most grocery stores). Follow the package directions. If staining is severe, simmer longer or repeat cleaning. (Do not use household bleach to clean the non-stick finish, as it will permanently fade it). After using commercial cleaner, wash Wok thoroughly, rinse and dry. Recondition the non-stick interior surface with a teaspoon of cooking oil before using. 5 COOKING TIPS Plastic, rubber and wooden cooking tools are recommended for use on the non-stick surface. Two long-handled wooden spoons are recommended for stir-frying. Smooth-edged metal cooking tools may be used with care. Do not use sharp-edged cooking tools as they could scratch the non-stick surface. Minor scratching will affect only the appearance of the non-stick surface, it will not harm its non-stick qualities nor will it harm food cooked in the Wok. Using Steam Rack (if included) -A steam rack may be included with your Wok. If a steam rack is not included, a 9 or 10 inch round metal wire rack can be used for steaming. To steam foods, pour 2-3 cups of water into the Wok and place steam rack into the bottom of Wok, making sure rack is level. Cover Wok and bring water to boil at the 225-250°F/107.2-121.1°C setting for about 5 minutes. Uncover Wok, being careful of escaping steam, and place food directly onto the rack. If food is cut into small pieces, a sheet of aluminum foil or an 8 to 9 inch shallow heatproof plate or pan may be placed on th...
Otros modelos de este manual:Otros aparatos de cocina - 79586R (442.99 kb)