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INSTRUCTION MANUAL WOK MODEL H93
IMPORTANT SAFETY INSTRUCTIONS Congratulations on the purchase of your wok. You will undoubtedly enjoy this appliance for many years to come. Some basic safety instructions must always be followed when using electrical appliances in order to reduce the risk of fire, electric shock and/or injuries to people. These instructions include the following:
1. Always read the instructions carefully. 2. Do not touch hot surfaces. Use the handles. 3. To avoid electric shock, neither the cord, plug, nor cooking element must be immersed in water or any other liquid. 4. The appliance must only be used by children or in the vicinity of children under careful supervision. 5. Turn the appliance off and remove the plug when it is not in use or prior to cleaning. Allow the appliance to cool down before you add or remove attachments and prior to cleaning the appliance. 6. Do not use appliances where the cord or plug is damaged, when the appliance is not working properly, after someone has dropped it or it has been damaged in some way or other. Return the appliance to an authorised service centre or dealer in order to have it checked, repaired or adjusted. 7. Using attachments that are not recommended by the appliance's manufacturer may be dangerous. 8. Do not use the appliance outdoors. 9. Do not allow the cord to hang over the edge of a table or worktop, or to touch hot surfaces. 10. Do not place the appliance on or near hot gas or an electric heater, or in a hot oven. 11. Use extreme caution when moving an appliance that contains hot oil or other liquids. 12. When the cooking has been completed, the control switch should be reset to the '0' position. When disconnecting from the power supply, unplug the appliance by grasping the plug and not the lead. 13. The appliance must not be used for things other than that for which it was intended. 14. Only plug the appliance into power sockets with the voltage (AC only) stated on the underside of the appliance.

KEEP THESE INSTRUCTIONS IN A SAFE PLACE. THE USER SHOULD NOT ATTEMPT TO REPAIR THE APPLIANCE. IN THE CASE OF DAMAGE TO THE APPLIANCE, RETURN IT TO A DEALER OR AN AUTHORISED SERVICE CENTRE. FOR DOMESTIC USE ONLY
INSTRUCTIONS CONCERNING THE SHORT CORD A short cord is included to reduce the danger of tripping over or getting tangled in a cord that is too long. A longer cord may be used if great care is shown during use. If an extension lead is used, the stated amperage of the extension lead must be at least as high as the amperage stated on the appliance. The extension lead must be arranged such that it does not hang over the edge of a worktop or table where children can trip over it or pull on it. Get to know your wok [Fig] Grate Cooking pan Base Non-slip feet Wooden cooking spatula Glass lid Heat insulated carrying handles Heat guard Thermostat Thermostat controlled removable probe
Cooking pan Injection moulded cooking pan providing even heat flow. The pan has a nonstick covering to reduce the need for fat during cooking and which makes cleaning easier. 1850 W heating element which quickly heats up the whole of the wok's surface. Thermostat controlled removable probe with an adjustable thermostat allowing variable heat strength for simmering on a low heat and frying on a high heat. 36
Moulded base Prevents spilt liquids coming into contact with the heating element. Transparent glass lid Has a stainless steel rim to give a good seal. Allows you to keep an eye on the food preparation process. Carrying handles that are heat shielded, removable and easy to use. Heat guard Removable heat guard prevents your hands coming into direct contact with the wok while the temperature is set and the probe removed. Grate Used to steam vegetables, fish and many other foodstuffs. Wooden cooking spatula This utensil will not scratch the pan during stirring. Non-slip feet Prevents the wok sliding or scratching the worktop/tabletop.
USING THE WOK Clean the wok with warm soapy water, rinse and dry the wok and lid. Do not immerse the probe into water or any other type of liquid. The cooking surface is prepared for use by rubbing in a thin layer of cooking oil and then wiping it off with kitchen paper. We recommend that you do this every couple of months. 1. Turn the heat switch to the '0' position. Put the probe into the wok's socket. 2. Only plug the cord into a 230 V AC plug socket. 3. Set the thermostat to the desired temperature. The wok can now be used. Note: a control light will remain on until the desired temperature is reached, and will then turn itself off and on while you are cooking the food. This indicates that the wok is maintaining the correct temperature. CLEANING AND CARE Always use the wooden spatula or a plastic spatula to stir food.

Do not use metal utensils since these will scratch the non-stick covering. Always turn the thermostat to the '0' position and remove the plug prior to cleaning the wok. Remove the probe from the wok's socket. Probe Wipe the probe with a damp cloth if it needs to be cleaned. Do not immerse the probe in water or any other liquid. Storage Store the probe in a safe place. Treat the probe with care since hard jolts might damage it. If you suspect that the probe may be damaged, return it to your nearest authorised service centre so that it can be checked, repaired or adjusted. Wok and glass lid The wok and the glass lid can both be immersed in water. Clean them in warm soapy water. Use a mild domestic detergent and a soft sponge. Do not use an abrasive detergent or metal pan scrubber since these will scratch the non-stick surface. Dry the wok and the lid thoroughly with a soft cloth before turning it on. Removing difficult marks The following method is recommended if further cleaning is needed to remove difficult marks or incrustation: Mix 2 tablespoons of soda with 2 tablespoons of bleaching agent. 1) Heat up the wok for approx. 1-1.5 minutes on setting '3', 2) Turn off the electricity and remove the plug. Cover the Teflon surface with the above mentioned mixture and allow it to stand for one hour, 3) Clean the wok in warm soapy water. Use a mild domestic detergent and a soft cloth. The cleaning must take place in a well-ventilated area and the fumes must not be inhaled. Dry the wok with a soft cloth before putting it away.
COOKING METHODS Various cooking methods can be used to make a number of dishes with the wok. Flash frying Flash frying is a cooking method that uses very great heat. The wok has to be hot before the oil and other ingredients are added. Ensure that maximum heat is used when you flash fry by cooking the food in small portions. Turn and stir the ingredients so that they are evenly cooked by an even heat. Flash frying tips - Flash frying depends on quick frying to get the best possible results. Vegetables and meat must therefore be cut to the same shape and size before being added. - Cut the meat in thin slices so that is fries quickly. - If you are flash frying marinated pieces of meat, the superfluous marinade must first be allowed to run off so that it does not begin to cook as this makes the meat tough. - Ensure that both the oil and the wok are hot before cooking begins. The best oil to use is sunflower oil. Traditional Asian oils that are used include, amongst others, peanut oil and sesame oil. Flash frying is a quick method: the shorter the frying time, the less chance there is of the meat becoming tough. - Do not use the lid when you flash fry because flash frying is a cooking method that doesn't use liquid. The drops of condensation would make the meat tough. - Flash fried food should be served immediately to preserve the crispy texture. Browning Browning is a method that is used to make the food crispy by frying it in a little oil. The food is cooked at a lower temperature so that a brown crust appears on the underside. The food is then turned to brown the other side. One cup of oil is usually enough.

Deep-frying Deep fried food is meant to be crispy on the outside and succulent on the inside. The food is covered with dough or breadcrumbs and placed in hot oil. Deep-frying tips 39
- Pre-heat the pan to the desired temperature before the food is added. Do not use the wok's lid when deep-frying. This prevents foam forming and spitting oil caused by the drops of condensation. - Moisture should be dried off the food to avoid the oil spitting or foam developing. - Do not fill the wok with more than 5 cups of oil. Any type of oil can be used for deep-frying. Use vegetable oil to achieve the best results. - Fry a couple of pieces at a time. This prevents the temperature of the oil falling and giving the food a sodden crust. - Allow the excess oil to run off on kitchen paper as soon as the food is removed from the oil. Always allow the oil to cool before removing it from the wok. Steaming Steamed food is succulent and juicy; it also retains most of its nutritional value. Most types of food can be steamed especially fish and seafood. Lie the ingredients on the grate included and place it in the wok over simmering water or stock. Cover with the wok's lid. Braising and cooking casseroles The wok can be used to make your favourite casseroles. Use the lid when cooking casseroles. Braising is a variant of deep-frying where the liquid is added towards the end of the deep-frying, and the ingredients cook on a low heat, usually without a lid.

DELICIOUS WOK DINNERS

Congratulations with your new wok. Before you throw yourself with abandon into using this brilliant, flexible product, where you are only limited by your imagination, you will find some recipes below that might be good to start with. Chicken Casserole 4 portions 5 tbsp. oil, sunflower or soya oil 500 grams boneless chicken meat 1/2 finely chopped onion 4 cloves of garlic 3 carrots 40
200 grams broccoli 3 spring onions or 200 grams baby onions 1 fennel 3 sprays of stick celery 1 tin of pineapple (200 grams) 1 tsp. grated ginger 3/4 dl chicken stock 3/4 dl pineapple brine 1/2 dl soya sauce Pinch of salt Heat the oil in the wok. Cut the meat into thin strips and gently brown it in the oil. Add the finely chopped onion and garlic, then the carrots julienne and the broccoli in bouquets. Chop the spring onion into slices, the fennel in two and thereafter into slices and the pineapple into cubes. Allow everything to sizzle in the oil for a few minutes before the ginger, chicken stock and pineapple brine is added. Add the soya sauce and salt to taste. Serve with boiled rice.
The Ocean's Delicacies 4 portions 5 tbsp. olive, sunflower or soya oil. 300 grams cod filet 300 grams salmon filet 200 grams small fish balls 200 grams prawns 1 large finely chopped onion 2 cloves of garlic 1 bunch of spring onion 6 asparagus stalks 1 dl white wine 2 tbsp. soya sauce Salt and white pepper Heat the oil in the wok. Chop the fish filets into cubes and gently brown them in the oil. Remove them and keep them warm. Add the onion and the garlic and allow them to blanch before the other chopped vegetables are added. Add the white wine; flavour to taste with soya sauce, salt and pepper. Add the fish, fish balls and prawns. Allow everything to cook through.