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manual abstract
79000 - 79700 IMPORTANT SAFEGUARDS - When using electrical appliances, basic safety precautions should always be followed including the following: Read all instructions before using - If Wok includes unassembled stick handle, be sure handle is assembled and fastened properly. See instructions regarding assembly on the inside front cover. - Always attach cord to Wok first, then plug cord into wall outlet. After cooking and serving, unplug cord from wall outlet. Let Wok cool before removing cord. Do not leave Wok plugged in when it is not being used. - Your Wok should always be unplugged before cleaning. - Do not let cord touch hot surfaces or hang over the edge of a counter, table or other surface area. - Your Wok, its cord and plugs should not be used outdoors, immersed in liquid, placed near a hot gas or electric burner or placed in a heated oven. - Do not touch Wok or its cover when they are hot. Use handle and knob for lifting and carrying. Be very careful when moving Wok if it contains hot liquid. Let cool before pouring out. - Supervise closely when Wok is being used by or near children. - Use your Wok only for the cooking tasks described in this booklet. Do not use attachments with your Wok unless recommended by The West Bend Company. - Do not use your Wok if it or its cord have been damaged or if it is not working properly. - Do not attempt to repair the Wok yourself. SAVE THESE INSTRUCTIONS “ For Household Use Only - Your Wok needs no special care other than cleaning. If servicing becomes necessary see warranty section in this care and use instructions for service details. Do not attempt to repair it yourself. WARNING: To prevent personal injury or property damage caused by fire, always unplug this and other appliances when not in use. CAUTION: To prevent personal injury or property damage, inspect cordset for damage or wear before each use. Do not use your product if it or its cord or plug has been damaged or if it is not working properly. SPECIAL INFORMATION ON WOK ACCESSORIES - This booklet is packed with several different models of electric Woks, some of which include steam and tempura racks. If your Wok did not include these racks, they may be ordered directly from the West Bend Company. See details for ordering on the last page of these instructions. ASSEMBLE HANDLE ONTO WOK BEFORE USING (if applicable) Parts included: Tools Required: 1 Handle Common Slotted Screwdriver 2 Round Headed Connections 2 Lock Washers 2 Screws 1. Insert connections through holes in Wok, with rounded heads on inside of pan.Turn Wok upside down while holding connections in place. Align square holes in handle over connection ends. See Diagram 2. 2. Place a lock washer over each screw end. Position screws straight into connection holes and tighten with appropriate screwdriver. Lock washer must be placed between handle and screw for proper attachment. Do not over tighten screws. 1 3. Place Wok right side up. Handle should feel tight. Tighten screws further if necessary. If handle loosens after use, tighten screws to secure. Do not use Wok with loose handle. PREPARING - If there’s one thing that sets Oriental cuisine apart from all others, it’s the manner in which foods are cut before cooking. Unless properly prepared, the dish won’t look, or even taste, as it should. To insure uniform cooking, all ingredients in a dish should be cut to a uniform size, shape and thickness. They’re usually sliced diagonally so that sections have greater surface area to absorb heat and seasonings. Cutting meat across the grain gives it more tenderness; rolling a carrot a quarter-turn before making each slice, and cutting a mushroom into “T” shape slices lend beauty to a dish. A “must”, then, for Oriental food preparation is a sharp knife, or better, a cleaver. Available in various weights and sizes, the cleaver with its rectangular blade can be used for cutting, slicing, pounding, crushing, scooping and chopping. To use a cleaver, grasp the handle firmly with one hand, and hold the food with the fingertips of your other hand, with the flat of the blade held against the knuckles as a guide. To insure safety, cut carefully, lifting the cleaver only a little. DINING - Not only are chopsticks used for eating but also for stirring foods in the Wok. They come in a variety of materials - plain or painted wood, plastic, lacquer and ivory. Here’s how to use them - place on stick between your thumb and forefinger, about 3/4 up its length. Lightly rest the tapered end against the tips of your finger and little finger. With this “stationary” stick in position, grasp the “moving” stick with the tips of your thumb and forefinger and rest it on your middle finger. Move stick by bending forefinger and middle finger. The thumb remains still. Make certain sticks are parallel to one another; they’re even at the ends and are kept about an inch apart under the thumb. Don’t apply too much pressure. Relax, and have fun. Your guests will...