Cooking Techniques - Soba PW610 Mode D'emploi

PW610 ELECTRIC WOK
USING YOUR WOK
Wash in warm soapy water, rinse and dry your wok and lid. Never immerse the control
probe in water or any other liquid. Season the cooking surface by applying a thin
coat of cooking oil and wiping over with kitchen paper. Re-seasoning is recommended
every few months.
1. Turn the heat control knob to the "O" position, plug the control probe into the
socket of the wok.
2. Plug the cord into a 230V AC 50Hz power supply.
3. Turn the heat control dial to the desired temperature setting. The wok is now
ready to use.
Note: The indicator light will remain on until the set temperature has been reached
and will then switch on and off throughout cooking. This shows that the wok is at the
correct temperature.

COOKING TECHNIQUES

Various cooking methods can be used with this wok.
Stir-Frying
Stir-frying is a quick cooking method conducted over a very high heat. The wok
should be hot before oil or any ingredients are added.
Cook food in small amounts to maintain maximum heat when stir-frying. Toss food to
ensure even exposure to the heat.
Tips for Stir-Frying
• Vegetables and meat should be cut into uniform shapes and sizes before starting
as stir-frying relies on quick cooking for best results.
• Slice meat into thin strips so they can cook quickly.
• Drain off excess marinade before stir-frying marinated strips of meat. Liquids
tend to boil which would toughen the meat.
• Ensure both the oil and the wok are hot before cooking. The best oil to use is rape
or sunflower oil. Traditional oils in Asian cooking include peanut or sesame oils.
• Stir-frying is done quickly, the shorter the cooking time the less chance there is
for the meat to toughen.
• Do not use the lid when stir-frying as stir-frying is a dry cooking method; the
condensation droplets would toughen the meat.
Serve stir-fried foods immediately to retain the crisp texture.
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INSTRUCTIONS