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C OO KT O P O P E RAT I O N
Wok Cooking
A wok up to 14"
in diameter can be used with the
(356)
multifunction cooktop. The center section of the burner
grate is removable for wok cooking. Woks distributes heat
evenly and are perfect for stir-frying, steaming, stewing and
braising.
ST IR - F RY I NG
Stir-frying uses very little oil and requires continuous stirring.
Because food is cooked rapidly over high heat, color, flavor,
texture and nutrition are preserved.
Heat wok over HIGH heat until hot. Drizzle in oil. Heat
1
until oil is hot.
Add meat to the wok. Cook and stir until done. Remove.
2
Add vegetables requiring the longest cooking time to the
3
wok, then add remaining vegetables. Cook and stir until
crisp-tender.
Return meat to the wok. Add sauce if desired and stir to
4
coat.
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Wolf Customer Care 800.222.7820
STEAM IN G
Steaming helps vegetables retain nutrients. A wok with a lid
or a bamboo steamer can be used to steam food.
Pour approximately 2"
(51)
1
Place wire rack or bamboo steamer in the wok. Water
2
level should not touch the rack or steamer.
Cover wok and bring water to a boil.
3
Add food and cover. Add more water as needed and
4
cook until steaming is complete.
of hot water into the wok.
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