•
Fruits are often poached in a sugar syrup or wine. Spices such as
cinnamon sticks, cloves, peppercorns or a vanilla bean can be added to
the poaching liquid for flavour.
Braising
Braising is a cooking method whereby meats or vegetables are first browned in
a small amount of fat and then slowly cooked with a small amount of liquid,
covered, until tender. Braising is a way of tenderizing tough cuts of meat.
“Stir-braising” is the cooking stage that can follow stir-frying. Liquid is added to
stir-fried ingredients. Then the food is gently simmered for a short period with
frequent stirring.
“Red braising” or “red cooking” is a Chinese method of cooking that braises
foods in a mixture of soy sauce, water and sugar with added flavours of cinna-
mon, ginger, garlic, spring onion and rice wine. The food will develop a deep
reddish tinge.
After browning, add a flavourful liquid to just cover the foods to be braised, bring
the liquid to a boil, then reduce the heat to simmer. Cooking times will depend on
the foods being braised.
IMPORTANT GUIDELINES
• Do not use metal utensils and other sharp objects for cooking or to cut food
inside of the wok. This will damage the nonstick coating. Use only wooden or
heat-proof plastic utensils.
• Do not preheat wok longer than suggested time of 1 minute – heating the wok
without food can cause damage to the nonstick surface.
• Add only enough oil to coat the bottom of the wok. Do not use large amounts
of oil.
• Use pot holders to lift lid or wok. Handles will become hot.
• Do not remove wok from base during cooking.
• Never leave plastic utensils in contact with the hot wok.
• Never immerse the temperature probe in water or any other liquid.
• Temperature probe must always be in the “OFF” position before the unit is
unplugged.
• Do not knock or drop the temperature probe, as this can damage the probe.
CLEANING AND CARE
CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS COOLED
DOWN COMPLETELY.
Once you have finished cooking, turn the temperature control knob to the
OFF position. Unplug the wok from the wall outlet and pull the temperature
control probe out of the base. Allow the wok to cool down completely, at least
30 minutes, before handling.
Before cleaning the wok, or washing it in the dishwasher, it must first be removed
from the base. To remove the wok from the base, locate the wok release switch
on the base. Place your index finger and middle finger inside the open channel
and pull out the release bar. Lift the wok up off of the base for cleaning. (See
Operating Instructions for drawing).
The wok, cover, steamer rack and tempura rack may be submerged in water or
placed in the dishwasher for cleaning. The wooden spatulas should be washed
by hand. The base and temperature control probe should be wiped down with a
damp cloth to clean. Never submerge the base or temperature control probe
in water. Do not place them in the dishwasher.
When cleaning the inside of the wok, do not use metal objects, scouring pads or
other abrasive materials as they can damage the nonstick coating. Do not use
abrasive materials to clean the outer housing and cover of the wok as they can
scratch the stainless steel.
STORAGE
Always dry and assemble the wok before storing. See Assembly &
Disassembly Instructions.
The temperature control probe, steamer rack, tempura rack and wooden spatulas
can be stored inside the wok with the cover in place. Be careful not to knock or
drop the control probe as this can cause damage.
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