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HSN_ElecWokmanual 2/28/08 12:58 PM Page 1
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wphousewares.com Wolfgang Puck
Please read operating instructions
Multi Purpose
before using this product.
Please keep original box and packing materials
Deluxe Electric Wok
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 1 IMPORTANT SAFEGUARDS Additional Safety Precautions When using electrical appliances, basic safety precautions should GROUNDING INSTRUCTIONS: This appliance must be grounded. always be followed, including the following: It is equipped with a 3-prong cord having a grounded plug. The plug must be plugged into an outlet which is properly installed and 1 Read all instructions carefully. grounded. 2 To protect against risk of electrical shock, do not put c
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 3 Table of Contents Important Safeguards 1 Additional Safety Precautions 2 About Wolfgang Puck 3 Know Your Multi-Purpose Deluxe Electric Wok 5 Before Your First Use 7 Using Your Electric Wok 8 Care and Cleaning 9 Wolfgang Puck, owner of the famous Recipes 10 Spago restaurants and one of the most influential chef-restauranteurs in Limited Warranty 26 America, is credited with reviving California’s rich culinary heritage. His Contact Information back c
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 5 Know Your Multi Purpose Deluxe Electric Wok Steel Rack Wok Socket (on rear of wok near base) Tempered Glass Lid Detachable Base Removable Temperature Probe with quick release lever 5 6
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 7 Before Your First Use Using Your Electric Wok Wash, rinse and dry the wok, lid, rack, WARNING: Ensure that your Wok base is FIRMLY attached to the and detachable base to remove any dust or bottom of the wok prior to use. NEVER attempt to cook without the particles due to shipping. DO NOT base attached. IMMERSE THE PROBE IN WATER OR ANY OTHER LIQUID. WARNING: The exterior of your wok becomes very hot during use, similar to any cooking vessel on a
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 9 Care and Cleaning Electric Wok Cooking Tips 1 Never immerse the temperature control, cord or plug in water or 1 Don’t overload the wok when stir-frying. Add only about 8 ounces other liquid. If cleaning of the probe is necessary, wipe with a damp of meat or 2 cups of vegetables at a time. If you add too much food cloth and dry thoroughly. Your Wok, tempered glass lid, and rack can at one time, you will be “stewing” your food instead of stir-frying. b
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 11 Braised Beef Short Ribs This wonderful dish is so easy to make and can be made several days ahead of time. It tastes better if made ahead making this a great dish for entertaining. I love to serve it with soft, cheesy polenta and a big salad. Makes 4 - 8 servings INGREDIENTS 8 meaty beef short ribs 2 tablespoons all-purpose flour kosher salt and fresh pepper to taste 2 tablespoons olive oil 2 large onions, chopped 2 large carrots, peeled and chopped
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 13 Hot and Sour Hot Pot Stir Fry Vegetables Makes 2 - 4 servings Makes 4 servings INGREDIENTS INGREDIENTS 4 cups chicken stock 2 tablespoons sesame oil 1 tablespoon ginger, minced 2 cloves garlic 2 teaspoons cornstarch 1 tablespoon freshly grated ginger 2 tablespoons water 1 medium onion, sliced thin 1 teaspoon salt 1 cup carrots, cut diagonally 1/2 teaspoon white pepper 2 cups broccoli flowerets 2 tablespoons cider vinegar 2 cups sugar snap peas 2 tabl
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 15 Stir-Fried Chinese Vegetables Yvette’s Sweet and Sour Chicken Makes 4 to 6 servings INGREDIENTS Makes 4 servings 4 tablespoons peanut oil or vegetable oil INGREDIENTS 1 tablespoon minced fresh ginger 2 tablespoons sesame oil 1 tablespoon minced garlic 2 tablespoons soy sauce 1/4 teaspoon crushed red chili flakes 2 tablespoons cornstarch 1/2 red onion, trimmed and cut into 4 wedges, layers separated 1 pound boneless skinless chicken breast, cut into 1
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 17 Twice Fried Rice Vegetable Fried Rice Makes 2 to 4 servings Makes 4 servings INGREDIENTS INGREDIENTS 1 cup long grain rice 2 tablespoons peanut oil 3/4 cup chicken stock 1/2 cup broccoli florettes 1 teaspoon salt 1/2 cup chopped red bell pepper 1 red or yellow bell pepper, 1 green bell pepper, seeded, 1/2 cup snow peas cored and cut into small dice 1 cup diced cooked lobster, duck or chicken meat (optional) 1 cup sliced Napa cabbage 2 cups cooked lon
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 19 Kung Pao Chicken Stir-Fried Chicken with Cashews and Pine Nuts Makes 2 servings INGREDIENTS Makes 4 servings Marinade: INGREDIENTS 1 tablespoon rice wine 1 tablespoon peanut oil 3 tablespoons peanut oil 1 tablespoon soy sauce 1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes 1/2 teaspoon salt Salt 1 tablespoon cornstarch Freshly ground black pepper 8 ounces boneless, skinless chicken breast, thinly sliced 1/4 cup plum wine
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 21 Wolfgang's Asian Rib Sauce Pineapple Cream Candy Makes 1 1/3 cup Makes 1 pound INGREDIENTS INGREDIENTS 1 1/4 cups rice wine vinegar* 2 cups sugar 1 cup honey 1 cup brown sugar 3/4 cup soy sauce 1/2 cup heavy cream 3/4 cup mirin* 1 cup crushed or pureed fresh pineapple 2 scallions, chopped 1 tablespoon unsalted butter 1 teaspoon minced garlic 1 cup chopped, toasted, salted macadamia nuts 1 teaspoon fresh ginger, finely chopped METHOD 3/4 teaspoon cr
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 23 Almond Toffee Cherries Jubilee Makes 1 1/2pounds Makes 6 - 8 servings INGREDIENTS INGREDIENTS 1/4 cup water 4 cups frozen cherries, thawed or 4 cups fresh pitted 1 cup sugar 1/2 cup sugar 1/2 cup light corn syrup 1 tablespoon cornstarch 1/2 cup unsalted butter, at room temperature 1/2 cup Brandy, Cherry Brandy or Kirsch 1 cups sliced almonds, toasted Vanilla Ice Cream 1 teaspoon kosher salt METHOD 1/2 teaspoon baking soda 1 teaspoon vanilla extract
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 25 Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptabl
