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Electric Wok
Instruction Manual
Register this and other West Bend® Housewares products through our website:
www.westbend.com
Important Safeguards............................................................................................... 2
Heat Precautions...................................................................................................... 2
Electricity Precautions...........................................................................
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IMPORTANT SAFEGUARDS To prevent personal injury or property damage, read and follow all instructions and warnings. When using electrical appliances, basic safety precautions should always be followed including the following: • Read all instructions, including these important safeguards and the care and use instructions in this manual. • Do not use appliance for other than intended use. • Do not leave wok plugged in when it is not being used or during cleaning. • The use of accessory
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To prevent electrical shock, personal injury or property damage, read and follow all instructions and warnings. ELECTRICITY PRECAUTIONS • To protect against electric shock, do not immerse cord, plugs, or other electric parts in water or other liquids. • Do not operate any appliance with a damaged cord or plug. • Do not use this appliance outdoors. • Do not plug cord into wall outlet unless heat control is in OFF position. • Always turn heat control to OFF and unplug the appli
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SAVE THESE INSTRUCTIONS USING YOUR ELECTRIC WOK Wash Wok, cover and rack (if included), in hot soapy water with a dishcloth or sponge to remove any manufacturing oils. Rinse thoroughly and dry. CONDITION THE NON-STICK INTERIOR SURFACE - The non-stick surface must be conditioned to ensure stick-free cooking. Lightly wipe a teaspoon of cooking oil over the entire interior surface with a paper towel or soft cloth. Do not use shortening or butter. Let the oil remain on the surface.
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CLEANING YOUR ELECTRIC WOK Clean after Every Use: To keep Wok looking attractive and cooking efficiently, clean it thoroughly after each use. Let Wok Cool By Itself: After using Wok, let it cool by itself. Do not pour cold water into Wok while it is hot or immerse hot Wok into cold water to hasten cooling to prevent warping. Remove Heat Control: After Wok has cooled, remove heat control and wipe clean with a damp cloth if necessary. Retighten Loose Handles/Base In-the-Sink
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COOKING TIPS Plastic, rubber and wooden cooking tools are recommended for use on the non-stick surface. Two long-handled wooden spoons are recommended for stir-frying. Smooth-edged metal cooking tools may be used with care. Do not use sharp-edged cooking tools as they could scratch the non-stick surface. Minor scratching will affect only the appearance of the non-stick surface, it will not harm its non-stick qualities nor will it harm food cooked in the Wok. Using Steam Rack (if i
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SWEET AND SOUR PORK 1½ pounds boneless pork loin, cut into ½ inch cubes ¼ cup soy sauce 1 egg-slightly beaten ¾ cup cornstarch 1½ cups vegetable oil 1 small onion, cut into 6 wedges 1 small green pepper, cut into 1-inch cubes 1 8-oz can pineapple chunks, drained, reserve juice 1 large tomato, cut into 8 wedges ½ cup white wine vinegar 1 tablespoon vegetable oil 1 tablespoon brown sugar 1 tablespoon soy sauce 1 teaspoon freshly ground black pepper 2 teaspoons cornstarch dissolved
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PORK AND VEGETABLE STIR FRY 1 tablespoon cornstarch ½ teaspoon salt ½ teaspoon sugar 1 pound lean pork, cut into ½ inch cubes 2 tablespoons dry white wine ⅛ teaspoon ground ginger 4 tablespoons vegetable oil 2 medium carrots, sliced thin on a diagonal 1 small green pepper cut in 1-inch pieces ½ pound fresh mushrooms, sliced 1 15-ounce can of baby ears of corn, drained and rinsed ½ cup chicken broth or bouillon 1. In bowl, combine cornstarch, sugar and salt. Add pork cubes and s
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CHICKEN BROCCOLI 1 whole chicken breast, skinned, boned and thinly sliced 2 tablespoons soy sauce 1 tablespoon vegetable oil Dash of garlic powder ½ pound fresh broccoli florets, OR 10 ounce package frozen broccoli cuts, rinsed in hot water ½ cup chicken broth or bouillon 6-8 fresh mushrooms, sliced OR 4 ounce can mushroom pieces and stems, drained 1 6-oz can bamboo shoots, drained 1 tablespoon lemon juice 1 tablespoon cornstarch 1 tablespoon diced pimento 1 tablespoon sesame see
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TERIYAKI STEAK STRIPS ¼ cup soy sauce 1 tablespoon minced onion 1 clove garlic, minced 1 tablespoon sugar 1 teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger ¼ cup dry white wine 1 pound round or sirloin steak, thinly sliced 2 tablespoons vegetable oil 1. In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine. Stir to blend. Add steak; stir to mix. Cover and marinate for 1 hour at room temperature or in refrigerator several hours. 2. Drain me
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ORIENTAL BEEF WITH PEAS 2 tablespoons sherry, dry white wine or beer 2 tablespoons soy sauce 1 tablespoon cornstarch ½ teaspoon salt 1 pound or sirloin steak, thinly sliced 2 tablespoons vegetable oil 1 thin slice fresh ginger root OR ½ teaspoon ground ginger 1 6-ounce package frozen pea pods OR a 10 ounce package of frozen peas, rinsed in hot water 1 8-ounce can sliced mushrooms drained 1 8-ounce can sliced water chestnuts, drained 1. In bowl, combine sherry, soy sauce, cornstarch
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SHRIMP AND MUSHROOMS 2 tablespoons vegetable oil 1 pound fresh shrimp, shelled and deveined 3 ribs celery, sliced on diagonal ½ pound fresh mushrooms, sliced OR an 8-ounce can sliced mushrooms, drained 1-2 tablespoons soy sauce ½ teaspoon ground ginger ¼ teaspoon pepper 2 teaspoons cornstarch 2 teaspoons cold water ½ cup beef broth OR 1 beef bouillon cube dissolved in ½ cup water 1. Preheat 1-tablespoon oil in Wok at 375°F/190.5°C. Add shrimp and stir-fry 3-4 minutes or until op
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SHRIMP AND BROCCOLI STIR FRY ⅓ cup oyster-flavored sauce 3 tablespoons cornstarch 1½ cups water 3 tablespoons vegetable oil, divided 1 pound medium sized shrimp, shelled and deveined 2 teaspoons minced fresh ginger root 1 small onion, sliced and separated into rings 1 pound fresh broccoli florets 1 8-ounce can sliced water chestnuts, drained 1. Combine oyster sauce, cornstarch and water, set aside. 2. Preheat 2 tablespoons oil in Wok at 375°F/190.5°C. Add shrimp and ginger root,
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GINGER STIR-FRIED VEGETABLES 1 tablespoon vegetable oil 1 teaspoon minced fresh ginger root 1 clove garlic, minced ¼ pound cauliflower florets, sliced 1 carrot, thinly sliced on diagonal ⅓ cup chicken broth ¼ pound asparagus, cut into 1-inch pieces ¼ pound snow peas, trimmed with strings removed ½ teaspoon salt ½ teaspoon sesame oil 1. Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30 seconds. Remove from Wok. 2. Add cauliflower, carrots, and chicken bro
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BROCCOLI-CAULIFLOWER STIR-FRY 2 tablespoons vegetable oil 1 clove garlic, crushed 2 cups broccoli florets 2 cups cauliflower florets 1 cup chicken broth 2 teaspoons corn starch 2 teaspoons water 1. Preheat Wok to 350°F/176.6°C. Add garlic and stir-fry 15 to 20 seconds. Remove garlic. 2. Add broccoli and cauliflower florets, stir-fry for 2-3 minutes. Add chicken broth, cover and cook for 2 minutes or until vegetables are crispy tender. 3. Combine cornstarch with water and stir in
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PRODUCT WARRANTY Appliance 1 Year Limited Warranty West Bend® Housewares, LLC warrants this appliance from failures in the material and workmanship for 1 year from the date of original purchase, provided the appliance is operated and maintained in conformity with the West Bend® Housewares, LLC Instruction Manual. Any failed part of the appliance will be repaired or replaced without charge at West Bend® Housewares, LLC discretion. This warranty applies to indoor household use only. The
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Wok électrique Mode d’emploi Enregistrez ce produit et les autres produits West Bend® Housewares sur notre site Internet : www.westbend.com Précautions importantes........................................................................................... 2 Précautions de sécurité à haute température........................................................... 2 Précautions de sécurité relatives à l’électricité......................................................
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PRECAUTIONS IMPORTANTES Lorsque vous utilisez des appareils électriques, les précautions de sécurité élémentaires devraient toujours être respectées, notamment les précautions ci-dessous : • Lisez toutes les instructions, notamment les présentes précautions importantes, ainsi que les consignes pour l’entretien de ce manuel. • N’utilisez pas l’appareil pour un autre usage que celui pour lequel il a été conçu. • Ne laissez pas la fiche du Wok branchée à la prise secteur lorsque vous n’u
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Pour empêcher tout choc électrique, toute blessure physique ou tout dommage matériel, lisez et suivez toutes les consignes et mises en garde. PRECAUTIONS DE SECURITE RELATIVES A L’ELECTRICITE • Afin de vous protéger contre tout choc électrique, n’immergez pas le cordon, les fiches ni toute autre pièce électrique dans l’eau ni dans tout autre liquide. • N’utilisez aucun appareil électrique dont le cordon ou la fiche est en mauvais état. • N’utilisez pas cet appareil en extérie
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CONSERVEZ CES CONSIGNES UTILISATION DE VOTRE WOK ELECTRIQUE Lavez le Wok, le couvercle et la grille (si fournis) à l’eau chaude et savonneuse avec une torchon à vaisselle ou une éponge afin de retirer toute huile de fabrication. Rincez soigneusement puis séchez le Wok. CONDITIONNNEMENT DE LA SURFACE INTERIEURE ANTI-ADHESIVE – La surface anti-adhésive doit être traitée afin de garantir que la cuisson ne colle pas. Frottez légèrement la totalité de la surface à l’aide d’une serviett
