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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 1
READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please follow all safety instructions.
High Performance Electric Wok
Use and Care Guide - Model TWK45
1
• 4 ⁄2 QUART CAPACITY
• NON-STICK COATED DIE CAST BODY
• ADJUSTABLE TEMPERATURE PROBE
• IMMERSIBLE WITH PROBE REMOVED
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliances. • Do not touch hot surfaces. Use handles or knob. • To protect against electrical shock, do not immerse cord, plug or Temperature Control Probe in water or other liquid. See instructions for cleaning. • Close su
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 3 not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. ELECTRIC POWER: If the electric circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances. THIS PRODUCT IS FOR HOUSEHOLD USE ONLY GETTING TO KNOW YOUR TOASTMASTER TWK45 HIGH PERFORMANCE ELECTRIC WOK
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 4 INTRODUCTION Congratulations on owning your Toastmaster Electric Wok. Chinese cooking can be traced back 4,000 years, yet it continues to be in tune with today’s American lifestyle. The marvels of modern technology incorporated in the Electric Wok will allow you to prepare a large variety of Asian recipes quickly and easily. In the past, Chinese families cooked on small wood-burning stoves which produced a high intense flame that could be maintained for
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 5 INSTRUCTIONS FOR USE 1. The sturdy, stay-cool metal Base allows the Wok to be used for cooking on the kitchen counter and to be brought to the table for keeping food at serving temperature. 2. Organize and prepare all foods to be cooked. 3. Seasoning or conditioning the Wok surface before using is not required. 4. Set Knob on Temperature Control to “OFF.” Insert Temperature Control Probe securely into Wok socket. Plug cord into 120 volt AC outlet. Alway
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 6 COOKING TOOLS The long wooden utensils designed specifically for the Toastmaster Wok are recommended. They will prevent scratching the surface. Do not use sharp-edged metal tools such as forks, knives, beaters, food choppers, etc., as they will scratch the surface. Minor scratching of the non-stick surface will only affect the appearance of the Wok. It will not diminish the Wok’s non-stick qualities nor affect food cooked in the Wok. STEAMER RACK (NOT
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 7 METHODS OF ASIAN COOKING Before attempting any of the delicious recipes, take a few moments to understand the various methods that can be used in Asian cooking. Understanding the method will make preparing the recipe that much easier. PRECONDITIONING (OPTIONAL) Preconditioning is a step after food preparation and before actual cooking. It will help bring out the natural flavors. Blanching is a preconditioning that helps shorten the final cooking time
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 8 CUTTING METHODS The Chinese people cut all their food with an eye for appearance. A different shape is planned for each ingredient. Cutting food into small pieces will also speed the cooking time. Food should always be cut in bite-sized pieces because knives are never used while eating. A sharp knife or a Chinese cleaver makes slicing easier. Straight Slice A straight slice is used for slicing meats and tender vegetables such as peppers and mushrooms
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 9 STIR FRYING Stir frying is a rapid method of cooking food in a small amount of oil over high heat at 375°F (190°C). The ingredients are stirred continuously. It is important to preheat the Wok to the correct temperature before adding oil and food. The hot oil seals in the natural juices in meats and seafood preserving flavor and nutrients. Stir frying produces crisp-tender, brightly colored vegetables. Using the wooden utensils, constantly stir, lift an
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 10 BRAISING/SIMMERING Braised food is sautéed in a small amount of oil and then cooked in a liquid at a low simmering point until the liquid is reduced to a sauce. Braising meat, fish or firm vegetables produce tender, flavored and moist results. Many different meats are prepared in this manner including many western dishes and Japanese sukiyaki. Simmering, called for in many recipes, is cooking in liquid just below the boiling point where bubbles form
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 11 SIMPLE GARNISHES Once you begin Asian cooking, you will want to make the most of each dish by adding attractive food decorations. Here are a few suggestions: Celery Tassels Wash the celery stalks and cut into approximately 2 inch lengths. Cut lengthwise at narrow intervals nearly to the base. Leave celery tassel in a bowl of cold water to curl. Scallion Brushes Using scallions, cut green stalks in approximately 2 inch lengths. Cut down the lengths at n
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 12 GLOSSARY OF ASIAN INGREDIENTS Asian ingredients are available at most supermarkets, Asian grocery stores, specialty food stores, certain gourmet shops and food sections of department stores. Baby Corn Yellow miniature ears of corn 1-1/2 to 2 inches long. Available in cans and packed in water. Used in soups and stir fried dishes. Bamboo Shoots Crunchy and juicy bamboo shoots come in cans either sliced, shredded or whole. Bean Curd (fresh) (Also called t
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 13 SAUCES AND CONDIMENTS This is a partial listing of the popular sauces and spices that are traditionally used to enhance the flavor of Asian food. Soy Sauce Soy sauce is the fundamental seasoning in all Asian cooking — it contains caramel and sugar. Thin or light soy sauce is saltier than dark soy sauce. They are both used in stir-fried dishes, marinades and as a dipping sauce. Chili Oil Oil flavored with hot peppers. Five Spice Powder Cocoa-colored,
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 14 STEAMING TIME CHART Approximate cooking time in minutes for steaming vegetables, seafood, fish, fruits and meat. This chart is only intended as a guide. Adjust time to suit your taste. Vegetables Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20 Asparagus: whole, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 12 canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 15 STEAMING TIME CHART (CON’T.) Seafood and Fish Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10 Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10 Salmon . . . . . . . . . . . . . . . . .
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 16 RECIPES FRIED CRAB WON-TONS Makes 24 won-tons Filling: 2 oz. cooked crabmeat or cooking shrimp 1-3 oz. package cream cheese, softened 1/2 teaspoon Worcestershire sauce Salt and pepper to taste 24 won-ton wrappers 1 egg, beaten 3 cups vegetable oil In a small bowl, thoroughly combine filling ingredients. Set aside. Heat oil in Wok at 400°F. Place a level teaspoon of filling in center of wrapper. Fold to form a triangle. Lightly brush center of triangle
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 17 ORIENTAL STYLE RIBS Makes 25 to 35 pieces 3 lb. rack of pork backribs — cut lengthwise, then across in thirds 1 cup chicken broth 8 tablespoons soy sauce 7 tablespoons brown sugar 2 scallions, chopped Heat the Wok at 350°F. In a small bowl, combine broth, soy sauce and sugar. Set aside. Brown ribs on all sides a few at a time. Remove with wire strainer or slotted spoon, pausing over the Wok to let excess fat drain. When all ribs have been cooked, retur
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 18 STIR FRIED BEEF WITH ASPARAGUS & PEA PODS Makes 4 to 6 servings 10 dried black mushrooms Sauce: 1 cup warm water 3 tablespoons oil 1/2 lb. beef flank steak 1 teaspoon fresh ginger root, 1 lb. asparagus finely chopped 1/2 lb. pea pods 2 tablespoons dry white wine 1/2 cup chicken broth 2 scallions (white part only), finely chopped Marinade: 1 tablespoon oil Cornstarch mixture: 1 teaspoon cornstarch 1/4 cup chicken broth 1 teaspoon sugar 2 tablespoons cor
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 19 AROMATIC RED-COOKED (HUNG TSAU) BEEF Makes 4 to 6 servings 2-1/2 lbs. boneless beef (chuck or eye of the round roast) 1 tablespoon oil 1 slice fresh ginger root, crushed 3 cloves garlic, crushed Sauce: 1/2 cup soy sauce 2 dried hot chili peppers 2 tablespoons sugar 1 cup water 1/3 cup dry sherry Cut beef into 1 inch cubes. In a bowl, mix together sauce ingredients. Heat Wok at 375°F. Swirl oil into Wok. Stir fry ginger, garlic and beef cubes. Reduce te
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 20 MIXED CHINESE VEGETABLES Makes 4 to 6 servings 1/2 head fresh broccoli 1/2 lb. fresh spinach 1/2 lb. fresh pea pods 4 stalks celery 2 carrots 2 medium onions 1 - 8 oz. can water chestnuts, sliced and drained 1 slice fresh ginger root, crushed 2 scallions 3/4 cup chicken broth 2 tablespoons vegetable oil Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips 2 inches long. Chop spinach coarsely. Remove strings from pea pods. Cut celery in
