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Scope of Supply and Equipment
Fondue pot made of stainless steel with attachment holder for forks
8 fondue forks
Stainless steel wok, non-rusting with heat-insulated handles
Glass lid with heat-insulated plastic knob
Stainless steel grid insert for steaming and draining
Separate stable heating base with robust hotplate and continuously adjustable
thermostat
Wooden spatula and one set of wooden chopsticks
• Control lamp
Initial Operation of the Wok
Before Initial Use
Before using the wok for the fi rst time, please clean it as described under
„Cleaning and Care“.
Please select a suitable non-slip base on which to place your wok.
Using the Device
Cooking with a wok stems from Asian cuisine, the main feature of which is that
food is cooked for an extremely short time.
It is therefore advisable to cut all the ingredients which you need for a wok dish
beforehand into „mouth-sized“ pieces (cubes/strips). This drastically reduces
the cooking time and your food will retain its fresh taste.
As the temperature of the oil in the wok is higher than normal when food is
prepared, please do not use any butter, margarine or olive oil in the wok. The
most suitable types of oil are frying oils or vegetable oil.
Please do not use any sharp or pointed objects when handling the wok. The most
suitable items are wooden utensils.
Cooking with the Wok
When you have fi nished preparing all the ingredients for your wok dish, unwind the
lead completely. Turn the temperature control as far as possible to the left. Only
connect the machine to a properly installed 230 V, 50 Hz safety socket.
1. Turn the temperature regulator to approximately 1/4 before the maximum and
let the wok warm up for a few minutes while empty.
2. Put some oil or stock into the wok and add the diced ingredients.
3. Cook these while stirring or turning constantly.
4. If the liquid in the wok evaporates too much and the ingredients start to „roast“,
add some liquid.
5. Serve the dish as soon as it is ready.
05-FWS 2972 35 13.04.2005, 8:58:16 Uhr
35


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