Manual Wmf Wok (page 9 of 38) (English, German, Dutch, French, Italian, Spanish)

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The Wok - for Far Eastern Cuisine

The wok, the traditional cookware of the Far East, is catching on more and more in

European cooking. Its versatility makes it so popular. In a wok you can cook, roast,

stew, fry and using the insert (not available for all models) you can even steam.

Its broad, round shape distributes the heat evenly. The ingredients are cooked faster

and this way the vitamins and nutrients are retained better.

Cooking in the wok

The basic principle is that all the ingredients must be ready ﬁrst, as wok cooking is

very fast: vegetables, washed, cleaned and chopped, meat in bite-size pieces, spices

within reach.

When frying, different types of vegetables and meat are cooked in a minimum of

fat and stirred continuously. Make sure that you start with the ingredients that

need cooking longer.

You can place food that has already cooked on the rack.

When deep frying, the food is fried in fat. There are two different methods in Chi-

nese cooking.

“Wen you” means the food is fried in warm oil and stays light in colour – with “re-

you” they are fried very hot and are crisp.

Instructions for care

Before ﬁrst use warm up the wok on the hotplate. Add a few drops of oil and spread

evenly using a paper towel.

After use clean the wok with hot water and a sponge or brush. Avoid using washing

up liquid if possible.

After drying rub in a further few drops of oil evenly with a paper towel.

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Wmf Wok Manual

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