Assessments - 2, GPA: 3.5
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Facilidade de uso
– The wok looks like a hollow semisphere with a long handle or wooden handle. It has a rounded base and slanted sides. The thin steel passes the heat swiftly to the inside, but soon cools down again as soon as the flame is set to a lower setting. Therefore, ingredients cannot overcook. – The diameter is between 35 - 40 cm / 14 - 15 3/4” for 4 persons. – Make sure that a wok with a rounded base is positioned safely on the pot grid. – Woks may consist of various materials. Cast-iron woks are more stable and keep the heat longer. – They have a round, high cover. Therefore, they are also capable of steaming and stewing. – The semicircular grid is hooked in on the edge of the wok. On it, you can steam ingredients, you can allow deep fried foods to drip or you can keep browned foods warm. – Use the chan (rounded spatula) or the wooden pan reversing implement. – Use a ladle to remove foods. – Use the strainer to lift deep fried foods from the fat or large pieces out of a sauce. – You can use bamboo baskets for steaming. Cooking in the Wok You can fry, steam, deep fry, stew and cook normally. Stir frying is the special cooking method for the wok. Ingredients cut into small pieces are cooked as briefly as possible under strong heat and constant stirring. In the large, round pan everything can be stirred and turned faster and with greater ease than in a conventional frying pan. Thanks to stirring, ingredients do not burn onto the pan. Surplus oil drains off towards the middle. In next to no time, you obtain delicious roasted foods, the pores in meat close and fish becomes nices and juicy. Vegetables stay crispy, and aromas and healthy vitamins are retained. Important: the cooking time is so short that all ingredients should be ready for cooking before you begin. The correct sequence is also important. First place the ingredients with the longest cooking time in the wok. For example, these are hard-fibred vegetables such as carrots. Soft vegetables such as mushrooms or sprouts are added later. Proceed as follows: – Pour sufficient oil into the wok to coat the surface. We advise you to use peanut or or soya oil. – Heat up the oil to just before the smoking point; only then begin with stir frying. – Cut the food into pieces of equal size, but not too small, thus making sure they will not burn. – If you are cooking larger quantities, work with portions as otherwise not all of the food will reach the hot base of the wok. – Meals that are ready ca be kept warm on a minimal flame. Clean the wok after every use and rub its inside with oil. This will prevent rusting. 15 Keep the ventilation openings on the rear of the appliance clean. Do not block the ventilation openings. The burners (burner head cover, burner ring and burner head) will change their color during operation and become darker. This change in color will not influence the use-value. Please thoroughly clean the appliance before operating it for the first time and after every use. 10. Cleaning and Care burner assembly wok burner burner head cover burner ring burner head electrode burner base burner assembly normal burner / large burner Note: to avoid jeopardising the electrical safety of the appliance, do not use high-pressure or steam jet cleaning devices – risk of short circuits! Caution, risk of burns! Before cleaning, please wait until the cooktop has cooled. Never switch on the cooktop while cleaning. Do not use scouring agents, abrasives or chemically aggressive cleaners (for example oven cleaner)! Do not use any nitro polishing agents for cleaning! Do not use any abrasive sponges either. Before cleaning, please wait until the cooktop has cooled. • First lift one of the pot grids on the side with both hands (be careful not to scratch the base). Then remove the remaining two pot grids. • Remove the burner head cover, the burner ring and the burner head. • Important! Only clean the burner parts when cold! • Soak burnt-in remainders in a little water and detergent. This loosens even the most stubborn of soiling. Do not use any abrasive agents and abrasive sponges. • Only use very little water to clean your cooktop. Be careful that no water enters the burner base. • As the result of heat development, slight discoloration can appear on the stainless steel surface. Do not attempt to scrape away such discoloration. This damages the surface. Distribute stainless steel care agents uniformly and thinly on the hob (not on the control panel!). This will ensure an even surface and will keep your hob in a good condition for a long period of time. • Make sure the burner parts are dry before assembly. Only operate the appliance with all parts dry. Damp burner parts will cause malfunctions when igniting or unstable flames. • When assembling the burner parts, make sure that the burner ring and burner head are placed in such a way that the locking lugs fit in the corresponding recesses. • Important! Fit the middle pot support first (be careful to center it over the burner) and ...