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the following procedure:
1.Add approx 2 cups of water or stock to
wok. Place into the wok. Liquid should
not cover the rack.
2. Preheat wok on heat setting 3 – 4 until
liquid simmers.
3. Place foods to be steamed on a
steaming rack.
4. Cover wok with lid and simmer until
food is cooked to your liking.
Steaming tips
If using a metal rack take care not to
scratch the non-stick surface.
Do not allow the water or stock to touch
the rack or food.
Check liquid level occasionally.Add more
hot water if further steaming is required.
Always lift the lid away from you to avoid
the head of steam under the lid.
Slow Cooking (braising)
Recommended temperature
probe setting 2 to 4
Your wok is ideal for slow cooking curries
and casseroles. Slow cooking method is
ideal for less tender cuts of meat.Timing
does not depend on the size of the cut as
much as the connective tissue (gristle and
sinew) which need long slow cooking to
soften it. Never use tender cuts of meat
for moist heat cooking. First of all it is a
waste of money. Secondly, the long
cooking will make meat shrink and
toughen.
Recommended cuts for slow cooking
(braising)
Slow cooking tips
Cut meat into 3cm cubes.Trim off any fat.
Use a medium to low heat setting.
Cook for approx 1
1
⁄2 – 2 hours stirring
occasionally.
Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn in
the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended with
water, or plain flour blended with
margarine or butter.Alternatively, coat
meat in plain flour before frying (extra oil
may be needed) .
Glass Lid
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly.The
glass lid is dishwasher safe.
Dishwasher Safe
Your Wok is dishwasher safe for easy
cleaning.The heating element is completely
sealed so it is safe to immerse in water.
The removable wok base and glass lid are
also dishwasher saf
e
.
Note:After washing in the dishwasher re-season
the cooking surface with oil and a paper towel,
as the dishwasher is more abrasive than hand
washing.
7
Beef Diced blade (boneless), chuck,
round, shin, silverside
Chicken Diced thigh, leg
Lamb Diced forequarter
Veal Diced shoulder
Pork Diced forequarter