Wolfgang Puck BEWK0030 Wok User Manual
Contents
1. teaspoon salt 1 2 cup chopped red bell pepper 1 red or yellow bell pepper 1 green bell pepper seeded 1 2 cup snow peas cored and cut into small dice 1 cup diced cooked lobster duck or chicken meat optional 1 cup sliced Napa cabbage 2 cups cooked long grain rice 2 cup mushrooms sliced cooked the day before the grains should be separate 1 4 cup snow peas strings removed 1 egg lightly beaten to 2 tablespoons peanut oil 2 tablespoons soy sauce 1 egg beaten 4 cup soy sauce METHOD 2 scallions trimmed and cut into chiffonade 1 Set the temperature probe of your Wok to High and preheat for 5 minutes METHOD 5 a 2 Add the peanut oil and heat until hot Then add all the vegetables 1 lace the rice in a saucepan and add the stock water and salt and the fish or fowl if used and stir fry for 2 minutes Bring the liquid to a boil reduce the heat cover and cook slowly for 15 to 18 minutes It is important to cook the rice until dry Turn the rice out onto a large platter or baking sheet and let it air dry for up to an hour Or place the rice on a baking sheet and dry it in the 3 Add the rice and stir fry for another 2 minutes or until the rice is jumping off the wok Then add all the vegetables and the cooked lobster chicken or duck meat and stir fry for 2 minutes oven at 200 degrees F for 30 minutes stirring two or three times 4 Pour the beaten egg around the rim of the wok so that the egg with a fork scrambles bef2. 50 to 60 minutes Strain into a clean container and cool Refrigerate covered and use as needed te Rice wine vinegar and mirin can be purchased in markets that y Asian products 21 Makes 1 pound INGREDIENTS 2 cups sugar 1 cup brown sugar 1 2 cup heavy cream 1 cup crushed or pureed fresh pineapple 1 tablespoon unsalted butter 1 cup chopped toasted salted macadamia nuts METHOD 1 Line an 8 inch pan with aluminum foil and spray with non stick spray Set aside Combine sugars cream and pineapple in wok Stir until sugars are moistened Set the temperature probe of your Wok to High and bring sugars to a boil Use a candy thermometer and bring mixture to 245 degrees Turn off heat and add butter and nuts Stir and pour out into prepared pan Let cool Remove from pan by grasping foil to lift candy out of pan Remove foil Cut candy into small squares Can be stored airtight for up to 1 month Recipe Courtesy Marian Getz Wolfgang Puck Chef 22 HSN_ElecWokmanual 2 28 08 12 58 PM Page 23 Almond Toffee Cherries Jubilee Makes 1 1 2p0und s INGREDIENTS 4 cup water 1 cup sugar 2 cup light corn syrup 1 2 cup unsalted butter at room temperature cups sliced almonds toasted 1 teaspoon kosher salt 2 teaspoon baking soda 1 teaspoon vanilla extract 4 teaspoon butter vanilla extract 1 pound semi sweet chocolate chips for coating afterwards 2 cup additional toasted almonds fo
3. Wok Care and Cleaning Recipes Limited Warranty Contact Information 10 26 back HSN_ElecWokmanual 2 28 08 12 58 PM Page 5 eb Know Your Multi Purpose Deluxe Electric Wok Steel Rack lt a Wok Socket Ss on rear of i i wok near base Tempered Glass Lid Detachable Base Removable Temperature Probe with quick release lever HSN_ElecWokmanual 2 28 08 12 58 PM Page 7 Before Your First Use Wash rinse and dry the wok lid rack and detachable base to remove any dust or particles due to shipping DO NOT IMMERSE THE PROBE IN WATER OR ANY OTHER LIQUID WARNING Ensure that your temperature probe and wok socket are completely dry prior to inserting probe into Wok socket Season the cooking surface by applying a Figure 1 thin coat of cooking oil to the nonstick surface with a paper towel This appliance requires 1500 watts and should be the only appliance operating on the circuit Plug the Wok into a 120 volt 60 Hz AC only outlet DETACHABLE BASE The base should always be removed when cleaning your wok To remove simply turn the wok upside down and remove the locking screw by turning counter clockwise See Figure 2 Figure 1 Lift the base straight up to remove see Figure 2 to reattach the base simply line up the notch for the temperature control on the base to the socket on the wok Replace the locking screw by turni
4. at a time If you add too much food at one time you will be stewing your food instead of stir frying Overloading the wok is a common mistake to make when stir frying Stir fry food in small batches Remove each batch before starting another and then combine them all prior to serving Cut all vegetables into similar small sizes when stir frying Do all of the meal prep prior to adding food to the wok Line up all ingredients in the order of how they will be cooked This allows the food to be more evenly cooked When using the wok to braise foods use high heat to sear the meat then add remaining ingredients cover and turn heat to low until a gentle bubbling can be seen When using the wok as a candy pot set temperature to a high heat setting until mixture boils then lower heat to the temperature called for in the recipe Clean up when making candy is much easier due to the non stock coating 10 HSN_ElecWokmanual 2 28 08 12 58 PM Page 11 Recipes Braised Beef Short Ribs This wonderful dish is so easy to make and can be made several days ahead of time It tastes better if made ahead making this a great dish for entertaining love to serve it with soft cheesy polenta and a big Salad Makes 4 8 servings INGREDIENTS 8 meaty beef short ribs 2 tablespoons all purpose flour kosher salt and fresh pepper to taste 2 tablespoons olive oil 2 large onions chopped 2 large carrots peeled and ch
5. damaged in any manner Return the appliance to an authorized service facility for examination repair or electrical or mechanical adjustment 7 The use of attachments not recommended or sold by the appliance manufacturer may cause fire electric shock or injury 8 Do not use outdoors 9 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 10 Do not place on or near a hot gas or electric burner or ina heated oven 11 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids 12 Always attach probe to appliance first then plug cord into wall outlet To disconnect turn any control to MIN then remove plug from wall outlet 13 Do not use this appliance for other than intended use 14 Use ONLY with Probe Type VDP3O provided with this appliance 15 Extreme caution must be used when moving the Wok containing hot oil SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY Additional Safety Precautions GROUNDING INSTRUCTIONS This appliance must be grounded It is equipped with a 3 prong cord having a grounded plug The plug must be plugged into an outlet which is properly installed and grounded WARNING Improper use of the grounded cord can result in the risk of electric shock Consult a qualified electrician if necessary Do not attempt to defeat this safety feature by modifying plug A short power supply cord is provided to reduce the hazards re
6. trimmed and cut into 4 wedges layers separated 2 heads baby bok choy trimmed cut lengthwise in quarters 4 pound Chinese broccoli stems and leaves separated each cut into 1 inch pieces 4 pound Chinese long beans trimmed and cut into 1 inch pieces 6 scallions trimmed 5 cut diagonally into 1 inch pieces 1 thinly sliced and reserved separately 1 4 head Napa cabbage leaves cut crosswise into 1 inch wide strips 2 3 cup good quality chicken stock or broth vegetable broth or water heated tablespoon soy sauce 1 tablespoons cornstarch dissolved in 1 tablespoon cold water 2 teaspoons toasted sesame seeds METHOD 1 Set the temperature probe on your Wok to Sear and preheat for 5 minutes Add 2 tablespoons of the oil When the oil is hot add the ginger garlic and chili flakes and stir fry just until they are aromatic about 30 seconds Scoop out the aromatics and set them aside 2 Add the remaining oil to the wok When it is hot add the onion pieces and stir fry until they turn glossy and bright 1 to 2 minutes 3 Add the bok choy and the Chinese broccoli stem pieces Stir fry 1 to 2 minutes more 4 Add the long beans and the 1 inch scallion pieces Continue stir frying until they are bright green and glossy 1 to 2 minutes more 5 Add the Napa cabbage and the Chinese broccoli leaves along with about 1 3 cup of the hot stock and the reserved aromatics Continue stir frying until the vegetables are all tender cris
7. HSN_ElecWokmanual 2 28 08 12 58 PM Page 1 IMPORTANT NOTICE PLEASE DO NOT RETURN TO STORE If you have any problems with this unit contact Consumer Relations for service PHONE 1 800 275 8273 or visit our website at wohousewares com Wolfga ng Puck Please read operating instructions before using this product Multi Purpose Please keep original box and packing materials Deluxe Electric Wok in the event that service is required Use and Care W P APPLIANCES INC Toll Free 800 275 8273 Model BEWKOOS3O_ Printed in China REV 2 0 n gor a k All trademarks service marks and trade names collectively the Marks are proprietary 3 e to Wolfgang Puck World Wide t5tVvO collection HSN_ElecWokmanual 2 28 08 12 58 PM Page 1 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions carefully 2 To protect against risk of electrical shock do not put cord plug or temperature control in water or other liquid 3 Close supervision is necessary when any appliance is used by or near children 4 Unplug from outlet when not in use or before cleaning Allow to cool before putting on or taking off parts and before cleaning the appliance 5 Do not touch hot surfaces Use handles or knobs 6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or
8. d 1 green onion white part cut into 1 2 inch pieces green part cut into julienne strips 1 4 cup deep fried peanuts 2 tablespoons cold chicken stock METHOD 1 n a nonreactive bowl prepare the Marinade Combine the rice wine peanut oil soy sauce salt and cornstarch Stir in the chicken pieces and refrigerate for 20 to 30 minutes 2 Inasmall bowl stir together the ingredients for the Sauce Set aside 3 Set the temperature probe of your Wok to Sear and preheat for 5 minutes Bring the peanut oil to almost smoking temperature Stir fry the chilies ginger garlic and white part of the green onions for 30 to 40 seconds or until the chilies turn dark Add the chicken and stir fry for 1 to 2 minutes until golden in color 4 Add the sauce and bring to a boil Add the peanuts Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken Transfer to a serving plate and garnish with julienned green onions Recipe Courtesy Marian Getz Wolfgang Puck Chef Cashews and Pine Nuts Makes 4 servings INGREDIENTS 3 tablespoons peanut oil pound boneless skinless chicken breasts cut into 1 1 2 inch cubes Salt Freshly ground black pepper 4 cup plum wine or sherry 1 tablespoon minced garlic 2 teaspoons chopped peeled ginger 2 teaspoon crushed chili pepper flakes V 4 cups chicken stock 2 teaspoons Wolfgang s Asian Rib Sauce see following recipe cup sliced shiitake mushrooms 1 2 cu
9. emperature control will switch off however we recommend that you preheat the wok for 10 minutes to allow the heat to reach up the sides of the cooking surface The light will cycle on and off as the selected temperature is maintained When you have finished cooking your meal set the temperature control to MIN before unplugging from the outlet Allow the Wok to cool completely before moving or cleaning HSN_ElecWokmanual 2 28 08 12 58 PM Page 9 Electric Wok Cooking Tips Care and Cleaning Never immerse the temperature control cord or plug in water or other liquid If cleaning of the probe is necessary wipe with a damp cloth and dry thoroughly Your Wok tempered glass lid and rack can be washed by hand in warm soapy water or in the dishwasher with the temperature probe and base removed Avoid using abrasive cleaners or scouring pads Do not place in dishwasher Store and handle the temperature control carefully Avoid knocking or dropping the control as this can damage the probe Use caution when handling the glass lid Avoid sudden temperature changes as this can cause the lid to crack For example do not immerse a hot glass lid in cold water Do not over tighten the knob on the glass lid as this can result in damage or cracking Any other servicing should be performed by an authorized service representative Don t overload the wok when stir frying Add only about 8 ounces of meat or 2 cups of vegetables
10. ng Puck Chef 23 Makes 6 8 servings INGREDIENTS 4 cups frozen cherries thawed or 4 cups fresh pitted 1 2 cup sugar 1 tablespoon cornstarch 1 2 cup Brandy Cherry Brandy or Kirsch Vanilla Ice Cream METHOD 1 Strain cherries reserving Juice 2 Set the temperature probe of your Wok to High Add reserved juice sugar and cornstarch Cook and stir until thickened and bubbly 3 Stir in cherries cook and stir for 2 minutes more 4 Add Brandy and stir well 5 Serve over vanilla ice cream Recipe courtesy Debra Murray Wolfgang Puck HSN Host 24 HSN_ElecWokmanual 2 28 08 12 58 PM Page 25 Recipe Notes 25 Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts arising under normal usage and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof of purchase A valid proof of purchase is a receipt specifying item date purchased and cost of item A gift receipt with date of purchase and item is also an acceptable proof of purchase Product is intended for household use only Any commercial use voids the warranty This warranty covers the original retail purchaser or gift recipient During the applicable warranty period within normal household use we will repair or replace at our discretion any mecha
11. ng clockwise REMOVABLE ADJUSTABLE TEMPERATURE PROBE Your temperature has a quick release handle allowing you to effortlessly remove the probe from the wok by simply squeezing the lever into the probe The adjustable temperature Figure 3 probe has been designed to match the settings of a standard stovetop control There are 5 settings comprised of Min Keep Warm Medium High and Sear You will notice during the cooking process that the light will cycle on and off This indicates that the adjustable thermostat is cycling to ensure the set temperature is maintained Using Your Electric Wok WARNING Ensure that your Wok base is FIRMLY attached to the bottom of the wok prior to use NEVER attempt to cook without the base attached WARNING The exterior of your wok becomes very hot during use simi surf unti 1 2 3 ar to any cooking vessel on a stovetop Do not touch any hot aces use handles or knobs Do not attempt to move your wok it has completely cooled Place your Electric Wok on a flat stable level surface nsert the temperature probe control into the socket on the Wok Plug the cord into a 120 volt 60 Hz AC only outlet This appliance requires 1500 watts and should be the only appliance operating on the circuit Set the temperature control to the temperature desired The indicator light will turn on Once the selected temperature has been reached the indicator light on the t
12. nical or electrical part which proves defective or replace unit with a comparable model To obtain service under the terms of this warranty call Toll Free 800 275 8273 THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER Damages from improper installation e Defects other than manufacturing defects Damages from misuse abuse accident alteration lack of proper care and maintenance or incorrect current or voltage Damage from service by other than an authorized dealer or service center This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state to state 26
13. opped 1 golden delicious apple peeled cored and chopped 1 3 cup garlic cloves peeled 2 bay leaves a few sprigs fresh thyme a few sprigs fresh sage 3 tablespoons tomato paste 2 cups red wine 3 cups beef stock or broth METHOD 1 Set the temperature probe on your wok to High Add oil until hot 2 Dredge the ribs in the flour salt and pepper and add to wok ina single layer Do this in 2 batches if ribs are large Brown ribs on all sides Turn heat to very low 3 Add remaining ingredients to pan and stir to combine Cover and cook for 2 3 hours or until meat is fall apart tender Remove cool and then refrigerate overnight 4 After approximately 12 hours of refrigeration peel off fat being careful not to dislodge the bones from the ribs Reheat taste carefully and correct seasonings when ready to serve Recipe Courtesy Marian Getz Wolfgang Puck Chef 12 HSN_ElecWokmanual 2 28 08 12 58 PM Page 13 Hot and Sour Hot Pot Stir Fry Vegetables Makes 2 4 servings INGREDIENTS 4 cups chicken stock 1 tablespoon ginger minced 2 teaspoons cornstarch 2 tablespoons water 1 teaspoon salt 1 2 teaspoon white pepper 2 tablespoons cider vinegar 2 tablespoons lemon juice 2 green onions chopped For Dippers 1 can drained bamboo shoots 2 cups halved fresh mushrooms 1 pound boneless skinless chicken breast sliced thin in 1 inch strips 1 cup cauliflower METHOD 1 Set the temperature probe on your
14. ore it touches the rice Mix the scrambled egg into the rice add the soy sauce and stir well Season to taste with salt and 2 Take a fork and thoroughly fluff the rice 3 Set the temperature control on your Wok to Sear and preheat for PARR 5 minutes Pour the oil in around the edges and then stir fry all the PRESENTATION vegetables for 30 seconds Add the rice and continue to stir fry for Turn into a heated serving dish Serve immediately another 30 seconds Pour the egg in around the edges of the wok and quickly stir it into the rice and vegetables 4 Stir in the soy sauce 5 Prepare the scallion chiffonade immediately before serving Slice the scallions very thinly on the bias PRESENTATION Turn the rice out onto a heated platter Sprinkle the scallion chiffonade over the rice Serve with chopsticks 17 18 HSN_ElecWokmanual 2 28 08 12 58 PM Page 19 Kung Pao Chicken Stir Fried Chicken with Makes 2 servings INGREDIENTS Marinade 1 tablespoon rice wine 1 tablespoon peanut oil 1 tablespoon soy sauce 1 2 teaspoon salt tablespoon cornstarch 8 ounces boneless skinless chicken breast thinly sliced Sauce 3 tablespoons light soy sauce 2 tablespoons rice wine 3 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons hoisin sauce 2 tablespoons peanut oil 4 dried red chilies stems removed and discarded pods cut in halves 1 2 inch piece ginger peeled thinly sliced smashed 1 garlic clove smashe
15. p about 2 minutes more Add the remaining stock soy sauce and cornstarch mixture and stir fry until the vegetables all look lightly glazed with sauce about 1 minute more 6 Transfer the stir fried vegetables to a heated serving dish Garnish with the sliced scallions and sesame seeds and serve immediately 15 Yvette s Sweet and Sour Chicken Makes 4 servings INGREDIENTS 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons cornstarch 1 pound boneless skinless chicken breast cut into 1 inch cubes 1 cup pineapple chunks 1 can 28 ounce oriental mixed vegetables drained 1 2 cup mandarin orange slices drained 12 maraschino cherries halved 112 ounce container of Sweet and Sour Sauce Jasmine Rice METHOD 1 Combine soy sauce and cornstarch in a bowl Add cubes of chicken and let set for 30 minutes 2 Set the temperature probe to High and heat oil in wok for 2 minutes 3 Add chicken mixture to wok and cook until brown on all sides about 5 minutes Add sweet and sour sauce 4 Add remaining ingredients and cook until sauce thickens and boils about 5 minutes Serve over jasmine rice Recipe courtesy Debra Murray Wolfgang Puck HSN Host HSN_ElecWokmanual 2 28 08 12 58 PM Page 17 d Twice Fried Rice Vegetable Fried Rice Makes 2 to 4 servings Makes 4 servings INGREDIENTS INGREDIENTS cup long grain rice 2 tablespoons peanut oil 3 4 cup chicken stock 1 2 cup broccoli florettes
16. p each 1 inch cubes of yellow and red bell pepper 2 scallions cut into 1 inch slices 1 4 cup each cashews and pine nuts 4 tablespoons 2 ounces unsalted butter METHOD 1 Set the temperature probe of your Wok to Sear and preheat for 5 minutes Heat the peanut oil until smoking 2 Season the chicken lightly with salt and pepper and sear about 1 minute on each side Deglaze the pan with the plum wine or sherry and stir in the garlic ginger and chili flakes Pour in the stock and reduce by half sauce will begin to thicken Add the rib sauce mushrooms peppers scallion and nuts and cook 1 or 2 minutes longer stirring occasionally until chicken is done Stir in the butter and correct seasoning to taste 3 Spoon the stir fried chicken onto a large heated serving platter arranging all the ingredients evenly throughout Or divide among 4 heated plates and serve immediately Recipe Courtesy Marian Getz Wolfgang Puck Chef 20 HSN_ElecWokmanual 2 28 08 12 58 PM Page 21 Wolfgang s Asian Rib Sauce Pineapple Cream Candy Makes 1 1 3 cup INGREDIENTS 1 1 4 cups rice wine vinegar 1 cup honey 3 4 3 4 2 SC cup soy sauce cup mirin allions chopped teaspoon minced garlic 1 teaspoon fresh ginger finely chopped 3 4 teaspoon crushed red pepper flakes METHOD 1 2 No carr n a 4 cup enamel or stainless steel saucepan combine all the ingredients and cook over medium high heat until syrupy
17. r topping METHOD 1 Line a cookie sheet with a strip of silicone coated aluminum foil or a silpat Filla 2 cup glass measuring cup with water and ice to test candy with later Set aside 2 Set the temperature probe of your Wok to High and add water corn syrup and sugar and gently stir to moi Bring to a boil Reduce temperature to med and stir gently until butter is melted When carefully drop a few drops of the mixture in water and ice Stir for a few seconds with a test it should cleanly snap in two and be a sten all of the sugar ium high Add butter candy is amber in color to measuring glass with fork then remove and delicious caramel flavor f it bends without breaking cook a few min thermometer should show the finished can to 310 degrees 3 Turn off wok and add the 1 cup of nuts sal extracts Stir quickly but thoroughly using up and become lighter in color Immediate utes longer A candy dy to be between 300 t baking soda and both caution Mixture will foam y pour out onto foil lined cookie sheet Use an oiled spatula to spread mixture as thin as possible When warm to the touch evenly s prinkle over the chocolate chips Wait a few minutes for chips to soften then spread evenly over candy in a thin layer Sprinkle over remaining almonds Cool completely Break candy into irregular for a month stored airtight shards Candy will keep Recipe Courtesy Marian Getz Wolfga
18. sulting from entanglement or tripping over a longer cord If it is necessary to use an extension cord it should be positioned such that it does not drape over the counter or tabletop where it can be pulled on by children or tripped over and a Use only 3 prong extension cord with 3 blade grounding plug b The marked rating of the extension cord must be equal to or greater than the rating of this appliance The electrical rating is listed on the bottom of this unit HSN_ElecWokmanual 2 28 08 12 58 PM Page 3 California ingredients with his classical by world leaders stars and fellow chefs alike He e trend setting restaurants like Postrio in San Franci Main in Santa Monica Trattoria del Lupo owner Spago one of revivin cookin a resu French tech Wolfgang Puck of the famous restaurants and the most influential chef restauranteurs in America is credited with g California s rich culinary heritage His g innovations t of blending fresh niques are enjoyed stablished other sco Chinois on and his latest creation Cut a gourmet steakhouse in the Beverly Wilshire Hotel Home chefs can also share Mr Puck s talents through hi through his appliances s cookbooks and of course Table of Contents Important Safeguards Additional Safety Precautions About Wolfgang Puck Know Your Multi Purpose Deluxe Electric Wok Before Your First Use Using Your Electric
19. wok to High Add chicken broth and ginger to wok 2 Dissolve cornstarch in water in separate container and add to chicken broth in the wok Add salt pepper vinegar and lemon juice KRW Add green onions and cook for 15 minutes 5 Keep the wok temperature set to High for dipping Assemble vegetable platters and assign skewers Have guests dip ingredients into boiling liquid and cook their individual meals to desired doneness Recipe courtesy Debra Murray Wolfgang Puck HSN Host 13 Makes 4 servings INGREDIENTS 2 tablespoons sesame oil 2 cloves garlic 1 tablespoon freshly grated ginger 1 medium onion sliced thin 1 cup carrots cut diagonally 2 cups broccoli flowerets 2 Cups sugar snap peas 1 red bell pepper julienne 1 4 cup bottle stir fry sauce 2 teaspoons toasted sesame seeds METHOD 1 Set the temperature probe on your wok to High Add oil and heat for 2 minutes 2 Add the garlic and ginger cook for 2 minutes Add all the vegetables and toss and cook for 5 minutes Add the stir fry sauce and toss and coat well Finish with a sprinkling of sesame seeds Serve over rice Recipe courtesy Debra Murray Wolfgang Puck HSN Host HSN_ElecWokmanual 2 28 08 12 58 PM Page 15 Stir Fried Chinese Vegetables Makes 4 to 6 servings INGREDIENTS 4 tablespoons peanut oil or vegetable oil 1 tablespoon minced fresh ginger tablespoon minced garlic 1 4 teaspoon crushed red chili flakes 2 red onion
Download Pdf Manuals
Related Search