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Tips:
• To flavor food, sprinkle with herbs
and spices or surround food with
• When using the metal lid, drops of
water may form on it. Lay a piece of
wax paper or foil loosely over cer- /llllllAi_/
tain foods, such as vegetables, cus-
tards, desserts, or breads, to pre-
vent condensation from falling onto
foods.
• Use the lid that comes with the wok for steaming. Bamboo baskets that
stack are available at many cooking specialty shops and department
stores. These can be used when different layers of foods are being
steamed at one time. If several baskets are used, use the bamboo lid since
it minimizes condensation. The wok lid can be used, but be sure to place
waxed paper or foil over food in top basket that is being steamed.
• While food is steaming, do not lift the lid often since this slows or stops the
cooking process when steam is allowed to escape.
• At end of the steaming time, turn the control off. Carefully remove the lid
away from you. Remember, steam causes severe burns.
• Carefully remove food from steaming rack with two large spatulas, mitt or
potholders. When removing a hot dish from the steamer, exercise care.
Do not allow hot pads to soak up water. Three-pronged steamer dish
retrievers are useful for removing hot dishes.
12
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