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10 11
CARE & CLEANING
TO REMOVE THE BASE
FOR CLEANING
1. Move wok base release lever to the
unlock position.
2. Lift wok bowl from the wok base, lifting
over the heat controller socket.
3. The wok base may be washed in hot,
soapy water, dry thoroughly. The wok
bowl is dishwasher safe.
The appliance should never be operated
without the wok bowl and base fully
assembled and locked into place.
4. To relock base to wok, move
wok base release lever to the
lock position.
GLASS LID
Wash glass lid in warm, soapy water using a
soft sponge, rinse and dry thoroughly. The
glass lid is dishwasher safe.
Take care when the glass lid is hot. Do not
place hot lid under cold water or on cold
surfaces. This may cause the lid to break.
The glass lid has been specially treated to
make it stronger, more durable and safer
than ordinary glass. However it is not
unbreakable. If dropped or struck extremely
hard, it may break or weaken, and could at
a later time, shatter into many small pieces
without apparent cause.
COOKING TECHNIQUES
STIR-FRYING
Stir-frying is an energy efficient and healthy
way of cooking foods. The benefit of this
method is its speed and the flavour result.
The non-stick cooking surface on your
wok also means that less oil is required for
cooking. The cooking action for stir-frying
is a continual tossing motion to ensure the
food is evenly exposed to the heat and cooks
quickly and evenly in a couple of minutes.
Stir-frying should be carried out using the
STIR FRY setting on the probe. Turn and
adjust probe for specific heat requirements.
Preheat your wok before adding any
ingredients, allow the temperature light to
cycle on and off. Cooking times depend on
the size and thickness of the cut.
RECOMMENDED CUTS FOR
STIR-FRYING
Beef
Lean beef strips prepared from rump, sirloin,
rib eye and fillet.
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.
Pork
Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.
NOTE
Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.
Stir fry tips
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibres). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 5–8cm in length.
• Stir-fry meat strips in small batches
(approximately 200g) to stop meat from
shedding its juice and stewing, resulting
in tougher meat.
• When adding meat strips to the wok, the
strips should sizzle.
• Stir-fry meat strips for 1–2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and
allow the wok to reheat before stir-frying
the next batch. By cooking in small
batches, the heat of the wok remains
constant, ensuring the meat does not
stew and toughen. A small amount of oil
can be mixed through the meat strips
before adding to the wok, along with any
other flavouring such as garlic, ginger
and chili. A little sesame oil can also
add flavour. Mixing the meat with the oil
rather than heating it separately in the
wok eliminates using too much.
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
• Peanut oil is traditionally used for Asian
style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.
• Do not overfill the wok. If necessary
cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook your meat
slightly as to not overcook the end result.
• Serve stir-fried foods immediately to
retain their crisp texture.
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