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Summary of Contents for Maxim EW70A
- Page 1 Professional Electric Wok Model EW70A Owner’s Manual & Recipe Guide...
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knob. 3. To protect against electrical shock, do not immerse cord, plug or Temperature Control Probe in water or other liquid. -
Page 3: Polarized Plug
Polarized Plug This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. - Page 4 Getting to Know Your MAXIM ® EW70A Professional Electric Wok ® ELECTRIC WOK 7. Indicator Light 1. High Dome Cover P/N 1-1840 8. Temperature Control Probe 2. Wood Lid Knob P/N 1-1748 9. Power Cord 3. Long Wood Handle 10. Steamer Rack P/N 1-1742 4.
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Page 5: Before Using For The First Time
All the traditional oriental recipes are easily prepared in this Wok, but don’t stop there. The MAXIM® Wok is so versatile that it can be used to prepare many favorite American and ethnic recipes. The Wok can be brought to the table for keeping food at serving temperature. -
Page 6: Temperature Control
Instructions For Use 1. The sturdy, stay-cool metal Base allows the Wok to be used for cooking on the kitchen counter and to be brought to the table for keeping food at serving temperature. 2. Organize and prepare all foods to be cooked. 3. - Page 7 Cover in hot sudsy water, rinse and dry thoroughly. Cooking Tools The long wooden utensils designed specifically for the MAXIM® Wok are recommended. They will prevent scratching the surface. Do not use sharp-edged metal tools such as forks, knives, beaters, food choppers, etc., as they will scratch the surface.
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Page 8: User Maintenance Instructions
User Maintenance Instructions Cleaning Disconnect plug from wall outlet and allow Wok to cool. Remove Temperature Control Probe and set aside. The Wok is completely immersible for cleaning. Wash the non-stick surface of the Wok, inside and out, thoroughly with hot, soapy water. Cooking oils that are not removed may become a rubbery, varnish-like substance that is difficult to remove. - Page 9 Preconditioning (Optional) Preconditioning is a step after food preparation and before actual cooking. It will help bring out the natural flavors. Blanching is a preconditioning that helps shorten the final cooking time. Its an extra step that will enhance the final results. Some preconditioning methods are: Marinating Food is soaked in a seasoned liquid mixture to gain extra flavor or...
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Page 10: Cutting Methods
Cutting Methods The Chinese people cut all their food with an eye for appearance. A different shape is planned for each ingredient. Cutting food into small pieces will also speed the cooking. time. Food should always be cut in bite-sized pieces because knives are never used while eating. A sharp knife or a Chinese cleaver makes slicing easier. -
Page 11: Stir Frying
Stir Frying Stir frying is a rapid method of cooking food in a small amount of oil over high heat 375°F (190°C). The ingredients are stirred continuously. It is important to preheat the Wok to the correct temperature before adding oil and food. The hot oil seals in the natural juices in meats and seafood preserving flavor and nutrients. - Page 12 The moist heat retains the food’s nutrients, heightens the flavor, preserves the color and minimizes shrinkage. A Steamer Rack is provided with your MAXIM® Wok. Place the Steamer Rack into the Wok. Add water to the Wok so that it is one inch below the Rack.
- Page 13 Red Stewing Red stewing or hung tsau, is the Chinese way of slow cooking. The meat is browned, then simmered from 1 to 4 hours using lots of soy sauce and other seasonings. This method of cooking will produce a tender piece of meat smothered in a rich, brown gravy. Braising/Simmering Braised food is sautéed in a small amount of oil and then cooked in a liquid at a low simmering point until the liquid is reduced to a...
- Page 14 Suggestions for Easier Wok Cooking 1. Read recipe carefully and gather all necessary ingredients before beginning to cook. Advance preparation of food is very important in Asian cuisine. 2. Slice vegetables into small, uniform pieces or slices. 3. Place meat in freezer for about 1 hour before slicing to make slicing easier.
- Page 15 Simple Garnishes Once you begin Asian cooking, you will want to make the most of each dish by adding pretty food decorations. Here are a few suggestions: Celery Tassels Wash the celery stalks and cut into approximately 2 inch lengths. cut lengthwise at narrow intervals nearly to the base.
- Page 16 Glossary of Asian Ingredients Asian ingredients are available at most supermarkets, Asian grocery stores, specialty food stores, certain gourmet shops and food sections of department stores. Baby Corn Yellow miniature ears of corn 1-1/2 to 2 inches long. Available in cans and packed in water.
- Page 17 Sauces and Condiments This is a partial listing of the popular sauces and spices that are traditionally used to enhance the flavor of Asian food. Soy Sauce Soy sauce is the fundamental seasoning in all Asian cooking — it contains caramel and sugar. Thin or light soy sauce is saltier than dark soy sauce.
- Page 18 Steaming Time Chart Approximate cooking time in minutes for steaming vegetables, seafood, fish, fruits and meat. This chart is only intended as a guide. Adjust time to suit your taste. Vegetables Artichokes ........18 - 20 Asparagus: whole, frozen .
- Page 19 Steaming Time Chart (Continued) Seafood and Fish Clams ........6 - 9 Oysters .
- Page 20 Recipes Crunchy Shrimp Balls Makes about 20 balls 1/2 lb. fresh shrimp, shelled and deveined 1 strip bacon, coarsely chopped 1/2 teaspoon salt 1 teaspoon dry sherry 1 teaspoon sesame oil 2 water chestnuts, coarsely chopped 1/4 teaspoon fresh ginger, minced 1 egg, slightly beaten 1 teaspoon cornstarch 1 cup flavored croutons, finely chopped...
- Page 21 Shrimp Toast Makes 20 pieces 1/2 lb. medium shrimp, shelled and deveined 5 slices white bread 1 egg, beaten 1 tablespoon Chinese rice wine 4 water chestnuts, coarsely chopped 1/8 teaspoon salt Pinch of pepper 1 tablespoon cornstarch 2 scallions, minced 3 cups vegetable oil Using a food processor or cleaver, finely chop shrimp into a paste.
- Page 22 Spring Rolls (Egg Rolls) Makes 12 spring rolls or 36 pieces 1/4 lb. ground lean pork 4 oz. cooked and peeled shrimp, chopped 2 scallions (white part only), finely chopped 1 celery stalk, finely chopped 1 tablespoon oil 1/2 lb. bean sprouts 1 tablespoon soy sauce 1 teaspoon salt Pinch of pepper...
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Page 23: Won-Ton Soup
Won-Ton Soup Makes 6 servings Filling: 24 won-ton wrappers 1/4 lb. fresh shrimp, 1 egg, beaten shelled and deveined 8 cups water 1/4 lb. pork, finely ground 1 cup cold water 1/2 teaspoon fresh ginger root, 6 cups chicken broth minced 1/2 teaspoon sesame oil 1/2 teaspoon salt... - Page 24 Oriental Style Ribs Makes 25 to 35 pieces 3 lb. rack of pork backribs — cut lengthwise, then across in thirds 1 cup chicken broth 8 tablespoon soy sauce 7 tablespoons brown sugar 2 scallions, chopped Heat the Wok at 350ºF (175ºC). In a small bowl, combine broth, soy sauce and sugar.
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Page 25: Lemon Chicken
Lemon Chicken Makes 8 servings Lemon sauce: 2 whole chicken breasts, 1/2 cup chicken broth sliced in quarters 1/4 cup honey 1/4 cup sugar Marinade: 2 tablespoons water 2 teaspoons soy sauce 1/2 teaspoon salt Dash salt and white pepper 2 teaspoons cornstarch 1 teaspoon dry sherry or rice wine 1 teaspoon sesame oil... - Page 26 Stir Fried Beef with Asparagus and Pea Pods Makes 4 to 6 servings Cornstarch mixture: 10 dried black mushrooms 1/4 cup chicken broth 1 cup warm water 2 tablespoons cornstarch 1/2 lb. beef flank steak 2 tablespoons oyster sauce 1 lb. asparagus 1 teaspoon sugar 1/2 lb.
- Page 27 Aromatic Red-Cooked (hung tsau) Beef Makes 4 to 6 servings 2-1/2 lbs. boneless beef (chuck or eye of the round roast) 1 tablespoon oil 1 slice fresh ginger root, crushed 3 cloves garlic, crushed Sauce: 1/2 cup soy sauce 2 dried hot chili peppers 2 tablespoon sugar 1 cup water 1/3 cup dry sherry...
- Page 28 Mixed Chinese Vegetables Makes 4 to 6 servings 1/2 head fresh broccoli 1/2 lb. fresh spinach 1/2 lb. fresh pea pods 4 stalks celery 2 carrots 2 medium onions 1 - 8 oz. can water chestnuts, sliced and drained 1 slice fresh ginger root, crushed 2 scallions 3/4 cup chicken broth 2 tablespoons vegetable oil...
- Page 29 Snow Peas and Straw Mushrooms Makes 4 to 6 servings 1 lb. snow peas (in pods) 1 15 oz. can straw mushrooms, drained 2 tablespoons dry sherry Salt and white pepper to taste 1 teaspoon sugar 1/4 cup peanut oil Remove strings from pea pods.
- Page 30 Crabmeat Egg Foo Yung Makes 2 to 3 servings 4 eggs 1/2 cup shredded crabmeat 1 cup bean sprouts 1 tablespoon onion, minced 2 tablespoons soy sauce Salt and pepper to taste 1 tablespoon vegetable oil In a mixing bowl, beat eggs until frothy. Add crabmeat, sprouts, onions, soy sauce, salt and pepper.
- Page 31 Fried Bananas Makes 4 to 6 servings 1-1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup water 4 to 5 firm bananas 3 cups vegetable oil In a large bowl, combine 1 cup flour, baking powder, soda and salt. Gradually blend in water, beating with whisk until smooth.
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Page 32: One-Year Limited Warranty
Return the appliance to: ATTN: Repair Department, Salton, Inc. 708 South Missouri St. Macon, MO 63552 For more information on Salton, Inc. products, visit our website: http://www.eSalton.com, or email us at: maxim@saltonusa.com Printed in China ©2000 Salton, Inc. P/N 60559...