Related Manuals for Gastroback DesIgn Wok Advanced Pro
Summary of Contents for Gastroback DesIgn Wok Advanced Pro
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Page 1: Operating Instructions
Operating Instructions DesIgn WOk ADvAnceD PrO Art.-No. 42515 Design Wok Advanced Pro Read all provided instructions before first use! Model and attachments are subject to change! For household use only! -
Page 2: Table Of Contents
Carefully read all provided instructions before you start running the appliance and pay attention to the warnings mentioned in these instructions. Table of contents Knowing the Design Wok Advanced Pro .............. 42 Important safegards ................... 43 General safety instructions ................43 Important safeguards for electrical appliances ..........45 Hot surfaces –... -
Page 3: Dear Customer
Dear customer! Congratulations! Your new Design Wok Advanced Pro will bring a new professionalism to your Asian dishes. Heat is the whole secret of Asian cooking. The powefull heating element with 2400 watt ensures optimal heat distribution and delivers reliably the desired results. The removable wok bowl with its 36 cm diameter and 6 liter capacity is perfect for stir fries, steaming, braising and deep-frying. -
Page 4: Knowing The Design Wok Advanced Pro
YOur DesIgn WOk ADvAnceD PrO A. Toughened glass lid – with adjustable steam vent. D. Wok base – the dishwasher safe wok bowl can be Dishwasher safe. removed from the base for easy cleaning. B. Eterna™ PFOA-free non-stick surface – a re- e. -
Page 5: Important Safegards
ImPOrTAnT sAFeguArDs Carefully read all instructions before operating this appliance and save for further reference. Do not attempt to use this appliance for any other than the intended use, described in these instructions. Any other use, especially misuse, can cause severe injuries or damage by electric shock, heat, or fire. - Page 6 reach it. Do not leave the appliance or any part of it unattended, when in reach of young children. • Do not place the appliance or any part of it on or near hot surfaces (e.g. burner, heater or oven). Do not use any parts of the appliance with any other device or for any other purpose. Before operation, always ensure that the appliance is assembled and connec- ted completely and correctly according to the instructions in this booklet.
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Page 7: Important Safeguards For Electrical Appliances
– staff kitchen areas in shops, offices and other working environments; – farm houses; – by clients in hotels, motels and other residential type environments; – bed and breakfast type environments. • Always insert temperature control probe into probe socket before inserting power plug into power outlet and switching on appliance. Ensure the probe socket is completely dry before inserting the temperature control probe. -
Page 8: Hot Surfaces - Risk Of Burns
The wok bowl of your Design Wok Advanced Pro is provided with a non-stick coating. Do not use hard or sharp objects for scratching, stirring, or cutting on the coatings. We will not be liable for damage to the non-stick coating, if metal utensils or similar objects have been used. -
Page 9: Removable Temperature Control Probe
• Only use wooden or heat-resistant plastic cooking utensils with the appliance. Do not use any spray-on non-stick coatings. • The non-stick coatings minimise the effort of cleaning. Do not use abrasive scourers or ab- rasive cleaners for cleaning. Even stubborn residues can be removed via a soft sponge or soft nylon brush and warm soapy water. Any discoloration that may occur will only detract from the appearance of the wok and will not affect the cooking performance. removable temperature control probe The Temperature Probe has 14 heat settings plus ›High Sear‹ for accurate temperature control. -
Page 10: Technical Specifications
TecHnIcAl sPecIFIcATIOns Model: Art.-No.: 42515 Design Wok Advanced Pro Power supply: 230-240 V AC, 50 Hz Maximum power consumption: 2,200 – 2,400 W Length of power cord: ca. 120 cm Weight (including lid): ca. 5,6 kg Dimensions: ca. 50,5 cm x 37 cm x 22 cm (W x D x H) -
Page 11: Care And Cleaning
WArnIng: Never operate the wok without the base firmly positioned in place. note: When a high heat is required (eg. for stir frying or searing), select the ›High Sear‹ set- ting and allow the heating arrow to cycle on and off several times. This will allow the cooking surface to adjust to a more accurate cooking temperature. Use only the temperature control probe provided with the wok. -
Page 12: Removing The Wok Base
with care: Fragile! You may clean the wok bowl and the glass lid in the dishwasher. Make sure to disassemble the wok base first (see: ›Removing the wok base‹). WArnIng: The wok base should not be cleaned in the dishwasher! After cleaning in the dishwasher, you should wipe your non-stick coating of the wok bowl with a few drops of oil (see: ›Before the first use‹). WArnIng: The metal parts in the power cord con- nector socket must be bare and dry after cleaning. -
Page 13: Assembling The Wok Base
note: Before inserting the temperature control probe into the probe socket, make sure that the interior of the probe socket is fully dry. To do this, shake out excess water, then wipe the interior of the probe socket with a dry cloth. Assembling the wok base 3. -
Page 14: Information And Service
InFOrmATIOn AnD servIce Please check www.gastroback.de for further information. For technical support, please contact Gastroback Customer Care Center by phone: +49 (0)4165/22 25-0 or e-mail: info@gastroback.de. WArrAnTY We guarantee that all our products are free of defects at the time of purchase. Any demons- trable manufacturing or material defects will be to the exclusion of any further claim and within warranty limits of the law free of charge repaired or substituted. -
Page 15: Shallow Frying
stir-fry tips • Buy meat strips from your butcher or supermarket, or prepare meat strips from recommen- ded cuts listed previously by removing any fat and slicing thinly across the grain (across direction of meat fibers). Slicing across the grain ensures tenderness. Cut into very thin strips, approximately 5 – 8 cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier. -
Page 16: Slow Cooking (Braising)
• Do not move the wok during heating or cooking. • Wipe moisture from foods to avoid splattering. • Cook a few pieces at a time to ensure crispness. • Drain cooked foods on paper towels to reduce greasiness. • Never leave your wok unattended or unsupervised while shallow frying. • Allow oil to cool before removing from the wok. • Vegetable, peanut or canola oil is recommended for shallow frying. slow cooking (braising) Recommended Temperature Probe setting 1 – 2. Your wok is ideal for slow cooking curries and casseroles. Slow cooking allows less tender meat cuts to be used, to obtain a tender result. Less tender meat cuts contain sinew and gristle, these will be broken down during cooking to give a tender result. -
Page 17: Preparation Techniques
PrePArATIOn TecHnIques The success of any dish depends on careful forethought and preparation. To achieve an authentic Asian appea- rance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks. slicing A straight slice is used for cutting meats and vegetables. -
Page 18: Special Ingredients
sPecIAl IngreDIenTs A little planning ahea d makes stir-frying easier. coconut cream and coconut milk Agar-Agar Both coconut cream and milk are extracted Is made from different types of seaweed. It from the grated flesh of mature coconuts. The has excellent setting properties, similar to ge- cream is a richer first pressing and the milk latine, and will set at room temperature. - Page 19 cilantro Hokkien noodles This is also known as coriander and Chine- Also known as Fukkien, these are thick, yel- se parsley. It is essential to many Southeast low and rubbery in texture. They are made Asian cuisines. A strongly flavored herb, use from wheat flour and are cooked and lightly it sparingly until you are accustomed to the oiled before being packaged and sold.
- Page 20 Tamarind Tamarind is a large brown bean pod con- taining a pulp with a fruity, tart flavor. It is available as a dried shelled fruit, a block of compressed pulp or as a purée or concen- trate. Tofu Tofu, or bean curd, is a high protein, low fat food made from soy beans.
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Page 21: Recepies
recePIes... - Page 22 soups temperature to heat setting 2. Allow the flavors to infuse for 5 minutes. 2. Add tomato and shrimp and return to the chicken and sweet corn soup boil, simmer for a further 5 minutes or until Makes 4 – 6 servings the shrimp are just cooked.
- Page 23 method: Serve with a dollop of sour cream and cilantro. nOTe: Use caution when blending hot in- 1. S et the wok temperature to ›High Sear‹. Add oil, butter, then onions and garlic to gredients. Allow ingredients to cool before the wok.
- Page 24 3. Set the wok temperature to heat setting 8. method: Add 4 cups (1 L) of vegetable oil and heat 1. S et the wok temperature to ›High Sear‹. for 4 minutes. Add oil then the remaining ingredients 4. Dip small batches of vegetables into batter apart from the oyster and soy sauce.
- Page 25 chili chicken with singapore noodles 2. S et the wok temperature to ›High Sear‹ and add the oil. Add chicken strips one at Makes 4 – 6 servings a time. Cook in small batches until golden, Ingredients: then remove. 6 chicken thighs 3.
- Page 26 4. Reduce the wok temperature to heat set- approx. 125 g cooked chicken breast, diced ting 6. Place lid on until the stock has been 12 medium shrimp, peeled, deveined and absorbed. Stir occasionally. Some additi- diced onal stock or water may be required, de- approx.
- Page 27 4. Cook curry with the lid on for 20 minutes, approx. 750 g lean beef strips or until the chicken is cooked, add remai- approx. 150 g baby spinach ning ingredients and cook for 5 minutes. 4 tablespoons mint leaves approx.
- Page 28 method: tes, then remove. Add meat to the wok and cook for 2 minutes. Then add sauce, bring 1. Place beef strips into a bowl, add soy, mixture to a boil and return the vegetables mirin, sake and sugar and marinate for 4 to heat through.
- Page 29 POrk and stir-fry until the pork is cooked. 3. Add sauce ingredients and cook for one spicy pork and chili salad more minute. Makes 4 – 6 servings 4. Place mixture into prepared lettuce cups Ingredients: and serve. 2 tablespoons (30 ml) peanut oil szechuan pork with Thai rice stick ½ cup peanuts noodles...
- Page 30 seafood Thai shrimp and mango salad Makes 4 servings Thai fish cakes Ingredients: Makes 4 servings approx. 1 kg medium prawns, peeled and Ingredients: deveined 3 tablespoons (45 ml) light olive oil approx. 450 g boneless white fish fillets (cod 3 cloves garlic, crushed or halibut is preferable) 1 small red chili (Thai), chopped...
- Page 31 note: Remove each batch when cooked and 4 tablespoons basil leaves, torn Black pepper, freshly ground allow the wok to reheat before shallow frying the next batch. By cooking in small batches, method: the heat of the oil remains constant. 1. S et the wok temperature to ›High Sear‹.
- Page 32 stir-fry shrimp with snow peas and Add oil, then prawns and cook for 2 minu- oyster sauce tes. Remove. Makes 4 servings 3. Add onion and stir-fry until soft. Add pea- nut butter, coconut cream and soy sauce, Ingredients: bring to a boil then add prawns and lemon 1 tablespoon (15 ml) peanut oil juice.
- Page 33 approx. 450 g Hokkien noodles Sauce 1 tablespoon (15 ml) fish sauce approx. 125 ml chicken stock 2 tomatoes, diced 1 tablespoon (15 ml) sweet soy sauce approx. 180 ml yogurt 1 tablespoon (15 ml) light soy sauce method: method: 1.
- Page 34 Gewerbestraße 20 . 21279 Hollenstedt / Germany Telefon +49 (0)41 65/22 25-0 . Telefax +49 (0)41 65/22 25-29 info@gastroback.de . www.gastroback.de...