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Toastmaster TWK45 Use And Care Manual
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Toastmaster TWK45 Use And Care Manual

Toastmaster TWK45 Use And Care Manual

High performance electric wok
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READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please follow all safety instructions.
High Performance Electric Wok
•
4
⁄
QUART CAPACITY
1
2
•
NON-STICK COATED DIE CAST BODY
•
ADJUSTABLE TEMPERATURE PROBE
•
IMMERSIBLE WITH PROBE REMOVED
Use and Care Guide - Model TWK45

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Summary of Contents for Toastmaster TWK45

  • Page 1 WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions. High Performance Electric Wok Use and Care Guide - Model TWK45 • ⁄ QUART CAPACITY •...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliances. • Do not touch hot surfaces. Use handles or knob. •...
  • Page 3 It should be operated on a separate electrical circuit from other appliances. THIS PRODUCT IS FOR HOUSEHOLD USE ONLY GETTING TO KNOW YOUR TOASTMASTER TWK45 HIGH PERFORMANCE ELECTRIC WOK 1. High Dome Cover 2. Wood Lid Knob 3.
  • Page 4 All the traditional oriental recipes are easily prepared in this Wok, but don’t stop there. The Toastmaster 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 5: 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 6 Steamer Racks may be purchased at many hardware, kitchenware, or general merchandise stores. A stainless steel folding steamer is recommended for use in your Toastmaster TWK45 Wok. Do not use sharp-edged metal steaming racks as they will scratch the surface.
  • Page 7 METHODS OF ASIAN COOKING Before attempting any of the delicious recipes, take a few moments to understand the various methods that can be used in Asian cooking. Understanding the method will make preparing the recipe that much easier. PRECONDITIONING (OPTIONAL) Preconditioning is a step after food preparation and before actual cooking.
  • Page 8 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 9 Bamboo steaming racks work very well. A stainless steel folding steamer is recommended for use in your Toastmaster TWK45 Wok. Do not use sharp-edged metal steaming racks as they will scratch the surface. Place the Steamer Rack into the Wok. Add water to the Wok so that it is one inch below the Rack.
  • Page 10 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 sauce. Braising meat, fish or firm vegetables produce tender, flavored and moist results.
  • Page 11 SIMPLE GARNISHES Once you begin Asian cooking, you will want to make the most of each dish by adding attractive 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 12 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 13 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 14 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 15 STEAMING TIME CHART (CON’T.) Seafood and Fish Clams ......... 6 - 9 Oysters .
  • Page 16 RECIPES FRIED CRAB WON-TONS Makes 24 won-tons Filling: 2 oz. cooked crabmeat or cooking shrimp 1-3 oz. package cream cheese, softened 1/2 teaspoon Worcestershire sauce Salt and pepper to taste 24 won-ton wrappers 1 egg, beaten 3 cups vegetable oil In a small bowl, thoroughly combine filling ingredients.
  • Page 17 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 tablespoons soy sauce 7 tablespoons brown sugar 2 scallions, chopped Heat the Wok at 350°F. In a small bowl, combine broth, soy sauce and sugar.
  • Page 18 STIR FRIED BEEF WITH ASPARAGUS & PEA PODS Makes 4 to 6 servings 10 dried black mushrooms 1 cup warm water 1/2 lb. beef flank steak 1 lb. asparagus 1/2 lb. pea pods Marinade: 1 tablespoon oil 1 teaspoon cornstarch 1 teaspoon sugar 2 teaspoons soy sauce Salt and pepper to taste...
  • Page 19 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 tablespoons sugar 1 cup water 1/3 cup dry sherry...
  • Page 20 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 21 SNOW PEAS & 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 22 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 23: Service Information

    SERVICE INFORMATION Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair,” or call 1-800-947-3744 in the U.S.
  • Page 24 Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You may have other rights which vary from state to state.