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Tips for cooking with the wok
The induction wok is eminently suitable for preparing "á la minute"
dishes, in particular Chinese specialities. The food is continuously
turned during the short frying time. The induction heating system
means that in the wok you can cook extremely quickly and at high
heat. As a result meat and fish remain succulent and vegetables retain
colour, taste and vitamins.
Take care! Risks of burns from overheated fats and oils.
The induction wok has – especially at heat setting 7 and above – a high
power with extremely fast reaction time. Fat and oil overheat very
quickly. When it starts to smoke, it is too hot.
When cooking with fat or oil do not leave the appliance unattended.
The frying temperature can be estimated by testing with a wooden
spoon. Hold the handle of a wooden spoon in the hot fat:
– If small bubbles rise to the surface, the frying temperature has been
reached.
– If there are no bubbles, the frying temperature has not yet been
reached.
Information on acrylamides
According to the latest scientific knowledge, intensive browning of
food, especially in products containing starch, can constitute a health
risk due to acrylamides. Therefore we recommend cooking at the lowest
possible temperatures and not browning foods too much.
Handling the wok
• Place the wok pan into the wok niche carefully. If handled carelessly,
the handle can hit the glass ceramic surface and damage it.
• Do not shake the wok pan while it is in the wok niche. The glass ce-
ramic surface can be scratched or damaged by the handle.
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