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Recipe
Booklet
Included
INSTRUCTION BOOKLET
™
Cuisinart Electric Wok WOK-703C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
U IB-5240-CAN
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IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS When using an electrical appliance, basic safety precautions should always be followed, including the following: FOR HOUSEHOLD USE ONLY 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles and knobs. SPECIAL CORD SET INSTRUCTIONS 3. To protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids. A short power-supply cord is provided to reduce the risks resulting from becoming enta
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TABLE OF CONTENTS A Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 B Assembly and Disassembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Operating Instructions . . . .
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Locate the wok release switch ASSEMBLY/DISASSEMBLY INSTRUCTIONS D. on the base. Push in the button on the release bar (Fig. D). 1. Place base on a flat clean A. surface where you intend to cook. Locate the wok The bar will slide back into its original release switch on one position locking the wok to the base corner of the base (Fig. A). (Fig. E). Place your index finger To remove the wok from the B. and middle finger inside the open base, make sure that the E. channel and pull out the relea
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Tempura Rack turn off. This signals that the wok is ready for cooking. During operation, the red indicator light will continue to turn on and off as the thermostat The tempura rack can be used when preparing pan-fried dishes or to simply keep regulates the temperature. This is normal. cooked foods warm but away from direct contact with the pan. Use the tempura rack to allow excess oil from pan-fried foods to drip back into the pan. The 2. For some recipes the wok will need to be covered to cont
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Stir-frying is usually done in stages, as foods tend to have different cooking • Remove stir-fried beef from the wok when it changes colour – since the times. Cooked foods can be removed from the wok and returned at a later stage pieces are small, it will be about 80% cooked. when sauces or spices are added to complete the dish. • When stir-frying meats and seafood, wait a few seconds before moving ™ The Cuisinart Electric Wok has been treated with a nonstick coating for easy and tossing the
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Cuisinart has included a steamer rack with your wok. The steamer rack should be hardness. The densest vegetables should be added first. Denser placed inside the wok with the triangle-shaped feet facing down. The steamer vegetables such as broccoli and carrots will require longer cooking times rack is meant to hold your food over simmering or boiling water while the steam than leafy greens, bok choy or snow peas. surrounds and cooks the food. • Foods to be steamed should be of a similar size f
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• Fruits are often poached in a sugar syrup or wine. Spices such as CLEANING AND CARE cinnamon sticks, cloves, peppercorns or a vanilla bean can be added to the poaching liquid for flavour. CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS COOLED DOWN COMPLETELY. Braising Once you have finished cooking, turn the temperature control knob to the Braising is a cooking method whereby meats or vegetables are first browned in OFF position. Unplug the wok from the wall outlet and pull the temperat
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This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have WARRANTY been authorized by Cuisinart. LIMITED THREE-YEAR WARRANTY This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use. This warranty is available to consumers only. You are a consumer if you own a ™ Cuisinart Electric Wok that was purchased at retail for personal, family or This warranty excludes
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Recipe Booklet ™ THE CUISINART ELECTRIC WOK 10
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BRAISED GINGER AND BLACK BEAN SPARE RIBS RECIPES Serves 6 as a main dish, 8-12 as part of a shared meal 2 cups (500 ml) water ASIAN FLAVOURS 1 ⁄4 cup (50 ml) dry sherry Braised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2 1 ⁄4 cup (50 ml) salted black beans (fermented black beans), coarsely Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 chopped* Ginger Beef with Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . .3 2 tablespoons (30 ml)
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*Salted black beans can be found in Asian grocery stores or in the stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the international food section of a well-stocked grocery store. heat to 200°F (90°C) to simmer; cover loosely. Simmer for 35 to 40 minutes, turning chicken after about 20 minutes. Remove the chicken to a warm deep **If you purchase the spare ribs from a butcher or grocer with a full service platter or shallow bowl. Cover loosely and keep warm. meat dep
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1 teaspoon (5 ml) minced garlic about 3 dozen wonton or gyoza (round if possible) wrappers (to allow for breakage) To marinate the beef, combine with sherry, soy, and cornstarch, and reserve. cooking spray To prepare the sauce, combine stock, soy, sherry, ginger, and sugar in a small bowl and set aside. Soak mushrooms in boiling water for 30 minutes, or until soft. Drain, squeeze 1 Cut broccoli florets into 1 ⁄2-inch (4 cm) pieces. With a vegetable peeler, dry, remove tough stems and chop fine.
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1 teaspoon (5 ml) rice wine vinegar Nutritional information per serving: Calories 382 (40% from fat) • carb. 22g • pro. 34g • fat 17g • sat. fat 4g 1 teaspoon (5 ml) toasted sesame oil • chol. 166mg • sod. 1213mg • calc. 87mg • fiber 2g Combine green onions, ginger, garlic, sugar, soy, sherry, vinegar and sesame oil. Serve in a small decorative bowl. Nutritional information per serving: BABY BOK CHOY WITH MUSHROOMS Calories 5 (26% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g Makes 8 ser
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Nutritional information per serving: SHRIMP AND CHICKEN LO MEIN Calories 68 (51% from fat) • carb. 6g • pro. 3g • fat 4g • sat. fat 1g Makes 6 servings • chol. 0mg • sod. 238mg • calc. 123mg • fiber 2g 1 ⁄2 ounce (14 g) mixed dried mushrooms 1 1 ⁄2 cups (375 ml) boiling water 1 STIR-FRIED BROCCOLI AND RED PEPPERS ⁄2 pound (250 g) peeled, deveined shrimp (21-24 count) 1 1 ⁄2 pound (250 g) boneless, skinless chicken breast cut in 2 x ⁄4-inch Makes 4 servings as a western-style vegetable slices a
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and chicken until shrimp are just curled and chicken is lightly browned and just remainder for another use) with 3 tablespoons (45 ml) soy sauce, 2 table- cooked through. Remove and reserve. Add bamboo shoots, carrots, cabbage spoons (30 ml) wine, and 1 tablespoon (15 ml) cornstarch. Reserve. and reserved mushrooms to wok; stir-fry 2 to 3 minutes. 1 Cut chicken in half lengthwise, then cut into ⁄4-inch (0.5 cm) slices. Combine Add remaining 2 tablespoons (30 ml) oil to wok and stir in cooked
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1 1 red pepper, cored, seeded, cut into ⁄4-inch (0.5 cm) slices Sauce: 1 1 1 onion, peeled, quartered, cut in ⁄4-inch (0.5 cm) slices ⁄4 cup (50 ml) granulated sugar 1 jalapeño pepper, cored, seeded and minced 6 tablespoons (90 ml) red wine vinegar 1 1 clove garlic, minced ⁄4 cup (50 ml) tomato sauce 1 1 ⁄2 cup (125 ml) basil, cut in thin ribbons ⁄4 cup (50 ml) fresh orange juice 1 tablespoon (15 ml) chopped fresh mint zest of one orange To marinate the chicken, combine with cornstarch, soy and
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1 teaspoon (5 ml) dry sherry, divided GINGER-MARINATED STEAMED SALMON 6 tablespoons (90 ml) soy sauce Makes 4 servings 1 tablespoon (15 ml) + 2 teaspoons (10 ml) sesame oil, divided 1 tablespoon (15 ml) finely chopped chives 1 teaspoon (5 ml) granulated sugar 1 ⁄2 teaspoon (2 ml) granulated sugar 1 ⁄2 teaspoon (2 ml) kosher salt, divided 1 ⁄2 teaspoon (2 ml) kosher salt 1 ⁄4 teaspoon (1 ml) freshly ground black pepper 1 ⁄4 teaspoon (1 ml) freshly ground black pepper 3 large eggs, beaten until sm
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Nutritional information per serving: heated. Garnish with remaining Parmesan and toasted almonds to serve. Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g Nutritional information per serving: • chol. 145mg • sod. 1297mg • calc. 55mg • fiber 3g Calories 454 (48% from fat) • carb. 23g • pro. 33g • fat 24g • sat. fat 7g • chol. 99mg • sod. 653mg • calc. 168mg • fiber 3g JADE AND IVORY PASTA Makes 6 servings CHICKEN, SPINACH AND ROASTED PEPPER ROULADES 1 1 ⁄2 tablespoo
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bring to a boil. Reduce heat to 225ºF (100°C). Cover and steam 17 to 19 min- SCALLOPS WITH FRESH CORN utes or until meat is cooked through and registers 170ºF (80°C) on an instant- Makes 2 servings read thermometer. Chicken may be served warm, or chilled. Slice to serve. 1 1 ⁄2 teaspoons (7 ml) cornstarch Nutritional information per serving: 1 1 ⁄2 teaspoons (7 ml) dry white wine Calories 181 (24% from fat) • carb. 2g • pro. 31g • fat 5g • sat. fat 1g 1 • chol. 79mg • sod. 672mg • calc. 33mg • f
