Operating Instructions Design Wok Advanced Pro Art.-No.
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..............................................................................
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.
Knowing Your Design Wok Advanced Pro A B F C D E A. Toughened glass lid – with adjustable steam vent. Dishwasher safe. B. Eterna™ PFOA-free non-stick surface – a reinforced multi coat system with a unique composite that makes Eterna™‘s non stick properties last longer than other non-sticks. C. Wok bowl – 6L capacity. Ideal for stir fries, steaming, braising and deep-frying. D. Wok base – the dishwasher safe wok bowl can be removed from the base for easy cleaning. E.
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. These instructions are an essential part of the appliance. Do not pass the appliance without this booklet to third parties.
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 connected completely and correctly according to the instructions in this booklet. Do not handle the appliance or any part of it with violence.
– – – – 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.
power cord. Do not touch the appliance or power plug with wet hands when the appliance is connected to the power supply. • DO NOT drip or spill any liquids on the wok base, temperature control probe, or power cord. Do not place the wok bowl on the wok base, when these parts are wet. Otherwise liquid will evaporate during heat-up and could run into the wok base, causing risk of electric shock or fire.
• 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 abrasive 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.
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) Certification: Before first use Before first use remove all packaging and advertising materials and stickers. Do not remove the rating label. Before using for the first time, the cooking surface should be cleaned with a moist cloth.
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‹ setting 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. Do not use any other temperature control probe or connector. 5.
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 connector socket must be bare and dry after cleaning.
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. Lower the wok bowl over the base as illustrated in picture D. Press down on the quick release knob and rotate clockwise to lock into place, as shown in picture E. Ensure the base is locked into position before rotating the wok right-side-up.
can leak into the groundwater and get into the food chain, damaging your health and wellbeing. When replacing old appliances with new once, the retailer is legally obligated to take back your old appliance for disposal at least for free of charge. 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.
Stir-fry tips • Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended 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. • Stir-fry meat strips in small batches (approx.
• 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.
Preparation techniques The success of any dish depends on careful forethought and preparation. To achieve an authentic Asian appearance 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. Slices should be of an even thickness. Partially frozen meat will slice more evenly. Slice meat very thinly, across the grain to obtain a more tender result.
Special Ingredients A little planning ahea d makes stir-frying easier. Agar-Agar Coconut cream and coconut milk Is made from different types of seaweed. It has excellent setting properties, similar to gelatine, and will set at room temperature. Both coconut cream and milk are extracted from the grated flesh of mature coconuts. The cream is a richer first pressing and the milk the second or third pressing.
Cilantro Hokkien noodles This is also known as coriander and Chinese parsley. It is essential to many Southeast Asian cuisines. A strongly flavored herb, use it sparingly until you are accustomed to the unique flavor. Parsley can be used as a substitute; it looks the same but tastes quite different. Cilantro is available fresh. The dried spice version is labeled coriander and is available whole or ground. Also known as Fukkien, these are thick, yellow and rubbery in texture.
Tamarind Tamarind is a large brown bean pod containing 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 concentrate. Tofu Tofu, or bean curd, is a high protein, low fat food made from soy beans. It is available in very firm or soft blocks and is either fresh or vacuum-packed. It takes on the flavor of the spices and sauces it is cooked with. Turmeric This is best known in its powdered form and is often used to color food.
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Soups temperature to heat setting 2. Allow the flavors to infuse for 5 minutes. 2. Add tomato and shrimp and return to the boil, simmer for a further 5 minutes or until the shrimp are just cooked. Add lime juice and serve. Chicken and sweet corn soup Makes 4 – 6 servings Ingredients: Serve with cilantro leaves. 1 tablespoon (15 ml) peanut oil 1 clove garlic, crushed approx. 500 ml creamed corn approx. 750 g cooked and shredded chicken approx.
Method: Serve with a dollop of sour cream and cilantro. 1. Set the wok temperature to ›High Sear‹. Add oil, butter, then onions and garlic to the wok. Stir-fry the onions until they have a golden color. NOTE: Use caution when blending hot ingredients. Allow ingredients to cool before placing into blending jug. 2. Add flour and cook for 1 minute. Then add wine and thyme and allow the liquid to reduce by half. Vegetarian Crispy tempura vegetables with dipping sauce 3.
Method: 3. Set the wok temperature to heat setting 8. Add 4 cups (1 L) of vegetable oil and heat for 4 minutes. 1. Set the wok temperature to ›High Sear‹. Add oil then the remaining ingredients apart from the oyster and soy sauce. 4. Dip small batches of vegetables into batter mixture and then carefully place into hot oil. 2. When vegetables have wilted, add oyster and soy sauce, and cook for 1 minute. 5. Shallow fry until golden brown then remove onto paper towels.
Chili chicken with Singapore noodles 2. Set the wok temperature to ›High Sear‹ and add the oil. Add chicken strips one at a time. Cook in small batches until golden, then remove. Makes 4 – 6 servings Ingredients: 6 chicken thighs 1½ cups sweet chili sauce 1 tablespoon vegetable oil approx. 125 ml chicken stock 2 sticks celery, finely sliced approx. 410 g can champignon mushrooms approx. 350 g packet of fresh Singapore noodles approx. 100 g bean shoots 3.
4. Reduce the wok temperature to heat setting 6. Place lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types. approx. 125 g cooked chicken breast, diced 12 medium shrimp, peeled, deveined and diced approx. 735 g cooked and cooled jasmine rice approx. 125 ml water 4 tablespoons chopped green shallots Soy sauce Chicken, spinach and pine nut risotto Makes 4 – 6 servings Method: Ingredients: 1.
4. Cook curry with the lid on for 20 minutes, or until the chicken is cooked, add remaining ingredients and cook for 5 minutes. approx. 750 g lean beef strips approx. 150 g baby spinach 4 tablespoons mint leaves approx. 60 g roasted cashews 1 tablespoon (15 ml) lime juice 2 teaspoons (10 ml) fish sauce 2 tablespoons (30 ml) sweet Thai chili sauce 1 teaspoon (15 ml) lemon grass, thinly sliced Serve with steamed jasmine rice. Chicken with plum sauce and bok choy Makes 4 servings Method: Ingredients: 1.
Method: tes, then remove. Add meat to the wok and cook for 2 minutes. Then add sauce, bring mixture to a boil and return the vegetables to heat through. 1. Place beef strips into a bowl, add soy, mirin, sake and sugar and marinate for 4 hours. Serve with steamed rice. 2. Set the wok temperature to ›High Sear‹ and heat the peanut oil. Quickly sear 1/3 of the beef strips to seal in the juices and remove. Complete the process with all the strips.
PORK and stir-fry until the pork is cooked. 3. Add sauce ingredients and cook for one more minute. Spicy pork and chili salad Makes 4 – 6 servings 4. Place mixture into prepared lettuce cups and serve. Ingredients: 2 tablespoons (30 ml) peanut oil ½ cup peanuts 1 tablespoon Thai green curry paste 2 cloves garlic, lightly crushed approx.
Seafood Thai shrimp and mango salad Makes 4 servings Thai fish cakes Ingredients: Makes 4 servings approx. 450 g boneless white fish fillets (cod or halibut is preferable) ½ bunch coriander 2 eggs ¼ cup well cooked rice 1 tablespoon red curry paste 1 teaspoon (5 ml) fish sauce 1 tablespoon (15 ml) sweet Thai chili sauce (Sriracha) 1 – 2 limes approx.
Note: Remove each batch when cooked and allow the wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant. 4 tablespoons basil leaves, torn Black pepper, freshly ground Method: 1. Set the wok temperature to ›High Sear‹. Add oil, onions and garlic and stir-fry until the onion is soft. Ginger and cilantro calamari with rice noodles 2. Add wine and reduce the liquid by half. Makes 4 servings 3. Add tomato sauce and bring mixture to the boil.
Stir-fry shrimp with snow peas and oyster sauce Add oil, then prawns and cook for 2 minutes. Remove. Makes 4 servings 3. Add onion and stir-fry until soft. Add peanut butter, coconut cream and soy sauce, bring to a boil then add prawns and lemon juice. Continue to cook until prawns have heated through. Ingredients: 1 tablespoon (15 ml) peanut oil 1 medium carrot peeled, finely sliced approx.
approx. 450 g Hokkien noodles Sauce approx. 125 ml chicken stock 1 tablespoon (15 ml) sweet soy sauce 1 tablespoon (15 ml) light soy sauce 1 tablespoon (15 ml) fish sauce 2 tomatoes, diced approx. 180 ml yogurt Method: Method: 1. Mix eggplants with half the curry powder and sea salt. Let sit for 20 minutes in a colander. 1. Set the wok temperature to ›High Sear‹. Add oil then garlic and chili. Stir-fry for 1 minute, add eggs, and continue to stir until the eggs is cooked. 2.
GASTROBACK GmbH 20130805 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.
