Toastmaster TWK45 - Manuals

Page 5 - Do not; TEMPERATURE CONTROL; NOTE: The Temperature Control Probe is not immersible.; COVER; For safety, the Cover should never be used

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. Seasoning or conditioning the Wok surface before using is n...

Page 7 - METHODS OF ASIAN COOKING; helps shorten the final cooking time.; Marinating

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 p...

Page 9 - STIR FRYING; manner should be cooked just before serving.; STEAMING; WARNING: This unit produces heat and escaping steam. Use extreme; RED STEWING

STIR FRYING Stir frying is a rapid method of cooking food in a small amount of oil over high heat at 375°F (190°C). The ingredients are stirred continuously. It is important to preheat the Wok to the correct temperature before adding oil and food. The hot oil seals in the natural juices in meats and...

Page 10 - Here’s how to find the simmer setting:; SUGGESTIONS FOR EASIER WOK COOKING

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. Many different meats are prepared in this manner includi...

Page 16 - RECIPES

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 ingredie...

Page 17 - ORIENTAL STYLE RIBS

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. Set aside. Brown ribs o...

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 Sauce: 3 tablespoons oil 1 teaspoon fresh ginger root, finely cho...

Page 20 - MIXED CHINESE VEGETABLES

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...

Page 22 - CRABMEAT EGG FOO YUNG; Tr y these variations:; BROWN SAUCE

CRABMEAT EGG FOO YUNG 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 24 - LIMITED ONE-YEAR GUARANTEE

LIMITED ONE-YEAR GUARANTEE 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. ...