Farberware FSW343 Manuel utilisateur

7 QT. ELECTRIC WOK

USE AND CARE INSTRUCTIONS

MODEL FSW343

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions

should always be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against fire, electric shock and injury to persons,

do not immerse cord, plugs, or heat control plug in water

or other liquid.

4. Close supervision is necessary when any appliance is used

by or near children.

5. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts, and

before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions, or has been damaged

in any manner. Return appliance to the nearest authorized

service facility for examination, repair or adjustment.

7. The use of accessory attachments not recommended by

FARBERWARE® may result in fire, electric shock, or injury

to persons.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch

hot surfaces.

10.Do not place on or near a hot gas or electric burner, or in a

heated oven.

11.Always attach plug to appliance first, then plug cord into

the wall outlet. To disconnect, turn any control to “OFF,”

then remove plug from wall outlet.

12. Do not use appliance for other than intended use.

11.Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

SAVE THESE INSTRUCTIONS

It is recommended that only FARBERWARE® cord sets be used

with this FARBERWARE® appliance and not with any similar

competitive appliance.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the

other): To reduce the risk of electric shock, this plug is intended

to fit into a polarized outlet only one way. If the plug does not fit

fully in the outlet, reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to modify the plug in

any way.

SHORT CORD INSTRUCTIONS

1. A short detachable power-supply cord is provided to reduce

risks resulting from becoming entangled in or tripping over a

longer cord.

2. Longer detachable power-supply cords or extension cords are

available and may be used if care is exercised in their use.

3. If a longer detachable power-supply or extension cord is used,

(1) the marked electrical rating of the detachable power-supply

cord or extension cord should be at least as great as the

electrical rating of the appliance, (2) if the appliance is of the

grounding type, the extension cord should be a grounding type

3-wire cord, and (3) the longer cord should be arranged so that

it will not drape over the counter top or table top where it can

be pulled on by children or tripped over.

INTRODUCTION

The FARBERWARE® Electric Wok is crafted of heavy-gauge

stainless steel for durable service, lasting beauty and easy care.

The wide sloping side and bonded aluminum bottom concentrate

cooking heat in the center for true Asian cooking — stir-frying,

red stewing and steaming. The wide side makes it perfect for

cooking a dish with many ingredients. After each food is cooked,

push it up the wide, sloping side so another food can be cooked,

and so on until the dish is ready. This size wok is perfect for

cooking for 2 to 6 people. The heat control offers a full range of

cooking and serving temperatures, and is removable so the wok

is completely immersible.

The Buffet Wok has a large 14” diameter and 7-qt. capacity. It

boasts the high wattage necessary (1200 watts) for fast heat

recovery so important to better wok cooking. The stainless steel

dome cover with engraved cover knob, and tubular stainless

steel side handles, enhance the wok’s rich appearance. The

cover knob stays comfortable to the touch, except during

cooking for extended periods at higher temperatures. Under

these conditions — steaming, for instance, it is advisable to use

a pot holder. This wok also features a disc for steaming, and a

tempura rack. Put the tempura rack onto the wok rim and set

foods on it for convenient draining when frying. (Remember to

thoroughly wash the steamer and tempura accessories before

using the wok.) The steamer rack is ideal for steaming

vegetables, dumplings, wontons, hot dogs, and much more.

COOKING CHOPSTICKS

The cooking chopsticks are longer and stronger than regular

chopsticks. They are used when stir-frying, and prevent

scratching of the stainless steel surface. Use the pointed ends

for cooking. See illustrations below on how to use.

Hold one chopstick firmly in the

crook of the thumb.

Hold the other chopstick like a

pencil. Move this chopstick towards

the first chopstick

This movement will form a

“V” enabling the food to be

picked up.

This FARBERWARE® Wok is an ideal cook and serve appliance

for Asian dishes as well as many American style recipes.

Figure 1

Figure 3

Figure 2

Chinese cooking differs from other cuisines in that cooking with

the wok is fast and efficient, while the preparation of ingredients

takes the time. All food preparation needs to be finished before

the cooking begins; this prevents over-cooking and helps

maintain the tender, crisp texture that is the secret to

Asian dishes.

To ensure fast, even cooking, all ingredients are cut to uniform

size, shape and thickness. A dish looks prettier when vegetables

are sliced diagonally. This also exposes a greater surface area to

absorb the seasonings. Cutting the meat across the grain into

thin slices will make it more tender. A major utensil needed for

preparing Asian dishes is a sharp knife, cleaver or a food

processor. Since eye appeal is important in Asian cooking, do

not hesitate to garnish your dishes with tomato wedges, parsley,

celery leaves, etc.

In frying, peanut oil is most often used because it does not

impart flavor to the food and it has a higher heating point before

smoking will occur. Other vegetable oils such as corn, soybean

or sunflower oil can be used, but avoid shortening, lard, butter,

margarine or olive oil.

Many of the basic ingredients for Chinese cooking will be familiar

to you: soy sauce, red vinegar, salt, sherry, sugar, ginger, green

onions, garlic, corn starch, hot pepper, water chestnuts, etc.

Other ingredients that might not be so familiar include snow

peas, fresh ginger root, bamboo shoots, hoisin sauce, cellophane

noodles, star anise, etc. If a recipe calls for an ingredient

unknown to you, ask for it at your local grocery or specialty food

store. Check the yellow pages in your local phone directory for a

Chinese grocery, or call a Chinese restaurant and ask where they

purchase their Chinese ingredients. Many Chinese cookbooks

give a partial listing of Chinese stores that will mail-order

ingredients to you. It is fun to try these unusual ingredients while

also making your dishes more authentic.

SOME TECHNIQUES TO REMEMBER WHEN

CHINESE COOKING

METHODS OF CHINESE COOKING

An old Chinese saying is, “A well-prepared dish should appeal to

the eye by its coloring, to the nose by the aroma, to the ear by its

sounds, and to the mouth by its flavor.” Using the

FARBERWARE® Electric Wok for stir-frying, steaming or red-

stewing makes this possible.

STIR-FRYING is cooking foods over a high heat, 350°F on the

heat control dial of the FARBERWARE® Electric Wok, and by

stirring constantly. A small amount of cooking oil is placed in the

wok to heat before the other ingredients are added. The food is

stirred gently and continuously for a short cooking time.

Stir-frying quickly seals in natural flavor while preserving the

color. A dish prepared in this manner should be cooked just

before serving.

STEAMING is cooking with a small amount of water in the

bottom of the wok. Add vegetables or other foods and cover. The

steam from the boiling water cooks the food. Do not let the wok

boil dry.

RED-STEWING is cooking food with soy sauce and water;

sherry, ginger and green onions are often added along with the

meat. The heat control dial is set at 250°F and the meat is

cooked until tender, usually an hour or longer. This same method

is used for cooking other types of stews and soups.

BEFORE USING FOR THE FIRST TIME

Remove the heat control plug and set aside. Wash, rinse and dry

wok, cover, chopsticks, tempura rack and steamer rack. The

FARBERWARE® Electric Wok requires no special seasoning or

conditioning before using.

HOW TO USE THE FARBERWARE®

ELECTRIC WOK

1. Turn heat control dial to “OFF”. Plug heat control securely into

the wok. Plug cord into 120 volt AC outlet. Always plug cord

into wok first, then into outlet.

2. If recipe calls for preheating, add the oil; set heat control dial

to desired temperature. When light on heat control goes out

for the first time, the selected temperature has been reached.

During cooking, the light will cycle on and off indicating the

wok is maintaining the selected temperature.

3. The stainless steel cover for the FARBERWARE® Electric Wok

is loose-fitting so steam can escape during cooking.

4. To prevent scratching of the stainless steel, use utensils

designed specifically for wok cooking. When frying, carefully

use skimmer or metal slotted spoon. Sharp-edged metal tools

(forks, knives, beaters, food choppers, etc.) may scratch the

surface.

5. To reduce sticking when cooking with corn starch, lower the

heat slightly. Stir ingredients constantly.

6. When cooking is completed, turn heat control dial to “OFF.”

Disconnect wall plug and leave heat control in wok

until cool.

HOW TO USE THE STEAMER RACK

1. Prepare foods to be steamed according to recipe.

2. Add 2 cups water to FARBERWARE® Electric Wok.

3. Set steamer rack into wok, shiny side up.

4. Place food on the steamer rack. Cover; set heat control dial to

BOIL and steam until food is cooked (according to recipe).

Check water level after about 30 minutes; add water to wok as

necessary. DO NOT LET WOK BOIL DRY. (Use standard

cookbook as a guide for vegetable steaming times. Steam hot

dogs about 15 minutes or until hot throughout.)

5. Wash steamer rack in hot, sudsy water or in a dishwasher.

CARE OF THE FARBERWARE® ELECTRIC WOK

1. Remove heat control when cool, wipe with a clean, damp cloth

and set aside; you can completely immerse the wok in water for

easy cleaning.

2. Wash wok and cover in hot sudsy water. Clean thoroughly,

removing food particles with damp sponge and scouring

powder. Do not use a wok scrubber; it may scratch the stainless

steel surface. If additional cleaning is necessary, use a stainless

steel cleaner such as “Cameo”, “Bon Ami Polishing Compound”

or “Kleen King” following manufacturer’s instructions. Rinse in

hot water and dry immediately.

LL REPLACEMENT PARTS FOR THE FARBERWARE® ELECTRIC

WOK SHOULD BE AUTHORIZED FARBERWARE® PARTS.

There are many authentic Chinese and Japanese recipes that

appear in magazines, newspapers or cookbooks, as well as the

recipes included in this book, that you will want to try. The

FARBERWARE® Electric Wok, due to its shape and to the

“Perfect Heat” Control plug, makes an excellent fryer, stew or

soup pot or table server.

Chinese Recipes

Beef with Snow Peas and Water Chestnuts

8 ounces flank steak, cut crosswise into thin strips

2 tablespoons corn starch

2 tablespoons peanut or vegetable oil

1 package (8 oz.) frozen snow peas, thawed

1/2 cup water chestnuts, drained and sliced

1/4 cup sherry

1/4 cup soy sauce

1/4 cup water

1/2 teaspoon sugar

In 1-quart FARBERWARE® Mixing Bowl, mix beef and 1 tablespoon of

the corn starch. In FARBERWARE® Electric Wok, add oil. Set heat

control dial at 350°F. When light goes out, add beef and stir-fry until

cooked, about 2 minutes. Stir in snow peas and water chestnuts, stir-

fry about 1 minute. In cup, mix together sherry, soy sauce, water, sugar

and remaining 1 tablespoon corn starch. Add to wok, stirring constantly

until mixture boils 1 minute.

Makes 2 to 3 servings.

Chicken and Watercress Soup

1/4 cup dried Chinese mushrooms

1/2 cup water

2 cans (13-3/4 oz. each) chicken broth

1 bunch watercress

1/4 cup sliced water chestnuts

1/2 small chicken breast, skinned, boned and cut into small pieces

1 egg white

Dash white pepper

Soak mushrooms in water about 20 minutes or until soft; drain and

chop. In FARBERWARE® Electric Wok add chicken broth. Set heat

control dial at 350°F. Cover and heat to boiling. Cut watercress into

1-inch pieces. When broth is boiling, add mushrooms, water chestnuts

and watercress. Mix chicken with egg white; stir into broth to prevent

chicken from sticking together. Cook until chicken turns white, about

2 minutes. Sprinkle with pepper.

Makes about 4 cups.

NOTE: Fresh mushrooms may be substituted for Chinese mushrooms

and water.

Chicken Wrapped in Lettuce

2 chicken breasts, skinned, boned and cut into small pieces

1 tablespoon corn starch

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

1 teaspoon salt

2 tablespoons sherry

2 tablespoons peanut or vegetable oil

1/2 to 1 teaspoon crushed red pepper

1/4 cup roasted peanuts

12 Boston lettuce leaves

In 2-quart FARBERWARE® Mixing Bowl, mix chicken, corn starch,

ginger, salt and sherry. In FARBERWARE® Electric Wok add oil. Set

heat control dial at 350°F. When light goes out, add pepper and stir-fry

30 seconds. Add chicken mixture, peanuts and stir-fry until chicken

turns white. To serve, roll up 1/4 cup of hot chicken mixture in each

lettuce leaf.

Makes 12.

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