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.
IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles and knobs. 3. To protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids. 4. Close supervision is necessary when any appliance is used by or near children. 5.
TABLE OF CONTENTS A Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Assembly and Disassembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Operating Instructions . . . . . . . . . . .
ASSEMBLY/DISASSEMBLY INSTRUCTIONS 1. Place base on a flat clean surface where you intend to cook. Locate the wok release switch on one corner of the base (Fig. A). B. Locate the wok release switch on the base. Push in the button on the release bar (Fig. D). A. The bar will slide back into its original position locking the wok to the base (Fig. E). Place your index finger and middle finger inside the open channel and pull out the release bar (Fig. B).
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 regulates the temperature. This is normal. The tempura rack can be used when preparing pan-fried dishes or to simply keep 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 tempura rack rests on the rim of the wok. 4.
Stir-frying is usually done in stages, as foods tend to have different cooking times. Cooked foods can be removed from the wok and returned at a later stage when sauces or spices are added to complete the dish. • Remove stir-fried beef from the wok when it changes colour – since the pieces are small, it will be about 80% cooked. • When stir-frying meats and seafood, wait a few seconds before moving and tossing them in the wok to give them a chance to brown.
Cuisinart has included a steamer rack with your wok. The steamer rack should be placed inside the wok with the triangle-shaped feet facing down. The steamer rack is meant to hold your food over simmering or boiling water while the steam surrounds and cooks the food. hardness. The densest vegetables should be added first. Denser vegetables such as broccoli and carrots will require longer cooking times than leafy greens, bok choy or snow peas.
• CLEANING AND CARE Fruits are often poached in a sugar syrup or wine. Spices such as 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 OFF position. Unplug the wok from the wall outlet and pull the temperature control probe out of the base.
WARRANTY This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have 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 household use.
Recipe Booklet THE CUISINART™ ELECTRIC WOK 10
BRAISED GINGER AND BLACK BEAN SPARE RIBS RECIPES Serves 6 as a main dish, 8-12 as part of a shared meal ASIAN FLAVOURS Braised Ginger and Black Bean Spare Ribs . . . Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . Ginger Beef with Broccoli . . . . . . . . . . . . . . . . . Pork and Shiitake Shu Mai with Dipping Sauce Cellophane Noodle Soup with Shrimp . . . . . . . . Baby Bok Choy with Mushrooms . . . . . . . . . . . Stir-Fried Broccoli and Red Peppers . . . . . . . . .
*Salted black beans can be found in Asian grocery stores or in the international food section of a well-stocked grocery store. stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the 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 platter or shallow bowl. Cover loosely and keep warm.
1 teaspoon (5 ml) minced garlic about 3 dozen wonton or gyoza (round if possible) wrappers (to allow for breakage) cooking spray To marinate the beef, combine with sherry, soy, and cornstarch, and reserve. 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 dry, remove tough stems and chop fine. Combine with pork, soy, sherry, sesame oil, garlic, ginger, and sugar.
1 teaspoon (5 ml) rice wine vinegar 1 teaspoon (5 ml) toasted sesame oil Combine green onions, ginger, garlic, sugar, soy, sherry, vinegar and sesame oil. Serve in a small decorative bowl. Nutritional information per serving: Calories 382 (40% from fat) • carb. 22g • pro. 34g • fat 17g • sat. fat 4g • chol. 166mg • sod. 1213mg • calc. 87mg • fiber 2g Nutritional information per serving: Calories 5 (26% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g • chol.0mg • sod. 82mg • calc.
Nutritional information per serving: Calories 68 (51% from fat) • carb. 6g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 238mg • calc.
and chicken until shrimp are just curled and chicken is lightly browned and just cooked through. Remove and reserve. Add bamboo shoots, carrots, cabbage and reserved mushrooms to wok; stir-fry 2 to 3 minutes. remainder for another use) with 3 tablespoons (45 ml) soy sauce, 2 tablespoons (30 ml) wine, and 1 tablespoon (15 ml) cornstarch. Reserve. Cut chicken in half lengthwise, then cut into 1⁄4-inch (0.5 cm) slices. Combine chicken with remaining soy, wine and cornstarch.
1 1 1 1 1 ⁄2 1 red pepper, cored, seeded, cut into 1⁄4-inch (0.5 cm) slices onion, peeled, quartered, cut in 1⁄4-inch (0.5 cm) slices jalapeño pepper, cored, seeded and minced clove garlic, minced cup (125 ml) basil, cut in thin ribbons tablespoon (15 ml) chopped fresh mint Sauce: 1 ⁄4 6 1 ⁄4 ⁄4 1 To marinate the chicken, combine with cornstarch, soy and white wine (sherry) and reserve. To prepare the sauce, combine cornstarch, sugar, soy, water, nam pla, and vinegar and set aside.
1 6 1 1 GINGER-MARINATED STEAMED SALMON Makes 4 servings 1 3 2 1 tablespoon (15 ml) finely chopped chives teaspoon (2 ml) granulated sugar teaspoon (2 ml) kosher salt teaspoon (1 ml) freshly ground black pepper tablespoons (45 ml) dry vermouth or apple juice tablespoons (30 ml) soy sauce or tamari (low-sodium) teaspoon (5 ml) toasted sesame oil 4 11⁄2 salmon steaks, each about 1 inch (2.
heated. Garnish with remaining Parmesan and toasted almonds to serve. Nutritional information per serving: Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g • chol. 145mg • sod. 1297mg • calc. 55mg • fiber 3g Nutritional information per serving: Calories 454 (48% from fat) • carb. 23g • pro. 33g • fat 24g • sat. fat 7g • chol. 99mg • sod. 653mg • calc.
bring to a boil. Reduce heat to 225ºF (100°C). Cover and steam 17 to 19 minutes or until meat is cooked through and registers 170ºF (80°C) on an instantread thermometer. Chicken may be served warm, or chilled. Slice to serve. SCALLOPS WITH FRESH CORN Makes 2 servings 11⁄2 11⁄2 Nutritional information per serving: Calories 181 (24% from fat) • carb. 2g • pro. 31g • fat 5g • sat. fat 1g • chol. 79mg • sod. 672mg • calc.
Nutritional information per serving: Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g • chol. 75mg • sod. 863mg • calc. 112mg • fiber 4g BEEF STROGANOFF Makes 4 servings 1 2 pound (500 g) flank steak, cut into 1⁄8 x 3-inch (0.5 x 7.5 cm) pieces tablespoons (30 ml) all-purpose flour 1 ⁄2 teaspoon (2 ml) kosher salt 1 ⁄4 teaspoon (1 ml) freshly ground pepper 2 tablespoons (30 ml) vegetable oil, divided 12 ounces (375 g) white mushrooms, cut into 1⁄4-inch (0.
3 8 4 1 1 1 21⁄4 2 1 1 ⁄2 ⁄4 1 ⁄8 1 8 8 16 1 1 ⁄2 2-3 tablespoons (45 ml) vegetable oil, divided ounces (250 g) chicken boneless, skinless thighs, cut in 3 x 1⁄4-inch (7.5 cm x 0.6 cm) pieces ounces (125 g) chicken chorizo, cut in 1⁄8-inch (0.3 cm) slices green pepper, cored, seeded and cut in 1⁄2-inch (1.
To marinate turkey, combine with cornstarch, pepper and 11⁄2 tablespoons (25 ml) white wine and reserve. To prepare sauce, combine chicken stock, wine, and cornstarch and set aside. Return meat and juices to the wok, season with chili powder, cumin, coriander, salt and ground pepper. Add remaining 4 tablespoons (1⁄4 cup) of beef stock and stir until hot. Garnish with chopped cilantro. Serve on a hot tortilla with salsa, shredded cheese, shredded lettuce and sour cream.
the wrap. Cut the wraps in half, diagonally and serve with more sauce on the side. Nutritional information per serving: Calories 66 (60%) • carb. 4g • pro. 3g • fat 5g • sat. fat 1g • chol.0mg • sod. 298mg • calc. 93mg • fiber 3g *To drain yogurt to thicken it, place 3⁄4 cup (175 ml) plain fat free yogurt in a yogurt strainer or a strainer lined with a coffee filter. Place over a bowl and allow the whey to drain from the yogurt for 1 hour or longer.
CHERRY TOMATOES WITH FRESH BASIL Makes 4 servings 1 3 4 1 1 ⁄4 ⁄4 1 tablespoon (15 ml) olive oil garlic cloves, peeled, crushed, but left whole cups (1 L) red and/or yellow cherry tomatoes teaspoon (5 ml) kosher salt teaspoon (1 ml) freshly ground black pepper cup (50 ml) fresh basil, finely sliced Preheat the Cuisinart™ Electric Wok to 350°F (180°C). Drizzle 1 tablespoon (15 ml) of oil down the sides of the wok. When hot, add garlic and tomatoes.
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