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Cuisinart WOK-703C User's Manual

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27. 1 bunch green onions trimmed cut in 1 inch 2 5 cm lengths diagonal cuts cup 125 ml finely chopped onion 1 tablespoon 15 ml fish sauce nam pla 1 teaspoon 5 ml kosher salt 34 pound 375 shrimp peeled and deveined Y cup 125 ml shredded snow peas cup 125 ml shredded carrots Preheat the Cuisinart Electric Wok to 350 F 180 C When hot drizzle oil down the sides of the wok Add the minced garlic and cilantro stir fry for 1 minute Add the minced pork stir fry for 3 minutes Add the stock and bring the liquid to a boil Stir in the cellophane noodles green onions chopped onions fish sauce and salt Return the mixture to a boil raise heat to 375 F 190 C if nec essary Cook boiling for 3 minutes Reduce the heat to 225 F 100 C add the shrimp and vegetables and simmer for 2 minutes Serve in warm bowls 14 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 BABY BOK CHOY WITH MUSHROOMS Makes 8 servings Y ounce 14 g dried oyster mushrooms 1 cup 250 ml boiling vvater 2 tablespoons 30 ml sherry 2 tablespoons 30 ml soy sauce 1 teaspoons 7 ml cornstarch 2 tablespoons 30 ml vegetable oil 4 ounces 125 g cremini mushrooms thinly sliced 1 tablespoon 15 ml finely minced or grated fresh ginger root 3 cloves garlic peeled and minced 2 pounds 2 kg b
28. 1 tablespoon 15 ml dry white wine or sherry Sauce 2 teaspoons 10 ml cornstarch 1 teaspoon 5 ml sugar 2 tablespoons 30 ml soy sauce 1 tablespoon 15 ml water 2 teaspoons 10 ml nam pla Thai Fish Sauce 1 teaspoon 5 ml vinegar 3 tablespoons 45 ml vegetable oil divided 1 red pepper cored seeded cut into 14 inch 0 5 cm slices 1 onion peeled quartered cut in 4 inch 0 5 cm slices 1 jalape o pepper cored seeded and minced 1 clove garlic minced 2 cup 125 ml basil cut in thin ribbons 1 tablespoon 15 ml chopped fresh mint 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 Heat a Cuisinart Electric Wok to 300 F 150 C add 1 tablespoons 25 ml oil stir to coat Add the chicken and stir fry until lightly browned on all sides but not cooked through Remove from heat and reserve Add 1 tablespoon 15 ml oil red pepper and onion Stir fry for 2 minutes or until vegetables are almost done Push vegetables to the sides of the wok leaving centre open Add 2 tablespoon 7 ml oil jalapefio and garlic stir until fragrant 15 seconds do not let burn Stir to combine with all the vegetables Reduce heat to 200 F 95 C Add sauce ingredients and simmer 1 minute Add chicken and stir gently until hot Toss with of the basil leaves and all the mint To serve
29. Drizzle tablespoon 7 ml of oil into the hot wok and cook garlic and shallots for 15 seconds do not let burn add corn stirring for 1 minute Add sun dried tomatoes green onions and red pepper flakes if using stir fry 1 minute Add broth mixture and cook 1 minute Return scallops to wok and cook for 1 additional minute or until just heated through Garnish with basil Scallops with fresh corn may be served over steamed rice or cooked spinach fettuccine Nutritional information per serving Calories 527 36 from fat carb 41g pro 44g fat 219 sat fat 3g chol 75mg sod 863mg calc 112mg fiber 4g OLD BAY STEAMED SHRIMP DINNER FOR TWO Makes 2 servings 8 ounces 250 g red new potatoes cut in 1 inch 2 5 cm pieces 1 medium red onion cut in quarters through the root end leave root end intact 2 teaspoons 10 ml extra virgin olive oil divided 5 teaspoons 25 ml Old Bay Seasoning divided 2 bay leaves 2 ears fresh corn husk and silk removed cut in 2 inch 5 cm pieces 1 pound 500 g large shrimp peeled and deveined rinsed and patted dry In a large bowl combine the potatoes and onions with 7 teaspoon 2 ml oil Add 2 teaspoons 10 ml of Old Bay Seasoning and coat well Arrange on a 9 inch 25 cm glass pie plate Tuck in bay leaves In another bowl combine corn with 2 teaspoon 2 ml oil and season with 1 teaspoon 5 ml Old Bay In a separate bowl combine shrimp with 1 teaspoo
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31. Recipe ncluded INSTRUCTION BOOKLET ck 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 IMPORTANT SAFEGUARDS 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 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning 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 Cuisinart Authorized Service Facility for examination repair or adjustment 7 The use of accessory attachments not recommended by Cuisinart may result in fire electrical shock or injury to persons Do not use outdoors Do not let power 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 Unplug the unit when finished using 12 Do not use appliance for other than intended use 13 Extreme caution mus
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38. SOUIE 99 1 2 ewou 159 1999 ainelodue 21681 jesouueu nb soje 21puis9 s nunuo xn ululni JUeAOA l 40551 0 gj JUBING 15100 6 s l R ABOUBWUWOD z anod snoa anb ayiuBbis 1989 11 1 5 nol ueo l ajulaye 2 SIO SUN uinile S xn ululni jueAOA l no R NO WHYM uonIsod el 8 440 uonlsod 0 1400 uolnoq l z uino SNOA pUEND M S JUsUOW ne nbsnl spneuo sin sjueuuije s l owed SNOA WHYM s pe snoa nb syu w je p s d s p 0551 0 el jueinp 50 no US Se 011U09 uonoq np 18Bueyo 2 sno 4 6097 R 0002 9 oZEZ 6696 PUOLLA nb 9 1e WHYM gt 910P 199 MOM np ej H lureul g jo 19 691 R WAS 011400 97 ninoA 818 440 uolsod ej lonuo 1 00 8 z ulnol M S R 1940 199 OP S QUL SSE 189 yom s q NOILVSINILA G 43110N M aun suep uo
39. garnish with the remaining basil on top Nutritional information per serving Calories 537 70 from fat carb 12g pro 27g fat 42g sat fat 129 chol 122mg sod 1133mg calc 47mg fiber 2g SWEET AND SOUR PORK Makes 2 quarts 1 8 L Marinade 1 pound 500 g pork tenderloin cut in 1 inch 2 5 cm slices 2 tablespoons 30 ml cornstarch 1 tablespoons 25 ml soy sauce 1 tablespoons 25 ml dry sherry 1 teaspoon 5 ml sesame oil 17 Sauce YA cup 50 ml granulated sugar 6 tablespoons 90 ml red vvine vinegar YA cup 50 ml tomato sauce YA cup 50 ml fresh orange juice zest of one orange 3 tablespoons 45 ml vegetable oil divided 2 cups 500 ml thinly sliced red onion 1 red pepper cored seeded and cut in thin slices 1 green pepper cored seeded and cut in thin slices Y cup 125 ml sliced green onions cut in 4 inch 0 5 cm pieces on the diagonal 1 tablespoon 15 ml minced garlic 1 tablespoon 15 ml minced ginger 2 cups 500 ml canned or fresh pineapple cut in 1 inch 2 5 cm pieces To marinate the pork combine with cornstarch soy sauce sherry and sesame oil and reserve To prepare the sauce combine sugar vinegar tomato sauce orange zest and juice and set aside Heat a Cuisinart Electric Wok to 350 F 180 C add 1 tablespoon 15 ml of oil and stir fry half of the pork remove from heat and reserve Repeat with 1 tablespoon 15 ml oil and the remaining pork
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47. Place your index finger and middle finger inside the open channel and pull out the release bar Lift the wok up off of the base for cleaning See Operating Instructions for drawing The wok cover steamer rack and tempura rack may be submerged in water or placed in the dishwasher for cleaning The wooden spatulas should be washed by hand The base and temperature control probe should be wiped down with a damp cloth to clean Never submerge the base or temperature control probe in water Do not place them in the dishwasher When cleaning the inside of the wok do not use metal objects scouring pads or other abrasive materials as they can damage the nonstick coating Do not use abrasive materials to clean the outer housing and cover of the wok as they can scratch the stainless steel STORAGE Always dry and assemble the wok before storing See Assembly amp Disassembly Instructions The temperature control probe steamer rack tempura rack and wooden spatulas can be stored inside the wok with the cover in place Be careful not to knock or drop the control probe as this can cause damage WARRANTY LIMITED THREE YEAR WARRANTY 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 Except as otherwise required under applicable law this warranty is not available to retailers or other commercial purchaser or owners We warra
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50. Some items to keep on hand include black bean sauce fermented salted black beans chili bean paste chili oil dried mushrooms 5 spice powder hoisin sauce soy sauce oyster sauce rice wine or sherry rice wine vinegar nam pla Thai fish sauce These ingredients can be found in Asian grocery stores and in many well stocked grocery stores and gourmet food stores Steaming Steaming food in your wok offers you a healthy method of food preparation It is an optimal method of cooking to retain the flavour shape and texture of foods Fewer vitamins and minerals are destroyed or leached away into the water as can happen when foods are boiled or poached Steam food in your wok to cook a new dish or to reheat leftovers Cuisinart has included a steamer rack vvith your vvok The steamer rack should be placed inside the vvok vvith the triangle shaped feet facing dovvn The steamer rack is meant to hold your food over simmering or boiling water while the steam surrounds and cooks the food When steaming food such as unseasoned vegetables they may be placed directly on the steaming rack Other foods and preparations are more appropriately steamed when placed on a heatproof plate glass porcelain or ceramic that will fit on the steamer rack with at least 1 inch 2 5 cm clearance around the circumference of the plate to allow steam to rise and circulate The steamer rack can also be lined with parchment paper or large vegetable leaves such
51. Stir Fried Broccoli and Red Peppers 6 Shrimp and Chicken Lo Mein 6 Chicken Broccoli and Mushroom Stir Fry 7 Thai Chicken with Basil 7 Sweet and Sour Pork 8 Ginger Marinated Steamed Salmon 9 House Fried Rice 9 WESTERN FLAVOURS Jade and Ivory Pasta 10 Chicken Spinach and Roasted Pepper Roulades 10 Ginger Dill Boston Scrod 11 Scallops with Fresh Corn 11 Old Bay Steamed Shrimp Dinner for Two 11 Beef Stroganoff 12 Paella Hadi awe Rap a ORA ARE aati ie 12 Fajita Stir Fry aise MUR te ALE ee 13 Turkey with Spinach Pasta 13 Stir Fried Spinach 14 Spicy Vegetable Wraps 14 Swiss Chard and Sun Dried Tomato Stir Fry 15 Cherry Tomatoes with Fresh Basil 15 11 BRAISED GINGER AND BLACK BEAN SPARE RIBS Serves 6 as a main dish 8 12 as part of a shared meal 2 cups 500 ml water cup 50 ml dry sherry A cup 50 ml salted black beans fermented black beans coarsely chopped tablespoons 30 ml chopped ginger tablespoons 90 ml brown sugar tablespoons 60 ml hoisin sauce tablespoons 60
52. UseB JAMES INO S8 NUILU OL zuepued ZeSSIE ZSIANO9 INS H ISSE Z89 d 14 6 zeuod y z lAnoo 4 00P 9 00Z 1 ej z y yom ne sn A 1 2006 anHeUISINO nbli l YOM l SUEP nea p S SSE p 7 Z SI A unejeyo ej g 1 815159 n lsse un ins s l z sod p je S WJOJIUN an ssied p ju810S sil nb uoe s lli Se 2 14 8 1 OZ 1 Z9SSIE UOSSIOd 9 u9 Z9qo1u3 jejd un suep lin uoo 5 2 HAlO jas aons lq l Bul5 yjeue 2104140 00 slejj yjoue p suluq UO1 I9O SeyoueAL Anossiedo p od wo qz xne v ow p Ud uo sog qi z L L 5 OSZ AHO DP linu p lqe R Z L ju Z uinouusA sse p 1 Iw 0G un p s z njnow sles oue q sulod ap JU R O 1 1 f s ap U R 9 2 1 lu g qons oy e 9 2 1 lu g uy ayoey steag lqul Bul5 ap lqe R 9 IU GE uy uoeu sles yjoue p lqe R O Z L L W Ga suolyiod p uuoq HLANV 13 8 NV NOLSOG 40 NVT44V2 6 0 s lq z bw g uunloleo Dul Z29 u n po bw 62 012159 042 6 sainjes 5810 G s sse b L s ul lolq Z Sepionjo 3840 jueuanoid pZ 191
53. and stir until hot Garnish with chopped cilantro Serve on a hot tortilla with salsa shredded cheese shredded lettuce and sour cream Nutritional information per serving Calories 253 45 from fat carb 10g pro 24g fat 13g sat fat 59 chol 59mg sod 574mg calc 43mg fiber 2g TURKEY WITH SPINACH PASTA Makes 4 servings Marinade 1 pound 500 g turkey breast cut into x 3 inch 1 25 x 8 cm slices 1 tablespoon 15 ml cornstarch divided A teaspoon 1 ml freshly ground black pepper divided 1 tablespoons 7 ml dry white wine Sauce Y cup 125 ml chicken stock nonfat low sodium A cup 50 ml dry white wine 1 tablespoon 15 ml cornstarch 8 9 ounces 250 g 280 g fresh spinach pasta 1 tablespoons 25 ml vegetable oil divided 2 tablespoons 30 ml sliced green onions cut in 4 inch 0 5 cm pieces 2 teaspoons 10 ml minced garlic 1 cup 250 ml julienne or shredded carrots 9 ounces 280 g baby spinach washed and shaken dry do not dry thoroughly teaspoon 2 ml kosher salt zest of 1 lemon 23 To marinate turkey combine with cornstarch pepper and 1 tablespoons 25 ml white wine and reserve To prepare sauce combine chicken stock wine and cornstarch and set aside Cook pasta al dente according to package instructions do not overcook Rinse with cold water and drain Reserve Preheat Cuisinart Electric Wok to 325 F 160 C add tablespoon 7 ml oil and stir to
54. as lettuce spinach or kale find one that complements the foods you are steaming Another option is a traditional bamboo steamer which can be used directly in the wok without the steaming rack always allow for the suggested clearance between water and the steamer rack or bottom of bamboo steamer To begin place the steamer rack inside the wok Add 6 cups 1 5 L of water and turn the temperature control knob to 400 F 200 C to bring the water to a boil Once the water begins to boil lower the temperature to 200 F 90 C to simmer the water The water is simmering when you see the bubbles just begin to break the surface of the water Place the food you intend to steam on the steamer rack a heatproof plate or line the steamer rack with parchment or vegetable leaves Arrange the foods as evenly spaced as possible in a single layer avoid piling foods which will interfere with even steaming Place the cover on the wok to keep the steam from escaping while cooking Tips and Hints amount of liquid for steaming is important Too little and it will boil away before steaming is finished too much and the liquid may bubble up and actually boil the foods Liquid should not be higher than 1 inch 2 5 cm below the steaming rack e Remove lid as infrequently as possible during steaming Each time the lid is removed steam is lost and cooking time is lengthened e When removing the lid during steaming always lift away from your
55. body to prevent steam burns Steaming times for vegetables will vary according to their density 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 Foods to be steamed should be of a similar size for even steaming The plate used for steaming may be lightly oiled or coated with cooking spray to prevent foods particularly meat and seafood from sticking Foods can be seasoned before steaming Sprinkle food with dried herbs or spices or lay fresh herbs under in or over the foods being steamed The steaming liquid can also be infused with herbs or spices to add flavour Steamed poultry seafood and shellfish can be served alone or in salads or other dishes such as casseroles that require further cooking If you wish to prevent condensation on steamed foods cover them with foil or parchment before steaming Simmering Poaching Simmering is a slow gentle way of cooking foods in liquid or stock The liquid is brought to the boiling point and then heat is reduced so that the liquid is just below the boiling point 203 210 F 95 99 C when the bubbles just begin to break the surface of the water Poaching foods enhances delicate flavours and allows flavours of the poaching liquid to be infused in the food When you are simmering use enough liquid so that the foods you are cooking are tota
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58. of the Cuisinart Electric Wok Add 4 cups 1 L water to the wok Line steamer with parchment paper cut to fit Arrange chicken on parchment evenly spaced Heat wok to 400 F 200 C cover and bring to a boil Reduce heat to 225 F 100 C Cover and steam 17 to 19 min utes or until meat is cooked through and registers 170 F 80 C on an instant read thermometer Chicken may be served warm or chilled Slice to serve Nutritional information per serving Calories 181 24 from fat carb 2g pro 31g fat 5g sat fat 19 chol 79mg sod 672mg calc 33mg fiber 0g GINGER DILL BOSTON SCROD Makes 4 servings 1 tablespoon 25 ml minced fresh dill 1 tablespoon 15 ml minced fresh ginger Y teaspoon 2 ml granulated sugar Y teaspoon 2 ml kosher salt VA teaspoon 1 ml freshly ground white pepper zest of one lemon 4 cup 50 ml dry vermouth Y tablespoon 7 ml extra virgin olive oil 1 pounds 750 g fresh Boston Scrod cut into 4 portions 1 inch 2 5 cm thick lemon slices and fresh dill springs Combine dill ginger sugar salt pepper lemon zest vermouth and olive oil in a flat plate Coat fish and marinate for 20 minutes Fold fish fillets so that they are an even thickness and place fish on a heatproof plate Add 4 cups 1 L water to the Cuisinart Electric Wok Place the steamer insert in the wok Cover and turn to 400 F 200 C When water is boiling reduce heat to 225 F 100 C Place
59. pepper Separate the chard stems from the leaves remove and discard the bottom inch of the stems cut the stems into inch 1 25 cm pieces Cut the leaves into 1 inch 2 5 cm ribbons Preheat the Cuisinart Electric Wok to 325 F 160 C add tablespoon 7 ml oil and stir to coat Add the garlic slices stir until light brown do not burn remove from heat and drain on paper towels Add remaining 7 tablespoon 7 ml oil and the chard stems stir fry for 1 minutes add chard leaves green onions tomatoes salt and pepper and 2 tablespoons 30 ml water stir and cover wok Reduce heat to 200 F 90 C and steam for 5 minutes Garnish with browned garlic chips on top Nutritional information per serving Calories 101 39 from fat carb 13g pro 4g fat 5g sat fat 19 chol Omg sod 684mg calc 104mg fiber 5g CHERRY TOMATOES WITH FRESH BASIL Makes 4 servings 1 tablespoon 15 ml olive oil 3 garlic cloves peeled crushed but left whole 4 cups 1 L red and or yellow cherry tomatoes 1 teaspoon 5 ml kosher salt VA teaspoon 1 ml freshly ground black pepper 4 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 Stir fry until tomatoes are heated through and the skins begin to pucker To serve remove garlic season with salt and pepper and toss with the basil Nut
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61. the plate on rack cover and steam for 10 min utes To serve garnish with lemon slices and dill sprigs Nutritional information per serving Calories 167 16 from fat carb 1g pro 30g fat 3g sat fat 0g chol 73mg sod 260mg calc 31mg fiber 0g 20 SCALLOPS WITH FRESH CORN Makes 2 servings 1 teaspoons 7 ml cornstarch 1 teaspoons 7 ml dry white wine A teaspoon 1 ml salt 1 pound 500 g sea scallops tough side muscle removed Y cup 125 ml chicken stock or clam juice 2 tablespoons 30 ml fresh lime juice 2 tablespoons 40 ml olive oil divided 2 teaspoons 10 ml minced garlic 2 tablespoons 30 ml minced shallots 1 cup 250 ml fresh raw corn or frozen A cup 50 ml sliced sun dried tomatoes 3 green onions thinly sliced about cup teaspoon 1 ml hot red pepper flakes optional Ye cup 75 ml chopped fresh basil leaves Combine cornstarch 1 teaspoons 7 ml wine and salt in a small bowl Cut scallops in half horizontally Add sliced scallops to cornstarch mixture and stir to coat evenly Reserve while preparing the rest of the ingredients Combine stock and fresh lime juice reserve Preheat Cuisinart Electric Wok to 400 F 200 C When hot drizzle a table spoon 15 ml of oil down the sides of the wok Stir fry scallops in two batches using 1 tablespoon 15 ml oil each time 2 to 3 minutes or until slightly browned and almost cooked through Remove and keep warm
62. u e O JWG eu uossiod sones ejd weu ou R o Z Iu OL nea p R O Iu GE eos aones ap ojqe R 2 2 aons Jy L o siew ap R o Z W 0 no 5 UIA lqe R 9 L IU GE eAos ones u R o 1 Jug siew lno ap oui e O 2 Iu OF od 2 1 wo 9221 xnes91ouwu need sues s ssos p q rnod s ssin qI 5 ocp PPULE N suolyiod uuoq 5 DAAV IVHL LA1NOd 6 Gp winnie u n pog Sul gr jolajsajoyy 6 sainjes 5810 G sasseib sasayey 6 ZZ saulajold p 3846 jueuanoid yz GEL 590 2 uouod sed ajjeuuoyunu asfjeuy pneuo zu np Z AH S OUIBS9S linu p z soliy ssissied aones e nb e nbsnl lin s ie ue np ase l Zeynoly 4 9 2 GEL an flev el z sinp k S9499 s l ins eHuejaw l Z SSEL S UBIII SNOJD Sle S lp ju91os souunBe se nb e nbsnl aynulw juepusd UB UL l zessie 9 YOM 9 INS l 2006 AMU 5 s le i suOUBIO je SUOJAIOd suouBidiueuo 110901q zejnoly s nnulul z ap e nbsnl s ines see je inod z inole 4 6 9 064 8 Anejeuo el zequewBny sepuoses yuepu d Jaynes s
63. un nbjanb nb aiooue no ap sed juassind ou luSedulo xnewiue je sjuejue s nb uo e lqe El INS NO 110 dwo ins eid op il redde i snid aq redde i ap mja anb A l ISSN 219 op onb111989 lqile uos Buoj snid uopio2 UN 2 115 SNOA IS UIOS O AB S S N 8419 JUSAIOP s lqluodsip 1405 suoj snjd suopio s q Buoj dou un p sne g no 5 un nby nb nb senbsu se anod nagud 1s uonejueuui e p X01q Nod snid uop109 un ATEIAOWNV NOGHOD 31 HNOd S31V154d4S SNOILONUYLSNI 1N41111145 449VN111 JOVSA YNOd SNOILONYLSNI 49 244445N09 NOLIYEVdqdu ALNOL 4301921413 LIOA ASIYOLNV 13 9 NN 1039 3 14103715 30 NO JIGNAONI G ANOSIY 37 YANIAITA HNOd NOILNALLV 291 ayeunw asd ej ayo eB Z 1 1 sind 440 uorIsod el g ainjeJodWS ej 2 911U09 uolnoq l z ulno 4904 6 INOg PIL spneu s pinbil s p no linul ap 1 pu uo y sedde un z juew snoa enbsio u pnid spues6 s n un z l xa 61 QUIISOP 159 Sajjanbxne s l nb seine sul s p anod sed z silni ON Z snid yas ou il nbsio yl redde i zayoueiqeq LL pneu un suep aiooua 0 said no jueuiaje un ins no 266 g n q un ins sed z eid N OL sepneuo saoejins s l JOYONO lu 110 dw09 np no lqe ej 21puEd
64. uoue n siey lqe R L I GE s ulul s l d s ssnoB 4 31219691 2 q4e e O uu GE neod sues ssos p jajnod zo 21 5 cle siew ap ay e o QL 91 JW G jw Gt 90s Oue q YINOWJA no ayes UIA uq 9 lqe R 0 2 JWG WOE eAos aones ap JU e 9 lqe R o JU G W Gp ne p 092 sxeyiys suoubidweyo zo 2 1 6 01100 p uuoq HSIONIH V1 Y SNONDIdINVHO 13 1109044 131 04 6 01 s lq 6 winged 0221 Bw ZL josajsajoyn 6 sainjes 5810 11 sassesb sasaneyy 6 s ul lolq 6 8p SapION d 5846 1 pu qoid GZ LLY uomod sed asfsjeuy 2 501 inb ules s linu p Z SOLIV pneu9 yos no l nb e nbsnl no saeynuiw z R lin M S N je1nod S N A O S 3 zoey S UL B se SHH A SUOUBIO s l z nofy z nul l suouBidweyd s p epinbi l inod uolilnoq sind eAos abuerjaw insu Zaynoly Mano s inod juentuei Ud s in sejed s l zonofe YOM l sUep 1 s inb eliny p lqe 9 Z W OS s l Zee soynullw R g juepued Jaynes So IE yom l SUBP SoM9S91 SUOUBIdWeYd S
65. your meat seafood in 1 cup 250 ml batches so that it will sear and not steam 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 Alternatively vegetables should be moved about immediately Stir fry times for vegetables will vary according to their density 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 Wash vegetables ahead of time and allow them to dry before stir frying unless recipe indicates otherwise Spinach may be an exception as cooking with a bit of water helps it wilt If vegetables seem a bit dry when stir frying add a few drops of liquid such as water or chicken or vegetable broth but add it sparingly When it is time to add the finishing sauce to your stir fry move the meats and vegetables up on the sides of the wok to form a well in the centre Add the sauce to the centre of the wok and stir to thicken before combining with the cooked ingredients Keep a variety of Asian condiments in your refrigerator or pantry Some ingredients are used only in minimal amounts but are essential to the flavour of the recipe store properly according to package instructions after opening
66. 13 53113 XNAG anod YANIG 6 p s lq z bw ZL bw 98 bw jolajsajoyy 6 sainjes 5810 6 LZ sassesb SOINEN yr s ul lOlq Lp Saplon d 5846 jueuanoid 96 299 s voleo uomod sed ajjauuojujnu asfsjeuy spueulde xne Sep NO AN ZU np ins 81 spes 5841 981 sejouojod Seq OllISEQ ZESS UeDH spneyo ul ldulo2 juelos sil nb 89 e nbsnl no snjd eynulw s l YOM l SUEP Sejouojod s l z y W yY eyNUIW ano s yey uollinoq ebuejew Zeynoly ejnullu 3 epu d Jaynes s l 2 US SNOA IS nou jueuuid SUODO se je SUA SUOUBIO s l s ewo s l z noly nulul jUepUSd z nw slew l z inole G lniq sed 295916 u s puo2 s juepued s 01EU Se je 12 4 nES see slored se AUANO9 anod z nw fpneyo yom SUEP linu p lqe 8 9 Z 1 W Z ZeS18A pneu ne 2 z mn ki S INO JUOUUS ldulo enbseid sasop jualos sil nb e nbsnl no s nul ul g g juepued ol enbeyo 1nod lin p lqe R 9 W GL 1 ES Hn so xn p s jouoz d Se AIU A L 4 S T B I lin p lqe R 9 W G ap sored se Zesoue pneyo anbsi07 4 007 5002 8 awHeUISIND YOM l suep ZayNeYyoe1q Z AH S L sles sn
67. 2 woe g ululo suoluod p auuog ASIONIH9 VT Y 5 SNOYAIOd 13 1109044 91 6 Z s lq z bw eg winged 8 z u n pog Sul 0 fol ls lov2 6 sainjes 5810 p sasseib SOINEN s ul lolq 5 9 sepionj 3846 jueuanoid 1G 89 3002 uouod sed ajjeuuoyunu asfjeuy Z AH S WLS S ap l nu p zosouy essissieds p nb 9 nb g nbsnf yu w jn s n OM np nu ne pneyo pinbil ne siew ap eHuejew l z nofy YOM NP s 9 Se ins lovuo yed l 2055 z nw UOIAIOd l z inole 2 018AN09 l Z A lUZ1 SONUILU y yuepu d lin s pe ZOJANO9 4 00 O 2091 R Anajeyo ej Zessieg AH S L pinbil l je eos nes el s l x l zaynoly seynulw g Jaynes s li 39 Joyo yed l z nofy s puov s QE juepued Jaynes S HE 39 IE 19 l suouBidueus se sejoined s l Zaynoly 4 9 6 5061 8 anHeUISINA enbijo9 9 YOM l s yin S LA juenuue US sjew ln ej z inole je np lqe 9 2 JW og 20 joq n d nne un sueq euesei pinbil np e je L os Bones e S X l 205 Joq 1100 UN sueq sejoinaid s l 204041 pinbil 2 i v s inod zossel4 se nuIW 02 R G juepued pu ne s l z ssiE e Ue IINoq ne
68. 9501 Z81099 s pneu ul ldulo 110105 s yed se nb e nbsnl z nw je ueseuued eHhewo np ow ej e11n9q soyed zejnoly ajnulw oun juepuod 4 oliul zessie 1 Bones ej inod sjuelp 01BuI s l zoynoly seuwnBe ynod ne zeBuejew sind s puo s Qg 181nes s y 12 1 l z inoly nu ne soedse un juessIe YOM np 9 Q9 Se INS 110901q je lnod l z sse l l Ano 9 Z A NUZ SOJNUILU juepusd 18An j9 Z9SSIE 3 ZBIANOD ZOUIQUIO9 9 1 0901q s oun li s l z moly Sepuoses juepued lnod Hu A 4 A Sa e4 euueses linu p 510 s l z sodiy 4 5096 08L anWeUIsinD YOM l JayNeyo s pe 2 39 OG i d UN suep nee e os ones s l x ZBUIQWOD SOJNUIU OL R G Jesodei Z SS E 9 SIEU ln ePuejeu np z qo u3 od g 1 Wo G O sajjawe ue z dnoo 9 Nod ejqisiA ses6 no zene uz aJAIO Jas Sle z ulqulo2 S lIHB sopuewe p sse Z L 14 GZL odei uesouued sse 2 1 IU SZL xne s ow ua ap lqei R 9 W Gt se9 nobe u p e s ed zo z4 B OVE s ulul s l d s ssnob 4 Ssiu99 bulo 15ulA un 5501
69. EMBLY INSTRUCTIONS Locate the wok release switch on the base Push in the button on the release bar Fig D 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 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 To remove the wok from the base make sure that the power cord has been unplugged from the wall outlet and the temperature control probe has been removed from the wok Locate the wok release switch on the base Place your index finger and middle finger inside the open channel and pull out the release bar The button in the centre of the bar will pop up Lift the wok up to remove The button in the centre of the bar will pop up The wok release switch should be in the open position before placing the wok onto the base 3 Your wok includes a steamer rack and a tempura rack that can be used Ets 19 Secure Me wok oe Dasg depending upon the types of foods you are preparing hold the wok directly over the base lining up the probe socket area with the appropriate cutout in the base Fig C Place the wok onto the base Steamer Rack The steamer rack is used when preparing steamed dishes If you intend to use the wok for steam ing the steamer rack should be placed on the bottom of
70. IND Sd l jueweianus S l Z ADO sueur s p s pe snoa anbs107 eBejueaep s ssneu l el e JUaNqUIUOD pinbil np seyewWose s 1 syu we s p 9719p P ebeyood 97 we R BDQUdWUWOD nes puenb 4 012 0Z 9 66 G6 105 UOllilinq p JUIOd np snoss p ne ajsnf jos nb uo e snayeuo El UO sind uonlinq g pinbil l uo Uollinoq no pinbil un suep jueuu syoui s p Nd g lin UO Oflu Jeg Jayd0q 1810 IN An 9 S JUBAE SSUNJINS no uniuluinie aded un p se zouAnoo S AT S U UIIIE SO INS S UONESU puo ej nb 1eyoedue uossino ebejuenep yainba nb 20909 UA sin sjoui se 1ed syejd seine no s pejes s l suep no s n s sajsnBap n u An d SJSN JAW Sini S E OA S n ABS 18n0fe nod s ld p no asnjul n issne in d Jaanje R Yas mb pinbil a7 AN sjueuuipe s snos s q H u Seul s z eld a1oous no s ld p no soqiou seul 59 20 5 LAN JUBA SJUOUWUIE Se V UUOS ESSE n d UQ 121109 J9W Sini 19 S PUB A S juswaJalnowed syju wije s l s q dul 1nod uossin ajiny p SLHO EA
71. JITA STIR FRY Makes 6 servings 1 pound 500 g flank steak cut in 3 x 1 x inch 7 5 x 2 5 x 1 25 cm slices 5 tablespoons 75 ml beef stock nonfat low sodium divided 1 tablespoon 15 ml fresh lime juice 1 tablespoon 15 ml soy sauce 1 teaspoons 7 ml cornstarch 1 tablespoon 15 ml vegetable oil 2 red and or green bell peppers cored seeded and cut in inch 0 5 cm slices 6 ounces 175 g onion cut in inch 0 5 cm half moons 1 tablespoon 15 ml minced jalapeno pepper 1 tablespoon 15 ml minced garlic 1 1 1 teaspoons 7 ml chili powder teaspoon 5 ml ground cumin teaspoon 5 ml ground coriander teaspoon 2 ml kosher salt x teaspoon 1 ml freshly ground pepper 1 tablespoon 15 ml chopped fresh cilantro Combine flank steak with lime juice soy sauce 1 tablespoon 15 ml stock and cornstarch reserve Heat a Cuisinart Electric Wok to 300 F 150 C add tablespoon 7 ml veg etable oil and stir to coat Drain any excess liquid from meat add half of the beef and cook until nicely browned 3 to 4 minutes remove and reserve Repeat with tablespoon 7 ml oil and remaining beef Reduce heat to 250 F 120 C add 2 tablespoon 7 ml oil add bell peppers and onion cook about 3 minutes add jalape o and garlic stir 30 seconds Return meat and juices to the wok season with chili powder cumin coriander salt and ground pepper Add remaining 4 tablespoons cup of beef stock
72. JUOSSISSNAI SUOeedaJd syuawje s nne q ej ins yu ul lsip Souuosiesse uou nb si sjueuuire s 2260 z Anod snon lin s l ueiqwe naden ej g BJURI INOG NO pneu nea ins s UdUUIe s l ilu anod n uo s sn An 1 seq l S18A SoslejnBueL suoddns S101 S l YOM 9JJOA R eld s aljanbe sn An aun Nu WeuUISIND 8918 S NO Jeedeid inod yom 81101 SUEP syu wije S z an g 394200 no s ll noq uos s u wije S puenb nea SUEP vl nne xnel ulul 1 SeUILUE IA Se R anqu U09 R UOSSIND ET lnix in ULO INS D ABS in syu wje xne Jed poul ul ej issne 159 9 sjueuuje S 181eda1d ules uoe BUN 1S YOM Z0A suLp 40an y S ul So1991d9 S SQUUOISIAOJdde 4010 sgyoewadns s p yednid suep sejejueuo s n dd s suep s u lp lSul S99 oSiepue leu uossiod anes ayes ap e1BIEUIA no ayes n nu p nes efos ap nes ulsioyu anes s ld buis a1pnod 5 euue es aones ges ajueuue sou efos jou efos ap Bones 2AN01J91 UO SJUOLUIPUO9 S ILE
73. NO NO z llln A hin s yno UD UOIJ2EJSIES S9euUe s p snoA fl zedde 199 nb uiy J 0 HOM awBUISIND 9nb11199 9 YOM S3AIL9341Q 30 TINNY peui Subi s n l NT Version no WOK730C IB 5240 CAN SIZE 229mm W x 152mm H Total Pages 56pcs Material Cover 157gsm Matt Artpaper nside 120gsm Gloss Artpaper Coating Color Cover 4C 0C Inside 10 1C Date 11 10 04 P O 0411000 11 00 2004 OP ATK eERR Classic Graphic Arts Company Tel 2357 0071 Fax 2357 0318
74. Nutritional information per serving Calories 66 60 carb 4g pro 3g fat 5g sat fat 19 e chol Omg sod 298mg calc 93mg fiber 3g SPICY VEGETABLE WRAPS Makes 4 wraps 2 cups 500 ml filling 2 medium cucumbers peeled seeded and shredded 1 teaspoons 7 ml kosher salt divided Y cup 125 ml drained plain fat free yogurt Y cup 125 ml fresh mint leaves finely chopped YA teaspoon 1 ml freshly ground black pepper divided 2 teaspoons 10 ml vegetable oil 1 cups 300 ml thinly sliced red onion about 1 medium 1 cup 250 ml thinly sliced red pepper about 1 large 1 cup 250 ml thinly sliced yellow bell pepper about 1 large Y cup 125 ml shredded carrots 1 tablespoon 15 ml minced jalapeno pepper or to taste 4 9 or 10 inch 22 25 cm flour tortillas Place shredded cucumber in a colander and toss with 1 teaspoon 5 ml salt let drain for 20 minutes Rinse squeeze out excess moisture and pat dry Place in a small bowl add yogurt mint and teaspoon 0 5 ml freshly ground pepper May be prepared ahead of time refrigerate if not using immediately Preheat the Cuisinart Electric Wok to 325 F 160 C When hot drizzle 2 tea spoons 10 ml oil down the sides of the wok and allow to reach the bottom Stir fry onion for 1 minutes add the red and yellow peppers stir for another 3 to 3 minutes or until peppers have wilted Add carrots jalapeno remaining teaspoon 2 ml salt and
75. Oyrt WNIPOS 861 josajsajoyy 6 91 sainjes 5810 Zp sasseib sasaleyy 6 Lp saulajold 6 GZ Seplonjo 5846 np jueuanoid 19 20 5902 uouod sed ajjeuuoyunu asfjeuy od z G senBuo s 9 s p 11U91q0 nod ueqni 6 alos el ins in n uo ej ins s o se s dno JayoNog ne z puew p ey91euodns np alayonog ej g no 181 N91EU9 UN P S9499 SOA Z9 OU9B SNOA IS SHHOSSE U lQ SseyoJeWedns s p xneuolyul nul s vi s p uono s El SUEP Selo9ide s l SUEP SDPU A JUOS Seles SJIOU SJ091IEU 591 snss p INS s oleu Dp 4 S 1 l Z W SJEd S Q2 S INS Z S A Je ujos q ne sones ZessleiBeq 29S jog suep S Q2 S Z H SUEAL e Sdwe jUeNWa US USANOISP R s n lu l G Juepued sind seynulw Gp g Op wep g H ADO ejofiw ZeSSIE je El Zessieg Jnod ZenwWa 9109 s l z inoly yom suep zesien pinbil l 2 YOM SUeP inb linu l 2 ulos q ne lin l yuenofe s s l s ino anod z d i je z in M SO NUIW R U HAM SIO4 ej R BUN S 02 Se IUA S NE I np 89BUNS no US ZeJANOD SI0 SUN 4 S2 5061 8 anHEUISINO nbl l YOM l SUP linu l ow ej s yineu s pe ZOJAIOd Z lES
76. Reserve Heat 2 tablespoon 7 ml of oil add onions and stir fry for 1 to 2 minutes Add peppers and cook another 2 to 3 minutes push to sides of wok Add tablespoon oil 7 ml green onion garlic and ginger and stir 15 to 30 sec onds Add sauce and stir until slightly thickened Add pineapple and pork stir until heated through about 1 to 2 minutes Serve over steamed rice Nutritional information per serving Calories 414 33 from fat carb 43g pro 27g fat 16g sat fat 4g chol 74mg sod 544mg calc 65mg fiber 4g GINGER MARINATED STEAMED SALMON Makes 4 servings 1 tablespoon 15 ml finely chopped chives Y teaspoon 2 ml granulated sugar Y teaspoon 2 ml kosher salt VA teaspoon 1 ml freshly ground black pepper 3 tablespoons 45 ml dry vermouth or apple juice 2 tablespoons 30 ml soy sauce or tamari low sodium 1 teaspoon 5 ml toasted sesame oil 4 salmon steaks each about 1 inch 2 5 cm thick or salmon fillets 1 inches 4 cm fresh ginger peeled cut into matchsticks Combine chives sugar salt pepper vermouth soy and sesame oil in a flat bowl Coat the salmon steaks well on both sides top with the ginger matchsticks and marinate for 20 to 30 minutes Place the steaming rack on bottom of the Cuisinart Electric Wok Add 4 cups 1 L water to wok Turn heat to high and bring water to a boil Reduce heat to 225 F 100 C Place salmon on a heatproof dinner plate and place on the rac
77. S INOg JESsi d R JUBOUSLULWOD ne d nej nb sapneyo Juelos sejeuio s l nb e nbsnl enul l ue Ja Nes Saye S yEul0 S Ie pneyo enbs107 aoepns ej Imanoo anod z nwa linu p lqe g 9 W G Z S4 A 4 096 08L 2 anHeUISINO onblo818 YOM l s Hne s yl uy sie 011560 ap sse y 1 njnow slez lAlod JU 9 L s uoeo f s ap u e o seunef no s su s sse p s s nu SIEW So9se199 s u nid s ssnob linu p lqe R 9 uu OS luu G TA luu GE suolod p uuoq SIV41 5 8 13 535143 SALVINNOL Le 6 G seiqi4 yol winged 69 u n pog bw 0 jalajsajoyD 6 0 saunjes 581 6 s sseib s l neyy 11 S Ul lOlq I Sepionyo 5846 np jueuanosd 66 LOL Seuoje9 uoluod sed ajjeuuoyunu asfjeuy S9910P IIE D SoUOUBI s p snss p l z 1099q S nnulul G juepued Z nn 4 002 06 el z sinp ki Z AADO j9 ZONWAI ne p lqe g 9 Z W OE 1 l 5 l s yewo Se SHH A SUOUBIO S n q s liln s l z qodio ul s inul l Z L L uepu d Jaynes s pe soBl Se je linu p lqe R 9 Z 4 JW 2 zenoly noj einsse un ans z nno np z xmn k s lniq sed z ssie
78. U MAI with Dipping Sauce Makes about 30 dumplings 4 dried shiitake mushrooms Y 125 ml boiling water y pound 250 g ground pork 1 tablespoon 15 ml lite soy sauce 1 teaspoon 5 ml dry sherry 1 teaspoon 5 ml sesame oil 1 teaspoon 5 ml minced garlic 1 teaspoon 5 ml minced ginger Y teaspoon 2 ml granulated sugar about 3 dozen wonton or gyoza round if possible wrappers to allovv for breakage cooking spray 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 Carefully place 6 wrappers on a flat dry work surface Place a heaping tea spoon of filling in the centre of each wrapper Using both hands gather up the sides to form pleats make a quarter turn and gently pinch up sides the tops will be open and filling will show through Pinch slightly in the middle to form a waist pressing down filling on the top the excess dough will fall over like flaps Tap the bottom so that the shu mai can stand up Keep prepared dumplings covered with a slightly damp cloth To steam the shu mai place the steamer rack in the Cuisinart Electric Wok add 3 cups 750 ml water to the wok and cover Heat wok to 400 F 200 C and bring water to a boil Cut three 12 inch 30 cm round pieces of parchment paper and lightly coat with cooking spray Place 1 parchment sheet on a plate and top w
79. a boil then reduce the heat to simmer Cooking times will depend on the foods being braised IMPORTANT GUIDELINES Do not use metal utensils and other sharp objects for cooking or to cut food inside of the wok This will damage the nonstick coating Use only wooden or heat proof plastic utensils Do not preheat wok longer than suggested time of 1 minute heating the wok without food can cause damage to the nonstick surface Add only enough oil to coat the bottom of the wok Do not use large amounts of oil Use pot holders to lift lid or wok Handles will become hot Do not remove wok from base during cooking Never leave plastic utensils in contact with the hot wok e Never immerse the temperature probe in water or any other liquid e Temperature probe must always be in the OFF position before the unit is unplugged Do not knock or drop the temperature probe as this can damage the probe CLEANING AND CARE CAUTION BEFORE CLEANING APPLIANCE MAKE SURE IT HAS COOLED DOWN COMPLETELY 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 Allow the wok to cool down completely at least 30 minutes before handling Before cleaning the wok or washing it in the dishwasher it must first be removed from the base To remove the wok from the base locate the wok release switch on the base
80. aby bok choy rinsed and drained halved lengthwise YA cup 50 ml chopped red bell pepper 1 teaspoon 5 ml Asian sesame oil Place dried oyster mushrooms in a small bowl and cover with boiling water Let stand until mushrooms are softened 15 to 20 minutes Squeeze mush rooms dry reserving soaking liquid Slice rehydrated oyster mushrooms Place sherry soy and cup 125 ml of the reserved oyster mushroom soaking liquid in a small bowl Place 2 tablespoons 30 ml reserved oyster mushroom soak ing liquid in another small bowl and stir in cornstarch Heat vegetable oil in Cuisinart Electric Wok to 375 F 190 C Add oyster and cremini mushrooms ginger and garlic and stir fry for 30 seconds Add baby bok choy stir fry for 2 minutes Add sherry soy and mushroom soaking liquid mixture Reduce heat to 300 F 150 C cover and cook for 4 minutes Remove cover add red bell pepper and stir Push bok choy up on sides of wok Stir cornstarch mixture and stir into simmering liquid in centre of wok cook only until liquid thickens Drizzle with sesame oil and serve Nutritional information per serving Calories 68 51 from fat carb 6g pro 3g fat 4g sat fat 19 chol Omg sod 238mg calc 123mg fiber 2g STIR FRIED BROCCOLI AND RED PEPPERS Makes 4 servings as a western style vegetable 2 tablespoons 30 ml soy sauce 2 tablespoons 30 ml chicken stock fat free low sodium 1 tablespoons 25 ml dry sherry Y
81. alf of the mushrooms until nicely browned remove and reserve Repeat with another 4 tablespoon oil 7 ml and the remaining mush rooms Add 2 tablespoon 7 ml oil and brown half the meat about 2 minutes remove and reserve Repeat with another 2 tablespoon 7 ml oil and remaining meat Pour in the dry sherry and deglaze by stirring up all the brown bits 30 sec onds Add the onion slices and cook until softened about 2 minutes Return mushrooms to the wok stir in the stock and tomato paste cook stirring until thickened slightly Add meat and stir until just warmed through Remove from heat and stir in sour cream Nutritional information per serving Calories 175 56 from fat carb 5g pro 13g fat 119 sat fat 4g chol 32mg sod 201mg calc 16mg fiber 1g PAELLA Makes 8 servings 1 2 teaspoon 5 ml saffron threads cups 500 ml very hot chicken stock low sodium fat free 3 tablespoons 45 ml vegetable oil divided 8 ounces 250 g chicken boneless skinless thighs cut in 3 x 4 inch 7 5 cm x 0 6 cm pieces 4 ounces 125 g chicken chorizo cut in inch 0 3 cm slices 1 green pepper cored seeded and cut in inch 1 25 cm slices 1 cup 250 ml chopped onion 1 tablespoon 15 ml finely chopped garlic 2 cups 550 ml long grain white rice 2 cups 500 ml clam juice 1 cup 250 ml water Y cup 125 ml dry white wine YA teaspoon 1 ml kosher salt teaspoon 0 5 ml freshly ground pepp
82. coat Stir fry half of the turkey until nicely browned on all sides but not cooked through about 1 minutes Remove from heat and reserve Repeat with tablespoon 7 ml oil and the remaining turkey Reduce heat to 200 F 90 C add tablespoon 7 ml oil green onions and garlic Cook stirring 15 to 30 seconds until fragrant add carrots and stir Add the spinach and stir to combine Cook 1 minute until wilted season with salt Pour in sauce mixture and cook until slightly thickened 1 to 2 minutes Stir in turkey and then the pasta tossing to combine well and heat through Sprinkle with lemon peel before serving Nutritional information per serving Calories 453 30 from fat carb 42g pro 34g fat 15g sat fat 4g e chol 115mg sod 375mg calc 120mg fiber 4g STIR FRIED SPINACH Makes 2 servings 10 ounces 285 g fresh spinach 1 tablespoon 15 ml vegetable oil 3 garlic cloves peeled crushed but left whole Y teaspoon 2 ml kosher salt 4 teaspoon 1 ml freshly ground pepper Remove tough stems from spinach leaves VVash 2 or 3 times in fresh vvater to remove all sand and grit Drain but allovv some vvater droplets to remain on spinach leaves Preheat Cuisinart Electric Wok to 325 F 160 C drizzle oil down sides of wok stir to coat Add garlic stir fry until light brown 30 to 40 seconds do not let burn Add spinach and stir fry until completely wilted Season with salt and pepper
83. dd bamboo shoots carrots cabbage and reserved mushrooms to wok stir fry 2 to 3 minutes Add remaining 2 tablespoons 30 ml oil to wok and stir in cooked pasta to coat stir in the soy mixture Add chicken broth and mushroom liquid stir Add green onions bean sprouts and reserved shrimp and chicken Cook for 1 to 2 minutes or until heated through Drizzle with remaining sesame oil Nutritional information per serving Calories 411 25 from fat carb 48g pro 28g fat 11g sat fat 3g e chol 112mg sod 1330mg calc 93mg fiber 10g CHICKEN BROCCOLI AND MUSHROOM STIR FRY Makes 4 servings ounce 14 g dried shiitake mushrooms 1 cup 250 ml boiling water 3 tablespoons 45 ml 1 teaspoon 5 ml lite soy sauce 2 tablespoons 30 ml 1 teaspoon 5 ml rice wine or dry white vermouth 1 tablespoon 15 ml 1 teaspoon 5 ml cornstarch 12 ounces 375 g boneless skinless chicken breast 1 tablespoon 15 ml vegetable oil 2 cloves garlic peeled and minced 1 tablespoon 15 ml finely minced fresh ginger 2 cups 500 ml broccoli florets 1 cup 250 ml sliced mushrooms 1 red bell pepper cut in lengthwise 14 inch 0 5 cm slices 1 small onion peeled sliced lengthwise teaspoon 2 ml sesame oil Place dried shiitake mushrooms in a small bowl and cover with boiling water Let stand until softened about 20 to 30 minutes Drain reserving soaking liquid Squeeze mushrooms dry remove and discard tough
84. dy to eat When the temperature control knob is turned from the OFF setting to the WARM setting or any other temperature setting the red indicator light will be illuminated When the wok reaches temperature the indicator light will 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 2 For some recipes the wok will need to be covered to contain liquid steam heat or moisture Place the cover on top of the wok as needed When removing the cover from the wok be sure to use an oven mitt as the handle will become hot during cooking 3 When finished cooking turn the temperature control knob to the OFF setting Unplug the wok from the wall outlet and pull the temperature control probe out of the base CAUTION Do not touch wok with bare hands during cooking Use oven mitts to handle the wok during and immediately after cooking Once you have finished cooking allow the wok to completely cool down for at least 30 minutes before cleaning or disassembling the unit NOTE The first time you use your wok it may have a slight odour and may smoke a bit This is normal and common to appliances with a nonstick surface COOKING WITH YOUR WOK The wok is one of the most efficient cooking tools for the kitchen You can pre pare a variety of foods in your wok when you use it to stir fry steam simmer or braise W
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87. e have included a brief explanation of each of these cooking methods along with some tips and hints for using your wok Stir Frying Stir frying is a cooking method that originated in China and calls for a variety of ingredients that are cooked over high heat Woks are perfect for stir fry cooking because they distribute heat evenly and get very hot The depth and shape of a wok is conducive to preparing stir fried meals as it allows you to move the food quickly around the wok while minimizing spills Cuisinart has included two wooden spatulas with your wok that are excellent tools for stir frying The spatulas will help you to keep the food in motion over the heat Remember that the wok is very hot and it is important to keep the food moving at all times to prevent scorching NOTE Wooden utensils will not damage the nonstick surface of the wok 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 The Cuisinart Electric Wok has been treated with a nonstick coating for easy food preparation and easy cleanup The nonstick coating gives you the option of stir frying with small amounts of oil for healthier cooking It is very important when stir frying to have all of your ingredients prepped before starting to cook Once you start there is no time to stop and chop vegetables slice mea
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89. er 8 ounces 250 g large shrimp peeled and deveined 8 ounces 250 g bay scallops 16 mussels rinsed and debearded 1 cup 250 ml halved cherry tomatoes Y cup 125 ml peas thavved if frozen 2 3 tablespoons 30 45 ml chopped parsley or cilantro Crumble saffron threads and stir into hot chicken stock reserve Heat the Cuisinart Electric Wok to 325 F 160 C Add 1 tablespoon 15 ml oil and stir to coat Stir fry chicken 1 minutes or until lightly browned but not cooked all the way through Remove and reserve Add the chorizo and cook 2 to 3 minutes add to reserved chicken Wad up several pieces of paper towels and with a pair of kitchen tongs wipe the surface of the wok to remove any remaining oil Add 2 tablespoons 30 ml vegetable oil cook the green pepper and onion for 2 minutes add garlic and stir 15 seconds Add rice and stir 1 minute Pour in chicken stock clam juice water wine add salt and pepper Bring to a boil reduce heat to 200 F 90 C cover and cook for 10 minutes adjusting the temperature to keep mixture at a steady simmer Stir in shrimp scallops mussels tomatoes peas the reserved chicken and chorizo Cover and cook until shrimp is pink and mussels open about 8 to 10 minutes Garnish with chopped parsley or cilantro Nutritional information per serving Calories 400 17 from fat carb 50g pro 29g fat 7g sat fat 2g chol 76mg sod 822mg calc 86mg fiber 2g FA
90. er warranty Please be sure to include your return address daytime phone number description of the product defect product model located on bottom of product original date of purchase and any other information pertinent to the product s return Your Cuisinart Electric Wok has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts 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 This warranty does not cover any damage caused by accident misuse shipment or other ordinary household use This warranty excludes all incidental or consequential damages 2004 Cuisinart Cuisinart is a registered trademark of Cuisinart Cuisinart Canada 156 Parkshore Drive Brampton Ont L6T 5M1 Visit our VVeb site www cuisinart ca Consumer Call Centre E mail Consumer_Canada Conair com Printed in China 040018134 Recipe Booklet Cuisinart THE CUISINART ELECTRIC WOK RECIPES ASIAN FLAVOURS Braised Ginger and Black Bean Spare Ribs 2 Red Cooked Chicken 3 Ginger Beef with Broccoli 3 Pork and Shiitake Shu Mai with Dipping Sauce 4 Cellophane Noodle Soup with Shrimp 5 Baby Bok Choy with Mushrooms 5
91. es across the grain 1 teaspoon 5 ml cornstarch Y teaspoon 2 ml freshly ground white pepper 2 tablespoons 30 ml oyster sauce 2 teaspoons 10 ml sesame oil divided Y teaspoon 2 ml kosher salt Y teaspoon 2 ml granulated sugar 22 tablespoons 40 ml soy sauce 8 9 ounces 250 g 280 g Chinese lo mein noodles or fresh angel hair pasta 3 tablespoons 45 ml vegetable or peanut oil divided 1 can 8 ounce 250 g bamboo shoots drained cut in matchstick sized pieces 1 cup 250 ml julienne matchstick cut carrots 1 cup 250 ml shredded green cabbage Y cup 125 ml chicken stock fat free low sodium A cup 50 ml reserved drained mushroom soaking liquid cup 125 ml thinly sliced green onions about 6 7 3 cups 750 ml bean sprouts Soak mushrooms in water for 30 minutes Remove mushrooms from liquid strain and reserve 4 cup 50 ml liquid Slice mushrooms thinly reserve Combine the shrimp and chicken with cornstarch pepper oyster sauce and 1 teaspoon 5 ml sesame oil and reserve Combine salt sugar and soy sauce and set aside Cook pasta according to package instructions al dente Rinse with cold water drain and reserve Preheat the Cuisinart Electric Wok to 350 F 180 C Drizzle 1 tablespoon 15 ml of vegetable oil down the sides of the wok In two batches stir fry shrimp and chicken until shrimp are just curled and chicken is lightly browned and just cooked through Remove and reserve A
92. ets 2 tablespoons 30 ml vegetable oil divided A cup 50 ml water 1 red bell pepper cored seeded and cut into inch 1 cm slices tablespoons 45 ml green onions cut in 1 inch 2 5 cm pieces 1 teaspoon 5 ml minced garlic 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 Cut broccoli florets into 1 inch 4 cm pieces With a vegetable peeler remove tough outer layer from stems cut diagonally into 4 inch 0 5 cm pieces Heat Cuisinart Electric Wok to 300 F 150 C add 72 tablespoon 7 ml oil and stir to coat Add half of the meat brown each side 1 to 2 minutes Remove from heat and reserve Repeat with another 4 tablespoon 7 ml oil and remaining beef Add tablespoon 7 ml oil stir in the broccoli stems and florets Pour in 1 4 cup 50 ml water cover and steam until bright green about 1 minute Add red pepper stir fry for another minute Push vegetables to and up the sides of the wok add tablespoon 7 ml oil Add green onions and garlic cook until fra grant about 15 to 30 seconds and stir into the other vegetables Return meat to wok stir pour in sauce and cook until hot about 1 minute Nutritional information per serving Calories 381 52 from fat carb 3g pro 35g fat 22g sat fat 8g chol 81mg sod 742mg calc 50mg fiber 3g PORK AND SHIITAKE SH
93. f the grounding can result in risk of electric shock TABLE OF CONTENTS INTTOdUCTION abc erry oa een REAR es heed Ge eed ieee id oa eat 3 Paris and Features ss sus wari enh naa De da ARE R 3 Before the First Use able eens casting SOR ar 3 Assembly and Disassembly Instructions 4 Operating Instructions 5 Cooking with Your Wok 5 Cleaning and Care ioira merida a ta s ia 8 b a Dashed L 8 Warranty 77 9 0000000222 0020020000 10 25 INTRODUCTION The Cuisinart Electric Wok is not just for stir fry anymore Put on the domed cover to simmer broth steam dumplings or shrimp or keep cooked foods moist and warm until ready to serve Your 7 3 quart 6 9 L wok is big enough to make one pot meals for the family and just the right size for entertaining As you look through the recipes that follow remember that the nonstick cooking surface gives you the option of cooking with only small amounts of oil That means healthier choices temperatures up to 450 F 232 C and dishwasher safe cleanup Get ready to enjoy years of deliciously good times with Cuisinart PARTS AND FEATURES A Lid Stainless steel domed lid with die cast handle allows you to simmer steam or keep cooked fo
94. ic Wok set at 375 F 190 C When oil is hot and simmering add the ginger garlic and sliced green onions Stir fry for 20 to 30 seconds Add the liquid mixture star anise and cinnamon 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 Skim any fat from the sauce Increase heat to 300 F 150 C and cook sauce uncovered until reduced by half and syrupy about 15 to 20 minutes Lower the heat to 225 F 100 C Stir the cornstarch mixture then stir into sauce Cook for 1 minute Add sesame oil and stir Return the chicken to the sauce and garnish with reserved chopped green onions Nutritional information per serving Calories 616 65 from fat carb 13g pro 39g fat 44g sat fat 129 chol 184mg sod 1077mg calc 46mg fiber 0g GINGER BEEF WITH BROCCOLI Makes 4 servings Marinade pound flank 375 g steak cut into 3 inch 7 5 cm slices 1 teaspoons 7 ml dry sherry 1 teaspoons 7 ml soy sauce 1 teaspoon 5 ml cornstarch Sauce 3 tablespoons 45 ml chicken stock nonfat low sodium 2 tablespoons 30 ml dry sherry 2 tablespoons 30 ml soy sauce 3 tablespoons 45 ml minced ginger VA teaspoon 2 ml granulated sugar 8 ounces 250 g broccoli stems and flor
95. ining chopped green onions Salted black beans can be found in Asian grocery stores or in the international food section of a vvell stocked grocery store If you purchase the spare ribs from a butcher or grocer with a full service meat department ask the butcher if they can be cut crosswise into 2 inch 5 cm lengths on the band saw This is not necessary but gives you a size rib more similar to dim sum Nutritional information per serving Calories 702 61 from fat carb 25g pro 419 fat 47g sat fat 16g chol 156mg sod 2440mg calc 126mg fiber 19 RED COOKED CHICKEN Makes 6 servings 2 pieces per person 12 chicken thighs skinless bone in 5 green onions trimmed include 2 inches 5 cm of green 1 cup 250 ml water Y cup 75 ml soy sauce lovv sodium cup 50 ml dry sherry 4 cup 50 ml brown sugar Y tablespoon 7 ml vegetable oil 8 slices ginger root each about the size of a quarter 1 clove garlic peeled chopped 3 whole star anise may substitute 12 teaspoons 7 ml crushed fennel seeds whole cinnamon stick teaspoons 10 ml cornstarch dissolved in 2 teaspoons 10 ml water 1 teaspoon 10 ml sesame oil ND Wash and dry chicken thighs Remove all visible fat with a sharp knife Slice three of the green onions into 1 inch 4 cm lengths Chop the remaining two green onions Combine the water soy sherry and brown sugar Heat the vegetable oil in the Cuisinart Electr
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97. ith about 10 dumplings Place plate on top of rack and immediately reduce heat to 250 F 120 C Steam for about 9 minutes or until pork is fully cooked Carefully lift plate from rack remove dumplings transfer to a serving plate and keep warm Add water to wok if necessary Repeat steaming process with remaining shu mai Serve with dipping sauce recipe follows Nutritional information per serving Calories 19 59 from fat carb 19 pro 19 fat 19 sat fat 0g chol 5mg sod 26mg calc 2mg fiber 0g Dipping Sauce Makes about 7 150 ml 4 cup 50 ml thinly sliced green onion 1 tablespoon 15 ml finely chopped fresh ginger 1 teaspoon 5 ml minced garlic 1 teaspoon 5 ml granulated sugar A cup 50 ml lite soy sauce cup 50 ml dry sherry 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 5 26 from fat carb 0g pro 0g fat 0g sat fat 0g chol Omg sod 82mg calc 1mg fiber 0g CELLOPHANE NOODLE SOUP WITH SHRIMP Makes 4 servings 2 tablespoons 30 ml vegetable oil 2 teaspoons 10 ml finely minced garlic 1 teaspoon 10 ml finely minced cilantro stems 8 ounces 250 g minced or ground pork 5 cups 1 25 L fat free low sodium chicken stock or broth 4 ounces 125 g cellophane noodles
98. k Cover and steam for about 10 minutes Nutritional information per serving Calories 397 29 from fat carb 2g pro 64g fat 12g sat fat 2g e chol 165mg sod 895mg calc 46mg fiber 0g HOUSE FRIED RICE Makes 8 cups 2 L Y ounce 14 g dried shiitake mushrooms 1 cup 250 ml boiling water 8 ounces 250 g medium shrimp peeled and deveined cut in half lengthwise 6 ounces 170 g boneless skinless chicken breast or thigh thinly sliced 1 teaspoon 5 ml cornstarch divided 1 teaspoon 5 ml dry sherry divided 6 tablespoons 90 ml soy sauce 1 tablespoon 15 ml 2 teaspoons 10 ml sesame oil divided 1 teaspoon 5 ml granulated sugar Y teaspoon 2 ml kosher salt divided YA teaspoon 1 ml freshly ground black pepper 3 large eggs beaten until smooth 3 tablespoons 45 ml vegetable oil divided 6 ounces 170 g diced 12 inch 0 5 cm ham or Canadian bacon Y cup 170 g chopped green onions include some of the flavourful green cup 170 g snow peas tips and tops removed Y cup 170 g green peas may use frozen thavved 5 cups 1 25 L leftover cooked rice 1 cup 250 ml mung bean sprouts rinsed and drained Place shiitake mushrooms in a small bowl and cover with boiling water Let stand 20 to 30 minutes to soften Drain and squeeze dry save soaking liquid strain through a coffee filter and reserve for another use Remove and discard tough stems slice mushrooms Place shrim
99. l 99mg sod 653mg calc 168mg fiber 3g CHICKEN SPINACH AND ROASTED PEPPER ROULADES Makes 4 servings 4 chicken breasts boneless and skinless tenders removed about 5 to 6 150 g 175 g ounces each 1 teaspoon 5 mi minced garlic 1 teaspoon 5 ml dried basil Y teaspoon 2 ml kosher salt teaspoon 1 ml freshly ground white pepper 2 tablespoons 30 ml dry white wine or vermouth 1 tablespoon 15 ml extra virgin olive oil 24 large flat spinach leaves washed dried and drained 4 roasted red pepper halves may be from a jar drained 8 long flexible chives tied in pairs at the stem end using a square knot Place each chicken breast between 2 sheets of plastic wrap or foil Pound each to an even thickness of 72 inch 1 25 cm a flat pounder will give best results Combine garlic basil salt pepper vermouth and olive oil in a shallow bowl Dip one chicken breast in this mixture shake off excess and place on a clean work surface skin side down Lay 6 spinach leaves crosswise on breast starting about 2 inch 1 25 cm from the bottom to about 1 inches 1 25 cm from the top Roll up a red pepper half into a cylinder and place across the spinach leaves crosswise on chicken Starting from the narrow end roll up chicken like a jelly roll the spinach and red pepper will be rolled into the chicken Tie a chive around the centre of each bundle with the knot on the underside Place the steaming rack on bottom
100. lly immersed in the liquid Simmering Poaching times will depend on the particular food being cooked Tips and Hints Meats and poultry are most often simmered in a stock Fish and shellfish can be simmered in a court bouillon a broth made by cooking assorted vegetables and herbs in water for about 30 minutes often flavoured with wine or lemon fish stock or clam broth Vegetables can be simmered or poached in desired stock or water Add fresh or dried herbs to the liquid for added flavour e 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 Braising Braising is a cooking method whereby meats or vegetables are first browned in a small amount of fat and then slowly cooked with a small amount of liquid covered until tender Braising is a way of tenderizing tough cuts of meat Stir braising is the cooking stage that can follow stir frying Liquid is added to stir fried ingredients Then the food is gently simmered for a short period with frequent stirring Red braising or red cooking is a Chinese method of cooking that braises foods in a mixture of soy sauce water and sugar with added flavours of cinna mon ginger garlic spring onion and rice wine The food will develop a deep reddish tinge After browning add a flavourful liquid to just cover the foods to be braised bring the liquid to
101. ml oyster sauce cloves garlic minced green onions trimmed minced include about 1 4 cm inches of the green pounds 1 5 kg pork baby back ribs teaspoon 5 ml kosher salt teaspoon 5 ml freshly ground black pepper tablespoons 30 ml vegetable oil On fF ROD D o Place the water sherry chopped black beans ginger brown sugar hoisin sauce oyster sauce garlic and half the green onions in a 4 cup 1 L liquid measure and stir to blend reserve Place the ribs on a clean prep board meat side down You will see a membrane that resembles thin paper Remove this membrane by placing the tip of a sharp knife under it to loosen then lift and peel off in as large a sheet as possible Cut off and discard visible fat Cut into individual riblets Season with kosher salt and pepper Place half the oil in the Cuisinart Electric Wok and heat to 375 F 190 C When sizzling hot swirl to coat the wok Add the ribs one third at a time and stir fry until browned about 3 to 4 minutes Remove ribs and repeat until all ribs are browned adding more oil as necessary Drain any residual oil from the wok Stir the liquid mixture and add to the hot wok Add the browned ribs and stir to coat Reduce the heat to simmer cover loosely and cook for 40 to 45 minutes Remove the lid and simmer for 15 minutes stirring occasionally Transfer the ribs to a serving bowl Degrease the sauce if necessary and pour over ribs Garnish with rema
102. n 5 ml oil and 2 teaspoons 10 ml Old Bay Insert the steaming rack in the Cuisinart Electric Wok Add 4 cups 1 L of water Set wok temperature to 400 F 200 C and bring to a boil Reduce heat to 225 F 100 C and place the pie plate on a rack Cover and steam for 10 minutes until the potatoes are nearly done and tender Place corn pieces around the sides of the rack Place the shrimp on top of the potatoes in a sin gle layer Cover and steam for about 5 minutes or until shrimp are bright pink Serve hot Nutritional information per serving Calories 604 18 from fat carb 66g pro 56g fat 12g sat fat 19 chol 345mg sod 4884mg calc 155mg fiber 8g Old Bay is a registered trademark owned by the Bay Co Inc 21 BEEF STROGANOFF Makes 4 servings 1 pound 500 g flank steak cut into x 3 inch 0 5 x 7 5 cm pieces 2 tablespoons 30 ml all purpose flour Y teaspoon 2 ml kosher salt 4 teaspoon 1 ml freshly ground pepper 2 tablespoons 30 ml vegetable oil divided 12 ounces 375 g white mushrooms cut into 14 inch 0 5 cm pieces 4 cup 50 ml dry sherry Y cup 125 ml thinly sliced onion cup 175 ml beef stock nonfat low sodium 1 tablespoon 15 ml tomato paste 3 tablespoons 45 ml sour cream Combine steak with flour salt and pepper discard any remaining flour Preheat Cuisinart Electric Wok to 350 F 180 C add tablespoon 7 ml oil and stir to coat Cook h
103. nt that your Cuisinart Electric Wok will be free of defects in materials and workmanship under normal home use for 3 years from the date or original purchase We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase However return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits In the event that you do not have proof of purchase date the purchase date for purposes of this warranty will be the date of manufacture If your Cuisinart Electric Wok should prove to be defective within the warranty period we will repair it or if we think necessary replace it To obtain warranty service simply call our toll free number 1 800 472 7606 for additional information from our Customer Service Representatives or send the defective product to Customer Service at Cuisinart Cuisinart Canada 156 Parkshore Drive Brampton Ont L6T 5M1 To facilitate the speed and accuracy of your return please enclose 10 00 for shipping and handling of the product NOTE For added protection and secure handling of any Cuisinart product that is being returned we recommend you use a traceable insured delivery service Cuisinart cannot be held responsible for in transit damage or for packages that are not delivered to us Lost and or damaged products are not covered und
104. od warm B Tempura Rack Sits on the rim of the wok and keeps pan fried foods warm C Steamer Rack Sits in bottom of wok and holds food over simmering or boiling water to steam D Wok Large 7 3 quart 6 9 L 14 35 cm diameter cooking vessel with non stick coating E Temperature Control Probe OFF WARM 200 450 F 93 C 232 C settings and indicator light Plugs into base F Base Wok locks onto base while cooking and can be removed for cleaning Wok Release Switch Releases wok from base when ready to clean Spatulas Includes two wooden spatulas for cooking D BEFORE THE FIRST USE Remove all packaging materials and any promotional labels or stickers from your wok Be sure you have all parts listed above Parts and Features pertaining to your new appliance before discarding any packaging materials You may want to keep the box and packing materials for use at a later date Before using your Cuisinart Electric Wok for the first time remove any dust from shipping by wiping the base and temperature control probe with a damp cloth Thoroughly clean the wok lid steamer rack tempura rack and spatulas The wok lid steamer rack and tempura rack can be submerged in water for cleaning or washed in the dishwasher The wooden spatulas should be washed by hand Never submerge the base or temperature control probe in water Do not place them in the dishwasher ASSEMBLY DISASS
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106. p in a small bowl with 72 teaspoon 2 ml cornstarch and 72 teaspoon 2 ml sherry stir Place chicken in a separate bowl with remaining cornstarch and sherry stir Combine the soy sauce 1 tablespoon 15 ml sesame oil granulated sugar 4 teaspoon 1 ml salt and pepper stir and reserve Stir remaining salt into eggs Preheat Cuisinart Electric Wok to 375 F 190 C When hot drizzle 1 table spoon 15 ml oil down the sides of the wok When oil is hot add egg mixture and swirl it around spreading it into a thin pancake omelet Turn when set and cook on other side Remove and roll Slice into thin strips reserve Drizzle remaining oil into hot wok Add ham green onions mushrooms and stir fry for 30 seconds Add chicken and stir fry until just opaque Add shrimp and stir fry until shrimp are curled and pink and chicken is cooked through Add snow peas peas and reserved sauce Break up lumps in the cooked rice Add the rice and reserved egg strips to the wok Stir fry for 3 to 5 minutes until rice is completely hot Stir in bean sprouts and 2 teaspoons 10 ml sesame oil Mix well Serve hot 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 JADE AND IVORY PASTA Makes 6 servings 1 tablespoons 25 ml cornstarch A teaspoon 1 ml salt YA teaspoon 1 ml freshly ground pepper 1 pound 500 g boneless skinles
107. p109 20 0421 79 eo UOSSIN9 El JUBINP JIAJas SNOA Z2A8P SNOA IS YOM seid s lnieds s 19 f 4 Ano l 2006 G puos zB ins 5 z y sud e suep 9youesg sed yos eu uonezuawje p uop109 nb 440 uorIsod el e 99 691 yos ae nb snoa zounsse onbuwuieu puos ej 181181 INOd l redde i 9309 l ins mis suep puos z l su y YOM Np pioqe1 l ins eld s g 110 N069 7 yox 8 SUEP JUS 5 si SJUOUWUIE Sep s linu xne 1 0 l z sillin YOM np l 1u ul lip JBYONO SUBS sew SpnEU syuawije S usure nod no 510 1 81 g syu syejd uolesedaid ej inod silin s endwa g einduse g 4onnobq YOM Np 0 JAUS WD G R 09e d s SEQ l 5 j uen SWIC Ud seyed s yom np puo ne 0119 1E4A p SN ANJ ANE anod Yom 18SI n p Uou Z AB SNOA IS S AT S USWI e p uolyesedaud ej g Yas sn AT 1 sn Aniq zeiedaid snoa nb sjuewuije s uojes silnn s nb eindwa g 1107n069 un je sn An un Nu YOM JOA l anod YOM l 2 seq ej ns 0 l zuene oM sod UA SEQ YOM Np sn v u lo p uolnoq 97
108. ritional information per serving Calories 57 32 from fat carb 9g pro 2g fat 2g sat fat 0g chol Omg sod 350mg calc 18mg fiber 2g 25 Cuisinart SAVOR THE GOOD LIF E ter s 8 4 Coffeemakers Juicers Toasters Grill amp Griddle Food Processors Cafeti res Presse fruits Fours grilloirs Gril amp Cr pi re Robots de cuisine Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever Try some of our other countertop appliances and cookware and Savor the Good Life Cuisinart offre un vaste choix de produits haut de gamme pour vous faciliter la tache dans la cuisine Essayez nos autres appareils de comptoir ainsi que notre batterie de cuisine et savourez la bonne vie www cuisinart ca 2005 Cuisinart Cuisinart is a registered trademark of Cuisinart Cuisinart est une marque de commerce d pos e de Cuisinart Cuisinart Canada 156 Parkshore Drive 156 chemin Parkshore Brampton Ont L6T 5M1 Consumer Call Centre Email Courriel centre au consommateur Consumer_Canada Conair com Printed in China Imprim en Chine 040018135 6 Z s lq z bw g unie Dul OGE wnipos bw 0 1049189 049 6 0 sainjes 5810 6 Z sasseib s l neyy Z s ul lolq 6 Sepionjo 3840 jueuanoid 26 ZG 3902 Uonuod sed ajjauuojujnu asfsjeuy Zone je 2 1584 l z inoly 201 100 Zales 8 Z A U M
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110. s chicken breast sliced in inch slices Y cup 125 ml sherry VA cup 50 ml soy A cup 50 ml water 4 cup 50 ml Asian sesame oil 4 cups 1 L broccoli florets 4 slices ginger each about the size of a quarter cut into thin slivers 2 garlic cloves peeled and minced 12 ounces 340 g fettuccine cooked al dente and drained 3 tablespoons 45 ml butter cut in pieces Y cup 125 ml grated Parmesan cheese divided Y cup 125 ml slivered almonds lightly toasted Combine cornstarch salt and pepper Remove visible fat from chicken cut into inch 0 5 cm thick slices Toss chicken in cornstarch mixture and let stand for 5 to 10 minutes Combine sherry soy sauce and water in a small bowl and set reserve Preheat Cuisinart Electric Wok to 350 F 180 C When hot drizzle sesame oil down the sides of the wok Add chicken and stir fry for 45 seconds Add broc coli flowerets and stir to combine Place lid on wok and steam for 1 minute Remove lid push chicken and broccoli up on the sides of the wok leaving centre open Add ginger and garlic and stir fry for 30 seconds and then mix with chicken Add sauce ingredients and simmer one minute Add pasta butter and half of the Parmesan cheese and stir until pasta is completely 19 heated Garnish with remaining Parmesan and toasted almonds to serve Nutritional information per serving Calories 454 48 from fat carb 23g pro 33g fat 24g sat fat 7g cho
111. sed z n ul s N nE I Suep puos 1 seq e siewel 2 4 N urew El R S ABI 3149 JUBAIOP 5100 sajnyeds S sew l SS BA AB l SUEP sgoeid no sn uuones apneyo nea g So94e juoanod endwa g 19 sn Am l l YOM 97 59 1805 s je einduwue g nonno b l T 1 91918An09 l YOM l Z ZOH N YWOdsue l jueinp jnwno s s nb s lssnod gj 18A8ju9 inod un p pre i R enbiueuy puos je seq El z nss sio inod qHEUISs n nbil l YOM 21104 JOSIIIIN P JUeAY ulos q ne nyny esn anod s f je lloq ej abes pesos xneu yeul s l Jajef uere il redde 81104 ap senbnsnsjoe1es je s ld 118 snid soaJounus seed s l s lno JIOAC P SNOA Z91NSS 9140A p 9118 loljqnd jue 0907ne no n nbil ano xneL yeul s l sno Z A lUZ NOILVSTIILN 441444 V1 LNVAV 1095110 ej nod ONOYojnoed sajnyeds nuj sajnyeds H eBefoyeu l nod seq ej ap YOM l JBYOeJEp 1 uoynog eBefoyeu l Nod A HU S UOSS n B JUBINP seq ej SUEP S YOM 971 SE 4 SEQ ej SUEP
112. stems slice mushrooms and reserve Strain soaking liquid through a coffee filter to remove grit Combine cup 75 ml of the strained mushroom liquid reserve 16 remainder for another use with 3 tablespoons 45 ml soy sauce 2 table spoons 30 ml wine and 1 tablespoon 15 ml cornstarch Reserve Cut chicken in half lengthwise then cut into 4 inch 0 5 cm slices Combine chicken with remaining soy wine and cornstarch Stir to coat and let stand 10 to 15 minutes Preheat the Cuisinart Electric Wok to 350 F 180 C Drizzle the oil down the sides of the wok Add the garlic and ginger stir fry 30 seconds Increase heat to 375 F 190 C add chicken and stir fry until opaque 2 to 3 minutes Add broccoli mushrooms peppers and onions Stir fry 1 minute Place cover on wok and allow mixture to steam for 1 minute until vegetables are crisp tender Move mixture up on the sides of the wok Reduce heat to 275 F 135 C Stir reserved liquid mixture and cook until sauce thickens Stir in the chicken and vegetables Drizzle with sesame oil and serve with hot rice Nutritional information per serving Calories 185 24 from fat carb 14g pro 22g fat 5g sat fat 1g chol 48mg sod 783mg calc 45mg fiber 3g THAI CHICKEN WITH BASIL Makes 3 servings Marinade 1 pound 500 g boneless skinless chicken thighs cut into 72 inch 1 25 cm pieces 2 teaspoons 10 ml cornstarch 1 teaspoon 5 ml soy sauce
113. t be exercised when moving an appliance containing hot oil or other hot liquids 14 To disconnect turn control to OFF setting then remove plug from wall outlet 15 WARNING TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK ONLY AUTHORIZED PERSONNEL SHOULD DO REPAIRS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord Longer extension cords are available and may be used if care is exercised in their use If a long extension cord is used the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance and the longer cord should be arranged so that it will not drape over the countertop or tabletop where is can be pulled on by children or animals or tripped over NOTICE This appliance must be grounded In the event of an electrical short circuit grounding reduces the risk of electric shock by providing an escape wire for the electric current This appliance is equipped with a cord having a grounding wire with a grounding plug The plug must be plugged into an outlet that is properly installed and grounded Contact a qualified electrician if the grounding instructions are not completely understood or if doubt exists as to whether the appliance is properly grounded Do not modify the plug in any way WARNING Improper use o
114. teaspoon 0 5 ml pepper stir Add 2 tablespoons 30 ml water stir fry for another minute or so until carrots are crisp and ten der Remove from heat To serve place 1 4 of the vegetable mixture horizontally across the centre of each tortilla leaving a 2 inch 5 cm border on the side closest to you Top with 1 tablespoon 15 ml of the yogurt sauce Fold the 2 inch 5 cm border up and over the vegetable mixture then fold in the sides and roll up to complete 24 the wrap Cut the wraps in half diagonally and serve with more sauce on the side To drain yogurt to thicken it place 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 The resulting yogurt will be thickened and more suitable for a dressing or spread Discard the whey Nutritional information per serving Calories 256 9 from fat carb 48g pro 11g fat 3g sat fat 0g chol 1mg sod 612mg calc 197mg fiber 5g SWISS CHARD AND SUN DRIED TOMATO STIR FRY Makes 2 3 servings 1 pound 500 g red or green Swiss chard washed and dried 1 tablespoon 15 ml vegetable oil divided 3 garlic cloves peeled and sliced very thin 3 green onions thinly sliced cup 125 ml sun dried tomatoes not packed in oil slivered teaspoon 2 ml kosher salt 2 tablespoons 30 ml water YA teaspoon 1 ml freshly ground black
115. teaspoon 2 ml Asian sesame oil 12 ounces 375 g broccoli stems and florets 1 tablespoon 15 ml vegetable oil divided 3 cups 750 ml sliced red bell pepper cup 50 ml water 1 teaspoon 5 ml minced garlic cup 125 ml sliced green onions cut diagonally in 1 inch 2 5 cm pieces To make sauce combine soy stock sherry and sesame oil in a small bowl reserve Cut broccoli florets into 1 inch 4 cm pieces With a vegetable peeler remove tough outer layer from stems cut diagonally into 4 inch 0 5 cm pieces Heat the Cuisinart Electric Wok to 325 F 160 C When hot drizzle table spoon 7 ml vegetable oil around the sides of the wok When oil is hot add broccoli and red pepper stir fry 1 minute Add 4 cup 50 ml water cover and steam until almost done about 3 to 4 minutes Push vegetables up sides of wok pour in remaining 4 tablespoon 7 ml oil and add garlic and green onions Cook 15 seconds add reserved sauce and cook until just thickened Stir vegetables back into sauce and serve hot Nutritional information per serving Calories 104 43 from fat carb 11g pro 4g fat 6g sat fat 19 chol Omg sod 368mg calc 60mg fiber 4g 15 SHRIMP AND CHICKEN LO MEIN Makes 6 servings ounce 14 g mixed dried mushrooms 1 cups 375 ml boiling water VA pound 250 g peeled deveined shrimp 21 24 count Y pound 250 g boneless skinless chicken breast cut in 2 x 14 inch slic
116. the wok with the triangle shaped feet fac ing down The steamer rack will rest a couple of inches above the bottom surface of the wok Tempura Rack 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 Insert the temperature control probe into the socket on one side of the wok To remove the temperature control probe make sure it is in the OFF setting and the povver cord has been removed from the vvall outlet then simply pull the probe out to remove 5 Place the cover and spatulas near the wok if you intend to use them while cooking 6 Plug the cord into a power outlet OPERATING INSTRUCTIONS Once the wok is assembled properly you are ready to begin cooking 1 Tum the temperature control knob from the OFF setting to the desired temperature setting by turning the knob The temperature control is used to set and maintain the temperature of the wok The temperature control knob has a WARM setting and 6 temperature settings that range from 200 to 450 F 95 C 230 C You may vary the setting of the control knob at any time during cooking and may wish to do so depending on the types of foods you are cooking The WARM setting allows you to keep cooked foods moist and warm until you are rea
117. ts or measure and mix sauces or search the cabinet for an herb or spice When you are ready to begin cooking heat the wok to 375 F 190 C or the temperature suggested in your recipe for about one minute before adding oil Add oil peanut canola or other vegetable oil by drizzling it down the sides of the wok for more even distribution and it will heat faster this way To test the hotness of the oil add a single piece of vegetable into the hot wok If it sizzles then you are ready to begin cooking Tips and Hints e For even cooking cut all ingredients into a similar size unless your recipe states otherwise If you are not following a recipe cut all your ingredients into bite sized pieces You may season the oil before adding other ingredients by cooking a few pieces of garlic and or fresh ginger for 20 to 30 seconds Reduce the heat to keep the garlic or ginger from burning and remove the pieces of garlic ginger after the oil has picked up their flavour before continuing with your recipe e the recipe calls for meat and vegetables the meat can be cooked first and removed before cooking the vegetables Return it to the wok just before adding your sauce ingredients this will keep the meat from over cooking and help the meat and vegetables maintain their own individual flavours e Meats are most often stir fried using high heat to seal in juices e Meats seafood cook best in smaller amounts you may stir fry
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119. uld d L Soul Soyouel uld d L uu soyouel s sse gz ul 009 s Alp 91247969A lqe e O W Gp un p s z sie4 Bue o p snf ap sse t L 10 0G ones sse p L 1u 0G UIA e1Bieula lqe R 9 9 II 06 e1ons sse L ul 0G onEs oui e 9 L uu G lqe R 9 2 1 1 W Ga eAos ones ap lqe R o 2 1 1 W Ga siew ln lqe R O Z IW 0g od wo g z seyouen o10d lli q 6 006 s luld 2 7 8 1 euuoq xnoq 43uH51V 940Od 6 Z s lq z Dul zp 2 Dul EEL winipos bw ZZL 0 2180 042 6 Z sainjes 5810 zp sasseib sasaljey ZZ s ul lolq Z1 5846 np jueuanoid OZ ZEG s voleo Uonuod 180 asfsjeuy OlliSEQ s z np zassiuseb nues no 9 NO je olliseq np syenb sio s l juenwad ue z inoly pneus yos il nb e nbsnl juewszeoljep zanwa jepnod l z nofy 4 olini zessie je Bones ej anod sjuelpoiBul s z inoly 4 5002 9 G6 ej zessieg s uin6 se sno s Supl ul anod z nw y lniq sed zassie au s puo2 Ss G 110S
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