Cuisinart WOK-703C manual

Cuisinart ™ Electric W ok INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. WOK-703C Recipe Booklet Included U IB-5240-CAN[...]

IMPOR T ANT 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. T o protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids. 4. Close sup[...]

3 T ABLE OF CONTENTS Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [...]

ASSEMBL Y/ DISASSEMBL Y 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). Place your index finger and middle finger inside the open channel and pull out the release bar (Fig. B). The button in the centre of the bar will pop up. The wok release switch should[...]

T empura 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 on[...]

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 gi[...]

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. When steaming food such as unseasoned vegetables, they may be placed directly on th[...]

• 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, unt[...]

9 W ARRANTY LIMITED THREE-YEAR W ARRANTY This warranty is available to consumers only . Y ou 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 owner[...]

THE CUISINART ™ ELECTRIC WOK Re c i pe B o ok let 10[...]

RECIPES ASIAN FLA VOURS Braised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2 Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Ginger Beef with Br occoli . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Pork and Shiitake Shu Mai with Dipping Sauce . . . . . . . . . .4 Cellophane Noodle Soup with Sh[...]

*Salted black beans can be found in Asian grocery stor es or in the international food section of a well-stocked grocery store. **If you purchase the spar e 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 yo[...]

1 teaspoon (5 ml) minced garlic T o marinate the beef, combine with sherry , soy , and cornstarch, and reserve. T o prepar e the sauce, combine stock, soy , sherry , ginger , and sugar in a small bowl and set aside. Cut broccoli flor ets into 1 1 ⁄ 2 -inch (4 cm) pieces. With a vegetable peeler , remove tough outer layer fr om stems; cut diagonal[...]

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.0mg • sod. 82mg • calc. 1mg ?[...]

Nutritional information per serving: Calories 68 (51% from fat) • carb. 6g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • 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 1 [...]

and chicken until shrimp are just curled and chicken is lightly br owned and just cooked through. Remove and r eserve. Add bamboo shoots, carrots, cabbage and reserved mushr ooms 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 br oth and mushroom[...]

1 red pepper , cored, seeded, cut into 1 ⁄ 4 -inch (0.5 cm) slices 1 onion, peeled, quartered, cut in 1 ⁄ 4 -inch (0.5 cm) slices 1 jalape ñ o pepper , cored, seeded and minced 1 clove garlic, minced 1 ⁄ 2 cup (125 ml) basil, cut in thin ribbons 1 tablespoon (15 ml) chopped fresh mint T o marinate the chicken, combine with cornstarch, soy an[...]

GINGER-MARINA TED STEAMED SALMON Makes 4 servings 1 tablespoon (15 ml) finely chopped chives 1 ⁄ 2 teaspoon (2 ml) granulated sugar 1 ⁄ 2 teaspoon (2 ml) kosher salt 1 ⁄ 4 teaspoon (1 ml) freshly gr ound 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) toas[...]

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 P AST A Makes 6 servings 1 1 ⁄ 2 tablespoons (25 ml) cor nstarch 1 ⁄ 4 teaspoon (1 ml) salt 1 ⁄ 4 teaspoon (1 ml) freshly gr ound pepper 1 pound (500[...]

bring to a boil. Reduce heat to 225 º F (100 ° C). Cover and steam 17 to 19 min- utes or until meat is cooked through and r egisters 170 º 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 • [...]

Nutritional information per serving: Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g • chol. 75mg • sod. 863mg • calc. 1 12mg • fiber 4g OLD BA Y ® 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 thr ough t[...]

3 tablespoons (45 ml) vegetable oil, divided 8 ounces (250 g) chicken boneless, skinless thighs, cut in 3 x 1 ⁄ 4 -inch (7.5 cm x 0.6 cm) pieces 4 ounces (125 g) chicken chorizo, cut in 1 ⁄ 8 -inch (0.3 cm) slices 1 green pepper , cored, seeded and cut in 1 ⁄ 2 -inch (1.25 cm) slices 1 cup (250 ml) chopped onion 1 tablespoon (15 ml) finely ch[...]

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, shr edded lettuce and sour cream. Nutritional information per serving: Calories 253[...]

Nutritional information per serving: Calories 66 (60%) • carb. 4g • pro. 3g • fat 5g • sat. fat 1g • chol.0mg • sod. 298mg • calc. 93mg • fiber 3g SPICY VEGET ABLE WRAPS Makes 4 wraps [2 cups (500 ml) filling] 2 medium cucumbers, peeled, seeded and shredded 1 1 ⁄ 2 teaspoons (7 ml) kosher salt, divided 1 ⁄ 2 cup (125 ml) drained[...]

CHERR Y TOMA TOES 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 1 ⁄ 4 teaspoon (1 ml) freshly gr ound black pepper 1 ⁄ 4 cup (50 ml) fresh basil, finely sliced Preheat the Cuisinart ™ Electric W ok t[...]

Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever . T ry 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 t â che dans la cuisine. Essayez nos autres appareils de comptoir ai[...]

27 BETTE À CARDE ET TOMA TES S É CH É ES AU SOLEIL FRITES À LA CHINOISE Donne 2 - 3 portions 500 g (1 lb) de bette à car de rouge ou verte, lav é e et rinc é e 15 ml (1 c. à table) d ’ huile v é g é tale, divis é e 3 gousses d ’ ail, é pluch é es, tranch é es tr è s fin 3 oignons verts, tranch é s fin 125 ml (1/2 tasse) de tomat[...]

26 É PINARDS SAUT É S À LA CHINOISE Donne 2 portions 285 g (10 oz) d ’é pinar ds frais 15 ml (1 c. à table) d ’ huile v é g é tale 3 gousses d ’ ail, é pluch é es, é cras é es mais enti è res 2 ml (1/2 c. à th é ) de sel cacher 0,5 cm (1/4 c. à th é ) de poivre noir frais moulu Enlevez les queues d ’é pinards. Lavez-les 2 o[...]

25 2 ml (1/2 c. à th é ) de sel cacher 1 ml (1/4 c. à th é ) de poivr e frais moulu 15 ml (1 c. à table) de coriandre fra î che, moulue Combinez le bifteck de flanc avec le jus de lime, la sauce soya, 15 ml (1 c. à table) de bouillon et la f é cule de ma ï s et r é servez. Pr é chauffez le W ok é lectrique Cuisinart MD à 150 ° C (300 [...]

24 P AELLA Donne 8 portions 5 ml (1 c. à th é ) de filaments de safran 500 ml (2 tasses) de bouillon de poulet chaud, non gras, pauvre en sodium 45 ml (3 c. à table) d ’ huile v é g é tale, divis é e 250 g (8 oz) de cuisse de poulet, d é soss é e et sans peau, en mor ceaux de 7,5 x 0,6 cm (3 x 1/4 po) 125 g (4 oz) de saucisse chorizo au p[...]

23 D Î NER POUR DEUX AUX CREVETTES É TUV É ES Donne 2 portions 250 g (8 oz) de pommes de terre r ouges nouvelles, en morceaux de 2,5 cm (1 po) 1 oignon rouge moyen, coup é en quartiers en gar dant la racine intacte 10 ml (2 c. à th é ) d ’ huile d ’ olive vierge extra 25 ml (5 c. à th é ) d ’ assaisonnement Old Bay ® , divis é 2 é [...]

22 CAPELAN DE BOSTON AU GINGEMBRE ET ANETH Donne 4 portions 25 ml (1-1/2 c. à table) d ’ aneth frais, hach é fin 15 ml (1 c. à table) de gingembre frais, hach é fin 2 ml (1/2 c. à th é ) de sucr e 2 ml (1/2 c. à th é ) de sel cacher 1 ml (1/4 c. à th é ) de poivr e blanc frais moulu Zeste d ’ un citron 50 ml (1/4 tasse) de vermouth 7 [...]

21 50 ml (1/4 tasse) d ’ huile de s é same orientale 1 L (4 tasses) de fleurons de br ocoli 4 tranches fines de gingembre, chacune gr osse comme un vingt-cinq cents 2 gousses d ’ ail, pel é es et é minc é es 340 g (12 oz) de p â tes fettuccini, al dente et é goutt é es 45 ml (3 c. à table) de beurre, en mor ceaux 125 ml (1/2 tasse) de p[...]

20 (4 tasses) d ’ eau. R é glez la chaleur à « High » pour porter l ’ eau à é bullition. R é duisez la chaleur à 100 ° C (225 ° F). D é posez le saumon sur une assiette r é sistant à la chaleur et mettez-la sur l ’é tuveuse. Couvrez et laissez é tuver pendant 10 minutes environ. Analyse nutritionnelle par portion : Calories 397[...]

19 Mati è res grasses 42 g • Gras satur é s 12 g • Cholest é rol 122 mg • Sodium 1 133 mg • Calcium 47 mg • Fibres 2 g PORC AIGRE-DOUX Donne 1,8 L (2 pintes) Marinade: 500 g (1 lb) de filet de porc, en tranches de 2,5 cm (1 po) 30 ml (2 c. à table) de f é cule de ma ï s 25 ml (1-1/2 c. à table) de sauce soya 25 ml (1-1/2 c. à tabl[...]

18 2 ml (1/2 c. à th é ) d ’ huile de s é same Dans un petit bol, couvrez les champignons shiitake d ’ eau bouillante et laissez tremper jusqu ’à ce qu ’ ils soient tendr es, 20 à 30 minutes environ. É gouttez et gardez le liquide. Pr essez les champignons pour les s é cher , enlevez les pieds et hachez fins. Passez le liquide dans u[...]

17 CREVETTES ET POULET LO MEIN Donne 6 portions 14 g (1/2 oz) de champignons mixtes d é shydrat é s 375 ml (1-1/2 tasse) d ’ eau bouillante 250 g (1/2 lb) de crevettes, d é cortiqu é es et d é vein é es (environ 21 à 24) 250 g (1/2 lb) de poitrine de poulet, d é soss é e, sans peau, en tranches de 5 x 0,5 cm (2 x 1/4 po) contre le grain [...]

16 MINI P AK-CHO Î A VEC CHAMPIGNONS Donne 8 portions 14 g (1/2 oz) de pleur otes d é shydrat é s 250 ml (1 tasse) d ’ eau bouillante 30 ml (2 c. à table) de x é r è s 30 ml (2 c. à table) de sauce soya 7 ml (1-1/2 c. à th é ) de f é cule de ma ï s 30 ml (2 c. à table) d ’ huile v é g é tale 125 g (4 oz) de champignons cremini, tr[...]

15 ment cuit. Retirez l ’ assiette avec soin de l ’é tuveuse et transf é r ez les shu mai à un plateau de service et gardez au chaud. Ajoutez de l ’ eau au wok au besoin. R é p é tez pour le reste des shu mai. Servez avec de la sauce tr empette (recette ci- dessous). Analyse nutritionnelle par portion : Calories 19 (59 % provenant du gra[...]

14 45 ml (3 c. à table) de gingembre hach é fin 2,5 ml (1 c. à th é ) de sucre 250 g (8 oz) de brocoli, tiges et fleur ons 30 ml (2 c. à table) d ’ huile v é g é tale, divis é e 50 ml (1/4 tasse) d ’ eau 1 poivron r ouge, é vid é , é p é pin é , en tranches de 1 ml (1/4 po) 45 ml (3 c. à table) d ’ oignons verts en morceaux de 2[...]

13 un bol de service. D é graissez la sauce au besoin et versez sur les c ô tes. Parsemez le reste d ’é chalotes sur le dessus. *Les haricots noirs sal é s sont vendus dans les é piceries orientales ou dans la section des mets internationaux des supermarch é s bien assortis. **Si vous achetez vos c ô tes d ’ un charcutier ou à la bouche[...]

12 RECETTES SA VEURS ORIENT ALES C ô tes lev é es brais é es aux haricots noirs et gingembre . . . .2 Poulet r ouge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Boeuf au gingembre avec brocoli . . . . . . . . . . . . . . . . . . . . .3 Ravioli chinois au porc et shiitake avec tr empette . . . . . . .4 Soupe aux noui[...]

11 WOK É LECTRIQUE CUISINART MD Li v re d e re c e t t e s MD[...]

10 V otre Wok é lectrique Cuisinart MD a é t é fabriqu é selon des normes strictes de qualit é et a é t é con ç u pour n ’ê tre utilis é qu ’ avec des accessoires et des pi è ces de rechanges approuv é s. Cette garantie fait express é ment exclusion de tout vice ou dommage caus é par des accessoires, pi è ces de rechange ou r é [...]

9 NETTOY AGE ET ENTRETIEN A TTENTION : A V ANT DE NETTOYER VOTRE APP AREIL, ASSUREZ-VOUS QU ’ IL SOIT COMPL È TEMENT REFROIDI. Une fois la cuisson termin é e, tournez le bouton de contr ô le de la temp é rature à « OFF » . D é branchez-le de la prise murale et retirez la sonde thermique de la base. Laissez-le refroidir compl è tement, au[...]

8 • On peut assaisonner les aliments avant l ’é tuvage. Parsemez-les de fines herbes d é shydrat é es ou d ’é pices, ou encore, placez les fines herbes sous les aliments à é tuver . Le liquide qui sert à é tuver peut aussi ê tre infus é d ’ herbes ou d ’é pices pour ajouter de la saveur . • Les volailles, fruits de mer et cru[...]

7 r è gle, puisqu ’ un peu d ’ eau contribue à les attendrir . • Si les l é gumes semblent secs durant la cuisson, ajoutez un peu d ’ eau ou de bouillon de poulet ou de l é gumes, mais allez-y mod é r é ment. • Quand vient le temps d ’ ajouter la sauce finale à votre plat, placez les vian des et les l é gumes sur les parois de f[...]

6 LA CUISSON A VEC VOTRE WOK Le wok est un des ustensiles de cuisson le plus serviable dans toute cuisine. V ous pouvez y pr é parer une grande diversit é d ’ aliments que ce soit pour frire à la chinoise, é tuver, mijoter ou braiser . Vous trouverez, ci-dessous, une br è ve expli- cation de chacune de ces m é thodes de cuisson de m ê me q[...]

5 3. V otre wok inclut une é tuveuse et un é gouttoir à tempura qui s ’ utilisent selon les aliments que vous pr é parez. É tuveuse L ’é tuveuse sert à la pr é paration d ’ aliments é tuv é s. Si vous avez l ’ intention d ’ utiliser le wok pour é tuver , l ’é tuveuse devrait ê tre plac é e au fond du wok, les pattes en for[...]

4 d ’ emballage. Il serait sage de garder la bo î te et les mat é riaux d ’ emballage pour usage futur , au besoin. Avant d ’ utiliser votre W ok é lectrique Cuisinart MD pour la premi è re fois, essuyez la base et la sonde thermique à l ’ aide d ’ un linge humide pour enlever la poussi è re qui s ’ y est accumul é e durant le tr[...]

3 T ABLE DES MA TI È RES Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Pi è ces et caract é ristiques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Avant la premi è re utilisation . . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

2 MISES EN GARDE IMPOR T ANTES Lorsque vous utilisez un appareil é lectrique, vous devez toujours suivre des con- signes de s é curit é de base, dont les suivantes : 1. LISEZ LES DIRECTIVES AU COMPLET . 2. É vitez tout contact avec les surfaces chaudes. Servez-vous des manches et poign é es. 3. Pour é viter les risques d ’ incendie, d ’é[...]

W ok é lectrique Cuisinart MD MANUEL DE DIRECTIVES Afin que cet appareil vous procure des ann é es de satisfaction en toute s é curit é , veuillez toujours lire le manuel de directives avec soin avant l ’ utilisation. WOK-703C Livre de recettes inclus U IB-5240-CAN MD[...]

V ersion no.: WOK730C IB-5240-CAN SIZE: 229mm(W) x 152mm(H) T otal Pages : 56pcs Material: Cover: 157gsm Matt Artpaper Inside: 120gsm Gloss Artpaper Color: Cover: 4C + 1C Inside: 1C + 1C Date: 1 1/10/04 P . O.: 041 1000 (1 1/00/2004_OP) Coating: T el: 2357 0071 Fax: 2357 0318 0[...]