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West Bend L5818 manual

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Table of contents for the manual

  • Page 1

    Electric Wok Instruction Manual Register this and other W est Bend ® Housewares products t hrough our website: w w w . r e g i s t e r f o c u s . c o m Important Safeguards ............................................................................................... 2 Heat Precautions ............................................................[...]

  • Page 2

    2 IMPORTANT SAFEG UARD S To prevent pers onal injury or property damage, re ad and follow all instructions and warnings. W hen using electrical appliances, basic safety precaut ions should always be followed including the following: • Read all instructions, including these important safegu ards and the care and use instructions in this ma nual. ?[...]

  • Page 3

    3 To prevent electric al shock, personal injur y or propert y dam age, read and follow all instruc tions and warnings. E LECTRICIT Y P RECAUTIONS • To protect against e lectric shock, do not immers e cord, plugs, or other electric parts in water o r other liquids. • Do not opera te any appliance with a damaged c ord or plug. • Do not use this[...]

  • Page 4

    4 SAVE TH ESE INST RUCTI ONS U SING YOUR E LECTRIC W OK W ash W ok, cover and rack (if included), in hot soapy water with a dishcloth or sponge to remove a ny manufacturing oils. Rinse thoroug hly and dry. CONDITION THE NON-STICK INT ERIOR SURFACE - The n on-stick surface must be conditioned to ensure stick-free cooking. Lightly wipe a teas poon of[...]

  • Page 5

    5 C LEANING Y OUR E LECTR IC W OK Clean after Ever y Use: To keep Wok looking att ractive and cooking efficiently, clean it thoroug hly after each use. Let Wok Cool B y Itself: After using Wok, let it cool by itself. Do not pour cold water into Wok while it is hot or immerse hot Wok into cold water to hasten cooling to prevent warping . Remove Heat[...]

  • Page 6

    6 C OOKING T IPS Plastic, rubber and woode n cooking tools are recommen ded for use on the non-stick surface. Two long-ha ndled wooden spoons are recommen ded for stir-frying. Smooth-edged me tal cooking tools may be used with care . Do not use sharp-edged cooking tools as they could scratch the non-stick surface. Minor scra tching will affect only[...]

  • Page 7

    7 SWEET AND SOUR PORK 1½ pounds boneless pork loin, cut into ½ inch cubes ¼ cup soy sauce 1 egg-slightly beate n ¾ cup cornstarch 1½ cups vegetable oil 1 small onion, cut into 6 wedges 1 small green peppe r, cut into 1-inch cubes 1 8-oz can pineapple chunks, drained, reserve j uice 1 large tomato, cu t into 8 wedges ½ cup white wine vinegar 1[...]

  • Page 8

    8 PORK AND VEGETABLE STIR FRY 1 tablespoon cornsta rch ½ teaspoon salt ½ teaspoon sugar 1 pound lean pork , cut into ½ inch cubes 2 tablespoons dry white wine  t easpoon ground ginger 4 tablespoons vege table oil 2 medium carrots , sliced thin on a diagonal 1 small green peppe r cut in 1-inch pieces ½ pound fresh mushro oms, sliced 1 15-ounc[...]

  • Page 9

    9 CHICKEN BROCCOLI 1 whole chicken b reast, skinned, boned and thinly sliced 2 tablespoons so y sauce 1 tablespoon vegeta ble oil Dash of garlic po wder ½ pound fresh b roccoli florets, OR 10 ounce pack age frozen broccoli cuts, rinsed in hot water ½ cup chicken b roth or bouillon 6-8 fresh mushrooms, sliced OR 4 ounce can mushro om pieces and st[...]

  • Page 10

    10 TERIYAKI STEAK STRIPS ¼ cup soy sauce 1 tablespoon mince d onion 1 clove garlic, mince d 1 tablespoon sugar 1 teaspoon fresh ging er root, minced OR 1/8 teaspoon ground gin ger ¼ cup dry white wine 1 pound round o r sirloin steak, thinly sliced 2 tablespoons vege table oil 1. In a medium bowl, c ombine soy sauce, onion, garlic, s ugar, ginger [...]

  • Page 11

    11 ORIENTAL BEEF WITH PEAS 2 tablespoons sherry, d ry white wine or beer 2 tablespoons so y sauce 1 tablespoon cornsta rch ½ teaspoon salt 1 pound or sirloin steak, thinly sliced 2 tablespoons vege table oil 1 thin slice fresh ging er root OR ½ teaspoon ground ginge r 1 6-ounce package fr ozen pea pods OR a 10 ounce packag e of frozen peas, rinse[...]

  • Page 12

    12 SHRIMP AND MUSHROOMS 2 tablespoons vege table oil 1 pound fresh shrimp , shelled and deveined 3 ribs celery, slic ed on diagonal ½ pound fresh mushro oms, sliced OR an 8-ounce can sliced mushrooms, drain ed 1-2 tablespoons s oy sauce ½ teaspoon ground ginger ¼ teaspoon pepper 2 teaspoons cornsta rch 2 teaspoons cold water ½ cup beef broth OR[...]

  • Page 13

    13 SHRIMP AND BROCCOLI ST IR FRY  c up oyster-flavored sauce 3 tablespoons co rnstarch 1½ cups water 3 tablespoons vege table oil, divided 1 pound medium sized shrimp, shelled and deveined 2 teaspoons minced fresh ginger root 1 small onion, sliced and separated into rings 1 pound fresh b roccoli florets 1 8-ounce can sliced water chestnuts, dra[...]

  • Page 14

    14 GINGER STIR-FRIED VEGET ABLES 1 tablespoon vegeta ble oil 1 teaspoon minc ed fresh ginger root 1 clove garlic, mince d ¼ pound cauli flower florets, sliced 1 carrot, thinly sliced on diagonal  c up chicken broth ¼ pound asparagus , cut into 1-inch pieces ¼ pound snow peas , trimmed with strings removed ½ teaspoon salt ½ teaspoon sesame o[...]

  • Page 15

    15 BROCCOLI-CAULIFLOWER ST IR-FRY 2 tablespoons vege table oil 1 clove garlic, crushe d 2 cups broccoli florets 2 cups cauliflower fl orets 1 cup chicken b roth 2 teaspoons corn starch 2 teaspoons water 1. Preheat W ok to 350° F/176.6° C. Ad d garlic and stir-fry 15 to 20 sec onds. Remove ga rlic. 2. Add broccoli and cauliflower florets, stir-fry[...]

  • Page 16

    16 L5818 06/10 West Bend ® , a Brand of Focu s Electrics, LLC . Printed in China P RODUCT W ARRANTY Appliance 1 Y ear Limited Warrant y Focus Electrics, LLC (“Fo cus Electrics”) warran ts this appliance from failures in the material and workmanship for one (1) year fro m the date of original purchase w ith proof of purchase, provided the appli[...]

  • Page 17

    Wok Électrique Mode d’emploi Enregistrez ce pr oduit et les autres produits W est Bend® Housewares sur notre site Internet: w w w . r e g i s t e r f o c u s . c o m Précautions important es ........................................................................................... 2 Précautions de sécurité à haute températ ure ..........[...]

  • Page 18

    2 PRECAUT IONS IM PORT ANTES Lorsque vous utili sez des appareils électrique s, les précautions de sécurité élémentaires devraie nt toujours être respectées, nota mment les précautions ci-dessous: • Lisez toutes les instructions, notamment les présentes précautions importantes, ainsi que les consignes pour l’entretien de ce manuel. ?[...]

  • Page 19

    3 Pour empêcher tout choc électrique, toute blessure physique ou tout dommage matérie l, lisez et suivez toutes les consignes et mi ses en garde. P RECAUTIONS DE SECURITE REL ATIVES A L ’ ELECTRICITE • Afin de vous protéger contre tout choc électrique, n’immergez pas le cordon, les fiches ni toute autre pièce électrique dans l’eau ni[...]

  • Page 20

    4 CONSER VEZ CE S CONSI GNES U TILIS ATION DE VOTRE W OK ELECTRIQUE Lavez le Wok, le couvercle et la grille (si fournis) à l’eau chaude et s avonneuse avec une torchon à vaisselle ou une éponge afin de retirer toute huile de fab rication. Rincez soigneusement puis séchez le Wok. CONDITIONNNEMENT DE LA SURFACE INTERIEURE ANTI-ADHESIVE – La s[...]

  • Page 21

    5 N ETTOYAGE DE V OTRE W OK ELECTRIQUE Nettoyez après chaque utilisation: Pour maintenir l’aspect attractif et l’efficacité de la cuisson du Wok, nettoyez-le minutieusement après chaque utilisation. Laissez le Wok refroidir seul: Après avoir utilisé le W ok, laissez-le refroidir seul. Ne versez pas d’eau froide à l’intérieur du W ok [...]

  • Page 22

    6 A ST UCES POUR L A CUISSON L’utilisation d’ustensiles de cuisine en plastique, en caoutchouc et en bo is est recommandée sur la surface anti-adhésive. L’utilisation de deux cuillers en bois à longs manches est recommandée pour fricasser les aliments. Les ustensiles de cuisine en métal à extrémités arrondies peuvent être utilisés a[...]

  • Page 23

    7 PORC A LA SAUCE AIGRE-DOUCE 1½ livres (675 g) de filet de porc, découpé en cubes de ½ pou ce (1.2 cm) ¼ de mesure de sauce au soja 1 oeuf, légèrement battu ¾ de mesure d’amidon de maïs 1½ mesures d’huile végétale 1 petit oignon, découpé en 6 morceaux 1 petit poivron vert, découpé en cube s de 1 pouce (2.5 cm). 1 boîte de 8 on[...]

  • Page 24

    8 FRICASSEE DE PORC ET D E LEGUMES 1 cuiller à soupe d’amidon de maïs ½ cuiller à café de sel ½ cuiller à café de sucre 1 livre (450 g) de porc maigre, découpé en cubes de ½ pouce (1.2 cm). 2 cuillers à soupe de vin blanc sec.  de cuiller à café de gingembre moulu 4 cuillers à soupe d’huile végétale 2 carottes de taille moye[...]

  • Page 25

    9 POULET BROCOLI 1 escalope de poulet entière, sans peau, sans os et finement tranchée 2 cuillers à soupe de sauce au soja 1 cuiller à soupe d’huile végétale Une pincée de poudre d’ail ½ livre (225 g) de morceaux de brocolis frais, OU un paqu et de 10 onces (280 g) de brocolis surgelés, rincés à l’eau chaude ½ mesure de bouillon d[...]

  • Page 26

    10 LAMELLES DE STEAK TERIYAKI ¼ de mesure de sauce au soja 1 cuiller à soupe d’oignon é mincé 1 gousse d’ail, hachée 1 cuiller à soupe de sucre 1 cuiller à café de racine de gingembre frais, hachée OU 1 /8 cuiller à café de gingembre haché ¼ de mesure de vin blanc sec 1 livre (450 g) de bifteck de ron de ou de filet, fine ment tran[...]

  • Page 27

    11 BOEUF A L’ORIENTALE AVEC DES PET ITS POIS 2 cuillers à soupe de sherry, de vin blanc sec ou de b ière 2 cuillers à soupe de sauce au soja 1 cuiller à soupe d’amidon de maïs ½ cuiller à café de sel 1 livre (450 g) de bifteck de ron de ou de filet, fine ment tranché 2 cuillers à soupe d’huile végé tale 1 racine de gingembre frai [...]

  • Page 28

    12 CREVETTES ET CHAMPIGNONS 2 cuillers à soupe d’huile végétale 1 livre de crevettes fraîches, sans carapace et déveinées 3 branches de céleri, tranchées en diagona le ½ livre (225 g) de champignons frais, tranchés OU une boîte de 8 onces (225 g) de champignons tranchés, égouttés 1 ou 2 cuillers à soupe de sauce au soja ½ cuiller [...]

  • Page 29

    13 FRICASSEE DE CREVETTES ET DE BROCOLI  de mesure de sauce parfumée à l’huître 3 cuillers à soupe d’amidon de maïs 1½ mesure d’eau 3 cuillers à soupe d’huile végétale, divisées 1 livre (450 g) de crevettes fraîches de taille moyenne, sans carapace et déve inées 2 cuillers à café de racine de gingembre frais, émincée 1 p[...]

  • Page 30

    14 LEGUMES FRICASSES AU GINGEMBRE 1 cuiller à soupe d’huile végétale 1 cuiller à café de racine de gingembre frais émincé 1 gousse d’ail, hachée ¼ livre (112 g) de morceaux de chou-fleur, tranchés 1 carotte, finement tranchée en diagonale  de mesure de bouillon de poulet ¼ de livre (112 g) d’asperges, découpées en morceaux de[...]

  • Page 31

    15 FRICASSEE DE BROCOLIS ET DE CHOU-FLEUR 2 cuillers à soupe d’huile végétale 1 gousse d’ail, écrasée 2 mesures de morceaux de brocolis 2 mesures de morceaux de chou-fleur 1 mesure de bouillon de poulet 2 cuillers à café d’amidon de maïs 2 cuillers à café d’eau 1. Préchauffez le Wok à 350° F/176° C. Ajoutez l’ail et fricasse[...]

  • Page 32

    16 L5818 06/10 West Bend ® , une Ma rque de Focus Electrics, L LC . Imprimé en Chine G ARANTIE DU PRODUIT Garantie limit ée de 1 an de l’app areil Focus Electrics, LLC (« Focu s Electrics ») garanti t cet appareil contr e tout défaut de pièces et de main d’ œuvre pendant un (1) an à compter de la date d’achat d’ origine avec un jus[...]