Electrolux WOK38TSIO Instrukcja Użytkownika Pobierz pdf (Strona 10)

Warning! Take care! Risks of burns

from overheated fats and oils.

The induction wok has - specially at the

heat setting 9 and above - a high pow-

er with very fast reaction time. Fat and

oil become too hot very quickly. When

it starts to smoke, it is too hot.

When cooking with fat or oil do not

leave the appliance unattended.

With small quantity of food / oil use the

Power function only for a short time. If

not, there is the risk of damage to the

wok pan.

The frying temperature can be estima-

ted by testing with a wooden spoon.

Hold the handle of a wooden spoon in

the hot fat:

– If small bubbles rise to the surface,

the frying temperature has been

reached.

– If there are no bubbles, the frying

temperature has not yet been

reached.

COOKING METHODS FOR THE WOK

Stir-frying

• Swirl the wok with oil.

• Cut the ingredients into small pieces. Add

sauces and seasonings and quickly fry

over a high heat while stirring continuous-

ly.

• The cooking time is very short. Make

sure that the ingredients are prepared

before you start cooking.

• Start with the ingredients with the longest

cooking time.

• Stir-frying is a very healthy cooking meth-

od.

• Vegetables keep their taste and colour,

and stay nice and crunchy.

• Small pieces of meat stay tender.

Deep-frying

• The wok provides a very small drop in

temperature and low oil consumption.

• Because of the constant temperature the

fried food does not absorb much fat.

• Meat, fish, potatoes, vegetables, etc.

keep an even colour and crust, and thus

also the usual taste.

• Only use fats that are specially intended

for deep-frying.

Poaching / Whipping

• The curved shape of the wok is suitable

for whipping up custards, sabayons, but-

ter sauces, fatless sponge or parfait mix-

tures without a bain marie at 65° C to

80° C.

Simmering

• Boiling: to cook food (for example spa-

ghetti) at the boiling point.

• Simmering: to cook food (for example

dumplings) just under the boiling point.

Stewing

• Cook the food in its own juice, or add of

a little fat and other liquid.

• Use this method to cook food with a high

water content (such as vegetables, fish

and fruit) with a lid on over moderate

heat, to keep the flavour.

Steaming

• This is a gentle cooking method, which

keeps a high level of the food’s nutrient

content and colour.

•

Using fats and oils

When the temperature is too high, the fat

begins to smoke (so-called “smoking

point”)

Fats / Oils Max. tem-

perature

(°C)

Smoke

point (°C)

Butter 130 150

Pork fat 170 200

Beef fat 180 210

Olive oil 180 200

Sunflower oil 200 220

Groundnut

oil

200 235

Coconut oil 200 240

The Power function is suitable for heating

large quantities of water.

CARE AND CLEANING

Clean the appliance after each use. Always use cookware with clean bottom.

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