HSN_ElecWokmanual 2/28/08 12:58 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wphousewares.com
Please read operating instructions
before using this product.
Wolfgang Puck
Multi Purpose
Please keep original box and packing materials
in the event that service is required.
Deluxe Electric Wok
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BEWK0030 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
HSN_ElecWokmanual 2/28/08 12:58 PM Page 3
Table of Contents
Important Safeguards
1
2
3
Additional Safety Precautions
About Wolfgang Puck
Know Your Multi-Purpose
Deluxe Electric Wok
5
7
Before Your First Use
Using Your Electric Wok
Care and Cleaning
Recipes
8
9
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
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Limited Warranty
Contact Information
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back
cooking innovations,
a result of blending fresh
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut,
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 5
Know Your Multi Purpose
Deluxe Electric Wok
Steel Rack
Wok Socket
(on rear of
wok near base)
Tempered Glass Lid
Detachable Base
Removable Temperature Probe
with quick release lever
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 7
Before Your First Use
Using Your Electric Wok
Wash, rinse and dry the wok, lid, rack,
and detachable base to remove any dust or
particles due to shipping. DO NOT
IMMERSE THE PROBE IN WATER OR
ANY OTHER LIQUID.
WARNING: Ensure that your Wok base is FIRMLY attached to the
bottom of the wok prior to use. NEVER attempt to cook without the
base attached.
WARNING: The exterior of your wok becomes very hot during use,
similar to any cooking vessel on a stovetop. Do not touch any hot
surfaces, use handles or knobs. Do not attempt to move your wok
until it has completely cooled.
WARNING: Ensure that your temperature
probe and wok socket are completely dry
prior to inserting probe into Wok socket
1
Place your Electric Wok on a flat, stable, level surface.
Figure 1
Season the cooking surface by applying a
thin coat of cooking oil to the nonstick surface
with a paper towel. This appliance requires
1500 watts and should be the only appliance
operating on the circuit. Plug the Wok into a
120 volt 60 Hz AC only outlet.
2
3
Insert the temperature probe control into the socket on the Wok.
Plug the cord into a 120-volt 60 Hz AC only outlet. This appliance
requires 1500 watts and should be the only appliance operating on
the circuit.
4
5
Set the temperature control to the temperature desired. The
indicator light will turn on.
DETACHABLE BASE
The base should always be removed when
cleaning your wok. To remove simply turn the
wok upside down and remove the locking
screw by turning counter-clockwise. See
Figure 1. Lift the base straight up to remove,
(see Figure 2) to reattach the base simply line
up the notch for the temperature control on
the base to the socket on the wok. Replace
the locking screw by turning clockwise.
Once the selected temperature has been reached, the indicator light
on the temperature control will switch off; however we recommend
that you preheat the wok for 10 minutes to allow the heat to reach
up the sides of the cooking surface. The light will cycle on and off as
the selected temperature is maintained.
Figure 2
6
When you have finished cooking your meal set the temperature
control to MIN before unplugging from the outlet. Allow the Wok to
cool completely before moving or cleaning.
REMOVABLE ADJUSTABLE
TEMPERATURE PROBE
Your temperature has a quick release handle
allowing you to effortlessly remove the probe
from the wok by simply squeezing the lever
into the probe. The adjustable temperature
Figure 3
probe has been designed to match the settings of a standard stovetop
control. There are 5 settings comprised of Min, Keep Warm, Medium,
High, and Sear. You will notice during the cooking process that the light
will cycle on and off. This indicates that the adjustable thermostat is
cycling to ensure the set temperature is maintained.
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Care and Cleaning
Electric Wok Cooking Tips
1
Never immerse the temperature control, cord or plug in water or
1
Don’t overload the wok when stir-frying. Add only about 8 ounces
of meat or 2 cups of vegetables at a time. If you add too much food
at one time, you will be “stewing” your food instead of stir-frying.
Overloading the wok is a common mistake to make when stir-frying.
other liquid. If cleaning of the probe is necessary, wipe with a damp
cloth and dry thoroughly. Your Wok, tempered glass lid, and rack can
be washed by hand in warm, soapy water or in the dishwasher (with
the temperature probe and base removed).
2
Stir-fry food in small batches. Remove each batch before starting
another, and then combine them all prior to serving.
2
3
4
Avoid using abrasive cleaners or scouring pads. Do not place
in dishwasher. Store and handle the temperature control carefully.
Avoid knocking or dropping the control as this can damage
the probe.
3
Cut all vegetables into similar small sizes when stir-frying.
4
Do all of the meal prep prior to adding food to the wok. Line up
all ingredients in the order of how they will be cooked. This allows
the food to be more evenly cooked.
Use caution when handling the glass lid. Avoid sudden temperature
changes as this can cause the lid to crack. For example, do not
immerse a hot glass lid in cold water. Do not over tighten the knob
on the glass lid as this can result in damage or cracking.
5
6
When using the wok to braise foods, use high heat to sear the meat,
then add remaining ingredients, cover and turn heat to low until a
gentle bubbling can be seen.
Any other servicing should be performed by an authorized service
representative.
When using the wok as a candy pot, set temperature to a high heat
setting until mixture boils, then lower heat to the temperature called
for in the recipe. Clean-up when making candy is much easier due to
the non-stock coating.
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Braised Beef Short Ribs
This wonderful dish is so easy to make and can be made several days
ahead of time. It tastes better if made ahead making this a great dish
for entertaining. I love to serve it with soft, cheesy polenta and a big
salad.
Makes 4 - 8 servings
INGREDIENTS
8 meaty beef short ribs
2 tablespoons all-purpose flour
kosher salt and fresh pepper to taste
2 tablespoons olive oil
2 large onions, chopped
2 large carrots, peeled and chopped
1 golden delicious apple, peeled, cored and chopped
1/3 cup garlic cloves, peeled
2 bay leaves
a few sprigs fresh thyme
a few sprigs fresh sage
3 tablespoons tomato paste
2 cups red wine
3 cups beef stock or broth
METHOD
Recipes
1
Set the temperature probe on your wok to "High". Add oil until hot.
2
Dredge the ribs in the flour, salt and pepper and add to wok in a
single layer. (Do this in 2 batches if ribs are large.) Brown ribs on all
sides. Turn heat to very low.
3
Add remaining ingredients to pan and stir to combine. Cover and
cook for 2 - 3 hours or until meat is fall-apart tender. Remove, cool
and then refrigerate overnight.
4
After approximately 12 hours of refrigeration, peel off fat, being
careful not to dislodge the bones from the ribs. Reheat, taste
carefully and correct seasonings when ready to serve.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 13
Hot and Sour Hot Pot
Stir Fry Vegetables
Makes 2 - 4 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
4 cups chicken stock
2 tablespoons sesame oil
2 cloves garlic
1 tablespoon ginger, minced
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon freshly grated ginger
1 medium onion, sliced thin
1 cup carrots, cut diagonally
2 cups broccoli flowerets
2 cups sugar snap peas
1 red bell pepper, julienne
1/4 cup bottle stir fry sauce
2 teaspoons toasted sesame seeds
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 green onions, chopped
For Dippers:
1 can drained bamboo shoots
2 cups halved fresh mushrooms
1 pound boneless skinless chicken breast, sliced thin in 1-inch strips
1 cup cauliflower
METHOD
1
Set the temperature probe on your wok to "High". Add oil and heat
for 2 minutes.
2
Add the garlic and ginger cook for 2 minutes. Add all the vegetables
and toss and cook for 5 minutes. Add the stir fry sauce and toss and
coat well. Finish with a sprinkling of sesame seeds. Serve over rice.
METHOD
1
Set the temperature probe on your wok to "High". Add chicken broth
and ginger to wok.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
2
Dissolve cornstarch in water in separate container and add to
chicken broth in the wok.
3
4
5
Add salt, pepper, vinegar and lemon juice.
Add green onions, and cook for 15 minutes.
Keep the wok temperature set to "High" for dipping. Assemble
vegetable platters and assign skewers. Have guests dip ingredients
into boiling liquid and cook their individual meals to desired
doneness.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Stir-Fried Chinese Vegetables
Yvette’s Sweet and
Sour Chicken
Makes 4 to 6 servings
INGREDIENTS
Makes 4 servings
4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
INGREDIENTS
2 tablespoons sesame oil
1 tablespoon minced garlic
2 tablespoons soy sauce
1/4 teaspoon crushed red chili flakes
2 tablespoons cornstarch
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 cup pineapple chunks
1 can (28 ounce) oriental mixed vegetables, drained
1/2 cup mandarin orange slices, drained
12 maraschino cherries, halved
1 12-ounce container of Sweet and Sour Sauce
Jasmine Rice
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated,
each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces,
1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth,
or water, heated
METHOD
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
1
Combine soy sauce and cornstarch in a bowl. Add cubes of chicken
and let set for 30 minutes.
2
3
4
Set the temperature probe to "High" and heat oil in wok for
2 minutes.
METHOD
Add chicken mixture to wok and cook until brown on all sides, about
5 minutes. Add sweet and sour sauce.
1
Set the temperature probe on your Wok to "Sear" and preheat for
5 minutes. Add 2 tablespoons of the oil. When the oil is hot, add the
ginger, garlic, and chili flakes and stir fry just until they are aromatic,
about 30 seconds. Scoop out the aromatics and set them aside.
Add remaining ingredients and cook until sauce thickens and boils,
about 5 minutes. Serve over jasmine rice.
2
3
4
5
Add the remaining oil to the wok. When it is hot, add the onion
pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1
to 2 minutes more.
Add the long beans and the 1-inch scallion pieces. Continue stir-
frying until they are bright green and glossy, 1 to 2 minutes more.
Add the Napa cabbage and the Chinese broccoli leaves, along with
about 1/3 cup of the hot stock and the reserved aromatics. Continue
stir-frying until the vegetables are all tender-crisp, about 2 minutes
more. Add the remaining stock, soy sauce, and cornstarch mixture
and stir-fry until the vegetables all look lightly glazed with sauce,
about 1 minute more.
6
Transfer the stir-fried vegetables to a heated serving dish. Garnish
with the sliced scallions and sesame seeds and serve immediately.
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Twice Fried Rice
Vegetable Fried Rice
Makes 2 to 4 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
1 cup long grain rice
2 tablespoons peanut oil
3/4 cup chicken stock
1/2 cup broccoli florettes
1 teaspoon salt
1/2 cup chopped red bell pepper
1/2 cup snow peas
1 cup diced cooked lobster, duck or chicken meat (optional)
2 cups cooked long grain rice
(cooked the day before, the grains should be separate)
1 egg, lightly beaten
1 red or yellow bell pepper, 1 green bell pepper, seeded,
cored and cut into small dice
1 cup sliced Napa cabbage
1/2 cup mushrooms, sliced
1/4 cup snow peas, strings removed
1 to 2 tablespoons peanut oil
1 egg, beaten
2 tablespoons soy sauce
METHOD
1/4 cup soy sauce
2 scallions, trimmed and cut into chiffonade
1
Set the temperature probe of your Wok to "High" and preheat for
5 minutes.
METHOD
2
3
Add the peanut oil and heat until hot. Then add all the vegetables
and the fish or fowl, if used, and stir fry for 2 minutes.
1
Place the rice in a saucepan and add the stock, water and salt.
Bring the liquid to a boil, reduce the heat, cover and cook slowly
for 15 to 18 minutes. It is important to cook the rice until dry. Turn
the rice out onto a large platter or baking sheet and let it air dry for
up to an hour. (Or place the rice on a baking sheet and dry it in the
oven at 200 degrees F for 30 minutes, stirring two or three times
with a fork.)
Add the rice and stir fry for another 2 minutes, or until the rice is
jumping off the wok. Then add all the vegetables and the cooked
lobster, chicken or duck meat, and stir-fry for 2 minutes.
4
Pour the beaten egg around the rim of the wok so that the egg
scrambles before it touches the rice. Mix the scrambled egg into the
rice, add the soy sauce and stir well. Season to taste with salt and
pepper.
2
3
Take a fork and thoroughly fluff the rice.
Set the temperature control on your Wok to "Sear" and preheat for
5 minutes. Pour the oil in around the edges, and then stir fry all the
vegetables for 30 seconds. Add the rice and continue to stir fry for
another 30 seconds. Pour the egg in around the edges of the wok
and quickly stir it into the rice and vegetables.
PRESENTATION
Turn into a heated serving dish. Serve immediately
4
5
Stir in the soy sauce.
Prepare the scallion chiffonade immediately before serving. Slice the
scallions very thinly on the bias.
PRESENTATION
Turn the rice out onto a heated platter. Sprinkle the scallion chiffonade
over the rice. Serve with chopsticks.
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Kung Pao Chicken
Stir-Fried Chicken with
Cashews and Pine Nuts
Makes 2 servings
INGREDIENTS
Makes 4 servings
Marinade:
1 tablespoon rice wine
INGREDIENTS
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
3 tablespoons peanut oil
1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes
Salt
Freshly ground black pepper
1/4 cup plum wine or sherry
1 tablespoon minced garlic
Sauce:
2 teaspoons chopped peeled ginger
1/2 teaspoon crushed chili pepper flakes
1 1/4 cups chicken stock
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 teaspoons Wolfgang's Asian Rib Sauce (see following recipe)
1 cup sliced shiitake mushrooms
2 tablespoons sugar
2 tablespoons hoisin sauce
1/2 cup each 1-inch cubes of yellow and red bell pepper
2 scallions, cut into 1-inch slices
1/4 cup each cashews and pine nuts
4 tablespoons (2 ounces) unsalted butter
2 tablespoons peanut oil
4 dried red chilies, stems removed and discarded, pods cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic clove, smashed
1 green onion, white part cut into 1/2 -inch pieces,
green part cut into julienne strips
1/4 cup deep-fried peanuts
METHOD
1
Set the temperature probe of your Wok to "Sear" and preheat for
5 minutes. Heat the peanut oil until smoking.
2 tablespoons cold chicken stock
2
Season the chicken lightly with salt and pepper and sear, about
1 minute on each side. Deglaze the pan with the plum wine or sherry
and stir in the garlic, ginger and chili flakes. Pour in the stock and
reduce by half (sauce will begin to thicken). Add the rib sauce,
mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes
longer, stirring occasionally, until chicken is done. Stir in the butter
and correct seasoning to taste.
METHOD
1
In a nonreactive bowl, prepare the Marinade: Combine the rice wine,
peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces
and refrigerate for 20 to 30 minutes.
2
3
In a small bowl, stir together the ingredients for the Sauce. Set aside.
Set the temperature probe of your Wok to "Sear" and preheat for 5
minutes. Bring the peanut oil to almost smoking temperature. Stir-fry
the chilies, ginger, garlic and white part of the green onions for 30 to
40 seconds, or until the chilies turn dark. Add the chicken and stir-
fry for 1 to 2 minutes, until golden in color.
3
Spoon the stir-fried chicken onto a large heated serving platter,
arranging all the ingredients evenly throughout. Or divide among
4 heated plates and serve immediately.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
4
Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry
and continue stirring until the sauce is glossy and thick enough to
coat the chicken. Transfer to a serving plate and garnish with
julienned green onions.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
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Wolfgang's Asian Rib Sauce
Pineapple Cream Candy
Makes 1 1/3 cup
Makes 1 pound
INGREDIENTS
INGREDIENTS
1 1/4 cups rice wine vinegar*
1 cup honey
2 cups sugar
1 cup brown sugar
3/4 cup soy sauce
1/2 cup heavy cream
3/4 cup mirin*
2 scallions, chopped
1 teaspoon minced garlic
1 teaspoon fresh ginger, finely chopped
3/4 teaspoon crushed red pepper flakes
1 cup crushed or pureed fresh pineapple
1 tablespoon unsalted butter
1 cup chopped, toasted, salted macadamia nuts
METHOD
1
Line an 8-inch pan with aluminum foil and spray with non-stick
spray. Set aside.
METHOD
1
In a 4-cup enamel or stainless steel saucepan, combine all the
ingredients and cook, over medium-high heat until syrupy, 50 to 60
minutes. Strain into a clean container and cool.
2
3
Combine sugars, cream and pineapple in wok. Stir until sugars are
moistened.
Set the temperature probe of your Wok to "High" and bring sugars
to a boil. Use a candy thermometer and bring mixture to 245
degrees. Turn off heat and add butter and nuts. Stir and pour out
into prepared pan. Let cool. Remove from pan by grasping foil to lift
candy out of pan. Remove foil. Cut candy into small squares. Can be
stored airtight for up to 1 month.
2
Refrigerate, covered, and use as needed.
*Note Rice wine vinegar and mirin can be purchased in markets that
carry Asian products.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
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Almond Toffee
Cherries Jubilee
Makes 1 1/2pounds
Makes 6 - 8 servings
INGREDIENTS
INGREDIENTS
1/4 cup water
1 cup sugar
4 cups frozen cherries, thawed or 4 cups fresh pitted
1/2 cup sugar
1/2 cup light corn syrup
1 tablespoon cornstarch
1/2 cup unsalted butter, at room temperature
1 cups sliced almonds, toasted
1 teaspoon kosher salt
1/2 cup Brandy, Cherry Brandy or Kirsch
Vanilla Ice Cream
METHOD
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1
Strain cherries, reserving juice.
1/4 teaspoon butter vanilla extract
1 pound semi sweet chocolate chips, for coating afterwards
1/2 cup additional toasted almonds, for topping
2
Set the temperature probe of your Wok to "High". Add reserved
juice, sugar and cornstarch. Cook and stir until thickened and bubbly.
3
4
5
Stir in cherries, cook and stir for 2 minutes more.
Add Brandy, and stir well.
METHOD
1
Line a cookie sheet with a strip of silicone-coated aluminum foil or a
silpat. Fill a 2 cup glass measuring cup with water and ice to test
candy with later. Set aside.
Serve over vanilla ice cream.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
2
Set the temperature probe of your Wok to "High" and add water,
corn syrup, and sugar and gently stir to moisten all of the sugar.
Bring to a boil. Reduce temperature to medium-high. Add butter
and stir gently until butter is melted. When candy is amber in color,
carefully drop a few drops of the mixture into measuring glass with
water and ice. Stir for a few seconds with a fork, then remove and
test – it should cleanly snap in two and be a delicious caramel flavor.
If it bends without breaking, cook a few minutes longer. A candy
thermometer should show the finished candy to be between 300
to 310 degrees.
3
Turn off wok and add the 1 cup of nuts, salt, baking soda and both
extracts. Stir quickly but thoroughly, using caution. Mixture will foam
up and become lighter in color. Immediately pour out onto foil-lined
cookie sheet. Use an oiled spatula to spread mixture as thin as
possible. When warm to the touch, evenly sprinkle over the
chocolate chips. Wait a few minutes for chips to soften, then spread
evenly over candy in a thin layer. Sprinkle over remaining almonds.
Cool completely. Break candy into irregular shards. Candy will keep
for a month, stored airtight.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care,
in this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient.
During the applicable warranty period within normal household use, we
will repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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