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INSTRUCTION BOOKLET
Cuisinart™ Electric Wok
WOK-703
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IB-5240
TABLE OF CONTENTS
A
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Assembly and Disassembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cooking with Your Wok . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
B
C
D
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 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, and dishwasher-safe cleanup. Get ready to enjoy
years of deliciously good times, with Cuisinart.
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F
G
H
PARTS AND FEATURES
A. Lid – Stainless steel domed lid with die-cast handle allows you to simmer,
BEFORE THE FIRST USE
steam or keep cooked food warm.
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.
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.
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.
D. Wok – Large 7.3-quart, 14" diameter cooking vessel with nonstick coating.
E. Temperature Control Probe - OFF, WARM, 200-450°F settings and indicator
light. Plugs into base.
F. Base – Wok locks onto base while cooking and can be removed for cleaning.
G. Wok Release Switch – Releases wok from base when ready to clean.
H. Spatulas – Includes two wooden spatulas for cooking.
Never submerge the base or temperature control probe in water. Do not
place them in the dishwasher.
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Locate the wok release switch
on the base. Push in the button
on the release bar (Fig. D).
ASSEMBLY/DISASSEMBLY INSTRUCTIONS
D.
1. Place base on a flat clean
A.
surface where you intend
to cook. Locate the wok
release switch on one
The bar will slide back into its original
position locking the wok to the base
(Fig. E).
corner of the base (Fig. A).
B.
Place your index finger
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 remove
E.
and middle finger inside the open
channel and pull out the release
bar (Fig. B).
The button in the center of the bar will
pop up. The wok release switch should
be in the open position before placing
the wok onto the base.
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 but-
ton in the center of the bar will pop up. Lift the wok up to remove.
3. Your wok includes a steamer rack and a tempura rack that can be used
depending upon the types of foods you are preparing.
2. To secure the wok to the base,
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 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.
C.
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Tempura Rack
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.
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.
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.
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
power cord has been removed from the
wall outlet, then simply pull the probe out
to remove.
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 odor and may smoke
a bit. This is normal and common to appliances with a nonstick surface.
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.
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. We have included a brief explanation of each of these cooking methods
along with some tips and hints for using your wok.
OPERATING INSTRUCTIONS
Once the wok is assembled properly you are ready to begin cooking.
1. Turn the temperature control knob from the OFF setting to the desired
temperature setting by turning the knob.
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.
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.
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 ready to eat.
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.
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
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NOTE: Wooden utensils will not damage the nonstick surface of the wok.
meat/seafood in 1-cup batches so that it will sear and not steam.
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.
•
•
Remove stir-fried beef from the wok when it changes color – 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.
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 meats, or measure and mix sauces, or search the cabinet for an herb
or spice.
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.
When you are ready to begin cooking, heat the wok to 375°F, 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.
•
•
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 center.
Add the sauce to the center of the wok and stir to thicken before
combining with the cooked ingredients.
Tips and Hints:
•
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.
•
Keep a variety of Asian condiments in your refrigerator or pantry. Some
ingredients are used only in minimal amounts but are essential to the
flavor of the recipe – store properly according to package instructions after
opening. 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.
•
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 flavor before continuing with
your recipe.
•
If 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
flavors.
Steaming
•
•
Meats are most often stir-fried using high heat to seal in juices.
Meats/seafood cook best in smaller amounts – you may stir-fry your
Steaming food in your wok offers you a healthy method of food preparation. It is
an optimal method of cooking to retain the flavor, shape, and texture of foods.
Fewer vitamins and minerals are destroyed or leached away into the water as
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can happen when foods are boiled or poached. Steam food in your wok to cook a
new dish or to reheat leftovers.
•
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.
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.
•
•
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.
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 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 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.
•
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 flavor.
•
•
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.
To begin, place the steamer rack inside the wok. Add 6 cups of water and turn the
temperature control knob to 400°F to bring the water to a boil. Once the water
begins to boil, lower the temperature to 200°F to simmer the water. The water is
simmering when you see the bubbles just begin to break the surface of the water.
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 flavors and
allows flavors of the poaching liquid to be infused in the food.
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.
When you are simmering, use enough liquid so that the foods you are cooking
are totally immersed in the liquid. Simmering/Poaching times will depend on the
particular food being cooked.
Place the cover on the wok to keep the steam from escaping while cooking.
Tips and Hints:
•
The 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 below
the steaming rack.
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 flavored with
wine or lemon), fish stock or clam broth.
•
•
Remove lid as infrequently as possible during steaming. Each time the lid
is removed, steam is lost and cooking time is lengthened.
•
Vegetables can be simmered or poached in desired stock or water. Add
fresh or dried herbs to the liquid for added flavor.
When removing the lid during steaming, always lift away from your body to
prevent steam burns.
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•
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 flavor.
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.
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.
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. 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).
“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 flavors of cinnamon,
ginger, garlic, spring onion and rice wine. The food will develop a deep
reddish tinge.
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.
After browning, add a flavorful liquid to just cover the foods to be braised, bring
the liquid to a boil, then reduce the heat to simmer. Cooking times will depend on
the foods being braised.
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.
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.
STORAGE
Always dry and assemble the wok before storing. See Assembly &
• Do not preheat wok longer than suggested time of 1 minute – heating the wok
without food can cause damage to the nonstick surface.
Disassembly Instructions.
• Add only enough oil to coat the bottom of the wok. Do not use large amounts
of oil.
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.
• 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.
• Never immerse the temperature probe in water or any other liquid.
• Temperature probe must always be in the “OFF” position before the unit
in unplugged.
• Do not knock or drop the temperature probe, as this can damage the probe.
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Your Cuisinart™ Electric Wok has been manufactured to the strictest
specifications and has been designed for use with the authorized accessories
and replacement parts.
WARRANTY
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.
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.
This warranty does not cover any damage caused by accident, misuse, shipment
or other ordinary household use.
We warrant 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.
This warranty excludes all incidental or consequential damages. Some states do
not allow the exclusion or limitation of these damages, so they may not apply
to you.
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 1-800-726-0190 for additional information
from our Customer Service Representatives or send the defective product to
Customer Service at Cuisinart, 150 Milford Rd., East Windsor, NJ 08520.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service, California residents have the
option of returning a nonconforming product:
(A) to the store where it was purchased or
(B) to another retail store which sells Cuisinart® products of the same type.
The retail store shall then, at its discretion, either repair the product, refer the
consumer to an independent repair facility, replace the product, or refund the
purchase price less the amount directly attributable to the consumer’s prior
usage of the product. If either of the above two options does not result in the
appropriate relief to the consumer, the consumer may then take the product to
an independent repair facility if service or repair can economically accomplished.
Cuisinart and not the consumer will be responsible for the reasonable cost of
such service, repair, replacement, or refund for nonconforming products
under warranty.
To facilitate the speed and accuracy of your return, please enclose $10.00 for
shipping and handling of the product.
Please pay by check or money order (California residents need only supply proof
of purchase and should call 1-800-726-0190 for shipping instructions).
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 under
warranty.
California residents may also, according to their preference, return nonconform-
ing products directly to Cuisinart for repair, or if necessary, replacement, by
calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will
be responsible for the cost of the repair, replacement, and shipping and handling
for such products under 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.
© 2004 Cuisinart
Cuisinart is a registered trademark of Cuisinart
150 Milford Road East Windsor, NJ 08520
Printed in China
04CU13116
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