Cuisinart Wok Cuisinart Electric Wok User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION BOOKLET  
CuisinartElectric 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 CuisinartElectric 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.  
E
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 CuisinartElectric 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.  
3
 
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.  
4
 
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  
5
 
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 CuisinartElectric 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.  
7
 
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.  
8
 
Your CuisinartElectric 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  
CuisinartElectric 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 CuisinartElectric 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 CuisinartElectric 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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