Toastmaster TWK45 User Manual
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STIR FRYING
Stir frying is a rapid method of cooking food in a small amount of oil over
high heat at 375°F (190°C). The ingredients are stirred continuously.
It is important to preheat the Wok to the correct temperature before
adding oil and food. The hot oil seals in the natural juices in meats and
seafood preserving flavor and nutrients. Stir frying produces crisp-tender,
brightly colored vegetables.
Using the wooden utensils, constantly stir, lift and toss one food at a time.
As items are cooked, they may be stored up the sides of the Wok or
placed in separate dishes prior to combining. Repeat this step until all
food has been cooked. The preparation of ingredients and precondition-
ing should be done ahead of time because stir frying takes only minutes.
Foods should be thinly sliced, shredded or diced into small uniform
pieces, allowing them to cook quickly and evenly. A dish prepared in this
manner should be cooked just before serving.
STEAMING
Steaming is a common method of Asian cooking. Food is cooked in its
own juices by steam over boiling water. Steaming is a healthy way to
prepare food. The moist heat retains the food’s nutrients, heightens the
flavor, preserves the color and minimizes shrinkage.
Steamer Racks may be purchased at many hardware, kitchenware, or
general merchandise stores. Bamboo steaming racks work very well. A
stainless steel folding steamer is recommended for use in your Toastmaster
TWK45 Wok. Do not use sharp-edged metal steaming racks as they will
scratch the surface.
Place the Steamer Rack into the Wok. Add water to the Wok so that it is
one inch below the Rack. Place the food to be steamed directly on the
Rack, or place the food in a heat proof dish and then onto the Rack. Food
must never be in the boiling water. Place Wok Cover onto Wok. Set
Temperature Control Knob to 250°F (125°C) and cook according to
recipe. Add hot water to maintain steaming.
WARNING: This unit produces heat and escaping steam. Use extreme
caution when removing or lifting the Lid while cooking.
RED STEWING
Red stewing or hung tsau, is the Chinese way to slow cooking. The meat
is browned, then simmered from 1 to 4 hours using a large quantity of
soy sauce and other seasonings. This method of cooking will produce a
tender piece of meat smothered in a rich, brown gravy.
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