Wolfgang Puck BEWK0014 - Manual (Page 4)

Using Your Electric Wok
1 Place your Electric Wok on a flat, level surface.
2 Insert the temperature control into the socket on the Wok.
3 Plug unit into a 120-volt 60 Hz AC only outlet. Turn the unit on by setting
the temperature control to the temperature desired. The indicator light will
turn on.
4 Once the selected temperature has been reached, the indicator light on the
temperature control will switch off. Then the light will cycle on and off as the
selected temperature is maintained.
Care and Cleaning
1 Never immerse the temperature control, cord or plug in water or other liquid.
If cleaning is necessary, wipe with a damp cloth and dry thoroughly.
2 Your Wok, tempered glass lid, and rack can be washed by hand in warm,
soapy water or in the dishwasher (with the temperature probe removed).
Avoid using abrasive cleaners or scouring pads. To remove tough stains from
the cooking surface, use a stainless steel cleaning powder such as Wolfgang
Puck’s Stainless Steel Cleaner. Your wooden spoon should be hand washed in
warm soapy water. Do not place in dishwasher.
3 Store and handle the temperature control carefully. Avoid knocking or
dropping the control as this can damage the probe.
4 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 overtighten the knob on the glass lid as this can
result in damage or cracking.
4 5
Stir-Fried Wild Rice with Apples
and Sun-Dried Cherries
Makes 2 servings
INGREDIENTS
1/2 cup uncooked wild rice
1 1/2 cups cold water
2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1 tablespoon curry powder
1 apple, peeled, cored, and cut into small dice
1 cup coarsely chopped mushrooms
1/4 cup sun-dried cherries salt
Freshly ground black pepper
METHOD
1 First, cook the wild rice: In a sieve, rinse the rice under cold running water,
then drain well. Put the rice and cold water in a small saucepan. Bring the
water to a boil and stir the rice briefly; reduce the heat to very low, cover the
pan, and simmer until the rice is tender, 35 to 45 minutes. Check the water
level toward the end of cooking and, if necessary, add a little more boiling
water. Remove the pan from the heat and let is stand, covered, for about 10
minutes more. You will have about 1 1/2 cups.
2 Heat your wok to 350°. Add the olive oil and onion and saute until the onion
is translucent, 2 to 3 minutes. Stir in the curry powder and saute briefly, just
until its aroma develops. Stir in the apple, mushrooms, and sun-dried
cherries and continue sauteing, stirring continuously, until the mushrooms
are cooked through, 2 to 3 minutes more.
3 Add the cooked wild rice and saute, stirring continuously, just until it is
heated through and well mixed with the other ingredients. Season to taste
with salt and pepper and serve immediately.