Gastroback 42515 Design Wok Advanced Pro - Manual (Page 14)

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can leak into the groundwater and get into the food chain, damaging your health and well-
being. When replacing old appliances with new once, the retailer is legally obligated to take
back your old appliance for disposal at least for free of charge.
InFOrmATIOn AnD servIce
Please check www.gastroback.de for further information. For technical support, please
contact Gastroback Customer Care Center by phone: +49 (0)4165/22 25-0 or e-mail:
[email protected].
WArrAnTY
We guarantee that all our products are free of defects at the time of purchase. Any demons-
trable manufacturing or material defects will be to the exclusion of any further claim and
within warranty limits of the law free of charge repaired or substituted. There is no warranty
claim of the purchaser if the damage or defect of the appliance is caused by inappropriate
treatment, over loading or installation mistakes. The warranty claim expires if there is any
technical interference of a third party without an written agreement.
The purchaser has to present the sales slip in assertion-of-claim and has to bear all charges
of costs and risk of the transport.
cOOkIng TecHnIques
stir-frying
Recommended Temperature Probe setting: ›High Sear‹ for meats. 12 – 14 for vegetables and
seafood.
• Stir-frying is an energy efficient and healthy way of cooking foods. The benefit of this method
is its speed and the flavor result. The non-stick cooking surface on your wok also means that
less oil is required for cooking. The cooking action for stir-frying is a continual tossing motion
to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of
minutes.
• Stir-frying should be carried out using a high heat setting.
• Preheat your wok before adding any ingredients, allow the temperature light to cycle ›on‹
and ›off‹ as over cooking will give a tough, dry result. Cooking times depend on the size and
thickness of the cut, as the bigger the cut, the more time that is needed.
Recommended cuts for stir-frying:
Beef Lean beef strips prepared from rump, sirloin, rib eye and fillet.
Chicken Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets.
Lamb Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin.
Pork Lean pork strips prepared from leg, butterfly or medallion steaks or fillet.
Veal Eye of loin, fillet, round, rump or topside.
nOTe: Make sure to carefully cook the meat to the minimum temperature required to prevent
contamination.