Preparation instructions
All the ingredients should be chopped finely before
you begin cooking food.
When stir-frying, always put the fat into the cold
wok and then heat it up on a high heat setting.
Distribute the fat evenly up to the edge by rotating
the pan. When streaks appear in the fat or it starts
to bubble slightly, turn the heat down and begin
cooking. The ingredients that take the longest
to cook should be added to the wok first. Stir
frequently until everything is fried evenly. Move
cooked ingredients to the edge to keep them warm.
This enables you to fry further ingredients in the
centre of the wok. When all the ingredients are
cooked, mix them together briefly and season to
taste.
After frying, larger pieces of food can be kept
warm or allowed to finish cooking on the drip tray
grid (available as an accessory).
Woks with a suitable steamer insert (available as
an accessory) offer even more options for cooking.
You can gently cook dumplings and rice balls filled
with meat, fish or vegetables in the rising water
vapour in the insert with the lid closed.
Deep-frying
Fill the wok no more than half way with suitable
fat.
Be careful with hot fat. Therefore, do not use a lid
when deep-frying. This prevents burns caused by
fat frothing over.
Do not leave a hot wok unattended. Do not extin
-
guish burning fat with water. Use a blanket or fire
extinguisher.
Information on all kinds of hob
Fusiontec cookware from WMF is suitable for all
kinds of hob and in sizes that are suitable for
domestic use.
Information on electric hobs
For more efficient energy use, the hotplate
diameter on electric hobs should roughly match
the base diameter of the wok.
Information on induction hobs
Please note that induction is a very rapid heat
source. Never heat an empty wok, as overheating
it can damage it.
The diameter of the wok base must match the hob
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