WMF Wok
Congratulations on your choice. You have selected a quality product from WMF.
High grade materials, first class workmanship and meticulous quality control
guarantee long lasting product life. With the fully developed design and the well
thought out functionality, it will certainly be exceptionally practical to use.
The wok, the traditional cookware of the Far East, has long found its way into
European kitchens.
In the wok you can cook, fry, braise, deep-fry and even steam on the rack. Preparation
is fast and cooking food in the wok is in line with the trend towards light and healthy
eating.
Woks are available in a variety of materials, for example, stainless steel, cast aluminium
or aluminium. There are differences too in the equipment, with or without a lid, or
with different utensils for cooking (please consult the instructions on the packaging).
Please read following instructions for use and care thoroughly before first use.
Instructions for use
Before first use remove any stickers, wash in hot water and dry thoroughly.
You can heat up the wok on the cooker or on a stand with a paste burner
Use the highest setting on the hob only to heat up the wok. Reduce the heat
in good time and cook the food at medium heat.
Instructions for preparation
Before cooking assemble all the finely chopped ingredients.
Heat up some oil for frying. First put the ingredients that take longest to cook into
the hot fat. Stir repeatedly until everything is cooked evenly. Push the cooked food to
the edge to keep warm. This allows you to cook further ingredients in the centre of
the wok. When all the food is cooked mix everything together and season to taste.
You can place large pieces of food on the rack if available, to keep them warm and to
cook through.
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