Cuisinart™Electric WokINSTRUCTION BOOKLETFor your safety and continued enjoyment of this product, always read the instruction book carefully before us
THE CUISINART™ELECTRIC WOKRecipe Booklet10
RECIPESASIAN FLAVOURSBraised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . .
*Salted black beans can be found in Asian grocery stores or in the international food section of a well-stocked grocery store.**If you purchase the sp
1 teaspoon (5 ml) minced garlicTo marinate the beef, combine with sherry, soy, and cornstarch, and reserve. To prepare the sauce, combine stock, soy,
1 teaspoon (5 ml) rice wine vinegar 1 teaspoon (5 ml) toasted sesame oilCombine green onions, ginger, garlic, sugar, soy, sherry, vinegar and sesameoi
Nutritional information per serving:Calories 68 (51% from fat) • carb. 6g • pro. 3g • fat 4g • sat. fat 1g• chol. 0mg • sod. 238mg • calc. 123mg • fib
and chicken until shrimp are just curled and chicken is lightly browned and justcooked through. Remove and reserve. Add bamboo shoots, carrots, cabbag
1 red pepper, cored, seeded, cut into 1⁄4-inch (0.5 cm) slices1 onion, peeled, quartered, cut in 1⁄4-inch (0.5 cm) slices1 jalapeño pepper, cored, see
GINGER-MARINATED STEAMED SALMONMakes 4 servings1 tablespoon (15 ml) finely chopped chives1⁄2 teaspoon (2 ml) granulated sugar1⁄2 teaspoon (2 ml) koshe
Nutritional information per serving:Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g• chol. 145mg • sod. 1297mg • calc. 55mg
IMPORTANT SAFEGUARDSWhen using an electrical appliance, basic safety precautions should always befollowed, including the following:1. READ ALL INSTRUC
bring to a boil. Reduce heat to 225ºF (100°C). Cover and steam 17 to 19 min-utes or until meat is cooked through and registers 170ºF (80°C) on an inst
Nutritional information per serving:Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g• chol. 75mg • sod. 863mg • calc. 112mg
3 tablespoons (45 ml) vegetable oil, divided8 ounces (250 g) chicken boneless, skinless thighs, cut in 3 x 1⁄4-inch (7.5 cm x 0.6 cm) pieces4 ounces (
Return meat and juices to the wok, season with chili powder, cumin, coriander,salt and ground pepper. Add remaining 4 tablespoons (1⁄4 cup) of beef st
Nutritional information per serving:Calories 66 (60%) • carb. 4g • pro. 3g • fat 5g • sat. fat 1g• chol.0mg • sod. 298mg • calc. 93mg • fiber 3gSPICY
CHERRY TOMATOES WITH FRESH BASILMakes 4 servings1 tablespoon (15 ml) olive oil3 garlic cloves, peeled, crushed, but left whole4 cups (1 L) red and/or
Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever.Try some of our other countertop applian
3TABLE OF CONTENTSIntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Parts and Fea
ASSEMBLY/DISASSEMBLY INSTRUCTIONS1. Place base on a flat cleansurface where you intend to cook. Locate the wokrelease switch on one corner of the base
Tempura RackThe tempura rack can be used when preparing pan-fried dishes or to simply keepcooked foods warm but away from direct contact with the pan.
Stir-frying is usually done in stages, as foods tend to have different cookingtimes. Cooked foods can be removed from the wok and returned at a later
Cuisinart has included a steamer rack with your wok. The steamer rack should beplaced inside the wok with the triangle-shaped feet facing down. The st
• Fruits are often poached in a sugar syrup or wine. Spices such ascinnamon sticks, cloves, peppercorns or a vanilla bean can be added to the poaching
9WARRANTYLIMITED THREE-YEAR WARRANTYThis warranty is available to consumers only. You are a consumer if you own aCuisinart™Electric Wok that was purch
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