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Toastmaster TWK45 - page 1
READ AND SA VE THESE INSTRUCTIONS W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instructions. High Per formance Electric W ok Use and Care Guide - Model TWK45 • 4 1 ⁄ 2 QUART CAP ACITY • NON-STICK COA TED DIE CAST BODY • ADJUST ABLE TEMPERA ...
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Toastmaster TWK45 - page 2
IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to redu ce t he risk of fire, electric shock and injur y to persons, including the following: • Read all instructions before using appliances. • Do not touch hot surfaces. Use handles or knob. • T o protect against electrical shock, do ...
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Toastmaster TWK45 - page 3
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qu ali fi ed el ect ri cia n. Do not attempt to modify the plug in any way . ELECTRIC POWER: If the electric circuit is overloaded with other appliances, your appliance may not operate properly . It should be operated on a separate electrical circuit from other appli ...
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Toastmaster TWK45 - page 4
4 INTRODUCTION Congratulations on owning your T oastmaster Electric W ok. Chinese cooking can be traced back 4,000 years, yet it continues to be in tune with today’ s American lifestyle. The mar vels of moder n technology incorporated in the Electric W ok will allow you to prepare a large variety of Asian recipes quickly and easily . In the past, ...
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Toastmaster TWK45 - page 5
INSTRUCTIONS FOR USE 1. The sturdy , stay-cool metal Base allows the W ok to be used for cooking on the kitchen counter and to be brought to the table for keeping food at ser ving temperature. 2. Organize and prepare all foods to be cooked. 3. Seasoning or conditioning the W ok sur face before using is not required. 4. Set Knob on T emperature Cont ...
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Toastmaster TWK45 - page 6
COOKING TOOLS The long wooden utensils designed specifically for the T oastmaster W ok are recommended. They will prevent scratching the surface. Do not use sharp-edged metal tools such as forks, knives, beaters, food choppers, etc., as they will scratch the surface. Minor scratching of the non-stick surface will only af fect the appearance of the ...
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Toastmaster TWK45 - page 7
METHODS OF ASIAN COOKING Before attempting any of the delicious recipes, take a few moments to understand the various methods that can be used in Asian cooking. Understanding the method will make preparing the recipe that much easier . PRECONDITIONING (OPTIONAL) Preconditioning is a step after food preparation and before actual cooking. It will hel ...
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Toastmaster TWK45 - page 8
CUTTING METHODS The Chinese people cut all their food with an eye for appearance. A different shape is planned for each ingredient. Cutting food into small pieces will also speed the cooking time. Food should always be cut in bite-sized pieces because knives are never used while eating. A sharp knife or a Chinese cleaver makes slicing easier . Stra ...
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Toastmaster TWK45 - page 9
STIR FRYING Stir fr ying is a rapid method of cooking food in a small amount of oil over high heat at 375°F (190°C). The ingredients are stirred continuously . It is important to preheat the W ok to the correct temperature before adding oil and food. The hot oil seals in the natural juices in meats and seafood preser ving flavor and nutrients. St ...
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Toastmaster TWK45 - page 10
BRAISING/SIMMERING Braised food is sautéed in a small amount of oil and then cooked in a liquid at a low simmering point until the liquid is reduced to a sauce. Braising meat, fish or firm vegetables produce tender , flavored and moist results. Many different meats are prepared in this manner including many western dishes and Japanese sukiyaki. Si ...
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Toastmaster TWK45 - page 11
SIMPLE GARNISHES Once you begin Asian cooking, you will want to make the most of each dish by adding attractive food decorations. Here are a few suggestions: Celer y T assels W ash the celer y stalks and cut into approximately 2 inch lengths. Cut lengthwise at narrow inter vals nearly to the base. Leave celer y tassel in a bowl of cold water to cur ...
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Toastmaster TWK45 - page 12
GLOSSARY OF ASIAN INGREDIENTS Asian ingredients are available at most supermarkets, Asian grocer y stores, specialty food stores, certain gour met shops and food sections of department stores. Baby Corn Y ellow miniature ears of corn 1-1/2 to 2 inches long. Available in cans and packed in water . Used in soups and stir fried dishes. Bamboo Shoots C ...
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Toastmaster TWK45 - page 13
SAUCES AND CONDIMENTS This is a partial listing of the popular sauces and spices that are traditionally used to enhance the flavor of Asian food. Soy Sauce Soy sauce is the fundamental seasoning in all Asian cooking — it contains caramel and sugar . Thin or light soy sauce is saltier than dark soy sauce. They are both used in stir-fried dishes, m ...
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Toastmaster TWK45 - page 14
STEAMING TIME CHART Approximate cooking time in minutes for steaming vegetables, seafood, fish, fruits and meat. This chart is only intended as a guide. Adjust time to suit your taste. V egetables Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20 Asparagus: whole, frozen . . . . . . . . . . . . . . . . . . . ...
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Toastmaster TWK45 - page 15
STEAMING TIME CHART (CON’T .) Seafood and Fish Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10 Red Snapper . . . . ...
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Toastmaster TWK45 - page 16
RECIPES FRIED CRAB WON-TONS Makes 24 won-tons Filling: 2 oz. cooked crabmeat or cooking shrimp 1-3 oz. package cream cheese, softened 1/2 teaspoon W orcestershire sauce Salt and pepper to taste 24 won-ton wrappers 1 egg, beaten 3 cups vegetable oil In a small bowl, thoroughly combine filling ingredients. Set aside. Heat oil in W ok at 400°F . Plac ...
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Toastmaster TWK45 - page 17
ORIENT AL STYLE RIBS Makes 25 to 35 pieces 3 lb. rack of pork backribs — cut lengthwise, then across in thirds 1 cup chicken broth 8 tablespoons soy sauce 7 tablespoons brown sugar 2 scallions, chopped Heat the W ok at 350°F . In a small bowl, combine broth, soy sauce and sugar . Set aside. Brown ribs on all sides a few at a time. Remove with wi ...
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Toastmaster TWK45 - page 18
Makes 4 to 6 ser vings 10 dried black mushrooms 1 cup warm water 1/2 lb. beef flank steak 1 lb. asparagus 1/2 lb. pea pods Marinade: 1 tablespoon oil 1 teaspoon cornstarch 1 teaspoon sugar 2 teaspoons soy sauce Salt and pepper to taste Sauce: 3 tablespoons oil 1 teaspoon fresh ginger root, finely chopped 2 tablespoons dr y white wine 1/2 cup chicke ...
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Toastmaster TWK45 - page 19
AROMA TIC RED-COOKED (HUNG TSAU) BEEF Makes 4 to 6 ser vings 2-1/2 lbs. boneless beef (chuck or eye of the round roast) 1 tablespoon oil 1 slice fresh ginger root, crushed 3 cloves garlic, crushed Sauce: 1/2 cup soy sauce 2 dried hot chili peppers 2 tablespoons sugar 1 cup water 1/3 cup dr y sherr y Cut beef into 1 inch cubes. In a bowl, mix togeth ...
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Toastmaster TWK45 - page 20
MIXED CHINESE VEGET ABLES Makes 4 to 6 ser vings 1/2 head fresh broccoli 1/2 lb. fresh spinach 1/2 lb. fresh pea pods 4 stalks celer y 2 carrots 2 medium onions 1 - 8 oz. can water chestnuts, sliced and drained 1 slice fresh ginger root, crushed 2 scallions 3/4 cup chicken broth 2 tablespoons vegetable oil Cut broccoli tops into flowerets. Cut broc ...
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Toastmaster TWK45 - page 21
SNOW PEAS & STRA W MUSHROOMS Makes 4 to 6 ser vings 1 lb. snow peas (in pods) 1 15 oz. can straw mushrooms, drained 2 tablespoons dr y sherr y Salt and white pepper to taste 1 teaspoon sugar 1/4 cup peanut oil Remove strings from pea pods. In a bowl, combine sherr y , salt, pepper and sugar . Stir to blend. Set aside. Heat the W ok at 350°F . ...
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Toastmaster TWK45 - page 22
CRABMEA T EGG FOO YUNG Makes 2 to 3 ser vings 4 eggs 1/2 cup shredded crabmeat 1 cup bean sprouts 1 tablespoon onion, minced 2 tablespoons soy sauce Salt and pepper to taste 1 tablespoon vegetable oil In a mixing bowl, beat eggs until frothy . Add crabmeat, sprouts, onions, soy sauce, salt and pepper . Add oil to W ok and heat at 250°F . When T em ...
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Toastmaster TWK45 - page 23
FRIED BANANAS Makes 4 to 6 ser vings 1-1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup water 4 to 5 firm bananas 3 cups vegetable oil In a large bowl, combine flour , baking powder , soda and salt. Gradually blend in water , beating with whisk until smooth. Peel bananas. Cut each banana on the ...
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Toastmaster TWK45 - page 24
LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser , for one year from purchase date to be free of defects in materia l and workmanship. This warranty is the only written or express warranty given by T oastmaster Inc. This warranty gives you specific legal rights. Yo u may have other rights which vary from sta ...
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