Bedienungsanleitung Kalorik TKG WK 1000 (Seite 7 von 40) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch)

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Copies of the I/B. Please reproduce them without any changes

except under special instruction from Team International BELGIUM.

The pages must be reproduced and folded in order to obtain a

booklet A5 (+/- 148.5 mm width x 210 mm height). When folding,

make sure you keep the good numbering when you turn the pages

of the I/B. Don’t change the page numbering. Keep the language

integrity.

7 TKG WK 1000 - 090615

Assembly page 7/40

Fax +32 2 359 95 50



BEFORE USE

 Attach the handle to the lid if necessary. To do so, loosen the screw from the handle, insert

it in the hole of the lid, from inside to outside, and tighten the handle on the outer part of

the lid without forcing.

 Before use, please clean the accessories (see “cleaning” paragraph) and dry them

thoroughly.

If you are sensitive to heat, the handles might feel hot. In such case, use oven cloths or another

cloth to handle the accessories.

USE

Stir-frying in the wok is done quickly at a high temperature.

 Put the wok on the heating plate.

 Put the plug of the base of the appliance in the wall socket and heat up the heating

plate by putting its thermostat in "Max" position. The pilot light will come on, indicating that

the appliance is functioning. When the desired temperature is reached, the pilot light will

go out.

 Only use a small amount of oil or fat to fry in.

 Stir continuously with a wooden spatula when cooking the ingredients.

 To simmer the food, put the lid on the wok and set the thermostat to the minimum setting.

To remove the lid, take it by the handle and watch out not to get burned by the steam

coming out of the wok.

 The appliance is delivered with a food rack that can be used to keep some ingredients

warm while other ingredients are still frying. Caution: you have to remove the food rack to

be able to put the lid on the wok, you cannot use both simultaneously.

RECIPES

Creole jambalaya

Cooking time: approx. 35 minutes

For 6 people: 10.5ozs long grains rice; 10.5ozs cooked ham; 10.5ozs big shrimps; 9ozs chorizo; 1

big onion; 1 stick of celery; 1capsicum; 5 tomatoes; 2 teaspoons tomato purée; 1 bunch of

mixed herbs; ½ teaspoon dry oregano; 2 cloves; 1.8 pint chicken stock; white wine; chopped

parsley; 1 soup spoon olive oil; salt; pepper; Cayenne pepper

Cut the ham into small regular cubes. Shell the tails of the shrimps and cut them into two

pieces. Then cut the chorizo into big slices. Peel and chop the onion. Cut the celery into slivers.

Cut the capsicum in two pieces; deseed it and chop it roughly. Peel the tomatoes and grind

them. Heat the oil in the wok, brown the onion with the ham, shrimps, chorizo and celery for 3-4

minutes. Add rice and stir with the spatula until grains become transparent. Add the capsicum,

tomatoes, tomato purée, bunch of mixed herbs, oregano and chopped cloves. Salt, pepper

and add 2 pinches Cayenne pepper then mix. Then pour the chicken stock and bring to the

boil. Cover and allow to simmer without stirring for approximately 20 minutes.

If the rice appears too dry, add 2 soup spoons white wine and stir slowly. Add parsley and

adjust the dressing. Serve hot.

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