Sub-Zero IM15/S - Manual (Page 11)

11
S T I R - F R Y I N G T I P S
Cut ingredients into uniform pieces. Pieces
of the same size will cook at the same rate.
Use oil that can withstand high heat, like
peanut oil.
Don’t crowd foods. Too much food in the
wok can cause stewing and steaming rather
than stir-frying.
Use hot oil; when hot enough it will ripple
as the wok is tilted from side to side.
Keep food moving at all times.
S T E A M I N G
Steaming helps vegetables retain nutrients. A
wok with a lid or a bamboo steamer is needed
to steam food.
Pour 1 1 / 2 " to 2" (38 to 51) of hot water into
wok.
Place wire rack or bamboo steamer into
wok. Water level should not touch rack or
steamer.
Cover; bring to a boil.
Add food; cover. Do not let wok boil dry.
Add more water as needed.
Cook until food tests done.
S T E A M I N G T I P S
If you don’t have a wok steamer rack, use a
round cooling rack instead.
Don't lift the lid until near the end of the
cooking time; this will result in increased
cooking time.
W O L F M U LT I - F U N C T I O N C O O K TO P U S E & C A R E
Dimensions in parentheses are in
millimeters unless otherwise specified.
C L E A N I N G T I P S
Wait until surfaces are cool before
cleaning.
Best results occur by wiping up spills and
spatters as they occur and immediately
after the cooktop has cooled. If spatters are
allowed to bake on, they may permanently
damage or stain the finish.
If in doubt about using one of your
cleaners, check the label. To check if it is
safe to use on your cooktop, try a small
amount on an inconspicuous area using
very light pressure.
Use caution when spraying cleaners.
Some contain caustic ingredients that can
damage adjacent parts and finishes. Protect
the adjacent parts by masking them off so
that the overspray is contained to the finish
being cleaned.
Do not spray cleaners on electrical
controls, igniters, wires or knob valve
stems.
DO NOT use abrasive cleaners on your
cooktop (e.g., Scotch-Brite or Soft Scrub);
they will permanently scratch the
surface.