Kleenmaid CW52926 - Manual (Page 19)

19
En
2. THE MODERN WOK FROM DEMEYERE
This wok has been produced with completely new composite materials. The material we
are using is laminated and is used in very specific areas where it is necessary to combine
the advantages of different materials, excluding the disadvantages.
To produce the wok from DEMEYERE we have chosen a 7- layer material. The whole
thickness of the material is 2,3 mm – 0.01”.
1. stainless steel 18/10
2. aluminium
3. aluminium alloy
4. aluminium
5. magnetic stainless steel, adapted for use on induction hobs and naturally for use on
all kind of heat sources.
Advantages of the woks of Demeyere
1. Stainless steel is used for inner and outer layers : all the advantages of the contact
with food, maintenance and strenght are kept.
2. The aluminium and the aluminium alloy in between the stainless steel layers are used
for optimum heat conducting: there is no more sticking of the food and oil burning is
eliminated.
3. By the combination of the different materials, it is not necessary to apply a non stick
layer.
4. This wok can be used intensively on all heat sources.
5. There are no corrosion problems, unless excess amounts of salt.
All the woks are produced in Belgium.
3. COOKING WITH DEMEYERE WOK
A. The “chao method” or stir-frying
Stir-frying is the most “Chinese “ method of using the wok. The vegetables, meat, fish,
etc. have to be cut in very thin slices (meat about 3 mm – 0,012” thick).
It is important that everything is prepared before cooking starts. Actual cooking time is
very short. The wok has to be heated in advance with some spoons of oil already poo-
red in the wok. The best is to use pinda or arachide oil, but other vegetables are also
good.
When the oil is very hot, it is necessary to lower the intensity of heat. Put the ingre-
dients in the wok in decreasing order of toughness of the food, turn and stir the content
for about 2 to 5 minutes until the food is crispy. The vegetables are cooked on the out-
side, the inside is still relatively hard.
This is a very healthy method of cooking because the vitamines are retained and very litt-
le oil is used.behouden blijven en er ook weinig olie gebruikt wordt.
Handleiding wok 13/05/05 11:17 Page 19