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7. Wok Cookware Recommendations

The Wok and Accessories

(not included in the scope of delivery)

– The round-bottom wok is the ideal wok for your

gas cooker.

– The wok looks like a hollow semisphere with a

long handle or wooden handle. It has a rounded

base and slanted sides. The thin steel passes the

heat swiftly to the inside, but soon cools down

again as soon as the flame is set to a lower

setting. Therefore, ingredients cannot overcook.

– The diameter is between 35 - 40 cm for 4 persons.

– Make sure that a wok with a rounded base is

positioned safely on the pot grid.

– Woks may consist of various materials. Cast-iron

woks are more stable and keep the heat longer.

– They have a round, high cover. Therefore, they

are also capable of steaming and stewing.

– The semicircular grid is hooked in on the edge of

the wok. On it, you can steam ingredients, you

can allow deep fried foods to drip or you can

keep browned foods warm.

– Use the chan (rounded spatula) or a long handled,

wooden spatula.

– Use a ladle to remove foods.

– Use the strainer to lift deep fried foods from the

fat or large pieces out of a sauce.

– You can use bamboo baskets for steaming.

Cooking in the Wok

You can fry, steam, deep fry, stew and cook normally.

Stir frying is the special cooking method for the

wok. Ingredients cut into small pieces are cooked

as briefly as possible under strong heat and

constant stirring. In the large, round pan everything

can be stirred and turned faster and with greater

ease than in a conventional frying pan. Thanks to

stirring, ingredients do not burn onto the pan.

Surplus oil drains off towards the middle. In next to

no time, you obtain delicious roasted foods, the

pores in meat close and fish becomes nices and

juicy. Vegetables stay crispy, and aromas and

healthy vitamins are retained.

Important: the cooking time is so short that all

ingredients should be ready for cooking before you

begin. The correct sequence is also important. First

place the ingredients with the longest cooking time

in the wok. For example, these are hard-fibred

vegetables such as carrots. Soft vegetables such as

mushrooms or sprouts are added later.

Proceed as follows:

– Pour sufficient oil into the wok to coat the surface.

We advise you to use peanut or or soya oil.

– Heat up the oil to just before the smoking point;

only then begin with stir frying.

– Cut the food into pieces of equal size, but not too

small, thus making sure they will not burn.

– If you are cooking larger quantities, work with

portions as otherwise not all of the food will reach

the hot base of the wok.

– Meals that are ready ca be kept warm on a

minimal flame. Clean the wok after every use and

rub its inside with oil. This will prevent rusting.