Essentials Wok
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KEW 5
Issue 1/03
FEATURES O F YO UR KAMBRO O K ESSENTIALS W O K
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5
1. 2200 W att Die-cast Butterfly
Elem ent for fast heating and superior,
even heat distribution.
3. Rem ovable Tem perature
Control Probe with 10 heat settings for
accurate temperature control.
2. Non-Stick Cooking Surface
4. Glass Lid with a adjustable steam vent.
The non-stick cooking surface on your wok Easy to view food while cooking.
means foods won’t stick and less or no oil
can be used when cooking.As with all non-
stick surfaces only plastic or wooden
utensils should be used, so the surface isn’t
scratched. Regular high heat cooking may
discolour the non-stick surface, this is
normal and will not affect the performance
or life of the non-stick coating.
Retains heat and moisture when slow
cooking foods such as curries or
casseroles.
5. Q uick Release Rem ovable Base
for easy cleaning.This also allows the wok
to fit easily into a dishwasher or sink.
The Wok is dishwasher safe.
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Note:This wok must be used with the temperature
control probe provided. Do not use any other
temperature control probe or connector.
Using Your Essentials Wok
Before first use: It is recommended you
remove any promotional labels and wash
your wok and lid in hot soapy water. Rinse
and thoroughly dry.The base is removable
for easy cleaning.
Do not im m erse the cord and/or
tem perature control probe in water
or any other liquid.
Tip: When stir-fry cooking, a high heat is required,
set temperature dial to Setting 10 and allow
thermostat light on temperature probe to cycle on
and off several times.This will allow the cooking
surface to adjust to a more accurate cooking
temperature.
‘Season’ the cooking surface by applying
a thin coat of cooking oil and rub in with
paper towelling.
1. Insert the temperature control probe
into the control probe socket on the
appliance. Plug into a 230/240 volt
power point and switch ‘ON’. Always
insert the temperature control probe
into the appliance first, then plug into
mains power outlet.
2.Turn the temperature control knob to
the desired setting. Refer to page 3 for
temperature guide.The heating ‘ON’
light will illuminate.The thermostat light
on the control probe indicates the
temperature at which the dial is set.
This light will remain on until the set
temperature has been reached and then
cycle on and off throughout cooking, as the
cooking temperature is maintained by the
thermostat.
3.When cooking is completed, turn
temperature control knob to minimum
position before switching off at the
power point. Unplug from power point.
Leave temperature control probe
connected to the appliance until cool.
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Variable Tem perature Control Probe
DIAL
SETTING
USES
TEMPERATURE
GUIDE
Keeping food warm, Slow cooking sauces
Simmering
Low Heat/
Slow Cook
1 – 4
5 – 7
Curries, casseroles, pasta, rice, browning nuts
Steaming foods
Medium Heat
High Heat
Shallow frying, Sealing meat,
Stir-frying
8 – 10
If cleaning is necessary, wipe over the unit
with a slightly damp cloth.
ingredients, allow the temperature light
to cycle ‘on’ and ‘off’ several times.This
will allow the wok to reach an even high
temperature.
WARNING: NEVER IMMERSE
THE TEMPERATURE CO NTRO L
PRO BE O R CO RD IN WATER O R
ANY OTHER LIQ UID.
Stir-frying is a dry heat cooking method
and is best suited to tender cuts of meat.
Timing is a key factor when cooking meat
as over cooking will give a tough, dry
result. Cooking times depend on the size
and thickness of the cut, as the bigger the
cut, the more time is needed.
Cooking Techniques
Stir-Frying
Recommended heat setting –
8 to 10 for stir-frying meat.
8 for vegetables and seafood
Recom m ended cuts for stir-frying
Is an energy efficient and healthy way of
cooking foods.The benefit of this method
is its speed and the flavour result.
The non-stick cooking surface on your
wok also means that less oil is required
for cooking.The cooking action for stir
frying is a continual tossing motion to
ensure the food is evenly exposed to the
heat and cooks quickly and evenly in a
couple of minutes.
Beef
Lean Beef strips prepared from
rump, sirloin, rib eye, fillet,
Chicken
Lean chicken strips prepared
from breast fillets, tenderloins,
thigh fillets
Lamb
Lean lamb strips prepared from
fillet, lamb leg steaks, round or
topside mini roasts, eye of loin.
Pork
Veal
Lean pork strips prepared from
fillet.
Eye of loin, fillet, round, rump or
topside
Stir-frying should be carried out using a
high heat setting.
Preheat your wok before adding any
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Stir-fry tips
This brief cooking time will keep
vegetables crisp.
Buy meat strips from your butcher
or supermarket, or prepare meat strips
from recommended cuts listed above by
removing any fat and slicing thinly across
the grain (across direction of meat fibres).
Slicing across the grain ensure tenderness.
Cut into very thin strips, approx 5 – 8cm
in length. Partially freeze meat (approx 30
minutes) to make slicing easier.
3 minutes
2 minutes
Snow peas
1 minute
Onion,
quartered
Minced
garlic
Broccoli,
flowerettes
Capsicum,
sliced
Minced chilli
Minced ginger
Carrots,
sliced
Zucchinis,
sliced
Shallots,
chopped
Soaked
Water
Bean sprouts
Stir- fry meat strips in small batches
(approx 200 – 300g) to stop meat shedding
its juice and ‘stewing’, resulting in tougher
meat.
Chinese dried chestnuts
Mushrooms
Bamboo
shoots
When adding meat strips to the wok,
the strips should sizzle.
Peanut oil is traditionally used for stir-fry
Asian style dishes. However other oils
such as vegetable, canola, sunflower and
light olive may be used.
Stir-fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Do not over fill the wok. If necessary
cook in batches and reheat at the end of
stir-frying. If using this method remember
to under cook slightly so reheating will
not spoil the finished dish.
Remove each batch when cooked and
allow wok to reheat before stir-frying the
next. By cooking in small batches the heat
of the wok remains constant, ensuring the
meat doesn’t stew and toughen.
Serve stir-fried foods immediately to
retain their crisp texture.
A small amount of oil can be added mixed
through the meat strips before adding to
the wok, along any other flavouring such
as garlic, ginger and chilli.A little sesame
oil can also add flavour. Mixing the meat
with the oil rather than heating it separately
in the wok eliminates using too much.
Shallow Frying
Recommended temperature
probe setting 8 to 10
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
Drain off thin marinades from meat strips
before stir-frying to prevent stewing and
spatter.
Use approximately 1 cup of oil.
Steam ing
Recommended temperature
probe setting 3 to 6
Stir-fry vegetables before meat in a little
oil (or sprinkling of water) until vivid in
colour.
Steamed foods are tender and juicy and
retain most of their nutritional value.
To steam foods using your wok follow
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the following procedure:
Recom m ended cuts for slow cooking
(braising)
1.Add approx 2 cups of water or stock to
wok. Place into the wok. Liquid should
not cover the rack.
Beef
Diced blade (boneless), chuck,
round, shin, silverside
Chicken
Lamb
Veal
Diced thigh, leg
Diced forequarter
Diced shoulder
Diced forequarter
2. Preheat wok on heat setting 3 – 4 until
liquid simmers.
3. Place foods to be steamed on a
steaming rack.
Pork
4. Cover wok with lid and simmer until
food is cooked to your liking.
Slow cooking tips
Cut meat into 3cm cubes.Trim off any fat.
Steam ing tips
Use a medium to low heat setting.
If using a metal rack take care not to
scratch the non-stick surface.
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Cook for approx 1 ⁄2 – 2 hours stirring
occasionally.
Do not allow the water or stock to touch
the rack or food.
Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn in
the last half hour of cooking.
Check liquid level occasionally.Add more
hot water if further steaming is required.
Always lift the lid away from you to avoid
the head of steam under the lid.
Slow Cooking (braising)
Recommended temperature
Thicken towards end of cooking by
stirring in a little cornflour blended with
water, or plain flour blended with
margarine or butter.Alternatively, coat
meat in plain flour before frying (extra oil
may be needed) .
probe setting 2 to 4
Your wok is ideal for slow cooking curries
and casseroles. Slow cooking method is
ideal for less tender cuts of meat.Timing
does not depend on the size of the cut as
much as the connective tissue (gristle and
sinew) which need long slow cooking to
soften it. Never use tender cuts of meat
for moist heat cooking. First of all it is a
waste of money. Secondly, the long
cooking will make meat shrink and
toughen.
Glass Lid
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly.The
glass lid is dishwasher safe.
Dishwasher Safe
Your Wok is dishwasher safe for easy
cleaning.The heating element is completely
sealed so it is safe to immerse in water.
The removable wok base and glass lid are
also dishwasher safe.
Note:After washing in the dishwasher re-season
the cooking surface with oil and a paper towel,
as the dishwasher is more abrasive than hand
washing.
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Storage: Store the Control Probe
carefully. Do not knock or drop it as this
can damage the probe. If damage is
suspected, call the Kambrook Customer
Service line on 1800 800634 for service
details.
Rem ovable Wok Base
To remove the base for cleaning
turn the wok upside down.Turn knob
on base anti-clockwise to release.
Do not place the wok base in the
dishwasher
Tip: For convenient storage of the temperature
control, line the wok bowl with 2 sheets of kitchen
paper and place the probe on the kitchen paper.
This will ensure the probe and plug does not
scratch the non-stick coating.
Caution – This Wok should never be operated
without the wok and base fully assembled and
locked into place. Note:Take care when the glass
lid is hot.
Do not place hot lid under cold water or on cold
surfaces.This may cause the lid to break.
Non-stick Surface
Cooking in a non-stick wok minimises
the need for oil, food does not stick and
cleaning is easier.Any discolouration that
may occur will only detract from the
appearance of the wok and not affect the
cooking performance.
Care and cleaning
Do not use metal utensils, as these will
scratch the non-stick cooking surface.
Only use wooden or plastic utensils to stir
or serve food.
To clean interior and
exterior surface:
Wash in hot soapy water. Remove
stubborn spots with a plastic washing
pad or nylon washing brush.
Do not leave plastic cooking utensils in
contact with the hot wok surface while
cooking. Before cleaning switch the wok
‘Off’ and unplug from the power point.
Remove the temperature control probe
from the socket.
Removing discolouration of the
non-stick surface.
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Combine: ⁄2 cup of lemon juice with 2 cups
water. Pour into wok, place lid on with the
vent closed, and simmer for 5 – 10
minutes.
Clean in a well-ventilated area and avoid
breathing the vapours.Wash as directed,
and re-season the wok before using again.
In some instances this may not remove all
the staining.
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butter has covered all grains.
Stir through stock. Bring to the boil,
continually stirring.
Recipes
Mongolian Lam b
Serves 4 – 6
2. Reduce to a simmer on a setting 3 – 4
until rice is creamy (not gluggy, but
cooked). Stir through remaining
ingredients. Serve.
750g lean lamb strips
3 teaspoons oil
4 medium onions, quartered
1 teaspoon crushed garlic
3 shallots, chopped
1 teaspoon minced chilli
2 teaspoon cornflour
2 tablespoons light soy sauce
Tangy Citrus Stir – Fry
Serves 4 – 6
2 teaspoons cornflour
1
⁄
3
cup orange juice
cup lemon juice
1
1 tablespoon oyster sauce
⁄
4
1
⁄
2
cup chicken stock
2 tablespoons dry sherry
1 tablespoon oil
1. Heat oil in wok on setting 10. Stir-fry
lamb in two batches, 2 – 3 minutes,
remove. Set aside. Stir-fry onions, garlic,
shallots and chillies, 2 minutes.
500g chicken (breast or thigh) fillets, or
pork fillets, cut into thin strips
375g sliced mixed vegetables
1. Mix cornflour, orange and lemon juice,
sherry and set aside.
2. Blend cornflour with soy sauce, oyster
sauce and stock. Return lamb strips to
pan. Stir in cornflour mixture, cook
2 – 3 minutes or until slightly thickened.
2. Heat half the oil in wok on setting 10.
Stir-fry meat in two batches for approx.
3 – 4 minutes. Remove.
Serve with rice
3.Add vegetables and stir-fry on setting 6
for 3 – 4 minutes or until just tender.
Add 1 tablespoon water, cover and
steam for 2 minutes.
Chicken and Tom ato Risotto
Serves 4
60g butter
2 tablespoons olive oil.
1 Spanish onion, chopped
4. Remove lid, increase heat to setting 10
and stir in the sauce. Bring to the boil
and toss until the vegetables are coated
with sauce. Return meat to wok.Toss
through until well combined.
1
1 ⁄2 cups arborio rice
5 cups chicken stock
1 teaspoon crushed garlic
2 tomatoes chopped
1 tablespoon chopped basil
Serve with rice.
1
⁄
2
cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Melt butter and heat oil in wok on
setting 10. Stir-fry onion and garlic, 2
minutes.Add rice. Stir rice through until
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Stir-Fry with O yster Sauce
600g chicken or lean beef strips
1 tablespoon oil
add lightly beaten egg and fry until set
and golden brown. Remove from wok
and cut into thin strips.
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
3. Heat remaining oil in wok on setting
6 – 8.Add chicken and stir-fry for
2 – 3 minutes.Add remaining ingredients
and stir-fry for a further 3 – 4 minutes.
Return egg to the wok, toss through.
Serve with rice
Honey Chicken
Serves 4
200g snow peas, trimmed
1
⁄
3
cup oyster sauce
500g chicken thigh fillets, cubed
oil, for cooking
1 egg white, lightly beaten
1. Heat half the oil in wok on setting 10.
Stir-fry almonds, ginger and garlic 1
minute. Add chicken or beef strips,
stir-fry a further 2 – 3 minutes. Remove.
1
⁄
3
cornflour
2 onions, thinly sliced
1 green capsicum, cubed
2 carrots, cut into batons
2. Heat remaining oil in wok on setting 10.
Stir-fry vegetables 1 – 2 minutes. Return
almonds, ginger, garlic and chicken strips.
Stir in oyster sauce, allow to heat
through 2 – 3 minutes.
100g snow peas, sliced
1
⁄
4
cup honey
2 tablespoons toasted almonds
Serve with steamed rice.
1
1. Heat 1 ⁄2 tablespoons oil in wok on
Sesam e Chicken Stir-Fry
Serves 4 – 6
setting 10. Dip half of the chicken in
egg white, then lightly dust with the
cornflour.
500g chicken fillets, strips
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 tablespoon oil
2 Stir-fry on setting 10 for 4 – 5 minutes
or until chicken is golden brown and just
cooked. Remove and drain on paper
towels. Repeat with remaining chicken,
then remove all chicken from wok.
2 eggs, lightly beaten
100g snow peas
3. Reheat 1 tablespoon oil in wok on
setting 8. Stir-fry onions for 3 – 4
minutes.Add capsicum and carrot and
stir-fry for 3 – 4 minutes.Add snow
peas and cook a further 2 minutes.
1 red capsicum, cut into strips
1 carrot, julienned
1. Cut fillets into strips and place into a
glass bowl with honey, soy sauce and
sesame seeds.Allow to marinate for
30 minutes.
2. Heat half the oil in wok on setting 6 – 8,
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4.Add honey and toss vegetables until well Beef and Spinach Stir-Fry
coated. Return the chicken to wok and
toss until well heated through and
coated in honey. Season with salt and
pepper. Serve immediately sprinkled
with almonds.
Serves 4
500g lean beef strips
1
⁄
4
cup sweet chilli sauce
2 tablespoons soy sauce
1 teaspoon minced garlic
2 teaspoons minced ginger
1 tablespoon sherry
Stir-Fry Com bination Vegetables
Serves 4
1 tablespoon oil
2 onions, cut in wedges
500g English spinach leaves, shredded
1 tablespoon oil
2 small onion, cut into thin wedges
1 teaspoon minced garlic
2 teaspoon minced ginger
1 red capsicum, seeded and cut into strips
125g button mushrooms
100g snow peas (optional)
100g baby corn, halved
1 stick celery, sliced diagonally
200g broccoli, cut into flowerettes
1 tablespoon soy sauce
1. Combine beef, chilli sauce, soy, garlic,
ginger and sherry. Cover and refrigerate
for at least 2 hours.
2. Drain the meat. Heat half the oil in wok
on setting 10. Stir-fry meat in two
batches, remove each batch before
adding the next. Remove and set aside.
3. Heat remaining oil in wok on setting 10.
Stir-fry onion for 2 – 3 minutes.
Return meat to wok.
1 tablespoon hoisin sauce
2 teaspoons sugar
4. Just before serving, toss through spinach
until it is just wilted.
3 shallots, sliced diagonally
1. Heat oil in wok on setting 10. Add
onion and stir-fry for 3 – 4 minutes.
Reduce heat to setting 8.Add garlic,
ginger and vegetables and toss
Serve immediately with rice
continuously until well combined. Stir-fry
for 2-3 minutes.Add 1 tablespoon
water, cover and cook for 1– 2 minutes.
2. Increase heat to setting 10. Stir in soy
and hoisin sauces, sugar and shallots,
tossing constantly until well combined
with and coating all vegetables.
Serve with stir-fried hokkien noodles.
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Lam b and Noodle Stir-Fry
Serves 4
500g lamb strips
1 teaspoon sesame oil
1 teaspoon vegetable oil
2 teaspoons crushed garlic
2 teaspoon chopped chilli
300g stir-fry vegetables
1 pkt hokien noodles
1 tablespoon fish sauce
1
⁄
2
cup mint leaves, shredded
1.Add oils, garlic and chilli with lamb strips
and mix.
2. Heat wok on setting 10. Stir-fry strips in
small batches, 1 – 2 mins. Remove
from wok.
3.Add vegetables to wok with a sprinkling
of water. Cook stirring constantly
2 – 3 mins. Remove.
4.Add noodles to wok. Heat, stirring
constantly.Add fish sauce and brown
sugar.
5. Return lamb strips and vegetables,
stirring until well heated.Add shredded
mint leaves.
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KAMBRO O K
12 MO NTH
REPLACEMENT WARRANTY
KAMBROOK warrants the purchaser
against defects in workmanship and
material, for a period of 12 months from
the date of purchase (3 months
commercial use).
W
A
R
R
A
N
T Y
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced.
In the event of KAMBROOK choosing to
replace the appliance, the guarantee will
expire at the original date, ie. 12 months
from the original purchase date.
In Australia, this KAMBROOK Guarantee
is additional to the conditions and
guarantees which are mandatory as
implied by the Trade Practises Act 1974
and State Territory legislation.
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making
a claim under the terms of the
KAMBROOK guarantee.
For service, spare parts or product
inform ation in Australia, please call
KAMBROOK on the customer Service
Line (free call) 1800 800 634.
KAMBROOK reserves the right to
replace or repair the appliance within
the warranty period.
Warranty does not apply to any defect,
deterioration, loss or injury or damage
occasioned by, or as a result of the misuse
or abuse, negligent handling or if the product
has not been used in accordance with the
instructions.The guarantee excludes
breakages and consumable items such as
kneading blades.
For service, spare parts or product
inform ation in New Zealand,
please call KAMBROOK New Zealand,
Greenmount, Auckland Phone 09 271 3980
Fax 0800 288 513. For spare parts phone
09 271 3980.
If claiming under this guarantee the product
must be returned to freight prepaid.
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
YOUR PURCHASE RECORD (Please complete)
Attach purchase receipt here.
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record
PURCHASED FROM ___________________________
until you are making a claim
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Kam brook 4 Kingston Town Close Oakleigh,Victoria 3166,Australia
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337
Kam brook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980 Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you purchase may differ slightly form the on illustrated in this book. Issue 1/03
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