HD4335 - Fondue, raclette and wok appliance PHILIPS - Free user manual and instructions

USER MANUAL HD4335 PHILIPS

• Keep page 3 open when reading these operating instructions. Français Page 11

• Read these instructions in conjunction with the illustrations.

• Do not touch hot surfaces. Use the handles.

• Do not allow the temperature control and the mains cord to come into contact with water.

• Keep the appliance out of children's reach when hot.

• Always unplug the Wok after use and before cleaning. Allow to cool down before cleaning.

• Do not use outdoors or place near a hot gas or electric burner or in a heated oven.

• Do not let the cord touch hot surfaces or hang over the edge of a counter or table.

• Attach the temperature control to the Wok before plugging the cord into a wall outlet. When you have finished using your electric Wok, turn the temperature control to position O ('off') and unplug from wall outlet.

• Save these instructions for future reference. English General description A Temperature control knob B Pilot lamp C Inner side of the wok with non-stick coating D Handles E Grid Before using for the first time - Wash the Wok and cover in hot soapy water, wiping with a sponge or dishcloth, before initial use. Rinse well with clear water and dry thoroughly. Caution: Always remove the temperature control unit before placing the Wok in water. The Wok itself is fully immersible, but dry the control socket and contact pins on the Wok carefully. - Wipe the inside of the Wok with a tablespoon of cooking oil before each use, and allow the oil to remain on the surface of the non-stick finish. How to use Cooking time in a Wok is very short, so always have all food prepared and ready, and ingredients and tools assembled before tuming on the temperature control. Operating the Wok Place the Wok on a dry level surface. The heat- resistant base is safe for counter or table use. Dry your hands before using the Wok. Set the temperature control at 'off' and attach to the Wok. Plug into a 220 V outlet. If you must use an extension cord while cooking with the Wok, be sure the wattage rating of the extension is the same or greater than that of the Wok. Set the temperature according to the recipe selected. If pre-heating is required, the signal light on the temperature control will go out when cooking temperature is reached. Heat may be adjusted as desired during the cooking period. After cooking, set the temperature control to simmer for serving, or at OFF, if you have finished using the Wok. If you are finished, unplug the Wok from the wall outlet. Allow Wok to cool before removing the temperature control. The metal probe of the control becomes extremely hot. Do not touch it or bring it into contact with non-heat resistant objects or surfaces. Cooking utensils Use heat-resistant plastic or wooden cooking tools. Longhandled wooden spoons or cooking chopsticks are ideal tools for stir-frying. Do not use sharp-edged metal tools as they will mar the non-stick finish. (Minor scratching does not affect the non-stick properties of the Wok, nor does it harm food prepared in the Wok.)Cleaning instructions Let the Electric Wok cool by itself. Do not attempt to speed cooling by pouring cold water into the Wok. Remove the temperature control probe. After the Wok had cooled and been unplugged, remove the temperature control probe. Do not put the cord or temperature control unit in water. Clean after each use. To keep your Electric Wok looking and cooking at its best, clean it after each use, in a sink or an automatic dishwasher. The non-stick finish Use a nylon cleaning pad to clean the inside cooking surface of the Wok, removing any food particles. If left on the surface, these particles would burn and stain when the Wok is used again, reducing the non-stick quality of the finish. Never use a metal scouring pad or abrasive powder. The exterior Wipe the outside of the Wok clean with a sponge or nylon pad. A non-abrasive cleaning agent may be used, but never use metal scouring pads or abrasive cleaning powders. Rinsing After cleaning the Wok, rinse it thoroughly in fresh water to avoid detergent stains when it is used again. Dishwasher cleaning After removing the mains cord and temperature control unit, the Wok and its lid may be cleaned in an automatic dishwasher. The underside of the cover, however, will discolour. Wok and cover should be placed in the dishwasher in such a way that they do not touch each other. Recondition the surface with cooking oil before using again after dishwasher cleaning. Removing stains In time, a whitish film may form on the cooking surface of the Wok. This is caused by mineral build-up. The film may be removed by rubbing the affected surface with a cloth dipped in lemon juice or vinegar. Rinse thoroughly and recondition the surface with cooking oil. The non stick finish may stain if the Wok is overheated or improperly cleaned. Use a commercial cleaner, wash in hot soapy water, rinse completely. After this treatment recondition the surface with cooking oil. Important: Prevent the control socket from becoming wet. 5Recipes These basic recipes are designed as an introduction to Wok cooking. They will familiarize you with the Wok itself and with some ingredients and approaches to cooking which may be new to you. The Wok is a remarkably versatile cooker. With it you can produce delicious, nourishing meals in minutes, cutting time while you cut energy costs! In the traditional Chinese method of using the Wok, when one food is cooked, you slide it up the side of the Wok to a cooler area while cooking the next. Preparation is important. All ingredients should be ready before you start to cook. Dice, slice, shred or mix ingredients beforehand, and cut them into uniform pieces for even cooking and attractive appearance. THE COOKING OIL used must be light and clear. Peanut oil is ideal. GINGER ROOT is a brown root available fresh in many supermarkets. It may be stored (wrapped in a paper towel) in a refrigerator for several weeks. TOFU is a soft, white cake made from soybean. Available in supermarkets and Oriental groceries, it may be kept for several days in water in a refrigerator. The water should be changed daily. SOY SAUCE is widely available in both light and dark types. It keeps indefinitely. MIRIN is rice wine. HOISIN SAUCE is a sweet brown sauce available in Oriental groceries. It will keep for months in a closed container in the refrigerator.

BASIC RICE The classic accompaniment for many Wok- prepared foods. 1 cup long-grain white rice 13/4 cups cold water - Place the rice in a saucepan. Stir and rinse thoroughly several times. - Drain the rice, add the water and bring to a rapid boil over high heat. Cook until steam vents can be seen in the surface of the rice (2 or 3 minutes). - Cover the saucepan tightly and continue to cook over very low heat for 15 minutes. - Fluff the rice with a fork before serving.

FRIED RICE 4 cups cooked rice 4 tablespoons cooking oil 1 teaspoon salt, pinch of pepper 1 cup cooked pork or lean ham, in small pieces 2 spring onions, diced 2 eggs, beaten 2 tablespoons soy sauce . - Heat the oil in the Wok, add the rice and cook stirring often until lightly browned. - Add the meat, salt and pepper and onions and stir-fry for one minute. - Make a hole in the middle of the rice mixture and pour the eggs into it. - Allow the eggs to cook, then break them into small pieces and mix thoroughly into the rice mixture. - Add the soy sauce mix and serve. Makes about 4 servings.

3 cups chicken stock 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon cornstarch 2 tablespoons cold water 1 egg, beaten lightly 1 spring onion, chopped - Place the chicken stock in the Wok. Add salt and pepper and bring to a boil at high heat. - Dissolve the cornstarch in the water and pour it into the Wok. Stir until the chicken stock thickens and clears. - Gently pour in the egg and stir once. - Sprinkle with the onion and serve. Serves 4.

BROCCOLI WOKKILY I bunch broccoli, broken and sliced into bite-sized pieces 2 scallops, chopped 3 tablespoons cooking oil 2 tablespoons soy sauce 1 tablespoon cognac (optional) 1 teaspoon sugar 1/4 cup boiling water - Heat the oil in the Wok. Stir-fry the broccoli and scallops at setting 3 for about 4 minutes. - Add remaining ingredients and cover the Wok. - Cook over low heat 5 minutes. Serves 4. 6■■■

6 tablespoons cooking oil 1 teaspoon garlic, minced 2 tablespoons ginger, minced 1/2 cup of chicken (or shrimp, beef or pork) in small pieces 1/4 cup of sliced mushrooms 1 cup bean sprouts 1/4 cup spring onions, diced 4 eggs, beaten Salt and pepper to taste 1/2 cup of chicken stock 1 egg white, beaten 1 teaspoon cornstarch - Heat 2 tablespoons of the oil in the Wok, add the garlic and ginger. - Add the chicken, mushrooms, bean sprouts and 3/4of the onions. Stir-fry until the vegetables are partly cooked, then remove from the Wok. - In a bowl, combine the vegetables with the eggs, salt and pepper. Mix well. - Place the remaining 4 tablespoons of oil in the Wok and heat. Add 1/2 the egg foo yung mixture to the hot oil. Cook as you would an omelette, turning it over as each side is cooked. Fold the cooked omelette in half, slide it up the side of the Wok, squeezing out the oil and juices, then remove. Cook the second portion in the same way, adding more oil if necessary, then remove. - Pour the chicken stock into the Wok and bring to a boil. - Add gravy thickening and egg white and stir well. - Garnish the egg foo yung with the remaining onion and pour the sauce over. Serve with rice. Serves 4.

PORK-VEGETABLE SOUP 1/2 pound lean pork, cut in fine strips 1 teaspoon sherry 1/4 to 1/2" ginger root, peeled and minced 1 teaspoon cooking oil 1/4 cup bamboo shoots, sliced 1/4 cup celery, sliced 4 water chestnuts, sliced 1 carrot, sliced 4 cups chicken broth (or water) 1/2 cup peas Salt and pepper to taste 1 egg, beaten - Mix the pork well with the sherry and ginger. Heat the oil in the Wok and brown the pork. - Add the vegetables (except peas) and broth, bring to a boil then reduce the heat. - Cook at low heat for 15 minutes. - Add the peas, salt and pepper. - Cook 15 minutes more. Mix in the egg until set.

CHICK'N'PINEAPPLE 2 chicken breasts, boned and cut in bite-size pieces 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons cooking oil 1 cup of pineapple chunks (Reserve 1/2 cup juice) 1 teaspoon vinegar 2 tablespoons soy sauce 1 tablespoon cornstarch - Coat the chicken with the flour, salt and pepper. - Heat the oil in the Wok and stir-fry the chicken for 5 minutes. - Add the pineapple and cook at low heat for 4 or 5 minutes. - Mix the pineapple juice, soy sauce, vinegar and cornstarch, stir into the Wok and cook until thickened. Serves 4.

1 pound boned chicken, cut into bite-sized pieces 1/2 ginger root, peeled and sliced I medium onion, sliced 1 teaspoon salt 3 tablespoons cooking sherry or rice wine (mirin) 1/2 teaspoon chili pepper peel of one large orange, in small pieces 3 tablespoons soy sauce 2 teaspoons vinegar 2 teaspoons sugar Black pepper (pinch) 4 tablespoons cooking oil - Mix together the ginger and onion, salt, 1 tablespoon of the soy sauce and 1 tablespoon of the sherry or rice wine. - Marinate the chicken in mixture for 1/2 hour, turning occasionally. Remove the ginger and onion. - While the chicken is marinating mix together the chili pepper and orange peel. - In a separate container mix remains of the wine and soy sauce with the vinegar, sugar and black pepper. - Place the oil in the Wok and heat to setting 4. Stir-fry the chicken until cooked and remove it from the Wok. - Stir-fry the chili and orange peel for 15 seconds and return the chicken to the Wok, stir to coat chicken.

CHICKEN HOISIN 2 boned whole chicken breasts, cut into bite-sized pieces 1 tablespoon cornstarch 1 tablespoon cooking sherry or rice wine (mirin) 1 tablespoon soy sauce 4 tablespoons cooking oil 1 green pepper, cut in bite-sized pieces 8 water chestnuts, sliced 1/4 pound mushrooms, sliced 1/2 teaspoon salt 2 tablespoons in Hoisin sauce roasted cashews - In a large bowl, coat the chicken pieces with the cornstarch, add wine and soy sauce. - Put 1 tablespoon of the oil in the Wok and heat almost to the smoking point. Add green pepper, water chestnuts, mushrooms and salt and stir- fry for 21/2 minutes. - Remove the vegetables and set aside. - Add remaining oil to the Wok, heat thoroughly, add marinated chicken, stir-fry the chicken until cooked. - Add Hoisin sauce and stir well. - Return the vegetables and cook 1 minute. - Add cashews and heat through. Serves 4.

1 tablespoon ginger root, minced 1 tablespoon garlic, minced 2 tablespoons cooking oil 11/2 cups of raw chicken, cut in small strips 1 cup celery, thinly sliced 4 spring onions, diced 1/2 cup of green peas 1/2 cup bamboo shoots, sliced 6 water chestnuts, sliced 1 cup water 1 tablespoon light soy sauce Salt and pepper to taste 1/2 cup toasted almonds Heat the oil in the Wok, add the ginger, garlic and chicken. Stir-fry for about one minute. - Add the celery, onions, peas, bamboo shoots and water chestnuts. Mix quickly then add the water. - Place cover on Wok and cook for 4 minutes. - Add soy sauce, salt and pepper. - Add almonds, mix and allow them to heat through. Serves 4.

1/2 pound snow peas, stringed 3 tablespoons cooking oil 8 water chestnuts, sliced salt and pepper to taste cashews or almonds - Place the snow peas in cold water in the refrigerator for 1/2 hour or partially thaw frozen snow peas. - Heat the oil in the Wok and add the snow peas, stir-fry until bright green in color (about 2 minutes). - Push the peas up the side of the Wok to keep warm. Stir-fry the water chestnuts for 2 minutes. - Mix the peas with the water chestnuts, salt and pepper to taste. Add the nuts and allow to heat through.

1 pound beef, cut in fine shreds 1/4 cup soy sauce 2 tablespoons sherry 1/2 cup cooking oil 1 hot chili, minced 1 stick of celery, shredded 1 carrot, shredded - Marinate the beef in the soy sauce and sherry for 11/2 hours. - Heat the oil in a Wok and stir-fry the beef, add the chili. - Continue stir-frying over low heat until beef begins to dry, then push it up the side of the Wok. - Add the vegetables and stir-fry for a minute. Mix the beef and vegetables and allow to heat through. Serve hot.

BEEF-TOMATO STIR-FRY 2 tablespoons soy sauce 2 tablespoons cornstarch 1 pound flank steak, sliced 5 tablespoons cooking oil 2 teaspoons sugar 3 tomatoes, cut in thin wedges 1/2 teaspoon salt 2 spring onions, diced - In a bowl, combine the soy sauce, cornstarch and 1 tablespoon of the cooking oil. Add the sliced beef and toss to coat. - Set Wok heat control at setting 4, heat 1 tablespoon of the oil, add the salt and sugar and stir-fry the tomatoes gently for about 1 minute.

8- Take the tomatoes out of the Wok.

- Heat the remaining 3 tablespoons of the oil, then add the beef, cooking for 3 or 4 minutes. - Return the tomatoes and add the spring onions to the beef. - Stir gently until the tomatoes are hot and the dish is well mixed.

1 pound sirloin tip, sliced 2 tablespoons soy sauce 1 tablespoon rice wine or sherry 2 teaspoons cornstarch 1/2 teaspoon sugar 3 tablespoons cooking oil 1/4 cup fresh snow peas (frozen will do, thaw partially) 6 water chestnuts, sliced 1/4 teaspoon salt 3 tablespoons water 1/4 cup bamboo shoots 1/2" ginger root, peeled and sliced - Combine the beef with the soy sauce, wine, cornstarch and sugar. Mix well to coat the beef. - String the snow peas and place in cold water to crisp for 1/2 hour (allow frozen peas to partially thaw). - Heat 1 tablespoon of the oil in the Wok, add the snow peas and water chestnuts and stir-fry them for 2 minutes, sprinkle them with the salt and 2 tablespoons of the water. - Add the bamboo shoots and stir-fry for 1 minute. Sprinkle with 1 tablespoon of the water. - Remove the vegetables and liquid from the Wok. - Add 2 tablespoons of oil to the Wok and stir-fry the ginger until lightly browned. - Add the beef and stir-fry until cooked (about 4 minutes). - Return the vegetables and liquid, mix and allow to reheat. Serves 4 or 5.

CHINESE LAMB 2 pounds of lamb, trimmed of fat and cut in cubes 11/2 cups of bamboo shoots 2 tablespoons cornstarch 1/2 cup cooking oil 6 cloves garlic 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/2 teaspoon sugar 3/4 teaspoon salt 3/4 cup small mushrooms - Coat the lamb thoroughly with the cornstarch. - Brown the lamb in the Wok with the cooking oil. (Reserve 1 tablespoon of the oil). - Empty the oil and lamb from the Wok, set meat aside to drain. - Place the reserved oil in the Wok and heat. - Stir-fry the garlic, then add all remaining ingredients, except the mushrooms, and return the lamb to the Wok. - Add just enough water to cover the meat. - Cover the Wok. - Simmer for 11/4 to 11/2 hours. - Add mushrooms and allow them to heat through. - Serve.

PORK STIR-FRY 1 pound boneless pork loin, cut into fine strips 4 tablespoons cooking oil 1 tablespoon light soy sauce 1/4 teaspoon sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 tablespoons water 2 green peppers, cut into fine strips 1 clove garlic, minced - Coat the pork with the soy sauce, sugar and cornstarch. - Place 2 tablespoons of the oil in the Wok and stir-fry the peppers, with the salt and water, for 2 minutes. - Remove peppers and liquid from Wok. (Reserve the liquid.) - Heat 2 tablespoons of oil in the Wok and stir-fry the garlic. - Add the pork and stir-fry until cooked. - Return the pepper and liquid to the Wok. - Stir well and allow to reheat. - Serve.

1 pound raw shrimp (shelled and deveined) 2 tablespoons sherry or mirin (rice wine) 4 tablespoons cooking oil 1 cup sliced, drained bamboo shoots 1 tablespoon soy sauce Pinch of sugar Salt and pepper to taste 4 scallions, split lengthwise - Marinate the shrimp in the sherry or mirin for 5 minutes. - Heat cooking oil in the Wok to setting 4. Stir-fry shrimp for 2 minutes. Push shrimp up side of Wok, place bamboo shoots in Wok and cook for 3 minutes. - Reduce heat to setting 2 and add soy sauce, sugar, salt and pepper. - Mix all ingredients and heat thorougly. - Arrange on serving dish, using the scallions as decoration. Serves 4. 9■■■

1 whole fish, cleaned and scaled (bass, perch or trout) 1 teaspoon salt 2 spring onions, chopped 1/2'' ginger root, peeled and minced 2 cloves garlic, minced 2 tablespoons light soy sauce 3 tablespoons cooking oil Bamboo steamer rack required. - Rub salt on fish. - Arrange 1/2 the onion pieces on a serving dish and place the fish on top. - Pour water into Wok, position steamer rack above the water level. Cover Wok and bring water to boil. - Place the serving dish containing fish on steamer rack and cover Wok. - Steam 15 to 20 minutes (or until fish is tender). - In frying pan, heat 3 tablespoons oil and stir-fry garlic and ginger. - Remove serving dish with steamed fish from Wok. Drain-off juices. - Top fish with the garlic and ginger oil, the soy sauce and the onion, and serve.

TOFU-VEGETABLE STIR-FRY 1 cup fresh mushrooms, thinly sliced 1/2 cup celery, cut diagonally in 1/2" slices 1/4 cup bamboo shoots, thinly sliced 4 cakes tofu, rinsed, drained and cut in 1" cubes 1 tablespoon light soy sauce 11/2 teaspoons oyster sauce 11/2 teaspoons cornstarch dissolved in 2 tablespoons cold water 1/2 teaspoon sugar 3 tablespoons cooking oil - Set Wok at setting 3. - Heat 1 tablespoon oil and stir-fry the mushrooms, celery and bamboo shoots. -Remove the vegetables from the Wok. - Add 2 tablespoons oil, heat and add the tofu. - Stir carefully to avoid breaking the tofu, sprinkle with soy sauce. - Add the oyster sauce and sugar. - Add cornstarch and water and cook until slightly thickened. - Return the vegetables to the Wok, heat through and serve. Makes 4 portions.

'WOK-LUCK SUPPER' An excellent way to use up assorted vegetables - an almost-anything-goes recipe! 3 tablespoons cooking oil 1 clove garlic, minced 1/2" ginger root, peeled and sliced 1 cup chicken, or shrimp, or beef, or pork whatever is available - or any combination 1 cup broccoli, or celery, or green pepper, or a combination of green vegetables 1 cup fresh mushrooms, sliced 2 green onions, sliced 1/2 cup bamboo shoots, sliced 1/4 cup water chestnuts, sliced 1/2 cup carrots, sliced thinly 1/2 cup mirin (rice wine) 1/3 cup soy sauce 1/3 cup water - Heat cooking oil, add garlic and ginger root and stir-fry for 15 seconds. - Add chicken (or shrimp, or beef, or pork); stir- fry for 2 minutes. - Add vegetables, mirin, soy sauce and water. Stir well. - Cover and cook for 3 minutes. - Serve with rice. Serves 4. Explore Oriental grocery stores and Chinese cookbooks for more ideas. Be innovative and adapt your everyday recipes to the fun of Wok cooking.