TKG WK 3 S - Fondue, raclette and wok appliance KALORIK - Free user manual and instructions

USER MANUAL TKG WK 3 S KALORIK

Front cover page (first page)

Garzeit: circa 35 Minutes

Garzeit: circa 20 Minutes

Für 4 Personen: 300g Bohnen (oder Brokkoli); 300g in Sojasauce angeschmortes Fleisch (kalt); 2 Essloffel Pflanzenöl; 1 Teel. Salz; 12 Essloffel Schmalz (oder Butter); 400g gekochter Reis; 250ml Fleischbrühe

Garzeit: circa 25 Minutes

Please read these instructions carefully before using the appliance.

Important: People (including children) who are not able to use the appliance in a safe way, due to their physical, sensorial or mental capacity or their lack of experience or knowledge, must never use the appliance except if they are supervised by a person responsible for their safety or if they previously received instructions concerning the safe use of the appliance. Close supervision is necessary to prevent children from using the appliance as a toy.

Check that your mains voltage corresponds to that stated on the appliance.

Never leave the appliance unsupervised when in use.

From time to time check the appliance for damages. If the appliance or the cord shows any signs of damage, it should be repaired by a competent qualified electrician*

Only use the appliance for domestic purposes and in the way indicated in these instructions.

Never immerse the appliance in water or any other liquid for any reason whatsoever. Never place it into the dishwasher.

Never use the appliance near hot surfaces.

Before cleaning, always unplug the appliance from the power supply.

Never use the appliance outside and always place it in a dry environment.

Never use accessories that are not recommended by the producer. They could constitute a danger to the user and risk to damage the appliance.

Never move the appliance by pulling the cord. Make sure the cord cannot get caught in any way. Do not wind the cord around the appliance and do not bend it.

Stand the appliance on a flat surface to prevent it from falling.

Do not use sharp objects in the pans or on the baking sheet as these may damage the coating.

Only cook friable and consumable foodstuff.

Wait until the appliance is completely cool before moving, cleaning or storing it. Always take the appliance by the carrying handles. Always unplug the appliance before handling it.

It is absolutely necessary to keep this appliance clean at all times as it comes into direct contact with food.

Make sure the cord never comes in contact with the hot parts of the appliance. Be aware never to touch these hot parts.

Make sure the hot parts of the appliance are not exposed to inflammable materials, such as curtains, tablecloth, ... as a fire might occur.

REMARK: the wok can reach high temperatures when in use. Oil and fat preparations might catch fire if overheated. Be extremely cautious never to leave your appliance in use for long periods. Do not forget to switch off the appliance once your preparation is ready and the wok is no longer in use. Before pulling the mains plug, switch the temperature selector to the lowest position.

Provide proper ventilation when using the appliance.

• Your appliance must never be switched on through an external timer or any kind of separate remote control system.

Competent qualified electrician; after sales department of the producer or importer or any person who is qualified, approved and competent to perform this kind of repairs in order to avoid all danger. In any case you should return the appliance to this electrician.

TKG WK 3S-080520

BEFORE USE

• Attach the handle to the lid if necessary. To do so, loosen the screw from the handle, insert it in the hole of the lid, from inside to outside, and tighten the handle on the outer part of the lid without forcing.
  Before use, please clean the accessories (see "cleaning" paragraph) and dry them thoroughly.

If you are sensitive to heat, the handles might feel hot. In such case, use oven cloths or another cloth to handle the accessories.

USE

Stir-frying in the wok is done quickly at a high temperature.

• Put the wok on the heating plate.
• Put the plug of the base of the appliance in the wall socket and heat up the heating plate by putting its thermostat in "Max" position. The pilot light will come on, indicating that the appliance is functioning. When the desired temperature is reached, the pilot light will go out.
  Only use a small amount of oil or fat to fry in.
  Stir continuously with a wooden spatula or the chopsticks when cooking the ingredients.
  To simmer the food, put the lid on the wok and set the thermostat to the minimum setting. To remove the lid, take it by the handle and watch out not to get burned by the steam coming out of the wok.
  The appliance is delivered with a food rack that can be used to keep some ingredients warm while other ingredients are still frying. Caution: you have to remove the food rack to be able to put the lid on the wok, you cannot use both simultaneously.

RECIPES

Creole jambalaya

Cooking time: approx. 35 minutes

For 6 people: 10.5ozs long grains rice; 10.5ozs cooked ham; 10.5ozs big shrimps; 9ozs chorizo; 1 big onion; 1 stick of celery; 1 capsicum; 5 tomatoes; 2 teaspoons tomato puree; 1 bunch of mixed herbs; 12 teaspoon dry oregano; 2 cloves; 1.8 pint chicken stock; white wine; chopped parsley; 1 soup spoon olive oil; salt; pepper; Cayenne pepper

Cut the ham into small regular cubes. Shell the tails of the shrimps and cut them into two pieces. Then cut the chorizo into big slices. Peel and chop the onion. Cut the celery into slivers. Cut the capsicum in two pieces; deseed it and chop it roughly. Peel the tomatoes and grind them. Heat the oil in the wok, brown the onion with the ham, shrimps, chorizo and celery for 3-4 minutes. Add rice and stir with the spatula until grains become transparent. Add the capsicum, tomatoes, tomato puree, bunch of mixed herbs, oregano and chopped cloves. Salt, pepper and add 2 pinches Cayenne pepper then mix. Then pour the chicken stock and bring to the boil. Cover and allow to simmer without stirring for approximately 20 minutes. If the rice appears to dry, add 2 soupspoons white wine and stir slowly. Add parsley and adjust the dressing. Serve hot.

Bamie goreng (saute noodles)

Cooking time: 20 minutes

For 4 people: 9ozs noodles; 12 onion; 2 cloves of garlic; 1 head of celery; 5 ozs breast of chicken cut into small cubes; 150 shelled shrimps cut into small pieces; 2 soupspoons of clear soy sauce; 3 soupspoons oil; salt; pepper

Cook noodles in a big quantity of salted water, then strain them when they are "al dente". During this time, heat the oil in the wok and brown the onion, garlic and fine chopped celery. Add the chicken cubes and shrimps. Stir and heat. Add noodles, sprinkle with soy sauce, salt, pepper and stir well. Serve hot.

Risotto with chicken and mushrooms

Cooking time: 35 minutes

For 4 people: 10.5ozs cooked breast of chicken; 3.5ozs butter; 4 medium onions; 9ozs long grains rice; 7ozs mushrooms; 0.2 pint dry white wine; 0.8 pint chicken stock; 3ozs Parmesan cheese; salt; pepper.

Chop the onions. Cut the mushrooms into slices. Cut the breast of chicken into small cubes. Heat the butter in the wok. Add the onions and stir for approximatively 3 minutes. Pour the rice and stir again. When the rice grains become transparent, add the mushrooms and the white wine. Do not cover and let cook until there is no more liquid. Then add the breast of chicken, stir and pour the chicken stock slowly. Salt and pepper, then allow the dish to simmer for 15-20 minutes. Add the Parmesan cheese, stir and serve.

Spicy beef

Marinade time: 10 minutes

Cooking time: 15 minutes

For 4 people: 21 ozs rump steak cut into small pieces; 3 teaspoons oil; 5 small pepper
Marinade: 12 tablespoons wine; 4 tablespoons soy sauce; 2 teaspoons sesame oil; 12 shallot; 1 piece of chopped ginger; 1 chopped clove of garlic

Prepare the marinade in a separate dish, then add the meat and let marinate for 10 minutes. Then strain the meat and keep the marinade.

Deseed the peppers and cut them into small slices. Heat the oil in the wok. Brown the meat of the marinade and strain again on the grill.

Then brown peppers and add the meat and the marinade in the wok. Stir for three minutes and serve hot.

Stroganof beef

Cooking time: 25 minutes

For 4 persons: 28ozs beef fillet; 17.5ozs onions; 3 soupspoons peanut oil; 17.5ozs mushrooms; juice of 12 lemon; 1 full teaspoon sugar; 0.5 pint cream; 1 teaspoon mustard; salt; pepper

Cut the meat into small pieces. Peel the onions and cut them into slivers. Heat the oil in the wok and brown pieces of meat. When the meat is browned, place it on the grille and lower the thermostat. Place the onions and the mushrooms in the wok. Steam them for 10 minutes scraping the bottom of the wok. Then add the juice and the sugar. Salt and pepper. Stir, add the meat and pour the cream. Allow to simmer for approximately 10 minutes. Add the mustard and stir. Serve immediately.

CLEANING

Always unplug the appliance and let it cool down before cleaning.
- Clean the plastic parts of the appliance with a soft cloth.
- Never use abrasive products.
- Never immerse the base into water or any other liquid.
- Clean the wok with soapy water and a soft cloth or sponge. If necessary, soak it in warm soapy water. Never use abrasive cleaning pads or scrapers as they might damage your appliance.
- Do not put any part of the appliance in the dishwasher.

PROTECTION OF THE ENVIRONMENT-DIRECTIVE 2002/96/EC

In order to preserve our environment and protect human health, the waste electrical and electronic equipment should be disposed of in accordance with specific rules with the

implication of both suppliers and users. For this reason, as indicated by the symbol the rating label or on the packaging, your appliance should not be disposed of as unsorted municipal waste. The user has the right to bring it to a municipal collection point performing waste recovery by means of reuse, recycling or use for other applications in accordance with the directive.

MODE D'EMPLOI

POUR VOTRE SECURITE