Edel 48736 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Product type	Fondue, raclette and wok appliance
Brand	UNOLD
Model	Edel 48736
Exterior material (housing)	Stainless steel
Interior coating	Non-stick
Wok volume	6 liters
Cooking surface diameter	32 cm
Temperature range	80 °C to 210 °C
Temperature setting	Thermostat with control light
Indicative heat levels	5 levels (1 to 5)
Power cord	Removable with thermostat plug
Cord length	Approximately 115 cm
Supply voltage	220-240 V~
Lid	Heat-resistant glass with steam vent
Accessories included	Instruction manual with recipes
Cooking functions	Searing, frying, braising, steaming
Wok maintenance	Dishwasher safe (top rack)
Thermostat maintenance	Do not immerse, wipe with a damp cloth
Safety	Temperature regulating thermostat
Warranty	24 months (domestic use)
Intended use	Indoor, domestic use

Frequently Asked Questions - Edel 48736 UNOLD

How to use the wok for the first time?

Remove all packaging. Clean the wok and lid with a damp cloth. Wipe the inside of the wok with a damp cloth and lightly oil it with a heat-resistant oil. First plug the thermostat plug into the appliance, then into the mains socket. Set the thermostat to about 150°C and let it heat for a few minutes in a ventilated room. A slight smoke may appear; it will disappear quickly.

What oil to use for frying in the wok?

Use a heat-resistant vegetable oil, such as sunflower, peanut, corn, soybean oil or solid vegetable fat. Avoid non-resistant oils like extra virgin olive oil which burns at high temperatures.

Are the wok and lid dishwasher safe?

Yes, the wok (without the thermostat plug) and the glass lid can be cleaned in the dishwasher, preferably on the top rack. However, the thermostat plug with thermostat must never be immersed in water or placed in the dishwasher.

How to adjust the temperature for different foods?

The temperature can be set from 80°C to 210°C. As a guide: level 1-2 (low heat) for fish, keep warm, stews; level 3-4 (medium heat) for tender meat, poultry, vegetables, rice; level 5 (high heat) for frying and stir-frying. Adjust according to the recipe.

What to do if food burns at the bottom of the wok?

Fill the wok with water, place the glass lid on, and turn on low heat (lowest level) for about 5 minutes. Empty the water, then dry. For stubborn residues, let it soak overnight after unplugging the appliance.

Can I use metal utensils in the wok?

No, only use wooden spatulas or chopsticks. Metal knives, forks or spoons scratch the non-stick coating.

How to clean the thermostat?

Always unplug the appliance and let it cool completely. Wipe the thermostat plug with a damp cloth and dry it well. Never immerse the thermostat in water or put it in the dishwasher.

What is the warranty of the appliance?

The warranty is 24 months for domestic use from the date of purchase, for material and manufacturing defects. It is valid in Germany and Austria. For other countries, contact the importer. Damages from normal wear, misuse or repairs by third parties are excluded.

Can I leave the appliance unattended while operating?

No, never leave the appliance unattended while operating. It reaches very high temperatures and poses a risk of burns or fire. Keep it out of reach of children.

How to avoid oil splatters when frying?

Make sure the food to be fried is dry before immersing in hot oil. Never pour water into hot oil. Use the recommended amount of oil (1 to 1.5 liters max.) and do not overload the wok. Fry in small batches to maintain the temperature.

USER MANUAL Edel 48736 UNOLD

Exterior view of a stainless steel wok with a lid, placed on a portable stove (no text or symbols visible)

WOK EDEL

Bedienungsanleitung

Instructions for use Model 48736

Technical Data 26

Explanation of the symbols......26

For your safety......26

Operation....30

Instructions for use......31

Temperature control 32

Cleaning and care....32

Cooking methods....33

Ingredients in Asian cuisine......34

Recipes ....36

Dips and sauces ....40

Guarantee Conditions......41

Waste Disposal /

Environmental Protection .....41

Service 25

1 Glass lid
2 Wok with handles
3 Socket for power cord / thermostat plug
4 Temperature control

FR Page 42

Close-up of a stainless steel cooking pot with black handle and connector (no visible text or symbols)

Rotbarschfilet in Bohnensauce

Weight: Approx. 3.9 kg

Power cord: Approx. 115 cm, removable, with thermostat plug

Housing: Stainless steel, wok volume about 6 litres, cooking area about 32 cm

Features: Non-stick coating, temperature control from 80 – 210 °C, unbreakable lid of heat-resistant glass with steam escape hole

Accessories: Operating instructions with recipes

Equipment features, technology, colours and design are subject to change without notice.

EXPLANATION OF THE SYMBOLS

This symbol indicates potential hazards that may result in injury or damage to the appliance.

This symbol indicates a potential burning hazard. Please be especially careful at all times here.

This symbol indicates a possible fire hazard.

FOR YOUR SAFETY

Please read the following instructions and keep them on hand for later reference.

Instructions for persons in the household

1. This appliance can be used by children 8 years and older, as well as by persons with reduced physical, sensory or mental abilities or with lack of experience and/or knowledge, if they are supervised or if they have been instructed with regard to safe use of the

appliance and have understood the dangers that can result from use of the appliance.

1. Children must not play with the appliance.
2. Children are not allowed to perform cleaning and user maintenance, unless they are 8 years of age or older and are supervised.
3. Keep the appliance and the power cord out of the reach of children under 8 years of age.
4. CAUTION – parts of this product can become very hot and cause burn injuries! Particular caution is required if children or persons at risk are present.
5. The appliance is intended for household use only, or for similar areas of use, such as:

■ Kitchen areas used by personnel in businesses, office facilities and other work environments,

■ Use by guests in hotels, motels and other living quarters,

■ In private guest hoses .

Electrical safety

1. This appliance must not be operated with an external timer or a remote control system.
2. Never immerse the appliance in water or other liquids. The plug and power cord must not come into contact with water or other liquids. However, if this happens, all parts must be completely dry before the appliance is used again.
3. First, always connect the thermostat plug firmly to the appliance. Only then plug the appliance into the electrical outlet.
4. Do not, under any circumstances, touch the appliance or power cord with wet hands.
5. For safety reasons, under no circumstances place the appliance on hot surfaces, metal trays or a wet surface.

6. Do not place the appliance or power cord near open flames during operation.

7. Ensure that the power cord does not hang over the edge of the counter-top or table, since this can cause accidents, for example if small children pull on the cord.

8. If you use an extension cord, ensure that it is intact and suitable for the power draw of the appliance; otherwise, there is a possibility of overheating.
9. Route the power cord and extension cord, if used, so that there is no possibility of the cords being pulled or tripped over.
10. Before heating, uncoil the power cord com pletely so that it does not come into contact with hot parts of the appliance.
11. Check the plug and the power cord regularly for wear or damage. In case of damage to the power cord or other parts, please send the appliance for inspection and repair to our customer service department. Unauthorised repairs can result in serious risks to the user and will void the warranty.

Safety instructions for set-up and safe operation of the appliance

1. Only use the appliance indoors.
2. Never leave the appliance unattended during operation and place it where it is out of the reach of children.
3. Since the appliance can generate steam while cooking, do not operate it under wall cabinets.
4. When setting up the appliance, make sure there is sufficient clearance (at least 50 cm) on all sides.
5. Never cover the wok with aluminium foil, baking paper or other materials.
6. When using the glass lid, make sure that the steam escape hole in the lid always points downward, to prevent injuries from escaping hot steam.

7. Never pour flammable liquids such as high-proof spirits into the wok – danger of fire! Do not use the wok to flambé foods.

8. Never reach into the hot wok during operation – danger of burns!

9. To prevent smoke, do not overheat your cooking, frying and baking utensils. The smoke can be harmful to small animals (e.g. birds) with a particularly sensitive respiratory system. We recommend that you not keep birds in the kitchen.
10. If you use a plastic or wooden spatula for stirring the food in the wok, never leave it in the hot appliance.
11. Also, never place towels, paper, etc. in the wok while it is in operation – danger of fire.
12. When cooking, hot steam and/or splattering grease can escape from the wok. Therefore, always maintain a safe distance and do not place any part of your body in or over the wok as along as it is in operation.
13. The handle on the glass lid becomes very hot during operation. Use suitable pot holders!
14. The appliance becomes very hot during operation; therefore, always use the handles and suitable pot holders.
15. During operation, ensure that the appliance is free standing on a heat-resistant surface and is a safe distance away from flammable objects.
16. After use, set the thermostat plug to OFF, unplug the plug from the electrical outlet and allow the wok to cool completely before cleaning and storing the appliance.
17. Do not transport the appliance when it is in operation or if it is still hot.
18. To avoid damage, do not use the appliance with accessories of other manufacturers or brands.

CAUTION:

The appliance is very hot during and after operation!

Never operate the appliance if water or other liquids are in the interior of the appliance – danger of fire!

Do not open the housing of the appliance under any circumstances. There is danger of electric shock.

The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if repairs are carried out by unauthorized third parties.

OPERATION

Attention: The appliance reaches very high temperatures. Therefore, always handle the appliance with care, to prevent burn injuries.

1. Remove all packaging materials and any transport safeguards. Keep packaging materials away from children—danger of suffocation!
2. Check whether all parts are present. If parts are missing or damaged, contact your dealer or our customer service department.
3. Clean all parts with a damp cloth, as described in the chapter "Cleaning and care".

4. Before the first use, wipe the inside of the wok with a moist cloth and oil the surface lightly with a high heat cooking oil.

5. Pla ce theappl ianceon a heat-resistant surface.

6. Connect the thermostat plug to the socket on the appliance. Attention: Always plug in the thermostat plug first, before plugging the power plug into an electrical outlet!

Close-up of a stainless steel cooking pot with black base and cable, no visible text or symbols

1. Plug the power plug into a 220-240 V\~ electrical outlet.
2. Set the temperature control to about 150^ C (middle setting).
3. Allow the appliance to heat up for a few minutes. During this process, ensure that the room is adequately ventilated.
4. The indicator lamp on the thermostat plug indicates when the required temperature has been reached. It goes out when the set temperature is reached and switches on each time the appliance heats up to the required temperature.
5. When used the first time, some smoke and odours can occur that will disappear after a short time.
6. You can now use the appliance.
7. Note: To prevent damage to the appliance, never heat the wok for extended periods when it is empty.
8. When you have finished cooking the food, set the temperature control to "OFF" and unplug the power plug from the electrical outlet.
9. Tip: The wok will reach the desired temperature faster if you place the glass lid on the wok while it is pre-heating.

CAUTION:

The appliance is very hot during and after operation!

INSTRUCTIONS FOR USE

The wok housing is made of high-quality stainless steel. Stainless steel is hygienic, easy to care for and very durable. The inside of the wok is coated with an extremely durable non-stick coating. To preserve the appearance of your wok and to ensure that it functions properly, you should observe the following:

■ For stirring use only wooden spatulas or cooking sticks.
■ Never use metal knives, forks or mixing spoons, since they will scratch the surface.
■ Never add water or other liquids to hot oil – danger of splattering!
- Never pour high-proof alcoholic beverages such as rum, schnapps or mulled wine into the hot appliance – danger of fire.

■ After use, set the thermostat plug to “OFF” and unplug the plug from the electrical outlet.
■ Clean the appliance after every use.

CAUTION:

The appliance is very hot during and after operation!

TEMPERATURE CONTROL

The temperature can be set from aprox. 80 to 210°C. The following apply as guide values:

■ Low heat (level 1-2): e. g. for fish, keep warm, stews
■ Medium heat (level 3-4): Tender meat (e.g. poultry), vegetables, rice

■ High heat (level 5): Deep-frying, sear

CLEANING AND CARE

Before cleaning or maintenance, switch off the appliance at the temperature control and unplug it from the electrical outlet. Wait until the appliance has completely cooled.

Thermostat plug

1. If necessary, wipe off the thermostat plug with a damp cloth and dry thoroughly. Do not immerse the thermostat plug in water.

Wok and glass lid

1. A llow the wok to co# completely before cleaning it.
2. Never pour cold water over the glass lid when it is hot. This could damage the lid.
3. The wok (except for the thermostat plug) and the glass lid can be washed with warm water and a mild detergent or in the dishwasher (upper basket).
4. However, the thermostat plug with the temperature control must never be placed in the dishwasher or immersed in water!
5. Dry all parts with a soft cloth.

6. Do not use any abrasive scouring agents, steel wool, metal objects, hot cleaning agents or disinfectants, since these items can damage the appliance.

7. If bits of food stick to the surface, you can best remove them as follows: pour sufficient water into the appliance, put the glass lid on and turn on the appliance on low for about 5 minutes. Then pour out the water and dry the appliance thoroughly.

8. In case of stubborn residue, you can soak the appliance overnight. In this case, always make sure that the appliance is switched off and the plug has been unplugged from the electrical outlet.

9. After use and after cleaning, wipe the wok with a soft cloth.

COOKING METHODS

The semi-round shape of the wok with its high edges allows fast cooking of foods. The bottom heats up more than the side walls.

Stir frying

Stir frying is a method of cooking fast over high heat. First, heat the wok to the required temperature. Then add oil and the other ingredients to the wok and stir constantly while cooking at a high temperature. For optimal results, all ingredients must be cut into small pieces beforehand. Pieces that have finished frying can be pushed to the side.

Tips:

- Cook meat in small quantities of no more than 150 g. This allows the wok to stay hot, so the meat will fry quickly. If you cook too much meat at once, the appliance will cool off too quickly and the water will cook out of the meat, so that it is braised instead of fried. When the meat is done, remove it from the wok and cook all the other ingredients, such as vegetables and noodles. Then return the meat to the wok.

■ Always cut meat and vegetables into pieces of the same size. When stir frying, it is important to have all the ingredients ready.

- Cut the meat into small pieces with a maximum length of 5 cm. Tip: Meat that has been slightly frozen in the freezer is easier to cut.

■ Before cooking marinated meat, allow it to drip and then pat it dry.

■ The appliance must be heated to the necessary temperature before adding the ingredients. Use only high heat cooking oil, such as sunflower oil. Typical oils used in Asian cuisine, such as peanut oil or sesame oil, are also suitable.

■ When stir frying, never put the glass lid on the wok.
■ Serve stir-fried dishes immediately.

Frying in small amounts of oil

With this method, food is fried until crispy using only very little oil. The ingredients are cooked on one side at low temperature until they start to brown. Then they are turned and cooked on the other side as well. One cup of oil is generally enough for this method.

Deep-frying

Deep-fried foods must be crispy outside and tender on the inside. To achieve this, the ingredients are coated either with batter or breadcrumbs and then deep-fried in hot oil.

Tips:

■ Heat the oil before adding the ingredients.
■ When deep frying, do not put the lid on the appliance!
- Food for deep-frying must be dry, to prevent oil from splattering when it is immersed in the oil.
■ Use no more than 1 to 1.5 litres of oil for deep-frying. We recommend the use of liquid, high heat vegetable cooking oil.
- Deep-fry food only in portions. If you try to deep-fry too much food at once, the oil will not remain hot enough and the food will not be crispy.
■ After frying, allow the food to drain on paper towels.
- Allow the oil to cool before putting the wok away. Dispose of used oil in accordance with the regulations for your city or municipality.

Braising

In braising, liquid is added to the ingredients after they are browned. The ingredients are then cooked at low temperature without the glass lid until done. The wok is also ideal for preparing stews. In this case, you should use the glass lid.

INGREDIENTS IN ASIAN CUISINE

Soy sauce: made from fermented soya beans. Light soy sauce has a mild flavour, dark soy sauce is more salty and usually coloured with caramel. A very sweet Indonesian variant is Ketjap manis.

Agar-agar: a natural gelling agent made of seaweed (gelatin can be substituted).

Bamboo sprouts: young sprouts of the bamboo plant.

Bean paste: yellow paste is mildly salty; white, red or black pastes are more salty. Sweet

red bean paste is also available for desserts.

Chilli sauce: hot sauce made of chilli peppers, vinegar, salt and plums.

Five-spice powder: hot spice consisting of black pepper, star anise, fennel seeds, cloves and cinnamon.

Glutamate: a powdered flavour enhancer made of vegetable protein.

Ginger: fresh ginger root, spicy hot; peel and chop finely.

Noodles: wheat or egg noodles used in Asian cuisine are pre-cooked. Instant noodles are available in sizes from very thin to very wide. Before frying noodles, they should be cooked (about 2 minutes).

Chinese noodles: usually fine, clear noodles made of mungo bean, tapioca or soya bean starch. Never cook these noodles; instead, pour boiling water over them and wait until they are soft (about 10 minutes), then drain and cut with scissors.

Rice noodles: made from rice flour and water; prepare the same as Chinese noodles.

Basmati rice: a high-quality variety, very aromatic when cooked.

Long-grain rice: remains grainy after cooking; firm to the bite.

Siam rice (sticky rice): the grains stick to each other after cooking. Ideal when eating with chopsticks.

Wild rice: not actually rice, but the seeds of a North American grass. It is black and is suitable for mixing with the varieties of rice described above. Wild rice has a distinct nutty flavour.

Morels: black mushrooms, usually dried; soak in liquid overnight.

Tongu mushrooms: dark brown, usually dried; soak in warm water for about 10 minutes before using.

Straw mushrooms: light coloured mushrooms, sold in cans.

Tofu/soya bean curd: a soft cheese-like product, made from curdled and fermented soy milk.

Wine: In Asia, wine is usually made from rice or millet. A dry sherry can be used as a substitute for rice wine.

The ingredients of Asian cuisine described here, and many others, are available in supermarkets, shopping centres and department stores, or speciality shops for Asian products.

Inquire at your local bookshop about cookbooks for more wok and Asian recipes.

RECIPES

Stir frying: Frying – steaming – braising

If not specified otherwise, the recipes are for 4 portions.

Fried rice / fried noodles

The easiest recipe in Chinese cuisine: You can fry cooked rice or cooked noodles in 2-3 tablespoons of oil. Heat the oil to 160°C (3) and fry the rice or noodles about 5 minutes, stirring occasionally. For a wonderful aroma, first fry 1 piece of chopped ginger and 1/2 diced onion in the cooking oil.

Chop suey

400 g pork slices, pepper, 400 g fresh bean sprouts, 200 g bamboo sprouts (canned), 1 yellow bell pepper, 200 g carrots, 2 stalks celery, 1 onion, 1 clove garlic, 4 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp fruit vinegar, 1 tsp honey, 1/2 tsp cornflour, 2 tbsp sesame oil, salt, flat-leaf parsley

Pepper pork, rinse bamboo and bean sprouts and let drip, wash and trim vegetables, cut bell pepper and carrots in thin strips, celery in thin slices, onion and garlic finely diced. Whisk together soy sauce, rice wine, vinegar, honey and cornflour. Heat oil until very hot (180°C, 4). Fry meat in the oil 2 min., stirring occasionally until brown, then remove and keep warm. Stir in bell pepper, carrots, celery, onion and garlic and fry 2 min., add bean sprouts and bamboo sprouts and continue stirring 1 min. more. Then add the marinade and cook until thick, return meat to the pan, season with salt and pepper.

Ocean perch in bean sauce

800 g ocean perch fillets, 4 spring onions, 2 cloves garlic, 1 piece ginger (2 cm), 1 red chilli pepper, 1 1/2 tbsp oyster sauce, 4 tbsp oil, 2 tsp corn-flour, 4 tbsp black bean paste, 3 tbsp rice wine, 4 tbsp water

Heat the oil in wok to 180°C (4). Peel the white part of the spring onion, garlic and ginger, chop finely and sauté until transparent. Cut fish into bite-size pieces, add and fry 5 min., stirring carefully. Add the chilli pepper and bean paste and continue frying. Stir oyster sauce with water and corn-flour, add to fish and allow to thicken. Remove chilli pepper, add rice wine to taste. Cut the green part of the spring onion and add as garnish before serving.

Fried won tons

For the dough:

250 g flour, 2 eggs, oil and flour for rolling out the dough by hand

Meat filling:

2 tbsp rice wine, 2 spring onions, 1 bunch cilantro, 250 g Chinese cabbage, salt, 250 g minced turkey meat, 2 tbsp dark soy sauce, 6 tbsp oil From the flour, eggs and a little oil, knead a noodle dough and cool 1 hour. Cut onions, cilantro and Chinese cabbage into fine strips, add minced meat and cornflour. Season with rice wine, salt and soy sauce. Knead meat mixture well and refrigerate 15 minutes; pour off any liquid that collects. Roll out the noodle dough until thin, cut out 8 cm circles with a glass, put some filling on each dough circle, fold together, press the edges with a fork and place upright. Heat the oil in the wok to 160°C (3), fry the won tons in the oil 5 min., stirring carefully, add 3 tbsp water and steam another 7 min. at 120°C (2). Tip: Kneading the noodle dough by hand is very strenuous. It is much easier with the UNOLD Nudelmeister.

Vegetarian filling:

1 onion, 500 g mushrooms, 1 bunch cilantro, 2 tbsp light soy sauce, 5 tbsp crumbs from bread or rolls, 3 eggs, salt, pepper 2 tbsp oil

Chop onions, mushrooms and cilantro, heat oil to 180°C (4) and fry vegetables 5 min., binding the juice with bread crumbs. Whisk eggs, add together with soy sauce, salt and pepper to mushroom mixture, allow egg to set. Fill dough skins and cook as described above.

Deep-frying in the wok

For deep-frying you should always use high heat cooking oil, such as peanut oil, sunflower oil, corn oil, soy oil or hardened vegetable fats. The advantage of deep-frying in a wok is the broad surface. You can deep-fry several pieces at once, and you need less oil than in most deep-fat fryers. The best way to remove the fired food from the oil is with a skimming ladle.

If not specified otherwise, the recipes are for 4 portions.

Spring rolls

2 dried Chinese mushrooms, 8 frozen spring roll cases (or frozen pastry dough), 100 g poultry meat, 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp rice wine, 1 pinch five-spice powder, 1 tsp cornflour, salt, sugar, pepper, 2 leaves Chinese cabbage, 100 g bamboo sprouts, 100 g carrots, 50 g soy bean sprouts, 1 spring onion, 1 l neutral vegetable oil

Thaw the spring roll cases. Soak mushrooms overnight in lukewarm water. Cut the poultry meat in thin strips, and marinate in soy sauce. Cut Chinese cabbage and carrots in thin

strips, finely dice bamboo sprouts and spring onions, have bean sprouts ready. Dice mushrooms, removing any stringy parts. Heat 1 tbsp oil in the wok at 180^ C (4), fry onions and meat about 1 min., then add the other ingredients and fry everything about 5 min., stirring occasionally. Season, remove and let cool somewhat. Spoon the filling onto the 8 spring roll cases, place the sides on the filling and roll up. Heat the oil in the wok to 190^ C (5), and deep-fry the spring rolls until golden brown.

Vegetables in batter

800 g zucchini or broccoli or cauliflower, 200 g wheat flour, 50 g sesame, 1 tsp salt, 2 tsp curry, 1 tsp turmeric, 1 tsp fresh ginger, finely chopped, 320 ml carbonated mineral water, 1/2 l oil, 1/2 tsp baking powder. Prepare a smooth batter from the flour, sesame, salt, curry, turmeric, ginger, baking powder and mineral water, and

let rest about 1 hour. Wash vegetables and cut into bite-size pieces. Blanch cauliflower or broccoli 1 min. in boiling salted water. Do not pre-cook zucchini. Heat oil in wok to 180°C (4). Dip vegetables in the batter and deep-fry in portions until golden brown.

Crab meat balls

500 g crab meat, 6 water chestnuts (canned, or sweet chestnuts), 100 g bacon, pepper, 1 pinch sugar, 2 tsp cornflour, 1 egg white, 1 clove garlic, 1 slice toasting bread, 150 g breadcrumbs, 1 l oil

Finely chop the crab meat, chestnuts, bacon, garlic and bread with a knife or the ESGE hand blender. Mix in pepper, salt, 1 tsp oil and egg white, and let stand 30 min. in a cool place. Then form small balls from the mixture and roll in bread crumbs. Heat oil in wok to 160°C (3). Fry the balls in portions, turning, until golden brown.

Deep-frying times

You can use your wok to cook fast and delicious meals, as the following table shows. The times are only approximate. These times can vary depending on the quantity and size of food to be fried. If you deep-fry frozen foods, you should set the temperature 10^ C higher. Also comply with the manufacturer's instructions on the packaging of the frozen food.

Meat, poultry

Food for frying Temp. / Level Min. approx
Bratwurst sausage	180 °C / 4	3 Min.
Meatballs	180 °C / 4	3-4 Min.
Cutlets, not breaded	180 °C / 4	5 Min.
Chicken legs	170 °C / 4	15 Min.
Fried chicken, breaded in 4 parts	170 °C / 4	17 Min.
Quail	180 °C / 4	4 Min.
Meat, about 6 cm piece, with star-shaped cuts.	180 °C / 4	2-3 Min.

Fish

Food for frying Temp. / Level.	approx	Min.
Shrimps	180 °C / 4	1-2 Min.
Prawns	180 °C / 4	5 Min.
Fish fillet, flour coated	180 °C / 4	4 Min.
Fish fillet, breaded	170 °C / 3-4	6 Min.
Squid rings, flour coated	180 °C / 4	3 Min.

Vegetables

Food for frying Temp. / Level. Min. approx.
Carrots, in thin strips	180 °C / 4	4-6 Min.
Leek in rings	180 °C / 4	2-3 Min.
Mushrooms, breaded	180 °C / 4	3 Min.
Kohlrabi, in thin strips	170 °C / 4	2-3 Min.
Onion rings, flour coated	170 °C / 4	3 Min.

DIPS AND SAUCES

Sweet-sour sauce

3 TBSP sesame seed oil, 1 leek, 1 garlic clove, 1 onion, 1 slice of fresh pineapple, 2 TBSP honey, 2 TBSP soy sauce, 4 TBSP vinegar, 30 ml rice wine, 14 litre tomato ketchup, salt, pepper, cayenne pepper to taste

Chop onion finely. Dice the leek and pineapple, chop the garlic finely and heat the sesame seed oil in a pan. Fry the onion and the leek in the oil until transparent. Add the garlic and pineapple. Stir in all remaining ingredients and season with the spices.

Hot sauce

350 g each white and red onions, 1 TBSP soy oil, 3 TBSP rice vinegar, 1 TBSP each sugar, salt and cayenne pepper

Peel onions and chop finely. Fry in sesame seed oil, stirring, until the onions are slightly brown. Add the sugar and caramelize. Pour in approx. 150 ml water and simmer 15 to 20 minutes at medium heat. When the onions are soft, season the sauce with rice vinegar, salt and cayenne pepper.

Peanut sauce

9 TBSP sweetened peanut butter, 6 TBSP soy sauce, 4 T BSP sesame oil, 14 litre vegetable broth, 1 to 2 red chilli peppers

Bring broth to boil with the sesame seed oil and the soy sauce. Stir in the peanut butter one tablespoon at a time. Cook at low heat. Wash the chilli peppers, cut in half and remove seeds, then chop finely. Add to the sauce in the pot. Season to taste.

The authors have thoroughly considered and tested the recipes included in these operating instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their assignees shall not be liable for personal injuries, material damages and financial loss.

GUARANTEE CONDITIONS

We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended use. Within the warranty period we will remedy defective materials or workmanship through repair or replacement, at our option. Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly packaged, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. You can print out a return receipt on our website www.unold.de/ruecksendung. (only for entries from Germany and Austria). The warranty does not cover damage from normal wear, improper handling and failure to comply with the maintenance and care instructions. The warranty is void if repairs or modifications are made to the appliance by third parties. Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.

WASTE DISPOSAL / ENVIRONMENTAL PROTECTION

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal. Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collection point for recycling of electric and electronic products. By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment.

The instruction booklet is also available for download: www.unold.de

NOTICE D'UTILISATION MODÈLE 48736

SPÉCIFICATION TECHNIQUE

Puissance : 1 800 Watts, 220 - 240 V\~, 50/60 Hz

Dimensions : env. 45,4 x 33,3 x 25,0 cm (l/p/h)

Poids : env. 3,9 kg

Câble

CONDITIONS DE GARANTIE

■ in particuliere pensions.

Elektrische veiligheid

Close-up of a stainless steel cooking pot with black and white components, no visible text or symbols

Misure: circa 45,4 x 33,3 x 25,0 cm (L/P/A)

Peso: circa 3,9 kg

Cavo di

Close-up of a stainless steel cooking pot with black handle and valve, no visible text or symbols

Close-up of a stainless steel cooking pot with black base and metal handle (no visible text or symbols)