Kenwood EW200 User manual

When using electrical appliances basic safety precautions should
always be followed, including the following:
1. Do not immerse the power supply connector or allow it to become
wet.
2. Do not touch hot surfaces - use the handles or knobs.
3. When using the WOK for frying, never touch the appliance, pour the
oil away or move the WOK while the oil’s hot. And keep children
away during use and after - fat stays hot for a long time.
4. This appliance is for domestic use only.
5. Use the appliance only for its intended use.
6. Never use a damaged WOK. Get it checked or repaired: see
‘Service’.
7. Never leave the WOK unattended when in use.
8. Do not operate or place on or near hot gas, an electric burner or in
a heated oven.
9. Always remove the power supply connector before immersing the
WOK in water.
10. Take care when removing the power supply connector the probes
may be hot.
11. Unplug the appliance from the power supply when not in use.
12. The appliance is not intended for use by young children or infirm
persons without supervision.
13. Young children should be supervised to ensure they do not play
with the appliance.
14. Always attach the power supply connector to the appliance first,
then plug into the power supply. To disconnect, remove the plug
from the wall outlet first then the power supply connector from the
appliance.
15. Do not let the mains lead touch any hot surface, or hang over the
edge of a table or bench top where it may be grabbed by children.
16. Do not use outdoors.
17. The connector must be removed before the appliance is
cleaned and the appliance inlet must be dried before the
appliance is used again.
18. Only the appropriate power supply connector must be used
with this appliance.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
1. Glass Lid.
With stainless steel rim. Allows you to observe the cooking process.
2. Steaming Rack.
Used for steaming vegetables, fish and a variety of foods.
3. Cool touch handles.
For easy carrying.
4. Non-stick Cooking Surface.
Needs less oil and is easy to clean
5. Die-cast cooking vessel.
For even heat distribution
6. Heat guard.
Prevents direct hand contact with WOK while adjusting temperature
and removing control probe.
7. Detachable power supply connector.
Variable heat control selection for steaming to frying
8. WOK base.
Stable cool touch base.
9. Wooden spatula.
A non-scratch utensil for stir-frying and stirring food.
10. Non-slip feet.
To prevent slipping and scratching on benchtop
Features of your Kenwood WOK
• Before using this appliance for the first time, wash the WOK in
accordance with the instructions given in the Care and Cleaning
section.
• Condition the non-stick surface by wiping lightly with a paper towel
smeared with vegetable oil. We recommend conditioning after
thorough cleaning and every couple of months.
• Insert the power supply connector into the base of the WOK and
connect to the power supply.
• Adjust the heat control to the desired temperature setting (the
higher the number the hotter the temperature) and allow to preheat
before placing food into the WOK.
• When the WOK reaches this temperature, the light will go out and
cooking can commence. The light will cycle on and off, ensuring
that the WOK maintains the correct temperature.
Stir Frying
Stir frying is a method of quick cooking over a high heat to seal in the
natural juices and flavour. The food is cooked in a small amount of hot
oil and continuously stirred and tossed using the spatula. Preheat the
WOK on setting 4, stir-fry on setting 3-4.
Steaming
Position the steaming rack in the WOK over water or stock. The liquid
should not touch the steaming rack. Bring the liquid to the boil on
setting 5, when the liquid boils turn the temperature control down until
the light goes out. Place the food on a heat resistant dish, place on the
rack and cover with the glass lid. Allow to cook.
Note: during cooking the liquid in the WOK will alternate between a boil
which will then subside.
To maintain the non-stick surface in good condition use only utensils
which are intended for use with non-stick surfaces, such as wooden or
heat proof plastic items.
Never use metal utensils, as these will scratch the cooking surface.
Switch the appliance off and remove the plug from the power supply.
Allow the appliance to cool then remove the power supply connector
from the appliance. Do not immerse the power supply connector in
water, instead wipe over if necessary with a piece of absorbent paper or
wipe with a barely damp cloth. The WOK and lid can be fully immersed
in water - wash in warm soapy water using a mild household cleaner
and soft sponge. Dry thoroughly. Your WOK and lid are also
dishwasher safe.
If the WOK is very greasy, or there are baked-on patches of food, it may
be soaked for a short time in hot detergent to soften the patches.
Care and Cleaning
Cooking Techniques
Preparing your Kenwood WOK for use
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Connecting to power
Before switching on make sure that the voltage of your electricity
supply is the same as that indicated on the rating plate.
Important (UK) only: the wires in the mains lead are coloured in
accordance with the following code:
Green and Yellow Earth
Blue Neutral
Brown Live
WARNING: THIS APPLIANCE MUST BE EARTHED
This appliance complies with European Economic Community Directive
89/336/EEC

If the cord is damaged it must, for safety reasons, be replaced by
Kenwood or an authorised Kenwood repairer.
If you need help with:
●using your machine or
●servicing, or repairs (in or out of guarantee)
call Kenwood on 023 92392333 and ask for Customer Care.
Alternatively, contact your authorised Kenwood repairer: look in
YELLOW PAGES under ‘Electrical appliance repairs’.
●Eire
See our advertisement in Golden Pages.
●Other countries
Contact the shop where you bought your machine.
Chinese Stir-Fry Vegetables
30ml/2 tablespoons oil 125gms/5oz mushrooms, sliced
1 onion cut into wedges 5ml/1 teaspoon, grated fresh ginger
1 clove garlic, crushed 5 ml/1 teaspoon soy sauce
4 celery stalks, sliced 5 ml/1 teaspoon wine vinegar
2 leeks, sliced 5 ml/1 teaspoon sesame oil
125gms/5oz can bamboo
shoots, drained
Heat oil on setting 5, add onion and garlic and fry until onion is tender.
Add all vegetables and stir-fry for 3-4 minutes, stirring constantly. Add
ginger, soy sauce, vinegar and sesame oil. Cook for a further 2
minutes.
Garlic Prawns
900g/2lb green king prawns, shelled. 15ml/1 tablespoon parsley, chopped
125ml/ 1⁄4pt olive oil 2.5ml/ 1⁄2teaspoon salt
4 cloves garlic, peeled
Marinade all ingredients in a bowl and place in refrigerator for 2 hours.
Preheat WOK on setting 4. Stir fry prawns until pink colour. Remove
garlic cloves and serve.
Chicken Curry
675g/11⁄2lb chicken breast 3 green chillies, chopped
cut into bite size pieces 7.5ml/11⁄2teaspoons cummin seeds
45ml/3 tablespoons oil (approx) 5ml/1 teaspoon mustard seeds
2 large onions, finely chopped 5ml/1 teaspoon ground coriander
2 cloves garlic, crushed 5ml/1 teaspoon paprika
50g/1oz fresh ginger, finely chopped 2.5ml/ 1⁄2teaspoon chilli powder
15ml/1 tablespoon vinegar 2.5ml/ 1⁄2teaspoon ground turmeric
4 fresh tomatoes, chopped salt and pepper
30ml/2 tablespoons fresh
coriander, chopped
Heat a little oil in the WOK on setting 4. Fry the chicken in batches until
cooked approximately 6 minutes. Remove to a dish and keep warm.
Heat the remaining oil in the WOK add the cummin and mustard seeds
immediately followed by the onion, garlic and ginger and fry for 5-10
minutes. Mix the ground coriander, paprika, chilli powder and turmeric
with the vinegar and add to the onion mix and continue cooking for 5
minutes.
Add the tomato, fresh coriander, chilli and chicken pieces and fry until
heated through.
Recipes
Service Sweet and Sour Vegetables
2 tomatoes, cut into pieces 20 pineapple chunks
2 onions, cut into pieces 200ml/8fl oz sweet and sour sauce
1 green pepper, cut into pieces
Heat 20ml/1 tablespoon oil in the WOK, add the onion and pepper and
allow to brown. Add sweet and sour sauce, tomato and pineapple and
allow to heat through.
Lamb with Onions
450g/1lb lean lamb, cut into 125ml/ 1⁄4pt stock
thin strips 15ml/1 tablespoon cornflour
3 onions, sliced salt and pepper
2 cloves garlic, crushed 30ml/2 tablespoon oil
15ml/1 tablespoon soy sauce
15ml/ 1 tablespoon dry sherry
Mix together the garlic, soy sauce, sherry, stock, cornflour and
seasoning. Heat the oil in the WOK on setting 4 and fry the lamb until it
changes colour. Stir the cornflour mix and add to the WOK along with
the onions. Allow to cook for approximately 5 minutes until the onions
are cooked.
Chinese-Style Steamed Fish
1 whole fish gutted and cleaned 1 clove garlic, crushed
eg sea bass or trout (make sure 3-4 salad onions, cut diagonally
it is not too long to fit into the WOK) 15ml/1 tablespoon light soy sauce
15-25g/ 1⁄2-1oz fresh ginger, cut 5ml/1 teaspoon sesame oil
into fine matchstick pieces
Place the fish on a heat proof dish and fill its cavity with half the ginger,
garlic and onions. Sprinkle the remainder on top of the fish. Spoon over
the soy sauce and the oil. Steam the fish (see cooking techniques) for
20-25 minutes or until the fish is thoroughly cooked.
EW200
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New Lane • Havant • Hants • PO9 2NH • U.K.
www.kenwood.co.uk 9588/3