Kenwood EW210 User manual

Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwoodworld.com 18005/1
EW210
UNFOLD

before using your Kenwood
appliance
●Read these instructions carefully and
retain for future reference.
●Remove all packaging and any
labels.
safety
●Do not immerse the supply cord or
power supply connector in water or
other liquid.
●Never use a damaged appliance,
cord or plug. Get it checked or
repaired: see ‘service’.
●Do not let the cord hang over the
edge of the table or worksurface or
touch hot surfaces.
●Never use the wok empty.
●The wok and contents will remain
hot after use.
●The wok should not be used near or
below curtains and other
combustible materials.
●Do not place this appliance on or
near a naked flame, electric burner,
hot plate or in a heated oven.
●Do not touch hot surfaces - use
handles or knobs.
●Always unplug and remove the
power supply connector from the
wok when not in use and before
cleaning.
●Take care when removing the power
supply connector as the probe may
be hot.
●Never leave the wok unattended
when in use.
●Always attach the power supply
connector to the appliance first, then
plug into the power supply. To
disconnect, remove the plug from
the power supply first before
removing the power supply
connector from the appliance.
●Only the appropriate power supply
connector must be used with this
appliance.
●Do not use the appliance outdoors.
●This appliance is not intended for
use by persons (including children)
with reduced physical, sensory or
mental capabilities, or lack of
experience and knowledge, unless
they have been given supervision or
instruction concerning use of the
appliance by a person responsible
for their safety.
●Children should be supervised to
ensure that they do not play with the
appliance.
●Only use the appliance for its
intended domestic use. Kenwood
will not accept any liability if the
appliance is subject to improper use,
or failure to comply with these
instructions.
before plugging in
●Make sure your electricity supply is
the same as the one shown on the
underside of your wok.
Important – UK only
●The wires in the cord are coloured
as follows:
Blue = Neutral,
Brown = Live.
●The appliance must be protected by
a 13A approved (BS1362) fuse.
Note:
●For non-rewireable plugs the fuse
cover MUST be refitted when
replacing the fuse. If the fuse cover
is lost then the plug must not be
used until a replacement can be
obtained. The correct fuse cover is
identified by colour and a
replacement may be obtained from
your Kenwood Authorised Repairer
(see Service).
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●If a non-rewireable plug is cut off it
must be DESTROYED
IMMEDIATELY. An electric shock
hazard may arise if an unwanted
non-rewireable plug is inadvertently
inserted into a 13A socket outlet.
●This machine complies with
European Economic Community
Directive 89/336/EEC.
before using your wok for the
first time
●Wash the parts see ‘care and
cleaning’.
●Condition the non-stick surface by
wiping lightly with a paper towel
smeared with vegetable oil. We also
recommend conditioning after
thorough cleaning.
key
lid handle with vent
glass lid
steaming rack
handles
non-stick cooking surface
wok base with non slip feet
temperature dial
detachable power supply
connector
power connector release latch
wooden spatula
using your wok
1 Insert the power supply connector
into the wok and then plug into the
power supply.
2 Turn the temperature dial on the
connector to the desired setting and
the indicator light will glow. Once the
desired temperature has been
reached, the light will go out and
food can be added to the wok. The
light will cycle on and off ensuring
that the wok is maintaining the
correct temperature.
to stir fry
●Stir frying is a method of quick
cooking over a medium to 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.
to steam
●Position the steaming rack in the
wok over water or stock. The liquid
should not be above the top of the
steaming rack. Bring the liquid to the
boil on a high setting. When the
liquid boils turn the temperature
control down until the light goes out.
Place the food on a heat resistant
dish then place on the rack. Close
the vent in the lid by holding the
upper portion of the knob stationary
then turn the lower part in a
clockwise direction. Fit the lid to the
wok and allow the food to cook.
Note: during cooking the liquid in the
wok will alternate between a boil
which will then subside.
●For constant steam keep the
temperature control on a higher
setting. Open the vent in the lid by
holding the upper portion of the
knob stationary then turn the lower
part in an anti-clockwise direction.
Fit the lid to the wok and allow the
food to cook.
hints
●After a short period of use,
experience will teach you which
setting is the right one for your
needs.
●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
heatproof items. Never use metal
utensils as these will scratch the
cooking surface.
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care & cleaning
●Switch off, unplug and allow the
appliance to cool completely before
cleaning. Remove the power supply
connector by pressing the release
latch and pulling out.
●Never immerse the detachable
power supply connector in water.
●Do not use harsh abrasives on the
non-stick coating of your wok.
power connector
●If necessary wipe with a piece of
absorbent kitchen paper. Never
immerse in water.
lid, wok
●Wash then dry. Alternatively wash in
the dishwasher.
service and customer
care
●If the cord is damaged it must, for
safety reasons, be replaced by
KENWOOD or an authorised
KENWOOD repairer.
UK
If you need help with:
●using your wok or
●servicing, spare parts or repairs (in or
out of guarantee)
call Kenwood customer care on
023 9239 2333. Have your
model number ready – it’s on
the underside of the wok.
●spares and attachments
call 0870 2413653.
●other countries
Contact the shop where you bought
your wok.
guarantee (uk only)
If your wok goes wrong within one
year from the date you bought it, we
will repair or replace it free of charge
provided:
●you have not misused, neglected or
damaged it;
●it has not been modified (unless by
Kenwood);
●it is not second-hand;
●it has not been used commercially;
●you have not fitted a plug incorrectly;
and
●you supply your receipt to
show when you bought it.
This guarantee does not affect your
statutory rights.
4

Chinese stir-fry
vegetables
15-30ml/1-2 tablespoons oil
1 onion cut into wedges
1 clove garlic, crushed
4 celery stalks, sliced
2 leeks, sliced
125gms/5oz can bamboo
shoots, drained
125gms/5oz mushrooms, sliced
5ml/1 teaspoon, grated fresh ginger
5 ml/1 teaspoon soy sauce
5 ml/1 teaspoon wine vinegar
5 ml/1 teaspoon sesame oil
Heat the oil on a medium to high
setting, add the 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.
125ml/ 1⁄4pt olive oil
4 cloves garlic, peeled
15ml/1 tablespoon parsley, chopped
2.5ml/ 1⁄2teaspoon salt
Marinade all ingredients in a bowl and
place in refrigerator for 2 hours.
Preheat wok on a medium to high
setting. Stir fry prawns until pink colour.
Remove garlic cloves and serve.
chicken curry
675g/11⁄2lb chicken breast
cut into bite size pieces
45ml/3 tablespoons oil (approx)
2 large onions, finely chopped
2 cloves garlic, crushed
50g/1oz fresh ginger, finely chopped
15ml/1 tablespoon vinegar
4 fresh tomatoes, chopped
30ml/2 tablespoons fresh
coriander, chopped
3 green chillies, chopped
7.5ml/11⁄2teaspoons cummin seeds
5ml/1 teaspoon mustard seeds
5ml/1 teaspoon ground coriander
5ml/1 teaspoon paprika
2.5ml/ 1⁄2teaspoon chilli powder
2.5ml/ 1⁄2teaspoon ground turmeric
salt and pepper
Heat a little oil in the wok on a medium
to high setting. 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.
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sweet and sour
vegetables
2 tomatoes, cut into pieces
2 onions, cut into pieces
1 green pepper, cut into pieces
20 pineapple chunks
200ml/8fl oz sweet and sour sauce
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
thin strips
3 onions, sliced
2 cloves garlic, crushed
15ml/1 tablespoon soy sauce
15ml/ 1 tablespoon dry sherry
125ml/ 1⁄4pt stock
15ml/1 tablespoon cornflour
salt and pepper
20-30ml/1-2 tablespoons oil
Mix together the garlic, soy sauce,
sherry, stock, cornflour and seasoning.
Heat the oil in the wok on a medium to
high setting 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
eg sea bass or trout (make sure
it is not too long to fit into the wok)
15-25g/ 1⁄2-1oz fresh ginger, cut
into fine matchstick pieces
1 clove garlic, crushed
3-4 salad onions, cut diagonally
15ml/1 tablespoon light soy sauce
5ml/1 teaspoon sesame oil
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) until the fish is
thoroughly cooked.
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