CuisinartメーカーWOK-703Cの使用説明書/サービス説明書
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Cuisinart ™ Electric W ok INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles and knobs. 3. T o protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids.
3 T ABLE OF CONTENTS Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before the First Use .
ASSEMBL Y/ DISASSEMBL Y INSTRUCTIONS 1. Place base on a flat clean surface where you intend to cook. Locate the wok release switch on one corner of the base (Fig. A). Place your index finger and middle finger inside the open channel and pull out the release bar (Fig.
T empura Rack The tempura rack can be used when preparing pan-fried dishes or to simply keep cooked foods warm but away from direct contact with the pan. Use the tempura rack to allow excess oil from pan-fried foods to drip back into the pan. The tempura rack rests on the rim of the wok.
Stir-frying is usually done in stages, as foods tend to have different cooking times. Cooked foods can be removed from the wok and returned at a later stage when sauces or spices are added to complete the dish. The Cuisinart ™ Electric Wok has been treated with a nonstick coating for easy food preparation and easy cleanup.
Cuisinart has included a steamer rack with your wok. The steamer rack should be placed inside the wok with the triangle-shaped feet facing down. The steamer rack is meant to hold your food over simmering or boiling water while the steam surrounds and cooks the food.
• Fruits are often poached in a sugar syrup or wine. Spices such as cinnamon sticks, cloves, peppercorns or a vanilla bean can be added to the poaching liquid for flavour .
9 W ARRANTY LIMITED THREE-YEAR W ARRANTY This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ™ Electric Wok that was purchased at retail for personal, family or household use.
THE CUISINART ™ ELECTRIC WOK Re c i pe B o ok let 10.
RECIPES ASIAN FLA VOURS Braised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2 Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Ginger Beef with Br occoli . . . . . . . . . . . . . . . . . . . . . . . . . . .
*Salted black beans can be found in Asian grocery stor es or in the international food section of a well-stocked grocery store. **If you purchase the spar e ribs from a butcher or grocer with a full service meat department, ask the butcher if they can be cut crosswise into 2-inch (5 cm) lengths on the band saw .
1 teaspoon (5 ml) minced garlic T o marinate the beef, combine with sherry , soy , and cornstarch, and reserve. T o prepar e the sauce, combine stock, soy , sherry , ginger , and sugar in a small bowl and set aside. Cut broccoli flor ets into 1 1 ⁄ 2 -inch (4 cm) pieces.
1 teaspoon (5 ml) rice wine vinegar 1 teaspoon (5 ml) toasted sesame oil Combine green onions, ginger , garlic, sugar , soy , sherry , vinegar and sesame oil. Serve in a small decorative bowl. Nutritional information per serving: Calories 5 (26% from fat) • carb.
Nutritional information per serving: Calories 68 (51% from fat) • carb. 6g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 238mg • calc.
and chicken until shrimp are just curled and chicken is lightly br owned and just cooked through. Remove and r eserve. Add bamboo shoots, carrots, cabbage and reserved mushr ooms to wok; stir -fry 2 to 3 minutes. Add remaining 2 tablespoons (30 ml) oil to wok and stir in cooked pasta to coat; stir in the soy mixture.
1 red pepper , cored, seeded, cut into 1 ⁄ 4 -inch (0.5 cm) slices 1 onion, peeled, quartered, cut in 1 ⁄ 4 -inch (0.5 cm) slices 1 jalape ñ o pepper , cored, seeded and minced 1 clove garlic, mi.
GINGER-MARINA TED STEAMED SALMON Makes 4 servings 1 tablespoon (15 ml) finely chopped chives 1 ⁄ 2 teaspoon (2 ml) granulated sugar 1 ⁄ 2 teaspoon (2 ml) kosher salt 1 ⁄ 4 teaspoon (1 ml) freshl.
Nutritional information per serving: Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g • chol. 145mg • sod. 1297mg • calc.
bring to a boil. Reduce heat to 225 º F (100 ° C). Cover and steam 17 to 19 min- utes or until meat is cooked through and r egisters 170 º F (80 ° C) on an instant- read thermometer . Chicken may be served warm, or chilled. Slice to serve. Nutritional information per serving: Calories 181 (24% from fat) • carb.
Nutritional information per serving: Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g • chol. 75mg • sod. 863mg • calc. 1 12mg • fiber 4g OLD BA Y ® STEAMED SHRIMP DINNER FOR TWO Makes 2 servings 8 ounces (250 g) red new potatoes, cut in 1-inch (2.
3 tablespoons (45 ml) vegetable oil, divided 8 ounces (250 g) chicken boneless, skinless thighs, cut in 3 x 1 ⁄ 4 -inch (7.5 cm x 0.6 cm) pieces 4 ounces (125 g) chicken chorizo, cut in 1 ⁄ 8 -inch (0.3 cm) slices 1 green pepper , cored, seeded and cut in 1 ⁄ 2 -inch (1.
Return meat and juices to the wok, season with chili powder , cumin, coriander , salt and ground pepper . Add remaining 4 tablespoons ( 1 ⁄ 4 cup) of beef stock and stir until hot. Garnish with chopped cilantro. Serve on a hot tortilla with salsa, shredded cheese, shr edded lettuce and sour cream.
Nutritional information per serving: Calories 66 (60%) • carb. 4g • pro. 3g • fat 5g • sat. fat 1g • chol.0mg • sod. 298mg • calc. 93mg • fiber 3g SPICY VEGET ABLE WRAPS Makes 4 wraps .
CHERR Y TOMA TOES WITH FRESH BASIL Makes 4 servings 1 tablespoon (15 ml) olive oil 3 garlic cloves, peeled, crushed, but left whole 4 cups (1 L) red and/or yellow cherry tomatoes 1 teaspoon (5 ml) kos.
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27 BETTE À CARDE ET TOMA TES S É CH É ES AU SOLEIL FRITES À LA CHINOISE Donne 2 - 3 portions 500 g (1 lb) de bette à car de rouge ou verte, lav é e et rinc é e 15 ml (1 c.
26 É PINARDS SAUT É S À LA CHINOISE Donne 2 portions 285 g (10 oz) d ’é pinar ds frais 15 ml (1 c. à table) d ’ huile v é g é tale 3 gousses d ’ ail, é pluch é es, é cras é es mais enti è res 2 ml (1/2 c. à th é ) de sel cacher 0,5 cm (1/4 c.
25 2 ml (1/2 c. à th é ) de sel cacher 1 ml (1/4 c. à th é ) de poivr e frais moulu 15 ml (1 c. à table) de coriandre fra î che, moulue Combinez le bifteck de flanc avec le jus de lime, la sauce soya, 15 ml (1 c. à table) de bouillon et la f é cule de ma ï s et r é servez.
24 P AELLA Donne 8 portions 5 ml (1 c. à th é ) de filaments de safran 500 ml (2 tasses) de bouillon de poulet chaud, non gras, pauvre en sodium 45 ml (3 c.
23 D Î NER POUR DEUX AUX CREVETTES É TUV É ES Donne 2 portions 250 g (8 oz) de pommes de terre r ouges nouvelles, en morceaux de 2,5 cm (1 po) 1 oignon rouge moyen, coup é en quartiers en gar dant la racine intacte 10 ml (2 c. à th é ) d ’ huile d ’ olive vierge extra 25 ml (5 c.
22 CAPELAN DE BOSTON AU GINGEMBRE ET ANETH Donne 4 portions 25 ml (1-1/2 c. à table) d ’ aneth frais, hach é fin 15 ml (1 c. à table) de gingembre frais, hach é fin 2 ml (1/2 c. à th é ) de sucr e 2 ml (1/2 c. à th é ) de sel cacher 1 ml (1/4 c.
21 50 ml (1/4 tasse) d ’ huile de s é same orientale 1 L (4 tasses) de fleurons de br ocoli 4 tranches fines de gingembre, chacune gr osse comme un vingt-cinq cents 2 gousses d ’ ail, pel é es et é minc é es 340 g (12 oz) de p â tes fettuccini, al dente et é goutt é es 45 ml (3 c.
20 (4 tasses) d ’ eau. R é glez la chaleur à « High » pour porter l ’ eau à é bullition. R é duisez la chaleur à 100 ° C (225 ° F). D é posez le saumon sur une assiette r é sistant à la chaleur et mettez-la sur l ’é tuveuse. Couvrez et laissez é tuver pendant 10 minutes environ.
19 Mati è res grasses 42 g • Gras satur é s 12 g • Cholest é rol 122 mg • Sodium 1 133 mg • Calcium 47 mg • Fibres 2 g PORC AIGRE-DOUX Donne 1,8 L (2 pintes) Marinade: 500 g (1 lb) de filet de porc, en tranches de 2,5 cm (1 po) 30 ml (2 c.
18 2 ml (1/2 c. à th é ) d ’ huile de s é same Dans un petit bol, couvrez les champignons shiitake d ’ eau bouillante et laissez tremper jusqu ’à ce qu ’ ils soient tendr es, 20 à 30 minutes environ. É gouttez et gardez le liquide. Pr essez les champignons pour les s é cher , enlevez les pieds et hachez fins.
17 CREVETTES ET POULET LO MEIN Donne 6 portions 14 g (1/2 oz) de champignons mixtes d é shydrat é s 375 ml (1-1/2 tasse) d ’ eau bouillante 250 g (1/2 lb) de crevettes, d é cortiqu é es et d é .
16 MINI P AK-CHO Î A VEC CHAMPIGNONS Donne 8 portions 14 g (1/2 oz) de pleur otes d é shydrat é s 250 ml (1 tasse) d ’ eau bouillante 30 ml (2 c. à table) de x é r è s 30 ml (2 c. à table) de sauce soya 7 ml (1-1/2 c. à th é ) de f é cule de ma ï s 30 ml (2 c.
15 ment cuit. Retirez l ’ assiette avec soin de l ’é tuveuse et transf é r ez les shu mai à un plateau de service et gardez au chaud. Ajoutez de l ’ eau au wok au besoin. R é p é tez pour le reste des shu mai. Servez avec de la sauce tr empette (recette ci- dessous).
14 45 ml (3 c. à table) de gingembre hach é fin 2,5 ml (1 c. à th é ) de sucre 250 g (8 oz) de brocoli, tiges et fleur ons 30 ml (2 c. à table) d ’ huile v é g é tale, divis é e 50 ml (1/4 tasse) d ’ eau 1 poivron r ouge, é vid é , é p é pin é , en tranches de 1 ml (1/4 po) 45 ml (3 c.
13 un bol de service. D é graissez la sauce au besoin et versez sur les c ô tes. Parsemez le reste d ’é chalotes sur le dessus. *Les haricots noirs sal é s sont vendus dans les é piceries orientales ou dans la section des mets internationaux des supermarch é s bien assortis.
12 RECETTES SA VEURS ORIENT ALES C ô tes lev é es brais é es aux haricots noirs et gingembre . . . .2 Poulet r ouge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Boeuf au gingembre avec brocoli . . . . . . . . . . . . .
11 WOK É LECTRIQUE CUISINART MD Li v re d e re c e t t e s MD.
10 V otre Wok é lectrique Cuisinart MD a é t é fabriqu é selon des normes strictes de qualit é et a é t é con ç u pour n ’ê tre utilis é qu ’ avec des accessoires et des pi è ces de rechanges approuv é s.
9 NETTOY AGE ET ENTRETIEN A TTENTION : A V ANT DE NETTOYER VOTRE APP AREIL, ASSUREZ-VOUS QU ’ IL SOIT COMPL È TEMENT REFROIDI. Une fois la cuisson termin é e, tournez le bouton de contr ô le de la temp é rature à « OFF » . D é branchez-le de la prise murale et retirez la sonde thermique de la base.
8 • On peut assaisonner les aliments avant l ’é tuvage. Parsemez-les de fines herbes d é shydrat é es ou d ’é pices, ou encore, placez les fines herbes sous les aliments à é tuver . Le liquide qui sert à é tuver peut aussi ê tre infus é d ’ herbes ou d ’é pices pour ajouter de la saveur .
7 r è gle, puisqu ’ un peu d ’ eau contribue à les attendrir . • Si les l é gumes semblent secs durant la cuisson, ajoutez un peu d ’ eau ou de bouillon de poulet ou de l é gumes, mais allez-y mod é r é ment.
6 LA CUISSON A VEC VOTRE WOK Le wok est un des ustensiles de cuisson le plus serviable dans toute cuisine. V ous pouvez y pr é parer une grande diversit é d ’ aliments que ce soit pour frire à la chinoise, é tuver, mijoter ou braiser .
5 3. V otre wok inclut une é tuveuse et un é gouttoir à tempura qui s ’ utilisent selon les aliments que vous pr é parez. É tuveuse L ’é tuveuse sert à la pr é paration d ’ aliments é tuv é s.
4 d ’ emballage. Il serait sage de garder la bo î te et les mat é riaux d ’ emballage pour usage futur , au besoin. Avant d ’ utiliser votre W ok é lectrique Cuisinart MD pour la premi è re .
3 T ABLE DES MA TI È RES Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Pi è ces et caract é ristiques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 MISES EN GARDE IMPOR T ANTES Lorsque vous utilisez un appareil é lectrique, vous devez toujours suivre des con- signes de s é curit é de base, dont les suivantes : 1. LISEZ LES DIRECTIVES AU COMPLET . 2. É vitez tout contact avec les surfaces chaudes.
W ok é lectrique Cuisinart MD MANUEL DE DIRECTIVES Afin que cet appareil vous procure des ann é es de satisfaction en toute s é curit é , veuillez toujours lire le manuel de directives avec soin avant l ’ utilisation.
V ersion no.: WOK730C IB-5240-CAN SIZE: 229mm(W) x 152mm(H) T otal Pages : 56pcs Material: Cover: 157gsm Matt Artpaper Inside: 120gsm Gloss Artpaper Color: Cover: 4C + 1C Inside: 1C + 1C Date: 1 1/10/04 P .
デバイスCuisinart WOK-703Cの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Cuisinart WOK-703Cをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはCuisinart WOK-703Cの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Cuisinart WOK-703Cの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Cuisinart WOK-703Cで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Cuisinart WOK-703Cを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はCuisinart WOK-703Cの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Cuisinart WOK-703Cに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちCuisinart WOK-703Cデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
