Kenwood EW210 Bedienungsanleitung

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.

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.

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.

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.

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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