1. Choose a wok with a flat base or a big pan.
2. Prepare all ingredients and the cooking utensils you need. Asian-style cooking
should work fast. If you want to cook a big amount of food, you should divide
the food into several portions.
3. Preheat the wok / pan briefly and add two tablespoons of oil.
4. Cook the meat first. Put it aside and keep it warm.
5. Now cook the vegetable. When the vegetable is hot but still crisp, reduce the
power level. Add the meat and, if desired, a sauce.
6. Sauté the complete food carefully so all components are hot.
7. Serve immediately.
6.2 Tips for baking and frying
❖ We recommend to use the supplied baking tray provided with your appliance.
❖ It is also possible to bake in cake tins and trays bought somewhere else. For
baking it is better to use black trays which conduct heat better and shorten the
baking time.
❖ Shapes and trays with bright or shiny surfaces are not recommended when using
the conventional heating method (top and bottom heaters). The use of such tins
can result in under-cooking the base of cakes.
❖ Before you take a cake out of the oven, check that it is ready using a wooden stick
(when the cake is ready the stick should come out dry and clean after having been
inserted in the cake).
❖ When switching off the oven leave the cake inside for about 5 minutes.
❖ Cook meat with a weight of more than 1 kg in the oven. Cook smaller pieces of
food on the hob.
❖ Use oven-proof cookware only. Check that their handles also are oven-proof.
❖ When you cook meat on a grillage, insert a drip tray with a small amount of water
in the oven (lowest rack height).
❖ Turn over meat at least once.
❖ Never pour cold water on the meat.
