Team wfd 4 Gebrauchsanleitung Seite 9

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 Cut the (half dry) bread into pieces of 2 to 3 cm.
 Using the colour coded fondue forks, skewer the bread and place the fork carefully into
the cheese. Turn the forks in the cheese so that it sticks to the bread. It is not necessary to
use the fondue ring.
 When you remove the bread, keep turning your fork to remove the cheese strings.
 Regulate the temperature of the thermostat so that the cheese melts but does not boil.
 Clean the bowl after each use. (see "cleaning" paragraph)
HOW TO USE THE WOK
Stir-frying in the wok is done quickly at a high temperature.
Before using the wok, it is necessary to attach the handle to its lid. To do so, loosen the screw
from the handle, insert it in the hole of the lid, from inside to outside, and tighten the handle on
the outer part of the lid without forcing.
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Put the wok on the heating plate.
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Put the plug of the base of the appliance in the wall socket and heat up the heating
plate by putting its thermostat in "Max" position. The pilot light will come on, indicating that
the appliance is functioning.
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Only use a small amount of oil or fat to fry in.
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Stir continuously with the wood spatula or the chopsticks when cooking the ingredients.
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To simmer the food, put the lid on the wok and set the thermostat to the minimum setting.
To remove the lid, take it by the wood handle and watch out not to get burned by the
steam coming out of the wok.
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The appliance is delivered with a food rack that can be used to keep some ingredients
warm while other ingredients are still frying. Caution: you have to remove the food rack to
be able to put the lid on the wok, you cannot use both simultaneously.
RECIPES
Creole jambalaya
Cooking time: approx. 35 minutes
For 6 people: 10.5ozs long grains rice; 10.5ozs cooked ham; 10.5ozs big shrimps; 9ozs chorizo; 1
big onion; 1 stick of celery; 1capsicum; 5 tomatoes; 2 teaspoons tomato purée; 1 bunch of
mixed herbs; ½ teaspoon dry oregano; 2 cloves; 1.8 pint chicken stock; white wine; chopped
parsley; 1 soupspoon olive oil; salt; pepper; Cayenne pepper
Cut the ham into small regular cubes. Shell the tails of the shrimps and cut them into two
pieces. Then cut the chorizo into big slices. Peel and chop the onion. Cut the celery into slivers.
Cut the capsicum in two pieces; deseed it and chop it roughly. Peel the tomatoes and grind
them. Heat the oil in the wok, brown the onion with the ham, shrimps, chorizo and celery for 3-4
minutes. Add rice and stir with the spatula until grains become transparent. Add the capsicum,
tomatoes, tomato purée, bunch of mixed herbs, oregano and chopped cloves. Salt, pepper
and add 2 pinches Cayenne pepper then mix. Then pour the chicken stock and bring to the
boil. Cover and allow to simmer without stirring for approximately 20 minutes.
If the rice appears to dry, add 2 soupspoons white wine and stir slowly. Add parsley and adjust
the dressing. Serve hot.
Bamie goreng (sauté noodles)
Cooking time: 20 minutes
For 4 people: 9ozs noodles; ½ onion; 2 cloves of garlic; 1head of celery; 5ozs breast of chicken
cut into small cubes; 150 shelled shrimps cut into small pieces; 2 soupspoons of clear soy sauce;
3 soupspoons oil; salt; pepper
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
9
Assembly page 9/39
TEAM WFD4 - 090511