Toastmaster Wok TWK45 User Manual

READ AND SAVE THESE INSTRUCTIONS  
WARNING: A risk of fire and electrical shock exists in all electrical appliances  
and may cause personal injury or death. Please follow all safety instructions.  
High Performa nce Electric Wok  
Use and Care Guide - Model TWK45  
412 QUART CAPACITY  
NON-STICK COATED DIE CAST BODY  
ADJUSTABLE TEMPERATURE PROBE  
IMMERSIBLE WITH PROBE REMOVED  
 
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a  
qualified electrician. Do not attempt to modify the plug in any way.  
ELECTRIC POWER: If the electric circuit is overloaded with other appliances,  
your appliance may not operate properly. It should be operated on a  
separate electrical circuit from other appliances.  
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY  
GETTING TO KNOW YOUR TOASTMASTER TWK45 HIGH PERFORMANCE  
ELECTRIC WOK  
1. High Dome Cover  
2. Wood Lid Knob  
3. Wood Handles  
4. Stay-Cool Metal Base  
5. Temperature Control  
w/ Probe  
6. Temperature Control Knob  
7. Indicator Light  
8. Temperature Control Probe  
9. Power Cord  
10. Wood Spatula  
11. Chop Sticks  
3
 
INTRODUCTION  
Congratulations on owning your Toastmaster Electric Wok.  
Chinese cooking can be traced back 4,000 years, yet it continues to be in  
tune with todays American lifestyle. The marvels of modern technology  
incorporated in the Electric Wok will allow you to prepare a large variety  
of Asian recipes quickly and easily.  
In the past, Chinese families cooked on small wood-burning stoves which  
produced a high intense flame that could be maintained for rapid  
continuous cooking. The Toastmaster Electric Wok provides the intense heat  
and a large cooking surface that traditional wok cooking demands.  
The Woks temperature is thermostatically controlled and adjustable from  
“WARM” to 400°F (200C). Fast heat recovery, so necessary for good wok  
cooking is achieved with its 1600 watts of power. The interior surface is  
coated with a unique non-stick coating that is “friendly to oil.” It allows oil  
to form a patina on the surface, enabling the food to be properly cooked  
without sticking. The same coating is featured on the outside, too, making  
cleanup easy.  
All the traditional oriental recipes are easily prepared in this Wok, but dont  
stop there. The Toastmaster Wok is so versatile that it can be used to  
prepare many favorite American and ethnic recipes. The Wok can be  
brought to the table for keeping food at serving temperature. Keep your  
Toastmaster Wok handy . . . its a great addition to your kitchen.  
BEFORE USING FOR THE FIRST TIME  
Your new Toastmaster Electric Wok is coated inside and out with a specially  
formulated non-stick coating that is “friendly to oil.” This means that cooking  
oil spreads evenly over the interior surface of your Electric Wok for perfect stir  
frying. Other non-stick coatings cause oil to puddle which is undesirable for  
wok cooking.  
The interior of your Electric Wok may stain over time. Please be aware that  
this does not affect the non-stick characteristic of the coating or the cooking  
performance of the product.  
Remove the Temperature Control Probe and wipe down with a soft, damp  
cloth. Set aside. The Wok is completely immersible. Wash Wok, Cover and  
Accessories with warm, sudsy water and rinse. Dry thoroughly before  
inserting the Temperature Control Probe. No preconditioning of the cooking  
surface is required.  
4
 
INSTRUCTIONS FOR USE  
1. The sturdy, stay-cool metal Base allows the Wok to be used for cooking  
on the kitchen counter and to be brought to the table for keeping food  
at serving temperature.  
2. Organize and prepare all foods to be cooked.  
3. Seasoning or conditioning the Wok surface before using is not  
required.  
4. Set Knob on Temperature Control to “OFF.Insert Temperature Control  
Probe securely into Wok socket. Plug cord into 120 volt AC outlet.  
Always insert Temperature Control into Wok first, then insert plug into  
wall outlet.  
5. If recipe calls for preheating, set Control Knob to desired temperature.  
When the Light on the Heat Control goes out, the selected temperature  
has been reached. During cooking, the Light will cycle on and off  
indicating that the Wok is maintaining the selected temperature.  
6. When cooking and serving is completed, turn Temperature Control  
Knob to “OFF.Disconnect wall plug. Leave Temperature Control  
connected to Wok until cool.  
7. The Wok must be used with the Temperature Control provided. Do not  
use any other probe control or connector.  
TEMPERATURE CONTROL  
The Temperature Control Probe is the nerve center and brain of the Wok.  
Treat it carefully. Dropping or banging it could change its calibration and  
make the temperature settings inaccurate.  
Select the temperature as called for in the recipe. Allow Wok to cool before  
removing Control from the Wok.  
To clean the Temperature Control Probe, simply wipe down with a soft,  
damp cloth. Make sure you dry it thoroughly before using again.  
NOTE: The Temperature Control Probe is not immersible.  
COVER  
The aluminum High Dome Cover is loose fitting so steam can escape  
during simmering or steaming. For safety, the Cover should never be used  
while preheating or cooking with oil. (Water droplets on the inside of the  
Cover could fall into the oil, turn to steam, causing oil to splash.)  
The inside of the Cover may discolor and become steam stained. Remove  
steam stains by scouring with steel wool soap pad. After each use, wash  
Cover in hot sudsy water, rinse and dry thoroughly.  
5
 
COOKING TOOLS  
The long wooden utensils designed specifically for the Toastmaster Wok are  
recommended. They will prevent scratching the surface. Do not use  
sharp-edged metal tools such as forks, knives, beaters, food choppers, etc.,  
as they will scratch the surface.  
Minor scratching of the non-stick surface will only affect the appearance of  
the Wok. It will not diminish the Woks non-stick qualities nor affect food  
cooked in the Wok.  
STEAMER RACK (NOT INCLUDED)  
Steamer Racks may be purchased at many hardware, kitchenware, or  
general merchandise stores. A stainless steel folding steamer is  
recommended for use in your Toastmaster TWK45 Wok. Do not use  
sharp-edged metal steaming racks as they will scratch the surface.  
When using a Steamer Rack:  
1. Prepare foods to be steamed according to recipe.  
2. Add 2 to 3 cups water to Wok. Water level should be about one inch  
below Rack.  
3. Place Steamer Rack in Wok and place food on the Rack.  
4. Set Temperature Control to 250°F (125°C) to keep water boiling. Cover  
with Wok Lid and steam according to the recipe. Add water as  
required.  
USING MAINTENANCE INSTRUCTIONS  
Cleaning  
Disconnect plug from wall outlet and allow Wok to cool. Remove  
Temperature Control Probe and set aside. The Wok is completely immersible  
for cleaning. Wash the non-stick surface of the Wok thoroughly, inside and  
out, with hot, soapy water. Cooking oils that are not removed may become  
a rubbery, varnish-like substance that is difficult to remove. Do not use  
abrasive cleaners or abrasive pads.  
Any servicing requiring disassembly other than the above cleaning must  
be performed by an authorized service representative. Contact Consumer  
Relations for further information.  
Storage  
The opening between the small wood Handle and the Wok Body can be  
used to hang the Wok. Care should always be taken to prevent the Wok  
from being scratched.  
6
 
METHODS OF ASIAN COOKING  
Before attempting any of the delicious recipes, take a few moments to  
understand the various methods that can be used in Asian cooking.  
Understanding the method will make preparing the recipe that much  
easier.  
PRECONDITIONING (OPTIONAL)  
Preconditioning is a step after food preparation and before actual  
cooking. It will help bring out the natural flavors. Blanching is a  
preconditioning that helps shorten the final cooking time. It’s an extra step  
that will enhance the final results. Some preconditioning methods are:  
Marinating  
Food is soaked in a seasoned liquid mixture to gain extra flavor or to be  
tenderized.  
Oil Blanching  
Oil blanching is a form of frying at a low temperature and for a short  
period of time. Oil blanching is used in advance of stir frying and brais-  
ing. This method separates the food, helps delicate ingredients retain their  
natural shape, prevents discoloration of certain foods and forms a light  
crust to seal in flavor.  
220° F  
Oil blanch delicate ingredients, such as sole and  
scallops.  
275°F-300°F Most foods are oil blanched and cook evenly at this  
temperature  
375°F  
Produces a light crust on food.  
Gently lower food into preheated oil. When food changes color, usually  
one to two minutes, remove and drain. The oil temperature is determined  
by the type of food used.  
Water Blanching  
Partially cook vegetables in boiling water or chicken broth for about a  
minute. Tougher and fibrous vegetables, such as carrots and broccoli,  
may take a few minutes longer.  
If preparing vegetables early in the day for later cooking, rinse vegeta-  
bles under running cold water or plunge them into a bowl of cold water  
to stop the cooking action.  
Preconditioning certain vegetables by water blanching will enable you to  
stir fry all the vegetables in the same amount of time with perfect results.  
7
 
CUTTING METHODS  
The Chinese people cut all their food with an eye for appearance.  
A different shape is planned for each ingredient. Cutting food into small  
pieces will also speed the cooking time. Food should always be cut in  
bite-sized pieces because knives are never used while eating. A sharp  
knife or a Chinese cleaver makes slicing easier.  
Straight Slice  
A straight slice is used for slicing meats and  
tender vegetables such as peppers and  
mushrooms. Knife enters food at right angles to  
the cutting board. Meat should be sliced against  
the grain and fish with the grain. Slices should  
Slicing  
be bite-sized or smaller.  
Shredding  
Shredding is cutting of meat and vegetables into 1/ 4  
inch slices — stacking them up and slicing again.  
Match Stick  
Sliced food is cut into long thin strips about  
2 inches wide and then chopped into match  
sticks.  
Shredding  
Diagonal Slice  
Diagonal slicing is used to reduce fibrous texture food, such as celery and  
flank steak. The knife enters food on a 45° angle, cutting the food on a  
slant to increase surface area for cooking.  
Chopping  
Chopping can be finely or coarsely done. Foods, such as carrots, chicken  
and onion, are cut into 1/ 2 to 1 inch pieces.  
Dicing  
Dicing is used for vegetables such as onions,  
green peppers and celery. First cut the vegeta-  
bles into strips and then slice vertically through  
the strips.  
Mincing  
Mincing is very fine dicing. The pieces should be  
about 1/ 16 inch square. Garlic and fresh ginger  
are common foods that are frequently minced.  
Dicing  
Smashing  
This crushes garlic or ginger using the flat side  
of a cleaver. After being smashed, the clove can  
be minced.  
Smashing  
8
 
STIR FRYING  
Stir frying is a rapid method of cooking food in a small amount of oil over  
high heat at 375°F (190°C). The ingredients are stirred continuously.  
It is important to preheat the Wok to the correct temperature before  
adding oil and food. The hot oil seals in the natural juices in meats and  
seafood preserving flavor and nutrients. Stir frying produces crisp-tender,  
brightly colored vegetables.  
Using the wooden utensils, constantly stir, lift and toss one food at a time.  
As items are cooked, they may be stored up the sides of the Wok or  
placed in separate dishes prior to combining. Repeat this step until all  
food has been cooked. The preparation of ingredients and precondition-  
ing should be done ahead of time because stir frying takes only minutes.  
Foods should be thinly sliced, shredded or diced into small uniform  
pieces, allowing them to cook quickly and evenly. A dish prepared in this  
manner should be cooked just before serving.  
STEAMING  
Steaming is a common method of Asian cooking. Food is cooked in its  
own juices by steam over boiling water. Steaming is a healthy way to  
prepare food. The moist heat retains the foods nutrients, heightens the  
flavor, preserves the color and minimizes shrinkage.  
Steamer Racks may be purchased at many hardware, kitchenware, or  
general merchandise stores. Bamboo steaming racks work very well. A  
stainless steel folding steamer is recommended for use in your Toastmaster  
TWK45 Wok. Do not use sharp-edged metal steaming racks as they will  
scratch the surface.  
Place the Steamer Rack into the Wok. Add water to the Wok so that it is  
one inch below the Rack. Place the food to be steamed directly on the  
Rack, or place the food in a heat proof dish and then onto the Rack. Food  
must never be in the boiling water. Place Wok Cover onto Wok. Set  
Temperature Control Knob to 250°F (125°C) and cook according to  
recipe. Add hot water to maintain steaming.  
WARNING: This unit produces heat and escaping steam. Use extreme  
caution when removing or lifting the Lid while cooking.  
RED STEWING  
Red stewing or hung tsau, is the Chinese way to slow cooking. The meat  
is browned, then simmered from 1 to 4 hours using a large quantity of  
soy sauce and other seasonings. This method of cooking will produce a  
tender piece of meat smothered in a rich, brown gravy.  
9
 
BRAISING/ SIMMERING  
Braised food is sautéed in a small amount of oil and then cooked in a  
liquid at a low simmering point until the liquid is reduced to a sauce.  
Braising meat, fish or firm vegetables produce tender, flavored and moist  
results.  
Many different meats are prepared in this manner including many  
western dishes and Japanese sukiyaki.  
Simmering, called for in many recipes, is cooking in liquid just below the  
boiling point where bubbles form at a slow rate. The temperature setting  
at which food will simmer in the Wok will vary according to the liquid  
being used and volume of food being prepared. The difference in altitude  
may also affect the simmer temperature.  
Heres how to find the simmer setting: Follow the recipe directions. Boil  
at 250°F. Then turn down the Temperature Control Knob until the Indicator  
Light just goes out. This is the simmer point. Cover and simmer food for  
the necessary length of time. During the cooking cycle, the Indicator Light  
will go on and off, indicating the Wok is maintaining the proper  
temperature for simmering.  
SUGGESTIONS FOR EASIER WOK COOKING  
1. Read recipe carefully and gather all necessary ingredients before  
beginning to cook. Advance preparation of food is very important in  
Asian cuisine.  
2. Slice vegetables into small, uniform pieces or slices.  
3. Place meat in freezer for about 1 hour before slicing to make slicing  
easier.  
4. Peanut oil is an excellent choice for stir frying because it can be  
heated to a high temperature without smoking. Any good vegetable  
oil is suitable. Never use shortening, butter, margarine or olive oil.  
5. Pour oil into Wok using a circular motion so that oil flows down sides.  
This coats the sides in preparation for stir frying.  
6. Cook ingredients in sequence, those with longest cooking times  
added first. (See Blanching Section.)  
7. Always mix cornstarch in a small amount of water before adding to  
Wok.  
8. In hard water areas, a film may appear on the Wok surface when  
steaming. To remove, simply add 1 cup vinegar and 1 quart water to  
Wok. Turn Temperature Control Knob to 250°F (125°C) and boil for  
5 minutes. Turn Control Knob to “OFF” and let cool. Rinse Wok.  
Repeat if necessary.  
9. Never cover Wok when heating oil.  
NOTE: Always dry foods to remove excess water. This will prevent the oil  
from splashing.  
10  
 
SIMPLE GARNISHES  
Once you begin Asian cooking, you will want to make the most of each  
dish by adding attractive food decorations. Here are a few suggestions:  
Celery Tassels  
Wash the celery stalks and cut into approximately 2 inch lengths. Cut  
lengthwise at narrow intervals nearly to the base. Leave celery tassel in a  
bowl of cold water to curl.  
Scallion Brushes  
Using scallions, cut green stalks in approximately 2 inch lengths. Cut  
down the lengths at narrow intervals to just half way. Turn and cut from  
other side. Leave in a bowl of cold water to curl.  
Radish Roses  
Make 6 to 8 cuts lengthwise through the radish from the heart of the stalk.  
Place in cold water until they open like flowers.  
Twists  
Oranges, lemons, and cucumbers can be easily twisted. Thinly slice fruits  
or vegetables. Cut each slice through the center. Then twist the two halves  
in opposite directions.  
Carrot Curls  
Using a potato peeler, peel carrots wafer thin. Twist the slices and fasten  
with a toothpick. Place in a bowl of cold water to curl.  
11  
 
GLOSSARY OF ASIAN INGREDIENTS  
Asian ingredients are available at most supermarkets, Asian grocery  
stores, specialty food stores, certain gourmet shops and food sections of  
department stores.  
Baby Corn  
Yellow miniature ears of corn 1-1/ 2 to 2 inches long. Available in cans  
and packed in water. Used in soups and stir fried dishes.  
Bamboo Shoots  
Crunchy and juicy bamboo shoots come in cans either sliced, shredded  
or whole.  
Bean Curd (fresh)  
(Also called tofu) is a staple in Asian diets — made from fresh soybeans.  
Use it in sauces, salads, stir fried dishes and soups.  
Bean Sprouts  
Grown from mung beans. Available fresh or in cans. The crunchy white  
sprout has a green cap and small tail. Sprouts can be eaten fresh or  
cooked for less than a minute to preserve crispness. Use in salads, stir  
fried dishes, etc.  
Bok Choy  
Chinese cabbage. Has a broad white celery-like stalk and deep green  
crinkled leaves. It is used in salads, stir fried dishes or as a decorative  
vegetable.  
Chinese Parsley (fresh coriander)  
Bright green herb with a pungent flavor used as a staple in Asian  
cooking or as a garnish.  
Egg Roll Wrappers  
Dough that is rolled thinly into 7 inch squares. Wrappers are available  
fresh or frozen.  
Ginger Root  
Aromatic spiced root, used as a seasoning.  
Mushrooms  
Enoki Mushrooms — Creamy white, long-stemmed Japanese mushrooms.  
Dried Black Mushrooms — Aromatic with a woody taste.  
Straw Mushrooms — Crunchy texture used in stir fried dishes.  
Snow Peas (Snow Pea Pods)  
Bright green peas with edible pods. Used in stir fried dishes.  
Water Chestnuts  
Crunchy nutty texture, available fresh or in cans. Used in meat and  
vegetable dishes.  
12  
 
SAUCES AND CONDIMENTS  
This is a partial listing of the popular sauces and spices that are  
traditionally used to enhance the flavor of Asian food.  
Soy Sauce  
Soy sauce is the fundamental seasoning in all Asian cooking — it  
contains caramel and sugar. Thin or light soy sauce is saltier than dark  
soy sauce. They are both used in stir-fried dishes, marinades and as a  
dipping sauce.  
Chili Oil  
Oil flavored with hot peppers.  
Five Spice Powder  
Cocoa-colored, ready mixed blend of five ground spices — anise seed,  
fennel, clove, cinnamon, ginger or pepper.  
Hoisin Sauce  
Reddish brown sauce used as a marinade for meats and as a dipping  
sauce.  
Oyster Sauce  
Pungent brown sauce used as a seasoning, marinade or a dipping sauce.  
Plum Sauce  
Sweet and spicy, used commonly with rib and duck dishes or as a  
dipping sauce.  
Rice Vinegar  
White or golden, with a sharp flavor.  
Sesame Seeds  
Small, flat oval seeds with a nutty flavor. Toasting brings out the flavor.  
Sesame Oil  
Golden brown oil made from toasted sesame seeds used to flavor foods.  
Star Anise  
(Chinese Anise) Star-like brown pod with a licorice aroma.  
Szechwan Brown Peppercorns  
Hollow brown peppercorns — very aromatic and have a numbing effect.  
13  
 
STEAMING TIME CHART  
Approximate cooking time in minutes for steaming vegetables, seafood,  
fish, fruits and meat. This chart is only intended as a guide. Adjust time  
to suit your taste.  
Vegetables  
Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20  
Asparagus:  
whole, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 12  
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10  
Beans (string)  
fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10  
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12  
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Beets, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Brussels Sprouts:  
fresh, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12  
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Cabbage:  
quartered-small . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15  
chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Cauliflower:  
quartered, small . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15  
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Celery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Corn-on-the-Cob:  
fresh, frozen, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 6  
Green Peppers, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9  
Mushrooms:  
whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 16  
slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Onions:  
small, whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Peas:  
fresh, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12  
Potatoes, small, whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18  
Spinach:  
fresh, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10  
Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8  
Tomatoes, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 5  
Zucchini, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7  
14  
 
STEAMING TIME CHART (CON’T.)  
Seafood and Fish  
Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9  
Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9  
Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Shrimp, peeled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7  
Fruit  
Apples, small . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 15  
Apricots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12  
Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 15  
Peaches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 15  
Meat  
Beef Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
Beef, sliced thin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20  
Chicken, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 24  
Hot Dogs, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 8  
Hot Dogs, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9  
Pork Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10  
15  
 
RECIPES  
FRIED CRAB WON-TONS  
Makes 24 won-tons  
Filling:  
2 oz. cooked crabmeat or cooking shrimp  
1-3 oz. package cream cheese, softened  
1/ 2 teaspoon Worcestershire sauce  
Salt and pepper to taste  
24 won-ton wrappers  
1 egg, beaten  
3 cups vegetable oil  
In a small bowl, thoroughly combine filling ingredients. Set aside. Heat oil  
in Wok at 400°F. Place a level teaspoon of filling in center of wrapper.  
Fold to form a triangle. Lightly brush center of triangle with beaten egg,  
bring corners together forming another triangle.  
Fry 3 won-tons at a time, approximately 2 minutes or until golden.  
Remove with a slotted spoon. Drain on paper towels. Serve with mustard  
and dipping sauces.  
16  
 
ORIENTAL STYLE RIBS  
Makes 25 to 35 pieces  
3 lb. rack of pork backribs — cut lengthwise, then across in thirds  
1 cup chicken broth  
8 tablespoons soy sauce  
7 tablespoons brown sugar  
2 scallions, chopped  
Heat the Wok at 350°F. In a small bowl, combine broth, soy sauce and  
sugar. Set aside. Brown ribs on all sides a few at a time. Remove with wire  
strainer or slotted spoon, pausing over the Wok to let excess fat drain.  
When all ribs have been cooked, return to Wok. Lower Temperature  
Control Knob to simmer. Pour in liquid mixture. Sprinkle with scallions.  
Cook covered for 30 minutes, or until liquid is reduced and thick. Serve  
with hot mustard and plum sauce.  
17  
 
STIR FRIED BEEF WITH ASPARAGUS & PEA PODS  
Makes 4 to 6 servings  
10 dried black mushrooms  
1 cup warm water  
1/ 2 lb. beef flank steak  
1 lb. asparagus  
Sauce:  
3 tablespoons oil  
1 teaspoon fresh ginger root,  
finely chopped  
1/ 2 lb. pea pods  
2 tablespoons dry white wine  
1/ 2 cup chicken broth  
2 scallions (white part only),  
finely chopped  
Marinade:  
1 tablespoon oil  
Cornstarch mixture:  
1 teaspoon cornstarch  
1 teaspoon sugar  
2 teaspoons soy sauce  
Salt and pepper to taste  
1/ 4 cup chicken broth  
2 tablespoons cornstarch  
2 tablespoons oyster sauce  
1 teaspoon sugar  
In a bowl, soak dried mushrooms about 20 minutes until soft. Remove and  
drain. Discard stems and chop into small pieces. Trim excess fat from  
flank steak. Cut beef against grain into 2-inch strips.  
NOTE: Beef will slice easier when it is slightly frozen.  
In a bowl, combine marinade ingredients and toss with beef. Refrigerate  
and let stand for 20 to 30 minutes. Break off tough ends of asparagus as  
far down as stalk snaps easily. Cut asparagus in 2-inch pieces. Remove  
strings from pea pods.  
Bring water to boil in the Wok at 250°F. Blanch pea pods and asparagus  
for 1 minute. (See Blanching Section on page 8.) Remove, drain and set  
aside. Pour out water.  
In another bowl, combine the cornstarch mixture ingredients. Set mixture  
aside. Heat the Wok at 350°F. Swirl 2 tablespoons of oil into the Wok.  
Add ginger root, garlic, beef and stir fry. Remove beef from the Wok.  
Add 1 tablespoon oil to the Wok, stir fry mushrooms and asparagus. Add  
wine, cook about 30 seconds, stir in 1/ 2 cup chicken broth. Heat until  
mixture begins to bubble. Stir in cornstarch mixture and cook until sauce  
is thickened, about 20 seconds. Add pea pods and return beef to Wok.  
Toss and garnish with chopped scallions.  
18  
 
AROMATIC RED-COOKED  
(HUNG TSAU) BEEF  
Makes 4 to 6 servings  
2-1/ 2 lbs. boneless beef (chuck or eye of the round roast)  
1 tablespoon oil  
1 slice fresh ginger root, crushed  
3 cloves garlic, crushed  
Sauce:  
1/ 2 cup soy sauce  
2 dried hot chili peppers  
2 tablespoons sugar  
1 cup water  
1/ 3 cup dry sherry  
Cut beef into 1 inch cubes. In a bowl, mix together sauce ingredients.  
Heat Wok at 375°F. Swirl oil into Wok. Stir fry ginger, garlic and beef  
cubes. Reduce temperature to 225°F. Pour sauce ingredients over meat.  
Cover and simmer 1-1/ 2 hours. Uncover, turning meat in liquid. Continue  
cooking for about 1 hour more or until meat is tender. Remove meat and  
set aside. Discard ginger, chili peppers and garlic from sauce and pour  
sauce over beef chunks. Serve hot over rice.  
NOTE: Check beef from time to time while it is cooking, add more water  
as needed. There should be about 2 cups of sauce left in Wok when meat  
is removed.  
19  
 
MIXED CHINESE VEGETABLES  
Makes 4 to 6 servings  
1/ 2 head fresh broccoli  
1/ 2 lb. fresh spinach  
1/ 2 lb. fresh pea pods  
4 stalks celery  
2 carrots  
2 medium onions  
1 - 8 oz. can water chestnuts, sliced and drained  
1 slice fresh ginger root, crushed  
2 scallions  
3/ 4 cup chicken broth  
2 tablespoons vegetable oil  
Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips 2 inches  
long. Chop spinach coarsely. Remove strings from pea pods. Cut celery  
in 1/ 2 inch diagonal slices. Cut onions in wedges and separate layers.  
Cut carrots and scallions in thin diagonal slices.  
Heat oil in the Wok at 375°F. When the Indicator Light goes off, add  
broccoli stalks, carrots, onion and ginger. Stir fry 1 minute. Add all  
remaining vegetables. Toss lightly. Add chicken broth. Toss until vegeta-  
bles are completely coated. Cook until liquid boils. Cover Wok and cook  
until vegetables are crisp, yet tender, about 2 to 3 minutes.  
20  
 
SNOW PEAS & STRAW MUSHROOMS  
Makes 4 to 6 servings  
1 lb. snow peas (in pods)  
1 15 oz. can straw mushrooms, drained  
2 tablespoons dry sherry  
Salt and white pepper to taste  
1 teaspoon sugar  
1/ 4 cup peanut oil  
Remove strings from pea pods. In a bowl, combine sherry, salt, pepper  
and sugar. Stir to blend. Set aside.  
Heat the Wok at 350°F. Swirl oil into Wok. Add straw mushrooms,  
stirring constantly for about 1-1/ 2 minutes. Add snow pea pods, and stir  
fry. Add sherry mixture and cook about 30 seconds.  
BRAISED CABBAGE WITH MUSHROOMS  
Makes about 4 to 6 servings  
1 lb. Chinese cabbage  
2 tablespoons peanut oil  
1 green pepper, cut in strips  
1 tablespoon soy sauce mixed with 1 teaspoon sugar  
4 oz. button mushrooms  
1/ 4 cup water  
Wash cabbage and chop coarsely. Heat in Wok at 350°F. Swirl oil in  
Wok, and stir fry cabbage. Add green pepper and mushrooms. Pour  
sauce over vegetables. Add water to Wok and cover. Cook 5 to  
7 minutes, shaking the Wok occasionally.  
21  
 
CRABMEAT EGG FOO YUNG  
Makes 2 to 3 servings  
4 eggs  
1/ 2 cup shredded crabmeat  
1 cup bean sprouts  
1 tablespoon onion, minced  
2 tablespoons soy sauce  
Salt and pepper to taste  
1 tablespoon vegetable oil  
In a mixing bowl, beat eggs until frothy. Add crabmeat, sprouts, onions,  
soy sauce, salt and pepper. Add oil to Wok and heat at 250°F. When  
Temperature Indicator Light goes out, pour in egg mixture. Push egg  
mixture to the middle with wooden spatula, allowing the uncooked  
mixture to flow beneath. When bottom of eggs are golden brown, turn  
over with spatula. Cook until golden. Slide onto plate.  
Serve immediately with hot brown sauce. (See recipe below.)  
Try these variations:  
Beef Egg Foo Yung —  
substitute 1/ 2 cup shredded beef for crabmeat.  
Chicken Egg Foo Yung —  
substitute 1/ 2 cup shredded chicken for crabmeat.  
Shrimp Egg Foo Yung —  
substitute 1/ 2 cup sliced shrimp for crabmeat.  
BROWN SAUCE  
Makes about 1 cup  
2 tablespoons soy sauce  
2 teaspoons sugar  
2 tablespoons scallions, chopped  
1 teaspoon oyster sauce  
1 teaspoon dry sherry  
1 cup chicken broth  
2 tablespoons flour  
2 tablespoons vegetable oil  
Pour oil into the wok and heat to 225°F. When the Temperature Indicator  
Light goes off, stir in flour. Add broth in a steady stream,  
stirring continually. Add remaining ingredients while stirring. Cook until  
gravy consistency is reached.  
22  
 
FRIED BANANAS  
Makes 4 to 6 servings  
1-1/ 2 cups all purpose flour  
1 teaspoon baking powder  
1/ 4 teaspoon baking soda  
1/ 4 teaspoon salt  
3/ 4 cup water  
4 to 5 firm bananas  
3 cups vegetable oil  
In a large bowl, combine flour, baking powder, soda and salt. Gradually  
blend in water, beating with whisk until smooth.  
Peel bananas. Cut each banana on the diagonal into 3 to 4 pieces. Heat  
oil in the Wok at 400°F (200°C). Coat each banana piece by dipping in  
flour-water mixture. Gently lower several pieces of banana one at a time  
into oil using a strainer or slotted spoon. Cook bananas in oil until  
golden brown, about 3 to 5 minutes. Remove and drain on paper towels.  
SERVICE INFORMATION  
Please refer to warranty statement to determine if in-warranty service applies.  
This appliance must be serviced by a Toastmaster authorized service center.  
Unauthorized service will void warranty. Consult your phone directory under  
“Appliances-Household-Small-Service and Repair,” or call 1-800-947-3744  
in the U.S. and Canada, 52-5-397-2848 in Mexico.  
If an authorized service center is not available locally, your appliance may be  
returned postage prepaid to our National Service Center at the address shown  
on the back of this book.  
Products must be adequately protected to avoid shipping damage. Surround  
your appliance with three inches of protective padding and include a copy of  
your dated sales receipt and a note explaining the problem you have  
experienced. We recommend insuring your package. No CODs accepted.  
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.  
Keep this booklet. Record the following for reference:  
Date purchased  
Model number  
Date code (stamped on bottom)  
23  
 
LIMITED ONE-YEAR GUARANTEE  
Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material  
and workmanship.  
This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You  
may have other rights which vary from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED  
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF  
THIS WARRANTY.  
Defective product may be brought or sent (freight prepaid) to an authorized service center listed in the phone book, or to Service  
Department, Toastmaster Inc., 708 South Missouri St., Macon, MO 63552, for free repair or replacement at our option.  
Your remedy does not include: cost of inconvenience, damage due to product failure, transportation damages, misuse, abuse, acci-  
dent or the like, or commercial use. IN NO EVENT SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL  
DAMAGES.  
Some states do not allow limitations on how long an implied warranty lasts, or allow the exclusion or limitation of incidental  
or consequential damages, so the above limitations or exclusions may not apply to you.  
For information, write Consumer Claims Manager, at the Macon address. Send name, address, zip, telephone area code and  
daytime number, model, serial number, and purchase date.  
EVERYBODY EATS. It’s a fact of life.  
But sometimes preparing  
meals can become a chore.  
That’s why TOASTMASTER has been invited  
into millions of kitchens just like yours  
so we can HELP YOU MASTER your  
mixing, baking, grilling, toasting,  
brewing, heating and serving  
tasks WITH EASE AND STYLE.  
The TOASTMASTER name stands for a  
CELEBRATION of INNOVATION designed  
to serve your life and keep you  
COOKIN’ IN STYLE.  
24  
 

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