Toastmaster TWK45 manual

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A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Toastmaster TWK45, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

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What should a perfect user manual contain?

First and foremost, an user manual of Toastmaster TWK45 should contain:
- informations concerning technical data of Toastmaster TWK45
- name of the manufacturer and a year of construction of the Toastmaster TWK45 item
- rules of operation, control and maintenance of the Toastmaster TWK45 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Toastmaster TWK45 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Toastmaster TWK45, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Toastmaster service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Toastmaster TWK45.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Toastmaster TWK45 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • Page 1

    READ AND SA VE THESE INSTRUCTIONS W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instructions. High Per formance Electric W ok Use and Care Guide - Model TWK45 • 4 1 ⁄ 2 QUART CAP ACITY • NON-STICK COA TED DIE CAST BODY • ADJUST ABLE TEMPERA[...]

  • Page 2

    IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to redu ce t he risk of fire, electric shock and injur y to persons, including the following: • Read all instructions before using appliances. • Do not touch hot surfaces. Use handles or knob. • T o protect against electrical shock, do [...]

  • Page 3

    not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qu ali fi ed el ect ri cia n. 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 appli[...]

  • Page 4

    4 INTRODUCTION Congratulations on owning your T oastmaster Electric W ok. Chinese cooking can be traced back 4,000 years, yet it continues to be in tune with today’ s American lifestyle. The mar vels of moder n technology incorporated in the Electric W ok will allow you to prepare a large variety of Asian recipes quickly and easily . In the past,[...]

  • Page 5

    INSTRUCTIONS FOR USE 1. The sturdy , stay-cool metal Base allows the W ok to be used for cooking on the kitchen counter and to be brought to the table for keeping food at ser ving temperature. 2. Organize and prepare all foods to be cooked. 3. Seasoning or conditioning the W ok sur face before using is not required. 4. Set Knob on T emperature Cont[...]

  • Page 6

    COOKING TOOLS The long wooden utensils designed specifically for the T oastmaster W ok 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 af fect the appearance of the [...]

  • Page 7

    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 hel[...]

  • Page 8

    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 . Stra[...]

  • Page 9

    STIR FRYING Stir fr ying 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 W ok to the correct temperature before adding oil and food. The hot oil seals in the natural juices in meats and seafood preser ving flavor and nutrients. St[...]

  • Page 10

    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. Si[...]

  • Page 11

    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: Celer y T assels W ash the celer y stalks and cut into approximately 2 inch lengths. Cut lengthwise at narrow inter vals nearly to the base. Leave celer y tassel in a bowl of cold water to cur[...]

  • Page 12

    GLOSSARY OF ASIAN INGREDIENTS Asian ingredients are available at most supermarkets, Asian grocer y stores, specialty food stores, certain gour met shops and food sections of department stores. Baby Corn Y ellow 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 C[...]

  • Page 13

    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, m[...]

  • Page 14

    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. V egetables Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20 Asparagus: whole, frozen . . . . . . . . . . . . . . . . . . .[...]

  • Page 15

    STEAMING TIME CHART (CON’T .) Seafood and Fish Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10 Red Snapper . . . . [...]

  • Page 16

    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 W orcestershire 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 W ok at 400°F . Plac[...]

  • Page 17

    ORIENT AL 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 W ok 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 wi[...]

  • Page 18

    Makes 4 to 6 ser vings 10 dried black mushrooms 1 cup warm water 1/2 lb. beef flank steak 1 lb. asparagus 1/2 lb. pea pods Marinade: 1 tablespoon oil 1 teaspoon cornstarch 1 teaspoon sugar 2 teaspoons soy sauce Salt and pepper to taste Sauce: 3 tablespoons oil 1 teaspoon fresh ginger root, finely chopped 2 tablespoons dr y white wine 1/2 cup chicke[...]

  • Page 19

    AROMA TIC RED-COOKED (HUNG TSAU) BEEF Makes 4 to 6 ser vings 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 dr y sherr y Cut beef into 1 inch cubes. In a bowl, mix togeth[...]

  • Page 20

    MIXED CHINESE VEGET ABLES Makes 4 to 6 ser vings 1/2 head fresh broccoli 1/2 lb. fresh spinach 1/2 lb. fresh pea pods 4 stalks celer y 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 broc[...]

  • Page 21

    SNOW PEAS & STRA W MUSHROOMS Makes 4 to 6 ser vings 1 lb. snow peas (in pods) 1 15 oz. can straw mushrooms, drained 2 tablespoons dr y sherr y Salt and white pepper to taste 1 teaspoon sugar 1/4 cup peanut oil Remove strings from pea pods. In a bowl, combine sherr y , salt, pepper and sugar . Stir to blend. Set aside. Heat the W ok at 350°F . [...]

  • Page 22

    CRABMEA T EGG FOO YUNG Makes 2 to 3 ser vings 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 W ok and heat at 250°F . When T em[...]

  • Page 23

    FRIED BANANAS Makes 4 to 6 ser vings 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 [...]

  • Page 24

    LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser , for one year from purchase date to be free of defects in materia l and workmanship. This warranty is the only written or express warranty given by T oastmaster Inc. This warranty gives you specific legal rights. Yo u may have other rights which vary from sta[...]