Farberware Electric Wok FSW343 User Manual

							7 QT. ELECTRIC WOK
USE AND CARE INSTRUCTIONS
MODEL FSW343 
						

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against fire, electric shock and injury to persons,
do not immerse cord, plugs, or heat control plug  in water
or other liquid.
4. Close supervision is necessary when any appliance is used
by or near children.
5. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts, and
before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions, or has been damaged
in any manner. Return appliance to the nearest authorized
service facility for examination, repair or adjustment.
7. The use of accessory attachments not recommended by
FARBERWARE® may result in fire, electric shock, or injury
to persons.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Always attach plug to appliance first, then plug cord into
the wall outlet. To disconnect, turn any control to “OFF,”
then remove plug from wall outlet.
12. Do not use appliance for other than intended use.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
SAVE THESE INSTRUCTIONS
It is recommended that only FARBERWARE® cord sets be used
with this FARBERWARE® appliance and not with any similar 
competitive appliance. 
						

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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the
other): To reduce the risk of electric shock, this plug is intended
to fit into a polarized outlet only one way. If the plug does 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.
SHORT CORD INSTRUCTIONS
1. A short detachable power-supply cord is provided to reduce
risks resulting from becoming entangled in or tripping over a
longer cord.
2. Longer detachable power-supply cords or extension cords are
available and may be used if care is exercised in their use.
3. If a longer detachable power-supply or extension cord is used,
(1) the marked electrical rating of the detachable power-supply
cord or extension cord should be at least as great as the
electrical rating of the appliance, (2) if the appliance is of the
grounding type, the extension cord should be a grounding type
3-wire cord, and (3) the longer cord should be arranged so that
it will not drape over the counter top or table top where it can
be pulled on by children or tripped over.
INTRODUCTION
The FARBERWARE® Electric Wok is crafted of heavy-gauge
stainless steel for durable service, lasting beauty and easy care.
The wide sloping side and bonded aluminum bottom concentrate
cooking heat in the center for true Asian cooking — stir-frying,
red stewing and steaming. The wide side makes it perfect for
cooking a dish with many ingredients. After each food is cooked,
push it up the wide, sloping side so another food can be cooked,
and so on until the dish is ready. This size wok is perfect for
cooking for 2 to 6 people. The heat control offers a full range of
cooking and serving temperatures, and is removable so the wok
is completely immersible. 
						

							The Buffet Wok has a large 14” diameter and 7-qt. capacity. It
boasts the high wattage necessary (1200 watts) for fast heat
recovery so important to better wok cooking. The stainless steel
dome cover with engraved cover knob, and tubular stainless
steel side handles, enhance the wok’s rich appearance. The
cover knob stays comfortable to the touch, except during
cooking for extended periods at higher temperatures. Under
these conditions — steaming, for instance, it is advisable to use
a pot holder. This wok also features a disc for steaming, and a
tempura rack. Put the tempura rack onto the wok rim and set
foods on it for convenient draining when frying. (Remember to
thoroughly wash the steamer and tempura accessories before
using the wok.) The steamer rack is ideal for steaming
vegetables, dumplings, wontons, hot dogs, and much more.
COOKING CHOPSTICKS
The cooking chopsticks are longer and stronger than regular
chopsticks. They are used when stir-frying, and prevent
scratching of the stainless steel surface. Use the pointed ends
for cooking. See illustrations below on how to use.
3
Hold one chopstick firmly in the
crook of the thumb.
Hold the other chopstick like a
pencil. Move this chopstick towards
the first chopstick
This movement will form a
“V” enabling the food to be
picked up.
This FARBERWARE® Wok is an ideal cook and serve appliance
for Asian dishes as well as many American style recipes.
Figure 1
Figure 3 Figure 2 
						

							Chinese cooking differs from other cuisines in that cooking with
the wok is fast and efficient, while the preparation of ingredients
takes the time. All food preparation needs to be finished before
the cooking begins; this prevents over-cooking and helps
maintain the tender, crisp texture that is the secret to 
Asian dishes.
To ensure fast, even cooking, all ingredients are cut to uniform
size, shape and thickness. A dish looks prettier when vegetables
are sliced diagonally. This also exposes a greater surface area to
absorb the seasonings.  Cutting the meat across the grain into
thin slices will make it more tender. A major utensil needed for
preparing Asian dishes is a sharp knife, cleaver or a food
processor. Since eye appeal is important in Asian cooking, do
not hesitate to garnish your dishes with tomato wedges, parsley,
celery leaves, etc.
In frying, peanut oil is most often used because it does not
impart flavor to the food and it has a higher heating point before
smoking will occur. Other vegetable oils such as corn, soybean
or sunflower oil can be used, but avoid shortening, lard, butter,
margarine or olive oil.
Many of the basic ingredients for Chinese cooking will be familiar
to you: soy sauce, red vinegar, salt, sherry, sugar, ginger, green
onions, garlic, corn starch, hot pepper, water chestnuts, etc.
Other ingredients that might not be so familiar include snow
peas, fresh ginger root, bamboo shoots, hoisin sauce, cellophane
noodles, star anise, etc. If a recipe calls for an ingredient
unknown to you, ask for it at your local grocery or specialty food
store. Check the yellow pages in your local phone directory for a
Chinese grocery, or call a Chinese restaurant and ask where they
purchase their Chinese ingredients. Many Chinese cookbooks
give a partial listing of Chinese stores that will mail-order
ingredients to you. It is fun to try these unusual ingredients while
also making your dishes more authentic.
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SOME TECHNIQUES TO REMEMBER WHEN
CHINESE COOKING 
						

							5
METHODS OF CHINESE COOKING
An old Chinese saying is, “A well-prepared dish should appeal to
the eye by its coloring, to the nose by the aroma, to the ear by its
sounds, and to the mouth by its flavor.” Using the
FARBERWARE® Electric Wok for stir-frying, steaming or red-
stewing makes this possible.
STIR-FRYINGis cooking foods over a high heat, 350°F on the
heat control dial of the FARBERWARE® Electric Wok, and by
stirring constantly. A small amount of cooking oil is placed in the
wok to heat before the other ingredients are added. The food is
stirred gently and continuously for a short cooking time. 
Stir-frying quickly seals in natural flavor while preserving the
color. A dish prepared in this manner should be cooked just
before serving.
STEAMINGis cooking with a small amount of water in the
bottom of the wok. Add vegetables or other foods and cover. The
steam from the boiling water cooks the food. Do not let the wok
boil dry.
RED-STEWINGis cooking food with soy sauce and water;
sherry, ginger and green onions are often added along with the
meat. The heat control dial is set at 250°F and the meat is
cooked until tender, usually an hour or longer. This same method
is used for cooking other types of stews and soups. 
						

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BEFORE USING FOR THE FIRST TIME
Remove the heat control plug and set aside. Wash, rinse and dry
wok, cover, chopsticks, tempura rack and steamer rack. The
FARBERWARE® Electric Wok requires no special seasoning or
conditioning before using.
HOW TO USE THE FARBERWARE® 
ELECTRIC WOK
1. Turn heat control dial to “OFF”. Plug heat control securely into
the wok. Plug cord into 120 volt AC outlet. Always plug cord
into wok first, then into outlet.
2. If recipe calls for preheating, add the oil; set heat control dial
to desired temperature. When light on heat control goes out
for the first time, the selected temperature has been reached.
During cooking, the light will cycle on and off indicating the
wok is maintaining the selected temperature.
3. The stainless steel cover for the FARBERWARE® Electric Wok
is loose-fitting so steam can escape during cooking.
4. To prevent scratching of the stainless steel, use utensils
designed specifically for wok cooking. When frying, carefully
use skimmer or metal slotted spoon. Sharp-edged metal tools
(forks, knives, beaters, food choppers, etc.) may scratch the
surface.
5. To reduce sticking when cooking with corn starch, lower the
heat slightly. Stir ingredients constantly.
6. When cooking is completed, turn heat control dial to “OFF.”
Disconnect wall plug and leave heat control in wok
until cool. 
						

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HOW TO USE THE STEAMER RACK
1. Prepare foods to be steamed according to recipe.
2. Add 2 cups water to FARBERWARE® Electric Wok.
3. Set steamer rack into wok, shiny side up.
4. Place food on the steamer rack. Cover; set heat control dial to
BOIL and steam until food is cooked (according to recipe).
Check water level after about 30 minutes; add water to wok as
necessary. DO NOT LET WOK BOIL DRY. (Use standard
cookbook as a guide for vegetable steaming times. Steam hot
dogs about 15 minutes or until hot throughout.)
5. Wash steamer rack in hot, sudsy water or in a dishwasher.
CARE OF THE FARBERWARE® ELECTRIC WOK
1. Remove heat control when cool, wipe with a clean, damp cloth
and set aside; you can completely immerse the wok in water for
easy cleaning.
2. Wash wok and cover in hot sudsy water. Clean thoroughly,
removing food particles with damp sponge and scouring
powder. Do not use a wok scrubber; it may scratch the stainless
steel surface. If additional cleaning is necessary, use a stainless
steel cleaner such as “Cameo”,  “Bon Ami Polishing Compound”
or “Kleen King” following manufacturer’s instructions. Rinse in
hot water and dry immediately.
ALL REPLACEMENT PARTS FOR THE FARBERWARE® ELECTRIC
WOK SHOULD BE AUTHORIZED FARBERWARE® PARTS. 
						

							8
There are many authentic Chinese and Japanese recipes that
appear in magazines, newspapers or cookbooks, as well as the
recipes included in this book, that you will want to try. The
FARBERWARE® Electric Wok, due to its shape and to the
“Perfect Heat” Control plug, makes an excellent fryer, stew or
soup pot or table server.
Chinese Recipes
Beef with Snow Peas and Water Chestnuts
8  ounces flank steak, cut crosswise into thin strips
2 tablespoons corn starch
2 tablespoons peanut or vegetable oil
1 package (8 oz.) frozen snow peas, thawed
1/2 cup water chestnuts, drained and sliced
1/4 cup sherry
1/4 cup soy sauce
1/4 cup water
1/2 teaspoon sugar
In 1-quart FARBERWARE® Mixing Bowl, mix beef and 1 tablespoon of
the corn starch. In FARBERWARE® Electric Wok, add oil. Set heat
control dial at 350°F. When light goes out, add beef and stir-fry until
cooked, about 2 minutes. Stir in snow peas and water chestnuts, stir-
fry about 1 minute. In cup, mix together sherry, soy sauce, water, sugar
and remaining 1 tablespoon corn starch. Add to wok, stirring constantly
until mixture boils 1 minute. 
Makes 2 to 3 servings. 
						

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Chicken and Watercress Soup
1/4 cup dried Chinese mushrooms
1/2 cup water
2 cans (13-3/4 oz. each) chicken broth
1 bunch watercress
1/4 cup sliced water chestnuts
1/2 small chicken breast, skinned, boned and cut into small pieces
1 egg white
Dash white pepper
Soak mushrooms in water about 20 minutes or until soft; drain and
chop. In FARBERWARE® Electric Wok add chicken broth. Set heat
control dial at 350°F. Cover and heat to boiling. Cut watercress into
1-inch pieces. When broth is boiling, add mushrooms, water chestnuts
and watercress. Mix chicken with egg white; stir into broth to prevent
chicken from sticking together. Cook until chicken turns white, about
2 minutes. Sprinkle with pepper. 
Makes about 4 cups.
NOTE: Fresh mushrooms may be substituted for Chinese mushrooms
and water.
Chicken Wrapped in Lettuce
2 chicken breasts, skinned, boned and cut into small pieces
1 tablespoon corn starch
1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon salt 
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1/2 to 1 teaspoon crushed red pepper
1/4 cup roasted peanuts
12 Boston lettuce leaves
In 2-quart FARBERWARE® Mixing Bowl, mix chicken, corn starch,
ginger, salt and sherry. In FARBERWARE® Electric Wok add oil. Set
heat control dial at 350°F. When light goes out, add pepper and stir-fry
30 seconds. Add chicken mixture, peanuts and stir-fry until chicken
turns white. To serve, roll up 1/4 cup of hot chicken mixture in each
lettuce leaf. 
Makes 12.