Summary of FSW343
Page 1
7 qt. Electric wok use and care instructions model fsw343.
Page 2: Important Safeguards
1 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, p...
Page 3: Polarized Plug
2 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 quali...
Page 4: Cooking Chopsticks
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 appearanc...
Page 5: Chinese Cooking
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 th...
Page 6: Methods of 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...
Page 7: How to Use The Farberware®
6 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 contr...
Page 8: How to Use The Steamer Rack
7 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)...
Page 9: Chinese Recipes
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...
Page 10: Chicken and Watercress Soup
9 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 minut...
Page 11: Chinese Red Stew
10 chinese red stew 3 tablespoons peanut or vegetable oil 2 lbs. Boneless beef, cut in 1-inch cubes 3 slices ginger root or 1/4 teaspoon ground ginger 3 green onions with tops, cut in 1-inch pieces 2/3 cup sherry 1/2 cup water 1/4 cup soy sauce 1 teaspoon sugar 1 star anise or dash anise seed 1/4 lb...
Page 12: Curried Beef
11 curried beef 2 tablespoons peanut or vegetable oil 1 lb. Flank steak, cut crosswise into thin slices 1 medium onion, cut into thin wedges 1 tablespoon curry powder 1/2 cup water 1 tablespoon soy sauce 2 teaspoons corn starch 1 teaspoon sugar hot cooked rice in farberware® electric wok add oil. Se...
Page 13: Moo Goo Gai Pan
12 moo goo gai pan 3 tablespoons peanut or vegetable oil 1/4 lb. Snow peas or 2 cups sliced celery 1 cup sliced mushrooms 4 green onions with tops, cut in 1-inch pieces 1 teaspoon corn starch 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon white pepper 3 chicken breasts skinned, boned and ...
Page 14: Shrimp Cantonese
13 shrimp cantonese 2 tablespoons peanut or vegetable oil 1 chicken breast, skinned, boned and cut into 1-inch pieces 2 cloves garlic, minced 1 lb. Shrimp, cleaned 3 green onions with tops, cut into 1-inch pieces 1 can (13-3/4 oz.) chicken broth 2 tablespoons corn starch 2 tablespoons sherry 1 table...
Page 15: One-Year Limited Warranty
One-year limited warranty this farberware® product warranty extends to the original consumer purchaser of the product. Warranty duration: this product is warranted to the original consumer purchaser for a period of one (1) year from the original purchase date. Warranty coverage: this product is warr...