Professional
Electric Wok
Model EW70A
Owner’s Manual &
Recipe Guide
Polarized Plug
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, 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
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used, (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (2) 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 unintentionally.
2
Introduction
Congratulations on owning your MAXIM® Electric Wok.
Chinese cooking can be traced back 4,000 years, yet it continues
to be in tune with today’s 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 MAXIM® Electric Wok provides the
intense heat and a large cooking surface that traditional wok
cooking demands.
The Wok’s temperature is thermostatically controlled and adjustable
from “WARM” to 400°F (200°C). 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 don’t stop there. The MAXIM® 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 MAXIM® Wok handy...it’s a great addition
to your kitchen.
Before Using For The First Time
Your new MAXIM® 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.
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6
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.
Cooking Tools
The long wooden utensils designed specifically for the MAXIM®
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 Wok’s non-stick
qualities nor affect food cooked in the Wok.
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 250ºF (125ºC) to keep water boiling.
Cover with Wok Lid and steam according to the recipe. Add
water as required.
5.Wash Steamer Rack in hot, sudsy water or in dishwasher.
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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. Its 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 deep frying at a low temperature and for a
short period of time. Oil blanching is used in advance of stir frying
and braising. 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.
200ºF (100ºC)
275ºF-300ºF
(135º - 150ºC)
375ºF (190ºC)
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
vegetables 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.
Oil blanch delicate ingredients,
such as sole and scallops.
Most foods are oil blanched and
cook evenly at this temperature.
Produces a light crust on food.
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Stir Frying
Stir frying is a rapid method of cooking food in a small amount
of oil over high heat 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 preconditioning 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.
Deep Frying
Deep frying is quickly cooking food completely submerged in hot
oil. Oil for deep frying must be at the proper temperature. If the oil is
not hot enough, the food will absorb the oil and become soggy and
greasy. If the oil is too hot, the food will brown too quickly and will
not be cooked inside.
Heat a maximum of 3 cups of oil in the Electric Wok with the
Temperature Control set at 400ºF (200ºC).
When the Indicator Light on the Temperature Control goes out,
continue to heat the oil an additional 4 minutes. This allows the oil
temperature to stabilize. Add food and cook as required. To prevent
hot oil from splashing, dry food thoroughly with paper towels.
Gently lower food into hot oil using a long handled kitchen utensil
such as a slotted spoon, strainer or tongs.
Deep fry only enough food to form a single layer to prevent overcrowding. Turn food in hot oil while cooking. Drain food briefly over
Wok and place on paper towels.
Never cover Wok when heating oil or deep frying food.
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Red Stewing
Red stewing or hung tsau, is the Chinese way of slow cooking.
The meat is browned, then simmered from 1 to 4 hours using lots
of soy sauce and other seasonings. This method of cooking will
produce a tender piece of meat smothered in a rich, brown gravy.
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 produces 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.
Here’s how to find the simmer setting: Follow the recipe
directions. Boil at 250ºF (125ºC). 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.
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Simple Garnishes
Once you begin Asian cooking, you will want to make the most
of each dish by adding pretty 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 eight cuts lengthwise through the radish from the head
of the stalk. Place in cold water until they open like flowers.
Twists
Oranges, lemons, 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.
Celery Tassels Scallion Brush
Orange Twist Carrot Curl
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.
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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
Steaming Time Chart (Continued)
20
Shrimp Toast
Makes 20 pieces
1/2 lb. medium shrimp, shelled and deveined
5 slices white bread
1 egg, beaten
1 tablespoon Chinese rice wine
4 water chestnuts, coarsely chopped
1/8 teaspoon salt
Pinch of pepper
1 tablespoon cornstarch
2 scallions, minced
3 cups vegetable oil
Using a food processor or cleaver, finely chop shrimp into a paste.
Combine with cornstarch, sugar, salt, egg, water chestnuts, pepper
and wine, mixing until thoroughly combined. Set aside. Remove crust
from bread and cut on the diagonal making triangles.
Heat oil at 400ºF (200ºC). Spread about 2 teaspoons of filling on each
triangular piece of bread. Drop bread, shrimp side down, into oil and
deep fry about 1 minute. Gently turn over and continue to fry another
minute or until golden brown. Drain and keep warm in the oven until all
the shrimp toast is fried.
Fried Crab Won-Tons
Makes 24 won-tons
Filling:
2 oz. cooked crabmeat or cooked shrimp
1-3 oz. package cream cheese, softened
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
In a small bowl, thoroughly combine filling ingredients. Set aside. Heat
oil in Wok at 400ºF (200ºC). 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.
24 won-ton wrappers
1 egg, beaten
3 cups vegetable oil
22
Won-Ton Soup
Makes 6 servings
Filling:
1/4 lb. fresh shrimp,
shelled and deveined
1/4 lb. pork, finely ground
1/2 teaspoon fresh ginger root,
minced
1/2 teaspoon salt
1 tablespoon soy sauce
1 egg, beaten
1/2 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon dry sherry
3 tablespoons scallions, minced
Rinse shrimp and pat dry with paper toweling. Using a food
processor or cleaver, chop shrimp into a fine paste. In a large
bowl, combine shrimp paste with remaining ingredients. Mix well
and set aside.
To assemble won-tons, spoon about 1 teaspoon filling in center of
won-ton wrapper, brush edge with beaten egg and fold as
illustrated. As each won-ton is assembled, place on a large plate
under a dry towel. Bring 8 cups of water to boil in the Wok at 250ºF
(125ºC). When water begins to boil, add 1 cup cold water. When
water reaches second boil, gently lower won-tons. Won-tons will
float to top when done. Carefully remove each won-ton with a
strainer and set aside. Discard water from Wok.
Bring chicken broth to boil in Wok. Season with sesame oil,
salt and pepper to taste. Reduce heat to simmer. Lower won-tons
into soup. Garnish with chopped scallions. Simmer 1 minute.
Serve piping hot.
24 won-ton wrappers
1 egg, beaten
8 cups water
1 cup cold water
6 cups chicken broth
1/2 teaspoon sesame oil
Salt and pepper to taste
1 tablespoon scallions, chopped
Fold in half and brush left side with
beaten egg. Bring right side over on top.
Press firmly making sure right and left
corners are sealed.
24
Lemon Chicken
Makes 8 servings
2 whole chicken breasts,
sliced in quarters
Marinade:
2 teaspoons soy sauce
Dash salt and white pepper
1 teaspoon dry sherry or rice wine
1 egg, lightly beaten
3 tablespoons cornstarch
4 tablespoons all purpose flour
3 cups vegetable oil
In a bowl, combine all marinade ingredients. Place chicken in a
shallow dish. Pour marinade over chicken and refrigerate for
30 minutes. Remove chicken from marinade. Reserve marinade.
Heat 3 cups oil in Wok at 375°F (190°C). While oil is heating, mix
reserved marinade mixture with 3 tablespoons cornstarch and flour.
Dip chicken pieces into this batter. Carefully lower batter-coated
chicken into hot oil with a wire strainer or slotted spoon. Deep fry
until light brown. Remove chicken from oil with strainer, drain well
over Wok and place on paper towel.
Cut each piece crosswise into 5 or 6 pieces. Place in single layer
over a bed of shredded lettuce.
Remove all oil from Wok except for 1 tablespoon. Heat remaining oil
at 350ºF (175ºC). Mix lemon sauce ingredients into hot oil, stir and
bring to a boil. Continue stirring until sauce is slightly thickened.
Pour over chicken and garnish with lemon slices and cherries.
Lemon sauce:
1/2 cup chicken broth
1/4 cup honey
1/4 cup sugar
2 tablespoons water
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
1/4 cup lemon juice
(1 lemon)
1 tablespoon vegetable oil
Garnish:
1/2 head lettuce, shredded
2 to 3 maraschino cherries
1 lemon, sliced
26
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 tablespoon 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 (190°C). Swirl oil into Wok. Stir fry
ginger, garlic and beef cubes. Reduce temperature to 225ºF
(100ºC). 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.
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Snow Peas and 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 350ºF (175ºC). 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 350ºF (175ºC).
Swirl oil into 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.
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 1 cup 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 400ºF (200ºC). 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.
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