Maxim EW70A User Manual

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.

427

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.

8

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.