Tefal PY580012 Wok Party Instruction Manual

PY580012 Wok Party
Instruction Manual

Thank you for buying this TEFAL appliance. Read the instructions in this leaflet carefully and keep them to hand. They apply to every version depending on the accessories that come with your appliance.
For your safety, this product conforms to all applicable standards and regulations (Low Voltage Directive, Electromagnetic Compatibility, Food Compliant Materials, Environment, …).
This appliance is intended to be used in the household only.
It is not intended to be used in the following applications, and the guarantee will not apply for:
– staff kitchen areas in shops, offices, and other working environments;
– farmhouses;
– by clients in hotels, motels, and other residential type environments;
– bed and breakfast type environments.
TEFAL SAS has an ongoing policy of research and development and may modify these products without prior notice.
Any solid or liquid foodstuff that comes into contact with the parts marked with the logo should not be consumed.
Caution: This appliance is not a toy.

Prevention of accidents at home

• Accessible surface temperatures can be high when the appliance is operating.
• Never touch the hot surfaces of the appliance.
• Never leave the appliance unattended when plugged in or in use.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by an adult responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.
• If an accident occurs, rinse the burn immediately with cold water and call a doctor if necessary.
  Cooking fumes may be dangerous for animals with particularly sensitive respiratory systems, such as birds and small mammals. We advise owners to keep them away from the cooking area.

Accessories

mini-spatulas ( 1)
ladle (2 )
Mini-pans x 6 (3 )

Installation

Always place the appliance on a flat, stable, heat-resistant work surface. Never place the appliance directly on a fragile surface (glass table, tablecloth, varnished furniture, etc.) or on a soft surface such as a tea towel.
If the appliance is used in the center of the table, keep it out of the reach of children.
Remove any packaging, stickers or accessories inside and outside the appliance.
Remove the accessories one by one, in the reverse order of storage.
Wash the spatulas (1 ), the ladle (2 ), and the mini-pans ( 3) underwater.
Rub the inside of the mini-pans thoroughly with a lightly oiled cloth.
Before using the device for the first time to make crêpes, pour a little oil on the griddle and wipe with a soft cloth.
Always use the appliance on a flat, stable, heat-resistant work surface.

Connection and pre-heating

To prevent the appliance from overheating, do not place it in a corner or against a wall.
Never leave the appliance unattended when in use.
Unwind the cord completely.
If the power supply cord is damaged, it must be replaced by the manufacturer or its service agent, or a similarly qualified person in order to avoid a hazard.
Check that your electrical installation is compatible with the power and the voltage indicated under the appliance.
Connect the appliance to a socket with an earth connection.
If an extension cord is used, it must be with an incorporated earth connection.
Never run the appliance empty.

Position the power cord carefully, whether an extension is used or not, so that guests can move freely around the table without tripping over it.
This appliance is not intended to be operated by means of an external timer or separate remote-control system.
The appliance works once plugged into the wall socket.
Allow the appliance to pre-heat for 8 to 10 minutes.
During first use, the appliance may give off a slight odor and smoke: this is normal.
Thermo-SpotTM: the Thermo-Spot turns solid red when the appliance is perfectly preheated and ready to cook.

Cooking

Always place the product on a flat, stable, heat-resistant work surface away from water splashes and other sources of heat.
Do not heat up the mini-pans while empty.
To avoid spoiling your product, do not use flambe recipes with this appliance at any time.
N.B. For “sweetened” garnishes (jam, sugar, maple syrup, etc.), we recommend that you garnish your crêpes after cooking them, in your plate, rather than directly on the appliance so as not to damage the hot plate.
After pre-heating, the appliance is ready to be used.
Recommendations for use of the mini-pans:

• Do not use the min-pans on other heat sources: gas burners, electric hot plates, etc. that might damage them.
• Do not leave plastic utensils (spatulas) in the mini-pans while they are heating or they may be damaged.
• Do not cut ingredients up directly in the mini-pans so as to preserve the non-stick nature of their coating.
• Do not place the hot mini-pans directly on fragile surfaces: tablecloths, varnished wood, etc. Use hot pads, coasters, or, in a pinch, small plates to set the mini-pans on between two cooking sessions.

Using the ladle, put in only the quantity of batter required by the recipe selected:

• fill only up to the first ridge for crêpes.
• fill the ladle completely for blinis and pancakes.

Spread the batter out using the back of the ladle and a circular motion.
In order to facilitate spreading the batter, it is recommended that you rest the ladle in a container of water between each use.
When dishes are halfway cooked, turn them using the spatula supplied for this purpose.
Garnish if necessary.
Let cook a bit longer according to the time indicated in the recipe and then place on your plate.

After use

Unplug the cord from the wall socket. Then, remove the cord from the appliance.
Leave the appliance to cool.
The hot plate should be cleaned using warm water and dishwashing liquid.
The spatulas, ladle and mini-pans can go in the dishwasher.
Do not use metal scourers or scouring powders to avoid damaging the cooking surface (e.g.: non-stick coating…).

Storage

Do not immerse the appliance in water.
Never immerse the appliance and the cord in water.

Once it has completely cooled, place the appliance upside down on a clean, flat and stable surface such as a tablecloth, to avoid damaging the cooking surface ( A1).
Store each accessory in its dedicated compartment. Always store the accessories in the following order:
1 – Power cord, following the steps shown by the symbols: A2
2 – Spatulas , as shown by the symbols: A3
3 – Ladle , as shown by the symbol: .A4

Environment protection first!
**** Your appliance contains valuable materials which can be recovered or recycled.
Leave it at a local civic waste collection point.

This product has been designed for domestic use only. Any commercial use, inappropriate use, or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply. If you have any problems or queries, consult our website – www.tefal.co.uk or call our Helpline: 0845 602 1454 – UK, or 01 677 4003 – Ireland. MADE IN FRANCE.

Fish

Fish fillet with mushrooms

• 600 gr salmon fillet cut into cubes
• 1 chopped shallot (6 tsp.)
• 4 button mushrooms cut in slices (24 slices)
• 1 knob of butter
• 150 ml white wine
• 6 Tbsp. fresh cream
• salt
• pepper
  

Cooking time: 8 minutes
Melt the butter and add 1 tsp. of chopped shallot and 4 slices of mushroom, then lightly brown. Add 100 gr of fish cut in cubes, stir gently and lightly brown. Then add 1 Tbsp. white wine, the salt and pepper, and stir. Let cook 4 – 5 minutes, then add the fresh cream. Stir and serve. N.B. You may use several types of fish fillets and various types of mushrooms (button mushrooms, Fairy Rings, ceps, etc.).
Caramel Shrimp

• Per mini-pan:
• 100 gr shrimp (600 gr total)
• 1 streak of oil
• 1 Tbsp. sugar
• 1 tsp. Pastis liqueur
• 1 tsp. soy sauce
• salt
• pepper
• optional: 1 tsp. corn starch

Cooking time: 6 minutes
Wash and peel the shrimp. Heat the oil in the mini-pans, then quickly brown the shrimp while stirring them. Immediately sprinkle with powdered sugar, mix together and let caramelize while stirring. Then pour in the Pastis and soy sauce. Add salt and pepper, and stir.

Curried cod
For 6 mini-pans:

• 600 gr cod fillets (or mackerel)
• 1 chopped garlic clove
• 1/2 chopped onion
• 210 gr tomato concentrate
• 1 tsp. curry
• 1 Tbsp. oil
• 1 lemon
• salt
• pepper

Cooking time: 8 minutes
Heat the oil in the mini-pans, then lightly brown 100 gr of fish cut in cubes. Add a pinch of chopped onion and garlic. Mix in 1 Tbsp. tomato concentrate and the lemon juice, then sprinkle with the curry. Add salt and pepper, and stir.

Meats

Chicken Curry
Per mini-pan:

• 1/2 chicken breast cut into pieces
• 1 slice of chopped onion
• 1 chopped shallot
• 1 knob of butter
• curry powder
• pepper
• 1 Tbsp. fresh cream
• mango chutney, depending on your taste

Cooking time: 12 minutes
Melt the butter and lightly sauté the shallot, onion, and chicken (on all sides). Then sprinkle with curry, salt, and pepper. Stir and let cook for a few moments. Add the fresh cream, then stir and add a little mango chutney, according to taste, before serving.

Duck magret

• 600 gr duck breast cut into small cubes
• 3 Tbsp. sesame oil
• 200 gr tomato coulis
• 6 pineapple slices

Cooking time: 9 minutes
Brown 100 gr. of duck breast, cubed, in 1/2 Tbsp. of sesame oil. Add salt and pepper, and stir. Add 1 Tbsp. of tomato coulis. Let simmer for a few minutes and then add the pineapple slices.
Ground beef surprise

• 500 gr ground beef
• chopped parsley
• 2 chopped garlic cloves
• 1 chopped onion
• 2 crushed crackers
• 1 egg
• salt
• pepper
• butter

Cooking time: 6 minutes
Mix all the ingredients together (prepare ahead of time) and make it into small balls or patties. Melt the butter, then cook each one as you prefer. Suggestions: serve the meat and let your guests add, as they prefer, mushrooms, green peppers, grated cheese or other condiments to make a variety of different kinds of meatballs or hamburgers.
Beef Stroganoff
Per mini-pan:

• 1 tsp. chopped onion
• 5 diced mushroom slices
• 1 knob of butter
• 100 gr beef cut in cubes (2 cm maximum)
• 1 Tbsp. white wine
• 1 tsp. fresh cream
• 1 tsp. tomato concentrate
• 1 tsp. mustard
• salt
• pepper
• powdered paprika

Cooking time: 14 minutes
Melt the butter in the mini-pan. Add the mushrooms and onions, and brown lightly. Sauté the beef cubes, stirring to make sure they brown on all sides. Next, add the tomato concentrate and mustard, along with the white wine. Thicken the mixture while gently stirring, then add salt, pepper and mix. Add the cream and a pinch of paprika. Stir before serving.

Sukiyaki (beef with carrots and peas)

• 600 gr filet mignon cut into cubes
  For the marinade:

• 4 Tbsp. soy sauce

• 4 Tbsp. pear juice
  

• 2 Tbsp. sugar

• 3 Tbsp. chopped shallots

• 1 Tbsp. chopped garlic

• 1 Tbsp. salt
  

• 1/4 tsp. pepper

• 4 Tbsp. sesame seed

• 1 Tbsp. sesame oil

Cooking time: 10 minutes
Mix everything well, along with a diced pear and use to marinate the meat for 30 min. Drain the meat and brown as much as you wish to use. Halfway through cooking, add in a bit of the marinade.

Eggs

Eggs with tomato
Per mini-pan:

• 1 tomato slice cut in quarters
• 1 chopped onion slice
• 2 eggs
• salt
• pepper
• 1 knob of butter

Cooking time: 12 minutes
Melt the butter, then lightly sauté the onions and pieces of tomato. Break-in 2 eggs, then add salt and pepper. Stir gently, then cook to taste.
Ham & Cheese Omelette
Cooking time: 8 minutes
Melt the butter. Add the ham and cheese, then let brown for a few seconds. Pour in 1 1/2 ladle of omelet batter. Add salt and pepper, and stir gently with the spatula. Cook to taste and serve.

Side Dishes

Provençal-style Ceps (Boletus mushrooms)
For 6 mini-pans: • 600 gr ceps • 3 medium tomatoes • 2 shallots • 1 garlic clove • 50 gr parsley • thyme • oil • salt • pepper

Cooking time: 12 minutes
Clean and peel the mushrooms. Lightly sauté them in 1 tsp. of oil with 1 tsp. chopped shallot and 1/2 crushed tomato. Add salt and pepper. As soon as the mushrooms are cooked, add in the herbs and chopped garlic.
Potatoes with bacon
Per mini-pan: • 1 knob of butter • 2 tsp. bacon cut into cubes • 1 tsp. chopped onion • 2 generous Tbsp. of steamed potatoes cut into cubes (you may also use frozen potatoes, adding 3 – 5 minutes to the cooking time)
Cooking time: 15 minutes
Lightly brown the butter in the mini-pan, then add the onions and bacon. Stir for 1 minute so that the bacon cooks on all sides, then add the pre-cooked potatoes. Stir with a spatula, letting the potatoes brown on all sides, and cook to taste, then serve.
Shrimp Creole jambalaya
• 300 gr cooked rice • 200 gr peeled shrimp • 200 gr cubed ham • 150 gr chorizo sausage • 2 tomatoes, cubed • 1 chopped onion • 150 ml white wine • 1 cooked green pepper • 1 Tbsp. olive oil • 1 Tbsp. tomato concentrate • salt and pepper 

Cooking time: 8 minutes
Using a little olive oil, lightly sauté 4 shrimp cut in pieces and 4 finely sliced rounds of chorizo, along with 10 tiny ham cubes. Add in 1 Tbsp. of chopped onion, 1 tsp. of cooked green pepper and 1 Tbsp. of cubed tomatoes.
Add 50 gr cooked rice, 2 Tbsp. white wine, and 1 tsp. of tomato concentrate. Add salt and pepper, and stir well.

3-Color Rice
• 300 gr rice, cooked ahead of time • 300 gr peeled shrimp • 150 gr button mushrooms • 150 gr lardons • 6 Tbsp. soy sauce • oil • salt and pepper =
Cooking time: 6 minutes
In a little oil, lightly sauté 1 Tbsp. lardons, 1 Tbsp. shredded mushrooms, 1 Tbsp. shrimp and 1 Tbsp. soy sauce. Add 50 gr of cooked rice. Add salt and pepper, and stir.
Desserts
Antilles bananas
3 bananas sliced in rounds • the juice of 3 squeezed oranges • 80 gr raw sugar • 1 knob of butter

Cooking time: 6 minutes
In a mixing bowl, mix together the sliced bananas, orange juice, rum, and 30 gr of raw sugar, then let marinate during your meal. In a mini-pan, melt a one pat of butter with 1 tsp. of sugar, 1 Tbsp. of marinade, and simmer to thicken. When it has begun to thicken, add 1/2 sliced banana and let the slices brown, turning frequently.
Variation: This recipe may also be prepared using pineapple and orange juice.
Caramelized berries
• 300 gr of your choice of a mixture of red berries (raspberries, currants, blackberries, blueberries, wild strawberries, etc.) • 200 ml grape juice • 50 gr sugar
• 30 gr butter • lightly whipped cream • melted chocolate
Mix the berries, grape juice, butter, and liqueur, then marinate during your meal. In a mini-pan, melt a one pat of butter with 1 tsp. of sugar, 1 tsp. of sugar and 1 Tbsp. of marinade, then stir gently. When the mixture begins to caramelize, add 1 – 2 Tbsp. of berries without their juice. Stir the berries well so that they are coated with the sugar mixture, then serve immediately. Pour everything into your plate before coating it with a bit of whipped cream or melted chocolate.
Caramel apple
• 1 1/2 apple (1/2 peeled apple per mini-pan) • 1 tsp. sugar • 1 Tbsp. water
Cooking time: 14 minutes
Cut the apples into tiny cubes and brown in the mini-pans, then add the sugar and water. Let them caramelize slowly.

The Crêpes

Cooking time: around 30 seconds per side. Recipes for 6 people (40 – 60 crêpes):
The classic French batter
• 500 g sifted plain flour • 1 liter of milk • 6 eggs • salt • oil or butter
In a bowl, mix 500 g of flour with 1 liter of milk, until the consistency is of single cream. Add the 6 beaten eggs, 2 pinches of salt, and 2 Tbsp. of oil or melted butter. Leave to rest for 1 to 2 hours.
Buckwheat batter
For savory crêpes, buckwheat flour may be used instead of normal flour.
Beer-based batter
For spongier crêpes, you may substitute 1/4 liter of beer for 1/4 liter of milk.
Water-based batter
For lighter crêpes, you may substitute water for the milk.
Advice:
If the batter is too thick after making the crêpes, add a small amount of water and mix again.
Salty pancakes can be made with a more salty batter.

Suggestions for garnishes

Entrées (Starters)
• thinly sliced smoked salmon (sprinkled with lemon juice) • lumpfish eggs (sprinkled with lemon juice), crab, shrimp or shredded tuna with mustard
Main Dishes
• chicken breast with curry sauce (béchamel sauce mixed with 1 chopped onion and 1/2 tsp. curry) • seafood with béchamel sauce or lobster sauce with cognac
Cheeses
• grated Gruyere, Parmesan, Raclette (put the cheese on while cooking once the crepe has been turned, and let melt) • Roquefort, fresh cream, Petit Suisse (creamy, white cheese) – place the Roquefort or Petit Suisse on top of the crepe when it is on your plate
Desserts
• melted chocolate with crushed almonds, walnuts, or hazelnuts • brown or white sugar, or jam (blueberry, raspberry, etc.) • creamed chestnuts • scoop of ice cream (vanilla, chocolate) • honey, crushed hazelnuts • sliced banana with sugar \
Blinis
For about 20 blinis: • 300 g plain flour • 2 eggs • 10 g fresh yeast • 1/2 liter milk • 1 knob of melted butter • 1/2 tsp. salt|
Cooking time: 2 1/2 min. on each side
Blend the yeast with 3 tablespoons of lukewarm milk and leave to stand for 10 min. Place the flour in a bowl and make a hollow in the center. A little at a time, mix in the remaining milk. Add the yeast, egg yolks, melted butter, and salt. Leave to stand in a warm place for about 1 hour. Just before cooking the blinis, beat the egg whites until stiff and fold them into the batter. Serve the blinis with caviar.
Pancakes
For about 20 pancakes: • 300 g plain flour • 20 g fresh yeast • 3 eggs • 300 ml milk • 30 g castor sugar • 2 Tbsp. of melted butter • 1 pinch of salt • 30 g of butter during cooking
Cooking time: 2 1/2 min. on each side
Plan 1 hour in advance.
Blend the yeast with 3 tablespoons of lukewarm milk. In a bowl, place the flour, and add the castor sugar, salt, and melted butter. Make a hollow and add the eggs and the yeast blended in milk. Beat the butter and slowly add the remaining milk. Leave to stand in a warm place for about 1 hour and cover with a cloth. Serve with jam or maple syrup.

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