the Quick Wok™ Instruction Booklet BEW300
CONGRATULATIONS on the purchase of your new Breville Quick Wok™
CONTENTS 4 Breville recommends safety first 6 Know your Breville Quick Wok™ 8 Operating your Breville Quick Wok™ 10 Care & cleaning for your Breville Quick Wok™ 14 Preparation & cooking techniques 18 Special ingredients 20 Recipes 3
BREVILLE RECOMMENDS SAFETY FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
BREVILLE RECOMMENDS SAFETY FIRST • • • • • • Always turn the temperature control probe to ‘MIN’, turn the power off at the power outlet, remove the plug, and then remove the temperature control probe before attempting to move the appliance, when the appliance is not in use and before cleaning. Do not place hot glass lid under cold water. Avoid using on metal surfaces eg: sink, hot plate. Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning this appliance.
KNOW your Breville Quick Wok™
KNOW YOUR BREVILLE QUICK WOK™ A B C D E F A. Toughened glass lid With adjustable steam vent dishwasher safe. B. Premium non-stick cooking surface Only suitable heat-resistant plastic or wooden utensils should be used to avoid the surface being scratched. C. 2200W butterfly heating element The efficient element quickly distributes heat up the walls of the wok bowl D. Die-cast wok bowl 5L capacity ideal for stir fries, steaming slow cooking and deep frying.
OPERATING your Breville Quick Wok™
OPERATING YOUR BREVILLE QUICK WOK™ BEFORE FIRST USE Remove and safely discard any promotional packaging material and labels from the wok. The Quick Release Removable Base can be removed for easy cleaning (see page 10). Wash wok bowl, base and lid in hot soapy water. Rinse and thoroughly dry. Do not immerse power cord and/or Temperature Control Probe in water or any other liquid. NOTE Before inserting Temperature Control Probe into the wok socket ensure the interior of the socket is completely dry.
CARE & CLEANING for your Breville Quick Wok™
CARE & CLEANING FOR YOUR BREVILLE QUICK WOK™ Before cleaning, turn Temperature Control Probe Dial to MIN, switch wok off at the power outlet and unplug from the power outlet. Allow the wok to cool down before cleaning. Remove the Temperature Control Probe from the socket of the appliance by depressing the easy release lever on the side of the probe. TEMPERATURE CONTROL PROBE If cleaning the Temperature Control Probe and power cord is necessary, wipe with a slightly damp cloth and dry thoroughly.
CARE & CLEANING FOR YOUR BREVILLE QUICK WOK™ 2. Lift the base from wok, lifting over the Temperature Control Probe socket. STORAGE The Quick Release Removable Base should be completely assembled on wok bowl before storing. WARNING The wok should never be operated without the wok and base completely assembled with the base locked into position. 3. The Quick Release Removable Base may be wiped clean or washed with warm soapy water, rinsed then dried thoroughly.
CARE & CLEANING FOR YOUR BREVILLE QUICK WOK™ NOTE Before inserting the Temperature Control Probe into the wok socket ensure the interior of the socket is completely dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.
COOKING TECHNIQUES for your Breville Quick Wok™
PREPARATION TECHNIQUES The success of any dish depends on careful forethought and preparation. To achieve an authentic Oriental appearance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks. SLICING CUBING AND DICING Used for cutting meats and vegetables. To cube, cut 3cm slices, then stack them on top of one another and slice 3mm thick in the opposite direction.
COOKING TECHNIQUES Stir fry tips • Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts by removing any fat and slicing thinly across the grain (across direction of meat fibres). • Slicing across the grain optimises tenderness. Cut into very thin strips, approximately 5 to 6cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier. Ensure meat strips are fully defrosted before cooking.
COOKING TECHNIQUES • Always lift the lid away from you, when removing from wok, to avoid steam escaping from under the lid. • SHALLOW FRYING Recommended temperature probe setting 8 – HIGH SEAR. Shallow fried foods are crisp on the outside and tender and juicy inside when cooked in the wok. To shallow fry foods, follow the following procedure: • Place approximately 1 cup or sufficient amount of oil into the wok so that only half of the food is immersed.
COOKING TECHNIQUES SPECIAL INGREDIENTS Agar-agar Is made from different types of seaweed. It has excellent setting properties, similar to gelatine and will set at room temperature. Bok choy Also known as Chinese chard or Chinese white cabbage, has fleshy white stems and dark green leaves. It has a slight mustard taste. There is also a smaller version called shanghai or baby bok choy. Bamboo shoots The young tender shoots of bamboo plants are available in cans. They are mainly used to add texture to food.
SPECIAL INGREDIENTS Lemongrass An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior. Whole stems can be added to soups or curries. Dried lemon grass needs to be soaked in water, but the flavour of fresh is superior. Lychees Delicious fruit with a light texture and flavour, peel away the rough skin, remove the seed and use. They are also available in cans.
RECIPES
SOUPS CHICKEN AND SWEET CORN SOUP Makes 2-4 serves INGREDIENTS 1 Tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups/1L chicken stock 4 egg whites 1 Tablespoon of finely chopped parsley 1 teaspoon ground black pepper 4 green shallots, sliced METHOD 1. Heat oil in wok on high sear setting. 2. Add oil, garlic, corn and chicken meat and stir fry for 1 minute. 3. Add chicken stock and bring to the boil, reduce the heat to setting 2. 4.
SOUPS CHINESE WON TON SOUP FRENCH ONION SOUP Makes 6 serves Makes 6 serves INGREDIENTS INGREDIENTS 50g dried sliced mushrooms 1 Tablespoon butter 1 Tablespoon oil 6 medium brown onions, finely sliced 1 clove of garlic, crushed 2 Tablespoons of plain flour 1 cup/250ml red wine 1 teaspoon chopped fresh thyme 6 cups/1.25L beef stock 1 Tablespoon brown sugar 2 teaspoons grated ginger 6 cups/1.
SOUPS MOROCCAN PUMPKIN SOUP CHICKEN (OR PRAWN) LAKSA Makes 4-6 serves Makes 4 serves INGREDIENTS INGREDIENTS 2 Tablespoons cooking oil 2 brown onions, finely diced 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika ½ teaspoon ground white pepper 800g butternut pumpkin, peeled and diced 5 cups/1.
ENTREES AND ACCOMPANIMENTS SPICED WOK FRIED NUTS INGREDIENTS STIR FRIED CARAMELISED ONIONS Makes 4-6 serves 3 Tablespoons olive oil 250g unsalted cashews 200g salted macadamia nuts 200g unsalted shelled peanuts 1 cup raw pistachios 1 cup blanched almonds 1 teaspoon ground cumin 2 teaspoons ground garam marsala 1 Tablespoon curry powder ½ teaspoon ground chilli powder 1 teaspoon salt INGREDIENTS METHOD 1.
ENTREES AND ACCOMPANIMENTS CRISPY TEMPURA VEGETABLES WITH DIPPING SAUCE Makes 4-6 serves INGREDIENTS 1kg selection of vegetables ie: broccoli, florets; eggplant, sliced; carrot, sliced; snow peas; beans, top and tailed; cauliflower, florets; zucchini, sliced; kumera, sliced; green shallot, cut into 5cm pieces DIPPING SAUCE INGREDIENTS ½ cup light soy sauce 1 Tablespoon mirin 2 teaspoons hot water METHOD 1.
ENTREES AND ACCOMPANIMENTS PLUM GLAZED CHICKEN WINGS THAI PRAWN AND MANGO SALAD Makes 4 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1kg chicken wings, pinion and wing removed (if desired) ½ cup prepared plum sauce 1 Tablespoon honey 2 Tablespoon sweet Thai chilli sauce 2 Tablespoons dark soy sauce 1 Tablespoon sesame seeds 1 cup/125ml chicken stock 1kg green prawns, peeled and de–veined 3 Tablespoons light olive oil 3 cloves garlic, crushed 1 small red chilli, chopped 1 Tablespoon chopped fresh c
ENTREES AND ACCOMPANIMENTS SPICY PORK AND CHILLI SALAD Makes 4-6 serves INGREDIENTS MUSSELS WITH TOMATO GARLIC AND WHITE WINE Makes 4 serves 2 Tablespoons peanut oil ½ cup peanuts 1 Tablespoon Thai green curry paste 2 cloves garlic, lightly crushed 300g pork mince 1 Tablespoon brown sugar 2 teaspoons fish sauce 1 iceberg lettuce, washed 2 tomatoes cut into wedges INGREDIENTS METHOD METHOD 1. Heat oil on high sear setting. 2. Add oil, nuts and curry paste and cook for a few minutes. 3.
ENTREES AND ACCOMPANIMENTS SALT AND PEPPER CALAMARI Makes 4-6 serves INGREDIENTS 1kg squid hoods (small) 1 Tablespoon szechuan peppercorns, ground 2 teaspoons sea salt 1 Tablespoon corn flour 1 Tablespoon plain flour 2 egg whites 4 cups sunflower oil for shallow frying 3 limes, quartered METHOD 1. Cut squid hoods open, clean and remove quill from squid hood. 2. Cut shallow diagonal slashes in crisscross pattern on the inside. 3. Cut into 6cm x 2cm pieces 4. Combine remaining ingredients in bowl. 5.
STEAMED DISHES STEAMED WHOLE FISH WITH GINGER AND SHALLOT GADO GADO (Steamed vegetables) Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 x 400-500g whole snapper or bream, cleaned and scaled ½ bunch coriander 1 lime, sliced 1 Tablespoon ginger cut into matchsticks 1 stick lemongrass, thinly sliced 2 Tablespoons soy sauce 1 Tablespoon peanut oil 1 bunch baby Bok Choy 1 small head broccoli cut into florets 10 snow peas 1 carrot, peeled and thinly sliced 300g hard tofu or tempeh METHOD 1.
STEAMED DISHES PEANUT SAUCE FOR GADO GADO Makes 4 serves INGREDIENTS 2cm piece fresh ginger, chopped 1 onion, chopped 1 clove garlic 1 Tablespoon oil 1 teaspoon curry powder (preferably Malaysian) 1 Tablespoon soy sauce ¼ cup crunchy peanut butter 1 teaspoon chilli paste 2 teaspoons brown sugar 1 cup/250ml coconut milk METHOD 1. Place ginger, onion and garlic into a food processor and process until fine. 2. Heat wok on a high sear setting, gently fry the onion mixture in oil for 3-4 minutes. 3.
STIR-FRIES KUMERA, ZUCCHINI, BEAN SHOOT AND TOFU Makes 4 serves INGREDIENTS 1 Tablespoon peanut oil 1 medium kumera, peeled and diced 1 zucchini, cut into matchsticks 1 clove garlic, diced 1 teaspoon ginger sliced into matchsticks 100g bean shoots 150g firm tofu, cut into slices 1 teaspoon sesame seeds 1 teaspoon sesame oil 1 Tablespoon sweet soy sauce SINGAPORE HOKKIEN NOODLES Makes 4 serves INGREDIENTS 2 Tablespoons peanut oil 1 teaspoon crushed garlic ½ teaspoon dried chilli 2 x60g eggs, lightly beaten
STIR-FRIES CHINESE GREEN VEGETABLES Makes 4-6 serves INGREDIENTS 1 Tablespoon peanut oil 1 bunch Chinese green vegetables cut into 5cm pieces washed (bok choy, choy sum or Chinese broccoli) 1 teaspoon garlic, crushed 2 teaspoons soy sauce 2 Tablespoons oyster sauce METHOD 1. Heat wok on high sear setting, add oil then the remaining ingredients apart from the oyster and soy sauce. 2. When the vegetables have wilted add the oyster and soy sauce, and cook for 1 minute. Serve as an accompaniment.
STIR-FRIES GARLIC PRAWNS WITH SNOWPEAS AND OYSTER SAUCE SATÉ PRAWNS WITH CHILLI AND CORIANDER Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 1 medium carrot, peeled and finely sliced 150g snowpeas 1 clove garlic, finely sliced 1 teaspoon grated ginger 32 medium green prawns, peeled and de-veined 2 Tablespoons oyster sauce 1 cup green onions, cut into 3cm pieces 32 medium green prawns, peeled and de-veined 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove g
STIR-FRIES PAD SEE EW (Thai seafood with rice noodles) CHILLI CHICKEN WITH SINGAPORE NOODLES Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 1 Tablespoon ginger, cut into matchsticks 1 garlic clove, diced 500g mixed seafood (Marinara mix) 2 Tablespoons light soy sauce 1 cup/250ml chicken stock 200g fresh rice noodles, sliced 250g can baby corn 6 chicken thighs 1½ cups sweet chilli sauce 1 Tablespoon vegetable oil ½ cup/125ml chicken stock 2 sticks celery, finely slic
STIR-FRIES LEMON CHICKEN WITH GARLIC AND GINER SZECHUAN PORK WITH THAI RICE STICK NOODLES Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 600g chicken breast fillets, sliced into strips 2 egg whites, lightly beaten 1 teaspoon finely chopped minced ginger 1 clove garlic, crushed 1 Tablespoon cornflour 1 cup/250ml peanut oil 1 cup fresh lemon juice ¼ cup white sugar 1 Tablespoon corn flour 2 Tablespoons water 150g rice stick noodles 2 Tablespoons soy sauce 1 Tablespoon dry sherry 1 teaspoon chill
STIR-FRIES THAI BEEF WITH BABY SPINACH MONGOLIAN LAMB WITH CAPSICUM Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 2 cloves garlic, finely sliced 1 Tablespoon ginger, finely diced 2 brown onions, sliced 2 red capsicums, cut in strips 1 Tablespoon peanut oil 750g lean beef strips 150g baby spinach ¼ cup mint leaves ½ cup roasted cashews 1 Tablespoon lime juice 2 teaspoons fish sauce 2 Tablespoons sweet Thai chilli sauce 1 teaspoons lemon grass, thinly sliced 750g lam
STIR-FRIES TERIYAKI BEEF WITH ZUCCHINI PEKING DUCK WITH SHITAKE MUSHROOMS Makes 4-6 serves Makes 6 serves INGREDIENTS INGREDIENTS 750g beef strips ¼ cup soy sauce 1½ Tablespoons mirin 2 teaspoons sake 2 teaspoons caster sugar 2 Tablespoons peanut oil 1 carrot, finely sliced 1 zucchini, cut into batons 150g spinach leaves 1 Tablespoon peanut oil 1 carrot cut into matchsticks ½ cup beef sock ½ cup Chinese BBQ sauce (Char Siu Sauce) 1 can shitake mushrooms sliced 1 small can water chestnuts sliced 1 tea
RISOTTOS CHICKEN AND TOMATO RISOTTO Makes 4 serves INGREDIENTS 60g butter 2 Tablespoons olive oil 1 Spanish onion, chopped 1 clove garlic, crushed 1½ cups arborio rice 5 cups/1.25L chicken stock 2 tomatoes, chopped 1 Tablespoon chopped basil ½ cup freshly grated Parmesan cheese Black pepper, freshly ground METHOD 1. Heat wok on high sear, add butter and oil. 2. Stir fry onion and garlic until softened. 3. Add rice and stir until all grains are covered in butter mixture. Stir through stock.
CURRIES NASI GORENG (Indonesian fried rice) Makes 4 serves INGREDIENTS 1 Tablespoon peanut oil I teaspoon crushed garlic ½ teaspoon dried chilli 3 x 60g eggs, mixed together ½ cup cooked chicken breast, diced 12 medium green prawns, peeled and diced 3½ cups cooked jasmine rice (cool) ½/125ml cup water ¼ cup chopped green shallots 2 Tablespoons soy sauce 1 Tablespoon sweet soy sauce METHOD 1.
CURRIES INDIAN EGGPLANT CURRY BEEF ROGAN JOSH CURRY Makes 6 serves Makes 6-8 serves INGREDIENTS INGREDIENTS 12 small eggplants, diced 2 Tablespoons madras curry powder 1 teaspoon sea salt 2 Tablespoons peanut oil 1 small onion, diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 1 Tablespoon fish sauce 2 tomatoes, diced 200ml yoghurt 2 Tablespoons peanut oil 1½ kg diced chuck steak 1 brown onion, diced 2 garlic cloves, diced 2 Tablespoons Rogan Josh curry paste 2 x 400g cans diced tomatoes 4 cups
TAGINE MOROCCAN LAMB TAGINE Makes 6-8 serves INGREDIENTS 2 Tablespoons peanut oil 2 brown onions, diced 500g lamb, diced (1.5cm) 1½ teaspoons cumin 1½ teaspoons ground black pepper 1½ teaspoons ground coriander 1½ teaspoons salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon cinnamon 1 Tablespoon peanut oil 1 small can chickpeas 2 x 400g cans diced tomatoes 2 sticks celery, diced ½ cup/125ml red lentils ½ cup tomato paste 1 teaspoon minced garlic 5 cups/1.25L water METHOD 1.
DESSERTS BLACK RICE PUDDING SPICED FRUIT FLAMBÉ Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 cup of Black Glutinous Rice 5 cups/1.
NOTES 43
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