HealthSmart® Wok Instructions BEW300
Contents Page Introduction 3 Breville recommends safety first 4 Know your Breville Wok 6 Operating your Breville Wok 8 Care and Cleaning 9 Cooking Techniques 12 Stir Frying 12 Steaming 13 Shallow Frying 14 Slow Cooking 14 Preparation Techniques 15 Special Ingredients 16 Recipes R1
Congratulations on the purchase of your new Breville HealthSmart™ Wok
Breville recommends safety first We at Breville 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. Important safeguards for your breville Wok • Carefully read all instructions before operating the appliance and save for future reference.
Breville recommends safety first continued • Always turn the temperature control probe to ‘MIN’, switch the power off at the power outlet and remove the power plug then allow the Wok, lid and the temperature control probe to cool before attempting to move the appliance, when the appliance is not in use and before disassembling, assembling, cleaning and storing. • Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning this appliance. • Keep the Wok clean.
Know your Breville Wok Non-Stick Cooking Surface 2200 Watt Die-cast Butterfly The butterfly shaped element in your Breville Wok creates a heat zone over the entire Wok surface. The construction of the Wok bowl is designed to retain even heat and save energy. Your Breville Wok features a non-stick cooking surface ensuring that foods will not stick and less oil can be used while cooking.
Know your Breville Wok continued Cook ‘n’ Look Glass Lid with adjustable steam vent With the Cook ’n’ Look Glass Lid in position, the Breville Wok can be used for making curries and casseroles. Use the Adjustable Steam Vent located under the handle to release excess steam build up during slow cooking or to reduce liquids. Note: Recipes using the lid have the vent closed unless otherwise stated in recipe.
Operating your Breville Wok Before first use Remove and safely discard any promotional packaging material and labels from the Wok. Quick Release Removable Base can be removed for easy cleaning (see page 10). Wash the Wok bowl, base and lid in hot soapy water. Rinse and thoroughly dry. The Do not immerse the power cord and/or Temperature Control Probe in water or any other liquid. Before inserting the Temperature Control Probe into the Wok socket ensure the interior of the socket is completely dry.
Care, Cleaning and Storage • Before cleaning, turn the Temperature Control Probe Dial to MIN, switch the Wok off at the power outlet and unplug from the power outlet. • Allow the Wok to cool completely before cleaning. • Remove the Temperature Control Probe from the socket of the appliance. Temperature Control Probe Cleaning: If cleaning the Temperature Control Probe and power cord is necessary, wipe with a slightly damp cloth and dry thoroughly.
Care, Cleaning and Storage continued Non-Stick Surface Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier. Any discolouration that may occur will only detract from the appearance of the Wok and will not affect the cooking performance. Do not use sharp objects or cut food inside the Wok. Breville will not be liable for damage to the non-stick coating where metal utensils have been used. Use suitable heat proof plastic or wooden utensils.
Care, Cleaning and Storage continued 4. Reposition base to Wok, push down on the quick release knob and turn clockwise to lock. Cook ‘n’ Look Glass Lid Wash the glass lid in warm soapy water using a soft cloth, rinse and dry thoroughly. The glass lid is dishwasher safe. Take care when the glass lid is hot. Do not place hot lid under cold water or on cold surfaces. This may cause the lid to break. Storage: The Quick Release Removable Base should be completely assembled on the Wok bowl before storing.
Cooking Techniques Stir frying Stir fry tips Stir frying should be carried out using a high heat setting. Recommend to use Temperature Control Probe setting 8 to HIGH SEAR for stir frying meat and use setting 8 for vegetables and seafood. • 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). Stir frying is an energy efficient and healthy way of cooking foods.
Cooking Techniques continued • Stir fry vegetables, after searing the meat, in a little oil (or sprinkling of water) until vivid in colour for: 3 minutes 2 minutes 1 minute This brief cooking time will keep vegetables crisp.
Cooking Techniques continued Shallow frying Slow cooking (braising) Recommended temperature probe setting 8 – HIGH SEAR. Recommended temperature probe setting 2-4. 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: 1. Place approximately 1 cup or sufficient amount of oil into the Wok so that only half of the food is immersed. . Heat oil on setting 8 - HIGH SEAR until temperature is reached.
Cooking Techniques continued Preparation techniques The success of any dish depends on planning and preparation. To achieve an authentic Oriental appearance for Wok cooking and even cooking results, food should be cut into small, even sized pieces. This allows food to cook quickly and to be easily picked up with chopsticks. Slicing A straight or diagonal slice can be used for cutting meats and vegetables. Slices should be of an even thickness. Partially frozen meat will slice more evenly.
Special Ingredients Agar-agar Char siu sauce This convenient product can be purchased in fine sheets and is made from different types of seaweed. It has excellent setting properties, similar to gelatine, and will set at room temperature. This is the equivalent of Chinese barbecue sauce. Bok choy Also known as Chinese chard or Chinese white cabbage, bok choy has fleshy white stems and dark green leaves with a slight mustard taste. There is also a smaller version called Shanghai or baby bok choy.
Special Ingredients continued Rice noodles Tofu These are fresh white noodles and do not require a lot of cooking. Tofu, or bean curd, is a high-protein, low-fat food made from soya beans. It is available in very firm or soft blocks and is either fresh or vacuum packed. Tofu takes on the flavour of the spices and sauces with which it is cooked Kaffir lime leaves These are dark green, shiny, double leaves which have a very pungent perfume.
Recipes R
Contents Page R Appetisers, entrees and soups R3 Stir fries R10 Curries and rice dishes R16 NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Appetisers, Entrees and Soups Chicken and sweet corn soup Serves 4 - 6 1 tablespoon peanut oil 2 cloves garlic, peeled and finely chopped 200g chicken breast fillet, finely chopped 4 cups/1 litre chicken stock 425g can creamed corn 1 tablespoon soy sauce 3 egg whites, lightly beaten White pepper, to taste 4 green shallots, thinly sliced, for serving 1. Heat Wok on setting HIGH SEAR. Add oil, then garlic and chicken, stir fry for 2 to 3 minutes or until golden brown. .
Appetisers, Entrees and Soups continued Chinese won ton soup French onion soup Serves 6 Serves 4 - 6 50g dried sliced mushrooms 2 teaspoons grated fresh ginger 6 cups/1½ litres chicken stock 200g fresh egg noodles 24 prepared won-tons (available frozen from supermarkets) 4 green shallots, sliced diagonally, for serving 2 tablespoons oil 1 tablespoon/20g butter 1 kg brown onions, peeled and thinly sliced 2 cloves garlic, peeled and finely chopped 2 tablespoons plain flour 1 cup/250ml dry white wine 6 cu
Appetisers, Entrees and Soups continued Moroccan pumpkin soup Chicken laksa Serves 4 to 6 Serves 4 2 tablespoons olive oil 2 brown onions, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon paprika ½ teaspoon ground white pepper 700g peeled and diced butternut pumpkin 6 cups/1½ litres chicken stock Salt and pepper, to taste 300ml sour cream ½ cup fresh coriander leaves, chopped 3 cups/750ml coconut milk ¼ cup Laksa paste 2 cup
Appetisers, Entrees and Soups continued Crispy tempura vegetables with dipping sauce Serves 6 1 kg selection of fresh vegetables (for example: broccoli florets, zucchini, eggplant, snow peas, cauliflower, sweet potato, green shallots) Batter: 1 cup/150g plain flour ½ teaspoon salt ½ teaspoon sugar 1 teaspoon baking powder 1 egg yolk 1 cup/250ml iced water Vegetable oil, for shallow frying Dipping Sauce: 2 tablespoons soy sauce 2 tablespoons mirin or rice wine ¼ teaspoon grated fresh ginger 1.
Appetisers, Entrees and Soups continued Plum glazed chicken wings Thai prawn and mango salad Serves 4 Serves 4-6 1 kg chicken wings (tips removed if desired) ½ cup prepared plum sauce 1 tablespoon honey 2 tablespoons sweet chilli sauce 2 tablespoons soy sauce 1 tablespoon sesame seeds 1 cup/250ml chicken stock Extra ½ cup chicken stock Fresh coriander leaves, for serving 1kg green prawns, peeled and deveined 3 cloves garlic, peeled and crushed 1 small red chilli, chopped 1 tablespoon chopped fresh cori
Appetisers, Entrees and Soups continued Spicy pork and chilli salad Mussels in tomato and garlic sauce Serves 4 Serves 4-6 2 tablespoons peanut oil 1 tablespoon Thai green curry paste 300g pork mince 2 cloves garlic, finely chopped 1 tablespoon brown sugar 1 tablespoon fish sauce ½ cup roasted peanuts, roughly chopped 1 small iceberg lettuce, shredded 2 tomatoes, sliced Fresh coriander leaves 2 tablespoons olive oil 2 Spanish onions, finely diced 3 cloves garlic, peeled 1 cup/250ml white wine 600ml jar
Appetisers, Entrees and Soups continued Salt and pepper calamari Serves 4 to 6 600g squid hoods 1 tablespoon ground Szechuan peppercorns 2 teaspoons sea salt 1 tablespoon corn flour 1 tablespoon plain flour 2 egg whites Sunflower or vegetable oil, for shallow frying Lime wedges, for serving 1. Cut squid hoods open, clean and remove quill from squid hood. Pat dry with paper towel. . Cut shallow diagonal slashes in a criss-cross pattern on the inside of squid. 3. Cut into 5cm x 2cm pieces. 4.
Stir fries Kumera, zucchini, bean shoot and tofu stir fry Serves 4 1 tablespoon peanut oil 500g kumera, peeled and diced 1 zucchini, cut into matchstick pieces 1 clove garlic, peeled and finely chopped 1 teaspoon ginger, finely sliced 100g bean shoots 150g firm tofu, cut into slices 1 teaspoon sesame seeds 1 teaspoon sesame oil 1 tablespoon sweet soy sauce 1. Heat the Wok on setting HIGH SEAR. Add oil, then add kumera and stir fry for 2 minutes, add zucchini, garlic and ginger, stir fry for 1-2 minutes. .
Stir fries continued Ginger and coriander calamari Serves 4 - 6 1kg large squid tubes 1 tablespoon pureed fresh ginger ½ bunch coriander, including roots, washed and roughly chopped 2 tablespoons fish sauce 3 tablespoons peanut oil 1 red capsicum, cut into triangles 1 punnet baby corn, halved 350g pkt fresh rice noodles 2 teaspoons sesame oil ½ bunch Thai basil leaves, washed 1. Cut squid hoods open, clean and remove quill from hood. .
Stir fries continued Satay prawns Chilli chicken noodles Serves 4 - 6 Serves 4 500g peeled, de-veined king prawns 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove garlic, peeled and finely chopped 1 small red chilli, finely chopped 2 tablespoons peanut or vegetable oil 1 small onion, peeled and finely chopped ¼ cup crunchy peanut butter ½ cup light coconut milk 1 tablespoon soy sauce 2 teaspoons brown sugar ½ cup/125ml water 1 tablespoon lemon juice Lemon wedges, for serving 1.
Stir fries continued Crispy lemon chicken Chicken with plum sauce and bok choy Serves 4 Serves 4-6 2 egg whites, lightly beaten 1 teaspoon finely chopped fresh ginger 2 cloves garlic, peeled and finely chopped 1 tablespoon corn flour 600g chicken breast fillets, sliced into strips 1½ cups/750ml peanut oil 1 lemon, sliced 1 cup/250ml fresh lemon juice ½ cup white sugar 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon corn flour, extra 2 tablespoons water Salt, optional 1kg chicken thigh fillets, c
Stir fries continued Szechuan pork with rice noodles Thai beef and spinach stir fry Serves 4 Serves 4-6 200g rice stick noodles 2 tablespoons soy sauce 1 tablespoon dry sherry 2 teaspoons roasted chilli paste 4 cloves garlic, peeled and finely chopped 2 teaspoons brown sugar ½ cup/125ml beef stock 2 tablespoons peanut or vegetable oil 250g pork fillet, thinly sliced 4 green shallots cut into 3cm lengths 2 teaspoons grated fresh ginger 1 cup water chestnuts, sliced 1 small tray baby corn, cut into halves
Stir fries continued Mongolian lamb Teriyaki beef Serves 4 – 6 Serves 4-6 750g lean lamb, cut into strips 2 tablespoons soy sauce 2 tablespoons rice wine or dry sherry ½ teaspoon salt 3 teaspoons sugar 1 tablespoon sesame oil 1 teaspoon cornflour 2-3 tablespoons peanut or vegetable oil 2 cloves garlic, finely chopped 1 small red chilli, seeded and finely chopped 1 onion, peeled and finely chopped ½ bunch green shallots, cut into 2cm lengths 1 red capsicum, trimmed and sliced 3 tablespoons peanut oil 75
Curries and Rice Dishes Paella Serves 6 - 8 2 tablespoons olive oil 500g chicken thigh or breast fillet, cut into large chunks 1 chorizo sausage, sliced 1 large red onion, peeled and finely chopped 4 cloves garlic, peeled and finely chopped 1 red capsicum, trimmed and cut into 1.5cm chunks 1 green capsicum, trimmed and cut into 1.
Curries and Rice Dishes continued Chicken, spinach and pine nut risotto Serves 4 -6 50g pine nuts 1 bunch English spinach, washed and roughly chopped 2 tablespoons water 2 tablespoon olive oil 1 tablespoon/20g butter 400g Arborio rice 2 cloves garlic, finely chopped 7 cups/1¾ litres chicken stock 2 tablespoons pesto 500g roasted chicken, shredded Salt and freshly ground pepper, optional 1 ⁄3 cup freshly grated Parmesan cheese, for serving 1. Heat Wok on setting 6.
Curries and Rice Dishes continued Thai green chicken curry Madras style eggplant curry Serves 4-6 Serves 4 1 tablespoon vegetable oil 1 brown onion, peeled and chopped 1 teaspoon crushed garlic 1 teaspoon diced ginger 1½ tablespoons Thai green curry paste 800g chicken thigh fillets, diced 1 cup/250ml chicken stock 1½ cups/375ml coconut cream 200g bamboo shoots 1 punnet cherry tomatoes 1 ⁄3 cup coriander leaves 2 tablespoons peanut or vegetable oil 1 large onion, peeled and chopped 2 teaspoons finely ch
Curries and Rice Dishes continued Beef rogan josh curry Moroccan lamb tagine Serves 6-8 Serves 6-8 3 tablespoons peanut oil 1½ kg chuck steak, diced 1 brown onion, peeled and chopped 2 cloves garlic, peeled and finely chopped 2 tablespoons Rogan Josh curry paste 2 x 400g cans diced tomatoes 4 cups/1 litre beef stock Salt, optional 1. Heat the Wok on setting HIGH SEAR. Add 1 tablespoon of oil, then add 1⁄3 of the steak and stir fry until well browned, about 2 minutes, remove, set aside and keep warm.
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