BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page A Avance Ultimate Wok Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers ✉ Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA ☎ Customer Service: Fax (02) 9384 9601 Email Customer Service 1300 139 798 askus@breville.com.
BR4902 EW40 Avance Wok Book.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 4 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: READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR FUTURE REFERENCE • This appliance is for household use only.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 6 KNOW YOUR BREVILLE WOK cont’d Plastic Spatula Your Avance Ultimate Wok is supplied with a plastic charn for stirring foods, as it won’t damage the non stick surface. New Quantanium Scratch Resistant Non-Stick Cooking Surface Your Breville Avance Ultimate Wok features the new highly resilient Quantanium coating. It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the coating.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 8 OPERATING YOUR BREVILLE WOK BEFORE FIRST USE OPERATING YOUR WOK • It is recommended you remove any promotional labels and wash your Wok and lid in hot soapy water. Rinse and thoroughly dry. 1. With the Push-Lever Removable Base button in the ‘unlock’ position, place the Avance Ultimate Wok into the outer housing. Ensure the Wok is firmly located on the base tray then move the Push-Lever button to the ‘lock’ position.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 10 CARE AND CLEANING • Allow the Avance Ultimate Wok to cool down before cleaning. • Before cleaning switch the wok ’off‘ and unplug from the power outlet. Remove the temperature control probe from the socket in the appliance by depressing the ‘easy release’ lever on the side of the probe (refer page 6). • Do not leave plastic cooking utensils in contact with the Avance Ultimate Wok while cooking.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 12 COOKING TECHNIQUES STIR-FRYING Recommended temperature probe setting ‘High Sear’ for stir frying meat. 13 - 14 for vegetables and seafood • Stir frying is an energy efficient and healthy way of cooking foods. The benefit of this method is its speed and the flavour result. The non-stick cooking surface on your wok also means that less oil is required for cooking.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 14 COOKING TECHNIQUES cont’d COOKING TECHNIQUES cont’d SHALLOW FRYING SLOW COOKING (BRAISING) SLOW COOKING TIPS Recommended temperature probe setting 8-10. Used to crispen and cook foods in a small amount of oil. The foods may have already been cooked. • Use approximately 3 cups of oil, or sufficient oil so that half the food is immersed. • Preheat the oil before adding food.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 16 PREPARATION TECHNIQUES SPECIAL INGREDIENTS 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 SHREDDING A straight slice is used for cutting meats and vegetables. Slices should be of an even thickness.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 18 SPECIAL INGREDIENTS SPECIAL INGREDIENTS FISH SAUCE RICE NOODLES SAMBAL OELEK SZECHUAN PEPPER CORNS A thin, salty dark brown sauce with a distinctive fishy smell, which is used extensively in Thai and Vietnamese cookery. It is made from small fish that have been fermented in the sun. Fish sauce replaces salt in many recipes. These are fresh white noodles, they do not require a lot of cooking.
BR4902 EW40 Avance Wok Book.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 22 SOUPS cont’d MOROCCAN PUMPKIN SOUP Serves 4-6 2 tablespoons cooking oil 2 brown onions, finely diced 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika 1 ⁄2 teaspoon ground white pepper 800g Butternut pumpkin, peeled and diced 5 cups chicken stock 300ml sour cream 1 /4 cup fresh coriander leaves, finely chopped 1.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 24 ENTREES AND ACCOMPANIMENTS cont’d CRISPY TEMPURA VEGETABLES WITH DIPPING SAUCE Serves 4-6 1kg selection of vegetables ie: broccoli, florets; eggplant, sliced; carrot, sliced; snow peas; beans, top and tailed; cauliflower, florets; zucchini, sliced; kumara; sliced; green shallot, cut into 5cm pieces DIPPING SAUCE 1 /2 cup light soy sauce 1 tablespoon mirin 2 teaspoons hot water 1.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 26 ENTREES AND ACCOMPANIMENTS cont’d SPICY PORK AND CHILLI SALAD Serves 4-6 2 tablespoons peanut oil 1 /2 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 1. Heat oil on high sear setting. 2. Add the oil, nuts and curry paste and cook for a few minutes. 3.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 28 STEAMED DISHES STEAMED WHOLE FISH WITH GINGER AND SHALLOT STEAMED VEGETABLES (GADO GADO) 1 x 400-500g whole snapper or bream, cleaned and scaled 1 /2 bunch coriander 2 tablespoons soy sauce 1 tablespoon peanut oil 1 tablespoon ginger cut into matchsticks 1 stick lemongrass 1 lime, sliced 1 bunch baby Bok Choy 1 small head broccoli cut into florets 10 snow peas 1 carrot, peeled and thinly sliced 300g hard tofu 1.
BR4902 EW40 Avance Wok Book.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 32 STIR FRIES cont’d STIR FRY PRAWNS WITH SNOWPEAS AND OYSTER SAUCE Serves 4-6 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 1. Heat the wok on high sear setting, add the oil and stir fry the carrots and snowpeas cook for 3 minutes then remove. 2.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 34 STIR FRIES cont’d LEMON CHICKEN Serves 4 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 peanut oil 1 cup fresh lemon juice 1 /4 cup white sugar 1 tablespoon corn flour 2 tablespoons water 1. Toss chicken strips into the egg white, ginger, garlic and cornflour, and mix well. 2. Refrigerate for 1 hour. 3.
BR4902 EW40 Avance Wok Book.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 38 CURRIES AND RICE DISHES cont’d NASI GORENG (INDONESIAN FRIED RICE) Serves 4 1 tablespoon peanut oil I teaspoon crushed garlic 1 /2 teaspoon dried chilli 3 eggs, mixed together 1 /2 cup coked chicken breast diced 12 medium green prawns peeled and diced 3 1/2 cups cooked jasmine rice (cool) 1 / cup water /4 cup chopped green shallots 2 1 1.
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM CURRIES AND RICE DISHES cont’d Page 40 DESSERTS MOROCCAN LAMB TAGINE BLACK RICE PUDDING SPICY FRUIT FLAMBÉ Serves 6-8 2 tablespoons peanut oil 2 brown onions diced 500g small diced lamb (1.
BR4902 EW40 Avance Wok Book.