Professional Wok 7.5 Litre Heat Wall Non-Stick Wok Instruction/Recipe Booklet WW7500D Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Professional Wok 2 Using your Professional Wok 7 Cooking Techniques 8 Care and Cleaning 10 Recipes 11
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM Professional Wok. • Use well away from walls and curtains. • Avoid using on metal surfaces e.g. sink, hotplate. • Use caution when cooking foods such as chicken as the skin may pop during cooking. • • • • • • • • • • Do not touch cooking vessel whilst hot, use cool touch handles. • If using a plastic spatula do not leave in cooking vessel when hot. • Do not immerse control probe in water.
Features of your Professional Wok Glass lid with adjustable steam vent Allows you to monitor your cooking progress. Teflon® Platinum Pro™ non-stick coating DuPont's most durable and damage resistant non-stick coating to date. Three layers of premium non-stick coating for superior scratch resistance. Safe to use with metal utensils. 2400 watt ‘heat-wall’ element The element wraps around the heavy duty base and sides of the wok providing superior heat distribution over the entire cooking surface.
Cool touch handles and lid knob For safer handling. Dishwasher safe parts The wok vessel, base and glass lid are dishwasher safe and fully immersible. Heavy duty die-cast cooking vessel Heating element is completely cast into the heavy duty base for longer element life and faster, more even heating. Trigger-release control probe with 15 heat settings The removable probe is thermostatically controlled to provide accurate cooking temperatures. The trigger-release makes the probe easy to remove.
DuPont Teflon Platinum Pro ™ ® Professional Use Your Sunbeam Professional Wok features a special scratch and abrasive-resistant non-stick cooking coating that makes it safe to use metal utensils when cooking. Teflon® Platinum Pro™ – Professional Use is DuPont’s toughest non-stick coating to date – up to 10 times more scratch resistant than single layer non-stick coatings.* DuPont is the world leader in non-stick coatings and today more than 2 billion households have Teflon® non-stick coated cookware.
Features of your Professional Wok 2400 Watt ‘Heat-Wall’ Element Your Sunbeam Professional Wok features a special 2400 watt 'heat-wall' element. This element wraps around the base and side walls of your wok providing superior cooking temperatures and heat distribution. The 'heat-wall' element is completely cast into the heavy duty base. This increases the life of the element and provides faster heat distribution.
Using your Professional Wok Before First Use Ensure any stickers are removed from the product. Wash in warm soapy water, rinse thoroughly and dry your wok and lid. Do not immerse the heat control probe in water or any other liquid. 1. Insert the heat control probe into the socket of the wok. 2. Plug the cord into a 230-240V power outlet and turn the power on. Detachable Cook & Clean Base Your Sunbeam Professional Wok features a quick release detachable 'cook & clean' base.
Cooking Techniques Various cooking methods can be used to make a wide variety of foods in your Sunbeam Professional Wok. Stir-Frying Stir-frying is a quick cooking method conducted over very high heat. The wok should be hot before adding oil or any ingredients. Be sure to maintain maximum heat when stir-frying by cooking food in small batches. Use a constant tossing motion to ensure the food is evenly exposed to the heat and does not burn.
Cooking Techniques Steaming Steamed foods are tender and juicy, retaining most of their nutritional value. Most foods are suitable for steaming, including fish, seafood, chicken, vegetables, buns and dumplings. When steaming, foods can cook very quickly so be sure to monitor your cooking progress. Place food on the steaming rack provided and place in wok over simmering water or stock. Cover with glass lid. Note: The liquid should only be just simmering.
Care and Cleaning Always turn the power OFF and REMOVE the plug from the power outlet before cleaning. Remove the control probe from the socket of the wok. Teflon® Platinum Pro™ Non-Stick Coating Your wok features a special scratch and abrasive-resistant non-stick coating that makes it safe to use metal utensils when cooking. However Sunbeam recommends that care is taken with the non-stick coating particularly when using metal utensils. Do not use sharp objects or cut food inside the wok vessel.
Recipes Arancini - Cheese Filled Risotto Balls Makes: 24 Preparation: 20 minutes Cooking: 45 minutes 2 cups chicken stock ½ cup water 6. Deep fry balls in batches for 1-2 minutes or until golden brown and heated through; drain on paper towelling.
Recipes continued little egg. Fold rounds in half and pinch edges together to seal. 5. Heat oil on setting 9-11 until hot. Note: See tips on deep frying in a wok on page 7. 6. Deep fry curry puffs in batches for 3-4 minutes or until golden brown. Drain on paper towelling. 7. Serve with sweet chilli sauce. Tip: Prepared curry puffs can be frozen and thawed again for frying. Recipe can also be halved for a smaller quantity.
Recipes continued Thai Fish Cakes Serves: 4-6 as an entrée Preparation: 15 minutes Cooking: 20 minutes 500g red fish fillets 2-3 tablespoons red curry paste Dipping sauce: Combine sugar, water and vinegar into a small saucepan. Stir over a low heat until sugar dissolves. Increase heat and simmer mixture for 5 minutes. Remove from heat and allow to cool. Stir through chilli, coriander and nuts.
Recipes continued 4. Meanwhile, clean wok and heat oil to setting 9-11 for deep frying. 5. Place 2-3 tablespoons of the filling near one corner of each wrapper. Lightly brush edges of each wrapper with a little water, tuck in ends and roll up to enclose filling. Note: See tips on deep frying in a wok on page 7. 6. Deep fry spring rolls in batches for 3-4 minutes or until golden brown. Drain on paper towelling. 7. Serve hot with favourite dipping sauces.
Recipes continued Sang Choy Bao Serves: 4 as an entrée Preparation: 10 minutes Cooking: 8 minutes Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.
Recipes continued Chinese Style Fried Rice Serves: 4 Preparation: 20 minutes Cooking: 10 minutes 3 green onions Tip: Cook the rice the day before or several hours in advance as per the directions on the packet. Rinse rice and drain well then layer on a tray lined with baking paper; cover with paper towelling and refrigerate.
Recipes continued 6. Add paste to wok and stir fry for 1 minute or until fragrant. Add noodles and cook, stirring until the noodles are coated in the paste. Push the noodles to one side and pour eggs into wok. Stir eggs together until the base starts to cook then stir eggs into noodles. Add tofu, prawns, chives, bean sprouts and fried shallots and stir through. Top with nuts and coriander leaves. Serve with lime wedges. Note: There are several types of Pad Thai pastes.
Recipes continued Thai Red Curry Chicken Stir Fry Soy Ginger Steamed Fish Serves: 4 Preparation: 15 minutes Cooking: 5 minutes Serves: 2 Preparation: 10 minutes Cooking: 10-11 minutes 2 large chicken breast fillets 2 x 200g white fish fillets 2 tablespoons vegetable oil 2 teaspoons peanut oil 4 eschalots, sliced 1½ tablespoons light soy sauce 2-3 tablespoons red curry paste 1½ tablespoons shao hsing cooking wine 1 small red capsicum, sliced 1 teaspoon finely grated ginger 125g fresh baby corn
Recipes continued Rendang Daging – Spicy Coconut Beef Curry Serves: 6 Preparation: 30 minutes Cooking: 1 ½ hours 1.5kg chuck steak ¹/³ cup desiccated coconut 1 teaspoon ground coriander ¼ teaspoon ground turmeric 4 kaffir lime leaves, shredded 400ml coconut milk 2 tablespoons fish sauce cook, stirring, for about 5 minutes or until fragrant. 5. Add beef and stir until browned. Add desiccated coconut, coconut milk and fish sauce into the wok and stir to combine. 6.
Recipes continued 3. Add onion and capsicum to wok and stir fry for 1 minute. Return lamb to wok with sugar, sesame oil and reserved liquid. 4. Cook until sauce thickens and lamb has warmed through. Serve with green onions. Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry. Japanese Stir-Fry Pork for 1-2 minutes or until pork is cooked and vegetables are just tender. Do not over cook. 5. Serve with rice.
Recipes continued Cinnamon Doughnuts 6. Heat oil in wok on setting 9-11. Makes: 14 Preparation: 20 minutes + proving time Cooking: 10 minutes Note: See tips on deep frying in a wok on page 7. 2 teaspoons dry yeast 1 ¼ cups buttermilk or milk, warmed ¼ cup caster sugar 4 cups plain flour 1 teaspoon salt ¼ cup light olive oil 2 eggs, lightly beaten Vegetable oil, for deep frying Cinnamon sugar 1 cup caster sugar 2 teaspoons ground cinnamon 1.
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2009.
