Non-Stick Wok 5.0 litre heat wall non-stick wok Instruction/Recipe Booklet WW4500D Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Non-Stick Wok 2 Using your Non-Stick Wok 6 Cooking Techniques 7 Care and Cleaning Recipes 9 10
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM Wok. • Use well away from walls and curtains. • Do not touch cooking vessel whilst hot, use cool touch handles. • If using a plastic spatula do not leave in cooking vessel when hot. • Avoid using on metal surfaces e.g. sink, hotplate. • Do not immerse control probe in water. • Use caution when cooking foods such as chicken as the skin may pop during cooking.
Features of your Non-Stick 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. 2000 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 10 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 Non-Stick 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 Non-Stick Wok 2000 Watt ‘Heat Wall’ Element Your Sunbeam Non-Stick Wok features a special 2000 watt 'heat-wall' element. This element wraps around the base and side walls of your wok providing superior cooking temperatures and heat distribution. Trigger-Release Control Probe with 10 Heat Settings The heat control probe is thermostatically controlled with 10 settings to deliver perfect cooking control. The indicator light switches 'on' when it is heating.
Using your Non-Stick 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. Detachable Cook & Clean Base Your Sunbeam Non-Stick Wok features a quick release detachable 'Cook & Clean' base. This enables the base to be quickly and easily removed from the wok cooking vessel.
Cooking Techniques Various cooking methods can be used to make a wide variety of foods in your Sunbeam Non-Stick 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 Vegetarian Curry Puffs Makes: 24 Makes: 54 Preparation: 20 minutes Preparation: 30-40 minutes Cooking: 45 minutes Cooking: 15-20 minutes 2 cups chicken stock 2 1 2 1 2 ½ cup water 1 tablespoon olive oil 1 small brown onion, chopped finely 1 garlic clove, crushed ¾ cup arborio rice 2 tablespoons finely chopped basil 2 tablespoons finely grated parmesan 40g mozzarella, cut into 1cm pieces ¼ cup breadcrumbs Vegetable oil, for deep frying 1.
Recipes continued 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 1 teaspoon sugar 2 tablespoons fish sauce 2 egg whites ½ cup thinly sliced snake beans 2 kaffir lime leaves, shredded Peanut oil, for deep frying Dipping Sauce ½ cup white sugar ½ cup water ½ cup white vinegar 1 large red chilli, thinly sliced 1 tablespoon chopped fresh coriander 1 tablespoon finely chopped roasted peanuts 1.
Recipes continued 4. Turn wok off and allow oil to cool before carefully removing oil from wok and wipe clean. Heat wok on setting 7; add 1 tablespoon of fresh oil to the wok. Add ginger and cook for 1 minute. Add honey and cook for a further minute. Add the combined remaining ingredients and stir until sauce boils and thickens. 5. Add chicken and stir until chicken is well coated and warmed through. Garnish with thinly slice green onions.
Recipes continued Fried Rice Serves: 4 Preparation: 20 minutes Cooking: 10 minutes 3 green onions 2 tablespoons peanut oil 4 eggs, lightly whisked 175g rindless bacon rashers 1 small red capsicum, seeded, chopped finely ¾ cup fresh or frozen peas 4 cups cold cooked rice (see tip) 2 tablespoons soy sauce 2 tablespoons oyster sauce 250g small cooked prawns, peeled and deveined 2 cups shredded wom bok cabbage White pepper, to taste 1. Slice green onions and separate white and green parts; set aside. 2.
Recipes continued Pad Thai Serves: 4 Preparation: 15 minutes Cooking: 10 minutes 200g rice stick noodles 200g firm tofu ¼ cup vegetable oil 3 eggs 500g large green prawns, peeled and deveined ¹⁄³ – ½ cup Pad Thai paste 1 bunch garlic chives, cut into 4cm pieces 100g bean sprouts ¼ cup packaged fried shallots ¼ cup chopped peanuts ½ cup fresh coriander leaves Lime wedges, to serve 1. Soak noodles in a large bowl of cold water for 20 minutes; drain and set aside.
Recipes continued Rendang Daging – Spicy Coconut Beef Curry Serves: 6 Preparation: 30 minutes Cooking: 1 ½ hours 1.
Recipes continued Thai Red Curry Chicken Stir Fry Mongolian Lamb Serves: 4 Serves: 4 Preparation: 15 minutes Preparation: 15 minutes + marinating time Cooking: 5 minutes Cooking: 10 minutes 2 large chicken breast fillets 2 tablespoons vegetable oil 4 eschalots, sliced 2-3 tablespoons red curry paste 1 small red capsicum, sliced 125g fresh baby corn, halved 150g baby green beans, trimmed and halved 270ml light coconut milk 4 kaffir lime leaves, shredded 2 teaspoons white sugar ¼ cup chopped fresh co
Recipes continued Japanese Stir-Fry Pork Chinese Style Tofu and Green Vegetables Serves: 4 Serves: 4 Preparation: 10 minutes + marinating time Preparation: 10 minutes Cooking: 5-7 minutes Cooking: 5-7 minutes 700g pork fillet 2 tablespoons mirin 2 tablespoons vegetable oil 1 onion, sliced 1 clove garlic, crushed 1 carrot, sliced 150g sugar snap peas ¼ cup teriyaki sauce Rice, to serve 300g firm tofu 2 tablespoons peanut oil 1 onion, sliced 2 cloves garlic, crushed 2 small zucchini, sliced 3 bok ch
Recipes continued Cinnamon Doughnuts 6. Heat oil in wok on setting 9-10. Makes: 14 Note: See tips on deep frying in a wok on page 7. Preparation: 20 mins + proving Cooking: 10 mins 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.
Notes
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. ‘Non-Stick Wok’ is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
