Wok 5.0 Litre Non-Stick Wok Instruction/Recipe Booklet WW4300 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Wok 2 Using your Wok 6 Cooking Techniques 7 Care and Cleaning of your Wok 9 Recipes Entrees & Appetisers 10 Main Meals 11 Stir Fries 13 Side Dishes 16 Desserts 17
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM WOK. • Use well away from walls and curtains. • Avoid using on metal surfaces e.g. sink, hotplate. Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance.
Features of your Wok Glass lid with adjustable steam vent Allows you to view your food while cooking, and controls moisture levels. DuPont ® Teflon Platinum with ScratchGuard™ Non-stick Coating Safe to use with metal utensils. Up to 10 times more scratchresistant than other non-stick coatings. See page 4. 2000 watt ‘butterfly-shaped’ element The element is butterfly-shaped and is embedded into the heavy duty base for better heat distribution and faster heating. Detachable Base Allows for easy cleaning.
Cool Touch Handles Makes handling your wok safe when cooking. Dishwasher safe parts The wok vessel, base and glass lid are dishwasher safe. Heavy Duty Die-Cast Cooking Vessel Trigger-release Heat 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.
Features of your Wok DuPont Teflon® - Platinum with ScratchGuard™ Non-Stick Coating Your Sunbeam wok features DuPont’s toughest non-stick coating produced to date Platinum with ScratchGuard. DuPont is the world leader in non-stick coatings with the introduction of Teflon dating back to 1938. Today more than 2 billion households have Teflon non-stick coated cookware.
Features of your Wok continued 2000 Watt ‘Butterfly-Shaped’ Element Your Sunbeam Wok features a special 2000 Watt 'butterfly-shaped' element. This element shape and design provides more effective heat distribution at the base of the wok when compared to normal ‘round-shaped’elements. The indicator light switches 'on' when it is heating. When the wok has reached the desired temperature the indicator light switches 'off'.
Using your Wok Before the 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. Season the cooking surface by applying a thin coat of cooking oil and wiping over with paper towelling. Re-seasoning is recommended every few months. 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. 3.
Cooking Techniques Various cooking methods can be used to make a variety of foods in your Sunbeam 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 tossing motion to ensure the food is evenly exposed to the heat. Tips When Stir-Frying. • Meat should be cooked in batches, approximately 150g per batch.
Cooking Techniques • Cook food pieces a few at a time. This prevents lowering the oil temperature and food from having a soggy crust. • Drain the food on paper towelling as soon as it is removed from the oil. • Always allow the oil to cool before removing from the Wok. Steaming. Steamed foods are tender and juicy retaining most of their nutritional value. Most foods respond well to steaming, especially fish and seafood.
Care and Cleaning DuPont Teflon Platinum 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. Wok, Base and Glass Lid. The Wok, base and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge. Sunbeam however recommends that care is taken with the non-stick coating particularly when using metal utensils.
Recipes ENTREES & APPETISERS Spring Rolls (Makes 20) 2 tablespoons oil 2 cloves garlic, crushed 1 tablespoon grated ginger 1 /4 cup canned bamboo shoots, finely chopped 350g chicken mince 3 tablespoons soy sauce 2 carrots, grated 100g mushrooms, sliced 6 cabbage leaves, finely shredded 100g rice noodles, soaked 20 Spring Roll wrappers Oil for frying 1.Preheat Wok to setting 7. Heat oil and add garlic, ginger and bamboo shoots. Do not brown. Add chicken and soy sauce, stir fry for 3-4 minutes. 2.
Recipes continued Spicy Prawn Soup (Serves 4) 2 stems fresh lemongrass, chopped 2 fresh red chillies 11/2 tablespoons grated fresh ginger 6 cups fish stock 500g uncooked prawns, shelled and deveined 1 /4 cup lime juice 1 tablespoon coriander, chopped 1.Blend lemongrass, chillies and ginger until finely chopped. 2.Pour stock into the Wok and bring to the boil on setting 10. Add chilli mixture and simmer, uncovered for 15 minutes. 3.Add prawns and lime juice and allow to simmer until prawns are cooked. 4.
Recipes continued Curried Prawns cont. 1.Heat oil in Wok on setting 7. Add onions, celery, beans and curry. Stir fry until onions are tender. Reduce heat to setting 3. 2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes and stir through cream. Serve with rice.
Recipes continued French Vegetable Casserole (Serves 4) 1 large eggplant 4 tablespoons oil 2 onions, finely sliced 2 cloves garlic, finely chopped 2 green capsicum, cut into strips 500g zucchini, sliced 4 medium ripe tomatoes, roughly chopped 1 tablespoon mixed herbs Pepper to taste 1.Slice eggplant, sprinkle with salt and allow to stand for 30 minutes. Wipe away moisture with absorbent paper. Cut into 2cm cubes. Heat oil in Wok on setting 7, sauté onion and garlic until onion is tender. 2.
Recipes continued Pork with Broccoli (Serves 4) 2 tablespoons oil 500g pork fillet, sliced thinly Salt and pepper to taste 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 3 carrots, sliced thinly 1 large head broccoli, chopped into florets 100g mushrooms, sliced 1 /3 cup soy sauce 125ml chicken stock 1 tablespoon cornflour 1 tablespoon sugar 1 /2 bunch chives, chopped Vegetarian (Serves 4) 1 tablespoon oil 1 /4 cup soy sauce 1 onion, sliced 1 clove garlic, crushed 2 carrots, sliced diagonally 2 l
Recipes continued Teriyaki Chicken (Serves 4) 2 tablespoons oil 500g chicken breast fillets, sliced 1 small onion, thinly sliced 1 clove garlic, crushed 100g snow peas 1 /2 cup water 2 tablespoons black bean sauce 2 tablespoons teriyaki sauce 1 bunch bok choy, sliced 1 /2 cup bean sprouts 1.Heat half oil in Wok on setting 10. Add chicken in batches, stir-fry until tender. Remove from wok. 2.Head remaining oil in wok on setting 10. Add onions and garlic and stir fry for 1 minute.
Recipes continued 4.Add crumbled stock cubes, sauces and combined cornflour and water, stir-fry until mixture boils and thickens slightly. 5.Add pork and coriander. Stir-fry for a further 1 minute or until heated through. SIDE DISHES Chinese Rice 2 tablespoons oil 3 eggs, lightly beaten 1 onion, finely chopped 3 bacon rashers, finely chopped 1 /2 cup frozen peas, thawed 6 green onions, finely sliced 3 cups cooked rice 1 teaspoon grated fresh ginger 2 teaspoons soy sauce 1.Heat oil in Wok on setting 10.
Recipes continued Garlic Potatoes (Serves 6) 1.5 kg new potatoes, halved 2 tablespoons (40g) butter 1 tablespoon oil 2 cloves garlic, finely chopped 2 tablespoons fresh chopped chives 1.Boil potatoes until almost tender. Do not over cook. Drain. 2.Heat oil and butter in Wok on setting 7. Add garlic and sauté for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking. 3.Stir chives through potatoes just before serving. 4.Serve with sour cream if desired.
Recipes continued 3.Cut bananas in half lengthways then in half crossways. Dip bananas in batter and gently drop into hot oil. Deep fry until lightly browned and crisp. 4.Drain on absorbent paper, dust with icing sugar or alternatively serve hot with ice cream. Deep Fried Scones 30g butter or margarine 1-11/2 cups self-raising flour 1 /2 teaspoon salt 3 /4 cup milk Raspberry jam Oil for deep frying (Serves 15) 1.Using electric beater cream butter until soft.
Notes
Notes
‘Sunbeam’, is a registered 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. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2003. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.com.
Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003.
