EW30XL - Convection Oven BREVILLE - Free user manual and instructions

Product Type	Gourmet Electric Wok
Brand	Breville
Model	EW30XL
Power	1500 watts
Coating	Scratch-resistant Quantumium non-stick
Heating Element	Concealed, sealed 'High wall'
Thermostat	Removable, 14 positions + High Sear, indicator light
Lid	Clear glass with steam vent
Base	Quick-release removable
Plug	Breville Assist Plug™
Included Utensil	Plastic spatula
Care	Dishwasher safe (base and bowl), do not immerse thermostat
Safety	Do not touch hot surfaces, use oven mitts, short cord
Warranty	1 year limited
Usage	Household: frying, slow cooking, searing
Dimensions (approx.)	Not specified, standard for electric wok

Frequently Asked Questions - EW30XL BREVILLE

What is the power of the Breville EW30XL?

The Breville EW30XL Gourmet Wok has a power of 1500 watts with a 'High wall' heating element.

Is the non-stick coating resistant to metal utensils?

Yes, the Quantumium coating is designed to resist scratches and allows the use of metal utensils, but avoid sharp objects.

How to clean the wok?

The bowl and removable base are dishwasher safe. The thermostat should never be immersed; wipe it with a damp cloth.

What are the thermostat positions?

The thermostat offers 14 positions numbered (1 to 14) plus a 'High Sear' position for very high temperature searing.

Can I use the wok without the provided thermostat?

No, use only the thermostat provided with the appliance. Using another thermostat may be dangerous.

How to know when the wok is at the right temperature?

The thermostat indicator light turns off when the selected temperature is reached. It turns on and off to maintain a constant temperature.

Can the wok be used for slow cooking?

Yes, place the lid and use positions 1 to 4 for stews, curries, and slow-cooked soups.

How to detach the base from the wok?

Turn the wok over, turn the quick-release knob counterclockwise, and lift the base.

What to do if the thermostat appears damaged?

Immediately stop using the appliance and contact Breville Service Center at 1-866-BREVILLE for inspection or replacement.

What is the warranty on the Breville EW30XL?

Breville offers a one-year limited warranty against defects in materials and workmanship, starting from the original purchase date.

USER MANUAL EW30XL BREVILLE

Breville is a registered trademark of Breville Pty. Ltd.

Breville Customer Service Center US Customers

PO Box 47170

Gardena

CA

90247

Service Center: 1 (866) BREVILLE

Email [e-mail]

www.breville.com

Canada Customers

Anglo Canadian

2555, de l'Aviation

Breville Recommends Safety First 4

Know your Breville Gourmet Wok 6

Operating Your Breville Gourmet Wok 8

Care and cleaning 10

Cooking techniques 13

Special ingredients 18

Warranty 20

Recipes 23

French 44

Spanish 86

Congratulations

on the purchase of your new Breville Gourmet Wok™

IMPORTANT SAFEGUARDS

Your Gourmet Wok with its 1500 watt 'butterfly element' heat system delivers efficient cooking performance. Its secret lies in the butterfly shaped element, which creates a high heat zone over the entire wok surface. Your new Gourmet Wok also features the new non stick Quantumium scratch resistant coating which allows the use of metal utensils without damaging the surface. When using electrical appliances, basic safety precautions should always be followed including the following:

READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR FUTURE REFERENCE

• Do not touch hot surfaces. Use handle or knobs.
• To protect against risk or electrical shock, do not immerse cord, plugs or cooking unit in water or other liquid.
• The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
• Always attach probe to appliance first, then plug cord in the wall outlet. To disconnect, turn any control to "off", then remove plug from wall outlet.
• Do not use appliance for other than intended use.
• Extreme caution must be used when moving this electrical wok containing hot oil.
• Merchandise for household use only.
• No user-serviceable parts inside.
  Refer servicing to qualified service personnel.
• If a long detachable power-supply cord or extension cord is used,

• The marked electrical rating of the cord or extension cord should be at least as great as the electrical rating of the appliance.
  2.If the appliance is of the grounded type, the extension cord should be a grounded type, the extension and electrical rating must be the same or more wattage as the appliance.

• The longer cord should be arranged so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over unintentionally.

• This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use outdoors.

• The appliance is not intended for use by young children without supervision.
• Do not leave the appliance unattended when in use. Young children should be supervised when near appliance.
• Do not touch hot surfaces. Use handles.
  Always use the Gourmet Wok on a dry level surface.
• Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.
• When using this appliance, provide adequate air space above and on all sides for circulation.
• On surfaces where heat may cause a problem, an insulating mat is recommend
• Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted.
• Do not use harsh abrasives, corrosive cleansers or oven cleaners when cleaning this appliance.
• Regularly inspect the supply cord, plug and actual appliance for any damage. If found damaged in any way, do not use appliance and call Breville Customer Service at 1-866-Breville.

Before first use

Before using for the first time, the cooking surfaces should be cleaned with a moist cloth.

We recommend lightly greasing the baking surfaces when using for the first time. This will not be necessary on subsequent occasions.

Your Breville appliance comes with the unique Assist Plug™, conveniently designed with a finger hole in the power plug, for easy and safe removal from the outlet. For safety reasons it is recommended you plug your Breville appliance directly into the power outlet. Do not use in conjunction with a power strip or extension cord

Note

Your Gourmet Wok has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this appliance without close adult supervision. If you must use a longer cordset or an extension cord when using appliance, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord you use must be the same or more than the wattage of the appliance (wattage is marked on underside of appliance).

SAVE THESE INSTRUCTIONS

New Quantumism Scratch Resistant Non-Stick Cooking Surface

Your Breville Gourmet Wok features the new highly resilient Quantumium coating. It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the coating. The end result is a non-stick coating that lets you use metal utensils like spatulas and spoons, but not sharp utensils. This non-stick surface also means that foods won't stick and less oil is needed in cooking. Regular high heat cooking may discolor the non-stick Quantumium surface. This is normal and will not affect the performance of the non-stick coating.

1500 watt 'high wall' element

The element in your wok is recessed around the wok base, creating a heat zone over the entire wok surface. The heavy die-cast construction of the wok bowl is designed to retain heat evenly and save energy.

Cook 'n' Look Glass Lid

With the lid in place, the Gourmet Wok can be used for slow cooking casseroles, stews, soups and curries. Use the steam vent to release excess steam buildup during slow cooking or to reduce liquids.

Sealed element

The unique heating element is fully sealed, so the Gourmet Wok is dishwasher safe and can be fully immersed in water for easy cleaning.

Features the unique Breville Assist PlugTM. Easier to insert, easier to remove.

Registered design.

Quick Release Removable Base

Your Gourmet Wok has a quick release removable base for easy cleaning. This allows the Gourmet Wok to fit easily into the dishwasher or sink. The removable base is dishwasher safe (see page 10).

Removable Temperature Control Probe

The temperature probe has 14 heat settings plus 'High Sear' for accurate temperature control. The 'High Sear' setting should be used for searing and sealing meats when stir-frying.

The light on the probe switches off automatically when the temperature is reached and will cycle on and off during cooking in order to maintain the temperature selected.

The numbers on the dial represent the following temperatures approximately.

Plastic Spatula

Your Gourmet Wok is supplied with a plastic ustensil for stirring foods, as it won't damage the non-stick surface.

Temperatures given are a guide only and may require adjustment to suit various foods and individual tastes.

For best results allow the Gourmet Wok to preheat for 10 minutes on the 'High Sear' setting before beginning to cook.

Note

Heat settings	Function	Temperature guide
1	Keep food warm	Low Heat/Slow Cook
2	Slow cooking sauces
3	Casseroles
4	Soups
5	Curries, pasta	Medium Heat
6	Rice, browning nuts
7	Frying
8
9
10	Vegetable Stir-frying	High Heat
11
12
13
14	Stir-frying	Maximum Heat
High Sear	Sealing meat, Stir-frying	High Sear

Before first use

Before using for the first time, the cooking surfaces should be cleaned with a moist cloth. We recommend lightly greasing the baking surfaces when using for the first time. This will not be necessary on subsequent occasions.

• It is recommended you remove all labels and wash the Gourmet Wok and lid in hot soapy water. Rinse and thoroughly dry.
• The base is removable for easy cleaning (see page 10).
• Do not immerse the cord and/or temperature control probe in water or any other liquid.

Before inserting temperature control probe into the Wok socket ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.

Note

Operating your wok

1. Place the Gourmet Wok on the base, making sure that the feet of the Gourmet Wok are firmly positioned on the base tray.
2. Insert the Temperature Control Probe into the socket at the side of the Gourmet Wok. Plug into a 110/120v power outlet and switch 'on'. Always insert the temperature control probe into the appliance first, then plug into main power outlet.
3. Preheat the Gourmet Wok on the 'High Sear' setting for approximately 10 minutes. The heat 'on' button will light up. The thermostat light on the temperature control probe indicates the temperature at which the dial is set.
4. When the thermostat light goes out, this indicates that the wok has reached its set temperature. The wok is now ready for use. The thermostat light will cycle on and off throughout cooking as the temperature is maintained by the thermostat.

Never place oil or food into the wok while it is heating, especially when it is cold. This will produce a poor cooking result.

When Stir-fry cooking and a high heat are required, set temperature dial to 'High Sear' and allow thermostat light to cycle on and off several times. This will allow the cooking surface to adjust to a more accurate cooking temperature. Use only the temperature control probe provided with the Gourmet Wok. Do not use any other temperature control probe or connector.

Note

1. When cooking is completed, turn temperature control dial to the 'off' position ('0' on dial) before switching off at the power outlet. Unplug from power outlet. Leave temperature control probe connected to the appliance until it cool down.

Do not immerse the cord, plug or temperature control probe in water or any other liquid.

Note

• Allow the Gourmet 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.
• Do not leave plastic cooking utensils in contact with the Gourmet Wok while cooking.

Temperature control probe

• If cleaning is necessary, wipe the unit with a slightly damp cloth.

Do not immerse the cord, plug or temperature control probe in water or any other liquid.

Note

Storage: Store the control probe carefully. Do not knock or drop it because the probe may be damaged. If damage is suspected, call Breville Customer Service at 1-866-Breville.

For convenient storage of the Control Probe, line the wok bowl with two sheets of paper towels and place the probe on the paper towels. This will ensure the probe and plug doesn't scratch the non-stick coating.

Note

NEW non-stick QUANTANIUM SCRATCH RESISTANT COATING

Your Gourmet Wok features a special scratch resistant non stick coating that makes it safe to use metal utensils when cooking.

Regardless of this fact, care for your non-stick coating particularly when using metal utensils. A plastic spatula has been provided for your use.

Do not use sharp objects or cut food inside the Gourmet Wok. Breville is not liable for damage to the non-stick coating if metal utensils have been used.

Cooking on a non-stick surface reduces the need for oil. Food does not stick and cleaning is easier.

Any discoloration that may occur will only detract from the appearance of the Gourmet Wok and will not affect the cooking performance.

To clean interior and exterior surface:

When cleaning the non-stick coating do not use metal (or other abrasive) cleansers. Wash in hot soapy water. Remove stubborn spots with a plastic washing pad or nylon washing brush.

Removable base

To remove the base for cleaning:

1. Turn the wok upside down (as illustrated below).
   Turn the quick release knob counter clockwise as shown by the arrow.

1. Lift the base from the wok, lifting over the heat controller socket.

The wok base may be washed in hot soapy water. Dry thoroughly. The wok bowl is dishwasher safe.

THE GOURMET WOK SHOULD NEVER BE OPERATED WITHOUT THE WOK BOWL AND BASE FULLY ASSEMBLED AND LOCKED INTO PLACE.

Before inserting the temperature control probe into the wok socket, make sure that the interior of the socket is fully dry. To do this, shake out excess water, then wipe the interior of the socket with a dry cloth.

Take care when the glass lid is hot. Do not place hot lid under cold water or on cold surfaces. This may cause lid to break.

Note

1. To relock base of the wok, push down on the quick release knob and turn in a clockwise direction.

Glass lid

Wash the glass lid in warm soapy water using a soft sponge, rinse and dry thoroughly. The glass lid is dishwasher safe.

Dishwasher safe

Your Gourmet Wok is dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. Both the top and base of the Gourmet Wok may be placed in the dishwasher. The base should be placed on the only on the top rack of the dishwasher or washed by hand.

Stir-frying

Recommended temperature probe setting - 'High Sear' for stir frying meat.

12-14 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 flavor result. The non-stick cooking surface on your wok also means that less oil is required for cooking. The cooking action for stir-frying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes.
• Stir-frying should be carried out using a high heat setting.
• Preheat your wok before adding any ingredients, allow the temperature light to cycle 'on' and 'off' several times. This will allow the wok to reach an even high temperature.
• Stir-frying is a dry heat cooking method and is best suited to tender cuts of meat. Timing is a key factor when cooking them as over cooking will give a tough, dry result. Cooking times depend on the size and thickness of the cut, as the bigger the cut the more time is needed.

Recommended cuts for stir frying

Beef

Lean beef strips prepared from rump, sirloin, rib eye and fillet.

Chicken

Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets.

Lamb

Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin.

Pork

Lean pork strips prepared from leg,butterfly or medallion steaks or fillet.

Veal

Eye of loin, fillet, round, rump or topside.

Make sure to carefully cook the meat to the minimum time required to prevent contamination from salmonella.

Note

Stir fry tips

• Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibers). Slicing across the grain ensure tenderness. Cut into very thin strips, approximately 2 - 3 inches in length. Partially freeze meat (approximately 30 minutes) to make slicing easier.
• Stir fry meat strips in small batches (approx 1/2 pound; 225g) to stop meat shedding its juice and 'stewing', resulting in tougher meat.
• When adding meat strips to the fry pan, the strips should sizzle.
• Stir fry meat strips for 1 - 2 minutes. Any longer will toughen meat.
• Remove each batch when cooked and allow fry pan to reheat before stir frying the next. By cooking in small batches the heat of the fry pan remains constant, ensuring the meat doesn't stew and toughen.
• A small amount of oil can be mixed through the meat strips before adding to the fry pan, along any other flavoring such as garlic, ginger and chilli. A little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it separately in the fry pan eliminates using too much.

• Drain off thin marinades from meat strips before stir frying to prevent stewing and splatter.

• Stir fry vegetables after sealing the meat in a little oil (or sprinkling of water) until vivid in color for:

3 MINUTES

Onion, quartered

Broccoli, flowerets

Carrots, sliced

Soaked Chinese dried Mushrooms

2 MINUTES

Snow peas

Capsicum, sliced

Zucchini, sliced

Water chestnuts

Bamboo shoots

1 MINUTE

Garlic, minced

Chilli, minced

Ginger, minced

Shallots, chopped

Bean sprouts

This brief cooking time will keep vegetables crisp.

• Peanut oil is traditionally used for stir fry Asian style dishes. However other oils such as vegetable, canola and light olive may be used.
• Do not overfill the wok. If necessary cook in batches and reheat at the end of stir frying. If using this method remember to under cook slightly to not overcook the end result.
• Serve stir fried foods immediately to retain their crisp texture.

Shallow frying

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 (750ml) of oil, or sufficient oil so that half the food is immersed.
• Preheat the oil before adding food. When using oil never cover with the lid during heating or cooking as this will cause condensation to drip into the oil and result in bubbling and splattering.
• Do not move the wok during heating or cooking.
• Wipe moisture from foods to avoid splattering.
• Cook a few pieces at a time to ensure crispness.
• Drain cooked foods on kitchen paper to reduce greasiness.
• Never leave your fry pan unattended or unsupervised while shallow frying.
• Allow oil to cool before removing from fry pan.
• Vegetable, peanut or canola oil is recommended for frying.

Slow cooking (braising)

Recommended temperature probe setting 1 - 2.

Your Gourmet Wok is ideal for slow cooking curries and casseroles. Slow cooking allows less tender meat cuts to be used, to obtain a tender result. Less tender meat cuts contain sinew and gristle, these will be broken down during cooking to give a tender result. It is not recommended to slow cook with tender meat cuts as they will toughen and shrink during cooking.

It is recommended during slow cooking to place the lid on to retain heat. During the cooking process the curry or casserole will boil then turn off. This is normal operating for a probe controlled unit.

Recommended cuts of slow cooking (braising)

BEEF

Diced blade (boneless), chuck, round, shin, silverside

CHICKEN

Dices thigh, leg

LAMB

Diced forequarter, shanks and neck chops

VEAL

Diced forequarter, leg and knuckle (Osso Bucco)

PORK

Diced forequarter, leg

Slow cooking tips

• Cut meat into 1 inch (2.5 cm) cubes. Trim any visible fat.
• Use a medium to low heat setting.
• Cook for approx 112 - 2 hours, stirring occasionally with the lid on.
• Add soft or quick cooking vegetables such as mushrooms, tomatoes, beans or corn in the last half hour of cooking.
• Thicken towards end of cooking by stirring a little cornflour blended with water, or plain flour blended with margarine or butter. Alternatively, coat meat in plain flour before frying (extra oil may be needed).

Preparation techniques

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

A straight slice is used for cutting meats and vegetables. Slices should be of an even thickness. Partially frozen meat will slice more evenly. Slice meat very thinly, across the grain to obtain a more tender result.

First slice the vegetables as described above. Then, stack slices and cut again into thin or thick sticks depending on the recipe.

Shredding

Used for cutting meats and vegetables. 14 inch (5mm) slices of food should be stacked, then cut again into 14 inch (5mm) sticks. Vegetables such as cabbage and spinach should have their leaves stacked, then rolled up. Cut width ways very finely.

Cubing and dicing

Used for cutting meats and vegetables. To cube, cut 1 inch (2.5cm) slices, then stack them on top of one another and slice 14 (3mm) thick in the opposite direction. Cut again in the opposite direction forming 1 inch (2.5cm) cubes. To dice, follow the same directions, making 5mm slices forming 14 inch (5mm) cubes.

A little planning ahead makes stir frying easier.

Agar-Agar

Is made from different types of seaweed. It has excellent setting properties, similar to gelatine, and will set at room temperature.

Bok choy

Also known as Chinese chard or Chinese white cabbage, has fleshy white stems and dark green leaves. It has a slight mustard taste. There is also a smaller version called shanghai or baby bok choy.

Bamboo shoots

The young tender shoots of bamboo plants are available in cans. They are mainly used to add texture to food.

Coconut cream and coconut milk

Both coconut cream and milk are extracted from the grated flesh of mature coconuts. The cream is a richer first pressing and the milk the second or third pressing.

Chillies, fresh and dried

Chiles are available in many different types and sizes. The small ones (Thai, macho, serrano, jalapeno) are the hottest. Use tight fitting gloves when handling and chopping fresh chiles as they can burn your skin. The chili seeds are the hottest part of the chiles so remove them if you want to reduce the heat content of recipes.

Cilantro

This is also known as coriander and Chinese parsley. It is essential to many Southeast Asian cuisines. A strongly flavored herb, use it sparingly until you are accustomed to the unique flavor. Parsley can be used as a substitute; it looks the same but tastes quite different. Cilantro is available fresh. The dried spice version is labeled coriander and is available whole or ground.

Char siu sauce

This is the equivalent of Chinese BBQ sauce.

Crisp fried shallots

These are available from most Asian Supermarkets pre-prepared.

Fish sauce

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.

Garam marsala

A blend of spices, usually consisting of some combination of cinnamon, cumin, pepper, cloves, cardamom, nutmeg and mace. It can be bought already blended from supermarkets, but it is best freshly made. It is usually added towards the end of cooking.

Green Ginger Wine

An Australian made alcoholic sweet wine infused with finely ground ginger.

Hoisin sauce

This sauce is a thick sweet Chinese barbecue sauce made from a mixture of salted black beans, onions and garlic.

Hoikkien noodles

Also known as fukkien, these are thick, yellow and rubbery in texture. They are made from wheat flour and are cooked and lightly oiled before being packaged and sold. The noodles need to be broken up before cooking.

Rice noodles

These are fresh white noodles, they do not require a lot of cooking.

Kaffir lime leaves

These are dark green, shiny, double leaves which have a very pungent perfume. They are rather thick and must be sliced very finely for use as a garnish, or added whole in a curry.

Lemon grass

An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior. Whole stems can be added to soups or curries. Dried lemon grass needs to be soaked in water, but the flavor of fresh is superior.

Lychees

Delicious fruit with a light texture and flavor, peel away the rough skin, remove the seed and use. They are also available in cans.

Rice wine vinegar

Milder than most western vinegars, it usually has an acidity of less than 4% . It has a mild, sweet, delicate flavor and is made from rice.

Sambal oelek

This is a paste made from ground chiles and salt. This can also be used as an ingredient or an accompaniment.

Tamarind

Tamarind is a large brown bean pod containing a pulp with a fruity, tart flavor. It is available as a dried shelled fruit, a block of compressed pulp or as a puree or concentrate.

Tofu

Tofu, or bean curd, is a high protein, low fat food made from soy beans. It is available in very firm or soft blocks and is either fresh or vacuum-packed. It takes on the flavor of the spices and sauces it is cooked with.

Turmeric

This is best known in its powdered form and is often used to color food. It has a bitter flavor. It is occasionally available fresh as a root, rather like ginger, which is peeled and then grated and finely chopped. Powdered turmeric is commonly available in the supermarket.

Szechuan pepper corn

These are available from most Asian supermarkets and have a slight anise taste.

Water chestnuts

Small white crisp bulbs with a brown skin. Canned water chestnuts are peeled and will keep for about 1 month, covered in the refrigerator.

One year limited warranty

Breville®* warrants this Breville® appliance against defects that are due to faulty material or workmanship for a period of (1) year from the date cited on the original purchase receipt. This warranty does not cover damage from abuse, neglect, use for commercial purposes, or any other use not found in the printed "Instructions for use" booklet. Should the consumer choose to tamper with, or intentionally dismantle the product, the Warranty will automatically be deemed void. There is no warranty for glass parts, glass containers, filter basket, blades and agitators. HWI Breville® expressly disclaim all responsibility for consequential damages for incidental losses caused by use of this appliance. Some states or provinces do not allow this exclusion or limitation for incidental or consequential losses, so the foregoing disclaimer may not apply to you.

ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO THIS PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY PERIOD. Some states or provinces do not allow disclaimer of the implied warranty with respect to consumer goods, so the foregoing disclaimer may not apply to you.

This warranty gives you specific legal rights and you may also have other legal rights which vary from state to state or province to province.

If this appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Center. Toll free phone number: 1-866-BREVILLE (1-866-273-8455)

Internet email:
[e-mail]
[e-mail] (in Canada)

ORIGINAL RECEIPT IS REQUIRED FOR ALL RETURNS

*HWI Breville® products are distributed in Canada by Anglo Canadian Housewares, L.P. and in USA by Metro/Thebe Inc.

Breville

Recipes

Delicious recipes

Includes instructions for use

Page

Soups 25

Entrees and accompaniments 28

Stir-fries 32

Curries and rice dishes 39

Chicken and sweet corn soup

MAKES
4-6	SERVES

1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1 14 cup (750g) cooked and shredded chicken meat
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced

1. Heat the oil in the wok on high sear setting.
2. Add the oil then garlic, corn, and chicken meat and stir fry for 1 minute.
3. Add the chicken stock and bring to a boil, reduce the heat to setting 2.
4. Add the egg whites and stir to break them up.
5. Sprinkle with parsley and pepper.

Serve with sliced green onions.

Thai hot and sour prawn soup 'tom yum goon'

MAKES
6	SERVES

2 Kaffir lime leaves, cut in 12

1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons (30ml) lime juice

1. Add the first 6 ingredients into the wok and heat on high sear, when the soup boils, reduce the wok to a simmer, setting 2, for 5 minutes to infuse the flavors.
2. Add the tomato and prawns, return to the boil, simmer for a further 5 minutes or until the prawns are just cooked, add the lime juice and serve.

Serve with corriander leaves.

Chinese won ton soup

1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1 liter) chicken stock

1/2lb (225g) fresh egg noodles

24 prepared won tons (available refrigerated or frozen from the supermarket)
4 green onions, sliced

1. Place the mushrooms into boiling water for 10 minutes, then drain.
2. Place the ginger and stock into the wok and heat on high sear setting to bring to a boil, add the noodles and won tons, return to a boil.
3. Reduce the heat to setting 2, simmer the soup for 7 minutes to cook the won tons.

Serve with sliced green onions

French onion soup

2 tablespoons butter

1 tablespoon (15ml) oil
6 medium brown onions, finely sliced

1 clove of garlic, crushed
2 tablespoons of all purpose flour

1 cup (250ml) red wine
1 teaspoon chopped fresh thyme
412 cups (1.2 liter) beef stock
1 tablespoon brown sugar

1. Heat the wok on high sear setting, add the oil, butter, then the onions and garlic. Stir fry the onions until they have a golden color.
2. Add the flour and cook for 1 minute.
3. Then add the wine and thyme and reduce the liquid by half.
4. Add the beef stock and brown sugar, bring the soup to a boil. Reduce the heat to setting 2, simmer the soup for 30 minutes. Add salt and pepper if desired before serving.

Serve with cheese croutons.

Moroccan butternut squash soup

2 tablespoons (30ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups (500g) Butternut squash, peeled and diced
4 cups (1 liter) chicken stock
112 cup (310ml) sour cream
14 cup fresh cilantro, finely chopped

1. Heat the wok on high sear setting, add the oil, sauté the onions, garlic, and ground spices for 2 minutes.
2. Add the squash to coat with the onion and spice mix, then add the stock and bring the mixture to a boil.
3. Reduce the heat to setting 2, place the lid on and cook the soup for 20 minutes, until the pumpkin is tender when pierced with a fork, transfer the mixture to a blender to puree.
4. Return the mixture to the wok to heat through, check the seasoning before serving.

Serve with a dollop of sour cream and cilantro.

Crispy tempura vegetables with dipping sauce

MAKES

4-6 SERVES

214 Ibs (1kg) selection of vegetables ie: broccoli florets; eggplant, sliced; carrot, sliced; snow peas; beans, ends trimmed; cauliflower, florets; zucchini, sliced; green onions, cut into 5cm (2in; 5cm) pieces

Dipping sauce

12 cup (125ml) light soy sauce

1 tablespoon (15ml) mirin

2 teaspoons (10ml) hot water

1. To prepare the dipping sauce place all ingredients into a small bowl and stir, let the sauce sit for 10 minutes before serving.

Batter

1 cup all-purpose flour
114 teaspoon salt
14 teaspoon white sugar
112 teaspoon baking powder
1 egg yolk
13 cup (75ml) ice water

Vegetable oil for shallow frying

1. Sift the flour, sugar salt, and baking powder together.
2. In a medium bowl mix together egg yolk and ice water, add the flour mixture. Do not over mix; leave a few lumps of flour in the batter, as it will help the batter to become crispy.
3. Heat the wok on setting 8 for 4 minutes with 4 cups (1 L) of vegetable oil.
4. Dip small batches of vegetables into batter mixture, and then carefully place into hot oil.
5. Shallow fry until golden brown then remove onto paper towels. Continue until all vegetables are cooked.

Serve with dipping sauce.

Thai fish cakes

MAKES
4	SERVES

1lb (450g) boneless white fish fillets (cod or halibut is preferable)

12 bunch cilantro

2 eggs

14 cup well cooked rice

1 tablespoon red curry paste

1 teaspoon (5ml) fish sauce

1 tablespoon (15ml) sweet Thai chili sauce (Sriracha)

1-2limes

1. Dice the fish and finely chop the cilantro.
2. Place all the ingredients into a food processor; blend the ingredients using the pulse button, until the mixture is pureed.
3. To shape the fish cakes can be a little difficult; to make it easier place a little oil onto the palm of your hands before molding. Shape the fish cakes onto a flat round shape 1 - 114 inch (3-4cm) wide and place onto a greased tray.
4. Heat the wok on setting 8 for 4 minutes with 4 cups (1 L) of vegetable oil.
5. Place 6-8 fishcakes into the oil and shallow fry until golden brown in color, repeat with the remaining fish cakes.

Serve with sweet chili sauce and lime wedges.

Plum glazed chicken wings

214 Ibs (1kg) chicken wings or drumettes, (wings with tips and second joint removed if desired) 12 cup (125ml) prepared plum sauce

1 tablespoon (15ml) honey
2 tablespoon (30ml) sweet Thai Chili sauce (Sriracha)
2 tablespoons (30ml) dark soy sauce
1 tablespoon sesame seeds
1 cup (250ml) chicken stock

1. Place prepared chicken into a large mixing bowl.
2. Combine the remaining ingredients and mix well.
3. Marinate and refrigerate for several hours or overnight.
4. Heat the wok on a moderate heat setting 6-8, add the chicken wings and stir for 5 minutes, add 1 cup of chicken stock and place the lid onto the wok for 10 minutes to complete the cooking.

Serve with mixed salad leaves.

Thai shrimp and mango salad

2% Ibs (1kg) medium shrimp, peeled and veined
3 tablespoons (45ml) light olive oil
3 cloves garlic, crushed
1 small red chili (Thai), chopped
1 tablespoon chopped cilantro
2 mangoes peeled and chopped (frozen mango can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in 13 inch (1cm) pieces
12 punnet cherry tomatoes, cut in half
12 cup cashew nuts

Dressing

2 tablespoons (30ml) lime juice
12 cup (125ml) sweet chili sauce
2 teaspoons (10ml) fish sauce

1. Marinate the shrimp with the garlic, chili and cilantro for 20 minutes.
2. Combine all dressing ingredients in a screw-top jar and shake to combine.
3. Place the lettuce, green onions, tomatoes, and cashew nuts into a mixing bowl.
4. Heat the wok on high sear setting.
5. Add the shrimp and cook for 3-5 minutes until cooked, then remove. Add to the lettuce leaves and pour over the dressing, mix the salad before serving.

Serve with green onions.

Spicy pork and chilli salad

2 tablespoons (30ml) peanut oil
1/2 cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
3/1b (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head 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. Add the ground pork and stir to brown, add the brown sugar and fish sauce, stir fry until the liquid has evaporated.
4. Arrange the lettuce on serving plates and top with the tomato then the pork mixture.

Mussels in tomato and garlic sauce

MAKES

4-6

SERVES

2 tablespoons (30ml) olive oil
2 Spanish onions, finely diced
3 cloves garlic, minced

1 cup (250ml) white wine
214 cups (600ml)) tomato pasta sauce

214 Ibs (1kg) fresh mussels, bearded and scrubbed
4 tablespoons basil leaves, torn

Black pepper freshly ground

1. Heat the wok on high sear setting, add the oil, onions and garlic and stir fry until the onion is soft.
2. Add the wine and reduce the liquid by half.
3. Add the tomato sauce and bring the mixture to the boil.
4. Add the mussels then reduce the heat to setting 8, place the lid on and cook until the mussels have opened. Add the basil and pepper.

Serve with crusty bread and extra virgin olive oil.

Salt and pepper calamari

2^1/4 lbs (1kg) small squid hoods (also called Calamari)

1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1 liter) sunflower oil for shallow frying
3 limes, quartered

1. Cut squid hoods open, clean and remove innards from squid hood.
2. Cut shallow diagonal slashes in criss-cross pattern on the inside.
3. Cut into 2 inch × 3 / 4 inch (6cm x 2cm) pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then shallow fry squid in 3 batches.
7. Drain on paper towels.

Serve with lime wedges and Cilantro leaves.

Sang chy bow (Chinese lettuce rolls)

2 cups (500g) ground pork

1 egg yolk
4 oz (120g) bamboo shoots, finely sliced
2 oz (60g) water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are unavailable dried and reconstituted in water are suitable)
2 green onions, finely sliced
2 tablespoons (30ml) vegetable oil

Sauce

1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 teaspoon (5ml) sesame oil
1 head Iceberg lettuce

1. Combine the ground pork, egg yolk and vegetables.
2. Heat the wok on high sear setting, add the oil, then the pork and vegetable mixture and stir fry until the pork is cooked. Add the sauce ingredients and cook for one more minute.
3. Place the mixture into prepared lettuce cups and serve.

Sweet potato, zucchini, bean shoot and tofu stir fry

2 tablespoons (30ml) peanut oil
1 medium sweet potato, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
4 oz (100g) bean sprouts
5 oz (150g) firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) dark soy sauce

1. Heat the wok on high sear setting, add the oil then the sweet potato and cook for 2 minutes, add the zucchini, garlic and ginger continue to cook for a few more minutes to release the aromatics.
2. Add the remaining ingredients, continue to cook for 2 minutes then serve.

Serve with grilled chicken or pork.

MAKES

4 SERVES

Singapore Hokkien noodles

MAKES
4-6	SERVES

2 tablespoons (30ml) peanut oil
1 teaspoon crushed garlic
12 teaspoon dried chilli
2 eggs, lightly beaten
1 tablespoon curry powder
1/4 b (100g) BBQ pork, finely sliced
1 / 2 lb (225g) green prawns, peeled and sliced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
1 lb (450g) hokkien noodles

Sauce

12 cup (125ml) chicken stock
1 tablespoon (15ml) sweet soy sauce
1 teaspoons (15ml) light soy sauce

1. Heat the wok on high sear setting, add the oil then garlic and chilli, stir for 1 minute, add the egg, and continue to stir until the egg is cooked.
2. Add the curry powder, prawns, pork, capsicum, and carrot continue to cook for 2 minutes then add the noodles and sauce, stir until the noodles are heated through.

Serve with toasted sesame seeds.

Stir fried chinesegreen vegetables

MAKES
4	SERVES

1 tablespoon (15ml) peanut oil
1 bunch Chinese green vegetables (bok choy or Chinese broccoli) cut into 2 inch (5cm) pieces washed
1 teaspoon garlic crushed
2 teaspoons (10ml) soy sauce
2 tablespoons (30ml) oyster sauce

1. Heat the wok on high sear setting, add the oil then the remaining ingredients apart from the oyster and soy sauce.
2. When the vegetables have wilted add the oyster and soy sauce, and cook for 1 minute.

Serve as an accompaniment.

Ginger and coriander calamari with rice noodles

MAKES
4	SERVES

2% Ibs (1kg) squid tubes

1 tablespoons of pureed ginger
12 bunch of coriander, well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
1/2 tablespoon (7.5ml) sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 ppt x (225g) packet of fresh rice noodles (sliced into 13 inch (1cm) strips if not already sliced)
12 bunch Thai basil leaves

1. Cut squid hoods open, clean and remove quill from squid hood.
2. Cut shallow diagonal slashes in criss- cross pattern on the inside of the squid, then cut into small triangles.
3. Place the ginger, roots and steams of the coriander and 12 the peanut oil into a food processor to form a paste.
4. Marinate the calamari with the paste and add the fish sauce. This mixture can be used immediately or left for 24 hrs.
5. Heat the wok on high sear setting, add the remaining oil, add the calamari and cook for 2 minutes add the remaining ingredients and cook until the noodles have heated through.
6. Before serving mix the sesame oil and basil leaves into the stir fry.

Serve with steamed jasmine rice.

Stir fry prawns with snowpeas and oyster sauce

1 tablespoon (15ml) peanut oil
1 medium carrot peeled, finely sliced
1/4lb (150g) snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium shrimp, peeled and veined
2 tablespoons (30ml) oyster sauce
1 cup green onions cut into 1inch (3cm) pieces

1. Heat the wok on high sear setting, add the oil and stir fry the carrots and snow peas. Cook for 3 minutes, then remove.
2. Add the garlic and ginger to the wok and cook for a minute before adding the shrimp, cook the shrimp until they turn red.
3. Return the vegetables to the wok, add the oyster sauce and green onions, cook until the shrimp are coated in sauce.

Serve with boiled rice.

Sate prawns

32 medium shrimp, peeled and veined

1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chile, seeds removed, finely sliced
2 tablespoons (30ml) light olive oil
1 small brown onion, diced
1 cup (125ml) crunchy peanut butter
12 cup (125ml) coconut cream
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) lemon juice

1. Mix the shrimp with the ground spices, garlic, and chili.
2. Heat the wok on high sear setting, add the oil, then the shrimp and cook for 2 minutes. Remove.
3. Add the onion and stir fry until soft. Add the peanut butter, coconut cream and soy sauce, bring to a boil then add the shrimp and lemon juice. Continue to cook until the shrimp have heated through.

Serve with steamed jasmine rice.

Stir fried seafood with rice noodles

1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
1/2 b (225g) fresh rice noodles, sliced
1 / 2 lb (250g) can baby corn

1. Heat the wok on high sear setting, add the oil then garlic and ginger, cook for 2 minutes or until the ginger is fragrant.
2. Add the seafood and stir for a few minutes to infuse the flavours, add the soy and stock then bring the mixtureto the boil.
3. Add the noodles, corn, and stir to heat through. Serve with sliced green shallots.

Chilli chicken withSingapore noodles

6 chicken thighs

1 12 cups sweet chilli sauce

1 tablespoon vegetable oil

12 cup (125ml) chicken stock

2 sticks celery, finely sliced

1 x 15oz (410g) can champignon mushrooms

1 x 12oz (350g) packet of fresh

Singapore noodles

3oz (100g) bean shoots

1. Marinate the chicken in the sweet chilli sauce for 2 hours or overnight.
2. Heat the wok on high sear setting, add the oil and seal the chicken thighs on each side.
3. Remove the chicken thighs and slice them.
4. Add the chicken stock, celery, and mushrooms and bring to the boil, add the noodles and cook for 2-3 minutes to heat through.
5. Add the chicken and bean shoots, heat the chicken through and serve.

Serve with fresh, warm bread.

Lemon chicken

MAKES
4	SERVES

2% lb (1 kg) chicken breast fillets, sliced into strips

2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch, divided
1 cup (250ml) peanut oil
1 cup (250ml) fresh lemon juice
14 cup (55g) white sugar
2 tablespoons (30ml) water

1. Toss chicken strips into the egg white, ginger, garlic and 1 tablespoon cornstarch, and mix well.
2. Refrigerate for 1 hour.
3. Heat the wok on high sear setting and add the oil. Add the chicken strips one at a time. Cook in small batches until golden, then remove.
4. Add the lemon juice and sugar to the wok and bring the mix to a boil. Then whisk in 1 tablespoon (20ml) cornstarch mixed with water. Reduce the heat after the cornstarch has been added to setting 8.
5. Return the chicken to the wok and stir to coat in the lemon sauce.

Serve with fried or boiled rice.

Chicken with plum sauce and bok choy

MAKES
4	SERVES

2½lbs (1kg)) boneless chicken thighs, cut into strips

2 tablespoons (30ml) dry sherry
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) vegetable oil
1 medium Spanish onion, diced
12 cup (125ml) plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts

1. Place the chicken into a bowl and mix with the sherry and soy.
2. Heat the wok on high sear setting. Heat the oil and add the onion and stir fry for 2 minutes. Add the chicken and plum sauce and cook for 2 minutes. Reduce the heat to setting 6 and simmer the chicken for 10 minutes.
3. Add the bok choy and water chestnuts, increase the heat to setting 14, stir fry until the bok choy has wilted.

Serve with steamed egg noodles.

Szechuan pork with thai rice stick noodles

1/1b (150g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chilli paste
12 teaspoon garlic
1 teaspoon sugar
12 cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
½lb (250g) pork fillet sliced in ½ inch (1cm) rounds
2 green shallots, sliced
1 teaspoon grated ginger
12 cup sliced water chestnuts
1 punnet baby corn sliced in half
1. Place the noodles into a bowl of boiling water, to soften for 5 minutes. Drain the noodles and cut to approximately 2inch (5cm) lengths, using kitchen scissors.
2. Combine the next 6 ingredients in a small bowl.
3. Heat the wok on high sear setting, add the oil and stir fry the pork for 3 - 4 minutes.
4. Add the green shallots, ginger, and water chestnuts, cook for a further 30 seconds.
5. Add the soy mixture and drained noodles, reduce the heat to setting 8, cook until the liquid has almost absorbed but still moist.
6. Taste and adjust the seasoning.

Serve with steamed Chinese green vegetables.

Thai beef and spinach stir fry

14 tasse (180ml) peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red peppers, cut in strips
1/2lbs (750g) lean beef strips
5 oz (150g) baby spinach
4 tablespoons mint leaves
12 cup (60g) roasted cashews
1 tablespoon (15ml) lime juice
2 teaspoons (10ml) fish sauce
2 tablespoons (30ml) sweet Thai chili sauce

1 teaspoon (15ml) lemon grass, thinly sliced

1. Heat the wok on high sear setting, add 1 tablespoon (20ml) oil and stir fry the garlic, ginger and onions. Cook for 2 minutes. Then add the red peppers. Cook for 2 minutes more, then remove.
2. Add the remaining oil (1 tablespoon; 20 ml) and stir fry the beef in small batches for 1 - 2 minutes.
3. Remove when cooked and allow wok to reheat before stir frying next batch.
4. Return all the ingredients to the wok.
5. Reduce to a medium heat, setting 8, until spinach has softened.

Serve with coconut rice.

Mongolian lamb

1% Ibs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
1 / 2 teaspoon (1/2 teaspoon; 2ml) salt
1 teaspoon sugar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
12 bunch green onions, cut into 34 inch (2cm) piece
1 red pepper, sliced

1. Place the lamb into a bowl and mix with the light soy sauce and 1 tablespoon (15ml) rice wine. Allow to marinate for 30 minutes.
2. While the meat is marinating place the salt, sugar, regular soy sauce, 1 tablespoon (15ml) rice wine, and sesame oil into a screw-top jar and shake to make the sauce.
3. Heat the wok on high sear setting and add the peanut oil. When the oil is heated add the vegetables and stir fry for 2 minutes, then remove. Add the meat to the wok and cook for 2 minutes. Then add the sauce, bring the mixture to a boil and return the vegetables to heat through.

Serve with steamed rice.

Teriyaki beef

2 tablespoons (30ml) peanut oil

1/2lb (750g) beef strips
14 cup (60ml) soy sauce
2 tablespoons (30ml) mirin
2 teaspoons (2 teaspoons; 10ml) sake
2 teaspoons granulated sugar (superfine

if available)

1 carrot, finely sliced
1 zucchini, cut into batons
5 oz (150g) spinach leaves

1. Place the beef strips into a bowl, add the soy, mirin, sake and sugar and marinate for 4 hours.
2. Heat the wok on high sear and heat some oil. Quickly sear 1% of the beef strips to seal in the juices and remove. Complete the process with all the strips.
3. Add the carrot and zucchini, cook for 2 minutes, add the beef back and then the spinach. Stir fry until the spinach has wilted.

Serve with steamed new potatoes.

2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed 1 12 cups (315g) Arborio rice
5 cups (1¼ liter) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil 1 12 cup (125g) freshly grated Parmesan cheese
Freshly ground black pepper

1. Heat the wok on high sear, add the butter and oil.
2. Stir fry onion and garlic until softened.
3. Add rice and stir into the butter and oil mixture until all grains are covered.
4. Mix in the stock.
5. Bring to a boil, continually stirring.
6. Reduce to setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types.

Chicken, spinach and pine nut risotto

2 tablespoons pine nuts
2 tablespoons (30ml) olive oil
2 tablespoons butter

1 bunch of spinach leaves
2 cups (450g) Arborio rice (risotto rice)
2 cloves garlic, crushed
6 cups (1½ liter) chicken stock
2% lb (500g) roasted chicken, shredded (approximately 1 small roasted chicken)

1. Heat the wok on high sear, add the pine nuts and toast until golden in color, then remove.
2. Add oil and butter. Lightly sauté spinach then remove.
3. Add rice stir until all rice is coated in the oil.
4. Add garlic and chicken stock. Bring the risotto to a boil.
5. Reduce to setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types.
6. Stir in chicken and toasted pine nuts, heat through and serve.

Serve with freshly grated Parmesan cheese.

Nasi goreng

(indonesian fried rice)

1 tablespoon (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
12 teaspoon dried chili flakes
3 eggs, beaten
1 / 2 cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, veined and diced
312 cups (735g) cooked and cooled jasmine rice
1 / 2 cup (125ml) water
4 tablespoons chopped green shallots

Soy sauce

1. Heat the wok on high sear setting, add the oil, garlic, ginger and chili flakes and cook for 2 minutes. Add the mixed egg and stir to cook through.
2. Add the chicken and shrimp and stir into the egg mixture. Add the rice and water, and cook until the rice is hot and glowing.
3. Add the green onions and soy sauce to taste. Cook for 1 minute before serving.

Serve as an accompaniment or as an entree.

MAKES
4	SERVES

Thai green chicken curry

MAKES
6	SERVES

1 tablespoon (15ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1½ tablespoons Thai green curry paste
1% lb (800g) chicken thighs diced
1 cup chicken stock
2 cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes
1% cup coriander leaves

1. Heat the wok on high sear setting, add the oil and onion cook until the onion is translucent.
2. Add the garlic, ginger and curry paste, cook until, the oil separates from the curry paste.
3. Add the chicken and toss in the paste mix, add the stock and half the coconut cream bring the curry to the boil then reduce the heat to setting 2-4.
4. Cook the curry with the lid on for 20 minutes, or until the chicken is cooked, add the remaining ingredients and cook for 5 minutes.

Serve with steamed jasmine rice.

Indian eggplant curry

12 small eggplants (Japanese), diced
2 tablespoons Madras curry powder
1 teaspoons sea salt
2 tablespoons (30ml) peanut oil
1 small onion, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
1 tablespoon (15ml) fish sauce
2 tomatoes, diced

12 cup (180ml) yogurt

1. Mix the eggplants with half the curry powder and the sea salt. Let sit for 20 minutes in a colander.
2. Heat the wok on high sear setting, add the oil, onion, curry powder, garlic and ginger and cook for 2 minutes. Add the drained eggplant and stir fry, until well browned.
3. Add the fish sauce and tomatoes, reduce the heat to setting 6, cook until the eggplant is tender. Mix in the yogurt, but do not let the curry boil. (The yogurt will separate).

Serve with steamed basmati rice.

Beef rogan josh curry

2 tablespoons (30ml) peanut oil
112kg (31/2lb) diced chuck steak
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curry paste
2 cans diced tomatoes
4 cups (1 liter) beef stock

1. Heat the wok on high sear, add the oil and then 1 lb (450g) of meat at a time to seal then remove. Repeat until all the meat is cooked.
2. Add the onion and garlic, cook for 2 minutes before adding the curry paste. Mix the curry paste and onions together.
3. Add the tomatoes and stock and bring to the boil, add the meat. Reduce the heat to setting 2 - 4, place the lid on, with the steam vent open, and cook for 1 hour.

Serve with yogurt and steamed basmati rice.

While cooking wet dishes with the lid on, the wok will turn on and off during the cooking process, as the unit is thermostatically controlled.

Note

Moroccan lamb tagine

2 tablespoons (30ml) peanut oil
2 brown onions, diced

1 lb (450g) small diced 12 in; 1.5cm) lamb
112 teaspoons cumin
112 teaspoons ground black pepper
112 teaspoons ground coriander
112 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon (15ml) peanut oil
16 oz (450g) chickpeas
2 x 16 oz (450g) diced tomatoes
2 stalks celery, diced
12 cup (125g) red lentils
5 oz (150g) tomato paste
1 teaspoon minced garlic
5 cups (1/4 liter) water

1. Heat the wok on high sear; add the oil and stir fry the onion until soft. Add the meat and sear to seal in the juices. Remove from wok and reserve.
2. Place all the ground spices and extra oil into the wok and cook for 2 minutes to release the flavors of the spices.
3. Add the remaining ingredients and the reserved lamb and return the mixture to a boil. Reduce the heat to a simmer setting 2-4, place the lid on and cook for 1 hour.

Serve with steamed couscous.

Temperature control probe

Thermostat

16oz boite (450g) de.POIS CHICHES