Hot Wok BEW600XL - Saucepan BREVILLE - Free user manual and instructions

USER MANUAL Hot Wok BEW600XL BREVILLE

on the purchase of your new Breville Hot Wok™

CONTENTS

4 Breville recommends safety first
7 Know your Breville Hot WokTM
10 Operating your Breville Hot WokTM
12 Care & Cleaning
16 Cooking techniques
22 Special ingredients
26 Recipes
44 One Year Limited Warranty
46 French

BREVILLE RECOMMENDSAfETy fFIRST

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:

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS

• Carefully read all instructions before operating the appliance for the first time and save for future reference.
• Remove and safely discard any packaging materials and promotional labels before using the appliance for the first time.
• To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the power plug of this appliance.
• To protect against electrical shock, do not immerse the power cord, power plug or motor base in water or any other liquid.
• Do not place the appliance near the edge of a bench or table during operation. Ensure the surface is level, clean and free of water.
• Keep the appliance clear of walls, curtains and other heat or steam sensitive materials.
• Do not place the appliance on or near a hot gas or electric burner, or where it could touch any other source of heat.
• Provide adequate space above and on all sides for air circulation around the appliance.
• Do not place the appliance on any surface that may be affected by heat. The use of a heat resistant matt is recommended on these surfaces.
• Do not use on a sink drain board.

• Always use the appliance on a dry, level surface.

• Do not place anything on top of the appliance when the lid is closed, when in use and when stored.

• Unwind the power cord fully before use.
• Always attach plug 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 allow the power cord to hang over the edge of a table or counter, touch hot surfaces or become knotted.
• Do not touch hot surfaces. Use the handle to lift and open the top lid.
• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
• Allow appliance to cool before putting on or taking off any parts or cleaning.
• Always remove the plug from the power outlet and allow to cool if the appliance is not in use, before attempting to move the appliance, before cleaning, disassembling, assembling and when storing the appliance.
• Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning the appliance.
• Strictly follow the care and cleaning instructions described in this book.
• This appliance is for household use only. Do not use the appliance for anything other than its intended purpose as described in this book. Do not use outdoors. Do not use in moving vehicles or boats.

BREVILLE RECOMMENDSAfETy fFIRST

• The use of attachments not sold or recommended by Breville may cause fire, electric shock or injury.
• Do not leave the appliance unattended when in use.
• This appliance is not intended for use by young children or infirm persons without supervision. Young children should be supervised to ensure that they do not play with the appliance.
• Regularly inspect the power cord, power plug and actual appliance for any damage. Do not operate if damaged in any way or after the appliance malfunctions. Immediately cease use of the appliance and visit www.Breville.com or call Breville Customer Service at 1-866-BREVILLE for examination, repair or adjustment.
• For any maintenance other than cleaning, visit www.Breville.com or call Breville Customer Service at 1-866-BREVILLE.
• This appliance is equipped with a power cord having a grounding wire with a grounding plug. The appliance must be grounded using a 3-hole properly grounded outlet. In the event of an electrical short circuit, grounding reduces the risk of electrical shock.
• If the appliance is of the grounded type, the extension cord should be a grounding 3-wire cord.
• If the power outlet is a standard 2-prong wall outlet, it is your personal responsibility and obligation to have it replaced with a properly grounded 3-prong wall outlet.
• Do not, under any circumstances, cut or remove the third (ground) prong from the power cord or use an adapter.
• Consult a qualified electrician if the grounding instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded.

BREVILLE RECOMMENds SAfETy FIRST

BREVILLE ASSIST™ PLUG

Your Breville appliance comes with a unique Assist™ Plug, conveniently designed with a finger hole in the power plug for easy and safe removal from the wall outlet. For safety reasons it is recommended you plug your Breville appliance directly into its own electrical outlet on a dedicated circuit separate from other appliances. If the electric circuit is overloaded with other appliances, your appliance may not function properly. Use in conjunction with a power strip or extension cord is not recommended.

SHORT CORD INSTRUCTIONS

Your Breville appliance is fitted with a short power supply cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with a longer cord. Do not allow children to use or be near this appliance without close adult supervision. Longer detachable power supply cords or extension cords are not recommended but may be used if care is exercised. If an extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, (2) the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally and (3) the extension cord must include a 3-prong grounding plug.

WARNING

To prevent burns or personal injury, always use protective hot pads or oven mitts when touching or handling the Hot Wok™. Appliance surfaces are hot during and after use.

fOR HOUSEHOLD USE ONLY SAvE THESE INSTRUCTIONS

KNOW

your Breville Hot Wok™

KNOW yOUR BREVILLE HOT WOK™

A. Cook'n'Look Lid

Tempered glass lid with adjustable steam vent.

B. Quantumum Non-Stick Surface

Multiple non-stick coatings are infused with a unique mix of titanium particles for scratch resistance, durability and convenient clean-up.

C. Wok Bowl

14" diameter, 6qt capacity. Ideal for stir fries, steaming, braising and deep-frying.

D. Wok Base

The dishwasher safe wok bowl can be removed from the base for easy cleaning.

E. 1500W Heating Element

The unique element quickly distributes heat up the walls of the wok bowl.

F. Temperature Control Probe

15 precision heat settings up to a searing 425^ (218^) emulating authentic Asian-style gas cooking.

KNOW yOUR BREVILLE HOT WOKTM

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 heating arrow 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:

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	High Sear

NOTE

Temperatures given are a guide only and may require adjustment to suit various foods and individual tastes. For best results allow the Hot Wok™ to preheat for 10 minutes on the 'High Sear' setting before beginning to cook.

OPERATING

your Breville Hot Wok™

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

• It is recommended you remove all labels and wash the Wok Bowl and Glass Lid in hot soapy water. Rinse and thoroughly dry.
• The Wok Base is removable for easy cleaning (see page 14).
• Do not immerse the cord and/or Temperature Control Probe in water or any other liquid.

NOTE

Before inserting the Temperature Control Probe into the Probe Socket, ensure the interior of the Probe Socket is fully dry. To do this, shake out excess water then wipe the interior of the Probe Socket with a dry cloth.

OPERATING yOUR WOK

1. Place the Wok Bowl onto the Wok Base and lock into place (see page 15).
2. Insert the Temperature Control Probe into the Probe Socket at the side of the Wok. Plug into a 110/120v power outlet. Always insert the Temperature Control Probe into the appliance first, then plug into main power outlet.
3. Preheat the Wok on the 'High Sear' setting for approximately 10 minutes. The heating arrow will illuminate and indicates the selected setting.
4. When the heating arrow no longer illuminates, the wok has reached the correct temperature for the selected setting. The Wok is now ready for use. The heating arrow 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.

Rotate the Steam Vent on the Glass Lid counter clockwise to allow steam to escape when cooking.

WARNING

Never operate the Hot WokTM without the base firmly positioned in place.

NOTE

When a high heat is required (eg. for stirring or searing), select the 'High Sear' setting and allow the heating arrow 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 Hot WokTM. Do not use any other Temperature Control Probe or connector.

1. When cooking is completed, turn the heating arrow to the 'Off' position ('O' on dial) then unplug from power outlet. Leave the Temperature Control Probe connected to the Wok until it has cooled down.

NOTE

Do not immerse the cord, plug or Temperature Control Probe in water or any other liquid.

• Allow the 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 Probe Socket by depressing the 'Easy Release' lever on the side of the probe.
• Do not leave plastic cooking utensils in contact with the Wok while cooking.

CARE & CLEANING

for your Breville Hot Wok™

CARE & CLEANING

TEMPERATURE CONTROL PROBE

• If cleaning is necessary, wipe the Temperature Control Probe with a slightly damp cloth.

NOTE

Do not immerse the cord, plug or Temperature Control Probe in water or any other liquid.

Storage

Store the Temperature 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.

NOTE

For convenient storage of the Temperature Control Probe, line the Wok Bowl with two sheets of paper towel and place the probe on the paper towels. This will ensure the probe and plug don't scratch the non-stick coating.

Do not use metal utensils, sharp objects or cut food inside the 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 Wok and will not affect the cooking performance.

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.

CARE & CLEANING

REMOVABLEBASE

To remove the base for cleaning:

1. Remove the Lid from the Wok and ensure the Temperature Control Probe has been removed from the Probe Socket. 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 Probe Socket.

The Wok Base and Bowl should be washed in hot soapy water. Dry thoroughly.

NOTE

To extend the life of the non-stick coating, we recommend that the Wok Bowl, Base and Lid be washed by hand. However, the Wok Bowl, Base and Lid are dishwasher safe. The recessed heating element in the Wok Bowl is completely sealed so it is safe to immerse in water.

WARNING

The Hot Wok should never be operated without the Wok Bowl and Base fully assembled and locked into place.

NOTE

Before inserting the Temperature Control Probe into the Probe Socket, make sure that the interior of the Probe Socket is fully dry. To do this, shake out excess water, then wipe the interior of the Probe Socket with a dry cloth.

CARE & CLEANING

To lock the Base for cooking:

1. Lower the Wok Bowl over the Base as illustrated below. Press down on the Quick Release Knob and rotate clockwise to lock into place. Ensure the Base is locked into position before rotating the Wok right-side-up.

GLASSLId

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

NOTE

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.

COOKING TECHNIQUES

for your Breville Hot Wok™

COOKING TECHNIQUES

STIR-FRYING

Recommended Temperature Probe setting: 'High Sear' for meats. 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' 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 that 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.

NOTE

Make sure to carefully cook the meat to the minimum temperature required to prevent contamination.

STIR-FRY TIPS

• Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed previously by removing any fat and slicing thinly across the grain (across direction of meat fibers). Slicing across the grain ensures tenderness. Cut into very thin strips, approximately 2 - 3 inches (5 - 8cm) in length. Partially freeze meat (approximately 30 minutes) to make slicing easier.
• Stir-fry meat strips in small batches (approx 12 pound; 225g) to stop meat from shedding its juice and 'stewing', resulting in tougher meat.
• When adding meat strips to the Wok, the strips should sizzle.
• Stir-fry meat strips for 1 - 2 minutes. Any longer will toughen meat.
• Remove each batch when cooked and allow the Wok to reheat before stirring the next batch. By cooking in small batches, the heat of the Wok remains constant, ensuring the meat does not stew and toughen. A small amount of oil can be mixed through the meat strips before adding to the Wok, along with any other flavoring such as garlic, ginger and chili peppers. A little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it separately in the Wok eliminates using too much.

COOKING TECHNIQUES

• 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

Bell peppers, sliced

Zucchini, sliced

Water chestnuts

Bamboo shoots

1 Minute

Garlic, minced

Chili pepper, minced

Ginger, minced

Shallots, chopped

Bean sprouts

This brief cooking time will keep vegetables crisp.

• Peanut oil is traditionally used for Asian style stir-fry 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 as to not overcook the end result.
• Serve stir-fried foods immediately to retain their crisp texture.

SHALLOWfRyING

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 Glass Lid shallow frying 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 paper towels to reduce greasiness.
• Never leave your Wok unattended or unsupervised while shallow frying.
• Allow oil to cool before removing from the Wok.
  Vegetable, peanut or canola oil is recommended for shallow frying.

Recommended Temperature Probe setting 1 - 2.

Your Hot 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.

COOKING TECHNIQUES

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

RECOMMEnEd CUTs fOR SLOW COOKING (BRAISING)

BEEF

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

CHICKEN

Diced 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 cornstarch 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 Asian 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.

MATCHSTICK OR jULLENNE

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

COOKING TECHNIQUES

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 18 inch (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.

SPECIAL INGREDDIENTS

for your Breville Hot Wok™

SPECIALINGREDIENTS

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.

Chili peppers, fresh and dried

Chili peppers 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 chilies they can burn your skin. The chili seeds are the hottest part of the chilies 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 pre-prepared from most Asian supermarkets.

Fish sauce

A thin, salty dark brown sauce with a distinctive fishy smell, which is used extensively in Thai and Vietnamese dishes. 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.

SPECIAL INGREDIENTS

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 chili peppers 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.

RECIPES

RECIPES

CHICKEN AND SWEET CORN SOUP

Makes 4-6 servings

INGREDIENTS

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

METHOD

1. Set the Wok temperature to 'High Sear'. Add the oil then garlic, corn, and chicken meat into the Wok and stir-fry for 1 minute.
2. Add the chicken stock and bring to a boil, reduce the temperature to Heat Setting 2.
3. Add the egg whites and stir to break them up.
4. Sprinkle with parsley and pepper. Serve with sliced green onions.

THAI HOT AND SOUR SHRIMP SOUP 'TOM yUM GOON'

Makes 4-6 servings

INGREDIENTS

2 Kaffir lime leaves, cut in 12
1 stalk lemongrass, bottom third finely sliced.
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium shrimp, peeled and veined
2 tablespoons (30ml) lime juice

METHOD

1. Set the Wok temperature to 'High Sear'. Add the first 6 ingredients into the Wok. Once the soup begins to boil, reduce the temperature to Heat Setting 2. Allow the flavors to infuse for 5 minutes.
2. Add the tomato and shrimp and return to the boil, simmer for a further 5 minutes or until the shrimp are just cooked. Add the lime juice and serve.

Serve with cilantro leaves.

RECIPES

CHINESE WONTON SOUP

Makes 6 servings

INGREDIENTS

1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1 liter) chicken stock
½lb (225g) fresh egg noodles
24 prepared won tons (available refrigerated or frozen from the supermarket)
4 green onions, sliced

METHoD

1. Place the mushrooms into boiling water for 10 minutes, then drain.
2. Set the Wok temperature to 'High Sear'. Place the ginger and stock into the Wok and bring to a boil, add the noodles and won tons, return to a boil.
3. Reduce the temperature to Heat Setting 2, simmer the soup for 7 minutes to cook the won tons.

Serve with sliced green onions

FRENCH ONION SOUP

Makes 4-6 servings

INGREDIENTS

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

METHoD

1. Set the Wok temperature to 'High Sear'. Add the oil, butter, then the onions and garlic to the Wok. Stir-fry the onions until they have a golden color.
2. Add the flour and cook for 1 minute. Then add the wine and thyme and allow the liquid to reduce by half.
3. Add the beef stock and brown sugar, bring the soup to a boil. Reduce the temperature to Heat Setting 2; simmer the soup for 30 minutes. Add salt and pepper if desired before serving.

Serve with cheese croutons.

RECIPES

MOROCCAN BUTTERNUT SQUASH SOUP

Makes 4-6 servings

INGREDIENTS

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
114 cup (310ml) sour cream
14 cup fresh cilantro, finely chopped

METHOD

1. Set the Wok temperature to 'High Sear'. Add the oil to the Wok. Saute 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 temperature to Heat Setting 2, place the lid on and cook the soup for 20 minutes. Once 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.

NOTE

Use caution when blending hot ingredients. Allow ingredients to cool before placing into blending jug.

CRISPy TEMPURA vEGETABLES WITH dIPPING SAUCE

Makes 4-6 servings

INGREDIENTS

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

dipping sauce

12 cup (125ml) light soy sauce
1 tablespoon (15ml) mirin
2 teaspoons (10ml) hot water

METHOD

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
1 / 4 teaspoon white sugar
12 teaspoon baking powder
1 egg yolk
13 cup (75ml) ice water
Vegetable oil for shallow frying

METHOD

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. Set the Wok temperature to Heat Setting 8.Add 4 cups (1 L) of vegetable oil and heat for 4 minutes.
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.

RECIPES

THAI FISH CAKES

Makes 4 servings

INGREDIENTS

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

METHOD

1. Dice the fish and finely chop the cilantro.
2. Place all the ingredients into a blender or 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. Set the Wok temperature to Heat Setting 8.Add 4 cups (1 L) of vegetable oil and heat for 4 minutes.
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.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

PLUM GLAZEd CHICKEN WINGS

Makes 4-6 servings

INGREDIENTS

214 Ibs (1kg) chicken wings or drumettes 1 / 2 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

METHoD

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. Set the Wok temperature to Heat Settings 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.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

RECIPES

THAI SHRIMP AND MANGO SALAd

Makes 4 servings

INGREDIENTS

214 lbs (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 1/3 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

METHOD

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. Set the Wok temperature to 'High Sear'. Add the shrimp and cook for 3-5 minutes until cooked, then remove.
5. Add to the lettuce leaves and pour over the dressing, mix the salad before serving.

Serve with green onions.

SPICy PORK AND CHILI SALAd

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
12 cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
3% lb (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges

METHOD

1. Set the Wok temperature to 'High Sear'. Add the oil, nuts and curry paste and cook for a few minutes.
2. Add the ground pork and stir to brown. Add the brown sugar and fish sauce, stir-fry until the liquid has evaporated.
3. Arrange the lettuce on serving plates and top with the tomato then the pork mixture.

RECIPES

MUSSELS IN TOMATO AND GARLIC SAUCE

Makes 4-6 servings

INGREDIENTS

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

Black pepper, freshly ground

METHOD

1. Set the Wok temperature to 'High Sear'. 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 Wok temperature to Heat 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

Makes 4-6 servings

INGREDIENTS

214 lbs (1kg) 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

METHOD

1. Cut Calamari open, clean and remove innards.
2. Cut shallow diagonal slashes in crisscross pattern on the inside.
3. Cut into 2 inch x 3/4 inch (6cm x 2cm) pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared Calamari in the flour mixture.
6. Set the Wok temperature to Heat Setting 8.Add 4 cups (1 L) of vegetable oil and heat for 4 minutes, then shallow fry squid in 3 batches.
7. Remove and drain on paper towels.

Serve with lime wedges and Cilantro leaves.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

RECIPES

SANG CHy BOW (CHINESE LETTUCE ROLLs)

Makes 4-6 servings

INGREDIENTS

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

METHOD

1. Combine the ground pork, egg yolk and vegetables.
2. Set the Wok temperature to 'High Sear'. Add the oil, then the pork and vegetable mixture and stir-fry until the pork is cooked.
3. Add the sauce ingredients and cook for one more minute.
4. Place the mixture into prepared lettuce cups and serve.

SWEET POTATO, zUCCHINI, BEAN SHOOT AND TOfU STIR-fRy

Makes 4 servings

INGREDIENTS

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

METHOD

1. Set the Wok temperature to 'High Sear'. 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.

RECIPES

SINGAPORE HOKKIEN NOODLES

Makes 4 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil

1 teaspoon crushed garlic

12 teaspoon dried chili pepper

2 eggs, lightly beaten

1 tablespoon curry powder

114lb(100g) BBQ pork, finely sliced

1 / 2 lb (225g) shrimp, peeled and sliced in half

1 red bell pepper, 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

METHOD

1. Set the Wok temperature to 'High Sear'. Add the oil then garlic and chili. Stir-fry for 1 minute, add the eggs, and continue to stir until the eggs is cooked.
2. Add the curry powder, shrimp, pork, bell pepper, 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 CHINESE GREEN vEGETABLES

Makes 4-6 servings

INGREDIENTS

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

METHoD

1. Set the Wok temperature to 'High Sear'. 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.

RECIPES

GINGER AND CILANTRO CALAMARI WITH RICE NOODLES

Makes 4 servings

INGREDIENTS

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

METHoD

1. Cut calamari hoods open, clean and remove quill from calamari hood.
2. Cut shallow diagonal slashes in crisscross pattern on the inside of the calamari, then cut into small triangles.
3. Place the ginger, cilantro and 1 Tbs peanut oil into a blender or food processor, blend to form a paste.
4. Marinate the calamari with the paste and add the fish sauce. This mixture can be used immediately or left to marinate for 24 hrs.
5. Set the Wok temperature to 'High Sear'. Add the remaining oil and calamari. Cook for 2 minutes, then add the remaining ingredients and cook until the noodles have heated through.
6. Add the sesame oil and basil leaves into the stir-fry before serving.

Serve with steamed jasmine rice.

STIR-fRy SHRIMP WITH SNOW PEAS AND OySTER SAUCE

Makes 4 servings

INGREDIENTS

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

METHOD

1. Set the Wok temperature to 'High Sear'. Add the oil and stir-fry the carrots and snow peas. Cook for 3 minutes and 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 are heated through.
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.

RECIPES

SAUTéEd SHRIMPS

Makes 4-6 servings

INGREDIENTS

32 medium shrimp, peeled and veined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chili, 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

METHOD

1. Mix the shrimp with the ground spices, garlic, and chili.
2. Set the Wok temperature to 'High Sear'. 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

Makes 4-6 servings

INGREDIENTS

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
1x cup chicken stock
1/2 lb (225g) fresh rice noodles, sliced
1 / 2lb (250g) can baby corn

METHOD

1. Set the Wok temperature to 'High Sear'. 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 flavors, add the soy and stock then bring the mixture to the boil.
3. Add the noodles, corn, and stir to heat through.

Serve with sliced green shallots.

RECIPES

CHILI CHICKEN WITH SINGAPORE NOODLES

Makes 4-6 servings

INGREDIENTS

6 chicken thighs

1 12 cups sweet chili sauce

1 tablespoon vegetable oil

12 cup (125ml) chicken stock

2 sticks celery, finely sliced

1 x 15oz (410g) can champignon mushrooms

1x12oz (350g) packet of fresh

Singapore noodles

3oz (100g) bean shoots

METHOD

1. Marinate the chicken in the sweet chili sauce for 2 hours or overnight.
2. Set the Wok temperature to 'High Sear'. Add the oil and sear 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 4-6 servings

INGREDIENTS

214lb(1kg) 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

METHOD

1. Toss chicken strips into the egg white, ginger, garlic and 1 tablespoon cornstarch, and mix well. Refrigerate for 1 hour.
2. Set the Wok temperature to 'High Sear' and add the oil. Add the chicken strips one at a time. Cook in small batches until golden, then remove.
3. 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 Wok temperature to Heat Setting 8 after the cornstarch has been added.
4. Return the chicken to the Wok and stir to coat in the lemon sauce.

Serve with fried or boiled rice.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

RECIPES

CHICKEN WITH PLUM SAUCE AND BOK CHOy

Makes 4 servings

INGREDIENTS

2% Ibs (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

METHOD

1. Place the chicken into a bowl and mix with the sherry and soy.
2. Set the Wok temperature to 'High Sear'. 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 Wok temperature to Heat Setting 6 and simmer the chicken for 10 minutes.
3. Add the bok choy and water chestnuts, increase the Wok temperature to Heat Setting 14, stir-fry until the bok choy has wilted.

Serve with steamed egg noodles.

SzECHUAN PORK WITH THAI RICE STICK NOODLES

Makes 4-6 servings

INGREDIENTS

1/4 lb (110g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chili paste
12 teaspoon garlic
1 teaspoon sugar
12 cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
12 lb (250g) pork fillet sliced in 13 inch (1cm) rounds
2 green shallots, sliced
1 teaspoon grated ginger
12 cup sliced water chestnuts
1 punnet baby corn sliced in half

METHOD

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. Set the Wok temperature to 'High Sear'. 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 Wok temperature to Heat Setting 8, cook until the liquid has almost absorbed but still moist.
6. Taste and adjust the seasoning.

Serve with steamed Chinese green vegetables.

RECIPES

THAI BEEF AND SPINACH STIR-fRy

Makes 4 servings

INGREDIENTS

34 cup (180ml) peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red bell peppers, cut in strips
13% Ibs (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

METHOD

1. Set the Wok temperature to 'High Sear'. Add 1 tablespoon (20ml) oil and stir-fry the garlic, ginger and onions. Cook for 2 minutes. Then add the bell peppers. Cook for 2 minutes more and then remove.
2. Add the remaining oil (1 tablespoon; 20ml) 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 the Wok temperature to Heat Setting 8, and cook until spinach has softened.

Serve with coconut rice.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

MONGOLIAN LAMB

Makes 4-6 servings

INGREDIENTS

1% lbs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
12 teaspoon ( 12teaspoon; 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

METHoD

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. Set the Wok temperature to 'High Sear' 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.

RECIPES

TERIyAKI BEEf

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
1% lb (750g) beef strips
114 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

METHOD

1. Place the beef strips into a bowl, add the soy, mirin, sake and sugar and marinate for 4 hours.
2. Set the Wok temperature to 'High Sear' and heat the peanut oil. Quickly sear 1/3 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.

CHICKEN AND TOMATO RISOTTO

Makes 4-6 servings

INGREDIENTS

2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
112 cups (315g) Arborio rice
5 cups (112 liter) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
12 cup (125g) freshly grated
Parmesan cheese
Freshly ground black pepper

METHoD

1. Set the Wok temperature to 'High Sear', add the butter and oil.
2. Stir-fry onion and garlic until softened. Add rice and stir into the butter and oil mixture until all grains are covered.
3. Mix in the stock. Bring to a boil, continually stirring.
4. Reduce the Wok temperature to Heat 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.

RECIPES

CHICKEN, SPINACH AND PINE NUT RISOTTO

Makes 4-6 servings

INGREDIENTS

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 (112 liter) chicken stock
214lb(500g) roasted chicken, shredded (approximately 1 small roasted chicken)

METHOD

1. Set the Wok temperature to '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. Add garlic and chicken stock. Bring the risotto to a boil.
4. Reduce Wok temperature to Heat 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.
5. Stir in chicken and toasted pine nuts, heat through and serve.

Serve with freshly grated Parmesan cheese.

NASIGORING

(INDONESIAN FRIED RICE)

Makes 4 servings

INGREDIENTS

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

METHoD

1. Set the Wok temperature to 'High Sear'. 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.

RECIPES

1 tablespoon (15ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 12 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 / 3 cup coriander leaves

METHOD

1. Set the Wok temperature to 'High Sear' and add the oil. Cook the onion until it 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 Wok temperature to Heat Setting 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

Makes 6 servings

INGREDIENTS

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
3% cup (180ml) yogurt

METHOD

1. Mix the eggplants with half the curry powder and the sea salt. Let sit for 20 minutes in a colander.
2. Set the Wok temperature to 'High Sear'. 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 Wok temperature to Heat 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.

RECIPES

3 tablespoons (45ml) peanut oil
2 brown onions, diced
1 lb (450g) small diced lamb (12 in; 1.5cm)
112 teaspoons cumin
1 12 teaspoons ground black pepper
1 12 teaspoons ground coriander
112 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
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 (114 liter) water

METHOD

1. Set the Wok temperature to 'High Sear'. Add 2 tsp 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 Wok temperature to Heat Setting 4. Place the lid on and cook for 1 hour.

Serve with steamed couscous.

ONE YEAR LIMITED WARRANTY

Subject to the conditions below, HWI Breville® warrants for one year from the date of purchase that this Breville® appliance is free of defects in material and workmanship. This warranty does not cover damages to the appliance or to any of its parts that are caused by abuse, misuse, neglect, wear and tear, including damages caused by using the appliance in a manner not contemplated by the instruction manual, including use on current or voltage other than that marked on the product, or by failing to follow safety, operating, care or cleaning instructions or alteration or repair not authorized by HWI Breville®. Where applicable, this warranty covers the repair and/or replacement of a defective product at HWI Breville®'s option.

This warranty provides specified rights. Consumers may also have other rights which vary from state to state, or province to province.

TERM OF WARRANTY:

The warranty extends for one year from the date of original purchase by a consumer, and does not apply to purchases by retailers or distributors, or to purchases for commercial use. If a replacement product is sent, it will carry the remaining warranty of the original product.

Please contact our Customer Service Center at www.Breville.com or call the toll free number below for instructions on the repair and/or replacement of the appliance if a covered defect occurs within the one year warranty period.

CONDITIONS:

In order to be eligible for this warranty, the consumer must purchase the Breville® appliance from an "Authorized Retailer" and must provide proof that the product was purchased within one year prior to making any claim under the warranty. Registering the product with HWI Breville®, while appreciated, is not required, and is not a substitute for proof of purchase.

DISCLAIMER:

This warranty covers the repair and/or replacement of products. HWI Breville expressly disclaims 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:

Fitness and merchantability: any warranty of merchantability or fitness with respect to this product is also limited to the one year limited warranty period. The warranties set forth herein are exclusive and not other warranties, express or implied, are made by HWI Breville or are authorized to be made with respect to the product.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please visit us online at www.Breville.com or:

Toll free phone number:

USA: 1-866-BREVILLE (1-866-273-8455)

CANADA: 1-866-BREVILLE (1-866-273-8455)

Email:

USA: [e-mail]

CANADA: [e-mail]

féLICITATIONS

SOUPE AU POULET ET AU MAIS SUCRÉ

4-6 portions

INGRedIENTS

SALAdE ePICeE AU PORc ET PIMENT fORT

4-6 portions

INGRédIENTS

CALMARS AU SELET AU POIVRE

4-6 portions

INGRédIENTS

Breville Customer Service Center

US Customers

Mail: Breville USA

19400 S. Western Ave

Torrance CA

CA 90501-1119

Phone: Customer Service 1 (866) BREVILLE

Email: Customer Service: [e-mail]

Canada Customers

Mail: Breville Canada

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98000 092 928. Copyright Breville Pty. Ltd. 2010.

Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.

Model BEW600XL Issue - A10