User manual BREVILLE BEW300

[. . . ] HealthSmart® Wok Instructions BEW300 Contents Introduction Brevillerecommendssafetyfirst KnowyourBrevilleWok OperatingyourBrevilleWok CareandCleaning CookingTechniques Stir Frying Steaming Shallow Frying Slow Cooking Preparation Techniques SpecialIngredients Recipes Page 3 4 6 8 9 12 1 13 14 14 15 16 R1 Congratulations on the purchase of your new Breville HealthSmartTM Wok 3 breville recommends safety first 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 for your brevIlle Wok · Carefully read all instructions before operating the appliance and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the appliance for the first time. [. . . ] Water chestnuts Small, white, crisp bulbs with a brown skin. Water chestnuts can be purchased peeled and canned, and will keep for about 1 month, covered in the refrigerator. recipes R1 Contents Page Appetisers, entrees and soups Stir fries Curries and rice dishes R3 R10 R1 R NOTE:AllRECIPESuSEAuSTRAlIANSTANDARDMEASuRINGCuPSANDSPOONS. appetisers, entrees and soups Chicken and sweet corn soup serves 4 - 6 1tablespoonpeanutoil 2clovesgarlic, peeledandfinelychopped 200gchickenbreastfillet, finelychopped 4cups/1litrechickenstock 425gcancreamedcorn 1tablespoonsoysauce 3eggwhites, lightlybeaten Whitepepper, totaste 4greenshallots, thinlysliced, forserving thai hot and sour prawn soup `tom yum goon' serves 6 2Kaffirlimeleaves, cutinhalf 1stalklemongrass, trimmedandfinelysliced 1teaspoongratedginger 2tablespoonsTomYumpaste 8buttonmushrooms, sliced 8cups/2litreschickenstock 1tomato, seedsremovedanddiced 18mediumgreenprawns, peeledanddeveined 2tablespoonslimejuice Corianderleaves, forserving 1. Add oil, then garlic and chicken, stir fry for to 3 minutes or until golden brown. Add chicken stock, creamed corn and soy sauce, stir well, cover with lid and bring to the boil. Reduce heat to setting 4, cook covered for 5 minutes. Add egg whites in a thin stream to the hot mixture and stir to separate while cooking. Serve topped with sliced green shallots. 1. Heat Wok on Setting HIGH SEAR, add the first ingredients, cover with lid and bring to the boil. Reduce heat to setting 4- and simmer for 5 minutes. Add the tomato and prawns, cover with lid, increase heat to setting and bring to the boil. Reduce heat to setting 4- and simmer for 5 minutes or until the prawns are just cooked. Serve sprinkled with coriander leaves. NOTE:AllRECIPESuSEAuSTRAlIANSTANDARDMEASuRINGCuPSANDSPOONS. R3 appetisers, entrees and soups continued Chinese won ton soup serves 6 50gdriedslicedmushrooms 2teaspoonsgratedfreshginger 6cups/1½litreschickenstock 200gfresheggnoodles 24preparedwon-tons(availablefrozenfrom supermarkets) 4greenshallots, sliceddiagonally, forserving french onion soup serves 4 - 6 2tablespoonsoil 1tablespoon/20gbutter 1kgbrownonions, peeledandthinlysliced 2clovesgarlic, peeledandfinelychopped 2tablespoonsplainflour 1cup/250mldrywhitewine 6cups/1½litresbeefstock 1teaspoonchoppedfreshthymeleaves, optional 1tablespoonbrownsugar Saltandpepper, totaste 1. Place mushrooms into a bowl and cover with sufficient boiling water. Allow to stand for 10 minutes then drain. Place ginger and stock into the Wok, cover with lid and heat on setting HIGH SEAR. Bring to the boil, then add noodles and won tons, cover with lid and return mixture to the boil. Reduce heat to setting 4- and simmer for 7-10 minutes or until won tons are cooked. Add oil and butter, then onions and garlic. Cook stirring constantly until onions are well browned, about minutes. Add flour, mix well and cook for 1 minute. Add wine and cook, stirring for 1 minute. Add beef stock, thyme and brown sugar, stir to combine well with other ingredients. [. . . ] Add chicken and stir to coat with paste mixture. Add stock and coconut cream, cover with lid and bring to the boil. Reduce heat to setting 4, cook for 0 minutes or until chicken is cooked. Add remaining ingredients and cook uncovered for 5 minutes. [. . . ]