Sunbeam WW8900 User's Manual
Contents
1. 3 Chop the tomatoes and add to the Wok with juice mussels prawns and capsicums Simmer until liquid is absorbed about 15 minutes and serve French Vegetable Casserole 1 large eggplant 4 tablespoons oil 2 onions peeled and finely sliced 2 cloves garlic finely chopped 2 green capsicum cut into strips 500g zucchini sliced 4 medium ripe tomatoes roughly chopped 1 tablespoon mixed herbs Pepper to taste Serves 4 18 1 Slice eggplant sprinkle with salt and allow to stand for 30 minutes Wipe away moisture with absorbent paper Cut into 2cm cubes Heat oil in Wok on setting 12 saut onion and garlic until onion is tender 2 Add remaining ingredients and bring to the boil Reduce heat to simmer on setting 2 3 cover and cook for 30 minutes Tomato Onion and Zucchini Casserole 2 tablespoons oil 2 onions finely sliced 1 clove garlic finely chopped 500g zucchini sliced 3 large ripe tomatoes roughly chopped 500g zucchini sliced 3 large ripe tomatoes roughly chopped 1 tablespoon Worcestershire sauce 1 tablespoon fresh chopped parsley 1 teaspoon dried basil Pepper to taste Serves 4 1 Heat oil in Wok on setting 12 Add onion and garlic saut until onion is tender 2 Add zucchini tomatoes Worcestershire sauce parsley basil and fresh ground pepper to taste bring to the boil 3 Reduce heat to simmer on setting 2 3 cover and cook until zucchini is tender Recipes continued STIR FRI2. Stainless Professional Wok 7 5 Litre Stainless Heat Wall Wok Instruction Recipe Booklet WW8900 Contents Sunbeam s Safety Precautions Features of your Stainless Wok Using your Stainless Wok Stainless Steel cooking surface Cooking Techniques Care and Cleaning of your Stainless Wok Recipes Entrees amp Appetisers Side Dishes Main Meals Stir Fries Desserts Mel 5 sSiall Leda oLblisal agis ye oS aa DE ARS FABIAN Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich daB die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBatwvete mac ot Napandvw mpopuAd eic aopadsiac yivovtat katavont s Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere OO OO AJ ON 14 16 19 22 LED FERRER SRBC KELEME EX Yeepete ce peka norope cnomeHaTUTe MepK Ha npetnasnusoct ce Ao6po pas6paHu Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas sighs dye Lia YL glablial aS A8 lS doa Zoeoge eseu age Se ru u lufu Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n du gc hi u r Sunbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM STAINLESS WOK Use well away from walls and curtains Avoid using on metal surfaces e g
3. sink hotplate Do not touch cooking vessel whilst hot use cool touch handles Sunbeam are very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance Close supervision is necessary when your appliance is being used near children or infirm persons Never leave an appliance unattended while in use Young children should be supervised to ensure that they do not play with the appliance If using a plastic spatula do not leave in cooking vessel when hot Do not immerse removable probe in water Do not place hot glass lid under cold water The knob on the glass lid may get hot during use oven mitts may be required Do not use an appliance for any purpose other than its inte
4. Vessel T Long lasting 25 year guaranteed 18 10 Stainless Steel cooking surface essential for the gourmet cook 2400 Watt Heat Wall Element The element wraps around the heavy duty base and sides of the wok to provide superior heat distribution f Unique Cast Element The element is completely cast into the heavy duty base for longer element PROFESSION life and faster heat up WOK Quick Release Detachable Base Quick release detachable base allows Q for easy cleaning Simply twist the knob and pull to release the cook and clean base Non Slip Feet Non slip rubber feet provides extra stability and prevents slipping Adjustable Steam Vent Fixed steam vent controls the moisture level during cooking Cool Touch Handles Makes handling safer when shifting your wok from the kitchen table Heavy Duty Die Cast Cooking Vessel Dishwasher safe parts The wok vessel base and glass lid are dishwasher safe Trigger release Heat Control Probe with 15 heat settings 15 heat settings allow for perfect cooking control while the simple to use trigger release probe makes for quick easy removal after use Tempura rack The tempura rack allows you to perfect the art of deep frying oriental style spring rolls curry puffs money bags etc Steaming Rack The versatile steaming rack is ideal for fat free steaming of a variety of fre
5. setting 15 3 Cut bananas in half lengthways then in half crossways Dip bananas in batter and gently drop into hot oil Deep fry until lightly browned and crisp 4 Drain on absorbent paper dust with icing sugar or alternatively serve hot with ice cream Deep Fried Scones 30g butter or margarine 1 1 2 cups self raising flour 1 2 teaspoon salt 3 4 cup milk Raspberry jam Oil for deep frying Serves 15 1 Using electric beater cream butter until soft Add flour and salt and mix by hand until crumbly gradually add milk 2 Turn mixture onto a floured board and knead lightly Press dough out to a 1cm thickness cut out rounds with a scone cutter 3 Make a small slit in each scone and fill with jam Pinch together to close slit 4 Heat oil in Wok on setting 15 Fry scones until golden brown and drain on absorbent paper Sprinkle with sugar if desired and serve immediately Tropical Fruit Flamb Serves 4 60g butter 3 bananas 450g can pineapple pieces 1 4 Cup brown sugar 1 4 teaspoon ground cinnamon 2 3 tablespoons rum Whipped cream 1 Heat wok to setting 12 Peel bananas cut into 2 5cm slices Place into frypan with drained pineapple Sprinkle with sugar and cinnamon Cook for 5 minutes 2 Add heated rum turning fruit occasionally until warmed through and tender 3 Serve hot with cream or ice cream Recipes continued Spiced Black Rice Risotto Serves 4 500g black rice soaked overnight in wa
6. softened Add salt and pepper to taste Remove ingredients from wok and allow to cool 2 Meanwhile clean wok and fill with oil for deep frying allow about 2 litres of oil Adjust setting to 15 and allow oil to become hot 3 Working with 1 won ton wrapper at a time place 1 tablespoon filling in the centre moisten edges with a little water gather around filling to form a pouch twist and pinch sides together leaving a frill at the top Place on a tray and repeat with remaining filling and won ton wrappers 4 Deep fry money bags in batches of 5 until golden brown approximately 3 5 minutes Drain on absorbent paper tying a chive around each money bag Serve immediately with a dipping sauce Soy and Chilli Sauce 4 tablespoons soy sauce 2 tablespoons sweet chilli sauce Combine together and serve with Vegetarian Money Bags 13 Recipes continued SIDE DISHES Tossed Asian Greens with Oyster Sauce Serves 4 500g mixed Asian green washed and trimmed 50ml water 2 cloves garlic crushed 3 tablespoons oyster sauce 1 tablespoon sesame oil 1 Preheat wok to setting 11 Add Asian greens water garlic oyster sauce and sesame oil Toss quickly for 1 2 minutes until heated through and just wilted 2 Serve immediately Chinese Rice 2 tablespoons oil 3 eggs lightly beaten 1 onion finely chopped 3 bacon rashers finely chopped 1 2 cup frozen peas thawed 6 green onions finely sliced 3 cups cooked rice 1
7. spring onions chopped 1 4 cup coriander leaves chopped Vegetable oil for frying 1 With the Sunbeam Maestro Pro food processor process the fish fillets for 20 30 seconds till smooth Add fish sauce egg chilli spring onion and coriander Process for a further 10 seconds until all ingredients are well combined Serves 4 Recipes continued 2 Heat oil in wok to setting 15 for deep frying allow about 2 litres of oil 3 Using wet hands and 2 tablespoons of mixture form fairly flat patties Deep fry fish cakes in batches of 4 for 2 3 minutes until deep golden brown Drain on absorbent paper Serve immediately with Thai dipping sauce Thai Dipping Sauce LG cup white sugar 2 cup water 1 2 cucumber finely chopped 1 4 cup coriander chopped 1 red chilli sliced 1 4 cup roasted peanuts chopped 1 In a small pan heat the sugar and water stir until boiled Simmer for 4 minutes Remove from heat and stir in the remaining ingredients Vegetarian Money Bags Makes 40 2 tablespoons olive oil 4 cloves garlic crushed 6 spring onions chopped 2 sticks celery chopped 250g cabbage shredded 300g carrot grated 200g snake beans sliced salt amp pepper to taste 40 won ton wrappers 20 chives blanched cut in half Vegetable oil for deep frying m Preheat wok to setting 11 Heat oil and add garlic spring onions celery cabbage carrot and snake beans Stir fry for 2 3 minutes until vegetables are
8. wipe out wok and add 2 tablespoons of oil Stir fry onion till soft and remaining vegetables Stir fry for 2 3 minutes until just tender but still crisp Add sauces with water toss in noodles cook for 1 minute Return meat back to the wok and stir in cashews Serve immediately in individual bowls and garnish with extra cashews Teriyaki Chicken Serves 4 2 tablespoons oil 500g chicken breast fillets sliced 1 small onion thinly sliced 1 clove garlic crushed 100g snow peas 1 2 cup water 2 tablespoons black bean sauce 2 tablespoons teriyaki sauce 1 bunch bok choy sliced 1 2 Cup bean sprouts 1 Heat half oil in Wok on setting 15 Add chicken in batches stir fry until tender Remove from Wok 2 Head remaining oil in wok on setting 15 Add onions and garlic and stir fry for 1 minute Add snow peas water and sauces Stir fry for a further 1 minute 3 Add bok choy and sprouts Stir fry until tender Serve immediately Recipes continued Beef and Black Bean 2 tablespoons oil 500g beef steak thinly sliced 2 cloves garlic crushed 1 onion sliced 1 stick celery sliced 1 tablespoon cornflour IL cup black bean sauce 2 tablespoons teriyaki sauce 1 Heat oil in Wok on setting 15 Add combined beef and garlic in batches Stir fry until beef is tender Remove 2 Add the onion and celery to the Wok and stir fry 3 Add beef and combined cornflour and sauces stir until mixture thickens slightly Serves 4
9. ES Chilli Beef 2 tablespoons oil 500g topside steak cut into thin strips 2 onions cut into thin wedges 1 clove garlic finely chopped 1 teaspoon grated fresh ginger 1 green capsicum cut into thin strips 1 red capsicum cut into thin strips 1 celery stalk cut into diagonal strips 1 beef stock cube blended with 1 tablespoon hot water 2 tablespoons soy sauce 2 teaspoons brown sugar 2 green onions chopped 1 4 cup roasted almonds 1 Heat oil in Wok on setting 15 Add meat and stir fry in batches Remove 2 Reduce heat to setting 12 Add onions garlic ginger stir fry until tender 3 Add capsicum celery stock and sugar Stir fry for 2 3 minutes return beef to wok and mix to heat through Garnish stir fry with green onions and almonds Serves 4 Pork with Broccoli 2 tablespoons oil 500g pork fillet sliced thinly Salt and pepper to taste 2 cloves garlic crushed 2 teaspoons grated fresh ginger 3 carrots sliced thinly 1 large head brocoli chopped into florets 100g mushrooms sliced 1 3 Cup soy Sauce 125ml chicken stock 1 tablespoon cornflour 1 tablespoon sugar 1 2 bunch chives chopped 1 Heat half oil in Wok on setting 15 Add pork seasoned with salt and pepper in batches until cooked Remove from wok Serves 4 2 Heat remaining oil in wok and add garlic and ginger cook for 1 minute Add carrots broccoli and mushrooms and stir fry for 1 minute 3 Reduce heat to setting 12 Add soy
10. Spicy Calamari 500g calamari tubes 2 tablespoons oil 1 red pepper sliced 2 teaspoons oyster sauce 1 teaspoon barbecue sauce 3 teaspoons soy sauce 1 vegetable stock cube 1 teaspoon cornflour 1 2 cup water Serves 4 1 Score inside of calamari tubes in a diamond pattern Cut in thick strips 2 Heat oil in Wok on setting 15 Stir fry calamari in batches until first tender remove Stir fry pepper and add calamari sauces crumbled stock cube and blended cornflour and water Stir fry until sauce boils and thickens slightly Noodles with Pork and Peanuts 2 tablespoons oil 3 teaspoons Thai red curry paste 500g pork fillets sliced thinly 250g packet dry rice noodles 1 chicken stock cube 2 teaspoons fish sauce 2 tablespoons soy sauce 2 teaspoons cornflour 1 2 cup water 3 tablespoons chopped coriander Serves 4 1 Heat 2 teaspoons oil in Wok on setting 15 Rub curry paste over pork and stir fry pork until tender Remove 2 Add noodles to a large pan of boiling water until just tender drain 3 Add remaining oil to Wok add noodles stir fry until hot 21 Recipes continued DESSERTS Banana Fritters 1 2 cup rice flour 1 cup plain flour Ui tablespoons baking powder 1 teaspoon cinnamon 450mls water 6 medium bananas Oil for deep frying Icing sugar Serves 6 1 Sift flours baking powder and cinnamon in a bowl gradually add enough water to form a smooth batter 2 Preheat oil in Wok on
11. a damp tea towel until ready to use 2 Place chicken stock in Wok bring to the boil on setting 15 Reduce heat slightly add won tons cook for 5 8 minutes stirring occasionally add bok choy and season with a little extra sesame oil and soy sauce Cook for a further 2 minutes and serve immediately in individual bowls with soy sauce and chilli Spicy Prawn Soup Serves 4 2 stems fresh lemongrass chopped 2 fresh red chillies 1 2 tablespoons grated fresh ginger 6 cups fish stock 500g uncooked prawns shelled and deveined 1 4 cup lime juice 1 tablespoon coriander chopped 1 Blend lemongrass chillies and ginger until finely chopped 2 Pour stock into the Wok and bring to the boil on setting 15 Add chilli mixture and simmer uncovered for 15 minutes 3 Add prawns and lime juice and allow to simmer until prawns are cooked 4 Serve with sprinkled coriander Fried Camembert Serves 6 2 x 125g camembert or brie cheese 4 eggs lightly beaten 1 teaspoon salt 1 teaspoon pepper 2 cups dried breadcrumbs Oil for deep frying 1 Preheat oil in Wok to setting 15 2 Using a wet knife cut cheese into small wedges Combine salt pepper and breadcrumbs 3 Coat each wedge of cheese in egg and then breadcrumbs Repeat this procedure twice Place wedges in Wok and fry until golden brown 4 Serve hot with Cranberry sauce Thai Fish Cakes 500g red fish fillets 1 tablespoon fish sauce 1 egg 1 red chilli chopped 2
12. am if desired Recipes continued French Beans and Mushrooms Serves 4 1 tablespoon butter 20g or margarine 1 clove garlic finely chopped 1 tablespoon lemon juice 500g French beans trimmed 100g mushrooms sliced 2 tablespoons pine nuts 1 Heat butter or margarine in Wok on setting 12 Saut garlic for 1 minute 2 Add lemon juice and beans Reduce heat to setting 3 cover and cook until beans are just tender 3 Increase heat to setting 5 add mushrooms and pine nuts Saut until mushrooms are tender and pine nuts are browned Curried Nut Rice Serves 4 2 tablespoons 40g butter or margarine 1 2 teaspoons curry powder 2 cups long grain rice 21 2 cups chicken stock 125g slivered almonds 8 green onions finely sliced 1 Heat butter in Wok on setting 15 Add curry and rice cook for 2 3 minutes stirring constantly 2 Add chicken stock and bring to the boil Return heat to setting 4 to simmer cover and cook until all liquid has been absorbed 3 Add almonds and green onions stir through rice and cook for a further 2 3 minutes Tempeh and Nuts Serves 4 1 2 Cup soy Sauce 1 4 cup brown sugar 2 cloves garlic 1 long red chilli sliced 300g block Tempeh sliced and deep fried 200g roasted peanuts 200g roasted cashews 1 Preheat wok to setting 9 Add soy sauce brown sugar garlic and chilli Stir until sugar is dissolved and mixture starts to boil and thicken Immediately toss in Tempeh and nuts coo
13. any brand of stainless steel powder cleaner on stubborn stains on the cooking surface only Note Constant use of nylon abrasive pads will affect the polished surface finish Rubbing a paste of bicarbonate of soda and water into the stained area is also helpful in removing stains Wash thoroughly Note Re Season the cooking surface after using any of the above methods to remove stains Dishwasher safe Your stainless steel Wok is completely dishwasher safe The heating element is totally sealed so it is safe to fully immerse in water Cooking Techniques Various cooking methods can be used to make a variety of foods in your Sunbeam Wok Stir Frying Stir frying is a quick cooking method conducted over very high heat The Wok should be hot before adding oil or any ingredients Be sure to maintain maximum heat when stir frying by cooking food in small batches Use a tossing motion to ensure the food is evenly exposed to the heat Tips When Stir Frying e Meat should be cooked in batches approximately 150g per batch This prevents the temperature of the wok dropping too low and also preventing the meat from stewing Once the meat is cooked remove it from the wok and continue cooking vegetables sauce and noodles Then return the meat to the wok to heat through e Vegetables and meat should be cut into uniform shapes and sizes before starting as stir frying relies on quick cooking for best results e Slice meats
14. ater using a mild household detergent and a soft washing sponge They can also be cleaned in the dishwasher We recommend to wipe the Wok vessel out after each use with a paper towel to maintain the seasoning of the non stick coating This will also improve the non stick performance of your Wok To Clean Steaming Rack and Tempura Rack Wash in warm soapy water using a mild household detergent Rinse thoroughly and dry with a soft cloth before storing Recipes ENTREES amp APPETISERS Spring Rolls Makes 20 2 tablespoons oil 2 Cloves garlic crushed 1 tablespoon grated ginger LL cup canned bamboo shoots finely chopped 350g chicken mince 3 tablespoons soy sauce 2 carrots grated 100g mushrooms sliced 6 cabbage leaves finely shredded 100g rice noodles soaked 20 Spring Roll wrappers Oil for frying 1 Preheat Wok to setting 12 Heat oil and add garlic ginger and bamboo shoots Do not brown Add chicken and soy sauce stir fry for 3 4 minutes 2 Add remaining ingredients and stir fry until the cabbage has wilted and is well cooked Remove ingredients from the Wok and allow to cool 3 Meanwhile clean Wok and heat oil to setting 15 for deep frying 4 Place a tablespoon of filling across corners of spring roll wrappers Brush edges with a little water tuck in ends roll up the enclosed filling 5 Deep fry spring rolls in batches of 5 until golden brown 6 8 minutes 6 Serve hot with favourite dipping s
15. auces Garlic Prawns Serves 6 lkg green king prawns peeled 1 2 cup olive oil 4 cloves garlic peeled 1 tablespoon parsley chopped 1 2 teaspoon salt 1 Devein prawns Place all ingredients in a bowl and marinade for 2 hours in refrigerator 2 Preheat Wok on setting 12 Stir fry prawns until bright pink in colour Remove garlic cloves and serve hot Honey amp Soy Chicken Nibbles 10 chicken wings 2 tablespoons vegetable oil 2 cloves garlic finely chopped 1 teaspoon finely grated fresh ginger 1 2 Cup soy Sauce 1 4 Cup honey 1 4 Cup dry sherry 1 2 teaspoon Chinese five spice powder Pepper to taste Makes 20 1 Remove and discard wing tips Cut wings in half at the joint 2 Heat oil in Wok on setting 12 Cook chicken until browned on all sides 3 Combine the remaining ingredients and pour over chicken Reduce heat to simmer on setting 2 3 and cook until sauce has thickened and chicken is cooked through 11 Recipes continued Pork Won Ton Soup Serves 4 300g pork mince 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 2 tablespoons soy sauce 2 green onions finely chopped 20 won ton wrappers 4 litres chicken stock 2 baby bok choy washed 1 In a bowl combine the pork mince ginger sesame oil soy sauce and shallots Place 1 tablespoon of mixture into each won ton wrapper Moisten edges with water and gather around the mixture forming a pouch pinch together and twist top Cover with
16. es not burn 3 Season with fish sauce and add lime leaves chilli and basil just before serving Serve on a bed of steamed rice Beef Red Curry with Potatoes Serves 4 3 tablespoons red curry paste 1 onion cut into wedges 500g beef fillet sliced 400ml coconut milk 200g potato washed and cubed 2 tablespoons palm white sugar 1 tablespoon lime juice 1 4 cup lime leaves shredded 1 Heat wok to setting 11 Add curry paste and onion cook for 30 seconds Add beef fillet tossing quickly till browned add potatoes Stir in coconut milk and bring to the boil Reduce to a simmer setting 5 Allow to cook for 10 minutes until potatoes are tender Stir in sugar lime juice and leaves Cook for a further 1 minute 2 Serve with cooked jasmine rice 3 Season with fish sauce and add lime leaves chilli and basil just before serving Serve on a bed of steamed rice 17 Recipes continued Seafood Paella 2 tablespoons oil 2 onions chopped 1 clove garlic crushed 1 2 cups chicken stock 250g fish cutlets cut into pieces 1 tablespoon tumeric Ui cups cooked rice 425g can whole tomatoes 125g mussels 250g prawns shelled and cut into pieces 1 green capsicum cut into strips 1 red capsicum cut into strips Serves 5 1 Heat oil in Wok on setting 15 Bring oil onion garlic chicken stock fish pieces and tumeric to the boil and cook for 15 minutes 2 Reduce heat to setting 3 and stir in the cooked rice
17. ick release Cook amp Clean base This spring loaded mechanism enables the base to be quickly and easily removed from the wok s cooking vessel Simply turn the wok upside down and twist the plastic knob a half turn anti clockwise as shown in the illustration Quick release cook and clean base ol Using your Stainless Wok Before the First Use Note The thermostat light on the Heat Ensure any stickers are removed from the Control Probe indicates the temperature at product Wash in warm soapy water rinse which the dial is set thoroughly and dry your Wok and lid This light will remain on until the set temperature has been reached and then will Do not immerse the Heat Control Probe in cycle on and off throughout cooking This will Water or any other liquid ensure that the Wok maintains the correct Seasoning is very important when cooking temperature with Stainless Steel It will help prevent food from sticking to the base of the wok during cooking Season the cooking surface by applying a thin coat of cooking oil and wiping over with paper towelling Re seasoning is recommended every few months 1 Insert the Heat Control Probe into the socket of the Wok 2 Plug the cord into a 230 240V power outlet and turn the power on 3 Set the Heat Control Probe dial to the desired temperature setting or the recommended temperature setting for your required recipe Allow 5 minutes for your Wok to reach the
18. into thin strips about 5cm so that they can cook quickly e If stir frying marinated meat strips drain off excess marinade as it tends to boil which toughens the meat e Ensure the oil has been preheated to the correct temperature before cooking The best oil to use is a canola or sunflower oil Traditional Asian oils used include peanut or sesame oils Stir frying is done quickly the less cooking time the less chance there is for the meat to toughen or overcook This also keeps the food crisp Do not use the lid when stir frying as stir frying is a method of dry cooking and the steam droplets will toughen the meat Serve stir fried foods immediately to retain their crisp texture Shallow Frying Shallow frying is a method used to cook and crispen foods in a small amount of oil The food is cooked at a lower temperature so that a brown crust forms on the underside The food is then turned over to brown the other side Usually 1 cup of oil is sufficient for shallow frying Deep Frying Deep fried food should be crispy on the outside and tender inside The food should be coated with batter or breadcrumbs and placed in hot oil Tips When Deep Frying Preheat the oil to the desired temperature before adding food Do not cover the Wok with the lid when deep frying This will prevent foaming or splattering of oil from condensation droplets Wipe moisture from foods to avoid any splattering or foaming of oil Do
19. k for 1 minute Remove and serve 15 Recipes continued MAIN MEALS Prawn Laksa Serves 4 4 tablespoons laksa paste 1 clove garlic crushed 500ml coconut milk 375ml fish chicken stock 600g large green prawns allow 4 prawns per person peeled leaving tails intact and deveined 200g snow peas topped halved diagonally 100g bean shoots trimmed 250g rice vermicelli noodles cooked and drained 1 2 cup coriander leaves roughly chopped 6 green onions thinly sliced on the diagonal 1 Preheat wok to setting 11 Add laksa paste and garlic stir continuously for 1 2 minutes Add coconut milk and stock stir to combine ingredients Bring to the boil reduce heat to setting 9 and simmer for 3 5 minutes Add prawns cook for 1 minute toss in snow peas bean shoots 2 Serve laksa immediately in individual bowls with noodles ladle soup over the top then garnish with coriander and green onions Crispy Lemon Chicken Serves 6 6 chicken breast fillets 1 2 cup lemon juice 1 tablespoon sugar 2 teaspoons soy sauce Oil for deep frying 1 2 cup cornflour 1 4 cup chicken stock 16 1 Chop each chicken in half Combine lemon juice sugar and soy sauce Pour over chicken and marinade in refrigerator for 30 minutes 2 Drain chicken and reserve marinade 3 Heat oil in Wok to setting 15 Coat chicken in cornflour and fry until golden brown Drain chicken on absorbent paper 4 Combined reserved marinade and 1 tables
20. lia 1800 025 059 New Zealand 09 912 0747 Sunbeam Consumer Hotline Australia 1800 025 059 New Zealand 09 912 0747 www sunbeam com au Simbedi is a registered Trademark of Sunbeam EEE Corporation Limited ACN 000 006 771 Sunbeam Corporation Limited 2003
21. nded use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface For safety reasons and to avoid maintenance by unskilled persons some appliances are sealed using tamperproof screws Such appliances should always be returned to the nearest Sunbeam Appointed Service Centre for adjustment or repair if required Do not operate any electrical appliance with a damaged cord or after the appliance has been dropped or damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood N Features of your Stainless Professional Wok Glass Lid C N Stylish glass lid with stainless steel rim enables you to watch your food while it cooks 18 10 Stainless Steel Cooking
22. not fill the Wok with more than 8 cups of oil For best results use a vegetable oil Cooking Techniques e Cook food pieces a few at a time This prevents lowering the oil temperature and food from having a soggy crust e Drain the food on paper towelling as soon as it is removed from the oil e Always allow the oil to cool before removing from the Wok Steaming Steamed foods are tender and juicy retaining most of their nutritional value Most foods respond well to steaming especially fish and seafood Place food on the steaming rack provided and place in Wok over simmering water or stock Cover with Wok lid Braising and Stewing The Wok can be used to make your favourite stews The lid should be left on when stewing Braising is a variation to stir frying where liquid is added at the end of stir frying and the ingredients are left to simmer usually uncovered 10 Care and Cleaning Heat Control Probe If cleaning is necessary wipe over probe with a damp cloth Do not immerse the Control Probe in water or any other liquid Storage Store the probe carefully in a safe place Do not knock or drop it as this can damage the probe If damage is suspected return the Control Probe to your nearest Sunbeam Service Centre for inspection Refer to the back of your instruction book for Service Centre listings Wok Base and Glass Lid The Wok base and lid are fully immersible and can be washed in warm soapy w
23. poon cornflour with stock in clean wok and heat until thickened Served over crispy lemon chicken Curried Prawns Serves 6 3 tablespoons oil 6 green onions cut into 5cm pieces 2 medium onions sliced 3 celery stalks chopped 1 2 cup French beans 2 tablespoons curry powder lkg uncooked prawns shelled and deveined 2 cups chicken stock 1 4 cup cornflour 2 tablespoons sherry 1 4 Cup cream 1 Heat oil in Wok on setting 12 Add onions celery beans and curry Stir fry until onions are tender Reduce heat to setting 3 2 Add prawns and stock Stir through combined cornflour and sherry stirring until thickened Cook for 3 minutes and stir through cream Serve with rice Recipes continued Thai Chicken Green Curry Serves 4 Curry Paste 5 green chillies 1 2 stalk lemongrass sliced 1 tablespoon lime zest 1 tablespoon chopped coriander 2 cloves garlic 6 shallots chopped 11 2 teaspoons shrimp paste 1 teaspoon ground tumeric Process all ingredients to a fine paste Set aside Chicken Curry 400g chicken breast sliced 850ml coconut milk 2 tablespoons fish sauce 2 tablespoons shredded kaffir lime leaves 1 tablespoon chopped basil 1 Preheat Wok to setting 15 Add the chicken and gradually pour in the coconut milk Stir for a few minutes just until chicken is tender 2 Add the curry paste and reduce heat to setting 12 Stir and allow the mixture to thicken about 10 minutes Be careful that it do
24. sauce combined stock cornflour and sugar Stir fry until carrots are tender about 3 4 minutes 5 Return pork to Wok and mix thorough to heat Sprinkle with chopped chives and serve with rice 19 Recipes continued Vegetarian Serves 4 1 tablespoon oil 1 4 Cup soy Sauce 1 onion sliced 1 clove garlic crushed 2 carrots sliced diagonally 2 large heads broccoli chopped into florets 1 red capsicum cut into strips 1 green capsicum cut into strips 100g baby corn 100g green beans 1 4 Cup Orange juice 2 teaspoons cornflour 1 green onion chopped 1 Heat oil in Wok on setting 15 Add soy sauce onion and garlic Stir fry 2 3 minutes 2 Add remainder of vegetables and stir fry for 4 minutes or until tender 3 Add combined orange juice and cornflour stir fry for a further 3 minutes Serve sprinkled with green onion Beef Cashew and Hokkien noodle Stir Fry 500g rump or steak sliced 1 onion cut into thin wedges 2 cloves garlic 5cm piece ginger crushed 450g fresh mixed Asian vegetables broccolini bok choy soy sum 3 tablespoons teriyaki sauce 2 tablespoons soy sauce 1 tablespoon oyster sauce 125ml water 400g fresh hokkien noodles 150g roasted cashews including some for garnish 20 Serves 4 1 Preheat wok to setting 13 Add 1 tablespoon oil and cook meat in batches Allow about 150g per batch Toss meat quickly in pan until well browned on all sides Remove and cover with foil 2 Meanwhile
25. sh vegetables fish and poultry Features of your Stainless Wok 2400 Watt Heat Wall Element Your Sunbeam Stainless Professional Wok features a special 2400 Watt Heat Wall element This element wraps around both the bottom and side of your wok wall providing superior cooking temperatures and heat distribution Completely cast in element The heat is quickly channelled from the base of the wok up the wall This Heat Wall system creates the ideal wok cooking environment for fast and easy cooking Heat Wall element channels heat upwards The Heat Wall element is completely cast into the heavy duty base This increases the life of the element and provides faster heat distribution Trigger Release Control Probe with 15 heat settings The Heat Control Probe is thermostatically controlled with 15 settings to deliver perfect cooking control The indicator light switches on when it is heating When the wok has reached the desired temperature the indicator light switches oft The indicator light will then cycle on and off as the thermostat maintains the set temperature The Heat Control Probe is ergonomically designed with a handy Trigger Release Simply hold the probe and squeeze the trigger with your thumb to remove it Heat contro probe with trigger release Features of your Stainless Wok continued Quick Release Cook amp Clean Base Your Sunbeam Professional Wok features a qu
26. teaspoon grated fresh ginger 2 teaspoons soy sauce 1 Heat oil in Wok on setting 15 Pour eggs into Wok turn to cook other side Remove from Wok and chop finely Add onions and bacon stir fry until onion is tender 2 Add peas green onions rice and egg stir to combine Stir ginger and soy sauce through rice 3 Cook until heated through 14 Chinese Fried Vegetables Serves 6 2 tablespoons oil 1 onion cut into wedges 1 clove garlic finely chopped 1 turnip cut into thin strips 4 celery stalks thinly sliced 2 leeks thinly sliced 1 small cucumber thinly sliced 125g can bamboo shoots drained 125g mushrooms sliced 1 teaspoon grated fresh ginger 1 teaspoon soy sauce 1 teaspoon wine vinegar 1 teaspoon sesame oil 1 Heat oil in Wok on setting 15 stir fry onion and garlic until onion is tender 2 Add all vegetables and stir fry for 3 4 minutes stirring constantly 3 Add ginger soy sauce vinegar and sesame oil Cook for a further 2 minutes Garlic Potatoes 1 5 kg new potatoes halved 2 tablespoons 40g butter 1 tablespoon oil 2 cloves garlic finely chopped 2 tablespoons fresh chopped chives Serves 6 1 Boil potatoes until almost tender Do not over cook Drain 2 Heat oil and butter in Wok on setting 12 Add garlic and saut for 1 minute Add potatoes and cook until golden brown stirring throughout cooking 3 Stir chives through potatoes just before serving 4 Serve with sour cre
27. temperature setting you have selected The Wok is now ready to use stainless steel cooking surface The Sunbeam stainless steel cooking surface is manufactured from high quality stainless steel Stainless steel is hygienic easy to care for and extremely durable To keep your stainless steel cooking surface looking good and to achieve the best results follow these simple instructions Before the first use Season the cooking surface by applying a thin coat of cooking oil or butter and rub in with paper towelling This will also be necessary after cleaning in a dishwasher Use of metal utensils Continued use of knives forks or spoons will eventually start to mark the stainless steel cooking surface We recommend using nylon or wooden utensils to maintain the polished surface finish To clean after each use Wash in hot soapy water Rinse and dry thoroughly To remove cooked on food fill the wok with hot water and allow to stand for a few minutes This will soften the food making cleaning easier Note Never fill a hot wok with cold water Removing burnt on food Fill the wok with sufficient water cover and simmer for five minutes or until the burnt on food softens and lifts For stubborn burnt on food leave the wok to soak overnight after first simmering as described Then wash and dry thoroughly Removing stubborn stains We recommend that these can be removed by using nylon abrasive pads in conjunction with
28. ter drained 1 2 teaspoon salt 1 teaspoon ground cloves 1 2 teaspoon ground cinnamon 1 4 teaspoon ground ginger 2 strips lemon rind pith removed 500ml coconut milk 1 4 cup brown sugar 125ml coconut cream 4 tablespoons honey 1 2 cup shredded coconut toasted Fresh or canned fruit to serve ie Diced mango or sliced pears 1 Heat wok to 5 Add 1 litres of water to wok Stir in rice salt cloves cinnamon ginger and lemon rind Slowly bring to the boil stirring continuously Simmer for 20 25 minutes until rice is tender 2 Add coconut milk and brown sugar stir in well Turn heat off and allow too cool for 4 5 minutes 3 Remove lemon rind Serve risotto warm in individual bowls garnished with coconut cream honey shredded coconut and fruit 4 This is a perfect breakfast idea for a special occasion or a rich dessert to finish off a meal 23 24 Sunbeam is a registered trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network Copyright SUNBEAM CORPORATION LIMITED 2003 INCORPORATED IN N S W A C N 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd For more information or advice on this or any other Sunbeam appliance visit www sunbeam com au or contact the Sunbeam Consumer Service Line Austra
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