Sunbeam WW7500 User's Manual
Contents
1. Quick release cook and clean base Using your Professional Wok Before the First Use Ensure any stickers are removed from the product Wash in warm soapy water rinse thoroughly and dry your Wok and lid Do not immerse the Heat Control Probe in water or any other liquid Season the cooking surface by applying a thin coat of cooking oil and wiping over with paper towelling Re seasoning is recommended every few months 1 Insert the Heat Control Probe into the socket of the Wok 2 Plug the cord into a 230 240V power outlet and turn the power on 3 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 temperature setting you have selected The Wok is now ready to use Note The thermostat light on the Heat Control Probe indicates the temperature at which the dial is set This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking This will ensure that the Wok maintains the correct temperature 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 to2. Professional Wok 7 5 Litre Heat Wall Non Stick Wok Instruction Recipe Booklet WW7500 Please read these instructions carefully and retain for future reference Ger Se seamen Contents Sunbeam s Safety Precautions Features of your Professional Wok Using your Professional Wok Cooking Techniques Care and Cleaning of your Professional Wok Recipes Entrees amp Appetisers Main Meals Stir Fries Side Dishes 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 A ND 1 12 14 17 18 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 PROFESSIONAL W
3. Strain peach syrup into Wok and bring to the boil Blend cornflour and water together and stir into peach syrup cook until thickened 2 Add peaches and cook for 5 minutes Pour in Kirsch allow to heat for a few seconds Serve with ice cream 19 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 Australia 1800 025 059 New Zealand 09 912 0747 Sunbeam Consumer Hotline Australia 1800 025 059 New Zealand 09 912 0747 www sunbeam com au Siumbedi is a registered Trademark of Sunbeam W Corporation Limited ACN 000 006 771 Sunbeam Corporation Limited 2003
4. 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 does not burn 3 Season with fish sauce and add lime leaves chilli and basil just before serving Serve on a bed of steamed rice Seafood Paella 2 tablespoons oil 2 onions chopped 1 clove garlic crushed Ur cups chicken stock 250g fish cutlets cut into pieces 1 tablespoon tumeric 17 2 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 Chop the tomatoes and add to the Wok with juice mussels prawns and capsicums Simmer until liquid is absorbed about 15 minutes and serve 13 Recipes continued French Vegetable Casserole Serves 4 1 large eggplant 4 tablespoons oil 2 onions finely sliced 2 cloves garlic finely chopped 2 green capsicum cut into strips 500g zucchini sliced 4 medium ripe tomatoes roughly chopped 1 tablespoon mixed herbs Pepper to taste 1 Slice eggplant sprinkle with salt and allow to stand for 30 minutes Wipe away moisture with absorbent paper Cut into 2cm cubes Heat oil in Wok on setting 12 saut onion and garlic until onion
5. 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 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 Car
6. 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 Professional Wok Glass Lid with adjustable steam vent Allows you to view your food while cooking and control moisture levels DuPont Teflon Platinum with C ScratchGuard Non stick Coating Safe to use with metal
7. teaspoon barbecue sauce 3 teaspoons soy sauce 1 vegetable stock cube 1 teaspoon cornflour 1 2 cup water 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 Recipes continued 4 Add crumbled stock cubes sauces and combined cornflour and water stir fry until mixture boils and thickens slightly 5 Add pork and coriander Stir fry for a further 1 minute or until heated through SIDE DISHES Chinese Rice 2 tablespoons oil 3 eggs lightly beaten 1 onion finely chopped 3 bacon rashers finely chopped 1 2 cup frozen peas thawed 6 green onions finely sliced 3 cups cooked rice 1 teaspoon grated fresh ginger 2 teaspo
8. OK Use well away from walls and curtains Avoid using on metal surfaces e g sink hotplate Sunbeam are very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance 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 Do not touch cooking vessel whilst hot use cool touch handles If using a plastic spatula do not leave in cooking vessel when hot Do not immerse removable probe in water Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a
9. ce Reinforced intermediate coat Primer scratch resistant minerals Teflon Platinum is a premium 3 layer non stick coating It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the Teflon matrix This preserves the release properties of the non stick coating during the life of the wok The end result is a non stick coating that can be treated like ordinary cookware enabling the use of metal utensils such as spatulas and spoons but not sharp utensils So tough is the new Teflon Platinum coating that it is up to 10 times more scratch resistant than other non stick coatings Teflon Quality Tested Non Stick Surface The image show here is an example of the performance of Teflon Platinum against an other non stick coating Each surface has undergone 5 cycles of the DuPont In House Abuse Test The Teflon Platinum only has some surface scuffing whereas the other non stick coating has deteriorate badly METAL UTENSIL SAFE The images shown here and performance claims are based upon the DuPont In House Cooking Abuse Test used to evaluate scratch resistance and release properties of non stick coatings Features of your Professional Wok continued 2400 Watt Heat Wall Element Your Sunbeam Professional Wok features a special 2400 Watt Heat Wall element This element wraps around both the bottom and side of your wok wall
10. commend 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 Removing Stubborn Stains Should your Wok require additional cleaning of stubborn stains and build up the following method is recommended Combine 2 tablespoons bicarbonate of soda and 2 teaspoons water 1 Pre heat the Wok for approximately 1 1 2 minutes on setting 3 2 Turn the power OFF and remove the plug from the power point Brush the above paste solution onto the non stick surface allow to stand for 1 hour 3 Wash the Wok in warm soapy water using a mild household cleaner and a soft washing sponge Dry with a soft cloth before storing Before using your Wok again re season the non stick surface To Clean Steaming 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 f
11. d sugar Stir fry for 2 3 minutes return beef to wok and mix to heat through Garnish stir fry with green onions and almonds Recipes continued 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 broccoli chopped into florets 100g mushrooms sliced IG 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 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 Vegetarian 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 S
12. e and Cleaning DuPont Teflon Platinum Non stick Coating Your wok features a special scratch and abrasive resistant non stick coating that makes it safe to use metal utensils when cooking Regardless of this fact Sunbeam recommends that care is taken with the non stick coating particularly when using metal utensils Do not use sharp objects or cut food inside the wok vessel Sunbeam will not be liable for damage to the non stick coating where metal utensils have been misused When cleaning the non stick coating do not use metal or other abrasive scourers After cleaning dry the wok and lid thoroughly with a soft cloth before storing Always turn the power OFF and REMOVE the plug from the power point before cleaning Remove the Control Probe from the socket of the Wok 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 10 Wok Base and Glass Lid The Wok base and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge They can also be cleaned in the dishwasher We re
13. ed French Beans and Mushrooms Serves 4 1 tablespoon 20g butter 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 Ui teaspoons curry powder 2 cups long grain rice 2 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 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 setting 15 Recipes continued 3 Cut bananas in half lengthways then in ha
14. erves 4 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 15 Recipes continued Teriyaki Chicken 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 Serves 4 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 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 1 4 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 Serves 4 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 16 Spicy Calamari Serves 4 500g calamari tubes 2 tablespoons oil 1 red pepper sliced 2 teaspoons oyster sauce 1
15. 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 14 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 STIR FRIES 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 Serves 4 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 an
16. lf 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 60g butter 3 bananas 450g can pineapple pieces 1 4 Cup brown sugar 1 4 teaspoon ground cinnamon 2 3 tablespoons rum Whipped cream Serves 4 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 Peaches Jubilee 800g can sliced peaches 2 teaspoons cornflour 2 tablespoons cold water 1 2 cup Kirsch or brandy Serves 6 1 Heat Wok to setting 15
17. lour and fry until golden brown Drain chicken on absorbent paper 4 Combined reserved marinade and 1 tablespoon cornflour with stock in clean wok and heat until thickened Served over crispy lemon chicken Curried Prawns 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 Serves 6 Recipes continued Curried Prawns cont 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 Thai Chicken Green Curry Serves 4 Curry Paste 5 green chillies LG stalk lemongrass sliced 1 tablespoon lime zest 1 tablespoon chopped coriander 2 Cloves garlic 6 shallots chopped 1 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
18. ons 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 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 17 18 Recipes continued 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 cream if desir
19. 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 off 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 control probe with trigger release Features of your Professional Wok continued Quick Release Cook amp Clean Base Your Sunbeam Professional Wok features a quick release Cook amp Clean base This spring loaded mechanism enables the base to be quickly and easily removed from the wok cooking vessel Simply turn the Wok upside down and twist the plastic knob a half turn anti clockwise as shown in the illustration
20. ry 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 sauces 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 contin
21. ssing 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 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
22. ued Spicy Prawn Soup 2 stems fresh lemongrass chopped 2 fresh red chillies Ui tablespoons grated fresh ginger 6 cups fish stock 500g uncooked prawns shelled and deveined 1 4 cup lime juice 1 tablespoon coriander chopped Serves 4 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 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 Serves 6 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 12 MAIN MEALS 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 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 cornf
23. utensils S lt Up to 10 times more scratch resistant than other non stick coatings N See page 4 2400 watt Heat Wall Element The element wraps around the heavy duty base and side of wok providing superior heat distribution Quick Release Detachable Base Quick release detachable base allows for easy cleaning Simply twist a half turn and pull Non Slip Feet Non slip rubber feet provides extra stability and prevents slipping Steaming Rack Steaming rack allows you to steam foods in your wok PROFESSIO WOK Adjustable Steam Vent Cool Touch Handles Makes handling your wok safe when cooking Heavy Duty Die Cast Cooking Vessel Gives longer element life and faster heating Trigger release Heat Control Probe with 15 heat settings The removable probe is thermostatically controlled to provide accurate cooking temperatures The trigger release makes the probe easy to remove Dishwasher safe parts The wok vessel base and glass lid are dishwasher safe Features of your Professional Wok DuPont Teflon Platinum with ScratchGuard Non Stick Coating Your Sunbeam wok features DuPont s toughest non stick coating produced to date Platinum with ScratchGuard DuPont is the world leader in non stick coatings with the introduction of Teflon dating back to 1938 Today more than 2 billion households have Teflon non stick coated cookware Superior nonstick top surfa
Download Pdf Manuals
Related Search