User manual BREVILLE EW30

[. . . ] ABN 98 000 092 928 Avance Gourmet Wok Breville Customer Service Centre Australian Customers Fax Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: (02) 9384 9601 askus@breville. com. au 1300 139 798 Email Customer Service New Zealand Customers Fax Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND, NEW ZEALAND Customer Service: 0800 288 513 askus@breville. com. au 09 271 3980 Email Customer Service w w w. 2003 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. PRINTED ON RECYCLED PAPER Model EW30 Issue 1/03 Model EW30 CONTENTS Avance Gourmet Wok Page Introduction Breville Recommends Safety First Know your Breville Avance Gourmet Wok Operating Your Breville Avance Gourmet Wok Care and cleaning Cooking techniques Stir frying Shallow frying Slow cooking Preparation techniques Special ingredients Recipes Soups Entrees and Accompaniments Stir Fries Curries and Rice Dishes 20 23 27 34 3 4 5 7 9 12 12 14 15 15 17 Congratulations on the purchase of your new Breville Avance Gourmet Wok 2 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: KNOW YOUR BREVILLE WOK New Quantanium Scratch Resistant Non-Stick Cooking Surface Your Breville Avance Gourmet Wok features the new highly resilient Quantanium coating. [. . . ] Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior. Dried lemon grass needs to be soaked in water, but the flavour of fresh is superior. TOFU Tofu, or bean curd, is a high protein, low fat food made from soya beans. It is available in very firm or soft blocks and is either fresh or vacuum-packed. It takes on the flavour of the spices and sauces it is cooked with. 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. 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. LYCHEES Delicious fruit with a light texture and flavour, peel away the rough skin, remove the seed and use. They are also available in cans. 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 WINE VINEGAR Milder than most western vinegars, it usually has an acidity of less than 4%. It has a mild, sweet, delicate flavour and is made from rice. 18 19 SOUPS CHICKEN AND SWEET CORN SOUP Serves 4-6 1 tablespoon peanut oil 1 cloves garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 tablespoon of finely chopped parsley 1 teaspoon ground black pepper 4 green shallots, sliced 1. Add the oil then garlic, corn, and chicken meat and stir fry for 1 minute. Add the chicken stock and bring to the boil, reduce the heat to setting 2. Serve with sliced green shallots. SOUPS cont'd THAI HOT AND SOUR PRAWN SOUP `TOM YUM GOON' Serves 6 2 Kaffir lime leaves, cut in 1/2 1 stalk lemongrass, bottom third finely sliced 1 teaspoon grated ginger 1 table spoon tom yum paste 4 button mushrooms, sliced 8 cups chicken stock 1 tomato, seeds removed and diced 16 medium green prawns, peeled 2 tablespoons lime juice 1. Add the first 6 ingredients into the wok and heat on high sear, when the soup boils, reduce the wok to a simmer, setting 2, for 5 minutes to infuse the flavours. Add the tomato and prawns, return to the boil, simmer for a further 5 minutes or until the prawns are just cooked, add the limejuice and serve. Serve with corriander leaves. CHINESE WON TON SOUP Serves 6 50g dried sliced mushrooms 2 teaspoons grated ginger 6 cups chicken stock 200g fresh egg noodles 24 prepared won tons (available frozen from supermarkets) 4 green shallots, sliced 1. Place the ginger and stock into the wok and heat on high sear setting to boil, add the noodles and won tons, return to the boil. Reduce the heat to setting 2, simmer the soup for 7 minutes to cook the won tons. Serve with sliced green shallots. FRENCH ONION SOUP Serves 4-6 1 tablespoons butter 1 tablespoon oil 6 medium brown onions, finely sliced 1 clove of garlic, crushed 2 tablespoons of plain flour 1 cup red wine 1 teaspoon chopped fresh thyme 6 cups beef stock 1 tablespoon brown sugar 1. Heat the wok on high sear setting, add the oil, butter , then the onions and garlic. Reduce the heat to setting 2, simmer the soup for 30 minutes, add salt and pepper if desired before serving. Serve with cheese croutons. 20 21 SOUPS cont'd MOROCCAN PUMPKIN SOUP Serves 4-6 2 tablespoons cooking oil 2 brown onions, finely diced 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika 1 /2 teaspoon ground white pepper 800g Butternut pumpkin, peeled and diced 5 cups chicken stock 300ml sour cream 1 ENTREES AND ACCOMPANIMENTS CHICKEN (OR PRAWN) LAKSA SOUP Serves 4 2 cups coconut milk 1 /4 cup Singapore laksa paste 2 cups chicken stock 500g chicken thigh meat, finely sliced 500g fresh rice noodles 1 tablespoon lime juice 11/2 tablespoons fish sauce GARNISH 125g bean sprouts Coriander leaves Mint leaves (Vietnamese if available) Fried shallots (available prepared in Asian supermarkets) 1. Add the coconut milk and laksa paste to the wok and heat on high sear setting, to bring the laksa to the boil. [. . . ] Serve with freshly grated Parmesan cheese. NASI GORENG (INDONESIAN FRIED RICE) Serves 4 1 tablespoon peanut oil I teaspoon crushed garlic 1 /2 teaspoon dried chilli 3 eggs, mixed together 1 /2 cup coked chicken breast diced 12 medium green prawns peeled and diced 3 1/2 cups cooked jasmine rice (cool) 1 1 THAI GREEN CHICKEN CURRY Serves 6 1 tablespoon vegetable oil 1 brown onion, diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 11/2 tablespoons Thai green curry paste 800g chicken thighs diced 1 cup chicken stock 2 cans coconut cream 200g bamboo shoots 1 punnet cherry tomatoes 1 /2 cup freshly grated Parmesan cheese Freshly ground black pepper 1. Reduce to setting 6, continue to stir, placing the lid on until the stock has been absorbed. Some additional stock or water may be required, depending on rice types. /2 cup water /4 cup chopped green shallots 1. Heat the wok on high sear setting, add the oil garlic and ginger and cook for 2 minutes add the mixed egg and stir to cook through. [. . . ]