Breville EW40 - Manuals - manualsarea.com

Page 2 - Avance Ultimate Wok; CONTENTS; Congratulations; on the purchase of your new Breville Avance Ultimate Wok

Introduction Page Breville Recommends Safety First 4 Know Your Breville Wok 5 Operating Your Breville Avance Ultimate Wok 8 Care and Cleaning 10 Removable Base 11 Cooking Techniques 12 Preparation Techniques 16 Special Ingredients 17 Recipes Soups 20 Entrees and Accompaniments 23 Steamed Dishes 28 S...

Page 3 - BREVILLE RECOMMENDS SAFETY FIRST

4 5 • • This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use outdoors. • • The appliance is not intended for use by young children or infirm persons without supervision. • • Do not leave the appliance unattended when in use. Young children s...

Page 5 - BEFORE FIRST USE

Before inserting temperature control probe into the Wok socket ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth. 3. Preheat the Avance Ultimate Wok on the ‘High Sear’ setting for approximately 10 minutes. The the...

Page 6 - GLASS LID

For convenient storage of the Temperature Probe, line the wok bowl with two sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe and plug doesn’t scratch the non-stick coating. Take care when the glass lid is hot. Do not place hot lid under cold water or on co...

Page 7 - STIR FRY TIPS; COOKING TECHNIQUES cont’d

STIR FRY TIPS • • Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensure tenderness. Cut into very thin strips, approximatel...

Page 8 - SHALLOW FRYING; SLOW COOKING TIPS

SHALLOW FRYING 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 of oil, or sufficient oil so that half the food is immersed. • • Preheat the oil before adding food. When using oil...

Page 11 - SOUPS cont’d

CHICKEN AND SWEETCORN 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. Heat the oil in the wok o...

Page 12 - SPICED WOK FRIED NUTS; ENTREES AND ACCOMPANIMENTS; MOROCCAN PUMPKIN SOUP

SPICED WOK FRIED NUTS 3 tablespoons olive oil 250g unsalted cashews 200g salted macadamia nuts 200g unsalted shelled peanuts 1 cup raw pistachios 1 cup blanched almonds 1 teaspoon ground cumin 2 teaspoons ground garam marsala 1 tablespoon curry powder 1 / 2 teaspoon ground chilli powder 1 teaspoon s...

Page 13 - PLUM GLAZED CHICKEN WINGS; THAI FISH CAKES; ENTREES AND ACCOMPANIMENTS cont’d

PLUM GLAZED CHICKEN WINGS Serves 4 1kg chicken wings, pinion and wing removed (if desired) 1 / 2 cup prepared plum sauce 1 tablespoon honey 2 tablespoon sweet Thai Chilli sauce 2 tablespoons dark soy sauce 1 tablespoon sesame seeds 1 cup chicken stock 1. Place prepared chicken into a large mixing bo...

Page 14 - SALT AND PEPPER CALAMARI; SPICY PORK AND CHILLI SALAD

TIP To make the lettuce cups place the leaves over a small rice bowl and cut around the bowl. Store the cups in water to make them crisp. SALT AND PEPPER CALAMARI Serves 4-6 1kg squid hoods (small) 1 tablespoon szechuan peppercorns, ground 2 teaspoons sea salt 1 tablespoon corn flour 1 tablespoon pl...

Page 15 - PEANUT SAUCE; STEAMED DISHES cont’d

PEANUT SAUCE 2cm piece fresh ginger, chopped 1 onion, chopped 1 clove garlic 1 tablespoon oil 1 teaspoon curry powder (preferably Malaysian) 1 tablespoon soy sauce 1 / 4 cup crunchy peanut butter 1 teaspoon chilli paste 2 teaspoons brown sugar 1 cup coconut milk 1. Place the ginger, onion and garlic...

Page 17 - SATE PRAWNS; STIR FRIES cont’d

STIR FRIED SEAFOODWITH RICE NOODLES Serves 4-6 1 tablespoon peanut oil 1 tablespoon ginger, cut into matchsticks 1 garlic clove diced 500g mixed seafood (Marinara mix) 2 tablespoons light soy sauce 1 x cup chicken stock 200g fresh rice noodles, sliced 1 x 250g can baby corn 1. Heat the wok on high s...

Page 18 - LEMON CHICKEN

PEKING DUCK, MUSHROOMAND CHINESE BBQ SAUCESTIR FRY Serves 6 1 tablespoon peanut oil 1 carrot cut into matchsticks 1 / 2 cup beef sock 1 / 2 cup Chinese BBQ sauce (Char Siu Sauce) 1 can shitake mushrooms sliced 1 small can water chestnuts sliced 1 teaspoon grated ginger 1 Peking duck, de-boned and sh...

Page 20 - THAI GREEN CHICKEN CURRY; INDIAN EGGPLANT CURRY; CURRIES AND RICE DISHES cont’d

While cooking wet dishes with the lid on, the wok will turn on and off during the cooking process, as the unit is thermostatically controlled. NASI GORENG (INDONESIANFRIED RICE) Serves 4 1 tablespoon peanut oil I teaspoon crushed garlic 1 / 2 teaspoon dried chilli 3 eggs, mixed together 1 / 2 cup co...

Page 21 - DESSERTS; MOROCCAN LAMB TAGINE

BLACK RICE PUDDING Serves 4 1 cup of Black Glutinous Rice 5 cups water 2-4 cinnamon sticks (optional) 2 teaspoons vanilla essence 200 grams palm sugar (or brown sugar) 400ml tin of coconut milk 1 / 3 cup dried coconut 1 mango sliced 1. Soak rice in 2 cups of water for 6-12 hours. 2. Add to the wok 3...

Page 22 - NOTES

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