Breville EW40 - User Manual

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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