User manual BREVILLE BEW300

[. . . ] HealthSmart® Wok Instructions BEW300 Contents Introduction Brevillerecommendssafetyfirst KnowyourBrevilleWok OperatingyourBrevilleWok CareandCleaning CookingTechniques Stir Frying Steaming Shallow Frying Slow Cooking Preparation Techniques SpecialIngredients Recipes Page 3 4 6 8 9 12 1 13 14 14 15 16 R1 Congratulations on the purchase of your new Breville HealthSmartTM Wok 3 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. Important safeguards for your brevIlle Wok · Carefully read all instructions before operating the appliance and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the appliance for the first time. [. . . ] Coriander is available as a fresh green herb and also as a ground spice and in seed form. fish sauce A thin, salty dark brown sauce with a distinctive fishy smell, used extensively in Thai and Vietnamese cookery, it is made from small fish that have been fermented in the sun. garam marsala A blend of spices, usually consisting of a combination of cinnamon, cumin, pepper, cloves, cardamom, nutmeg and mace. It can be bought already blended from supermarkets, but it is best freshly made. green ginger wine An Australian made alcoholic sweet wine infused with ginger. Hoisin sauce This sauce is a thick sweet Chinese barbecue sauce made from a mixture of salted black beans, onions and garlic. Hoikkien noodles These noodles, made from wheat flour, are thick, yellow and firm in texture and are cooked and lightly oiled before being packaged. The noodles need to be separated before cooking 1 special Ingredients continued rice noodles These are fresh white noodles and do not require a lot of cooking. kaffir lime leaves These are dark green, shiny, double leaves which have a very pungent perfume. They are rather thick and added whole to a curry or sliced very finely for use as a garnish. lemon grass An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior. lychees Delicious, small round fruit with a light texture and flavour. rice wine vinegar Milder than most western vinegars, it usually has an acidity of less than 4%. tamarind Tamarind is a large, brown bean-like pod with a fruity, tart flavour and is available as a dried shelled fruit, a block of compressed pulp or as a puree or concentrate. szechuan pepper corns These are available from most Asian supermarkets and have a slight aniseed taste. 17 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. Tofu takes on the flavour of the spices and sauces with which it is cooked turmeric This is best known in its powdered form and is often used to colour food. It has a slightly bitter flavour and it is also available fresh as a root, rather like ginger, which is peeled and then grated and finely chopped. Water chestnuts can be purchased peeled and canned, and will keep for about 1 month, covered in the refrigerator. recipes R1 Contents Page Appetisers, entrees and soups Stir fries Curries and rice dishes R3 R10 R1 R NOTE:AllRECIPESuSEAuSTRAlIANSTANDARDMEASuRINGCuPSANDSPOONS. appetisers, entrees and soups Chicken and sweet corn soup serves 4 - 6 1tablespoonpeanutoil 2clovesgarlic, peeledandfinelychopped 200gchickenbreastfillet, finelychopped 4cups/1litrechickenstock 425gcancreamedcorn 1tablespoonsoysauce 3eggwhites, lightlybeaten Whitepepper, totaste 4greenshallots, thinlysliced, forserving thai hot and sour prawn soup `tom yum goon' serves 6 2Kaffirlimeleaves, cutinhalf 1stalklemongrass, trimmedandfinelysliced 1teaspoongratedginger 2tablespoonsTomYumpaste 8buttonmushrooms, sliced 8cups/2litreschickenstock 1tomato, seedsremovedanddiced 18mediumgreenprawns, peeledanddeveined 2tablespoonslimejuice Corianderleaves, forserving 1. Add oil, then garlic and chicken, stir fry for to 3 minutes or until golden brown. Add chicken stock, creamed corn and soy sauce, stir well, cover with lid and bring to the boil. [. . . ] Add chorizo sausage and stir fry 1 to minutes or until golden brown and crisp, remove from Wok, set aside and keep warm. Add remaining oil, then add onion, garlic and capsicums, stir fry for 1 to minutes. Place mussels on top of ingredients in the Wok, cover with lid and cook for 9 to 10 minutes or until mussels have opened and prawns are cooked. Serve paella with lemon wedges and chopped parsley. R1 NOTE:AllRECIPESuSEAuSTRAlIANSTANDARDMEASuRINGCuPSANDSPOONS. Curries and rice dishes continued Chicken, spinach and pine nut risotto serves 4 -6 50gpinenuts 1bunchEnglishspinach, washedandroughly chopped 2tablespoonswater 2tablespoonoliveoil 1tablespoon/20gbutter 400gArboriorice 2clovesgarlic, finelychopped 7cups/1¾litreschickenstock 2tablespoonspesto 500groastedchicken, shredded Saltandfreshlygroundpepper, optional 1 /3cupfreshlygratedParmesancheese, forserving nasi goreng (Indonesian fried rice) serves 4 1tablespoonpeanutoil 1teaspooncrushedgarlic 1teaspoonfinelychoppedginger ½teaspoondriedchilli 12mediumgreenprawns, peeledanddiced 3x60geggs, lightlybeaten ½cupcookedchickenbreast, diced 4cupscookedjasminerice, cooled ½cup/125mlwater ¼cupchoppedgreenshallots 1tablespoonsoysauce 1tablespoonsweetsoysauce 1. [. . . ]