Breville the Hot Wok Pro BEW600 User manual

BEW600
the Hot Wok™Pro
Instruction Booklet

CONGRATULATIONS
on the purchase of your new
Breville Hot Wok™ Pro

3
CONTENTS
4 Breville recommends safety first
7 Know your Breville Hot Wok™ Pro
10 Operating your Breville
Hot Wok™ Pro
12 Care & Cleaning
16 Cooking techniques
22 Special ingredients
26 Recipes

4
BREVILLE RECOMMENDS SAFETY FIRST
At Breville we 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.
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
• 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 should be
supervised to ensure that they do not
play with the appliance.
• Do not touch hot surfaces. Use handles.
• Always use the wok on a dry level
surface.
• Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
• When using this appliance, provide
adequate air space above and on all
sides for circulation.
• On surfaces where heat may
cause a problem, an insulating mat
is recommended.
• Do not let the power cord hang over the
edge of a table or counter, touch hot
surfaces or become knotted.
• Do not immerse power cord, plug or
temperature control probe in water or
any other liquid.
• Always insert temperature control probe
into probe socket before inserting power
plug into power outlet and switching
on appliance. Ensure the probe socket
is completely dry before inserting the
temperature control probe.
• Always turn the temperature control
probe to ‘MIN’, turn the power off at the
power outlet, remove the power plug, and
then remove the temperature control
probe before attempting to move the
appliance, when the appliance is not in
use and before cleaning.
• Do not place hot glass lid under cold water.
• Avoid using on metal surfaces eg: sink,
hot plate.
• Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
this appliance.
• Any maintenance, other than cleaning,
should be performed at an authorised
Breville Service Centre.
• Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and return
the entire appliance to the nearest
authorised Breville Service Centre for
examination, replacement or repair.
• The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
IMPORTANT SAFEGUARDS

5
BREVILLE RECOMMENDS SAFETY FIRST
5
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Fully unwind the power cord before use.
• To protect against electric shock do not
immerse the power cord, power plug or
appliance in water or any other liquid.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.
SAVE THESE
INSTRUCTIONS

KNOW
your Breville Hot Wok™ Pro

7
KNOW YOUR BREVILLE HOT WOK™ PRO
A. Toughened Glass Lid
with adjustable steam vent.
Dishwasher safe.
B. Eterna™ PFOA-Free Non-Stick surface.
A reinforced multi coat system with a
unique composite that makes Eterna™'s
non stick properties last longer than
other non-sticks.
C. Wok Bowl
6L capacity. Ideal for stir fries, steaming,
braising and deep-frying.
A B
F
E
C
D
D. Wok Base
The dishwasher safe Wok Bowl can be
removed from the base for easy cleaning.
E. 2400W Heating Element
The powerful element quickly distributes
heat up the walls of the Wok Bowl.
F. Temperature Control Probe
15 precision heat settings up to a searing
218°C emulating authentic Asian-style
gas cooking.

8
KNOW YOUR BREVILLE HOT WOK™ PRO
REMOVABLE TEMPERATURE
CONTROL PROBE
The Temperature Probe has 15 heat settings
plus ‘High Sear’ for accurate temperature
control. The ‘High Sear’ setting should be
used for searing and sealing meats when
stir-frying.
The heating arrow on the probe switches
off automatically when the temperature
is reached and will cycle on and off
during cooking in order to maintain the
temperature selected.
The numbers on the dial represent the
following:
HEAT SETTINGS FUNCTION TEMPERATURE GUIDE
1
2
3
4
Keep food warm
Slow cooking sauces
Casseroles
Soups
Low Heat/Slow Cook
5
6
7
8
9
Curries, pasta
Rice, browning nuts
Frying
Medium Heat
10
11
12
13
Vegetable Stir-frying High Heat
14
High Sear
Stir-frying
Sealing meat
Maximum Heat
High Sear
NOTE
Temperatures given are a guide only
and may require adjustment to suit
various foods and individual tastes.
For best results allow the wok to
preheat for 10 minutes on the ‘High
Sear’ setting before beginning to cook.

9

OPERATING
your Breville Hot Wok™ Pro

11
OPERATING YOUR BREVILLE HOT WOK™ PRO
BEFORE FIRST USE
Before using for the first time, the cooking
surface should be cleaned with a moist cloth.
We recommend lightly greasing the cooking
surface when using for the first time. This will
not be necessary on subsequent occasions.
• It is recommended you remove all labels
and wash the Wok Bowl and Glass Lid in
hot soapy water. Rinse and thoroughly dry.
• The Wok Base is removable for easy
cleaning (see page 14).
• Do not immerse the power cord and
Temperature Control Probe in water or
any other liquid.
NOTE
Before inserting the Temperature
Control Probe into the Probe Socket,
ensure the interior of the Probe Socket
is fully dry. To do this, shake out
excess water then wipe the interior of
the Probe Socket with a dry cloth.
OPERATING YOUR WOK
1. Place the Wok Bowl onto the Wok Base
and lock into place (see page 15).
2. Insert the Temperature Control Probe
into the Probe Socket at the side of the
wok. Plug into a 240V power outlet.
Always insert the Temperature Control
Probe into the appliance first, then plug
power cord into main power outlet.
3. Preheat the wok on the ‘High Sear’
setting for approximately 10 minutes.
The heating arrow will illuminate and
indicates the selected setting.
4. When the heating arrow no longer
illuminates, the wok has reached the
correct temperature for the selected
setting. The wok is now ready for use.
The heating arrow will cycle on and off
throughout cooking as the temperature
is maintained by the thermostat. Never
place oil or food into the wok while it
is heating, especially when it is cold.
This will produce a poor cooking
result.
Rotate the Steam Vent on the Glass Lid
counter clockwise to allow steam to
escape when cooking.
WARNING
Never operate the wok without the base
firmly positioned in place.
NOTE
When a high heat is required (eg. for stir
frying or searing), select the ‘High Sear’
setting and allow the heating arrow to
cycle on and off several times. This will
allow the cooking surface to adjust to
a more accurate cooking temperature.
Use only the Temperature Control Probe
provided with the wok. Do not use any
other Temperature Control Probe or
connector.
5. When cooking is completed, turn the
heating arrow to the ‘Off’ position (‘0’
on dial) then unplug power cord from
power outlet. Leave the Temperature
Control Probe connected to the wok
until it has cooled down.
NOTE
Do not immerse the power cord,
Temperature Control Probe in water
or any other liquid.
• Allow the wok to cool down before
cleaning.
• Before cleaning switch the wok ‘Off‘
and unplug power plug from the
power outlet. Remove the Temperature
Control Probe from the Probe Socket by
depressing the ‘Easy Release’ lever on
the side of the probe.
• Do not leave plastic cooking utensils in
contact with the wok while cooking.

CARE & CLEANING
for your Breville Hot Wok™ Pro

13
CARE & CLEANING
TEMPERATURE CONTROL PROBE
• If cleaning is necessary, wipe the
Temperature Control Probe with a
slightly damp cloth.
NOTE
Do not immerse the power cord,
Temperature Control Probe in water
or any other liquid.
Storage
Store the Temperature Control Probe
carefully. Do not knock or drop it because
the probe may be damaged. If damage is
suspected, call Breville Customer Service at
1300 139 798.
NOTE
For convenient storage of the
Temperature Control Probe, line the
Wok Bowl with two sheets of paper
towel and place the probe on the paper
towels. This will ensure the probe and
power plug don't scratch the non-stick
coating.
ETERNA™ PFOA-FREE
NON-STICK SURFACE
Do not use metal utensils, sharp objects or
cut food inside the wok. Breville is not liable
for damage to the non-stick coating if metal
utensils have been used.
Cooking on a non-stick surface reduces
the need for oil. Food does not stick and
cleaning is easier.
Any discoloration that may occur will only
detract from the appearance of the wok and
will not affect the cooking performance.
When cleaning the non-stick coating do
not use metal (or other abrasive) cleansers.
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or nylon
washing brush.

14
CARE & CLEANING
REMOVABLE BASE
To remove the base for cleaning:
1. Remove the lid from the wok and ensure
the Temperature Control Probe has been
removed from the Probe Socket. Turn the
wok upside down as illustrated below.
Turn the Quick Release Knob counter
clockwise as shown by the arrow.
2. Lift the base from the wok, lifting over
the Probe Socket.
The Wok Base and Bowl should be washed
in hot soapy water. Dry thoroughly.
NOTE
To extend the life of the non-stick
coating, we recommend that the Wok
Bowl, Base and Lid be washed by hand.
However, the Wok Bowl and Lid are
dishwasher safe. The recessed heating
element in the Wok Bowl is completely
sealed so it is safe to immerse in
water. The Wok Base should not be
placed in the dishwasher.
WARNING
The wok should never be operated
without the Wok Bowl and Base fully
assembled and locked into place.
NOTE
Before inserting the Temperature
Control Probe into the Probe Socket,
make sure that the interior of the Probe
Socket is fully dry. To do this, shake out
excess water, then wipe the interior of
the Probe Socket with a dry cloth.

15
CARE & CLEANING
To lock the Base for cooking:
3. Lower the Wok Bowl over the Base
as illustrated below. Press down on
the Quick Release Knob and rotate
clockwise to lock into place. Ensure
the Base is locked into position before
rotating the wok right-side-up.
GLASS LID
Wash the Glass Lid in warm soapy water
using a soft sponge, rinse and dry thoroughly.
The Glass Lid is dishwasher safe.
NOTE
Take care when the glass lid is hot. Do
not place hot lid under cold water or
on cold surfaces. This may cause lid
to break.

COOKING TECHNIQUES
for your Breville Hot Wok™ Pro

17
COOKING TECHNIQUES
STIR-FRYING
Recommended Temperature Probe
setting: 'High Sear' for meats.
12-14 for vegetables and seafood.
• Stir-frying is an energy efficient and
healthy way of cooking foods. The
benefit of this method is its speed and
the flavor result. The non-stick cooking
surface on your wok also means that
less oil is required for cooking. The
cooking action for stir-frying is a
continual tossing motion to ensure the
food is evenly exposed to the heat and
cooks quickly and evenly in a couple of
minutes.
• Stir-frying should be carried out using a
high heat setting.
• Preheat your wok before adding any
ingredients, allow the temperature light
to cycle ‘ON’ and ‘OFF’ as over cooking
will give a tough, dry result. Cooking
times depend on the size and thickness
of the cut, as the bigger the cut, the more
time that is needed.
RECOMMENDED CUTS FOR
STIR-FRYING
Beef
Lean beef strips prepared from rump, sirloin,
rib eye and fillet.
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.
Pork
Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.
Veal
Eye of loin, fillet, round, rump or topside.
NOTE
Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.
STIR-FRY TIPS
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibers). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 2 - 3 inches
(5 - 8cm) in length. Partially freeze meat
(approximately 30 minutes) to make
slicing easier.
• Stir-fry meat strips in small batches
(approx ½ pound; 225g) to stop meat
from shedding its juice and ‘stewing’,
resulting in tougher meat.
• When adding meat strips to the wok, the
strips should sizzle.
• Stir-fry meat strips for 1 - 2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and
allow the wok to reheat before stir-frying
the next batch. By cooking in small
batches, the heat of the wok remains
constant, ensuring the meat does not
stew and toughen. A small amount of oil
can be mixed through the meat strips
before adding to the wok, along with any
other flavoring such as garlic, ginger and
chili peppers. A little sesame oil can also
add flavor. Mixing the meat with the oil
rather than heating it separately in the
wok eliminates using too much.

18
COOKING TECHNIQUES
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
Stir-fry vegetables after sealing the meat in
a little oil (or sprinkling of water) until vivid
in color for:
3 Minutes
Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried Mushrooms
2 Minutes
Snow peas
Bell peppers, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 Minute
Garlic, minced
Chili pepper, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
• Peanut oil is traditionally used for Asian
style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.
• Do not overfill the wok. If necessary
cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook slightly as to
not overcook the end result.
• Serve stir-fried foods immediately to
retain their crisp texture.
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 (750ml) of oil,
or sufficient oil so that half the food is
immersed.
• Preheat the oil before adding food.
When using oil never cover with the
Glass Lid shallow frying as this will
cause condensation to drip into the oil
and result in bubbling and splattering.
• Do not move the wok during heating or
cooking.
• Wipe moisture from foods to avoid
splattering.
• Cook a few pieces at a time to ensure
crispness.
• Drain cooked foods on paper towels to
reduce greasiness.
• Never leave your wok unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from
the wok.
• Vegetable, peanut or canola oil is
recommended for shallow frying.
SLOW COOKING (BRAISING)
Recommended Temperature Probe
setting 1 - 2.
Your wok is ideal for slow cooking curries
and casseroles. Slow cooking allows less
tender meat cuts to be used, to obtain a
tender result. Less tender meat cuts contain
sinew and gristle, these will be broken down
during cooking to give a tender result. It is
not recommended to slow cook with tender
meat cuts as they will toughen and shrink
during cooking.

19
COOKING TECHNIQUES
It is recommended during slow cooking
to place the Glass Lid on to retain heat.
During the cooking process the curry or
casserole will boil then turn off. This is
normal operating for a Temperature Probe
controlled unit.
RECOMMENDED CUTS FOR SLOW
COOKING (BRAISING)
BEEF
Diced blade (boneless), chuck, round, shin,
silverside
CHICKEN
Diced thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg
SLOW COOKING TIPS
• Cut meat into 1 inch (2.5cm) cubes.
Trim any visible fat.
• Use a medium to low heat setting.
• Cook for approx 1½ - 2 hours, stirring
occasionally with the lid on.
• Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans or
corn in the last half hour of cooking.
• Thicken towards end of cooking by
stirring a little cornstarch blended
with water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Asian appearance and even
cooking results, food should be cut into small,
even pieces. This allows food to cook quickly
and to be easily picked up with chopsticks.
SLICING
A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
MATCHSTICK OR JULIENNE
First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.

20
COOKING TECHNIQUES
SHREDDING
Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (5mm)
sticks. Vegetables such as cabbage and
spinach should have their leaves stacked,
then rolled up. Cut width ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables.
To cube, cut 1 inch (2.5cm) slices, then stack
them on top of one another and slice 1⁄8 inch
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming 1
inch (2.5cm) cubes. To dice, follow the same
directions, making 5mm slices forming ¼
inch (5mm) cubes.