Breville EW30XL User manual

Model EW30XL Issue 1/06 Packaging Code: AM / CN
Breville is a registered trademark of Breville Pty. Ltd.
Breville Customer Service Center
US Customers
✉PO Box 47170
Gardena
CA
90247
☎Service Center: 1 (866) BREVILLE
Email [email protected]
www.breville.com
Canada Customers
✉Anglo Canadian
2555, de l’Aviation
Pointe-Claire (Montréal) Québec
H9P 2Z2
☎Service Center: 1(866) BREVILLE
Fax [phone]
Email [email protected]
www.breville.com
©Copyright. Breville Pty. Ltd. 2006
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.

Gourmet Wok
Model EW30XL

Contents
Page
Breville Recommends Safety First 4
Know your Breville Gourmet Wok 6
Operating Your Breville Gourmet Wok 8
Care and cleaning 10
Cooking techniques 13
Special ingredients 18
Warranty 20
Recipes 23
French 44
Spainsh 86
2

Congratulations
on the purchase of your new Breville Gourmet Wok™

Breville recommends safety first
IMPORTANT SAFEGUARDS
Your Gourmet Wok with its 1500 watt ‘butterfly element’ heat system delivers efficient cooking performance. Its
secret lies in the butterfly shaped element, which creates a high heat zone over the entire wok surface. Your
new Gourmet Wok also features the new non stick Quantanium scratch resistant coating which allows the use
of metal utensils without damaging the surface. When using electrical appliances, basic safety precautions
should always be followed including the following:
READ ALL INSTRUCTIONS BEFORE OPERATING
AND SAVE FOR FUTURE REFERENCE
•Do not touch hot surfaces. Use handle or knobs.
•To protect against risk or electrical shock, do not
immerse cord, plugs or cooking unit in water or
other liquid.
•The use of accessory attachments not
recommended by the appliance manufacturer may
cause injuries.
•Extreme caution must be used when moving an
appliance containing hot oil or other hot liquids.
•Always attach probe to appliance first, then plug
cord in the wall outlet. To disconnect, turn any
control to “off”, then remove plug from wall outlet.
•Do not use appliance for other than intended use.
•Extreme caution must be used when moving this
electrical wok containing hot oil.
•Merchandise for household use only.
•No user-serviceable parts inside.
•Refer servicing to qualified service personnel.
•If a long detachable power-supply cord or
extension cord is used,
1.The marked electrical rating of the cord or
extension cord should be at least as great as the
electrical rating of the appliance.
2.If the appliance is of the grounded type, the
extension cord should be a grounded type, the
extension and electrical rating must be the same
or more wattage as the appliance.
3.The longer cord should be arranged so that it will
not drape over the countertop or table top where it
can be pulled on by children or tripped over
unintentionally.
•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 without supervision.
•Do not leave the appliance unattended when in
use. Young children should be supervised when
near appliance.
•Do not touch hot surfaces. Use handles.
•Always use the Gourmet 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 recommend
•Do not let the cord hang over the edge of a table or
counter, touch hot surfaces or become knotted.
•Do not use harsh abrasives, corrosive cleansers or
oven cleaners when cleaning this appliance.
•Regularly inspect the supply cord, plug and actual
appliance for any damage. If found damaged in any
way, do not use appliance and call Breville
Customer Service at 1-866-Breville.
4

5
Before first use
Before using for the first time, the cooking surfaces
should be cleaned with a moist cloth.
We recommend lightly greasing the baking surfaces
when using for the first time. This will not be
necessary on subsequent occasions.
Your Breville appliance comes with the unique
Assist Plug™, conveniently designed with a
finger hole in the power plug, for easy and safe
removal from the outlet. For safety reasons it is
recommended you plug your Breville appliance
directly into the power outlet. Do not use in
conjunction with a power strip or extension cord
Note
Your Gourmet Wok has a short cord as a safety
precaution to prevent personal injury or property
damage resulting from pulling, tripping or becoming
entangled with the cord. Do not allow children to be
near or use this appliance without close adult
supervision. If you must use a longer cordset or an
extension cord when using appliance, the cord must
be arranged so it will not drape or hang over the
edge of a countertop, tabletop or surface area where
it can be pulled on by children or tripped over. To
prevent electric shock, personal injury or fire, the
electrical rating of the extension cord you use must
be the same or more than the wattage of the
appliance (wattage is marked on underside of
appliance).
TO PREVENT BURNS OR PERSONAL INJURY, ALWAYS USE PROTECTIVE HOT PADS OR
OVEN MITTS WHEN TOUCHING OR HANDLING HOT WOK. APPLIANCE SURFACES ARE HOT
DURING AND AFTER USE.
SAVE THESE INSTRUCTIONS

Know your Breville Gourmet Wok
6
Features the unique
Breville Assist Plug™.
Easier to insert,
easier to remove.
Registered design.
Sealed element
The unique heating element
is fully sealed, so the Gourmet
Wok is dishwasher safe and
can be fully immersed in
water for easy cleaning.
Quick Release Removable Base
Your Gourmet Wok has a quick release
removable base for easy cleaning. This
allows the Gourmet Wok to fit easily into the
dishwasher or sink. The removable base is
dishwasher safe (see page 10).
New Quantanium Scratch Resistant
Non-Stick Cooking Surface
Your Breville Gourmet Wok features the new
highly resilient Quantanium coating. It features
special scratch resistant minerals causing
metal utensils to slide over these particles
without damaging the coating. The end result is
a non-stick coating that lets you use metal
utensils like spatulas and spoons, but not sharp
utensils. This non-stick surface also means that
foods won’t stick and less oil is needed in
cooking. Regular high heat cooking may
discolor the non-stick Quantanium surface. This
is normal and will not affect the performance of
the non-stick coating.
1500 watt ‘high wall’ element
The element in your wok is recessed around
the wok base, creating a heat zone over the
entire wok surface. The heavy die-cast
construction of the wok bowl is designed to
retain heat evenly and save energy.
Cook ’n’ Look Glass Lid
With the lid in place, the Gourmet
Wok can be used for slow cooking
casseroles, stews, soups and curries.
Use the steam vent to release excess
steam buildup during slow cooking or
to reduce liquids.

7
Removable Temperature Control Probe
The temperature probe has 14 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 light 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
temperatures approximately.
Plastic Spatula
Your Gourmet Wok is supplied with a plastic ustensil
for stirring foods, as it won’t damage the non-stick
surface.
Temperatures given are a guide only and may
require adjustment to suit various foods and
individual tastes.
For best results allow the Gourmet Wok to
preheat for 10 minutes on the ‘High Sear’ setting
before beginning to cook.
Note
Heat settings Function Temperature guide
1 Keep food warm Low Heat/Slow Cook
2 Slow cooking sauces
3Casseroles
4 Soups
5 Curries, pasta Medium Heat
6 Rice, browning nuts
7 Frying
8
9
10 Vegetable Stir-frying High Heat
11
12
13
14 Stir-frying Maximum Heat
High Sear Sealing meat, Stir-frying High Sear

Operating your Breville Gourmet Wok
Before first use
Before using for the first time. the cooking surfaces
should be cleaned with a moist cloth. We recommend
lightly greasing the baking surfaces when using for
the first time. This will not be necessary on
subseqent occasions.
•It is recommended you remove all labels and wash
the Gourmet Wok and lid in hot soapy water. Rinse
and thoroughly dry.
•The base is removable for easy cleaning
(see page 10).
•Do not immerse the cord and/or temperature
control probe in water or any other liquid.
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.
Note
Operating your wok
1. Place the Gourmet Wok on the base, making sure
that the feet of the Gourmet Wok are firmly
positioned on the base tray.
2. Insert the Temperature Control Probe into the
socket at the side of the Gourmet Wok. Plug into
a 110/120v power outlet and switch ‘on’. Always
insert the temperature control probe into the
appliance first, then plug into main power outlet.
3. Preheat the Gourmet Wok on the ‘High Sear’
setting for approximately 10 minutes. The heat
‘on’ button will light up. The thermostat light on
the temperature control probe indicates the
temperature at which the dial is set.
4. When the thermostat light goes out, this
indicates that the wok has reached its set
temperature. The wok is now ready for use.
The thermostat light 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.
8
NEVER OPERATE THE GOURMET WOK WITHOUT THE BASE FIRMLY POSITIONED IN PLACE.

9
When Stir-fry cooking and a high heat are
required, set temperature dial to ‘High Sear’ and
allow thermostat light 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 Gourmet Wok. Do not use any other
temperature control probe or connector.
Note
5. When cooking is completed, turn temperature
control dial to the ‘off’ position (‘0’ on dial) before
switching off at the power outlet. Unplug from
power outlet. Leave temperature control probe
connected to the appliance until it
cool down.
Do not immerse the cord, plug or temperature
control probe in water or any
other liquid.
Note
• Allow the Gourmet Wok to cool down
before cleaning.
• Before cleaning switch the wok ‘off‘ and unplug
from the power outlet. Remove the temperature
control probe from the socket in the appliance
by depressing the ‘easy release’ lever on the side
of the probe.
• Do not leave plastic cooking utensils
in contact with the Gourmet Wok while cooking.
THE GOURMET WOK GETS VERY HOT DURING USE, ALWAYS ALLOW THE UNIT TO COOL
BEFORE MOVING OR STORING.

Care and cleaning
Temperature control probe
•If cleaning is necessary, wipe the unit with a
slightly damp cloth.
Do not immerse the cord, plug or temperature
control probe in water or any other liquid.
Note
Storage: Store the control probe carefully. Do not
knock or drop it because the probe may be damaged.
If damage is suspected, call Breville Customer
Service at 1-866-Breville.
For convenient storage of the Control Probe, line
the wok bowl with two sheets of paper towels and
place the probe on the paper towels. This will
ensure the probe and plug doesn’t scratch the
non-stick coating.
Note
10

11
NEW non-stick QUANTANIUM SCRATCH
RESISTANT COATING
Your Gourmet Wok features a special scratch
resistant non stick coating that makes it safe to use
metal utensils when cooking.
Regardless of this fact, care for your non-stick
coating particularly when using metal utensils. A
plastic spatula has been provided for your use.
Do not use sharp objects or cut food inside the
Gourmet 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 Gourmet Wok
and will not affect the cooking performance.
To clean interior and exterior surface:
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.
Removable base
To remove the base for cleaning:
1. 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 heat controller socket.
The wok base may be washed in hot soapy
water. Dry thoroughly. The wok bowl is
dishwasher safe.
THE GOURMET WOK SHOULD NEVER BE OPERATED WITHOUT THE WOK BOWL AND BASE
FULLY ASSEMBLED AND LOCKED INTO PLACE.

Care and cleaning
continued
Before inserting the temperature control probe
into the wok socket, make sure that 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.
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.
Note
3. To relock base of the wok, push down on the
quick release knob and turn in a clockwise
direction.
Glass lid
Wash the glass lid in warm soapy water using a soft
sponge, rinse and dry thoroughly. The glass lid is
dishwasher safe.
Dishwasher safe
Your Gourmet Wok is dishwasher safe for easy
cleaning. The recessed heating element is
completely sealed so it is safe to immerse in water.
Both the top and base of the Gourmet Wok may
be placed in the dishwasher. The base should be
placed on the only on the top rack of the dishwasher
or washed by hand.
12

Cooking techniques
13
Stir-frying
Recommended temperature probe setting -
‘High Sear’ for stir frying meat.
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’
several times. This will allow the wok to reach an
even high temperature.
• Stir-frying is a dry heat cooking method and is best
suited to tender cuts of meat. Timing is a key factor
when cooking them 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 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.
Make sure to carefully cook the meat to the
minimum time required to prevent
contamination from salmonella.
Note

Cooking techniques
continued
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 fibers).
Slicing across the grain ensure tenderness. Cut into
very thin strips, approximately 2 - 3 inches in
length. Partially freeze meat (approximately
30 minutes) to make slicing easier.
• Stir fry meat strips in small batches (approx 1⁄2
pound; 225g) to stop meat shedding its juice and
‘stewing’, resulting in tougher meat.
•When adding meat strips to the fry pan, the strips
should sizzle.
•Stir fry meat strips for 1 - 2 minutes. Any longer
will toughen meat.
•Remove each batch when cooked and allow
fry pan to reheat before stir frying the next. By
cooking in small batches the heat of the fry pan
remains constant, ensuring the meat doesn’t
stew and toughen.
•A small amount of oil can be mixed through the
meat strips before adding to the fry pan, along any
other flavoring such as garlic, ginger and chilli. A
little sesame oil can also add flavor. Mixing the
meat with the oil rather than heating it separately
in the fry pan eliminates using too much.
•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
Capsicum, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 MINUTE
Garlic, minced
Chilli, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
• Peanut oil is traditionally used for stir fry Asian
style 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 to not
overcook the end result.
• Serve stir fried foods immediately to retain their
crisp texture.
14

15
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 lid during heating or cooking
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 kitchen paper to
reduce greasiness.
•Never leave your fry pan unattended or
unsupervised while shallow frying.
•Allow oil to cool before removing from fry pan.
•Vegetable, peanut or canola oil is recommended
for frying.
Slow cooking (braising)
Recommended temperature probe
setting 1 - 2.
Your Gourmet 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.
It is recommended during slow cooking to place the
lid on to retain heat. During the cooking process the
curry or casserole will boil then turn off. This is
normal operating for a probe controlled unit.
Recommended cuts of slow cooking
(braising)
BEEF
Diced blade (boneless), chuck, round,
shin, silverside
CHICKEN
Dices thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg

Cooking techniques
continued
Slow cooking tips
•
•Cut meat into 1 inch (2.5 cm) cubes. Trim any
visible fat.
•
•Use a medium to low heat setting.
•
•Cook for approx 11⁄2- 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 cornflour 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
Oriental 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.
16

17
Matchstick or julenne
First slice the vegetables as described above. Then,
stack slices and cut again into thin or thick sticks
depending on the recipe.
Shredding
Used for cutting meats and vegetables. 1⁄4inch (5mm)
slices of food should be stacked, then cut again into
1⁄4inch (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(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 1⁄4inch
(5mm) cubes.

Special ingredients
A little planning ahead makes stir
frying easier.
Agar-Agar
Is made from different types of seaweed. It has
excellent setting properties, similar to gelatine, and
will set at room temperature.
Bok choy
Also known as Chinese chard or Chinese white
cabbage, has fleshy white stems and dark green
leaves. It has a slight mustard taste. There is also a
smaller version called shanghai or baby bok choy.
Bamboo shoots
The young tender shoots of bamboo plants are
available in cans. They are mainly used to add
texture to food.
Coconut cream and coconut milk
Both coconut cream and milk are extracted from the
grated flesh of mature coconuts. The cream is a
richer first pressing and the milk the second or
third pressing.
Chillies, fresh and dried
Chiles are available in many different types and sizes.
The small ones (Thai, macho, serrano, jalapeno) are
the hottest. Use tight fitting gloves when handling
and chopping fresh chiles as they can burn your skin.
The chile seeds are the hottest part of the chiles so
remove them if you want to reduce the heat content
of recipes.
Cilantro
This is also known as coriander and Chinese parsley.
It is essential to many Southeast Asian cuisines. A
strongly flavored herb, use it sparingly until you are
accustomed to the unique flavor. Parsley can be used
as a substitute; it looks the same but tastes quite
different. Cilantro is available fresh. The dried spice
version is labeled coriander and is available whole
or ground.
Char siu sauce
This is the equivalent of Chinese BBQ sauce.
Crisp fried shallots
These are available from most Asian Supermarkets
pre-prepared.
18

19
Fish sauce
A thin, salty dark brown sauce with a distinctive fishy
smell, which is used extensively in Thai and
Vietnamese cookery. It is made from small fish that
have been fermented in the sun. Fish sauce replaces
salt in many recipes.
Garam marsala
A blend of spices, usually consisting of some
combination of cinnamon, cumin, pepper, cloves,
cardamom, nutmeg and mace. It can be bought
already blended from supermarkets, but it is best
freshly made. It is usually added towards the end of
cooking.
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.
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 noodles
These are fresh white noodles, they 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 must be sliced very finely for use as a garnish, or
added whole in a curry.
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. Whole stems can be added to soups or
curries. Dried lemon grass needs to be soaked in
water, but the flavor of fresh is superior.
Lychees
Delicious fruit with a light texture and flavor, peel
away the rough skin, remove the seed and use. They
are also available in cans.
Rice wine vinegar
Milder than most western vinegars, it usually has an
acidity of less than 4%. It has a mild, sweet, delicate
flavor and is made from rice.