Breville EW40 User manual
Contents
Page
Introduction 3
Brevillerecommendssafetyfirst 4
KnowyourBrevilleAvanceUltimateWok 5
OperatingyourBrevilleAvanceUltimateWok 8
Careandcleaning 9
Removablebase 10
Cookingtechniques 11
Preparationtechniques 14
Specialingredients 15
Recipes R2
Congratulations
onthepurchaseofyournewBrevilleAvanceUltimateWok
Breville recommends safety first
Read all instructions before operating and save for
future reference
Know your Breville Avance Ultimate Wok
Easypush-leverremovablebase
Cook‘n’Lookglasslid
Rackforsteaming
Dishwashersafe
Extralargecapacity
8litrebowl
2400watt‘highwall’element
Sealedelement
Non-slipfeet
Heavydutydiecastbase
Variableheatcontrol
Easyservebasedesign
Uniquepull-oututensilrest
Quantaniumnon-stickscratch
resistantcookingsurface
Plastic spatula
DonotusemetalutensilsontheAvance
UltimateWok,asthismayscratchthesurface
Quantanium scratch resistant
non-stick cooking surface
Removable temperature control probe
Note
Know your Breville Avance Ultimate Wok continued
Heat settings Function Temperature Guide
Note
ForbestresultsallowtheAvanceUltimateWok
topre-heatfor10minutesonthe‘highSear’
settingbeforebeginningtocook.
Temperaturesgivenareaguideonlyandmay
requireadjustmenttosuitvariousfoodsand
individualstastes.
Operating your Breville Avance Ultimate Wok
Before first use
Beforeinsertingtemperaturecontrolprobeinto
thewoksocketensuretheinteriorofthesocketis
fullydry.Todothis,shakeoutexcesswaterthen
wipetheinteriorofthesocketwithadrycloth.
Note
Operating your Avance Ultimate Wok
TheAvanceUltimateWokmustbeusedwith
thetemperaturecontrolprobeprovided.Do
notuseanyothertemperaturecontrolprobeor
connector.
Whenstirfrycookingandahighheatisrequired,
settemperaturedialto‘HighSear’andallow
thermostatlighttocycleonandoffseveral
times.Thiswillallowthecookingsurfaceto
adjusttoamoreaccuratecookingtemperature.
Note
Care and cleaning
Temperature control probe
Donotimmersethecord,plugortemperature
controlprobeinwateroranyotherliquid.
Neverplaceoilorfoodintoacoldwokwhileit
isheating,thiswillgiveapoorcookingresult.
Note
Forconvenientstorageofthetemperature
probe,linethewokbowlwithtwosheets
ofkitchenpaperandplacetheprobeonthe
kitchenpaper.Thiswillensuretheprobeand
plugdoesn’tscratchthenon-stickcoating.
Note
Quantanium scratch resistant coating
To clean interior and exterior surface
Storage
Removable base
To remove the base for cleaning
Takecarewhentheglasslidishot.Donotplace
hotlidundercoldwateroroncoldsurfaces.This
maycauselidtobreak.
Note
Glass lid
Pull-out utensil rest
Dishwasher safe
Beforeinsertingtemperaturecontrolprobe
intothewoksocketensuretheinteriorofthe
socketisfullydry.Todothis,shakeoutexcess
waterthenwipetheinteriorofthesocket
withadrycloth.
Note
Cooking techniques
Stir frying
Recommended temperature probe setting:
Recommended cuts for stir frying
Stir fry tips
Cooking techniques continued
Shallow frying
Recommended temperature probe setting:
Slow cooking (braising)
Recommended temperature probe setting:
Recommended cuts for slow cooking
Slow cooking tips
Preparation techniques
Slicing
Matchstick or julienne
Shredding
Cubing and dicing
Special ingredients
Agar-agar
Bok choy
Bamboo shoots
Coconut cream and coconut milk
Chillies, fresh and dried
Coriander
Char siu sauce
Crisp fried shallots
Fish sauce
Garam masala
Green ginger wine
Hoisin sauce
Hokkien noodles
Rice noodles
Kaffir lime leaves
Lemon grass
Lychees
Rice wine vinegar
Sambal oelek
Tamarind
Tofu
Turmeric
Szechuan pepper corns
Water chestnuts
Special ingredients continued
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
Breville Customer Service Centre
Australian Customers
Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798
Fax (02) 9384 9601
New Zealand Customers
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 0800 273 845
Fax 0800 288 513
www.breville.com.au
© Copyright. Breville Pty. Ltd. 2008
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from the one
illustrated in this booklet.
Model: EW40 Issue 1/08
Contents
Page
Soups R3
Entreesandaccompaniments R6
Steameddishes R11
Stir-fries R13
Curriesandricedishes R20
Desserts R24
Soups
Chicken and sweet
corn soup
1 tablespoon peanut oil
1 clove 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
Thai hot and sour
prawn soup ‘tom yum goong’
2 Kaffir lime leaves, cut in half
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons lime juice
62-4
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