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Breville Quick Wok Instruction Booklet
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Breville Quick Wok Instruction Booklet

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Summary of Contents for Breville Quick Wok

  • Page 1 Quick Wok ™ Instruction Booklet BEW300...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Quick Wok ™...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Quick Wok ™ Operating your Breville Quick Wok ™ Care & cleaning for your Breville Quick Wok ™ Preparation & cooking techniques Special ingredients Recipes...

  • Page 4: Breville Recommends Safety First

    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.
  • Page 5 Return the entire appliance to • Do not place hot glass lid under cold water. the nearest authorised Breville Service Centre for examination and/or repair. • Avoid using on metal surfaces eg: sink, hot plate.
  • Page 6 KNOW your Breville Quick Wok ™...

  • Page 7: Know Your Breville Quick Wok

    KNOW YOUR BREVILLE QUICK WOK ™ Toughened glass lid Quick release removable base With adjustable steam vent The diswasher safe wok bowl can dishwasher safe. be removed for easy cleaning. Premium non-stick cooking surface Temperature control probe Only suitable heat-resistant plastic or...
  • Page 8 OPERATING your Breville Quick Wok ™...

  • Page 9: Operating Your Breville Quick Wok

    OPERATING YOUR BREVILLE QUICK WOK ™ BEFORE FIRST USE Add food as directed in the recipes. Do not leave plastic cooking utensils in Remove and safely discard any promotional contact with the wok while cooking. packaging material and labels from the wok.
  • Page 10 CARE & CLEANING for your Breville Quick Wok ™...

  • Page 11: Care & Cleaning For Your Breville Quick Wok

    CARE & CLEANING FOR YOUR BREVILLE QUICK WOK ™ Before cleaning, turn Temperature Control THE WOK BOWL Probe Dial to MIN, switch wok off at the Cooking on a non-stick surface minimises the power outlet and unplug from the power need for oil, food does not stick and cleaning outlet.
  • Page 12 CARE & CLEANING FOR YOUR BREVILLE QUICK WOK ™ Lift the base from wok, lifting over the STORAGE Temperature Control Probe socket. The Quick Release Removable Base should be completely assembled on wok bowl before storing. WARNING The wok should never be operated...
  • Page 13 CARE & CLEANING FOR YOUR BREVILLE QUICK WOK ™ NOTE Before inserting the Temperature Control Probe into the wok socket ensure the interior of the socket is completely dry. To do this, shake out excess water then wipe the interior of...
  • Page 14 COOKING TECHNIQUES for your Breville Quick Wok ™...

  • Page 15: Preparation & Cooking Techniques

    PREPARATION TECHNIQUES The success of any dish depends on careful CUBING AND DICING forethought and preparation. To achieve Used for cutting meats and vegetables. To an authentic Oriental appearance and even cube, cut 3cm slices, then stack them on top cooking results, food should be cut into of one another and slice 3mm thick in the small, even pieces.
  • Page 16 COOKING TECHNIQUES Stir fry tips • Serve stir fried foods immediately to retain their crisp texture. • Buy meat strips from your butcher or supermarket, or prepare meat strips from • Stir fry vegetables, after searing the meat, recommended cuts by removing any in a little oil (or sprinkling of water) until fat and slicing thinly across the grain vivid in colour for:...
  • Page 17 COOKING TECHNIQUES • Always lift the lid away from you, when • The wok is ideal for cooking curries and removing from wok, to avoid steam casseroles by allowing less tender meat cuts to be used to obtain a tender result. escaping from under the lid.

  • Page 18: Special Ingredients

    COOKING TECHNIQUES SPECIAL INGREDIENTS Char siu sauce This is the equivalent of Chinese Agar-agar BBQ sauce. Is made from different types of seaweed. It Crisp fried shallots has excellent setting properties, similar to These are available from most Asian gelatine and will set at room temperature. supermarkets pre-prepared.
  • Page 19 SPECIAL INGREDIENTS Lemongrass Tofu Tofu, or bean curd, is a high protein, low fat An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, food made from soya beans. It is available remove the tough, outer layers and finely in very firm or soft blocks and is either fresh slice, chop or pound the white interior.

  • Page 20: Recipes

    RECIPES...
  • Page 21 SOUPS CHICKEN AND SWEET CORN SOUP TOM YUM GOONG (Thai hot and sour prawn soup) Makes 2-4 serves Makes 6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 1 clove garlic, crushed 2 Kaffir lime leaves, cut in half 500g creamed corn 1 stalk lemongrass, bottom third finely sliced 150g cooked and shredded chicken meat 1 teaspoon grated ginger...
  • Page 22 SOUPS CHINESE WON TON SOUP FRENCH ONION SOUP Makes 6 serves Makes 6 serves INGREDIENTS INGREDIENTS 1 Tablespoon butter 50g dried sliced mushrooms 1 Tablespoon oil 2 teaspoons grated ginger 6 medium brown onions, finely sliced 6 cups/1.5L chicken stock 1 clove of garlic, crushed 200g fresh egg noodles 2 Tablespoons of plain flour...
  • Page 23 SOUPS MOROCCAN PUMPKIN SOUP CHICKEN (OR PRAWN) LAKSA Makes 4-6 serves Makes 4 serves INGREDIENTS INGREDIENTS 2 Tablespoons cooking oil 2 cups/500ml coconut milk 2 brown onions, finely diced ¼ cup Singapore laksa paste 2 cloves garlic, crushed 2 cups/500ml chicken stock 1 teaspoon ground cumin 500g chicken thigh meat, finely sliced 1 teaspoon garam marsala...
  • Page 24 ENTREES AND ACCOMPANIMENTS SPICED WOK FRIED NUTS STIR FRIED CARAMELISED ONIONS Makes 4-6 serves INGREDIENTS 3 Tablespoons olive oil INGREDIENTS 250g unsalted cashews 2 Tablespoons olive oil 200g salted macadamia nuts 60g butter 200g unsalted shelled peanuts 12 spring onion bulbs, halved 1 cup raw pistachios 6 medium Spanish onions, cut into wedges 1 cup blanched almonds...
  • Page 25 ENTREES AND ACCOMPANIMENTS CRISPY TEMPURA VEGETABLES Dip small batches of vegetables into batter mixture, and then carefully place WITH DIPPING SAUCE into hot oil. Makes 4-6 serves Shallow fry until golden brown then remove onto absorbent paper. Continue INGREDIENTS until all vegetables are cooked. 1kg selection of vegetables ie: broccoli, florets;...
  • Page 26 ENTREES AND ACCOMPANIMENTS PLUM GLAZED CHICKEN WINGS THAI PRAWN AND MANGO SALAD Makes 4 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1kg chicken wings, pinion and wing removed 1kg green prawns, peeled and de–veined (if desired) 3 Tablespoons light olive oil ½...
  • Page 27 ENTREES AND ACCOMPANIMENTS SPICY PORK AND CHILLI SALAD MUSSELS WITH TOMATO GARLIC AND WHITE WINE Makes 4-6 serves Makes 4 serves INGREDIENTS INGREDIENTS 2 Tablespoons peanut oil ½ cup peanuts 2 Tablespoons olive oil 1 Tablespoon Thai green curry paste 2 Spanish onions, finely diced 2 cloves garlic, lightly crushed 3 cloves garlic...
  • Page 28 ENTREES AND ACCOMPANIMENTS SALT AND PEPPER CALAMARI SANG CHOY BOW (Chinese lettuce rolls) Makes 4-6 serves Makes 6 serves INGREDIENTS INGREDIENTS 1kg squid hoods (small) 1 Tablespoon szechuan peppercorns, ground 500g pork mince 2 teaspoons sea salt 1 egg yolk 1 Tablespoon corn flour ½...
  • Page 29 STEAMED DISHES STEAMED WHOLE FISH WITH GADO GADO GINGER AND SHALLOT (Steamed vegetables) Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 x 400-500g whole snapper or bream, 1 bunch baby Bok Choy cleaned and scaled 1 small head broccoli cut into florets ½...
  • Page 30 STEAMED DISHES PEANUT SAUCE FOR GADO GADO STEAMED CHICKEN BREAST WITH GINGER AND SPINACH Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 2cm piece fresh ginger, chopped 1 onion, chopped 1 Tablespoon minced ginger 1 clove garlic ½ bunch coriander, finely sliced 1 Tablespoon oil 4 x 150-200g chicken breast supremes, skin on 1 teaspoon curry powder...
  • Page 31 STIR-FRIES KUMERA, ZUCCHINI, SINGAPORE HOKKIEN NOODLES BEAN SHOOT AND TOFU Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 2 Tablespoons peanut oil 1 teaspoon crushed garlic 1 Tablespoon peanut oil 1 medium kumera, peeled and diced ½ teaspoon dried chilli 2 x60g eggs, lightly beaten 1 zucchini, cut into matchsticks 1 clove garlic, diced...
  • Page 32 STIR-FRIES CHINESE GREEN VEGETABLES THAI CALAMARI WITH RICE NOODLES Makes 4-6 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 1 bunch Chinese green vegetables cut into 1kg squid tubes 5cm pieces washed (bok choy, choy sum 1 Tablespoons of pureed ginger or Chinese broccoli) ½...
  • Page 33 STIR-FRIES GARLIC PRAWNS WITH SATÉ PRAWNS SNOWPEAS AND OYSTER SAUCE WITH CHILLI AND CORIANDER Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 32 medium green prawns, peeled and de-veined 1 medium carrot, peeled and finely sliced 1 teaspoon ground coriander 150g snowpeas 1 teaspoon ground cumin...
  • Page 34 STIR-FRIES PAD SEE EW CHILLI CHICKEN WITH SINGAPORE NOODLES (Thai seafood with rice noodles) Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 6 chicken thighs 1 Tablespoon peanut oil 1½ cups sweet chilli sauce 1 Tablespoon ginger, cut into matchsticks 1 Tablespoon vegetable oil 1 garlic clove, diced ½...
  • Page 35 STIR-FRIES LEMON CHICKEN SZECHUAN PORK WITH GARLIC AND GINER WITH THAI RICE STICK NOODLES Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 600g chicken breast fillets, sliced into strips 150g rice stick noodles 2 egg whites, lightly beaten 2 Tablespoons soy sauce 1 teaspoon finely chopped minced ginger 1 Tablespoon dry sherry 1 clove garlic, crushed...
  • Page 36 STIR-FRIES THAI BEEF MONGOLIAN LAMB WITH BABY SPINACH WITH CAPSICUM Makes 4-6 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 1 Tablespoon peanut oil 750g lamb, cut into strips 2 cloves garlic, finely sliced 1 Tablespoon light soy sauce 1 Tablespoon ginger, finely diced 1 Tablespoon rice wine 2 brown onions, sliced ½...
  • Page 37 STIR-FRIES TERIYAKI BEEF PEKING DUCK WITH ZUCCHINI WITH SHITAKE MUSHROOMS Makes 4-6 serves Makes 6 serves INGREDIENTS INGREDIENTS 750g beef strips 1 Tablespoon peanut oil ¼ cup soy sauce 1 carrot cut into matchsticks 1½ Tablespoons mirin ½ cup beef sock 2 teaspoons sake ½...
  • Page 38 RISOTTOS CHICKEN AND TOMATO RISOTTO CHICKEN, ENGLISH SPINACH AND PINE NUT RISOTTO Makes 4 serves Makes 4-6 serves INGREDIENTS INGREDIENTS 60g butter 2 Tablespoons olive oil 250g pine nuts 1 Spanish onion, chopped 2 Tablespoons olive oil 1 clove garlic, crushed 2 Tablespoons butter 1½...
  • Page 39 CURRIES NASI GORENG THAI GREEN CHICKEN CURRY (Indonesian fried rice) Makes 6 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 Tablespoon vegetable oil 1 brown onion, diced 1 Tablespoon peanut oil 1 teaspoon crushed garlic I teaspoon crushed garlic 1 teaspoon diced ginger ½...
  • Page 40 CURRIES INDIAN EGGPLANT CURRY BEEF ROGAN JOSH CURRY Makes 6 serves Makes 6-8 serves INGREDIENTS INGREDIENTS 12 small eggplants, diced 2 Tablespoons peanut oil 2 Tablespoons madras curry powder 1½ kg diced chuck steak 1 teaspoon sea salt 1 brown onion, diced 2 Tablespoons peanut oil 2 garlic cloves, diced 1 small onion, diced...
  • Page 41 TAGINE MOROCCAN LAMB TAGINE Makes 6-8 serves INGREDIENTS 2 Tablespoons peanut oil 2 brown onions, diced 500g lamb, diced (1.5cm) 1½ teaspoons cumin 1½ teaspoons ground black pepper 1½ teaspoons ground coriander 1½ teaspoons salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon cinnamon 1 Tablespoon peanut oil...
  • Page 42 DESSERTS BLACK RICE PUDDING SPICED FRUIT FLAMBÉ Makes 4 serves Makes 4 serves INGREDIENTS INGREDIENTS 1 cup of Black Glutinous Rice 50g butter 5 cups/1.25L water 2 bananas, peeled and sliced 2-4 cinnamon sticks (optional) 1 green apple, cored, peeled and sliced 2 teaspoons vanilla essence 10 strawberries hulled, halved 200 grams palm sugar (or brown sugar)
  • Page 43 NOTES...
  • Page 44 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2011. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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