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Cooking Guide
Various cooking methods can be used
to make a wide variety of foods in your
Sunbeam Professional Wok.
Stir-Frying
Stir-frying is a quick cooking method
conducted over very high heat. The wok
should be hot before adding oil or any
ingredients. Be sure to maintain maximum
heat when stir-frying by cooking food in small
batches.
Tips When Stir-Frying
• Meat should be cooked in batches,
approximately 150g per batch. This
prevents the temperature of the wok
dropping too low and also prevents the
meat from stewing.
• Slice meats into thin strips (about 5cm
long) so that they can cook quickly.
• If stir-frying marinated meat strips, drain
off excess marinade as it tends to boil,
which toughens the meat.
• Do not use the lid when stir-frying as stir-
frying is a method of dry cooking and the
steam droplets will toughen the meat.
Shallow Frying
Shallow frying is a method used to cook
and crispen foods in a small amount of oil.
The food is cooked at a lower temperature
so that a brown crust forms on the underside.
The food is then turned over to brown the
other side. Usually 1 cup of oil is sufficient
for shallow frying.
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Deep Frying
Deep fried foods should be crispy on the
outside and tender on the inside. The food
should be coated with batter or breadcrumbs
and placed in a larger quantity of hot oil.
Tips When Deep Frying
• Preheat the oil to the desired temperature
before adding food.
• Do not cover the wok with the lid when
deep frying. This will prevent foaming
or splattering of oil from condensation
droplets.
• Food should be fried in batches, a few
pieces at a time. This prevents the oil
temperature from dropping too low and
also prevents a soggy crust from forming
on food.
Steaming
Steamed foods are tender and juicy, retaining
most of their nutritional value.
Place food on the steaming rack provided and
place in wok over simmering water or stock.
Cover with glass lid.
Note: The liquid should only be just
simmering. If the heat is too high it may
cause the liquid to bubble up over the food.
MIN heat setting should be sufficient.
Stewing and Braising
The wok can be used on a low heat to make
your favourite stews and casseroles. The lid
should be left on when stewing.
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Professional Wok. We hope you enjoy using your Sunbeam Professional Wok.
Arancini - Cheese Filled Risotto Balls
Makes: 24
Preparation: 20 minutes
Cooking: 45 minutes
2 cups chicken stock
½ cup water
1 tablespoon olive oil
1 small brown onion, chopped finely
1 clove garlic, crushed
¾ cup arborio rice
2 tablespoons finely chopped fresh basil
2 tablespoons finely grated parmesan
40g mozzarella cheese, cut into 1cm pieces
¼ cup dry breadcrumbs
Vegetable oil, for deep frying
1. Combine stock and water in large
microwave safe jug. Microwave on HIGH
(100%) for 1 minute.
2. Heat wok on MED setting. Add oil and cook
onion and garlic until softened. Add rice
and 1 cup of combined stock and water
mixture, cook, stirring occasionally until
mixture is absorbed. Continue adding stock
mixture in batches until liquid is absorbed
after each addition. Cooking time should be
about 30 minutes.
Note: Heat setting may need to be varied
during cooking.
3. Stir in basil and parmesan. Place mixture
into a large bowl to cool. Clean wok for
deep frying.
4. Roll level tablespoons of risotto into balls,
press a piece of cheese into the centre and
roll to enclose. Coat balls in breadcrumbs
5. Heat oil on MIN/MED setting until hot.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry balls in batches for 1-2 minutes
or until golden brown and heated through;
drain on paper towelling.
Vegetarian Curry Puffs
Makes: 54
Preparation: 30-40 minutes
Cooking: 15-20 minutes
2 teaspoons vegetable oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 tablespoon mild curry paste
2 medium (350g) potatoes, peeled and finely diced
1 small (140g) carrot, finely diced
2 tablespoons mango chutney
2 tablespoons water
½ cup frozen peas
6 sheets ready rolled puff pastry
1 egg, beaten lightly
Peanut oil, for deep frying
Sweet chilli sauce, to serve
1. Heat wok on MED setting. Add oil, onion
and garlic, stir until onion has softened.
2. Stir in curry paste and cook until fragrant.
Reduce heat to MIN/MED setting, stir in
potatoes, carrots and mango chutney; cover
and cook, stirring occasionally until the
potatoes are tender. Add water if mixture is
too thick. Stir through peas cover and cook
for a further 2-3 minutes. Transfer mixture
to heatproof bowl and allow to cool. Clean
wok for deep frying.
3. Using an 8cm pastry cutter, cut 9 rounds
from each sheet of pastry.
4. Place a heaped teaspoon of mixture into
the centre of rounds; brush edges with a
little egg. Fold rounds in half and pinch
edges together to seal.
5. Heat oil on MED/MAX setting until hot.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry curry puffs in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
7. Serve with sweet chilli sauce.
Tip: Prepared curry puffs can be frozen and
thawed again for frying. Recipe can also be
halved for a smaller quantity.
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