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Related Manuals for Breville HealthSmart BEW300
Summary of Contents for Breville HealthSmart BEW300
- Page 1 HealthSmart® Wok Instructions BEW300...
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Page 2: Table Of Contents
Contents Page Introduction Breville recommends safety first Know your Breville Wok Operating your Breville Wok Care and Cleaning Cooking Techniques Stir Frying Steaming Shallow Frying Slow Cooking Preparation Techniques Special Ingredients Recipes... -
Page 3: Introduction
Congratulations on the purchase of your new Breville HealthSmart™ Wok... -
Page 4: Breville Recommends Safety First
We at Breville 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 Always turn the temperature control probe damaged in any way. Return the entire to ‘MIN’, switch the power off at the power appliance to the nearest authorized Breville outlet and remove the power plug then allow Service Centre for examination and/or repair.
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Page 6: Know Your Breville Wok
00 Watt Die-cast Butterfly scratched. The butterfly shaped element in your Breville Wok creates a heat zone over the entire Wok surface. The construction of the Wok bowl is designed to retain even heat and save energy. - Page 7 Cook ‘n’ Look Glass Lid with adjustable steam vent With the Cook ’n’ Look Glass Lid in position, the Breville Wok can be used for making curries and casseroles. Use the Adjustable Steam Vent located under the handle to release excess steam build up during slow cooking or to reduce liquids.
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Page 8: Operating Your Breville Wok
Wok before first use Add food as directed in the recipes. Do not leave plastic cooking utensils in contact with Remove and safely discard any promotional the Wok while cooking. packaging material and labels from the Wok. -
Page 9: Care And Cleaning
Store the Temperature Control Probe carefully. Do not knock or drop the probe as this can cause damage. If damage is suspected, return the entire appliance including the Temperature Control Probe to your nearest Breville Service Centre for inspection and/or repair. For convenient storage of the Temperature Control Probe, line the Wok bowl with two sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe... - Page 10 Do not use sharp objects or cut food inside wiped over with a damp cloth, or washed in the Wok. Breville will not be liable for damage warm soapy water, rinsed and dried thoroughly. to the non-stick coating where metal utensils have been used.
- Page 11 Care, Cleaning and storage continued Cook ‘n’ look glass lId Reposition base to Wok, push down on the quick release knob and turn clockwise to Wash the glass lid in warm soapy water using lock. a soft cloth, rinse and dry thoroughly. The glass lid is dishwasher safe.
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Page 12: Cooking Techniques
Cooking techniques stir frying stir fry tips • Buy meat strips from your butcher or Stir frying should be carried out using a high supermarket, or prepare meat strips from heat setting. Recommend to use Temperature recommended cuts by removing any fat Control Probe setting to HIGH SEAR for stir and slicing thinly across the grain (across frying meat and use setting for vegetables... -
Page 13: Steaming
Cooking techniques continued steaming • Stir fry vegetables, after searing the meat, in a little oil (or sprinkling of water) until vivid in Recommended temperature probe setting 4-5. colour for: Steamed foods are tender and juicy and retain 3 minutes Onion, quartered most of their nutritional value when cooked in Broccoli, flowerets... -
Page 14: Shallow Frying
Recommended temperature probe setting Recommended temperature probe setting -4. – HIGH SEAR. The Breville Wok is ideal for cooking curries Shallow fried foods are crisp on the outside and casseroles by allowing less tender meat and tender and juicy inside when cooked in the cuts to be used to obtain a tender result. -
Page 15: Preparation Techniques
Cooking techniques continued preparation techniques The success of any dish depends on planning and preparation. To achieve an authentic Oriental appearance for Wok cooking and even cooking results, food should be cut into small, even sized pieces. This allows food to cook quickly and to be easily picked up with chopsticks. -
Page 16: Special Ingredients
special Ingredients agar-agar Char siu sauce This convenient product can be purchased in This is the equivalent of Chinese barbecue fine sheets and is made from different types sauce. of seaweed. It has excellent setting properties, similar to gelatine, and will set at room Coriander temperature. - Page 17 special Ingredients continued rice noodles tofu These are fresh white noodles and do not Tofu, or bean curd, is a high-protein, low-fat require a lot of cooking. food made from soya beans. It is available in very firm or soft blocks and is either fresh or vacuum packed.
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Page 18: Recipes R1
recipes... - Page 19 Contents Page Appetisers, entrees and soups Stir fries Curries and rice dishes NOTE: All RECIPES uSE AuSTRAlIAN STANDARD MEASuRING CuPS AND SPOONS.
- Page 20 appetisers, entrees and soups Chicken and sweet corn soup thai hot and sour prawn soup ‘tom yum goon’ serves 4 - 6 serves 6 1 tablespoon peanut oil 2 cloves garlic, peeled and finely chopped 2 Kaffir lime leaves, cut in half 200g chicken breast fillet, finely chopped 1 stalk lemongrass, trimmed and finely sliced 4 cups/1 litre chicken stock 1 teaspoon grated ginger 425g can creamed corn 2 tablespoons Tom Yum paste 1 tablespoon soy sauce 8 button mushrooms, sliced 3 egg whites, lightly beaten 8 cups/2 litres chicken stock White pepper, to taste 1 tomato, seeds removed and diced 4 green shallots, thinly sliced, for serving 18 medium green prawns, peeled and deveined 2 tablespoons lime juice Heat Wok on setting HIGH SEAR.
- Page 21 appetisers, entrees and soups continued Chinese won ton soup french onion soup serves 6 serves 4 - 6 50g dried sliced mushrooms 2 tablespoons oil 2 teaspoons grated fresh ginger 1 tablespoon/20g butter 6 cups/1½ litres chicken stock 1 kg brown onions, peeled and thinly sliced 200g fresh egg noodles 2 cloves garlic, peeled and finely chopped 24 prepared won-tons (available frozen from 2 tablespoons plain flour supermarkets) 1 cup/250ml dry white wine 4 green shallots, sliced diagonally, for serving 6 cups/1½ litres beef stock 1 teaspoon chopped fresh thyme leaves, optional Place mushrooms into a bowl and cover 1 tablespoon brown sugar with sufficient boiling water.
- Page 22 appetisers, entrees and soups continued moroccan pumpkin soup Chicken laksa serves 4 to 6 serves 4 2 tablespoons olive oil 3 cups/750ml coconut milk 2 brown onions, peeled and finely chopped ¼ cup laksa paste 2 cloves garlic, peeled and finely chopped 2 cups/500ml chicken stock 1 teaspoon ground cumin 500g chicken breast fillet, thinly sliced 1 teaspoon garam masala 2 tablespoons fish sauce 1 teaspoon paprika 2 teaspoons brown sugar ½ teaspoon ground white pepper 500g fresh rice noodles 700g peeled and diced butternut pumpkin To Serve: 6 cups/1½ litres chicken stock 125g beans sprouts Salt and pepper, to taste Coriander leaves 300ml sour cream Mint leaves ½ cup fresh coriander leaves, chopped lime wedges Heat the Wok on setting HIGH SEAR.
- Page 23 appetisers, entrees and soups continued Crispy tempura vegetables with thai fish cakes dipping sauce serves 4 serves 6 400g boneless white fish fillets, cut into cubes 1 kg selection of fresh vegetables (for example: ½ bunch coriander (roots included), finely chopped broccoli florets, zucchini, eggplant, snow peas, 2 x 60g eggs cauliflower, sweet potato, green shallots) ¼ cup well-cooked rice Batter: 1 tablespoon red curry paste 1 cup/150g plain flour 1 teaspoon fish sauce ½ teaspoon salt 1 tablespoon sweet chilli sauce ½ teaspoon sugar 1 teaspoon baking powder Vegetable oil for shallow frying 1 egg yolk Extra sweet chilli sauce, for serving 1 cup/250ml iced water lime wedges, for serving Vegetable oil, for shallow frying Place first 7 ingredients into a food Dipping Sauce: processor and process to a smooth paste 2 tablespoons soy sauce...
- Page 24 appetisers, entrees and soups continued plum glazed chicken wings thai prawn and mango salad serves 4 serves 4-6 1 kg chicken wings (tips removed if desired) 1kg green prawns, peeled and deveined ½ cup prepared plum sauce 3 cloves garlic, peeled and crushed 1 tablespoon honey 1 small red chilli, chopped 2 tablespoons sweet chilli sauce 1 tablespoon chopped fresh coriander root 2 tablespoons soy sauce 1 butter or green oak lettuce, leaves separated, 1 tablespoon sesame seeds washed and dried 1 cup/250ml chicken stock 4 green shallots, diagonally sliced into 1cm pieces Extra ½ cup chicken stock ½ punnet cherry tomatoes, cut into halves Fresh coriander leaves, for serving ½ cup cashew nuts 3 tablespoons olive oil Place chicken wings into large mixing bowl. 2 mangoes, peeled and chopped Combine next ingredients and pour over chicken, stir to coat.
- Page 25 appetisers, entrees and soups continued spicy pork and chilli salad mussels in tomato and garlic sauce serves 4 serves 4-6 2 tablespoons peanut oil 2 tablespoons olive oil 1 tablespoon Thai green curry paste 2 Spanish onions, finely diced 300g pork mince 3 cloves garlic, peeled 2 cloves garlic, finely chopped 1 cup/250ml white wine 1 tablespoon brown sugar 600ml jar tomato pasta sauce 1 tablespoon fish sauce 1kg fresh mussels, debearded and scrubbed ½ cup roasted peanuts, roughly chopped ¼ cup basil leaves, torn, for serving 1 small iceberg lettuce, shredded Freshly ground black pepper, optional 2 tomatoes, sliced Heat the Wok on setting HIGH SEAR. Add Fresh coriander leaves the oil, onions and garlic, stir fry until onion is soft.
- Page 26 appetisers, entrees and soups continued salt and pepper calamari sang choy bow (Chinese lettuce rolls) serves 4 to 6 serves 6 600g squid hoods 1 tablespoon ground Szechuan peppercorns 500g pork mince 2 teaspoons sea salt 1 egg yolk 1 tablespoon corn flour ½ cup bamboo shoots, finely sliced 1 tablespoon plain flour ¼ cup water chestnuts, finely diced 2 egg whites 3 cloves garlic, peeled and finely chopped Sunflower or vegetable oil, for shallow frying 4 Shiitake mushrooms, chopped lime wedges, for serving 2 green shallots, finely sliced diagonally 2 tablespoons vegetable oil Cut squid hoods open, clean and remove quill 1 tablespoon soy sauce from squid hood.
- Page 27 stir fries kumera, zucchini, bean shoot and singapore hokkien noodles tofu stir fry serves 4 – 6 serves 4 350g fresh Hokkien noodles 1 tablespoon peanut oil 2 tablespoons peanut or vegetable oil 500g kumera, peeled and diced 250g lean pork, thinly sliced 1 zucchini, cut into matchstick pieces 250g peeled, deveined green king prawns, halved 1 clove garlic, peeled and finely chopped 4 cloves garlic, peeled and finely chopped 1 teaspoon ginger, finely sliced 1 small red chilli, seeded and finely chopped 100g bean shoots 3 teaspoons curry powder 150g firm tofu, cut into slices 4 x 60g eggs, lightly beaten 1 teaspoon sesame seeds 3 sticks celery, thinly sliced 1 teaspoon sesame oil 2 carrots, cut into thin strips 1 tablespoon sweet soy sauce ½ cup/125ml chicken stock 2 tablespoons sweet soy sauce Heat the Wok on setting HIGH SEAR.
- Page 28 stir fries continued ginger and coriander calamari stir fry prawns with snow peas and oyster sauce serves 4 - 6 serves 4-6 1kg large squid tubes 1 tablespoon peanut oil 1 tablespoon pureed fresh ginger 1 carrot, peeled and finely sliced ½ bunch coriander, including roots, washed and 150g snow peas roughly chopped 1 clove garlic, peeled and finely sliced 2 tablespoons fish sauce 1 teaspoon grated ginger 3 tablespoons peanut oil 32 medium green prawns, peeled and de-veined 1 red capsicum, cut into triangles 2 tablespoons oyster sauce 1 punnet baby corn, halved 1 cup green shallots, sliced diagonally into 3cm pieces 350g pkt fresh rice noodles Heat the Wok on setting HIGH SEAR. Add 2 teaspoons sesame oil oil, then add carrots and snow peas, stir fry ½ bunch Thai basil leaves, washed...
- Page 29 stir fries continued satay prawns Chilli chicken noodles serves 4 - 6 Serves 4 6 chicken thigh fillets, trimmed of fat 500g peeled, de-veined king prawns 1 cup/250ml sweet chilli sauce 1 teaspoon ground coriander 2 tablespoons vegetable oil 1 teaspoon ground cumin 2 sticks celery, finely sliced 1 clove garlic, peeled and finely chopped 2 carrots, cut into thin strips 1 small red chilli, finely chopped 6 green shallots, cut into 3cm lengths 2 tablespoons peanut or vegetable oil 2 teaspoons curry powder 1 small onion, peeled and finely chopped 1 cup/250ml chicken stock ¼ cup crunchy peanut butter 450g pkt fresh Hokkien noodles ½ cup light coconut milk 100g bean shoots, for serving 1 tablespoon soy sauce Marinate the chicken in the sweet chilli 2 teaspoons brown sugar sauce for hours or overnight in the ½ cup/125ml water...
- Page 30 stir fries continued Crispy lemon chicken Chicken with plum sauce and bok choy serves 4 serves 4-6 2 egg whites, lightly beaten 1kg chicken thigh fillets, cut into strips 1 teaspoon finely chopped fresh ginger 2 tablespoons dry sherry 2 cloves garlic, peeled and finely chopped 1 tablespoon soy sauce 1 tablespoon corn flour 1 tablespoon vegetable oil 600g chicken breast fillets, sliced into strips 1 medium Spanish onion, diced 1½ cups/750ml peanut oil ½ cup/125ml plum sauce 1 lemon, sliced 1 bunch bok choy, sliced 1 cup/250ml fresh lemon juice ½ cup water chestnuts, sliced ½ cup white sugar Place chicken, sherry and soy sauce in a bowl, 1 tablespoon soy sauce stir to coat.
- Page 31 stir fries continued szechuan pork with rice noodles thai beef and spinach stir fry serves 4 serves 4-6 200g rice stick noodles 2 tablespoons peanut oil 2 tablespoons soy sauce 2 cloves garlic, peeled and finely sliced 1 tablespoon dry sherry 1 tablespoon ginger, finely diced 2 teaspoons roasted chilli paste 2 brown onions, peeled and sliced 4 cloves garlic, peeled and finely chopped 2 red capsicums, trimmed and cut in strips 2 teaspoons brown sugar 750g lean beef strips ½ cup/125ml beef stock 150g baby spinach 2 tablespoons peanut or vegetable oil ¼ cup mint leaves 250g pork fillet, thinly sliced ½ toasted cashews 4 green shallots cut into 3cm lengths 1 tablespoon lime juice 2 teaspoons grated fresh ginger 2 teaspoons fish sauce 1 cup water chestnuts, sliced 2 tablespoons sweet Thai chilli sauce 1 small tray baby corn, cut into halves...
- Page 32 stir fries continued mongolian lamb teriyaki beef serves 4 – 6 serves 4-6 750g lean lamb, cut into strips 3 tablespoons peanut oil 2 tablespoons soy sauce 750g beef strips 2 tablespoons rice wine or dry sherry ¼ cup soy sauce ½ teaspoon salt 1½ tablespoons mirin (rice wine) 3 teaspoons sugar 2 teaspoons sake (or mirin) 1 tablespoon sesame oil 2 teaspoons caster sugar 1 teaspoon cornflour 1 carrot, finely sliced 2-3 tablespoons peanut or vegetable oil 1 zucchini, cut into batons 2 cloves garlic, finely chopped 150g spinach leaves 1 small red chilli, seeded and finely chopped Place beef strips, soy, mirin, sake and 1 onion, peeled and finely chopped sugar into a bowl, cover and marinate in refrigerator for 4 hours.
- Page 33 Curries and rice dishes paella serves 6 - 8 Heat Wok on setting HIGH SEAR. Add 1 2 tablespoons olive oil tablespoon of oil, then add chicken, stir fry for 500g chicken thigh or breast fillet, cut into large 4-5 minutes or until golden brown. Remove chunks from Wok, set aside and keep warm. 1 chorizo sausage, sliced Add chorizo sausage and stir fry 1 to minutes 1 large red onion, peeled and finely chopped...
- Page 34 Curries and rice dishes continued Chicken, spinach and pine nut nasi goreng (Indonesian fried rice) risotto serves 4 serves 4 -6 1 tablespoon peanut oil 50g pine nuts 1 teaspoon crushed garlic 1 bunch English spinach, washed and roughly 1 teaspoon finely chopped ginger chopped ½ teaspoon dried chilli 2 tablespoons water 12 medium green prawns, peeled and diced 2 tablespoon olive oil 3 x 60g eggs, lightly beaten 1 tablespoon/20g butter ½ cup cooked chicken breast, diced 400g Arborio rice 4 cups cooked jasmine rice, cooled 2 cloves garlic, finely chopped ½ cup/125ml water 7 cups/1¾ litres chicken stock ¼ cup chopped green shallots 2 tablespoons pesto 1 tablespoon soy sauce 500g roasted chicken, shredded...
- Page 35 Curries and rice dishes continued thai green chicken curry madras style eggplant curry serves 4-6 serves 4 1 tablespoon vegetable oil 2 tablespoons peanut or vegetable oil 1 brown onion, peeled and chopped 1 large onion, peeled and chopped 1 teaspoon crushed garlic 2 teaspoons finely chopped garlic 1 teaspoon diced ginger 2 teaspoons finely chopped or grated fresh ginger 1½ tablespoons Thai green curry paste 1 small red chilli, finely chopped 800g chicken thigh fillets, diced 2 teaspoons ground coriander 1 cup/250ml chicken stock 2 teaspoons black mustard seeds, optional 1½ cups/375ml coconut cream 1 teaspoon ground cumin 200g bamboo shoots ½ teaspoon ground turmeric 1 punnet cherry tomatoes 750g eggplant, trimmed and diced ⁄ cup coriander leaves 2 tablespoons fish sauce 4 tomatoes, diced Heat the Wok on setting HIGH SEAR.
- Page 36 Curries and rice dishes continued beef rogan josh curry moroccan lamb tagine serves 6-8 serves 6-8 3 tablespoons olive oil 3 tablespoons peanut oil 2 brown onions, peeled and finely chopped 1½ kg chuck steak, diced 500g lamb, trimmed and cut into 1.5cm cubes 1 brown onion, peeled and chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 2 cloves garlic, peeled and finely chopped 1½ teaspoons salt 2 tablespoons Rogan Josh curry paste 1 teaspoon ground black pepper 2 x 400g cans diced tomatoes 1 teaspoon mild paprika 4 cups/1 litre beef stock 1 teaspoon ground ginger Salt, optional 1 teaspoon ground turmeric 1½ teaspoons ground cinnamon Heat the Wok on setting HIGH SEAR. Add 1 2 x 400g cans diced tomatoes tablespoon of oil, then add ⁄...
- Page 37 Breville is a registered trademark of Breville Pty. Ltd. ABN 9 000 09 9 breville Customer service Centre australian Customers Breville Customer Service Centre PO Box Botany NSW 019 AUSTRALIA Customer Service: 1300 139 79 (0) 934 901 Email Customer Service: askus@breville.com.au...