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Summary of Contents for Sunbeam WW7500D
- Page 1 Professional Wok 7.5 Litre Heat Wall Non-Stick Wok Instruction/Recipe Booklet WW7500D Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your Professional Wok Using your Professional Wok Cooking Techniques Care and Cleaning Recipes... -
Page 3: Sunbeam's Safety Precautions
• Never leave an appliance unattended while in use. If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. -
Page 4: Features Of Your Professional Wok
Features of your Professional Wok Glass lid with adjustable steam vent Allows you to monitor your cooking progress. Teflon® Platinum Pro™ non-stick coating DuPont's most durable and damage resistant non-stick coating to date. Three layers of premium non-stick coating for superior scratch resistance. Safe to use with metal utensils. - Page 5 Cool touch handles and lid knob For safer handling. Dishwasher safe parts The wok vessel, base and glass lid are dishwasher safe and fully immersible. Heavy duty die-cast cooking vessel Heating element is completely cast into the heavy duty base for longer element life and faster, more even heating.
- Page 6 The result is a non-stick coating that can be a special scratch and abrasive-resistant treated like ordinary cookware, enabling the non-stick cooking coating that makes it use of metal utensils. However, Sunbeam safe to use metal utensils when cooking. recommends that care is taken with the non- Teflon ®...
- Page 7 Features of your Professional Wok 2400 Watt ‘Heat-Wall’ Element The 'heat-wall' element is completely cast into the heavy duty base. This increases the Your Sunbeam Professional Wok features a life of the element and provides faster heat special 2400 watt 'heat-wall' element. This distribution.
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Page 8: Using Your Professional Wok
Before First Use Detachable Cook & Clean Base Ensure any stickers are removed from the Your Sunbeam Professional Wok features a product. Wash in warm soapy water, rinse quick release detachable 'cook & clean' base. thoroughly and dry your wok and lid. -
Page 9: Cooking Techniques
• Do not use the lid when stir-frying as stir- to make a wide variety of foods in your frying is a method of dry cooking and the Sunbeam Professional Wok. steam droplets will toughen the meat. • Serve stir-fried foods immediately to retain Stir-Frying their crisp texture. -
Page 10: Cooking Techniques
Cooking Techniques Steaming Stewing and Braising Steamed foods are tender and juicy, retaining The wok can be used on a low heat to make most of their nutritional value. Most foods are your favourite stews and casseroles. The lid suitable for steaming, including fish, seafood, should be left on when stewing. -
Page 11: Care And Cleaning
Do not use sharp objects or cut food inside Combine: 2 tablespoons bicarbonate of soda the wok vessel. Sunbeam will not be liable and 2 teaspoons water. for damage to the non-stick coating where 1.Pre-heat the wok for approximately metal utensils have been misused. -
Page 12: Recipes
Recipes Arancini - Cheese Filled Risotto Balls 6.Deep fry balls in batches for 1-2 minutes or until golden brown and heated through; Makes: 24 drain on paper towelling. Preparation: 20 minutes Cooking: 45 minutes 2 cups chicken stock Vegetarian Curry Puffs ½... - Page 13 Recipes continued little egg. Fold rounds in half and pinch 2.Turn dough out onto a lightly floured edges together to seal. surface; knead for 5 minutes or until smooth. Use remaining oil to lightly grease 5.Heat oil on setting 9-11 until hot. a large bowl.
- Page 14 Recipes continued Thai Fish Cakes Dipping sauce: Combine sugar, water and vinegar into a small saucepan. Stir over a low Serves: 4-6 as an entrée heat until sugar dissolves. Increase heat and Preparation: 15 minutes simmer mixture for 5 minutes. Remove from Cooking: 20 minutes heat and allow to cool.
- Page 15 Recipes continued 4.Meanwhile, clean wok and heat oil to Note: See tips on deep frying in a wok on setting 9-11 for deep frying. page 7. Always use caution when deep frying foods such as chicken as the skin may pop 5.Place 2-3 tablespoons of the filling near during cooking.
- Page 16 Recipes continued Sang Choy Bao Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If Serves: 4 as an entrée unavailable then recipe can be substituted Preparation: 10 minutes with sweet sherry. Cooking: 8 minutes 3 green onions 1 tablespoon peanut oil Chicken Laksa...
- Page 17 Recipes continued Chinese Style Fried Rice Tip: Cook the rice the day before or several hours in advance as per the directions on the Serves: 4 packet. Rinse rice and drain well then layer Preparation: 20 minutes on a tray lined with baking paper; cover with Cooking: 10 minutes paper towelling and refrigerate.
- Page 18 Recipes continued 6.Add paste to wok and stir fry for 1 minute another few minutes until the butter has or until fragrant. Add noodles and cook, melted and the sauce has thickened. stirring until the noodles are coated in the Note: Sometimes the mussels release a lot of paste.
- Page 19 Recipes continued Thai Red Curry Chicken Stir Fry Soy Ginger Steamed Fish Serves: 2 Serves: 4 Preparation: 10 minutes Preparation: 15 minutes Cooking: 10-11 minutes Cooking: 5 minutes 2 x 200g white fish fillets 2 large chicken breast fillets 2 teaspoons peanut oil 2 tablespoons vegetable oil 1½...
- Page 20 Recipes continued Rendang Daging cook, stirring, for about 5 minutes or until fragrant. – Spicy Coconut Beef Curry 5.Add beef and stir until browned. Add Serves: 6 desiccated coconut, coconut milk and fish Preparation: 30 minutes sauce into the wok and stir to combine. Cooking: 1 ½...
- Page 21 Recipes continued 3.Add onion and capsicum to wok and stir for 1-2 minutes or until pork is cooked fry for 1 minute. Return lamb to wok with and vegetables are just tender. Do not over sugar, sesame oil and reserved liquid. cook.
- Page 22 Recipes continued Cinnamon Doughnuts 6.Heat oil in wok on setting 9-11. Note: See tips on deep frying in a wok on Makes: 14 page 7. Preparation: 20 minutes + proving time Cooking: 10 minutes 7.Cook doughnuts, in batches, turning once 2 teaspoons dry yeast during cooking, until golden in colour.
- Page 23 You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will...
- Page 24 Sunbeam Corporation Limited 2009. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11...
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