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Sunbeam WW4500D Instruction/Recipe Booklet
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Sunbeam WW4500D Instruction/Recipe Booklet

Sunbeam WW4500D Instruction/Recipe Booklet

5.0 litre heat wall non-stick wok
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Download this manual See also: User Manual
Non-Stick Wok
5.0 litre heat wall non-stick wok
Instruction/Recipe Booklet
WW4500D
Please read these instructions carefully
and retain for future reference.

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Summary of Contents for Sunbeam WW4500D

  • Page 1 Non-Stick Wok 5.0 litre heat wall non-stick wok Instruction/Recipe Booklet WW4500D Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your Non-Stick Wok Using your Non-Stick Wok Cooking Techniques Care and Cleaning Recipes...

  • Page 3: Sunbeam's Safety Precautions

    • Do not immerse control probe in water. • Use caution when cooking foods such as • Use only the supplied temperature control chicken as the skin may pop during cooking. probe Type 910, Model TC0700 with this wok. Sunbeam is very safety conscious when designing • Do not use an appliance for any purpose other and manufacturing consumer products, but it is than its intended use. essential that the product user also exercise care • Do not place an appliance on or near a hot gas when using an electrical appliance. Listed below are flame, electric element or on a heated oven.

  • Page 4: Features Of Your Non-Stick Wok

    Features of your Non-Stick 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. 2000 watt ‘heat-wall’ element The element wraps around the heavy duty base and sides of the wok providing superior heat distribution over the entire cooking surface. Detachable 'cook and clean' base Quick release for easy cleaning. Simply turn to unlock the release dial. Steaming rack Ideal for steaming fish, vegetables or dumplings for fast, healthy, fat-free cooking.
  • 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. Trigger-release control probe with 10 heat settings The removable probe is thermostatically controlled to provide accurate cooking temperatures. The trigger-release makes the probe easy to remove. Non-slip rubber feet Provide extra stability and prevent slipping.
  • Page 6 DuPont Teflon Platinum Pro ® ™ Professional Use Your Sunbeam Non-Stick Wok features 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 ® stick coating when using metal utensils. Platinum Pro – Professional Use is ™ DuPont’s toughest non-stick coating to date Do not use sharp objects or cut food inside – up to 10 times more scratch resistant than the Non-Stick Wok. Damage caused to your single layer non-stick coatings.* Non-Stick Wok as a result of misuse of metal DuPont is the world leader in non-stick utensils will void your warranty. coatings and today more than 2 billion ® households have Teflon non-stick coated cookware. Superior nonstick top surface Reinforced intermediate coat...
  • Page 7 Features of your Non-Stick Wok 2000 Watt ‘Heat Wall’ Element Trigger-Release Control Probe with 10 Heat Settings Your Sunbeam Non-Stick Wok features a special 2000 watt 'heat-wall' element. This The heat control probe is thermostatically element wraps around the base and side controlled with 10 settings to deliver perfect walls of your wok providing superior cooking cooking control. temperatures and heat distribution. The indicator light switches 'on' when it is heating. When the wok has reached the desired temperature the indicator light switches 'off'. The indicator light will then cycle 'on' and 'off' as the thermostat maintains the set temperature. The heat control probe is ergonomically designed with a handy trigger-release. Simply hold the probe and squeeze the trigger with your thumb to remove it. Completely cast-in element The heat is quickly channelled from the base of the wok up the side walls. This 'heat- wall' system creates the ideal wok cooking environment for fast and easy cooking.

  • Page 8: Using Your Non-Stick Wok

    Using your Non-Stick Wok Before First Use Detachable Cook & Clean Base Ensure any stickers are removed from the Your Sunbeam Non-Stick Wok features a product. Wash in warm soapy water, rinse quick release detachable 'Cook & Clean' thoroughly and dry your wok and lid. base. This enables the base to be quickly and easily removed from the wok cooking vessel. Do not immerse the heat control probe in water Simply turn the wok upside down and turn or any other liquid. the release dial anti-clockwise as shown in 1. I nsert the heat control probe into the the illustration below. socket of the wok.

  • Page 9: Cooking Techniques

    Cooking Techniques Various cooking methods can be used • D o 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 Non-Stick Wok. steam droplets will toughen the meat. • S erve stir-fried foods immediately to retain Stir-Frying their crisp texture. Stir-frying is a quick cooking method conducted over very high heat. The wok Shallow Frying should be hot before adding oil or any Shallow frying is a method used to cook and ingredients. Be sure to maintain maximum crispen foods in a small amount of oil. The heat when stir-frying by cooking food in small food is cooked at a lower temperature so that batches. Use a constant tossing motion to a brown crust forms on the underside. The ensure the food is evenly exposed to the heat food is then turned over to brown the other and does not burn. side. Usually 1 cup of oil is sufficient for shallow frying. Tips When Stir-Frying • Meat should be cooked in batches, Deep Frying approximately 150g per batch. This...
  • Page 10 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. chicken, vegetables, buns and dumplings. Braising is a variation to stir-frying where When steaming, foods can cook very quickly liquid is added at the end of stir-frying and so be sure to monitor your cooking progress. the ingredients are left to simmer, usually Place food on the steaming rack provided and uncovered. 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. Heat settings 2-3 should be sufficient.

  • Page 11: Care And Cleaning

    ® Teflon Platinum Pro Non-Stick Coating ™ For added convenience, they can also be Your wok features a special scratch and cleaned in the dishwasher. Do not place the abrasive-resistant non-stick coating that control probe in the dishwasher. makes it safe to use metal utensils when cooking. Removing Stubborn Stains However Sunbeam recommends that care is Should your wok require additional cleaning taken with the non-stick coating particularly of stubborn stains and build-up, the following when using metal utensils. method is recommended: 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. P re-heat the wok for approximately metal utensils have been misused. 1-1½ minutes on setting 3. When cleaning the non-stick coating do not 2. T urn the power OFF and remove the plug use metal (or other abrasive) scourers. After...

  • Page 12: Recipes

    Recipes Arancini - Cheese Filled Risotto Balls Vegetarian Curry Puffs Makes: 24 Makes: 54 Preparation: 20 minutes Preparation: 30-40 minutes Cooking: 45 minutes Cooking: 15-20 minutes 2 cups chicken stock 2 teaspoons vegetable oil ½ cup water 1 medium brown onion, chopped finely 2 cloves garlic, crushed 1 tablespoon olive oil 1 tablespoon mild curry paste 1 small brown onion, chopped finely 2 medium (350g) potatoes, peeled and finely 1 garlic clove, crushed diced ¾ cup arborio rice 1 small (140g) carrot, finely diced 2 tablespoons finely chopped basil 2 tablespoons mango chutney 2 tablespoons finely grated parmesan 2 tablespoons water...
  • Page 13 Recipes continued 6. D eep fry curry puffs in batches for 3-4 3. M eanwhile, trim any fat from pork and minutes or until golden brown. Drain on finely chop. Combine sauces, garlic, oil paper towelling. and spice in a bowl; stir through pork and set aside. 7. S erve with sweet chilli sauce. 4. P unch dough down with your fist, knead Tip: Prepared curry puffs can be frozen and briefly on a lightly floured surface and thawed again for frying. Recipe can also be cover with plastic wrap. Place in a warm halved for a smaller quantity. draught-free area to prove for a further 30 minutes. 5. S hape dough into a 5 x 20cm log. Cut into six equal portions. Use a round 7cm pastry Steamed Pork Buns cutter as a guide to cut six discs from non- Makes: 6 stick baking paper. Preparation: 20 minutes (+ 1 hour proving time) 6. F latten each dough portion. Place equal Cooking: 10 minutes amounts of pork mixture on centre of...
  • Page 14 Recipes continued Thai Fish Cakes Dipping sauce: Combine sugar, water and vinegar in 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. Stir through chilli, 500g red fish fillets coriander and nuts. 2-3 tablespoons red curry paste 1 teaspoon sugar 2 tablespoons fish sauce Honey Chilli Chicken Wings 2 egg whites Serves: 4-6 ½ cup thinly sliced snake beans Preparation: 10 minutes 2 kaffir lime leaves, shredded Cooking: 15 minutes Peanut oil, for deep frying 1.2kg chicken wings Dipping Sauce...
  • Page 15 Recipes continued 4. T urn wok off and allow oil to cool before 1. S eparate white and green parts of onions. carefully removing oil from wok and wipe Finely chop the white parts and thinly slice clean. Heat wok on setting 7; add 1 the green. keep separate and set aside. tablespoon of fresh oil to the wok. Add 2. H eat oil in a wok on setting 10; add garlic, ginger and cook for 1 minute. Add honey ginger, mushrooms, water chestnuts and and cook for a further minute. Add the white parts of green onions and cook, combined remaining ingredients and stir stirring frequently for 1 minute. until sauce boils and thickens. 3. A dd chicken mince and cook 3-4 minutes 5. A dd chicken and stir until chicken is well or until golden and crumbly. coated and warmed through. Garnish with 4. C ombine sauce ingredients in a separate thinly slice green onions. bowl, mix well. Pour into chicken mince Tip: Shao Hsing is a Chinese cooking wine and stir-fry for 3 minutes or until chicken and is available from Asian supermarkets. If mince is cooked and sauce has thickened. unavailable then recipe can be substituted Stir through green parts of green onions.
  • Page 16 Recipes continued 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. 3 green onions 2 tablespoons peanut oil 4 eggs, lightly whisked Chicken Laksa 175g rindless bacon rashers Serve: 4 1 small red capsicum, seeded, chopped Preparation: 15 minutes finely Cooking: 10 minutes ¾ cup fresh or frozen peas 3-4 tablespoons laksa paste 4 cups cold cooked rice (see tip) 1 clove garlic, crushed 2 tablespoons soy sauce 2 cups chicken stock 2 tablespoons oyster sauce 2 cups coconut milk 250g small cooked prawns, peeled and 300g cooked chicken, roughly chopped...
  • Page 17 Recipes continued Pad Thai Note: There are several types of Pad Thai pastes. We used the Valcom brand which is Serves: 4 available in supermarkets. Fried shallots are Preparation: 15 minutes available from Asian grocers and some good Cooking: 10 minutes supermarkets. 200g rice stick noodles 200g firm tofu ¼ cup vegetable oil Mussels in White Wine and Garlic 3 eggs Serves: 4 500g large green prawns, peeled and Preparation: 10 minutes deveined Cooking: 7-10 minutes ¹⁄ ³ – ½ cup Pad Thai paste 2 kg black mussels 1 bunch garlic chives, cut into 4cm pieces 1 tablespoon olive oil...
  • Page 18 Recipes continued Rendang Daging – Spicy Coconut Beef Curry 6. R educe heat to setting 2 and simmer, stirring occasionally for about 1 ½ hours Serves: 6 or until beef is tender and sauce is a rich Preparation: 30 minutes brown colour and has thickened. Season Cooking: 1 ½ hours with salt. 1.5kg chuck steak Tip: If the sauce has thickened too much ¹⁄ ³ cup desiccated coconut before the meat is tender then add 2-3 1 teaspoon ground coriander tablespoons of water and reduce again. ¼ teaspoon ground turmeric 4 kaffir lime leaves, shredded 400ml coconut milk Beef with Cashews and Hokkien Noodles 2 tablespoons fish sauce Serves: 4 Sea salt...
  • Page 19 Recipes continued Thai Red Curry Chicken Stir Fry Mongolian Lamb Serves: 4 Serves: 4 Preparation: 15 minutes Preparation: 15 minutes + marinating time Cooking: 5 minutes Cooking: 10 minutes 2 large chicken breast fillets 800g lamb backstraps, sliced 2 tablespoons vegetable oil 3 cloves garlic, crushed 4 eschalots, sliced 1 tablespoon cornflour 2-3 tablespoons red curry paste ¼ cup dark soy sauce 1 small red capsicum, sliced ¹⁄ ³ cup shao hsing cooking wine 125g fresh baby corn, halved 1 tablespoon oil 150g baby green beans, trimmed and halved...
  • Page 20 Recipes continued Japanese Stir-Fry Pork Chinese Style Tofu and Green Vegetables Serves: 4 Serves: 4 Preparation: 10 minutes + marinating time Preparation: 10 minutes Cooking: 5-7 minutes Cooking: 5-7 minutes 700g pork fillet 300g firm tofu 2 tablespoons mirin 2 tablespoons peanut oil 2 tablespoons vegetable oil 1 onion, sliced 1 onion, sliced 2 cloves garlic, crushed 1 clove garlic, crushed 2 small zucchini, sliced 1 carrot, sliced 3 bok choy, trimmed and quartered 150g sugar snap peas...
  • Page 21 Recipes continued Cinnamon Doughnuts 6. H eat oil in wok on setting 9-10. Makes: 14 Note: See tips on deep frying in a wok on Preparation: 20 mins + proving page 7. Cooking: 10 mins 7. C ook doughnuts, in batches, turning once 2 teaspoons dry yeast during cooking, until golden in colour. 1 ¼ cups buttermilk or milk, warmed 8. D rain doughnuts on paper towelling then ¼ cup caster sugar toss in cinnamon sugar mixture. 4 cups plain flour 1 teaspoon salt ¼ cup light olive oil Banana Fritters 2 eggs, lightly beaten Serves: 4 Vegetable oil, for deep frying Preparation: 10 minutes Cooking: 5 minutes Cinnamon Sugar ½ cup plain flour...
  • Page 22 Notes...
  • Page 23 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. 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 quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
  • Page 24 Sunbeam Corporation Limited 2011. 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...