Breville EW40 Instructions For Use Manual Download | Manualshive

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Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798

Fax (02) 9384 9601
Email Customer Service: [email protected]

New Zealand Customers

Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 0800 273 845

Fax 0800 288 513
Email Customer Service: [email protected]

www.breville.com.au

© Copyright. Breville Pty. Ltd. 2008
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from the one
illustrated in this booklet.
Model: EW40 Issue 1/08

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Summary of Contents for EW40

Page 1: ...Avance Ultimate Wok Perfect for creating fast easy healthy meals Model EW40 Instructions for use Includes recipes ...

Page 2: ...lle recommends safety first 4 Know your Breville Avance Ultimate Wok 5 Operating your Breville Avance Ultimate Wok 8 Care and cleaning 9 Removable base 10 Cooking techniques 11 Preparation techniques 14 Special ingredients 15 Recipes R2 ...

Page 3: ...Congratulations on the purchase of your new Breville Avance Ultimate Wok ...

Page 4: ...lug or temperature control probe in water or any other liquid Always insert temperature control probe into probe socket before inserting power plug into power outlet and switching on appliance Ensure the probe socket is completely dry before inserting the temperature control probe Always turn the temperature control probe to MIN turn the power off at the power outlet remove the plug and then remov...

Page 5: ...wl 2400 watt high wall element The element in your Avance Ultimate Wok is recessed around the wok base sides creating a wide heat zone over the entire wok surface The heavy die cast construction of the wok bowl is designed to retain even heat and save energy Sealed element The unique heating element is fully sealed so the Avance Ultimate Wok is dishwasher safe and can be fully immersed in water fo...

Page 6: ...This non stick surface also means that foods won t stick and less oil can be used while cooking Regular high heat cooking may discolour the non stick Quantanium surface this is normal and will not affect the performance of the non stick coating Removable temperature control probe The temperature control probe has 14 heat settings plus High Sear for accurate temperature control The High Sear settin...

Page 7: ... 5 9 Curries pasta Medium Heat Rice browning nuts Shallow frying 10 13 Vegetable stir frying High Heat 14 High Sear Stir frying sealing meat High Sear Note For best results allow the Avance Ultimate Wok to pre heat for 10 minutes on the high Sear setting before beginning to cook Temperatures given are a guide only and may require adjustment to suit various foods and individuals tastes ...

Page 8: ...r outlet 3 Preheat the Avance Ultimate Wok on the High Sear setting for approximately 10 minutes The thermostat ON light will illuminate on the heat control indicating the temperature at which the dial is set 4 When the thermostat light goes out this indicates the wok has reached its set temperature The wok is now ready for use The thermostat light will cycle on and off throughout cooking as the t...

Page 9: ...m scratch resistant coating Your Avance Ultimate Wok features a special scratch resistant non stick coating Regardless of this fact Breville recommends that care is taken with the non stick coating A plastic spatula has been provided for your use Do not use sharp objects or cut food inside the Avance Ultimate Wok Breville will not be liable for damage to the non stick coating where metal utensils ...

Page 10: ...ter using a soft sponge rinse and dry thoroughly The glass lid is dishwasher safe Pull out utensil rest Remove the utensil rest from the wok base by simply pulling the rest all the way out from the base and depressing the area in the middle This will allow the spoon rest to be fully removed Wash in warm soapy water using a soft sponge rinse and dry thoroughly Alternatively the utensil rest can be ...

Page 11: ...ean lamb strips prepared from fillet lamb leg steaks round or topside mini roasts and loin Pork Lean pork strips prepared from leg butterfly or medallion steaks or fillet Veal Eye of loin fillet round rump or topside Stir fry tips Buy meat strips from your butcher or supermarket or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain across...

Page 12: ...ightly to not over cook the end result Serve stir fried foods immediately to retain their crisp texture Shallow frying Recommended temperature probe setting 8 10 Used to crispen and cook foods in a small amount of oil The foods may have already been cooked Use approximately 3 cups of oil or sufficient oil so that half the food is immersed Preheat the oil before adding food When using oil never cov...

Page 13: ...l boil then turn off This is normal operating for a probe controlled unit Recommended cuts for slow cooking Beef diced blade boneless chuck round shin silverside Chicken diced thigh leg Lamb diced forequarter shanks and neck chops Veal diced forequarter leg and knuckle Osso Bucco Pork diced forequarter leg Slow cooking tips Cut meat into 3cm cubes Trim any visible fat Use a medium to low heat sett...

Page 14: ...e tender result Matchstick or julienne First slice the vegetables as described above Then stack slices and cut again into thin or thick sticks depending on the recipe Shredding Used for cutting meats and vegetables 5mm slices of food should be stacked then cut again into 5mm sticks Vegetables such as cabbage and spinach should have their leaves stacked then rolled up Cut width ways very finely Cub...

Page 15: ...a substitute it looks the same but tastes quite different Coriander is available fresh ground and in seed form Char siu sauce This is the equivalent of Chinese BBQ sauce Crisp fried shallots These are available from most Asian supermarkets pre prepared Fish sauce A thin salty dark brown sauce with a distinctive fishy smell which is used extensively in Thai and Vietnamese cookery It is made from sm...

Page 16: ...ccompaniment Tamarind Tamarind has a fruit tart flavour and is a large brown bean like pod It is available as a dried shelled fruit a block of compressed pulp or as a puree or concentrate Tofu Tofu or bean curd is a high protein low fat food made from soya beans It is available in very firm or soft blocks and is either fresh or vacuum packed It takes on the flavour of the spices and sauces it is c...

Page 17: ...l Customer Service askus breville com au New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland New Zealand Customer Service 0800 273 845 Fax 0800 288 513 Email Customer Service askus breville com au www breville com au Copyright Breville Pty Ltd 2008 Due to continual improvements in design or otherwise the product you purchase may differ slightly from the one...

Page 18: ...Recipes Delicious recipes Includes instructions for use ...

Page 19: ...Contents R2 Page Soups R3 Entrees and accompaniments R6 Steamed dishes R11 Stir fries R13 Curries and rice dishes R20 Desserts R24 ...

Page 20: ...5 Sprinkle with parsley and pepper Serve with sliced green shallots Thai hot and sour prawn soup tom yum goong 2 Kaffir lime leaves cut in half 1 stalk lemongrass bottom third finely sliced 1 teaspoon grated ginger 1 tablespoon tom yum paste 4 button mushrooms sliced 8 cups chicken stock 1 tomato seeds removed and diced 16 medium green prawns peeled 2 tablespoons lime juice 1 Add the first 6 ingre...

Page 21: ...e with sliced green shallots French onion soup 1 tablespoon butter 1 tablespoon oil 6 medium brown onions finely sliced 1 clove of garlic crushed 2 tablespoons of plain flour 1 cup red wine 1 teaspoon chopped fresh thyme 6 cups beef stock 1 tablespoon brown sugar 1 Heat the wok on high sear setting add the oil butter then the onions and garlic Stir fry the onions until they have a golden colour 2 ...

Page 22: ...re to a blender to puree 4 Return the mix to the wok to heat through check the seasoning before serving Serve with a dollop of sour cream and coriander leaves Chicken or prawn laksa soup 2 cups coconut milk 1 4 cup Singapore laksa paste 2 cups chicken stock 500g chicken thigh meat finely sliced 500g fresh rice noodles 1 tablespoon lime juice 11 2 tablespoons fish sauce GARNISH 125g bean sprouts Co...

Page 23: ...r 1 minute return nuts back to wok stir until all nuts are coated Serve warm or cold Stir fried caramelised onions 2 tablespoons olive oil 60g butter 12 spring onion bulbs halved 6 medium Spanish onions cut into wedges 2 cloves garlic sliced 1 4 cup brown sugar 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 1 Heat the wok on high sear setting add the oil and butter then the oni...

Page 24: ...table oil 4 Dip small batches of vegetables into batter mixture and then carefully place into hot oil 5 Shallow fry until golden brown then remove onto absorbent paper Continue until all vegetables are cooked Serve with dipping sauce Thai fish cakes 400g boneless white fish fillets cod or jewfish is preferable 1 2 bunch coriander roots included 2 eggs 1 4 cup well cooked rice 1 tablespoon red curr...

Page 25: ...led and de veined 3 tablespoons light olive oil 3 cloves garlic crushed 1 small red chilli chopped 1 tablespoon chopped fresh coriander root 2 mangoes peeled and chopped canned mango can be substituted if out of season 1 butter lettuce or green oak washed 4 green shallots sliced in 1cm pieces 1 2 punnet cherry tomatoes cut in half 1 2 cup cashew nuts DRESSING 2 tablespoons lime juice 1 4 cup sweet...

Page 26: ...n serving plates and top with the tomato then the mince Mussels in tomato and garlic sauce 2 tablespoons olive oil 2 Spanish onions finely diced 3 cloves garlic 1 cup white wine 600ml tomato pasta sauce 1kg fresh mussels bearded and scrubbed 1 4 cup basil leaves torn Black pepper freshly ground 1 Heat the wok on high sear setting add the oil onions and garlic and stir fry until the onion is soft 2...

Page 27: ...wedges and coriander leaves Sang choy bow Chinese lettuce rolls 1 egg yolk 1 2 cup bamboo shoots finely sliced 1 4 cup water chestnuts finely diced 3 cloves garlic finely diced 4 shiitake mushrooms diced canned mushrooms are suitable 2 green shallots finely sliced 2 tablespoons vegetable oil SAUCE 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 Iceberg lettuce 1 Combine th...

Page 28: ...the water is boiling turn the controls to setting 6 place the lid on and steam for 10 minutes or until the fish is cooked 5 Remove the fish and place onto the serving platter and cover Clean the wok and heat on high sear setting add the soy oil and lemongrass bring to the boil then spoon over the fish and serve Serve with steamed rice Steamed vegetables Gado Gado 1 bunch baby Bok Choy 1 small head...

Page 29: ... heat for 2 minutes Steamed chicken breast with ginger and spinach 1 tablespoon minced ginger 1 2 bunch coriander finely sliced 4 x 150 200g chicken breast supremes skin on 1 cup Stones ginger wine 200g baby spinach 1 punnet baby corn 1 Combine the ginger and coriander and place 1 4 of the mixture under the skin of the chicken 2 Place the breasts into a dish in a single layer and pour over the gin...

Page 30: ...rve Serve with grilled chicken or pork Singapore hokkien noodles 2 tablespoons peanut oil 1 teaspoon crushed garlic 1 2 teaspoon dried chilli 2 eggs lightly beaten 1 tablespoon curry powder 100g BBQ pork finely sliced 200g green prawns peeled and sliced in half 1 red capsicum finely sliced 1 medium carrot finely sliced 450g hokkien noodles SAUCE 1 2 cup chicken stock 1 tablespoon sweet soy sauce 1...

Page 31: ...e oil 1 red capsicum cut into triangles 1 punnet of baby corn cut in half 1 x 200g packet of fresh rice noodles sliced into 1cm strips if not already sliced 1 2 bunch Thai basil leaves 1 Cut squid hoods open clean and remove quill from squid hood 2 Cut shallow diagonal slashes in criss cross pattern on the inside of the squid then cut into small triangles 3 Place the ginger roots and steams of the...

Page 32: ... onions cook until the prawns are coated in sauce Serve with boiled rice Saté prawns 32 medium green prawns peeled and de veined 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove garlic finely chopped 1 small chilli seeds removed finely sliced 2 tablespoons light olive oil 1 small brown onion diced 1 cup crunchy peanut butter 1 2 cup coconut cream 2 teaspoons soy sauce 1 tablespoon lemon...

Page 33: ...orn and stir to heat through Serve with sliced green shallots Chilli chicken with Singapore noodles 6 chicken thighs 11 2 cups sweet chilli sauce 1 tablespoon vegetable oil 1 2 cup chicken stock 2 sticks celery finely sliced 410g can champignon mushrooms 350g packet of fresh Singapore noodles 100g bean shoots 1 Marinate the chicken in the sweet chilli sauce for 2 hours or overnight 2 Heat the wok ...

Page 34: ...or boiled rice Szechuan pork with Thai rice stick noodles 150g rice stick noodles 2 tablespoons soy sauce 1 tablespoon dry sherry 1 teaspoon chilli paste 1 2 teaspoon garlic 1 teaspoon sugar 1 2 cup beef stock 2 tablespoons peanut or vegetable oil 250g pork fillet sliced in 1cm rounds 2 green shallots sliced 1 teaspoon grated ginger 1 2 cup sliced water chestnuts 1 punnet baby corn sliced in half ...

Page 35: ...ng next batch 4 Return all the ingredients to the wok 5 Reduce to a medium heat setting 8 until spinach has softened Serve with coconut rice Mongolian lamb 750g lamb cut into strips 1 tablespoon light soy sauce 1 tablespoon rice wine 1 2 teaspoon salt 1 teaspoon sugar 1 tablespoon soy sauce 1 tablespoon rice wine 1 tablespoon sesame oil 2 tablespoons peanut oil 2 cloves garlic diced 1 brown onion ...

Page 36: ...then spinach Stir fry until the spinach has wilted Serve with steamed new potatoes Peking duck mushroom and Chinese BBQ sauce stir fry 1 tablespoon peanut oil 1 carrot cut into matchsticks 1 2 cup beef sock 1 2 cup Chinese BBQ sauce Char Siu Sauce 1 can shitake mushrooms sliced 1 small can water chestnuts sliced 1 teaspoon grated ginger 1 Peking duck de boned and shredded already cooked 100g snowp...

Page 37: ...ing on rice types Chicken spinach and pine nut risotto 1 bunch of English spinach picked and washed 2 tablespoons olive oil 2 tablespoons butter 2 cups arborio rice 250g pine nuts 2 cloves garlic crushed 2 tablespoons pesto 6 cups chicken stock 500g roasted chicken shredded approximately 1 small roast chicken 1 Heat the wok on high sear add the pine nuts and toast until golden in colour then remov...

Page 38: ...e as an accompaniment or as an entree Thai green chicken curry 1 tablespoon vegetable oil 1 brown onion diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 11 2 tablespoons Thai green curry paste 800g chicken thighs diced 1 cup chicken stock 2 cans coconut cream 200g bamboo shoots 1 punnet cherry tomatoes 1 3 cup coriander leaves 1 Heat the wok on high sear setting add the oil and onion cook u...

Page 39: ...et the curry boil as the yoghurt will split Serve with steamed basmati rice Beef Rogan Josh curry 2 tablespoons peanut oil 11 2 kg diced chuck steak 1 brown onion diced 2 garlic cloves diced 2 tablespoons Rogan Josh curry paste 2 cans diced tomatoes 4 cups beef stock 1 Heat the wok on high sear add the oil and then 500g of meat at a time to seal then remove Repeat until all the meat is cooked 2 Ad...

Page 40: ...chickpeas 2 cans diced tomatoes 2 sticks celery diced 1 2 cup red lentils 1 2 cup tomato paste 1 teaspoon minced garlic 5 cups water 1 Heat the wok on high sear add the oil and stir fry the onion until soft add the meat and seal 2 Place all the ground spices and extra oil into the wok and cook for 2 minutes to release the flavours of the spices 3 Add the remaining ingredients and return the Tagine...

Page 41: ... 40 minutes or until rice is soft stirring often with the lid on 3 Remove the cinnamon sticks 4 Add coconut milk and brown sugar and continue to cook on setting 4 for 20 minutes Serve with sliced mango or fruit puree Spicy fruit Flambé 50g butter 2 bananas 1 green apple 10 strawberries hulled 1 small can peach slices drained 1 tablespoon cinnamon sugar 1 tablespoon Kirsch 3 tablespoons dark Rum 1 ...

Page 42: ...Notes R25 ...

Page 43: ...Notes R26 ...

Page 44: ...Notes R27 ...

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