Breville HealthSmart BEW300 Instruction Booklet Download | Manualshive

Page: 1 / 44

background image

BEW300

the Quick Wok

™

Instruction Booklet

1
2
3
...
»

Summary of Contents for HealthSmart BEW300

Page 1: ...BEW300 the Quick Wok Instruction Booklet ...

Page 2: ...CONGRATULATIONS on the purchase of your new Breville Quick Wok ...

Page 3: ... Breville recommends safety first 6 Know your Breville Quick Wok 8 Operating your Breville Quick Wok 10 Care cleaning for your Breville Quick Wok 14 Preparation cooking techniques 18 Special ingredients 20 Recipes ...

Page 4: ...bench top Do not allow the cord to hand over the edge of a bench top where it may be grabbed by children or become entangled by the user Never leave the wok unattended while in use Do not leave the appliance where children can touch hot surfaces power cord or any other part of the wok Extreme caution must be used when using the wok for shallow frying or when filled with other liquids Do not move t...

Page 5: ...g or appliance in water or any other liquid The appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the ...

Page 6: ...KNOW your Breville Quick Wok ...

Page 7: ...ok is dishwasher safe and can be fully immersed in water for easy cleaning F D E B C A E Quick release removable base The diswasher safe wok bowl can be removed for easy cleaning F Temperature control probe With 10 heat settings for accurate heat control See guide table below WARNING Never immerse the temperature control probe or power cord in water or any other liquid HEAT SETTINGS FUNCTION TEMPE...

Page 8: ...OPERATING your Breville Quick Wok ...

Page 9: ...cted heat setting the thermostat light will go out The wok is now ready for use The thermostat light will cycle on and off throughout cooking as the heat setting temperature is maintained by the thermostat 6 Add food as directed in the recipes Do not leave plastic cooking utensils in contact with the wok while cooking When cooking has finished turn the Temperature Control Probe Dial to the MIN pos...

Page 10: ...CARE CLEANING for your Breville Quick Wok ...

Page 11: ... the non stick surface WARNING The wok gets very hot during use allow all parts to cool before moving dismantling cleaning or storing THE WOK BOWL Cooking on a non stick surface minimises the need for oil food does not stick and cleaning is easier Any discolouration that may occur will only detract from the appearance of the wok and will not affect the cooking performance Do not use sharp objects ...

Page 12: ...se should be completely assembled on wok bowl before storing WARNING The wok should never be operated without the wok and base completely assembled with the base locked into position COOK N LOOK GLASS LID Wash glass lid in warm soapy water using a soft cloth rinse and dry thoroughly The glass lid is dishwasher safe NOTE Take care when the glass lid is hot Do not place hot lid under cold water or o...

Page 13: ...REVILLE QUICK WOK NOTE Before inserting the Temperature Control Probe into the wok socket ensure the interior of the socket is completely dry To do this shake out excess water then wipe the interior of the socket with a dry cloth ...

Page 14: ...COOKING TECHNIQUES for your Breville Quick Wok ...

Page 15: ... To cube cut 3cm slices then stack them on top of one another and slice 3mm thick in the opposite direction Cut again in the opposite direction forming 3cm cubes To dice follow the same directions making 5mm slices forming 5mm cubes STIR FRYING Recommended temperature setting HIGH SEAR for stir frying meat and setting 8 for vegetables and seafood Stir frying is an energy efficient and healthy way ...

Page 16: ...for stir fry Asian style dishes However other oils such as vegetable canola and light olive may be used Do not over fill the wok If necessary cook in batches and reheat at the end of stir frying If using this method remember to under cook slightly to not overcook the end result Serve stir fried foods immediately to retain their crisp texture Stir fry vegetables after searing the meat in a little o...

Page 17: ...s recommended for shallow frying SLOW COOKING Recommended temperature probe setting 2 4 The wok is ideal for cooking curries and casseroles by allowing less tender meat cuts to be used to obtain a tender result Less tender meat cuts contain sinew and gristle these will be broken down during cooking to give a tender result It is not recommended to cook casseroles and curries with tender meat cuts a...

Page 18: ...omed to the unique flavour Parsley can be used as 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...

Page 19: ...chillies and salt This can also be used as an ingredient or an accompaniment 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...

Page 20: ...RECIPES ...

Page 21: ...with parsley and pepper Serve with sliced green shallots TOM YUM GOONG Thai hot and sour prawn soup Makes 6 serves INGREDIENTS 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 2L chicken stock 1 tomato seeds removed and diced 16 medium green prawns peeled 2 Tablespoons lime juice Corr...

Page 22: ...ons Serve with sliced green shallots FRENCH ONION SOUP Makes 6 serves INGREDIENTS 1 Tablespoon butter 1 Tablespoon oil 6 medium brown onions finely sliced 1 clove of garlic crushed 2 Tablespoons of plain flour 1 cup 250ml red wine 1 teaspoon chopped fresh thyme 6 cups 1 25L beef stock 1 Tablespoon brown sugar METHOD 1 Heat wok on high sear setting add oil butter then onions and garlic Stir fry oni...

Page 23: ...ender to puree 4 Return 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 Makes 4 serves INGREDIENTS 2 cups 500ml coconut milk cup Singapore laksa paste 2 cups 500ml chicken stock 500g chicken thigh meat finely sliced 500g fresh rice noodles 1 Tablespoon lime juice 1 Tablespoons fish sauce GARNISH INGREDI...

Page 24: ...or 1 minute return nuts back to wok stir until all nuts are coated Serve warm or cold STIR FRIED CARAMELISED ONIONS Makes 4 6 serves INGREDIENTS 2 Tablespoons olive oil 60g butter 12 spring onion bulbs halved 6 medium Spanish onions cut into wedges 2 cloves garlic sliced cup brown sugar 2 Tablespoons balsamic vinegar 1 Tablespoon extra virgin olive oil METHOD 1 Heat wok on high sear setting add th...

Page 25: ...e 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 Makes 4 serves INGREDIENTS 400g boneless white fish fillets cod or jewfish is preferable bunch coriander roots included 2 x 60g eggs cup well cooked rice ...

Page 26: ... 3 minutes or until thickened THAI PRAWN AND MANGO SALAD Makes 4 6 serves INGREDIENTS 1kg green prawns peeled 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 ...

Page 27: ...4 Arrange lettuce on serving plates and top with tomato then mince MUSSELS WITH TOMATO GARLIC AND WHITE WINE Makes 4 serves INGREDIENTS 2 Tablespoons olive oil 2 Spanish onions finely diced 3 cloves garlic 1 cup 250ml white wine 600ml tomato pasta sauce 1kg fresh mussels bearded and scrubbed cup basil leaves torn Black pepper freshly ground METHOD 1 Heat wok on high sear setting add oil onions and...

Page 28: ...wok with lid when preheating or shallow frying with oil SANG CHOY BOW Chinese lettuce rolls Makes 6 serves INGREDIENTS 500g pork mince 1 egg yolk cup bamboo shoots finely sliced 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 INGREDIENTS 1 Tablespoon soy sauce 1 T...

Page 29: ...iling 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 GADO GADO Steamed vegetables Makes 4 serves INGREDIENTS 1 bunch baby Bok Choy ...

Page 30: ... heat for 2 minutes STEAMED CHICKEN BREAST WITH GINGER AND SPINACH Makes 4 serves INGREDIENTS 1 Tablespoon minced ginger bunch coriander finely sliced 4 x 150 200g chicken breast supremes skin on 1 cup 250ml Stones ginger wine 200g baby spinach 1 punnet baby corn METHOD 1 Combine ginger and coriander and place of the mixture under the skin of the chicken 2 Place chicken breasts into a dish in a si...

Page 31: ...en serve Serve with grilled chicken or pork SINGAPORE HOKKIEN NOODLES Makes 4 serves INGREDIENTS 2 Tablespoons peanut oil 1 teaspoon crushed garlic teaspoon dried chilli 2 x60g 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 INGREDIENTS cup chi...

Page 32: ...sauce Tablespoon sesame 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 bunch Thai basil leaves METHOD 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 ginger ro...

Page 33: ...onions cook until the prawns are coated in sauce Serve with boiled rice SATÉ PRAWNS WITH CHILLI AND CORIANDER Makes 4 6 serves INGREDIENTS 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 cup coco...

Page 34: ... noodles corn and stir to heat through Serve with sliced green shallots CHILLI CHICKEN WITH SINGAPORE NOODLES Makes 4 6 serves INGREDIENTS 6 chicken thighs 1 cups sweet chilli sauce 1 Tablespoon vegetable oil cup 125ml chicken stock 2 sticks celery finely sliced 410g can champignon mushrooms 350g packet of fresh Singapore noodles 100g bean shoots METHOD 1 Marinate chicken in sweet chilli sauce for...

Page 35: ...h fried or boiled rice SZECHUAN PORK WITH THAI RICE STICK NOODLES Makes 4 serves INGREDIENTS 150g rice stick noodles 2 Tablespoons soy sauce 1 Tablespoon dry sherry 1 teaspoon chilli paste teaspoon garlic 1 teaspoon sugar cup 125ml beef stock 2 Tablespoons peanut or vegetable oil 250g pork fillet sliced in 1cm rounds 2 green shallots sliced 1 teaspoon grated ginger cup sliced water chestnuts 1 pun...

Page 36: ...Add all remaining ingredients to the wok including beef 5 Reduce to a medium heat setting 8 until spinach has softened Serve with coconut rice MONGOLIAN LAMB WITH CAPSICUM Makes 4 6 serves INGREDIENTS 750g lamb cut into strips 1 Tablespoon light soy sauce 1 Tablespoon rice wine teaspoon salt 1 teaspoon sugar 1 Tablespoon soy sauce 1 Tablespoon rice wine 1 Tablespoon sesame oil 2 Tablespoons peanut...

Page 37: ...or 2 minutes add the beef then spinach Stir fry until the spinach has wilted Serve with steamed new potatoes PEKING DUCK WITH SHITAKE MUSHROOMS Makes 6 serves INGREDIENTS 1 Tablespoon peanut oil 1 carrot cut into matchsticks cup beef sock 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 shredd...

Page 38: ...ice types CHICKEN ENGLISH SPINACH AND PINE NUT RISOTTO Makes 4 6 serves INGREDIENTS 250g pine nuts 2 Tablespoons olive oil 2 Tablespoons butter 1 bunch of English spinach picked and washed 2 cups arborio rice 2 cloves garlic crushed 6 cups 1 5L chicken stock 500g roasted chicken shredded approximately 1 small roast chicken 2 Tablespoons pesto METHOD 1 Heat wok on high sear add pine nuts and toast ...

Page 39: ...serving Serve as an accompaniment or as an entree THAI GREEN CHICKEN CURRY Makes 6 serves INGREDIENTS 1 Tablespoon vegetable oil 1 brown onion diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 1 Tablespoons Thai green curry paste 800g chicken thighs diced 1 cup 250ml chicken stock 2 x 400g cans coconut cream 200g bamboo shoots 1 punnet cherry tomatoes L cup coriander leaves METHOD 1 Heat wok...

Page 40: ... let the curry boil as the yoghurt will split Serve with steamed basmati rice BEEF ROGAN JOSH CURRY Makes 6 8 serves INGREDIENTS 2 Tablespoons peanut oil 1 kg diced chuck steak 1 brown onion diced 2 garlic cloves diced 2 Tablespoons Rogan Josh curry paste 2 x 400g cans diced tomatoes 4 cups 1L beef stock METHOD 1 Heat wok on high sear add oil and then 500g of meat at a time to seal then remove Rep...

Page 41: ...n peanut oil 1 small can chickpeas 2 x 400g cans diced tomatoes 2 sticks celery diced cup 125ml red lentils cup tomato paste 1 teaspoon minced garlic 5 cups 1 25L water METHOD 1 Heat wok on high sear add oil and stir fry onion until soft add meat and seal 2 Place all ground spices and extra oil into wok and cook for 2 minutes to release the flavours of the spices 3 Add remaining ingredients and br...

Page 42: ...til 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 SPICED FRUIT FLAMBÉ Makes 4 serves INGREDIENTS 50g butter 2 bananas peeled and sliced 1 green apple cored peeled and sliced 10 strawberries hulled halved 1 small can peach slices drained 1 Tablespoon ...

Page 43: ...43 NOTES ...

Page 44: ... brochure may vary slightly from the actual product BEW300 Issue A11 Australian Customers Mail PO Box 22 Botany NSW 2019 AUSTRALIA Phone 1300 139 798 Fax 02 9384 9601 Email Customer Service askus breville com au New Zealand Customers Mail Private Bag 94411 Botany Manukau 2163 Auckland NEW ZEALAND Phone 0800 273 845 Fax 0800 288 513 Email Customer Service askus breville com au Breville Customer Ser...

Reviews:

No comments

Related manuals for HealthSmart BEW300

Brand: Panasonic Pages: 9

Brand: T-Fal Pages: 18

Brand: Sinbo Pages: 88

Brand: Brandt Pages: 21

Brand: Vinotemp Pages: 23

Brand: Medion Pages: 103

Brand: Crofton Pages: 4

Brand: SmartVac Pages: 12

Brand: Crosley Pages: 16

Brand: Kalorik Pages: 20

Brand: Bartscher Pages: 180

Brand: Nesco Pages: 24

Brand: Royal Pages: 23

Brand: Cremesso Pages: 56

Milk Cafe SMF600

Brand: Sage Pages: 12

Smart Tea Infuser Compact

Brand: Sage Pages: 16

Fast Slow Pro SPR700

Brand: Sage Pages: 104

Brand: Metos Pages: 14

Brands by name

0 1 2 3 4 5 6 7 8 9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Popular brands

Load more brands