Sunbeam WW4500D Page 10 Instruction/Recipe Booklet Download | Manualshive

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Steaming
Steamed foods are tender and juicy, retaining
most of their nutritional value. Most foods are
suitable for steaming, including fish, seafood,
chicken, vegetables, buns and dumplings.
When steaming, foods can cook very quickly
so be sure to monitor your cooking progress.
Place food on the steaming rack provided and
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.

Stewing and Braising
The wok can be used on a low heat to make
your favourite stews and casseroles. The lid
should be left on when stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.

Cooking Techniques

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Summary of Contents for WW4500D

Page 1: ...Please read these instructions carefully and retain for future reference Non Stick Wok 5 0 litre heat wall non stick wok Instruction Recipe Booklet WW4500D ...

Page 2: ...Sunbeam s Safety Precautions 1 Features of your Non Stick Wok 2 Using your Non Stick Wok 6 Cooking Techniques 7 Care and Cleaning 9 Recipes 10 Contents ...

Page 3: ...nstruction 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 appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or nea...

Page 4: ...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 f...

Page 5: ...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: ...trix This preserves the release properties of the non stick coating and the life of the Non Stick Wok The result is a non stick coating that can be treated like ordinary cookware enabling the use of metal utensils However Sunbeam recommends that care is taken with the non stick coating when using metal utensils Do not use sharp objects or cut food inside the Non Stick Wok Damage caused to your Non...

Page 7: ...ides faster heat distribution Trigger Release Control Probe with 10 Heat Settings The heat control probe is thermostatically controlled with 10 settings to deliver perfect cooking control 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 ...

Page 8: ...emperature setting you have selected The wok is now ready to use Note The thermostat light on the heat control probe indicates the temperature at which the dial is set This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking This will ensure that the wok maintains the correct temperature Detachable Cook Clean Base Your Sunbeam Non Stick...

Page 9: ...ess chance there is for the meat to toughen or overcook This also keeps the food crisp and full of nutrients Do not use the lid when stir frying as stir frying is a method of dry cooking and the steam droplets will toughen the meat Serve stir fried foods immediately to retain their crisp texture Shallow Frying Shallow frying is a method used to cook and crispen foods in a small amount of oil The f...

Page 10: ...ce 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 Stewing and Braising The wok can be used on a low heat to make your favourite stews and casseroles The lid should be left on when stewing Braising is a variation to stir frying wh...

Page 11: ...place Do not knock or drop it as this can damage the probe If damage is suspected return the control probe to your nearest Sunbeam Service Centre for inspection Wok Base and Glass Lid The wok base and lid are fully immersible and can be washed in warm soapy water using a mild household detergent and a soft washing sponge For added convenience they can also be cleaned in the dishwasher Do not place...

Page 12: ...deep frying in a wok on page 7 6 Deep fry balls in batches for 1 2 minutes or until golden brown and heated through drain on paper towelling Vegetarian Curry Puffs Makes 54 Preparation 30 40 minutes Cooking 15 20 minutes 2 teaspoons vegetable oil 1 medium brown onion chopped finely 2 cloves garlic crushed 1 tablespoon mild curry paste 2 medium 350g potatoes peeled and finely diced 1 small 140g car...

Page 13: ...large bowl Place dough in bowl and turn to coat in oil Cover with plastic wrap and place in a warm draught free place to prove for 30 minutes or until dough doubles in size 3 Meanwhile trim any fat from pork and finely chop Combine sauces garlic oil and spice in a bowl stir through pork and set aside 4 Punch dough down with your fist knead briefly on a lightly floured surface and cover with plasti...

Page 14: ...h Drain on paper towelling and repeat with remaining mixture 6 Serve with dipping sauce Dipping sauce Combine sugar water and vinegar in a small saucepan Stir over a low heat until sugar dissolves Increase heat and simmer mixture for 5 minutes Remove from heat and allow to cool Stir through chilli coriander and nuts Honey Chilli Chicken Wings Serves 4 6 Preparation 10 minutes Cooking 15 minutes 1 ...

Page 15: ...r pork mince 4 lettuce leaves to serve 2 teaspoon sesame seeds toasted Sauce 1 tablespoon shao hsing cooking wine 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 teaspoon sesame oil 1 teaspoon white sugar 1 Separate white and green parts of onions Finely chop the white parts and thinly slice the green Keep separate and set aside 2 Heat oil in a wok on setting 10 ...

Page 16: ...ok and stir fry until the rice has warmed through then return the bacon to the wok together with the cabbage green parts of the onions and the omelette Season with ground white pepper Tip Cook the rice the day before or several hours in advance as per the directions on the packet Rinse rice and drain well then layer on a tray lined with baking paper cover with paper towelling and refrigerate Chick...

Page 17: ...ook then stir eggs into noodles Add tofu prawns chives bean sprouts and fried shallots and stir through Top with nuts and coriander leaves Serve with lime wedges Note There are several types of Pad Thai pastes We used the Valcom brand which is available in supermarkets Fried shallots are available from Asian grocers and some good supermarkets Mussels in White Wine and Garlic Serves 4 Preparation 1...

Page 18: ...s and cook stirring for about 5 minutes or until fragrant 5 Add beef and stir until browned Add desiccated coconut coconut milk and fish sauce into the wok and stir to combine 6 Reduce heat to setting 2 and simmer stirring occasionally for about 1 hours or until beef is tender and sauce is a rich brown colour and has thickened Season with salt Tip If the sauce has thickened too much before the mea...

Page 19: ...ok stirring until chicken is cooked Sprinkle with coriander and serve with steamed jasmine rice Mongolian Lamb Serves 4 Preparation 15 minutes marinating time Cooking 10 minutes 800g lamb backstraps sliced 3 cloves garlic crushed 1 tablespoon cornflour cup dark soy sauce cup shao hsing cooking wine 1 tablespoon oil 1 medium brown onion sliced 1 green capsicum sliced 1 tablespoon sugar 1 teaspoon s...

Page 20: ...2 minutes or until pork is cooked and vegetables are just tender Do not over cook 5 Serve with rice Chinese Style Tofu and Green Vegetables Serves 4 Preparation 10 minutes Cooking 5 7 minutes 300g firm tofu 2 tablespoons peanut oil 1 onion sliced 2 cloves garlic crushed 2 small zucchini sliced 3 bok choy trimmed and quartered 100g enoki mushrooms ends trimmed and pulled into small bunches 2 tables...

Page 21: ...to a 1 cm thickness for a thinner doughnut or to a 1 cm thickness for a thicker doughnut To cut doughnuts use either a doughnut cutter or a 9cm cutter and a 3cm cutter Place doughnuts onto a tray lined with baking paper and cover with plastic wrap stand in a warm place for about 20 minutes 6 Heat oil in wok on setting 9 10 Note See tips on deep frying in a wok on page 7 7 Cook doughnuts in batches...

Page 22: ...Notes ...

Page 23: ...h guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does n...

Page 24: ...isit www sunbeam co nz Or call 0800 786 232 Non Stick Wok is a trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright 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 Sunbea...

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