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40

SEAFOOd

SALT ANd PEPPER CALAMARI

Makes 4-6 servings

INGREdIENTS

2¼ lbs (1kg) Calamari
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1L) sunflower oil for shallow frying
3 limes, quartered

METHOd

1.

Cut Calamari open, clean and

remove innards.

2.

Cut shallow diagonal slashes in

criss-cross pattern on the inside.

3.

Cut into 2 inch x 3⁄4 inch (6cm x 2cm)

pieces.

4.

Combine remaining ingredients in bowl.

5.

Toss prepared Calamari in the flour

mixture.

6.

Set the wok temperature to Heat Setting

8. Add 4 cups (1L) of vegetable oil and

heat for 4 minutes, then shallow fry

squid in 3 batches.

7.

Remove and drain on paper towels.

Serve with lime wedges and Cilantro leaves.

NOTE

Remove each batch when cooked

and allow the wok to reheat before

shallow frying the next batch. By

cooking in small batches, the heat of

the oil remains constant.

GINGER ANd CILANTRO CALAMARI

WITH RICE NOOdLES

Makes 4 servings

INGREdIENTS

2 ¼ lbs (1 kg) Calamari hoods
1 tablespoons of pureed ginger
½ bunch of coriander, well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
½ tablespoon (7.5ml) sesame oil
1 red bell pepper cut into triangles
1 punnet of baby corn cut in half
1 packet (225g) of fresh rice noodles (sliced into

1

⁄

3

inch (1cm) strips if not already sliced)

½ bunch Thai basil leaves

METHOd

1.

Cut calamari hoods open, clean and

remove quill from calamari hood.

2.

Cut shallow diagonal slashes in

criss-cross pattern on the inside of the

calamari, then cut into small triangles.

3.

Place ginger, coriander and 1 Tbs peanut

oil into a blender or food processor,

blend to form a paste.

4.

Marinate calamari with paste and add

fish sauce. This mixture can be used

immediately or left to marinate for

24 hrs.

5.

Set the wok temperature to ‘High Sear’.

Add remaining oil and calamari. Cook

for 2 minutes, then add remaining

ingredients and cook until the noodles

have heated through.

6.

Add sesame oil and basil leaves into the

stir-fry before serving.

Serve with steamed jasmine rice.

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Содержание the Hot Wok Pro BEW600

Страница 1: ...BEW600 the Hot Wok Pro Instruction Booklet ...

Страница 2: ...CONGRATULATIONS on the purchase of your new Breville Hot Wok Pro ...

Страница 3: ...3 Contents 4 Breville recommends safety first 7 Know your Breville Hot Wok Pro 10 Operating your Breville Hot Wok Pro 12 Care Cleaning 16 Cooking techniques 22 Special ingredients 26 Recipes ...

Страница 4: ...mmerse power cord plug 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 ...

Страница 5: ...l 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 appliance It is recommended to regularly inspect the appliance To avoid a hazard do not use the appliance if power cord power plug or appliance become...

Страница 6: ...KNOW your Breville Hot Wok Pro ...

Страница 7: ... last longer than other non sticks C Wok Bowl 6L capacity Ideal for stir fries steaming braising and deep frying A B F E C D D Wok Base The dishwasher safe Wok Bowl can be removed from the base for easy cleaning E 2400W Heating Element The powerful element quickly distributes heat up the walls of the Wok Bowl F Temperature Control Probe 15 precision heat settings up to a searing 218 C emulating au...

Страница 8: ... maintain the temperature selected The numbers on the dial represent the following Heat settings Function Temperature guide 1 2 3 4 Keep food warm Slow cooking sauces Casseroles Soups Low Heat Slow Cook 5 6 7 8 9 Curries pasta Rice browning nuts Frying Medium Heat 10 11 12 13 Vegetable Stir frying High Heat 14 High Sear Stir frying Sealing meat Maximum Heat High Sear NOTE Temperatures given are a ...

Страница 9: ...9 ...

Страница 10: ...OPERATING your Breville Hot Wok Pro ...

Страница 11: ... wok has reached the correct temperature for the selected setting The wok is now ready for use The heating arrow will cycle on and off throughout cooking as the temperature is maintained by the thermostat Never place oil or food into the wok while it is heating especially when it is cold This will produce a poor cooking result Rotate the Steam Vent on the Glass Lid counter clockwise to allow steam...

Страница 12: ...CARE CLEANING for your Breville Hot Wok Pro ...

Страница 13: ...and place the probe on the paper towels This will ensure the probe and power plug don t scratch the non stick coating ETERNA PFOA FREE Non Stick Surface Do not use metal utensils sharp objects or cut food inside the wok Breville is not liable for damage to the non stick coating if metal utensils have been used Cooking on a non stick surface reduces the need for oil Food does not stick and cleaning...

Страница 14: ... the life of the non stick coating we recommend that the Wok Bowl Base and Lid be washed by hand However the Wok Bowl and Lid are dishwasher safe The recessed heating element in the Wok Bowl is completely sealed so it is safe to immerse in water The Wok Base should not be placed in the dishwasher WARNING The wok should never be operated without the Wok Bowl and Base fully assembled and locked into...

Страница 15: ...kwise to lock into place Ensure the Base is locked into position before rotating the wok right side up Glass lid Wash the Glass Lid in warm soapy water using a soft sponge 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 on cold surfaces This may cause lid to break ...

Страница 16: ...COOKING TECHNIQUES for your Breville Hot Wok Pro ...

Страница 17: ...leg butterfly or medallion steaks or fillet Veal Eye of loin fillet round rump or topside NOTE Make sure to carefully cook the meat to the minimum temperature required to prevent contamination Stir fry tips Buy meat strips from your butcher or supermarket or prepare meat strips from recommended cuts listed previously by removing any fat and slicing thinly across the grain across direction of meat ...

Страница 18: ...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 750ml of oil or sufficient oil so that half the food is immersed Preheat the oil before adding food When using oil never cover with the Glass Lid shallow frying as this will cause condensation to drip into the oil and result in bubbling and splattering Do not move the wok du...

Страница 19: ...omatoes beans or corn in the last half hour of cooking Thicken towards end of cooking by stirring a little cornstarch blended with water or plain flour blended with margarine or butter Alternatively coat meat in plain flour before frying extra oil may be needed Preparation techniques The success of any dish depends on careful forethought and preparation To achieve an authentic Asian appearance and...

Страница 20: ...uld have their leaves stacked then rolled up Cut width ways very finely Cubing and dicing Used for cutting meats and vegetables To cube cut 1 inch 2 5cm slices then stack them on top of one another and slice 1 8 inch 3mm thick in the opposite direction Cut again in the opposite direction forming 1 inch 2 5cm cubes To dice follow the same directions making 5mm slices forming inch 5mm cubes ...

Страница 21: ...21 ...

Страница 22: ...SPECIAL INGREDIENTS for your Breville Hot Wok Pro ...

Страница 23: ...vored herb use it sparingly until you are accustomed to the unique flavor Parsley can be used as a substitute it looks the same but tastes quite different Cilantro is available fresh The dried spice version is labeled coriander and is available whole or ground Char siu sauce This is the equivalent of Chinese BBQ sauce Crisp fried shallots These are available pre prepared from most Asian supermarke...

Страница 24: ...ste made from ground chili peppers and salt This can also be used as an ingredient or an accompaniment Tamarind Tamarind is a large brown bean pod containing a pulp with a fruity tart flavor It is available as a dried shelled fruit a block of compressed pulp or as a purée or concentrate Tofu Tofu or bean curd is a high protein low fat food made from soy beans It is available in very firm or soft b...

Страница 25: ...25 ...

Страница 26: ...RECIPES ...

Страница 27: ...inkle with parsley and pepper Serve with sliced green onions Thai hot and sour shrimp soup tom yum goon Makes 4 6 servings INGREDIENTS 2 Kaffir lime leaves cut in 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 shrimp peeled and deveined 2 tablespoons 30ml ...

Страница 28: ...s Serve with sliced green onions French onion soup Makes 4 6 servings INGREDIENTS 2 tablespoons butter 1 tablespoon 15ml oil 6 medium brown onions finely sliced 1 clove of garlic crushed 2 tablespoons of all purpose flour 1 cup 250ml red wine 1 teaspoon chopped fresh thyme 4 cups 1 2L beef stock 1 tablespoon brown sugar METHOD 1 Set the wok temperature to High Sear Add oil butter then onions and g...

Страница 29: ...blending jug Crispy tempura vegetables with dipping sauce Makes 4 6 servings INGREDIENTS 2 lbs 1kg selection of vegetables i e broccoli florets eggplant sliced carrot sliced snow peas beans ends trimmed cauliflower florets zucchini sliced green onions cut into 2 inch 5cm pieces Dipping sauce cup 125ml light soy sauce 1 tablespoon 15ml mirin 2 teaspoons 10ml hot water METHOD 1 To prepare dipping sa...

Страница 30: ...Add zucchini garlic and ginger Continue to cook for a few more minutes to release the aromatics 2 Add remaining ingredients continue to cook for 2 minutes then serve Serve with grilled chicken or pork Stir fried Chinese green vegetables Makes 4 6 servings INGREDIENTS 1 tablespoon 15ml peanut oil 1 bunch Chinese green vegetables bok choy or Chinese broccoli cut into 2 inch 5cm pieces washed 1 teasp...

Страница 31: ...Remove each batch when cooked and allow the wok to reheat before shallow frying the next batch By cooking in small batches the heat of the oil remains constant Chili chicken with Singapore noodles Makes 4 6 servings INGREDIENTS 6 chicken thighs 1 cups sweet chili sauce 1 tablespoon vegetable oil cup 125ml chicken stock 2 sticks celery finely sliced 1 x 15oz 410g can champignon mushrooms 1 x 12oz 3...

Страница 32: ...turn chicken to the wok and stir to coat in the lemon sauce Serve with fried or boiled rice NOTE Remove each batch when cooked and allow the wok to reheat before shallow frying the next batch By cooking in small batches the heat of the oil remains constant Chicken and tomato risotto Makes 4 6 servings INGREDIENTS 2 tablespoons 60g butter 2 tablespoons 30ml olive oil 1 Spanish onion chopped 1 clove...

Страница 33: ...tional stock or water may be required depending on rice types 5 Stir in chicken and toasted pine nuts heat through and serve Serve with freshly grated Parmesan cheese Nasi goring Indonesian fried rice Makes 4 servings INGREDIENTS 1 tablespoon 15ml peanut oil 1 teaspoon crushed garlic 1 tablespoon ginger minced teaspoon dried chili flakes 3 x 60g eggs beaten cup 125g cooked chicken breast diced 12 ...

Страница 34: ... curry with the lid on for 20 minutes or until the chicken is cooked add remaining ingredients and cook for 5 minutes Serve with steamed jasmine rice Chicken with plum sauce and bok choy Makes 4 servings INGREDIENTS 2 lbs 1kg boneless chicken thighs cut into strips 2 tablespoons 30ml dry sherry 1 tablespoon 15ml soy sauce 1 tablespoon 15ml vegetable oil 1 medium Spanish onion diced cup 125ml plum ...

Страница 35: ...turn all the ingredients to wok 5 Reduce the wok temperature to Heat Setting 8 and cook until spinach has softened Serve with coconut rice NOTE Remove each batch when cooked and allow the wok to reheat before shallow frying the next batch By cooking in small batches the heat of the oil remains constant Teriyaki beef Makes 4 6 servings INGREDIENTS 2 tablespoons 30ml peanut oil 1 lb 750g beef strips...

Страница 36: ...tes Then add sauce bring mixture to a boil and return the vegetables to heat through Serve with steamed rice Moroccan lamb tagine Makes 6 8 servings INGREDIENTS 3 tablespoons 45ml peanut oil 2 brown onions diced 1 lb 450g small diced lamb in 1 5cm 1 teaspoons cumin 1 teaspoons ground black pepper 1 teaspoons ground coriander 1 teaspoons salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon t...

Страница 37: ...en the pork mixture Sang chOy bow Chinese lettuce rolls Makes 4 6 servings INGREDIENTS 2 cups 500g ground pork 1 egg yolk 4 oz 120g bamboo shoots finely sliced 2 oz 60g water chestnuts finely diced 3 cloves garlic finely diced 4 shitake mushrooms diced if fresh are unavailable dried and reconstituted in water are suitable 2 green onions finely sliced 2 tablespoons 30ml vegetable oil Sauce 1 tables...

Страница 38: ...l moist 6 Taste and adjust the seasoning Serve with steamed Chinese green vegetables Thai fish cakes Makes 4 servings INGREDIENTS 1lb 450g boneless white fish fillets cod or halibut is preferable bunch coriander 2 x 60g eggs cup well cooked rice 1 tablespoon red curry paste 1 teaspoon 5ml fish sauce 1 tablespoon 15ml sweet Thai chili sauce Sriracha 1 2 limes METHOD 1 Dice fish and finely chop cori...

Страница 39: ... cashew nuts into a mixing bowl 4 Set the wok temperature to High Sear Add prawns and cook for 3 5 minutes until cooked then remove 5 Add to the lettuce leaves and pour over the dressing mix the salad before serving Serve with green onions Mussels in tomato and garlic sauce Makes 4 6 servings INGREDIENTS 2 tablespoons 30ml olive oil 2 Spanish onions finely diced 3 cloves garlic minced 1 cup 250ml ...

Страница 40: ... Ginger and cilantro calamari with rice noodles Makes 4 servings INGREDIENTS 2 lbs 1 kg Calamari hoods 1 tablespoons of pureed ginger bunch of coriander well washed 2 tablespoon 30ml peanut oil 1 teaspoon 5ml fish sauce tablespoon 7 5ml sesame oil 1 red bell pepper cut into triangles 1 punnet of baby corn cut in half 1 packet 225g of fresh rice noodles sliced into 1 3 inch 1cm strips if not alread...

Страница 41: ...uce and green onions cook until prawns are coated in sauce Serve with boiled rice Sautéed shrimps Makes 4 6 servings INGREDIENTS 32 medium prawns peeled and deveined 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove garlic finely chopped 1 small Thai chili seeds removed finely sliced 2 tablespoons 30ml light olive oil 1 small brown onion diced 1 cup 125ml crunchy peanut butter cup 125ml ...

Страница 42: ...rve with sliced green shallots Singapore hokkien noodles Makes 4 servings INGREDIENTS 2 tablespoons 30ml peanut oil 1 teaspoon crushed garlic teaspoon dried chili pepper 2 x 60g eggs lightly beaten 1 tablespoon curry powder lb 100g BBQ pork finely sliced lb 225g prawns peeled and sliced in half 1 red capsicum finely sliced 1 medium carrot finely sliced 1 lb 450g Hokkien noodles Sauce cup 125ml chi...

Страница 43: ... diced cup 180ml yogurt METHOD 1 Mix eggplants with half the curry powder and sea salt Let sit for 20 minutes in a colander 2 Set the wok temperature to High Sear Add oil onion curry powder garlic and ginger and cook for 2 minutes Add the drained eggplant and stir fry until well browned 3 Add fish sauce and tomatoes reduce the wok temperature to Heat Setting 6 Cook until eggplant is tender Mix in ...

Страница 44: ... brochure may vary slightly from the actual product BEW600 Issue A10 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...

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