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Breville the Hot Wok Pro BEW600 Instruction Booklet
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Breville the Hot Wok Pro BEW600 Instruction Booklet

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Summary of Contents for Breville the Hot Wok Pro BEW600

  • Page 1 the Hot Wok ™ Instruction Booklet BEW600...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Hot Wok ™...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Hot Wok ™ Operating your Breville Hot Wok ™ Care & Cleaning Cooking techniques Special ingredients Recipes...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
  • Page 5 To avoid a hazard do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. SAvE THESE INSTRUCTIONS...
  • Page 6 KNOW your Breville Hot Wok ™...
  • Page 7 KNOW yOUR BREvILLE HOT WOK ™ Toughened Glass Lid Wok Base with adjustable steam vent. The dishwasher safe Wok Bowl can be Dishwasher safe. removed from the base for easy cleaning. Eterna™ PFOA-Free Non-Stick surface. 2400W Heating Element A reinforced multi coat system with a...

  • Page 8: Know Your Breville Hot Wok Pro

    KNOW yOUR BREvILLE HOT WOK™ PRO REMOvABLE TEMPERATURE CONTROL PROBE The Temperature Probe has 15 heat settings plus ‘High Sear’ for accurate temperature control. The ‘High Sear’ setting should be used for searing and sealing meats when stir-frying. The heating arrow on the probe switches...
  • Page 10 OPERATING your Breville Hot Wok ™...

  • Page 11: Operating Your Breville Hot Wok™ Pro

    OPERATING yOUR BREvILLE HOT WOK™ PRO BEFORE FIRST USE is heating, especially when it is cold. This will produce a poor cooking Before using for the first time, the cooking result. surface should be cleaned with a moist cloth. Rotate the Steam Vent on the Glass Lid...

  • Page 12: Care & Cleaning

    CARE & CLEANING for your Breville Hot Wok ™...
  • Page 13 If cleaning is necessary, wipe the Temperature Control Probe with a Do not use metal utensils, sharp objects or slightly damp cloth. cut food inside the wok. Breville is not liable for damage to the non-stick coating if metal utensils have been used. NOTE...
  • Page 14 CARE & CLEANING REMOvABLE BASE Lift the base from the wok, lifting over the Probe Socket. To remove the base for cleaning: Remove the lid from the wok and ensure the Temperature Control Probe has been removed from the Probe Socket. Turn the wok upside down as illustrated below.
  • Page 15 CARE & CLEANING To lock the Base for cooking: Lower the Wok Bowl over the Base as illustrated below. Press down on the Quick Release Knob and rotate clockwise to lock into place. Ensure the Base is locked into position before rotating the wok right-side-up.

  • Page 16: Cooking Techniques

    COOKING TECHNIQUES for your Breville Hot Wok ™...
  • Page 17 COOKING TECHNIQUES STIR-FRyING veal Eye of loin, fillet, round, rump or topside. Recommended Temperature Probe setting: 'High Sear' for meats. NOTE 12-14 for vegetables and seafood. Make sure to carefully cook the • Stir-frying is an energy efficient and meat to the minimum temperature healthy way of cooking foods.
  • Page 18 COOKING TECHNIQUES SHALLOW FRyING • Drain off thin marinades from meat strips before stir-frying to prevent stewing and splatter. Recommended Temperature Probe setting 8 - 10. Stir-fry vegetables after sealing the meat in a little oil (or sprinkling of water) until vivid Used to crispen and cook foods in a small in color for: amount of oil.
  • Page 19 COOKING TECHNIQUES PREPARATION TECHNIQUES It is recommended during slow cooking to place the Glass Lid on to retain heat. The success of any dish depends on careful During the cooking process the curry or forethought and preparation. To achieve casserole will boil then turn off. This is an authentic Asian appearance and even normal operating for a Temperature Probe cooking results, food should be cut into small,...
  • Page 20 COOKING TECHNIQUES SHREddING Used for cutting meats and vegetables. ¼ inch (5mm) slices of food should be stacked, then cut again into ¼ inch (5mm) sticks. Vegetables such as cabbage and spinach should have their leaves stacked, then rolled up. Cut width ways very finely. CUBING ANd dICING Used for cutting meats and vegetables.

  • Page 22: Special Ingredients

    SPECIAL INGREdIENTS for your Breville Hot Wok ™...
  • Page 23 SPECIAL INGREdIENTS A LITTLE PLANNING AHEAd Char siu sauce MAKES STIR-FRyING EASIER. This is the equivalent of Chinese BBQ sauce. Agar-Agar Crisp fried shallots Is made from different types of seaweed. It These are available pre-prepared from most has excellent setting properties, similar to Asian supermarkets.
  • Page 24 SPECIAL INGREdIENTS Turmeric Kaffir lime leaves These are dark green, shiny, double leaves This is best known in its powdered form which have a very pungent perfume. They and is often used to color food. It has a are rather thick and must be sliced very bitter flavor.

  • Page 26: Recipes

    RECIPES...
  • Page 27 SOUPS CHICKEN ANd SWEET CORN SOUP THAI HOT ANd SOUR SHRIMP SOUP ‘TOM yUM GOON’ Makes 4-6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 1 tablespoon (15ml) peanut oil 1 clove garlic, crushed 2 Kaffir lime leaves, cut in ½ 2 cups (500ml) creamed corn 1 stalk lemongrass, bottom third finely sliced 1¼ cup (750g) cooked and shredded chicken 1 teaspoon grated ginger 4 cups (1L) chicken stock 1 tablespoon tom yum paste 4 egg whites 4 button mushrooms, sliced 1 tablespoon of finely chopped parsley 8 cups (2L) chicken stock 1 teaspoon ground black pepper 1 tomato, seeds removed and diced 4 green onions, sliced 16 medium shrimp, peeled and deveined 2 tablespoons (30ml) lime juice METHOd METHOd...
  • Page 28 SOUPS CHINESE WON TON SOUP FRENCH ONION SOUP Makes 6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 1 cup (200g) dried sliced mushrooms 2 tablespoons butter 2 teaspoons grated ginger 1 tablespoon (15ml) oil 4 cups (1L) chicken stock 6 medium brown onions, finely sliced ½lb (225g) fresh egg noodles 1 clove of garlic, crushed 24 prepared won tons (available refrigerated or 2 tablespoons of all purpose flour frozen from the supermarket) 1 cup (250ml) red wine 4 green onions, sliced 1 teaspoon chopped fresh thyme 4½ cups (1.2L) beef stock METHOd 1 tablespoon brown sugar Place mushrooms into boiling water for METHOd 10 minutes, then drain.
  • Page 29 vEGETARIAN SOUPS MOROCCAN BUTTERNUT CRISPy TEMPURA vEGETABLES SQUASH SOUP WITH dIPPING SAUCE Makes 4-6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 tablespoons (30ml) cooking oil 2¼ lbs (1kg) selection of vegetables i.e.: broccoli florets; eggplant, sliced; carrot, sliced; snow peas; 2 brown onions, finely diced beans, ends trimmed; cauliflower, florets; zucchini, 2 cloves garlic, crushed sliced; green onions, cut into 2 inch (5cm) pieces 1 teaspoon ground cumin dipping sauce 1 teaspoon garam marsala ½ cup (125ml) light soy sauce 1 teaspoon paprika 1 tablespoon (15ml) mirin 2 teaspoons ground white pepper 2 teaspoons (10ml) hot water 2 cups (500g) Butternut squash, peeled and diced METHOd 4 cups (1L) chicken stock 1¼ cup (310ml) sour cream To prepare dipping sauce place all ingredients into a small bowl and stir, let...
  • Page 30 vEGETARIAN SWEET POTATO, ZUCCHINI, BEAN STIR FRIEd CHINESE SHOOT ANd TOFU STIR-FRy GREEN vEGETABLES Makes 4 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 tablespoons (30ml) peanut oil 1 tablespoon (15ml) peanut oil 1 medium sweet potato, peeled and diced 1 bunch Chinese green vegetables (bok choy or 1 zucchini, cut into matchsticks Chinese broccoli) cut into 2 inch (5cm) pieces washed 1 clove garlic, diced 1 teaspoon garlic crushed 1 teaspoon ginger, sliced into matchsticks 2 teaspoons (10ml) soy sauce 4 oz (100g) bean sprouts 2 tablespoons (30ml) oyster sauce 5 oz (150g) firm tofu cut into slices 1 teaspoon sesame seeds METHOd 1 teaspoon (5ml) sesame oil Set the wok temperature to ‘High Sear’. 1 tablespoon (15ml) dark soy sauce Add oil then the remaining ingredients METHOd...
  • Page 31 CHICKEN PLUM GLAZEd CHICKEN WINGS CHILI CHICKEN WITH SINGAPORE NOOdLES Makes 4-6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2¼ lbs (1kg) chicken wings or drumettes ½ cup (125ml) prepared plum sauce 6 chicken thighs 1 tablespoon (15ml) honey 1½ cups sweet chili sauce 2 tablespoon (30ml) sweet Thai Chili sauce 1 tablespoon vegetable oil (Sriracha) ½ cup (125ml) chicken stock 2 tablespoons (30ml) dark soy sauce 2 sticks celery, finely sliced 1 tablespoon sesame seeds 1 x 15oz (410g) can champignon mushrooms 1 cup (250ml) chicken stock 1 x 12oz (350g) packet of fresh Singapore noodles METHOd 3oz (100g) bean shoots Place prepared chicken into a large METHOd mixing bowl.
  • Page 32 CHICKEN LEMON CHICKEN CHICKEN ANd TOMATO RISOTTO Makes 4-6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 ¼lb (1 kg) chicken breast fillets, sliced into 2 tablespoons (60g) butter strips 2 tablespoons (30ml) olive oil 2 egg whites, lightly beaten 1 Spanish onion, chopped 1 teaspoon finely chopped minced ginger 1 clove garlic, crushed 1 clove garlic, crushed 1½ cups (315g) Arborio rice 2 tablespoons cornstarch, divided 5 cups (1¼ L) chicken stock 1 cup (250ml) peanut oil 2 tomatoes, chopped 1 cup (250ml) fresh lemon juice 1 tablespoon chopped basil ¼ cup (55g) white sugar ½ cup (125g) freshly grated 2 tablespoons (30ml) water Parmesan cheese Freshly ground black pepper METHOd METHOd Toss chicken strips into the egg white, ginger, garlic and 1 tablespoon Set the wok temperature to ‘High Sear’, cornstarch, and mix well.
  • Page 33 CHICKEN CHICKEN, SPINACH ANd PINE NASI GORING NUT RISOTTO (INdONESIAN FRIEd RICE) Makes 4-6 servings Makes 4 servings INGREdIENTS INGREdIENTS 2 tablespoons pine nuts 1 tablespoon (15ml) peanut oil 2 tablespoons (30ml) olive oil 1 teaspoon crushed garlic 2 tablespoons butter 1 tablespoon ginger, minced 1 bunch of spinach leaves ½ teaspoon dried chili flakes 2 cups (450g) Arborio rice (risotto rice) 3 x 60g eggs, beaten 2 cloves garlic, crushed ½ cup (125g) cooked chicken breast, diced 6 cups (1½ L) chicken stock 12 medium shrimp, peeled, deveined and diced 2 ¼lb (500g) roasted chicken, shredded 3 ½ cups (735g) cooked and cooled jasmine rice (approximately 1 small roasted chicken) ½ cup (125ml) water 4 tablespoons chopped green shallots METHOd Soy sauce Set the wok temperature to ‘High Sear’, METHOd...
  • Page 34 CHICKEN THAI GREEN CHICKEN CURRy CHICKEN WITH PLUM SAUCE ANd BOK CHOy Makes 6 servings Makes 4 servings INGREdIENTS INGREdIENTS 1 tablespoon (15ml) vegetable oil 1 brown onion, diced 2¼lbs (1kg)) boneless chicken thighs, cut into strips 1 teaspoon crushed garlic 2 tablespoons (30ml) dry sherry 1 teaspoon diced ginger 1 tablespoon (15ml) soy sauce 1 ½ tablespoons Thai green curry paste 1 tablespoon (15ml) vegetable oil 1 ¾lb (800g) chicken thighs diced 1 medium Spanish onion, diced 1 cup (250ml) chicken stock ½ cup (125ml) plum sauce 2 (400ml) cans coconut cream 1 bunch bok choy, sliced 1 cup bamboo shoots 1 small can (8oz) water chestnuts 1 punnet cherry tomatoes ⁄ cup coriander leaves METHOd METHOd...
  • Page 35 BEEF THAI BEEF ANd SPINACH STIR-FRy TERIyAKI BEEF Makes 4 servings Makes 4-6 servings INGREdIENTS INGREdIENTS ¾ cup (180ml) peanut oil, divided 2 tablespoons (30ml) peanut oil 2 brown onions, sliced 1¾lb (750g) beef strips 2 cloves garlic, finely sliced ¼ cup (60ml) soy sauce 1 tablespoon ginger, finely diced 2 tablespoons (30ml) mirin 2 red bell peppers, cut in strips 2 teaspoons (2 teaspoons; 10ml) sake 1¾lbs (750g) lean beef strips 2 teaspoons granulated sugar (superfine if available) 5 oz (150g) baby spinach 1 carrot, finely sliced 4 tablespoons mint leaves 1 zucchini, cut into batons ½ cup (60g) roasted cashews 5 oz (150g) spinach leaves 1 tablespoon (15ml) lime juice 2 teaspoons (10ml) fish sauce METHOd 2 tablespoons (30ml) sweet Thai chili sauce Place beef strips into a bowl, add soy, 1 teaspoon (15ml) lemon grass, thinly sliced mirin, sake and sugar and marinate for METHOd...
  • Page 36 LAMB MONGOLIAN LAMB MOROCCAN LAMB TAGINE Makes 4-6 servings Makes 6-8 servings INGREdIENTS INGREdIENTS 1¾lbs (750g) lamb, cut into strips 3 tablespoons (45ml) peanut oil 1 tablespoon (15ml) light soy sauce 2 brown onions, diced 2 tablespoons (30ml) rice wine, divided 1 lb (450g) small diced lamb (½ in; 1.5cm) ½ teaspoon (½ teaspoon; 2ml) salt 1½ teaspoons cumin 1 teaspoon sugar 1½ teaspoons ground black pepper 1 tablespoon (15ml) soy sauce 1½ teaspoons ground coriander 1 tablespoon (15ml) sesame oil 1½ teaspoons salt 2 tablespoons (30ml) peanut oil 1 teaspoon paprika 2 cloves garlic, diced 1 teaspoon ground ginger 1 brown onion, diced 1 teaspoon turmeric ½ bunch green onions, cut into ¾ inch (2cm) 1 teaspoon cinnamon piece 16 oz (450g) chickpeas 1 red pepper, sliced 2 x 16 oz (450g) diced tomatoes 2 stalks celery, diced METHOd ½ cup (125g) red lentils...
  • Page 37 PORK SPICy PORK ANd CHILI SALAd SANG CHOy BOW (CHINESE LETTUCE ROLLS) Makes 4-6 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 tablespoons (30ml) peanut oil ½ cup peanuts 2 cups (500g) ground pork 1 tablespoon Thai green curry paste 1 egg yolk 2 cloves garlic, lightly crushed 4 oz (120g) bamboo shoots, finely sliced ¾lb (300g) ground pork 2 oz (60g) water chestnuts, finely diced 1 tablespoon brown sugar 3 cloves garlic, finely diced 2 teaspoons (10ml) fish sauce 4 shitake mushrooms, diced (if fresh are unavailable dried and reconstituted in water 1 head iceberg lettuce, washed are suitable) 2 tomatoes, cut into wedges 2 green onions, finely sliced 2 tablespoons (30ml) vegetable oil METHOd Set the wok temperature to ‘High Sear’.
  • Page 38 PORK SEAFOOd SZECHUAN PORK WITH THAI RICE THAI FISH CAKES STICK NOOdLES Makes 4 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 1lb (450g) boneless white fish fillets (cod or halibut is preferable) ¼lb (110g) rice stick noodles ½ bunch coriander 2 tablespoons (30ml) soy sauce 2 x 60g eggs 1 tablespoon (15ml) dry sherry ¼ cup well cooked rice 1 teaspoon (5ml) chili paste 1 tablespoon red curry paste ½ teaspoon garlic 1 teaspoon (5ml) fish sauce 1 teaspoon sugar 1 tablespoon (15ml) sweet Thai chili sauce ½ cup (125ml) beef stock (Sriracha) 2 tablespoons (30ml) peanut or vegetable oil 1 - 2 limes ½ lb (250g) pork fillet sliced in ⁄ inch (1cm) rounds METHOd...
  • Page 39 SEAFOOd THAI SHRIMP ANd MANGO SALAd MUSSELS IN TOMATO ANd GARLIC SAUCE Makes 4 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 ¼ lbs (1kg) medium prawns, peeled and deveined 2 tablespoons (30ml) olive oil 3 tablespoons (45ml) light olive oil 2 Spanish onions, finely diced 3 cloves garlic, crushed 3 cloves garlic, minced 1 small red chili (Thai), chopped 1 cup (250ml) white wine 1 tablespoon chopped coriander 2 ¼ cups (600ml)) tomato pasta sauce 2 mangoes peeled and chopped (frozen mango 2 ¼ lbs (1kg) fresh mussels, bearded can be substituted if out of season) and scrubbed 1 head butter lettuce or green leaf, washed 4 tablespoons basil leaves, torn 4 green onions sliced in 1⁄3 inch (1cm) pieces Black pepper, freshly ground ½ punnet cherry tomatoes, cut in half METHOd ½ cup cashew nuts Set the wok temperature to ‘High Sear’.
  • Page 40 SEAFOOd SALT ANd PEPPER CALAMARI GINGER ANd CILANTRO CALAMARI WITH RICE NOOdLES Makes 4-6 servings Makes 4 servings INGREdIENTS INGREdIENTS 2¼ lbs (1kg) Calamari 1 tablespoon Szechwan peppercorns, ground 2 ¼ lbs (1 kg) Calamari hoods 2 teaspoon sea salt 1 tablespoons of pureed ginger 1 tablespoon cornstarch ½ bunch of coriander, well washed 1 tablespoon all-purpose flour 2 tablespoon (30ml) peanut oil 2 egg whites 1 teaspoon (5ml) fish sauce 4 cups (1L) sunflower oil for shallow frying ½ tablespoon (7.5ml) sesame oil 3 limes, quartered 1 red bell pepper cut into triangles 1 punnet of baby corn cut in half METHOd 1 packet (225g) of fresh rice noodles (sliced into ⁄ inch (1cm) strips if not already sliced) Cut Calamari open, clean and ½ bunch Thai basil leaves remove innards.
  • Page 41 SEAFOOd STIR-FRy SHRIMP WITH SNOW SAUTéEd SHRIMPS PEAS ANd OySTER SAUCE Makes 4-6 servings Makes 4 servings INGREdIENTS INGREdIENTS 32 medium prawns, peeled and deveined 1 tablespoon (15ml) peanut oil 1 teaspoon ground coriander 1 medium carrot peeled, finely sliced 1 teaspoon ground cumin 1 clove garlic, finely chopped ¼lb (150g) snow peas 1 clove garlic, finely sliced 1 small Thai chili, seeds removed, finely sliced 1 teaspoon grated ginger 2 tablespoons (30ml) light olive oil 1 small brown onion, diced 32 medium prawns, peeled and deveined 2 tablespoons (30ml) oyster sauce 1 cup (125ml) crunchy peanut butter 1 cup green onions cut into 1 inch (3cm) pieces ½ cup (125ml) coconut cream 2 teaspoons (10ml) soy sauce METHOd 1 tablespoon (15ml) lemon juice Set the wok temperature to ‘High Sear’. METHOd Add oil and stir-fry carrots and snow peas.
  • Page 42 SEAFOOd STIR-FRIEd SEAFOOd WITH SINGAPORE HOKKIEN NOOdLES RICE NOOdLES Makes 4 servings Makes 4-6 servings INGREdIENTS INGREdIENTS 2 tablespoons (30ml) peanut oil 1 tablespoon (15ml) peanut oil 1 teaspoon crushed garlic 1 tablespoon ginger, cut into matchsticks ½ teaspoon dried chili pepper 2 x 60g eggs, lightly beaten 1 garlic clove diced 2 cups (500g) mixed seafood (Marinara mix) 1 tablespoon curry powder 2 tablespoons (30ml) light soy sauce ¼lb (100g) BBQ pork, finely sliced ½lb (225g) prawns, peeled and sliced 1 x cup chicken stock in half ½lb (225g) fresh rice noodles, sliced 1 red capsicum, finely sliced ½lb (250g) can baby corn 1 medium carrot, finely sliced METHOd 1 lb (450g) Hokkien noodles Set the wok temperature to ‘High Sear’. Sauce Add oil then garlic and ginger, cook ½ cup (125ml) chicken stock...
  • Page 43 SEAFOOd INdIAN EGGPLANT CURRy Makes 6 servings INGREdIENTS 12 small eggplants (Japanese), diced 2 tablespoons Madras curry powder 1 teaspoons sea salt 2 tablespoons (30ml) peanut oil 1 small onion, diced 1 teaspoon garlic, crushed 1 teaspoon ginger, minced 1 tablespoon (15ml) fish sauce 2 tomatoes, diced ¾ cup (180ml) yogurt METHOd Mix eggplants with half the curry powder and sea salt. Let sit for 20 minutes in a colander. Set the wok temperature to ‘High Sear’. Add oil, onion, curry powder, garlic and ginger and cook for 2 minutes.
  • Page 44 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.