Table of Contents
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w w w. b rev i l le . co m . a u
© Copyright. Breville Pty. Ltd. 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Avance Ultimate Wok
INSTRUCTIONS FOR USE
AND RECIPES
PRINTED ON
RECYCLED PAPER
Model EW40
Issue 1/03
Model
EW40
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Table of Contents
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Summary of Contents for Breville EW40
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Page 1: Instructions For Use
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service askus@breville.com.au... -
Page 2: Table Of Contents
Steamed Dishes Stir Fries Curries and Rice Dishes Desserts Page Congratulations on the purchase of your new Breville Avance Ultimate Wok Avance Ultimate Wok Your Avance Ultimate Wok with its ‘High Wall’ heat system delivers ‘gas style’ performance. Its secret lies... -
Page 3: Breville Recommends Safety First
BREVILLE RECOMMENDS SAFETY FIRST We at Breville 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 4 New Quantanium Scratch Resistant stir frying. Non-Stick Cooking Surface Your Breville Avance Ultimate Wok features automatically when the temperature is the new highly resilient Quantanium coating. reached and will cycle on and off during...
- Page 5 NEVER OPERATE THE AVANCE ULTIMATE WOK WITHOUT THE BASE POSITIONED DIRECTLY IN PLACE. NEVER PLACE OIL OR FOOD INTO A COLD WOK WHILE IT IS HEATING, THIS WILL GIVE A POOR COOKING RESULT. THE AVANCE ULTIMATE WOK GETS VERY HOT DURING USE, ALLOW THE UNIT TO COOL BEFORE MOVING OR STORING.
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Page 6: Care And Cleaning
Avance Ultimate Wok. Breville will not be liable for damage to the non-stick coating where metal utensils have been misused. Storage : Store the control probe carefully. -
Page 7: Cooking Techniques
Lean chicken strips prepared from breast result. The non-stick cooking surface on fillets, tenderloins, thigh fillets. your wok also means that less oil is required for cooking. The cooking action LAMB for stir frying is a continual tossing... - Page 8 During the • • Do not move the wok during heating cooking process the curry or casserole will or cooking. boil then turn off. This is normal operating •...
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Page 9: Preparation Techniques
PREPARATION TECHNIQUES The success of any dish depends on careful forethought and preparation. To achieve an authentic Oriental appearance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks. SLICING SHREDDING A straight slice is used for cutting meats and... - Page 10 SPECIAL INGREDIENTS FISH SAUCE RICE NOODLES A thin, salty dark brown sauce with a These are fresh white noodles, they do not distinctive fishy smell, which is used require a lot of cooking. extensively in Thai and Vietnamese cookery. It is made from small fish that have been KAFFIR LIME LEAVES fermented in the sun.
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Page 11: Soups
4 green shallots, sliced 16 medium green prawns, peeled 2 tablespoons lime juice 1. Heat the oil in the wok on high sear setting. 1. Add the first 6 ingredients into the wok 2. Add the oil then garlic, corn, and chicken meat and stir fry for 1 minute. -
Page 12: Entrees And Accompaniments
300ml sour cream 125g bean sprouts cup fresh coriander leaves, finely chopped Coriander leaves 1. Heat the wok on high sear setting, add Mint leaves (Vietnamese if available) the oil, saute the onions, garlic, and Fried shallots (available prepared in ground spices for 2 minutes. - Page 13 Vegetable oil for shallow frying 1. Sift the flour, sugar salt, and baking powder. 4. Heat the wok on setting 10 for 8 minutes 2. In a medium bowl mix together egg yolk and iced water, add the flour mix. Do not 5.
- Page 14 1. Combine the pork mince, egg yolk and vegetables. 2. Heat the wok on high sear setting, add the oil then pork and vegetable mixture and stir fry until the pork is cooked. Add the sauce ingredients and cook for a further minute.
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Page 15: Steamed Dishes
Serve with peanut sauce. 3. Place the fish onto the steaming rack and place into the wok 4. Pour 2 cups of water into the wok and heat on high sear setting, when 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. -
Page 16: Stir Fries
1 teaspoon sesame oil 1 medium carrot, finely sliced 1 tablespoon sweet soy sauce 450g hokkien noodles 1. Heat the wok on high sear setting, add SAUCE the oil then the kumera and cook for 1/2 cup chicken stock 2 minutes, add the zucchini, garlic and... - Page 17 3 minutes 2. Heat the wok on high sear setting, add then remove. 2. Add the garlic and ginger to the wok and cook for a minute before adding the 3. Add the onion and stir fry until soft, add prawns, cook the prawns until they turn red.
- Page 18 2. Combine the next 6 ingredients in a 4. Add the lemon juice and sugar to the wok and bring the mix to the boil, then add 3. Heat the wok on high sear setting, the corn flour mixed with water.
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Page 19: Curries And Rice Dishes
1 brown onion diced bunch shallots cut into 2cm pieces 1 red capsicum sliced 2. Heat the wok on high sear, add some oil 1. Place the lamb into a bowl and mix with the light soy and rice wine, let this marinate for 30 minutes. - Page 20 2 cans diced tomatoes 1 teaspoon diced ginger 4 cups beef stock 1 tablespoon fish sauce 1. Heat the wok on high sear, add the oil 2 tomatoes diced and then 500g of meat at a time to seal 200ml yoghurt then remove.
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Page 21: Desserts
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. - Page 22 NOTES _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _...