Table of Contents
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Locked Bag 2000
Botany NSW 2019
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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 Gourmet Wok
INSTRUCTIONS FOR USE
AND RECIPE BOOK
PRINTED ON
RECYCLED PAPER
Model EW30
Issue 1/03
Model
EW30
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Table of Contents
Related Manuals for Breville EW30
Summary of Contents for Breville EW30
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Page 1: Instructions For Use
Avance Gourmet Wok 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
Breville Recommends Safety First Congratulations Know your Breville Avance Gourmet Wok Operating Your Breville Avance Gourmet Wok Care and cleaning Cooking techniques on the purchase of your new Breville Avance Gourmet Wok Stir frying Shallow frying Slow cooking Preparation techniques Special ingredients... -
Page 3: Breville Recommends Safety First
BREVILLE RECOMMENDS SAFETY FIRST KNOW YOUR BREVILLE WOK We at Breville are very safety conscious. We design and manufacture consumer products with New Quantanium Scratch Resistant 2400 watt ‘high wall’ element the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a... - Page 4 KNOW YOUR BREVILLE WOK cont’d OPERATING YOUR BREVILLE WOK Removable Temperature Control Probe Plastic Spatula BEFORE FIRST USE OPERATING YOUR WOK The temperature probe has 14 heat settings Your Avance Gourmet Wok is supplied with a • • It is recommended you remove any 1.
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Page 5: Care And Cleaning
Do not knock or drop it as this can damage light to cycle on and off the probe. If damage is suspected, return several times. This will the Control Probe to your nearest Breville allow the cooking surface service centre for inspection. to adjust to a more accurate cooking temperature. - Page 6 A plastic spatula has been provided for your use. Do not use sharp objects or cut food inside Before inserting the the Avance Gourmet Wok. Breville will not be GLASS LID Temperature Control Probe liable for damage to the non-stick coating...
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Page 7: Cooking Techniques
COOKING TECHNIQUES COOKING TECHNIQUES cont’d STIR-FRYING RECOMMENDED CUTS FOR STIR FRY TIPS • • Stir fry vegetables after sealing the meat in a little oil (or sprinkling of water) until vivid STIR FRYING • • Buy meat strips from your butcher or Recommended temperature probe setting - in colour for: supermarket, or prepare meat strips from... -
Page 8: Shallow Frying
COOKING TECHNIQUES cont’d COOKING TECHNIQUES cont’d SHALLOW FRYING SLOW COOKING (BRAISING) SLOW COOKING TIPS PREPARATION TECHNIQUES • • Recommended temperature probe Recommended temperature probe Cut meat into 3cm cubes. Trim any The success of any dish depends on careful setting 8 - 10. setting 1 - 2. -
Page 9: Special Ingredients
COOKING TECHNIQUES cont’d SPECIAL INGREDIENTS MATCHSTICK OR JULIENNE CUBING AND DICING A little planning ahead makes stir CHILLIES, FRESH AND DRIED frying easier. First slice the vegetables as described Used for cutting meats and vegetables. To Chillies are available in many different types above. - Page 10 SPECIAL INGREDIENTS cont’d SPECIAL INGREDIENTS cont’d FISH SAUCE RICE NOODLES SAMBAL OELEK TURMERIC A thin, salty dark brown sauce with a These are fresh white noodles, they do not This is a paste made from ground chillies This is best known in its powdered form and distinctive fishy smell, which is used require a lot of cooking.
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Page 11: Soups
SOUPS SOUPS cont’d CHICKEN AND SWEET THAI HOT AND SOUR PRAWN CHINESE WON TON SOUP FRENCH ONION SOUP CORN SOUP SOUP ‘TOM YUM GOON’ Serves 6 Serves 4-6 50g dried sliced mushrooms 1 tablespoons butter Serves 4-6 Serves 6 2 teaspoons grated ginger 1 tablespoon oil 1 tablespoon peanut oil 2 Kaffir lime leaves, cut in... -
Page 12: Entrees And Accompaniments
SOUPS cont’d ENTREES AND ACCOMPANIMENTS MOROCCAN PUMPKIN SOUP CHICKEN (OR PRAWN) CRISPY TEMPURA VEGETABLES THAI FISH CAKES LAKSA SOUP WITH DIPPING SAUCE Serves 4 Serves 4-6 400g boneless white fish fillets 2 tablespoons cooking oil Serves 4-6 Serves 4 1kg selection of vegetables (cod or jewfish is preferable) 2 brown onions, finely diced 2 cups coconut milk... -
Page 13: Entrees And Accompaniments
ENTREES AND ACCOMPANIMENTS cont’d ENTREES AND ACCOMPANIMENTS cont’d PLUM GLAZED CHICKEN WINGS THAI PRAWN AND SPICY PORK AND CHILLI SALAD MUSSELS IN TOMATO MANGO SALAD AND GARLIC SAUCE Serves 4 Serves 4-6 1kg chicken wings, pinion and wing removed 2 tablespoons peanut oil Serves 4-6 Serves 4-6 (if desired) -
Page 14: Stir Fries
ENTREES AND ACCOMPANIMENTS cont’d STIR-FRIES SALT AND PEPPER CALAMARI SANG CHOY BOW KUMERA, ZUCCHINI, BEAN SINGAPORE HOKKIEN (CHINESE LETTUCE ROLLS) SHOOT AND TOFU STIR FRY NOODLES Serves 4-6 1kg squid hoods (small) Serves 6 Serves 4 Serves 4-6 1 tablespoon szechuan peppercorns, ground 500g ground pork 1 tablespoon peanut oil 2 tablespoons peanut oil... - Page 15 STIR-FRIES cont’d STIR-FRIES cont’d STIR FRIED CHINESE GINGER AND CORIANDER STIR FRY PRAWNS WITH SATE PRAWNS GREEN VEGETABLES CALAMARI WITH SNOWPEAS AND Serves 4-6 RICE NOODLES OYSTER SAUCE 32 medium green prawns, peeled Serves 4 and de-veined 1 tablespoon peanut oil Serves 4 Serves 4-6 1 teaspoon ground coriander...
- Page 16 STIR-FRIES cont’d STIR-FRIES cont’d STIR FRIED SEAFOOD CHILLI CHICKEN WITH LEMON CHICKEN CHICKEN WITH PLUM SAUCE WITH RICE NOODLES SINGAPORE NOODLES AND BOK CHOY Serves 4 600g chicken breast fillets, sliced into strips Serves 4-6 Serves 4-6 Serves 4 2 egg whites, lightly beaten 1 tablespoon peanut oil 6 chicken thighs 1kg chicken thighs, cut into strips...
- Page 17 STIR-FRIES cont’d STIR-FRIES cont’d SZECHUAN PORK WITH THAI THAI BEEF AND SPINACH MONGOLIAN LAMB TERIYAKI BEEF RICE STICK NOODLES STIR FRY Serves 4-6 Serves 4-6 750g lamb cut into strips 2 tablespoons peanut oil Serves 4 Serves 4-6 1 tablespoon light soy sauce 750g beef strips 150g rice stick noodles 1 tablespoon peanut oil...
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Page 18: Curries And Rice Dishes
CURRIES AND RICE DISHES CURRIES AND RICE DISHES cont’d CHICKEN AND TOMATO CHICKEN, SPINACH AND NASI GORENG (INDONESIAN THAI GREEN CHICKEN CURRY RISOTTO PINE NUT RISOTTO FRIED RICE) Serves 6 1 tablespoon vegetable oil Serves 4 Serves 4-6 Serves 4 1 brown onion, diced 60g butter 1 bunch of English spinach, picked... - Page 19 CURRIES AND RICE DISHES cont’d CURRIES AND RICE DISHES cont’d INDIAN EGGPLANT CURRY BEEF ROGAN JOSH CURRY MOROCCAN LAMB TAGINE Serves 6 Serves 6-8 Serves 6-8 12 small eggplants, diced 2 tablespoons peanut oil 2 tablespoons peanut oil 2 tablespoons madras curry powder kg diced chuck steak 2 brown onions diced 1 teaspoon sea salt...
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