Breville EW40 Instructions For Use Manual
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Breville EW40 Instructions For Use Manual

Breville EW40 Instructions For Use Manual

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Instructions for use
Includes recipes
Model EW40
Avance Ultimate Wok
Perfect for creating fast, easy, healthy meals

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Summary of Contents for Breville EW40

  • Page 1 Avance Ultimate Wok Perfect for creating fast, easy, healthy meals Instructions for use Includes recipes Model EW40...

  • Page 2: Table Of Contents

    Contents Page Introduction Breville recommends safety first Know your Breville Avance Ultimate Wok Operating your Breville Avance Ultimate Wok Care and cleaning Removable base Cooking techniques Preparation techniques Special ingredients Recipes...

  • Page 3: Introduction

    Congratulations on the purchase of your new Breville Avance Ultimate Wok...

  • Page 4: 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...

  • Page 5: Know Your Breville Avance Ultimate Wok

    Know your Breville Avance Ultimate Wok 2400 watt ‘high wall’ element Cook ‘n’ Look glass lid The element in your Avance Ultimate Wok With the lid in place, the Avance Ultimate is recessed around the wok base sides creating Wok can be used for slow cooking foods such a wide heat zone over the entire wok surface.
  • Page 6 Ultimate Wok, as this may scratch the surface temperature selected. Note Quantanium scratch resistant non-stick cooking surface Your Breville Avance Ultimate Wok features the new highly resilient Quantanium coating. It features special scratch resistant minerals allowing utensils to slide over these particles without damaging the coating. This non-stick surface also means that foods won’t stick and less oil can be used while cooking.
  • Page 7 The numbers on the dial represent the following temperatures approximately. Heat settings Function Temperature Guide Keep food warm Low Heat/Slow Cook Slow cooking sauces Casseroles Curries, pasta Medium Heat Rice, browning nuts Shallow frying 10-13 Vegetable stir frying High Heat 14-High Sear Stir frying, sealing meat High Sear...

  • Page 8: Operating Your Breville Avance Ultimate Wok

    Operating your Breville Avance Ultimate Wok Before first use . Insert the temperature control probe into the socket at the side of the Avance Ultimate Wok. • It is recommended you remove any promotional Plug into a 30/40v power outlet and switch labels and wash your Avance Ultimate Wok and lid ‘ON’.

  • Page 9: Care And Cleaning

    Do not immerse the cord, plug or temperature Do not use sharp objects or cut food inside the control probe in water or any other liquid. Avance Ultimate Wok. Breville will not be liable for Never place oil or food into a cold wok while it damage to the non-stick coating where metal utensils is heating, this will give a poor cooking result. have been used.

  • Page 10: Removable Base

    Removable base To remove the base for cleaning Glass lid 1. Move the push-lever removable base button to Wash the glass lid in warm, soapy water using a soft the ‘unlock’ position. sponge, rinse and dry thoroughly. The glass lid is dishwasher safe.

  • Page 11: Cooking Techniques

    Cooking techniques Stir frying Stir fry tips • Buy meat strips from your butcher or supermarket, Recommended temperature probe setting: or prepare meat strips from recommended cuts ‘High Sear’ for stir frying meat. listed above by removing any fat and slicing thinly 13-14 for vegetables and seafood.

  • Page 12: Shallow Frying

    Cooking techniques continued Shallow frying Fry vegetables before meat in a little oil (or sprinkling of water) until vivid in colour for: Recommended temperature probe setting: -10. 3 minutes onion quartered, broccoli flowerets, Used to crispen and cook foods in a small amount of carrots sliced, soaked chinese oil.
  • Page 13 Slow cooking (braising) Slow cooking tips • Cut meat into 3cm cubes. Trim any visible fat. Recommended temperature probe setting: 1-. • Use a medium to low heat setting Your Avance Ultimate Wok is ideal for slow cooking • Cook for approx 1 –...

  • Page 14: Preparation Techniques

    Preparation techniques The success of any dish depends on careful Shredding forethought and preparation. To achieve an authentic Used for cutting meats and vegetables. mm slices Oriental appearance and even cooking results, food of food should be stacked, then cut again into should be cut into small, even pieces.

  • Page 15: Special Ingredients

    Special ingredients Agar-agar Fish sauce Is made from different types of seaweed. It has A thin, salty dark brown sauce with a distinctive excellent setting properties, similar to gelatine fishy smell, which is used extensively in Thai and and will set at room temperature. Vietnamese cookery.
  • Page 16 Special ingredients continued Lemon grass Tofu An aromatic fresh herb that is used in curry pastes, Tofu, or bean curd, is a high protein, low fat food stir fries and soups. Trim the base, remove the tough, made from soya beans. It is available in very firm outer layers and finely slice, chop or pound the or soft blocks and is either fresh or vacuum-packed.
  • Page 17 Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service: askus@breville.com.au...

  • Page 18: Recipes R2

    Recipes Delicious recipes Includes instructions for use...
  • Page 19 Contents Page Soups Entrees and accompaniments Steamed dishes Stir-fries Curries and rice dishes Desserts...

  • Page 20: Soups R3

    Soups Chicken and sweet Thai hot and sour corn soup prawn soup ‘tom yum goong’ 1 tablespoon peanut oil 2 Kaffir lime leaves, cut in half 1 clove garlic, crushed 1 stalk lemongrass, bottom third finely sliced 500g creamed corn 1 teaspoon grated ginger 150g cooked and shredded chicken meat 1 tablespoon tom yum paste...
  • Page 21 Soups continued Chinese won ton soup French onion soup 50g dried sliced mushrooms 1 tablespoon butter 2 teaspoons grated ginger 1 tablespoon oil 6 cups chicken stock 6 medium brown onions, finely sliced 200g fresh egg noodles 1 clove of garlic, crushed 24 prepared won tons (available frozen 2 tablespoons of plain flour from supermarkets)
  • Page 22 Moroccan pumpkin soup Chicken (or prawn) laksa soup 2 tablespoons cooking oil 2 cups coconut milk 2 brown onions, finely diced ⁄ cup Singapore laksa paste 2 cloves garlic, crushed 2 cups chicken stock 1 teaspoon ground cumin 500g chicken thigh meat, finely sliced 1 teaspoon garam marsala 500g fresh rice noodles 1 teaspoons paprika...

  • Page 23: Entrees And Accompaniments

    Entrees and accompaniments Spiced wok fried nuts Stir fried caramelised onions 3 tablespoons olive oil 250g unsalted cashews 200g salted macadamia nuts 2 tablespoons olive oil 200g unsalted shelled peanuts 60g butter 1 cup raw pistachios 12 spring onion bulbs, halved 1 cup blanched almonds 6 medium Spanish onions, cut into wedges 1 teaspoon ground cumin...
  • Page 24 Crispy tempura vegetables Serve with dipping sauce. with dipping sauce Thai fish cakes 1kg selection of vegetables ie: broccoli, florets; eggplant, sliced; carrot, sliced; 400g boneless white fish fillets snow peas; beans, top and tailed; cauliflower, (cod or jewfish is preferable) florets;...
  • Page 25 Entrees and accompaniments continued Plum glazed chicken wings Thai prawn and mango salad 1kg chicken wings, pinion and wing removed 1kg green prawns, peeled and de–veined (if desired) 3 tablespoons light olive oil ⁄ cup prepared plum sauce 3 cloves garlic, crushed 1 tablespoon honey 1 small red chilli, chopped 2 tablespoon sweet Thai chilli sauce...
  • Page 26 Spicy pork and chilli salad Mussels in tomato and garlic sauce 2 tablespoons peanut oil ⁄ cup peanuts 2 tablespoons olive oil 1 tablespoon Thai green curry paste 2 Spanish onions, finely diced 2 cloves garlic, lightly crushed 3 cloves garlic 300g pork mince 1 cup white wine 1 tablespoon brown sugar...
  • Page 27 Entrees and accompaniments continued Salt and pepper calamari Sang choy bow (Chinese lettuce rolls) 1kg squid hoods (small) 1 tablespoon szechuan peppercorns, ground 2 teaspoons sea salt 1 egg yolk 1 tablespoon corn flour ⁄ cup bamboo shoots, finely sliced 1 tablespoon plain flour ⁄...
  • Page 28 Heading to appear here Steamed dishes Steamed whole fish with Steamed vegetables ginger and shallot (Gado Gado) 1 x 400-500g whole snapper or bream, cleaned and scaled 1 bunch baby Bok Choy ⁄ bunch coriander 1 small head broccoli cut into florets 2 tablespoons soy sauce 10 snow peas 1 tablespoon peanut oil...

  • Page 29: Steamed Dishes

    Steamed dishes continued Peanut sauce Steamed chicken breast with ginger and spinach 2cm piece fresh ginger, chopped 1 tablespoon minced ginger 1 onion, chopped ⁄ bunch coriander, finely sliced 1 clove garlic 4 x 150-200g chicken breast supremes, skin on 1 tablespoon oil 1 cup Stones ginger wine 1 teaspoon curry powder...

  • Page 30: Stir-Fries

    Stir-fries Kumera, zucchini, bean Singapore hokkien noodles shoot and tofu stir fry 2 tablespoons peanut oil 1 tablespoon peanut oil 1 teaspoon crushed garlic 1 medium kumera, peeled and diced ⁄ teaspoon dried chilli 1 zucchini, cut into matchsticks 2 eggs, lightly beaten 1 clove garlic, diced 1 tablespoon curry powder 1 teaspoon ginger sliced into matchsticks...
  • Page 31 Stir-fries continued Stir fried Chinese Ginger and coriander green vegetables calamari with rice noodles 1 tablespoon peanut oil 1kg squid tubes 1 bunch Chinese green vegetables cut into 1 tablespoons of pureed ginger 5cm pieces washed (bok choy, choy sum ⁄...
  • Page 32 Stir fry prawns with Saté prawns snowpeas and oyster sauce 32 medium green prawns, peeled 1 tablespoon peanut oil and de-veined 1 medium carrot, peeled and finely sliced 1 teaspoon ground coriander 150g snowpeas 1 teaspoon ground cumin 1 clove garlic, finely sliced 1 clove garlic, finely chopped 1 teaspoon grated ginger 1 small chilli seeds removed, finely sliced...
  • Page 33 Stir-fries continued Stir fried seafood Chilli chicken with with rice noodles Singapore noodles 1 tablespoon peanut oil 6 chicken thighs 1 tablespoon ginger, cut into matchsticks ⁄ cups sweet chilli sauce 1 garlic clove, diced 1 tablespoon vegetable oil 500g mixed seafood (Marinara mix) ⁄...
  • Page 34 Lemon chicken Szechuan pork with Thai rice stick noodles 600g chicken breast fillets, sliced into strips 150g rice stick noodles 2 egg whites, lightly beaten 2 tablespoons soy sauce 1 teaspoon finely chopped minced ginger 1 tablespoon dry sherry 1 clove garlic, crushed 1 teaspoon chilli paste 1 tablespoon cornflour ⁄...
  • Page 35 Stir-fries continued Thai beef and spinach Mongolian lamb stir fry 750g lamb, cut into strips 1 tablespoon peanut oil 1 tablespoon light soy sauce 2 brown onions, sliced 1 tablespoon rice wine 2 cloves garlic, finely sliced ⁄ teaspoon salt 1 tablespoon ginger, finely diced 1 teaspoon sugar 2 red capsicums, cut in strips...
  • Page 36 Teriyaki beef Peking duck, mushroom and Chinese BBQ sauce stir fry 2 tablespoons peanut oil 1 tablespoon peanut oil 750g beef strips 1 carrot cut into matchsticks ⁄ cup soy sauce ⁄ cup beef sock ⁄ tablespoons mirin ⁄ cup Chinese BBQ sauce (Char Siu Sauce) 2 teaspoons sake 1 can shitake mushrooms sliced 2 teaspoons caster sugar...

  • Page 37: Curries And Rice Dishes

    Curries and rice dishes Chicken and tomato risotto Chicken, spinach and pine nut risotto 60g butter 2 tablespoons olive oil 1 bunch of English spinach, picked and washed 1 Spanish onion, chopped 2 tablespoons olive oil 1 clove garlic, crushed 2 tablespoons butter ⁄...
  • Page 38 Nasi goreng Thai green chicken curry (Indonesian fried rice) 1 tablespoon vegetable oil 1 tablespoon peanut oil 1 brown onion, diced I teaspoon crushed garlic 1 teaspoon crushed garlic ⁄ teaspoon dried chilli 1 teaspoon diced ginger 3 eggs, mixed together ⁄...
  • Page 39 Curries and rice dishes continued Indian eggplant curry Beef Rogan Josh curry 12 small eggplants, diced 2 tablespoons peanut oil 2 tablespoons madras curry powder ⁄ kg diced chuck steak 1 teaspoon sea salt 1 brown onion, diced 2 tablespoons peanut oil 2 garlic cloves, diced 1 small onion, diced 2 tablespoons Rogan Josh curry paste...
  • Page 40 Moroccan lamb Tagine 2 tablespoons peanut oil 2 brown onions, diced 500g lamb, diced (1.5cm) ⁄ teaspoons cumin ⁄ teaspoons ground black pepper ⁄ teaspoons ground coriander ⁄ teaspoons salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon cinnamon 1 tablespoon peanut oil 1 small can chickpeas...
  • Page 41 Desserts Black rice pudding Spicy fruit Flambé 1 cup of Black Glutinous Rice 50g butter 5 cups water 2 bananas 2-4 cinnamon sticks (optional) 1 green apple 2 teaspoons vanilla essence 10 strawberries hulled 200 grams palm sugar (or brown sugar) 1 small can peach slices drained 400ml tin of coconut milk 1 tablespoon cinnamon sugar...
  • Page 42 Notes...
  • Page 43 Notes...
  • Page 44 Notes...

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