Breville EW40 инструкция обслуживания

Av ance Ultimate W ok INSTRUC TIONS F OR USE AND RECIPES Model EW40 Model EW40 Issue 1/03 Br evill e is a r egister ed trademark of Br eville Pty . Ltd. ABN 98 000 092 928 © Copyright. Br evill e Pty . Ltd. 2003 Due to continual impr ovements in design or otherwise, the pr oduct you pur chase may differ slightly fr om the one illustrated in this b[...]

Intr oduction Page Br evill e Recommends Safety Fir st 4 Know Y our Brevill e Wok 5 Operating Y our Brevill e Avance Ultimate W ok 8 Car e and Cleaning 10 Removabl e Base 11 Cooking T echniques 12 Pr eparation T echniques 16 Special Ingr edients 17 Recipes Soups 20 Entr ees and Accompaniments 23 Steamed Dishes 28 Stir Fries 30 Curries and Rice Dish[...]

4 5 • • This appliance is f or household use only . Do not use this appliance f or other than its intended use. Do not use outdoors. • • The appliance is not intended f or use by y oung childr en or infirm persons without supervision. • • Do not leav e the appliance unattended when in use. Y oung children should be supervised to ensur e[...]

7 KNOW Y OUR BREVILLE WOK c ont’d 6 F or best r esults allow the Av ance Ultimate W ok to preheat f or 10 minutes on the ‘High Sear’ setting befor e beginning to cook. T emperatur es given ar e a guide onl y and may requir e adjustment to suit various f oods and individual tastes. KNOW Y OUR BREVILLE WOK c ont’d The numbers on the dial r ep[...]

Befor e inserting temperatur e control pr obe into the W ok socket ensure the interior of the socket is full y dry . T o do this, shake out exc ess water then wipe the interior of the socket with a dry cloth. 3. Pr eheat the Avanc e Ultimate W ok on the ‘High Sear’ setting for appr oximatel y 10 minutes. The thermostat ‘On’ light will illum[...]

F or convenient stor age of the T emperature Pr obe, line the w ok bowl with two sheets of kitchen paper and place the probe on the kitchen paper . This will ensure the pr obe and plug doesn’t scratch the non-stick coating. Ta k e c a r e when the glass lid is hot. Do not place hot lid under cold water or on c old surfac es. This may cause id to [...]

STIR FRY TIPS • • Buy meat strips fr om your butcher or supermarket, or pr epare meat strips fr om re c ommended cuts listed above by r emoving any fat and slicing thinl y across the grain (acr oss direction of meat fibr es). Slicing acr oss the grain ensur e t enderness. Cut int o very thin strips, appr oximatel y 5 - 8cm in length. Partiall y[...]

SHALL OW FRYING Recommended temper ature pr obe setting 8-10. Used to crispen and cook f oods in a small amount of oil. The foods may have alr eady been cook ed. • • Use appr oximatel y 3 cups of oil, or sufficient oil so that half the food is immersed. • • Pr eheat the oil befor e adding food. When using oil never c over with the lid durin[...]

AGAR- AGAR Is made fr om differ ent types of seaweed. It has ex cell ent setting pr operties, similar to gelatine, and will set at r oom temperatur e. BOK CHOY Also known as Chinese char d or Chinese white cabbage, has fl eshy white stems and dark gr een leaves. It has a slight mus tard ta st e. There is also a small er version call ed shanghai or [...]

FISH SAUCE A thin, salty dark br own sauce with a distinctive fishy smell, which is used ext ensively in Thai and Vietnamese cook ery . It is made fr om small fish that have been f ermented in the sun. Fish sauc e replaces salt in many r ecipes. G ARAM MARSALA A blend of spic es, usually c onsisting of some co mbination of cinnamon, cumin, pepper, [...]

CHICKEN AND SWEET CORN SOUP Serves 4-6 1 tabl espoon peanut oil 1 clov es garlic, crushed 500g cr eamed corn 150g cook ed and shredded chick en meat 4 cups chicken st ock 4 egg whites 1 tabl espoon of finely chopped parsl ey 1 teaspoon gr ound black pepper 4 gr een shallots, sliced 1. Heat the oil in the wok on high sear setting. 2. Add the oil the[...]

SPICED WOK FRIED NUTS 3 tabl espoons olive oil 250g unsalted cashews 200g salted macadamia nuts 200g unsalted shell ed peanuts 1 cup raw pistachios 1 cup blanched almonds 1 teaspoon gr ound cumin 2 teaspoons gr ound garam marsala 1 tabl espoon curry powder 1 / 2 t easpoon gr ound chilli powder 1 teaspoon salt 1. Heat the wok on high sear setting, a[...]

PLUM GLAZED CHICKEN WINGS Serves 4 1kg chick en wings, pinion and wing r emoved (if desir ed) 1 / 2 cup pr epared plum sauc e 1 tabl espoon honey 2 tabl espoon sweet Thai Chilli sauce 2 tabl espoons dark soy sauce 1 tabl espoon sesame seeds 1 cup chicken st ock 1. Place pr epared chicken into a lar ge mixing bowl. 2. Combine the r emaining ingredie[...]

TIP T o make the lettuc e cups place the l eaves over a small rice bowl and cut ar ound the bowl. Stor e the cups in water to make them crisp. SAL T AND PEPPER CALAMARI Serves 4-6 1kg squid hoods (small) 1 tabl espoon szechuan pepperc orns, ground 2 teaspoons sea salt 1 tabl espoon corn flour 1 tabl espoon plain flour 2 egg whites 4 cups sunflower [...]

PEANUT SAUCE 2cm piece fr esh ginger, chopped 1 onion, chopped 1 clov e garlic 1 tabl espoon oil 1 teaspoon curry powder (pr eferabl y Malaysian) 1 tabl espoon soy sauce 1 / 4 cup crunchy peanut butter 1 teaspoon chilli paste 2 teaspoons br own sugar 1 cup coconut milk 1. Place the ginger, onion and garlic into a food pr ocessor and pr ocess until [...]

STIR FRIED CHINESE GREEN VEGET ABLES Serves 4 1 tabl espoon peanut oil 1 bunch Chinese gr een vegetabl es cut into 5cm pieces washed (bok choy, cho y sum or Chinese br occoli) 1 teaspoon garlic crushed 2 teaspoons soy sauc e 2 tabl espoons oyster sauc e 1. Heat the wok on high sear setting, add the oil then the r emaining ingredients apart fr om th[...]

STIR FRIED SEAFOOD WITH RICE NOODLES Serves 4-6 1 tabl espoon peanut oil 1 tabl espoon ginger, cut into matchsticks 1 garlic clov e diced 500g mixed seaf ood (Marinara mix) 2 tabl espoons light soy sauce 1 x cup chicken st ock 200g fr esh rice noodl es, sliced 1 x 250g can baby corn 1. Heat the wok on high sear setting, add the oil then garlic and [...]

PEKING DUCK, MUSHROOM AND CHINESE BBQ SAUCE STIR FRY Serves 6 1 tabl espoon peanut oil 1 carr ot cut into matchsticks 1 / 2 cup beef sock 1 / 2 cup Chinese BBQ sauce (Char Siu Sauce) 1 can shitak e mushr ooms sliced 1 small can water chestnuts slic ed 1 teaspoon grated ginger 1 Peking duck, de-boned and shr edded (alr eady cooked) 100g snowpeas 100[...]

MONGOLIAN LAMB Serves 4-6 750g lamb cut into strips 1 tabl espoon light soy sauce 1 tabl espoon rice wine 1/2 teaspoon salt 1 teaspoon sugar 1 tabl espoon soy sauce 1 tabl espoon rice wine 1 tabl espoon sesame oil 2 tabl espoons peanut oil 2 clov es garlic diced 1 br own onion diced 1 / 2 bunch shallots cut into 2cm piec es 1 r ed capsicum sliced 1[...]

While c ooking wet dishes with the lid on, the wok will turn on and off during the c ooking pr ocess, as the unit is thermostaticall y c ontr olled. NASI GORENG (INDONESIAN FRIED RICE) Serves 4 1 tabl espoon peanut oil I teaspoon crushed garlic 1 / 2 t easpoon dried chilli 3 eggs, mixed together 1 / 2 cup cok ed chicken br east diced 12 medium gr e[...]

BLACK RICE PUDDING Serves 4 1 cup of Black Glutinous Rice 5 cups water 2-4 cinnamon sticks (optional) 2 teaspoons vanilla es sence 200 grams palm sugar (or br own sugar) 400ml tin of coconut milk 1 / 3 cup dried coconut 1 mango sliced 1. Soak rice in 2 cups of water f or 6-12 hours. 2. Add to the wok 3 cups of water the cinnamon sticks and vanilla [...]

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