Professional Wok
7.5 Litre Heat Wall Non-Stick Wok
Instruction/Recipe Booklet
WW7500D
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
PROFESSIONAl WOk.
• Do not touch cooking vessel whilst hot, use cool
touch handles.
• Use well away from walls and curtains.
• If using a plastic spatula do not leave in cooking
vessel when hot.
• Avoid using on metal surfaces e.g. sink, hotplate.
• Do not immerse control probe in water.
• Use caution when cooking foods such as chicken
as the skin may pop during cooking.
• Use only the supplied temperature control probe
Type 910, Model TC0710 with this wok.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also exercise
care when using an electrical appliance. Listed
below are precautions which are essential for the
safe use of an electrical appliance:
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by
a qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons
(including children) with reduced physical,
sensory or mental capabilities, or lack of
experience and knowledge, unless they have been
given supervision or instruction concerning use
of the appliance by a person responsible for their
safety.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination,
repair or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such as: staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
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Features of your Professional Wok
Glass lid with adjustable steam vent
Allows you to monitor your cooking
progress.
Teflon® Platinum Pro™ non-stick coating
DuPont's most durable and damage
resistant non-stick coating to date.
Three layers of premium non-stick
coating for superior scratch resistance.
Safe to use with metal utensils.
2400 watt ‘heat-wall’ element
The element wraps around the heavy
duty base and sides of the wok
providing superior heat distribution
over the entire cooking surface.
Detachable 'cook and clean' base
Quick release for easy cleaning. Simply
turn to unlock the release dial.
Steaming rack
Ideal for steaming fish, vegetables or
dumplings for fast, healthy, fat-free
cooking.
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Cool touch handles and lid knob
For safer handling.
Dishwasher safe parts
The wok vessel, base and glass lid are
dishwasher safe and fully immersible.
Heavy duty die-cast cooking vessel
Heating element is completely cast into the
heavy duty base for longer element life and
faster, more even heating.
Trigger-release control probe
with 15 heat settings
The removable probe is thermostatically
controlled to provide accurate cooking
temperatures. The trigger-release makes the
probe easy to remove.
Non-slip rubber feet
Provide extra stability and prevent slipping.
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™
®
DuPont Teflon Platinum Pro
Professional Use
Your Sunbeam Professional Wok features
a special scratch and abrasive-resistant
non-stick cooking coating that makes it
safe to use metal utensils when cooking.
The result is a non-stick coating that can be
treated like ordinary cookware, enabling the
use of metal utensils. However, Sunbeam
recommends that care is taken with the non-
stick coating when using metal utensils.
Teflon® Platinum Pro – Professional Use is
™
DuPont’s toughest non-stick coating to date
– up to 10 times more scratch resistant than
single layer non-stick coatings.*
Do not use sharp objects or cut food inside
the Professional Wok. Damage caused to your
Professional Wok as a result of misuse of
metal utensils will void your warranty.
DuPont is the world leader in non-stick
coatings and today more than 2 billion
households have Teflon® non-stick coated
cookware.
Superior
nonstick top surface
Reinforced intermediate coat
Primer + scratch
resistant minerals
Wok base
SUNBEAM
OTHER BRANDS
Results from DuPont’s ‘In-house Cooking
Abuse Test’
* The images shown here and performance
claims are based upon the DuPont
In-house Cooking Abuse Test used to
evaluate scratch resistance and release
properties of non-stick coatings.
®
™
Teflon Platinum Pro – 3 layer scratch
resistant coating
Teflon® Platinum Pro is a premium 3 layer
™
non-stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
the Teflon® matrix. This preserves the release
properties of the non-stick coating and the
life of the Professional Wok.
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Features of your Professional Wok
2400 Watt ‘Heat-Wall’ Element
The 'heat-wall' element is completely cast
into the heavy duty base. This increases the
life of the element and provides faster heat
distribution.
Your Sunbeam Professional Wok features a
special 2400 watt 'heat-wall' element. This
element wraps around the base and side
walls of your wok providing superior cooking
temperatures and heat distribution.
Trigger-Release Control Probe with 15 Heat
Settings
The heat control probe is thermostatically
controlled with 15 settings to deliver perfect
cooking control.
The indicator light switches 'on' when it
is heating. When the wok has reached the
desired temperature the indicator light
switches 'off'. The indicator light will
then cycle 'on' and 'off' as the thermostat
maintains the set temperature.
The heat control probe is ergonomically
designed with a handy trigger-release. Simply
hold the probe and squeeze the trigger with
your thumb to remove it.
Completely cast-in element
The heat is quickly channelled from the
base of the wok up the wall. This 'heat-
wall' system creates the ideal wok cooking
environment for fast and easy cooking.
Heat control probe with trigger release
Heat-wall element channels heat upwards
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Using your Professional Wok
Before First Use
Detachable Cook & Clean Base
Ensure any stickers are removed from the
product. Wash in warm soapy water, rinse
thoroughly and dry your wok and lid.
Your Sunbeam Professional Wok features a
quick release detachable 'cook & clean' base.
This spring loaded mechanism enables the
base to be quickly and easily removed from
the wok cooking vessel.
Do not immerse the heat control probe in water
or any other liquid.
1.Insert the heat control probe into the
socket of the wok.
Simply turn the wok upside down and turn
the release dial anti-clockwise as shown in
the illustration below.
2.Plug the cord into a 230-240V power
outlet and turn the power on.
3.Set the heat control probe dial to the
desired temperature setting, or the
recommended temperature setting for your
required recipe.
Allow 5 minutes for your wok to reach the
temperature setting you have selected. The
wok is now ready to use.
Note: The thermostat light on the heat control
probe indicates the temperature at which the
dial is set.
Quick-release 'cook and clean' base
This light will remain on until the set
temperature has been reached and then will
cycle on and off throughout cooking. This will
ensure that the wok maintains the correct
temperature.
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Cooking Techniques
Various cooking methods can be used
to make a wide variety of foods in your
Sunbeam Professional Wok.
• Do not use the lid when stir-frying as stir-
frying is a method of dry cooking and the
steam droplets will toughen the meat.
• Serve stir-fried foods immediately to retain
their crisp texture.
Stir-Frying
Stir-frying is a quick cooking method
conducted over very high heat. The wok
should be hot before adding oil or any
ingredients. Be sure to maintain maximum
heat when stir-frying by cooking food in small
batches. Use a constant tossing motion to
ensure the food is evenly exposed to the heat
and does not burn.
Shallow Frying
Shallow frying is a method used to cook and
crispen foods in a small amount of oil. The
food is cooked at a lower temperature so that
a brown crust forms on the underside. The
food is then turned over to brown the other
side. Usually 1 cup of oil is sufficient for
shallow frying.
Tips When Stir-Frying
• Meat should be cooked in batches,
approximately 150g per batch. This
prevents the temperature of the wok
dropping too low and also prevents the
meat from stewing. Once the meat is
browned, remove it from the wok and
continue cooking other ingredients like
vegetables, sauce and noodles. Then return
the meat to the wok to heat through and
finish cooking.
• Vegetables and meat should be cut into
uniform shapes and sizes before starting,
as stir-frying relies on quick cooking for
best results.
• Slice meats into thin strips (about 5cm
long) so that they can cook quickly.
Deep Frying
Deep fried foods should be crispy on the
outside and tender on the inside. The food
should be coated with batter or breadcrumbs
and placed in a larger quantity of hot oil.
Tips When Deep Frying
• Preheat the oil to the desired temperature
before adding food.
• Do not cover the wok with the lid when
deep frying. This will prevent foaming
or splattering of oil from condensation
droplets.
• Wipe moisture from foods to avoid any
splattering or foaming of oil.
• Do not fill the wok with more than
1.2 litres of oil. For best results use a
vegetable oil for sweet foods and peanut oil
for Asian style foods.
• If stir-frying marinated meat strips, drain
off excess marinade as it tends to boil,
which toughens the meat.
• Food should be fried in batches, a few
pieces at a time. This prevents the oil
temperature from dropping too low and
also prevents a soggy crust from forming
on food.
• Suitable oils for stir-frying include canola,
sunflower, peanut or light olive oils.
• Stir-frying is done quickly. The shorter the
cooking time, the less chance there is for
the meat to toughen or overcook. This also
keeps the food crisp and full of nutrients.
• Drain the food on paper towel as soon as it
is removed from the oil.
• Always allow the oil to cool completely
before removing from the wok.
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Cooking Techniques
Steaming
Stewing and Braising
Steamed foods are tender and juicy, retaining
most of their nutritional value. Most foods are
suitable for steaming, including fish, seafood,
chicken, vegetables, buns and dumplings.
When steaming, foods can cook very quickly
so be sure to monitor your cooking progress.
Place food on the steaming rack provided and
place in wok over simmering water or stock.
Cover with glass lid.
The wok can be used on a low heat to make
your favourite stews and casseroles. The lid
should be left on when stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
Note: The liquid should only be just
simmering. If the heat is too high it may
cause the liquid to bubble up over the food.
Heat settings 2-3 should be sufficient.
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Care and Cleaning
Always turn the power OFF and REMOVE the
plug from the power outlet before cleaning.
Remove the control probe from the socket of
the wok.
Wok, Base and Glass Lid
The wok, base and lid are fully immersible
and can be washed in warm soapy water
using a mild household detergent and a soft
washing sponge.
Teflon® Platinum Pro Non-Stick Coating
™
For added convenience, they can also be
cleaned in the dishwasher. Do not place the
control probe in the dishwasher.
Your wok features a special scratch and
abrasive-resistant non-stick coating that
makes it safe to use metal utensils when
cooking.
Removing Stubborn Stains
However Sunbeam recommends that care is
taken with the non-stick coating particularly
when using metal utensils.
Should your wok require additional cleaning
of stubborn stains and build-up, the following
method is recommended:
Do not use sharp objects or cut food inside
the wok vessel. Sunbeam will not be liable
for damage to the non-stick coating where
metal utensils have been misused.
Combine: 2 tablespoons bicarbonate of soda
and 2 teaspoons water.
1.Pre-heat the wok for approximately
1-1½ minutes on setting 3.
When cleaning the non-stick coating do not
use metal (or other abrasive) scourers. After
cleaning, dry the wok and lid thoroughly with
a soft cloth before storing.
2.Turn the power OFF and remove the plug
from the power outlet. Brush the above
paste solution onto the non-stick surface,
allow to stand for 1 hour.
Heat Control Probe
If cleaning is necessary, wipe over probe with
a damp cloth.
3.Wash the wok in warm soapy water using
a mild household cleaner and a soft
washing sponge.
Dry with a soft cloth before storing.
Do not immerse the control probe in water or
any other liquid.
To Clean Steaming Rack
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
Storage
Store the control probe carefully in a safe
place. Do not knock or drop it as this can
damage the probe.
If damage is suspected, return the control
probe to your nearest Sunbeam Service
Centre for inspection.
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Recipes
6.Deep fry balls in batches for 1-2 minutes
or until golden brown and heated through;
drain on paper towelling.
Arancini - Cheese Filled Risotto Balls
Makes: 24
Preparation: 20 minutes
Cooking: 45 minutes
2 cups chicken stock
Vegetarian Curry Puffs
Makes: 54
Preparation: 30-40 minutes
Cooking: 15-20 minutes
½ cup water
1 tablespoon olive oil
1 small brown onion, chopped finely
1 clove garlic, crushed
2 teaspoons vegetable oil
¾ cup arborio rice
1 medium brown onion, chopped finely
2 cloves garlic, crushed
2 tablespoons finely chopped fresh basil
2 tablespoons finely grated parmesan
40g mozzarella cheese, cut into 1cm pieces
¼ cup dry breadcrumbs
1 tablespoon mild curry paste
2 medium (350g) potatoes, peeled and finely
diced
1 small (140g) carrot, finely diced
2 tablespoons mango chutney
2 tablespoons water
Vegetable oil, for deep frying
1.Combine stock and water in large
microwave safe jug. Microwave on HIGH
(100%) for 1 minute.
½ cup frozen peas
2.Heat wok on setting 7. Add oil and cook
onion and garlic until softened. Add rice
and 1 cup of combined stock and water
mixture, cook, stirring occasionally until
mixture is absorbed. Continue adding stock
mixture in batches until liquid is absorbed
after each addition. Cooking time should
be about 30 minutes.
6 sheets ready rolled puff pastry
1 egg, beaten lightly
Peanut oil, for deep frying
Sweet chilli sauce, to serve
1.Heat wok on setting 7. Add oil, onion and
garlic, stir until onion has softened.
2.Stir in curry paste and cook until fragrant.
Reduce heat to setting 3-5, stir in
Note: Heat setting may need to be varied
during cooking.
potatoes, carrots and mango chutney; cover
and cook, stirring occasionally until the
potatoes are tender. Add water if mixture is
too thick. Stir through peas cover and cook
for a further 2-3 minutes. Transfer mixture
to heatproof bowl and allow to cool. Clean
wok for deep frying.
3.Stir in basil and parmesan. Place mixture
into a large bowl to cool. Clean wok for
deep frying.
4.Roll level tablespoons of risotto into balls,
press a piece of cheese into the centre and
roll to enclose. Coat balls in breadcrumbs
3.Using an 8cm pastry cutter, cut 9 rounds
from each sheet of pastry.
5.Heat oil on setting 9-11 until hot.
Note: See tips on deep frying in a wok on
page 7.
4.Place a heaped teaspoon of mixture into
the centre of rounds; brush edges with a
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Recipes continued
little egg. Fold rounds in half and pinch
edges together to seal.
2.Turn dough out onto a lightly floured
surface; knead for 5 minutes or until
smooth. Use remaining oil to lightly grease
a large bowl. Place dough in bowl and
turn to coat in oil. Cover with plastic wrap
and place in a warm, draught-free place
to prove for 30 minutes or until dough
doubles in size.
5.Heat oil on setting 9-11 until hot.
Note: See tips on deep frying in a wok on
page 7.
6.Deep fry curry puffs in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
3.Meanwhile, trim any fat from pork and
finely chop meat. Combine sauces, garlic,
oil and spice in a bowl; stir through pork
and set aside.
7.Serve with sweet chilli sauce.
Tip: Prepared curry puffs can be frozen and
thawed again for frying. Recipe can also be
halved for a smaller quantity.
4.Punch dough down with your fist, knead
briefly on a lightly floured surface and
cover with plastic wrap. Place in a warm
draught-free area to prove for a further 30
minutes.
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes (+ 1 hour proving time)
Cooking: 10 minutes
5.Use a round 7cm pastry cutter as a guide
to cut six discs from non-stick baking
paper. Shape dough into a 5 x 20cm log.
Cut into six equal portions.
200g Chinese style BBQ pork
¼ cup hoi sin sauce
6.Flatten each dough portion. Place equal
amounts of pork mixture on centre of
dough and bring side of dough up to
enclose. Roll into a ball. Place bun, seam-
side down, on paper. Cut a small cross in
top of each bun. Arrange buns on steamer
rack.
1 tablespoon salt-reduced soy sauce
1 garlic clove, crushed
½ teaspoon sesame oil
¼ teaspoon Chinese five spice powder
Dough
1 ¼ cups plain flour
7.Pour approximately 2 cups of water into
the base of the wok. Place steamer rack
into wok. Cover with lid and turn wok onto
setting 2-3. Once water starts to simmer,
cook buns for 10 minutes or until dough is
cooked.
2 tablespoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1 ½ tablespoons vegetable oil
Tip: Chinese BBQ pork can be bought from
1.To make the dough, combine the flour,
sugar and yeast in a large bowl. Make a
well in the centre. Combine the milk, water
and 1 tablespoon of the oil in a jug. Add
to dry ingredients and stir to combine.
some Asian food stores.
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Recipes continued
Dipping sauce: Combine sugar, water and
vinegar into a small saucepan. Stir over a low
heat until sugar dissolves. Increase heat and
simmer mixture for 5 minutes. Remove from
heat and allow to cool. Stir through chilli,
coriander and nuts.
Thai Fish Cakes
Serves: 4-6 as an entrée
Preparation: 15 minutes
Cooking: 20 minutes
500g red fish fillets
2-3 tablespoons red curry paste
1 teaspoon sugar
2 tablespoons fish sauce
2 egg whites
Spring Rolls
Makes: 20
Preparation: 40 minutes
Cooking: 20 minutes
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
100g glass (bean thread) noodles, soaked
6 dried shitake mushrooms
1 tablespoon peanut oil
½ cup white sugar
2 cloves garlic, crushed
½ cup water
1 tablespoon grated fresh ginger
¼ cup canned bamboo shoots, thinly sliced
350g chicken or pork mince
2 tablespoons kecap manis
½ cup white vinegar
1 large red chilli, thinly sliced
1 tablespoon chopped fresh coriander
1 tablespoon finely chopped roasted peanuts
1 large carrot, grated
1.Remove any bones from fish and roughly
chop.
3 green onions, thinly sliced
1 cup finely shredded Chinese cabbage
20 medium spring roll wrappers
Peanut oil, for deep frying
2.Combine fish, red curry paste, sugar, fish
sauce and egg whites into a food processor.
Process until mixture is combined.
3.Place mixture into a bowl and stir through
beans and lime leaves.
1.Soak noodles in cold water for about 20
minutes or until softened; drain well.
Using scissors, cut noodles into short
strands. Soak mushrooms in boiling water
for 10 minutes or until soft. Drain and
thinly slice.
4.Heat oil in wok on setting 9-11 until oil is
hot.
Note: See tips on deep frying in a wok on
page 7.
2.Preheat wok to setting 7. Heat oil and add
garlic, ginger and bamboo shoots. Do not
brown. Add chicken and sauce, stir-fry for
3-4 minutes.
5.Using two dessertspoons carefully drop
spoonfuls of fish mixture into the oil
– about 6-7 at a time. Cook fish for 2-3
minutes until cooked through. Drain on
paper towelling and repeat with remaining
mixture.
3.Add remaining ingredients and stir-fry
until the cabbage has just wilted. Remove
ingredients from the wok and allow to cool.
6.Serve with dipping sauce.
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Recipes continued
4.Meanwhile, clean wok and heat oil to
setting 9-11 for deep frying.
Note: See tips on deep frying in a wok on
page 7. Always use caution when deep frying
foods such as chicken as the skin may pop
during cooking.
5.Place 2-3 tablespoons of the filling near
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuck in ends and roll up to enclose filling.
3.Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
Note: See tips on deep frying in a wok on
page 7.
4.Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on setting 7; add 1
tablespoon of fresh oil to the wok. Add
ginger and cook for 1 minute. Add honey
and cook for a further minute. Combine
remaining ingredients and add to wok.
Stir until sauce boils and thickens.
6.Deep fry spring rolls in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
7.Serve hot with favourite dipping sauces.
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
5.Add chicken and stir until chicken is well
coated and warmed through. Garnish with
thinly sliced green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
1.2kg chicken wings
¹/ cup plain flour
³
Salt and pepper
Peanut oil, for deep frying
Green onions, to serve
Honey Chilli sauce
1 tablespoon peanut oil
1 tablespoon grated fresh ginger
2 tablespoons honey
2 teaspoons cornflour
1 tablespoon water
2 tablespoons shao hsing cooking wine
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1.Cut wings in half and trim tips. Coat
chicken in flour that has been seasoned
with salt and pepper.
2. Heat oil in wok on setting 9-11.
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Recipes continued
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
Chicken Laksa
Serves: 4
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shitake mushrooms, chopped finely
10 water chestnuts, chopped finely
350g lean chicken or pork mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
Preparation: 15 minutes
Cooking: 10 minutes
3-4 tablespoons laksa paste
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
250g rice vermicelli noodles, cooked and
drained
100g bean sprouts
½ cup fresh coriander leaves
¹/ cup packaged fried shallots
³
1 teaspoon white sugar
1.Heat wok on setting 7. Add paste and
garlic and stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk
and simmer, stirring occasionally for 3-5
minutes.
1.Separate white and green parts of onions.
Finely chop the white parts and thinly slice
the green. Keep separate and set aside.
2.Heat wok on setting 9; add oil and cook
garlic, ginger, mushrooms, water chestnuts
and white parts of green onions and cook,
stirring frequently for 1 minute.
2.Add chicken and tofu to liquid and cook
until heated through.
3.Divide warm noodles among four bowls.
Ladle liquid with chicken and tofu among
the bowls. Top with bean sprouts, coriander
leaves and fried shallots.
3.Add mince and cook 3-4 minutes or until
golden and crumbly.
4.Combine sauce ingredients in a separate
bowl, mix well. Pour into chicken mince
and stir-fry 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
Tip: Fried shallots are available from asian
grocers and some good supermarkets.
5.Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
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Recipes continued
Tip: Cook the rice the day before or several
hours in advance as per the directions on the
packet. Rinse rice and drain well then layer
on a tray lined with baking paper; cover with
paper towelling and refrigerate.
Chinese Style Fried Rice
Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
3 green onions
2 tablespoons peanut oil
4 eggs, lightly whisked
175g rindless bacon rashers, diced
Pad Thai
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
1 small red capsicum, seeded, chopped
finely
200g rice stick noodles
200g firm tofu
¼ cup vegetable oil
3 eggs
¾ cup fresh or frozen peas
4 cups cold cooked rice (see tip)
2 tablespoons soy sauce
2 tablespoons oyster sauce
500g large green prawns, peeled and
deveined
250g small cooked prawns, peeled and
deveined
¹/ – ½ cup Pad Thai paste
2 cups shredded wom bok cabbage
White pepper, to taste
³
1 bunch garlic chives cut into 4cm pieces
100g bean sprouts
1.Slice green onions and separate white and
green parts; set aside.
¼ cup packaged fried shallots
¼ cup chopped peanuts
2.Heat wok on setting 3. Add 1 teaspoon
of the oil and pour one quarter of the egg
mixture into the wok; carefully swirl the
wok around to spread the egg into the thin
omelette. Cook for 1-1 ½ minutes without
turning over. Repeat with remaining egg to
make 4 omelettes. Roll omelettes up and
thinly slice.
½ cup fresh coriander leaves
Lime wedges, to serve
1.Soak noodles in a large bowl of cold water
for 20 minutes; drain and set aside. Cut
the tofu into 2 thick slices and pat dry with
paper towelling.
3.Increase heat to setting 7; add bacon and
cook until browned; set aside.
2.Heat wok on setting 7; add 2 teaspoons of
the oil and cook tofu one piece at a time
until golden on both sides; drain on paper
towelling. Cut tofu into small pieces, about
1cm.
4.Add remaining oil to the wok and cook the
white parts of the onions for 1 minute.
Add the capsicum and peas and cook for a
further 1 minute. Add the rice, sauces and
prawns to the wok and stir fry until the rice
has warmed. Return the bacon to the wok
together with the cabbage, green parts of
the onions and the omelette. Season with
ground white pepper.
3.Break eggs into a small bowl.
4.Turn wok off and carefully wipe out and
remaining oil with paper towelling.
5.Heat wok on setting 5. Add remaining
oil and cook prawns until just cooked.
Remove from heat and set aside.
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6.Add paste to wok and stir fry for 1 minute
or until fragrant. Add noodles and cook,
stirring until the noodles are coated in the
paste. Push the noodles to one side and
pour eggs into wok. Stir eggs together until
the base starts to cook then stir eggs into
noodles. Add tofu, prawns, chives, bean
sprouts and fried shallots and stir through.
Top with nuts and coriander leaves. Serve
with lime wedges.
another few minutes until the butter has
melted and the sauce has thickened.
Note: Sometimes the mussels release a lot of
liquid. Reduce liquid down for a few minutes
before adding butter if desired.
3.Spoon mussels into bowls and carefully
spoon over liquid; season with pepper.
Serve with crusty bread.
Note: There are several types of Pad Thai
pastes. We used the Valcom brand which is
available in supermarkets. Fried shallots are
available from asian grocers and some good
supermarkets.
Beef with Cashews and Hokkien Noodles
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
500g rump steak, sliced thinly
2 tablespoons peanut oil
1 onion, sliced
Mussels in White Wine and Garlic
Serves: 4
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
Preparation: 10 minutes
Cooking: 7-10 minutes
1 bunch gai lan (Chinese broccoli), washed
and roughly sliced
2 kg black mussels
1 tablespoon olive oil
400g fresh hokkien noodles
2 tablespoons light soy sauce
1 tablespoon honey
1.Combine beef with 1 tablespoon of the oil
in a bowl; mix well to coat beef in oil.
3 eschalots, chopped finely
3 cloves garlic, chopped finely
1 cup white wine
100g unsalted butter, chopped
¹/ cup chopped fresh parsley
³
2.Heat wok on setting 13-15. Cook beef in
batches until browned. Set aside.
Freshly ground black pepper
Sliced ciabatta bread, to serve
1.Clean mussels and debeard.
3.Reduce heat to setting 7. Add remaining
oil to wok; add onion, garlic and ginger and
stir-fry for 1 minute. Add gai lan and stir
fry for 1 minute then return beef to wok
with noodles, soy and honey. Stir-fry until
noodles are heated through.
2.Heat wok on setting 5 then add oil. Add
eschalots and garlic and cook, stirring until
softened. Add the mussels and wine; cover
and increase heat to setting 11-13. Cook
mussels with lid on for about 2 ½ minutes,
stirring once, until the mussels have
4.Serve immediately.
opened. Remove mussels and set aside.
Add the butter and parsley and cook for
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Recipes continued
Thai Red Curry Chicken Stir Fry
Soy Ginger Steamed Fish
Serves: 2
Serves: 4
Preparation: 10 minutes
Cooking: 10-11 minutes
Preparation: 15 minutes
Cooking: 5 minutes
2 x 200g white fish fillets
2 large chicken breast fillets
2 tablespoons vegetable oil
4 eschalots, sliced
2 teaspoons peanut oil
1½ tablespoons light soy sauce
1½ tablespoons shao hsing cooking wine
1 teaspoon finely grated ginger
1 teaspoon sugar
2-3 tablespoons red curry paste
1 small red capsicum, sliced
125g fresh baby corn, halved
150g baby green beans, trimmed and halved
270ml light coconut milk
Sliced green onions and coriander, to serve
1.Combine oil, soy sauce, wine, ginger and
sugar in a jug.
4 kaffir lime leaves, shredded
2 teaspoons white sugar
2.Place fish on a heatproof plate. Spoon a
little sauce over fish.
¼ cup chopped fresh coriander
Jasmine rice, to serve
3.Pour approximately 2 cups of water into
the base of the wok. Place steamer rack
into wok. Cover with lid and turn wok onto
setting 3. Once water starts to simmer,
place fish in wok. Steam for 9-10 minutes
or until fish is cooked.
1.Slice chicken into thin slices. Place
chicken in a medium bowl and stir through
1 tablespoon of the oil.
2.Heat wok on setting 13-15. Stir fry chicken
in batches until golden brown; set aside.
4.Heat remaining sauce. Pour over fish. Top
with green onions and coriander.
3.Add remaining oil to wok and cook
eschalots until softened. Add curry
paste and stir fry until fragrant. Add the
vegetables and cook for 1-2 minutes then
add the chicken and remaining ingredients
except for the coriander to the wok. Cook,
stirring, until chicken is cooked. Sprinkle
with coriander and serve with steamed
jasmine rice.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
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Recipes continued
cook, stirring, for about 5 minutes or until
fragrant.
5.Add beef and stir until browned. Add
desiccated coconut, coconut milk and fish
sauce into the wok and stir to combine.
Rendang Daging
– Spicy Coconut Beef Curry
Serves: 6
Preparation: 30 minutes
Cooking: 1 ½ hours
6.Reduce heat to setting 1-3 and simmer,
stirring occasionally for about 1 ½ hours
or until beef is tender and sauce is a rich
brown colour and has thickened. Season
with salt.
1.5kg chuck steak
¹/ cup desiccated coconut
³
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
400ml coconut milk
Tip: If the sauce has thickened too much
before the meat is tender then add 2-3
tablespoons of water and reduce again.
2 tablespoons fish sauce
Sea salt
Curry Paste
Mongolian Lamb
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
Serves: 4
Preparation: 15 minutes + marinating time
Cooking: 10 minutes
800g lamb backstraps, sliced
3 cloves garlic, crushed
1 tablespoon cornflour
¼ cup dark soy sauce
2cm piece fresh ginger, peeled, roughly
chopped
2cm piece fresh galangal, peeled, roughly
chopped
¹/ cup shao hsing cooking wine
³
pinch sea salt
1 tablespoon oil
1.To make curry paste, remove stem and
seeds from chillies, soak chillies in hot
water until just softened; roughly chop.
Place all curry paste ingredients in a food
processor and process to a smooth paste;
add a little water if necessary.
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
2.Trim fat from beef and cut into 3cm pieces.
1.In a large bowl, combine the lamb, garlic,
cornflour, soy sauce and wine. Mix well to
combine; refrigerate for 1 hour.
3.Heat wok on setting 5; lightly toast
coconut, stirring, until lightly golden;
remove from heat and allow to cool. Once
cool, process in a food processor to a fine
powder.
2.Strain liquid from lamb and reserve liquid.
Heat wok on setting 13-15. Add oil and
cook lamb in small batches, until browned;
set aside.
4.Heat wok on setting 7; add curry paste,
coriander, turmeric and lime leaves and
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Recipes continued
3.Add onion and capsicum to wok and stir
fry for 1 minute. Return lamb to wok with
sugar, sesame oil and reserved liquid.
for 1-2 minutes or until pork is cooked
and vegetables are just tender. Do not over
cook.
4.Cook until sauce thickens and lamb has
warmed through. Serve with green onions.
5.Serve with rice.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking: 5-7 minutes
300g firm tofu
Japanese Stir-Fry Pork
2 tablespoons peanut oil
1 onion, sliced
Serves: 4
Preparation: 10 minutes + marinating time
Cooking: 5-7 minutes
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
700g pork fillet
2 tablespoons mirin
2 tablespoons vegetable oil
1 onion, sliced
100g enoki mushrooms, ends trimmed and
pulled into small bunches
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1 clove garlic, crushed
1 carrot, sliced
150g sugar snap peas
¼ cup teriyaki sauce
Rice, to serve
1.Cut the tofu into 2 thick slices and pat dry
with paper towelling.
2.Heat oil in the wok on setting 7; cook tofu
one piece at a time until golden on both
sides; drain on paper towelling. Cut each
slice into 6 pieces.
1.Trim any fat from pork and thinly slice.
Place pork in a small glass bowl and stir
through mirin. Cover and refrigerate for 2-3
hours.
3.Add onions to wok and stir fry for 1
minute. Add garlic and cook for a further
minute. Add the zucchini and bok choy
and cook for 1-2 minutes or until the
zucchini starts to soften.
2.Remove pork from refrigerator, stir through
1 tablespoon of the oil and allow to sit at
room temperature for 20 minutes.
3.Heat wok on setting 13-15. Stir fry pork in
batches until browned; set aside.
4.Add the mushrooms and the sauces and
cook for a further 1 minute. Stir through
the tofu and serve immediately.
4.Reduce heat to setting 7. Add remaining
oil to wok; add onion and cook for 1
minute, add garlic and carrot and cook
for a further 2-3 minutes. Add pork, sugar
snap peas and teriyaki to wok and stir fry
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Recipes continued
6.Heat oil in wok on setting 9-11.
Cinnamon Doughnuts
Makes: 14
Preparation: 20 minutes + proving time
Cooking: 10 minutes
Note: See tips on deep frying in a wok on
page 7.
7.Cook doughnuts, in batches, turning once
during cooking, until golden in colour.
2 teaspoons dry yeast
1 ¼ cups buttermilk or milk, warmed
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
8.Drain doughnuts on paper towelling then
toss in cinnamon sugar mixture.
Tip: To make jam filled doughnuts, use a
7cm cutter only. Once fried, toss with caster
sugar only and pipe some sieved jam into the
centre of the doughnuts. Makes about 20.
¼ cup light olive oil
2 eggs, lightly beaten
Vegetable oil, for deep frying
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
Banana Fritters
Serves: 4
1.In a small bowl, whisk the yeast into the
warmed buttermilk with 1 tablespoon of
the sugar. Mix well and stand in a warm
place for 10 minutes or until the mixture
begins to bubble.
Preparation: 10 minutes
Cooking: 5 minutes
½ cup plain flour
¼ cup cornflour
2 teaspoons sugar
1 egg
2.Sift the remaining sugar, flour and salt into
a large bowl. Make a well in the centre
and mix through the oil, eggs and yeast
mixture. Mix to a soft dough.
¹/ cup cold water
³
4 medium bananas
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
3.Place mixture onto a lightly floured surface
and knead dough for about 10 minutes or
until dough is smooth and elastic.
1.Sift flours and sugar into a large bowl.
Make a well in the centre and whisk
through combined egg and water.
4.Place dough in a bowl; cover, and stand in
a warm place for about 40 minutes or until
dough has doubled in size.
2.Heat oil on setting 9-11 until hot.
Note: See tips on deep frying in a wok on
page 7.
5.Turn dough onto a lightly floured surface
and knead again for about 5 minutes or
until smooth and elastic. Roll dough out
to a 1 cm thickness for a thinner donut or
to a 1 ½ cm thickness for a thicker donut.
To cut doughnuts use either a doughnut
cutter or a 9cm cutter and a 3cm cutter.
Place doughtnuts onto a tray lined with
baking paper and cover with plastic
wrap, stand in a warm place for about 20
minutes.
3.Cut bananas in half lengthways. Dip
halves, one at a time, into batter. Carefully
lower banana halves into oil in batches. Fry
for 1-2 minutes or until golden. Drain on
paper towelling.
4.Serve fritters dusted with icing sugar and
serve with ice cream.
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2009.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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