Sunbeam Wok WW7500D User Manual

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.  
9
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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.  
11  
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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.  
13  
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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.  
14  
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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.  
15  
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Recipes continued  
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  
16  
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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.  
17  
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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  
18  
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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  
19  
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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.  
20  
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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.  
8/11  
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