BEW600XL
the Hot Wok™
Instruction Booklet
Instruction Book - Livret d’instructions
BEW600XL
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CONGRATULATIONS
on the purchase of your new
Breville Hot Wok™
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CONTENTS
4 Breville recommends safety first
7 Know your Breville Hot Wok™
10 Operating your Breville
Hot Wok™
12 Care & Cleaning
16 Cooking techniques
22 Special ingredients
26 Recipes
44 One Year Limited Warranty
46 French
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BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products
with the safety of you, our valued customer, foremost in mind. In addition, we ask that
you exercise a degree of care when using any electrical appliance and adhere to the
following precautions:
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS
• Carefully read all instructions before
operating the appliance for the first time
and save for future reference.
• Remove and safely discard any
packaging materials and promotional
labels before using the appliance for the
first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• To protect against electrical shock, do not
immerse the power cord, power plug or
motor base in water or any other liquid.
• Do not place the appliance near the edge
of a bench or table during operation.
Ensure the surface is level, clean and
free of water.
• Keep the appliance clear of walls,
curtains and other heat or steam
sensitive materials.
• Do not place the appliance on or near
a hot gas or electric burner, or where it
could touch any other source of heat.
• Provide adequate space above and
on all sides for air circulation around
the appliance.
• Do not place the appliance on any
surface that may be affected by heat.
The use of a heat resistant matt is
recommended on these surfaces.
• Do not use on a sink drain board.
• Always use the appliance on a dry,
level surface.
• Do not place anything on top of the
appliance when the lid is closed, when in
use and when stored.
• Unwind the power cord fully before use.
• Always attach plug to appliance first,
then plug cord in the wall outlet. To
disconnect, turn any control to ‘OFF’,
then remove plug from wall outlet.
• Do not allow the power cord to hang
over the edge of a table or counter, touch
hot surfaces or become knotted.
• Do not touch hot surfaces. Use the
handle to lift and open the top lid.
• Extreme caution must be used when
moving an appliance containing hot oil
or other hot liquids.
• Allow appliance to cool before putting
on or taking off any parts or cleaning.
• Always remove the plug from the power
outlet and allow to cool if the appliance
is not in use, before attempting to
move the appliance, before cleaning,
disassembling, assembling and when
storing the appliance.
• Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
the appliance.
• Strictly follow the care and cleaning
instructions described in this book.
• This appliance is for household use only.
Do not use the appliance for anything
other than its intended purpose as
described in this book. Do not use
outdoors. Do not use in moving vehicles
or boats.
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BREVILLE RECOMMENDS SAFETY FIRST
• The use of attachments not sold or
recommended by Breville may cause fire,
electric shock or injury.
• Do not leave the appliance unattended
when in use.
• This appliance is not intended for use
by young children or infirm persons
without supervision. Young children
should be supervised to ensure that they
do not play with the appliance.
• Regularly inspect the power cord,
power plug and actual appliance for
any damage. Do not operate if damaged
in any way or after the appliance
malfunctions. Immediately cease
use of the appliance and visit
www.Breville.com or call Breville
Customer Service at 1-866-BREVILLE
for examination, repair or adjustment.
• For any maintenance other than
cleaning, visit www.Breville.com or
call Breville Customer Service at
1-866-BREVILLE.
• This appliance is equipped with a
power cord having a grounding wire
with a grounding plug. The appliance
must be grounded using a 3-hole
properly grounded outlet. In the event
of an electrical short circuit, grounding
reduces the risk of electrical shock.
• If the appliance is of the grounded
type, the extension cord should be a
grounding 3-wire cord.
• If the power outlet is a standard
2-prong wall outlet, it is your personal
responsibility and obligation to have
it replaced with a properly grounded
3-prong wall outlet.
• Do not, under any circumstances, cut or
remove the third (ground) prong from
the power cord or use an adapter.
• Consult a qualified electrician if
the grounding instructions are not
completely understood, or if doubt
exists as to whether the appliance is
properly grounded.
5
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BREVILLE RECOMMENDS SAFETY FIRST
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
SHORT CORD INSTRUCTIONS
Your Breville appliance is fitted with a short
power supply cord as a safety precaution to
prevent personal injury or property damage
resulting from pulling, tripping or becoming
entangled with a longer cord. Do not allow
children to use or be near this appliance
without close adult supervision. Longer
detachable power supply cords or extension
cords are not recommended but may be
used if care is exercised. If an extension cord
is used, (1) the marked electrical rating of
the cord set or extension cord should be at
least as great as the electrical rating of the
appliance, (2) the cord should be arranged
so that it will not drape over the countertop
or tabletop where it can be pulled on by
children or tripped over unintentionally
and (3) the extension cord must include a
3-prong grounding plug.
WARNING
To prevent burns or personal injury,
always use protective hot pads or oven
mitts when touching or handling the
Hot Wok™. Appliance surfaces are hot
during and after use.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
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KNOW
your Breville Hot Wok™
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KNOW YOUR BREVILLE HOT WOK™
AB
C
D
F
E
A. Cook'n'Look Lid
Tempered glass lid with adjustable
steam vent.
B. Quantanium Non-Stick Surface
Multiple non-stick coatings are infused
with a unique mix of titanium particles
for scratch resistance, durability and
E. 1500W Heating Element
The unique element quickly distributes
heat up the walls of the wok bowl.
F. Temperature Control Probe
15 precision heat settings up to a searing
425°F (218°C) emulating authentic
Asian-style gas cooking.
convenient clean-up.
C. Wok Bowl
14" diameter, 6qt capacity. Ideal for stir
fries, steaming, braising and deep-frying.
D. Wok Base
The dishwasher safe wok bowl can be
removed from the base for easy cleaning.
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KNOW YOUR BREVILLE HOT WOK™
REMOVABLE TEMPERATURE
CONTROL PROBE
The Temperature Probe has 14 Heat
Settings plus ‘High Sear’ for accurate
temperature control. The ‘High Sear’ setting
should be used for searing and sealing
meats when stir-frying.
The heating arrow on the probe switches
off automatically when the temperature
is reached and will cycle on and off
during cooking in order to maintain the
temperature selected.
The numbers on the dial represent the
following:
HEAT SETTINGS FUNCTION TEMPERATURE GUIDE
1
2
3
4
Keep food warm
Slow cooking sauces
Casseroles
Soups
Low Heat/Slow Cook
5
6
7
8
9
10
11
12
13
14
High Sear
Curries, pasta
Rice, browning nuts
Frying
Vegetable Stir-frying High Heat
Stir-frying
Sealing meat
NOTE
Temperatures given are a guide only
and may require adjustment to suit
various foods and individual tastes.
For best results allow the Hot Wok™
to preheat for 10 minutes on the ‘High
Sear’ setting before beginning to cook.
Medium Heat
Maximum Heat
High Sear
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OPERATING
your Breville Hot Wok™
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OPERATING YOUR BREVILLE HOT WOK™
BEFORE FIRST USE
Before using for the first time, the cooking
surface should be cleaned with a moist cloth.
We recommend lightly greasing the cooking
surface when using for the first time. This will
not be necessary on subsequent occasions.
• It is recommended you remove all labels
and wash the Wok Bowl and Glass Lid in
hot soapy water. Rinse and thoroughly dry.
• The Wok Base is removable for easy
cleaning (see page 14).
• Do not immerse the cord and/or
Temperature Control Probe in water or
any other liquid.
NOTE
Before inserting the Temperature
Control Probe into the Probe Socket,
ensure the interior of the Probe Socket
is fully dry. To do this, shake out
excess water then wipe the interior of
the Probe Socket with a dry cloth.
OPERATING YOUR WOK
1. Place the Wok Bowl onto the Wok Base
and lock into place (see page 15).
2. Insert the Temperature Control Probe
into the Probe Socket at the side of the
Wok. Plug into a 110/120v power outlet.
Always insert the Temperature Control
Probe into the appliance first, then plug
into main power outlet.
3. Preheat the Wok on the ‘High Sear’
setting for approximately 10 minutes.
The heating arrow will illuminate and
indicates the selected setting.
4. When the heating arrow no longer
illuminates, the wok has reached the
correct temperature for the selected
setting. The Wok is now ready for use.
The heating arrow will cycle on and off
throughout cooking as the temperature
is maintained by the thermostat. Never
place oil or food into the Wok while it
is heating, especially when it is cold.
This will produce a poor cooking
result.
Rotate the Steam Vent on the Glass Lid
counter clockwise to allow steam to
escape when cooking.
WARNING
Never operate the Hot Wok™ without
the base firmly positioned in place.
NOTE
When a high heat is required (eg. for stir
frying or searing), select the ‘High Sear’
setting and allow the heating arrow to
cycle on and off several times. This will
allow the cooking surface to adjust to
a more accurate cooking temperature.
Use only the Temperature Control Probe
provided with the Hot Wok™. Do not use
any other Temperature Control Probe or
connector.
5. When cooking is completed, turn the
heating arrow to the ‘Off’ position (‘0’
on dial) then unplug from power outlet.
Leave the Temperature Control Probe
connected to the Wok until it has cooled
down.
NOTE
Do not immerse the cord, plug or
Temperature Control Probe in water
or any other liquid.
• Allow the Wok to cool down
before cleaning.
• Before cleaning switch the Wok ‘Off‘ and
unplug from the power outlet. Remove
the Temperature Control Probe from the
Probe Socket by depressing the ‘Easy
Release’ lever on the side of the probe.
• Do not leave plastic cooking utensils in
contact with the Wok while cooking.
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CARE & CLEANING
for your Breville Hot Wok™
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CARE & CLEANING
TEMPERATURE CONTROL PROBE
• If cleaning is necessary, wipe the
Temperature Control Probe with a
slightly damp cloth.
NOTE
Do not immerse the cord, plug or
Temperature Control Probe in water
or any other liquid.
Storage
Store the Temperature Control Probe
carefully. Do not knock or drop it because
the probe may be damaged. If damage is
suspected, call Breville Customer Service at
1-866-Breville.
NOTE
For convenient storage of the
Temperature Control Probe, line the
Wok Bowl with two sheets of paper
towel and place the probe on the paper
towels. This will ensure the probe
and plug don't scratch the non-stick
coating.
QUANTANIUM NON-STICK SURFACE
Do not use metal utensils, sharp objects or
cut food inside the Wok. Breville is not liable
for damage to the non-stick coating if metal
utensils have been used.
Cooking on a non-stick surface reduces
the need for oil. Food does not stick and
cleaning is easier.
Any discoloration that may occur will only
detract from the appearance of the Wok and
will not affect the cooking performance.
When cleaning the non-stick coating do
not use metal (or other abrasive) cleansers.
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or nylon
washing brush.
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CARE & CLEANING
REMOVABLE BASE
To remove the base for cleaning:
1. Remove the Lid from the Wok and ensure
the Temperature Control Probe has been
removed from the Probe Socket. Turn the
Wok upside down as illustrated below.
2. Lift the base from the Wok, lifting over
the Probe Socket.
The Wok Base and Bowl should be washed
in hot soapy water. Dry thoroughly.
NOTE
To extend the life of the non-stick
coating, we recommend that the Wok
Bowl, Base and Lid be washed by hand.
However, the Wok Bowl, Base and Lid
are dishwasher safe. The recessed
heating element in the Wok Bowl
is completely sealed so it is safe to
immerse in water.
WARNING
The Hot Wok™ should never be operated
without the Wok Bowl and Base fully
assembled and locked into place.
Turn the Quick Release Knob counter
clockwise as shown by the arrow.
NOTE
Before inserting the Temperature
Control Probe into the Probe Socket,
make sure that the interior of the Probe
Socket is fully dry. To do this, shake out
excess water, then wipe the interior of
the Probe Socket with a dry cloth.
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CARE & CLEANING
To lock the Base for cooking:
3. Lower the Wok Bowl over the Base
as illustrated below. Press down on
the Quick Release Knob and rotate
clockwise to lock into place. Ensure
the Base is locked into position before
rotating the Wok right-side-up.
GLASS LID
Wash the Glass Lid in warm soapy water
using a soft sponge, rinse and dry thoroughly.
The Glass Lid is dishwasher safe.
NOTE
Take care when the glass lid is hot. Do
not place hot lid under cold water or
on cold surfaces. This may cause lid
to break.
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COOKING TECHNIQUES
for your Breville Hot Wok™
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COOKING TECHNIQUES
STIR-FRYING
Recommended Temperature Probe
setting: 'High Sear' for meats.
12-14 for vegetables and seafood.
• Stir-frying is an energy efficient and
healthy way of cooking foods. The
benefit of this method is its speed and
the flavor result. The non-stick cooking
surface on your Wok also means that
less oil is required for cooking. The
cooking action for stir-frying is a
continual tossing motion to ensure the
food is evenly exposed to the heat and
cooks quickly and evenly in a couple of
minutes.
• Stir-frying should be carried out using a
high heat setting.
• Preheat your Wok before adding any
ingredients, allow the temperature light
to cycle ‘ON’ and ‘OFF’ as over cooking
will give a tough, dry result. Cooking
times depend on the size and thickness
of the cut, as the bigger the cut, the more
time that is needed.
RECOMMENDED CUTS FOR
STIR-FRYING
Beef
Lean beef strips prepared from rump, sirloin,
rib eye and fillet.
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.
Pork
Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.
Veal
Eye of loin, fillet, round, rump or topside.
NOTE
Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.
STIR-FRY TIPS
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibers). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 2 - 3 inches (5 8cm) in length. Partially freeze meat
(approximately 30 minutes) to make
slicing easier.
• Stir-fry meat strips in small batches
(approx ½ pound; 225g) to stop meat
from shedding its juice and ‘stewing’,
resulting in tougher meat.
• When adding meat strips to the Wok, the
strips should sizzle.
• Stir-fry meat strips for 1 - 2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and
allow the Wok to reheat before stirfrying the next batch. By cooking in
small batches, the heat of the Wok
remains constant, ensuring the meat
does not stew and toughen. A small
amount of oil can be mixed through the
meat strips before adding to the Wok,
along with any other flavoring such as
garlic, ginger and chili peppers. A little
sesame oil can also add flavor. Mixing
the meat with the oil rather than heating
it separately in the Wok eliminates
using too much.
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COOKING TECHNIQUES
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
Stir-fry vegetables after sealing the meat in
a little oil (or sprinkling of water) until vivid
in color for:
3 Minutes
Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried Mushrooms
2 Minutes
Snow peas
Bell peppers, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 Minute
Garlic, minced
Chili pepper, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
• Peanut oil is traditionally used for Asian
style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.
• Do not overfill the Wok. If necessary
cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook slightly as to
not overcook the end result.
• Serve stir-fried foods immediately to
retain their crisp texture.
SHALLOW FRYING
Recommended Temperature Probe
setting 8 - 10.
Used to crispen and cook foods in a small
amount of oil. The foods may have already
been cooked.
• Use approximately 3 cups (750ml) of oil,
or sufficient oil so that half the food is
immersed.
• Preheat the oil before adding food.
When using oil never cover with the
Glass Lid shallow frying as this will
cause condensation to drip into the oil
and result in bubbling and splattering.
• Do not move the Wok during heating or
cooking.
• Wipe moisture from foods to avoid
splattering.
• Cook a few pieces at a time to ensure
crispness.
• Drain cooked foods on paper towels to
reduce greasiness.
• Never leave your Wok unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from
the Wok.
• Vegetable, peanut or canola oil is
recommended for shallow frying.
SLOW COOKING (BRAISING)
Recommended Temperature Probe
setting 1 - 2.
Your Hot Wok™ is ideal for slow cooking
curries and casseroles. Slow cooking allows
less tender meat cuts to be used, to obtain a
tender result. Less tender meat cuts contain
sinew and gristle, these will be broken down
during cooking to give a tender result. It is
not recommended to slow cook with tender
meat cuts as they will toughen and shrink
during cooking.
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COOKING TECHNIQUES
It is recommended during slow cooking
to place the Glass Lid on to retain heat.
During the cooking process the curry or
casserole will boil then turn off. This is
normal operating for a Temperature Probe
controlled unit.
RECOMMENDED CUTS FOR SLOW
COOKING (BRAISING)
BEEF
Diced blade (boneless), chuck, round, shin,
silverside
CHICKEN
Diced thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Asian appearance and even
cooking results, food should be cut into small,
even pieces. This allows food to cook quickly
and to be easily picked up with chopsticks.
SLICING
A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
SLOW COOKING TIPS
• Cut meat into 1 inch (2.5 cm) cubes.
Trim any visible fat.
• Use a medium to low heat setting.
• Cook for approx 1½ - 2 hours, stirring
occasionally with the lid on.
• Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans or
corn in the last half hour of cooking.
• Thicken towards end of cooking by
stirring a little cornstarch blended
with water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).
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MATCHSTICK OR JULIENNE
First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.
19
COOKING TECHNIQUES
SHREDDING
Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (5mm)
sticks. Vegetables such as cabbage and
spinach should have their leaves stacked,
then rolled up. Cut width ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables.
To cube, cut 1 inch (2.5cm) slices, then stack
them on top of one another and slice
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming 1
inch (2.5cm) cubes. To dice, follow the same
directions, making 5mm slices forming ¼
inch (5mm) cubes.
1
⁄8 inch
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SPECIAL INGREDIENTS
for your Breville Hot Wok™
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SPECIAL INGREDIENTS
A LITTLE PLANNING AHEAD
MAKES STIR-FRYING EASIER.
Agar-Agar
Is made from different types of seaweed. It
has excellent setting properties, similar to
gelatine, and will set at room temperature.
Bok choy
Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller version called
shanghai or baby bok choy.
Bamboo shoots
The young tender shoots of bamboo plants
are available in cans. They are mainly used
to add texture to food.
Coconut cream and coconut milk
Both coconut cream and milk are extracted
from the grated flesh of mature coconuts.
The cream is a richer first pressing and the
milk the second or third pressing.
Chili peppers, fresh and dried
Chili peppers are available in many different
types and sizes. The small ones (Thai,
macho, serrano, jalapeno) are the hottest.
Use tight fitting gloves when handling and
chopping fresh chilies they can burn your
skin. The chili seeds are the hottest part of
the chilies so remove them if you want to
reduce the heat content of recipes.
Cilantro
This is also known as coriander and Chinese
parsley. It is essential to many Southeast
Asian cuisines. A strongly flavored herb,
use it sparingly until you are accustomed to
the unique flavor. Parsley can be used as a
substitute; it looks the same but tastes quite
different. Cilantro is available fresh. The
dried spice version is labeled coriander and
is available whole or ground.
Char siu sauce
This is the equivalent of Chinese
BBQ sauce.
Crisp fried shallots
These are available pre-prepared from most
Asian supermarkets.
Fish sauce
A thin, salty dark brown sauce with a
distinctive fishy smell, which is used
extensively in Thai and Vietnamese dishes.
It is made from small fish that have been
fermented in the sun. Fish sauce replaces
salt in many recipes.
Garam marsala
A blend of spices, usually consisting of
some combination of cinnamon, cumin,
pepper, cloves, cardamom, nutmeg and
mace. It can be bought already blended from
supermarkets, but it is best freshly made. It
is usually added towards the end of cooking.
Green Ginger Wine
An Australian made alcoholic sweet wine
infused with finely ground ginger.
Hoisin sauce
This sauce is a thick sweet Chinese
barbecue sauce made from a mixture of
salted black beans, onions and garlic.
Hoikkien noodles
Also known as fukkien, these are thick,
yellow and rubbery in texture. They are
made from wheat flour and are cooked and
lightly oiled before being packaged and
sold. The noodles need to be broken up
before cooking.
Rice noodles
These are fresh white noodles, they do not
require a lot of cooking.
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SPECIAL INGREDIENTS
Kaffir lime leaves
These are dark green, shiny, double leaves
which have a very pungent perfume. They
are rather thick and must be sliced very
finely for use as a garnish, or added whole in
a curry.
Lemon grass
An aromatic fresh herb that is used in curry
pastes, stir-fries and soups. Trim the base,
remove the tough, outer layers and finely
slice, chop or pound the white interior. Whole
stems can be added to soups or curries. Dried
lemon grass needs to be soaked in water, but
the flavor of fresh is superior.
Lychees
Delicious fruit with a light texture and flavor,
peel away the rough skin, remove the seed
and use. They are also available in cans.
Rice wine vinegar
Milder than most western vinegars, it
usually has an acidity of less than 4%. It has
a mild, sweet, delicate flavor and is made
from rice.
Sambal oelek
This is a paste made from ground chili
peppers and salt. This can also be used as an
ingredient or an accompaniment.
Turmeric
This is best known in its powdered form
and is often used to color food. It has a
bitter flavor. It is occasionally available
fresh as a root, rather like ginger, which is
peeled and then grated and finely chopped.
Powdered turmeric is commonly available
in the supermarket.
Szechuan pepper corn
These are available from most Asian
supermarkets and have a slight anise taste.
Water chestnuts
Small white crisp bulbs with a brown skin.
Canned water chestnuts are peeled and
will keep for about 1 month, covered in the
refrigerator.
Tamarind
Tamarind is a large brown bean pod
containing a pulp with a fruity, tart flavor.
It is available as a dried shelled fruit, a
block of compressed pulp or as a purée or
concentrate.
Tofu
Tofu, or bean curd, is a high protein, low fat
food made from soy beans. It is available in
very firm or soft blocks and is either fresh or
vacuum-packed. It takes on the flavor of the
spices and sauces it is cooked with.
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RECIPES
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RECIPES
CHICKEN AND SWEET CORN SOUP
Makes 4-6 servings
INGREDIENTS
1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1¼ cup (750g) cooked and shredded chicken
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
METHOD
1. Set the Wok temperature to ‘High
Sear’. Add the oil then garlic, corn, and
chicken meat into the Wok and stir-fry
for 1 minute.
2. Add the chicken stock and bring to a
boil, reduce the temperature to Heat
Setting 2.
3. Add the egg whites and stir to break
them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
THAI HOT AND SOUR SHRIMP SOUP
‘TOM YUM GOON’
Makes 4-6 servings
INGREDIENTS
2 Kaffir lime leaves, cut in ½
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium shrimp, peeled and deveined
2 tablespoons (30ml) lime juice
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add the first 6 ingredients into the Wok.
Once the soup begins to boil, reduce the
temperature to Heat Setting 2. Allow the
flavors to infuse for 5 minutes.
2. Add the tomato and shrimp and return
to the boil, simmer for a further 5
minutes or until the shrimp are just
cooked. Add the lime juice and serve.
Serve with cilantro leaves.
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RECIPES
CHINESE WON TON SOUP
Makes 6 servings
INGREDIENTS
1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1 liter) chicken stock
½lb (225g) fresh egg noodles
24 prepared won tons (available refrigerated or
frozen from the supermarket)
4 green onions, sliced
METHOD
1. Place the mushrooms into boiling water
for 10 minutes, then drain.
2. Set the Wok temperature to ‘High Sear’.
Place the ginger and stock into the Wok
and bring to a boil, add the noodles and
won tons, return to a boil.
3. Reduce the temperature to Heat Setting
2, simmer the soup for 7 minutes to cook
the won tons.
Serve with sliced green onions
FRENCH ONION SOUP
Makes 4-6 servings
INGREDIENTS
2 tablespoons butter
1 tablespoon (15ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
1 cup (250ml) red wine
1 teaspoon chopped fresh thyme
4½ cups (1.2 liter) beef stock
1 tablespoon brown sugar
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add the oil, butter, then the onions and
garlic to the Wok. Stir-fry the onions
until they have a golden color.
2. Add the flour and cook for 1 minute.
Then add the wine and thyme and allow
the liquid to reduce by half.
3. Add the beef stock and brown sugar,
bring the soup to a boil. Reduce the
temperature to Heat Setting 2; simmer
the soup for 30 minutes. Add salt and
pepper if desired before serving.
Serve with cheese croutons.
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