Breville BEW600XL User Manual

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the Hot Wok™

Instruction Booklet

Instruction Book - Livret d’instructions BEW600XL

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on the purchase of your new Breville Hot Wok™

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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 or call Breville Customer Service at 1-866-BREVILLE for examination, repair or adjustment.

For any maintenance other than cleaning, visit 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.


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Breville recommends safety first


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.


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.


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.



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your Breville Hot Wok™

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A. Cook'n'Look Lid


1500W Heating Element

Tempered glass lid with adjustable


The unique element quickly distributes

steam vent.


heat up the walls of the wok bowl.

B. Quantanium Non-Stick Surface


Temperature Control Probe

Multiple non-stick coatings are infused


15 precision heat settings up to a searing

with a unique mix of titanium particles


425°F (218°C) emulating authentic

for scratch resistance, durability and


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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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


Temperature guide





Keep food warm

Low Heat/Slow Cook


Slow cooking sauces












Curries, pasta

Medium Heat


Rice, browning nuts















Vegetable Stir-frying

High Heat















Maximum Heat

High Sear

Sealing meat

High Sear





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.


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your Breville Hot Wok™

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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.


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.


Never operate the Hot Wok™ without the base firmly positioned in place.


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.


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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for your Breville Hot Wok™

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Temperature Control Probe

If cleaning is necessary, wipe the Temperature Control Probe with a slightly damp cloth.


Do not immerse the cord, plug or Temperature Control Probe in water or any other liquid.


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.


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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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.


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.

Turn the Quick Release Knob counter clockwise as shown by the arrow.


The Hot Wok™ should never be operated without the Wok Bowl and Base fully assembled and locked into place.


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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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.


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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for your Breville Hot Wok™

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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


Lean beef strips prepared from rump, sirloin, rib eye and fillet.


Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets.


Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin.


Lean pork strips prepared from leg, butterfly or medallion steaks or fillet.


Eye of loin, fillet, round, rump or topside.


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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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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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)


Diced blade (boneless), chuck, round, shin, silverside


Diced thigh, leg


Diced forequarter, shanks and neck chops


Diced forequarter, leg and knuckle (Osso Bucco)


Diced forequarter, leg

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).

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.


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.

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.


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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 18 inch (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.


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for your Breville Hot Wok™

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A little planning ahead makes stir-frying easier.


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.


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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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.


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.


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, 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.


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.


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Chicken and sweet corn soup

Makes 4-6 servings


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


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


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


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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Chinese won ton soup

Makes 6 servings


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


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


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


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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