WWM7000DF
DIAMONDFORCE ™
PROFESSIONAL WOK
7.5L
User Guide
*Matrix shown on product is for illustrative purposes only
©Copyright Sunbeam 2015.
6/15
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
Contents
Sunbeam’s Safety Precautions 1
Features of your Sunbeam DiamondForce™ Professional Wok 2
Parts & Accessories 4
Usage Instructions 5
Care & Cleaning 6
Temperature Setting Guide 7
Cooking Guide 8
Recipes 9
Troubleshooting 17
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
DIAMONDFORCE™ WOK.
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Use caution when cooking foods such as
chicken as the skin may pop during cooking.
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:
• 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.
• 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.
• Always use your appliance from a power outlet
of the voltage (A.C. only) marked on the
appliance.
Hot Surface
Do Not Touch
This symbol indicates, temperature of
accessible surfaces may be high when the
appliance is operating and for some time
after use.
• Do not touch cooking vessel whilst hot, use cool
touch handles.
• If using a plastic spatula do not leave in cooking
vessel when hot.
• Do not immerse control probe in water.
• Use only the supplied temperature control probe
Type 910, Model TC0710 with this wok.
• 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.
• 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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your Sunbeam
DiamondForce™ Professional Wok
Glass lid with adjustable steam vent
Allows you to monitor your cooking progress
and control moisture levels during cooking.
DiamondForce™ non-stick cooking surface
The DiamondForce™ coating advantage with
advanced non-stick performance provides
superior food release, requiring little to no
oil when cooking food and easy wipe clean
up.
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 the dial underneath
the base.
Steaming rack
Ideal for steaming fish, vegetables or
dumplings for fast, healthy, fat-free cooking.
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.
Perfect Temp control probe
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.
32
Parts & Accessories
Usage Instructions
2400 Watt ‘Heat-Wall’ Element
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.
Completely cast-in element
The heat is quickly channelled from the
base of the wok up the wall. This 'heatwall' system creates the ideal wok cooking
environment for fast and easy cooking.
Heat-wall element channels heat upwards
The 'heat-wall' element is completely cast
into the heavy duty base. This increases the
life of the element and provides faster heat
distribution.
Trigger-Release Control Probe
The heat control probe is thermostatically
controlled 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.
Heat control probe with trigger release
Before First Use
Before using your Wok for the first time,
remove all packaging and promotional
materials from the product and control probe.
With the control probe detached, wash with
warm soapy water using a mild household
detergent.
Rinse thoroughly and dry. Make sure the
interior of the probe inlet is fully dry.
Note: Do not immerse the heat control probe in
water or any other liquid.
Using your Wok
1. Place on a flat, level, heat-resistant
surface.
2. Insert the control probe fully into the
probe inlet of the wok.
3. Plug the cord into 230-240V power outlet
and turn the power on.
4. Set the control probe dial to the desired
heat 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 control
probe indicates the temperature at which the
dial is set. The light will remain on until the
set temperature has been reached and then
will cycle on and off throughout the cooking.
This will ensure that the wok maintains the
correct temperature.
5. After you have completed cooking, turn
the power OFF and unplug from the power
outlet.
Note: Ensure the cord is kept well away from
the wok when in use.
Caution: Do not touch the wok when in use.
Avoid touching hot surfaces. Take care when
removing food from the wok. Do not transport
the wok when it is hot.
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.
Detachable Cook & Clean Base
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.
Simply turn the wok upside down and turn
the release dial anti-clockwise as shown in
the illustration below.
Quick-release 'cook and clean' base
54
Care & Cleaning
Temperature Guide
Use heat-resistant plastic or wooden or
silicone utensils when cooking on the wok.
Avoid using sharp or metal objects as these
will scratch the non-stick surface. Do not cut
food on top of the cooking surface. Do not
leave plastic utensils om contact with the
cooking surface while in use.
To clean after use
Always turn the power off and remove the
plug from the power outlet and the control
probe from the probe inlet before cleaning.
Allow the Wok to cool before cleaning.
DiamondForce™ non-stick coating
When the wok has cooled down, you may
wipe using a paper towel to remove residue
on the wok. With the control probe detached,
wash with warm soapy water using a mild
household detergent. Rinse thoroughly and
dry the wok with a soft cloth before storing.
Make sure the interior of the probe inlet is
fully dry. After cleaning, dry the wok with a
soft cloth before storing.
Heat Control Probe
If cleaning is necessary, wipe over probe with
a damp cloth.
Important: Do not immerse the control probe
in water or any other liquid. Store the crontrol
probe carefully. Do not knock or drop it as this
can damage the probe.
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.
For added convenience, they can also be
cleaned in the dishwasher. Do not place the
control probe in the dishwasher.
Removing Stubborn Stains
Should your wok require additional cleaning
of stubborn stains and build-up, the following
method is recommended:
Combine: 2 tablespoons bicarbonate of soda
and 2 teaspoons water.
1. Pre-heat the wok for approximately
1-1½ minutes on MIN heat setting.
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.
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.
To Clean Steaming Rack
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
The settings on the dial represent the following temperatures approximately.
Pre-heat your wok on MAX setting then change to your desired setting.
DIAL
SETTING
CELCIUS
(approx)
USES TEMPERATURE
MIN 50°C - 70°C Keeping food warm LOW
MIN/MED 80°C - 105°C Simmering, slow cooking
MED 120°C - 140°C Pan frying MEDIUM
MED/MAX 150°C - 175°C Shallow frying, roasting
MAX 190°C - 210°C Searing and sealing HIGH
Note: The temperature settings are a guide only and may require adjustment to suit various
foods and individual tastes. When the dial is set to a MIN setting, it is quite normal for
food to stop and start bubbling, as the thermostat maintains the selected temperature.
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.
76
Cooking Guide
Various cooking methods can be used
to make a wide variety of foods in your
Sunbeam Professional Wok.
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.
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.
• Slice meats into thin strips (about 5cm
long) so that they can cook quickly.
• If stir-frying marinated meat strips, drain
off excess marinade as it tends to boil,
which toughens the meat.
• Do not use the lid when stir-frying as stirfrying is a method of dry cooking and the
steam droplets will toughen the meat.
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.
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.
• 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.
Steaming
Steamed foods are tender and juicy, retaining
most of their nutritional value.
Place food on the steaming rack provided and
place in wok over simmering water or stock.
Cover with glass lid.
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.
MIN heat setting should be sufficient.
Stewing and Braising
The wok can be used on a low heat to make
your favourite stews and casseroles. The lid
should be left on when stewing.
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Professional Wok. We hope you enjoy using your Sunbeam Professional Wok.
Arancini - Cheese Filled Risotto Balls
Makes: 24
Preparation: 20 minutes
Cooking: 45 minutes
2 cups chicken stock
½ cup water
1 tablespoon olive oil
1 small brown onion, chopped finely
1 clove garlic, crushed
¾ cup arborio rice
2 tablespoons finely chopped fresh basil
2 tablespoons finely grated parmesan
40g mozzarella cheese, cut into 1cm pieces
¼ cup dry breadcrumbs
Vegetable oil, for deep frying
1. Combine stock and water in large
microwave safe jug. Microwave on HIGH
(100%) for 1 minute.
2. Heat wok on MED setting. 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.
Note: Heat setting may need to be varied
during cooking.
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
5. Heat oil on MIN/MED setting until hot.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry balls in batches for 1-2 minutes
or until golden brown and heated through;
drain on paper towelling.
Vegetarian Curry Puffs
Makes: 54
Preparation: 30-40 minutes
Cooking: 15-20 minutes
2 teaspoons vegetable oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
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
½ cup frozen peas
6 sheets ready rolled puff pastry
1 egg, beaten lightly
Peanut oil, for deep frying
Sweet chilli sauce, to serve
1. Heat wok on MED setting. Add oil, onion
and garlic, stir until onion has softened.
2. Stir in curry paste and cook until fragrant.
Reduce heat to MIN/MED setting, stir in
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. Using an 8cm pastry cutter, cut 9 rounds
from each sheet of pastry.
4. Place a heaped teaspoon of mixture into
the centre of rounds; brush edges with a
little egg. Fold rounds in half and pinch
edges together to seal.
5. Heat oil on MED/MAX setting 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.
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.
98
Recipes Recipes
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes (+ 1 hour proving time)
Cooking: 10 minutes
200g Chinese style BBQ pork
¼ cup hoi sin sauce
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
2 tablespoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1 ½ tablespoons vegetable oil
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.
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.
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.
4. Punch dough down with your fist, knead
briefly on a lightly floured surface and cover
with plastic wrap. Place in a warm draughtfree area to prove for a further 30 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.
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.
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 MIN
setting. Once water starts to simmer, cook
buns for 10 minutes or until dough is
cooked.
Tip: Chinese BBQ pork can be bought from
some Asian food stores.
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
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup white sugar
½ cup water
½ cup white vinegar
1 large red chilli, thinly sliced
1 tablespoon chopped fresh coriander
1 tablespoon finely chopped roasted peanuts
1. Remove any bones from fish and roughly
chop.
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.
4. Heat oil in wok on MED/MAX setting until
oil is hot.
Note: See tips on deep frying in a wok on
page 7.
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.
6. Serve with dipping sauce.
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.
Spring Rolls
Makes: 20
Preparation: 40 minutes
Cooking: 20 minutes
100g glass (bean thread) noodles, soaked
6 dried shitake mushrooms
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup canned bamboo shoots, thinly sliced
350g chicken or pork mince
2 tablespoons kecap manis
1 large carrot, grated
3 green onions, thinly sliced
1 cup finely shredded Chinese cabbage
20 medium spring roll wrappers
Peanut oil, for deep frying
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.
2. Preheat wok to MED setting. Heat oil and
add garlic, ginger and bamboo shoots. Do
not brown. Add chicken and sauce, stir-fry
for 3-4 minutes.
3. Add remaining ingredients and stir-fry until
the cabbage has just wilted. Remove
ingredients from the wok and allow to cool.
4. Meanwhile, clean wok and heat oil to MED/
MAX setting for deep frying.
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.
Note: See tips on deep frying in a wok on
page 7.
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.
1110
Recipes Recipes
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
1.2kg chicken wings
¹⁄³ cup plain flour
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 MED/MAX setting.
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.
3. Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
4. Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on MED setting; 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.
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.
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
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
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
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 MED setting; add oil and cook
garlic, ginger, mushrooms, water chestnuts
and white parts of green onions and cook,
stirring frequently for 1 minute.
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.
5. Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Chicken Laksa
Serves: 4
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)
250g rice vermicelli noodles, cooked and drained
100g bean sprouts
½ cup fresh coriander leaves
¹/³ cup packaged fried shallots
1. Heat wok on MED setting. 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.
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.
Tip: Fried shallots are available from asian
grocers and some good supermarkets.
Rendang Daging – Spicy Coconut Beef Curry
Serves: 6
Preparation: 30 minutes
Cooking: 1 ½ hours
1.5kg chuck steak
¹⁄³ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
400ml coconut milk
2 tablespoons fish sauce
Sea salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
2cm piece fresh ginger, peeled, roughly chopped
2cm piece fresh galangal, peeled, roughly chopped
pinch sea salt
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.
2. Trim fat from beef and cut into 3cm pieces.
3. Heat wok on MIN/MED setting; 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.
4. Heat wok on MED setting; add curry paste,
coriander, turmeric and lime leaves and
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.
6. Reduce heat to MIN setting 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.
Tip: If the sauce has thickened too much
before the meat is tender then add 2-3
tablespoons of water and reduce again.
1312
Recipes Recipes
Mongolian Lamb
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
¹⁄³ cup shao hsing cooking wine
1 tablespoon oil
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
1. In a large bowl, combine the lamb, garlic,
cornflour, soy sauce and wine. Mix well to
combine; refrigerate for 1 hour.
2. Strain liquid from lamb and reserve liquid.
Heat wok on MAX setting. Add oil and cook
lamb in small batches, until browned; set
aside.
3. Add onion and capsicum to wok and stir fry
for 1 minute. Return lamb to wok with
sugar, sesame oil and reserved liquid.
4. Cook until sauce thickens and lamb has
warmed through. Serve with 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.
Japanese Stir-Fry Pork
Serves: 4
Preparation: 10 minutes + marinating time
Cooking: 5-7 minutes
700g pork fillet
2 tablespoons mirin
2 tablespoons vegetable oil
1 onion, sliced
1 clove garlic, crushed
1 carrot, sliced
150g sugar snap peas
¼ cup teriyaki sauce
Rice, to serve
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.
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 MAX setting. Stir fry pork in
batches until browned; set aside.
4. Reduce heat to MED setting. 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
for 1-2 minutes or until pork is cooked and
vegetables are just tender. Do not over
cook.
5. Serve with rice.
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking: 5-7 minutes
300g firm tofu
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
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. Cut the tofu into 2 thick slices and pat dry
with paper towelling.
2. Heat oil in the wok on MED setting; cook
tofu one piece at a time until golden on
both sides; drain on paper towelling. Cut
each slice into 6 pieces.
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.
4. Add the mushrooms and the sauces and
cook for a further 1 minute. Stir through
the tofu and serve immediately.
Banana Fritters
Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
½ cup plain flour
¼ cup cornflour
2 teaspoons sugar
1 egg
¹⁄³ cup cold water
4 medium bananas
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
1. Sift flours and sugar into a large bowl.
Make a well in the centre and whisk
through combined egg and water.
2. Heat oil on MED/MAX setting until hot.
Note: See tips on deep frying in a wok on
page 7.
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.
1514
Recipes Troubleshooting
Cinnamon Doughnuts
Makes: 14
Preparation: 20 minutes + proving time
Cooking: 10 minutes
2 teaspoons dry yeast
1 ¼ cups buttermilk or milk, warmed
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
¼ cup light olive oil
2 eggs, lightly beaten
Vegetable oil, for deep frying
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
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.
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.
3. Place mixture onto a lightly floured surface
and knead dough for about 10 minutes or
until dough is smooth and elastic.
4. Place dough in a bowl; cover, and stand in
a warm place for about 40 minutes or until
dough has doubled in size.
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.
6. Heat oil in wok on MED/MAX setting.
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.
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.
Problem Potential Cause Solution
Overcooked /
Undercooked
Foods
Burning Smell
Heating
elements do not
stay ON
• Incorrect
temperature
• The temperature
on your control
probe is too high.
Adjust temperature
accordingly.
• Heating elements
will cycle ON and
OFF to maintain
proper heat
• You may have to adjust the time and
temperature to desired taste. Refer to
"Temperature Setting Guide" section.
• Refer to "Temperature Setting Guide" section.
• The thermostat light on the control probe
indicates the temperature at which the dial
is set. The light will remain on until the set
temperature has been reached and then will
cycle on and off throughout the cooking.
This will ensure that the frypan and skillet
maintains the correct temperature. On the
initial heating of the frypan and skillet, it
is recommended that the temperature be
allowed to cycle (the light cycling on and
off) several times. This will help the cooking
surface to adjust to a more accurate cooking
temperature.
1716
Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park, 660-670
Great South Road,
Greenlane, Auckland
New Zeland
18
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Newell Australia Pty Ltd | ABN 68 075 071 233
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2021.
02/21
WWM7000DF_21EM1 (ANZ)
GCDS-SUN-JC
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