Professional Wok
7.5 Litre Heat Wall Non-Stick Wok
Instruction/Recipe Booklet
WW7500
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM PROFESSIONAL WOK.
• Do not touch cooking vessel whilst hot, use
cool touch handles.
• Use well away from walls and curtains.
• If using a plastic spatula do not leave in
cooking vessel when hot.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• Do not immerse removable probe in water.
Sunbeam are very safety conscious when
• Do not use an appliance for any purpose
other than its intended use.
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• 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.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• 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.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Young children should be supervised to ensure
that they do not play with the appliance.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your Professional Wok
Glass Lid with adjustable steam vent
Allows you to view your food while
cooking, and control moisture levels.
DuPont ® Teflon Platinum with
ScratchGuard™ Non-stick Coating
Safe to use with metal utensils.
Up to 10 times more scratch-resistant
than other non-stick coatings.
See page 4.
2400 watt ‘Heat-Wall’ Element
The element wraps around the heavy
duty base and side of wok providing
superior heat distribution.
Quick Release Detachable Base
Quick-release detachable base allows
for easy cleaning. Simply twist a half-
turn and pull.
Non-Slip Feet
Non-slip rubber feet provides extra
stability and prevents slipping.
Steaming Rack
Steaming rack allows you to steam
foods in your wok.
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Adjustable Steam Vent
Cool Touch Handles
Makes handling your wok safe when cooking.
Heavy Duty Die-Cast Cooking Vessel
Gives longer element life and faster heating.
Trigger-release Heat Control Probe
with 15 heat settings
The removable probe is thermostatically
controlled to provide accurate cooking
temperatures. The trigger-release makes the
probe easy to remove.
Dishwasher safe parts
The wok vessel, base and glass lid are
dishwasher safe.
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Features of your Professional Wok
DuPont Teflon® - Platinum with ScratchGuard™
Non-Stick Coating
Your Sunbeam wok features DuPont’s
toughest non-stick coating produced to date -
Platinum with ScratchGuard.
DuPont is the world leader in non-stick
coatings with the introduction of Teflon
dating back to 1938. Today more than 2
billion households have Teflon non-stick
coated cookware.
SUNBEAM
OTHER BRANDS
Superior
Results from DuPont’s ‘In-house Cooking
Abuse Test’
nonstick top surface
Reinforced intermediate coat
Primer + scratch
resistant minerals
So tough is the new
Teflon Platinum
coating that it is up to
10 times more scratch
resistant than other
non-stick coatings*.
Wok base
The image show here
is an example of the
performance of Teflon
Platinum against an
'other' non-stick
Platinum with ScratchGuard – 3 layer scratch
resistant coating
coating. Each surface
has undergone 5
cycles of the DuPont
In-House Abuse Test.
The Teflon Platinum only has some surface
scuffing, whereas the 'other' non-stick
coating has deteriorate badly.
Teflon Platinum is a premium 3 layer non-
stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
the Teflon matrix.
This preserves the release properties of the
non-stick coating during the life of the wok.
The end result is a non-stick coating that can
be treated like ordinary cookware, enabling
the use of metal utensils such as spatulas
and spoons, but not sharp utensils.
* The images shown here and performance
claims are based upon the DuPont In-
House Cooking Abuse Test used to evaluate
scratch resistance and release properties of
non-stick coatings.
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Features of your Professional Wok continued
2400 Watt ‘Heat-Wall’ Element
The 'Heat-Wall' element is completely cast
into the heavy duty base. This increases the
life of the element and provides faster heat
distribution.
Your Sunbeam Professional Wok features a
special 2400 Watt 'Heat-Wall' element. This
element wraps around both the bottom, and
side of your wok wall providing superior
cooking temperatures and heat distribution.
Trigger-Release Control Probe with 15 heat
settings
The Heat Control Probe is thermostatically
controlled with 15 settings to deliver perfect
cooking control.
The indicator light switches 'on' when it is
heating. When the wok has reached the
desired temperature the indicator light
switches 'off'. The indicator light will then
cycle 'on' and 'off' as the thermostat
maintains the set temperature.
The Heat Control Probe is ergonomically
designed with a handy Trigger-Release.
Simply hold the probe and squeeze the
trigger with your thumb to remove it.
Completely cast-in element
The heat is quickly channelled from the base
of the wok up the wall. This 'Heat-Wall'
system creates the ideal wok cooking
environment for fast and easy cooking.
Heat control probe with trigger release
Heat-Wall element channels heat upwards
5
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Features of your Professional Wok continued
Quick Release Cook & Clean Base
Your Sunbeam Professional Wok features a
quick release '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 twist the plastic knob a half
turn anti-clockwise as shown in the
illustration.
Quick-release cook and clean base
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Using your Professional Wok
Before the First Use.
Note: The thermostat light on the Heat
Control Probe indicates the temperature at
which the dial is set.
Ensure any stickers are removed from the
product. Wash in warm soapy water, rinse
thoroughly and dry your Wok and lid.
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.
Do not immerse the Heat Control Probe in water
or any other liquid.
Season the cooking surface by applying a
thin coat of cooking oil and wiping over with
paper towelling. Re-seasoning is
recommended every few months.
1.Insert the Heat Control Probe into the
socket of the Wok.
2.Plug the cord into a 230-240V power
outlet and turn the power on.
3.Set the Heat Control Probe dial to the
desired temperature setting, or the
recommended temperature setting for your
required recipe.
Allow 5 minutes for your wok to reach the
temperature setting you have selected. The
Wok is now ready to use.
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Cooking Techniques
Various cooking methods can be used to
make a variety of foods in your Sunbeam
Wok.
• Stir-frying is done quickly, the less cooking
time, the less chance there is for the meat
to toughen or overcook. This also keeps the
food crisp.
Stir-Frying.
• Do not use the lid when stir-frying as stir-
frying is a method of dry cooking and the
steam droplets will toughen the meat.
Stir-frying is a quick cooking method
conducted over very high heat. The Wok
should be hot before adding oil or any
ingredients. Be sure to maintain maximum
heat when stir-frying, by cooking food in
small batches. Use a tossing motion to
ensure the food is evenly exposed to the
heat.
• Serve stir-fried foods immediately to retain
their crisp texture.
Shallow Frying.
Shallow frying is a method used to cook and
crispen foods in a small amount of oil. The
food is cooked at a lower temperature so that
a brown crust forms on the underside. The
food is then turned over to brown the other
side. Usually 1 cup of oil is sufficient for
shallow frying.
Tips When Stir-Frying.
• Meat should be cooked in batches,
approximately 150g per batch. This
prevents the temperature of the wok
dropping too low and also preventing the
meat from stewing. Once the meat is
cooked, remove it from the wok and
continue cooking vegetables, sauce and
noodles. Then return the meat to the wok
to heat through.
Deep Frying.
Deep fried food should be crispy on the
outside and tender inside. The food should
be coated with batter or breadcrumbs and
placed in hot oil.
• Vegetables and meat should be cut into
uniform shapes and sizes before starting,
as stir-frying relies on quick cooking for
best results.
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.
• Slice meats into thin strips (about 5cm)
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.
• Wipe moisture from foods to avoid any
splattering or foaming of oil.
• Do not fill the Wok with more than 8 cups
of oil. For best results use a vegetable oil.
• Ensure the oil has been preheated to the
correct temperature before cooking. The
best oil to use is a canola or sunflower oil.
Traditional Asian oils used include peanut
or sesame oils.
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Cooking Techniques
• Cook food pieces a few at a time. This
prevents lowering the oil temperature and
food from having a soggy crust.
Braising and Stewing.
The Wok can be used to make your favourite
stews. The lid should be left on when
stewing.
• Drain the food on paper towelling as soon
as it is removed from the oil.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
• Always allow the oil to cool before
removing from the Wok.
Steaming.
Steamed foods are tender and juicy retaining
most of their nutritional value. Most foods
respond well to steaming, especially fish and
seafood. Place food on the steaming rack
provided and place in Wok over simmering
water or stock. Cover with Wok lid.
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Care and Cleaning
DuPont Teflon Platinum Non-stick Coating
Wok, Base and Glass Lid.
Your wok features a special scratch- and
abrasive-resistant non-stick coating that
makes it safe to use metal utensils when
cooking.
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.
Regardless of this fact Sunbeam
recommends that care is taken with the non-
stick coating particularly when using metal
utensils.
They can also be cleaned in the dishwasher.
We recommend to wipe the Wok vessel out
after each use with a paper towel to maintain
the seasoning of the non-stick coating. This
will also improve the non-stick performance
of your Wok.
Do not use sharp objects or cut food inside
the wok vessel. Sunbeam will not be liable
for damage to the non-stick coating where
metal utensils have been misused.
Removing Stubborn Stains.
Should your Wok require additional cleaning
of stubborn stains and build up, the following
method is recommended:
When cleaning the non-stick coating do not
use metal (or other abrasive) scourers. After
cleaning, dry the wok and lid thoroughly with
a soft cloth before storing.
Combine: 2 tablespoons bicarbonate of soda
and 2 teaspoons water.
Always turn the power OFF and REMOVE the
plug from the power point before cleaning.
Remove the Control Probe from the socket of
the Wok.
1.Pre-heat the Wok for approximately
1
2
1-1 / minutes on setting 3.
2.Turn the power OFF and remove the plug
from the power point. Brush the above
paste solution onto the non-stick surface,
allow to stand for 1 hour.
Heat Control Probe.
If cleaning is necessary, wipe over probe with
a damp cloth.
3.Wash the Wok in warm soapy water using
a mild household cleaner and a soft
washing sponge.
Do not immerse the Control Probe in water or
any other liquid.
Dry with a soft cloth before storing. Before
using your Wok again, re-season the non-stick
surface.
Storage.
Store the probe carefully in a safe place. Do
not knock or drop it as this can damage the
probe.
To Clean Steaming Rack.
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
If damage is suspected, return the Control
Probe to your nearest Sunbeam Service
Centre for inspection. Refer to the back of
your instruction book for Service Centre
listings.
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Recipes
ENTREES & APPETISERS
Spring Rolls
Garlic Prawns
(Serves 6)
1kg green king prawns, peeled
(Makes 20)
1
2
/ cup olive oil
2 tablespoons oil
4 cloves garlic, peeled
2 cloves garlic, crushed
1 tablespoon grated ginger
1 tablespoon parsley, chopped
1
2
/ teaspoon salt
1
4
/ cup canned bamboo shoots, finely
chopped
1.Devein prawns. Place all ingredients in a
bowl and marinade for 2 hours in
refrigerator.
350g chicken mince
3 tablespoons soy sauce
2 carrots, grated
100g mushrooms, sliced
6 cabbage leaves, finely shredded
100g rice noodles, soaked
20 Spring Roll wrappers
Oil for frying
2.Preheat Wok on setting 12. Stir fry prawns
until bright pink in colour. Remove garlic
cloves and serve hot.
Honey & Soy Chicken Nibbles
10 chicken wings
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
(Makes 20)
1 teaspoon finely grated fresh ginger
1.Preheat Wok to setting 12. Heat oil and
add garlic, ginger and bamboo shoots. Do
not brown. Add chicken and soy sauce, stir
fry for 3-4 minutes.
1
2
/ cup soy sauce
1
4
/ cup honey
1
4
/ cup dry sherry
1
2
/ teaspoon Chinese five spice powder
2.Add remaining ingredients and stir fry until
the cabbage has wilted and is well cooked.
Remove ingredients from the Wok and
allow to cool.
Pepper to taste
1.Remove and discard wing tips. Cut wings
in half at the joint.
3.Meanwhile, clean Wok and heat oil to
setting 15 for deep frying.
2.Heat oil in Wok on setting 12. Cook
chicken until browned on all sides.
4.Place a tablespoon of filling across corners
of spring roll wrappers. Brush edges with a
little water, tuck in ends, roll up the
enclosed filling.
3.Combine the remaining ingredients and
pour over chicken. Reduce heat to simmer
on setting 2-3 and cook until sauce has
thickened and chicken is cooked through.
5.Deep fry spring rolls in batches of 5 until
golden brown, 6-8 minutes.
6.Serve hot with favourite dipping sauces.
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Recipes continued
Spicy Prawn Soup
(Serves 4)
MAIN MEALS
2 stems fresh lemongrass, chopped
Crispy Lemon Chicken
(Serves 6)
2 fresh red chillies
6 chicken breast fillets
1
2
1 / tablespoons grated fresh ginger
1
2
/ cup lemon juice
6 cups fish stock
1 tablespoon sugar
2 teaspoons soy sauce
500g uncooked prawns, shelled and deveined
1
4
/ cup lime juice
Oil for deep frying
1 tablespoon coriander, chopped
1
2
/ cup cornflour
1
1.Blend lemongrass, chillies and ginger until
finely chopped.
4
/ cup chicken stock
1.Chop each chicken in half. Combine lemon
juice, sugar and soy sauce. Pour over
chicken and marinade in refrigerator for 30
minutes.
2.Pour stock into the Wok and bring to the
boil on setting 15. Add chilli mixture and
simmer, uncovered for 15 minutes.
2.Drain chicken and reserve marinade.
3.Add prawns and lime juice and allow to
simmer until prawns are cooked.
3.Heat oil in Wok to setting 15. Coat chicken
in cornflour and fry until golden brown.
Drain chicken on absorbent paper.
4.Serve with sprinkled coriander.
Fried Camembert
(Serves 6)
4.Combined reserved marinade and 1
tablespoon cornflour with stock in clean
wok and heat until thickened. Served over
crispy lemon chicken.
2 x 125g camembert or brie cheese
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
2 cups dried breadcrumbs
Oil for deep frying
Curried Prawns
3 tablespoons oil
(Serves 6)
6 green onions, cut into 5cm pieces
2 medium onions, sliced
1.Preheat oil in Wok to setting 15.
2.Using a wet knife, cut cheese into small
wedges. Combine salt, pepper and
breadcrumbs.
3 celery stalks, chopped
1
2
/ cup French beans
2 tablespoons curry powder
3.Coat each wedge of cheese in egg and then
breadcrumbs. Repeat this procedure twice.
Place wedges in Wok and fry until golden
brown.
1kg uncooked prawns, shelled and deveined
2 cups chicken stock
1
4
/ cup cornflour
2 tablespoons sherry
1
4
/ cup cream
4.Serve hot with Cranberry sauce.
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Recipes continued
Curried Prawns cont.
3.Season with fish sauce and add lime
leaves, chilli and basil just before serving.
Serve on a bed of steamed rice.
1.Heat oil in Wok on setting 12. Add onions,
celery, beans and curry. Stir fry until onions
are tender. Reduce heat to setting 3.
Seafood Paella
(Serves 5)
2.Add prawns and stock. Stir through
combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes and
stir through cream. Serve with rice.
2 tablespoons oil
2 onions, chopped
1 clove garlic, crushed
1
2
1 / cups chicken stock
250g fish cutlets, cut into pieces
Thai Chicken Green Curry
Curry Paste
(Serves 4)
1 tablespoon tumeric
1
2
1 / cups cooked rice
425g can whole tomatoes
125g mussels
5 green chillies
1
2
/ stalk lemongrass, sliced
250g prawns, shelled and cut into pieces
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 tablespoon lime zest
1 tablespoon chopped coriander
2 cloves garlic
6 éshallots, chopped
1.Heat oil in Wok on setting 15. Bring oil,
onion, garlic, chicken stock, fish pieces
and tumeric to the boil and cook for 15
minutes.
1
2
1 / teaspoons shrimp paste
1 teaspoon ground tumeric
Process all ingredients to a fine paste.
Set aside.
2.Reduce heat to setting 3 and stir in the
cooked rice.
Chicken Curry
400g chicken breast, sliced
850ml coconut milk
2 tablespoons fish sauce
2 tablespoons shredded kaffir lime leaves
1 tablespoon chopped basil
Chop the tomatoes and add to the Wok with
juice, mussels, prawns and capsicums.
Simmer until liquid is absorbed, about 15
minutes and serve.
1.Preheat Wok to setting 15. Add the
chicken and gradually pour in the coconut
milk. Stir for a few minutes, just until
chicken is tender.
2.Add the curry paste and reduce heat to
setting 12. Stir and allow the mixture to
thicken – about 10 minutes. Be careful
that it does not burn.
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Recipes continued
French Vegetable Casserole
1 large eggplant
(Serves 4)
1.Heat oil in Wok on setting 12. Add onion
and garlic, sauté until onion is tender.
4 tablespoons oil
2.Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
2 onions, finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
Pepper to taste
3.Reduce heat to simmer on setting 2-3,
cover and cook until zucchini is tender.
STIR-FRIES
Chilli Beef
(Serves 4)
1.Slice eggplant, sprinkle with salt and allow
to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes. Heat oil in Wok on setting 12,
sauté onion and garlic until onion is
tender.
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2.Add remaining ingredients and bring to the
boil. Reduce heat to simmer on setting 2-
3, cover and cook for 30 minutes.
Tomato, Onion and Zucchini
2 tablespoons soy sauce
2 teaspoons brown sugar
Casserole
(Serves 4)
2 tablespoons oil
2 green onions, chopped
1
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil
4
/ cup roasted almonds
1.Heat oil in Wok on setting 15. Add meat
and stir-fry in batches. Remove.
2.Reduce heat to setting 12. Add onions,
garlic, ginger stir-fry until tender.
3.Add capsicum, celery, stock and sugar.
Stir-fry for 2-3 minutes return beef to wok
and mix to heat through. Garnish stir-fry
with green onions and almonds.
Pepper to taste
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Recipes continued
Pork with Broccoli
(Serves 4)
Vegetarian
(Serves 4)
2 tablespoons oil
1 tablespoon oil
1
4
500g pork fillet, sliced thinly
Salt and pepper to taste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
3 carrots, sliced thinly
/ cup soy sauce
1 onion, sliced
1 clove garlic, crushed
2 carrots, sliced diagonally
2 large heads broccoli, chopped into florets
1 red capsicum, cut into strips
1 green capsicum, cut into strips
100g baby corn
1 large head broccoli, chopped into florets
100g mushrooms, sliced
1
3
/ cup soy sauce
125ml chicken stock
1 tablespoon cornflour
100g green beans
1
4
/ cup orange juice
1 tablespoon sugar
2 teaspoons cornflour
1 green onion, chopped
1
2
/ bunch chives, chopped
1.Heat half oil in Wok on setting 15. Add
pork, seasoned with salt and pepper in
batches until cooked. Remove from wok.
1.Heat oil in Wok on setting 15. Add soy
sauce, onion and garlic. Stir-fry 2-3
minutes.
2.Heat remaining oil in wok and add garlic
and ginger; cook for 1 minute. Add carrots,
broccoli and mushrooms and stir fry for 1
minute.
2.Add remainder of vegetables and stir-fry for
4 minutes or until tender.
3.Add combined orange juice and cornflour,
stir-fry for a further 3 minutes. Serve
sprinkled with green onion.
3.Reduce heat to setting 12. Add soy sauce,
combined stock, cornflour and sugar. Stir
fry until carrots are tender, about 3-4
minutes.
5.Return pork to Wok and mix thorough to
heat. Sprinkle with chopped chives and
serve with rice.
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Recipes continued
Teriyaki Chicken
(Serves 4)
Spicy Calamari
(Serves 4)
2 tablespoons oil
500g calamari tubes
2 tablespoons oil
1 red pepper, sliced
2 teaspoons oyster sauce
1 teaspoon barbecue sauce
3 teaspoons soy sauce
1 vegetable stock cube
500g chicken breast fillets, sliced
1 small onion, thinly sliced
1 clove garlic, crushed
100g snow peas
1
2
/ cup water
2 tablespoons black bean sauce
2 tablespoons teriyaki sauce
1 teaspoon cornflour
1
2
1 bunch bok choy, sliced
/ cup water
1
2
/ cup bean sprouts
1.Score inside of calamari tubes in a
diamond pattern. Cut in thick strips.
1.Heat half oil in Wok on setting 15. Add
chicken in batches, stir-fry until tender.
Remove from Wok.
2.Heat oil in Wok on setting 15. Stir-fry
calamari in batches until first tender,
remove. Stir-fry pepper and add calamari,
sauces, crumbled stock cube and blended
cornflour and water. Stir fry until sauce
boils and thickens slightly.
2.Head remaining oil in wok on setting 15.
Add onions and garlic and stir fry for 1
minute. Add snow peas, water and sauces.
Stir fry for a further 1 minute.
3.Add bok choy and sprouts. Stir-fry until
tender. Serve immediately.
Noodles with Pork and Peanuts
2 tablespoons oil
(Serves 4)
3 teaspoons Thai red curry paste
500g pork fillets, sliced thinly
250g packet dry rice noodles
1 chicken stock cube
2 teaspoons fish sauce
2 tablespoons soy sauce
Beef and Black Bean
2 tablespoons oil
500g beef steak, thinly sliced
2 cloves garlic, crushed
1 onion sliced
(Serves 4)
1 stick celery, sliced
2 teaspoons cornflour
1 tablespoon cornflour
1
1
2
/ cup water
4
/ cup black bean sauce
3 tablespoons chopped coriander
2 tablespoons teriyaki sauce
1.Heat 2 teaspoons oil in Wok on setting 15.
Rub curry paste over pork and stir-fry pork
until tender. Remove.
1.Heat oil in Wok on setting 15. Add
combined beef and garlic in batches. Stir-
fry until beef is tender. Remove.
2.Add noodles to a large pan of boiling water
until just tender, drain.
2.Add the onion and celery to the
Wok and stir-fry.
3.Add remaining oil to Wok, add noodles,
stir-fry until hot.
3.Add beef and combined cornflour and
sauces, stir until mixture thickens slightly.
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Recipes continued
4.Add crumbled stock cubes, sauces and
combined cornflour and water, stir-fry until
mixture boils and thickens slightly.
Chinese Fried Vegetables
2 tablespoons oil
(Serves 6)
1 onion, cut into wedges
1 clove garlic, finely chopped
1 turnip, cut into thin strips
4 celery stalks, thinly sliced
2 leeks, thinly sliced
1 small cucumber, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
5.Add pork and coriander. Stir-fry for a
further 1 minute or until heated through.
SIDE DISHES
Chinese Rice
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
3 bacon rashers, finely chopped
1 teaspoon wine vinegar
1 teaspoon sesame oil
1
2
/ cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1.Heat oil in Wok on setting 15, stir fry
onion and garlic until onion is tender.
2.Add all vegetables and stir-fry for 3-4
minutes, stirring constantly.
1.Heat oil in Wok on setting 15. Pour eggs
into Wok, turn to cook other side. Remove
from Wok and chop finely. Add onions and
bacon, stir fry until onion is tender.
3.Add ginger, soy sauce, vinegar and sesame
oil. Cook for a further 2 minutes.
2.Add peas, green onions, rice and egg, stir
to combine. Stir ginger and soy sauce
through rice.
3.Cook until heated through.
17
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Recipes continued
Garlic Potatoes
(Serves 6)
Curried Nut Rice
(Serves 4)
1.5 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
2 tablespoons (40g) butter or margarine
1
2
1 / teaspoons curry powder
2 cups long grain rice
1
2
2 / cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1.Boil potatoes until almost tender. Do not
over cook. Drain.
1.Heat butter in Wok on setting 15. Add
curry and rice, cook for 2-3 minutes
stirring constantly.
2.Heat oil and butter in Wok on setting 12.
Add garlic and sauté for 1 minute. Add
potatoes and cook until golden brown,
stirring throughout cooking.
2.Add chicken stock and bring to the boil.
Return heat to setting 4 to simmer, cover
and cook until all liquid has been
absorbed.
3.Stir chives through potatoes just before
serving.
3.Add almonds and green onions, stir
through rice and cook for a further 2-3
minutes.
4.Serve with sour cream if desired.
French Beans and Mushrooms
(Serves 4)
1 tablespoon (20g) butter or margarine
1 clove garlic, finely chopped
1 tablespoon lemon juice
500g French beans, trimmed
100g mushrooms sliced
DESSERTS
Banana Fritters
(Serves 6)
1
2
/ cup rice flour
1 cup plain flour
2 tablespoons pine nuts
1
2
1 / tablespoons baking powder
1 teaspoon cinnamon
450mls water
1.Heat butter or margarine in Wok on setting
12. Sauté garlic for 1 minute.
6 medium bananas
Oil for deep frying
Icing sugar
2.Add lemon juice and beans. Reduce heat
to setting 3, cover and cook until beans
are just tender.
1.Sift flours, baking powder and cinnamon in
a bowl; gradually add enough water to form
a smooth batter.
3.Increase heat to setting 5, add mushrooms
and pine nuts. Sauté until mushrooms are
tender and pine nuts are browned.
2.Preheat oil in Wok on setting 15.
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Recipes continued
3.Cut bananas in half lengthways then in
half crossways. Dip bananas in batter and
gently drop into hot oil. Deep fry until
lightly browned and crisp.
Tropical Fruit Flambé
60g butter
3 bananas
(Serves 4)
450g can pineapple pieces
1
4
/ cup brown sugar
4.Drain on absorbent paper, dust with icing
sugar or alternatively serve hot with ice
cream.
1
4
/ teaspoon ground cinnamon
2-3 tablespoons rum
Whipped cream
Deep Fried Scones
(Serves 15)
1.Heat wok to setting 12. Peel bananas, cut
into 2.5cm slices. Place into frypan with
drained pineapple. Sprinkle with sugar and
cinnamon. Cook for 5 minutes.
30g butter or margarine
1
2
1-1 / cups self-raising flour
1
2
/ teaspoon salt
3
4
/ cup milk
2.Add heated rum, turning fruit occasionally
until warmed through and tender.
Raspberry jam
Oil for deep frying
3.Serve hot with cream or ice cream.
1.Using electric beater cream butter until
soft. Add flour and salt and mix by hand
until crumbly; gradually add milk.
Peaches Jubilee
(Serves 6)
800g can sliced peaches
2 teaspoons cornflour
2.Turn mixture onto a floured board and
knead lightly. Press dough out to a 1cm
thickness; cut out rounds with a scone
cutter.
2 tablespoons cold water
1
2
/ cup Kirsch or brandy
1.Heat Wok to setting 15. Strain peach syrup
into Wok and bring to the boil. Blend
cornflour and water together and stir into
peach syrup, cook until thickened.
3.Make a small slit in each scone and fill
with jam. Pinch together to close slit.
4.Heat oil in Wok on setting 15. Fry scones
until golden brown and drain on absorbent
paper. Sprinkle with sugar if desired, and
serve immediately.
2.Add peaches and cook for 5 minutes. Pour
in Kirsch, allow to heat for a few seconds.
Serve with ice cream.
19
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‘Sunbeam’, is a registered trademark of Sunbeam
Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2003.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
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Consumer Hotline
Australia
1800 025 059
New Zealand
(09) 912 0747
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2003.
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