Stainless Professional Wok
7.5 Litre Stainless Heat Wall Wok
Instruction/Recipe Booklet
WW8900
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM STAINLESS WOK.
• If using a plastic spatula do not leave in
cooking vessel when hot.
• Use well away from walls and curtains.
• Do not immerse removable probe in water.
• Do not place hot glass lid under cold water.
• Avoid using on metal surfaces e.g. sink,
hotplate.
• The knob on the glass lid may get hot during
use – oven mitts may be required.
• Do not touch cooking vessel whilst hot, use
cool touch handles.
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.
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Features of your Stainless
Professional Wok
Glass Lid
Stylish glass lid with stainless steel
rim enables you to watch your food
while it cooks.
18/10 Stainless Steel Cooking Vessel
Long lasting 25 year guaranteed
18/10 Stainless Steel cooking surface
- essential for the gourmet cook.
2400 Watt ‘Heat Wall’ Element
The element wraps around the heavy
duty base and sides of the wok to
provide superior heat distribution.
Unique Cast Element
The element is completely cast into
the heavy duty base for longer element
life and faster heat up.
Quick Release Detachable Base
Quick-release detachable base allows
for easy cleaning. Simply twist the
knob and pull to release the ‘cook
and clean’ base.
Non-Slip Feet
Non-slip rubber feet provides extra
stability and prevents slipping.
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Adjustable Steam Vent
Fixed steam vent controls the moisture level
during cooking.
Cool Touch Handles
Makes handling safer when shifting your wok
from the kitchen table.
Heavy Duty Die-Cast Cooking Vessel
Dishwasher safe parts
The wok vessel, base and glass lid are
dishwasher safe.
Trigger-release Heat Control Probe
with 15 heat settings
15 heat settings allow for perfect cooking
control, while the simple to use trigger
release probe makes for quick easy removal
after use.
Tempura rack
The tempura rack allows you to perfect the
art of deep frying oriental-style spring rolls,
curry puffs, money bags etc.
Steaming Rack
The versatile steaming rack is ideal for fat
free steaming of a variety of fresh vegetables,
fish and poultry.
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Features of your Stainless Wok
2400 Watt ‘Heat-Wall’ Element
The 'Heat-Wall' element is completely cast
into the heavy duty base. This increases the
life of the element and provides faster heat
distribution.
Your Sunbeam Stainless 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
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Features of your Stainless 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’s 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 Stainless 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.
Seasoning is very important when cooking
with Stainless Steel. It will help prevent food
from sticking to the base of the wok during
cooking.
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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Stainless steel cooking surface
The Sunbeam stainless steel cooking surface
is manufactured from high quality stainless
steel. Stainless steel is hygienic, easy to
care for and extremely durable. To keep your
stainless steel cooking surface looking good
and to achieve the best results, follow these
simple instructions:
Removing burnt-on food
Fill the wok with sufficient water, cover and
simmer for five minutes or until the burnt-on
food softens and lifts. For stubborn burnt-on
food, leave the wok to soak overnight, after
first simmering as described. Then wash and
dry thoroughly.
Before the first use
Removing stubborn stains
“Season” the cooking surface by applying a
thin coat of cooking oil or butter and rub in
with paper towelling. This will also be
necessary after cleaning in a dishwasher.
We recommend that these can be removed by
using nylon abrasive pads in conjunction with
any brand of stainless steel powder cleaner
on stubborn stains on the cooking surface
only.
Use of metal utensils
Note: Constant use of nylon abrasive pads,
will affect the polished surface finish.
Continued use of knives, forks or spoons will
eventually start to mark the stainless steel
cooking surface. We recommend using nylon
or wooden utensils to maintain the polished
surface finish.
Rubbing a paste of bicarbonate of soda and
water into the stained area is also helpful in
removing stains. Wash thoroughly.
Note: Re-Season the cooking surface after
using any of the above methods to remove
stains.
To clean after each use
Wash in hot soapy water. Rinse and dry
thoroughly. To remove cooked-on food, fill the
wok with hot water and allow to stand for a
few minutes. This will soften the food,
making cleaning easier.
Dishwasher-safe
Your stainless steel Wok is completely
dishwasher-safe. The heating element is
totally sealed so it is safe to fully immerse in
water.
Note: Never fill a hot wok with cold water.
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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
Heat Control Probe.
Wok, Base and Glass Lid.
If cleaning is necessary, wipe over probe with
a damp cloth.
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.
Do not immerse the Control Probe in water or
any other liquid.
They can also be cleaned in the dishwasher.
Storage.
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.
Store the 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. Refer to the back of
your instruction book for Service Centre
listings.
To Clean Steaming Rack and Tempura Rack.
Wash in warm soapy water using a mild
household detergent. Rinse thoroughly and
dry with a soft cloth before storing.
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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
Pork Won Ton Soup
300g pork mince
(Serves 4)
3.Add prawns and lime juice and allow to
simmer until prawns are cooked.
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
2 tablespoons soy sauce
2 green onions, finely chopped
20 won ton wrappers
4.Serve with sprinkled coriander.
Fried Camembert
(Serves 6)
2 x 125g camembert or brie cheese
4 eggs, lightly beaten
1 teaspoon salt
4 litres chicken stock
2 baby bok choy, washed
1 teaspoon pepper
2 cups dried breadcrumbs
Oil for deep frying
1.In a bowl, combine the pork mince, ginger,
sesame oil, soy sauce and shallots. Place
1 tablespoon of mixture into each won ton
wrapper. Moisten edges with water and
gather around the mixture forming a
1.Preheat oil in Wok to setting 15.
2.Using a wet knife, cut cheese into small
wedges. Combine salt, pepper and
breadcrumbs.
pouch, pinch together and twist top. Cover
with a damp tea towel until ready to use.
3.Coat each wedge of cheese in egg and then
breadcrumbs. Repeat this procedure twice.
Place wedges in Wok and fry until golden
brown.
2.Place chicken stock in Wok, bring to the
boil on setting 15. Reduce heat slightly
add won tons cook for 5-8 minutes, stirring
occasionally add bok choy and season with
a little extra sesame oil and soy sauce.
Cook for a further 2 minutes and serve
immediately in individual bowls with soy
sauce and chilli.
4.Serve hot with Cranberry sauce.
Thai Fish Cakes
(Serves 4)
500g red fish fillets
1 tablespoon fish sauce
1 egg
Spicy Prawn Soup
(Serves 4)
1 red chilli, chopped
2 stems fresh lemongrass, chopped
2 spring onions, chopped
2 fresh red chillies
1
4
/ cup coriander leaves, chopped
1
2
1 / tablespoons grated fresh ginger
Vegetable oil for frying
6 cups fish stock
500g uncooked prawns, shelled and deveined
1.With the Sunbeam Maestro Pro food
processor, process the fish fillets for 20-30
seconds till smooth. Add fish sauce, egg,
chilli, spring onion, and coriander. Process
for a further 10 seconds until all
1
4
/ cup lime juice
1 tablespoon coriander, chopped
1.Blend lemongrass, chillies and ginger until
finely chopped.
ingredients are well combined.
2.Pour stock into the Wok and bring to the
boil on setting 15. Add chilli mixture and
simmer, uncovered for 15 minutes.
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Recipes continued
2.Heat oil in wok to setting 15 for deep
frying (allow about 2 litres of oil).
1.Preheat wok to setting 11. Heat oil and
add garlic, spring onions, celery, cabbage,
carrot and snake beans. Stir fry for 2-3
minutes until vegetables are softened.
Add salt and pepper to taste. Remove
ingredients from wok and allow to cool.
3.Using wet hands, and 2 tablespoons of
mixture, form fairly flat patties. Deep fry
fish cakes in batches of 4, for 2-3 minutes
until deep golden brown. Drain on
absorbent paper. Serve immediately with
Thai dipping sauce.
2.Meanwhile clean wok and fill with oil for
deep frying (allow about 2 litres of oil).
Adjust setting to 15 and allow oil to
become hot.
Thai Dipping Sauce
1
2
/ cup white sugar
3.Working with 1 won ton wrapper at a time,
place 1 tablespoon filling in the centre,
moisten edges with a little water, gather
around filling to form a pouch, twist and
pinch sides together, leaving a frill at the
top. Place on a tray and repeat with
1
2
/ cup water
1
2
/ cucumber, finely chopped
1
4
/ cup coriander, chopped
1 red chilli, sliced
1
4
/ cup roasted peanuts, chopped
remaining filling and won ton wrappers.
1.In a small pan, heat the sugar and water,
stir until boiled. Simmer for 4 minutes.
Remove from heat and stir in the
remaining ingredients.
4.Deep fry money bags in batches of 5 until
golden brown, approximately 3-5 minutes.
Drain on absorbent paper, tying a chive
around each money bag. Serve
Vegetarian Money Bags
(Makes 40)
immediately with a dipping sauce.
2 tablespoons olive oil
4 cloves garlic, crushed
6 spring onions, chopped
2 sticks celery, chopped
250g cabbage, shredded
300g carrot, grated
Soy and Chilli Sauce
4 tablespoons soy sauce
2 tablespoons sweet chilli sauce
Combine together and serve with Vegetarian
Money Bags.
200g snake beans, sliced
salt & pepper to taste
40 won ton wrappers
20 chives, blanched, cut in half
Vegetable oil for deep frying
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Recipes continued
SIDE DISHES
Chinese Fried Vegetables
(Serves 6)
2 tablespoons oil
Tossed Asian Greens
with Oyster Sauce
500g mixed Asian green, washed and trimmed
50ml water
2 cloves garlic crushed
3 tablespoons oyster sauce
1 tablespoon sesame oil
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
(Serves 4)
1.Preheat wok to setting 11. Add Asian
greens, water, garlic, oyster sauce and
sesame oil. Toss quickly for 1-2 minutes
until heated through and just wilted.
1 teaspoon wine vinegar
1 teaspoon sesame oil
2.Serve immediately.
1.Heat oil in Wok on setting 15, stir fry
onion and garlic until onion is tender.
Chinese Rice
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
2.Add all vegetables and stir-fry for 3-4
minutes, stirring constantly.
3.Add ginger, soy sauce, vinegar and sesame
oil. Cook for a further 2 minutes.
3 bacon rashers, finely chopped
1
2
/ cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
Garlic Potatoes
(Serves 6)
1.5 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
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.
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1.Boil potatoes until almost tender. Do not
over cook. Drain.
2.Add peas, green onions, rice and egg, stir
to combine. Stir ginger and soy sauce
through rice.
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.
3.Cook until heated through.
3.Stir chives through potatoes just before
serving.
4.Serve with sour cream if desired.
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Recipes continued
French Beans and Mushrooms
(Serves 4)
Tempeh and Nuts
(Serves 4)
1
2
1 tablespoon butter (20g) or margarine
1 clove garlic, finely chopped
1 tablespoon lemon juice
/ cup soy sauce
1
4
/ cup brown sugar
2 cloves garlic
500g French beans, trimmed
100g mushrooms sliced
2 tablespoons pine nuts
1 long red chilli sliced
300g block Tempeh, sliced and deep fried
200g roasted peanuts
200g roasted cashews
1.Heat butter or margarine in Wok on setting
12. Sauté garlic for 1 minute.
1.Preheat wok to setting 9. Add soy sauce,
brown sugar, garlic and chilli. Stir until
sugar is dissolved and mixture starts to boil
and thicken. Immediately toss in Tempeh
and nuts, cook for 1 minute. Remove and
serve.
2.Add lemon juice and beans. Reduce heat
to setting 3, cover and cook until beans
are just tender.
3.Increase heat to setting 5, add mushrooms
and pine nuts. Sauté until mushrooms are
tender and pine nuts are browned.
Curried Nut Rice
(Serves 4)
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.Heat butter in Wok on setting 15. Add
curry and rice, cook for 2-3 minutes
stirring constantly.
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.Add almonds and green onions, stir
through rice and cook for a further 2-3
minutes.
15
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Recipes continued
MAIN MEALS
Prawn Laksa
4 tablespoons laksa paste
1 clove garlic, crushed
500ml coconut milk
1.Chop each chicken in half. Combine lemon
juice, sugar and soy sauce. Pour over
chicken and marinade in refrigerator for 30
minutes.
(Serves 4)
2.Drain chicken and reserve marinade.
3.Heat oil in Wok to setting 15. Coat chicken
in cornflour and fry until golden brown.
Drain chicken on absorbent paper.
375ml fish/chicken stock
600g large green prawns (allow 4 prawns per
person), peeled, leaving tails intact and
deveined
200g snow peas, topped, halved diagonally
100g bean shoots, trimmed
4.Combined reserved marinade and 1
tablespoon cornflour with stock in clean
wok and heat until thickened. Served over
crispy lemon chicken.
250g rice vermicelli noodles, cooked and
drained
1
Curried Prawns
3 tablespoons oil
(Serves 6)
2
/ cup coriander leaves, roughly chopped
6 green onions, thinly sliced on the diagonal
6 green onions, cut into 5cm pieces
2 medium onions, sliced
1.Preheat wok to setting 11. Add laksa
paste and garlic, stir continuously for 1-2
minutes. Add coconut milk and stock, stir
to combine ingredients. Bring to the boil,
reduce heat to setting 9 and simmer for 3-
5 minutes. Add prawns, cook for 1
3 celery stalks, chopped
1
2
/ cup French beans
2 tablespoons curry powder
1kg uncooked prawns, shelled and deveined
2 cups chicken stock
minute, toss in snow peas, bean shoots.
1
4
/ cup cornflour
2.Serve laksa immediately in individual
bowls with noodles, ladle soup over the
top, then garnish with coriander and green
onions.
2 tablespoons sherry
1
4
/ cup cream
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.
Crispy Lemon Chicken
(Serves 6)
6 chicken breast fillets
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.
1
2
/ cup lemon juice
1 tablespoon sugar
2 teaspoons soy sauce
Oil for deep frying
1
2
/ cup cornflour
1
4
/ cup chicken stock
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Recipes continued
Thai Chicken Green Curry
Curry Paste
(Serves 4)
Beef Red Curry with Potatoes
(Serves 4)
3 tablespoons red curry paste
1 onion, cut into wedges
500g beef fillet, sliced
400ml coconut milk
200g potato, washed and cubed
2 tablespoons palm/white sugar
5 green chillies
1
2
/ stalk lemongrass, sliced
1 tablespoon lime zest
1 tablespoon chopped coriander
2 cloves garlic
1 tablespoon lime juice
6 éshallots, chopped
1
4
/ cup lime leaves, shredded
1
2
1 / teaspoons shrimp paste
1.Heat wok to setting 11. Add curry paste,
and onion, cook for 30 seconds. Add beef
fillet, tossing quickly, till browned, add
potatoes. Stir in coconut milk and bring to
the boil. Reduce to a simmer, setting 5.
Allow to cook for 10 minutes until potatoes
are tender. Stir in sugar, lime juice and
leaves. Cook for a further 1 minute.
1 teaspoon ground tumeric
Process all ingredients to a fine paste.
Set aside.
Chicken Curry
400g chicken breast, sliced
850ml coconut milk
2 tablespoons fish sauce
2 tablespoons shredded kaffir lime leaves
1 tablespoon chopped basil
2.Serve with cooked jasmine rice.
3.Season with fish sauce and add lime
leaves, chilli and basil just before serving.
Serve on a bed of steamed rice.
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.
3.Season with fish sauce and add lime
leaves, chilli and basil just before serving.
Serve on a bed of steamed rice.
17
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Recipes continued
Seafood Paella
2 tablespoons oil
2 onions, chopped
(Serves 5)
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.
1 clove garlic, crushed
1
2
1 / cups chicken stock
250g fish cutlets, cut into pieces
2.Add remaining ingredients and bring to the
boil. Reduce heat to simmer on setting 2-
3, cover and cook for 30 minutes.
1 tablespoon tumeric
1
2
1 / cups cooked rice
425g can whole tomatoes
125g mussels
250g prawns, shelled and cut into pieces
1 green capsicum, cut into strips
1 red capsicum, cut into strips
Tomato, Onion and Zucchini
Casserole
2 tablespoons oil
(Serves 4)
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
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.
2.Reduce heat to setting 3 and stir in the
cooked rice.
3.Chop the tomatoes and add to the Wok
with juice, mussels, prawns and
Pepper to taste
capsicums. Simmer until liquid is
absorbed, about 15 minutes and serve.
1.Heat oil in Wok on setting 12. Add onion
and garlic, sauté until onion is tender.
French Vegetable Casserole
1 large eggplant
4 tablespoons oil
(Serves 4)
2.Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
2 onions, peeled and finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
3.Reduce heat to simmer on setting 2-3,
cover and cook until zucchini is tender.
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
Pepper to taste
18
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Recipes continued
STIR-FRIES
Pork with Broccoli
(Serves 4)
2 tablespoons oil
Chilli Beef
2 tablespoons oil
(Serves 4)
500g pork fillet, sliced thinly
Salt and pepper to taste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
3 carrots, sliced thinly
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
1 large head brocoli, chopped into florets
100g mushrooms, sliced
1
3
/ cup soy sauce
125ml chicken stock
1 tablespoon cornflour
1 tablespoon sugar
2 tablespoons soy sauce
2 teaspoons brown sugar
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.
2 green onions, chopped
1
4
/ cup roasted almonds
1.Heat oil in Wok on setting 15. Add meat
and stir-fry in batches. Remove.
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.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.
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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Vegetarian
(Serves 4)
1.Preheat wok to setting 13. Add 1
tablespoon oil and cook meat in batches.
Allow about 150g per batch. Toss meat
quickly in pan until well browned on all
sides. Remove and cover with foil.
1 tablespoon oil
1
4
/ 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
2.Meanwhile wipe out wok and add 2
tablespoons of oil. Stir fry onion till soft
and remaining vegetables. Stir fry for 2-3
minutes until just tender but still crisp.
Add sauces with water, toss in noodles;
cook for 1 minute. Return meat back to
the wok and stir in cashews. Serve
immediately in individual bowls and
garnish with extra cashews.
100g green beans
1
4
/ cup orange juice
2 teaspoons cornflour
1 green onion, chopped
1.Heat oil in Wok on setting 15. Add soy
sauce, onion and garlic. Stir-fry 2-3
minutes.
Teriyaki Chicken
2 tablespoons oil
500g chicken breast fillets, sliced
1 small onion, thinly sliced
1 clove garlic, crushed
(Serves 4)
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.
100g snow peas
1
2
/ cup water
2 tablespoons black bean sauce
2 tablespoons teriyaki sauce
Beef, Cashew and Hokkien noodle
1 bunch bok choy, sliced
1
Stir Fry
(Serves 4)
2
/ cup bean sprouts
500g rump or steak, sliced
1 onion, cut into thin wedges
2 cloves garlic
5cm piece ginger, crushed
450g fresh mixed Asian vegetables
(broccolini, bok choy, soy sum)
3 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
125ml water
1.Heat half oil in Wok on setting 15. Add
chicken in batches, stir-fry until tender.
Remove from Wok.
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.
400g fresh hokkien noodles
150g roasted cashews including some for
garnish
20
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Recipes continued
Beef and Black Bean
(Serves 4)
Noodles with Pork and Peanuts
(Serves 4)
2 tablespoons oil
2 tablespoons oil
500g beef steak, thinly sliced
2 cloves garlic, crushed
1 onion sliced
3 teaspoons Thai red curry paste
500g pork fillets, sliced thinly
250g packet dry rice noodles
1 chicken stock cube
1 stick celery, sliced
1 tablespoon cornflour
2 teaspoons fish sauce
2 tablespoons soy sauce
1
4
/ cup black bean sauce
2 tablespoons teriyaki sauce
2 teaspoons cornflour
1
2
/ cup water
1.Heat oil in Wok on setting 15. Add
combined beef and garlic in batches. Stir-
fry until beef is tender. Remove.
3 tablespoons chopped coriander
1.Heat 2 teaspoons oil in Wok on setting 15.
Rub curry paste over pork and stir-fry pork
until tender. Remove.
2.Add the onion and celery to the
Wok and stir-fry.
2.Add noodles to a large pan of boiling water
until just tender, drain.
3.Add beef and combined cornflour and
sauces, stir until mixture thickens slightly.
3.Add remaining oil to Wok, add noodles,
stir-fry until hot.
Spicy Calamari
500g calamari tubes
2 tablespoons oil
(Serves 4)
1 red pepper, sliced
2 teaspoons oyster sauce
1 teaspoon barbecue sauce
3 teaspoons soy sauce
1 vegetable stock cube
1 teaspoon cornflour
1
2
/ cup water
1.Score inside of calamari tubes in a
diamond pattern. Cut in thick strips.
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.
21
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DESSERTS
1.Using electric beater cream butter until
soft. Add flour and salt and mix by hand
until crumbly; gradually add milk.
Banana Fritters
(Serves 6)
1
2
/ cup rice flour
2.Turn mixture onto a floured board and
knead lightly. Press dough out to a 1cm
thickness; cut out rounds with a scone
cutter.
1 cup plain flour
1
2
1 / tablespoons baking powder
1 teaspoon cinnamon
450mls water
6 medium bananas
Oil for deep frying
Icing sugar
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.
1.Sift flours, baking powder and cinnamon in
a bowl; gradually add enough water to form
a smooth batter.
2.Preheat oil in Wok on setting 15.
Tropical Fruit Flambé
(Serves 4)
60g butter
3 bananas
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.
450g can pineapple pieces
1
4
/ cup brown sugar
1
4
/ teaspoon ground cinnamon
4.Drain on absorbent paper, dust with icing
sugar or alternatively serve hot with ice
cream.
2-3 tablespoons rum
Whipped cream
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.
Deep Fried Scones
(Serves 15)
30g butter or margarine
1
2
1-1 / cups self-raising flour
1
2
/ teaspoon salt
2.Add heated rum, turning fruit occasionally
until warmed through and tender.
3
4
/ cup milk
Raspberry jam
Oil for deep frying
3.Serve hot with cream or ice cream.
22
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Recipes continued
Spiced Black Rice Risotto
(Serves 4)
500g black rice, soaked overnight in water,
drained
1
2
/ teaspoon salt
1 teaspoon ground cloves
1
2
/ teaspoon ground cinnamon
1
4
/ teaspoon ground ginger
2 strips lemon rind, pith removed
500ml coconut milk
1
4
/ cup brown sugar
125ml coconut cream
4 tablespoons honey
1
2
/ cup shredded coconut, toasted
Fresh or canned fruit to serve (ie, Diced
mango or sliced pears)
1.Heat wok to 5. Add 11 litres of water to
/
2
wok. Stir in rice, salt, cloves, cinnamon,
ginger, and lemon rind. Slowly bring to the
boil, stirring continuously. Simmer for 20-
25 minutes until rice is tender.
2.Add coconut milk and brown sugar, stir in
well. Turn heat off and allow too cool for
4-5 minutes.
3.Remove lemon rind. Serve risotto warm in
individual bowls garnished with coconut
cream, honey, shredded coconut and fruit.
4.This is a perfect breakfast idea for a
special occasion or a rich dessert to finish
off a meal.
23
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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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