Sunbeam WW4500D Bedienungsanleitung

Please read these instructions carefully and retain for future reference. N o n - S t i c k W o k 5.0 litre heat wall non-stick wok Instruction/Recipe Booklet WW4500D[...]

Sunbeam’s Safety Precautions 1 Features of your Non-Stick Wok 2 Using your Non-Stick Wok 6 Cooking T echniques 7 Care and Cleaning 9 Recipes 10 C o n t e n t s[...]

1 S u n b e a m ’ s S a f e t y P r e c a u t i o n s SA FETY PREC AUT IONS FOR YO UR SU NBEA M WOK . • Us e well away f rom wa lls a nd cu rtai ns. • A voi d usin g on me tal su rfa ces e. g. si nk, ho tpla te. • Us e caut ion w hen co oki ng fo ods su ch as ch icke n as th e ski n may po p dur ing co oki ng. • Do no t tou ch co okin g v[...]

Glass lid with adjustable steam vent Allows you to monitor your cooking progress. T eflon® Platinum Pro™ non-stick coating DuPont's most durable and damage resistant non-stick coating to date. Three layers of premium non-stick coating for superior scratch resistance. Safe to use with metal utensils. 2000 watt ‘heat-wall’ element The ele[...]

3 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. T rigger-release control probe with 10 heat se[...]

4 D u P o n t T e f l o n ® P l a t i n u m P r o ™ P r o f e s s i o n a l U s e Y our Sunbeam Non-Stick Wok features a special scratch and abrasive-resistant non-stick cooking coating that makes it safe to use metal utensils when cooking. T eflon ® Platinum Pro ™ – Professional Use is DuPont’ s toughest non-stick coating to date – up [...]

5 2000 W att ‘Heat Wall’ Element Y our Sunbeam Non-Stick Wok features a special 2000 watt 'heat-wall' element. This element wraps around the base and side walls of your wok providing superior cooking temperatures and heat distribution. The heat is quickly channelled from the base of the wok up the side walls. This 'heat- wall&apo[...]

6 Before First Use Ensure any stickers are removed from the product. W ash in warm soapy water , rinse thoroughly and dry your wok and lid. Do not immerse the heat control probe in water or any other liquid. 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 h[...]

7 V arious cooking methods can be used to make a wide variety of foods in your Sunbeam Non-Stick 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. Use a constant tossin[...]

8 Steaming Steamed foods are tender and juicy , retaining most of their nutritional value. Most foods are suitable for steaming, including fish, seafood, chicken, vegetables, buns and dumplings. When steaming, foods can cook very quickly so be sure to monitor your cooking progress. Place food on the steaming rack provided and place in wok over simm[...]

9 Always turn the power OFF and REMOVE the plug from the power outlet before cleaning. Remove the control probe from the socket of the wok. T eflon ® Platinum Pro ™ Non-Stick Coating Y our wok features a special scratch and abrasive-resistant non-stick coating that makes it safe to use metal utensils when cooking. However Sunbeam recommends that[...]

10 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 garlic clove, crushed ¾ cup arborio rice 2 tablespoons finely chopped basil 2 tablespoons finely grated parmesan 40g mozzarella, cut into 1cm pieces ¼ cup br[...]

11 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. T ip: Prepared curry puffs can be frozen and thawed again for frying. Recipe can also be halved for a smaller quantity . Steamed Pork Buns Makes: 6 Preparation: 20 minutes (+ 1 hour proving time) Cooking: 10 minut[...]

12 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 v[...]

13 4. T urn wok off and allow oil to cool before carefully removing oil from wok and wipe clean. Heat wok on setting 7; add 1 tablespoon of fresh oil to the wok. Add ginger and cook for 1 minute. Add honey and cook for a further minute. Add the combined remaining ingredients and stir until sauce boils and thickens. 5. Add chicken and stir until chi[...]

14 Fried Rice Serves: 4 Preparation: 20 minutes Cooking: 10 minutes 3 green onions 2 tablespoons peanut oil 4 eggs, lightly whisked 175g rindless bacon rashers 1 small red capsicum, seeded, chopped finely ¾ cup fresh or frozen peas 4 cups cold cooked rice (see tip) 2 tablespoons soy sauce 2 tablespoons oyster sauce 250g small cooked prawns, peeled[...]

15 Pad Thai Serves: 4 Preparation: 15 minutes Cooking: 10 minutes 200g rice stick noodles 200g firm tofu ¼ cup vegetable oil 3 eggs 500g large green prawns, peeled and deveined ¹⁄ ³ – ½ cup Pad Thai paste 1 bunch garlic chives, cut into 4cm pieces 100g bean sprouts ¼ cup packaged fried shallots ¼ cup chopped peanuts ½ cup fresh coriander[...]

16 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, roug[...]

17 Thai Red Curry Chicken Stir Fry Serves: 4 Preparation: 15 minutes Cooking: 5 minutes 2 large chicken breast fillets 2 tablespoons vegetable oil 4 eschalots, sliced 2-3 tablespoons red curry paste 1 small red capsicum, sliced 125g fresh baby corn, halved 150g baby green beans, trimmed and halved 270ml light coconut milk 4 kaffir lime leaves, shre[...]

18 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. T rim any fat from pork and finely slice. Place pork in a small gla[...]

R ec i pe s co n ti n ue d Cinnamon Doughnuts Makes: 14 Preparation: 20 mins + proving Cooking: 10 mins 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 V egetable oil, for deep frying Cinnamon Sugar 1 cup caster sugar 2 teaspoons ground c[...]

N o t e s[...]

Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively , you can send a written claim to Sunbeam at the address listed below . On receipt of your claim, Sunbeam will seek to resolve your difficulties or , if the applian[...]

is a registered trademark. 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. In Australia Visit www .sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www .sunbeam.co.nz Or call 0800 786 232 ‘No n-St ick W ok’ is a trad emar k of Sun bea[...]