Go to page of
A good user manual
The rules should oblige the seller to give the purchaser an operating instrucion of Breville EW40, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.
What is an instruction?
The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Breville EW40 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.
Unfortunately, only a few customers devote their time to read an instruction of Breville EW40. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.
What should a perfect user manual contain?
First and foremost, an user manual of Breville EW40 should contain:
- informations concerning technical data of Breville EW40
- name of the manufacturer and a year of construction of the Breville EW40 item
- rules of operation, control and maintenance of the Breville EW40 item
- safety signs and mark certificates which confirm compatibility with appropriate standards
Why don't we read the manuals?
Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Breville EW40 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Breville EW40, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Breville service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Breville EW40.
Why one should read the manuals?
It is mostly in the manuals where we will find the details concerning construction and possibility of the Breville EW40 item, and its use of respective accessory, as well as information concerning all the functions and facilities.
After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.
Table of contents for the manual
-
Page 1
Av ance Ultimate W ok INSTRUC TIONS F OR USE AND RECIPES Model EW40 Model EW40 Issue 1/03 Br evill e is a r egister ed trademark of Br eville Pty . Ltd. ABN 98 000 092 928 © Copyright. Br evill e Pty . Ltd. 2003 Due to continual impr ovements in design or otherwise, the pr oduct you pur chase may differ slightly fr om the one illustrated in this b[...]
-
Page 2
Intr oduction Page Br evill e Recommends Safety Fir st 4 Know Y our Brevill e Wok 5 Operating Y our Brevill e Avance Ultimate W ok 8 Car e and Cleaning 10 Removabl e Base 11 Cooking T echniques 12 Pr eparation T echniques 16 Special Ingr edients 17 Recipes Soups 20 Entr ees and Accompaniments 23 Steamed Dishes 28 Stir Fries 30 Curries and Rice Dish[...]
-
Page 3
4 5 • • This appliance is f or household use only . Do not use this appliance f or other than its intended use. Do not use outdoors. • • The appliance is not intended f or use by y oung childr en or infirm persons without supervision. • • Do not leav e the appliance unattended when in use. Y oung children should be supervised to ensur e[...]
-
Page 4
7 KNOW Y OUR BREVILLE WOK c ont’d 6 F or best r esults allow the Av ance Ultimate W ok to preheat f or 10 minutes on the ‘High Sear’ setting befor e beginning to cook. T emperatur es given ar e a guide onl y and may requir e adjustment to suit various f oods and individual tastes. KNOW Y OUR BREVILLE WOK c ont’d The numbers on the dial r ep[...]
-
Page 5
Befor e inserting temperatur e control pr obe into the W ok socket ensure the interior of the socket is full y dry . T o do this, shake out exc ess water then wipe the interior of the socket with a dry cloth. 3. Pr eheat the Avanc e Ultimate W ok on the ‘High Sear’ setting for appr oximatel y 10 minutes. The thermostat ‘On’ light will illum[...]
-
Page 6
F or convenient stor age of the T emperature Pr obe, line the w ok bowl with two sheets of kitchen paper and place the probe on the kitchen paper . This will ensure the pr obe and plug doesn’t scratch the non-stick coating. Ta k e c a r e when the glass lid is hot. Do not place hot lid under cold water or on c old surfac es. This may cause id to [...]
-
Page 7
STIR FRY TIPS • • Buy meat strips fr om your butcher or supermarket, or pr epare meat strips fr om re c ommended cuts listed above by r emoving any fat and slicing thinl y across the grain (acr oss direction of meat fibr es). Slicing acr oss the grain ensur e t enderness. Cut int o very thin strips, appr oximatel y 5 - 8cm in length. Partiall y[...]
-
Page 8
SHALL OW FRYING Recommended temper ature pr obe setting 8-10. Used to crispen and cook f oods in a small amount of oil. The foods may have alr eady been cook ed. • • Use appr oximatel y 3 cups of oil, or sufficient oil so that half the food is immersed. • • Pr eheat the oil befor e adding food. When using oil never c over with the lid durin[...]
-
Page 9
AGAR- AGAR Is made fr om differ ent types of seaweed. It has ex cell ent setting pr operties, similar to gelatine, and will set at r oom temperatur e. BOK CHOY Also known as Chinese char d or Chinese white cabbage, has fl eshy white stems and dark gr een leaves. It has a slight mus tard ta st e. There is also a small er version call ed shanghai or [...]
-
Page 10
FISH SAUCE A thin, salty dark br own sauce with a distinctive fishy smell, which is used ext ensively in Thai and Vietnamese cook ery . It is made fr om small fish that have been f ermented in the sun. Fish sauc e replaces salt in many r ecipes. G ARAM MARSALA A blend of spic es, usually c onsisting of some co mbination of cinnamon, cumin, pepper, [...]
-
Page 11
CHICKEN AND SWEET CORN SOUP Serves 4-6 1 tabl espoon peanut oil 1 clov es garlic, crushed 500g cr eamed corn 150g cook ed and shredded chick en meat 4 cups chicken st ock 4 egg whites 1 tabl espoon of finely chopped parsl ey 1 teaspoon gr ound black pepper 4 gr een shallots, sliced 1. Heat the oil in the wok on high sear setting. 2. Add the oil the[...]
-
Page 12
SPICED WOK FRIED NUTS 3 tabl espoons olive oil 250g unsalted cashews 200g salted macadamia nuts 200g unsalted shell ed peanuts 1 cup raw pistachios 1 cup blanched almonds 1 teaspoon gr ound cumin 2 teaspoons gr ound garam marsala 1 tabl espoon curry powder 1 / 2 t easpoon gr ound chilli powder 1 teaspoon salt 1. Heat the wok on high sear setting, a[...]
-
Page 13
PLUM GLAZED CHICKEN WINGS Serves 4 1kg chick en wings, pinion and wing r emoved (if desir ed) 1 / 2 cup pr epared plum sauc e 1 tabl espoon honey 2 tabl espoon sweet Thai Chilli sauce 2 tabl espoons dark soy sauce 1 tabl espoon sesame seeds 1 cup chicken st ock 1. Place pr epared chicken into a lar ge mixing bowl. 2. Combine the r emaining ingredie[...]
-
Page 14
TIP T o make the lettuc e cups place the l eaves over a small rice bowl and cut ar ound the bowl. Stor e the cups in water to make them crisp. SAL T AND PEPPER CALAMARI Serves 4-6 1kg squid hoods (small) 1 tabl espoon szechuan pepperc orns, ground 2 teaspoons sea salt 1 tabl espoon corn flour 1 tabl espoon plain flour 2 egg whites 4 cups sunflower [...]
-
Page 15
PEANUT SAUCE 2cm piece fr esh ginger, chopped 1 onion, chopped 1 clov e garlic 1 tabl espoon oil 1 teaspoon curry powder (pr eferabl y Malaysian) 1 tabl espoon soy sauce 1 / 4 cup crunchy peanut butter 1 teaspoon chilli paste 2 teaspoons br own sugar 1 cup coconut milk 1. Place the ginger, onion and garlic into a food pr ocessor and pr ocess until [...]
-
Page 16
STIR FRIED CHINESE GREEN VEGET ABLES Serves 4 1 tabl espoon peanut oil 1 bunch Chinese gr een vegetabl es cut into 5cm pieces washed (bok choy, cho y sum or Chinese br occoli) 1 teaspoon garlic crushed 2 teaspoons soy sauc e 2 tabl espoons oyster sauc e 1. Heat the wok on high sear setting, add the oil then the r emaining ingredients apart fr om th[...]
-
Page 17
STIR FRIED SEAFOOD WITH RICE NOODLES Serves 4-6 1 tabl espoon peanut oil 1 tabl espoon ginger, cut into matchsticks 1 garlic clov e diced 500g mixed seaf ood (Marinara mix) 2 tabl espoons light soy sauce 1 x cup chicken st ock 200g fr esh rice noodl es, sliced 1 x 250g can baby corn 1. Heat the wok on high sear setting, add the oil then garlic and [...]
-
Page 18
PEKING DUCK, MUSHROOM AND CHINESE BBQ SAUCE STIR FRY Serves 6 1 tabl espoon peanut oil 1 carr ot cut into matchsticks 1 / 2 cup beef sock 1 / 2 cup Chinese BBQ sauce (Char Siu Sauce) 1 can shitak e mushr ooms sliced 1 small can water chestnuts slic ed 1 teaspoon grated ginger 1 Peking duck, de-boned and shr edded (alr eady cooked) 100g snowpeas 100[...]
-
Page 19
MONGOLIAN LAMB Serves 4-6 750g lamb cut into strips 1 tabl espoon light soy sauce 1 tabl espoon rice wine 1/2 teaspoon salt 1 teaspoon sugar 1 tabl espoon soy sauce 1 tabl espoon rice wine 1 tabl espoon sesame oil 2 tabl espoons peanut oil 2 clov es garlic diced 1 br own onion diced 1 / 2 bunch shallots cut into 2cm piec es 1 r ed capsicum sliced 1[...]
-
Page 20
While c ooking wet dishes with the lid on, the wok will turn on and off during the c ooking pr ocess, as the unit is thermostaticall y c ontr olled. NASI GORENG (INDONESIAN FRIED RICE) Serves 4 1 tabl espoon peanut oil I teaspoon crushed garlic 1 / 2 t easpoon dried chilli 3 eggs, mixed together 1 / 2 cup cok ed chicken br east diced 12 medium gr e[...]
-
Page 21
BLACK RICE PUDDING Serves 4 1 cup of Black Glutinous Rice 5 cups water 2-4 cinnamon sticks (optional) 2 teaspoons vanilla es sence 200 grams palm sugar (or br own sugar) 400ml tin of coconut milk 1 / 3 cup dried coconut 1 mango sliced 1. Soak rice in 2 cups of water f or 6-12 hours. 2. Add to the wok 3 cups of water the cinnamon sticks and vanilla [...]
-
Page 22
43 42 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ [...]