Sunbeam Wok WW4300 User Manual

Wok  
5.0 Litre Non-Stick Wok  
Instruction/Recipe Booklet  
WW4300  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM 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
 
Features of your Wok  
Glass lid with adjustable steam vent  
Allows you to view your food while  
cooking, and controls 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.  
2000 watt ‘butterfly-shaped’ element  
The element is butterfly-shaped and  
is embedded into the heavy duty  
base for better heat distribution and  
faster heating.  
Detachable Base  
Allows for easy cleaning.  
Simply un-twist and pull.  
Non-slip rubber feet  
Provides extra stability and prevents  
slipping.  
Steaming Rack  
2
 
Cool Touch Handles  
Makes handling your wok safe when cooking.  
Dishwasher safe parts  
The wok vessel, base and glass lid are  
dishwasher safe.  
Heavy Duty Die-Cast Cooking Vessel  
Trigger-release Heat Control Probe  
with 10 heat settings  
The removable probe is thermostatically  
controlled to provide accurate cooking  
temperatures. The trigger-release makes the  
probe easy to remove.  
3
 
Features of your 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.  
4
 
Features of your Wok continued  
2000 Watt ‘Butterfly-Shaped’ Element  
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.  
Your Sunbeam Wok features a special 2000  
Watt 'butterfly-shaped' element. This element  
shape and design provides more effective  
heat distribution at the base of the wok when  
compared to normal ‘round-shaped’elements.  
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.  
The element is also embedded into the heavy  
duty base for faster heating of your work.  
Detachable Cook & Clean Base  
Your Sunbeam Wok features a quick  
detachable 'Cook & Clean' base. This enables  
the base to be removed from the wok cooking  
vessel making easier cleaning.  
Simply turn the wok upside down and un-  
twist the plastic knob anti-clockwise as  
shown in the illustration below.  
Completely cast-in element  
Trigger-Release Control Probe with 10 heat  
settings  
The Heat Control Probe is thermostatically  
controlled with 10 settings to deliver perfect  
cooking control.  
Quick-release cook and clean base  
Heat control probe with trigger release  
5
 
Using your 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.  
6
 
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.  
7
 
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.  
8
 
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.  
Sunbeam however 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.  
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.  
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.  
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.  
Storage.  
Dry with a soft cloth before storing. Before  
using your Wok again, re-season the non-stick  
surface.  
Store the probe carefully in a safe place. Do  
not knock or drop it as this can damage the  
probe.  
To Clean Steaming Rack.  
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.  
Wash in warm soapy water using a mild  
household detergent. Rinse thoroughly and  
dry with a soft cloth before storing.  
9
 
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 7. 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 7. 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 10 for deep frying.  
2.Heat oil in Wok on setting 7. 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.  
10  
 
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 10. 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 10. 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 10.  
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.  
11  
 
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 7. 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 10. 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 10. 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 7. Stir and allow the mixture to  
thicken – about 10 minutes. Be careful  
that it does not burn.  
12  
 
Recipes continued  
French Vegetable Casserole  
1 large eggplant  
(Serves 4)  
1.Heat oil in Wok on setting 7. 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 7,  
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 10. Add meat  
and stir-fry in batches. Remove.  
2.Reduce heat to setting 7. 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  
13  
 
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 10. Add  
pork, seasoned with salt and pepper in  
batches until cooked. Remove from wok.  
1.Heat oil in Wok on setting 10. 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 7. 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.  
14  
 
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 10. Add  
chicken in batches, stir-fry until tender.  
Remove from wok.  
2.Heat oil in Wok on setting 10. 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 10.  
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 10.  
Rub curry paste over pork and stir-fry pork  
until tender. Remove.  
1.Heat oil in Wok on setting 10. 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.  
15  
 
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 10, 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 10. 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.  
16  
 
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 10. Add  
curry and rice, cook for 2-3 minutes  
stirring constantly.  
2.Heat oil and butter in Wok on setting 7.  
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  
7. 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 10.  
17  
 
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 7. 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 10. 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 10. 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.  
18  
 
Notes  
 
Notes  
 
‘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  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
 
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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