Sunbeam Wok WW8900 User Manual

Stainless Professional Wok  
7.5 Litre Stainless Heat Wall Wok  
Instruction/Recipe Booklet  
WW8900  
Please read these instructions carefully  
and retain for future reference.  
 
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.  
1
 
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.  
2
 
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.  
3
 
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  
4
 
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  
5
 
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.  
6
 
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.  
7
 
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.  
8
 
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.  
9
 
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.  
10  
 
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.  
11  
 
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.  
12  
 
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  
13  
 
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.  
14  
 
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  
 
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  
16  
 
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  
 
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  
 
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.  
19  
 
Recipes continued  
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  
 
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  
 
Recipes continued  
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  
 
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  
 
24  
 
‘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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