Avance Ultimate Wok - Breville

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Removable baseTo remove the base for cleaning1. Move the push-lever removable base button tothe ‘unlock’ position.2. Lift the base from the wok, lifting over the heatcontroller socket.Glass lidWash the glass lid in warm, soapy water using a softsponge, rinse and dry thoroughly. The glass lid isdishwasher safe.Pull-out utensil restRemove the utensil rest from the wok base by simplypulling the rest all the way out from the base anddepressing the area in the middle. This will allowthe spoon rest to be fully removed. Wash in warmsoapy water using a soft sponge, rinse and drythoroughly. Alternatively, the utensil rest can beplaced into the dishwasher.The wok base may be washed in hot, soapy water,dry thoroughly. The wok base is dishwasher safe.The Avance Ultimate Wok should never be operatedwithout the wok and base fully assembled andlocked into place.3. To relock base to wok, move push-leverremovable base button to the ‘lock’ position.Take care when the glass lid is hot. Do not placehot lid under cold water or on cold surfaces. Thismay cause lid to break.NoteDishwasher safeYour Avance Ultimate wok is dishwasher safe for easycleaning. The recessed heating element is completelysealed so it is safe to immerse in water. It isrecommended that the base be washed by hand.Before inserting temperature control probeinto the wok socket ensure the interior of thesocket is fully dry. To do this, shake out excesswater then wipe the interior of the socketwith a dry cloth.Note10
Cooking techniquesStir fryingRecommended temperature probe setting:‘High Sear’ for stir frying meat.13-14 for vegetables and seafood.• Stir frying is an energy efficient and healthy wayof cooking foods. The benefit of this method isits speed and the flavour result. The non-stickcooking surface on your wok also means that lessoil is required for cooking. The cooking action forstir frying is a continual tossing motion to ensurethe food is evenly exposed to the heat and cooksquickly and evenly in a couple of minutes.• Stir frying should be carried out using a highheat setting.• Preheat your wok before adding any ingredients,allow the temperature light to cycle ‘ON’ and ‘OFF’several times. This will allow the wok to reach aneven high temperature.• Stir frying is a dry heat cooking method and isbest suited to tender cuts of meat. Timing is a keyfactor when cooking them as over cooking will givea tough, dry result. Cooking times depend on thesize and thickness of the cut, as the bigger the cutthe more time is needed.Recommended cuts for stir fryingBeef Lean beef strips prepared from rump,sirloin, rib eye and fillet.Chicken Lean chicken strips prepared from breastfillets, tenderloins, thigh fillets.Lamb Lean lamb strips prepared from fillet,lamb leg steaks, round or topside miniroasts and loin.Pork Lean pork strips prepared from leg,butterfly or medallion steaks or fillet.Veal Eye of loin, fillet, round, rump or topside.Stir fry tips• Buy meat strips from your butcher or supermarket,or prepare meat strips from recommended cutslisted above by removing any fat and slicing thinlyacross the grain (across direction of meat fibres).Slicing across the grain ensure tenderness. Cut intovery thin strips, approximately 5-8cm in length.Partially freeze meat (approximately 30 minutes)to make slicing easier.• Stir fry meat strips in small batches (approx200–300g) to stop meat shedding its juice and‘stewing’, resulting in tougher meat.• When adding meat strips to the wok, the stripsshould sizzle.• Stir fry meat strips for 1-2 minutes. Any longer willtoughen meat.• Remove each batch when cooked and allow wokto reheat before stir frying the next. By cookingin small batches the heat of the wok remainsconstant, ensuring the meat doesn’t stewand toughen.• A small amount of oil can be mixed through themeat strips before adding to the wok, along withany other flavouring such as garlic, ginger andchilli. A little sesame oil can also add flavour.Mixing the meat with the oil rather than heating itseparately in the wok eliminates using too much.• Drain off the marinades from meat strips before stirfrying to prevent stewing and splatter.11
Page 1 and 2: Avance Ultimate WokPerfect for crea
Page 3 and 4: Congratulationson the purchase of y
Page 6 and 7: Know your Breville Avance Ultimate
Page 8 and 9: Operating your Breville Avance Ulti
Page 12 and 13: Cooking techniques continuedFry veg
Page 14 and 15: Preparation techniquesThe success o
Page 16 and 17: Special ingredients continuedLemon
Page 18 and 19: RecipesDelicious recipesIncludes in
Page 20 and 21: SoupsChicken and sweetcorn soup2-4T
Page 22 and 23: Moroccan pumpkin soup4-6Chicken (or
Page 24 and 25: Crispy tempura vegetableswith dippi
Page 26 and 27: Spicy pork and chilli salad2 tables
Page 28: Heading Steamed to dishes appear he
Page 33 and 34: Stir-fries continuedStir fried seaf
Page 35 and 36: Stir-fries continuedThai beef and s
Page 37 and 38: Curries and rice dishesChicken and
Page 39 and 40: Curries and rice dishes continuedIn
Page 41 and 42: DessertsBlack rice pudding4Spicy fr
Page 43 and 44: NotesR26

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