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Highlights the durable, scratch-resistant non-stick coating that allows metal utensil use.
Explains the removable base for easy cleaning and storage.
Describes the powerful, recessed heating element for even heat distribution.
Details the glass lid with a steam vent for cooking and monitoring.
Mentions the sealed heating element for safe immersion and dishwasher use.
Details the probe with 14 heat settings and 'High Sear' for precise temperature control.
Mentions the included plastic spatula for stirring without damaging the non-stick surface.
Recommends initial cleaning and preparation steps before operating the wok.
Instructions for cleaning and storing the temperature control probe safely.
Advises on cleaning the scratch-resistant non-stick coating to maintain its performance.
Explains the procedure for removing and relocking the base for cleaning.
Confirms that the wok vessel, base, and lid are safe for dishwasher cleaning.
Provides instructions for washing the glass lid to keep it clean and intact.
Details the recommended settings and techniques for effective stir-frying.
Lists suitable cuts of meat and poultry for optimal stir-frying results.
Offers practical advice to enhance stir-frying performance and flavour.
Explains the process and settings for shallow frying foods in the wok.
Guides on using the wok for slow cooking, braising curries, and casseroles.
Lists suitable cuts of meat for tender results through slow cooking.
Provides essential tips for successful slow cooking and braising.
Explains how to prepare vegetables and meats using matchstick or julienne cuts.
Describes the method for shredding meats and vegetables for cooking.
Guides on how to cube and dice ingredients into uniform pieces.
Details how to slice ingredients evenly for cooking and presentation.
Explains agar-agar's properties, similar to gelatine, and its setting capabilities.
Details bok choy, its mustard taste, and common varieties.
Explains the role of bamboo shoots in adding texture to dishes.
Describes the extraction and differences between coconut cream and milk.
Discusses chilli varieties, heat levels, and safe handling practices.
Details coriander's strong flavour, use in Asian cuisines, and alternatives.
Identifies Char Siu sauce as a sweet Chinese barbecue sauce.
Mentions the availability of pre-prepared crisp fried shallots.
Recipe for a classic sweet corn soup with chicken.
Recipe for authentic Thai hot and sour prawn soup.
Recipe for a hearty Chinese won ton soup.
Recipe for classic French onion soup with cheese croutons.
Recipe for a creamy Moroccan pumpkin soup.
Recipe for a flavourful chicken or prawn laksa soup.
Recipe for tempura vegetables with a homemade dipping sauce.
Recipe for authentic Thai fish cakes served with sweet chilli sauce.
Recipe for chicken wings glazed with plum sauce.
Recipe for a fresh Thai salad with prawns and mango.
Recipe for a spicy pork salad with chilli and lettuce.
Recipe for mussels cooked in a rich tomato and garlic sauce.
Recipe for calamari seasoned with salt and pepper.
Recipe for Chinese lettuce wraps filled with pork and vegetables.
Recipe for a vegetable and tofu stir-fry with kumera and zucchini.
Recipe for classic Singapore Hokkien noodles with various ingredients.
Recipe for simple stir-fried Chinese green vegetables as a side dish.
Recipe for calamari and rice noodles with ginger and coriander flavours.
Recipe for stir-fried prawns with snowpeas in an oyster sauce.
Recipe for prawns marinated and cooked in a sate sauce with peanut butter.
Recipe for a seafood stir-fry with rice noodles and baby corn.
Recipe for chicken and Singapore noodles with a sweet chilli sauce.
Recipe for sweet and sour lemon chicken with a cornflour coating.
Recipe for chicken cooked with plum sauce and bok choy.
Recipe for spicy Sichuan pork stir-fried with Thai rice stick noodles.
Recipe for a stir-fry featuring Thai-marinated beef with spinach.
Recipe for lamb stir-fried with a Mongolian-inspired sauce.
Recipe for beef cooked with teriyaki sauce, vegetables, and spinach.
Recipe for a creamy chicken and tomato risotto.
Recipe for risotto with chicken, spinach, and toasted pine nuts.
Recipe for authentic Indonesian fried rice with chicken, prawns, and egg.
Recipe for a flavourful Thai green chicken curry with coconut milk.
Recipe for an Indian-style curry featuring eggplant and yoghurt.
Recipe for classic Beef Rogan Josh curry with aromatic spices.
Recipe for a Moroccan lamb tagine with spices and vegetables.
Highlights the durable, scratch-resistant non-stick coating that allows metal utensil use.
Explains the removable base for easy cleaning and storage.
Describes the powerful, recessed heating element for even heat distribution.
Details the glass lid with a steam vent for cooking and monitoring.
Mentions the sealed heating element for safe immersion and dishwasher use.
Details the probe with 14 heat settings and 'High Sear' for precise temperature control.
Mentions the included plastic spatula for stirring without damaging the non-stick surface.
Recommends initial cleaning and preparation steps before operating the wok.
Instructions for cleaning and storing the temperature control probe safely.
Advises on cleaning the scratch-resistant non-stick coating to maintain its performance.
Explains the procedure for removing and relocking the base for cleaning.
Confirms that the wok vessel, base, and lid are safe for dishwasher cleaning.
Provides instructions for washing the glass lid to keep it clean and intact.
Details the recommended settings and techniques for effective stir-frying.
Lists suitable cuts of meat and poultry for optimal stir-frying results.
Offers practical advice to enhance stir-frying performance and flavour.
Explains the process and settings for shallow frying foods in the wok.
Guides on using the wok for slow cooking, braising curries, and casseroles.
Lists suitable cuts of meat for tender results through slow cooking.
Provides essential tips for successful slow cooking and braising.
Explains how to prepare vegetables and meats using matchstick or julienne cuts.
Describes the method for shredding meats and vegetables for cooking.
Guides on how to cube and dice ingredients into uniform pieces.
Details how to slice ingredients evenly for cooking and presentation.
Explains agar-agar's properties, similar to gelatine, and its setting capabilities.
Details bok choy, its mustard taste, and common varieties.
Explains the role of bamboo shoots in adding texture to dishes.
Describes the extraction and differences between coconut cream and milk.
Discusses chilli varieties, heat levels, and safe handling practices.
Details coriander's strong flavour, use in Asian cuisines, and alternatives.
Identifies Char Siu sauce as a sweet Chinese barbecue sauce.
Mentions the availability of pre-prepared crisp fried shallots.
Recipe for a classic sweet corn soup with chicken.
Recipe for authentic Thai hot and sour prawn soup.
Recipe for a hearty Chinese won ton soup.
Recipe for classic French onion soup with cheese croutons.
Recipe for a creamy Moroccan pumpkin soup.
Recipe for a flavourful chicken or prawn laksa soup.
Recipe for tempura vegetables with a homemade dipping sauce.
Recipe for authentic Thai fish cakes served with sweet chilli sauce.
Recipe for chicken wings glazed with plum sauce.
Recipe for a fresh Thai salad with prawns and mango.
Recipe for a spicy pork salad with chilli and lettuce.
Recipe for mussels cooked in a rich tomato and garlic sauce.
Recipe for calamari seasoned with salt and pepper.
Recipe for Chinese lettuce wraps filled with pork and vegetables.
Recipe for a vegetable and tofu stir-fry with kumera and zucchini.
Recipe for classic Singapore Hokkien noodles with various ingredients.
Recipe for simple stir-fried Chinese green vegetables as a side dish.
Recipe for calamari and rice noodles with ginger and coriander flavours.
Recipe for stir-fried prawns with snowpeas in an oyster sauce.
Recipe for prawns marinated and cooked in a sate sauce with peanut butter.
Recipe for a seafood stir-fry with rice noodles and baby corn.
Recipe for chicken and Singapore noodles with a sweet chilli sauce.
Recipe for sweet and sour lemon chicken with a cornflour coating.
Recipe for chicken cooked with plum sauce and bok choy.
Recipe for spicy Sichuan pork stir-fried with Thai rice stick noodles.
Recipe for a stir-fry featuring Thai-marinated beef with spinach.
Recipe for lamb stir-fried with a Mongolian-inspired sauce.
Recipe for beef cooked with teriyaki sauce, vegetables, and spinach.
Recipe for a creamy chicken and tomato risotto.
Recipe for risotto with chicken, spinach, and toasted pine nuts.
Recipe for authentic Indonesian fried rice with chicken, prawns, and egg.
Recipe for a flavourful Thai green chicken curry with coconut milk.
Recipe for an Indian-style curry featuring eggplant and yoghurt.
Recipe for classic Beef Rogan Josh curry with aromatic spices.
Recipe for a Moroccan lamb tagine with spices and vegetables.
General| Brand | Breville |
|---|---|
| Model | EW30 |
| Category | Kitchen Utensil |
| Language | English |
