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General| Brand | Breville |
|---|---|
| Model | EW40 |
| Category | Kitchen Utensil |
| Language | English |
Element recessed around the base for a wide heat zone, retaining heat efficiently.
Fully sealed heating element for dishwasher safety and full immersion cleaning.
Scratch-resistant coating with special minerals for easy cooking and cleaning.
Convenient rest for utensils when not in use, keeping the kitchen tidy.
14 heat settings plus 'High Sear' for precise temperature adjustments.
Quick release base for easy cleaning, allowing the wok to fit into a dishwasher or sink.
Supplied spatula designed not to damage the non-stick surface during stirring.
Features 14 heat settings plus 'High Sear' for accurate temperature control.
Instructions for initial cleaning and preparation before operating the appliance.
Step-by-step guide on how to assemble, connect, preheat, and use the wok for cooking.
Instructions for cleaning the temperature control probe, emphasizing not to immerse it in liquids.
Advice on maintaining the non-stick coating, recommending plastic utensils and avoiding abrasives.
Methods for cleaning the wok's interior and exterior using hot soapy water and soft materials.
Guidance on storing the control probe carefully to prevent damage and seeking service if needed.
Steps to detach the wok base for cleaning, including unlocking the lever.
Instructions for washing the glass lid, noting it is dishwasher safe.
How to remove and clean the pull-out utensil rest from the wok base.
Information that the wok base is dishwasher safe for easy cleaning.
Details the energy-efficient and healthy method of stir-frying, focusing on speed and flavour.
Advice on buying, slicing, and cooking meat batches for optimal stir-fry results.
Used to crispen and cook foods in a small amount of oil, often pre-cooked foods.
Ideal for curries and casseroles, allowing less tender meat cuts to achieve a tender result.
Tips for cutting meat, heat settings, cooking times, adding vegetables, and thickening sauces.
Cutting meats and vegetables into even slices for quick and even cooking.
Cutting food into 5mm sticks or finely cut vegetables for even cooking.
Cutting food into thin or thick sticks after slicing for a julienne effect.
Cutting meats and vegetables into 3cm cubes or 5mm cubes for even cooking.
A seaweed-based setting agent with excellent properties, similar to gelatine.
Chinese chard with fleshy white stems and dark green leaves, having a slight mustard taste.
Young tender shoots of bamboo plants, typically canned, used to add texture to food.
Available in many types and sizes, with bird's eye being the hottest.
Also known as cilantro, essential in SE Asian cuisine, has a strongly flavoured herb.
A salty, dark brown sauce used in Thai/Vietnamese cookery, made from fermented small fish.
A thick, sweet Chinese barbecue sauce made from salted black beans, onions, and garlic.
Dark green, shiny leaves with a pungent perfume, used in garnishes or curries.
An aromatic herb used in curry pastes, stir fries and soups, with versatile preparation methods.
Delicious fruit with a light texture and flavour, available fresh or canned.
A mild, sweet, delicate vinegar made from rice, with low acidity.
A paste made from ground chillies and salt, used as an ingredient or accompaniment.
High protein, low fat food made from soya beans, absorbs flavours of spices and sauces.
Small white crisp bulbs with brown skin, available canned and peeled.
A soup made with corn, chicken, egg whites, parsley, and pepper.
A spicy and sour soup featuring prawns, kaffir lime leaves, lemongrass, ginger, and mushrooms.
A soup with mushrooms, ginger, chicken stock, egg noodles, and prepared won tons.
A classic soup made with onions, beef stock, red wine, and thyme, served with cheese croutons.
A creamy soup made with pumpkin, onions, garlic, spices, and sour cream.
A flavourful soup with coconut milk, laksa paste, chicken/prawns, rice noodles, and fish sauce.
A snack made with various nuts stir-fried with spices until golden and coated.
Onions stir-fried until golden, then caramelised with brown sugar and balsamic vinegar.
Assorted vegetables lightly battered and shallow fried until crispy, served with a dipping sauce.
Fish cakes made with fish, coriander, eggs, rice, curry paste, and fish sauce, shallow fried until golden.
Chicken wings marinated in plum sauce, soy sauce, and honey, then cooked in the wok.
A salad with marinated prawns, mango, lettuce, tomatoes, and cashews with a lime dressing.
A salad featuring pork mince, peanuts, curry paste, lettuce, and tomatoes, seasoned with fish sauce.
Mussels cooked in a tomato pasta sauce with white wine, garlic, and onions.
Squid hoods cut and tossed in a flour mixture, then shallow fried until golden.
Pork mince mixture served in crisp lettuce cups, seasoned with soy, oyster, and sesame sauce.
A whole fish steamed with ginger, lime, soy sauce, and lemongrass.
Assorted vegetables and tofu steamed until tender, served with peanut sauce.
A creamy sauce made with peanut butter, coconut milk, ginger, garlic, and spices.
Chicken breast steamed with ginger wine and served over wilted spinach.
A stir-fry featuring kumera, zucchini, bean shoots, tofu, sesame seeds, and soy sauce.
Hokkien noodles stir-fried with curry powder, prawns, pork, capsicum, and carrot.
Chinese green vegetables stir-fried with garlic, soy sauce, and oyster sauce.
Calamari marinated with ginger and coriander paste, stir-fried with rice noodles and vegetables.
Prawns stir-fried with carrots, snowpeas, garlic, ginger, oyster sauce, and green onions.
Prawns marinated with spices, stir-fried with onion, peanut butter, and coconut cream.
Mixed seafood stir-fried with rice noodles, baby corn, ginger, garlic, and soy sauce.
Chicken marinated in sweet chilli sauce, stir-fried with Singapore noodles, celery, and mushrooms.
Chicken strips coated in egg white and cornflour, fried and tossed in a lemon and sugar sauce.
Pork stir-fried with shallots, ginger, water chestnuts, and rice noodles in a soy mixture.
Beef strips stir-fried with onions, garlic, ginger, capsicum, and spinach, served with cashews.
Lamb marinated in soy and rice wine, stir-fried with vegetables and a prepared sauce.
Beef strips marinated in soy, mirin, sake, and sugar, stir-fried with carrot, zucchini, and spinach.
Cooked Peking duck stir-fried with carrots, mushrooms, snowpeas, and beanshoots in BBQ sauce.
Risotto made with chicken, tomatoes, basil, Parmesan cheese, and chicken stock.
Risotto with chicken, spinach, pine nuts, pesto, and chicken stock, finished with Parmesan.
Fried rice cooked with egg, chicken, prawns, shallots, soy, and sweet soy sauce.
Chicken curry made with green curry paste, coconut cream, bamboo shoots, and tomatoes.
Eggplant curry made with madras curry powder, tomatoes, fish sauce, and yoghurt.
Beef curry made with Rogan Josh paste, diced tomatoes, and beef stock, slow-cooked for 1 hour.
Lamb tagine cooked with onions, spices, chickpeas, tomatoes, celery, red lentils, and tomato paste.
A pudding made with black glutinous rice, coconut milk, palm sugar, and mango.
Mixed fruits cooked with butter, cinnamon sugar, and rum, then flambéed.
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