WARNING: Never operate the Hot Wok™ without the base firmly positioned in place.

1.Place the Wok Bowl onto the Wok Base and lock into place.
2.Make sure the interior of the Probe Socket is fully dry. To do this, shake out excess water, then wipe the interior of the Probe Socket with a dry cloth.
3.Insert the Temperature Control Probe into the Probe Socket at the side of the Wok. Plug into a 110/120v power outlet. Always insert the Temperature Control Probe into the appliance first, then plug into main power outlet.
4.Preheat the Wok on the ‘High Sear’ setting for approximately 10 minutes. The heating arrow will illuminate and indicates the selected setting.
5.Heating Cycle

When the heating arrow no longer illuminates, the wok has reached the correct temperature for the selected setting. The Wok is now ready for use. The heating arrow will cycle on and off throughout cooking as the temperature is maintained by the thermostat.

6.Ready to Cook

Rotate the Steam Vent on the Glass Lid counter clockwise to allow steam to escape when cooking.
7.When cooking is completed, turn the heating arrow to the ‘Off’ position (‘O’ on dial) then unplug from power outlet.
8.Leave the Temperature Control Probe connected to the Wok until it has cooled down.

Remove the Temperature Control Probe from the Probe Socket by depressing the ‘Easy Release’ lever on the side of the probe.

Quantanium Non-Stick Surface

Do not use metal utensils, sharp objects or cut food inside the Wok. Breville is not liable for damage to the non-stick coating if metal utensils have been used.

Cooking on a non-stick surface reduces the need for oil. Food does not stick, and cleaning is easier.
Any discoloration that may occur will only detract from the appearance of the Wok and will not affect the cooking performance.

When cleaning the non-stick coating do not use metal (or other abrasive) cleansers. Wash in hot soapy water. Remove stubborn spots with a plastic washing pad or nylon washing brush.

The Temperature Control Probe

The Temperature Probe has 14 Heat Settings plus ‘High Sear’ for accurate temperature control. The ‘High Sear’ setting should be used for searing and sealing meats when stir-frying.

The heating arrow on the probe switches off automatically when the temperature is reached and will cycle on and off during cooking in order to maintain the temperature selected.

The numbers on the dial represent the following:

1, 2, 3, 4Keep food warm
Slow cooking sauces
Low Heat/Slow Cook
5, 6, 7, 8, 9Curries, pasta
Rice, browning nuts
Medium Heat
10, 11, 13, 14Vegetable Stir-fryingHigh Heat
14, SearStir-frying
Sealing meat
Maximum Heat
High Sear

NOTE: Temperatures given are a guide only and may require adjustment to suit various foods and individual tastes.

For best results allow the Hot Wok™ to preheat for 10 minutes on the ‘High Sear’ setting before beginning to cook.

Recommended Cuts for Stir-Frying

  • Beef – Lean beef strips prepared from rump, sirloin, rib eye, and fillet.
  • Chicken – Lean chicken strips prepared from breast fillets, tenderloins, and thigh fillets.
  • Lamb – Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts, and loin.
  • Pork – Lean pork strips prepared from leg, butterfly or medallion steaks, or fillets.
  • Veal – Eye of loin, fillet, round, rump, topside.


  • Temperature Probe Setting:
    HIGH/SEAR for meat.
    12 – 14 for Vegetables and Seafood.
  • Slice strips across the grain ensuring tenderness after cooking.
  • Strips should be 2 – 3 inches in length.
  • Meat can be placed in the freezer for about 30 minutes prior to slicing to make the cutting easier.
  • Stir fry meat strips in small batches which prevents the meat from ‘stewing’ in it’s own juicing, producing tougher meat once cooked.
  • Drain off thin marinades from meat strips before frying to prevent stewing and splatter.
  • 3 Minutes
    Onion, quartered.
    Broccoli, flowerets
    Carrots, sliced.
    Soaked Chinese dried Mushrooms.
    2 Minutes
    Snow Peas.
    Bell Peppers, sliced.
    Zucchinis, sliced.
    Water chestnuts.
    Bamboo shoots.
    1 Minute
    Garlic, minced.
    Chili pepper, minced.
    Ginger, minced.
    Shallots, chopped.
    Bean Sprouts.

    Shallow Frying

    • Temperature Probe Setting:
      8 -10
    • Use approximately 3 cups of oil or sufficient oil so that half the food is immersed.
    • Preheat the oil before adding food. When using oil, never cover with the Glass Lid as this will cause condensation to drip into the oil and result in bubbling and splattering.
    • Wipe moisture from foods to avoid splattering.
    • Cook a few pieces at a time to ensure crispness. Drain cooked foods on paper towels to reduce greasiness.
    • Vegetable, peanut, or canola oil is recommended for shallow frying.

    Slow Cooking (Braising)

    • Temperature Probe Setting:
      1 – 2
    • Less tender meat cuts contain sinew and gristle which will be broken down during cooking and will give a tender result.
    • It is not recommended to slow cook with tender meat cuts as they will toughen and shrink during cooking.
    • Use the glass lid when slow cooking to retain heat.
    • Cut meat into 1 inch cubes.
    • Cook for approximately 1&1/2 to 2 hours, stirring occasionally.
    • Add soft or quick cooking vegetables such as mushrooms, tomatoe, beans or corn in the last half hour of cooking.