5-Quart Professional Wok Instruction Manual & Authentic Cooking Guide AEW-306 www.AromaCo.
IMPORTANT SAFEGUARDS ! Basic safety precautions should always be followed when using electrical appliances, including the following: 1. Important: Read all instructions carefully before first use. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug or the appliance itself in water or other liquid. 4. Close supervision is necessary when the appliance is used by or near children. This appliance is not intended to be used by children. 5.
Short Cord Instructions 1. A short power-supply cord is provided to reduce risk resulting from entanglement or tripping over a longer cord. Polarized Plug This appliance has a polarized plug (one blade is wider than the other); follow the instructions below: To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Congratulations on your purchase of the Electric Wok. It will surely become one of the most useful and versatile appliances in your modern kitchen. Please read all instructions before your first use. Published By: Aroma Housewares Co. 6469 Flanders Drive San Diego, CA 92121 U.S.A. 1-800-276-6286 www.AromaCo.com © 2006 Aroma Housewares Company All rights reserved.
A Wok Through History The wok is an invention of pure necessity. In ancient times whatever the kings, emperors, and warlords may have had in plenty, the vast majority of commmoners spent their lives short of. Even staple items like fuel, cooking oils, utensils, and even water were scarce. In these lands and living conditions foods had to be cooked quickly and efficiently. The wok may appear to be a rather recent addition to Asian kitchen cookery. However, it has been used for over two thousand years.
PARTS IDENTIFICATION 6 1 2 5 D 3 4 4 8 1 7 B C Accessories A. Long chopsticks B. Tempura rack C. Steam rack 4 6 2 A 2 6 1. Tempered glass lid 2. Nonstick interior surface 3. Wok body 4. Quick-release detachable base 5. Cool-touch handles 6. Steam vent 7.
HOW TO USE 1. Attach the temperature probe to the wok (see figure 2A below) and plug it into a proper electrical outlet. 2. Add cooking oil and adjust the cooking temperature to the desired setting. When the indicator light goes off, the temperature has been reached and the wok is ready. Ø Do not cover the wok with lid when heating up the cooking oil. 3. When the oil is at desired temperature, add food and begin cooking. 4. Adjust steam vent to release or retain steam while cooking.
HOW TO CLEAN 1. Move the temperature dial to OFF position and unplug the power cord immediately after cooking. When cool, remove control probe and place aside. 2. To detach the quick-release base: Turn the wok over with bottom facing up and press down on release knob and turn counterclockwise to release. See figure 4A below. 3. Always use a soft sponge or dishcloth to clean the wok, wok base, and glass lid. Do not fully immerse in water. 4.
AUTHENTIC RECIPES Stir-Fried Beef with Snow Peas 1 lb. flank steak, thinly sliced 2 cups snow peas, stem and strings removed 1 cup sliced mushrooms 1 cup sliced carrots or bamboo shoots 1 tbsp dark soy sauce 1 tsp cornstarch 1/2 tsp sugar 4 tsp vegetable oil 1 tsp sesame oil (optional) 1 tsp salt Marinate sliced beef in mixture of soy sauce, cornstarch, sesame oil and sugar. Set aside. Heat 2 tbsps of vegetable oil in wok. Stir-fry all the vegetables for about 2-3 minutes.
Stir-Fried Pork with Green Beans 1 lb. lean pork cut into thin strips 1 cup green beans 2 dried Chinese mushrooms, presoaked, sliced 1 cup bamboo shoots, sliced into long shoestrings 1 stalk celery, thinly sliced 1 tsp salt To Thicken: 3 tbsp vegetable oil 2 tsp cornstarch 1/2 tsp sugar 1 tsp sherry 1 tsp rice wine 1 tbsp water 1 tsp soy sauce 1 tbsp oyster sauce 1 clove garlic crushed 1 green onion, minced 1 cup chicken broth or water Blanch green beans for about 2 minutes, cut into 1" length. Set aside.
Stir-Fried Seasonal Vegetables 1 tbp cooking oil 1 tbsp minced garlic 2 tsp minced ginger 6 fresh shiitake mushrooms; (discard stems, caps sliced) 4 fresh bottom mushrooms, sliced 1/2 cup baby corn, cut in half diagonally 1 small zucchini, cut in half lengthwise, thinly sliced 1/2 green bell pepper, sliced 1/2 tsp. cornstarch dissolved in 1 tsp.
Wok Chicken Salad 2 chicken breasts, de-boned 1 head iceberg lettuce, shredded 1 cup seasoning soy sauce 1 clove of garlic, grated 1 small piece ginger, minced 2 tsp sugar 1 tsp Lawry’s Seasoning 1 cup Chinese parsley 1/2 cup green onion, thinly sliced 2 tbsp sesame seeds Sesame oil Oil for deep frying Celery salt for taste Marinate chicken with soy sauce, garlic, sugar and 1⁄2 tsp Lawry’s Seasoning in a bowl. Refrigerate for about one hour. Heat oil and stir-fry chicken until golden brown. Drain and cool.
NOTES
LIMITED WARRANTY Aroma Housewares Company warrants this product free from defects in material and workmanship for one year from provable date of purchase in continental United States. Within this warranty period, Aroma Housewares Company will repair or replace, at its option, defective parts at no charge, provided the product is returned, freight prepaid with proof of purchase and U.S. $8.00 for shipping and handling charges payable to Aroma Housewares Company.
