Instruction Manual Electric Wok Professional™ Questions or concerns about your electric wok? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support.
The wok is an invention of pure necessity. In ancient times, the vast majority of people spent their lives in short of those things that the kings, emperors and warlords had in abundance. Even staple items like fuel, cooking oil, utensils and water were scarce. In these lands and living conditions, foods had to be cooked quickly and efficiently. Though the wok may appear to be a rather recent addition to Asian kitchen cookery, it has been used for over two thousand years.
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.
IMPORTANT SAFEGUARDS Short Cord Instructions DO NOT DRAPE CORD! 1. A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. 2. Longer extension cords are available and may be used if care is exercised in their use. 3. If a longer extension cord is used: a. The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. b.
PARTS IDENTIFICATION Steam Vent Tempered Glass Lid Accessories Tempura Rack Nonstick Interior Surface Cool-Touch Handles Wok Body Quick-Release Detachable Base Long Chopsticks Steam Rack Trigger-Release Temperature Probe 3
BEFORE FIRST USE 1. Read all instructions and important safeguards. 2. Remove all packaging materials and ensure items are received in good condition. 3. Tear up all plastic bags as they can pose a risk to children. 4. Wash the wok in warm, soapy water. Rinse and dry thoroughly. 5. Place wok on a dry and level countertop or table. Keep the edge of the wok 2-4 inches away from any walls and objects on the countertop or table. 6.
TO USE WOK 1. Attach the temperature probe to the wok (see figure 2A) and plug it into an available 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. 3. When the oil is at desired temperature, add food and begin cooking. 4. Adjust steam vent to release or retain steam while cooking (see figure 3A to operate the steam vent). 5.
TO CLEAN Always unplug the wok and allow it to cool completely before cleaning. 6 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. The lid and the body can be entirely immersed in water for cleaning.
RECIPES Stir-Fried Beef with Snow Peas Ingredients ¾ pound 2 cups ½ cup ½ cup 1 tablespoon 1½ teaspoons ¼ teaspoon 4 teaspoons 1 teaspoon ½ teaspoon flank steak, thinly sliced snow peas, stem and strings removed sliced mushrooms sliced carrots or bamboo shoots dark soy sauce cornstarch sugar vegetable oil sesame oil (optional) salt Marinate sliced beef in mixture of soy sauce, cornstarch, sesame oil and sugar. Set aside. Heat 2 tablespoons of vegetable oil in wok.
RECIPES Stir-Fried Pork with Green Beans Ingredients ½ pound 1 cup 2 ½ cup 1 stalk 1 teaspoon 3 tablespoons ¼ teaspoon 1 teaspoon 1½ teaspoons 1 clove ½ ¾ cup lean pork cut into thin strips green beans Chinese mushrooms, presoaked, sliced bamboo shoots, sliced into long shoestrings celery, thinly sliced salt vegetable oil sugar rice wine soy sauce garlic crushed green onion, minced chicken broth or water To Thicken: • 2 teaspoons cornstarch • 1 teaspoon sherry • 1 tablespoon water •
RECIPES Rainbow Shrimp Ingredients 4 ounces 1 cup ½ cup ¼ cup 1 1 2 teaspooons 1 teaspooon ½ teaspooon 2 slices 4 tablespoons medium-sized peeled shrimp green peas diced carrots diced bamboo shoots green onion, cut 1” length egg white, slightly beaten cornstarch, divided sherry salt fresh ginger root oil To Thicken: • 2 teaspoons cornstarch • 1 teaspoon sherry • 1 tablespoon water • 1 tablespoon oyster sauce With knife, butterfly and de-vein shrimp.
RECIPES Cathay Chicken Ingredients 8 2 4 slices 1 tablespoon ¼ cup 1 tablespoon 3 tablespoons - small chicken drumsticks green onions fresh ginger root sherry dark soy sauce sugar vegetable oil Chinese parsley, for garnish Wash chicken drumsticks. Pat dry. Cut green onion into 3 three pieces. Heat the wok with vegetable oil. Stir fry ginger root and green onion. Add drumsticks, sherry, soy sauce, sugar and ½ cup of water.
WARRANTY LIMITED WARRANTY Aroma Housewares Company warrants its products against defects in material and workmanship for five years from provable date of purchase in the United States. Within this warranty period, Aroma Housewares Company will repair or replace, at its discretion, defective parts at no charge, provided the product is returned, freight prepaid with proof of purchase and U.S. $20.00 for shipping and handling charges payable to Aroma Housewares Company.
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