Professional
™
Instruction Manual
Electric Wok
AEW-306
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
eciently.
Though the wok may appear to be a rather recent addition to Asian kitchen cookery, it has been used for over two thousand years. The rst woks were pottery
models found in the Han Dynasty tombs. Similar pans have been found in India and southeast Asia. There is believed to have been a sharing of cultures and cooking
techniques between these ancient civilizations.
The smooth, even distribution of intense heat is the wok’s most distinctive feature. The semi-spherical curve and shape of the wok allow for a maximum cooking surface
with very minimal fuel contact. It can be used to boil, braise, sauté, stir-fry, tempura-fry and steam. In any case, the cooking is done with little added oil or fat and with a
wide range of seasonings and avors.
For more information on your Aroma
®
Electric Wok, or for product service, replacement parts and other home appliance solutions, please visit us online at
www.AromaCo.com.
The Food of China, E.N. Anderson [Yale University Press:New Haven] 1988 (p.184-185)
Published By:
Aroma Housewares Co.
6469 Flanders Drive
San Diego, CA 92121
U.S.A.
1-800-276-6286
www.AromaCo.com
©2014 Aroma Housewares Company
All rights reserved.
www.AromaTestKitchen.com AromaHousewares AromaHousewares AromaHousewares AromaHousewares
1. Important: Read all instructions carefully before rst 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. Unplug from outlet when not in use and before cleaning. Allow unit to cool
before putting on or taking o parts, and before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Contact
Aroma
®
customer service for examination, repair or adjustment.
7. Do not use attachments or accessories other than those supplied or
recommended by Aroma
®
Housewares. Incompatible parts create a
hazard.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot burner or in a heated oven.
11. Do not use the appliance for other than its intended use.
12. Do not clean with metal scouring pads. Pieces can break o the pad and
touch electrical parts, creating a risk of electric shock. Metal scouring
pads may also damage the nish.
Basic safety precautions should always be followed when using electrical appliances, including the following:
13. Always unplug from the base of the wall outlet. Never pull on the cord.
14. Extreme caution should be exercised when using or moving the appliance
containing hot oil or other hot liquids.
15. The wok should be operated on a separate electrical circuit from other
operating appliances. If the electric circuit is overloaded with other
appliances, this appliance may not operate properly.
16. Store in a cool, dry place.
17. To disconnect, move the temperature controller to the “Low” position
before unplugging the wok from the electric outlet.
18. Place the electric wok on a dry, at and heat-resistant surface, and use it in
a well-ventilated area.
19. Do not place the wok too close to the edge of the table or countertop as
the wok might be knocked o.
20. The heating base and the other parts may become hot. Be sure to use the
handles and wear protective oven mitts or gloves.
21. Check the handles on a regular basis to ensure that they are rmly attached
to the pan.
22. This appliance is not intended for deep frying foods.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
1
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
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. The longer cord should be arranged so that it will not drape over the counter top
or tabletop where it can be pulled by children or tripped over unintentionally.
Short Cord Instructions
IMPORTANT SAFEGUARDS
2
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 t into a polarized outlet only one way. If the plug does not t fully into the outlet, reverse the plug.
If it still does not t, contact a qualied electrician. Do not attempt to modify the plug in any way.
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly qualied person in order to avoid a hazard.
DO NOT DRAPE CORD!
KEEP AWAY
FROM CHILDREN!
3
PARTS IDENTIFICATION
Wok Body
Tempura Rack
Accessories
Steam Rack
Cool-Touch
Handles
Trigger-Release
Temperature Probe
Quick-Release
Detachable Base
Tempered Glass Lid
Nonstick Interior
Surface
Long Chopsticks
Steam Vent
4
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. With the wok unplugged, turned to “Low” and completely cold, condition the nonstick cooking surface with 1 to 1½ tablespoons of cooking oil; use a
kitchen paper towel to wipe it dry thoroughly.
• Do not use abrasive cleaners or scouring pads
• Do not immerse the wok, cord or plug in water at any time.
NOTE
5
• Do not cover the wok with
lid when heating up the
cooking oil.
• Use caution when operating
steam vent to prevent
burning hands or face.
• The wok heats up fast. Be sure to prepare all the ingredients rst and place them near cooking area before
the wok is plugged in.
• Do not use metal or abrasive utensils that may damage the nonstick surface.
• Hold one of the wok handles with a hot pad or oven mitt when you stir-fry a large portion of food.
• Wok base can become extremely hot. Do not touch the base of the wok during or after cooking.
TO USE WOK
1. Attach the temperature probe to the wok (see gure 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 o, 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 gure 3A to operate the steam vent).
5. When cooking is complete, move the temperature dial to “OFF” position and remove food from the wok immediately.
6. Unplug the power cord from the electrical outlet once cooking is complete. When cool, remove the temperature control probe. Allow the wok to cool completely
before cleaning.
NOTE
Steam Vent Operation
Steam vent allows you to
control desired moisture
levels while cooking and
steaming.
Trigger Release
Press trigger and insert
temperature probe into wok.
Release by pressing trigger &
removing temperature probe.
1
2
4
6
8
1
2
4
6
8
CAUTION
2A
3A
6
• For even faster cleanup, the
wok body, detachable base,
glass lid and all accessories can
be washed in the dishwasher!
TO CLEAN
Always unplug the wok and allow it to cool completely before cleaning.
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 gure 4A
below.
3. The lid and the body can be entirely immersed in water for cleaning. Always use
a soft sponge or dishcloth to clean the glass lid.
4. Clean thoroughly with warm, soapy water and a damp sponge or cloth. If
necessary, add 2 cups of warm soapy water to the wok to soak for a half-hour
and then clean.
5. Thoroughly rinse and dry appliance before storing or using again.
6. Reattach the wok base before storage. Turn wok over and line up the wok base
with wok heating element and press knob in and turn clockwise to lock. Refer to
gure 4A below for further instructions.
HELPFUL
HINT
• The temperature control probe is NOT dishwasher-safe. Do not immerse temperature
control probe in water or any other liquid.
• Do not use harsh abrasive cleaners or products that are not considered safe to use on
nonstick coatings.
• Any other servicing should be performed by Aroma
®
Housewares Company.
NOTE
Detachable base
This diagram depicts the steps
to be taken to detach the base.
4A
7
Mandarin Chicken
RECIPES
Season chicken cubes with egg white, salt, cornstarch and white
pepper. Cover and refrigerate for 10-15 minutes. Heat oil in the wok. Stir fry
chicken cubes for 2-3 minutes or until meat turns white, separating all pieces
while stirring. Drain well and set aside. Pour out all but 2 tablespoons of oil from
the wok. Heat the wok again and add green onions, hoisin sauce, then chicken.
Stir well, then add soy sauce. Serves 4.
1½ pounds boneless, skinless chicken breasts, cut into ¾” cubes
1 egg white, slightly beaten
¾ tablespoon salt
½ tablespoon cornstarch
3 green onions, cut into ½” pieces
1½ tablespoons hoisin sauce
¾ tablespoon dark soy sauce
2 cups vegetable oil
dash white pepper
Ingredients
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
Stir-Fried Beef with Snow Peas
Marinate sliced beef in mixture of soy sauce, cornstarch, sesame oil and sugar. Set
aside. Heat 2 tablespoons of vegetable oil in wok. Stir fry all the vegetables for about 2-3
minutes. Sprinkle with ½ teaspoon of salt while stirring. Remove, place in bowl and set
aside. Heat the remaining oil in the wok. Add the marinated beef and stir constantly for
3-4 minutes or until it is almost done. Return the cooked vegetables to the wok and mix
thoroughly. Serves 4.
¾ pound ank steak, thinly sliced
2 cups snow peas, stem and strings removed
½ cup sliced mushrooms
½ cup sliced carrots or bamboo shoots
1 tablespoon dark soy sauce
1½ teaspoons cornstarch
¼ teaspoon sugar
4 teaspoons vegetable oil
1 teaspoon sesame oil (optional)
½ teaspoon salt
Ingredients
8
RECIPES
Blanch green beans for about 2 minutes, cut into 1” length.
Set aside. Stir fry garlic in 2 teaspoons of heated oil with a little
bit of salt. Add pork strips, stir fry quickly until meat whitens.
Remove and set aside. Heat the remaining oil. Add green onion,
mushrooms, bamboo shoots, celery and blanched green beans,
stir fry for 2 minutes, then add soy sauce. Add the cooked pork
and chicken broth and bring to a boil. Reduce heat, cover wok
and cook for 1 minute. Add thickening ingredients and stir. Mix
thoroughly. Serves 4.
Stir-Fried Pork with Green Beans
½ pound lean pork cut into thin strips
1 cup green beans
2 Chinese mushrooms, presoaked, sliced
½ cup bamboo shoots, sliced into long shoestrings
1 stalk celery, thinly sliced
1 teaspoon salt
3 tablespoons vegetable oil
¼ teaspoon sugar
1 teaspoon rice wine
1½ teaspoons soy sauce
1 clove garlic crushed
½ green onion, minced
¾ cup chicken broth or water
Ingredients
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
Asparagus in Crab Meat Sauce
Shred crab meat (if using canned crab meat, drain well). Remove white part of asparagus
spears and peel tough skin. Cut diagonally into 2” lengths, rinse well and drain. Heat the
wok with 2 tablespoons of oil. Stir fry asparagus. Add salt and 2 tablespoons of chicken
broth. Cook for 3-4 minutes, or until soft. Remove and set aside. Heat 1 tablespoon of
oil. Add shredded crab meat and stir fry for 30 seconds. Add asparagus with 1 cup of
chicken broth and cornstarch. Stir fry for another 30 seconds. Beat egg white again and
pour over crab meat and asparagus. Stir and heat thoroughly. Serves 4.
2 pounds fresh asparagus
3 ounces crab meat, fresh, frozen or canned
3 tablespoons peanut oil
1 teaspoon salt
1 cup & 2 tablespoons chicken broth
2 egg whites, beaten
2 tablespoons cornstarch, for thickening
Ingredients
To Thicken:
• 2 teaspoons cornstarch
• 1 teaspoon sherry
• 1 tablespoon water
• 1 tablespoon oyster sauce
9
Chicken Fried Rice
RECIPES
Marinate cubed chicken with cornstarch, soy sauce and sugar in a bowl.
Refrigerate about 30 minutes. Heat the wok with 2 tablespoons of oil. Add
chicken and stir fry until it turns white. Remove and set aside. Heat the wok with
1 tablespoon of oil; tilt wok to coat sides. Stir fry eggs until thickened. Heat the
remaining oil in the wok. Add rice and 1 tablespoon of water. Cover and braise
over low heat for 1 minute. Stir fry for 1 minute. Add eggs, chicken, vegetables,
green onion and white pepper powder. Stir fry one minute. Serves 4.
1 skinless, boneless chicken breast, cut into small cubes
1 cup cooked vegetables (sugar peas, carrots, chopped cabbage)
3 eggs, slightly beaten
3 cups cooked long-grain rice, cooled
1 tablespoon vegetable oil
½ cup Chinese parsley
¼ cup green onion, thinly sliced
1 or 2 tablespoons dark soy sauce
1 teaspooon salt
dash white pepper
Ingredients
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
Rainbow Shrimp
With knife, buttery and de-vein shrimp. Combine shrimp with egg white,
1 teaspoon cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1
teaspoon of oil, stir fry peas, carrot and bamboo shoots, sprinkled with salt,
for 1 minute. Remove from wok and set aside. Heat the remaining oil and add
green onion pieces and ginger. Add shrimp and stir until shrimp turns pink.
Add vegetables and thickening ingredients. Stir well. Serves 4.
4 ounces medium-sized peeled shrimp
1 cup green peas
½ cup diced carrots
¼ cup diced bamboo shoots
1 green onion, cut 1” length
1 egg white, slightly beaten
2 teaspooons cornstarch, divided
1 teaspooon sherry
½ teaspooon salt
2 slices fresh ginger root
4 tablespoons oil
Ingredients
To Thicken:
• 2 teaspoons cornstarch
• 1 teaspoon sherry
• 1 tablespoon water
• 1 tablespoon oyster sauce
10
RECIPES
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
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. Let drumsticks gently boil under medium heat until most of the
juice is gone. Turn occasionally. Remove and set on plate. Garnish with parsley and serve.
Serves 4.
Cathay Chicken
8 small chicken drumsticks
2 green onions
4 slices fresh ginger root
1 tablespoon sherry
¼ cup dark soy sauce
1 tablespoon sugar
3 tablespoons vegetable oil
- Chinese parsley, for garnish
Ingredients
Stir-Fried Seasonal Vegetables
Set electric wok to “High.” Heat for 2 minutes. Add cooking
oil, garlic, and ginger; cook, stirring until fragrant for about
30 seconds. Add remaining ingredients, except cornstarch
solution; cover and cook for 4 minutes. Add cornstarch
solution and cook, stirring until sauce boils and thickens.
Serves 4.
1 tablespoon cooking oil
1 tablespoon minced garlic
2 teaspoons minced ginger
6 fresh shiitake mushrooms
(discard stems, caps sliced)
4 fresh bottom mushrooms, sliced
½ cup baby corn, cut in half diagonally
1 small zucchini, cut in half lengthwise, thinly sliced
½ green bell pepper, sliced
½ teaspoon cornstarch, dissolved in 1 tsp water
1 small onion, cubed
1 green onion, sliced
Ingredients
Sauce:
• ⅓ cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian
oyster-avored sauce
• 1 teaspoon sugar
11
Aroma Housewares Company warrants its products against defects in
material and workmanship for ve 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.
Before returning an item, please call the toll free number below for a return
authorization number. Allow 2-4 weeks for return shipping.
This warranty does not apply if the warranty period expired; the products
has been modied by any unauthorized service center or personnel; the
defect was subject to abuse, improper use not conforming to product
manual instructions, or environment conditions more severe than those
specied in the manual and specication, neglect of the owner or improper
installation; the defect was subject to Force Majeure such as ood,
lightning, earthquake, other natural calamities, war, vandalism, theft,
brownouts or sags (damage due to low voltage disturbances).
This warranty gives you specic legal rights, which may vary from state to
state, and does not cover areas outside the United States.
AROMA HOUSEWARES COMPANY
6469 Flanders Drive
San Diego, California 92121
1-800-276-6286
M-F, 8:30 AM - 4:30 PM, Pacic Time
Website: www.AromaCo.com
WARRANTY
LIMITED WARRANTY
SERVICE & SUPPORT
In the event of a warranty claim, or if service is required for this product, please
contact Aroma
®
customer service toll-free at:
1-800-276-6286
M-F, 8:30AM-4:30PM, Pacic Time
Or we can be reached online at [email protected].
For your records, we recommend stapling your sales receipt to this page along with
a written record of the following:
Date of Purchase:
Place of Purchase:
• Proof of purchase is required for all warranty claims.
NOTE
12
Visit AromaCo.com/cookn to download your free Cook‘n
®
Recipe Browser
• Capture online recipes and organize them in electronic cookbooks
• Receive exclusive recipes from Aroma
®
and Mahatma
®
/Carolina
®
rice
• Get nutrition facts for all your favorite dishes
• Create menu plans
• Organize shopping lists
…and so much more!
Use the barcode number found on the bottom of your electric wok box to get Cook‘n
®
!
COOK‘N
®
RECIPE BROWSER
