Aroma YW-168 Quick guide

The Wonder Wok

INTRODUCTION
As a cooking teacher and cookbook author, I am always looking
for tips, techniques and the best available tools to help make
cooking simple and fun. The Yan Can Cook Professional Wok
Is a magical kitchen tool—stir-fry, steam, braise, stew and deep
fry. It is high-power heating unit and versatility make it the chef’s
ultimate secret to healthy, flavorful and most of all, enjoyable and
easily prepared dishes.
This multifunctional wok is a kitchen utensil that has involved from
ancient Asian roots to find a place in the modern home, giving you
the freedom to cook wherever you want. Chef and home cooks
alike are discovering how fun, versatile and convenient this wok is.
Come, join in on the woking! All it takes is an open mind, a little
imagination and a Yan Can Cook Professional Wok of your own.
Try the recipes in this booklet, with some of my favorites from the
Yan Can Cook show—and as the saying goes, “If Yan Can Wok, so
can you!”
MartinYan
(PLS ADD SIGNATURE-
Æ )

Martin Yan

The Wonder Wok
INSTRUCTIONS & RECIPES
Congratulations! You are the proud owner of the innovative Yan Can Cook The Wonder
Wok. You will certainly find this professional, highly reliable, and easy-to-use Wok to
be one of the most useful and versatile appliances in your modern kitchen.
Published by:
Aroma Housewares Company
6469 Flanders Drive
San Diego, CA 92121
USA
www.aromaco.com
© 2000 Aroma Housewares Company

TABLE OF CONTENTS
PART 1: UNDERSTAND YOUR YAN CAN COOK ELECTRIC WOK
SAFEGUARDS & GUIDELINES
Important Safeguards
Additional Important Safety Information
Specifications
UNIQUE FEATURES AND BENEFITS
ABOUT THE WOK
Parts and Identification
PART II: OPERATION & MAINTENANCE
OPERATION & PROCEDURE
How To Use
PROPER CLEANING & CLEAR
How To Clean
PART III: WOK COOKING METHODS AND TIPS
BASIC CUTTING
BASIC COOKING
INGREDIENT PREPARATION
WARRANTY

PART I
UNDERSTAND YOUR YAN CAN COOK
ELECTRIC WOK

SAFEGUARDS & GUIDELINES
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or removable
temperature control probe in water or other liquid.
4. Close supervision is necessary when any appliance is use by or near children.
5. Do not leave the appliance unattended while in use.
6. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
7. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or has been damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair, or adjustment.
8. The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner, or in the heated oven.'
12. Extreme caution must be used when moving an appliance containing hot oil or other
hot liquids.
13. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to "OFF", then remove the plug from wall outlet.
14. Do not use appliance for other than intended use.
This appliance is intended for Household Use Only.
SAVE THESE INSTRUCTIONS

ADDITIONAL IMPORTANT
SAFETY INFORMATION
•Place the electric wok on a flat and heat-resistant surface, such as tile counter top or
Formica counter top. Also use it in a well-ventilated area.
•Do not place the wok too close to the edge of the table or countertop as the wok might
be knocked off.
•Extreme caution should be exercised if a longer cord needs to be used. Make sure the
extension cord is positioned safely so that nobody trips over it unintentionally.
•The heating base and the other parts of the wok might be very hot. Be sure to use the
cool-touch handles and wear protective oven mitts or gloves.
•Check the handles on a regular basis to ensure that they are firmly attached to the
cooking pan.
•Plastic spatula is not recommended. If using a plastic spatula, do not leave the
spatula in the wok when it is hot.
•Do not immerse removable temperature control probe in water or other liquid.
•Always use the proper wall outlet.
•Do not use the Wok pan on any other heat source other than the heating base
supplied.
•Do not pull the cord when you unplug. Always remember to turn off the power
before removing the plug.

SPECIFICATIONS
Power Requirements 120V AC, 60 Hz
Power Consumption 1500W
SHORT CORD INSTRUCTION
1. A short power-supply cord (or detachable power-supply cord) is to be provided to
reduce 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:
¾The marked electrical rating of the extension cord should be at least as great as the
electrical rating of the appliance.
¾The longer cord should be arranged so that it will not drape over the counter top or
tabletop where it can be pulled on by children or tripped over unintentionally.
POLARIZED PL UG
If this appliance has a polarized plug (one blade is wider than the other) follow their
instructions below:
To reduce the risk 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 is still does
not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

UNIQUE FEATURES AND BENEFITS
YAN CAN COOK WONDER WOK
FEATURES:
9Heavy duty, deep-bottom, die-Cast wok body
9Premium CeraMax non-stick and scratch resistant coating
9Entire wok body immersible
9Large, easy-dial and easy-release temperature control
9High Power: 1500w
9Quick-release, non-skid, detachable base with rubber feet
9Tempered glass lid with adjustable steam vent
9Cool touch handle
BENEFITS:
9Professional cooking results: Quickly heats-up and retains high heat for cooking like
a professional
9Easy to clean: Entire body immersible and removable base for efficient cleaning
9Versatile: Perfect and ideal for stir-frying, braising, deep-frying, steaming and more
9Durable: CeraMax hard coating makes the wok scratch resistant
9Convenient: Potable, easy to use and store.

PARTS AND IDENTIFICATION

PART II
OPERATION AND MAINTENANCE

HOW TO USE
BEFORE USING YOUR YAN CAN COOK WONDER WOK
1. Read the Instructions carefully, especially the Safeguards and Guidelines. The
information in this booklet will help you use your Yan Can Cook Wonder Wok to its
fullest potential.
2. Remove any stickers Wash the interior of the Wok with 2 cups of warm soapy water,
using a soft sponge or dishcloth. Rinse and towel dry thoroughly.
3. Place your wok on a dry and level countertop or table. Keep the edge of the wok at
least 2-4 inches away from the walls and object on the countertop or table.
4. Condition the wok surface with 1 to 1 1/2 tablespoons of cooking oil, using a kitchen
paper towel to wipe it thoroughly.
OPERATING YOUR YAN CAN COOK WONDER WOK
1. Insert temperature control probe into the socket of the wok.
2. Plug the power cord into a proper electric outlet, and then turn the power on. (***
You will notice the power light illuminates when the wok is on. Once the wok
reaches the selected temperature, the power light will go off and it will go on and off
during the operation, which indicates the proper temperature is being maintained.
3. Wait about 2 to 3 minutes, add cooking oil, and then adjust the cooking temperature
to the desired setting.
4. After cooking, turn off the power, and take the food out of the wok right away for
serving. Unplug the power cord, and let the wok cool completely before cleaning.
Caution:
•The Wok is heat up fast. Be sure to prepare all the ingredients first and place them
handy before the Wok is plugged in.
•Hold one of the Wok handles with a hot pad when you stir-fry a large portion of food.
•Do not touch the wok and the base during and after cooking. It is Hot!

HOW TO CLEAN
1. Move temperature control to OFF position, and unplug the power cord immediately
after cooking.
2. Detach the temperature control probe and set aside.
3. Add 2 cups of warm soapy water to the wok. Keep water in the wok for a longer time
if food residue is hard to remove.
4. Wait until the wok is completely cool to remove if from the base and wash.
5. Add 2 cups of warm soapy water to the wok. Keep water in the wok for a longer time
if food residue is hard to remove.
6. The cooking pan, base and glass lid can be immersed in water for cleaning and
dishwasher safe; however hand wash is still recommended. Always use a soft sponge
and dishcloth to wash and clean the wok.
7. After cleaning, use soft dishcloth to dry the wok thoroughly. This includes the wok,
inside and out, especially the bottom, the base and the glass lid.
8. A film of white mineral residue may happen on the steam rack after steaming. The
residue comes from tap water in steaming. Use white vinegar and damp dishcloth to
clean it.
CAUTIONS:
¾To protect the non-stick coating of the wok from scratching, DO NOT use metal
scouring pads or abrasive cleaners for cleaning,
¾Never immerse the temperature control probe in water or any other liquid.
¾DO NOT use the wok if it is still wet. Always dry it thoroughly.
¾Place the temperature control probe in a safe place. Keep it out of reach of children.

PART III
WOK COOKING METHODS AND TIPS
Congratulations!
You have now become the owner of a Yan Can Cook Wonder Wok. This cooking tool is
versatile and it covers the whole spectrums of fine Chinese cooking. You can stir fry,
deep fry, sauté, boil, braise and steam with great ease.
Chinese cooking is a fine art. It represents Chinese culture. COLOR, SWEET SMELL
AND TASTE of the food summarizes the essence of Chinese cooking. Being familiar
with the basic knowledge and techniques of Chinese cooking will help you to cook better.

BASIC CUTTING:
Cutting is one of the most important steps in your cooking. Be sure to use right cutting
tools and cut correctly. Remember: cut all the ingredients into uniform-sized pieces.
Use one hand to hold the food safely on the cutting
surface with fingers ALWAYS curled inwards while
cutting.
•SLICING: It is always easier to cut meat while it is firm but frozen. For vegetable,
you can cut straight or diagonally, such as asparagus and long green beans, or stalk-
like, or cylindrically like celery, carrots and zucchini.
•DICING AND CUBING: Cut meat or vegetable into strips first, then hold them
together; less than 1/2 inch wide for dicing and a little wider for cubing.
•SHREDDING: Cut meat or vegetable into thin slices, stack them and then cut into
thin strips evenly.
BASIC COOKING:
•STIR-FRYING:Stir-frying is the most common method used in traditional Chinese
cooking. All the ingredients are finely cut and cooked over high heat with some
cooking oil. Meats are always marinated first to add flavor and because of fast
cooking, they are firm but yet tender. Vegetables always stay fresh, crunchy and still
look pretty and colorful after cooking.
•SAUTEING: Sautéing is different from stir-frying which ingredients are always cut
into small pieces and requires high heat for quick cooking. Sautéed foods are cooked
over modest heat and usually cut into large pieces.
•DEEP-FRYING: Deep-frying means to cook by immersing the complete food in
hot oil. It is a very common cooking method that seals in flavor and gives food a
crispy surface. Meat is usually marinated before cooking.
•STEAMING: Food steaming is one of the best ways to maintain its natural flavor
and nutritional value of the fresh ingredients. You can place your food directly on
Hot tip:

the steam rack, or place in a pottery or on a heatproof dish, cover it with the lid and
steam.
INGREDIENT PREPARATION
One of the unique features of Chinese cooking is that it always takes more time to
prepare than to cook. Preparation work for ingredients must be completely done before
cooking because wok heats up very fast and it only takes minutes to complete your
cooking.
The following Chinese ingredients are commonly used in Chinese cooking and can be
bought in most supermarket and oriental groceries.
Bamboo shoots Bean Sprouts
Celery cabbage Chinese chili paste
Chinese parsley Water chestnuts
Ginger root Ground bean sauce
Hoisin sauce Litchi black tea
Lotus root Lychee nuts
Oyster sauce Rice flour
Rice wine/cooking wine Rice wine vinegar
Sesame oil Soy sauce, light or dark
Star anise Tofu (bean curd)
Vernucelli (cellophane noodles)
Five spices powder: ground, fennel, clove
Cinnamon, szechwan pepper

Authentic Recipes
Mu Shu Chicken * photo available
Spicy Kung Pao Fish * photo available
Stir-fried Seasonal Vegetables * photo available
Beef with Spicy Tomato Sauce
Sweet and Sour Lychee Prawns
Curried Seafood Combo * photo available
Pasta with Seafood Sauce
Poached Seafood Bundles
Minced Seafood in Lettuce Cups * photo available
Crispy Seafood Wraps * photo available
Steamed Cabbage Pillows * photo available

Tempura
Five-Flavored Beef Stew
Braised Fish with Garlic
Braised Chicken and Three Mushrooms
Rainbow Seafood Chowder
Seafood and Tofu Chowder
Chicken Noodle Soup * photo available
Eight Treasure Rice Pudding * photo available
Fruit-Filled Spring Rolls
Mu Shu Chicken
Makes 4 to 6 servings
1/2 boneless, skinless chicken
Marinade
1 tablespoon oyster-flavor sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
Seasonings
1/4 cup chicken broth
3 tablespoons hoisin sauce