Aroma AHG-1425X User manual

Health Grill Deluxe
Instruction Manual
& Recipes
Model AHG-1425X

IMPORTANT SAFEGUARDS
Basic safety precautions should always be followed when using
electrical appliances, 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 electrical cord
in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off 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. Return appliance to the nearest authorized service
facility for examination, repair or adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may result in fire, electric shock or
injury.
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. Extreme caution must be used when using or moving an
appliance containing hot oil or other hot liquids.
12. Do not use the appliance for other than intended use.
13. Always attach plug to appliance first, and then plug cord into the
wall outlet. To disconnect, turn any control to "OFF" then
remove plug from wall outlet.
14. Do not use on plastic or synthetic tablecloths or any unstable
place or by flammable goods.
SAVE THESE INSTRUCTIONS
1
ADDITIONAL IMPORTANT
SAFEGUARDS
1. This appliance is for use with 110/120-voltage outlet.
2. Never impact this unit or drop from high place.
3. DO NOT touch plate surface while in use or before cool down,
even when the power is switched to the "OFF" position.
4. DO NOT unplug the Temperature Controller before cool down.
5. DO NOT use metal utensils, as they will scratch the non-stick
coating.
This appliance is intended for Household Use Only.
SAVE THESE INSTRUCTIONS
2

SHORT CORD INSTRUCTIONS
1. A short detachable power-supply cord is provided to reduce risks
resulting from becoming entangled in or tripping over a longer
cord.
2. Longer detachable power-supply cords or extension cords are
available and may be used if care is exercised in their use.
3. If a longer detachable power-supply cord or 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 on by children
or tripped over unintentionally, the extension cord should be a
grounding-type 3-wire cord.
POLARIZED PLUG
If 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. Do not attempt to modify the plug in any way.
3
PARTS IDENTIFICATION
4
Glass Lid
Extension
Ring
Steam Rack
Cooking Pan
& Base
Temperature
Control

HOW TO ASSEMBLE LID KNOB
ASSEMBLE LID KNOT BEFORE PLACING LID ON SKILLET.
1. Position the knob guard (flat black piece) over the hole in the lid.
On the underneath side of the lid, push the screw through the hole,
and then attach the knob onto the screw.
2. Periodically tighten screw if needed.
HOW TO CLEAN
COOKING SURFACE MUST BE COMPLETELY COOLED
BEFORE CLEANING OR DISPOSING OF COOKING GREASE.
DISPOSE OF GREASE BY WIPING SURFACE CLEAN WITH A
PAPER TOWEL. DO NOT POUR THE GREASE DIRECTLY FROM
THE COOKING PAN.
1. Prior to cleaning, turn the temperature control to "OFF". Unplug
from the wall outlet, and then remove the power cord from the
unit.
2. Allow the Health Grill to completely cool.
3. To release cooking pan, insert fingers into the indented section of
the white base pull up until you feel the pan has released.
4. Wash the cooking pan and base unit with a sponge or dishcloth in
warm soapy water.
Note: To protect the non-stick surface, do not use any abrasive
cleaners or scouring pads.
5
HOW TO USE
CONNECTING PLUG:
1. Place the cooking pan into the base unit with control receptacle in
the opening.
2. Push down until you hear the cooking pan snap into place. Make
sure the pan is locked securely into the base.
BEFORE USING:
SEASON THE NON-STICK COOKING SURFACE. APPLY A SMALL
AMOUNT OF COOKING OIL AND SET TEMPERATURE TO 250F
DEGREES. WHEN THE SKILLET HEATS TO THE SET
TEMPERATURE, TURN OFF AND COOL COMPLETELY.
PROCEED WITH THE FOLLOWING INSTRUCTIONS.
1. PLUG THE UNIT IN:
a. Place the cooking pan into the plastic base with the control
receptacle in the opening.
b. Push the cooking pan down until you hear it snap into place.
Make sure the cooking pan is locked securely in the base.
c. Plug the temperature controller into the socket.
d. Plug the cord into a standard 110/120-voltage outlet.
2. SET THE TEMPERATURE:
a. Turn the temperature controller to the desired setting, The
light will come on indicating the power is on, and will go off
when the skillet is heated to the selected temperature.
3. COOKING:
a. With the lid on, preheat the skillet for 5-10 minutes; remove
lid.
b. Start cooking once the indicator light goes off.
c. It takes approximately 8 minutes to reach the maximum
temperature selection.
d. Cook food to desired doneness.
6

4. AFTER USE:
a. Turn to “OFF”, and unplug the cord from the wall outlet.
b. After cooling completely, unplug the temperature controller.
HELPFUL HINTS:
The non-stick-cooking surface allows you to cook a variety of
foods with little or no additional cooking oil. To drain excess fat
or drippings, use a small spoon. DO NOT pour fat or drippings
directly from skillet. When using very lean ground meats such as,
turkey, chicken, ground chuck or round they do not need to be
drained.
RECOMMENDED COOKING UTENSILS:
Use only wood, nylon or heat proof plastic utensils. Metal
utensils will scratch the non-stick surface of your appliance.
DO NOT:
Cut any food while still in pan, as this will damage the non-stick-
cooking surface. Remove food with large spatula to a cutting
board or surface.
7
USE YOUR EXTENSION RING &
STEAM RACK
With the two accessories- extension ring and steam rack, you
have turned your Health Grill into a roaster oven and a steamer. It
allows you to roast and steam your food fast, delicious and most
of all -healthy.
STEAMING:
1) Put water in the cooking pan.
2) Place the steam rack.
3) Place the extension ring on top of the cooking pan.
4) Lay food across the steam rack.
5) Place the glass lid and set temperature to 200°F to 220°F.
A heat proof dish or a bowl can be used to place the food in. Most
food steams in approximately 10 to 15 minutes. Hard vegetables
such as carrots may take longer. When finished steaming, turn the
temperature selection to "OFF" and unplug the cord from the wall
outlet. Allow a few minutes for steam to evaporate before lifting
the lid.
***Check water frequently and add water if needed during
steaming.
ROASTING:
1) Place steam rack in the cooking pan.
2) Place extension ring on top of cooking pan.
3) Lay food on the steam rack.
4) Place glass lid and set temperature according to your recipes.
5) When finished roasting, turn the temperature selection to
"OFF" position and unplug the cord from the wall outlet.
Allow a few minutes for steam to evaporate before lifting the
lid. 8
NOTE:
The temperature controller has continuous number settings from 0-
425°F degrees. The suggested cooking temperature listed in the
recipes can be adjusted to achieve the results you prefer. The
recipe cooking times will vary with size and weight of food,
temperature selection and desired doneness.

RECIPES
CHICKEN STIR-FRY
1lb boneless/skinless chicken breast(cut into ½ inch strips)
2tbsp lime juice
2tsp chili powder
1 C. fresh mushrooms
1 C. bell pepper red or green (cut into thin slices)
2tbsp vegetable cooking oil
1/3 C. medium picante sauce
2tbsp chopped fresh cilantro
1medium tomato (chopped)
Mix lime juice and chili powder in a medium bowl; stir in chicken
strips. Cover and refrigerate 1 hour.
Heat skillet to 325F (165C) degrees. Using 1 tablespoon of the
oil, stir-fry the chicken with marinade until the chicken is white,
then remove from the skillet. Using the remaining tablespoon of
oil, stir-fry the mushrooms and bell pepper for 2-3 minutes or
until crispy but tender. Stir fry the chicken, picante sauce and
cilantro. Serve with rice or pasta. 4 servings.
9
FRENCH TOAST
4eggs
1/3 C. milk
1tsp. sugar
½ tsp. cinnamon
½ tsp. vanilla
8slices of bread
Cooking oil, butter or margarine (for cooking) powdered sugar,
fruit, or syrup (optional toppings).
Heat skillet to 300F (149C), then lightly grease the pan with
oil, margarine or butter.
Mix together all ingredients except oil and toppings. Dip bread
into mixture coating both sides of bread, cook until bread turns
golden brown. Top with powdered sugar, fruit topping or syrup.
4 servings
CREAMY CHICKEN PASTA
2 tsp. butter or margarine
1lb boneless/skinless chicken breast (cubed)
1C broccoli
1C frozen peas
½ C red bell pepper
1 1/2C spiral pasta noodles (cooked)
1/4C water
1/2C sour cream
1tbsp dill weed
Heat skillet to 350° F degrees (175°C). Melt butter, then add
chicken. As chicken is cooking stir in vegetables, pasta and water.
Reduce heat to 150° F degrees (66°C), simmer 10-12 minutes
stirring occasionally until vegetables are crispy but tender. Stir in
sour cream, simmer 2 minutes and serve. 4 servings
10

ORANGE STIR FRIED CHICKEN
1lb boneless/skinless chicken breasts (cut into ¼ inch strips)
1tbsp soy sauce
3tsp. cornstarch
1tsp grated gingerroot (1/2 tsp if ground ginger)
1clove garlic (finely chopped)
1medium carrot
1/2C orange juice
2tbsp. Vegetable oil
3C. mushrooms (thinly sliced 8oz)
2C. hot cooked rice
In medium bowl, combine soy sauce, 1tsp cornstarch, gingerroot
and garlic. Stir in chicken, cover and refrigerate 30 minutes.
Dissolve 2 tsp of cornstarch in the orange juice. Shred carrot.
Heat skillet to 325° F degrees (165°C). Using 1 tbsp of oil stir fry
the chicken with marinade until chicken is white, then remove
from skillet.
Add remaining tablespoon of oil, mushrooms and carrot; stir fry 2
to 3 minutes or until mushrooms are crispy but tender. Stir in
chicken and orange juice mixture, bring to boil stirring constantly
for 30 seconds or until thickened. 4 servings
11
MANDARIN BEEF
1lb lean, boneless round or sirloin steak (cut into 2 in strips)
1tbsp vegetable oil
1tsp soy sauce
2tsp cornstarch
½ tsp sugar
¼ white pepper
2green onions (2 inch pieces)
1bell pepper (1/8 inch strips)
1tbsp ginger root (finely chopped)
2cloves garlic (finely chopped)
1or2 tsp chili puree with garlic
¾ C carrot (shredded)
1tbsp soy sauce
Trim excess fat from beef and cut strips across grain into 1/8 inch
slices. Stack slices and cut into thin strips. Mix oil, 1tsp soy
sauce, cornstarch, sugar and white pepper in a medium bowl; stir
in beef. Cover and refrigerate 30 minutes.
Heat skillet to 325F degrees (165C). Coat the pan with
vegetable oil, add beef with marinade, ginger root and garlic; stir
fry for 3 minutes or until beef is brown. Add bell pepper and chili
puree, continue stir frying for 1 minute. Stir in onions, carrot and
1 tablespoon soy sauce continually stirring and cook for 30
seconds. Serve hot over rice. 4 servings
12

EASY BEEFY FAJITA PITAS
3limes (juiced)
2tbsp olive oil
½ tsp ground cumin
¼ tsp salt
1garlic clove (minced)
1/8 tsp black pepper
1lb top round or skirt steak (thinly sliced0
1C fresh mushrooms (sliced)
3tbsp fresh, chopped cilantro
1small onion (thinly sliced)
1small green or red pepper (thinly slicedz0
5pita pockets (cut in half)
1C monterey jack or cheddar cheese (shredded)
Guacamole, salsa, sour cream, chopped tomatoes
(optional).
Combine lime juice, 1 tbsp olive oil, cumin, salt, garlic and black
pepper in a bowl. Add beef and allow to stand at room temperature
for 30 minutes. Heat skillet to 375° F degrees (190°C) add remaining
1 tbsp olive oil, onion, and green & red pepper, mushrooms and
cilantro, stir gently. Cover and cook 1 to 2 minutes or until
vegetables are tender. Remove vegetables and keep warm. Drain
meat then sauté for 7 to 9 minutes or until done. Meanwhile, preheat
oven to 350° F degrees (175°C) and wrap pita pockets in aluminum
foil and heat for 5 minutes.
Spoon meat and vegetables into center of warm pita pocket, sprinkle
with cheese and serve.
Garnish as desired, with guacamole, salsa, sour cream chopped
tomatoes. 6 servings
13
TIPS FOR SUCCESSFUL PIZZA:
Use you favorite crust
***All recipes mentioned here are in this book.
Always place crust in cold skillet
The California Pizza crust recipe is a simple basic crust.
Start from a mix.
When using a mix (about 6oz) you will need two packages to
fill the skillet.
A pre-baked, ready made pizza crust is best for recipes like
vegetarian pizza.
Mini pizza snacks can be made on toasted muffins as
recommended in the quick and easy pizza snacks recipe.
Pizza kit (20.5 oz) –store in the refrigerator. Place crust in
skillet and heat to 300°F degrees (149°C) cover and cook 5
minutes. Reduce the temperature to 250°F degrees (120°C)
top with sauce and cheese, cover, cook 6 to 8 minutes more.
For extra browning on thick crusts-prepare crust as directed
and then flip crust over and put on the toppings, then reduce
temperature to 250° F degrees (120°C) cover and cook until
cheese melts.
PREPACKAGED/PREMADE CRUST:
Frozen Pizza –remove all paper or plastic packaging, place pizza
in skillet and set temperature to 250° F degrees (120°C), cook 15
to 25 minutes more or until cheese is melted.
Refrigerated or deli-style - remove all plastic or paper wrapping,
leaving pizza in aluminum foil container, place in skillet and set
temperature to 300°F degrees (149°C), cover and cook 5 minutes.
Reduce temperature to 250°F degrees (120°C), cover and cook
until cheese is melted. Approximate cooking time at this
temperature for an 8 inch (10.5-oz) is 10 to 12 minutes or until
cheese is melted; for a 12 inch (1lb. 13oz)is 25 to 30 minutes or
until cheese is melted. 14

CALIFORNIA PIZZA
1pkg active dry yeast
½ C warm water
1 ½ tsp sugar
½ tsp salt
1tbsp oil
11/2 C all purpose flour
½ tsp oregano
1tsp butter or margarine, melted
1tsp parmesan cheese(grated)
¾ C pizza sauce(bottled or your homemade recipe)
1C mozzarella cheese (shredded)
1C black olives
1C fresh mushrooms
1C sliced pepperoni
Combine yeast, water, sugar, salt and oil in mixing bowl. Blend in
flour and oregano, stir to mix well. Knead dough on lightly floured
surface for 1 minute, cover and allow to rise 15 minutes. Put dough
in skillet and pat out evenly, brush top of crust and edges with melted
butter. Sprinkle evenly with 2 tablespoons of grated parmesan
cheese.
Set temperature to 300F degrees (149C) cover and cook 5 minutes.
Top with sauce, add black olives, mushrooms, pepperoni and sprinkle
with remaining parmesan and mozzarella cheese. Reduce temperature
to 250F degrees (120C), cover and cook 10-12 minutes. 6 servings
15
VEGETARIAN PIZZA
2tbsp oil
4 cloves of garlic (minced)
4 medium tomatoes
1 16oz ready made pizza crust/or italian bread shell
¼ C parmesan cheese (grated)
1 C mozzarella cheese (shredded)
Heat skillet to 300F degrees (149C). Add oil and sauté onion
stirring frequently until onion is golden brown. Add garlic, red
pepper and zucchini, continue to sauté stirring frequently, 2 to 3
minutes or until pepper is crispy and tender. Remove vegetables from
skillet. Meanwhile, combine ricotta cheese, parsley and thyme. Set
aside.
Reduce temperature to 250F degrees (120C) and place bread shell
in skillet, top side down. Cover and heat 4 minutes, then turn the
shell over. Spoon ricotta mixture over pizza crust/bread shell and
sprinkle with parmesan and mozzarella cheese. Spoon cooked
vegetables over all , cover then cook 10 to 15 minutes, or until hot
and the crust is crisp. 6 servings.
QUICK AND EASY PIZZA SNACKS
4 English muffins
½ C pizza sauce
1 C mozzarella cheese (shredded)
add toppings of your choice
Split muffins apart with a fork and place cut side down in a single
layer in the skillet. Cover and cook 4 minutes. Reduce temperature
to 150degrees (66C) then turn muffins over. Top muffins with 1
tablespoon each of, pizza sauce and cheese then add you favorite
toppings. Cover and cook 5 minutes more. 8 servings
16

TIPS FOR STEAMING FOOD:
Steaming is the choice for a chef to cook fresh food, such as
seafood and preserve nutrients.
Steamed food maintains its natural taste and nutrition of the food
is all well retained.
When you steam food, always bring water to boil first.
Use a heat-resistant plate or a large bowl.
Watch closely the water level in the cooking pan to prevent it
form boiling dry.
Always be very careful when you open the steamer. IT IS VERY
HOT. Use oven mitts.
COOKING/STEAMING CHART
FOR FRESH VEGETABLES
VETETABLES
COOKING TIME (minutes)
Asparagus
8-10
Bean Sprouts
4-5
Beans, Green
10-12
Broccoli
10-12
Cabbage
10-12
Carrots
8-10
Cauliflower
12-14
Corn
8-10
Peas
8-10
String Beans
8-10
Squash
10-12
Zucchini
10-12
*** This cooking chart is for reference only.
17
STEAMED BEEF WITH BROCCOLI
1/2 lb beef sliced thin against the grain (other meats and/or vegetables
can be used for variety.)
Marinade
2 tsp soy sauce 1 tsp rice wine
1/2 tsp sugar 1 clove garlic, minced
1 tsp minced ginger root 1 tsp cornstarch
1 tsp sesame seed oil 1 tsp oyster sauce
1 cup broccoli florets
Combine sliced beef with marinade in a hot proof dish. Pour the
proper amount of water in the cooking pan. Follow the steaming
instruction. Steam for about 10 minutes. Open lid and arrange
broccoli around outer edge of the dish. Cover and steam for an
additional 5 to 7 minutes. Serve with rice.
STEAMED EGG CUSTARD
4 large eggs
4 oz chicken, thinly sliced
1 pint chicken broth
4 oz fish shred
1 tsp salt
4 medium shrimps
2 tsp cooking wine
6 green beans, sliced to 2" length
Beat the eggs well with chicken broth in a large bowl. Add salt and
cooking wine. Divide the chicken, fish, shrimp and green beans into
4 small bowls and pour the egg mixture over. Pour the proper amount
of water in cooking pan. Follow the steaming instruction. Place the 4
bowls on the steam rack. Steam until the custard has set.
18

GINGER CHICKEN
4 small chicken breast (skin removed and boned)
2 tbs fresh ginger (minced)
1 tsp garlic powder
salt and pepper to taste
Season chicken in a large bowl and set aside for about 15 minutes.
Place seasoned chicken on a hot proof dish. Pour the proper amount
of water into the cooking pan. Follow the steaming instruction. Place
the dish on the steam rack. Steam about 10-15 minutes or until it is
done.
4 servings
19
TIPS FOR ROASTING:
1. For the best browning result on poultry, brush melted margarine
or honey evenly over the skin before roasting. Follow roasting
chart directions to cook. At the last 30-45 minutes, increase
temperature for 20-50F for additional browning if needed.
2. If you would like to add liquid, for example beer, to enhance
flavor, add at the last 30 minutes.
3. Since the thickness and condition of the meat may vary, you
should check the meat 10 to 15 minutes before the finishing time
to ensure best results.
4. Keep juice collected in the cooking pan to all to the meat while
serving. It is delicious and nutritious.
5. Cooking meat to your desired doneness, use a meat thermometer
to measure meat temperature at the final cooking time. Suggested
temperatures are 140F for rare, 160F for medium and 170-180F
for well done. Please remember that pork should always be
cooked to well done.
6. While roasting poultry or meat with fat content, add 2 cups of
water to the bottom of the cooking pan to prevent burning smoke
from the dripping oil.
7. It is recommended to roast dry for tender cuts of meat. Examples
of these meats are ribs or sirloin.
8. The roasting times in the chart are approximated and should be
used only as a guideline. Several factors may affect the actual
cooking times like meat temperature, thickness, bone content,
ingredients of stuffing, etc.
9. To speed up your cooking time, you may set at higher temperature
to your desired doneness.
20

TERIYAKI ROAST CHICKEN
1 whole chicken (about 4 lb.)
1/2 cup soy sauce
¼ teaspoon garlic salt
¼ teaspoon white pepper powder
¼ cup dry sherry
¼ cup sugar
3 slices fresh ginger root
1 ½ teaspoon honey
3 tablespoons water
1 ½ tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry inside and out; pull
excess fat. Set aside. Combine soy sauce, garlic salt, white pepper
powder, dry sherry, ginger and sugar in a small saucepan. Boil and
simmer over medium heat for 2-3 minutes. Mix water with
cornstarch. Stir to thicken the sauce. Set aside to cool.
Place the chicken in a large bowl. Brush or rub the sauce all over the
chicken, inside out. Cover and refrigerate for couple of hours. Place
the chicken on the steam rack, set the temperature to 425°F and ready
to roast. Cooking time is approximately 45 minutes or until it is done.
ROASTING BEEF RIBS
1 3-pound beef rib
olive oil
salt and garlic pepper
lemon juice
Wash, rinse and dry the meat. Let it come to room temperature before
preparing it for roasting. Trim off all excess fat. Rub it well with
olive oil, salt, pepper and lemon juice. Set aside for 1 hour. Place
ribs on the steam rack with the ribs facing upward. Set the
temperature of 400°F and cook about 40-45 minutes or until it is
done. Makes 4 servings.
21
ROAST BEEF
1 (3-5 pound) sirloin tip roast
½ cup of beef broth
½ tsp of freshly ground pepper
1 clove garlic (minced)
½ cup dry red wine
½ tsp salt (optional)
1 ½ tsp worcestershire sauce
2 tblsp olive oil
1 bay leaf
2-3 carrots (peeled and sliced)
1-2 onions (coarsely chopped)
2-3 potatoes (sliced)
Preheat to 400F. Rub pepper over roast and set aside. Heat olive
oil. Saute onions & garlic in pan for about 5-10 minutes. Add beef
broth, Worcestershire sauce, red wine, salt and bay leaf. Simmer for
2-3 minutes longer.
Place Roast on the steam rack and pour ingredients over top. Add
carrots, onions & potatoes. Cook for approximately 40 to 45 minutes
or to desired doneness. Serves 4-6
22

CRISPY FRIED CHICKEN & POTATO WEDGES
1 2 ½ pound chicken (cut up)
½ cup grated parmesan cheese
2 tsp olive oil
2 cup of bread crumbs
1 cup of milk
1 pound potatoes (about 7 small potatoes)
1 tblsp of dry mustard
½ tsp garlic salt
½ tsp ground cumin
Cut potatoes into wedges. Combine mustard, garlic salt & cumin in a
large bowl; mix well. Add potatoes and toss well with mixture.
Preheat grill to 425F. Crush bread crumbs and place in a plastic
bag; add parmesan cheese, salt and pepper. Brush chicken with oil;
pour milk into shallow baking dish; add chicken turning to coat.
Place chicken; one piece at a time into plastic bag; shake to coat
evenly. Repeat until all pieces are coated. Place chicken on the
steam rack. Arrange potatoes and cook for 35 minutes.
23
LIMITED WARRANTY
Aroma Housewares Company warrants this product free from defects
in material and workmanship for one year from provable date of
purchase.
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.
$6.00 for shipping and handling charges to Aroma Housewares
Company. Please call the toll free number below for return
authorization number. Allow 2-4 weeks for return shipping.
This warranty does not cover improper installation, misuse, abuse or
neglect on part of the owner. Warranty is also invalid in any case that
the product is taken apart or serviced by an unauthorized service
station.
This warranty gives you specific legal rights and they may vary from
state to state.
AROMA HOUSEWARES COMPANY
6469 Flanders Drive
San Diego, California 92121
1-800-276-6286
1-619-587-8866
M-F, 8:30 AM - 5:00 PM, Pacific Time
24