Aroma AHG-1435 Technical specifications

Health Grill
Instruction Manual
& Recipes
Model: AHG-1435

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 temperature control to "OFF" then remove
plug from wall outlet.
14. Donot useonplastic orsynthetictablecloths oranyunstableplaceor by
flammable goods.
SAVE THESE INSTRUCTIONS
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ADDITIONAL
IMPORTANTSAFEGUARDS
1. Never impact this unit or drop from high place.
2. DO NOTtouchgrill surfacewhilein useor before cooldown, even when
the power is switched to the "OFF" position.
3. DO NOT unplug the Temperature Control before the unit cools down.
4. DO NOT use metal utensils, as they will scratch the non-stick coating.
This appliance is intended for Household Use Only.
SAVE THESE INSTRUCTIONS
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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,
reversethe plug. Ifit stilldoes notfit, contactaqualified electrician.Do not
attempt to modify the plug in any way.
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PARTS IDENTIFICATION
4
1
2
3
4
5
1.
Cool
-
Touch Knob
2. Dome Tempered Glass Lid
3. Non-stick Grilling Surface
4. Cool-Touch Body / Grill Base
5. Temperature Control Probe

HOW TO USE
ASSEMBLE LID KNOB BEFORE PLACING LID ON GRILL.
1. Position the knob guard (flat 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.
CONNECTINGPLUG:
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.
PROCEED WITH THE FOLLOWING INSTRUCTIONS:
1. PLUGTHEUNITIN:
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. SETTHETEMPERATURE:
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:
With the lid on, preheat the grill for 5-10 minutes, and remove lid.
a. Start cooking once the indicator light goes off.
b. It takes approximately 8 minutes to reach the maximum temperature
selection.
c. Cook food to desired doneness.
d. Instructions for steaming: add about 1/3 cup of water on the grill
surface. Place food in the center of the grill surface. Set the
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temperature control to 425º F and cover with glass lid. Do not leave the
grill unattended when steaming is in process; add more water if needed.
Be cautious of the hot steam escaping from the grill whenremoving the
lid.
4. AFTERUSE:
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:
Only use wood, nylon or heatproof plastic utensils. Do not use metal
utensils because it may scratch the non-stick surface of your appliance.
CAUTION:
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.
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NOTE:
Thetemperaturecontrollerhascontinuousnumbersettingsfrom0
-
425°Fdegrees. The suggested cooking temperaturelistedinthe
recipescanbeadjustedtoachievetheresultsyouprefer.
Therecipecookingtimeswillvarywithsizeandweightoffood,
temperatureselectionanddesireddoneness.

COOKING GUIDE
Food Item Cooking Time Temperature
Salmon/Fish 15-20 minutes 300°F
Bacon 15-20 minutes 275°F
Sausage Links 20 minutes 275°F
Hamburger 15-20 minutes 325°F
Hotdogs 15 minutes 300°F
Chicken Breast 15-20 minutes each
side 325°F
Bone in Pork Chops 10-12 minutes each
side 300°F
Steak (rare) 6 minutes each side 350°F
Steak (well done) 6-8 minutes each side 350°F
Lamb Cutlets 6-7 minutes each side 325°F
Notes:
•Meats and fish are based on ¾ inch thickness.
•Tips for cooking All Meats: cook at high temperature of 350°F to
brown each side and turn down to 275°F to continue cooking it to
reach your desired doneness.
•Tips for cooking Pork: It is recommended to bread pork first and
cook on health grill to reserve its juices.
•This cooking chart is for reference only. Times and temperatures
settings may vary upon your desired doneness .
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HOW TO CLEAN
1. Before you start cleaning, turn off the temperature control. Unplug
the grill from the wall outlet, allow to cool. Unplug the temperature
control from grill.
2. Do not start any cleaning or grease disposal before the grill is
completely cool.
3. Dispose of grease left on the grill surface after cooking by using a
plastic spoon. Do not pour the grease directly from the grill pan.
4. Gently release the grill pan from the cool-touchbasebyslidingitout.
5. Wash the grill pan and base withwarmsoapy waterusing a softcloth
or sponge.
6. Rinse the grill with water and wipe it dry with soft cloth or paper
towel.
CAUTION:
•Do not use abrasive cleaners or cleaning pads when cleaning the
product as it may damage the non-stick cooking surface of the grill
and the finish of cool-touch grill base.
•Always wait for the product to be completely cool before starting to
clean it.
•Do not immerse the cord or plug of the grill in any liquid for cleaning.
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RECIPES
The AROMA Health Grill is perfect for cooking many of your
favorite Barbecue recipes. Try it!
ITALIAN CHICKEN GRILL DELIGHT
4 skinless chicken breast, about 41/2 oz. each
¼ cup chopped white onion
¼ cup chopped fresh rosemary
1tbsp sun dried tomato chips (in ¼ inch pieces)
1tsp grated fresh lemon peel
½ tsp cornstarch
½ tsp pepper and salt
4 tbsp Canola oil
To prepare the marinate for chicken breasts: Combine grated lemon,
Canola oil, onion, rosemary, sun
dried tomatoandsalt inamedium bowl.
Marinate chicken breasts in the bowl and rub the chicken with the
mixture. Place the bowl in the refrigerator for about 30 minutes.
Heat grill to 375° F degrees (190°C). Take the marinated chicken from
the refrigerator, rub the chicken with cornstarch. Lightly oil the grill
surface with cooking spray. Reserve the marinate mixture. Grill the
chicken for about 10-12 minutes on one side. Brush with the reserved
marinate when desired. Sprinkle the chicken breastwith pepper.
Chicken is done when meat is pierced with a fork and juices run clear.
Serve with hot pasta.
BARBECUED BABY BACK RIBS
2 sides baby back ribs, racks weigh 1 ¾ lbs.
2 cups spicy, thick barbecued sauce (commercial brand is ok)
½ tsp. salt
1tbsp honey
Cut each side of ribs to fit into the health grill, cut it into as few pieces as
possible so that the more juices can be reserve in the rib after cooking.
Marinate the ribs with 1 cup of spicy barbecue sauce and rub with salt.
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Set the grill to 200° F. Place the ribs on the grill and cover with lid.
Slowly grill for 9 hours. Turn the ribs to the other side after grilling for 4
hours. After cooking for 9 hours, check the donenessandtendernessof
the ribs.
Set the temperature to 375°F, add one more cup of barbecue sauce to
the rib and continue grilling for 20 minutes. Turn the ribs frequently to
make it evenly grilled and covered with sauce. Serve hot with grilled
corn-on-the-cob or grilled vegetables.
SIZZLING CAJUN FISH FILLET
4 catfish fillet
4 tsp Cajun seasoning
2 tsp Tabasco sauce
2 tsp melted vegetable margarine
½ tsp salt
½ tsp dry parsley
Heat grill to 375° F degrees (190°C). Pat fish fillet dry with paper towel.
Mix the Cajun seasoning, Tabasco sauce, and parsley in a small bowl.
Salt to taste. Sprinkle the Cajun seasoning evenly on the fillets, on both
sides. Oil the pre-heatedgrillsurfacewithmargarine. Placefishfilletson
the grill and cook for about 6 to 7 minutes on one side. Carefully turn to
other side and cook for another 4 minutes. Serve hot with grilled or
steamed vegetables. Makes 4 servings.
MUSHROOM CHICKEN STIR-FRY
1lb boneless/skinless chicken breasts (cut into ¼ inch strips)
1tbsp soy sauce
2 tsp oyster sauce
3tsp cornstarch
1tsp grated fresh gingerroot (1/2 tsp if ground ginger)
1clove garlic (finely chopped)
1medium carrot, shredded
10 oz. washed and sliced button mushrooms
2tbsp vegetable oil
2 cup hot cooked rice
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In medium bowl, combine soy sauce, 1tsp cornstarch, gingerroot and
garlic. Stir in chicken, cover and refrigerate 30 minutes. Shred carrot
and cut it into 11/2 inch-wide thin slice.
Heat grill to 400° F degrees (200°C). Using 1 tablespoon of oil stir-fry
chicken with marinade until chicken is white, then remove from grill. 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 oyster
sauce, bring to boil stirring constantly for 30 seconds or until thickened.
Makes 4 servings
LOW FAT BEEF TENDER
1lb. lean, boneless round or sirloin steak (cut into 2 in strips)
1tbsp vegetable oil
1tsp soy sauce
2tsp cornstarch
½ tsp sugar
¼ tsp white pepper
2green onions (2 inch pieces)
1bell pepper (1/8 inch strips)
1tbsp ginger root (finely chopped)
2 cloves garlic (finely chopped)
2 tsp chili puree with garlic
¾ cup 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 grill to 375°F degrees (190°C). Coat the grill surface 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
continuallystirring andcook for30 seconds. Servehot overrice. Makes
4 servings. 11

EASY BEEF FAJITA PITAS
3limes, juiced
2 tbsp olive oil
½ tsp ground cumin
¼ tsp salt
1garlic clove, minced
1/8 tsp black pepper
1lb top round or skirt steak, thinly sliced to 11/2 inch length
1cup fresh mushrooms, sliced
3 tbsp fresh, chopped cilantro
1small onion, thinly sliced
1small green or red pepper, thinly sliced
4pita pockets, cut in half
1 cup Monterey jack or cheddar cheese, shredded
Guacamole, salsa, sour cream, chopped tomatoes, optional
Combinelimejuice, 1tbspoliveoil, cumin,salt,garlicandblackpepper
in a bowl. Add beef and allow to stand at room temperature for 30
minutes. Heat grill 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.
Cook beef and sauté for 7 to 9 minutes or until done. Meanwhile,
preheat oven to 400° F degrees (200°C) and wrap pita pockets in
aluminum foil. 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. Makes 6 servings.
FRENCH TOAST
5eggs
1/3 cup milk
1 tsp sugar
½ tsp cinnamon
½ tsp vanilla
8 slices of bread
Cooking oil, butter or margarine (for cooking) powdered sugar, fruit, or
syrup (optional toppings). 12

Heat grill to 300°F (149°C), and then lightly grease the grill surface 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.
Makes 4 servings.
MAKING PIZZAS:
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
grill.
•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 grill 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.
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PREPACKAGED/PREMADE CRUST:
Frozen Pizza: remove all paper or plastic packaging, place pizza
In grill 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 grill 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.
CALIFORNIA PIZZA
1pkg active dry yeast
½ cup warm water
1 ½ tsp sugar
½ tsp salt
1tbsp oil
11/2 cup all-purpose flour
½ tsp oregano
1tsp butter or margarine, melted
1tsp parmesan cheese (grated)
¾ cup pizza sauce (bottled or your homemade recipe)
1 cup mozzarella cheese (shredded)
1cup black olives
1cup fresh mushrooms
1cup sliced pepperoni
Combine yeast, water, sugar, salt and oil in mixing bowl. Blend in flour
and oregano, stir to mix well. Knead dough on lightlyfloured surfacefor
1 minute, cover and allow to rise 15 minutes. Put dough in grill and pat
out evenly, brush top of crust and edges with melted butter. Sprinkle
evenly with 2 tablespoons of grated Parmesan cheese.
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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. Makes 6
servings
VEGETARIAN PIZZA
2 tbsp oil
4cloves of garlic (minced)
4medium tomatoes
1 16oz ready-made pizza crust/or Italian bread shell
¼ cup Parmesan cheese (grated)
1 cup 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
pepperiscrispyandtender. Removevegetablesfromskillet. Meanwhile,
combine ricotta cheese, parsley and thyme. Set aside.
Reduce temperature to 250°F degrees (120°C) and place bread shell in
grill, topside 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.
Makes 6 servings.
QUICK AND EASY PIZZA SNACKS
4English muffins
½ cup pizza sauce
1 cup mozzarella cheese (shredded)
optional add toppings of your choice
Preheat grill to 300°F. Split muffins apart with a fork and place cut side
down in a single layer in the grill. 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. Makes 8 servings.
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STEAMING FOOD:
TIPS FOR STEAMING
•When you steam food, always bring water to boil first.
•Watch closely the water level in the cooking pan to prevent it form
boiling dry.
•Always be very cautious to the hot steam escaping from the grill
when opening the lid. Use protective oven mitts.
Steaming is a great choice for chefs to cook fresh food, such as
seafood and vegetables and preserves nutrients. Steamed food
maintains its natural taste and the nutrition of food can be well retained.
STEAMING CHART FOR FRESH VEGETABLES
VEGETABLES 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. Slightly adjust the time when
necessary.
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STEAMED BEEF WITH BROCCOLI
1/2 lb beef sliced thin against the grain
2 tsp soy sauce
1 tsp rice wine
1/2 tsp sugar
1 clove garlic, minced
1 tsp cornstarch
1 tsp minced ginger root
1 tsp sesame seed oil
1 tsp oyster sauce
1 cup broccoli florets
Combineslicedbeef withmarinade inabowl. Pour theproper amountof
water in the cooking pan. Follow the steaming instruction. Steam for
about 10 minutes. Open lid and arrange broccoli around outer edge of
the grill. Cover and steam for an additional 5 to 7 minutes. Serve with
rice.
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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
M-F, 8:30 AM -5:00 PM, Pacific Time
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