Aroma ANW-102 User manual

instruction manual
ANW-102
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1-800-276-6286
Carbon Steel Wok

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Published By:
Aroma Housewares Co. |6469 Flanders Drive, San Diego, CA 92121, U.S.A.
1-800-276-6286 | www.AromaCo.com
©2021 Aroma Housewares Company | All rights reserved.
2.
1. Important: Read all instructions
carefully before first use.
2. To avoid personal injury and/or
property damage, never leave
cookware unattended on a hot burner,
as the cookware may get extremely
hot and cause a fire.
3. Never leave children unattended in
the kitchen while food is cooking. Keep
small children away from hot surfaces.
4. Never attempt to use this cookware in
the microwave or oven.
5. It is recommended to use potholders
or oven mitts to move the cookware
during or after cooking, as the handles
might be hot.
6. To reduce the risk of burns or spills,
the handle of the cookware should be
positioned so that it is turned inward
and does not extend over adjacent
surface units or past the edge of the
stove top.
7. Do not use the cookware for anything
other than its intended use.
8. Extreme caution must be used when
moving the cookware containing food,
hot oil or other liquids.
9. This cookware is compatible with gas,
electric, ceramic cooktops, radiant and
induction cooktops.
10. To save energy and reduce the risk
of burns, do not use this cookware
directly on a coal burner or on
a burner that is too small for the
cookware base.
11. To prolong the life of the cookware's
nonstick coating, avoid extreme
changes in temperature and preheat
over low heat for at least 20 seconds
before cooking.
12. Use only wooden or silicone utensils on
this cookware. Metal or sharp-edged
utensils will damage the nonstick
coating over time.
13. To avoid scratching your cooktop,
never slide or drag the cookware.
Always lift by the handles.
14. Never place hot cookware directly
onto the surface of a table or counter.
Use a hot pad or oven mitts.
15. Never preheat cookware without oil.
16. Always make sure that the cookware's
handle is secure before use. To tighten,
simply twist the metal hanging loop at
the end of the handle.
17. To avoid damage to the cookware,
do not expose the handles to flame or
excessive heat. Never place cookware
in the oven. Do not use cookware if
handles become damaged.
Basic safety precautions should always be followed when using Aroma cookware,
including the following:
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
3.

4.
Parts Identification
5.
Wooden Handle
Wooden Handle
Wok Body
Wok Body
· 1.5mm carbon steel construction disperses heat rapidly
and evenly
· Consistent heat distribution prevents hot spots
Wooden Handles
· Wooden construction for heat resistance and superior grip
THIS COOKWARE IS FOR
HOUSEHOLD USE ONLY.
4.
B F U
T C
1. Read all instructions and important safeguards.
2. Tear up all plastic bags and dispose of them
properly as they can pose a risk to children.
3. Wash the wok in hot, soapy water and dry
thoroughly.
4. Once dry, lightly grease the pan with nut or
vegetable oil. This will increase the life of the pan
and prevent sticking. For best results, lightly oil the
wok before each use.
1. Allow the wok to completely cool before
attempting to clean it. Washing the wok while still
hot may cause damage to the nonstick coating.
2. To remove stubborn stains, soak the wok in
warm, soapy water for about one hour before
handwashing.
3. Using a soft sponge, hand wash the wok body
using hot, soapy water.
4. Thoroughly dry the wok and store.
Note:
· The wok is dishwasher
safe, but hand washing
is recommended as
dishwasher detergent
can reduce the
nonstick performance
over prolonged use.
· To avoid damaging
the nonstick surface
coating, never use
scouring pads,
steel wool or other
abrasives.
· Your Aroma®
cookware is designed
for cooking, not for
storing food, so always
be sure to clean it
immediately after use.
Helpful
Hints:
Cook at low to medium
temperatures to
achieve optimum
results, enhance
flavors and preserve
nutritional values.
W H
A
1. Align the holes found on the bottom of the wooden
handle with the small metal spires on the metal
bracket.
2. Push the wooden handle in towards the metal
bracket and secure into place.
3. Slide the flat washer followed by the spring
washer onto the corkscrew so that flat washer
stays on the outside.
4. Insert the corkscrew into the middle of the wooden
handle and screw in until completely tightened.

6. 7.
H A®
C
1. Add a small amount of cooking oil to the wok, and
preheat on low for at least 20 seconds.
2. Increase heat to medium-high.
3. Once hot, reduce the heat by a third and place
food inside.
4. If you are cooking with oil or fat, the kitchen
spoon test will help you determine whether
the cookware has reached the right cooking
temperature. Simply hold a dry wooden spoon
in the oil or fat – if bubbles form, it is the perfect
time to add food to the wok.
5. Depending on the type of fat or oil that was
added to the wok, refer to the "Smoke Point Table"
on page 7to assure the wok does not reach the
smoke point temperature.
Helpful
Hints:
It is important to
choose oils or fats best
suited for the desired
cooking temperature
you plan to use.
Dierent types of fats
and oils have varying
levels of heat stability
and smoke points.
The smoke point is the
temperature at which
the fat or oil begins
to burn and visible
smoke forms.
U  C
S
Always lift pots and pans when moving
them on stovetops. Stovetops of this type
are subject to low manufacturer tolerances.
Even when there is light residue between the
surface of the stovetop and the base of the
pan (from salt, sugar, etc.), dragging pots
or pans can scratch the surface of ceramic
stovetops.
Smoke Point Table
The following table lists the smoke points of various fats and oils, or
the temperature at which each fat begins to burn.
Product Smoke Point °F
Peanut oil
(refined = hot-pressed)446°F
Peanut oil
(unrefined = cold-pressed)338°F
Palm oil 428°F
Coconut oil 365°F - 401°F
Lard 250°F - 424°F
Clarified butter 401°F
Butter 347°F
Most refined oils less than 392°F
Cold-pressed grapeseed oil 266°F - 374°F
Cold-pressed olive oil 266°F - 347°F
Soybean oil 415°F
Sunflower oil (refined)410°F - 437°F
Sunflower oil (unrefined)225°F
Sesame oil (unrefined)351°F
Saower oil 302°F
· Dietary fats, margarines and most native or cold-pressed oils (e.g. native
saower or sunflower oil) are generally not suitable for frying. Always refer to the
individual product packaging for more information on how to properly cook or
heat the product.
Note:

Season the chicken with egg whites, salt, cornstarch and white pepper.
Cover and refrigerate for 10-15 minutes. Heat oil in the wok then add in
the chicken. Stir fry the chicken for 2-3 minutes or until the meat is no
longer pink, making sure to separate all pieces while stirring. Remove the
chicken and set aside. Pour out all but about 2 tablespoons of oil from
the wok. Heat the wok again then add in green onions, hoisin sauce, soy
sauce and the cooked chicken. Stir well then serve.
SERVES 4.
Thoroughly wash the chicken drumsticks then pat dry. Cut the green
onion into three equal pieces. Heat the wok with vegetable oil then add
in the ginger root and green onion and stir-fry until fragrant. Add in the
chicken drumsticks, sherry, soy sauce, sugar and ½ cup of water and allow
the drumsticks to gently simmer on medium heat, turning the drumsticks
occasionally. Once the chicken is no longer pink, remove and set on a
serving plate. Garnish with parsley and serve.
SERVES 4.
R
Stir-Fried Beef with Snow Peas
Marinate the sliced beef in a mixture of soy sauce, cornstarch, sesame
oil and sugar then set aside. Heat 2 tablespoons of vegetable oil in the
wok. Add in all vegetables and stir-fry for about 2-3 minutes. Sprinkle
the vegetables with ½ teaspoon of salt and mix. Remove the vegetables
from the wok and set aside. Heat the remaining oil in the wok. Add the
marinated beef and stir constantly for 3-4 minutes or until the beef has
mostly browned. Return the cooked vegetables to the wok and mix. Allow
the beef to finish cooking then serve.
SERVES 4.
⁄ lb.
2 cups
⁄ cup
⁄ cup
1 tbsp.
1⁄ tsp.
⁄ tsp.
4 tsp.
1 tsp.
⁄ tsp.
flank steak, thinly sliced
snow peas, stem and strings removed
mushrooms, sliced
carrots or bamboo shoots, sliced
dark soy sauce
cornstarch
sugar
vegetable oil
sesame oil (optional)
salt
Mandarin Chicken
1⁄ lbs.
1
⁄ tbsp.
⁄ tbsp.
3
1⁄ tbsp.
⁄ tbsp.
2 cups
dash
boneless, skinless chicken breasts, cut into ⁄" cubes
egg white, slightly beaten
salt
cornstarch
green onions, cut into ⁄" pieces
hoisin sauce
dark soy sauce
vegetable oil
white pepper
9.8.8.
R
Shred the crab meat (if using canned crab meat, drain well). Remove
the white part of the asparagus spears and peel away any tough skin.
Cut the spears diagonally into 2” lengths then rinse well. Heat the wok
with 2 tablespoons of oil then stir-fry the asparagus spears. Once slightly
browned, add salt and 2 tablespoons of chicken broth and allow it to cook
for 3-4 minutes, or until the asparagus spears are soft. Remove the spears
and set aside. Heat 1 tablespoon of oil in the wok. Add shredded crab
meat and stir-fry for 30 seconds then add asparagus, 1 cup of chicken
broth and cornstarch. Stir-fry for another 30 seconds. In a small bowl, beat
the egg white then pour it over the crab meat and asparagus. Allow the
egg to fully cook then serve.
SERVES 4.
Asparagus in Crab Meat Sauce
2 lbs.
3 oz.
3 tbsp.
1 tsp.
1 cup & 2 tbsp.
2
2 tbsp.
fresh asparagus
crab meat, fresh, frozen or canned
peanut oil
salt
chicken broth
egg whites, beaten
cornstarch, for thickening
Soy Sauce Chicken
8
2
4
1 tbsp.
⁄ cup
1 tbsp.
3 tbsp.
-
small chicken drumsticks
green onions
fresh ginger root slices
sherry
dark soy sauce
sugar
vegetable oil
Chinese parsley, for garnish
For additional recipes, visit us at
www.AromaCo.com or at www.AromaTestKitchen.com
For additional recipes, visit us at
www.AromaCo.com or at www.AromaTestKitchen.com

lean pork, cut into thin strips
green beans
Chinese mushrooms, presoaked, sliced
bamboo shoots, sliced into long shoestrings
celery stalk, thinly sliced
salt
vegetable oil
sugar
rice wine
soy sauce
garlic clove, crushed
green onion, minced
chicken broth or water
cornstarch
sherry
water
oyster sauce
Cut the green beans into 1" lengths then blanch for about 2 minutes.
Once browned, remove and set aside. Heat 2 teaspoons of oil in the wok
then stir-fry the garlic and a pinch of salt until fragrant. Add in the pork
strips and stir-fry until the meat is no longer pink and each side is slightly
browned. Remove the strips and set aside. Heat up the remaining oil
then add in the green onion, mushrooms, bamboo shoots, celery and
blanched green beans and stir-fry for 2 minutes. Once all ingredients have
browned, pour in soy sauce, chicken broth and the cooked pork and bring
the mixture to a boil. After the mixture has boiled, reduce the heat to low.
Stir in the thickening ingredients then cover the wok and allow it to simmer
for 2-5 minutes. Serve by itself or with rice.
SERVES 4.
R
Stir-Fried Pork with Green Beans
⁄ lb.
1 cup
2
⁄ cup
1
1 tsp.
3 tbsp.
⁄ tsp.
1 tsp.
1⁄ tsp.
1
⁄
⁄ cup
To Thicken:
2 tsp.
1 tsp.
1 tbsp.
1 tbsp.
9.11.
Aroma Housewares Company
6469 Flanders Drive, San Diego, CA 92121, U.S.A.
1-800-276-6286 |www.AromaCo.com
M-F, 8:30am – 4:30pm, Pacific Time
Note:
· Proof of purchase is
required for all warranty
claims.
L W
Aroma Housewares Company warrants the product
against defects in materials and workmanship for one
year from a provable date of purchase in the United
States. This warranty does not cover stains, scratch marks,
dents or discoloration. If this product is discontinued, we
will replace it with similar product of equal value.
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. $25.00 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 product has been modified by any
unauthorized service center or personnel; the defect
was subject to abuse, improper use not conforming to
product manual instructions, or environmental conditions
more severe than those specified in the manual
and specification, neglect of the owner or improper
installation; the defect was subject to Force Majeure such
as flood, lightning, earthquake, other natural calamities,
war, vandalism or theft.
This warranty gives you specific legal rights, which may
vary from state to state, and does not cover areas outside
of the United States.
S & S
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, Pacific Time
Or we can be reached by email at:
[e-mail]
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:
11.
10.10.
For additional recipes, visit us at
www.AromaCo.com or at www.AromaTestKitchen.com

To Enhance and Enrich Lives.
www.AromaCo.com