Mercola AROMA TURBO OVEN User manual

The Fastest, Healthiest and Most Convenient Way of
Cooking…
AROMA TURBO OVEN

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About the Aroma Turbo Oven and Recipes
COOK THE TURBO WAY
Original Manual Information:
Edited by:
Peter C. Y. Chang, D.B.A.
Contributors:
Virginia S. Claudio, R.D.
Remie S. Galbaugh, B.S. Health Education
Lourdes S. Joves, B.S.H.E
Published by:
AROMA MFG. COMPANY
675 Palomar St.
Chula Vista, CA 92011

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TABLE OF CONTENTS
Aroma Turbo Oven Cooking
WHAT IS AN AROMA TURBO OVEN?...........................................................................4
HOW DOES IT OPERATE?.............................................................................................4
WHAT DOES THE SUPER TURBO OVEN LOOK LIKE?..............................................5
HOW TO USE LOW AND HIGH RACKS…………………………………………………….5
WHY IS THE AROMA TURBO OVEN ALSO CALLED
“LOW-CHOLESTEROL, LOW FAT OVEN?”……………………………………………….5
HOW DO I CLEAN MY TURBO OVEN?..........................................................................5
WHAT METHODS OF COOKING CAN BE DONE?.......................................................6
ADVANTAGES OF THE AROMA TURBO OVEN?.........................................................6
FUNCTIONS OF SUPER TURBO OVEN……………………………………………………7
Turbo-Baking and Steaming
HELPFUL HINTS……………………………………………………………………………….7
RECIPES…………………………………………………………………………………………9
Turbo-Broiling and Grilling
HELPFUL HINTS……………………………………………………………………………...18
RECIPES……………………………………………………………………………………….19
Aroma Turbo Oven as a Toaster and Warmer…………………………………………………………..28
Turbo-Frying
ADVANTAGES………………………………………………………………………………...29
GUIDELINES IN PROPER AROMA TURBO OVEN FRYING…………………………...29
RECIPES……………………………………………………………………………………….30
Cooking Frozen Foods………………………………………………………………………………………31

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Aroma Turbo Oven Cooking
1) WHAT IS AN AROMA TURBO OVEN?
The portable, see-through oven (otherwise known as the Aroma Turbo Oven) exemplifies a
new trend of equipping today’s kitchen! More and more are cutting their ties to the kitchen
that has traditional, full sized “fixture” appliances. They prefer to use compact, portable
cookers like this Aroma Oven because it is faster and energy-efficient. It allows you to fix
your food wherever it is most convenient on a coffee table, in an office, or a college dorm,
even without normal kitchen facilities. The Aroma table-top Turbo Oven allows you to observe
cooking through its large, tempered, glass pot. The built-in timer assures cooking perfection
and eliminates the possibility of burned foods.
2) HOW DOES IT OPERATE?
By cooking the “TURBO” way, all you need is an electric outlet. Made of a filter, a built-in
exhaust fan and a heating element, the Aroma Turbo Oven cooks food by turbinate hot air
which revolves around the meat or products it cooks. With space provided around all sides
and under the rack, food cooks uniformly and does not sit in its own grease. The diagram on
next page shows the air movement with the arrows.
When placing food on the rack, be sure to allow some space between the food and the filter of
the heating unit on the top.

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To cook properly, the top unit (which propels the heated air) mush be set on the pot tightly.
This conserves the heat and provides for correct convection air flow. If top does not seat
correctly, cooking time will be longer and there will be a vibrating noise.
3. WHAT DOES THE AROMA TURBO OVEN LOOK LIKE?
Top heating unit and cover:
a. The top heating unit is available for 110/120V (USA) or for 220/240V (for use in
Asia and Europe)
b. The timer switch may be set for up to 60 minutes. The temperature knob (which
is thermostatically controlled) operates up to 500 deg. F. The readings are also
given in equivalent centigrade temperatures.
c. Underneath the “turbo-fan” is a grease filter which is easily removed with screws
for cleaning
d. Dimensions of the top unit and cover (rounded figures): 12 ½ inches diameter x 8
inches high
e. The unit is equipped with a micro power switch beneath the left arm of handle.
When the handle is pushed down, the power turns on. Simply lift the handle
straight up to turn the power off.
BOTTOM GLASS POT:
The see-through glass pot is 12 inches in diameter and stands 7 inches without the
holder. The model includes a metal holder and stand to protect table surfaces.
4. HOW TO USE LOW AND HIGH RACKS?
The recipes in this book were all tested using the low rack. Should you prefer your food
cooked crispier or brown, you may purchase an extra high rack (the high rack provided
with the oven is designed to rest the oven turbo-head top on after use to protect
counter tops).
5. WHY IS THE AROMA TURBO OVEN ALSO CALLED A “Low-Cholesterol, Low-Fat Oven?”
You can turbo-fry egg rolls, French fries and the like with little or no cooking oil as
compared to the usual deep-fat frying.
6. HOW DO I CLEAN MY AROMA TURBO OVEN?
Just like any other electric appliance, the instruction manual gives helpful hints on the
proper use and care of your Turbo Oven. BE SURE TO READ THE MANUAL
CAREFULLY! This is one advantage of the Aroma Turbo Oven: ease of cleaning.
NEVER IMMERSE THE TOP IN WATER! Just wipe inside and outside with a warm damp
cloth. The grease filter can be removed and soaked if needed in hot detergent. AVOID
SOAKING THE HOT GLASS POT in cold water. Wait for it to cool before cleaning. Do
not use abrasive cloth or cleanser for glass. If necessary just add 0.5 inches of water

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and some detergent. Replace top oven and set thermostat to 200 deg. F and time
switch for 15 minutes. You can watch as the amazing self cleaning turbo action softens
and removes the soil residues.
7. SPEAKING OF VERSATILITY…WHAT METHODS CAN BE DONE WITH THE AROMA TURBO
OVEN?
This appliance is multi-purpose: it can broil, roast, steam, grill, toast, bake and even
fry. EACH OF THESE METHODS IS DISCUSSED IN SUCCEEDING PAGES. HELPFUL
HINTS ARE GIVEN FOR EFFICIENT USE OF THE SET. It can also thaw out foods like the
microwave oven. Oftentimes, the frozen product can be cooked directly without
thawing.
8. WHAT ARE THE OVERALL ADVANTAGES OF THE AROMA TURBO OVEN?
A) Energy-saving: saves electricity and cooking time
B) Easy and safe to operate. No need to preheat!
C) Food quality is excellent: done inside uniformly cooked and crispy outside, yet moist
and juicy inside
D) Healthy way of cooking. Retains nutrients and at the same time, drains excess
undesirable fat and cholesterol
E) Turbo-frying has the effect of fried foods with very little cooking oil used
F) Foods need not be turned or stirred for even cooking
G) Cooking in progress is visible, and no burned foods because of the timer
H) Easy to clean and maintain
I) Inexpensive and portable
J) Just right for small families
K) Excellent for thawing out, warming up, and reheating
L) Serving portions of foods with different seasonings can be cooked at the same time on
the rack WITHOUT THE FLAVOR OF ONE CONTAMINATING THE OTHER. For example:
in a family of 4, the father may be on a low sodium diet, and his steak or chop has salt
substitute or low sodium spices. His son likes hot, spicy seasonings and the wife is on
a bland diet without peppers, etc. The daughter adds her own spices as she pleases.
All four meat pieces are cooked at the same time without intermingling of the
flavors/seasonings. If a rare steak is desired, the lid may be opened to remove one

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piece. In my family, foods cooked in the turbo-broiler are always served hot. We can
split one piece of fish/steak or chop, roast, etc and continue to cook, the rest while we
eat hot foods hot
M) Different kinds of food items may be cooked on the same rack although at varying
number of minutes. For example, for breakfast: 2 muffins, 2 biscuits, 2 croissants. Or
for lunch: a hamburger, 2 hotdogs, and broiled fish fillet
N) Can be used as a “slow cooker” for stews and as a mini incubator when letting yeast
dough rise of for final proofing
What are the functions of Aroma Turbo Oven as compared with the conventional and
microwave ovens?
FEATURES AROMA CONVENTIONAL MICROWAVE
Portable YES NO HARD
Watch food cooking YES HARD HARD
Fast cooking YES NO YES
Save energy YES NO YES
Browns and crisps YES YES NO
No smoke YES NO YES
Grills YES YES NO
Bakes YES YES YES
Easy to clean YES NO YES
Microwave radiation NO NO YES
Juicy foods YES NOT ALWAYS USUALLY
Uniformed cooking YES YES NO
Adjustable temp. YES YES NO
Reduces fats YES SOME NO
A. Turbo Baking and Steaming:
HELPFUL HINTS
For uncovered dishes, the temperature of cooking is from 25-50 degrees Fahrenheit lower for
turbo-baking. NO PREHEATING IS NECESSARY IN TURBO-BAKING. Use glass pot to
observe cooking endpoint and be sure to record for future for future use.
Be sure to use containers that will fit the diameter or length of your bottom pot. One can
easily form from 2 layers of heavy duty-aluminum foil the desired size/shape of baking pans.
Usually, the middle part of a cake batter is still moist while the portions nearer the rim will be
done. To remedy this, a tube-pan or bundt cake pan is better to use than the layered bigger

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cake pans. Also, the disposable aluminum foil mini-loaf pans for cupcakes or individual
muffins (4-6 wells) lined with fluted paper cups are excellent for small batches.
For a family of 2 to 4 and especially for single member households, TURBO-BAKING IS
SPEEDY, CHEAPER, CONVENIENT AND FOOD IS OF EXCELLENT QUALITY! USE READY
MIXES OR CONVENIENT FOOD ITEMS THAT ARE JUST OF THE RIGHT AMOUNT FOR YOUR
NEEDS.
*** There are no leftovers to store that will eventually spoil. If there are leftovers, freeze
quickly and reheat later while still frozen using your portable oven.
BAKING: How the Aroma Turbo Oven SAVES TIME AND ENERGY (NO. OF MINUTES AND
DEGREES IN FAHRENHEIT)
***These are average figures, times may vary according to size or depth of mixture,
composition of ingredients, and desired crispness (e.g. cookies, pizza).
KIND OF BAKED
GOODS CONVENTIONAL OR REGULAR OVEN AROMA TURBO OVEN
(INCLUDES PREHEATING
TIME) (NO PREHEATING TIME)
Biscuits 20 mins., 450 deg. F 10 mins., 400 deg. F
Cake, layer 35 mins., 350 deg. F 20 mins., 300 deg. F
Cake, loaf 55 mins., 325 deg. F 35 mins., 300 deg. F
Cornbread 35 mins., 425 deg. F 20 mins., 350 deg. F
Coffeecake 35 mins., 400 deg. F 20 mins., 375 deg. F
Cookies:
Drop 15 mins., 375 deg. F 8 mins., 325 deg. F
Bar/brownies 35 min., 350 deg. F 20 mins., 300 deg. F
Rolled 20 mins., 375 deg. F 10 mins., 325 deg. F
Pastry/pie:
Pie crust w/ filling 20 mins., 425 deg. F 10 mins., 400 deg. F
(No top crust) w/ filling 55 mins., 350 deg. F 30 mins., 325 deg. F
(Two-crust) 60 mins., 425 deg. F 40 mins., 350 deg. F
w/ meringue 15 mins., 400 deg. F 8 mins., 350 deg. F

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Pizza Pie 25 mins., 425 deg. F 12 mins., 400 deg. F
Yeast breads:
Rolls 25 mins., 400 deg. F 15 mins., 350 deg. F
Loaf pan 50 mins., 375 deg. F 30 mins., 325 deg. F
Muffins 25 mins., 400 deg. F 15 mins., 350 deg. F
RECIPES:
Meat Loaf with Bacon Topping
2 lb. lean ground beef
2 fresh eggs
2 tsp. garlic salt
1 small can tomato paste (6 oz)
1 cup uncooked oats (or 1 cup bread crumbs)
½ cup catsup
½ cup chopped white onions (or 2 tbsp. dry minced onions)
1 tsp. black pepper
1 tbsp. sugar
1 tbsp. soy sauce or Worcestershire sauce
Strips of bacon for topping
MIX EVERYTHING TOGETHER, except bacon slices. Grease loaf pan and pack in meat
mixture ¾ high. Top with bacon slices. Turbo-bake on low rack at 350 deg. F for one
hour. Cooking time may be less if baked in two loaves (using smaller pans).
Turkey-Ham Loaf
Use the same proportions above except use a lb. of ground turkey meat. Chop finely a lb. of
precooked ham. Glaze with pineapple preserve.
Beef Pot Pie
Prepare beef stew or using tested recipes on the label of beef stew seasoning mix. Thicken
with flour. (Cook on top of stove for the beef stew filling).
Arrange beef stew on pie pan and cover with pie crust. There are many ready-to-use frozen
pie shells or pie crust sticks which are very good and convenient. A basic pie crust recipe is
also given.

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Seal pie edges and prick or make slits on pie crust. Turbo-bake setting the pie plate on low
rack and cook for 20 minutes, brush top with beaten egg for an appetizing golden brown crust.
Whole Corned Beef Brisket
Remove the curing solution in the plastic bag of the ready-to-cook corned beef brisket. Set
aside in a saucepan and use the solution for cooking boiled potatoes and green cabbage,
adding more water to lessen saltiness.
Place whole corned beef brisket directly on the low rack with fat side up. Bake for 1 ½ hrs. for
a 5 to 6 lb. brisket. For less saltiness, wipe surface with absorbent towel to remove excess
salty solution before baking.
Indonesian Beef
1 ½ lbs. lean beef sirloin (boneless) ½ tsp. cumin
1 clove minced garlic ½ tsp. coriander
1 ½ tbsp. soy sauce ½ tbsp. salt
1 tbsp. vegetable oil
Skewers
Cut beef into ¾”-1” cubes. In a mixing bowl, combine garlic, soy, salt, oil, cumin and
coriander. Add beef and stir to coat. Keep in refrigerator for one hour.
Life meat from marinade. Thread 4-6 pieces of meat on each skewer. Arrange skewers on
rack and grill for 8-10 minutes at 400 deg. F.
Baked Chicken
(Filipino Style)
Cut chicken fryer into quarters, or use whole leg-thigh (4) pieces. Marinate in a mixture of 2
tbsp. Soy sauce, 2 tbsp. dark brown sugar, 1 tsp. salt, 1 tbsp. slivers of ginger root and
½ tsp. black pepper.
Soak dried mushrooms to soften and cut the bigger pieces. After marinating for several
hours, arrange chicken pieces in a baking dish or shallow pan. Add ½ cup mushrooms and 1
cup chestnuts. Pour over the marinade: Set casserole dish on the low rack and bake for 30
minutes (350 deg. F). For a green vegetable, add sprigs of green onions.
Braised/ Baked Pork Chops w/ Soy Sauce
Marinate pork chops in soy sauce, lemon juice and onion salt. Bake in a shallow pan with the
marinade until done. (400 deg. F, 15 minutes on a low rack). Pan-fry some onion rings and
place on top of the pork chops before serving.

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Breaded Baked Pork Chops
Rub surfaces of pork chops with salt and pepper. After an hour, dip in beaten egg-milk
mixture and roll in bread crumbs. Arrange singly on a greased shallow pan or on a shaped
heavy aluminum foil. Set on the low rack and turbo-bake at 400 deg. F for 15 minutes or until
nicely brown. Turn over once to brown the other side, too.
Poached Eggs
Break an egg directly into an individual custard cup. Add salt as desired. Cover with water
(about 2 tbsp.) so that yolk is protected with liquid. Use low rack and set at 350 deg. F and
cook for 5 minutes or until the desired softness.
Soft-Cooked Eggs
Wash eggs and place directly on low rack. Cook to soft at 400 deg. F for 5 minutes for large
eggs that came from refrigerator. For hard-cooked eggs, cook for 7 minutes.
COOK IMMEDIATELY UNDER RUNNING COLD WATER TO AVOID FURTHER COOKING AND
TO REMOVE SHELL EASILY.
Omelets
Beat eggs (e to 5 large eggs) according to size and serving portion desired by family. Ready
the glass pie pot with aluminum foil for easy serving and cleaning. Grease pot or foil lightly
with non-stick oil spray or use butter, margarine, cooking oil, or lard to suit your taste. Spread
the seasoned beaten eggs (spices and condiments per individual likes, omitting salt if needed,
and distribute fillings evenly on the eggs).
Suggested fillings for omelets:
a. Shredded cheese (use buttered pan)
b. Minced fresh tomatoes, green onions with its white bulb
c. Finely chopped white onions, tomatoes and crab meat
d. Slices of ham, bell peppers, onions and tomatoes
e. Canned corned beef or corn beef hash
f. Finely diced potatoes and bacon bits
g. Left-over cold cuts (salami, lunchmeat, hot dog, sausage)
h. Tiny shrimps or chopped shrimp meat with condiments
i. Vegetable omelets: plain or with meats/fish usually for light lunches-choice of bamboo
shoots, mushrooms, bell or sweet peppers, onions, spinach, zucchini or yellow squash,
chayote (sayote), “upo” or bottle gourd, “patola” or sponge gourd, bean sprouts as in
egg foo yung, etc.
j. Ground beef or pork sautéed in garlic, onions, and tomatoes
There are many variations for omelets and the method of cooking may be extended to crepes.

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Use LOW RACK. Temperature may be set at 350 deg. F and length of cooking time depends
on number of eggs and volume of fillings used. For example: a 2-egg recipe with minced
onions and tomatoes in a thin layer (about ¼ in. thin) cooks at 350 deg. F for 12 minutes.
Cook at moderate temperature only so that edges are not browned earlier while middle part is
still moist. Use glass pot so that progress of cooking is observed. Doneness will depend on
thickness of mixture. If non-stick pans are used, less grease is needed.
Plain Sweet Potatoes
Wash unpeeled sweet potatoes of about the same size and shape. Bake whole if pieces are
small and split lengthwise if pieces are big. For a crusty skin, do not wrap. Bake with open
side facing the rack and cook for about 20 minutes at 475 deg. F (30 minutes for whole piece).
Plain White Potatoes (Russet)
Wash white potatoes: air-dry before wrapping each in aluminum foil. Place on low rack and
bake at 475 deg. F for about 30 minutes depending on size of pieces. Slit through aluminum
foil (like a cross) to expose white potato for adding the desired toppings and dressings, such
as sour cream, butter, and bacon bits, etc.
For a crusty skin, choose big Russet baking potatoes and split lengthwise. Rub surface with
butter (on skin and cut apart). Do not wrap. Bake with cut surface facing low rack, for about
25 minutes at 475 deg. F or until done. Whole unwrapped potato about 3 inches in its middle
diameter and 5 to 6 inches long may take 40 minutes to cook.
Technically speaking, the process is broiling considering the temperature used (highest for
the appliance), but when the potatoes are wrapped in foil, the baking process is in effect.
Baked Clams or Bay Mussels
20 fresh large clams or bay mussels (or 2 dozen) removed from shell and arranged on baking
dish/pan, preferable tempered glassware ready to serve.
Mix together black pepper (1/2 tsp.), 2 tbsp. lemon juice, garlic salt (to taste) and chopped
onions (1/4 c.). Distribute on top of each shellfish and bake on low rack at 300 deg. F for
about 8 minutes. Larger pieces may need 10 minutes to cook.
Baked Fish Fillet or Fish Steak
Fresh fish fillet may be baked using the same sauce as described above. Time of cooking
varies with thickness of fillet and degree of thawed state. Bake at 300 deg. F for about 6 to 8
minutes.

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Steamed Whole Fish
Form a baking pan for the whole fish (red snapper or mackerel, mullet, flounder, or any fleshy
white fish). Season all surfaces of the fish with salt, pepper and lemon juice. Pour ½ cup of
water in the glass pot. Wrap fish well with the foil and steam at 350 d. F for 10 to 20 minutes,
depending on size of fish. Arrange steamed fish on an oval platter with lettuce as bedding.
This is a favorite fish dish for a buffet table and can be prepared ahead of time.
BE SURE THAT FISH IS FREE OF ANY LOOSE SCALES! DO NOT OVERSTEAM. FISH
SHOULD BE DELICATELY TENDER. JUST LIKE IN ANY FISH COOKERY, THE DELICIOUS
FLAVOR AND AROMA IS MAINLY DEPENDENT ON FRESHNESS OF THE RAW FISH.
Oriental Steamed Fish
Using the same preparations and cooking process as “Steamed Whole Fish” recipe above.
Change seasoning to:
2 pieces green onion, 2” long, pounded
3 slices ginger root
1 clove garlic, crushed
2 tbsp. rice wine
½ tsp. salt, sprinkle on both sides
Sea Shell Macaroni Casserole
2 cups pre-cooked chicken pieces (stewed with garlic salt)
1 tbsp. oil
½ cup sliced onions
1 small can (8 oz) tomato sauce
1 pkg. (1.5 oz foil) spaghetti sauce mix
3 pieces of bay leaves
¼ tsp. thyme and ¼ tsp. oregano (optional)
1 pkg. (4 oz) shredded mozzarella cheese (or ½ cup)
¼ cup grated or shredded cheddar cheese
1 small diced fresh bell pepper
A. On top of the stove using a saucepan or skillet:
Sauté chicken (or other meats desired) and onions in cooking oil. Add the tomato sauce; stir
and cook a minute. Add a cup of chicken broth before gradually stirring in the spaghetti
sauce mix. Add bay leaves, thyme and oregano. Simmer gently and stir occasionally to avoid
scorching. This meat sauce should be done after 5 minutes. The cheese and bell pepper are
for toppings. Meanwhile, cook the sea shell macaroni following the directions on the package.

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For the above quantity of meat sauce, use a 12 oz package. This yields a 9 inch diameter by 2
inch deep casserole dish or aluminum foil container which can be turbo-baked.
Drain cooked macaroni well. Blend with the meat sauce and place inside casserole dish.
B. Bake at 350 deg. F for 15 minutes uncovered, on low rack.
Top with the diced peppers and cheese. Continue to bake for five more minutes (or until
cheese is nicely melted). If desired, add also slices of pepperoni or Italian sausage or turkey
ham/sausage after sprinkling the cheese.
Beef Broccoli
½ lb. beef (thinly sliced)
½ tsp. soy sauce
1 tsp. rice wine
1 tsp. cornstarch
1 ½ clove garlic (minced)
½ tsp. sugar
½ lb. broccoli (cut)
Mix all ingredients in a bowl and add to sliced beef. Marinate for ½ hour. Fold up beef in a
sheet of foil paper. Place the package on rack. Add 1 cup of water into the glass pot. Turbo-
steam at 325 deg. F for 10 minutes.
Open up the package, put in broccoli flowerettes. Turbo steam for another 6-8 minutes.
Foil Wrapped Chicken
1 lb. boneless chicken (sliced)
1 tsp. rice wine
1 tsp. sugar
1 ½ tsp. cornstarch
¼ tsp. ground pepper
1 clove garlic (minced)
¼ cup soy sauce
1 cup carrots (sliced)
1 cup fresh mushrooms (sliced)
¼ cup broccoli
1/3 cup cauliflower
Mix cornstarch with sliced chicken. Mix together other ingredients and add to chicken. To
marinate, keep for 2 hours in refrigerator, or leave ½ hour in room temperature.

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Place mixed vegetables in the center of one sheet of foil. Place chicken on top of vegetables.
Wrap up the foil paper. Place folded package on the rack. Use 350 deg. F and turbo-bake for
20 minutes.
Grilled Fish with Miso (Japanese Gyoden)
1 whole mackerel
3 tsp. miso
2 tsp. water
2 tsp. sugar
2 tsp. mirin wine
Cut mackerel into 1” thick pieces. Mix miso with water and other ingredients to become miso
pastry.
Turbo-grill the mackerel pieces at 350 deg. F for 5 minutes. Spread over mackerel on both
sides with miso pastry. Cook for another 4-6 minutes.
Mirin wine can be substituted with same amount of sugar and sherry mix.
Steamed Egg Custard
4 eggs
1 tsp. mirin
½ tsp. soy sauce
4 oz. chicken (thinly sliced)
4 pieces black mushroom (water soaked)
4 prawns (shelled)
4 oz. fish (shredded)
2 oz. peas
½ tsp. salt
Beat the eggs well and mix with salt, mirin, and soy sauce. Divide the chicken, mushrooms,
prawns, fish and peas equally between 4 fireproof cups. Pour the egg mixture over. Turbo-
steam at 350 deg. F for 15-20 minutes.
Mirin is sweet wine. It may be substituted with 1 tsp. sugar added to 1 tsp. sherry.
Fruit Pies
Use ready-made frozen pie crusts that come by pairs. These are in disposable aluminum pie
pans about 9 in. diameter which is just right for the 12-inch glass pot.
To give it a homemade touch, follow the directions on baking the 2-pie crust, except that
precooking of the bottom crust for 400 deg. F, 5 minutes in the low rack gives a more crunchy

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crust that will not soak and become pasty with a fruit filling. When bottom crust is warm,
brush with 1 tbsp. butter.
For the fruit pie fillings, it is handy to use canned ready mixtures, but usually for a fuller pie,
add the fresh or frozen fruit pieces of the same variety as the canned fruit filling. (e.g. slices
of baking apple variety for apple pie filling and dotting with butter and sprinkling more of
cinnamon PLUS a tsp of lemon juice and brown sugar—1/4 cup).
Another example is adding fresh blueberries with a can of blueberry ready filling. Or, for the
cherry pie filling, dot with more drained Maraschino cherries in a jar.
Add frozen sliced peaches for peach pie fillings.
Banana Cream Pie
Use ready mix of banana pudding and prepare according to package. Meanwhile, pre-bake
one frozen pie crust for the bottom shell (turbo-bake, low rack, 400 deg. F, 6 minutes).
Slice fresh bananas into white sugar dissolved in ¼ cup water to which a tsp. lemon juice is
mixed to prevent discoloration. Blend the cooked pudding gently to distribute banana slices.
Cover with meringue and turbo-bake; 400 deg. F, for 5 minutes. (or use ready-to-eat whipped
cream).
Jiffy Very Berry Muffins
Use a 7-oz aluminum pack of ready mix blueberry muffins. Follow directions in mixing on the
label. Use paper cup lining for muffin pan. Add a tbsp. of blueberry pie filling (canned) at the
bottom of the paper cup before filling 2/3 full with the muffin batter. Top with a few pieces of
the whole blueberries and turbo-bake at 400 deg. F for 12 minutes on low rack.
High Fiber Apple Cupcakes
In a mixing bowl, blend ½ cup cooking oil, 2 eggs, and 1 cup white sugar. Sift together the
following dry ingredients:
1 ½ cup cake flour
½ tsp. salt
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking powder
Blend all dry ingredients with the first mixture. Add ¼ cup raisins, ½ to ¾ cup chopped
walnuts with skin, and 2 cups finely chopped red apples UNPEELED. (While chopping apples,
add ½ tsp. lemon juice).
BAKE: 350 deg. F for 20 minutes

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Lemon Squares or Bars
1 stick of butter (1/2 cup) 1 cup sugar
¼ cup powdered sugar 1 tsp. grated lemon peels
2 large eggs 3 tbsp. lemon juice
1 ¼ cup flour 1 tsp. baking powder
Cream the butter and powdered sugar until fluffy. Add half of the flour and beat well. Spread
mixture on well-greased shallow cake pan and turbo-bake at low rack for 10 minutes, 350 deg.
F or until nicely brown.
Beat eggs until light and add the granulated white sugar. Continue to beat; add lemon juice
and peels alternately with the remaining flour to which baking powder is mixed.
Pour the lemon mixture over the baked crust. Continue to bake 15 minutes more or until
done. (slightly moist, not dry)
Remove from oven and sprinkle with powdered sugar. COOL before cutting into squares, or
rectangular bars.
Fortune Cookies
3 tsp. cornstarch 3 egg whites
½ cup sugar powder ½ cup vegetable oil
¼ tsp. salt 1/5 cup water
1 cup cake flour 1 tsp. vanilla extract
Paper written fortunes
Combine and beat egg whites, vegetable oil, water and vanilla extract in a large bowl. In a
separate bowl, combine cake flour, cornstarch, sugar and salt.
Mix dry ingredients in a large bowl until smooth. Put foil paper on the rack and lightly oil the
surface. Spread batter with spoon to a 3.5-4” round.
Turbo-bake 8 to 10 minutes at 300 deg. F or until light brown to form thin wafers. While still
warm and pliable, top each wafer with fortune paper. The wafer is then folded in half and bend
on the edge of the bowl.
To keep folded fortune cookies in shape, please them in a muffin pan.
Other Bar Cookies
For brownies, peanut butter cookies, chocolate chip or nut-oatmeal-raisin bars, etc. The ready
mixes are very handy to use. Instead of forming into drop, smaller cookies; spread on a
greased disposable aluminum pan and bake on low rack of turbo-oven. FOLLOW TIME OF
COOKING FOR REGULAR, BUT LOWER TEMPERATURE TO LESS THEN 50 DEG. F.

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B. Turbo-Broiling and Turbo-Grilling
HELPFUL HINTS
To “broil” is to cook directly by radiant heat over a grill under live coal, or the broiling unit
may be on top of the food to be cooked as in the case of a gas broiler, electric oven or
convection oven.
The principle is to sear the surfaces and seal in the juices as quickly as possible, hence the
use of high temperatures.
Food is placed directly on the grill rack without covering. In turbo-broiling, the high rack is
used to bring the food closer to the source of heated air. To give that smoky flavor, a liquid
smoke may be used (such as mesquite or hickory liquid smoke). This is applied on the
surfaces of the meat along with the desired seasonings.
If the meat or fish is too lean, brush the grill or rack with cooking oil or spray with non-stick
vegetable oil before arranging the meat/fish on the grill.
For thinner pieces, there is no need to turn, but for browner or more seared surface, broil on
both sides as in thick meat chops or steaks.
Temperature of broiling is between 400 to 500 deg. F. In Aroma Turbo Oven, there is no
danger of a smoky fire. Also, food is evenly browned and cooked inside.
Cooking time varies with the kind and size of the food, tenderness of the meat, thickness of
the slices, amount of fat, whether marinated or dry, thawed out or frozen, pre-cooked or raw
state, etc. Just like any cooking method, “Experience is the best teacher” and we encourage
you to jot down your testing on the blank spaces of this book.
TURBO-GRILLING with the Aroma Turbo oven is the healthiest way in grilling. It won’t
produce smoke. There are warnings from doctors that smoke produced by coal barbecuing or
grilling may cause cancer.
One of the advantages of the turbo-broiling is its excellent glazing effect on a variety of
products. Set the food either as low or high rack or about 4 inches away from the top heating
unit. Apply the desired glaze and broil (400 to 475 deg. F) until the desired brown state.
Examples of glaze products:
-Honey-glazed ham, ribs, roast chicken, roast pork
-Glazed sweet potato, banana-Q (cooking plantains), rice cake with coco-honey topping,
carrots.
-Fruit jams/preserves, jellies as glaze for many broiled or roast meats.

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Country Style Spareribs
1 rack (3-4 lbs) pork spareribs cut in individual pieces.
MARINATE OVERNIGHT WITH:
½ cup barbecue sauce
2 tbsp. honey
2 tbsp. Worcestershire (or soy sauce)
1 tsp. minced garlic
1 can beer or 1 can non-cola soft drinks (lem-o-lime, sprite, salt and pepper to taste or
ginger-ale)
Turn ribs occasionally to be sure all parts are absorbing marinade.
DRAIN RIBS AND TURBO-BROIL DIRECTLY ON LOW RACK. Cook at 400 deg. F for 12-15
minutes.
VARIATIONS:
-Save the juices drained from canned or bottled fruits such as canned fruit cocktail, peaches,
pineapple and use instead of beer or soft drinks.
-Add liquid smoke of your choice.
-A cup of sherry for the liquid is an excellent change.
-Instead of the bottled barbeque sauce, use left-over sweet and sour sauce.
-Marinating another day in the refrigerator is even better. Use teriyaki sauce for soy sauce.
-If in a hurry, marinate a few hours at room temperature.
Pepper Steak
4 steaks (New York or T-bone) ¼ tsp. dry basil
2 tbsp. ground pepper ¼ tsp. garlic salt
Sprinkle pepper over both sides of each steak; press into surface. Sprinkle with basil and
garlic salt. Let stand at room temperature for 20 minutes. Place steaks in rack and grill for 8-
10 minutes at 400 deg. F.

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Garlic New York Strip
4 lbs. trimmed New York strip (boneless loin)
2 cloves garlic (minced)
Ground pepper
Combine garlic and pepper; rub over both sides of beef.
Cover and let stand at room temperature for ½ hour. Place beef on rack and turbo-bake for 10-
12 minutes at 400 deg F.
Turbo Grilled Prime Rib
6 lbs. prime rib bones, separated 1 clove garlic (minced)
1/3 cup Dijon mustard ½ tsp. Worcestershire
2 tbsp. red wine vinegar ¼ tsp. ground pepper
¼ cup olive oil
Arrange bones in a large shallow pan. Mix rest of the ingredients in a small bowl and pour
over ribs; turn to coat. Cover and let stand for about ½ hour.
Lift prime rib bones from marinade. Arrange on rack and turbo-grill for 10-15 minutes at 400
deg. F.
Broiled Portuguese Lamb
6 lamb shoulder chops ½ tsp. salt
1 cup dry red wine ½ cup chopped onion
¼ vegetable oil 1 tbsp. whole mixed pickling spice
¼ red wine vinegar 4 whole cloves
2 cloves garlic (minced) ¼ tsp. ground cloves
Place lamb in a shallow pan. Mix rest of the ingredients in a bowl and pour over chops. Keep
in refrigerator for 4 hours or overnight. Place chops on rack and turbo-grill for 10-12 minutes
at 400 deg F.
Turbo-Grilled Pork (Venezuelan Style)
4 lbs. boneless pork butt roast ¼ tsp. pepper
1 large onion (chopped) ¼ cup vegetable oil
2 cloves garlic ½ cup white vinegar
1 can (4 oz.) pimentos (drained) 1/3 cup chopped parsley
In a bowl, mix together all ingredients. Pour mixture over meat. Keep in room temperature for
½ to 1 hour. Place meat on rack and turbo-baked for 425 deg F for 10-12 minutes or till well
done.