Manuale d’uso / di manutenzione del prodotto YW-168 del fabbricante Aroma
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The Wonder Wok.
INTRODUCTION As a cooking teacher an d cookbook author, I am always looking for tips, techniques and the best available tools to help make cooking simple and fun. T he Ya n Can Cook Professi onal Wok Is a magical kitchen tool—stir-fry , steam, braise, stew and deep fry.
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 th is professional, highly reliable, and easy-to-use W ok to be one of the most useful and versatile appliances in your modern kitchen.
TABLE OF CONTENTS PART 1: UNDERSTAND YOUR YAN CAN COOK ELECTRIC WOK SAFEGUARDS & GUIDELINES Important Safeguards Additional Important Safety Inform ation Specifications UNIQUE FEATURES AND BENEFIT.
PART I UNDERSTAND YOUR YAN CAN COOK ELECTRIC WOK.
SAFEGUARDS & GUIDELINES IMPORTANT SAFEGUARDS When using electrical appliances, basic safe ty precaution s should always be followed including the following: 1.
ADDITIONAL IMPORTANT SAFETY INFORMATION • Place the electric wok on a flat and heat-resis tant 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.
SPECIFICATIONS Power Requirements 120V AC, 60 Hz Power Consumption 1500W SHORT CORD INSTRUCTION 1. A short power-supply cord (o r detachable power-supply cord) is to be provided to reduce risks resulting from becoming entangl ed in or tripping over a longer cord.
UNIQUE FEATURES AND BENEFITS YAN CAN COOK WONDER WOK FEATURES: 9 Heavy duty, deep-bottom, die-Cast wok body 9 Premium CeraMax non-stick and scratch resistant coating 9 Entire wok body immersible 9 Lar.
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PARTS AND IDENTIFICATION.
PART II OPERATION AND MAINTENANCE.
HOW TO USE BEFORE USING YOUR YAN CAN COOK WONDER WOK 1. Read the Instructions carefully, especial ly the Safeguards and Guidelines. The information in this booklet will help you use your Yan Can Cook W onder Wok to its fullest potentia l.
HOW TO CLEAN 1. Move temperature control to OFF positi on, and unplug the power cord immediately after cooking. 2. Detach the temperature control prob e and set aside. 3. Add 2 cups of warm soapy water to the w ok. Keep water in the wok for a longer time if food residue is hard to remove.
PART III WOK COOKING METHODS AND TIPS Congratulations! You have now become the owner of a Yan Can Cook Wonder W ok. 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.
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 al l the ingredien ts into uniform-sized pieces. Use one hand to hold the food safely on the cutting surface with fingers ALWAYS curled inw ards while c u t t i n g .
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 cooki ng is that it always takes more time to prepare than to cook.
Authentic Recipes Mu Shu Chicken * photo available Spicy Kung Pao Fish * photo available Stir-fried Seasonal Veget ables * photo available Beef with Spicy Tomato Sauce Sweet and Sour Lychee Prawns Cur.
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 .
2 tablespoons soy sauce 1 teaspoon sesame oil 1/3 cup chicken broth 1-1/2 tablespoons cooking oil 1 teaspoon minced ginger 1/2 small onion, thinly sliced 1/2 pound asparagus, thinly sliced diagonally .
Marinade 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white pepper Kung Pao Sauce 3 tablespoons chicken broth 3 tablespoons rice vinegar 1 tablespoon dark soy sauce 1 tablespoon sugar 2 teasp.
cook until heated through. Add cornstar ch solution and cook, stirring, until s auce boils and thickens. Place on a servin g platter and sprinkle with nuts.
Beef with Spicy Tomato Sauce Makes 4 servings 3/4 pounds tender boneless beef Marinade 2 tablespoons soy sauce 1 tablespoon dry sherry 2 teaspoons cornstarch Spicy Tomato Sauce 1/3 cup ketchup 2 t.
Sweet and Sour Lychee Prawns Makes 4 servings 3/4 pound medium raw prawns Marinade 1 teaspoon cornstarch 1/2 teaspoon salt 2 tablespoons cooking oil 3 jalape ñ os or Serrano chilies, seeded and sliced 1/2 green bell pepper, cut in to diamond-shape pieces 3/4 cup fresh or canned lychees, drained 1/3 cup prepared sweet and sour sauce Method 1.
1 tablespoon dry sherry 1 teaspoon cornstarch 1/4 teaspoon salt 1/4 pound medium raw shrimp, shelled, deveined and butterflied 1/4 pound sea scallops, sliced horizontally 1/4 pound fish fillet, thinly.
Minced Seafood in Lettuce Cups Makes 4 to 6 servings 3/4 pound raw shrimps, shelled and deveined, or fish fillet Marinade 1 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon white pepper Seasonin.
2. Set electric wok to 400 ° F; heat for 2 m inutes. A dd cooking oil, garlic, onion, and chile; cook, stirring, until fragrant, about 30 seconds. Add seafood, water chestnuts, and raisins; stir-fry for 2 minutes. Add seasonings and cook, stirring, until sauce boils and thickens.
1/4 sup cooked ham, julienned 2 cups chicken broth Method 1. Shell, devein, and butterfly shrimp, leaving tails intact. Combine marinade ingredients in a bowl. Add shrimp and s tir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small pan.
8 ounces dried pasta, such as sp aghetti, fettuccine, or linguine 2 teaspoons sesame oil 1 tablespoon minced garlic 1/2 each red and green bell pepper, d iced 1-1/2 cups prepared tomato-basil pasta sauce 8 pitted ripe olives, sliced Method 1. Shell and devein shrimp.
1/4 teaspoon white pepper 10 spring roll or egg roll wrappers 2 tablespoons flours mixed with 1 tablespoon water Cooking oil for deep-frying Method 1. Combine filling ingredie nts in a bowl; mix well. 2. Cut each wrapper into a strip about 8 inches by 2 1/2 inches.
1 tablespoon choppe d cilantro (optional) Sauce 1/3 cup chicken broth 1 tablespoon oyster-flavored sauce 1 tablespoon dry sherry 1 teaspoon chili sauce 1 teaspoon cornstarch 4 to 6 large napa cabbage leaves Method 1. Combine marinade in a bowl. Add shri mp, m eat, mushroom s, and cilantro; mix well.
Makes 4 servings Dipping Sauce 1 cup Japanese soup stock (dashi) 1/4 cup sweet cooking rice wine (mirin) 1/4 cup soy sauce 2 tablespoons sugar Batter 1 cup flour 1/4 cup cornstarch 1/8 teaspoon baking.
2. Shell and devein shrimp, leaving tails inta ct. Make several cuts across back of shrimp, then butterfly; se t aside. 3. Prepare vegetables: Cut zucchini into 2-1/ 2 inch pieces, then lengthwise into 1/4- inch-thick slices.
1 teaspoon sugar 1/2 teaspoon Chinese five-spice 2 tablespoons cooking oil 1 pound boneless beef chunk, cu t into 1-inch cubes 4 thin slices ginger, shredded 6 cloves garlic, lightly crushed 1 large c.
Marinade 2 teaspoons cornstarch 1/2 teaspoon salt Sauce 1/3 cup chicken broth 1 tablespoon dry sherry 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 2 tablespoons cooking oil 16 cloves garlic 2 green onions, cut into 2-inch lengths 1/2 teaspoon cornstarch di ssolved in 1 teaspoon water Method 1.
Makes 4 servings Marinade 1 tablespoon soy sauce 1 teaspoon cornstarch 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes Sauce 1/3 cup chicken broth 2 tablespoons oyster-flavored sauce 2 t.
Marinade 1 egg white 1 tablespoon dry sherry 1 tablespoon cornstarch 3/4 teaspoon salt 1/4 pound fish fillet, cut into 1/2-inch cubes 1/4 pound medium raw shrimp, shelled, deveined and diced 1/4 pound.
lightly thickens. Turn off heat. Add egg whites, stirring until they form long threads. Seafood and Tofu Chowder Makes 4 servings Marinade 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon wh.
1. Combine marinade ingredients in a bowl. Add seafood and stir to coat. Let stand for 10 minutes. 2. Drain tofu and cut into 1/2-inch cubes. 3. Set electric wok to 400º F; heat for 2 minutes. Add cooking oil and ginger; cook, stirring, until fragrant, about 30 seconds.
3. Add broth, oyster-flavored sauce, soy sau ce and sesame oil. Reduce heat to 325ºF ; simmer for 3 minutes. 4. To serve, divide noodles among 4 soup bowls.
1. Place rice and 2-1/2 cups water in an Ar oma rice cooker. Cook until rice cooker indicates done, then let stand, covered, fo r 5 minutes. Place rice in a bowl with sugar and oil; mix well.
1 egg white, lightly beaten Cooking oil for deep-frying Method 1. Combine pastry cream ingredients in a bow l; blend until smooth. Stir in strawberries, mango and kiwifruit. 2. To make each roll: place 1/3 cup fruit mixtures across center o f a spring roll wrapper.
Yan Can Cook Professional Wok Limited Warranty Aroma Housewares Company will provide this product with new or refurbished parts for one (1) year , and labor serves for ninety (90) days free of charge in the U.S.A. or Puerto Rico from the date of original purchases, in the event of a defect in materials or workmanship.
apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from state to state. AROMA HOUSEWARES COMPANY 6469 Flanders Drive San Diego, California 92121 .
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Aroma YW-168 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Aroma YW-168 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Aroma YW-168 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Aroma YW-168 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Aroma YW-168, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Aroma YW-168.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Aroma YW-168. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Aroma YW-168 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
