SUPER POT/SUKIYAKI COOKER Instruction Manual & Cookbook
Congratulations on your purchase of the Aroma Super Pot! It will become one of the most exciting appliances in your home. The Aroma Super Pot has been designed to be extremely versatile. It can be used as a Skillet, Steamer, Slow Cooker, Stir Fryer, Sukiyaki Cooker, or Warmer. Published By: Aroma Housewares Co.
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. 6.
SHORT CORD INSTRUCTIONS 1. A 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.
IDENTIFICATION PAGE A B C E D A. B. C. D. E. Quick release non-stick cooking pan with ridges See-through, tempered glass lid Cool-touch body Removable, full range adjustable temperature control ***Optional steam tray If you need the steam tray, you may contact our Customer Service Dept. at 1-800-276-6286 for purchasing. IMPORTANT NOTE: The removable temperature control is specially designed to be used for this super pot only.
BEFORE USING 1. Remove all packaging materials. 2. Pull the cooking pan away from the plastic base. 3. Wash the cooking pan, base, and lid with warm soapy water using a sponge or dishcloth. 4. Rinse and dry thoroughly to remove soap residue. Do not use abrasive cleaners or scouring pads. Never immerse the power cord withTemperature Control. HOW TO USE 1. Condition the non-stick surface with vegetable oil or shortening. 2. Move temperature selector to "OFF".
HOW TO CLEAN AFTER USE 1. Disconnect the plug from wall outlet, and then remove the power cord with Temperature Control from the appliance. 2. Allow the unit to cool completely. 3. Pull the cooking pan away from the plastic base. 4. Wash the cooking pan, base, and glass lid with warm soapy water using a sponge or dishcloth. 5. Rinse and dry thoroughly to remove soap residue. This appliance can be completely immersed in water. Never immerse the power cord with Temperature Control.
SUKIYAKI COOKING Sukiyaki is a traditional and delightful Japanese table-cooking dish with meat and assortment of vegetables served with rice. It is usually done in a deep skillet and prepared right at the dinning table. Tasty, nutritious and fun, Sukiyaki is perfect for a romantic dinner for two, or even a small family gathering. Beef Sukiyaki Ingredients: 1.5 lbs. beef (roast) 1 onion ½ head Chinese cabbage 2 or 3 green onions 4 fresh Shitake Mushrooms 1 package tofu 2 tbsp. vegetable oil 5 tbsp.
GRILLING Chicken Shish-kabobs Ingredients: 1pk. 1lb . 1 1 1 20pcs 2 cups bamboo skewers (or metal) boneless/skinless chicken breast sweet yellow onion red or green bell pepper can pineapple chunks large mushrooms favorite marinade or BBQ sauce Preparation: 1. Cut chicken breast and vegetables into 1" x 1" pieces. 2. Alternate chicken and vegetables onto skewers. 3. Apply sauce to both sides of skewers using a basting brush. Method: 1. Heat pan to 350F - 375F. 2. Place 2-3 shish-kabobs into pan. 3.
SLOW COOKING A hearty bowl of soup or stew is always welcome at any table. Be creative and use various leftover meats and vegetables with your favorite stock and create your own unique recipes. When preparing soup or stew, try to allow extra time for it to “simmer”. This will allow flavors to blend and meat to be more tender in texture. Vegetarian Soup Ingredients: 2 tbsp. peanut oil 6 cups water 1 small cabbage 1 tbsp. soy sauce ½ cup carrots 1 tsp. sherry 3 celery stalks 1 tsp.
Braised Abalone Mushroom Ingredients: 10 pieces dried abalone ( to be soaked overnight) 5 pieces dried scallop 15 pieces black mushrooms 15 pieces button mushrooms 2 tbsp. oyster sauce 2 ½ cups water 2 tbsp. oil 6 pips garlic (crushed) 1 ½ tsp. corn-flour for thickening Method: Combine all ingredients into slow cooker. Set temperature to 250F-275F for 2 hours, change temperature to 200F for 4 – 6 hours. To serve, thicken it with corn flour and garnish with spring onion and parsley. Makes 4 servings.
9 STIR FRYING Stir-frying has quickly become a mainstay in many diets. It is a fast, easy and delicious way to prepare an endless variety of foods. By quickly cooking food at high heat, meats stay juicy and tender; vegetables come out slightly crisp and all nutrients are retained. Try combining your favorite meat, chicken or shrimp with a mixed variety of vegetables and serve for a real treat. Often times, odds and ends you have in your refrigerator can make an excellent stir fry meal.
Stir-Fry Beef with Celery Ingredients: ¾ lb. flank, steak, thinly sliced 2 or 3 stalk celery, cut into wedges 1 tbsp. dark soy sauce 1 ½ tsp. cornstarch ¼ tbsp. peanut oil ½ tsp. salt 2 cloves garlic, smashed and minced Method: Combine beef slices with soy sauce, cornstarch, sugar and 1 tablespoon oil. Set aside. Heat the pot to 325F. Heat 1 tablespoon oil in the pot. Stir-fry celery for 2 minutes. Sprinkle with ½ teaspoon salt and 2 tablespoons water. Remove celery and liquid and set aside.
STEAMING The steaming cooking method is one of the easiest, most nutritious, healthful and convenient methods of cooking. It allows you to preserve more flavor, texture, vitamins and nutrients than other cooking methods do. Steamed Beef with Broccoli Ingredients: ½ lb. beef (sliced thin against the grain.) Marinade: 2 tsp. soy sauce ½ tsp. sugar 1 tsp. minced ginger root 1 tsp. sesame oil 1 cup broccoli flowerets 1 tsp. wine 1 clove garlic, minced 1 tsp. cornstarch 1 tsp.
Steamed Stuffed Tofu Ingredients: 1 16oz cube tofu ½ lb. boneless white fish fillet ½ lb. shrimp shelled and deveined Seasoning: ½ tsp. salt 1tbsp. sesame oil 1 tbsp. finely grated ginger 1 clove minced garlic 3 tbsp. soy sauce 1/8 cup green onion, chopped ¼ tsp. white pepper 1 tbsp. rice wine 1 tbsp. cornstarch ½ egg white Method: Gently rinse tofu cubes and place on a plate and allow to drain off excess liquid for several hours. Mince fish and shrimp, combine with seasoning ingredients.
HELPFUL HINTS: 1. All vegetables should be thoroughly cleaned and washed before steaming. 2. Thin, leafy vegetables such as cabbage do not require as much water as root vegetables such as carrots or turnips. 3. You need to use a heat-resistant plate or metal rack with items being steamed. 4. Do not remove the lid during steaming as moisture will escape and the cooking time will have to be extended. 5. Watch closely the water level in the cooking pot during steaming to prevent it from boiling dry. 6.
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.
