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Aroma FORTE Series Manual de instrucciones

Congratulations on your purchase of the Aroma

Forté Induction Cooktop! Induction cooking is a faster, more ef cient and safer way to prepare your favorite meals. Unlike most

cooking methods, induction heats the pan itself, producing several bene ts:

Ef ciency:

Induction cooktops utilize up to 90% of the energy produced, much more ef cient than gas or electric stovetops.

Safety:

Induction allows for high heat cooking with no open  ame. The induction cooktop also automatically recognizes if induction-ready cookware is in place. If the proper coookware isn't in

place, the cooktop will not begin to heat.

Even Heating:

Since induction directly heats the iron in cookware rather than transferring heat to the cookware, heat is evenly distributed along the bottom of the pan for deliciously cooked meals.

Easy Cleaning:

The cooktop does not heat itself, preventing any burnt-on spills. Cleanup is as easy as wiping away with a soft cloth.

The Aroma

Forté Induction Cooktop also includes convenient preset functions for a number of popular cooking methods. With the Sauté/Brown function, add delicious  avor and

appealing looks to thick, juicy meats while bringing out the rich  avor of garlic, onions and other  avorful vegetables. The Boil function is great for safely and quickly bringing water to a

boil for pasta noodles, potatoes, eggs and more. The Slow Cook function allows you to select from 1 to 8 hours of slow cooking— perfect for homemade roasts and stews. And the

Warm function is great for keeping food warm when entertaining family and friends.

For more information on your Aroma

Forté Induction Cooktop, or for product service, recipes and other home appliance solutions. Please visit us online at www.AromaCo.com.

See what' s cooking with Aroma

www.AromaTestKitchen.com

www.facebook.com/AromaHousewares

online!

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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

RECIPES

Lime-Flavored Potato Wedges

Ingredients

Russet potatoes

¼ cup

mayonnaise

1 teaspoon

salt

1 tablespoon

lime juice

1 teaspoon

freshly ground black pepper

1 tablespoon

margarine

Ingredients

2 tablespoons

extra virgin olive oil

shallots, cut crosswise into thin slices

½ pound

sugar snap peas

1 pound

asparagus

15-ounce can lima beans, drained of juices

15-ounce can fresh corn kernels, drained of juices

1 teaspoon

lemon juice

½ teaspoon

minced lemon zest

1 teaspoon

salt

For additional recipes, or even to submit your own, visit our website at www.AromaCo.com!

Cut potatoes into ½-inch thick wedges. Pat dry with paper towels. Heat margarine in a

cast iron skillet at medium heat. Add potato wedges and pan-fry for roughly 10 minutes,

or until both sides are golden. Mix in mayonnaise and lime juice to coat the potatoes.

Cook another 5 minutes or until done.

Spring Vegetable Sauté

Wash and dry the asparagus. Using a vegetable peeler, shave the skin off of the bottom

half of each stalk. Cut the asparagus diagonally into slices roughly ½-inch wide. Wash

the sugar snap peas. Trim and remove strings. Heat 1 tablespoon of olive oil in a cast

iron skillet on medium-high heat. Sauté the shallots until they are tender. Remove the

shallots. Turn the heat to high. Add the snap peas along with ½ teaspoon of salt and

sauté until tender. Return the shallots to the skillet and add the remaining 1 tablespoon

of olive oil with the asparagus and ½ teaspoon of salt. Sauté until the asparagus is

tender. Add the corn and lima beans and stir for 1 to 2 minutes. Add lemon zest and

lemon juice. Stir to thoroughly heat.