Aroma ANW-102 Gebruiksaanwijzing - Pagina 4

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Heating Aroma

Cookware

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 7 to assure the wok does not reach the

smoke point temperature.

Using on Ceramic

Stovetops

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.

Helpful

Hints:

It is important to

choose oils or fats best

suited for the desired

cooking temperature

you plan to use.

Different 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.

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

Peanut oil

( refined = hot-pressed )

Peanut oil

( unrefined = cold-pressed )

Palm oil

Coconut oil

Lard

Clarified butter

Butter

Most refined oils

Cold-pressed grapeseed oil

Cold-pressed olive oil

Soybean oil

Sunflower oil ( refined )

Sunflower oil ( unrefined )

Sesame oil ( unrefined )

Safflower oil

Note:

· Dietary fats, margarines and most native or cold-pressed oils (e.g. native

safflower 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.

Smoke Point °F

446°F

338°F

428°F

365°F - 401°F

250°F - 424°F

401°F

347°F

less than 392°F

266°F - 374°F

266°F - 347°F

415°F

410°F - 437°F

225°F

351°F

302°F