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Resumen del manual
FEATURES ..Cook with hot air circulation. No soot is produced. ..Easy to Operate. No need to turn the food. ..Safe and economic. Designed with thermostat and timer. ..Heat enduring glassware. Food is visible during cooking. ..Cooking with hot air circulation preserves the juice inside the food and keeps its original flavor. ..Glassware is washable, different from conventional oven. ..May be used for defrost. OUTLET SELECTION ..Choose a 15Amps (or larger) outlet. ..Do not share the same outlet with other appliance. USING INSTRUCTION ..Place rack inside the glassware. Put food on top of the rack. Leave at least half an inch of distance from the lid. ..Cover the lid and press down the handle. Connect to a 120V outlet. Turn the timer knob to set the cooking time. The power light lights up, indicating the power is on. The fan starts to run. ..Then turn the temperature knob to set the cooking temperature. The temperature light lights up, indicating the oven starts cooking (if the temperature light is switch between on and off, it means the oven is adjusting the temperature automatically). ..There is an alarm once the timer is off. The power shuts off and the light goes out. ..To set the timer for 10 minutes or less, please turn the timer knob to 20 minutes before setting the desire cooking time. 3 Note: The recipes provided in this booklet can be adjusted slightly due to individual cooking habits and methods. Please use the information provided as a reference. ATTENTION 1. Do not touch the glassware or lid during usage to avoid burning injury. 2. Please clean the unit after it cools down. Please clean the lid, but do not immerse in the water to avoid electrical current leakage. 3. Do not share the same outlet with other appliances while using this unit. 4. The unit has a safety switch. When the handle is pressed down, power is on; when the handle is lifted up, power is off. TABLE: COOK TIME AND TEMPERATURE Food Temperature (°F) Time (Minutes) Quantity Whole Chicken 400 45 3 lb Slice Meat 400 7-8 1 lb Drumsticks 400 15 8 pieces Fish 480 7-8 10 pieces Clam 400 6-7 1 lb Shrimp 480 5 1 lb Corn 400 10 4 pieces Peanut 400 5-7 1 plate Cake 300 20 1 box Yam 480 40 1 lb Crab 480 15 4 Beacon 480 10 1 lb ROAST WHITE CRAB Material: White Crab 2 (or other kinds of crab) Onion 1/3 (cut into strips) Garlic some (slices) Chili some (slices) Egg 2 Aluminum Foil 2 sheet Ingredient Sauce: Butter some Milk 1 spoon Black Pepper 1 spoon Salt little MSG little Cooking Wine 2 spoons Steps: 1. Clean the crabs. Cut the crabs into 8 pieces. Break the crab legs and marinate with salt and cooking wine. 2. Spread butter on the aluminum foil, and place on it onion, garlic, chili, and two eggs. 3. Put the crabs on the top. 4. Mix the ingredient sauce and pour on top of the crabs. 5. Seal the aluminum foil and roast at 400°F for 15 minutes. 4 STEAK Materials: Steak 2 pieces Sauce Ingredient: Soy Sauce 2 tablespoons Black Pepper 1 tablespoons Salad Oil 1 tablespoons MSG little Water 2 tablespoons Steps: 1. Marinate the steak in the ingredient sauce for 30 minutes. 2. Roast the steak at 400°F for 5 minutes. SHRIMP ASPARAGUS ROLL Materials: Shrimp 11 oz Asparagus 8 stalks Ground Pork 3.5 oz Shredded Green Onion 1 teaspoon Shredded Ginger 1 teaspoon Ingredient Sauce: Soy Sauce 1 teaspoon Cooking Wine 1 teaspoon Salt little Pepper 1 teaspoon MSG little Starch little Steps: 1. Cut the asparagus into short stalks about 4 inches long. 2. Grind the shrimp and mix with ground pork and the ingredient sauce. 3. Spread sesame oil on sweet rice paper and wrap inside the shrimp mixture from step 2 and a stalk of asparagus. 4. Bake at 400°F for 10 minutes. 5 BURGER Materials: Ground Beef 11 oz Onion 1 (small) Toast 3 slices Egg 1 Ingredient Sauce: Salt 1 teaspoon Pepper . spoon MSG some Cooking Wine 1 tablespoon Sugar 1 tablespoon Soy Sauce 1 tablespoon Steps: 1. Chop the onion into small pieces. Remove the edge of the toast, soak in water, wring to remove water and grind it. Mix the onion and toast crumb with ground beef and ingredient sauce. Freeze for half an hour. 2. Make the ground beef into burgers and spread butter on each side. Roast at 300°F-350°F for 10 minutes. TENDER LEMON CHICKEN Materials: Chicken Leg 3 pieces (Large, without Bones) Lemon 1 Chili 2 pieces Ginger 4 slices Green Onion 1 stalk Ingredient Sauce: Soy Sauce 1 cup (110 c.c.) Sugar little Salt little Cooking Wine little Sesame Oil some Pepper some Steps: 1. Shred green onion, ginger, and chili, and mix with ingredient sauce. Marinate chicken legs for 30 minutes. Cut some openings on the chicken legs so that the flavor may go in. 2. Roast the chicken legs at 400°F for 15-20 minutes (depending on the size of the chicken legs). 3. Slice the chicken legs and decorate with few slice of lemon. Sprinkle some lemon juice before serving. 6 BEEF STEW Materials: Beef 27 oz Pepper . tablespoon Celery 2 stalks Tomato 1 Ingredient Sauce: Potato 2 Onion 1 Cassia Leaf 2 pieces Salt 1 tablespoon Hot Broth...