18
HOW TO USE
Category
Instructions
2. Rice/Pasta
- Weight Limit : 0.1~0.3 kg
- Food Temp. : Room
- Utensil : Microwaveable-safe bowl
(deep glass pot)
Ingredients for rice
Rice
100 g
200 g
300 g
Butter,melted
30 g
40 g
50 g
Onion,grated
50 g
75 g
100 g
Chicken stock or water 250 ml
500 ml
750 ml
Bouquet garni and salt
To taste
Add rice and melted butter in a deep and large bowl(3 L) and mix well.
Pour boiling chicken stock or water and add bouquet garni and salt.
Cover and vent with wrap.
Place the bowl in the oven. Choose the menu and weight, press start.
After cooking, stir and stand covered for 5~10 minutes if needed.
Ingredients for pasta
Pasta
100 g
200 g
300 g
Water
400 ml
800 ml
1200 ml
Salt
To taste
Place pasta and boiling water with salt in a deep and large bowl(3 L).
Place the bowl in the oven. Choose the menu and weight, press start.
After cooking, stand for 1~2 minutes. Rinse pasta with cold water.
3. Chocolate cake
- Food Temp. : Room
- Utensil : 23 x 13 cm Loaf pan on the
low rack
Ingredients
70 g yoghurt \ 50 g raisin seed oil \ 170 g sugar
110 g MaÏzena \ 50 g cocoa powder
1 teaspoon baking powder \ 3 eggs, lightly beaten
1/4 teaspoon salt
Mix yoghurt and sugar in a large mixing bowl. Add MaÏzena, cocoa
powder, baking powder, salt and mix.
Then add eggs and oil and mix until moistened.
Pour batter into a greased loaf pan. Place loaf pan on the low rack.
Choose the menu, press start.
After cooking, remove from the oven and let them cool.
4. Roast beef
- Food Temp. : Refrigerated
- Utensil : Low rack on a drip dish
Brush beef with melted butter or oil and season as desired.
Place food on the low rack on a drip dish. Choose the menu and weight,
press start.
When BEEP sound occurs, turn food over and then press start to continue
cooking. After cooking, stand covered with foil for 10 minutes.
5. Stuffed zucchini
- Food Temp. : Room
- Utensil : Crisp tray on the low rack
Ingredients
4 round zucchini (200 g per each) \ 500 g ground beef
2 tablespoons olive oil \ Salt and pepper to taste
Cut tops off zucchini to form hats and seed them, taking care not to pierce
flesh or skin. Stuff zucchinis with ground beef and replace hat.
Place stuffed zucchini on the crisp tray on the low rack and drizzle with
olive oil. Choose the menu, press start.
Chef recipe guide
