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19
OPERATION
ENGLISH
3
Select a desired menu code by using
More/
Less
, and press
START
.
4
Select a desired weight by using
More/Less
,
and press
START
.
• When the beep, drain juices and turn food
over. Press
START
to resume the cook cycle.
NOTE
• When cooking a roast, use a rack if you have it.
Place the rack on the glass tray.
Roasting Menu
Refer to the below to set the desired code and
weight.
1-1 Jacket Potatoes (0.2 - 1.0 kg)
• Initial Temperature: Room
• Utensil: Rack
• 1 potatoes: 180 - 220 g
• Wash potatoes and dry with a paper towel.
• Pierce each potato 8 times with a fork.
• Standing time: 3 minutes
1-2 Roast Beef (0.5 - 1.5 kg)
• Initial Temperature: Refrigerated
• Utensil: Heat-proof glass dish
• Brush beef with melted butter or oil and season
as desired.
• Standing time: 10 minutes
1-3 Roast Chicken (0.8 - 1.8 kg)
• Initial Temperature: Refrigerated
• Utensil: Heat-proof glass dish
• Brush whole chicken with melted butter or oil
and season as desired.
• Standing time: 10 minutes
1-4 Roast Lamb (0.5 - 1.5 kg)
• Initial Temperature: Refrigerated
• Utensil: Heat-proof glass dish
• Brush lamb with melted butter or oil and season
as desired.
• Standing time: 10 minutes
1-5 Roast Vegetables (0.2 - 0.3 kg)
Ingredients
• Onions, cut into wedges
• Eggplants and zucchinis, cut into 1 - 2 cm
thickness
• Sweet peppers, cut in half lengthwise and
discard seeds
• Whole cherry tomatoes
• Mushrooms, cut in half
Instructions
• Initial Temperature: Room
• Utensil: Heat-proof glass dish on the rack
• Brush vegetables with melted butter or oil and
season as desired.
Softening and Melting Mode
The oven uses low power to soften foods (butter,
cream cheese and ice cream).
1
Press
STOP
.
2
Press
Inverter Cook
until
2
appears in the
display.
3
Select a desired menu code by using
More/
Less
, and press
START
.
4
Select a desired weight by using
More/Less
,
and press
START
.
• After cooking, stir to complete melting.
Softening and Melting Menu
Refer to the below to set the desired code and
weight.
global_main.book.book Page 19 Monday, April 18, 2022 4:47 PM
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