SUNPENTOWN SO-2000 SUPER TURBO OVEN COOKING INSTRUCTION
COOKING METHOD This product cooks food by circulating hot air inside the glassware. It preserves the juice inside the food for great flavor. To set the timer for 10 minutes or less, please turn the timer knob to 20 minutes before setting the desire cooking time. 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.
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.
STEAK SHRIMP ASPARAGUS ROLL Materials: Steak 2 pieces Sauce Ingredient: Soy Sauce Black Pepper Salad Oil MSG Water 2 tablespoons 1 tablespoons 1 tablespoons little 2 tablespoons Materials: Shrimp Asparagus Ground Pork Shredded Green Onion Shredded Ginger 11 oz 8 stalks 3.5 oz 1 teaspoon 1 teaspoon Ingredient Sauce: Soy Sauce Cooking Wine Salt Pepper MSG Starch 1 teaspoon 1 teaspoon little 1 teaspoon little little Steps: 1. Marinate the steak in the ingredient sauce for 30 minutes. 2.
BURGER TENDER LEMON CHICKEN Materials: Ground Beef Onion Toast Egg 11 oz 1 (small) 3 slices 1 Ingredient Sauce: Salt Pepper MSG Cooking Wine Sugar Soy Sauce 1 teaspoon ½ spoon some 1 tablespoon 1 tablespoon 1 tablespoon Materials: Chicken Leg (Large, without Bones) Lemon Chili Ginger Green Onion 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.
BEEF STEW MUSHROOM SHRIMP Materials: Beef Pepper Celery Tomato 27 oz ¼ tablespoon 2 stalks 1 Ingredient Sauce: Potato Onion Cassia Leaf Salt Hot Broth 2 1 2 pieces 1 tablespoon 3 cups Materials: Fresh Mushroom (Large) 10 pieces or Dry Mushroom Milk 1 tablespoon Butter some Garlic (slices) some Chili some Shrimp 10 pieces Onion half Steps: 1. Slice the beef. 2. Slice onion, celery, potato, tomato and cassia leaf and put into a casserole. Add hot broth, beef, salt and pepper.
ROAST PORK ROLL WITH SAND-TEA SAUCE (SHACHA JIANG) Materials: Pork Bamboo Root Mushroom Green Onion Green Pepper Ingredient Sauce: Cooking Wine Soy Sauce Salt Sugar Pepper Sand-Tea Sauce (Sha-Cha Jiang) Sesame Oil 9 oz 1 piece little 7 stalks 1 1 tablespoon 2 tablespoons 1 teaspoon 2 teaspoons ½ teaspoon 3 teaspoons 1 teaspoon Steps: 1. Cut the pork into thin slices and hit with the back or the side of the knife so they become soft. Marinate with the ingredient sauce. 2. Boil and slice the bamboo root.
ROAST CHICKEN ROAST SQUID Materials: Whole Chicken Soy Sauce Cooking Wine Garlic 1 3 tablespoons 2 tablespoons 1 tablespoon (shredded) Materials: Squid Radish Green Garlic Sorghum Wine Ingredient Sauce: Salt Sugar Red Chili Ginger Sesame Oil 2 teaspoons little 1 piece (chopped) little little Steps: 1. Mix soy sauce, cooking wine, garlic, salt, sugar, red chili, sesame oil, and ginger together to be the ingredient sauce. 2. Spread the ingredient sauce on the chicken and marinate for an hour. 3.
ROAST MILKFISH STOMACH SPONGE CAKE Materials: Milkfish Stomach Green Onion (Chopped) Garlic (Crushed) Chili (Sliced) Ginger (Sliced) Material: Cake Flour Sugar Egg 7 oz 5 oz 4 Ingredient: Salad Oil Concentrated Vanilla Salt Cream of Tartar 1 tablespoon 1 teaspoon little 1 teaspoon Ingredient Sauce: Sand-Tea Sauce (Sha-Cha Jiang) Soy Sauce Sugar Salt Cooking Wine Aluminum Foil 2 pieces 2 stalks 3 cloves 2 pieces 5 slices 2 tablespoons little little little little 2 sheets Steps: 1.
SAGO PUDDING EGG YOLK BISCUIT Materials: Large Sago Water Boiled Water Sugar Butter Milk Materials: Flour Butter Sugar Egg Yolk Bean-Sand (Dou-Sha) Salty Egg Yolk Hot Water Ingredient: Corn Starch Water Egg yolk Vanilla Slice (Crushed) Bean-Sand (Dou-Sha) 10 oz (1 1/3 cup) 10 cups 2 cups 1 cup 3 tablespoons 1 cup 5 tablespoons 6 tablespoons 3 3 Steps: 1. Boil 10 cups of water and pour in sago. Cook at low heat for 5 minutes, till sago appears transparent. 2.
BEIJING ROAST DUCK GREAT MIX DISH Materials: Malt Sugar Cooking Wine Vinegar Warm Water Thin Bread Materials: Turkey 3-4 cups (cut into small cubes) Macaroni 8 oz (Cut into 4 Inches Pieces, Cooked, Drained) Mushroom Can 2 (4 oz Each Can, Sliced, Drained) Butter 3 tablespoons Flour 2 tablespoons Turkey or Chicken Broth 2 ½ cups Milk or Cream 1 cup (stir till bubble up) White Wine 3 tablespoons (or any kinds of wine) Italian Dry Cheese 1/3 cup Bread Crumb ¼ cup Ingredient Sauce: Sesame Oil Sugar Water Gre
ROAST EGGPLANT WITH GROUND PORK SMALL LEMON DESERT Materials: Eggplant Egg Ground Pork Flour Materials: Cake Flour Baking Powder Salt Butter Egg 8 oz 2 teaspoons little 5 oz 1 Ingredient: Lemon Skin Powder Lemon Juice Sugar 2 teaspoons 1 ½ spoons 2/3 cup Some 1 Some 2 tablespoons Steps: 1. Add ingredients into the ground pork. 2. Slice the eggplant and between every two eggplant pieces, spread some ground pork. 3. Stir the egg with the flour. 4. Wrap the eggplant with the flour.
SPECIFICATION Voltage Wattage EMERGENCY 1. Please unplug the unit immediately if any unusual circumstances occur. 2. If there is any crack to the glassware and glass lid, please clean with glove immediately to avoid any injury. 120V~, 60Hz 1200W Temperature About 120º F~ Range 480º F Power Cord 5 ½ Feet Length Volume Dimension Timer 3 Gallons 15 ¼ x 13 x 13 ¾ inches 60 Minutes Weight 16 Lbs. SUNPENTOWN INTERNATIONAL INC.
