SUNPENTOWN SO-2000 SUPER TURBO OVEN COOKING INSTRUCTION Downloaded from www.Manualslib.
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 Steps: 1. Marinate the steak in the ingredient sauce for 30 minutes. 2. Roast the steak at 400°F for 5 minutes. Materials: Shrimp Asparagus Ground Pork Shredded Green Onion Shredded Ginger 11 oz 8 stalks 3.
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 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.
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 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. Cover the casserole with aluminum foil. Cook at 300°F for 30 minutes.
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) 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 Materials: Large Sago Water Boiled Water Sugar Butter Milk Ingredient: Corn Starch Water Egg yolk Vanilla Slice (Crushed) Bean-Sand (Dou-Sha) EGG YOLK BISCUIT 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. Boil 2 cups of water and add in sugar, butter and milk. Immediately add in corn starch. Turn off the heat and add vanilla.
BEIJING ROAST DUCK Materials: Malt Sugar Cooking Wine Vinegar Warm Water Thin Bread Ingredient Sauce: Sesame Oil Sugar Water Green Onion (White Portion) GREAT MIX DISH 3 tablespoons 3 tablespoons 1 tablespoon 1 cup 20 pieces 1 tablespoon 2 tablespoons ½ cup 20 stalks Steps: 1. Blow air into the duck so that the skin and the meat separate. 2. Drill a hole and take out the internal organs. Insert a small piece of bamboo into the duck to erect the back from the breast. Clean the inside with water. 3.
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. 13 Downloaded from www.Manualslib.
