Sunpentown Intl SO-2000 User's Manual
Contents
1. 1 lb L 2 3 A Clean the crabs Cut the crabs into 8 pieces Break the crab legs and marinate with salt and cooking wine Spread butter on the aluminum foil and place on it onion garlic chili and two eggs Put the crabs on the top Mix the ingredient sauce and pour on top of the crabs Seal the aluminum foil and roast at 400 F for 15 minutes 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 L 2 3 Cut the asparagus into short stalks about 4 inches long Grind the shrimp and mix with ground pork and the ingredient sauce Spread sesame oil on sweet rice paper and wrap inside the shrimp mixture from step 2 and a stalk of asparagus Bake at 400 F for 10 minutes Materials Ground Beef Onion Toast Egg Ingredient Sauce Salt Pepper MSG Cooking Wine Sugar Soy Sauce Steps 11 oz 1 small 3 slices 1 1 teaspoon 2 spoon some 1 tablespoon 1 tablespoon 1 tablespoon 1 Chop th2. Insert a 2 Mix macaroni turkey mushroom in a shallow pan small piece of bamboo into the duck to erect the back from together with butter and flour the breast Clean the inside with water 3 Add chicken broth mix well and cook till it gets dense 3 Mix malt sugar or honey with cooking wine vinegar and 4 Add cream and wine and ingredient mix well and pour warm water sprinkle evenly on the duck and let it sit for into the plate 20 minutes Roast at 350 F for 40 minutes 5 Cover the plate with aluminum foil and bake at 340 F for 14 1 hours 6 During the last half an hour open the aluminum foil and sprinkle Italian dry cheese and bread crumb Serve with the plate 11 ROAST EGGPLANT WITH GROUND POR Materials Eggplant Some Egg 1 Ground Pork Some Flour 2 tablespoons Steps L 2 3 4 Add ingredients into the ground pork Slice the eggplant and between every two eggplant pieces spread some ground pork Stir the egg with the flour Wrap the eggplant with the flour Bake at 350 F for 15 minutes SMALL LEMON DESERT Materials Cake Flour 8 oz Baking Powder 2 teaspoons Salt little Butter 5 oz Egg I Ingredient Lemon Skin Powder 2 teaspoons Lemon Juice 1 spoons Sugar 2 3 cup Steps 1 Mix butter with sugar egg lemon skin powder and lemon 2 Juice Mix flour baking powder and salt Add in the mixture from step 1 If the resulting mixture is too soft put it in the refrigerator
3. Large 10 pieces or Dry Mushroom Milk 1 tablespoon Butter some Garlic slices some Chili some Shrimp 10 pieces Onion half Ingredient Sauce MSG little Cooking Wine 2 teaspoons Salt little Black Pepper 1 tablespoon Cheese Powder some Aluminum Foil 1 sheet Steps 1 Wash the fresh mushroom and place in salt water Peel off the shrimp skin and marinate with some salt and cooking wine N Chop the onion into strips and mix with garlic and chili 3 Cut open the back of the shrimp do not cut all the way Place one mushroom on top of each shrimp on a plate 4 Mix the ingredient sauce and pour on top of the shrimp Spread some butter on top of the mushroom Wrap the plate with aluminum foil 5 Put the plate on the low rack and roast at 482 F for 15 minutes ROAST PORK ROLL WITH SAND TEA SAUCE SHA CHA 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 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 9 oz I piece little 7 stalks 1 1 tablespoon 2 tablespoons 1 teaspoon 2 teaspoons teaspoon 3 teaspoons 1 teaspoon 2 Boil and slice the bamboo root Soak and slice the mushroom Chop the green onion and slice the green pepper 3 Take a piece of pork and wrap aro
4. Make balls about inch of diameter spread flour over them and place them on baking pan Press each balls flat and place them on the baking pan on the lower rack Bake at 350 F for 10 minutes Cool off and sprinkle some sugar on the top 12 SPECIFICATION Voltage 120V 60Hz Volume 3 Gallons Wattage 1200W Dimension 15 1 4 x 13 x 13 3 4 inches Temperature About 120 F Timer 60 Minutes Range 480 F Power Cord 5 2 Feet Weight 16 Lbs Length 1 Please unplug the unit immediately if any unusual circumstances occur 2 Ifthere is any crack to the glassware and glass lid please clean with glove immediately to avoid any injury SUNPENTOWN INTERNATIONAL INC 13
5. 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 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 l 2 Do not touch the glassware or lid during usage to avoid burning injury Please clean the unit after it cools down Please clean the lid but do not immerse in the water to avoid electrical current leakage Do not share the same outlet with other appliances while using this unit 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 ROAST WHITE CRAB Material White Crab or other kinds of crab Onion Garlic Chili Egg Aluminum Foil Ingredient Sauce Butter Milk Black Pepper Salt MSG Cooking Wine Steps 2 1 3 cut into strips some slices some slices 2 2 sheet some 1 spoon 1 spoon little little 2 spoons Food Temperature Time Quantity F Minutes Whole Chicken 400 45 3 Ib 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
6. TEMPERATURE LIGHT HANDLE SUNPENTOWN POWER LIGHT SO 2000 AN 27 TIMER SUPER TURBO OVEN RACK GLASSWARE BASE 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 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
7. e 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 Large without Bones Lemon Chili Ginger Green Onion Ingredient Sauce Soy Sauce Sugar Salt Cooking Wine Sesame Oil Pepper Steps 3 pieces 1 2 pieces 4 slices 1 stalk 1 cup 110 c c little little little some some 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 BEEF STEW Materials Beef Pepper Celery Tomato Ingredient Sauce Potato Onion Cassia Leaf Salt Hot Broth Steps 1 Slice the beef 27 oz 14 tablespoon 2 stalks 1 2 1 2 pieces 1 tablespoon 3 cups 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 MUSHROOM SHRIMP Materials Fresh Mushroom
8. ing chicken wings only takes 10 15 minutes ROAST SQUID Materials Squid I piece Radish half Green Garlic half Sorghum Wine some Steps 1 Remove the squid skin Spread some sorghum wine on each side of the squid 2 Cook at 300 F 350 F for 5 minutes Slice the squid and serve with radish and slice garlic ROAST YOUNG PIGEON Material Pigeon 2 Ingredient Sauce Five Flavor Powder some Wu Xiang Fen Sugar 1 teaspoon Salt some Sesame Oil 1 teaspoon Soy Sauce 3 tablespoons Malt Sugar some Steps 1 Clean the pigeons and marinate with ingredient sauce 2 Spread the malt sugar over the pigeon and roast at 400 F for 15 minutes ROAST MILKFISH STOMACH Materials Milkfish Stomach Green Onion Chopped Garlic Crushed Chili Sliced Ginger Sliced Ingredient Sauce Sand Tea Sauce Sha Cha Jiang Soy Sauce Sugar Salt Cooking Wine Aluminum Foil Steps 2 pieces 2 stalks 3 cloves 2 pieces slices 2 tablespoons little little little little 2 sheets 1 Clean the milkfish stomach and marinate with salt and cooking wine 2 Put green onion ginger and chili into the ingredient sauce Pour the sauce into the milkfish stomach 3 Wrap the milkfish stomach with aluminum foil and roast at 450 F for 15 minutes SPONGE CAKE Material Cake Flour Sugar Egg Ingredient Salad Oil Concentrated Vanilla Salt Cream of Tartar Steps 7 OZ oz 1 tablespoon 1 teaspoon lit
9. tle 1 teaspoon 1 Separate the egg yolk and egg white 2 Stir egg white till it is firm add sugar and stir till it is well mix 3 Add salad oil salt concentrated vanilla into egg yolk and Stir 4 Add egg yolk mixture into egg white and stir 5 Add 1 3 1 2 of cake flour into the egg mixture and mix well Repeat till all the cake flour is mixed 6 Spread oil on the baking pan and pour the egg mixture into the baking pan 7 Preheat the oven at 300 F for 3 minutes and put in the baking pan Bake at 480 F for 10 minutes and bake at 375 F for 10 minutes Note Do not open the lid while baking Press the middle of the cake to check whether it bounces back Or pierce a stick into the cake to check whether anything sticks to it The cake is done if nothing sticks to it Take it out from oven and place it up side down Serve after it cools down SAGO PUDDING Materials Large Sago Water Boiled Water Sugar Butter Milk Ingredient Corn Starch Water Egg yolk 10 oz 1 1 3 cup 10 cups 2 cups 1 cup 3 tablespoons 1 cup 5 tablespoons 6 tablespoons Vanilla Slice Crushed 3 Bean Sand Dou Sha 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 Add in egg yolk and mix well Add in sago 3 Add half of the mi
10. und the bamboo root mushroom green onion and green pepper Roast at 400 F for 15 20 minutes Note The materials used in the roll can be adjusted depending on the season and personal favor ROAST SALMON Materials Salmon 2 pieces Green Onion 4 stalks Shredded Ginger little Chili I piece Ingredient Sauce Salt little Cooking Wine little Soy Sauce 2 tablespoons Pepper little MSG little Sugar little Steps 1 Marinate each side of the salmon with salt and cooking wine for 5 minutes 2 Chop the green onion chili and ginger 3 Put green onion at the bottom of the plate Put the salmon on top of the green onion Put ginger and chili on top of the salmon Pour ingredient sauce on the salmon Cover the plate with aluminum foil Bake at 300 F for 20 minutes ROAST CHICKEN Materials Whole Chicken Soy Sauce Cooking Wine Garlic Ingredient Sauce Salt Sugar Red Chili Ginger Sesame Oil Steps 1 3 tablespoons 2 tablespoons 1 tablespoon shredded 2 teaspoons little I piece chopped little little 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 the whole chicken in the oven at 300 F for 40 minutes Note if you roast only half of the chicken or drum sticks or chicken wings you can shorten the cooking time For example roast
11. xture into baking pan add bean sand dou sha and add the other half Pour over 2 tablespoon of oil and bake at 480 F for 20 minutes till the top appear golden brown 3 EGG YOLK BISCUIT Materials Flour 18 oz Butter 9 oz Sugar 2 oz Egg Yolk 2 Bean Sand 9oz Dou Sha Salty Egg Yolk 12 Hot Water 2 cup Steps 1 Wrap the salty egg yolk inside bean sand dou sha 2 3 Mix flour butter sugar and hot water together Divide into 12 pieces and press them into thin skins Wrap the bean sand dou sha inside the skin Bake at 340 F for 10 minutes Brush the egg yolk on the surface Bake at 340 F for another 10 minutes 10 BEIJING ROAST DUCK GREAT MIX DISH Materials Materials Malt Sugar 3 tablespoons Turkey 3 4 cups cut into small cubes Cooking Wine 3 tablespoons Macaroni 8 oz Vinegar 1 tablespoon Cut into 4 Inches Pieces Cooked Drained Warm Water 1 cup Mushroom Can 2 Thin Bread 20 pieces 4 02 Each Can Sliced Drained Butter 3 tablespoons Ingredient Sauce Flour 2 tablespoons Sesame Oil 1 tablespoon Turkey or Chicken Broth 2 cups Sugar 2 tablespoons Milk or Cream 1 cup stir till bubble up Water cup White Wine 3 tablespoons Green Onion 20 stalks or any kinds of wine White Portion Italian Dry Cheese 1 3 cup Bread Crumb 4 Cup Steps 1 Blow air into the duck so that the skin and the meat Steps separate 1 Spread some oil over a ceramic plate 2 Drill a hole and take out the internal organs
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