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Cooking Chart
Foods Weight Accessories Program Time Statement
Steamed Dazha
Crabs*
3 pairs (6 pcs)
about 100-150 g
each
➁ / lower
shelf
Steam-Med
about 16 to
18 minutes
Wash Dazha crabs and belly up with
ginger slices.
Steamed
Salmon*
300 g (2 pcs)
➁ / lower
shelf
Steam-Med
about 11 to
13 minutes
Clean and dry salmon. Sprinkle some
salt and fish sauce for 15 minutes
marination.
Steamed
Canned food*
1 can
➀ / lower
shelf
Steam-Med
about 15 minutes
All kinds of tins sold in the market.
Steamed Eggs
with Clams*
3 serves
➁ / lower
shelf
Steam-Med
about 10 to
11 minutes
Wash 250 g clam and cooked until
the clam begin to open, then put
them on the heat-proof dish.
about 15 to
17 minutes
Break 3 eggs and add 300 g pure
water about 40 °C, seasoned,
filtered and pour over the dish with
the clam (cover plastic wrap).
Frozen Spring
Roll
8 pcs (about 260 g)
➁ / lower
shelf
190 °C
Convection
(with preheat)
about 15 to
17 minutes
Sold in the market or homemade.
Coat oil on the surface.
Roast Beef
Skewers
8 skewers (160 g)
➁ / lower
shelf
180 °C
Convection
(with preheat)
about 10 minutes
All kinds of frozen beef skewers
sold in the market. Grease oil on the
surface after defrosting.
Lamb Kebab 12 skewers (250 g)
➁ / lower
shelf
180 °C
Convection
(with preheat)
about
12 minutes
All kinds of frozen kebabs sold in
the market. You need defrost first.
Roasted
Vegetables
350 g
➀ / lower
shelf
220 °C
Convection
(with preheat)
about 14 to
16 minutes
Other root vegetables such as
eggplants, green peppers, carrots,
potatoes and asparagus should wash
and cut into appropriate sizes. Add
crushed black pepper, soy sauce, and
olive oil to marinate for 10 minutes.
Chicken Wing 400 g (6 pcs)
➁ / lower
shelf
210 °C
Convection
(with preheat)
about 20 to
23 minutes
All kinds of chilled semi-finished
product sold in the market.
Steamed sweet
corn*
500 g - 600 g
➁ / lower
shelf
Steam-Med
about 35 to
40 minutes
Sweet corn. (sliced)
Steamed Rice* 200 g
➁ / lower
shelf
Steam-Med
about 40 minutes
Mix 200 g rice and 200 g water. After
cooking, cover with plastic wrap and
wait for 5 minutes.
Peach Gum
Sweet Soup
6 cups
(200 ml each)
➁ / lower
shelf
Stew about 3 hours
Wash 15 g peach gum, after soaking
for 10 hours, place them evenly into
6 cups respectively, add water and
covered with lid.
Soup*
4 cups
(300 ml each)
➁ / lower
shelf
Stew about 3 hours
Prepare 300 g rib and chicken ,etc.
Cut pieces and pour into water with
cover.
Baked Quail
Eggs with Salt*
24 pcs
➀ / lower
shelf
190 °C
Steam Conv.
(with preheat)
about 16 to
18 minutes
Take 2 packs of coarse salt and
stir-fried in the pan firstly. Spread a
thin layer of coarse salt inside the
tin foil and put quail egg on it. Then
cover the quail eggs completely with
coarse salt.
Roast Cashew
Nut
500 g
➀ / lower
shelf
110 °C
Convection
(with preheat)
about 60 minutes
Sold in the market.
Fried String of
Bones
300 g (8 skewers)
➁ / lower
shelf
190 °C
Convection
(with preheat)
about 12 to
15 minutes
Sold in the market and defrosted.
Frozen Egg Tart
150 g - 300 g
(4 pcs - 8 pcs)
➀ / lower
shelf
200 °C
Convection
(with preheat)
about 16 to
18 minutes
All kinds of frozen egg tart sold in
the market.
Fried Short Rib 250 g (3 pcs)
➁ / lower
shelf
210 °C
Convection
(with preheat)
about 4 to
6 minutes
Dry short ribs, drizzle salt and chop
black pepper for marinate a few
moment.
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