This feature cooks for popular food items.
Press STOP/Cancel.
Press Inverter Cook until a desired code (1, 2, or 3) appears in the display.
Select a desired menu code by using More/Less, and press START/Select.
Select a desired weight by using More/Less, and press START/Select.
When the beep, turn food over and press START/Select to resume the cook cycle.
Refer to the below to set the desired code and weight.
Initial Temperature: Frozen
Utensil: Low rack
50 - 100 g per piece
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush cheese sticks with oil.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Remove chicken nuggets from all packaging.
Initial Temperature: Frozen
Utensil: Low rack
Remove all packaging.
Standing time: 2 minutes
Initial Temperature: Frozen
Utensil: Tray on the low rack
Remove all packaging.
Initial Temperature: Frozen
Utensil: Tray on the low rack
Remove all packaging.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush salmon fillets with oil.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush frozen shrimp with melted butter or oil and season as desired.
Refer to the below to set the desired code and weight.
Ingredients
300 g chicken legs
0.5 carrot, peeled and large cut
1 potato, peeled and large cut
0.5 onion, large cut
2 celeries, cut 1 inch
3 cups chicken stock
0.5 tsp salt
0.25 tsp pepper powder
Instructions
Initial Temperature: Refrigerated
Utensil: Microwave-safe bowl
Clean chicken legs, cut to large pieces and drain.
Put the all ingredients.
Ingredients
4 chicken breasts, cut into cubes
1 cup natural yogurt
1 tbsp ground cumin
1 tbsp garam masala powder
1 tsp ground coriander
1 lemon juice
8 garlic cloves finely chopped
1 inch grated ginger, finely chopped
0.25 tsp red food color
1 lemon
Salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: High rack on a drip dish
Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water.
Stir in well with the yogurt to make a tandoori marinade.
Marinate the chicken in the marinade for 2-3 hours.
Skewer the pieces of chicken using wooden skewers. Note that the skewers pass the center of pieces.
Place skewers on the rack on a drip dish.
When BEEP, turn food over.
After cooking, remove from the oven and stand.
Ingredients
400 g chicken breasts, cut into chunks
0.25 cup olive oil
2 onions, chopped
4 garlic cloves, crushed
1 ginger root, peeled
1 cinnamon stick
2 dried red chilies
1 tsp turmeric powder
400 g tomato sauce
0.5 cup water or stock
0.5 cup plain yogurt
1 tbsp lemon juice
Salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Add all ingredients in a deep and large microwave-safe bowl and mix well. Cover with plastic wrap and vent.
Stir at least twice during cooking.
Ingredients
Dal (soaked for 2 hours) / Water / Oil / Salt
0.2 kg / 400 ml / 2 tbsps
0.3 kg / 600 ml / 2.5 tbsps
0.4 kg / 800 ml / 3 tbsps
Salt to taste
Spices
Cumin seed / Chili powder / Turmeric powder / Curry leaves
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Combine all ingredients in a microwave-safe bowl and add spices to your preference.
Stir at least twice during cooking.
Ingredients
200 g featherback fish, minced
2 tbsps curry paste
4 Thai eggplant, quarter
1 each red and yellow chili spur pepper, sliced
2 bunches fresh pepper corn
0.25 cup krachai, thin sliced
5 kaffir lime leaves, teared
0.25 cup holy basil
2 tsps fish sauce
1 tsp coconut sugar
3 cups water
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Squeeze the featherback fish with a touch of salt and water, until it becomes sticky. Set aside.
Put the fish ball and all ingredients.
Ingredients
300 g pork belly (less fat)
4 star anises
3 cinnamon sticks, cut 1 inch
5 garlic cloves, crushed
2 tsps pepper corn
2 coriander roots, crushed
4 cups pork stock
2 tbsps coconut sugar
2 tbsps soy sauce
2 tbsps dark soy sauce
2 tbsps seasoning sauce
Cheesecloth for wrap the spices
Instructions
Initial Temperature: Refrigerated
Utensil: Microwave-safe bowl
Clean pork belly, cut into the pieces about 3 cm pieces.
Put the pork belly and all ingredients.
Ingredients
300 g squids
0.5 onion, sliced
2 red spur peppers, sliced
2 Chinese celeries, cut 2 inches
2 spring onions, cut 2 inches
2 tbsps curry powder
1 egg
3 tbsps unsweetened condensed milk
2 tbsps oyster sauce
2 tsps sugar
2 tbsps chili paste
2 tbsps cooking oil
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Remove the head, tentacles and ink-sac from the squid. Pull off and discard the mottled skin. Slice flesh to stripe and cut into cubes, drain.
Mix all the ingredients except vegetables and oil.
Put the mixture, vegetables, oil and squids.
Stir at least twice during cooking.
Ingredients
1.5 cups Basmati rice
400 g water
2 cups chopped onions
1 tomato, chopped
1 cup vegetables (carrot, beans, peas, potato), chopped
2 green chilies, chopped
1 tsp ginger garlic paste
1.5 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp Biryani masala
1 cinnamon
2 cardamoms
2 cloves
2 small bay leaves
1 tsp fennel seeds
A bunch of finely chopped coriander leaves (cilantro) and mint leaves
1 tbsp oil
2 tbsps ghee or clarified butter
Salt to taste
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Cook all vegetables and spices in a lightly oiled frying pan until lightly browned.
Place the cooked vegetable mixture and add rice and water. Cover with plastic wrap and vent.
Stir at least twice during cooking.
Refer to the below to set the desired code and weight.
Ingredients
potato (180 - 220 g each), wash and dryed
Instructions
Initial Temperature: Room
Utensil: Low rack
Pierce each potato 8 times with a fork.
Stand covered with an aluminum foil for 5 minutes.
Ingredients
1 egg, lightly beaten
100 g mini chocolate chips
180 g all purpose flour, sifted
80 g brown sugar, softened butter
0.5 tsp baking powder, baking soda
Instructions
Initial Temperature: Room
Utensil: Tray on the high and low rack
Mix brown sugar and softened butter.
Gradually add egg and stir until light and fluffy.
Add flour, baking powder, baking soda and chocolate chips and mix well.
Drop dough by tablespoon onto the High rack and Low rack covered with an aluminum foil. Cookies should be spaced 2 cm apart.
After cooking, remove from the oven and let them cool.
Ingredients
Dough
120 g all - purpose or bread flour
70 ml warm water
1 tsp active dry yeast, sugar, extra-virgin olive oil (plus little for coating)
1/3 tsp salt
Topping
3 tbsp pizza sauce
0.5 sliced onion, fresh pepper
2 fresh mushrooms, sliced
30 g sausage, sliced
100 g shredded mozzarella cheese
Instructions
Initial Temperature: Room
Utensil: Tray on the low rack
Combine all Ingredients for dough.
Knead with an electric mixer to make smooth and elastic dough.
Roll dough out and place dough on the tray.
Spread pizza sauce. Top with toppings and cheese.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush beef with melted butter or oil and season as desired.
After cooking, stand covered with an aluminum foil for 10 minutes.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush chicken with melted butter or oil and season as desired.
Place whole chicken breast-side down on the low rack on a drip dish.
After cooking, stand covered with an aluminum foil for 10 minutes.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush pork with melted butter or oil and season as desired.
After cooking, stand covered with an aluminum foil for 10 minutes.
Ingredients
Eggplants and zucchinis, cut into 1-2 cm thickness
Onions, cut into wedges
Sweet peppers, cut in half lengthwise and discard seeds
Whole cherry tomatoes
Mushrooms, cut in half
Instructions
Initial Temperature: Room
Utensil: Tray on the high rack
Brush vegetables with melted butter or oil and season as desired.
Ingredients
150 g all - purpose flour, sifted
120 g sugar, softened butter
2 egg, lightly beaten
1 tsp baking powder
10 - 13 pieces paper muffin cups (50 mm base X 30 mm height)
Instructions
Initial Temperature: Room
Utensil: Paper muffin cups on the tray on the low rack.
Mix sugar and softened butter.
Gradually add eggs and stir until light and fluffy.
Add flour and baking powder and mix well.
Evenly fill paper muffin cups with batter. (25 - 30 g per each)
Place muffin cups on the tray on the low rack.
After cooking, remove from the oven and let them cool.