Top > OPERATION > Cooking Mode > Air Fry and Steam Cooking Mode

Air Fry and Steam Cooking Mode

  • Press STOP/Cancel.

  • Press Air Fry/Steam until 1, or 2 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.

Caution

  • Always use oven gloves when removing a steamer from the oven. It is very hot.

  • Do not put a hot steamer on a glass table or a place that may melt after cooking. Always make sure a pad or tray is used.

  • When you use the steamer, pour at least 300 ml water before use. If the amount of water is less than 300 ml, it may cause incomplete cooking, or may cause a fire or fatal damage to the product.

  • Be careful when you move the steamer with water.

  • Do not use the steamer with a product from a different model. It may cause fire or fatal damage to the product.

  • When you use the steamer, the steam cover and tray should be set perfectly right. Eggs or chestnuts will explode if the steam cover and tray are not set.

Air Fry Menu

1-1 Chicken/Schnitzel (0.2 - 0.6 kg)

Ingredients

  • Chicken breasts of 150 - 200 g each

  • 1 cup flour

  • 2 eggs, lightly beaten

  • 1 cup finely ground breadcrumbs

  • Salt and pepper to taste

Instructions

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Season chicken breasts with salt and pepper or as desired, coat in flour and brush with beaten eggs.

  • Coat with finely ground breadcrumbs and brush chicken schnitzel with oil.

1-2 Chicken Wings (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Brush lamb with melted butter or oil and season as desired.

1-3 Cutlet (0.2 - 0.4 kg)

Ingredients

  • 500 g lean grouond lamb or beef

  • 500 g small potatoes, cooked and mashed

  • 3 eggs, lightly beaten

  • 2 onions, finely chopped

  • 2 tbsps chopped parsley

  • 1 cup finely ground breadcrumbs

  • Salt and pepper to taste

Instructions

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Mix meat, potatoes, eggs, onions and parsley.

  • With meat mixture, make balls about 4 - 5 cm diameter.

  • Coat with finely ground breadcrumbs and shape balls into ovals about 1 cm thick each.

  • Brush cutlet with oil.

1-4 Fish Schnitzel (0.2 - 0.6 kg)

Ingredients

  • Fish filles of 150 - 200 g each

  • 1 cup flour, finely ground breadcrumbs

  • 2 eggs, lightly beaten

  • Salt and pepper to taste

Instructions

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Season fish fillets with salt and pepper or as desired, coat in flour and brush with beaten eggs.

  • Coat with finely ground breadcrumbs and brush fish with oil.

1-5 French Fries (0.1 - 0.3 kg)

  • Initial Temperature: Frozen

  • Utensil: Tray on the high rack

  • Spread frozen potato products out on the tray on the high rack.

1-6 Hamburgers (0.2 - 0.4 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Use hamburgers of 100 g and 1 cm thick each.

  • Brush hamburgers with oil.

1-7 Sausages (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Tray on the high rack

  • Remove all packaging and slit on the surface.

1-8 Wedge Potatoes (0.2 - 0.4 kg)

  • Initial Temperature: Room

  • Utensil: Tray on the high rack

  • Remove all packaging and slit on the surface.

Steam Cook Menu

2-1 Broccoli/Cauliflower (0.2 - 0.4 kg)

  • Initial Temperature: Room

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash vegetables and cut into similar sized pieces.

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

    Note

    • Cut small florets. (12-15 g/piece)

2-2 Carrot (0.2 - 0.4 kg)

  • Initial Temperature: Room

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash vegetables and cut into similar sized pieces. (5 mm)

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-3 Chicken Breasts (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash vegetables and cut into similar sized pieces. (2.5 cm)

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-4 Eggs (2 - 9 ea)

  • Initial Temperature: Refrigerated

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-5 Fish Fillets (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash vegetables and cut into similar sized pieces. (2.5 cm)

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-6 Green Beans (0.1 - 0.3 kg)

  • Initial Temperature: Room

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash vegetables and cut into similar sized pieces. (2.5 cm)

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-7 Mussels (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Wash mussels and remove any broken shell or dead mussels.

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer. Cover with steam cover and place the steam bowl in the oven.

2-8 Prawns (0.2 - 0.6 kg)

  • Initial Temperature: Refrigerated

  • Utensil: Steamer cover, steamer plate, and tray with water

  • Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl.

  • Place prepared food on the steam plate in a single layer (Under 20 cm thickness). Cover with steam cover and place the steam bowl in the oven.