Reheat Mode

This feature reheats single servings of previously cooked foods or a plate of leftovers.Press STOP/Clear.Press Reheat until a desired menu code appears in the display, and press START/Enter.Press the number keys to set the desired weight, and press START/Enter.Do not use recycled paper products in the microwave oven. They sometimes contain impurities that cause arcing and sparking.Refer to the below to set the desired code and weight.Initial Temperature: RoomUtensil: Microwave-safe cupInitial Temperature: RefrigeratedUtensil: Microwave-safe bowlCover with vented plastic wrap.Standing time: 3 minutes.Initial Temperature: RefrigeratedUtensil: Microwave-safe dishCover with vented plastic wrap.Standing time: 3 minutes.Initial Temperature: FrozenUtensil: Microwave-safe dishInitial Temperature: RefrigeratedUtensil: Microwave-safe dishCut pie into pieces.Initial Temperature: RefrigeratedUtensil: Microwave-safe dishInitial Temperature: RefrigeratedUtensil: Microwave-safe bowlCover with vented plastic wrap.Standing time: 3 minutes.Initial Temperature: RoomUtensil: Microwave-safe bowlCover with vented plastic wrap.Standing time: 3 minutes.

Popular Cooking Mode

This feature cooks for popular food items.Press STOP/Clear.Press Popular Menu until a desired menu code appears in the display, and press START/Enter.Refer to the below to set the desired code and weight.IngredientsVegetable mixture0.5 cup olive oil1 tomato, chopped2 large onions, finely chopped1 cup lemon juice1 tbsp tomato paste1 garlic clove, crushed1 pot of grape leavesKosher salt, freshly ground black pepper1 cup white rice0.5 cup water0.25 cup chopped dillInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCook the vegetable mixture until lightly browned. Add cooked rice, vegetable mixture, salt and pepper in a bowl and mix well.Place grape leaf on a flat surface and place 1.5 spoonfuls of the rice mixture in the center of the leaf. Wrap rice mixture with leaf.Put all wrapped leaves in rows and add water.Cover with vented plastic wrap.After cooking, serve with sour cream or as desired.IngredientsVegetable mixture1.2 kg chicken, cut into 8-10 pieces2 medium carrots, chopped1 large onion, finely chopped1 tomato, chopped3 garlic cloves, minced0.25 cup tomato puree 0.25 cup: butter, raisins, slivered almond (toasted)1 pinch: grated nutmeg, ground cumin, ground coriander200 g long grain rice (Do not rinse or soak this.)2 cups hot water1 chicken stock cubeSalt and freshly ground black pepperInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCook the vegetable mixture with butter until lightly browned.Place the vegetable mixture and add rice, spices, raisins, almond and water.Cover with vented plastic wrap.Stir at least twice during cooking.Ingredients0.5 cups short grain rice600 g milkPinch of salt0.25 cup granulated sugar3 tsps rose water0.5 tsp ground cardamomHoney for serving, optionalInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowl (deep glass pot)Mix all the ingredients and cover with vented plastic wrap.Standing time: 5 minutesIngredientsRice / Water / Oil / Saffron water 0.1 kg / 250 ml / 1 tbsp / 1 tsp0.2 kg / 500 ml / 2 tbsps / 2 tsps0.3 kg / 750 ml / 2 tbsps / 2 tsps0.4 kg / 1000 ml / 3 tbsps / 3 tspsSalt to taste InstructionsInitial Temperature: RoomUtensil: Microwave-safe bowl (deep glass pot)Do not cover to vaporize whole water. Standing time: 5 minutesIngredients4 onions, thinly sliced50 g butter1 tsp white sugar1 tbsp all-purpose flour3 cups beef stock0.5 cup red wine8 slices of toasted French bread1 cup grated cheeseInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowl (deep glass pot)Cook onions with sugar and butter until golden brown.Mix cooked onions and flour and add beef stock and red wine.Cover with vented plastic wrap.Stir at least twice during cooking.After cooking, stir and ladle soup into serving bowls.Place 1 slice toasted bread on top of the soup in each bowl and spread cheese on toasted bread.Cook for 1 - 2 minutes on high microwave power until cheese melted.Ingredients1 onion, eggplant, zucchini, and colored sweet pepper, cut into chunks3 tomatoes, chopped1 tbsp tomato paste2 garlic cloves, crushed1 tbsp fresh greens, chopped2 tbsps vinegar1 tsp sugarSalt and pepper to tasteInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCover with vented plastic wrap.Stir at least twice during cooking.IngredientsBolognaise sauce1 tablespoon olive oil1 onion, chopped1 garlic clove, crushed400 g ground beef100 g tomato paste2 chopped tomatoes1 tbsp dried greensSalt and pepper to tastePasta150 g pasta, cooked as package direction1 tbsp parmesan cheeseInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlMix all ingredients of the bolognaise sauce.Cover with vented plastic wrap.Stir at least twice during cooking.After cooking, stir and add bolognaise sauce to cooked pasta and garnish with parmesan cheese or as desired before serving.Ingredients4 medium tomatoesSalt and pepper to tasteBeef mixture300 g ground beef0.5 cup bread crumbs2 garlic cloves, crushed1 tbsp: Dijon mustard, dried greens, and parmesan cheeseInstructionsInitial Temperature: RoomUtensil: Microwave-safe dishCut tops off tomatoes to form hats and remove seeds. Then sprinkle each tomato with salt and pepper.Stuff tomatoes with beef mixture and replace hat.Place stuffed tomatoes and cover with plastic wrap.IngredientsCouscous / Water / Butter0.1 kg / 120 ml / 1 tbsp0.2 kg / 240 ml / 2 tbsps0.3 kg / 360 ml / 2 tbsps0.4 kg / 480 ml / 3 tbspsVegetable mixture1 chicken broth 2 cans tomato sauce1.5 cups water15 pealed pearl onions or 2 cups sliced onions15 oz can chick peas2 large boiled potatoes cubed1 sliced carrots0.5 cup chopped cilantro0.25 cup chopped parsley1 tsp paprika0.25 tsp nutmeg0.5 tsp salt and black pepper2 tbsps: butter, minced garlicInstructions for vegetable mixtureCook onions and butter for 5 minutes until caramelized.Add carrots and garbanzo beans and cook for another 5 minutes, and add garlic, cilantro, parsley, potatoes and 0.5 tsp salt and mix vegetables.In a large 4 quart sauce pan bring tomato sauce and 1.5 cup of water to a simmer.Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10 - 12 minutes.InstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlPut couscous, water and butter and mix well. Cover with vented plastic wrap.Standing time: 15 -20 minutes With a fork, fluff the couscous and mix the couscous with the vegetable sauce.IngredientsCassava or white yam / Water / Butter0.5 kg / 1 cup / 2 tbsps0.75 kg / 1 cup / 2 tbsps1.0 kg / 2 cups / 2 tbspsSalt and pepper to tasteInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlPlace the unpeeled yams or cassavas and pour water.Cover with vented plastic wrap.After cooking, drain the yams or cassava and let them cool.Peel the yams or cassavas, chop them into large pieces and place them into a large bowl with the butter, salt and pepper.Mash with a potato masher until very smooth.Place the fufu into a large serving bowl. Wet your hands with water, form into a large ball and serve. You can also make smaller balls for individual servings.IngredientsRice / Stock (Meat or vegetable) / Vegetable oil / Onion / Tomato paste0.1 kg / 150 ml / 1 tbsp / 0.5 onion/1.5 tsps0.2 kg / 300 ml / 2 tbsps / 1 onion / 3 tbsps0.3 kg / 450 ml / 2 tbsps / 1 onion / 3 tbsps0.4 kg / 600 ml / 3 tbsps / 2 onions/ 6 tbspsSome green chili, seeded and choppedInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCook onion, chili and tomato paste with oil until lightly browned.Mix the cooked tomato mixture, rice, and water.Cover with vented plastic wrap.Stir at least twice during cooking.Ingredients250 g mealie meal(white bread also possible)300 ml boiling waterSalt to tasteInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCombine all ingredients and stir with a fork or wooden spoon to obtain a crumbly consistency.Cover with vented plastic wrap.Stir at least twice during cooking.After cooking, stir occasionally to prevent lumps.Stand covered for 2 minutes. Serve with any main meal, or with a thick gravy.Ingredients300 g chicken legs0.5 carrot, peeled and large cut 1 potato, peeled and large cut0.5 onion, large cut2 celeries, cut 1 inch3 cups chicken stock0.5 tsp salt0.25 tsp pepper powderInstructionsInitial Temperature: RefrigeratedUtensil: Microwave-safe bowlClean chicken legs, cut to large pieces and drain.Ingredients400 g chicken breasts, cut into chunks0.25 cup olive oil0.5 cup: water or stock, plain yogurt400 g tomato sauce 2 onions, chopped4 garlic cloves, crushed1 each: ginger root, peeled, cinnamon stick2 dried red chilies1 tsp turmeric powder1 tbsp lemon juiceSalt and pepper to tasteInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCover with vented plastic wrap.Stir at least twice during cooking.Ingredients300 g squids0.5 onion, sliced2 red spur peppers, sliced2 each, cut 2 inches: Chinese celeries, spring onions1 egg2 tbsps: curry powder, chili paste, cooking oil, oyster sauce3 tbsps: unsweetened condensed milk2 tsps sugarInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlRemove 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 and put the mixture, vegetables, oil and squids.Stir at least twice during cooking.Ingredients400 g water1.5 cups Basmati rice2 cups chopped onions1 cup vegetables(carrot, beans, peas, potato), chopped1 each: chopped tomato, cinnamon2 each: chopped green chilies, cardamoms2 cloves and small bay leavesA bunch of finely chopped coriander leaves (cilantro) and mint leaves1.5 tsp red chili powder1 tsp: coriander powder, cumin powder, fennel seeds, ginger garlic paste2 tbsps ghee or clarified butter1 tbsp: Biryani masala, oilSalt to tasteInstructionsInitial Temperature: RoomUtensil: Microwave-safe bowlCook all vegetables and spices until lightly browned.Mix the cooked vegetable mixture, rice and water.Cover with vented plastic wrap.Stir at least twice during cooking.

Melting and Fermenting Mode

This feature allows you to melt foods, make yogurt, or keep temperature that has just been cooked.Press STOP/Clear.Press Inverter Cook until a desired mode code appears in the display, and press START/Enter.Press the number keys to set the desired weight, and press START/Enter.Press START/Enter.ProofUse only the pasteurized whole milk and natural plain yogurt.Do not use following types of milk and yogurt:2 %, 1 % or fat-free milk, high calcium milk, soy milk, leftover milk, expired milk.Leftover yogurt, expired yogurt.Thoroughly wash all utensils with hot water and dry before proofing yogurt.Do not shake or mix yogurt during proofing as this will affect the firmness of the yogurt.If the amount of ingredients are greater than suggested, increase the proofing time.Keep WarmCrisp foods (pastry, pies, turnovers, etc) should be uncovered during keep warm.Moist foods should be covered with plastic wrap or microwave-safe lid.The amount of keep warm food is suitable for 1 - 3 servings. It should also be noted that moist food will become dryer the longer it is kept warm.Plastic wrap should not touch the food during heating.Refer to the below to set the desired code and weight limit.Initial Temperature: RefrigeratedUtensil: Microwave-safe dishUnwrap before use.Initial Temperature: RefrigeratedUtensil: Microwave-safe dishUnwrap before use and cut into cubes.Initial Temperature: FrozenUtensil: Microwave-safe dishRemove lid and cover.Initial Temperature: RefrigeratedUtensil: Microwave-safe bowlInitial Temperature: RefrigeratedUtensil: Microwave-safe bowlUse processed cheese food only.Unwrap before use and cut into cubes.Initial Temperature: RoomUtensil: Microwave-safe bowlUse the chocolate chips or squares of baking chocolate.Unwrap before use.Initial Temperature: LukewarmUtensil: Microwave-safe bowlIngredients 500 ml, Pasteurized whole milk100 g, Natural plain yogurtHeat milk about 2:00 - 2:30 on high microwave power until 40 - 50 °C temperature.Add yogurt and stir. Cover plastic wrap and cook.Standing time: 5 hours in the refrigerator.After cooking, stir in jam, sugar or fruits to taste.Initial Temperature: -

Defrosting Mode

The oven has 4 preset defrost cycles. The defrost function provides the defrosting method for frozen foods. The defrost table shows the suggested defrost cycle for various foods. The defrost function conveniently chimes during the cycle to remind you to check, turn over, separate, or rearrange the food. Press STOP/Clear.Press Inverter Defrost until a desired menu code appears in the display, and press START/Enter.Press the number keys to set the desired weight, and press START/Enter.The countdown appears in the display.At the beep, open the door and remove any portions that have thawed and turn the food over.Press START/Enter to resume the defrost cycle.Remove fish, shellfish, meat, and poultry from its original wrapping paper or plastic package. Otherwise, the wrap will hold steam and juice close to the foods, which can cause the outer surface of the foods to cook.Place foods in a shallow container or on a microwave roasting rack to catch drippings.Food should still be somewhat icy in the centre when removed from the oven.The length of defrosting time varies according to how solidly the food is frozen.The shape of the package affects how quickly food will defrost. Shallow packages will defrost more quickly than a deep block.Depending on the shape of the food can be defrosted more or less.Refer to the below to set the desired code and weight.Beef: Ground beef, round steak, stew cubes, tenderloin steak, pot roast, rib roast, rump roast, chuck roast, hamburger pattiesLamb: Chops, rolled roastVeal: Cutlets (0.5 kg, 20 mm thick) Standing time: 5 - 15 minutes.Poultry: Whole, cut-up, breast (boneless) Cornish Hens: Whole Turkey: BreastStanding time: 30 - 60 minutes.Fish: Fillets, whole steaks Shellfish: Crab meat, lobster tails, shrimp, scallops Standing time: 5 - 10 minutes.Sliced bread, buns, baguettes, etc. Separate slices and place between paper towels or on flat plate.Standing time: 1 - 2 minutes.