SUNPENTOWN
SO-2000
SUPER TURBO OVEN
COOKING INSTRUCTION
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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.
ROAST WHITE CRAB
Material:
White Crab
2
(or other kinds of crab)
ATTENTION
Onion
Garlic
Chili
Egg
1/3 (cut into strips)
some (slices)
some (slices)
2
1. Do not touch the glassware or lid during usage to avoid
burning injury.
2. Please clean the unit after it cools down. Please clean the
lid, but do not immerse in the water to avoid electrical
current leakage.
Aluminum Foil
2 sheet
3. Do not share the same outlet with other appliances while
using this unit.
Ingredient Sauce:
Butter
some
4. The unit has a safety switch. When the handle is pressed
down, power is on; when the handle is lifted up, power is
off.
Milk
Black Pepper
Salt
1 spoon
1 spoon
little
MSG
little
Cooking Wine
2 spoons
TABLE: COOK TIME AND TEMPERATURE
Steps:
Food
Temperature
(F°)
Time
(Minutes)
45
Quantity
1. Clean the crabs. Cut the crabs into 8 pieces. Break the
crab legs and marinate with salt and cooking wine.
2. Spread butter on the aluminum foil, and place on it onion,
garlic, chili, and two eggs.
3. Put the crabs on the top.
4. Mix the ingredient sauce and pour on top of the crabs.
5. Seal the aluminum foil and roast at 400°F for 15 minutes.
Whole Chicken
Slice Meat
Drumsticks
Fish
400
400
400
480
400
480
400
400
3 lb
1 lb
8 pieces
10 pieces
1 lb
7-8
15
7-8
6-7
5
10
5-7
20
Clam
Shrimp
Corn
Peanut
Cake
1 lb
4 pieces
1 plate
1 box
1 lb
300
480
Yam
40
Crab
480
15
4
Beacon
480
10
1 lb
3
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STEAK
SHRIMP ASPARAGUS ROLL
Materials:
Materials:
Steak
2 pieces
Shrimp
11 oz
Asparagus
Ground Pork
Shredded Green Onion 1 teaspoon
8 stalks
3.5 oz
Sauce Ingredient:
Soy Sauce
Black Pepper
Salad Oil
MSG
2 tablespoons
1 tablespoons
1 tablespoons
little
Shredded Ginger
1 teaspoon
Ingredient Sauce:
Soy Sauce
Cooking Wine
Salt
Water
2 tablespoons
1 teaspoon
1 teaspoon
little
Steps:
1. Marinate the steak in the ingredient sauce for 30 minutes.
2. Roast the steak at 400°F for 5 minutes.
Pepper
MSG
1 teaspoon
little
Starch
little
Steps:
1. Cut the asparagus into short stalks about 4 inches long.
2. Grind the shrimp and mix with ground pork and the
ingredient sauce.
3. Spread sesame oil on sweet rice paper and wrap inside the
shrimp mixture from step 2 and a stalk of asparagus.
4. Bake at 400°F for 10 minutes.
4
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BURGER
TENDER LEMON CHICKEN
Materials:
Materials:
Chicken Leg
(Large, without Bones)
Lemon
Ground Beef
11 oz
1 (small)
3 slices
1
3 pieces
Onion
Toast
Egg
1
Chili
2 pieces
4 slices
1 stalk
Ginger
Green Onion
Ingredient Sauce:
Salt
1 teaspoon
½ spoon
some
1 tablespoon
1 tablespoon
1 tablespoon
Pepper
MSG
Cooking Wine
Sugar
Soy Sauce
Ingredient Sauce:
Soy Sauce
Sugar
1 cup (110 c.c.)
little
little
little
some
Salt
Cooking Wine
Sesame Oil
Pepper
Steps:
some
1. Chop the 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.
Steps:
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.
5
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BEEF STEW
MUSHROOM SHRIMP
Materials:
Beef
Materials:
27 oz
Fresh Mushroom (Large) 10 pieces
Pepper
Celery
Tomato
¼ tablespoon
2 stalks
1
or Dry Mushroom
Milk
1 tablespoon
some
Butter
Garlic (slices)
Chili
some
Ingredient Sauce:
Potato
some
2
Shrimp
Onion
10 pieces
half
Onion
1
Cassia Leaf
Salt
2 pieces
1 tablespoon
3 cups
Ingredient Sauce:
MSG
Hot Broth
little
Cooking Wine
Salt
2 teaspoons
little
Steps:
1. Slice the beef.
Black Pepper
Cheese Powder
Aluminum Foil
1 tablespoon
some
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 300F°
for 30 minutes.
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.
2. 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 aluminumfoil.
5. Put the plate on the lowrack, and roast at 482F° for 15
minutes.
6
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ROAST PORK ROLL WITH SAND-TEA SAUCE (SHA-
CHA JIANG)
ROAST SALMON
Materials:
Salmon
Materials:
2 pieces
4 stalks
Pork
9 oz
Green Onion
Bamboo Root
Mushroom
Green Onion
Green Pepper
1 piece
little
7 stalks
1
Shredded Ginger little
Chili
1 piece
Ingredient Sauce:
Salt
little
Ingredient Sauce:
Cooking Wine
Soy Sauce
Pepper
little
2 tablespoons
little
Cooking Wine
Soy Sauce
Salt
1 tablespoon
2 tablespoons
1 teaspoon
MSG
little
Sugar
Pepper
Sand-Tea Sauce
(Sha-Cha Jiang)
Sesame Oil
2 teaspoons
½ teaspoon
3 teaspoons
Sugar
little
Steps:
1. Marinate each side of the salmon with salt and cooking
wine for 5 minutes.
1 teaspoon
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.
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.
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 around 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.
7
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ROAST CHICKEN
ROAST SQUID
Materials:
Materials:
Squid
Whole Chicken
Soy Sauce
Cooking Wine
Garlic
1
1 piece
half
3 tablespoons
2 tablespoons
1 tablespoon (shredded)
Radish
Green Garlic
Sorghum Wine
half
some
Ingredient Sauce:
Salt
Steps:
2 teaspoons
little
1. Remove the squid skin. Spread some sorghum wine on
Sugar
each side of the squid.
Red Chili
Ginger
1 piece (chopped)
little
2. Cook at 300F°-350F° for 5 minutes. Slice the squid and
serve with radish and slice garlic.
Sesame Oil
little
Steps:
ROAST YOUNG PIGEON
1. Mix soy sauce, cooking wine, garlic, salt, sugar, red chili,
sesame oil, and ginger together to be the ingredient sauce. Material:
2. Spread the ingredient sauce on the chicken and marinate
Pigeon
2
for an hour.
3. Roast the whole chicken in the oven at 300F° for 40
Ingredient Sauce:
Five-Flavor Powder
(Wu-Xiang Fen)
Sugar
minutes.
some
Note: if you roast only half of the chicken, or drum sticks, or
chicken wings, you can shorten the cooking time. For
example, roasting chicken wings only takes 10-15 minutes.
1 teaspoon
some
Salt
Sesame Oil
Soy Sauce
Malt Sugar
1 teaspoon
3 tablespoons
some
Steps:
1. Clean the pigeons and marinate with ingredient sauce.
2. Spread the malt sugar over the pigeon and roast at 400F°
for 15 minutes.
8
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ROAST MILKFISH STOMACH
SPONGE CAKE
Materials:
Material:
Cake Flour
Sugar
Milkfish Stomach
Green Onion (Chopped) 2 stalks
2 pieces
7 oz
5 oz
4
Garlic (Crushed)
Chili (Sliced)
Ginger (Sliced)
3 cloves
2 pieces
5 slices
Egg
Ingredient:
Salad Oil
Concentrated Vanilla
Salt
1 tablespoon
1 teaspoon
little
Ingredient Sauce:
Sand-Tea Sauce
(Sha-Cha Jiang)
Soy Sauce
2 tablespoons
Cream of Tartar
1 teaspoon
little
Sugar
little
Steps:
Salt
Cooking Wine
Aluminum Foil
little
little
2 sheets
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.
Steps:
1. Clean the milkfish stomach and marinate with salt and
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.
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.
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.
4.
5.
6.
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.
9
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SAGO PUDDING
EGG YOLK BISCUIT
Materials:
Large Sago
Water
Materials:
10 oz (1 1/3 cup)
10 cups
2 cups
1 cup
3 tablespoons
1 cup
Flour
Butter
Sugar
Egg Yolk
Bean-Sand
18 oz
9 oz
2 oz
2
Boiled Water
Sugar
Butter
9oz
Milk
(Dou-Sha)
Salty Egg Yolk
Hot Water
12
½ cup
Ingredient:
Corn Starch
Water
5 tablespoons
6 tablespoons
Steps:
Egg yolk
Vanilla Slice (Crushed)
Bean-Sand (Dou-Sha)
1. Wrap the salty egg yolk inside bean-sand (dou-sha).
2. Mix flour, butter, sugar, and hot water together. Divide
into 12 pieces and press them into thin skins.
3
3
3. 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.
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 mixture 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.
10
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BEIJING ROAST DUCK
GREAT MIX DISH
Materials:
Materials:
Turkey
Malt Sugar
Cooking Wine
Vinegar
Warm Water
Thin Bread
3 tablespoons
3 tablespoons
1 tablespoon
1 cup
3-4 cups (cut into small cubes)
8 oz
Macaroni
(Cut into 4 Inches Pieces, Cooked, Drained)
Mushroom Can
2
20 pieces
(4 oz Each Can, Sliced, Drained)
Butter
Flour
3 tablespoons
2 tablespoons
Ingredient Sauce:
Sesame Oil
Sugar
1 tablespoon
2 tablespoons
½ cup
Turkey or Chicken Broth 2 ½ cups
Milk or Cream
White Wine
1 cup (stir till bubble up)
3 tablespoons
Water
Green Onion
(White Portion)
20 stalks
(or any kinds of wine)
Italian Dry Cheese
Bread Crumb
1/3 cup
¼ cup
Steps:
1. Blow air into the duck so that the skin and the meat
separate.
2. Drill a hole and take out the internal organs. Insert a
small piece of bamboo into the duck to erect the back from
the breast. Clean the inside with water.
3. Mix malt sugar (or honey) with cooking wine, vinegar, and
warm water, sprinkle evenly on the duck, and let it sit for
20 minutes. Roast at 350F° for 40 minutes.
Steps:
1. Spread some oil over a ceramic plate.
2. Mix macaroni, turkey, mushroom in a shallow pan
together with butter and flour.
3. Add chicken broth, mix well, and cook till it gets dense.
4. Add cream and wine, and ingredient, mix well, and pour
into the plate.
5. Cover the plate with aluminum foil and bake at 340F° for
1 ¼ - 1 ½ 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
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ROAST EGGPLANT WITH GROUND PORK
SMALL LEMON DESERT
Materials:
Materials:
Cake Flour
Baking Powder
Salt
Eggplant
Egg
Ground Pork
Flour
Some
1
Some
2 tablespoons
8 oz
2 teaspoons
little
5 oz
1
Butter
Egg
Steps:
1. Add ingredients into the ground pork.
2. Slice the eggplant and between every two eggplant pieces,
spread some ground pork.
Ingredient:
Lemon Skin Powder
Lemon Juice
Sugar
2 teaspoons
1 ½ spoons
2/3 cup
3. Stir the egg with the flour.
4. Wrap the eggplant with the flour. Bake at 350°F for 15
minutes.
Steps:
1. Mix butter with sugar, egg, lemon skin powder, and lemon
juice.
2. 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. Make balls about ¾ 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
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SPECIFICATION
Voltage
Wattage
120V~, 60Hz
1200W
Volume
3 Gallons
Dimension 15 ¼ x 13 x 13 ¾
inches
Temperature About 120Fº ~
Timer
60 Minutes
Range
Power Cord
Length
480Fº
5 ½ Feet
Weight
16 Lbs.
EMERGENCY
1. Please unplug the unit immediately if any unusual
circumstances occur.
2. If there is any crack to the glassware and glass lid, please
clean with glove immediately to avoid any injury.
SUNPENTOWN INTERNATIONAL INC.
13
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