| FOOD CATEGORY | WT. LIMIT | UTENSILS | FOOD TEMP |
| INSTRUCTIONS |
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| 1. JACKET POTATO | 0.2 kg ~ 1.0 kg | Glass tray | 20 °c | Wash and dry potatoes. Pierce potatoes several times with fork. After | ||||||||
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| cooking, let stand covered with foil for 5 min. |
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| 2 .RICE/PASTA | 0.1 kg ~ 0.3 kg | Glass tray | 20 °c | Place rice & water with 1/4 to 1 teaspoon salt in a deep and large bowl. | ||||||||
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| Cover with lid or plastic wrap. |
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| ** Rice | ||||||||
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| covered. |
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| ** Pasta |
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| Glass tray | 20 °c |
| * Amount (Rice / Pasta) |
| Water (Rice) | (Pasta) | ||||
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| 1/2 cup (100g / 50g) |
| 1 cup |
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| 11/2 cups |
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| 1 cup (200g / 100g) |
| 2 cups |
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| 21/2 cups |
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| Glass tray |
| 11/2 cups (300g / 150g) |
| 3 cups |
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| 31/2 cups |
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| 2 cup (400g / 200g) |
| 4 cups |
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| 41/2 cups |
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| 3. FRESH VEGETABLES | 0.2 kg ~ 0.8 kg |
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| Place in a | ||||||||
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| Cover with plastic wrap. After cooking time, let stand covered for 2~3 | ||||||||
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| 4. FROZEN | 0.2 kg ~ 0.8 kg |
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| Place in a | ||||||||
| VEGETABLES |
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| stand for 2~3 min. |
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