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Operation
Using the Meat/Fish Buttons
1. Press the Meat/Fish button corresponding to the food you are cooking. The display shows
Press the Meat/Fish button repeatedly to select the item you want.(Refer to the Meat/Fish Chart below)
2. Press the Number 1 or 2 , 3button to select the serving size you want. (Refer to the Meat/Fish Chart below for the serving)
3. Press Start button to begin cooking.
Meat/Fish Chart
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| Initial |
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Code | Item | Weight | Tempe- | Remarks |
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| rature |
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Chicken | 200- | Refrige | Select fresh chicken breasts, score, insert | |
| Breast | 250g | rated | with a sharp knife along breast and cook plain or firstly |
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| 300- |
| marinate with you |
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| 350g |
| overnight covered in the refrigerator. Or sprinkle |
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| 400- |
| breasts with soy sauce or lemon juice or your favorite |
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| 450g |
| shaker herbs salt or pepper. Then cover breasts with |
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| baking paper tucked in on plate or in Pyrex dish and |
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| cook. At half cooking time oven will beep turn |
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| breast(s) over and press start to continue. After |
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| cooking stand breast(s) for |
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Fish | 150- | Refrige | Select fresh fish fillets and cook plain or marinate with | |
| Fillet | 200g | rated | you favorite seafood |
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| 250- |
| overnight covered in the refrigerator. Or sprinkle fillets |
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| 300g |
| with lemon juice or your favorite shaker herbs |
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| 350- |
| especially lemon pepper seasoning, salt or pepper. |
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| 400g |
| Then cover fillets with baking paper tucked in on plate |
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| or in Pyrex dish and cook. After cooking stand |
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| fillets(s) for 3 minutes. Serve. |
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Meat/Fish Chart
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| Initial |
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Code | Item | Weight | Tempe- | Remarks |
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| rature |
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Sea Food | 150- | Refrig- | Select fresh seafood and set out on | |
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| 200g | erated | plate or Pyrex dish. Sprinkle with lemon juice or salt |
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| 250- |
| if desired, cover seafood with baking paper eg. Glad |
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| 300g |
| Bake - tucked in around and cook. After cooking |
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| 350- |
| stand seafood for 3 minutes. Serve. |
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| 400g |
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Casserole | 1 dish | Refrig- | Ingredients For casserole. | |
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| erated | 2 medium carrots (85g to 110g Before peeling), 2 |
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| medium onions( 110g to 140g. Before peeling), 2 |
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| medium potatoes(165g to 195g before peeling), 450 |
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| ground chuck beef, teaspoon salt, cup water, |
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| teaspoon pepper. Peel and slice vegetables into inch |
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| thick slices, Form beef into 12 small, flat pattie using |
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| the |
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| carrots, half of onions, and half of potatoes. |
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| Springkle with salt and pepper. Repeat layers, |
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| making sure that top layer of beef patties is |
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| completely covered with vegetables. Add water. |
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| Press layer down into casserole. Cover. After |
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| cooking stand casserole for 5 minutes. Serve. |
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Bacon | 100- | Refrig- | Select fresh bacon rashers from your butcher, deli or | |
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| 125g | erated | supermarket. Place on the absorbent paper towel on |
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| 200- |
| microwavesafe plate or Pyrex dish and cover with |
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| 225g |
| another piece of paper towel and cook. Serve. |
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| 300- |
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| 325g |
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Meatball | 1 dish | Refrig- | Ingredients For Meat Balls. | |
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| erated | 450 g ground beef,cup chopped onion,1 egg beaten, |
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| 1 teaspoon salt, teaspoon pepper and 2 tabl- |
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| espoons water.Combine all ingredients and mix well. |
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| Shape into 20 x (25mm) meat balls. Place meat |
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| balls in utensil. Cover with microwave cling wrap |
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| turning back one corner of the wrap by about 50mm |
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| to vent. Cook. After cooking, stand meat balls for 5 |
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| minutes. Serve. |
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Meat loaf | 1 dish | Refrig- | Ingredients For meat loaf. | |
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| erated | 675g ground chuck beef, cup fine dry bread |
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| crumbles, cup chopped onion, cup chopped green |
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| pepper, 1 cup milk,1 egg, 2 tablespoons ketchup, |
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| teaspoon pepper, cup teaspoon salt. Combine all |
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| ingredients: mix well. Pack meat mixture firmly in loaf |
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| dish: smooth out top. Cover with plastic wrap, turning |
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| back one corner about 2 |
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| oven parallel to front of oven. After cooking stand |
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| casserole for 5 minutes. Serve |
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