User guide

Function Category Weight Limit Utensil Instructions

Persian

Cook

0.8 - 2.4kg Roti. Bar

Metal tray

(Whole)

chicken

(Pc 3)

A complete chicken approx. 1.2kg (with skin)

2 Big onions

3 Spoonfuls of olive oil

3 Spoonfuls of saffron (Dissolved in water)

Salt

1. Cover the chicken with the onion juice, saffron, salt and oil( or butter) for 3- 4 hours.

2. Pierce the chicken with the roti- bar.

Note that the bar pass through the chicken completely.

3. Tie its feet, wings and body with a cotton thread and insert the bar into the roti-

holder over the metal tray on the glass tray.

4. Choose the menu and adjust weight. And press start to cook.

5. After cooking, remove from the oven. Stand covered with aluminium foil for 5 minutes

before serving.

0.2 - 0.5kg Shallow glass

dish

(Height. 2.5cm),

High rack

Taba kabab

(Frying pan

kabab)

(Pc 4)

1. Mix the meat, onion and salt.

2. Rub the dish with oil and flat the meat. Then rub the surface of meat with

oil and place on the high rack over the glass tray.

3. Choose the menu, press start to cook.

4. When beep, turn food over.

Rub another side of food with oil.

5. Press the start to continue cooking.

Minced meat 0.2kg 0. 3kg 0.4kg 0. 5kg

Grated onion 1 middle piece 1 big piece 2 middle pieces 2 big pieces

Melted oil 2 spoonfuls 2 spoonfuls 3 spoonfuls 4 spoonfuls

Salt To taste