SUNPENTOWN SO-2000 Super Turbo Oven Instructions

SUNPENTOWN SO-2000 Super Turbo Oven

COOKING INSTRUCTION

COOKING METHOD

This product cooks food by circulating hot air inside the glassware. It preserves the juice inside the food for great flavor.

FEATURES

• Cook with hot air circulation. No soot is produced.
• Easy to Operate. No need to turn the food.
• Safe and economic. Designed with a thermostat and timer.
• Heat-enduring glassware. Food is visible during cooking.
• Cooking with hot air circulation preserves the juice inside the food and keeps its original flavor.
• Glassware is washable, and different from conventional ovens.
• May be used for defrosting.

OUTLET SELECTION

• Choose a 15Amps (or larger) outlet.
• Do not share the same outlet with other appliances.

USING INSTRUCTION

• Place the rack inside the glassware. Put food on top of the rack. Leave at least half an inch of distance from the lid.
• Cover the lid and press down the handle. Connect to a 120V outlet. Turn the timer knob to set the cooking time. The power light lights up, indicating the power is on. The fan starts to run.
• Then turn the temperature knob to set the cooking temperature. The temperature light lights up, indicating the oven starts cooking (if the temperature light is switched between on and off, it means the oven is adjusting the temperature automatically).
• There is an alarm once the timer is off. The power shuts off and the light goes out.
• To set the timer for 10 minutes or less, please turn the timer knob to 20 minutes before setting the desired cooking time.

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.

ATTENTION

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.
3. Do not share the same outlet with other appliances while using this unit.
4. The unit has a safety switch. When the handle is pressed down, the power is on; when the handle is lifted, the power is off.

COOK TIME AND TEMPERATURE

Food| Temperature

(°F)

| Time

(Minutes)

| Quantity
---|---|---|---
Whole Chicken| 400| 45| 3 lb
Slice Meat| 400| 7-8| 1 lb
Drumsticks| 400| 15| 8 pieces
Fish| 480| 7-8| 10 pieces
Clam| 400| 6-7| 1 lb
Shrimp| 480| 5| 1 lb
Corn| 400| 10| 4 pieces
Peanut| 400| 5-7| 1 plate
Cake| 300| 20| 1 box
Yam| 480| 40| 1 lb
Crab| 480| 15| 4
Beacon| 480| 10| 1 lb

ROAST WHITE CRAB

Material:

• White Crab 2 (or other kinds of crab)
• Onion 1/3 (cut into strips)
• Garlic some (slices)
• Chili some (slices)
• Egg 2
• Aluminum Foil 2 sheet

Ingredient Sauce:

• Butter some
• Milk 1 spoon
• Black Pepper 1 spoon
• Salt little
• MSG little
• Cooking Wine 2 spoons

Steps

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 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.

STEAK

• Materials: Steak 2 pieces

Sauce Ingredient

• Soy Sauce 2 tablespoons
• Black Pepper 1 tablespoons
• Salad Oil 1 tablespoons
• MSG little
• Water 2 tablespoons

Steps:

1. Marinate the steak in the ingredient sauce for 30 minutes.
2. Roast the steak at 400°F for 5 minutes.

SHRIMP ASPARAGUS ROLL

Materials:

• Shrimp 11 oz
• Asparagus 8 stalks
• Ground Pork 3.5 oz
• Shredded Green Onion 1 teaspoon
• Shredded Ginger 1 teaspoon

Ingredient Sauce:

• Soy Sauce 1 teaspoon
• Cooking Wine 1 teaspoon
• Salt little
• Pepper 1 teaspoon
• MSG little
• Starch little

Steps:

1. Cut the asparagus into short stalks about 4 inches long.
2. Grind the shrimp and mix it 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.

BURGER

Materials

• Ground Beef 11 oz
• Onion 1 (small)
• Toast 3 slices
• Egg 1

Ingredient Sauce:

• Salt 1 teaspoon
• Pepper ½ spoon
• MSG some
• Cooking Wine 1 tablespoon
• Sugar 1 tablespoon
• Soy Sauce 1 tablespoon

Steps:

1. Chop the onion into small pieces. Remove the edge of the toast, soak it 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. Make the ground beef into burgers and spread butter on each side. Roast at 300°F-350°F for 10 minutes.

TENDER LEMON CHICKEN

Materials:

• Chicken Leg 3 pieces (Large, without Bones)
• Lemon 1
• Chili 2 pieces
• Ginger 4 slices
• Green Onion 1 stalk

Ingredient Sauce:

• Soy Sauce 1 cup (110 c.c.)
• Sugar Little
• Salt little
• Cooking Wine little
• Sesame Oil some
• Pepper some

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 a few slices of lemon. Sprinkle some lemon juice before serving.

BEEF STEW

Materials:

• Beef 27 oz
• Pepper ¼ tablespoon
• Celery 2 stalks
• Tomato 1

Ingredient Sauce:

• Potato 2
• Onion 1
• Cassia Leaf 2 pieces
• Salt 1 tablespoon
• Hot Broth 3 cups

Steps:

1. Slice the beef.
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 300°F for 30 minutes.

MUSHROOM SHRIMP

Materials: Fresh Mushroom (Large) 10 pieces or Dry Mushroom

• Milk 1 tablespoon
• Butter some
• Garlic (slices) some
• Chili some
• Shrimp 10 pieces
• Onion half

Ingredient Sauce:

• MSG little
• Cooking Wine 2 teaspoons
• Salt little
• Black Pepper 1 tablespoon
• Cheese Powder some
• Aluminum Foil 1 sheet

Steps:

1. Wash the fresh mushrooms and place them 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 aluminum foil.
5. Put the plate on the low rack, and roast at 482°F for 15 minutes.

ROAST PORK ROLL WITH SAND-TEA SAUCE (SHACHA JIANG)

Materials:

• Pork 9 oz
• Bamboo Root 1 piece
• Mushroom little
• Green Onion 7 stalks
• Green Pepper 1

Ingredient Sauce:

• Cooking Wine 1 tablespoon
• Soy Sauce 2 tablespoons
• Salt 1 teaspoon
• Sugar 2 teaspoons
• Pepper ½ teaspoon
• Sand-Tea Sauce 3 teaspoons (Sha-Cha Jiang)
• Sesame Oil 1 teaspoon

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 it 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.

ROAST SALMON

Materials:

• Salmon 2 pieces
• Green Onion 4 stalks
• Shredded Ginger little
• Chili 1 piece

Ingredient Sauce:

• Salt little
• Cooking Wine little
• Soy Sauce 2 tablespoons
• Pepper little
• MSG little
• Sugar Little

Steps:

1. Marinate each side of the salmon with salt and cook wine for 5 minutes.
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 the ingredient sauce on the salmon. Cover the plate with aluminum foil. Bake at 300°F for 20 minutes.

ROAST CHICKEN

Materials:

• Whole Chicken 1
• Soy Sauce 3 tablespoons
• Cooking Wine 2 tablespoons
• Garlic 1 tablespoon (shredded)

Ingredient Sauce

• Salt 2 teaspoons
• Sugar Little
• Red Chili 1 piece (chopped)
• Ginger little
• Sesame Oil little

Steps:

1. Mix soy sauce, cooking wine, garlic, salt, sugar, red chili, sesame oil, and ginger to form the ingredient sauce.
2. Spread the ingredient sauce on the chicken and marinate for an hour.
3. Roast the whole chicken in the oven at 300°F for 40 minutes.

Note: if you roast only half of the chicken, or drumsticks, or chicken wings, you can shorten the cooking time. For example, roasting chicken wings only takes 10-15 minutes.

ROAST SQUID
Materials:

• Squid 1 piece
• Radish half
• Green Garlic half
• Sorghum Wine some

Steps:

1. Remove the squid skin. Spread some sorghum wine on each side of the squid.
2. Cook at 300°F-350°F for 5 minutes. Slice the squid and serve with radish and slice garlic.

ROAST YOUNG PIGEON

Material:

• Pigeon 2

Ingredient Sauce:

• Five-Flavor Powder some (Wu-Xiang Fen)
• Sugar 1 teaspoon
• Salt some
• Sesame Oil 1 teaspoon
• Soy Sauce 3 tablespoons
• Malt Sugar some

Steps:

1. Clean the pigeons and marinate them with ingredient sauce.
2. Spread the malt sugar over the pigeon and roast at 400°F for 15 minutes.

ROAST MILKFISH STOMACH

Materials:

• Milkfish Stomach 2 pieces
• Green Onion (Chopped) 2 stalks
• Garlic (Crushed) 3 cloves
• Chili (Sliced) 2 pieces
• Ginger (Sliced) 5 slices

Ingredient Sauce:

• Sand-Tea Sauce 2 tablespoons (Sha-Cha Jiang)
• Soy Sauce little
• Sugar Little
• Salt little
• Cooking Wine little
• Aluminum Foil 2 sheets

Steps:

1. Clean the milkfish stomach and marinate with salt and 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.

SPONGE CAKE

Material:

• Cake Flour 7 oz
• Sugar 5 oz
• Egg 4

Ingredient

• Salad Oil 1 tablespoon
• Concentrated Vanilla 1 teaspoon
• Salt little
• Cream of Tartar 1 teaspoon

Steps:

1. Separate the egg yolk and egg white.
2. Stir egg white till it is firm, add sugar, and stir till it is well mixed.
3. Add salad oil, salt, and concentrated vanilla into the egg yolk and stir.
4. Add egg yolk mixture to 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.
7. Preheat the oven to 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.

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 of the oven and place it up side down. Serve after it cools down.

SAGO PUDDING

Materials:

• Large Sago 10 oz (1 1/3 cup)
• Water 10 cups
• Boiled Water 2 cups
• Sugar 1 cup
• Butter 3 tablespoons
• Milk 1 cup

Ingredient

• Corn Starch 5 tablespoons
• Water 6 tablespoons Egg yolk
• Vanilla Slice (Crushed ) 3
• Bean-Sand (Dou-Sha) 3

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 the baking pan, add bean sand (dou-sha), and add the other half. Pour over 2 tablespoons of oil and bake at 480°F for 20 minutes till the top appears golden brown.

EGG YOLK BISCUIT

Materials

• Flour 18 oz
• Butter 9 oz
• Sugar 2 oz
• Egg Yolk 2
• Bean-Sand 9oz (Dou-Sha)
• Salty Egg Yolk 12
• Hot Water ½ cup

Steps

1. Wrap the salty egg yolk inside the bean-sand (dou-sha).
2. Mix flour, butter, sugar, and hot water. Divide into 12 pieces and press them into thin skins.
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.

BEIJING ROAST DUCK

Materials:

• Malt Sugar 3 tablespoons
• Cooking Wine 3 tablespoons
• Vinegar 1 tablespoon
• Warm Water 1 cup
• Thin Bread 20 pieces

Ingredient Sauce:

• Sesame Oil 1 tablespoon
• Sugar 2 tablespoons
• Water ½ cup
• Green Onion (White Portion) 20 stalks

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 350°F for 40 minutes.

GREAT MIX DISH

Materials:

• Turkey 3-4 cups (cut into small cubes)
• Macaroni (Cut into 4 Inches Pieces, Cooked, Drained) 8 oz
• Mushroom (4 oz Each Can, Sliced, Drained) Can 2
• Butter 3 tablespoons
• Flour 2 tablespoons

Turkey or Chicken Broth 2 ½ cups

• Milk or Cream 1 cup (stir till bubble up)
• White Wine  (or any kind of wine) 3 tablespoons
• Italian Dry Cheese 1/3 cup
• Bread Crumb ¼ cup

Steps:

1. Spread some oil over a ceramic plate.
2. Mix macaroni, turkey, and mushrooms 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 ingredients, mix well, and pour into the plate.
5. Cover the plate with aluminum foil and bake at 340°F for 1 ¼ – 1 ½ hours.
6. During the last half an hour, open the aluminum foil and sprinkle Italian dry cheese and bread crumbs Serve with the plate.

ROAST EGGPLANT WITH GROUND PORK

Materials:

• Eggplant Some
• Egg 1
• Ground Pork Some
• Flour 2 tablespoons

Steps:

1. Add ingredients to the ground pork.
2. Slice the eggplant and between every two eggplant pieces, spread some ground pork.
3. Stir the egg with the flour.
4. Wrap the eggplant with the flour. Bake at 350°F for 15 minutes.

SMALL LEMON DESSERT

Materials:

• Cake Flour 8 oz
• Baking Powder 2 teaspoons
• Salt little
• Butter 5 oz
• Egg 1

Ingredient:

• Lemon Skin Powder 2 teaspoons
• Lemon Juice 1 ½ spoons
• Sugar 2/3 cup

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 in diameter, spread flour over them, and place them on a baking pan. Press each ball 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.

EMERGENCY

1. Please unplug the unit immediately if any unusual circumstances occur.
2. If there is any crack in the glassware and glass lid, please clean with a glove immediately to avoid any injury.

SPECIFICATION

inches

Temperature

Range

| About 120ºF ~

480ºF

| Timer| 60 Minutes
Power Cord

Length

| 5 ½ Feet| Weight| 16 Lbs.

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