Haier MY-2070EGZ, User Manual

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Use Your Oven
Directions:
1. Wash the mung beans. Soak with water till it is soft. Filter
the dropped skins.
2. Wash the rice. Soak for some time.
3. Add the rice, mung beans and some water into a heatproof
container. Put the container into the cavity to cook.
1 Mung bean: 50g, rice: 50g, water (with room
temperature): 1200ml
2 Mung bean: 100g, rice: 100g, water (with room
temperature): 2400ml
Instant noodle
Directions: put the instant noodle and some water into a
microwave-safe container with suitable volume. Close the
cover. (It can also be covered with microwave-safe film.
Keep 2mm gap at the side of film). Put the container into the
cavity and close the oven door to cook.
The reference water quantity:
Instant noodle 1 pack (about
100g) 2 pack (about
200g)
Hot water 400ml 800ml
Wonton
Ingredients: 250g mutton, 2 pieces of tsaoko, tangerine peel
powder, fresh ginger powder, fresh ginger juice, papaw juice,
chicken head powder, bean powder, a few shallot and salt.
Directions:
1. Peel the tsaoko. Boil together with mutton. Set aside. Cut
the cooked mutton into stuffing. Add a few tangerine peel and
fresh ginger powder and mix evenly. Make the wonton skin
by mixing the chicken head powder and bean powder.
2. Make wonton by wrapping the stuffing with wonton skin.
Add 600g hot mutton soup into a microwave-safe container.
Add the wonton into the container. Put the container into the
cavity to cook. After the cooking is finished, add fresh ginger
juice, shallot and salt into the container. Mix evenly to serve.
Sichuan Cuisine
Shredded pork with garlic sauce
C-1
Main ingredient: 200g underback
Directions:
1. Shred the underback and carrot. Chop the shallot, ginger,
garlic and chilli, and mix with cooking wine, salt, water,
starch and shredded underback. Mix evenly with hand. Add
some soy sauce for coloring.
2. Pour some salad oil into a microwave-safe container. Cook
for 5 minutes with “high” power level.
3. After 5 minutes, add the shredded underback, chilli and
carrot. Mix evenly. Make seasoning sauce with vinegar,
sugar, cooking wine, shallot, ginger, garlic, monosodium
glutamate and soup. Pour the seasoning sauce on the
shredded underback. Put the container into the cavity. Start
the cooking program.
Sichuan bean curd
C-2
Main ingredient: 750g bean curd, 50g chopped meat
Directions:
1. Cut the bean curd into blocks. Put the bean curd
into a microwave-safe container. Add water and salt
to soak for some time. Then put the container into
the cavity. Cook for 5 minutes with “high” power
level.
2. After 5 minutes, put fermented soybean and
chopped chilli into another container. Add some
salad oil to cook.
3. When the buzzer rings, add shredded meat, bean
curd, soy sauce, salt, monosodium glutamate and
water into the container. Put the container into the
cavity to cook. After the cooking is finished,
sprinkle prickly ash powder, shallot slice and
scallion to serve.
Boiled beef
C-3
Main ingredient: 200g beef
Directions:
1. Add some salad oil into a microwave-safe container. Put
into the cavity and cook for 5 minutes. Then cut the shallot
into blocks. Cut the garlic and ginger into slices. Put the
shallot, garlic and ginger into the container.
2. Wash the beef. Cut it into slices. Mix with salt, egg white
and starch by hand evenly, and put into a container to pickle.
Set aside.
3. After 5 minutes, add chilli oil, salt, monosodium glutamate,
cooking wine, soy sauce, pepper and water. Start cooking
program.
4. When the buzzer rings, put the pickled beef into the oven
and continue cooking. After the cooking is finished, take it
out.
5. Cut the vegetable into big slices and place onto the plate.
Place the cooked beef on the vegetable slices. Pour the soup
on the beef. Then sprinkle pepper and chopped shallot to
serve.
Carp with pickled cabbage
C-4
Main ingredient: 500g carp
Directions:
1. Wash the carp. Cut the carp into blocks. Add cooking wine
and salt to pickle for about 20 minutes.
2. Add pickled cabbage spice special for this dish into a
microwave-safe container. Add 300g hot water, soy sauce,
monosodium glutamate, red oil, pickled chilli and pickled carp
into the container. Put the container into the cavity to cook.
After the cooking is finished, take it out to serve.
Shandong Cuisine
Fried fish with cumin
L-1
Main ingredient: 200g belt fish
Directions:
1. Wash the belt fish. Cut it into 3cm pieces. Pickle
with cooking wine, pepper, cumin powder,
shallot/ginger juice, 4 pieces of aniseed, shallot
block, ginger slice and salt for 1 hour.
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