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음식 종류 재료 대략적인 찜 조리 시간*
오렌지색 10분
살색 10분
5분
파인애플 15분
자두 10분
야채 아스파라거스 10분
브로콜리 20분
당근 15분
콜리플라워 15분
셀러리 15분
쿠르젯 15분
펜넬 15분
강낭콩 20분
부추 15분
양파 15분
완두콩 20분
고추 15분
감자 20분
호박 15분
시금치 15분
순무 15분
고구마 15분
토마토 15분
고기 닭고기, 쇠고기, 양고기, 돼
지고기 등
20분
생선 연어, 가자미, 대구, 송어 등 15분
* 모든 재료는 2-3cm 이하의 작은 정사각형으로 잘라야 합니다.
세척 및 유지관리
매번 사용 후에는 제품을 청소하십시오.
본체는 물에 절대 담그지 마십시오.
제품에 표백제 또는 살균제를 사용하지 마십시오.
제품을 청소할 때 수세미, 연마성 세제나 휘발유, 아세톤 또는 알코올과 같은 강력 세제
를 사용하지 마십시오.
1 제품의 전원 코드를 뽑고 본체에서 용기를 분리하십시오 (그림 19).
한국어 65
65


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