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Sogo SS-10570 Manual

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Guidelines to assemble the rotisserie spit and
properly attach food:
After making sure the oven is unplugged, arrange
food as follows:
· Place one meat fork on the end of the rotisserie spit
opposite the point, with the forks sharp ends facing
the center and tighten the screw slightly.
· Slide the other end of the rotisserie spit directly
through the center of the meat.
· Place the other meat fork on the other end of the
spit. Make sure the fork is securing the food on the
spit and tighten the screws.
· Make sure the forks are not too close to the sidewalls
of the oven as this could interfere with the rotation.
· When cooking poultry, legs and wings should be
secured to the body with cooking string making the
food as compact as possible. This is necessary for
smooth movement of the rotisserie and to prevent
dragging.
· Season or baste the food as desired.
· Place the drip/baking tray directly on the bottom of
the oven.
· Insert the thick end of the spit in the drive socket on
the right interior wall of the oven and put the other
end of the spit in the bracket on the left interior wall.
· With all selector knobs in the “OFF/0” position, plug
the oven in.
· Follow “Rotisserie” function operation instructions at
top of this section.
Rotisserie roasting is a healthy way to cook meats
because the slow turning spit provides natural
basting of meats while fats drip away. The rotisserie
can be used to roast meats up to 8 pounds.
CAUTION: The rotisserie spit, meat forks and screws
will be hot! Be careful when you try to take out the
cooked food out of the oven. Use the oven mitts
to be safe from high heat.
COOKING TIPS:
1. Before putting food in the oven oil the grill shelf.
2. Place the drip tray under the grill shelf to avoid
oil dropping inside the oven.
3. If the food is oily such as roast chicken etc, use
two pieces of aluminium foils, put one piece on
the drip tray and use another one to cover the
food. This avoids oil splashing during operation.
MAKE YOGURT
ln order to make yoghurt: Boil the unpasteurised
milk. Cure the boiled milk after it is cooled. Set the
oven temperature to 40 - 50 °C, and operate the
fan. Cook the cured milk in the oven for 3 to 3.5
hours in a cupan with a lid.
CURING YOGURT
Select yoghurt mode from thermostat section
while the oven is empty, set the switch to
CLEANING & MAINTENANCE:
Warning: Be sure to unplug the oven and allow it
to cool before cleaning.
Caution: In order to avoid the risk of an electric shock,
never try to repair the unit yourself. Take it to an
authorized service station for examination and repair.
DO NOT USE STEEL WOOL SCOURING PADS,
ABRASIVE CLEANERS OR SCRAPE THE
WALLS WITH A METAL UTENSIL, AS ALL
OF THESE METHODS MAY DAMAGE THE
CONTINUOUS CLEAN COATING.
All detachable accessories should be washed in
hot soapy water or can be cleaned in a dishwasher.
The door can be wiped with a damp sponge and wiped
dry with a paper or cloth towel. Clean the outside with
a damp sponge and dry it with a soft cloth towel.
lower resistance, pre-heat for 10 minutes and start
curing at somewhere else.
For curing, we boil the raw milk we have
purchased at 90°C for minutes, and then cool it
down to 43-45°C (curing temperature). Add yeast
with a ratio of 1%-3% add stir slowly while the milk
is at this temperature.
Put the milk added with yeast to the 1st shelf of
the pre-heated oven without closing its lid and
close the oven door and set the timer to
manual. After 5 hours, remove the cured yoghurt
from the oven and keep it at room temperature for
15-20 minutes, and keep the yoghurt without
shaking it for 1 day at 4°C in a refrigerator. After
1 day, yoghurt is ready to be consumed. Bon
appetite.
18
DO NOT USE AN ABRASIVE CLEANER AS IT
MAY DAMAGE THE EXTERIOR FINISH.
DO NOT USE AN ABRASIVE CLEANER OR
STEEL WOOL SCOURING PAD ON THE DRIP
PAN AS IT MAY DAMAGE THE PORCELAIN
ENAMEL FINISH.
Ensure that all acidic materials (lemon or oil) are
cleaned immediately.
LET ALL PARTS AND SURFACES DRY
THOROUGHLY PRIOR TO PLUGGING OVEN IN
AND USING.
… 18 …


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