Contents
1. Overview ...................................................................................... 65
2. Intended purpose .......................................................................... 66
4. Items supplied ............................................................................... 69
6.1
Cooking ............................................................................................ 70
6.2
6.3
6.4
Ending operation ................................................................................ 71
6.5
Thermal cut-out ................................................................................... 72
7.1
7.2
Boiling eggs ....................................................................................... 72
7.3
7.4
8. Cooking times ................................................................................ 73
8.1
8.2
Cooking times - fish ............................................................................. 75
8.3
8.4
Cooking times - rice............................................................................. 77
8.5
9. Recipes .......................................................................................... 78
9.1
9.2
9.3
11. Disposal ........................................................................................ 80
12. Problem-solving ............................................................................ 81
64 GB