Narita NO-1300 Turbo Convection Oven Instruction Manual

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TURBO OVEN
TABLE OF CONTENT
TABLE OF CONTENT
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTION
INTRODUCING THE TURBO OVEN
—..
TECHNICAL SPECIFICATIONS
OPERATING INSTRUCTIONS
MAINTENANCE
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RECIPES
HINTS -
BREAKFAST
DAINTY FOR YOU
TURBO OVEN COOKING GUIDE
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TURBO OVEN
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When using electrical appliances, these basic safety precautions
should always be followed
1. Read all Instructions.
Always switch power before removing plug from wall outlet.
Remove plug by grasping the plug. Оо пог:
Do nottouch hot surfaces. Use handles or knobs and wear oven mitts.
ot e e
To protect against electrical shock, do notimmerse cord, plugs or motor assembly
in water or other liquids.
Close supervision is necessary when this appliance is use by ornear children.
Unplug from power outlet when not in use and before cleaning.
Allow the appliance to cool before putting on or taking off parts.
Do notoperate the appliance with a damaged cord or plug.
= О E ©
0. If the appliance malfunctions or has been damaged service facility for
examination, repair or adjustment.
11. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
12. Donotuse outdoors. This applications is not design for outdoor usage.
13. Do not place the appliances on, near electric element (hot plate), a hot gas flame,
orina heated oven.
14. Do not let cord hang over edge of table or counter or touch hot surfaces.
15. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
1. Do not move of lift the turbo oven while the power cord is still connected
to the wall outlet. Remove the plug from the wall outlet, then remove the top by
2. Before removing the lid:
a. Turnthetimer
b. Disconnectpower cord.
с. Liftthetop using ——
d
Place the top, preferably resting the stainless steel edge rim and the handle /
plastic top on a flat surface.
TURBO OVEN
3. Do not place the hot underside of the lid directly onto laminated surfaces, wood
surfaced, paper, paper, plastic or other flammable surfaces. Put the lid only on
heat resistant surface.
Never place the lid on a chair or bench while itis plugged in and operating.
5. Always place the top unit onto the bowl before plugging in the power cord and
switching on.
Keep the bowl sides atleast 3" from other surfaces.
Do not clean with metal scouring pads. Pieces may break off the pads and touch
electrical parts, creating risk of electrical shock.
8. If the supply cord is damaged, it must be replaced by the manufacturer or its
service agent or a similarly qualified person on order to avoid a hazard.
INTRODUCING THE TURBO OVEN
The turbo oven is a new portable low cost devise that
have all the advantages of larger turbo oven but at a
fraction of the price. It lets you use conventional culinary skills to
cool faster and better. You can easily take it to the table and serve
directly from it. It will keep meals hot and save the hassle of
cleaning.
e Turbo Oven cooks everything an oven cooks
It is true multi purpose oven suited to prepared all kinds of dishes which would
normally require a full size conventional kitchen oven.
* Turbo Oven cooks in many ways
It can roast, bake, grill, cool, steam, reheat, or defrost.
e Turbo Oven is economical
It consumes less than half the electricity of conventional ovens and
approximately the same as regular microwave oven. As a result, it's compact
size and requires less energy to heat up to achieve the same result. You can
save time and money while your food is cooked to perfection.
e Turbo Oven is fast
It cooks 20% to 60% faster than a conventional oven. This result from a
combination of compact size, efficient design and fan forced heating principle.
e Turbo Oven travels everywhere
It is portable and is great for holiday. You can use it at home, at the office or the
wire rack, retention of fat is minimized to lower calories and cholesterol
consumption.
Turbo Oven is seif-cleaning
_ TURBO OVEN
The hot air circulation creates an automatic turbo wash action. (See Maintance
section on page 6)
* Turbo Oven cooks evenly
Cooking with hot moving air, your food is perfectly roasted all over.
* Turbo Oven is easy to operate
You can watch your food cooking
Food remains succulent and juicy (not dried out).
Hot air will not produce smoke and won't burn your food.
Whether you cool for one, two, or for the whole family, the Turbo Oven will
help you to save and money while your food being cooked to perfection.
TECHNICAL SPECIFICATIONS
Model NO-1300
Rated Voltage 120V
Rated Wattage 1200W
Frequency 60Hz
Capacity 12L
HOW TO USE
1.Read allinstruction and importantsafeguards.
2.Remove allpackaging materials and make sure items are received in good condition.
3.Tear up allplastic bags asthey can posea risk tochildren.
4.Washthe glass cooking bowl in warm,soapywater. Rinse and dry thoroughly.
5.Place ovenon a drylevel countertop ortable. Keep the edge of the oven 2-4inches
away from any walls and objects on the countertopor table.
6.Place thelid securely onthe unit.
7.Set thetimer for minutes and preheat the oven to maximum temperature.
8.After thetimer has turnedoff and the oven has cooled, wipe theinside of theglass
bowl again.
* Do not useabrasive cleaners orscouring pads.
* Do not immersethe lid,cord,or plugin water atanytime.
To Use:
1.Place thelow rack inthe glass containerand put foodon the centerof the rack. Allow
a three-inch space between the foodand the topof the oven. You may use the high
rack for achievingcrispiness or browing of food.
TURBO OVEN
2.Place theoven top uniton the glasscontainer securely.
3.Insert the power cord intothe proper electrical outlet.
4.To turn ovenon,push the handledown until itsecurely snaps intoplace. If the handle
is not down securely, the power willnot trun on.
5.Set thetimer to thedesired time, The power lighwill illuminate.
6.Turnthe temperature switchto the desiredtemperature. The temperature light will
illuminate and coolking will begin.
7.When the cooking time haselapsed, the ovenwill turn off automalically. To ensure
safety when the handle is lifted up,the power willturn off automalically. To turn the
power back on, push the handle down.
Note: The thermostataccurately controls thetemperature by switchingthe element
“off” you will noticethe temperature pilotlight blinking “on” and “off” .
The timer will switch “off ” after the presenttime period has passed and abell will
sound momentarily toalert you thatthe cooking timeis over
PARTS IDENTIFICATION
Power Safety Handle
e ... When straight up,unitis off.
| al | ++. when down. unit ison.
ie! Timer
fr | |
= - controls time theoven is on.
Thermostat
- controls temperature.
— TT : Glass Bowl
— ... removable for easycleaning.
Lower Rack.
- sits in bottomof glass
bowl to allowair to circulate around food.
Tongs
++ for removing hot
racks and food from oven
Elevated Wire Rack
E | +++ to be placedin glass bowl
i over. lowerrack for dual
level cooking.
Lid Holder
--- for placing lid before or after cooking.
~~ TURBO OVEN
MAINTENANCE
Always unplug and let cool before cleaning.
1. Turmthe oven OFF by turning thetimer to zero(0)and unplugging the power cord
from the wallimmediately after cooking.Allowoven to coolcompletely.
2.Waituntil the glass cooking bowl iscompletely cool andthen clean itthoroughly with
warm,soapy,waterand a dampsponge or cloth.Theglass cooking bowland
accessories are dishwashersafe.For tough cleaningjobs,pour 1/2 inchof water and
some deterfent into the glass cooking bowl.Replace the oventop/lid and set
thermostat to 200T Set the timerto 15 minutesand watch asthe turbo action
softens and removesresidue.Unplug and allowto cool beforefinishing cleaning.
3.The greasefilter is located on the undersideof the oventop/lid.lt can beremoved
and soaked ifneeded in hotdetergent to removegrease. Toremove the grease filter
from inside thetop oven unit,unscrewthe three connctorscrews (see image below).
This should be done onlywhen the unitis unplugged and completely cool.
# Do not useabrasive cleaners onoven or glass cooking bowl.
# Do not washor immerse theoven top/lid, cord,or plug inwater or anyother liquid.
* The oven top/lid is NOTimmersible or dishwashersafe.
TURBO OVEN
NOTE:
- Never immerse the lid in any liguid.
If scrubbing is necessary, use a nylon or polyester mesh pad.
- Do not se asieel wool pad or abrasive material.
- Never use solvents or cleaning powers.
- Be careful notto get any liquids inside the lid.
TO SELF-CLEAN GLASS BOWL:
1.Add4em (1%) of water and mild detergent.
2.Replace the lid.
3.Det thermostat at “wash” and set timer for 10 minutes.
The got air circulation creates a turbo wash action that removes even baked on
residues. The wire rack and other dirty parts may be left in turbo oven for
pre-washing during this process.
4. When the timer switches “off”, remove the lid and rinse bowl in warm water to
remove all soap residue. If the turbo oven is particularly dirty, replace top
and switch on for another 2 or 3 minutes.
NOTE: Do not fill wit liquid above the water line marked on the bowl.
Please refer to the Quick Reference Card for general guidelines regarding cooking
time and methods.
TO STEAM VEGETABLES
Grease filter
Located on the underside of the oven top/lid
Filter
To steam vegetables while to are baking or roasting, simply wrap vegetables in foil.
Secure the foil so that it will not be blown or sucked off by the fan. Place foil
wrapped bundles in turbo oven so that air can circulate around them (you can
use the Dual Height Stand to create a platform above other foods already cooking). |
Steaming this way will take a little longer than steaming in pot. Fish can also be e.
cooked in foil, steaming in its own juice. Add a little lemon juice and add a few sliced A
vegetables. |
Screws
TO BAKE CAKES
Place cake tin on wire rack in bowl. If you require a very moist cake with almost no
crust, secure a foil “tent” over the cake tin. You can remove the foil just before the cake
is ready to allow the top to dry out slightly. Cakes will bake a little picker in the
Turbo Oven than they will in a turbo oven.
1.Using dishcloth or sponge with a mild dishwashing detergent and warm water, wipe
glass bowl, lid and fan housing clean.
2.Rinse glass bowl well to remove all detergent.
HE SR TR SE NET LT чи
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TURBO OVEN
TO COOK PASTRIES, BISCUITS, ETC.
Place cake tin on wire rack in bowl. If you require a not so crisp finish cover with foil for
first of cooking period. Pastries and biscuits will also cook a little quickerin turbo
Oven.
1. Avoid stacking food in an attempt to cook more food. If air cannot circulate around
the food you will only fully cook the top. Always leave spaces for air to travel and
use the dual height stand and perforated baking dish when necessary.
2. After food is cooked, turn thermostat down and keep fan running to maintain
crispiness.
Remove the top and take the bowl to the table just before serving food.
To make cleaning of your turbo Oven even easier, spray the metal
surface (wire rack, dual stand, perforated tray and the underside of the led with a
cooking spray before each use.
5. A meat Thermometer can be used to easily determine the extent of cooking.
160°F (70°C) is rare, 185°F (85°C) is medium, 215°F (102°C) is well Done.
BREAKFAST
FEI A RTC
CROISSANTS
For 3 or 4 croissants: Set thermostat at 220°F (105°C) and preheat turbo
oven . Reheat croissants for 3 to 6 minutes. Frozen croissants will take 3 to 6
minutes. Frozen croissants will take 6 to 10 minutes.
Friis mM Fe Fai e
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For yesterday rolls: Wet your hands and handle one roll then place on dual height
rack repeat with any other rolls. Set thermostat to 220°F (105°C), cook for
approximately 10 to 12 minute.
A В f És y & e Ta Bs 3
ERE BACON
Ovenrind and excess fat from bacon slices. Lay slices on dual height rack. Set
thermostatto 450*F (230%C), cook for approximately 6 to 8 minute.
SS ARTICA FED
nd == LD I ET ed
Place sausages on dual height rack. Set thermostat to 400°F (200°C), cook for
approximately 10 to 12 minutes.
TURBO OVEN
CRISP ROAST CHICKEN Materials:
1. One chicken (about 750g)
2. Moderate bruised ginger and shallot, a spoon of salt,
monosodium glutamate and sugar respectively, a pack of
salty chicken powder, two spoons of sesame oil and oll
each, moderate star anise flavor.
3. 2 spoons of light soy sauce and dark soy sauce
respectively, 2.5 spoons of honey.
Operation:
A. Mix the ingredients shown in Material Item 2 and spread on
the chicken breast with little on the chicken body and pickle
for more than one hour.
В. Spread the ingredients shown in Material Item 3 on the superficial skin of the chicken, then put
chicken in the preheated light-wave/convection oven for heating 15-18 minutes with the temperature
of 220” C. During the toasting process, spread oil and turn over the chicken so as to be crisp and
colored.
HONEYDEW BARB
ECUED PORK
METE
Materials:
1.
2,
500g streaky pork
2 spoons of salt, 5 spoons of sugar, 2 spoons of
monosodium glutamate, 1 spoon of peanut butter, 4 spoons
of light soy sauce, 2 spoons of honey, moderate pepper and
wine.
Operation:
Mix the ingredients shown in Material Item 3 with streaky
pork evenly and pickle for 30 minutes, then put it in the
preheated light-wave/convection oven for heating 8
minutes with the temperature of 200°C and finally take out
for slicing.
Materials:
1.
2.
3.
2 pieces of eel (about 300g)
3/4 spoon of salt, half spoon of monosodium glutamate and
sugar, 2 spoon of seafood soy sauce, a little sesame oil and
pepper, 2 spoons of starch.
Moderate barbecue juice (about 1 spoon)
Operation:
Clean and cut the eels and remove the water content, mix with
the ingredients shown in Material Item 2 and pickle for more
than 10 minutes, heat up 8-10 minutes on grill with the
temperature of 200°C.Open the oven, spread the juice
shown in Material [tem 3 and then heat for 3-5 minutes.
TURBO OVEN
GARLIC SPARERIBS
#
PAPRIKA STEAK
ani. о %
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RED POTTERY POT
BRAIZED RICE
LOTUS ROOT
& SPARERIB SOUP
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a.
Materials:
500g spareribs
2. Half spoon of salt and monosodium glutamate, 1.5 spoon of
sugar, 1 egg, moderate pepper, 1 spoon of garlic juice, ¥
garlic salt, 3 spoons of glutinous rice power, 2 spoons of rice
powder and starch, meat tenderiser, moderate edible
powder and wine.
Operation:
Mix the ingredients shown in Materal Item 2 with spareribs
evenly and pickle for 30 minutes, then put it in the prehiated
light-wave/convection oven for heating about 18 minutes
with the temperature of 250°C.
TFR EN
Materials:
1. 3steaks (about 250g), 50g shredded onion
2. 1 spoon of salt, half spoon of monosodium glutamate and
sugar, moderate wine, a little edible powder, 3 spoons of
starch, half egg, moderate oil
3. 3spoons of black pepper
Operation:
Mix the ingredients shown in Material Item 2 with steak
evenly and pickle for 30 minutes, then put it on the
preheated banking plate with oil for heating about 20
minutes with the temperature of 25°C. Spread the
ingredient shown in Material Item 3 on the both sides of
steak, put in shredded onion and then heat for 2 minutes
(note: It shall depend on the requirement in different length
of time).
TTT
Materials
1. Moderate rice and 2 red pottery pots
2. Some bacon (optional)
Operation:
A. Clean the rice and put in the pot, fill water and heat for 20
minutes with the temperature of 250°C.
B. If bacon is to be added, haft for 15 minutes with the
temperature of 250°C and an other 5-8 minutes after bacon
is filled init.
SEE
Materials:
1. 500g lotus root, 350g sparerib
2. 2 pieces of ginger, 1 piece of shallot, 2 bowls of clean water,
4 big spoons of white vinegar, 1 spoon of salt, 2 spoon of
monosodium glutamate.
Operation:
Peel the lotus root and cut into chops. It is better to boil the
sparerib in hot water for 2 minutes for removal of thin blood.
Put water, lotus root, sparerb and other ingredients into the
pot, then place the pot in the light-wave/convection oven,
set the temperature at 220°C to heat for more then 1 hour.
BALSAM PEAR POT
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COLOURED BEAN
SPROUTS
TURBO OVEN
Materials:
1. 1 piece of balsam pear, 100g shredded pork, 50g shrimps,
10g garlic, 6g light soy sauce, 8g sesame ail, 15g shredded
soybean, 12k white sugar 5g salt and 10 starch.
Operation:
Remove both ends and seeds of balsam pear, cut it into
segments and pickle with salt for five minutes. Peel off and
chop garlic, clean and chop shrimps, them mix shredded
pork, starch, garlic powder, shrimp paste evenly and pack
with tinfoil on the oven grill, set the temperature at 220°C to
heat for 18 minutes.
Materials:
1 piece of weever, 15g shallot, 10g ginger, 5g salt, 3g
monosodium glutamate, 10g cooking wine, 15 soy sauce.
Operation:
Clean weever and shallot and cut into slice or flowers. Peel
off an” chop garlic, then pick weever with shall and ginger
slice and flavor for 20 minutes and pack with tinfoil, place in
light wave/ convection oven, set temperature at 230°C to
heat for 18 minutes.
EGG CAKE WITH SHREMP
AND HOTBED CHIVES
Materials:
1. 4 pieces of 20g steeped shrimp, 40g hotbed chives, 10g
steeped mushroom
2. Half spoon of salt, 1 spoon of monosodium glutamate,
moderate pepper, sesame ail and peanut butter
Operation:
Firstly, mix egg, shrimp, hotbed chives, mushroom and the
ingredients shown in Materal Item 2 evenly, then pour into
the preheated flying pan with oil and heat with the
temperature of 175°C for 8-10 minutes.
Materials:
1. 500g bean sprouts, 10g shredded carrot, 10g green and red
pepper respectively, 20g onion, 10g steeped shredded
mushroom
Moderate shredded ginger and garlic, a little oil.
Operation:
Preheat the pan, put in the ingredients shown in Material
Item 2 and fry quickly with bean sprouts, then fill the
ingredients shown in Material Item 3 and heat with the
temperature of 250°Cfor 10 minutes while turning over the
dish during the heating, finally add a ittle sesamr oil and
a\mixitup evenly.
c=
TURBO OVEN — VURSOOVEN
Materials: BUTTER OYSTER Materials:
STUFFED TOWEL 1 se i ge, 15 pieces of chopped towel gourd (about 300g), a y 1. 3 oysters (about 600g), 50 butter and 2 pieces of cheese
GOURD sega une (available in supermarket)
2. Moderate starch 2. Alittle gingerwine, moderate onion and parsley grain.
“>= = 3. Halfspoonofsaltand monosodium glutamate, 150g water Operation:
4. 1 spoon of soy sauce, half spoon of cooked light soy sauce,
moderate onion and pepper.
Operation:
Fill the ingredients shown in Material ltem 2 into the towel gourds
and spread the fish glue on the towel gourds. Then put the
ingredients shown in Material Item 3 into the towel gourds and pack
Remove the intestines and viscera of the oysters and clean,
dry the water content with towel.
Cook the butter, chop cheese and mix with the ingredients
evenly and place on the oysters. Put the oysters on the
baking pan and place the pan inside the light-
wave/convection oven and heat with the temperature of
OT EEE EE,
dg 3 % - with tinfoil. Place them into the baking pan and heat with the 6 : {
| я 4 a temperature of 250°C for 10 minutes. Finally, take out and pour the 200°C for 4 minutes. Finally, take out and tear with hands.
Lid - В ingredients shown in Material Item 4 on the towel gourds. |
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FRIED CRAB Materials:
UE 1. 2 crabs (about 600g), 100g beer, moderate ginger and
| WITH BEER onion, a sheet of tinfoil
| Materials: | 2. 1spoon of starch
1. 150g dry corn (available in supermarket or grocery) 3. 1/3 spoon of salt, a little pepper and sesame oil, an egg
2. 2spoons of butter and moderate sugar powder white
Operation: Operation:
Preheat and melt the butter with the light-wave/convection
oven, mix the butter with dry corn evenly. Put the mixture
into the light-wave/convection oven, heat with the
temperature of 250°C for 20 minutes until the dry com pops.
Take out the pop com and spread with sugar powder.
A. Cut the crabs and keep the covers, mix starch with crabs
evenly and put on the braising pan with tinfoil.
B. Mix the salt, pepper, sesame oil and egg white with beer
evenly and put into the crabs together with ginger and
shallot, then pack with tinfoil and place on the grill of the
light-wave/convection oven and heat with the temperature
of 250°C for 10 minutes.
BAKED CASHEW STE
SKIN WITH SALT sita
A 1. 200g cashew О
e 2. 1.5spoons of butter, 1 spoon of salt, 1/3 spoon of sugar Materials: | | |
Operation: 1. 135g dumpling (25 pieces, available in supermarket)
2. Moderate peanut butter.
Operation:
Place the frying pan on the grill of oven, fill moderate peanut
butter and preheat with light-wave/convection oven, then
put all the dumpling into the frying pan one by one and heat
with the temperature of 250°C for about 12 minutes.
A. Put butter onto a small bowl and melt in the light-
wave/convection oven, then take out and add salt and
sugar for standby.
B. Place cashew on the baking pan and mix with regulated
butter evenly. Put it into the light-wave/convection oven and
heat with the temperature of 180°C for 6 minutes ( note:
turning once or twice shall be made during baking).
TR ON OCN sa i a
PRE
нал Materials:
Materials: 1. 300g steamed bread (12g, available in supermarket)
1. 2piecesofcorns Operation:
2. 2 sheets of tinfoil
Operation:
Clean the corns and pack with tinfoil, place on the baking
grill of the light-wave/convection oven and heat with the
temperature of 250°C for 15 minutes.
Put steamed breads on the pan and place the pan on the
stand of light-wave/convection oven, set the temperature at
180°C and heat for 5 minutes.
_ TURBO OVEN
TURBO OVEN COOKING GUIDE
TURBO OVEN [i
Rolls 15-20 350°-F (175°C) | Low |
Muffins 15-18 375° -F (190°C) LOW
Cornbread 10-20 375°-F (190°C) Low
Cookies
Drop 8-10 375° -F (190°C) High |
Rolled 12-15 375°-F (190°C) Low |
Bar 12-20 375"-F (190°C) Low
Steamed Clams 3-5 325 -F (165 C) Low
Meringue 5-8 350°-F (175°C) Low
Baked potatoes 20-35 475°-ЕР (250°С) Low
| Cooking(munites) | Temperatures | Rack Position
Chicken
Whole 35-40 400°F (200°C) Low
Turkey 60-90 400°F (200°C) Low
Duck 50-60 400°F (200°C) Low
Beef Roast (3lb)
Rare 35-40 350°F (175°C) Low
Medium 45-50 350°F (175°C) Low
Well 55-60 350°F (175°C) Low
Steak
Lamb Roast (3.51b)
Medium 60-70 400°F (200°C) Low
Well 80-90 400°F (200°C) Low
Sausage 10 400°F (200°C) | Low
Poached 5-6 350°F (175°C) Low
Soft-boiled 4-5 400°F (200°C) Low
Omelets 10-12 350°F (175°C) Low
Cake
One Layer 20-25 350°F (175°C) Low
Loaf 35-40 350°-F (150°C) Low
Pastry
Pie crust + filling 25-30 350°-F (175°C) Low
Two Crust + filling 30-35 350°-F (175°C) Low
Meringue 5-8 350°-F (175°C) Low
Yeast Bread
15-20 350°-F (175°C) | Low
TURBO OVEN
LIMITED WARRANTY
This unitis warranted against defective materials or workmanship for 1
year from the date of purchase. The warranty is valid for any manufacturing
defects. This warranty covers operational defects incurred in normal use
and does notapply in the case of damage, abuse, mishandling, accident,
or failure to follow operation instructions. Narita shall have no responsibility
for any damages incidental to defective equipment and its sole responsibility
shall be for the repair or replacement as indicated, except for shipping and
handling costs. There are no implied or expressed warranties offitness
or merchantability which extend beyond the above warranty. Returns
under this warranty mustbe accompanied with a check for $10.00 to cover
shipping & handling.
Note: Any unitfor reimbursement or repairing should be send back with
original complete box tothe authorized service representative.
PAGE 16
Webite: www. naritausa.com
TIT