User's MANUAL

Please read the manual carefully before use

HOUSEHOLD USE ONLY

Dear Customer,

Co ngratulations! Thank you for buying this KORYO appliance. Your new OTG has been designed for your convenience. We are sure you will get many years of trouble free service from this appliance.

Before commissioning this device please read this user manual carefully. Please retain this user manual, warranty certificate, sales receipt and if possible carton with the inner packaging.

2

CONTENTS

Parts Identification ...................................................................................................4

Parameter Data .........................................................................................................4

Caution .......................................................................................................................5

Use Indication ...........................................................................................................6

Method of Cleaning .................................................................................................7

Baking Reference of Common Food .....................................................................7

Operating Instructions ............................................................................................8

Caution .......................................................................................................................8

Warning ......................................................................................................................9

Special Warning ........................................................................................................9

Recipes

Vegetarian ................................................................................................................11

Non-Vegetarian .......................................................................................................14

Warranty Terms And Conditions ..........................................................................17

3

PARTS IDENTIFICATION

1. Glass door

2. Inner case

3. Rack support

4. Door handle

5. Heating element

6. Outer case

7. Temp knob

8. Switch knob

9. Timer knob

10. Indicator light

11. Stand

12. Wire rack

13. Rotisserie handle

14. Food tray

15. Tray handle

16. Rotisserie fork

PARAMETER DATA

Model No.

Power Supply

Power Consumption

Package Dimension

Net Weight

KOT 2321SS

230V AC, 50Hz

1500W

520 x 375 x 369 mm

5.5 Kgs

4

CAUTION

Always use the food fork when inserting or removing the tray. Touching these will cause severe burns.

When hot, do not apply water to the glass window. It may cause the glass to break.

When unplugging the cord, always take hold of the plug itself. Never pull on the cord. Doing so could break the wires inside the cord.

Do not position the unit close to a gas burner or other source of high temperature or do not direct an electric fan, at the unit during use. Doing so could prevent correct temperature control.

Do not wet the power cord nor touch the unit with wet hands. Always unplug the cord after use, or whenever the unit is to be left unattended.

A malfunction while the plug is inserted into the outlet could cause a fire.

When cooking oil-splashing dishes such as roast chicken, it is recommended to put 2 sheets of aluminum foils on a tray in order to diminish oil splashing.

Put one on a tray. The oil will drip in to the gap between foils.

5

USE INDICATION

Special indication: the parts and accessory varies from different models. Please refer the image to the real item you buy.

Food tray and wire rack

Food tray

Roast Chicken,

Hamburg steak, Gratin,

Sponge cake, almost all other oven-cooked foods

How to use tray handle

Wire rack

Baked potatoes, dry food

Wire rack

For food which will drip / boiled fish, etc.

The trays are not perfectly square.

Note: Be careful when removing pudding and other hot liquids.

Rack Support

You can adjust the Tray at 4 different positions according to the dishes you want to cook.

For instance, when making macaroni gratin and you want to have the top part cooked the most, use the second or the second rack support. For roasting a chicken, use the fourth or the bottom rack support.

6

METHOD OF CLEANING

Take off the plug and cool down before cleaning.

When cleaning, wash the interior and exterior surface, tray, wire rack, and tray handle with soft cotton (or sponge) with neutral cleaner. Then wash with clean water. Do not use hard brush or any others to wash, so as not to scrape the interior surface of the oven, and to protect the tray, the net and the food fork.

Do not use the toxic and abrasive cleaners such as gasoline, polishing powder, solvent.

Type of food

Sandwich

Toast

Hamburger

Fish

Ham

Sausage

Cake

Steak

Chicken

BAKING REFERENCE OF COMMON FOOD

Number or thickness

2-3 pcs

2-4 pcs

2-3 pcs

1-3 pcs

2-3 cm

3-4 pcs

1-2 pcs

1-2 cm

Half chicken

Temperature (ºC)

200

250

200

200

200

200-250

150

250

180-200

Timer (min.)

2-4

2-6

3-6

6-11

6-11

7-11

18-28

9-15

28-40

7

OPERATING INSTRUCTIONS

Before using the unit for the first time:

Heat the empty oven.

1. Insert the tray and baking net.

2. Set the heater operating switch to “UPPER & LOWER”, set the temperature control dial to “250º” and heat the empty oven for about 10 minutes.

Note: There may be some smoke and a burning smell at first, but this is not a malfunction.

Temperature control dial:

Set the Temperature Control Dial for the dishes which you are going to cook

Heat Operating Switch:

Select “Upper” “Lower” or “Upper and Lower” according to the dishes you are going to cook. You can observe whether the heaters are working or not by observing the front Indicator light.

1. Set the arrow on the timer knob to the number which indicates the cooking time (minutes) according to the dishes you are going to cook.

2. Set the Timer by turning it clockwise.

The oven will turn off automatically at the end of the selected time and a bell will ring

• When setting the Timer to less than 5 min, turn it to more than 6 min. and then back to

the selected time.

3. The oven can be turned off manually during cooking by turning the Timer counter-clockwise to the “0FF” position.

Note: If the inside of the oven is dirty, cooking may take slightly longer than usual.

CAUTION

If the oven is positioned too close to a wall, the wall will be burned or stained. Be sure the curtain, etc. are not in contact with the body.

Do not put anything between the bottom of the body and the surface on which it is set. An object so placed could be burned

8

Do not put anything on the oven while using it, the heat could cause deformation, cracking, etc.

Any bottled or tinned food can not be heated directly as the bottle or tin would be broken out and scald the person

Be careful! Not to burn yourself during use or immediately after use. The metal parts and glass window of the door become extremely hot during use. Be careful not to touch them when opening and closing the door.

AC power must be taken from a properly wired outlet. Insert the plug completely into the socket.

If it is not, it could become abnormally hot. Do not use an electric light outlet. Never connect multiple plugs to the same outlet

WARNING

If the supply cord is damaged, the manufacturer or its service agent must replace it.

SPECIAL WARNING

Recycling symbol, don’t dispose of the product with household refuse.

Caution: The temperature of the accessible surface may be high when the appliance is operating.

9

RECIPES

10

VEGETARIAN

BAKED POTATOES

Ingredients

Potatoes peeled slice

Tomatoes sliced

Onions sliced fine

Coriander chop

Salt & pepper

1 cm thick 1 kg

1 cm thick 1/2 kg

4-5 nos.

1 bunch

To taste

Setting

Cooking temperature

Shelf placement

Heater select

180ºC

Centre

Both

Method

Grease baking dish. Lay one slice of potato, one slice of tomato and one slice of onion. They should overlap each other until the dish is full. Sprinkle chopped dhania and seasoning to taste. Bake in a moderately hot oven until the potatoes are soft and the water is absorbed.

PANEER TIKKAS

Ingredients

Paneer

Curd

Ginger (crushed)

Chilli powder

Garam masala

1/2 kg

1/2 cup

1/4 tsp.

1/2 tsp.

1 tsp.

Orange colour

Salt

Also potatoes, tomatoes, onions and capsicums.

A little

To taste

Setting

Cooking time

Cooking temperature

Shelf placement

Heater select

5-7 minutes

160ºC

Centre

Both

Method

Cut paneer into one inch cubes. In a bowl, mix curd with all the masala. Add paneer to masala, dip the paneer well into the masala and leave it for 3 - 4 hours. Boil the potatoes, capsicums and onions. Smear all these vegetables with salt. Thread the paneer and vegetables alternately on the greased skewers and place them on wire grill. Brush with oil and toast for about 5-7 minutes, turning often, till evenly done.

TANDOORI ROTI

Setting

Shelf placement

Heater select

Place drip tray in the middle rack of the oven. Allow the oven to heat up till the heaters are glowing red.

Roll out 1/4 inch thick ‘Roti’ - Place on the heated tray and allow it to remain inside for about 2 minutes, until the rotis puff up and a light brown crust forms.

Middle

Both

11

BAKED VEGETABLES

Ingredients

French beans

Carrots

Salad oil

Tomato cut in slices

Vinegar

Milk

Maida

Mustard powder

Salt and pepper

Oil

Grated cheese

100 gms

100 gms

1 tsp.

1 large

1 teaspoon

1 1/2 cup

2 tbs.

1/2 tsp.

To taste

3 or 4 tbs.

A little

Setting

Cooking time

Cooking temperature

Shelf placement

Heater select

15-20 minutes

180º C

Centre

Both

Method

Wash and dice all the vegetables into small pieces. Boil these vegetables adding a little salt. Strain them and keep them aside. Make white sauce, in a pan. Heat slightly and add sieved maida till light brown. Remove the pan from fire, add stirring milk all the time. Add salt, pepper, mustard powder and vinegar and place the pan on fire again but for not more than 30 seconds. After the white sauce is made, add it to the vegetables and mix well. Then grease the oven drip tray and spread the vegetable mix. Top it with grated cheese, and sprinkle a bit of salad oil.

Place the tray in the oven and bake it, till it becomes brown on top.

TANDOORI ALOO

Ingredients

Curds

Small round potatoes

Oil

Garlic

Ginger

Cumin powder

Kashmiri chilli

Hot chilli powder

Turmeric powder

Gram flour

Salt

1 cup

250 gms

1/4 cup

8 pcs.

1” pc.

1 tsp.

1 tbs.

1 tsp.

1 tsp.

1 1/2 tbs.

To taste

Setting

Cooking time 15 min.

Temperature 150ºC

Shelf placement

Heater select

Top

Top

Method

Drain the curds in a strainer or muslin cloth for 2 hrs. Boil the potatoes. To do this, as soon as the cooker reaches the maximum pressure, keep on the fire for 1 minute then take it off the fire. Peel the potatoes. Heat oil in a pan.

Fry the potatoes golden brown. Drain on brown paper. Peel the ginger and garlic. Grind with a few teaspoons water. Mix the ginger, garlic, cumin, chilli, turmeric, gram flour and salt into the curd. Marinate the potatoes in this mixture for 30 min. Preheat the oven at 150ºC. Skewer the potatoes and put the skewers on the wire grill and place the wire grill in the oven and grill. Rotate the skewers every few minutes to change the position of skewers. Bake the potatoes for 15 min. Serve speared with toothpicks.

12

SAVOURY VEGETABLE RING

Ingredients

Potatoes boiled

Maida

Onions

Green chillies

Garam masala

Peas boiled

Cauliflower (very tiny pieces)

Sweet butter milk

Gram flour

Garlic and ginger

Grated cheese

Baking powder

Mint leaves

Oil or ghee

Coriander leaves

Carrot

Setting

Cooking time

Cooking temperature

Shelf placement

Heater select

3 medium sized

2 tablespoons

2 medium sized

6 nos.

1/2 tablespoon

1 cup

1/2 cup

1 1/2 cups

2 cups a little

1/2 cup

1/4 teaspoon

5-6 leaves

3 tablespoons

Few for garnish

1 small, grated

Till golden brown

190ºC

Centre

Both

Method

Mash potatoes well. Chop onions, chillies and coriander and grind garlic, ginger and mint leaves. Saute chopped onions, etc with ground ingredients and garam masala in oil. Add gram flour and maida and fry. Mix potatoes, vegetables, salt, buttermilk and add baking powder. Sprinkle the grated cheese on top. Put it in a greased ring mould and bake until golden brown. Serve garnished with coriander and grated carrots.

13

NON-VEGETARIAN

KASTURI MACHCHI

Ingredients

Rohu fish, Sliced/cut in chunks

Salt and turmeric

Groundnut oil or ghee

Onion (large)

Ginger

Garlic

Curd

Salt

Sugar

Tomato ketchup

Chilli sauce

Bay leaves

Green cardamom

Cinnamon

500 gm

To marinate

7-8 tbs.

5 nos.

100 gm

10 cloves

1 cup

To taste

1 tbs.

1/4 cup

1 tsp.

4 nos.

10 nos., pounded

1 stick, pounded

Settings

Cooking Time

Temperature 180ºC

Shelf placement

30 minutes

Centre

Heater select Both

Method

Smear each piece of fish with a little salt and turmeric. Heat oil in pan and fry lightly. Keep aside for the moment.

Put onion, ginger and garlic into the grinder. Puree and then pour into a fine strainer or clean muslin cloth.

Squeeze the juice out and discard the residue. Heat the remaining oil or ghee in pan. Temper with bay leaves, pounded cardamom and cinnamon. Add curd and juice of onion, etc., stir, fry 2 minutes. Pour the curd mixture, tomato ketchup, chilli sauce and sugar into baking dish with well fitting lid or foil. Lay fish pieces in it. Bake for 30 minutes and serve immediately.

SHAHJAHANI PULAO

Ingredients

Bones from mutton

Chopped onion

Pepper corns

Salt

Cloves

Cinnamon

Water

FOR GARNISH

Ghee

Sultanas

Almonds

Cashew nuts

Finely sliced onion

Shredded green chillies

Finely chopped coriander

70 gms

1 no.

16 nos.

1 1/2 tsp.

8 nos.

1/2 pc.

3 cups.

9 tbs

2 tbs

12 nos.

18-20 nos.

2 (medium) nos.

2-3 no.

1 tbs

14

FOR THE PULAO

Finely chopped onion

Lean mutton

Salt

Red chilli powder

Ginger

Garlic

Rice (washed and soaked)

Strained curd

Red chilli powder

Garam masala

Black cumin seeds

2 (medium) nos.

500 gms.

1/2 tsp

1/2 tsp

11/2 pc

3-4 cloves

2 cups

1/2 cup +cream 1/2 cup + salt 1/4 tsp mixed together

To taste

1 tsp

1 tsp

Setting

Cooking time 15 min.

Temperature 150ºC

Shelf placement

Heater select

Centre

Both

Method

Put the stock mixture into cooker. After it reaches maximum pressure, reduce heat and keep for 25 minutes. Allow pressure to drop by itself. Strain the stock- the yakhni-and reserve. While the stock as being cooked , heat the ghee and the sultanas. Fry lightly. Separately, fry the nuts and sliced onions. Keep aside. Into the same ghee, add chopped onions for the pulao. Fry golden brown. Add the meat, a few pieces at a time, and fry till juices dry up.

Mix the chopped onions, salt and chilli and fry for another 10 minutes. While the meat is frying, grind together the ginger and garlic in the grinder. Add a few tsp water. As soon as the meat has browned, add this paste, a little at a time. When it is all used up, add 1/2 cup water and put the meat into pressure cooker. Close it and let it come to maximum pressure. Reduce heat and keep for on low 10 minutes. Allow the pressure to reduce on its own. Open and dry up any remaining moisture. Remove the pieces of meat from the pan and keep aside for the moment. Into the same masala, left in the cooker, put the drained rice. Fry the rice for 2-3 minutes then add to it 31/2 cups water.

Scrape up all the masalas from the bottom and stir thoroughly with the rice and water in the cooker. Cook till done. Grease a dish and into it put a layer of rice then meat, then the curd cream mixture. Sprinkle each layer with a little red chilli, garam masala and cummin. Repeat the layers. Finish with a layer of rice. Cover the dish and put it into the OTG for 15 min. Serve sprinkled with sultanas, nuts, fresh onions and coriander.

GRILLED CHICKEN

Ingredients

Chicken

Curd

Juice of garlic and ginger

Juice of onion

Salt

1 medium sized

1/4 cup

1 tsp

2 tsps

1/2 tsp

Red chilli powder

Red colour powder (tandoori colour)

Jeera powder

1/4 tsp

1/2 tsp

1 tsp

Vinegar 1 tsp

Lime 1/2

Oil 1 tsp

Setting

Cooking time

Cooking temperature

Shelf placement

Heater select

15-20 minutes

180ºC

Toasting centre

Both

15

Method

Wash & cut the chicken into 4 to 6 pieces and insert deep cuts in the flesh with a sharp knife. In a bowl, mix all the ingredients mentioned above. Rub and mix well into all the chicken pieces and then let the pieces remain in the bowl for at least two hours. The longer they stay the better it is. Arrange the pieces on the wire grill and toast for about 15 minutes using the drip tray below the grill. Remove the tray and toast for another 15-20 minutes. Bring out the chicken, apply some oil or ghee, sprinkle some meat masala and then squeeze lime over it. Serve hot with onion rings and hot mint sauce.

SHEEKH KABABS

Ingredients

Minced meat

Onion

Green chillies

Garlic

Ginger

Fresh mint and coriander leaves

Garam masala

Salt and chilli powder

500 gms

1 large

2 nos.

Six cloves

A little

A handful

1 teaspoon

To taste

Setting

Cooking time

Cooking temperature

Shelf placement

10-20 minutes

160ºC

Centre

Method

Mince all the ingredients into a very fine paste in an electric blender. Grease the skewers lightly and taking a little of this mixture in the palm of the hand, press it around the skewers so that a long kabab is formed on the skewers.

Leave these skewers to rest for about 10 minutes. Preheat oven. Arrange the skewers in the preheated oven and toast for about 10-12 minutes, till the kababs become brown. Keep turning the skewers until all the kababs are evenly cooked. Take out and serve with mint sauce.

16

WARRANTY

This product comes with a warranty of 12 months from the date of purchase as specified on the warranty card. This is against all defective material or workmanship. In the event of a defect, Future Value Retail Limited or KORYO Authorized Service Centre undertakes to repair the set, free of charge, during the warranty period.

In the event of a defect developing in the product, contact KORYO Customer Care or KORYO Authorized Service Centre and provide information about the defect, the model number and serial number of the product.

THIs WArrANTY Is VOID IF

1. The completely filled warranty card is not presented to the authorised personnel at the time of servicing of the product.

2. The product is not operated according to the instructions given in the user manual.

3. Defects are caused by improper or reckless use.

4. Modifications or alterations have been made to the product or if the product has been tampered with, in any manner whatsoever.

5. Repairs to the product are carried out by anyone other than an authorised company representative.

6. For defects other than faulty parts or workmanship such as damage due to lightning, abnormal voltage, spillages, dust, accidental damage, etc.

7. The serial number is deleted or altered.

8. Used for any non–domestic purpose.

OTHer TerMs AND CONDITIONs

1. Repairs or replacement will be carried out either by a Future Value Retail Limited authorised customer care centre or by a representative.

2. All expenses incurred in collecting the unit(s) or part(s) thereof from the Customer Service Centre, as well as any other expenses and incidentals will be borne by the customer.

3. Whilst the company will make every effort to carry out repairs at the earliest, it is made expressly clear that the company is under no obligation to do so in a specified period of time.

4. The company or its authorised customer centre reserves the right to retain any part(s) or component(s) replaced at its discretion, in the event of a defect being noticed in the equipment during the warranty

MODEL NO

CUSTOMER NAME

ADDRESS :

:

WArrANTY CArD

THIS CARD IS VALID ONLY IF IT IS FILLED IN COMPLETELY,

SIGNED AND STAMPED BY THE DEALER ON DATE OF PURCHASE

: SERIAL NO :

PHONE NO

INVOICE/CASH BILL NO :

DATE OF PURCHASE :

: RESIDENCE :

CUSTOMER SIGNATURE :

OFFICE :

DEALER’S STAMP

* For service request kindly contact Customer Care Centre at : 1800-425-7722, 080-26577722

* Please mail in queries to [email protected]

17

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Imported by:

Future Value Retail Limited

Tower C, 9th Floor, 247 Park, L.B.S. Marg, Vikhroli (West),

Mumbai - 400 083, Maharashtra, India.