SHARP R-222E User Manual

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MICROWAVE OVEN

OPERATION MANUAL AND COOKBOOK

R-222E

3-D

CONTENTS

Page

Operation Guide

Warning................................................. E-1

Special Notes ........................................ E-2

Installation Instructions ....................... E-3

Oven Diagram....................................... E-3

Control Panel ........................................ E-4

Microwave Cooking Techniques ......... E-5

Operation of Control Panel .................. E-6

Demonstration Mode (Child Lock) ...... E-7

Care and Cleaning ................................ E-8

Service Call Check ................................E-8

Specifications ....................................... E-8

Cookbook Section

Cookware and Utensil Guide................ 1

Rice Menu Chart .................................... 1

Defrost Chart .......................................... 2

Recipes ...............................................3-D

C – 1

C – 2

1 2 3 4 5

654

6 7 8 9

A B C D

C – 3

LOW

MED LOW

MED

MED HIGH

HIGH

0.5

C – 4

C – 5

0.5

MED

MED LOW

HIGH

MED HIGH

LOW

0.5

MED LOW

MED

MED HIGH

HIGH

LOW

MED LOW

MED

MED HIGH

HIGH

着

0.5

着

C – 6

C – 7

————— ————— ————— ————— ————— ————— ————— ————— ————— —————

C – 8

Cookware and Utensil Guide

Utensil

Glassware (heat-resistant)

Ceramic (heat-resistant)

Pottery, Stoneware

Metal Cookware

Straw, Wicker and Wood

Plastic Cookware (microwave-safe only)

Paper Plates/Towel

Plastic Wrap (microwave-safe only)

Microwave

○

Short time

○

Defrost

○

Aluminium Foil Paper

Aluminium Foil Dish

Quantity Time Power Level

For 2 persons

150g rice 240ml water

For 4 persons

300g rice 480ml water

NOTE • 1 tael = approx. 38 g

• Water temperature should be about 20°C at the initial cooking. If it is more or less than 20°C, cooking result may not be ideal.

• The casserole should be put in the center of the turntable to ensure that the casserole is turning well inside the oven.

• Plain rice without any ingredients are instructed here.

Rice Menu Chart

15 min.

18 min. MED HIGH

MED HIGH

Shielding

Method

Wash rice until water

• runs clear.

•

Place rice and water into a deep casserole (about

) and soak for 30 mins.

•

Stir and cook with cover.

•

After cooking, stir lightly and stand for 5 mins with cover.

Ground Beef

Beef Ribs/ Steaks

Pork Ribs/ Chops

Chicken Wings

Drumsticks

Whole Chicken

6 min.

per 500g

6 min.

per 500g

6 min.

per 500g

6 min.

per 500g

6 min.

per 500g

10 min.

per 1.0kg

MED LOW

Defrost Chart

Place on a shallow dish. After half the time, take out defrosted beef. Then turn over and shield the warm portions as needed. After defrost time, stand covered with foil.

Place on a shallow dish. After half the time, separate, rearrange, and shield as needed. After defrost time, stand covered with foil.

Place breast side down on a shallow dish. After half the time, turn over and shield as needed. After defrost time, stand covered with foil.

5 to 30 min.

15 to 30 min.

20 to 45 min.

NOTE • Remove plastic or paper wrap from frozen packaged meat before defrosting. Then place on a

shallow dish for defrosting.

• When freezing ground beef, shape it into flat even sizes. (Thickness: below 3 cm) For chicken pieces, steaks and chops freeze separately in single flat layer, and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting.

NOTE:

Measure Standard

1 cup = 250 ml

1 tbsp. = 15 ml

1 tsp. = 5 ml

1 tbsp. = 3 tsp.

RECIPES

SOUP

Shrimp Balls and Straw Mushroom Soup

[Ingredients]

230 g Shrimps 40 g Pork fat 1 can Straw mushrooms few Spring onions (strips) few Sesame oil

[Seasonings]

(A) 1 tsp Salt 1/2 tsp Monosodium

glutamate 1/2 tsp Pepper 1 Egg white 1/2 tsp Cornflour

[Method]

1. Remove veins from shrimps, drain and chop. Add pork

fat and seasonings (A), stir well, to make a thick paste. Use a tablespoon to form shrimp balls. Set aside.

2. Combine seasonings (B) in large casserole. Cover and

microwave at HIGH for 7 minutes.

3. Add shrimp balls, straw mushrooms and spring onions.

Cover and microwave at HIGH for another 3 to 4 minutes until shrimp balls float. Sprinkle sesame oil in soup and serve.

(B) 1 tsp Salt 1 tbsp Rice wine 2 tsp Monosodium

glutamate

3 cups Water

Meatballs and Tomato Soup

[Ingredients]

150 g Tomatoes 150 g Ground pork 2 stalks Spring onion 2 slices Ginger

[Seasonings]

(A) 1/2 tsp Salt 1/4 tsp Monosodium

glutamate 1/2 tsp Rice wine 1/2 tsp Soy sauce 1 tsp Cornstarch 1 Egg white

[Method]

1. Finely chop spring onion and ginger. Cut tomatoes

into quarters.

2. Mix ground pork with spring onion, ginger and

seasonings (A), then add egg white and cornstarch, stir well. Use tablespoon to form meatballs.

3. Microwave 3 cups water and tomatoes in a large,

covered bowl at HIGH for 7 minutes. Add meat balls and seasonings (B), cover, microwave at HIGH for another 3 to 4 minutes. Garnish with coriander and celery, sprinkle sesame oil before serving.

few Coriander, chopped few Celery, chopped few Sesame oil

(B) 1/2 tsp Salt 1 stalk Spring onion 1/4 tsp Pepper 1/4 tsp Monosodium

glutamate

Broccoli and Minced Fish Soup

[Ingredients]

300 g Fish meat 150 g Broccoli 2 tbsp Ham, chopped 1 tbsp Celery, chopped

[Seasonings]

(A) 1 Egg white 1/2 tsp Salt 1 tsp Rice wine (B) 1 tsp Rice wine 1 stalk Spring onion 2 slices Ginger

[Method]

1. Remove fish bones and finely chop fish meat. Add in

seasonings (A), stir slightly.

2. Rinse broccoli and cut into small pieces. Put it in

casserole and add 2 tablespoons of water, then cover and microwave at HIGH for 2 minutes 30 seconds.

3. In a casserole put in 3 cups of water and seasonings

(B), stir well. Cover and microwave at HIGH for 7 minutes. Add seasonings (C) and broccoli. Microwave at HIGH for another 2 minutes 30 seconds.

4. Stir chopped fish mixture into boiling soup, cover and

microwave at HIGH for 1 minute. Garnish with chopped ham and celery.

glutamate

1/4 tsp Pepper

Onion Soup with Cheese Topping

[Ingredients]

1 slice Toast 75 g Onion, sliced 1 can Cream Vegetable Soup

Cheese topping

10g Parmesan cheese 30 g Cream cheese 1/2 tsp Sherry wine dash Paprika and pepper

[Seasonings]

1 1/2 tbsp Oil 1/2 pc Bay leaf 1/3 tsp Thyme 1/2 tsp Paprika 1/4 tsp Sherry wine few Salt

[Method]

1. Add seasonings to sliced onion in an ovenproof

casserole, cover, microwave on HIGH for 2 minutes 30 seconds.

2. Add in vegetable soup. Cover and microwave on

HIGH for 5 to 6 minutes.

3. Glaze the blended cheese topping onto toast and cut

into halves.

4. Pour the prepared soup into 2 serving soup bowls, then

top it with glazed toast.

MEAT

Cold Chicken with Chili

[Ingredients]

1 3/5

cups Jellyfish 1 (50 g) Cucumber 230 g Chicken leg 10 cm Green onion 3 slices Ginger 1 tbsp Chinese wine few Tomato few Parsley

[Sauce]

3 tbsp Green onion,

chopped 1 tsp Ginger, grated 4 tbsp Soy sauce 1/2 tsp Sugar 1 tbsp Vinegar 2 tbsp Chili sauce 2 tbsp Sesame paste

[Method]

1. Soak jellyfish in lukewarm water overnight or for 2 to 3 days. Drain.

2. Pour hot water over jellyfish and mix with fork or chopsticks. As soon as it shrivels, add cold water, soak for a while, and drain.

3. Shred cucumber.

4. Cut chicken legs, pierce the skin of each chicken leg with toothpick, and put them in casserole with skin facing down. Add green onion, ginger and wine, cover and microwave at HIGH for 2 minutes 30 seconds, let cool and then slice.

5. Place ingredients from 2, 3 and 4 on plate.

6. Pour over mixture of sauce. Mix well before serving.

7. Garnish with tomato and parsley.

Meatballs with Long Mustard Sauce

[Ingredients]

200 g Pork, minced 10 Mushrooms 2 slices Ginger 300 g Long mustard 1 tbsp Oil 800 ml Water 2 tsp Bicarbonate of soda

[Sauce]

300 ml Stock 1/2 tsp Salt 1/2 tsp Monosodium

glutamate 1/2 tsp Sugar 1 tsp Light soy sauce 1/2 tsp Sesame oil 1 tbsp Cornflour dash Pepper

[Seasonings]

1/2 tsp Salt 1/4 tsp Monosodium glutamate 1/2 tsp Light soy sauce 1/2 tsp Sesame oil 1 tsp Cornflour dash Pepper

[Method]

1. Mix minced pork with all seasonings. Make into balls and cover, microwave at HIGH for 1 minute 30 seconds.

2. Cut away long mustard leaves and cut into decorative pieces.

3. Soak in 800 ml water and add 2 tsp bicarbonate of soda. Drain.

4. Place mustard leaves, ginger and mushrooms in casserole, sprinkle 1 tbsp oil and cover, microwave for around 4 to 5 minutes at HIGH. Stir after half the time.

5. Mix together sauce ingredients and cover, microwave at HIGH for 2 minutes.

6. Pour sauce over cooked ingredients and serve.

Pearl and Gold Meatballs

[Ingredients]

400 g Ground Pork 1 tbsp Green onion, chopped 1/2 tsp Garlic, grated 1 Egg 1 tbsp Wine 1/2 tsp Salt 1 tbsp Soy sauce 1 tbsp Sesame oil 2 tbsp Cornflour 2 tbsp Flour

[Coating]

Pearl meatballs (11 pieces):

1/2 cup Glutinuous rice 100 ml Water

Gold meatballs (11 pieces):

1 Egg 1 Egg yolk dash Salt 2 2/3 tbsp Water

[Garnish]

120 g Snow peas, fried few Red pepper oil few Salt and pepper

[Method]

Mix ingredients well and form into small meatballs (approx. 22 pieces). Uniform-sized balls can be easily made by using a teaspoon.

Pearl meatballs (11 pieces)

1. Soak glutinuous rice in water for 3 hours and drain.

2. Roll meatballs in glutinuous rice.

3. Place the meatballs and water of 100 ml in casserole, cover, microwave at HIGH for 4 to 5 minutes. Watch for doneness during cooking.

Gold meatballs (11 pieces)

1. Beat egg and egg yolk with a dash of salt.

2. Grease skillet, heat and pour in enough egg mixture to thinly coat bottom of skillet. When egg sets, remove. Repeat this process until all the egg is used.

3. Shred egg sheets and sprinkle over meatballs.

4. Place meatballs and water in casserole, cover, microwave at HIGH for 3 to 5 minutes.

* Garnish with fried snow peas and serve hot with red

pepper oil, or salt and pepper to taste.

Crystalline Chicken

[Ingredients]

380 g Chicken meat 150 g Pork skin 2 Mushrooms 8 slices Ham 100 ml Water few Coriander leaves

[Seasonings]

1/2 tsp Salt 1 tsp Rice wine 1/4 tsp Monosodium

glutamate

[Method]

1. Remove bone from chicken meat, rinse and cut into 2 cm square pieces, blanch in boiled water to drain blood. Treat pork skin the same way.

2. Combine seasonings, chicken meat, pork skin, 1 chopped mushroom, and 100 ml water in casserole. Cover and microwave at HIGH for around 7 to 8 minutes.

3. Use ham, mushroom and coriander leaves to create designs in a large bowl. Place boiled chicken meat on top, pour in (2) and let cool.

4. Cover and refrigerate for 3 hours until set. Turn upside down onto a flat plate and serve.

SEAFOOD

Stuffed Clams

[Ingredients]

8 Clams 40 g Ground pork 1 tsp Wine 1 tsp Soy sauce 1 tbsp Green onion,

chopped

1/2 Egg, beaten 1 1/2 tbsp Cornflour 1/4 tsp Ginger juice 1/2 tsp Salt 1/4 tsp Sugar

[Method]

1. Soak clams in salt water to remove sand. Clean clams thoroughly by rubbing shells against each other.

2. Place clams in casserole, add 70 ml water, cover and microwave at HIGH for around 3 minutes (or until shells open).

3. Mix all other ingredients together and divide into 8 portions.

4. Stuff each portion into each empty half-shell of clam.

5. Arrange all 16 half-shells on a platter, add 50 ml water and cover, microwave at HIGH for around 3 to 3 minutes 30 seconds. Serve hot.

Fillet of Sole in Lemon Parsley Butter

[Ingredients]

1/2 cup Margarine or

/3 tsp Plain flour

/3 tbsp Fresh lemon

1 tbsp Chopped parsley 1/4 tsp Salt

butter

juice

few Pepper few Celery seed 500 g Sole or flounder

fillets, fresh or frozen, thawed

[Method]

1. Place margarine in rectangular baking dish or 25 cm

square casserole. Microwave at HIGH for 1 to 2 minutes until melted. Blend in remaining ingredients except fish fillets to make into butter sauce.

2. Coat both sides of fish fillets with butter sauce. Arrange

in the baking dish. Cover with plastic wrap. Microwave at HIGH for 7 to 8 minutes until fish flakes easily in centre with fork.

Prawns with Chili Peppers

[Ingredients]

6 Prawns (about 200 g) 2 Green onions 8 Chili peppers 3 tbsp Wine 1 tbsp Cornflour 2 slices Ginger 1 tbsp Oil

[Seasonings]

1 1/2 tbsp Soy sauce 1 tbsp Vinegar 1 tbsp Sugar

[Method]

1. Clean prawns, slit the back and remove the vein. Cut

each into two or three pieces, and place in bowl. Sprinkle with wine and leave to marinate.

2. Cut green onion into 5 cm lengths. Halve chili peppers

and remove seeds.

3. Remove prawns from wine, sprinkle with cornflour.

4. Place prawns, green onion, chili pepper and ginger in

casserole, add 1 tablespoon oil and stir well. Cover and microwave at HIGH for 2 minutes. Take out and stir. Add seasonings, stir well. Cover and microwave at HIGH for 2 minutes.

5. Stir, serve hot.

Steam Whole Fish

[Ingredients]

1 (300-400g) Fish 1 stalk Spring onion 3 slices Ginger

[Seasonings]

2 1/2 tbsp Chinese wine 1 1/2 tbsp Soy sauce 1/4 tsp White pepper 1/2 tsp Salt 1/2 tsp Sugar 1 tbsp Oil few Parsley

[Method]

1. Unscale fish, remove the intestines, clean and drain. Make few slashes on each side of fish.

2. Take half of spring onion, cut into two parts and pat. Chop the remaining spring onion.

3. Place the patted spring onion in plate, add several slices ginger. Place fish on it. Top with mixed seasonings and 2 tablespoons of water. Cover and microwave at MED HIGH for 6 to 8 minutes.

4. Add 1 tablespoon of boiling oil on the fish. Decorate with chopped spring onion and parsley before serve.

VEGETABLES

Cold Bean Curd

[Ingredients]

1 block Bean curd 110 g Ground pork or

ground beef

1/4 cup Onion, chopped

[Method]

1. Place bean curd in casserole, microwave at HIGH for 1 minute. Remove and soak in water. Drain and cut into pieces. Arrange on serving plate.

2. Place meat and chopped onion in casserole, cover and microwave at HIGH for 3 minutes. Stir well after half the time, and remove excess oil. Add bean paste, soy sauce, sesame oil, sugar and water, stir well. Cover with the lid, microwave at HIGH for around 3 minutes, stir well after half the time. Check the color and doneness while cooking.

3. Pour in the cornflour mixture and stir. Uncover and microwave at HIGH for another 40 seconds to 1 minute.

4. Top bean curd with meat mixture. Garnish with lettuce, shredded green onion and cherries.

[Seasonings]

1 tbsp Bean paste 1 tbsp Soy sauce 1/2 tbsp Sesame oil 1 1/2

tsp Sugar 50 ml Water 1 tsp Cornflour mixed

with 2 tsp water

Stuffed Potatoes with Mince Meat

[Ingredients]

3 Potatoes (about 600 g) 150 g Onion, minced 100 g Ground pork 50 g Green peas 1 tsp Oil

[Seasonings]

1 tsp Salt 20 g Butter

[Method]

1. Wash potatoes and drain. Pierce the skin of each potato with a fork or skewer to allow steam to escape.

2. Place potatoes on the turntable, microwave at HIGH for 8 to 9 minutes, turn over after half the time. When done, cover with foil and set aside.

3. Place minced onion and 1 teaspoon of oil in casserole, stir well. Cover and microwave at HIGH for 2 to 3 minutes. Stir after half the time. Check the color and doneness while cooking.

4. Stir in ground pork, green peas and salt, cover and microwave at HIGH for 2 minutes. Stir after half the cooking time.

5. Cut out the potatoes from the top, then hollow out potatoes with a spoon.

6. Stuff potatoes with mixture from (4) and cover openings with potato pieces taken out from (5).

7. Glaze thoroughly with butter. Place on a plate and microwave at HIGH for 2 minutes 30 seconds to 3 minutes. Serve hot.

Vegetable Platter

[Ingredients]

30 g Baby bamboo

shoots, canned 6 Cherry tomatoes 6 Champignon

mushrooms 6 Baby cornshoots,

canned 6 Straw mushrooms,

canned 230 g Green vegetable 14 Green asparagus,

cut in half

[Method]

1. Clean all the vegetables. Place in casserole with salt

and stock and microwave at HIGH for 1 minute 30 seconds to 2 minutes for each kind.

2. Discard the stock each time.

3. Dip tomatoes in boiling water; remove skin.

4. Arrange vegetables colorfully on plate.

5. Heat 300 ml of cornstarch mix in microwave at HIGH

for 2 to 2 minutes 30 seconds until thicken. Pour over vegetables, sprinkle cooked oil on top and serve.

Note: Types of vegetables can vary or adjust according

to personal taste.

1 Carrot (sliced

for decoration)

3 slices Potato

can Ginko nuts

1 1/2

tsp Salt 800 ml Vegetable stock 300 ml Stock mix with

1 1/2

tbsp

cornstarch

few Cooked oil

EGGS

Chawanmushi (Japanese Steam Eggs)

[Ingredients]

7 g Mushrooms,

soaked, cut into halves

60 g Prawns, shelled

and deveined

20 g Fish cake, cut at

an angle

80 g Chicken breast,

cut into cubes

[Method]

1. Blend dashi soup, light soy sauce, salt, Mirin, and eggs; beat lightly.

2. Arrange chicken cubes, fish cake, mushrooms and prawns into 4 mug-like serving bowls.

3. Strain beaten mixture from (1) into (2).

4. Use a teaspoon to scoop excess bubbles from the surface of mixture.

5. Cover the bowls with aluminium foil, prick a hole in the center and microwave on MED for 7 to 9 minutes. Note: Make sure that the foil do not touch each other,

the turntable or the oven wall.

6. Let it stand for 5 minutes.

7. Garnish with parsley.

400 ml Cold dashi

soup 4 Eggs 1/2 tbsp Light soy sauce 1/2 tsp Salt 2 tsp “Mirin” (sweet

cooking wine) 1 stalk Parsley

Poached Eggs

[Ingredients]

4 Eggs few Oil

[Method]

1. Prepare a couple of small deep-bottomed heat resistant cooking dishes (such as small soup bowls). Have the inside of the dishes oiled thinly and break the eggs into one of each dish.

2. To prevent the eggs in the dishes from bursting while they are being heated, prick 2 to 3 holes in the yolks in advance using a toothpick or the like.

3. Place the dishes on the turntable in a circle, cover each of them with a cooking wrap, and microwave on MED LOW for 8 to 10 minutes.

Quantity Cooking Time (MED LOW Power)

1 Egg 1’30” to 2’30” 2 Eggs 3’ to 4’ 3 Eggs 5’ to 7’

* The cooking time may vary depending on the size or

freshness of the eggs; adjust the cooking time by carefully watching how they are being cooked in the oven.

* When cooking one poached egg, place the dish in the

middle of the turntable.

Note

Be careful not to overheat eggs; they may burst.

Scrambled Eggs

[Ingredients] [Seasonings]

1 Egg pinch Salt 1 tbsp Milk pinch Pepper

[Method]

1. Break the egg, put it into a heat-resistant cooking dish together with the milk, salt and pepper, and stir them well enough. Then place the dish in the middle of the turntable of the microwave oven, and cook, uncovered, on microwave HIGH for 40 seconds to 1 minute.

2. Stir the heated egg to small pieces.

DESSERTS

Almond Bean Curd

[Ingredients]

2 tbsp Gelatin 600 ml Water 200 ml Milk 3/4 tbsp Almond extract few Canned mixed fruits (with syrup)

[Method]

1. Put gelatin into casserole, add 600 ml water, cover and microwave at HIGH for 7 to 9 minutes, and stir until it dissolves completely.

2. Add milk and almond extract and stir well.

3. Pour into bowl, allow to set, and cool in refrigerator.

4. Cut into diamond shapes, garnish with mixed fruits and syrup.

Steam Raisin Cake

[Ingredients]

90 g Flour 3 Eggs 70 g White sugar 50 g Raisins

[Method]

1. Sift flour well and set aside.

2. Beat egg white in bowl until soft peaks form.

3. Gradually add sugar, continue beating.

4. Combine yolks and beaten egg white.

5. Add flour and stir quickly.

6. Add raisins and stir.

7. Pour the mixture into a well greased mold. Cover with a paper towel and microwave at HIGH for 3 to 4 minutes until the center part is cooked.

Trifle

[Ingredients]

1 packet Port wine jelly crystals

/2 cups Boiling water 5 1/3 tbsp Custard powder 375 ml Milk 1/2 cup Sugar 1 tsp Vanilla essence 1 cup Whipped cream 12 Macaroons 1 Madeira cake 1/2 cup Sherry Wine few Strawberries few Blueberries

[Method]

1. Dissolve jelly crystals in boiling water. Refrigerate

until partially set.

2. Blend custard powder with milk; add sugar and vanilla

essence. Cook on microwave HIGH for 4 to 6 minutes, stirring twice during cooking. Cool.

3. Fold half the whipped cream into custard.

4. Arrange macaroons and cake in the base of 4 individual

serving dishes. Pour half the sherry wine over macaroons and cake. Top with a layer of strawberries, blueberries, jelly and custard.

5. Repeat layers. Chill for 2 to 3 hours.

6. Decorate with remaining whipped cream.

Creme Caramel

[Ingredients]

Caramel: 6 tbsp Sugar 2 tbsp Hot water

Custard: 3 Eggs 1 1/2 tbsp Sugar 450 ml Milk

[Method]

1. Mix the sugar and water for caramel in a pudding basin.

2. Cook on microwave HIGH for 3 to 4 minutes, or until

the caramel turns dark golden brown.

3. Pour into 4 ramekin dishes. Set aside.

4. Lightly whisk together eggs and sugar, stir in milk.

5. Pour the mixture into the ramekin dishes. Place

ramekins in a large dish.

6. Pour almost boiling water into the dish to reach the

level of the custard.

7. Cook on microwave MED for 15 to 18 minutes until

set. Chill before turning out and serve.

Strawberry Jam

[Ingredients]

450 g Strawberries 1 tbsp Lemon juice 350 g Sugar

[Method]

1. Wash and hull strawberries. Put strawberries and

lemon juice into a 3 litre casserole, mix well.

2. Cook on microwave HIGH for 4 to 5 minutes, or until

fruit is soft. Add sugar and stir well.

3. Cook on microwave HIGH for 12 to 14 minutes, or

until setting point is reached.

4. Cool slightly before putting in preserving bottle and

cover. Makes approx. 1/2 kg of jam.

Plum Jam

[Ingredients]

900 g Plums, halved and unstoned 300 ml Water 1 tbsp Lemon juice 900 g Castor sugar

[Method]

1. Place plums and water in a large bowl. Cook on mi-

crowave HIGH for 9 to 10 minutes or until fruit is soft.

2. Add lemon juice and sugar, stir until sugar dissolved.

Bring to boil and cook on microwave HIGH for 20 to 23 minutes until setting point is reached.

3. Allow to cool slightly before putting in preserving

bottle, then cover. Makes approx. 1 1/2 kg of jam.

TINSQA016WRRZ-R11

SHARP R-222E User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual