Hitech ProTG 2100 Quick guide

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Electric Oven
User’s Manual & Recipe Book
Model No.: ProTG 2100
Many thanks for purchasing this electric oven.
We would particularly advise that you carefully read the operating
instructions before attempting to operate the unit.

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PARTS IDENTIFICATION
IMPORTANT SAFEGUARDS AND PRECAUTIONS
SAVE THESE INSTRUCTIONS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handle or knobs.
3. Close supervision is necessary when any appliances are used by or near
children.
4. To protect against electric shock, do not place any part of the electric oven
in water or other liquid.
5. Do not let cord hang over edge of table or counter, or touch hot surfaces.
6. Do not operate appliance with damaged cord or plug or after the appliance

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malfunctions, or has been damaged in any manner, return appliance to the
nearest Authorized Service Center for examination, repair, or adjustment.
7. When operating the oven, keep at least four inches of space on all sides of
the oven to allow for adequate air circulation.
8. Unplug from outlet when not in use, or before cleaning.
9. To disconnect, turn the control to STOP, then unplug the plug. Always hold
the plug, but never pull the cord.
10.Do not cover BAKE TRAY or any part of oven with metal foil. This may
cause overheating of the oven.
11.Do not clean with metal scouring pads.
12.Oversized foods or metal utensils must not be inserted in an electric oven
as they may create a fire or risk of electric shock.
13.A fire may occur if the oven is covered or touching flammable material,
including curtains, draperies, walls, and the like, when in operation. Do not
store any item on the oven during operation.
14.Extreme caution should be exercised when using containers constructed if
anything other than metal or glass.
15.Do not place any of the following materials in the oven: cardboard, plastic,
paper, or anything similar.
16.Do not store any materials, other than manufacturer’s recommended
accessories, in this oven when not in use.
17.Always wear protective, insulated oven gloves when inserting or removing
items from the hot oven.
18.This appliance has a tempered，safety glass door. The glass is stronger
than ordinary glass and more resistant to breakage. Tempered glass can
break, but the pieces will not have sharp edges. Avoid scratching door
surface or nicking edges. If the door gas a scratch or nick, do not use.
19.Do not use outdoors.
20.Do not use appliance for other than intended use.
21.This appliance is for HOUSEHOLD USE ONLY.
22.The temperature of the door or the outer surface may be higher when the
appliance is working.
HOW TO USE
PREPARATION BEFORE USE
Before using your electric oven for the first time, be sure to:
1. Read all instructions included in this manual.
2. Make sure oven is unplugged and Time Knob is in the “0”position.
3. Remove all accessories. Wash in hot soapy water or in dishwasher.
4. Thoroughly dry all accessories and re-assemble in oven. Plug oven into
outlet and you are ready to use your new electric oven with Grill Rack and
Food Tray.
5. It may result in smell or smoke for the first use. This is normal. It is due to

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the protective substance on heating elements, which avoids salt effects
during shipping from factory. So it is recommended operating oven dry for
about 15 minutes at the first, moreover, making sure to keep good
ventilation of the room.
Please familiarize yourself with the following oven functions and accessories
prior to first use:
Temperature Knob: Choose desired temperature from 100℃to 250℃.
Function Knob: Choose desired function.
Timer Knob: Turn control to the right (clockwise) and 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.
Power Indicator: It is illuminated whenever oven is turned on.
Grill Rack: For toasting, baking, and general cooking in casserole dishes
and standard pans.
Roast Needle: For toasting and baking meet.
Food Tray: For use in broiling and roasting meat, poultry, fish, and various
other foods.
Food Tray Handle: For use in taking food tray and wire rack out of electric
oven.
Rotisserie Fork: For use in broiling and roasting chicken and various
food.
Rotisserie Handle: For use in taking rotisserie fork out of electric oven.
CrumbTray: For use in holding crumbs during the cooking.
Operation
Place food to be cooked directly on to wire rack/in food tray.
Close the oven door
Select proper temperature by the Temperature Knob.
Preset proper cooking time and start the oven.
Make sure to turn Timer Knob to “0”for turning off the oven when cooking
is completed.
CLEANING AND CARE
MAINTENANCE:
This appliance has been designed to operate over a long period of time with a
minimum of maintenance. Continuous satisfactory operation depends upon
proper care and regular cleaning.

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Warning! Before performing any maintenance or cleaning of this appliance,
disconnect the appliance from the electrical supply.
CLEANING:
To protect against the risk of electrical shock, do not immerse the unit, cord or
plug in water or other liquid. The exterior surface of the appliance should be
cleaned with a clean damp cloth only.
The oven features a Quick-Clean internal coating. If desired, wipe walls with
damp cloth moistened with mild detergent.
Wash all accessories in hot sudsy water or in a dishwasher. Wipe the door
with a clean damp cloth, and dry with a paper or cloth towel. Clean exterior
with damp cloth.
DO NOT USE ABRASIVE CLEANERS ON ANY PART OF THIS APPLIANCE.
ALWAYS UNPLUG THE OVEN AND ALLOW IT COOLING BEFORE
CLEANING.
DRY ALL PARTS AND SURFACES THOROUGHLY PRIOR TO PLUGGING
OVEN IN AND USING!
STORAGE:
Unplug unit, allow cooling, clean before storing. Store Electric Oven it its box
in a clean, dry place. Never store appliance white it is hot or still plugged in.
Never wrap cord tightly around the appliance, use the Cord Storage area on
the bottom of the back of the oven. Do not put any stress on the cord where it
enters the unit, as it could cause the cord to fray and break.
CAUTION
RISK OF ELECTRIC SHOCK
DO NOT OPEN
The lightening flash with arrowhead symbol, within an equilateral
triangle, is intended to alert the user of the presence of
uninsulated“dangerous voltage”within the product’s enclosure:
that may be of sufficient magnitude to constitute a risk of electric
shock to person.
The exclamation point within an equilateral triangle is intended to
alert the user of the presence of important operating and
maintenance (servicing) instructions in the literature
accompanying the product.

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CAUTION!
Caution: The temperature of the accessible
surface may be high when the appliance is
operation.
SPECIFICATION
Model No.
ProTG 2100
Oven Capacity
2 Liter
Voltage
230V
Frequency
50Hz
Power
1380W
WEE / ENVIRONMENTAL PROTECTION
Disposal of Electrical and Electronic Equipment
Do not dispose of this product with household waste. For the
proper treatment, recovery and recycling please take this
product to the appropriate waste collection point. If you are
unsure where this may be, please contact your local authority.
Improper disposal may be harmful to the environment

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Baked Potato with Chilli Sauce
Ingredients
6 large Potatoes
2 Green chilies
200 gms Grated cheese
100 ml Cream
1 tsp Lemon juice
1 tbsp Butter
½ tsp Red Chili powder or flakes
To taste Salt and pepper
Note: Traditionally Jalapeno Peppers are used instead of Green Chilies.
Method
1. Preheat the oven to 220° C.
2. Wash and scrub the potato. Do not peel it.
3. Dry the potatoes and prick it a couple of times with a fork.
4. Finely slice the green chilies.
5. Wrap each potato in foil and place on a baking/cooking tray.
6. Placing the tray in center rack position. Bake at 220° C in the oven for 45
minutes.
7. In a bowl mix all the remaining ingredients together.
8. Remove the potato. Open the foil and run the knife a little more than
halfway through the center taking care not to disjoint the potato.
9. Place a large dollop of the mix into the sliced opening.
10. Return to the oven and change the oven function to Broil/Grill.
11. Broil at 250° C for 5 minutes or till the cheese is a nice golden brown.
12. Remove and garnish with red chilli powder and the green chilies and
serve hot.
RECIPES

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Potato Patties
Ingredients
•4 large Potatoes (boiled & mashed)
•100 gm Paneer (grated)
•5 tbsp Peas (boiled)
•1 Carrot (chopped finely)
•1 tbsp Ginger-Garlic Paste
•1 tbsp Green Chilies (finely chopped)
•100 gm Fresh Bread Crumbs
•1 tsp Oil
•To taste Salt
Methods
1. Apart from the oil and bread crumbs mix all the ingredients together in a
large bowl.
2. Preheat the oven to 150° C.
3. Divide the mixture into 8 large balls.
4. Flatten each ball to make a patty.
5. Roll each patty in bread crumbs.
6. Place the patties onto a lightly greased cooking tray and brush some oil
on each patty.
7. Place the baking/cooking tray in the center rack section of the preheated
oven and bake at 200° C for 3 minutes before turning it over.
8. Bake for another 2 minutes.
9. Brush oil on the tomatoes and bake it along with the patties.
10. Remove from the oven using the mittens and serve hot.
11. For garnish, cut the tomatoes in half lengthwise and lightly sprinkle it
with salt and pepper.

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Stuffed Pepper Platter
Ingredients
•6 Peppers (red, green and yellow)
•50 gm Leftover rice/ spicy vegetable
•1 tbsp. Garlic, chopped
•30 gm Cheese grated
•To taste Salt
Method
1. Split open the peppers into halves. Blanch in hot water for 10 seconds.
2. Rub the inside of the pepper with salt and garlic.
3. Add the filling of our choice leftover rice, curry or palak paneer.
4. Top with cheese and bake till cheese melts.
5. Serve as an accompaniment or on its own.

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Cheese Chilli Toast
Ingredients
8 Bread slices
2 Onions (finely chopped)
½ tsp Butter
150 gm Cheese (grated)
2-3 Green chilies (finely chopped)
1 Green capsicum (finely chopped)
¼ tsp Red chilli powder
Method
1. Pre-heat the oven to 180° C.
2. In a pan, lightly saute chopped onion and capsicum for 3-4 minutes.
3. Except for the bread slices, mix all the ingredients together.
4. Spread the cheese mixture evenly over the bread slices.
5. Place the prepared slices onto the wire grill cum barbecue tray.
6. Place the tray in the center rack position. Set the oven to toast mode.
7. Toast at 180° C for 5 minutes or till golden brown.
8. Remove using tongs. Serve hot with a chilli sauce.

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Paneer Tikka
Ingredients
•2 large Green capsicum (cut into 1” cubes)
•200 gm Paneer (cut into 1” cubes)
•1 large Tomato (cut into 1” cubes)
•1 large Onion (cut into 1” cubes)
Marinade
•2 tbsp Oil
•1 tsp Chilli powder
•1 tsp Tomato puree
•1 tsp Lemon juice
•1 tbsp Coriander leaves (chopped)
•¼ tsp Turmeric powder
•To taste Salt
Garnish
•Radish slices/Lemon wedges
Method
1. In a large glass bowl mix all the marinade ingredients together
thoroughly.
2. Add the vegetables and paneer and mix lightly.
3. Set aside for 10 minutes.
4. Skewer the vegetables with paneer alternately onto skewers.
5. Refrigerate for 2 hours.
6. Pre-heat the oven to 200° C.
7. Place skewers on the wire grill cum barbecue tray provided and place
the drip/crumb tray below.
8. Brush excess marinade over the vegetables before placing the tray in
the top rack position in the oven.
9. Set the oven function to broil. Broil the kebab for 5 minutes before
basting it. Broil for another 3 minutes.
10. Turn the skewers occasionally using mittens.
11. Remove using mittens and serve hot garnished with radish slices and
lemon wedges.

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Baked Pasta
Ingredients
•200gm Macaroni
•2 large Onions
•2 tbps Ginger garlic paste
•½ cup Tomato puree
•1 cup Mushrooms
•5 tbsps Butter
•2 tbsps Flour
•1½ cup Milk
•To taste Salt, red chili, pepper powder
Method
1. Boil the macaroni in salted water till tender, drain and keep aside.
2. Chop and sauce one onion in butter till transparent, then add garlic
paste and fry till oil comes to the top.
3. Add tomato puree, boiled macaroni, salt pepper and red chilly to taste.
Fry till mixture is dry.
4. Clean and chop the mushrooms. Chop and saute the remaining onion in
butter.
5. When transparent, add mushrooms, salt, red chili and pepper. Add water
and cook till done.
6. Melt 2 tbsps butter and add sifted flour. Cook till flour turns pink, then
remove from fire and slowly add milk stirring all the time.
7. Bring to a boil when all the milk is used up.
8. Line a buttered baking dish with cooked mushrooms and pour half the
white sauce.
9. Next spread the macaroni mixture and pour the remaining white sauce.
10. Bake at 200-200o C till firmly set.

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Veg Pizza
Ingredients
For One 8” Pizza Base
•250 gm Flour
•½ tsp Salt
•2 tbsp Sugar
•2 tbsp Milk
•50 ml Cooking oil
•5 gm Yeast
Filling
•100 ml Tomato puree
•50 gm Parmesan cheese (grated)
•1 tsp Oregano or Mixed herbs
•100 gm Green bell pepper (diced)
•4 large Potatoes (diced & boiled)
•75 gm Red bell pepper (diced)
•250 gm cheese (grated)
•75 gm Yellow bell pepper (diced)
•1 tsp Salt
•2 large Onions (finely sliced)
•2 tsp Black pepper
•75 gm Button mushroom (sliced)
Method
1. Preheat the oven to 225° C.
2. Mix all the ingredients together in a glass bowl for smooth dough.
3. Keep aside under a damp muslin cloth to prove/rise.
4. When done knock back the dough and roll out into an 8” disc.
5. Place on a greased and flour dusted baking/ cooking tray.
6. Prick the base all over with a fork. Bake in a hot oven at 225° C for 4
minutes and remove from oven.
7. Spread the tomato puree evenly over the pizza bread.
8. Arrange the vegetables over the puree. Sprinkle herbs, salt and pepper
on top.
9. Mix the two cheeses together and sprinkle on the top.
10. Change the oven function to broil.
11. Place the pizza onto a greased and dusted baking/cooking tray in the
centre rack position. Broil at 250° C for 8 minutes.
12. Remove using tongs and serve hot.

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Cheese and Garlic Bread
Ingredients
250 gm Flour
1 tbsp Yeast
2 tsp Sugar
1 tbsp Butter
1 tsp Salt
150 ml Water
3 tbsp Garlic (finely chopped)
5 tbsp Cheese (grated)
1 Egg (beaten for egg wash)
Method
1. Take 2 tablespoons of warm water. Add in the yeast and sugar. Mix well.
2. Cover and keep aside for 10 minutes.
3. Sieve the flour into a large bowl and pour in the yeast mixture.
4. Knead till you get a smooth pliable dough.
5. Leave to prove/rise under a damp muslin cloth till it doubles in volume.
6. Knock back the dough and add in the garlic and half the cheese into the
dough.
7. Knead well for a few minutes then shape the bread or place into a
greased bread tin or a greased baking/cooking tray.
8. Sprinkle the remaining cheese on the top, leave to prove/ rise under a
damp muslin cloth till it double in volume.
9. Brush on a lightly beaten egg and bake in a preheated oven for 30
minutes at 225° C or till golden brown.
10. Remove with mittens provided and place the bread onto a cooling rack.

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Roast Chicken
Ingredients
•1 large Chicken
•½ tsp Salt
•½ tsp Black pepper powder
•½ tsp Parsley (finely chopped)
•2 tbsp Soft butter
•1 tbsp Mixed herbs
•1 tbsp Chilli flakes
•1 kg Baby potatoes
Stuffing
•250 gm Cooked rice
•1 Chicken liver (finely diced)
•1 Onion (finely diced)
•250 gm Button mushroom (chopped)
•1 tbsp Parsley (finely chopped)
•¼ tsp Black pepper powder
•½ tsp Salt
•¼ tsp Grated nutmeg
•2 tsp Butter
•1 tsp Mixed herbs
Method
1. Clean & wash the chicken well. Mix parsley, mixed herbs, chilli flakes,
salt and pepper together and liberally rub it all over the chicken.
2. In a frying pan, heat butter and saute chopped onions, chicken liver and
mushrooms for 2-3 minutes. Add the cooked rice and the remaining
stuffing ingredients.
3. Preheat the oven to 225° C.
4. Stuff the filling into the chicken cavity and truss up the chicken.
5. Skewer the chicken onto the Rotisserie rod. Place in the oven using the
Rotisserie tong and place the drip/crumb tray below.
6. Broil/Grill at 225° C for 50-55 minutes or till the chicken is a nice golden
brown, basting occasionally.
7. Serve the chicken on a platter along with roasted potatoes, boiled peas
and fresh lettuce.
Roast Potatoes
1. Wash and peel the potatoes. Parboil the potatoes for 45 minutes.
2. Mix the potatoes with butter and place onto a baking/cooking tray.
3. Place the tray in the center rack position in the oven.
4. Bake at 180° C for 7-8 minutes.

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Spaghetti with Chicken and Eggplant
Ingredients
•200gm Chicken (boneless)
•2 Capsicum
•1 tbsp Mustard paste
•100gm Spaghetti
•4-5 Eggplant (small)
•6 tbsp Oil
•¾ Cup Tomato
•3-4 cloves Garlic
•¼ Cup Tomato ketchup
•½ tsp Peppercorns (crushed)
•1 tsp Parsley (finely chopped)
•3 tsp Red chillis (crushed)
•To taste Slat
•1 tsp Butter
•¾ Cup Cheese (grated)
Method
1. Wash remove stem, halve, deseed and cut capsicum into juliennes. Peel
and chop garlic.
2. Clean and wash the chicken. Pat dry and cut into thin 1½ inches long
strip Marinate the chicken with mustard paste for about 15-20 minutes.
Heat 2 tbsps oil in a frying pan and fry the chicken. Add capsicum
juliennes and mix. Keep it aside.
3. Cut the eggplant into thin roundels and soak in cold water for 10
minutes.
4. Boil spaghetti in a large vessel in plenty of salted water with 1 tbsp of oil
til it is nearly cooked. Drain, mix it with 1 tbsp of oil and spread on a plate
to cool.

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5. At the same time, heat 1 tbsp of oil in another frying pan, add garlic and
saute, add tomato, tomato ketchup and mix. Add salt, one third of the
crushed black peppercorns and 1 tbsp of chopped fine parsley.
6. Add cooked spaghetti in the sauce and mix properly but gently. Remove
from the heat and keep aside.
7. Heat the remaining oil in another frying pan and add roundels of
eggplant. Let it cook on low heat. Add some salt, one third of the
crushed peppercorns, half of the crushed red chili, half tbsp of chopped
parsley and mix. Turn over the eggplant roundels and again season it
with salt, remaining crushed red chili and half tbsp of chopped parsley.
8. Take a baking dish; apply butter on the base and inner sides. Cover the
base with the cooked chicken and capsicum and then spread the
spaghetti over.
9. Arrange the eggplant over the spaghetti until the spaghetti is covered
entirely.
10. Sprinkle grated cheese and the remaining chopped parsley over it.
11. Cook in preheated oven at 160 degree C for 10-15 minutes. Serve hot.
Tip: To make tomato concasses, blanch the tomatoes, remove the skin
and the seeds and roughly chop.

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Samak Kebab
Ingredients
•650 gm Rawas fillet (1” cubes)
•8 Cherry tomatoes
•2 large Green capsicum (1” cubes)
•1 large Onion (1” cubes)
Marinade
•2 small Onions (ground to a paste)
•3 Bay Leaves
•1 tsp Cumin powder
•¼ tsp Black pepper powder
•45 ml Olive oil
•1 tsp Parsley (chopped)
•2 limes of juice
•To taste Salt
Garnish
•Parsley sprigs & Lemon wedges
Method
1. In a glass bowl mix all the marinade ingredients together.
2. Keep aside for 10 minutes to allow the flavors to mix.
3. Add in the prepared fish, capsicum, tomato and onion. Pre-heat the oven
to 180° C.
4. Set the oven function to broil mode.
5. Skewer the fish alternating each piece with a tomato, capsicum and
onion.
6. Place a drip/crumb tray below the skewered fish.
7. Place the skewers on the wire grill cum barbecue tray and place in the
top rack position.
8. Broil/Grill at 200° C in the preheated oven for 10 minutes.
9. Using mittens turn the fish skewers around and brush on some
marinade.
10. Return to the oven on the top rack position and broil/grill for 2 more
minutes or till golden brown.
11. Serve hot on a bed of rice, garnished with lemon wedges and parsley.

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Baked Eggs with Chives
Ingredients
•2 tbsp Butter (melted)
•100 gm Ricotta cheese
•2 tbsp Snipped fresh chives
•4 Eggs
•125 ml whipping cream
•Salt and freshly ground pepper
Method
1. Lightly butter individual serving dishes or molds.
2. Pre-heat the oven to 150° C.
3. Spread cheese and chopped chives onto the base of the dish.
4. Break an egg into the center and pour in a little cream.
5. Sprinkle the top with salt and pepper.
6. Place the dishes onto a baking/cooking tray.
7. Pour a cup full of hot water onto the base of the baking/cooking tray to
steam bake.
8. Place the tray in the center rack section of oven and bake at 150° C for
10-12 minutes.
9. Remove using mittens and serve hot garnished with fresh chives.

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Bread & Butter Pudding
Ingredients
•600 ml Milk
•6 tbsp Sago (sabudhana)
•3 Eggs
•2 tbsp Honey
•¼ tsp Nutmeg powder
•¼ tsp Cloves (powdered)
•2 Apples peeled & sliced
•2 tbsp Butter
•8 Bread slices
Method
1. Bring the milk and sago to a boil. Reduce the flame and cook for 20
minutes. Leave to cool.
2. Beat in eggs, honey and spices into the cooled mixture gently cook
apples in butter until soft.
3. Cut the bread into triangles and arrange in individual molds and fill with
sago mixture.
4. Pour a cup of hot water onto the baking/cooking tray.
5. Place the mold on the tray.
6. Preheat the oven to 180° C.
7. Place the tray in the oven in the center rack position and bake at 180° C
for 45 minutes.
8. Using the mittens provided remove and cool. Refrigerate for an hour
before serving.