- Eng-34 -
English
Steamed Pear with Rock
Sugar
(3-6 serves.)
13
Ingredients
pears ................................ 3
rock sugar ........................ 30 g
medlar .............................. 5 g
Container
Stew pot
×
3, metal tray,
wire rack (middle shelf),
water tank
Method
1. Clean pear and cut one third of the top as cover.
Empty the middle nucleus by knife but leaving pear
intact.
2. Put 10 g rock sugar and 5 to 6 cubes medlars in
center of pear. Covered and using toothpick to
fasten cover and place into stew pot.
3. Place stew pot on the wire rack and put wire rack
on the metal tray, then place in the middle shelf
position.
4. Fill water tank. Select Auto Menus No.13, press
Start.
Notes:
1.
A single pear weighs about 350 g.
2. Cold or hot can both eaten. Pear can enhance
the strength of lungs and cough.
3. The ingredients listed in this recipe are for 3
serves. For 6 serves., calculate the material
quantities according to the proportion. The
placement method of cooking is shown below.
Fried Fish Fillet
(300-600
g
)
14
Ingredients
belt fi sh ............................ 300 g (about 16 pieces)
oil ..................................... 10 g
corn starch ....................... 10 g
cooking wine .................... 12 g
salt ................................... 3 g
Container
Metal tray (lower shelf)
Method
1. Clean fish and cut into 3 cm each.
2. Mix fish with wine and salt then marinate for
30 minutes.
3. Prepare baking paper on the metal tray, drizzle
with a little oil on fish after coating with a thin layer
of corn starch, then arrange in 4×4 formation.
4. Select Auto Menus No.14 and level, and press
Start to preheat. After preheating, put metal tray in
the lower shelf position and begin to cook.
Note:
The ingredients listed in this recipe is for 300 g
belt fi sh (1 level). For 2 levels servings, calculate
the material quantities according to the
proportion. Place metal tray on the upper and
lower position respectively. Select “2 levels”.
Auto Cook Setting and Menus
(continued)
(3 serves.)
F0003CE30HP_eng.indd 34F0003CE30HP_eng.indd 34 2018/8/30 10:05:172018/8/30 10:05:17
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