Sharp AX-1100V - Page 34

EN – 32
Steam Menus Guide
1 - 4 serves
(1 serve)
1 - 4 serves
(1 serve)
• SeerecipeonpageEN-35.
• SeerecipeonpageEN-35.
• SeerecipeonpageEN-35.
• SeerecipeonpageEN-34.
• SeerecipeonpageEN-34.
Menu name
Menu name
Procedure
Procedure
Weight range
(Increasing unit)
Weight range
(Increasing unit)
Food
Position
Food
Position
2
2
2&3
2&3
2&3
St51
St52
St53
St41
St42
Menu
number
Menu
number
Steam Cake
(initial temp 20°C)
Steam Pumpkin
(initial temp 20°C)
Custard
Pudding
(initial temp 20°C)
Corn Butter & Steam Spring Roll
(initial temp 20°C)
Fresh Veg & Steam Chicken
Wings
(initial temp 20 °C for veg, 5 °C for
chicken wings)
Balanced Menu
Sweets
0.1 - 0.5 kg (100g)
0.2 - 0.5 kg (100g)
0.2 - 0.6 kg (100g)
0.15 - 0.60 kg (50g)
Recommended:
Chicken breast
(1 piece: 150 g)
• Washshthoroughlyandremovescales.
•Makeafewslitsontheskinofsh,piercetheeyesofsh.
•Putonashallowdish,22-27cmindiameter.
•Sprinklelightlywithsaltandoil.
•Putgreenonionandgingerslicesontop.
•Place the shallow dish on the steam tray on the
glass tray, uncovered.
•Placethemonthelowerposition(position2).
• Marinatethemeatandputonashallowdish,22-
27 cm in diameter.
•
For meat patty, try to make it a thin layer especially in the centre.
• Place the shallow dish on the steam tray on the glass
tray, uncovered.
•Placethemonthelowerposition(position2).
• Put shrimp on a shallow dish, 22 - 27 cm in
diameter.
• Place the shallow dish on the steam tray on the
glass tray, uncovered.
•Placethemonthelowerposition(position2).
•Seasonthechickenlletswithsaltandpepper.
•
Place the chicken fillets on a shallow dish, 22 - 27
cm in diameter. Place the
shallow dish on the steam
tray on the glass tray.
•Placethemonthelowerposition(position2).
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
2
2
St31
St32
St33
St34
Menu
number
eg: Whole fish such as Sea Bream,
Red Snapper, Carp, Pomfret,
Golden Thread, Black Mullet, Flatfish,
Garoupa etc.
eg: Pork patty, Beef patty,
Spare rib cubes, Chicken pieces etc.
Fresh Fish
(initial temp 5°C)
Fresh Meat
(initial temp 5°C)
Fresh Shrimp
(in shells)
(initial temp 5°C)
Fresh Chicken
Fillet
(initial temp 5°C)
Fish/Meat/Chicken
AUTOMATIC COOKING CHART
SRS AX1100V_eng.indd 32 2011/02/08 9:51:06