Sharp AX-1600R - Page 85

E – 41
Upper
Upper
Upper
Upper
Upper
NOTE:
When cooking small vegetables, it is recommended to use the metal basket available in the market and put on
the rack.
AUTOMATIC COOKING CHART
0.2 - 1.0 kg (100g)
0.2 - 1.0 kg (100g)
0.2 - 1.0 kg (100g)
0.1 - 1.0 kg (100g)
0.1 - 0.5 kg (100g)
1 - 4 serves
(1 serve)
• Wash vegetables, then remove excess water.
• Put vegetables on rack in baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
• Put frozen vegetables on rack in baking tray,
uncovered.
• After cooking, stand for 1 - 5 minutes.
• Wash fi sh thoroughly and remove scales.
• Make a few slits on the skin of fi sh, pierce the eyes of
fi sh.
• Put fi sh/prawns on rack in baking tray, uncovered.
• After cooking, stand for 1 - 3 minutes.
• Put food on rack in baking tray,uncovered.
• After cooking, stand for 1 - 3 minutes.
• Wash rice thoroughly until water runs clear.
• Place into 2 litre shallow casserole dish and cover
with tap water.
• Place the dish on baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
Fresh Vegetable 1
(initial temp 3°C)
Fresh Vegetable 2
(initial temp 3°C)
Frozen Vegetable
(initial temp -18°C)
Fresh Fish/
Fresh Prawns
(initial temp 3°C)
Frozen
Convenience
(Dumplings)
(initial temp -18°C)
Vegetable, Pork,
Chicken
Rice
(initial temp 20°C
cold tap water)
White Rice
Menu name Procedure
Weight range
(Increasing unit)
Baking Tray
Position
Pure Steam Menu Guide
Soft Vegetables: Zucchini, Capsicum,
Broccoli, Mushrooms, Asparagus
Hard Vegetables: Carrots, Caulifl ower,
Beans, Brussels Sprouts
Mixed Vegetables, Broccoli,
Peas, Carrots, Caulifl ower
Whole Snapper, Barramundi Fillet,
Large Green Prawns
Serve 1 serve 2 serves 3 serves 4 serves
Rice
½
cup 1 cup 1
½
cups 2 cups
Cold tap water
½
cup 1
½
cups 2 cups 21/2 cups
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