E – 13
INITIAL
TEMPERATURE
8-12°C
8-12°C
MENU
Steam Fish
eg: Sea Bream
Red Snapper
Carp
Pomfret
Golden Thread
Black Mullet
Flatfi sh
Garoupa
etc.
Steam Meat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
Baked Potato
Potato (whole)
(Whole fi sh)
Serving (s) Weight
1 1 serve 130-199g
2 2 serves 200-300g
3 3 serves 301-420g
Times of
pressing
1-3 serves
QUANTITY
(serving per AUTO
COOK pad pressing)
Times of
pressing
1-3 serves
20-25°C
Room temperature
1-4 pieces
1 piece,
approx. 250 g
(
)
Serving (s) Weight
1 1 serve 180-289g
2 2 serves 290-400g
3 3 serves 401-520g
PROCEDURE
• Wash fish thoroughly and
remove scales.
• Make a few slits on the skin of
fi sh, pierce the eyes of fi sh.
• Put on a shallow dish, 22-28 cm
in diameter.
• Sprinkle lightly with water, salt
and oil.
• Put green onion and ginger slices
on top.
• Cover with microwave wrap
loosely or glass lid.
• After cooking, stand covered for
2 minutes.
• Marinate the meat.
• For meat patty, try to make it
a thin layer especially in the
centre.
• Put on a shallow dish, 22-28 cm
in diameter.
• Cover with microwave wrap
loosely or glass lid.
• After cooking, stand covered for
2 minutes.
• Use washed new potatoes.
• Pierce a few times with fork on
each side.
• Place on outside of turntable.
If one piece only, place on the
centre.
• The oven will "beep" and stop,
CHECK will fl ash on and off.
Turn over potatoes and press
INSTANT COOK/START pad to
continue cooking.
• After cooking, stand and covered
with aluminium foil for 3-10
minutes.
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