Sharp AX-1100R Operation Manual With Cookbook page 84

AUTOMATIC COOKING CHART
Steam Menu Guide
Fish/Meat/Chicken
Menu
Menu name
number
St31 Fresh Fish
(initial temp 5°C)
eg: Whole fi sh such as Sea Bream,
Red Snapper, Carp, Pomfret,
Golden Thread, Black Mullet, Flatfi sh,
Garoupa etc.
St32 Fresh Meat
(initial temp 5°C)
eg: Pork patty, Beef patty,
Spare rib cubes, Chicken pieces etc.
St33 Fresh Shrimp
(in shells)
(initial temp 5°C)
St34 Fresh Chicken
Fillet
(initial temp 5°C)
Balanced Menu
Menu
Menu name
number
St41 Corn Butter & Steam Spring Roll
(initial temp 20°C)
St42 Fresh Veg & Steam Chicken
Wings
(initial temp 20°C for veg, 5°C for
chicken wings)
Dessert
Menu
Menu name
number
St51 Steam Cake
(initial temp 20°C)
St52 Steam Pumpkin
(initial temp 20°C)
St53 Custard
Pudding
(initial temp 20°C)
SRH AX1100R_en.indd 32 SRH AX1100R_en.indd 32
Weight range
(Increasing unit)
0.1 - 0.5 kg (100g) • Wash fi sh 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 - 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).
0.2 - 0.5 kg (100g) • 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).
0.2 - 0.6 kg (100g) • Put shr imp 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).
0.15 - 0.60 kg (50g) • Season the chicken fi llets with salt and pepper.
Recommended: • Place the chicken fi llets on a shallow dish, 22 - 27
Chicken breast cm in diameter. Place the shallow dish on the steam
(1 piece: 150 g) tray on the glass tray.
• Place them on the lower position (position 2).
Weight range
(Increasing unit)
1 - 4 serves
(1 serve)
1 - 4 serves
(1 serve)
Weight range
(Increasing unit)
• See recipe on page EN-35.
• See recipe on page EN-35.
• See recipe on page EN-35.
EN – 32
Procedure
Procedure
• See recipe on page EN-34.
• See recipe on page EN-34.
Procedure
Food
Position
2
2
2
2
Food
Position
2&3
2&3
Food
Position
2
2
2&3
2011/10/25 15:08:54 2011/10/25 15:08:54