Sharp AX-1100R Operation Manual With Cookbook page 85

AUTOMATIC COOKING CHART
Steam Menu Guide
Steam Reheat
Menu
Menu name
number
St61 Shao Mai
(initial temp -18°C)
(Frozen)
St62 Dumpling
(initial temp -18°C)
(Frozen)
St63 Vegetable/
Meat Buns
(initial temp -18°C)
(Frozen)
RICE/EGG
Sticky Rice
[ Ingredients ]
300 g Glutinous rice
270 g Water
Salt, Soy sauce, Sugar,
Sesame oil to taste.
Steamed Egg
[ Ingredients ]
<4 serves>
120 g Egg
240 g Water
10 g Sake
4 g Salt
Light soy sauce to taste
SRH AX1100R_en.indd 33 SRH AX1100R_en.indd 33
Weight range
(Increasing unit)
0.10 - 0.25 kg (50g) • Place shao mai on the steam tray on the glass tray
(1 piece: 10-15g) uncovered.
• Place them on the lower position (position 2).
0.1 - 0.5 kg (100g) • Place dumpling on the steam tray on the glass tray,
(1 piece: 25-50g) uncovered.
• Place them on the lower position (position2).
Note:
For big dumpling (1piece=50g), press More pad
before pressing start.
1 - 4 pieces • It is not necessary to enter weight.
(1 piece: 70g) • Place vegetable/meat buns on the steam tray,
uncovered.
• Place the steam tray on upper position (position3)
and the glass tray without food on the lower position
(position 2).
[ Method ]
1. Place rice and water in a 20cm (8") square shallow dish and soak rice
for 1 hour.
2. Place the dish on the steam tray on the glass tray.
3. Place them on the lower position (position 2) uncoverd.
4. Cook using Steam Menu, Rice/Egg, St12 (Sticky Rice).
5. After cooking, stir lightly and serve with some cooked meat.
[ Method ]
1. Blend water, sake, salt, light soy sauce and eggs; beat lightly.
2. Strain beaten mixture from (1) into a shallow dish (approx. 1.5pint) or 4
serving bowls (4½ inches in diameter).
3. Place the dish on the steam tray on the glass tray.
4. Place them on the lower position (position 2) uncovered.
5. Cook using Steam Menu, Rice/Egg, St13 (Steamed Egg).
EN – 33
Procedure
Food
Position
2
2
2&3
2011/10/25 15:08:55 2011/10/25 15:08:55