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Auto Steam Menus
8. Steam Raw Pudding
(use Steam + Micro)
Ingredients:
Radish (peeled)
Rice flour
Wheat flour
Dried mushroom
Preserved meat
Chinese sausage
Dried small shrimp
Water
White pepper powder
1 teaspoon oyster sauce.
Method:
1. Wash and peel the radish, shred.
2. Remove root cut from dried mushroom and soak with
dried shrimp in 100 ml water.
3. Dice soaked mushroom and shrimp, set the water aside.
4. Dice preserved meat and sausage ready to use.
5. Pour the meat and sausage into a stir-frying cooker.
6. Add into diced mushroom and shrimp and mix well, scoop
up and leave aside.
7. Fry the radish with oil (2 tablespoon) for seconds and
pour into the water, add a few white pepper powder and
oyster sauce until mixed, lastly, stir well with processed
mixture.
8. Turn off the gas till all the ingredients mixed except rice
flour and wheat flour, mix them well.
9. Fill water tank.
10. Arrange the fried white radish patty with a 4.5 cm deep,
24.5 cm wide container, place it in glass shelf in middle
position, and select auto menu to start.
9. Fresh Vegetables
(use Steam only)
To steam fresh vegetables. Fill water tank. Place prepared
vegetables onto plastic trivet. Place plastic trivet on glass
shelf in the middle shelf position. Select program, enter the
weight of the fresh vegetables. Touch Start.
10. Fresh Vegetables (Quick)
(use Steam + Micro)
To steam fresh vegetables. Fill water tank. Place prepared
vegetables onto plastic trivet. Place plastic trivet on glass
shelf in the middle shelf position. Select program, enter the
weight of the fresh vegetables. Touch Start.
11. Fresh Root Vegetables
(use Steam only)
To steam fresh root vegetables e.g. carrots, potatoes. Fill
water tank. Wash and peel carrots. Cut carrots into round
slices about 5 mm thick. Wash potatoes and cut into even
sized pieces. Place carrot or potatoes onto plastic trivet.
Place plastic trivet on glass shelf in the middle shelf position.
Select program ,enter the weight of the root vegetables.
Touch Start.
IP4965_3BH70HP_Eng_30_140703.indd 45
IP4965_3BH70HP_Eng_30_140703.indd 45
750 g
227 g
25 g
15 g
50 g
50 g
30 g
100 ml
4 g
- Eng-45 -
12. Fresh Root Vegetables (Quick)
(use Steam + Micro)
To steam fresh root vegetables e.g. carrots, potatoes. Fill
water tank. Wash and peel carrots. Cut carrots into round
pieces about 1.5 ~ 2 cm thick. Wash potatoes and cut into
even sized pieces about 1.5 ~ 2 cm thick . Place carrot or
potatoes onto plastic trivet. Place plastic trivet on glass shelf
in the middle shelf position. Select program, enter the weight
of the root vegetables. Touch Start.
13. Frozen Vegetables
(use Steam only)
To steam FROZEN vegetables e.g. carrots, broccoli,
cauliflower, green beans. Fill water tank. Place vegetables
onto plastic trivet. Place plastic trivet on glass shelf in the
middle shelf position. Select program, enter the weight of the
frozen vegetables. Touch Start.
14. Frozen Vegetables (Quick)
(use Steam + Micro)
To steam FROZEN vegetables e.g. carrots, broccoli,
cauliflower, green beans. Fill water tank. Place vegetables
onto plastic trivet. Place plastic trivet on glass shelf in the
middle shelf position. Select program, enter the weight of the
frozen vegetables. Touch Start.
15. Chicken
(use Steam only)
To cook fresh chicken pieces. Fill water tank.
Place chicken pieces onto plastic trivet. Place plastic trivet on
glass shelf in the middle shelf position. Select program, enter
the weight of the chicken pieces. Touch Start. Check water
tank during cooking and re-fill as necessary.
16. Chicken (Quick)
(use Steam + Micro)
To cook fresh chicken pieces. Fill water tank.
Place chicken pieces onto plastic trivet. Place plastic trivet on
glass shelf in the middle shelf position. Select program, enter
the weight of the chicken pieces. Touch Start. Check water
tank during cooking and re-fill as necessary.
17. Fresh Whole Fish
(use Steam only)
To cook FRESH whole fish e.g trout, sea bream, mackerel,
sea bass, sardines. Fill water tank. Place whole fish in the
dish. Place dish on glass shelf in the upper shelf position.
Select program, enter the weight of the whole fresh fish.
Touch Start.
(continued)
2014-7-3 15:39:31
2014-7-3 15:39:31
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