Sharp AX-1100R Operation Manual With Cookbook page 86

AUTOMATIC COOKING CHART
BALANCED MENU
Corn Butter & Steam Spring Roll
<Steam spring roll>
Ingredients
Noodle Sheet
Bean sprouts
(cut with long shape and boiled)
Carrot
(cut with long shape and boiled)
Mushrooms (cut with long shape)
Chopped chicken
Dried shrimp
A
Hard Tohu (slice to small pieces)
Pounded Parsley and Garlic
Pepper
Oyster sauce
Soy sauce
B
Chinese herb
Sugar
<Corn butter>
Ingredients 1 serve
Corn 50 g
Margarine 1 g
Sugar ¾ tbsp
Salt to taste
Fresh milk ¼ tbsp
[Cooking]
1. Put the ingredients (A) in a bowl, place it on the oven fl oor (position 1) and cook with Microwave 100% for
2-5 minutes. Add seasoning (B) and cook again with Microwave 100% for 1-2 minutes.
2. Add boiled bean sprouts and carrots in (1).
3. If pure noodle sheet is used, soak noodle in water and put them on the steam tray on the glass tray. Place them
in the lower position (position 2) and cook with Steam High for 20 minutes. After steaming, cut into pieces.
4. Roll tightly (3) with steamed noodle.
5. Place spring rolls on the greased steam tray on the glass tray. Put them on the lower position (position 2).
6. Place corn on another steam tray and put it on the upper position (position 3).
7. Cook using Steam Menu, Balanced Menu, St41 (Corn Butter & Steam Spring Roll).
8. After cooking, place corn in a bowl and mix with margarine, sugar, salt and fresh milk and mix well. Mix all
the sauce ingredients for spring rolls well and serve with spring rolls.
Fresh Vegetables & Steam Chicken Wings
<Steam chicken wings>
Ingredients
Chicken wings (60 g/1 piece)
Oyster sauce
Honey
A Pepper
Salt
Soy sauce
<Fresh vegetables>
Ingredients
Broccoli (fl orets), Carrot (thin sliced), Red/yellow
peppers (strips), Asparagus (strips)
[Cooking]
1. Mix seasoning (A) and marinate chicken wings for 1 to 2 hours.
2. Place Chicken wings on the steam tray on the glass tray. Put them on the lower position (position 2).
3. Arrgane vegatables on the steam tray and put it on the upper position (position 3)
4. Cook using Steam Menu, Balanced Menu, St42 (Fresh Vegetables & Steam Chicken Wings).
SRH AX1100R_en.indd 34 SRH AX1100R_en.indd 34
1 serve (2 rolls) 2 serves (4 rolls)
125 g (or 2 sheets) 250 g (or 4 sheets) 375 g (or 6 sheets) 500 g (or 8 sheets)
50 g
50 g
50 g
50 g
7 g
50 g
½ tbsp
¼ tsp
1 tbsp
½ tbsp
to taste to taste
to taste to taste
2 serves 3 serves 4 serves
100 g 150 g
2.5 g 3 g
1½ tbsp 2 tbsp
to taste to taste to taste
½ tbsp ¾ tbsp
1 serve 2 serves
150 g
½ tbsp
1 tbsp
to taste to taste
¼ tsp
¼ tsp
1 serve
150 g
EN – 34
3 serves (6 rolls)
100 g 150 g
100 g 150 g
100 g 150 g
100 g 150 g
13 g 20 g
100 g 150 g
1 tbsp 1½ tbsp
½ tsp ¾ tsp
2 tbsp 3 tbsp
1 tbsp 1½ tbsp
to taste
to taste
NOTE : Sauce for spring roll
The sweet black soy sauce 3 tbsp
200 g
Water
5 g
Sugar
3 tbsp
Vinegar
Salt
1 tbsp
Slice chilli
3 serves
300 g 450 g
1 tbsp 1½ tbsp
2 tbsp 3 tbsp
to taste
½ tsp ¾ tsp
½ tsp ¾ tsp
2 serves 3 serves
300 g 450 g
4 serves (8 rolls)
200 g
200 g
200 g
200 g
25 g
200 g
2 tbsp
1 tsp
4 tbsp
2 tbsp
to taste
to taste
3 tbsp
2 tbsp
2 tbsp
1 pinch
4 serves
600 g
2 tbsp
4 tbsp
to taste
1 tsp
1 tsp
4 serves
600 g
2011/10/25 15:08:55 2011/10/25 15:08:55