Sharp R-880D Operation Manual And Cooking Manual page 37

Sensor Steam Menu Menu Guide
Menu
M enu
No.
Fish
eg: Sea Bream
Red Snapper
Carp
Pom fret
Golden Thread
S-1
Black M ullet
Flatfish
Garoupa
etc.
M eat
eg: Pork patty
Beef patty
Spare rib cubes
S-2
Chicken pieces
etc.
Dumpling
1.Ready-m ade
(cooked)
2.Frozen
(cooked)
S-3
Notes: 1. Steam only 1 package at a tim e. For m ore packages, transfer to a plate before cooking.
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Initial
Temperature
8-12°C
8-12°C
8-12°C
below
-10°C
2. Only the package that is m icrow ave-recom m ended is allow ed, otherw ise, rem ove the
package and transfer to a ceram ic plate and cover.
3. For the Shanghai Dum plings, m ore tim e m ay be required for steam ing to soften the
dough.
4. Whenever necessary, dum plings can be cooked for a longer tim e m anually.
Quantity
• Wash fish thoroughly and re-
1 - 3 serves
(130-420g) m ove scales.
• M ake a few cuts on the skin of
Whole fish
fish, pierce the eyes of fish.
or
• Put on a shallow dish, 22-28 cm
Fish fillet
in diam eter.
• Sprinkle lightly w ith w ater, salt
and oil.
• Put green onion and ginger slic-
es on top.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• After cooking, stand covered for
3-5 m inutes.
1 - 3 serves
• M arinate the m eat.
(180-520g)
• For m eat patty, try to m ake it a
thin layer.
• Put on a shallow dish, 22-28 cm
in diam eter.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• After cooking, stand covered for
3-5 m inutes.
• Arrange the dum plings from out-
1 - 2 serves
(100-370g)
side to inside of dish.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• Place on the low rack.
• After cooking, stand covered for
1 m inute.
1 - 2 serves
• Cut both ends of package.
(100-370g)
• Sprinkle w ith w ater.
• Place the package on the low rack.
• After cooking, stand covered for
3 m inutes.
E – 36
Procedure