Sharp AX-1100SLM Operation Manual With Cookbook page 37

AUTOMATIC COOKING CHART
RECIPES FOR BALANCED MENUS (St-41 and St-42) OF STEAM MENUS
Salmon fi llets with broccoli fl orets (St-41)
[Utensils] 2 Steam trays, glass tray
Ingredients
Deep-frozen salmon fi llets
Lemon juice, pepper
Broccoli fl orets
[Preparation]
1. Sprinkle the deep-frozen fi sh fi llets with lemon juice and pepper and place into the steam tray on the glass tray.
Insert the trays in lower position (position 2).
2. Place the broccoli fl orets into second steam tray. Insert the steam tray in upper position (position 3) and cook
together on STEAM MENUS, BALANCED MENUS, St-41.
Creamy fi sh fi llet with a vegetable mix and couscous (St-41 and pressing MORE
[Utensils] 2 Steam trays
Pyrex quiche fl an dish (27cm diameter), fl at round Pyrex dish (22cm diameter) for 4 portions
(Please adjust the containers for the other portions)
Ingredients
Fish fi llets (rose fi sh or cod fi sh), cubed
Lemon juice, salt, pepper
Leeks, sliced
Cherry tomatoes
Créme fraîche
Couscous
Cold vegetable stock
[Preparation]
1. Put the fi sh into the quiche dish. Sprinkle the fi sh with lemon juice and season with salt and pepper. Add the
vegetables and mix well.
2. Place the quiche dish into the steam tray on the glass tray and insert in lower position (position 2).
3. Put the couscous into the fl at round Pyrex dish. Pour the vegetable stock over the couscous. Place the dish in the
second steam tray in upper position (position 3) and cook together on STEAM MENUS, BALANCED MENUS,
St-41 by pressing the MORE
4. Stir the couscous immediately after cooking and add the crème fraîche to the fi sh with vegetable mix. Season
to taste with salt and fresh ground pepper.
1 portion 2 portions
125 g (1 piece) 250 g (2 pieces) 375 g (3 pieces) 500 g (4 pieces)
100 g
1 portion 2 portions
125 g (1 piece) 250 g (2 pieces) 375 g (3 pieces) 500 g (4 pieces)
50 g
50 g
25 g
62.5 g
125 ml
key.
35
3 portions
200g 300 g
3 portions
100 g 150 g
100 g 150 g
50 g 75 g
125 g 187.5 g
250 ml 375 ml
4 portions
400g
key)
4 portions
200 g
200 g
100 g
250 g
500 ml