Automatic Cooking Chart - Sharp AX-1110(SL)M Operation Manual With Cookbook

AUTOMATIC COOKING CHART

Steam Menus Guide
- Ensure the water tank is fi lled with room temperature drinking water to the MAX mark and is installed correctly.
Rice/Pasta/Egg
Menu
Menu name
number
St11 White rice
(Long grain)
(initial temp 20°C)
X 1
St12 Pasta
(initial temp 20°C)
(e.g. Fussili,
X 2
Farfalle, Rigatoni)
St13 Crème
Caramel
(initial temp 20°C)
X 3
St14 Piquant Flan
(initial temp 20°C)
Vegetable Flan,
X 4
Cheese and Leek
Flan
* On glass tray there is no food.
Weight range
(Increasing unit)
0.1 - 0.2 kg (100g)
• Place rice in a fl at, round dish (23cm diameter)
and cover with water.
• Place the dish on the steam tray in the glass tray.
• After cooking, stir well and drain off any
remaining water.
0.1 - 0.2 kg (100g)
• P l a c e p a s t a i n a f l a t , r o u n d d i s h ( 2 3 c m
diameter) and cover with water.
• Place the dish on the steam tray in the glass
tray.
• After cooking, stir well and drain off the water.
• Prepare the crème caramel referring to page
35. Place the ramekin dishes into the steam tray
in upper position (position 3) whereas the glass
tray is insert in lower position (position 2). After
cooking allow to cool before serving.
• Prepare the flan referring to page 35. Place
the ramekin dishes into the steam tray in upper
position (position 3) whereas the glass tray is
insert in lower position (position 2).
32
Procedure
Rice Water
100 g 150 ml
200 g 300 ml
Pasta Water
100 g 300 ml
200 g 600 ml
Food/Tray*
Position
2
2
2 & 3
2 & 3