Sharp AX-1110(SL)M Operation Manual With Cookbook page 35

AUTOMATIC COOKING CHART
Steam Menus Guide
Vegetable 1 layer
Menu
Menu name
number
St21 Fresh Vegetable 1
(initial temp 20°C)
Soft Vegetables: Courgette, Pepper,
X 1
Broccoli, Mushrooms, Asparagus
St22 Fresh Vegetable 2
(initial temp 20°C)
Hard Vegetables: Carrots, Caulifl ower,
X 2
Beans, Brussels Sprouts
St23 Frozen Vegetable
(initial temp -18°C)
Mixed Vegetables, Brussels Sprouts,
X 3
Broccoli, Peas
St24 Boiled Potato
(initial temp 20°C)
X 4
St25 Small Jacket
Potato
(initial temp 20°C)
X 5
Fish/Chicken
Menu
Menu name
number
St31 Fish Fillet
(initial temp 5°C)
X 1
St32 Chicken Fillet
(initial temp 5°C)
X 2
Balanced Menu
Menu
Menu name
number
St41 Fish Dishes
(initial temp 20°C)
Salmon fi llets with broccoli fl orets Creamy
fish fillet with a vegetable mix and
X 1
couscous
St42 Chicken Dishes
(initial temp 20°C)
Chicken breast with potato wedges and a
vegetable medley, Basil Chicken kebabs
X 2
with sun dried tomato rice
Weight range
(Increasing unit)
0.2 - 0.8 kg (100g) • Prepare the vegetables and cut into similar
pieces, e.g. strips, fl orets, cubes or slices except
for asparagus and small mushrooms. Distribute
the vegetables evenly into the steam tray on the
glass tray.
0.2 - 0.8 kg (100g) • Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices.
Distribute the vegetables evenly into the steam
tray on the glass tray.
0.2 - 0.8 kg (100g) • Place frozen vegetables in the steam tray on the
glass tray.
0.2 - 0.8 kg (100g) • Peel the potatoes and cut into similar pieces of
approx. 25g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
0.2 - 0.8 kg (100g) • Please use potatoes with a similar size of
approx. 50g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
Weight range
(Increasing unit)
0.2 - 0.8 kg (100g) • If desired, sprinkle the fi sh with lemon juice and
pepper. Place the fi sh fi llets into the steam tray
on the glass tray. After cooking serve.
• When the fi sh fi llet is thick, extend the cooking
time if necessary.
0.2 - 0.8 kg (100g) • Season the chicken fillets with salt, pepper and
paprika or curry powder. Place the chicken fi llets into
the steam tray on the glass tray. After cooking serve.
Weight range
(Increasing unit)
1 - 4 serves • Prepare the fish dishes referring to page 36.
(1 serve) For the creamy fi sh fi llet with vegetable mix and
couscous, press the MORE key.
1 - 4 serves • Prepare chicken dishes refering to page 37. For
(1 serve) the basil chicken kebabs with sun-dried tomato
rice, press LESS key.
Procedure
Procedure
Procedure
33
Food
Position
2
2
2
2
2
Food
Position
2
2
Food
Position
2 & 3
2 & 3