Sharp AX-1110(SL)M Operation Manual With Cookbook page 47

TABLES
TABLE: COOKING WITH STEAM LOW
This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines, fl ans,
fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefl y sear the meat
in a hot pan on a hob and where a very tender result is wanted. In the below chart you will fi nd some examples.
Use the glass tray in position 2 and the steam tray in position 3.
Food Quantity Cooking
Entrcôte, 2 pieces
medium (each
350g)
Duck 2 pieces
breast, (each
medium 350g)
Pork 8 pieces/
medaillons 540g
(each
70g)
Temperature
method setting
STEAM 85°C
LOW
STEAM 85°C
LOW
STEAM 85°C
LOW
Cooking
time
-Min-
30 - 35 Briefl y sear the meat from each side for 1-2
minutes in a hot pan on a hob and then
transfer the meat immediately into the steam
tray in position 3 whereas the glass tray is
insert in position 2.
30 - 35 Score the fat of the duck with a sharp knife
in a crisscross pattern. Rub the duck breast
with salt. Then briefl y sear the duck breast
from each side for 1- 2 minutes in a hot
pan on a hob. Transfer the duck breast
immediately into the steam tray in position
3 whereas the glass tray is insert in position 2.
30 - 35 Briefl y sear the meat from each side for 1-2
minutes in a hot pan on a hob and then
transfer the meat immediately into the steam
tray in position 3 whereas the glass tray is
insert in position 2.
45
Instructions Standing
time
-Min-
-
5 - 10
-