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Auto Cook Menu Guide
MENU
Rice
Times of
Serving (s)
Pressing
1
1 serve (1-2 persons)
2
2 serves (3-5 persons)
Congee
Times of
Serving (s)
Pressing
1
1 serve (1-2 persons)
2
2 serves (3-5 persons)
Menu Variation
#
eg:
Congee with Pallock Fish and Peanuts
Ingredients:
(3-5 persons) 50g
NOTE: The ingredients can be added just after finish, with salted turnip and spring
Porridge
Times of
Serving (s)
Pressing
1
1 serve (1-2 persons)
2
2 serves (3-5 persons)
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish or 10
mins before finish.
#
eg:
Chicken Porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons)
#
Fish Porridge :250g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
NOTE 1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
QUANTITY
1-2 serves
Rice
150g
300g
1-2 serves
Rice
50g
80g
100g
Pallock Fish (fried; chopped)
Peanuts
1 slice Salted Turnip (chopped)
3
Spring Onions (chopped)
onions as garnish and sprinkles on top.
1-2 serves
Rice
100g
160g
Spring Onion, cut 3cm long
PROCEDURE
•
Wash rice until water runs clear.
•
Place rice and water into a deep
Water
casserole (about 2 ) and soak for
30 mins (stir rice a few times dur-
250ml
ing soaking).
•
480ml
Stir and cook with cover.
•
After cooking, stir lightly and stand
for 5 mins with a cover.
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (2 for 1 serve, 3 for 2
Water
serves) and soak for 30 mins (stir
750ml
rice a few times during soaking).
•
Stir and cook uncovered.
1400ml
•
After cooking, stir lightly and stand
for 5 mins.
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (2 for 1 serve, 3 for 2
Water
serves) and soak for 15 mins (stir
rice a few times during soaking).
1200ml
•
Stir and cook uncovered.
2200ml
•
After cooking, stir lightly and stand
for 5 mins.
E – 12
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