Automatic Cooking Chart - Sharp AX-1100 Operation Manual With Cookbook

AUTOMATIC COOKING CHART

Steam Menus Guide
- Make sure that the water tank is fi lled to the MAX mark with room temperature water suitable for drinking (fi ltered)
and is installed.
Rice/Pasta/Egg
Menu
Menu name
number (Increasing unit)
St11 White rice 0.1 - 0.2 kg (100g)
(Long grain)
(initial temp 20°C)
X 1
St12 Pasta 0.1 - 0.2 kg (100g)
(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
Rice
100 g
200 g
• 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 remain
water.
Pasta
100 g
200 g
• 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
EN-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 fl an referring to page EN-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).
EN – 32
Food/Tray*
Procedure
Water
150 ml
300 ml
Water
300 ml
600 ml
Position
2
2
2 & 3
2 & 3