Sharp AX-600X(R) Operation Manual page 40

AUTOMATIC COOKING CHART
SUPERSTEAM GRILL
Weight range
M e n u n a m e
(Increasing unit)
Chicken Legs 0.2 - 1.0 kg
(100g)
(initial temp 3°C)
0.25 - 1.00 kg
Chicken Fillet
(initial temp 3°C) (50g)
Grilled Fish 0.2 - 1.0 kg
(initial temp 3°C) (100g)
whole fish/
fish fillets
Grilled Skewers
(initial temp 3°C) 0.20 - 0.80 kg
(50g)
RECIPES FOR GRILLED SKEWERS
Meat Kebabs
[ Ingredients ]
400g escalope of meat
100g smoked belly of meat
2 onions (100 g), in quarters
4 tomatoes (250 g), in quarters
1 green pepper (100 g), in eight pieces
/
2
4 tbsp oil
2 tsp sweet paprika
salt
1 tsp cayenne pepper
/
2
1 tsp worcester sauce
P o r e c
‡ Season with salt, pepper and paprika.
‡ Pierce the skin of the chicken legs.
‡ Put the chicken legs on the rack, skin side down, in
baking tray.
‡ After cooking, place on a dish and serve.
‡ Season with salt, pepper and paprika.
‡ Put the chicken fillet on the rack in baking tray.
‡ After cooking, stand for 5 minutes.
‡ Make a few slits on the skin of fish.
‡ Brush with oil. Place fish on rack in baking tray and put
in the oven.
‡ After cooking, place on a dish and serve.
‡ Prepare the grill skewers referring to the recipe below.
‡ Place on the rack in baking tray.
‡ After cooking, remove and put on a plate for serving.
[ Method ]
1. Cut the escalope of meat and the meat belly into 2-3 cm cubes.
2. Thread meat and vegetables alternately on four wooden skewers
(approx. 25cm long).
3. Combine the oil with the spices and brush over the kebabs. Place
the kebabs on the rack in baking tray.
4. Cook using 'SuperSteam Convection, AUTO, GRILL, GRILLED
SKEWERS'.
E-39
d u e r
Baking Tray
Position
Upper
Upper
Upper
Upper