Sharp AX-1100 Operation Manual With Cookbook page 35

AUTOMATIC COOKING CHART
Steam Menus Guide
Vegetable 1 layer
Menu
Menu name
number (Increasing unit)
St21 Fresh Vegetable 1 0.2 - 0.8 kg (100g)
(initial temp 20°C)
Soft Vegetables: Courgette, Pepper,
X 1
Broccoli, Mushrooms, Asparagus
St22 Fresh Vegetable 2 0.2 - 0.8 kg (100g)
(initial temp 20°C)
Hard Vegetables: Carrots, Caulifl ower,
X 2
Beans, Brussels Sprouts
St23 Frozen Vegetable 0.2 - 0.8 kg (100g)
(initial temp -18°C)
Mixed Vegetables, Brussels Sprouts,
X 3
Broccoli, Peas
St24 Boiled Potato 0.2 - 0.8 kg (100g)
(initial temp 20°C)
X 4
St25 Small Jacket 0.2 - 0.8 kg (100g)
Potato
(initial temp 20°C)
X 5
Fish/Chicken
Menu
Menu name
number (Increasing unit)
St31 Fish Fillet 0.2 - 0.8 kg (100g)
(initial temp 5°C)
X 1
St32
0.2 - 0.8 kg (100g)
Chicken Fillet
(initial temp 5°C)
X 2
Balanced Menu
Menu
Menu name
number (Increasing unit)
St41 Fish Dishes 1 - 4 serves
(initial temp 20°C) (1 serve)
Salmon fillets with broccoli florets
X 1 Creamy fish fillet with a vegetable mix
and couscous
St42 Chicken Dishes 1 - 4 serves
(initial temp 20°C) (1 serve)
Chicken breast with potato wedges and a
X 2 vegetable medley, Basil Chicken kebabs
with sun dried tomato rice
Weight range
• Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices
except for asparagus and small mushrooms.
Distribute the vegetables evenly into the steam
tray on the glass tray.
• 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.
• Place frozen vegetables in the steam tray on
the glass tray.
• 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.
• 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
• 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.
• 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
• Prepare the fish dishes referring to page
EN-36. For the creamy fi sh fi llet with vegetable
mix and couscous, press the MORE key.
• Prepare chicken dishes refering to page EN-37.
For the basil chicken kebabs with sun-dried
tomato rice, press LESS key.
EN – 33
Procedure
Position
Procedure
Position
Procedure
Position
Food
2
2
2
2
2
Food
2
2
Food
2 & 3
2 & 3