Steam Menu Guide - Sharp AX-600X(R) Operation Manual

AUTOMATIC COOKING CHART

Steam Menu Guide

Weight range
M e n u n a m e
(Increasing unit)
Fresh Vegetable 1 0.2 - 1.0 kg (100g)
(initial temp 3°C)
Soft Vegetables: Zucchini, Capsicum,
Broccoli, Mushrooms, Asparagus
Fresh Vegetable 2
0.2 - 1.0 kg (100g)
(initial temp 3°C)
Hard Vegetables: Carrots, Cauliflower,
Beans, Brussels Sprouts
Frozen Vegetable
0.2 - 1.0 kg (100g)
(initial temp -18°C)
Mixed Vegetables, Broccoli,
Peas, Carrots, Cauliflower
Fresh Fish/
0.1 - 1.0 kg (100g)
Fresh Prawns
(initial temp 3°C)
Whole Snapper, Barramundi Fillet,
Large Green Prawns
Frozen
0.1 - 0.5 kg (100g)
Convenience
(Dumplings)
(initial temp -18°C)
Vegetable, Pork,
Chicken
Rice
1 - 4 serves
(initial temp 20°C
(1 serve)
cold tap water)
White Rice
P o r e c
‡ Wash vegetables, then remove excess water.
‡ Put vegetables in the steam tray.
‡ Place the steam tray on rack in baking tray, uncovered.
‡ After cooking, stand for 1 - 5 minutes.
‡ Put frozen vegetables in the steam tray.
‡ Place the steam tray on rack in baking tray, uncovered.
‡ After cooking, stand for 1 - 5 minutes.
‡ Wash fish thoroughly and remove scales.
‡ Make a few slits on the skin of fish, pierce the eyes of fish.
‡ Put fish/prawns in the steam tray.
‡ Place the steam tray on rack in baking tray, uncovered.
‡ After cooking, stand for 1 - 3 minutes.
‡ Put food in the steam tray.
‡ Place the steam tray on rack in baking tray, uncovered.
‡ After cooking, stand for 1 - 3 minutes.
‡ Wash rice thoroughly until water runs clear.
‡ Place into 2 litre shallow casserole dish and cover with
tap water.
‡ Place the dish on baking tray, uncovered.
‡ After cooking, stand for 1 - 5 minutes.
Serve 1 serve 2 serves
1
Rice / cup 1 cup
2
Cold tap
1 / cup 1 1 /
2 2
water
E-41
d u e r
3 serves 4 serves
1
1 / cups 2 cups
2
cups 2 cups 2 1 / cups
2
Baking Tray
Position
Upper
Upper
Upper
Upper
Upper