Sharp AX-1110(SL)M manual Table Cooking with Steam LOW

TABLES

TABLE: COOKING WITH STEAM LOW

This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines, flans, fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefly sear the meat in a hot pan on a hob and where a very tender result is wanted. In the below chart you will find some examples. Use the glass tray in position 2 and the steam tray in position 3.

Food	Quantity	Cooking	Temperature	Cooking	Instructions	Standing
		method	setting	time		time
				-Min-		-Min-
Entrcôte,	2 pieces	STEAM	85°C	30 - 35	Briefly sear the meat from each side for 1-2	-
medium	(each	LOW			minutes in a hot pan on a hob and then
	350g)				transfer the meat immediately into the steam
					tray in position 3 whereas the glass tray is
					insert in position 2.
Duck	2 pieces	STEAM	85°C	30 - 35	Score the fat of the duck with a sharp knife	5 - 10
breast,	(each	LOW			in a crisscross pattern. Rub the duck breast
medium	350g)				with salt. Then briefly sear the duck breast
					from each side for 1- 2 minutes in a hot
					pan on a hob. Transfer the duck breast
					immediately into the steam tray in position
					3 whereas the glass tray is insert in position 2.
Pork	8 pieces/	STEAM	85°C	30 - 35	Briefly sear the meat from each side for 1-2	-
medaillons	540g	LOW			minutes in a hot pan on a hob and then
	(each				transfer the meat immediately into the steam
	70g)				tray in position 3 whereas the glass tray is
					insert in position 2.

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