Sharp AX-1100 Automatic Cooking Chart, Steam Menus Guide, English, Menu name, Weight range, Food

AUTOMATIC COOKING CHART

Steam Menus Guide

Vegetable 1 layer

	Menu		Menu name	Weight range	Procedure	Food
	number			(Increasing unit)		Position
	St21	Fresh Vegetable 1		0.2 - 0.8 kg (100g)	• Prepare the vegetables and cut into similar	2
		(initial temp 20°C)			pieces, e.g. strips, florets, cubes or slices
					except for asparagus and small mushrooms.
			Soft Vegetables: Courgette, Pepper,		Distribute the vegetables evenly into the steam
	X 1
			Broccoli, Mushrooms, Asparagus		tray on the glass tray.
	St22	Fresh Vegetable 2		0.2 - 0.8 kg (100g)	• Prepare the vegetables and cut into similar	2
		(initial temp 20°C)			pieces, e.g. strips, florets, cubes or slices.
					Distribute the vegetables evenly into the steam
			Hard Vegetables: Carrots, Cauliflower,
	X 2				tray on the glass tray.
			Beans, Brussels Sprouts
	St23	Frozen Vegetable		0.2 - 0.8 kg (100g)	• Place frozen vegetables in the steam tray on	2
		(initial temp -18°C)			the glass tray.
		Mixed Vegetables,	Brussels Sprouts,
	X 3
			Broccoli, Peas
	St24	Boiled Potato		0.2 - 0.8 kg (100g)	• Peel the potatoes and cut into similar pieces of	2
		(initial temp 20°C)			approx. 25g. Place the potatoes into the steam
					tray on the glass tray. After cooking, allow to
	X 4				stand for approx. 2 minutes before serving.
	St25	Small Jacket		0.2 - 0.8 kg (100g)	• Please use potatoes with a similar size of	2
		Potato			approx. 50g. Place the potatoes into the steam
		(initial temp 20°C)			tray on the glass tray. After cooking, allow to
	X 5				stand for approx. 2 minutes before serving.
Fish/Chicken
	Menu		Menu name	Weight range	Procedure	Food
	number			(Increasing unit)		Position
	St31	Fish Fillet		0.2 - 0.8 kg (100g)	• If desired, sprinkle the fish with lemon juice and	2
		(initial temp 5°C)			pepper. Place the fish fi llets into the steam tray
					on the glass tray. After cooking serve.
	X 1				• When the fi sh fi llet is thick, extend the cooking
					time if necessary.
	St32	Chicken Fillet		0.2 - 0.8 kg (100g)	• Season the chicken fillets with salt, pepper and	2
		(initial temp 5°C)			paprika or curry powder. Place the chicken fillets into
					the steam tray on the glass tray. After cooking serve.
	X 2
Balanced Menu
	Menu		Menu name	Weight range	Procedure	Food
number				(Increasing unit)		Position
	St41	Fish Dishes		1 - 4 serves	• Prepare the fish dishes referring to page	2 & 3
		(initial temp 20°C)		(1 serve)	EN-36. For the creamy fish fi llet with vegetable
					mix and couscous, press the MORE key.
		Salmon fillets with broccoli florets
	X 1	Creamy fish fillet with a vegetable mix
		and couscous
	St42	Chicken Dishes		1 - 4 serves	• Prepare chicken dishes refering to page EN-37.	2 & 3
		(initial temp 20°C)		(1 serve)	For the basil chicken kebabs with sun-dried
		Chicken breast with		potato wedges and a	tomato rice, press LESS key.
	X 2	vegetable medley, Basil Chicken kebabs
		with sun dried tomato rice
					EN – 33

ENGLISH

AX1100_eng.indd 33

10.11.12 2:07:48 PM