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

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Sharp AX-1100 operation manual Automatic Cooking Chart, Vegetable 1 layer, Fish/Chicken, Balanced Menu
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