Sharp AX-1100 operation manual Table Cooking with Steam LOW

TABLES FOR MANUAL COOKING

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 Setting Cooking	Temperature	Cooking	Instructions	Standing
	method	setting	time		time
			-Min-		-Min-

ENGLISH

Entrcôte,	2 pieces	STEAM
	(each		85°C	30 - 35
medium		LOW
	350g)

Duck	2 pieces	STEAM
breast,	(each		85°C	30 - 35
		LOW
medium	350g)

	8 pieces/
Pork	540g	STEAM	85°C	30 - 35
medaillons	(each	LOW
	70g)

Briefl y sear the meat from each side for 1-2 minutes in a hot pan on a hob and then transfer the meat immediately into the steam tray in position 3 whereas the glass tray is insert in position 2.

Score with a sharp knife the fat of the duck breast in a crisscross pattern. Rub the duck breast with salt. Then briefl y 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.

Briefl y sear the meat from each side for 1-2 minutes in a hot pan on a hob and then transfer the meat immediately into the steam tray in position 3 whereas the glass tray is insert in position 2.

-

5 - 10

-

EN – 45

AX1100_eng.indd 45

10.11.12 2:07:56 PM