Sharp AX-1110(SL)M manual Automatic Cooking Chart, Vegetable 1 layer, Fish/Chicken, Balanced Menu

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
	Soft Vegetables: Courgette, Pepper,		for asparagus and small mushrooms. Distribute
X 1			the vegetables evenly into the steam tray on the
	Broccoli, Mushrooms, Asparagus		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.
	Hard Vegetables: Carrots, Cauliflower,		Distribute the vegetables evenly into the steam
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 the	2
	(initial temp -18°C)		glass tray.
X 3	Mixed Vegetables, Brussels Sprouts,
	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 fillets into the steam tray
			on the glass tray. After cooking serve.
X 1			• When the fish fillet 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
X 2			the steam tray on the glass tray. After cooking serve.
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 36.	2 & 3
	(initial temp 20°C)	(1 serve)	For the creamy fish fillet with vegetable mix and
	Salmon fillets with broccoli florets Creamy		couscous, press the MORE key.
X 1	fish fillet with a vegetable mix and
	couscous
St42	Chicken Dishes 1 - 4 serves		• Prepare chicken dishes refering to page 37. For	2 & 3
	(initial temp 20°C)	(1 serve)	the basil chicken kebabs with sun-dried tomato
	Chicken breast with potato wedges and a		rice, press LESS key.
X 2	vegetable medley, Basil Chicken kebabs
	with sun dried tomato rice

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