Sharp AX-1110SLM - Manual (Page 36)

34
• Peel the potatoes and cut into similar pieces of
approx. 25g.
• Prepare the vegetables and cut into similar
pieces, e.g. strips, fl orets, cubes or slices expect
for asparagus and small mushrooms.
• Place the potatoes in the steam tray on the glass
tray.
• Place the vegetables in the other steam tray.
• Place the glass tray with the potatoes on the
steam tray into the oven and start to cook.
• When the oven stops and the audible signals
sound, place the steam tray with the vegetables
into the oven and continue to cook.
• Peel the potatoes and cut into similar pieces of
approx. 25g.
• Prepare the vegetables and cut into similar
pieces, e.g. strips, fl orets, cubes or slices.
• Place the potatoes in the steam tray on the glass
tray.
• Distribute the vegetables evenly in the other
steam tray.
• Place the trays into the oven and start to cook.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
Potato: 2
Vegetable: 3
Potato: 2
Vegetable: 3
St51
St52
Menu
number
Vegetable 1
+ Potato
(initial temp 20°C)
Vegetable 2
+ Potato
(initial temp 20°C)
X 1
X 2
Vegetable 2 layers (Vegetable + Potato)
0.4 - 1.2 kg* (100g)
0.4 - 1.2 kg* (100g)
Soft Vegetables:
Courgette, Pepper,
Broccoli,
Mushrooms,
Asparagus
* Total weight of
vegetables and
potatoes. Both are
equal weight.
Hard Vegetables:
Carrots,
Caulifl ower,
Beans,
Brussels Sprouts
* Total weight of
vegetables and
potatoes. Both are
equal weight.
Steam Menus Guide
0.2 - 0.6 kg (100g)
0.2 - 0.6 kg (100g)
1 package only
(260g)
• Place the fi sh steak in a shallow dish.
• When the oven stops and the audible signals
sound, turn over.
• After defrosting remove any water and icy
glace and allow to stand for 5-10 minutes until
thoroughly defrosted.
• Place the fi sh steak in a shallow dish.
• When the oven stops and the audible signals
sound, turn over.
• After defrosting remove any water and icy
glace and allow to stand for 5-10 minutes until
thoroughly defrosted.
• Transfer sushi to a shallow dish.
• After defrosting, stand for 10 minutes.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
1
1
1
Sd1
Sd2
Sd3
Menu
number
Fish Steak
(initial temp -18°C)
Fish Fillet
(initial temp -18°C)
Frozen Sushi
(initial temp -18°C)
X 1
X 2
X 3
Steam Defrost
AUTOMATIC COOKING CHART
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