10
Menu
mode
Food
Cooking
time(min)
Comments
Temperature
( )
C
Note: The food cooking temperature and time in the above table is for reference only. Users may set the
temperature, time & menu mode according to personal taste & experience.
Food Cooking Reference Table
Steam Oven
20
100
100
20
100
45
100
60
100
30
15
100
40
15
35
100
60
100
95
20
95
15
8
20
90
105
105
60
100
100
100
100
100
16
10
18
100
15
100
25
100
30
100
100
45
100
35
100
25
38
50
50
Meat
Fish
Egg
Tendon
Vegetable
Steam rice
Pastry
Powerful
steam
Streaky pork
Meat pie
Pork ribs
Sausage
Grass carp
Crucian
Little yellow croaker
Shrimp
Clam
Crab
Steamed egg
Egg
Pork totter
Chick
Duck
Corn
Potato
Carrot
Pumpkin
rice
Steamed bread
Steamed stuffed bun
Dumpling
Fermentation
Pork totter
Duck
Weighing 200 grams approximately, cut into lumps
Weighing 100 grams approximately, cut into meet
paste
Weighing 500 grams approximately, cut into lumps
Cut into slices
Weighing 1000 grams approximately. Cut evenly
on the back of fish
Weighing 350 grams approximately. Cut evenly on
the back of fish
Weighing 400 grams approximately. Cut evenly on
the back of fish
Weighing 250 grams approximately
Weighing 250 grams approximately
6 crabs. Recommend to tie the crabs by a thread
rope during steaming
2 eggs, stir the egg. The ratio for egg to water is 1:1
Whole piece
Weighing 500 grams approximately, cut into lumps
Weighing 1300 grams approximately.
Weighing 1200 grams approximately.
Whole piece
Weighing 280 grams approximately, cut into lumps
Weighing 210 grams approximately, cut into lumps
Weighing 280 grams approximately, cut into lumps
1000 g rice approximately. Ratio for rice to water
is 1:1
50g/each
60g/each
20-30g/each
Weighing 500 grams approximately, cut into lumps
Weighing 1200 grams approximately.