EN – 33
Steam Menus Guide
0.10 - 0.25 kg (50g)
(1 piece: 10-15g)
0.1 - 0.5 kg (100g)
(1 piece: 25-50g)
1 - 4 pieces
(1 piece: 70g)
• Place shao mai on the steam tray on the glass tray
uncovered.
• Place them on the lower position (position 2).
• Place keawza on the steam tray on the glass tray,
uncovered.
• Place them on the lower position (position2).
Note:
For big keawza (1piece=50g), press
MORE
pad
before pressing start.
• It is not necessary to enter weight.
• Place dumpling on the steam tray, uncovered.
• Place the steam tray on upper position (position3)
and the glass tray without food on the lower position
(position 2).
Menu name
Procedure
Weight range
(Increasing unit)
Food
Position
2
2
2&3
St61
St62
St63
Menu
number
Shao Mai
(initial temp -18°C)
(Frozen)
Keawza
(initial temp -18°C)
(Frozen)
Dumpling
(initial temp -18°C)
(Frozen)
Steam reheat
RICE/EGG
[ Ingredients ]
300 g
Glutinous rice
270 g
Water
Salt, Soy sauce, sugar,
sesami oil to taste.
[ Method ]
1. Place rice and water in a 20cm (8") square shallow dish and soak rice
for 1 hour.
2. Place the dish on the steam tray on the glass tray.
3. Place them on the lower position (position 2) uncoverd.
4. Cook using STEAM MENUS, RICE/EGG, St12 (Sticky Rice).
5. After cooking, stir lightly and serve with some cooked meat.
Sticky Rice
[ Ingredients ]
<4 serves>
120 g
Egg
240 g
Water
10 g
Sake
4 g
Salt
Light soy sauce to taste
[ Method ]
1. Blend water, sake, salt, light soy sauce and eggs; beat lightly.
2. Strain beaten mixture from (1) into a shallow dish (approx. 1.5pint) or 4
serving bowls (4½ inches in diameter).
3. Place the dish on the steam tray on the glass tray.
4. Place them on the lower position (position 2) uncovered.
5. Cook using STEAM MENUS, RICE/EGG, St13 (Steamed Egg).
Steamed Egg
AUTOMATIC COOKING CHART
SRS AX1100V_eng.indd 33
2011/02/08 9:51:06
