E – 43
• Wash vegetables, then remove excess water.
• Cut & trim the vegetables into florets, shreds or strips.
• Put on a shallow dish (22 - 27 cm in diameter), sprinkle
with salt & oil.
• Place a dish on baking tray, uncovered.
• After cooking, stir where necessary.
• Put frozen vegetables on a shallow dish (22 - 27 cm in
diameter).
• Place a shallow dish on baking tray, uncovered.
• After cooking, stir and stand for 2 minutes.
• Wash fish thoroughly and remove scales.
• Make a few slits on the skin of fish, pierce the eyes of fish.
• Put on a shallow dish, 22 - 27 cm in diameter.
• Sprinkle lightly with salt and oil.
• Put green onion and ginger slices on top.
• Place a dish on baking tray, uncovered.
• Marinate the meat and put on a shallow dish, 22 - 27
cm in diameter.
• For meat patty, try to make it a thin layer especially in the
centre.
• Place a shallow dish on baking tray, uncovered.
• Remove outer package.
• Check the package instruction whether the container can
be cooked in a steamer. If it is instructed, place dumplings
in the original container on baking tray, uncovered.
• If it is not instructed, remove the original container and
place dumplings on a shallow dish, 22 - 27 cm in diameter.
Place a dish on baking tray, uncovered.
• After cooking, stand for 2 minutes.
• Put shrimp on a shallow dish, 22 - 27 cm in diameter.
• Place a shallow dish on baking tray, uncovered.
Salty egg
• Boil salty eggs as usual.
• After boiling, cool the eggs and remove the shells.
• Cut eggs in half and place on rack directly (with sunny
side up) in baking tray.
• Cook uncovered.
Salty fish
• Wash salty fish thoroughly and dry with paper towel.
• Put fish on rack directly in baking tray and put ginger
slices on top and sprinkle lightly with oil.
• Cook uncovered.
Servings
Rice
Water
1 serve (1 - 2 persons)
150 g
250 ml
2 serves (3 - 5 persons)
300 g
500 ml
• Wash rice until water runs clear.
• Place rice and water into a deep casserole (about 2 litre)
and soak for 30 mins. (Stir rice a few times during soaking.)
• Stir and place a casserole on baking tray, uncovered.
• After cooking, stir lightly and stand for 5 minutes.
AUTOMATIC COOKING CHART
Upper
Upper
Upper
Upper
Upper
Upper
Upper
Upper
0.1 - 0.6 kg (100g)
0.1 - 0.5 kg (100g)
0.1 - 0.5 kg (100g)
0.2 - 0.5 kg (100g)
0.1 - 0.4 kg (100g)
0.2 - 0.6 kg (100g)
1 - 4 eggs /
1 - 4 slices of fish
(1 egg /
1 slice : 30 g)
1 - 2 serves
(1 serve)
Fresh vegetables
(initial temp 20°C)
Frozen
vegetables
(initial temp -18°C)
Fresh fish
(initial temp 5°C)
Fresh meat
(initial temp 5°C)
Frozen
convenience
(initial temp -18°C)
Fresh shrimps
(in shells)
(initial temp 5°C)
Salty chinese
food
(initial temp 20°C)
Rice
(initial temp 20°C)
Menu name
Procedure
Weight range
(Increasing unit)
Baking Tray
Position
Steam Menu Guide
eg: Broccoli (florets), Lettuce (shreds),
Asparagus (strips), White Chinese Cabbage
(whole or halves), Chinese Celery Cabbage
(Shreds), Spinach (halves), Onions (shreds),
Mange-tout (whole), Green Pepper (strips),
Pak Choi, Broccoli florets, Cauliflower florets
eg: Cauliflower florets, Sliced carrots,
Broccoli florets, Corn on cob
eg: Whole fish such as Sea Bream,
Red Snapper, Carp, Pomfret,
Golden Thread, Black Mullet, Flatfish,
Garoupa etc.
eg: Pork patty, Beef patty,
Spare rib cubes, Chicken pieces etc.
eg: Ready-made
dumpling etc.
eg: Salty eggs,
Salty fish
SRS AX1500 En,P30-
09.1.30, 1:47 PM
43
