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SENSOR COOK MENU GUIDE
The fi nal cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
FRESH VEGETABLES MENU GUIDE
When you cook the following menus with SENSOR COOK, press the FRESH
VEGETABLES pad until the desired menu appears in the display.
No.
Menu
Weight Range
Initial Temperature
(approx.)
Procedure
Standing Time
(minutes)
1
Hard Vegetables
Carrots
Caulifl ower
Beans
Pumpkin
Brussels Sprouts
0.1-1.0 kg
+ 3°C
Refrigerared
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
1-5
2
Soft Vegetables
Zucchini
Squash
Capsicum
Mushroom
Eggplant
Broccoli
0.1-1.0 kg
+ 3°C
Refrigerared
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
1-5
FROZEN VEGETABLES MENU GUIDE
When you cook the following menus with SENSOR COOK, press the FROZEN
VEGETABLES pad until the desired menu appears in the display.
1
Mixed Small Vegetables
Peas
Corn
Diced
carrot
0.1-1.0 kg
- 18°C
• Before cooking, separate vegetables as much
as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
1-5
2
Mixed Chunky Vegetables
Broccoli
Sliced
carrots
Caulifl
ower
Beans
0.1-1.0 kg
- 18°C
• Before cooking, separate vegetables eg.
broccoli as much as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
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