Sharp R-269, Operation Manual

Page: 36 / 48

E – 11
Auto Menu Menu Guide
NO. MENU QUANTITY PROCEDURE
A-1 Rice 1-2 serves • Wash rice until water runs clear.
• Place rice and water into a deep casserole
(about 2 ) and soak for 30 mins (stir rice a
few times during soaking).
• Stir and cook with cover.
• After cooking, stir lightly and stand for 5 mins
with a cover.
Serving (s) Rice Water
1 serve (1-2 persons) 150g 240ml
2 serves (3-5 persons) 300g 480ml
A-2 Congee/Porridge
Congee
Serving (s) Rice Water
1 serve (1-2 persons) 50g 750ml
2 serves (3-5 persons) 80g 1400ml
1-2 serves • Wash rice until water runs clear.
• Place rice and water into a deep casserole
(2 for 1 serve, 3 for 2 serves) and soak
for 30 mins (stir rice a few times during
soaking).
• Stir and cook uncovered.
• After cooking, stir lightly and stand for 5 mins.
Menu Variation
eg:
★
Congee with Pallock Fish and Peanuts
Ingredients: 100g Pallock fi sh (fried; chopped)
(3-5 persons) 50g Peanuts
1 slice salted turnip (chopped)
3 spring onions (chopped)
NOTE: The ingredients can be added just after fi nish, with salted turnip and spring
onions as garnish and sprinkles on top.
★
Congee with Salted Pork and Preserved Duck Eggs
Ingredients: approx. 230g (½ lb) lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE: The ingredients can be added 10 min. before fi nish.
Porridge
Serving (s) Rice Water
1 serve (1-2 persons) 100g 1200ml
2 serves (3-5 persons) 160g 2200ml
1-2 serves • Wash rice until water runs clear.
• Place rice and water into a deep casserole
(2 for 1 serve, 3 for 2 serves) and soak
for 15 mins (stir rice a few times during
soaking).
• Stir and cook uncovered.
• After cooking, stir lightly and stand for 5 mins.
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after fi nish or
10 mins before fi nish.
eg: ★ Chicken Porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons) Spring Onion, cut 3 cm long
★
Fish Porridge: 250g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
NOTE
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.