Sharp R-269, Operation Manual

Page: 37 / 48

E – 12
Auto Menu Menu Guide
NO. MENU
INITIAL
TEMPERATURE
QUANTITY PROCEDURE
A-3 Steam Fish
eg: Sea Bream
Red
Snapper
Carp
Pomfret
Golden
Thread
Black Mullet
Flatfi sh
Garoupa
etc.
8-12°C
Refrigerated
temperature
1-3 serves
Serving (s) Weight
1 serve 130-199g
2 serves 200-300g
3 serves 301-420g
Whole fi sh
or
Fish fi llet
( )
• Wash fi sh thoroughly and
remove scales.
• Make a few slits on the skin of
fi sh, pierce the eyes of fi sh.
• Put on a shallow dish, 22-28 cm
in diameter.
• Sprinkle lightly with water, salt
and oil.
• Put green onion and ginger
slices on top.
• Cover with microwave wrap or
glass lid.
• After cooking, stand for 2 minutes.
(Note: When cooking pomfret, use MORE setting for better result.)
A-4 Steam Meat
eg: Pork patty
Beef
patty
Spare rib cubes
Chicken pieces
etc.
8-12°C
Refrigerated
temperature
1-3 serves
Serving (s) Weight
1 serve 180-289g
2 serves 290-400g
3 serves 401-520g
• Marinate the meat.
• For meat patty, try to make it
a thin layer especially in the
centre.
• Put on a shallow dish, 22-28 cm
in diameter.
• Cover with microwave wrap or
glass lid.
• After cooking, stand for 2 minutes.
* Suppose you want to cook 2 serves of steam meat: —
Step Procedure Pad Order Display
1
Press the AUTO MENU
pad until the desired menu
number is displayed (for
steam meat press four
times).
x 4
QTY will fl ash on and off.
2
Press the WEIGHT pad
once.
x 1
3
Press the WEIGHT UP pad
to enter quantity (for
2 serves press twice).
x 2
COOK will fl ash on and off.
4
Press the INSTANT/START
pad.
The cooking time will appear and count down to zero.
When it reaches zero, the oven will “beep”.