E – 21
Menu
No.
Menu
Initial
Temperature
Quantity
Procedure
S-1
Fish
eg: Sea Bream
Red
Snapper
Carp
Pomfret
Golden Thread
Black
Mullet
Flatfi sh
Garoupa
etc.
8-12°C
1 - 3 serves
(Whole fi sh)
Wash fish thoroughly and remove
scales.
Make a few cuts on the skin of fi sh, pierce
the eyes of fi sh.
Put on a shallow dish, 22-27 cm in diameter.
Sprinkle lightly with water, salt and oil.
Put green onion and ginger slices on top.
Cover with microwave wrap.
After cooking, stand covered for
2-3 minutes.
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S-2
Meat
eg: Pork patty
Beef
patty
Spare rib cubes
Chicken
pieces
etc.
8-12°C
1 - 3 serves
Marinate the meat.
For meat patty, try to make it a thin
layer.
Put on a shallow dish, 22-27 cm in diameter.
Cover with microwave wrap.
After cooking, stand covered for
3-5 minutes.
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S-3
Dumpling
1.Ready-made
(cooked)
2.Frozen
(cooked)
8-12°C
below
-10°C
1 - 2 serves
1 - 2 serves
Arrange the dumplings from outside to
inside of dish.
Cover with microwave wrap.
Place on the turntable.
After cooking, stand covered for 1 minute.
Cut both ends of package.
Sprinkle with water.
Place the package on the turntable.
After cooking, stand covered for 1 minute.
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NOTES
See recipes in cookbook.
Steam Menu Guide
Serving (s)
Weight
1 serve
130 - 199g
2 serves
200 - 300g
3 serves
301 - 420g
Serving (s)
Weight
1 serve
180 - 249g
2 serves
250 - 400g
3 serves
401 - 520g
Serving (s)
Weight
1 serve
100 - 199g
2 serves
200 - 370g
Serving (s)
Weight
1 serve
100 - 199g
2 serves
200 - 370g
1. For better result, use MORE setting to cook frozen dumpling. (See page E-12)
2. For 1 serve, steam 1 package at one time only. For 2 serves, transfer to a shallow dish,
cover and cook.
3. Only the package that is microwave-recommended is allowed, otherwise, remove
the package and transfer to a ceramic plate and cover.
4. Whenever necessary, dumplings can be cooked for a longer time manually.
NOTES
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R-678P [01 EN].indd 21
9/22/09 11:17:31 AM
9/22/09 11:17:31 AM
