- Eng-28 -
English
Auto Cook Setting and Menus
(continued)
No.
Menu
Weight/Serving
Accessories and
Placement
Reference
Page
1
Steam Fish*
200
g
300
g
400
g
500
g
Metal tray, wire rack/
Lower shelf position
See page 29
2
Steam Egg*
1-4 serv
Metal tray, wire rack/
Lower shelf position
See page 29
3
Steam Chinese
Bun*
3-9 pcs
Metal tray, wire rack/
Lower shelf position
See page 30
4
Steam Frozen
Food*
3-9 pcs
Metal tray, wire rack/
Lower shelf position
See page 30
5
Steam Chicken
Piece*
200
g
400
g
600
g
800
g
Metal tray, wire rack/
Lower shelf position
See page 31
6
Steam Fresh
Vegetable*
200
g
300
g
400
g
500
g
Metal tray, wire rack/
Lower shelf position
See page 31
7
Steam Sweet
Potato Cube*
50-150
g
Metal tray, wire rack/
Lower shelf position
See page 32
8
Home-made Yogurt 200-800
g
Metal tray/
Lower shelf position
See page 32
9
Home-made Pizza
1 pcs
Metal tray/
Lower shelf position
See page 33
10
Barbecue Pork**
200
g
400
g
600
g
Metal tray, wire rack/
Lower shelf position
See page 33
11
Fried Fish Fillet**
6-9 pieces
Metal tray/
Lower shelf position
See page 34
12
Cheese Cake*
7 inch
Metal tray/
Lower shelf position
See page 34
13
Cleaning (Utensils)*
Cleaning Functions
See page 19
14
Cleaning (Deodor)
See page 20
15
Cleaning (Cavity)*
See page 21
16
Cleaning
(Evaporating fl ume)
See page 22
17
Drain Water
See page 23
Note:
1. The recipes marked with “*” require steam. Be sure to fi ll the water tank before cooking.
2. The recipes marked with “**” require baking sheet or aluminium foil onto the metal tray before cooking.
Measurement conversion table for all the ingredients in this manual:
1 tsp of solid condiment = 5
g
1 tsp of liquid condiment = 5 ml
½ tsp of solid condiment = 3
g
½ tsp of liquid condiment = 3 ml
1 tbsp of solid condiment = 15
g
1 tbsp of liquid condiment = 15 ml
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2017/3/6 8:50:46