E – 40
SUPERSTEAM ROAST
MENU VARIATION for Porridge / Congee
You can enjoy the variation by putting some ingredients into Porridge / Congee.
Porridge
* Chicken porridge (3 - 5 persons): 200 g Chicken (cut small pieces, precooked)
Spring Onion (cut 3 cm long)
* Fish porridge (3 - 5 persons):
250 g Fish (precooked)
2 slices Ginger (cut into stripes)
NOTE:
The ingredients can be added just after finish.
Congee
* Congee with Pallock Fish and Peanuts (3 - 5 persons): 100 g Pallock fish (fried; chopped)
50 g Peanuts
1 slice Salted Turnip (chopped)
3 Spring Onions (chopped)
NOTE:
The ingredients can be added just after finish, with Salted Turnip and Spring Onions as garnish and
sprinkle on top.
AUTOMATIC COOKING CHART
0.9 - 2.0 kg (100g)
1.0 - 2.0 kg (100g)
1 - 2 serves
(1 serve)
1 - 2 serves
(1 serve)
• Wash chicken, trim away fat and pat dry.
• Season with 1 teaspoon of salt, 1 tablespoon of soy
sauce, 1 teaspoon cornstarch and 1 teaspoon sugar per
500g.
• Place on rack in baking tray, uncovered and cook.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
NOTE:
If the chicken has just been defrosted, make sure it has
stood for at least 6 hours at room temperature and
defrosted completely before roasting.
• Place meat on rack in baking tray, uncovered and cook.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
Servings
Rice
Water
1 serve (1 - 2 persons)
70 g
800 ml
2 serves (3 - 5 persons)
140 g
1600 ml
• Wash rice until water runs clear.
• Place rice and water into a heat-resistant (over 220°C)
deep casserole (2 litre for 1 serve, 3 litre for 2 serves)
and soak for 15 mins. (Stir rice a few times during
soaking.)
• Stir and place casserole on baking tray, uncovered and
cook.
• After cooking, stir and stand.
Servings
Rice
Water
1 serve (1 - 2 persons)
50 g
750 ml
2 serves (3 - 5 persons)
80 g
1200 ml
• Wash rice until water runs clear.
• Place rice and water into a heat-resistant (over 220°C)
deep casserole (about 2 litre) and soak for 30 mins.
(Stir rice a few times during soaking.)
• Stir and place casserole on baking tray, uncovered and
cook.
• After cooking, stir and stand.
Roast chicken
(initial temp 5°C)
Roast beef,
medium
(initial temp 5°C)
Porridge
(initial temp 20°C)
Congee
(initial temp 20°C)
Menu name
Procedure
Weight range
(Increasing unit)
Baking Tray
Position
Lower
Lower
Lower
Lower
SRS AX1500 En,P30-
09.1.30, 4:18 PM
40