Owner's Manual

104
Steam Chef
Category Weight Limit Utensil Instructions
5-25 MIX SAUCE 0.1 ~ 0.3 kg
Penne Pasta
0.1 kg 0.2 kg 0.3 kg
Microwave safe
PASTA
(MWS) glass bowl
Butter
1 tbsp 2 tbsp
3 tbsp
&
Microwave safe
Onion Chopped
2 tbsp 3 tbsp
4 tbsp
(MWS) flat glass
Garlic Chopped
1 tsp 2 tsp
3 tsp
dish
&
Chopped vegetables
50 g 75 g
100 g
High Rack**
Water
400 ml 800 ml
1200 ml
White sauce
½ cup 1 cup
1½ cups
Tomato puree
½ cup 1 cup
1½ cups
Grated Cheese
4 tbsp 5 tbsp
6 tbsp
Nutmeg Powder
1 pinch
Oregano
¼ tsp ½ tsp
¾ tsp
Salt & Pepper
As per your taste
Method :
1. In MWS glass bowl take pasta with water & oil drops. Select category & weight press start.
2. When beeps, remove the bowl from microwave oven, drain water from pasta. In MWS flat glass dish add butter, onion, garlic &
chopped vegetables & mix well.
3. Press start.
4. When beeps, add white sauce and tomato puree, nutmeg powder, oregano, salt & pepper and boiled pasta, mix well & sprinkle grated
cheese on the top & keep the vessel on high rack.5. Press start.
Steam Chef
Category Weight Limit Utensil Instructions
6-1 BROCCOLI / 0.2 ~ 0.4 kg Steam chef
1. Wash vegetables and cut into similar sized pieces.
CAULIFLOWER
2. Pour 300 ml tap water into the steam water bowl. Place the steam
plate on the steam water bowl. Place prepared food on the steam
plate in a single layer. Cover with the steam cover.
3. Place the steam water bowl in the oven. Choose the menu and
weight, press start.
- Cut small florets.(12 - 15 g/ piece)
6-2 CARROT
0.2 ~ 0.4 kg
Steam cover 1. Wash vegetables and cut into similar sized pieces.
Steam plate 2. Pour 300 ml tap water into the steam water bowl. Place the steam
Steam water bowl plate on the steam water bowl. Place prepared food on the steam
plate in a single layer. Cover with the steam cover.
3. Place the steam water bowl in the oven. Choose the menu and
weight, press start.
- Under 5 mm thickness.
6-3 CHICKEN
BREASTS
0.2 ~ 0.6 kg
Steam cover
For 0.1 kg 0.2 kg 0.3 kg 0.4 kg 0.5 kg
Steam plate
Boneless chicken 100 g 200 g 300 g 400 g 500 g
Steam water bowl
Soya sauce, Salt, Pepper As per taste
Method :
1. marinate the chicken with soya sauce, salt, pepper and keep it in refrigerator for 1 hour.
2. In the steam chef, add 300mL water to te steam water bowl, place the marinated chicken on the steam plate and cover.
3. Select menu and weight and press start. Stand for 3 minutes.
6-4 EGGS 2 ~ 9 ea
Steam cover
Eggs
2pcs 3pcs 4pcs 5pcs 6pcs 7pcs 8pcs 9pcs
Steam plate
Steam water bowl
Method :
1. In the steam chef, add 300mL water to the steam water bowl, place the eggs on the steam plate and cover.
2. Select menu & number and press start.
Remove the shell of the eggs and sprinkle salt and pepper and serve.
** Refer page 128, fig 5
## R efer P age 1 2 8, f i g 6
##