Specifications
EN – 32
Steam Menu Guide
1 - 4 serves
(1 serve)
1 - 4 serves
(1 serve)
• See recipe on page EN-35.
• See recipe on page EN-35.
• See recipe on page EN-35.
• See recipe on page EN-34.
• See recipe on page EN-34.
Menu name
Menu name
Procedure
Procedure
Weight range
(Increasing unit)
Weight range
(Increasing unit)
Food
Position
Food
Position
2
2
2&3
2&3
2&3
St51
St52
St53
St41
St42
Menu
number
Menu
number
Steam Cake
(initial temp 20°C)
Steam Pumpkin
(initial temp 20°C)
Custard
Pudding
(initial temp 20°C)
Corn Butter & Steam Spring Roll
(initial temp 20°C)
Fresh Veg & Steam Chicken
Wings
(initial temp 20
°C
for veg, 5
°C
for
chicken wings)
Balanced Menu
Dessert
0.1 - 0.5 kg (100g)
0.2 - 0.5 kg (100g)
0.2 - 0.6 kg (100g)
0.15 - 0.60 kg (50g)
Recommended:
Chicken breast
(1 piece: 150 g)
• 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 - 27 cm in diameter.
• Sprinkle lightly with salt and oil.
• Put green onion and ginger slices on top.
• Place the shallow dish on the steam tray on the
glass tray, uncovered.
• Place them on the lower position (position 2).
• Marinate the meat and put on a shallow dish, 22 -
27 cm in diameter.
•
For meat patty, try to make it a thin layer especially in the centre.
•
Place the shallow dish on the steam tray on the glass
tray, uncovered.
• Place them on the lower position (position 2).
• Put shrimp on a shallow dish, 22 - 27 cm in
diameter.
• Place the shallow dish on the steam tray on the
glass tray, uncovered.
• Place them on the lower position (position 2).
• Season the chicken fi llets with salt and pepper.
•
Place the chicken fi llets on a shallow dish, 22 - 27
cm in diameter. Place the
shallow
dish on the steam
tray on the glass tray.
• Place them on the lower position (position 2).
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
2
2
St31
St32
St33
St34
Menu
number
eg:
Whole fi sh such as Sea Bream,
Red Snapper, Carp, Pomfret,
Golden Thread, Black Mullet, Flatfi sh,
Garoupa etc.
eg:
Pork patty, Beef patty,
Spare rib cubes, Chicken pieces etc.
Fresh Fish
(initial temp 5°C)
Fresh Meat
(initial temp 5°C)
Fresh Shrimp
(in shells)
(initial temp 5°C)
Fresh Chicken
Fillet
(initial temp 5°C)
Fish/Meat/Chicken
AUTOMATIC COOKING CHART
SRH AX1100R_en.indd 32SRH AX1100R_en.indd 32 2011/10/25 15:08:542011/10/25 15:08:54