Sharp AX-1110IN Specifikace Strana 37

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EN – 35
ENGLISH
Peel the potatoes and cut into similar pieces of
approx. 25g.
Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices
expect for asparagus and small mushrooms.
Place the potatoes in the steam tray on the
glass tray.
Place the vegetables in the other steam tray.
• Place the glass tray with the potatoes on the
steam tray into the oven and start to cook.
• When the oven stops and the audible signals
sound, place the steam tray with the vegetables
into the oven and continue to cook.
Peel the potatoes and cut into similar pieces of
approx. 25g.
Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices.
Place the potatoes in the steam tray on the
glass tray.
Distribute the vegetables evenly in the other
steam tray.
Place the trays into the oven and start to cook.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
Potato: 2
Vegetable: 3
Potato: 2
Vegetable: 3
St51
St52
Menu
number
Vegetable 1
+ Potato
(initial temp 20°C)
Vegetable 2
+ Potato
(initial temp 20°C)
X 1
X 2
Vegetable 2 layers (Vegetable + Potato)
0.4 - 1.2 kg* (100g)
0.4 - 1.2 kg* (100g)
Soft Vegetables:
Courgette, Pepper,
Broccoli,
Mushrooms,
Asparagus
* Total weight of
vegetables and
potatoes. Both are
equal weight.
Hard Vegetables:
Carrots, Cauliflower,
Beans,
Brussels Sprouts
* Total weight of
vegetables and
potatoes. Both are
equal weight.
Steam Menus Guide
0.2 - 0.6 kg (100g)
0.2 - 0.6 kg (100g)
1 package only
(260g)
Place the fish steak in a shallow dish.
When the oven stops and the audible signals
sound, turn over.
After defrosting remove any water and icy
glace and allow to stand for 5-10 minutes until
thoroughly defrosted.
Place the fish steak in a shallow dish.
• When the oven stops and the audible signals
sound, turn over.
After defrosting remove any water and icy
glace and allow to stand for 5-10 minutes until
thoroughly defrosted.
Transfer sushi to a shallow dish.
After defrosting, stand for 10 minutes.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
1
1
1
Sd1
Sd2
Sd3
Menu
number
Fish Steak
(initial temp -18°C)
Fish Fillet
(initial temp -18°C)
Frozen Sushi
(initial temp -18°C)
X 1
X 2
X 3
Steam Defrost
AUTOMATIC COOKING CHART
AX-1110(IN)W_eng.indd 35AX-1110(IN)W_eng.indd 35 8/13/2013 3:39:50 PM8/13/2013 3:39:50 PM
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