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39
Instructions
Category
Food Temp.Utensil
Weight
Limit
1. Clean the food and season as desired.
2. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the
steam water bowl. Place the prepared food on the steam plate in a single
layer. Cover with the steam cover.
3. Place the steam water bowl in the center of the low rack on metal tray.
4. After steaming, stand for 1 minutes in the oven.
-Shrimp, Crob, Clam, Scallops, Cuttlefish.
(Under 25 cm length)
Same as above.
(Under 25 cm length and 3 cm thick)
Same as above.
(Under 2.5 cm thick)
1. Clean the food and season as desired.
2. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the
steam tray. Place the prepared food on the steam plate in a single layer.
Cover with the steam cover.
3. Place the steam water bowl in the center of the low rack on metal tray.
4. After steaming, stand for 1-2 minutes the oven.
St 5
St 6
St 7
St 8
Shellfish
Whole Fish
Fish Fillet
Chicken
Breast
0.1~1.0 kg
0.1~0.6 kg
0.1~0.6 kg
0.2~0.6 kg
Steam cover
Steam plate
Steam water bowl
Low rack
Metal tray
Steam cover
Steam plate
Steam water bowl
Low rack
Metal tray
Steam cover
Steam plate
Steam water bowl
Low rack
Metal tray
Steam cover
Steam plate
Steam water bowl
Low rack
Metal tray
Refrigerated
Refrigerated
Refrigerated
Refrigerated
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