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41
•Wash vegetables, then remove excess water.
• Put vegetables in a steam tray.
• Place the steam tray on rack in baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
• Put frozen vegetables in a steam tray.
• Place the steam tray on rack in baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
•Wash fish thoroughly and remove scales.
•
Make a few slits on the skin of fish, pierce the eyes of fish.
• Put fish/prawns in a steam tray.
• Place the steam tray on rack in baking tray, uncovered.
• After cooking, stand for 1 - 3 minutes.
• Put food in a steam tray.
• Place the steam tray on rack in baking tray, uncovered.
• After cooking, stand for 1 - 3 minutes.
•Wash rice thoroughly until water runs clear.
• Place into 2 litre shallow casserole dish and cover with
hot soup stock or with hot tap water.
• Place the dish on baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
AUTOMATIC COOKING CHART
Upper
Upper
Upper
Upper
Upper
0.2 - 1.0 kg (100g)
0.2 - 1.0 kg (100g)
0.2 - 1.0 kg (100g)
0.1 - 1.0 kg (100g)
0.1 - 0.5 kg (100g)
1 - 4 serves
(1 serve)
Fresh Vegetable 1
(initial temp 20°C)
Fresh Vegetable 2
(initial temp 20°C)
Frozen Vegetable
(initial temp -18°C)
Fresh Fish/
Fresh Prawns
(initial temp 5°C)
Frozen
Convenience
(Dumplings)
(initial temp -18°C)
Rice
(initial temp 60°C
hot tap water
or soup stock)
White Rice
Menu name Procedure
Weight range
(Increasing unit)
Baking Tray
Position
Steam Menu Guide
Soft Vegetables: Zucchini, Capsicum,
Broccoli, Mushrooms, Asparagus
Mixed Vegetables, Broccoli,
Peas, Carrots, Cauliflower
Whole Snapper, Barramundi Fillet,
Large Green Prawns
Vegetable, Pork,
Chicken
Hard Vegetables: Carrots, Cauliflower,
Beans, Brussels Sprouts
Serve
Rice
Soup stock or
Hot tap water
1 serve
1
/2 cup
1
1
/2 cups
2 serves
1 cup
2
1
/2 cups
3 serves
1
1
/2 cups
3 cups
4 serves
2 cups
4 cups
SCA AX1500J P30- 09.6.3, 2:04 PM41
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