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AX1600 OM Full (EN,CN,MY).indd 24/04/1470 1:00 AM
E-41
AUTOMATIC COOKING CHART
Steam Menu Guide
Menu name Weight range
(Increasing unit)
Procedure Baking Tray
Position
Fresh Vegetable 1
(initial temp 3°C)
0.2 - 1.0 kg (100g) • Wash vegetables, then remove excess water.
• Put vegetables in the steam tray.
• Place the steam tray on rack in baking tray, un-
covered.
• After cooking, stand for 1 - 5 minutes.
Upper
Fresh Vegetable 2
(initial temp 3°C
0.2 - 1.0 kg (100g)
Frozen Vegetable
(initial temp -18°C)
0.2 - 1.0 kg (100g) • Put frozen vegetables in the steam tray.
• Place the steam tray on rack in baking tray, un-
covered.
• After cooking, stand for 1 - 5 minutes.
Upper
Fresh Fish/
Fresh Prawns
(initial temp 3°C)
0.1 - 1.0 kg (100g) • Wash sh thoroughly and remove scales.
• Make a few slits on the skin of sh, pierce the eyes
of sh.
• Put sh/prawns in the steam tray.
• Place the steam tray on rack in baking tray, un-
covered.
• After cooking, stand for 1 - 3 minutes.
Upper
Frozen
Convenience
(Dumplings)
(initial temp -18°C)
Vegetable, Pork,
Chicken
0.1 - 0.5 kg (100g) • Put food in the steam tray.
• Place the steam tray on rack in baking tray, un-
covered.
• After cooking, stand for 1 - 3 minutes.
Upper
Rice
(initial temp 20°C
cold tap water)
White Rice
1 - 4 serves
(1 serve)
• Wash rice thoroughly until water runs clear.
• Place into 2 litre shallow casserole dish and cover
with tap water.
• Place the dish on baking tray, uncovered.
• After cooking, stand for 1 - 5 minutes.
Serve 1
serve
2 serves 3 serves 4 serves
Rice 1/2
cup
1 cup 11/2
cups
2 cups
Cold
tap
water
1/2
cup
11/2
cups
2 cups 21/2
cups
Upper
Soft Vegetables: Zucchini, Capsicum,
Broccoli, Mushrooms, Asparagus
Hard Vegetables: Carrots, Cauliower,
Beans, Brussels Sprouts
Mixed Vegetables, Broccoli,
Peas, Carrots, Cauliower
Whole Snapper, Barramundi Fillet,
Large Green Prawns
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