E – 36
Sensor Steam Menu Menu Guide
M enu
Procedure
Menu
No.
• Wash fish thoroughly and re-
m ove scales.
• M ake a few cuts on the skin of
fish, pierce the eyes of fish.
• Put on a shallow dish, 22-28 cm
in diam eter.
• Sprinkle lightly w ith w ater, salt
and oil.
• Put green onion and ginger slic-
es on top.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• After cooking, stand covered for
3-5 m inutes.
• M arinate the m eat.
• For m eat patty, try to m ake it a
thin layer.
• Put on a shallow dish, 22-28 cm
in diam eter.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• After cooking, stand covered for
3-5 m inutes.
• Arrange the dum plings from out-
side to inside of dish.
• Cover w ith m icrow ave w rap.
Leave around 2.5cm gap on tw o
edges to allow steam escape.
• Place on the low rack.
• After cooking, stand covered for
1 m inute.
• Cut both ends of package.
• Sprinkle w ith w ater.
• Place the package on the low rack.
• After cooking, stand covered for
3 m inutes.
Quantity
Initial
Temperature
8-12
°
C
1 - 3 serves
(180-520g)
M eat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
Dumpling
1.Ready-m ade
(cooked)
8-12
°
C
1 - 2 serves
(100-370g)
2.Frozen
(cooked)
1 - 2 serves
(100-370g)
below
-10
°
C
Notes: 1. Steam only 1 package at a tim e. For m ore packages, transfer to a plate before cooking.
2. Only the package that is m icrow ave-recom m ended is allow ed, otherw ise, rem ove the
package and transfer to a ceram ic plate and cover.
3. For the Shanghai Dum plings, m ore tim e m ay be required for steam ing to soften the
dough.
4. Whenever necessary, dum plings can be cooked for a longer tim e m anually.
1 - 3 serves
(130-420g)
Whole fish
or
Fish fillet
8-12
°
C
Fish
eg: Sea Bream
Red Snapper
Carp
Pom fret
Golden Thread
Black M ullet
Flatfish
Garoupa
etc.
S-2
S-1
S-3
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