13
1 piece,
approx. 250 g
Times of
pressing
QUANTITY
(serving per AUTO
COOK pad pressing)
PROCEDURE
INITIAL
TEMPERATURE
MENU
• Wash fish thoroughly
and remove scales.
• Make a few slits on the
skin of fish, pierce the
eyes of fish.
• Put on a shallow dish,
22-28 cm in diameter.
• Sprinkle lightly with
water, salt and oil.
• Put green onion and
ginger slices on top.
• Cover with microwave
wrap or glass lid.
• After cooking, stand
covered for 2 minutes.
• Marinate the meat.
• For meat patty, try to
make it a thin layer
especially in the center.
• Put on a shallow dish,
22-28 cm in diameter.
• Cover with microwave
wrap or glass lid.
• After cooking, stand
covered for 2 minutes.
• Wash vegetables, then
remove excess water.
• Cut & trim the
vegetables into florets,
shreds or strips.
• Put on a flat ceramic
plate (28-31cm in
diameter), sprinkle
sparingly with salt & oil.
• Cover loosely with
microwave wrap and
cook.
• After cooking, stir.
•
Use washed new potatoes.
• Pierce a few times with
fork on each side.
• Place on outside of
turntable.
If one piece only, place
on the center.
•
The oven will "beep" and
stop, CHECK will flash on
and off. Turn over potatoes
and press INSTANT COOK/
START pad to continue
cooking.
•
After cooking, stand and
covered with aluminium
foil for 3-10 minutes.
Steam Fish 8-12°C
eg: Sea Bream
Red Snapper
Carp
Pomfret
Golden Thread
Black Mullet
Flatfish
Garoupa
etc.
1-3 serves
(Whole fish)
Serving (s) Weight
1 1 serve 130-199g
2 2 serves 200-300g
3 3 serves 301-420g
Steam Meat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
8-12°C
Serving (s) Weight
1 1 serve 180-289g
2 2 serves 290-400g
3 3 serves 401-520g
Times of
pressing
Vegetables
Broccoli (florets)
Lettuce (shreds)
Asparagus (strips)
White Chinese Cabbage (whole or halves)
Chinese Celery Cabbage (shreds)
Spinach (halves)
Onions (shreds)
Mange-tout (whole)
Corn-on-the-cob (whole or halves)
Green Pepper (strips)
Kale, Pak Choi
20-25°C
Room temperature
0.1-1.0 kg
(0.1 kg /serve)
NOTE 1.
For hard type of vegetables, use MORE setting for better result (see page 19), and
let it stand for a while after cooking for better results.
2. For other vegetables that are not suggested here, please cook manually.
Baked Potato
Potato (whole)
20-25°C
Room temperature
1-4 pieces
(
)
1-3 serves
PAD
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