E – 31
Steam
Menu
Procedure
Menu
No.
Fish
eg: Sea Bream
Red Snapper
Carp
Pomfret
Golden Thread
Black Mullet
Flatfi sh
Garoupa
etc.
• Wash fi sh thoroughly and remove
scales.
• Make a few cuts on the skin of fi sh,
pierce the eyes of fi sh.
• 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.
• After cooking, stand covered for
3-5 minutes.
Quantity
Initial
Temperature
1 - 3 serves
(Whole fi sh)
Serving (s)
1 serve
2 serves
3 serves
Weight
130 - 199g
200 - 300g
301 - 420g
8-12°C
NOTE See recipes in cookbook.
Serving (s)
1 serve
2 serves
3 serves
Weight
180 - 249g
250 - 400g
401 - 520g
Meat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
8-12°C 1 - 3 serves
• Marinate the meat.
• For meat patty, try to make it a thin
layer.
• Put on a shallow dish, 22-31 cm in
diameter.
• Cover with microwave wrap.
• After cooking, stand covered for
3-5 minutes.
Serving (s)
1 serve
2 serves
Weight
100 - 199g
200 - 370g
Dumpling
1.Ready-made
(cooked)
8-12°C 1 - 2 serves
• Arrange the dumplings from outside
to inside of dish.
• Cover with microwave wrap.
• Place on the low rack.
•
After cooking, stand covered for 1 minute.
Serving (s)
1 serve
2 serves
Weight
100 - 199g
200 - 370g
2.Frozen
(cooked)
below
-10°C
NOTE 1. Only the package that is microwave-recommended is allowed, otherwise, remove the
package and transfer to a ceramic plate and cover.
2. For the Shanghai Dumplings, more time may be required for steaming to soften the
dough.
3. Whenever necessary, dumplings can be cooked for a longer time manually.
• Cut both ends of package.
• Sprinkle with water.
• Place the package on the low rack.
• After cooking, stand covered for 3 minute.
1 - 2 serves
STEAM-
1
AUTO COOK MENU GUIDE
STEAM-
2
STEAM-
3
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