Specifications
E – 13
QUANTITY
MENU
Press QUANTITY pad
PROCEDURE
once for 1 serve or 1 piece
Rice 1-2 serves • Wash rice until water runs clear.
• Place rice and water into a deep
casserole (about 2
) and soak for
30 mins (stir rice a few times dur-
ing soaking).
• Stir and cook with cover.
• After cooking, stir lightly and stand
for 5 mins with a cover.
Congee 1-2 serves
• Wash rice until water runs clear.
• Place rice and water into a deep
casserole (about 2
) and soak for
30 mins (stir rice a few times dur-
ing soaking).
• Stir and cook uncovered.
• After cooking, stir lightly and stand
for 5 mins with a cover.
Menu Variation
eg
★
Congee with Pallock Fish and Peanuts
Ingredients: 100g Pallock fish (fried; chopped)
(3-5 persons) 50g Peanuts
1 slice salted turnip (chopped)
3 spring onions (chopped)
NOTE The ingredients can be added just after finish, with salted turnip and
spring onions as garnish and sprinkles on top.
★
Congee with Salted Pork and Preserved Duck Eggs
Ingredients: approx. 230g (
1
/2 lb) lean pork (chopped)
(3-5 persons)2 preserved duck eggs (diced)
NOTE The ingredients can be added 10 min. before finish.
Porridge 1-2 serves
• Wash rice until water runs clear.
• Place rice and water into a deep
casserole (2
for 1 serve, 3 for 2
serves) and soak for 15 mins (stir
rice a few times during soaking).
• Stir and cook uncovered.
• After cooking, stir lightly and stand
for 5 mins with a cover.
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish
or 10 mins before finish.
eg
★
Chicken Porridge:200g Chicken (cut small pieces, precooked)
(3-5 persons) Spring Onion, cut 3cm long
★
Fish Porridge :250g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
Serving (s) Rice Water
1 serve (1-2 persons) 100g 1200ml
2 serves (3-5 persons) 160g 2000ml
Serving (s) Rice Water
1 serve (1-2 persons) 50g 750ml
2 serves (3-5 persons) 80g 1300ml
Serving (s) Rice Water
1 serve (1-2 persons) 150g 240ml
2 serves (3-5 persons) 300g 480ml
Auto Cook Menu Guide
NO.
AC-1
NOTE 1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
AC-2
(
)