User Manual

E – 36
Sensor Steam Menu Menu Guide
Menu
Procedure
Menu
No.
• Wash fish thoroughly and re-
move scales.
• Make a few cuts 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 slic-
es on top.
• Cover with microwave wrap.
Leave around 2.5cm gap on two
edges to allow steam escape.
• After cooking, stand covered for
3-5 minutes.
• Marinate the meat.
• For meat patty, try to make it a
thin layer.
• Put on a shallow dish, 22-28 cm
in diameter.
• Cover with microwave wrap.
Leave around 2.5cm gap on two
edges to allow steam escape.
• After cooking, stand covered for
3-5 minutes.
• Arrange the dumplings from out-
side to inside of dish.
• Cover with microwave wrap.
Leave around 2.5cm gap on two
edges to allow steam escape.
• Place on the low rack.
• After cooking, stand covered for
1 minute.
• Cut both ends of package.
• Sprinkle with water.
• Place the package on the low rack.
• After cooking, stand covered for
3 minutes.
Quantity
Initial
Temperature
8-12°C
1 - 3 serves
(180-520g)
Meat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
Dumpling
1.Ready-made
(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 time. For more packages, transfer to a plate before cooking.
2. Only the package that is microwave-recommended is allowed, otherwise, remove the
package and transfer to a ceramic plate and cover.
3. For the Shanghai Dumplings, more time may be required for steaming to soften the
dough.
4. Whenever necessary, dumplings can be cooked for a longer time manually.
1 - 3 serves
(130-420g)
Whole fish
or
Fish fillet
8-12°C
Fish
eg: Sea Bream
Red Snapper
Carp
Pomfret
Golden Thread
Black Mullet
Flatfish
Garoupa
etc.
S-2
S-1
S-3