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St31
St32
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
• Prepare the vegetables and cut into similar
pieces, e.g. strips, orets, cubes or slices except
for asparagus and small mushrooms. Distribute
the vegetables evenly into the steam tray on the
glass tray.
• Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices.
Distribute the vegetables evenly into the steam
tray on the glass tray.
• Place frozen vegetables in the steam tray on the
glass tray.
• Peel the potatoes and cut into similar pieces of
approx. 25g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
• Please use potatoes with a similar size of
approx. 50g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
2
2
2
St21
St22
St23
St24
St25
Menu
number
Fresh Vegetable 1
(initial temp 20°C)
Fresh Vegetable 2
(initial temp 20°C)
Frozen Vegetable
(initial temp -18°C)
Boiled Potato
(initial temp 20°C)
Small Jacket
Potato
(initial temp 20°C)
X 1
X 2
X 3
X 4
Vegetable 1 layer
Soft Vegetables: Courgette, Pepper,
Broccoli, Mushrooms, Asparagus
Hard Vegetables: Carrots, Cauli ower,
Beans, Brussels Sprouts
Mixed Vegetables, Brussels Sprouts,
Broccoli, Peas
X 5
• If desired, sprinkle the sh with lemon juice and
pepper. Place the sh llets into the steam tray
on the glass tray. After cooking serve.
• When the sh llet is thick, extend the cooking
time if necessary.
•
Season the chicken fillets with salt, pepper and
paprika or curry powder. Place the chicken llets into
the steam tray on the glass tray. After cooking serve.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
Menu
number
Fish Fillet
(initial temp 5°C)
Chicken Fillet
(initial temp 5°C)
X 1
X 2
Fish/Chicken
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
Steam Menus Guide
• Prepare the fish dishes referring to page 36.
For the creamy sh llet with vegetable mix and
couscous, press the MORE key.
• Prepare chicken dishes refering to page 37. For
the basil chicken kebabs with sun-dried tomato
rice, press LESS key.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2 & 3
2 & 3
St41
St42
Menu
number
Fish Dishes
(initial temp 20°C)
Chicken Dishes
(initial temp 20°C)
X 1
X 2
Balanced Menu
1 - 4 serves
(1 serve)
1 - 4 serves
(1 serve)
Salmon llets with broccoli orets Creamy
fish fillet with a vegetable mix and
couscous
Chicken breast with potato wedges and a
vegetable medley, Basil Chicken kebabs
with sun dried tomato rice
AUTOMATIC COOKING CHART
AX-1110(SL)M_eng.indd 33AX-1110(SL)M_eng.indd 33 8/16/2013 11:03:59 AM8/16/2013 11:03:59 AM