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• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
FRESH VEGETABLES MENU GUIDE
Standing Time
(minutes)
No. Menu
Procedure
Hard Vegetables
Carrots
Cauliflower
Beans
Pumpkin
Brussels Sprouts
0.1-1.0 kg
+ 3°C
Refrigerared
1-5
Weight Range
Initial Temperature
(approx.)
When you cook the following menus with SENSOR COOK, press the FRESH
VEGETABLES pad until the desired menu appears in the display.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
Soft Vegetables
Zucchini
Squash
Capsicum
Mushroom
Eggplant
Broccoli
0.1-1.0 kg
+ 3°C
Refrigerared
2
1-5
1
SENSOR COOK MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
FRESH
VEGETABLES
FROZEN VEGETABLES MENU GUIDE
When you cook the following menus with SENSOR COOK, press the FROZEN
VEGETABLES pad until the desired menu appears in the display.
FROZEN
VEGETABLES
1
Mixed Small Vegetables
Peas
Corn
Diced carrot
0.1-10 kg - 18°C
2
Mixed Chunky Vegetables
Broccoli
Sliced carrots
Cauliflower
Beans
0.1-10 kg
- 18°C
• Before cooking, separate vegetables as much as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
1-5
1-5
• Before cooking, separate vegetables eg. broccoli as much
as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
SCA/SCNZ R395Y C/B,P01-09 11.5.31, 10:08 AM4