DOWNLOAD Sharp AX-1100(R)M / AX-1100(SL)M (serv.man15) Service Manual ↓ Size: 5.12 MB | Pages: 58 in PDF or view online for FREE

43

TABLE: COOKING WITH STEAM HIGH
Use glass tray and steam tray. Steam in position 2.

Caulifl ower, 

whole

approx. 

900g 

20°C 

STEAM 

HIGH 

approx. 

35 

Place the caulifl ower into the steam tray on 

the glass tray.

2

Corn on the 

cob 

4 pieces 

(800g) 

20°C  

STEAM  

HIGH

15 - 18 

Place the food into the steam tray on the 

glass tray.

2

White rice 

(Basmati)

200g 20°C

STEAM 

HIGH

approx. 

25 

Use a fl at, round dish (22cm diameter) for 

cooking. Cover the rice with 300ml tap 

water and place the dish into the steam tray 

on the glass tray. After cooking, stir well and 

drain off any remain water. 

2

Par-boiled 

rice

200g 20°C STEAM 

HIGH

approx. 

30 

Use a fl at, round dish (22cm diameter) for 

cooking. Cover the rice with 300ml tap 

water and place the dish into the steam tray 

on the glass tray. After cooking, stir well and 

drain off  any remain water. 

2

Brown rice 

(Long grain)

200g

20°C

STEAM 

HIGH

approx. 

35

Use a fl at, round dish (22cm diameter) for 

cooking. Cover the rice with 300ml tap 

water and place the dish into the steam tray 

on the glass tray. After cooking, stir well and 

drain off the water.

2

Trout

1 pieces 

(250g)

5°C

STEAM 

HIGH

approx. 

16

Place the food into the steam tray on the 

glass tray.

2

Blanching 

vegetables 

500g

20°C

STEAM 

HIGH

8 - 10

Place the prepared vegetables (cleaned, 

washed, chopped, etc.) into the steam tray 

on the glass tray. Once blanched, plunge 

the vegetables into ice water. 

2

To skin 
tomatoes

4  pieces       

(each 

80-100g)

20°C

STEAM 

HIGH

7 - 9

Cut the tomatoes crosswise on top and place 
them into the steam tray on the glass tray. After 
cooking place in cold water, then peel off the 
skin.

2

Cooking 
apple, slices

500g

20°C

STEAM 

HIGH

17 - 20

Place the apple slice into the steam tray on the 
glass tray. 

2

Medium-
cooked  eggs 
(size M)

4 pieces

5°C

STEAM 

HIGH

13 - 14

Place the eggs into the steam tray on the glass 
tray. After cooking plunge them in cold water.

2

Hard-cooked 
eggs (size M)

4 pieces

5°C

STEAM 

HIGH

15 - 17

Place the eggs into the steam tray on the glass 
tray. After cooking plunge them in cold water.

2

Reheat ready 
meal, dinner 
plate (meat 
and one 
vegetables) 

300g

20°C

STEAM 

HIGH

18 - 20

Pierce the lid of the convenience food several 
times with a fork and place the meal into the 
steam tray on the glass tray and reheat the 
meal.  

2

NOTE:
To cook white rice (long grain), pasta, fresh vegetables, fi sh fi llet, chicken fi llet and vegetables + potatoes, please 
use the STEAM MENUS. 

SUK AX1100M_eng.indd   43

SUK AX1100M_eng.indd   43

10.9.8   4:58:11 PM

10.9.8   4:58:11 PM

44

This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines, fl ans, 
fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefl y sear the meat 
in a hot pan on a hob and where a very tender result is wanted. In the below chart you will fi nd some examples. 
Use the glass tray in position 2 and the steam tray in position 3.

Entrcôte, 
medium

2 pieces 

(each 

350g)

STEAM 

LOW 

85°C

30 - 35  Briefl y sear the meat from each side for 1-2 

minutes in a hot pan on a hob and then 
transfer the meat immediately into the steam 
tray in position 3 whereas the glass tray is 
insert in position 2.

-

Duck 
breast, 
medium 

2  pieces    

(each 

350g) 

STEAM 

LOW

85°C

30 - 35  Score the fat of the duck with a sharp knife 

in a crisscross pattern. Rub the duck breast 
with salt. Then briefl y sear the duck breast 
from each side for 1- 2 minutes in a hot 
pan on a hob. Transfer the duck breast 
immediately into the steam tray in position 
3 whereas the glass tray is insert in position 2.

5 - 10

Pork 
medaillons

8 pieces/ 

540g 
(each 

70g) 

STEAM 

LOW

85°C

30 - 35  Briefl y sear the meat from each side for 1-2 

minutes in a hot pan on a hob and then 
transfer the meat immediately into the steam 
tray in position 3 whereas the glass tray is 
insert in position 2. 

-

SUK AX1100M_eng.indd   44

SUK AX1100M_eng.indd   44

10.9.8   4:58:12 PM

10.9.8   4:58:12 PM

45

CREAM OF AVOCADO SOUP
Spain : Sopa de aguacates
Total cooking time: approx. 9 - 11 minutes
Utensils: Bowl with lid (2 Iitre capacity)

Ingredients
3 

Avocados (600 g of flesh)

 

A little lemon juice

700 ml  Meat stock
70 ml 

Cream

 Salt
 Pepper

Procedure
1. Peel the soft, ripe avocados, remove stone, cut into

small pieces and puree with a mixer or a mixing 
attachment on a hand mixer. Reserve two thin slivers 
per portion for decoration and sprinkle with lemon 
juice.

2. Put the meat stock, avocados and the cream in a dish, 

season with salt and pepper, and cook. Stir once 
during cooking.

  9 - 11 min.  MICRO 100P
3. Mix soup until creamy and decorate with the 

remaining avocado slivers. Allow to stand for 5 
minutes after cooking.

Soup insert
SOUP THICKENER with EGG
for one litre of soup
Total cooking time: approx. 20 minutes
Utensils: 2 cups (150 ml capacity)

Ingredients
2  

Eggs 

125 ml   Milk
1 pinch   Salt
1 pinch   Nutmeg

Procedure
1. Grease the cups. Whisk all ingredients together and 

pour into the cups.

2.  Place the cups into the steam tray in upper position 

(position 3) whereas the glass tray is insert in lower 
position (position 2) and cook. 

  20 min.  STEAM LOW  90°C
  Allow to stand for about 5 minutes without opening 

the door.

3. Turn the cooked egg out of the cups and cut into 

cubes. Add to the soup.

 1.25ml 

1

/

4

 teaspoon

 2.5ml 

1

/

2

 teaspoon

 5ml 

1 

teaspoon

 15ml 1 

tablespoon

 

15g  

1

/

2

oz

 25g 

 

1oz

 50g 

2oz

 100g 

4oz

 175g 

6oz

 225g 

8oz

 450g 

1lb

 30ml 

 

1floz

 100ml  3floz
 150ml  5floz 

(

1

/

4

 pint)

 300ml  10floz 

(

1

/

2

 pint)

 

600ml 

20floz (1 pint)

• All recipes in this cookbook are intended for 4 portions, unless stated otherwise. 
• Recommendations for suitable cooking utensils and total cooking time are given at the beginning of each recipe. 

Total cooking time of each recipe is for the ingredients in the recipes. When you cook with another amount, 
adjust the cooking time. Usually the recipe will result in ready-to-eat amounts of food, unless another amount is 
specifi cally noted.

• The eggs used in the recipes weigh around 55g (Medium).
• Butter and margarine are interchangeable.

SUK AX1100M_eng.indd   45

SUK AX1100M_eng.indd   45

10.9.8   4:58:12 PM

10.9.8   4:58:12 PM

46

BARLEY SOUP
Switzerland : Bündner Gerstensuppe
Total cooking time: approx. 26 - 33 minutes 
Utensils: Bowl with lid (2 Iitre capacity)

Ingredients
2 tbsp  Butter or margarine (20 g)
1  

Onion (50 g), finely chopped

1-2  

Carrots (130 g), sliced

15 g 

Celery, diced

1  

Leek (130 g), in rings

3 

White cabbage leaves (100 g) in strips

200 g  Veal bones
50 g 

Streaky bacon, in strips

50 g 

Barley grains

700 ml  Meat stock
 Pepper
4 

Wiener sausages (300 g)

Procedure
1.  Put the butter and diced onion in the dish and cover 

with the lid. Place it on the centre of the oven floor 
(position 1) and cook.

  approx. 1 - 2 min.  MICRO 100P
2.  Add the vegetables to the dish. Then add the bones, 

the strips of bacon and the barley and fill with the 
meat stock. Season with pepper and cook with the lid 
on.

 1. 

9 - 11 min.  MICRO 100P 

 2. 

16 - 20 min.  MICRO 50P

3.  Chop the sausages into small pieces and heat them 

for 5 minutes in the dish.

4.  After cooking, let the soup stand for 5 minutes. Take 

the bones out of the soup before serving.

MUSHROOM SOUP
Netherlands : Champignonsoep
Total cooking time: approx. 10 - 13 minutes
Utensils: Bowl with lid (2 litre capacity)

Ingredients
200 g  Mushrooms, sliced
1 

Onion (50 g), finely chopped

300 ml  Meat stock
300 ml  Cream
2

1

/2

 tbsp Plain flour (25 g)

2

1

/2

 tbsp Butter or margarine (25 g)

 

Salt and pepper

150 g  Crème fraiche

Procedure
1.  Place the vegetables and meat stock into the dish. 

Cover the dish, place it on the centre of the oven floor 
(position 1) and cook. 

  7 - 9 min.  MICRO 100P 
2. Blend all ingredients with a mixer. Add the cream.
3. Knead the flour and butter into dough and mix into 

the mushroom soup until smooth. Season with salt and 
pepper, cover and continue to cook.

  3 - 4 min.  MICRO 100P 
4.  After cooking stir in crème fraîche, if desired.

CAMEMBERT TOAST
Germany : Camemberttoast
Total cooking time: approx. 1

1/2

 - 2

1/2

 minutes

Utensils: Flat dish

Ingredients
4   

Slices of bread for toasting (80 g)

2 tbsp   Butter or margarine (20 g)
150 g   Camembert
4 tsp 

Cranberry jelly (40 g)

 Cayenne 

pepper

Procedure
1.  Toast the bread and spread with butter.
2.  Cut the Camembert into slices and arrange on 

top of the toast. Put the Cranberry jelly in the 
middle of the cheese and sprinkle with Cayenne 
pepper.

3.  Place the toast on a plate. Place the plate on the centre 

of the oven floor (position 1) and heat.

  approx. 1

min.  MICRO 100P 

Tip: You can vary this recipe according to your

  taste. For example, you can use fresh mushrooms 
  and grated cheese or cooked ham, asparagus 
  and Emmental cheese.

SUK AX1100M_eng.indd   46

SUK AX1100M_eng.indd   46

10.9.8   4:58:12 PM

10.9.8   4:58:12 PM