Sharp AX-1100(R)M / AX-1100(SL)M (serv.man20) User Manual / Operation Manual ▷ View online
43
TABLES
TABLE: COOKING, GRILLING AND BROWNING
Food
Quantity
-g-
Setting
Power
-Level-
Time
-Min-
Method
Standing
time
-Min-
Roasts
(Pork, Veal,
Lamb)
(Pork, Veal,
Lamb)
500
1000
1500
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
100P
30P
70P
30P
70P
30P
100P
30P
70P
30P
70P
30P
100P
30P
70P
30P
70P
30P
5 - 7
6 - 8*
4 - 6
6 - 8
9 - 12
8 - 10*
8 - 10
7 - 9
19 - 22
11 - 13*
14 - 16
7 - 9
6 - 8*
4 - 6
6 - 8
9 - 12
8 - 10*
8 - 10
7 - 9
19 - 22
11 - 13*
14 - 16
7 - 9
Season to taste, place onto the rack
in the glass tray and place the tray
on the oven floor (position 1). Turn
over after (*).
in the glass tray and place the tray
on the oven floor (position 1). Turn
over after (*).
5 - 10
Roast beef
(medium)
1000
1500
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
MICRO
COMBI HIGH
70P
30P
70P
30P
70P
30P
70P
30P
30P
70P
30P
70P
30P
70P
30P
10 - 12
9 - 10*
7 - 9
7 - 9
11 - 13
8 - 9*
11 - 13
6 - 8
9 - 10*
7 - 9
7 - 9
11 - 13
8 - 9*
11 - 13
6 - 8
Season to taste, place onto the rack
in the glass tray and place the tray
on the oven floor (position 1). Turn
over after (*).
in the glass tray and place the tray
on the oven floor (position 1). Turn
over after (*).
10
Meatloaf
1000
MICRO
COMBI HIGH
50P
50P
50P
23 - 25
9 - 11
9 - 11
Prepare minced meat mixture (half
pork/half beef). Place the food into
a flat oval oven proof dish into the
glass tray on the lower position
(position 2).
pork/half beef). Place the food into
a flat oval oven proof dish into the
glass tray on the lower position
(position 2).
10
Steaks
2 medium pieces
2 medium pieces
400
GRILL
GRILL
GRILL
11 - 13*
10 - 14
10 - 14
Place onto the rack in the glass tray,
and place the tray on the upper
position (position 3). Turn over after
(*), season after grilling.
and place the tray on the upper
position (position 3). Turn over after
(*), season after grilling.
2
Browning gratin
1000
GRILL
14 - 18 Sprinkle 100 g cheddar or 100g
gouda on top. Place the oven proof
dish into the glass tray and place the
tray in lower position (position 2).
dish into the glass tray and place the
tray in lower position (position 2).
10
Hawaiian toast
4
pieces
COMBI HIGH
10P
7 - 10 Toast the bread, spread butter
on the toast and top each with a
slice cooked ham, pineapple and
processed cheese. Pierce in the
middle and place the Hawaiin toast
onto the rack in the glass tray in
lower position (position 2).
slice cooked ham, pineapple and
processed cheese. Pierce in the
middle and place the Hawaiin toast
onto the rack in the glass tray in
lower position (position 2).
1
NOTE:
To grill chicken legs or chicken, please use the AUTO GRILL MENUS: AG1 - AG2.
To grill chicken legs or chicken, please use the AUTO GRILL MENUS: AG1 - AG2.
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44
TABLE: COOKING WITH STEAM HIGH
Use glass tray and steam tray. Steam in position 2.
Use glass tray and steam tray. Steam in position 2.
Food
Quantity
Starting
Temp.
Cooking
method
Cooking
time
-Min-
Instructions
Food
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
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.
them into the steam tray on the glass tray. After
cooking place in cold water, then peel off the
skin.
2
Cooking
apple, slices
apple, slices
500g
20°C
STEAM
HIGH
17 - 20
Place the apple slice into the steam tray on the
glass tray.
glass tray.
2
Medium-
cooked eggs
(size M)
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.
tray. After cooking plunge them in cold water.
2
Hard-cooked
eggs (size M)
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.
tray. After cooking plunge them in cold water.
2
Reheat ready
meal, dinner
plate (meat
and one
vegetables)
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.
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.
To cook white rice (long grain), pasta, fresh vegetables, fi sh fi llet, chicken fi llet and vegetables + potatoes, please
use the STEAM MENUS.
TABLES
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TABLE: COOKING WITH STEAM LOW
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.
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.
Food
Quantity Cooking
method
Temperature
setting
Cooking
time
-Min-
Instructions
Standing
time
-Min-
Entrcôte,
medium
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.
transfer the meat immediately into the steam
tray in position 3 whereas the glass tray is
insert in position 2.
-
Duck
breast,
medium
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.
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
medaillons
8 pieces/
540g
(each
(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.
transfer the meat immediately into the steam
tray in position 3 whereas the glass tray is
insert in position 2.
-
TABLES
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Using the Recipes
Convension Charts
Soups and Starters
CREAM OF AVOCADO SOUP
Spain : Sopa de aguacates
Total cooking time: approx. 9 - 11 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Spain : Sopa de aguacates
Total cooking time: approx. 9 - 11 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
3
3
Avocados (600 g of flesh)
A little lemon juice
700 ml Meat stock
70 ml
70 ml
Cream
Salt
Pepper
Pepper
Procedure
1. Peel the soft, ripe avocados, remove stone, cut into
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.
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.
during cooking.
9 - 11 min. MICRO 100P
3. Mix soup until creamy and decorate with the
3. Mix soup until creamy and decorate with the
remaining avocado slivers. Allow to stand for 5
minutes after cooking.
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)
SOUP THICKENER with EGG
for one litre of soup
Total cooking time: approx. 20 minutes
Utensils: 2 cups (150 ml capacity)
Ingredients
2
2
Eggs
125 ml Milk
1 pinch Salt
1 pinch Nutmeg
1 pinch Salt
1 pinch Nutmeg
Procedure
1. Grease the cups. Whisk all ingredients together and
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.
position (position 2) and cook.
20 min. STEAM LOW 90°C
Allow to stand for about 5 minutes without opening
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.
SPOON MEASURES
1.25ml
1
/
4
teaspoon
2.5ml
1
/
2
teaspoon
5ml
1
teaspoon
15ml 1
tablespoon
WEIGHT MEASURES
15g
1
/
2
oz
25g
1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
VOLUME MEASURES
30ml
1floz
100ml 3floz
150ml 5floz
150ml 5floz
(
1
/
4
pint)
300ml 10floz
(
1
/
2
pint)
600ml
20floz (1 pint)
RECIPES
• 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.
• 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.
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.
• Butter and margarine are interchangeable.
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