Sharp AX-1100J User Manual

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.

QUICHE

4 ramekins

Steam 

Cook Low 

90°C

35 

minutes

Prepare recipe as listed on page 
47 and 55. Place 4x10cm ramekins 
on the Steam Tray and place in the 
UPPER position. Place the Glass 
Tray* provided in the LOWER 
position.

5 - 10 

minutes

MARINATED 
SNAPPER 
(WHOLE FISH) 

1 piece    

(500g) 

Steam 

Cook Low

90°C

35 

minutes

Prepare whole fi sh as listed in the 
recipe on page 52. Place the fi sh 
directly on the Steam Tray and then 
into the UPPER position. Place 
the Glass Tray* provided into the 
LOWER position.

5 - 10 

minutes

BERRY 
CUSTARD

4 ramekins

Steam 

Cook Low

90°C

35 

minutes 

Prepare recipe as listed on page 
57. Place 4x10cm ramekins on the 
Steam Tray and place in the UPPER 
position. Place the Glass Tray* 
provided in the LOWER position.

10 

minutes

* The placement of the Glass Tray in the LOWER position is essential for the collection of accumulated water 

during the steaming process.

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