Sharp AX-1110(SL)M ユーザーズマニュアル

45

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. 

-

AX-1110(SL)M_eng.indd   45

AX-1110(SL)M_eng.indd   45

8/16/2013   11:04:00 AM

8/16/2013   11:04:00 AM