MC32K7055VC - Oven SAMSUNG - Free user manual and instructions

USER MANUAL MC32K7055VC SAMSUNG

Safety instructions 3

Important safety instructions 3

Microwave function only 3

Oven function only - optional 5

General safety 6

Microwave operation precautions 7

Limited warranty 8

Installation 8

Accessories 8

Installation site 9

Turntable 9

Maintenance 10

Cleaning 10

Replacement (repair) 10

Care against an extended period of disuse 10

Oven features 11

Oven 11

Control panel 11

Oven use 12

How a microwave oven works 12

Checking that your oven is operating correctly 12

Setting the time 13

Cooking/Reheating 13

Power levels and time variations 14

Adjusting the cooking time 14

Stopping the cooking 15

Setting the energy save mode 15

Using the hot blast auto features 15

Using the slim fry features 21

2 English

Using the indian recipe features 28

Using the indian combo features 81

Using the indian dairy features 84

Using the power defrost features 86

Using the crusty plate 87

Spit roasting (MC32K7055Q* Model Only) 88

Using the vertical multi-spit (MC32K7055Q* Model Only) 89

Hot Blast 90

Grilling 90

Choosing the accessories 91

Combining microwaves and grill 91

Combining microwaves and hot blast 92

Switching the beeper off 93

Using the child lock features 94

Using the turntable on/off features 94

Cookware guide 95

Cooking guide 96

Troubleshooting and information code 107

Troubleshooting 107

Information codes 110

Technical specifications 111

Safety instructions

IMPORTANT SAFETY INSTRUCTIONS

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.

WARNING: If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.

WARNING: It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy.

WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

WARNING: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

This appliance is intended to be used in household only and it is not intended to be used such as:

• staff kitchen areas in shops, offices and other working environments;

• farm houses;

• by clients in hotels, motels and other residential environments;
  • bed and breakfast type environments.

Only use utensils that are suitable for use in microwave ovens.

When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.

Metallic containers for food and beverages are not allowed during microwave cooking.

The microwave oven is intended for heating food and beverages. Drying of food or clothing and heating of warming pads, slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fire.

If smoke is observed (emitted), switch off or unplug the appliance and keep the door closed in order to stifle any flames.

Microwave heating of beverages can result in delayed eruptive boiling, therefore care must be taken when handling the container.

The contents of feeding bottles and baby food jars shall be stirred or shaken and the temperature checked before consumption, in order to avoid burns.

English 3

Safety instructions

Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since they may explode, even after microwave heating has ended.

The oven should be cleaned regularly and any food deposits removed.

Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

The microwave oven is intended to be used on the counter top (freestanding) use only, the microwave oven shall not be placed in a cabinet.

The appliance should not be cleaned with a water jet.

The appliance is not intended for installing in road vehicles, caravans and similar vehicles etc.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Children should be supervised to ensure that they do not play with the appliance.

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

This oven should be positioned proper direction and height permitting easy access to cavity and control area.

Before using the your oven first time, oven should be operated with the water during 10 minute and then used.

If the oven generates a strange noise, a burning smell, or smoke is emitted, unplug the power plug immediately and contact your nearest service center.

The microwave oven has to be positioned so that plug is accessible.

OVEN FUNCTION ONLY - OPTIONAL

WARNING: When the appliance is operated in the combination mode, children should only use the oven under adult supervision due to the temperatures generated.

During use the appliance becomes hot. Care should be taken to avoid touching heating elements inside the oven.

WARNING: Accessible parts may become hot during use. Young children should be kept away.

A steam cleaner is not to be used.

Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

WARNING: Ensure that the appliance is switched off before replacing the lamp to avoid the possibility of electric shock.

Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

WARNING: The appliance and its accessible parts become hot during use.

Care should be taken to avoid touching heating elements.

Children less than 8 years of age shall be kept away unless continuously supervised.

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved.

Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

The door or the outer surface may get hot when the appliance is operating.

The temperature of accessible surfaces may be high when the appliance is operating.

The appliances are not intended to be operated by means of an external timer or separate remote-control system.

Safety instructions

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.

Keep the appliance and its cord out of reach of children less than 8 years.

General safety

Any modifications or repairs must be performed by qualified personnel only. Do not heat food or liquids sealed in containers for the microwave function.
Do not use benzene, thinner, alcohol, or steam or high-pressure cleaners to clean the oven.
Do not install the oven: near a heater or flammable material; locations that are humid, oily, dusty or exposed to direct sunlight or water; or where gas may leak; or an uneven surface.
This oven must be properly grounded in accordance with local and national codes. Regularly use a dry cloth to remove foreign substances from the power plug terminals and contacts.
Do not pull, excessively bend, or place heavy objects on the power cord. If there is a gas leak (propane, LP, etc) ventilate immediately. Do not touch the power cord.
Do not touch the power cord with wet hands. While the oven is operating, do not turn it off by unplugging the power cord. Do not insert fingers or foreign substances. If foreign substances enter the oven, unplug the power cord and contact a local Samsung service centre.

Do not apply excessive pressure or impact to the oven.
Do not place the oven over fragile objects.
Ensure the power voltage, frequency, and current matches the product specifications.
Firmly plug the power plug into the wall socket. Do not use multiple plug adapters, extension cords, or electric transformers.
Do not hook the power cord on metal objects. Make sure the cord is between objects or behind the oven.
Do not use a damaged power plug, power cord, or loose wall socket. For damaged power plugs or cords, contact a local Samsung service centre.
Do not pour or directly spray water onto the oven.
Do not place objects on the oven, inside, or on the oven door.
Do not spray volatile materials such as insecticide on the oven.
Do not store flammable materials in the oven. Because alcohol vapours can contact hot parts of the oven, use caution when heating food or drinks containing alcohol.
Children may bump themselves or catch their fingers on the door. When opening/closing the door, keep children away.

microwave warning

Microwave heating of beverages may result in delayed eruptive boiling; always use caution when handling the container. Always allow beverages to stand at least 20 seconds before handling. If necessary, stir during heating. Always stir after heating.

In the event of scalding, follow these First Aid instructions:

1. Immerse the scalded area in cold water for at least 10 minutes.

2. Cover with a clean, dry dressing.

3. Do not apply any creams, oils, or lotions.

To avoid damaging the tray or rack, do not put the tray or rack in water shortly after cooking.

Do not use the oven for deep fat frying because the oil temperature cannot be controlled. This could result in a sudden boil over of hot oils.

Microwave oven precautions

Only use microwave-safe utensils. Do not use metallic containers, gold or silver trimmed dinnerware, skewers, etc.

Remove wire twist ties. Electric arcing may occur.

Do not use the oven to dry papers or clothes

Use shorter times for small amounts of food to prevent overheating or burning.

Keep the power cord and power plug away from water and heat sources.

To avoid the risk of explosion, do not heat eggs with shells or hard-boiled eggs. Do not heat airtight or vacuum-sealed containers, nuts, tomatoes, etc.

Do not cover the ventilation slots with cloth or paper. This is a fire hazard. The oven may overheat and turn off automatically and will remain off until it cools sufficiently.

Always use oven mitts when removing a dish.

Stir liquids halfway during heating or after heating ends and allow the liquid stand at least 20 seconds after heating to prevent eruptive boiling.

Stand at arms length from the oven when opening the door to avoid getting scalcd by escaping hot air or steam.

Do not operate the oven when it is empty. The oven will automatically shut down for 30 minutes for safety purposes. We recommend placing a glass of water inside the oven at all times to absorb microwave energy in case the oven is started accidentally.

Install the oven in compliance with the clearances in this manual. (See Installing your microwave oven.)

Use caution when connecting other electrical appliances to sockets near the oven.

Microwave operation precautions

Failure to observe the following safety precautions may result in harmful exposure to microwave energy.

- Do not operate the oven with the door open. Do not tamper with the safety interlocks (door latches). Do not insert anything into the safety interlock holes.

- Do not place any object between the oven door and front face or allow food or cleaner residue to accumulate on sealing surfaces. Keep the door and door sealing surfaces clean by wiping with a damp cloth and then with a soft, dry cloth after each use.

- Do not operate the oven if it is damaged. Only operate after it has been repaired by a qualified technician.

Important: the oven door must close properly. The door must not be bent; the door hinges must not be broken or loose; the door seals and scaling surfaces must not be damaged.

- All adjustments or repairs must be done by a qualified technician.

Safety instructions

Limited warranty

Samsung will charge a repair fee for replacing an accessory or repairing a cosmetic defect if the damage to the unit or accessory was caused by the customer. Items this stipulation covers include:

- Door, handles, out-panel, or control panel that are dented, scratched, or broken. - A broken or missing tray, guide roller, coupler, or wire rack.

Use this oven only for its intended purpose as described in this instruction manual. Warnings and Important Safety Instructions in this manual do not cover all possible conditions and situations that may occur. It is your responsibility to use common sense, caution, and care when installing, maintaining, and operating your oven.

Because these following operating instructions cover various models, the characteristics of your microwave oven may differ slightly from those described in this manual and not all warning signs may be applicable. If you have any questions or concerns, contact a local Samsung service centre or find help and information online at www.samsung.com.

Use this oven for heating food only. It is intended for domestic use only. Do not heat any type of textiles or cushions filled with grains. The manufacturer cannot be held liable for damage caused by improper or incorrect use of the oven. To avoid deterioration of the oven surface and hazardous situations, always keep the oven clean and well maintained.

Installation

Accessories

Depending on the model that you have purchased, you are supplied with several accessories that can be used in a variety of ways.

01 Roller ring, to be placed in the centre of the oven.

Purpose: The roller ring supports the turntable.

02 Turntable, to be placed on the roller ring with the centre fitting on to the coupler.

Purpose: The turntable serves as the main cooking surface; it can be easily removed for cleaning.

Two identical circular metal fans with radial lines, no text or symbols present

03 High rack, Low rack, to be placed on the turntable.

Purpose: The metal racks can be used to cook two dishes at the same time. A small dish may be placed on the turntable and a second dish on the rack. The metal racks can be used in grill, hot blast and combination cooking.

04 Crusty plate, see page 87.

Purpose: The crusty plate is used to brown food better in the microwave or grill combination cooking modes. It helps keep pastry and pizza dough crisp.

05 Roasting spit, coupler barbecue and

Skewer (MC32K7055Q' Model Only) to be placed in the glass bowl.

Purpose: The roasting spit is a convenient of barbecuing a chicken, as the meat does not have to be turned over. It can be used for grill combination cooking.

06 Glass bowl (MC32K7055Q* Model Only). to be placed on the turntable.

Purpose: Roasting stand is placed on the glass bowl.

CAUTION

DO NOT operate the microwave oven without the roller ring and turntable.

Installation site

20 cm above 10 cm behind 85 cm of the floor 10 cm on the side

• Select a flat, level surface approx. 85 cm above the floor. The surface must support the weight of the oven.
• Secure room for ventilation, at least 10 cm from the rear wall and both sides, and 20 cm from above.
• Do not install the oven in hot or damp surroundings, such as next to other microwave ovens or radiators.
• Conform to the power supply specifications of this oven. Use only approved extension cables if you need to use.
• Wipe the interior and the door seal with a damp cloth before using your oven for the first time.

Turntable

Technical line drawing of a mechanical component with concentric rings and a base plate (no text or symbols)

Remove all packing materials inside the oven. Install the roller ring and turntable. Check that the turntable rotates freely.

MaintenanceMaintenance

Cleaning

Clean the oven regularly to prevent impurities from building up on or inside the oven. Also pay special attention to the door, door scaling, and turntable and roller ring (applicable models only).

If the door won't open or close smoothly, first check if the door seals have built up impurities. Use a soft cloth in soapy water to clean both the inner and outer sides of the oven. Rinse and dry well.

To remove stubborn impurities with bad smells from inside the oven

1. With an empty oven, put a cup of diluted lemon juice on the centre of the turntable.
2. Heat the oven for 10 minutes at max power.
3. When the cycle is complete, wait until the oven cools down. Then, open the door and clean the cooking chamber.

To clean inside swing-heater models

45°

To clean the upper area of the cooking chamber, lower the top heating element by 45^ as shown. This will help clean the upper area. When done, reposition the top heating element.

CAUTION

• Keep the door and door sealing clean and ensure the door opens and closes smoothly. Otherwise, the oven's lifecycle may be shortened.
  • Take caution not to spill water into the oven vents.
• Do not use any abrasive or chemical substances for cleaning.
  • After each use of the oven, use a mild detergent to clean the cooking chamber after waiting for the oven to cool down.

10 English

Replacement (repair)

WARNING

This oven has no user-removable parts inside. Do not try to replace or repair the oven yourself.

• If you encounter a problem with hinges, scaling, and/or the door, contact a qualified technician or a local Samsung service centre for technical assistance.
• If you want to replace the light bulb, contact a local Samsung service centre. Do not replace it yourself.
• If you encounter a problem with the outer housing of the oven, first unplug the power cord from the power source, and then contact a local Samsung service centre.

Care against an extended period of disuse

If you don't use the oven for an extended period of time, unplug the power cord and move the oven to a dry, dust-free location. Dust and moisture that builds up inside the oven may affect the performance of the oven.

Oven features

Oven

01 02 03 10

01 Safety interlock holes
04 Door latches
07 Door handle
10 Control panel
02 Heating element
05 Turntable
08 Roller ring
03 Ventilation holes
06 Coupler
09 Door

Control panel

01 HOT Blast Auto Slim Fry 02 03 Indian Recipe Indian Combo 04 05 Power Defrost Indian Dairy 06 07 Hot Blast Grill 08 09 Microwave Combi 10 - + 12 11 0905 06 OFF + 13 14 STOP ECO START 15

01 Hot Blast Auto Button
02 Slim Fry Button
03 Indian Recipe Button
04 Indian Combo Button
05 Power Defrost Button
06 Indian Dairy Button
07 Hot Blast Button
08 Grill Button
09 Microwave Button
10 Combi Button
11 Turntable On/Off Button
12 Multi Function Selector Dial
13 Child Lock Button
14 Stop/Eco Button
15 Start/+30s Button

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Oven use Oven use

How a microwave oven works

Microwaves are high-frequency electromagnetic waves; the energy released enables food to be cooked or reheated without changing either the form or the colour.

You can use your microwave oven to:

• Defrost
- Reheat
• Cook

Cooking principle.

Line drawing of a microwave oven with a roasted chicken inside (no text or symbols)

1. The microwaves generated by the magnetron reflected at cavity and are distributed uniformly as the food rotates on the turntable. The food is thus cooked evenly.
2. The microwaves are absorbed by the food up to a depth of about 1 inch (2.5 cm). Cooking then continues as the heat is dissipated within the food.
3. Cooking times vary according to the container used and the properties of the food;

• Quantity and density
- Water content
- Initial temperature (refrigerated or not)

IMPORTANT

As the centre of the food is cooked by heat dissipation, cooking continues even when you have taken the food out of the oven. Standing times specified in recipes and in this booklet must therefore be respected to ensure:

• Even cooking of the food right to the centre.
• The same temperature throughout the food.

12 English

Checking that your oven is operating correctly

The following simple procedure enables you to check that your oven is working correctly at all times. If you are in doubt, refer to the section entitled "Troubleshooting" on the page 107-110.

NOTE

The oven must be plugged into an appropriate wall socket. The turntable must be in position in the oven. If a power level other than the maximum (100% - 900 W) is used, the water takes longer to boil.

Open the oven door by pulling the handle on the upper side of the door. Place a glass of water on the turntable. Close the door.

Microwave Combi - +

Press the Microwave mode and set the time to 4 or 5 minutes by pressing the START/+30s button.

Result: The oven heats the water for 4 or 5 minutes. The water should then be boiling.

Setting the time

When power is supplied, "88:88" and then "12:00" is automatically displayed on the display.

Please set the current time. The time can be displayed in either the 24-hour or 12 hour notation. You must set the clock:

- When you first install your microwave oven

• After a power failure

NOTE

Do not forget to reset the clock when you switch to and from summer and winter time.

graph TD
    A["Start"] --> B{+/-}
    B --> C["Step 1"]
    B --> D["Step 2"]
    B --> E["Step 3"]
    B --> F["Step 4"]

-/- + 5 6 7

1. Press the Multi Function Selector Dial
2. Turn the Multi Function Selector Dial to set time display type. (12H or 24H)
3. Press the Multi Function Selector Dial to complete the setup.

4. Turn the Multi Function Selector Dial to set the hour.

5. Press the Multi Function Selector Dial.

6. Turn the Multi Function Selector Dial to set the minute.
7. When the right time is displayed, press the Multi Function Selector Dial to start the clock.

Result: The time is displayed whenever you are not using the microwave oven.

Cooking/Reheating

The following procedure explains how to cook or reheat food.

IMPORTANT

ALWAYS check your cooking settings before leaving the oven unattended.

Open the door. Place the food in the centre of the turntable. Close the door. Never switch the microwave oven on when it is empty.

1. Press the Microwave button.

Result: The following indications are displayed:

(Microwave mode)

900 W (Output power)

graph TD
    A["Start"] --> B{Decision}
    B -->|Yes| C["Action"]
    B -->|No| D["End"]

1. Turn the Multi Function Selector Dial until the appropriate power level is displayed.

At that time, press the Multi Function

Selector Dial to set the power level.

- If don't set the power level within 5 seconds. Automatically changes to the cooking time setting stage.

STOP ECU +30s START

1. Set the cooking time by turning the Multi Function Selector Dial.
   Result: The cooking time is displayed.
2. Press the START/+30s button.

Result: The oven light comes on and the turntable starts rotating. Cooking starts. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Oven use

Power levels and time variations

The power level function enables you to adapt the amount of energy dissipated and thus the time required to cook or reheat your food, according to its type and quantity.

You can choose between six power levels.

Power level Percentage Output
HIGH 100 % 900 W
MEDIUM HIGH 67 % 600 W
MEDIUM 50 % 450 W
MEDIUM LOW 33 % 300 W
DEFROST 20 % 180 W
LOW 11 % 100 W

The cooking times given in recipes and in this booklet correspond to the specific power level indicated.

If you select a... Then the cooking time must be...
Higher power level DecreasedLower power level Increased

Adjusting the cooking time

You can increase the cooking time by pressing the START/+30s button once for each 30 seconds to be added.
- Check how cooking is progressing at any time simply by opening the door
- Increase the remaining cooking time

- ② STOP ECO +30s START

Method 1

To increase the cooking time of your food during cooking, press the START/+30s button once for each 30 seconds that you wish to add.

• Example: To add three minutes, press the START/+30s button six times.

Method 2

Just turning Multi Function Selector Dial to adjust cooking time.

To increase cooking time, turn to right and to decrease cooking time, turn to left.

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Stopping the cooking

You can stop cooking at any time so that you can:

• Check the food
  • Turn the food over or stir it
• Leave it to stand

To stop the cooking... Then...
Temporarily	Open the door or press the STOP/ECO button once.Result: Cooking stops.To resume cooking, close the door again and press the START/+30s button.
Completely	Press the STOP/ECO button once.Result: Cooking stops.If you wish to cancel the cooking settings, press the STOP/ECO button again.

Setting the energy save mode

The oven has an energy save mode.

• Press the STOP/ECO button.
  Result: Display off.
• To remove energy save mode, open the door or press the STOP/ECO button and then display shows current time. The oven is ready for use.

NOTE

Auto energy saving function

If you do not select any function when appliance is in the middle of setting or operating with temporary stop condition, function is canceled and clock will be displayed after 25 minutes.

Oven Lamp will be turned off after 5 minutes with door open condition.

Using the hot blast auto features

The 20 Hot Blast Auto features include/provide pre-programmed cooking times. You do not need to set either the cooking times or the power level. You can adjust the size of the serving by turning the Multi Function Selector Dial.

IMPORTANT

Use only recipients that are microwave-safe.

Open the door. Place the food in the centre of the turntable. Close the door.

-/- + 2 3 STOP ECO / -30s START

1. Press the Hot Blast Auto button.

2. Turn the Multi Function Selector Dial to select Cook category.

At that time, press the Multi Function Selector Dial to select the cook category 1. Veggie 2. Non Veggie

1. Select the type of food that you are cooking by turning the Multi Fuction Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings.

2. Press the START/+30s button. Result: The food is cooked according to the pre-programmed setting selected. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Oven use

Hot Blast guide

The following table presents 20 Hot Blast Auto programmes, quantities and appropriate instructions. Those programmes are running with a combination of microwaves, grill and convection heater.

1. Veggie

Code/Food Serving Size Ingredients
1-1Baigan(Brinjal) Bharta	650-700 g Bharte Ka Baigan (Brinjal) 500 g, Chopped Onion - 2 ea, Chopped tomato - 2 ea, Ginger Garlic Paste - 1 tsp. Oil - 2 tbsp, Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, Salt as per your taste. Chop Coriander 2 tbsp.
	InstructionsKeep brinjais on high rack and cook. When beep, peel & chop the brinjal, keep aside. In microwave safe glass bowl add all ingredients and mashed brinjal and cook. Garnish with chopped Coriander.
1-2Gajar (carrot)ka Halwa	900-1000 g Grated carrot - 1 kg, Milk - 100 g, Khoya - 50 g, Sugar - 100 g, Milk Powder - 50 g, Cardamom powder - 1 tsp, Almonds & resins - 2 tbsp.
	InstructionsIn microwave safe glass bowl add grated carrot, milk, khoya, milk powder, mix it well and cook. When beep, stir well and add sugar, cardamom powder, mix it well and cook again. Decorate it with almonds & resins. Serve hot or cold.
1-3BanarasiKheer	600-700 g Spaked rice - 1⁄2 cup, Milk -1.5 ltr, condensed milk - 100 ml, chopped almonds - 1⁄2 cup, and chopped pistachios - 1⁄4 cup, sugar - 1
	InstructionsIn a microwave safe glass bowl and milk, condensed milk, rice and cook. When beep, add sugar, and nuts and cook again. Serve and garnish with silver leaf.

Code/Food Serving Size Ingredients
1-4Shakkarkandi	300-350 g Shakkarkandi (Sweet Potato) - 200 g, Chaat Masala - as per taste, rock salt - 1⁄2 tsp, salt as per taste, lemon juice - 1 tbsp.
	InstructionsPlace the shakkarkandi on high rack. When beep, turn over and cook again on hot blast feature.
1-5 Stuffed Baked Potatoes	4 shell Boiled potato - 4 (for shell), Cottage cheese - 1⁄2 cup (grated), Mozzarella - 2 tbsp (grated), Peas - 2 tbsp (blanched), Sweet corns - 2 tbsp, Chili flakes - 1⁄2 tsp, Black pepper - 1⁄2 tsp, Oregano - 1⁄2 tsp, Pure olive oil - 1 tbsp, Salt- to taste
	InstructionsCut the boiled potatoes into equal portions vertically. Scoop out the potatoes to make shells. In a bowl, add all the ingredients except cheese and mix well.Fill the potatoes with mixture and grate cheese, put on the crusty plate at the low rack and cook.
1-6 Suji Halwa	200-250 g Roasted Suji - 150 g, Chee - 4 tbsp, Sugar - 1⁄4 cup, Water - 3 cup, Dry Fruit, Cardamom Powder as per your test.
	InstructionsIn microwave safe glass bowl add all and cook. When beep, stir well and add nuts cook again on hot blast mode. Serve hot.

16 English

Code/Food Serving Size Ingredients
1-7Summer Time Cream Puffs	8-10 puffs For the Puffs :Butter - 5 tbsp (cut into small pieces), Water - 34 cup, Regular Flour - 34 cup (sifted), Eggs - 2For Filling :Black berries - 14 cup, Fresh Cream - 12 cup, Icing sugar - 14 cup
	InstructionsIn a sauce pan pour the water, butter and heat gently until the butter melts. Bring to a rolling boil, remove the pan from the heat and add the flour all at once, beating well until the mixture leave the sides of the pan and forms a ball. Let cool slightly, and then gradually beat in the eggs to form a smooth, glossy mixture. Spoon the mixture into a piping bag fitted with a 12 inch/1 cm plait tip. Pre-heat the oven 200 °C with the hot blast mode. Sprinkle the crusty plate with a little water. Make small clumps of the dough using a tbsp and put them on the crusty plate, each about 5 cm/2 apart. spaced well apart and place the crusty plate on low rack, then cook.FOR FILLINGMash the black berries with help of a fork. Beat cream and icing sugar until stiff add crushed black berries.Slit the puffs from middle and stuff the cream. And serve.
1-8Tandoori Aloo	400-450 g	Baby Potato - 1 cup, Cream - 1 tbsp, Dried Fenugreek leaves - 14 tsp, Oil - 1 tbsp, Salt to tasteTo be ground into a paste :Kashmiri chili - 4 ea, Garlic - 2 cloves, Ginger - 12 mm ( 12 ), Coriander-cumin seed powder - 2 tsp.
	InstructionsIn a bowl add the prepared paste and all the ingredients. Place them over greased crusty plate on low rack and cook. When beep, cook again. Serve hot.

Code/Food Serving Size Ingredients
1-9 Tandoori Arvi	450-500 g Arbi - 400 g, Curd - 1 cup, Chat Masala, Salt, Garam Masala, Ginger garlic paste, Red chili powder, Turmeric powder as per your taste, Oil and water required.
	InstructionsIn microwave safe glass bowl take arbi with some water. Peel the arbi and mix with all ingredients. Keep high rack in the oven & place Arbi with Masala on it and cook. When beep, turn the Arbi and cook again.
1-10 Tandoori Sabzi	500-550 g Mix vegetables - Ladies finger, Dauli flower, Brinjals, Mushroom, Potato, Paneer cubes - 0.5 kg (cut into medium size pieces), Onion paste Ginger-Garlic Paste, Tomato Puree, Red Chilli Powder, Turmeric Powder, Garam Masala, Salt as per your taste Oil - 3-4 tbsp, Coriander - For garnishing.
	InstructionsIn microwave safe glass bowl take oil, onion paste, ginger garlic paste, vegetables, red chilli powder, turmeric powder, garam masala, chat masala, salt and tomato puree, mix well and cook. When beep, transfer this mixture to crusty plate, spread evenly. Put crusty Plate on high rack and press start. Serve hot with tandoori nan.

oven use

1. Non Veggie

Code/Food Serving Size Ingredients
2-1Baked KeemaParatha	Makes 6 Regular flour - 250 g, Milk - 1⁄2 cup, Eno fruit salt - 1 tsp, Warm water - 1⁄2 cup, Salt- to taste. Cooked mutton mince - 50 g
	InstructionsAdd eno fruit salt to warm milk. Keep aside for 1-2 minutestill it starts to bubble. Sift maida and and salt together. Addmaida to the milk and mix. Knead to dough with just enoughwarm water to get a dough of rolling consistency. Kneadonce again with wet hands till very smooth and elastic. Keepcovered with damp cloth in a warm place for 3-4 hours. Kneadagain till smooth and elastic. Make 6 to 8 balls. Cover with acamp cloth and keep aside for 15 min. Roll out the dough ona flour covered working surface give the balls a small circleshape. Stuff cooked mince, make ball again, roll out again in toparatha shape. Pull one side of the naan to give it a pointedend like naan. Preheat the microwave on 180 °C for 5 min.Place it onto a greased crusty plate at high rack and brush withmilk and butter then cook.

Code/Food Serving Size Ingredients
2-2Baked MavaParatha	Makes 6 Regular Flour - 250 g, Milk - 1⁄2 cup. Eno fruit salt - 1 tsp, Warm Water - 1⁄2 cup, Salt - to taste, Almonds - 8 to 10 (skinned & cut into long thin pieces), Maya (Dried residue of milk) - 100 g
	InstructionsAdd eno fruit salt to warm milk. Keep aside for 1-2 minutes till it starts to bubble. Sift maida and and salt together. Add maida to the milk and mix. Knead to dough with just enough warm water to get a dough of rolling consistency. Knead once again with wet hands till very smooth and elastic. Keep covered with damp cloth in a warm place for 3-4 hours. Knead again till smooth and elastic. Make 6 to 8 balls. Cover with a damp cloth and keep aside for 15 min. Roll out the dough on a flour covered working surface give the balls a small circle shape. Stuff blanched almonds and Mava, make ball again, roll out again in to paratha shape. Pull one side of the naan to give it a pointed end like naan. Place it onto a greased crusty plate on high rack and brush with milk and butter. Preheat the microwave on hot blast mode at 180° and cook on hot blast mode.
2-3BombayPrawn	800-900 g Prawns - 500 g, Ginger-garlic - each 1 tsp.Cumin seeds - 1 tsp, Red chillies whole - 12~15,Cloves - 7~8, Cinnamon - 2 inch stick, Mustard seeds - 1 tsp, Vinegar - 4 tbsp, Chopped Onions - 2 medium size, Chopped tomato - 4 medium size, Oil - 1⁄2 cup, Sugar - 2 tbsp, Salt to taste.
	InstructionsIn microwave safe glass bowl take oil, chopped onion, chopped tomato, cumin seeds, ginger-garlic paste, cloves, cinnamon, cumin seeds, mustard seeds, chili, prawns and cook. When beep, add vinegar, salt, and sugar, mix it well and press start. Serve hot.

18 English

Code/Food Serving Size Ingredients
2-4Chicken Pizza	200-250 g Pizza Base - 100 g, Pizza topping - 3 tbsp, Boiled Boneless Chicken - 100 g, Crated Cheese - 1⁄2 cup, Chili Flakes as per your taste, Oregano for seasoning
	InstructionsPre-heat the oven 180 °C with the hot blast mode. Add pizza toping, boneless chicken, cheese on pizza base. Put the pizza on crusty plate low rack. After preheating, select menu and cook. Serve with oregano and chili flakes on top.
2-5Roasted Prawns	600-700 g Prawns - 500 g, Chopped onion - 2 ea, Chopped tomato - 2 ea, Oil - 2 tbsp, Red Chili powder - 1 tsp, Turmeric powder - 1⁄2 tsp, Ginger garlic paste - each 1 tsp, Garam Masala - 1 tsp, Cumin powder - 1 tsp, Coriander powder - 1 tsp, Chopped coriander leaves - 2 tbsp.
	InstructionsIn microwave safe glass bowl add oil, finely chopped onion, chopped tomato, ginger garlic paste, red chili powder, turmeric powder and cook. When beep, add prawns, all other ingredients mix it well, and press start. Garnish with coriander leaves. Serve hot.
2-6Tandoori Chicken	700-800 g Chicken - 650 g, Garlic paste - 1 tsp, Ginger paste - 1 tsp, Red chili powder - 1 tsp, Coriander, cumin powder - 1 tsp, each, Yogurt - 1 cup, Orange-red colour - 1 pinch, Corn flour - 2 tbsp, Salt to taste, Oil - 2 tbsp, Garnish with onion ring & lemon pieces.
	InstructionsIn a bowl mix all ingredients except oil. Add chicken & mix well. Let it marinate for 2-3 hrs. in refrigerator. Place chicken on crusty plate on high rack and cook. When beep, cook on hot blast mode. Garnish with onion ring & lemon pieces. Serve hot.

Code/Food Serving Size Ingredients
2-7TandooriChicken Chaat	650-700 g	Boneless Chicken - 500 g, Red chili powder- 1 tsp, Ginger-garlic paste - 1 tsp, Yoghurt -1⁄2 cup, Salt to taste, Lemon juice - 1 tbsp, Garammasala - 1 tsp, Oil - 2 tbsp, Small green, yellow,red capsicum seeded - 1 (thin strip), Onion - 1(medium size, sliced), Green chili - 2 (chopped),Chopped coriander - 2 tbsp, Chaat masala - 1 tsp.
	InstructionsIn microwave safe glass bowl take chicken with oil, gingergarlic paste yogurt, salt, lemon juice, garam masala. Mix itwell & take it in refrigerator for 2 hrs. Preheat it in oven. Putall this on crusty plate high rack and cook on hot blast modeAfter done, add all other ingredients, mix it well, garnish withcorriender.
2-8TandooriMutton	800-900 g B	Boneless Mutton - 700 g, Garlic paste - 1 tsp,Ginger paste - 1 tsp, Red chili powder - 1 tsp,Coriander, cumin powder - 1 tsp. each, Yogurt- 1 cup, Orange-red colour - 1 pinch, Corn flour- 2 tbsp, Salt - to taste, Oil - 2 tbsp, Garnish withonion ring & lemon pieces.
	InstructionsIn a bowl mix all ingredients except oil. Add mutton & mix well.Let it marinate for 2-3 hrs. in refrigerator. Place chicken on acrusty plate on high rack and cook. when beep cook again onhot blast mode. Garnish with onion ring & lemon pieces. Servehot.

oven use

Code/Food Serving Size Ingredients

2-9	2 nos	Pomfrets - 1⁄2 kg (approx 2 nos), Carom seeds - 2 tsp, Cream - 2 tbsp, Ginger garlic paste - 2 tbsp, Lemon juice - 2 tbsp, Chilli powder - 1 tsp, Hung curd - 2 cups, Oil - 1 tbsp, Salt- to taste Butter for greasing
Tandoori
Pomfret

Instructions

Wash and make 3 or 4 deep incisions on the fishes. Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour. Grease the crusty plate with thick butter and place the fish. Place a thin layer of butter on fish. Place the crusty plate on high rack and cook on hot blast mode.

Code/Food Serving Size Ingredients

2-10	800-900 g Boneless chicken - 500 g (cubed), Sesame seeds
Til Tikka	- 3⁄4 cup

MARINADE : 1

Hung curd - 1 cup, Lemon juice - 1 tbsp, Black cardamom seeds - 14 tsp (crushed), Green cardamom seeds - 14 tsp (crushed), Nutmeg powder - 14 tsp, Mace powder - 14 tsp, Black pepper powder - 12 tsp, Oil - 2 tbsp, Salt to taste, Chilli powder - 14 tsp

GRIND TO PASTE :

Fresh coriander - ½ cup, Green chillies - 3, a pinch of salt.

BATTER

Egg - 1, Maida - 14 cup. Salt to taste, Food colour- a pinch, Butter for greasing

Instructions

Wash the chicken pieces and pat dry on a kitchen towel. Marinade the chicken in 1 marinade for 12 hour. Grind fresh coriander, green chillies and salt to a fine paste add sesame seeds, spread it in plate keep aside. For the batter, beat egg, maida, and salt in bowl and add food colour. Take one piece at a time and dip it in prepared batter, coating it well. Then roll the coated piece in sesame and green paste mixture. Grease the crusty plate with thick butter and place the chicken pieces, place few flakes of butter on each piece. Preheat the microwave at 200 °C. Place the crusty plate at high rack and bake it on hot blast mode.

Using the slim fry features

The 31 Slim Fry features include/provide pre-programmed cooking times. You do not need to set either the cooking times or the power level. You can adjust the Slim Fry category by turning the Multi Function Selector Dial.

IMPORTANT

Use only recipients that are microwave-safe.

Open the door. Place the food in the centre of the turntable. Close the door.

graph TD
    A["Start"] --> B{+}
    B --> C["2"]
    B --> D["3"]
    B --> E["4"]
    B --> F["-"]
    style A fill:#fff,stroke:#000
    style B fill:#fff,stroke:#000
    style C fill:#fff,stroke:#000
    style D fill:#fff,stroke:#000
    style E fill:#fff,stroke:#000
    style F fill:#fff,stroke:#000

1. Press the Slim Fry button.

2. Turn the Multi Function Selector Dial to select Cook category. At that time, press the Multi Function Selector Dial to select the cook category.

3. Indian Slim Fry

4. Potatoes/Vegetables
5. Seafood

6. Chicken

7. Select the type of food that you are cooking by turning the Multi Fuction Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings. At that time, press the Multi Fuction Selector Dial to select the type of food and Press the Multi Function Selector Dial to complete the setup.

8. If you select Category 2,3,4, Select the size of the serving by turning the Multi Function Selector Dial.

1. Press the START/+30s button.

Result: The food is cooked according to the pre-programmed setting selected. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Oven use

Slim fry guide

The following table presents the 31 Slim Fry auto programmes for frying. It contains its quantities and appropriate instructions. You will use less oil compared to frying with oil fryer, while you will get tasty results. Programmes are running with a combination of convection, top heater and microwave energy.

1. Indian Slim Fry

Code/Food Serving Size Ingredients
1-1 Samosa Pockets	4 pieces All purpose flour - 1 cup maida, Oil - 2 tbsp, ajwain - large pinch (optional), enough water to knead the maida, salt to taste, oil for brushing.For the filling :Potatoes - 2 boiled crumble, peas - 14 cup boiled, ginger - 14 tsp grated, Red chili powder - 1 tsp, coriander powder - 12 tsp, pinch cumin powder, pinch kasuri methi, dash of lemon juice, pinch of garam masala, chopped coriander leaves, salt to taste
	InstructionsMix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 minutes. Now prepare the filing for the samosa by mixing all the ingredients for filling. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half. Spread the paste lightly all along the edge of one semicircle. Spread potato filling in centre leaving the edges fold it into triangle shape pockets or desired shape seal the edges with a little water. Continue filling the rest of the Samosa Pockets. Now Keep the 4 Samosa Pockets on the crusty plate and brush all sides with vegetable oil. Put the crusty plate on high rack and press start. When beep, turn the side and press start.

Code/Food Serving Size Ingredients
1-2Veg Cutlets	6 pieces Potatoes - 2 medium (300 g), boiled and shredded, Mixed Vegetables - 2 cups (250 g) - (peas, carrots, green beans, corn), Pancer - 3-4oz (100 g)Onions - 14 medium (75 g), chopped very fine, Green Chillies - to taste, finely chopped, Cilantro (Coriander leaves) - 10 sprigs, finely chopped, Assorted Nuts - 1 tbsp (example: walnuts, peanuts, etc), Salt - to taste, Chaat Masala - 1 tsp, Dried Mango Powder (Amchur) - 1 tsp, Red Chilli Powder - 12 tsp or to taste, Roasted Cumin Powder - 12 tsp, Bread Crumbs - for coating, Oil - for brushing
	InstructionsFinely chop all the Mixed Vegetables and put them in a bowl. Do the same with the Paneer and pour into a bowl. Into the bowl, add in Potatoes, Onions, Green Chillies, Cilantro, and Mixed Nuts. Mix gently but well. Add in the dry spices: Salt, Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and Red Chilli Powder. Again mix well but gently. Put the bread crumbs in a plate. Make cutlets to the size desired, roll in the crumbs and coal well with the bread crumbs. Brush a little Oil on the crusty plate. Now Keep the 4 Veg Cutlets on the crusty plate and brush all sides with vegetable oil. Put the crusty plate on High rack and press start. When beep turn the side and press start.

22 English

Code/Food Serving Size Ingredients
1-3 Bread Pakoras	4 pieces Bread slices - 4, Salt to taste, Green chilli, chopped 1, Coriander powder 12 tsp. Red chilli powder 14 tsp, Roasted cumin powder 12 tsp For Batter - Gram flour (besan) -1 cups, Salt to taste, Red chilli powder 14 tsp, Dry mango powder (amchur) 14 tsp, Garam masala powder 18 tsp, Oil for brushing
	InstructionsMix gram flour, salt, soda bicarbonate, red chilli powder, amchur, garam masala powder in a bowl. Add sufficient water to make thick and smooth batter. Cut the slices into desired shape. Brush little Oil on the crusty plate. Dip the bread slices in the batter. Keep the 4 pieces on the crusty plate and brush all sides with vegetables oil. Put the crusty plate on High rack and press start button. When beep, turn the side and press start.
1-4 Masala French Fries	30 to 35 pieces	Potatoes - 2, Chaat masala powder - 34 tsp, Red chili flakes - 12 tsp, Black pepper powder - 12 tsp, Oil to brush. Salt to taste
	InstructionsWash and peel the potatoes. Slice the potato into thin, long pieces put them in salt water. In a small bowl, prepare the masala spice mix salt, chaat masala powder, red chilli flakes & black pepper powder. Now drain the salt water and dry the potatoes using a paper towel. Crease the crusty plate with a little vegetable oil, Place fries on crusty plate and spread evenly, brush them up with oil. Put the crusty plate on High rack and press start. When beep, transfer the fries to a bowl and sprinkle spice mix evenly and serve.

Code/Food Serving Size Ingredients
1-5Mix VegPakora	12 pieces Chickpea flour - 1 cup, salt - 1 tsp, turmeric - 14 tsp, ground cumin - 12 tsp, green chili powder- 12 tsp, potato - 1, onion - 1, olive oil
	InstructionsMix the chickpea flour with the salt, green chillies and the spices. Stirring with a whisk, add 200 ml (1 cup) of water. Finely chop the Potatoes and onions. Add them to the water-chickpea batter. Brush a little Oil on the crusty plate. Put one-one tbsp of batter on the crusty plate and brush them with cooking oil. Put the crusty plate on High rack and press the start button. When beep, turn the side and press start.
1-6Aloo BondaFlip Overs	6 pieces Potatoes - 2 Large Boiled, Mashed Aloo, Green Chillies - 1~2 chopped, Coriander leaves - 1 tbsp (finely chopped), flour - 1 cup, Salt to taste. Red chili powder to taste, Garam masala powder - 14 tsp, turmeric powder - 14 tsp, Oil for brushing
	InstructionsAdd salt, chili powder, garam masala, coriander, and green chillies to the mashed aloo (potatoes) and mix well. In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too loses). Make small balls of aloo (potato) mixture and flatten them to make turnovers. Brush little oil on the crusty plate. Dip each ball in the batter and keep it on the crusty plate and brush it with oil. Put the crusty plate on High rack and press start. When beep, turn the side and press start. Serve aloo bonda hot with chutney.

oven use

Code/Food Serving Size Ingredients
1-7Flat Bread Roll	4 pieces	White or brown bread - 5-6 slices, potatoes - 2 medium sized, dry pomegranate seeds or dry mango powder - 12 tsp, Crushed black pepper - 12 tsp or black pepper powder - 14 tsp, red chili powder - 14 tsp, green chili - 1 chopped, garam masala powder - 14 tsp, cumin powder - 14 tsp, chaat masala - 12 tsp, coriander leaves - 2 to 3 tsp chopped, salt as required, Oil for brushing
	InstructionsBoil the potatoes. When they are still warm, peel and mash them and keep aside. Add the pomegranate powder, crushed black pepper, red chili powder, chopped green chillies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt. Mix the whole filling well. Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use. Take a slice of bread and dampen it with water, squeeze the water from the bread. Place the filling in the center of the bread. Roll the bread and close the edges so as to get an even outer cover and to cook them evenly gently press them to make them flat. Make all bread rolls this way and keep aside. Brush little oil on the crusty plate. Now Keep the 4 bread rolls on the crusty plate and brush all sides with olive oil. Put the crusty plate on High rack and press start. When beep, turn the side and press start. Serve the bread rolls with tomato sauce or green chutney.

Code/Food Serving Size Ingredients
1-8Paneer Pakora	10 pieces Paneer - 150 g (10 square pieces), Gram / besan flour - 1 cup, Red chilly powder - 1 tsp, Mango powder - 12 tsp, Roasted cumin powder - 12 tsp, Garam masala powder - 12 tsp, Oil to brush. Salt to taste
	InstructionsCut paneer into thick medium sized square shaped pieces.Sprinkle salt, red chilli and cumin powder over the paneer pieces and mix well. In a bowl, mix, gram flour, red chilli powder, mango powder, roasted cumin powder, garam masala powder and salt.Add little water and beat the mixture to form a thick & smooth batter. Brush little oil on the crusty plate. Dip the paneer pieces, into the batter and keep on the crusty plate. Brush all sides of paneer pieces with olive oil. Put the crusty plate on High rack and press start. When beep, turn the side and press start. Serve the Paneer pakora with tomato sauce or green chutney.
1-9Mirchi pakora	6 pieces Beasn/chickenpea flour - 1 and 12 cup, chilli powder - 12 tsp, turmeric powder - 12 tsp, garam masala powder - 14 tsp, a pinch of asafoctida mango (Amchoor) powder, salt as required, water, green chillies - 6, oil, Rice flour - 1 tbsp.Filling :Potato - 1 medium size (boiled), salt, red chilli powder, and chaat masala
	InstructionsAdd all the dry ingredients to the batter. Add little water so as to form a thick batter. Give 1 vertical slits on the green chillies and deseed them. in a small bowl mash boiled potato and add dry spices. Fill the chillies with potato filling. Brush, little oil on the crusty plate. Dip them in the batter. Evenly coat the mirch (chillies) with batter. Put the mirchi pakora on the crusty plate and brush them with oil. Put the crusty plate on High rack and press the start button. When beep, turn the side and press start.

24 English

Code/Food Serving Size Ingredients
1-10Aloo Tikki	6 pieces Potatoes - 2 boiled peeled and mashed, green peas - 14 cup boiled and coarsely crushed, coriander (dhania) - 14 tbsp finely chopped, chaat masala - 12 tsp, chilli powder - 18 tsp, lemon juice - 12 tsp, salt to taste, olive oil
	InstructionsCombine all the ingredients in a bowl (except green peas) and mix well. Divide the mixture into 6 equal portions and shape each portion into a round. Fill the crushed green peas in the potato ball and make it flat. Brush little oil on the crusty plate. Keep the tikki on the crusty plate and brush both sides with olive oil. Put crusty plate on High rack and press start button. When beep, turn the side and press start.
1-11Kuttu AttaPakora	10-15 pieces Potatoes - 3 Medium-Sized, Buckwheat Flour (kuttu ka atta) - 1 cup, Coriander Leaves - 14 cup (finely chopped), Black Pepper Powder - 12 tbsp., Salt - 12 tsp, Oil for brushing
	InstructionsPeel and slice potatoes into diagonal slices and soak them into the water for 5 minutes. Dry the potato slices using towel. Mix the Buckwheat flour, salt, pepper and coriander leaves in a bowl. Add water to the mixture and beat into a smooth batter. Cover it and keep aside for about 20 minutes. Douse pieces of potato in the batter. Put each slice of batter-coated potato. Keep the pieces on the crusty plate and brush all sides with oil. Put the crusty plate on High rack and press start button. When beep, turn the side and press start.

Code/Food Serving Size Ingredients
1-12 Sabudana Vada	10-12 pieces	Potato - 2 boiled peeled and mashed, Sago (Sabudana) - 34 cup soaked for 2 hours, Green chillies - 2 finely chopped, Salt to taste, Oil for brushing
	InstructionsMix together potato, sago, green chillies and salt in a bowl.Divide the mixture into equal sized balls and shape them into tikkis. Keep the 9 pieces on the crusty plate and brush all sides with oil. Put the crusty plate on High rack and press start button. When beep, turn the side and press start.
1-13 Fried Aloo Chat	25-30 pieces	Potatoes - 3-4 medium sized, Salt to taste, Oil for brushing, black pepper powder - 12 tsp, Green chillies - 2 chopped, coriander leaves - 3 tbsp. chopped
	InstructionsPeel and slice potatoes into 12 inch cube size and soak them into the water for 5 minutes. Dry the potato slices using towel. Keep the potato cubes on the crusty plate and brush all sides with vegetables oil. Put the crusty plate on High rack and press start button. When beep, turn the side and press start. After long beep, transfer the potatoes into a big bowl. Add salt, black pepper powder, green chillies, coriander leaves.

oven use

Code/Food Serving Size Ingredients
1-14NamakPaare(Matar)	20-25 piecesMaida (all-purpose flour/plain flour) - 1 cup,Rava (suji/ semolina) - 2 tbsp, Black Pepper Powder - 12 tsp, Ghee - 2 tbsp, Oil for deep frying, Salt, Water, Fresh Basil Leaves - 7-8, Garlic Cloves - 4-5, Green Chili - 1 chopped
	InstructionsGrind basil leaves, garlic and green chilli until it becomes slightly smooth paste. Add maida, semolina, black pepper powder, ghee, prepared garlic-basil paste and salt and mix them well. Add water as needed in small quantities) and bind stiff dough. Knead it until smooth surface, about 2-minutes. Divide it into 2-equal portions and give each portion a round shape. Roll it out and cut it vertically into 1-inch wide strips. Put them on crusty plate and brush the oil on both sides. Keep the crusty plate on high rack and press start. When beep, turn the side and press start.
1-15Crispy Corn	200 g CornKernels (fresh, canned or frozen) - 200 g,Cornflour - 12 cup, Onion - 1 finely chopped,Spring Onion - 12 cup chopped, Green Chilli - 2 chopped, Pepper Powder - 12 tsp, White Vinegar - 12 tsp, honey - 2 tsp, Salt according to taste,Oil for brushing
	InstructionsDrain the corn kernels and let it dry a little. Dust the corn kernels with cornflour properly; making sure every kernel is coated. Keep them aside for 30 minutes, so that the cornflour can absorb any excess moisture left in the corn. Mix well corn and add onion, spring onion and green chillies, pepper powder, salt and honey and the vinegar, toss once. Transfer the mixture to the crusty plate and apply some oil with brush. Put the crusty plate on high rack and start the microwave oven. When beep, Garnish with spring onion greens and serve hot.

Code/Food Serving Size Ingredients
1-16Roasted Nuts	200 g Almonds - 40 g, Cashew - 40 g, Peanuts - 40 g,Fox flower (Makhane) - 40 g, Pistachio (pista) -40 g, Salt to taste, Oil for brushing
	InstructionsPut almonds, cashew, peanuts, foxflower and Pistachio oncrusty plate and apply some oil with brush. Place the crustyplace on high rack and press start button. When beep, transferthe nuts into serving bowl and sprinkle some salt and serve.
1-17Fried Masala Papad	4 pieces Papads - 4 medium sized, onion - 1 mediumfinely chopped or 12 cup finely chopped,tomato - 1 medium finely chopped or 12 cupfinely chopped, coriander/dhania - 2 tbspchopped, lime or lemon juice - 1 tsp, red chillipowder - 12 tsp or green chilies - 1 or 2 finelychopped, chaat masala - 1 tsp, salt as required,oil for brushing
	InstructionsTake all the ingredients for the masala toppings in a bowl -finely chopped onions, tomatoes, red chili powder, roastedcumin powder, chaat masala powder and salt. Add lime juiceand mix well. Put crusty plate on high rack in microwave ovenand press start button. When beep, open the microwave ovenand put 3 papad on the crusty plate on high rack and brushsome oil on both the sides of papad. When beep, transfer thepapad in the plate And spoon the masala filling on the friedpapads. Sprinkle chopped coriander leaves and serve masalapapad immediately.
1-18Frozen Smiley/Nuggets	9-12 pieces Frozen smiley, Oil for brushing
	InstructionsTake frozen smiley on put it on crusty plate and apply someoil. Place the crusty plate on high rack and press start button.When beep, take out and serve with tomato ketchup.

26 English

Code/Food Serving Size Ingredients
1-19Onion RingPakora	20 pieces Orions - 4 thickly sliced, besan - 2 cups,Cornflour/corn starch - 3 tbsp, Salt to taste, Red pepper powder - 12 tsp, Baking powder - 12 tsp, Oil for brushing
	InstructionsSeparate the onion roundels into rings and keep the centre part aside. Use only the outer big rings. Sieve together besan, cornstarch, salt, red pepper powder and baking powder and add sufficient water to make a thick batter. Dip onion rings into the batter. Put the onion ring pakora on the crusty plate and brush them with oil. Put the crusty plate on High rack and press the start button. When beep, serve with green chutney.
1-20Aloo Paneer Pops	20 pieces Paneer (cottage cheese) - 200 g grated, Potatoes - 2 large boiled and mashed, Oil for brushing, Onion - 1 medium chopped, Green chillies - 4 chopped, Fresh coriander leaves - 4 tbsp chopped, Garam masala powder - 1 tsp. Salt to taste, Black peppercorns - 12 tsp powdered, Refined flour (maida) - 4 tbsp.
	InstructionsMix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder and salt.Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter. Keep the croquettes in the refrigerator for an hour or more. Put the croquettes on the crusty plate and apply oil on both the sides. Put the crusty plate on high rack and start the microwave oven. When beep, turn them over and press start and cook again. Take the aloo paneer pops and garnish chopped coriander leaves and serve hot.

1. Potatoes/Vegetables

Code/Food Serving Size Instructions
2-1Frozen Potato Croquettes	200-250 g300-350 g	Distribute frozen potato croquettes evenly on the crusty plate. Set plate on low rack. Stand for 1-2 minutes.
2-2Homemade French Fries	300-350 g400-450 g	Use hard to medium type of potatoes and wash them.Peel potatoes and cut into sticks with a thickness of 10 x 10 mm. Soak in cold water (for 30 min.).Dry them with a towel, weigh them and brush with 5 g olive oil.Distribute homemade fries evenly on the crusty plate. Set plate on high rack. Stand for 1-2 minutes.
2-3Potato Wedges	200-250 g300-350 g400-450 g	Wash normal sized potatoes and cut them into wedges. Brush with olive oil and spices.Put them with the cut side on the crusty plate.Set plate on high rack. Stand for 1-3 minutes.
2-4Frozen Onion Ring	100-150 g200-250 g	Put frozen breaded onion rings or frozen breaded squid rings evenly on the crusty plate.Set plate on low rack.Stand for 1-2 minutes.
2-5Sliced Courgettes	100-150 g200-250 g	Rinse and slice courgettes. Brush with 5 g olive oil and add spices. Put slices evenly on the crusty plate and set plate on high rack.Turnover after beep sounds. Press start to continue. (The oven keeps operating if you do not turn over).Stand for 1-2 minutes.

Oven use

1. Seafood

Code/Food Serving Size Instructions
3-1Frozen Prawns	200-250 g300-350 g	Distribute frozen breaded prawns evenly on the crusty plate. Set plate on low rack. Stand for 1-2 minutes.
3-2Frozen Fish Cutlets	200-250 g300-350 g	Distribute frozen breaded fish cutlets evenly on the crusty plate. Set plate on low rack. Stand for 1-2 minutes.
3-3Frozen Fried Squid	100-150 g200-250 g	Distribute frozen breaded squid rings evenly on the crusty plate. Set plate on low rack. Stand for 1-2 minutes.

1. Chicken

Code/Food Serving Size Instructions
4-1Frozen ChickenNuggets	200-250 g300-350 g	Distribute frozen chicken nuggets evenly on the crusty plate. Set plate on high rack. Stand for 1-2 minutes.
4-2ChickenDrumsticks	200-250 g300-350 g400-450 g	Weigh drumsticks and brush with oil and spices. Place them evenly on high rack.Turnover after beep sounds, oven will stop process. Press start to continue. Stand for 1-3 minutes.
4-3Chicken Wings	200-250 g300-350 g	Weigh chicken wings and brush with oil and spices. Place them evenly on high rack.Turnover after beep sounds, oven will stop process. Press start to continue. Stand for 1-2 minutes.

Using the indian recipe features

The 232 Indian Recipe features provide pre-programmed cooking times.

You do not need to set either the cooking times or the power level.

You can adjust the size of the serving by turning the Multi Function Selector Dial.

IMPORTANT

Use only recipients that are microwave-safe.

Open the door. Place the food in the centre of the turntable. Close the door.

graph TD
    A["1 Indian Recipe"] --> B["2 Indian Combo"]
    B --> C["3 Output"]
    C --> D["Feedback Loop"]
    D --> E["- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -"]

1. Press the Indian Recipe button.

2. Select the category of food by turning the Multi Function Selector Dial and press the Multi Function Selector Dial to complete the setup.

3. Soups & Snacks (Veggie)

4. Sweets & Confectionary (Veggie)

5. Continental (Veggie)

6. Veggies & Kebabs (Veggie)

7. Soups & Snacks (Non-veggie)

8. Indian Famous Variety & Kebabs (Non-Veggie)

9. Indian Special Chicken Dishes (Non Veggie)

10. All time favorite (Non-Veggie)

11. Roti/Naan

12. Select the type of food that you are cooking by turning the Multi Function Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings.

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4. Press the START/+30s button.

Result: The food is cooked according to the pre-programmed setting selected. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Indian recipe guide

The following table presents quantities and appropriate instructions about 232 Indian Recipe programmes.

1. Soups & Snacks (Veggie)

Code/Food Serving Size Ingredients
1-1Cream of Lettuce Soup	400-500 g Lettuce leaves - 2 cups, Onion - 2 ea (chopped), Milk - 2 cups, Plain flour - 2 tbsp. Butter - 2 tbsp, Salt, Sugar, Pepper as per your taste. Lettuce leaves - 2 cups, Onion - 2 ea (chopped), Milk - 2 cups, Plain flour - 2 tbsp. Butter - 2 tbsp, Salt, Sugar, Pepper as per your taste.
	InstructionsIn microwave safe glass bowl add lettuce leaves with water and cook. When beep, grind the stalk with some water and then put the butter, plain flour, onion, milk, salt, sugar and pepper. Mix well and press start. Serve hot.

Code/Food Serving Size Ingredients
1-2Mix VegetableSoup	400-500 g Carrot - 1 ea (medium size, chopped),Cauliflower - 50 g (chopped), Onion - 2 tbsp(chopped), Green peas - 3⁄4 cup, Butter - 1 tbsp,Milk - 1 cup, Salt & pepper as per your taste.Water - 1 cup.
	InstructionsIn microwave safe glass bowl add 1 cup of water, carrot,cauliflower and green peas. When Beep, grind the stalk withsome water. Put the butter in a glass bowl. Add chopped onion,stalk, milk, salt and pepper. Mix well and press start. Serve hot.
1-3MushroomSoup	400-450 g Potato - 1 ea, Cabbage - 50 g, Onion - 1 ea(small size), Mushroom - 100 g, Tomato sauce2 tbsp, Oil - 2 tbsp, Water - 2 cups, Salt, Sugar.Pepper as per taste.
	InstructionsChop all vegetables. In microwave safe glass bowl put potato,cabbage, onion, 2 cups of water and cook. When beep,grind the stalk with some water and then add oil, choppedmushroom, salt, black pepper, sugar and tomato sauce. Mixwell and press start. Serve hot and garnish with grated cheese.
1-4Spinach Soup	400-500 g Spinach leaves - 2 cup (chopped), Butter -1 tbsp, Milk - 1⁄2 cup, Salt, Pepper, Nutmegpowder as per your taste.
	InstructionsIn microwave safe glass bowl Put spinach leaves and somewater. When beep, blend the spinach to a smooth puree in ablender. And then add butter, the milk, salt, pepper, and nutmegpowder. Mix well and press start.

oven use

Code/Food Serving Size Ingredients
1-5 Sprouts & Vegetable Soup	700-800 g	Bean sprouts - 250 g (boiled), Carrot - 1 (grate), Spring onion - 2 chopped, Cabbage - 100 g (shredded), Cottage cheese - 100 g (chopped), Golden corns - 100 g, French Beans - 100 g, Corn Flour - 2 1⁄2 tbsp, Vegetable stock - 3 cups, Salt & Pepper- to taste, Butter - 1 tbsp, Soy sauce - 1 tsp, Vinegar - 2 tsp
	InstructionsMix corn flour with normal water and add to all the ingredients in a microwave safe container. Cook and serve hot.
1-6 Sweet Corn Soup	300-350 g	Sweet corn - 200 g, Water - 1.5 cup, Oil - 1 tbsp, Corn flour - 1 tbsp, Chopped onion - 2 tbsp, Green chilli - 1 ea (chopped), Salt, Sugar, Pepper corns as per your taste.
	InstructionsIn a microwave safe bowl add crushed sweet corns with water and cook when beep add all other ingredients and cook. Garnish with fresh coriander and serve hot.
1-7 Tom Yum Soup	300-350 g	Mushroom - 6-7 (chopped), Fresh coriander leaves a few spring, Green or fresh red chili - 3-4, Lemon grass - 4 inches stalk, Lime leaves - 4-5, Salt as per your taste, Thai red curry paste - 2 tbsp, Lemon juice - 2 tbsp, Water - 4 cups.
	InstructionsIn microwave safe glass bowl add 4 cups of water, lemon grass, lime leaves, 2 red or green chilli and salt. Mix well and cook. When beep, grind the stalk with some water and then add oil, chopped mushroom and Thai red curry paste. Serve hot with Lemon juice & red or green chili.

Code/Food Serving Size Ingredients
1-8Hot & SourSoup	250-300 ml Fresh tomato puree - 4 tbsp, Readymadetomato puree - 1 tbsp, Water - 2 cups, Seasoning cube - 1, Capsicum - 1 tbsp (finely chopped), Cottage cheese - 1 tbsp (finely chopped), Corn flour - 2 12 tbsp, Vinegar - 1 tsp
	InstructionsMix corn flour with normal water and add to all the ingredients except vinegar in a microwave safe glass bowl. Cook and serve hot with vinegar.
1-9Tomato Soup	400-500 g Tomato - 6 ea (medium size), Garlic - 7~8 Cloves, Carrot - 1 ea (small size), Celery - 1 stalk, Onion - 1 ea (medium size), Pepper corns - 5~6, Oil - 1 tbsp, Butter - 1 tbsp, Salt & sugar as per your taste, Cream - 2 tbsp. Water - 2 cups.
	InstructionsWash all vegetables. Cut tomatoes into quarters. Peel & chop garlic. Peel & cut carrots in rounds. Chop celery, slice onion & crush pepper corns. In microwave safe glass bowl put oil onion, carrot, celery and garlic. Add 2 cups of water & cook. When beep, let it be cool and then blend in blender. Pour them in microwave safe glass bowl and add butter, tomato puree, salt and sugar. Stir well and cook. After cook add cream and serve it hot.

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Code/Food Serving Size Ingredients
1-10Chana Chat	200-250 g Boiled Chana - 100 g, Boiled Potato - 1 ea,Ginger paste - 1 tbsp, Green chili paste - 1 tbsp,Oil - 1 tbsp, Salt, Red chili powder, Pepper,Garam masala, Chat Masala and Lemon juice asper taste, Muster seeds, Cumin and Asafetidafor tempering.
	InstructionsIn microwave safe glass bowl add oil, muster seeds, cuminseeds, and asafetida and cook, when beep add all otheringredients except lemon juice and cook.Mix mix lemon juice and serve warm.
1-11Chili HoneyVegetables	200 g	Mix Vegetable (Carrot, Muter, Corn, Cornflower,French Beans etc : cut small pieces) - 200 g,Honey - 2 tbsp, Salt, Lemon juice, Peper powderas per your test, Water as required.
	InstructionsIn microwave safe bowl take vegetables and some water. Whenbeep drains water and adds honey, salt, lemon juice, pepperpowder mix well and then press start.
1-12Cheese Cutlet	8 ea	Potatoes - 4 ea (boiled), Cottage cheese -200 g, Chopped coriander - 2 tbsp, Choppedgreen chili - 1 tsp, Chopped onion - 1 ea,Chopped cabbage - 2 tbsp, Bread crumbs -4 tbsp, Oil for applying, Salt as per your taste.
	InstructionsMash the potatoes very well, add all ingredients, mix it welland shape the cutlet as you wish. Take it in crusty plate onhigh rack, applying oil and cook. When beep, turn the piecesand press start.

Code/Food Serving Size Ingredients
1-13 Potato Chaat	150-200 g Boiled Potatoes - 2, Rock Salt - 14 tsp, Salt - a pinch, Chaat Masala - 12 tsp, Red Chili Powder - a pinch, Lemon Juice - 1 tbsp
	InstructionsMix all the ingredients except lemon juice and cook in crusty plate on high rack at grill mod.Serve warm with lemon juice.
1-14 Dhokla	200 g Gram flour - 200 g, Warm water - 75 ml, Curd - 3 tbsp, Green chili-ginger paste - 1 12 tsp, Fruit salt - 1 12 tsp, Salt, Sugar as per your taste.
	InstructionsGrease the microwave safe flat dish, with little oil. Mix gram flour, curd, sugar, salt, water, ginger-green chili paste, yellow color, fruit and salt together. Pour the mixture in greased dish and cook. Cut it into pieces, garnish with grated coconut and coriander and serve with sauce or chutney.
1-15 Oat Hearts	15-16 ea Oats -1 12 cup, Boiled Potatoes - 2, Grated Cottage Cheese - 14 cup, Chili powder - 12 tsp, Garam Masala - 14 tspDry mango powder - 1 tsp, Salt - to taste, Chopped Coriander - 2 tbsp, Grated Carrot - 2 tbs, Lemon juice - 14 tsp
	InstructionsIn a bowl add mashed potatoes and all the ingredients mix well. Make heart shaped culets and coat them with oats and Place it on greased crusty plate on high rack. When beep flip them and brush with oil then cook again and serve hot with ketchup.

oven use

Code/Food Serving Size Ingredients
1-16Kasoori PaneerTikka	300-350 g Cottage cheese (paneer) - 250 grams, Green chillies - 3, Ginger, peeled - 12 inch piece, Garlic, peeled - 5 cloves, Hung yogurt - 34 cup, Green chutney - 2 tbsp, Turmeric powder - 14 tsp, Carom seeds (ajwain) - 12 tsp, Garam masala powder - 1 tsp, Chaat masala - 1 tsp, Kasoori methi, powder - 2 tbsp, Roasted chana dal powder - 2 tbsp, Fresh cream - 14 cup, Salt - to taste, Mustard oil - 2 tbsp, Lemon juice - 2 tbsp, Oil - 2 tbsp
	InstructionsCut paneer into one and a half inch sized pieces. Deseed and cut green capsicums into one and a half inch sized pieces. Grind green chillies, ginger and garlic into a fine paste. Take hung yogurt in a bowl. Add green chutney, green chilli-ginger-garlic paste, turmeric powder, ajwain, garam masala powder, half of the chaat masala, kasoori methi powder, roasted chana dal powder, fresh cream, salt and mix. Add paneer cubes to the marinade and acid mustard oil. Skewer the cottage cheese and place on greased crusty plate and place it on high rack, put few drops of cooking oil over the tikka and cook on high rack. Arrange the tikkas on a plate, sprinkle the remaining chaat masala and lemon juice and serve hot.

Code/Food Serving Size Ingredients
1-17 Lazeez Paneer Toast	4 slices Butter - 1 12 tbsp, Brown or white bread- 4 slices, Garlic (5-6 Flakes, crushed and chopped) - 1 tsp, Leaves of Palak (Spinach + washed & shredded) - 100 g, Pancer - 150 g, Basil or Coriander -1 tbsp,(chopped), Mozzarella cheese (grated) - 5 tsp, Salt & Pepper - each 14 tsp, Red chili flakes as per your taste.
	InstructionsWash and shred the spinach leaves into thin ribbons. In microwave safe bowl add butter, garlic, spinach and cook with MWO 900 W for 4 min. When beep, add grated pancer, basil, mozzarella cheese and mix well. Spread the mixer on the toast. Pre-heat the oven 200 °C with the hot-blast function. When beep, take spread bread slice on the low rack and cook.
1-18 Mixed Vegetable Tikkis	5 tikkis Boiled Mix Vegetables - 1 cup (carrots, cabbage, cauliflower, peas potatoes, cottage cheese and French beans etc), Powdered roasted peanuts - 1 12 tbsp, Chopped coriander - 2 tbsp, Sugar - 1 tsp, Chilli Powder - 12 tsp, Scsame seeds - 2 tsp, Salt to taste, Bread Slices - 2
	InstructionsAdd all the ingredients in bowl and mash them with the help of a masher. Make 5 tikkis and place them over greased crusty plate at the high rack. Brush the remaining oil thoroughly over the tikkis and cook. When beep flip them over and brush little oil and cook again. Scrvc hot with ketchup.

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Code/Food Serving Size Ingredients
1-19Malai Khumb	8 ea Mushrooms - 8 pieces, Boiled Peas - 50 g.Cottage Cheese - 1 tbsp, Hung curd - 2 tbsp,Cheese spread - 1 tbsp, Ginger paste - 1 tsp,Corn Flour - 2 tbsp, Oil - 1 tbsp, Choppedcoriander leaves - 2 tbsp. Garam masala - 14 tsp, Pepper - 12 tsp, Salt - to taste
	InstructionsHollow the mushrooms from the middle and marinate withhung curd, cheese spread, ginger paste, salt and garam masalafor 15 minutes. In a bowl add cottage cheese, boiled peas, saltand black pepper. Stuff the marinated mushrooms with mixtureand place it on greased crusty plate on high rack then cook.
1-20Pav Bhaji	400-500 g Vegetables (Potato, Cauliflower, Capsicum,Green Peas, Carrot, Beans etc) - 300 g, Oil- 3 tbsp, Onion (Chopped) - 2 nos, Tomato(Chopped) - 2 Nos, Pav Bhaji Masala, GingerGarlic Paste, Red Chili Powder, Salt, Lemon juice,Butter, Hara Dhaniya, Water - As per your taste.
	InstructionsIn microwave safe glass bowl take all the vegetables, afterthat put the bowl in microwave and start to cook. Whenbeeps, in another bowl add oil, ginger garlic paste, choppedonion, chopped tomato, mix well and add masala, lemon juice,smashed vegetables, salt, pav bhaji masala and water asrequired. Mix well and cook again.Serve hot with butter on top and warm pav.

Code/Food Serving Size Ingredients
1-21Poha	300-350 g	Flaked Rice (Poha)-200 g, Onion - 1 (chopped), Boiled Peas - 12 cup, Green chilies - 2 to 3 (chopped), Curry Leaves - 5 to 6, Mustard Seeds - 1 tsp, Oil - 12 tbsp, Asafetida (hing)-1 pinch, Turmeric - 14 tsp, Roasted Peanuts 1 tbsp, Roasted Almonds - 1 tbsp, Pepper - 1 tsp, Salt-to taste, lemon juice as per taste.
	InstructionsWash flaked rice under running water thoroughly. Keep aside for ten minutes. In a microwave safe glass bowl add oil, mustard seeds, curry leaves and asafetida, mix well and cook, when beep add all other ingredients and cook. Serve hot with lemon juice and fresh coriander.
1-22Potato Fries	200 g Boiled Potato fingers - 200 g, Seasoning - 1 tbsp, lemon juice - 1 tsp (optional)
	InstructionsGlaze the potato finger with oil thoroughly and place them over a greased crusty plate with high rack and cook. Seasoned them with seasoning of your choice and serve hot with ketchup.

oven use

Code/Food Serving Size Ingredients
1-23Veg ShamiKebab	Serves 4	Boiled black Bengal gram - 12 cup, boiled split Bengal gram - 1 tbsp, chopped onion - 1 medium, coriander powder - 1 tsp, green chilies - 2 chopped, chaat masala - 12 tsp, salt-to taste, garam masala - 12 tsp, oil - 2 tbsp, bread crumbs to coat, and fresh coriander - 1 tbsp
	InstructionsIn a bowl add boiled black bengal gram and boiled split bengal gram and mash well. then add all other ingredients, except bread crumbs. Make 4 equal sized patties and coat with bread crumbs. Place them over a greased crusty plate and high rack then cook, when beep brush the kebabs with oil and flip them over and cook. Serve hot.
1-24 Stuffed DahiKebab	Serves 4 Yogurt - 100 g, cottage cheese - 50 g, Corn flour - 2 tbsp, Salt-to taste, Green chili - 2 (chopped), Ginger - 1 tsp, Black pepper - 1 tsp. Oil - 2 tbsp, chopped raisins and almonds for stuffing
	InstructionsIn a bowl add mashed cottage cheese and all other ingredients except raisins and almonds and mix well.Make medium sized balls, coat them in the remaining corn flour and give them desired shape and put them on a greased crusty plate and place it over high rack and cook, when beep brush a little oil over the kebabs and flip, cook again.

Code/Food Serving Size Ingredients
1-25 Pineapple Seekh	Serves 4 Fresh pineapple - 1 (rings), Dark rum - 3 tbsp,Castor sugar - 2 tbsp, Ground ginger - 1 tsp,Unsalted butter - 4 tbsp, Salt - a pinch, Oil - for greasing
	InstructionsIn a bowl add rum, sugar, butter, ginger and butter and mix well.Brush the mixture on both sides of pineapple rings and threadsthem in metal skewers. Place them over a greased crusty plateand place the crusty plate on high rack and cook. When beep,flip over and grill. Serve hot.
1-26 Sago Hearts	Serves 4 Sabooddana (sago)- 150 g, Boiled potatoes- 3 medium, Ginger - 1 tsp (chopped), Cuminseeds - 1 tsp, Red chilli powder - 12 tsp, Garammasala - 12 tsp, Oil - 2 tbsp, Coriander leaves -2 tbsp, Salt- to taste
	InstructionsIn a bowl take, one hour soaked & strain sago and add all theingredients and mix well. Make small balls and shape theminto hearts with the help of a heart shape mould and cook ongreased crusty plate on high rack. When beep flip and brushwith oil and cook again.
1-27 Seasame Toast	2 ea Bread slices - 2, sesame seeds - 1 tbsp, cottagecheese - 14 cup, basil - 1 tbsp, salt and pepper -to taste, butter - 1 tbsp
	InstructionsSpread the butter over the slices.Mix all the ingredients and spread over bread slices and placeit on greased crusty plate on high rack then cook.

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Code/Food Serving Size Ingredients
1-2BSweet andSour StuffedBaskets	6 ea Bread Slices - 6, Olive Oil - 3 tsp, Chili Flakes - 14 tsp, Oregano - 14 tsp, Black Pepper powder- 14 tsp. Chaat masala - 12 tsp, Blanched Sprouts- 14 cup, Oil - 1 tbsp. Mustered seeds - 12 tsp,Urad Dal (split black lentils) - 12 tsp, ChanaDal (split Bengal gram) - 1 tsp, Graled Ginger- 12 tsp, Whole Kashmiri Red Chili - 2 (brokeninto pieces), Curry Leaves - 4 to 5, TurmericPowder - 12 tsp, Cooked Rice - 2 12 cup, lemonjuice - 1 tbsp, salt - to tasteBasket Filling :Onion - 14 cup (Fine chopped), Cucumber - 14 cup (Fine chopped), Tamarind Sauce - 2 tbsp,Lemon Juice - 12 tsp, Salt - to taste, FreshCoriander Leaves for garnishing
	InstructionsRoll out the bread slices with a roller evenly. Make the slicesthin until it gets even from all sides. Cut the bread slices in tothe size of muffin moulds. In a bowl add 3 teaspoon of oliveoil, chili flakes, oregano, black pepper powder and chaat masalamix it well. Brush up the mixture on bread slices evenly. Placethe slices in the moulds giving them the shape of basket andPlace it on greased muffin tray on high rack and cook. Whenbeep, turn the baskets upside down and cook again.Basket Filling: In a bowl add blanched sprouts, pomegranate,onion, cucumber, lemon juice, tamarind sauce and salt to taste.Mix well, Fill the baskets with sprout & pomegranate filling andgarnish with fresh coriander leaves.

1. Sweets & Confectionary (Veggie)

Code/Food Serving Size Ingredients
2-1Atta Ladoo	300-350 g Atta - 2 cup, Ghee - 100 g, Powder Sugar -75 g, Cardamom powder - 1 tbsp, Almonds(Chopped) - 1⁄4 cup.
	InstructionsIn microwave safe glass bowl add atta, ghee, mix well andcook. When beep, stir well and press start. Stir in every5 minutes. When cool and cardamom powder, sugar powder,mix well and make ladoo.
2-2Besan (Bengal Gram Flour)Laddoo	300-350 g Besan (Bengal Gram flour) - 2 cups, Ghee -100 g, Powder Sugar - 75 g, Cardamom powder- 1 tbsp, Almonds (Chopped) - 1⁄4 cup
	InstructionsIn microwave safe glass bowl add besan and ghee, mix welland cook. When beep, stir well and press start. Stir in every5 minutes. When cool and cardamom powder, sugar powder,mix well and make ladoo.
2-3Kalakand	450-500 g Grated paneer - 300 g, Condensed Milk - 200 g,Milk powder - 3 tbsp, Corn Flour - 1 1⁄2 tbsp,Cardamom powder - 1 tsp, Almond pieces asper your taste
	InstructionsIn microwave safe glass bowl take grated paneer, condensedmilk, milk powder, corn flour, cardamom powder, mix welland cook. When beep, stir well and press start. Garnish it withalmonds and when set, cut into pieces.

oven use

Code/Food Serving Size Ingredients
2-4Khoya Barfi	450-500 g Grated Khoya - 300 g, Powdered sugar - 200 g, Milk powder - 2 tbsp, Saffron - 14 tsp, Cardamom powder - 1 tsp, Almond pieces as per your taste.
	InstructionsIn microwave safe glass bowl take grated khoya, powdered sugar, milk powder, saffron & cardamom powder, Mix well and cook. When beep, stir well and press start. Garnish it with almonds and when set, cut into pieces.
2-5Shahi Tukda	250-300 g Bread slice - 4 ca, Condensed milk - 150 ml, Milk - 100 ml, Sugar - 4 tbsp, Almond - pista pieces - 4 tbsp, Saffron & cardamom powder - 1 tsp.
	InstructionsArrange bread slice on high rack and cook. When beep, turn slice and press start. After done add condensed milk, sugar, dry fruits, saffron, cardamom powder. Mix well and pour the mixture on slice. Serve hot.
2-6Phirnee	200-250 g Milk - 400 g, condensed milk - 3 tbsp, Sugar powder - 150 g, rice - 12 cup (soaked), Saffron - 5 to 6 strings, cashew nuts - 1 tbsp, Pistachios - 1 tbsp
	InstructionsBlend the soaked rice in blender. Add everything and cook.
2-7Almond Payasum	300-350 g Almonds - 12 cup, Milk - 12 it, Sugar - 12 cup, Condensed Milk - 5 tbsp, Cardamom Powder - 14 tsp, Nutmeg - 12 tsp, Saffron - 12 tsp
	InstructionsSoak the almonds overnight. Peel and blend them into a smooth paste.In a bowl add all the ingredients and cook.

Code/Food Serving Size Ingredients
2-8Ras Malai	400-450 g Milk - 400 g, Powder Sugar - 200 g, Saffron - 5 to 6 threads, White Rasgillas - 150 g, Pistachios - 2 tbsp.
	InstructionsIn a microwave safe bowl add milk, sugar powder, saffron and cook, when beep, add rasgillas and pistachios and cook. Serve cold.
2-9Sweet Rice	400-500 g Soaked Basamati Rice - 200 g, Water - 400 ml, Sugar - 150 g, Lemon Juice - 1 tsp, Almand - 50 g, Resins - 50 g, Cardamom Powder - 1 tsp, Yellow colour a pinch, Chee - 2 tbsp, Saffron - 1⁄2 tsp.
	InstructionsIn microwave safe glass bowl take ghee, soaked basamati rice and water. Cover and cook. When beep, add sugar, lemon juice, almond, resins, cardamom powder, Yellow colour, saffron and press start. Serve hot.
2-10AlmondCookies(Pistachio)	250-300 g Refined flour - 115 g. Margarine or butter - 50 g, Powder sugar - 50 g, Cardamom powder - 1⁄4 tsp, Nutmeg powder - 1⁄2 tsp, Chopped almond - 1 tbsp, Chopped Pistachio - 1 tbsp, Little saffron, Milk as required.
	InstructionsPre-heat the oven 140 °C with the Hot-blast function. Sieve the flour. Cream the margarine & sugar very well until light & creamy. Add the saffron, cardamom & nutmeg powder & mix very well. Add the sieved flour & make dough. Roll out the dough using a little flour. Sprinkle a few nuts & give a light final roll. Cut into desired shape. Put it into low rack. When beep, Select menu and cook. Cool the cookies serve them.

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Code/Food Serving Size Ingredients
2-11Banana Bread	450 g	Refined flour - 225 g, Margarine - 125 g, Egg - 2 ea, Powder Sugar - 200 g, Baking Powder - 12 tsp, Soda Bicarb - 1 tsp, Ripced Banana - 3 ea, Walnut - 50 g, Milk as required, Vanilla essence - 1 tsp.
	InstructionsPre-heat the oven 120 °C with the Hot-blast function. Grease and dust 10" cake tin, Sieve flour with baking powder & soda bicarb. Cream butter & sugar until light & fluffy. Beat egg separately. Add gradually to creamed mixture, beating well all the time. Add mashed banana with 1 table spoon of flour. Mix well. Fold in flour. Add chopped walnuts. Pour into a greased loaf tin. Put it into low rack. When beep, select menu and cook.
2-12Brownie	400-450 g	Refined flour - 100 g, Butter - 75 g, Egg - 2 ea, Chopped Almonds - 3 tbsp, Powder Sugar - 80 g, Baking Powder - 1 tsp, Milk - 14 cup, Chocolate essence - 1 tsp, Cocoa powder - 2 tbsp, Water - 12 cup.
	InstructionsPre-heat the oven 140 °C with the Hot-blast function. Grease and dust 8" cake tin. Sieve flour with baking powder. Mix cocoa powder with half cup of hot water. In a bowl add powder sugar & butter & beat well. Add egg & essence & again beat well. Add almonds to Refined flour, mix well, add maida mix with butter mixture. Add cocoa solution to it & again mix well. For spoon dropping consistency add milk. Pour the mixture in a greased tin. Put it into low rack. When beep, select menu and cook.

Code/Food Serving Size Ingredients
2-13Butter Sponge	450-500 g	Refined flour - 120 g, Margarine - 90 g, Egg- 2 ca, Powder Sugar - 120 g, Baking Powder -1 tsp, Milk as required, Vanilla essence - 14 tsp.
	InstructionsPre-heat the oven 130 °C with the Hot-blast function. Greaseand dust 8" cake tin. Sieve flour with baking powder thrice.Cream margarine and powdered sugar until light and fluffy.Beat egg and add to the creamed mixture little by little beatingthoroughly between each addition. Fold in the shifted flour alittle at a time. Adjust consistency of the batter with milk to geta dropping consistency. Put it into low rack. When beep, selectmenu and cook.
2-14Choco -CashewBiscuits	250-300 g Refined flour - 85 g, Margarine or butter - 85 g,Powder sugar - 85 g, Cashew nut powder -85 g, Almond Essence - 14 tsp, Cocoa - 1 tbsp.
	InstructionsPre-heat the oven 160 °C with the Hot-blast function. Sievethe flour. Cream the margarine & sugar very well until light& creamy. Add the Almond essence & mix very well. Add theflour, cocoa & cashew nut mix well, chill the mixture for 10 min.Roll out & cut out with round biscuit cutter. Put it into low rack.When beep, select menu and cook. Cool the biscuits. Servethem.

oven use

Code/Food Serving Size Ingredients
2-15Chocolate Cake	450-500 g Refined flour - 115 g, Margarine - 55 g, Egg- 2 ca, Powder Sugar - 85 g, Baking Powder- 1 tsp, Soda Bicarb - 12 tsp, Milk as required,Cocoa powder - 2 tbsp, Chocolate essence - 1 tsp.
	InstructionsPre-heat the oven 130 °C with the Hot-blast function. Grease and dust 8" cake tin. Sieve flour with baking powder, cocoa powder & soda bicarb. Cream butter & sugar until light & fluffy.Add egg & beat in well. Add essence & fold in refined flour with sufficient milk to make a soft consistency. Pour in a greased & lined cake tin. Put it into low rack. When beep, select menu and cook.
2-16ChocolateCookies	200-225 g Refined flour - 115 g, Margarine or butter - 60 g, Powder sugar - 60 g, Vanilla essence- 12 tsp, Baking powder - 12 tsp, Cocoa powder- 1 tbsp, Golden syrup - 1 tbsp.
	InstructionsPre-heat the oven 140 °C with the Hot-blast function. Sieve the flour with cocoa & baking powder together. Cream the margarine & sugar very well until light & creamy. Add the vanilla essence & golden syrup & beat very well. Add the flour to the mixture & mix it well. Shape the biscuit as you wish.Arrange them on a baking tin. Put it into low rack. When beep, select menu and cook.

Code/Food Serving Size Ingredients
2-17CoconutCookies	200-250 gRefined flour - 85 g, Margarine or butter - 55 g, Desiccated coconut - 40 g, Powder sugar - 55 g, Water - 2 tsp.
	InstructionsPre heat the oven 160 °C with the Hot-blast function. Cream the margarine & sugar very well until light & creamy. Add 2 tsp. of water. Sieve the flour & add to the creamy mixture. Add the desiccated coconut & mix well. Shape the biscuit as you wish. Arrange them on a baking tin. Put it into low rack. When beep, select menu and cook.
2-18Coconut Toffee	300-350 gCondensed Milk - 200 g, Fresh grated coconut - 1 cup. Chopped walnut - 100 g, Ghee - 2 tbsp.
	InstructionsIn microwave safe glass bowl, mix the condensed milk, coconut and coo. When beep, add ghee and press start. After done add the chopped walnuts & mix well. Spread the mixture on a well greased tin. Press & level by pressing with a wet cloth. After 5 min. mark into small pieces. Remove when cold.
2-19Cumin Biscuits	200 gRefined flour - 120 g, Powder sugar - 1 tbsp, Butter - 50 g, Cumin & aiwain powder - 1 tsp. each, Soda bi carb - 1 pinch, Baking powder - 1⁄4 tsp, Water as required.
	InstructionsPre heat the oven 160 °C with the Hot-blast function. Sieve refined flour, baking powder & soda bi carb in a bowl, add powder sugar & butter & beep well. Add refined flour, cumin & aiwain powder & little water, make a soft dough. Roll a thick roti & cut cookies with the cutter. Prick with a fork. Arrange in a crusty plate on low rack. When beep, select menu and cook.

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Code/Food Serving Size Ingredients
2-20Date & Walnut Cake	450-500 g Refined flour - 115 g, Margarine - 90 g, Egg- 2 ea, Powder Sugar - 115 g, Baking Powder- 12 tsp. Soda Bicarb - 14 tsp, Seedless Date - 100 g, Walnut - 50 g, Milk as required, Vanilla essence - 12 tsp.
	InstructionsPre-heat the oven 160 °C with the Hot-blast function. Grease and dust 8" cake tin, Sieve flour with baking powder & soda bicarb. Cream butter & sugar until light & fluffy. Add egg & beat in well. Add essence. Fold in the flour alternating with chopped dates & walnut. Adjust consistency with milk. Put it in greased & lined cake tin. Put it into low rack. When beep, select menu and cook.
2-21GermanBiscuits	400-450 g Refined flour - 170 g, Butler - 115 g, Powder sugar - 60 g, Cashew nut powder - 60 g, Almond essence - 14 tsp.
	InstructionsPre-heat the oven 160 °C with the Hot-blast function. Sieve the flour, cream butter & sugar very well until light & creamy. Add the Almond essence & beat. Add cashew nut & sieved refined flour & mix well. The mixture will form into dough. Roll into sticks & shape into a circle. Arrange this on baking tin. Put it into low rack. When beep, select menu and cook. Cool the cookies. Serve them.

Code/Food Serving Size Ingredients
2-22Jam Biscuits	200-250 g	Refined flour - 115 g, Margarine or butter- 60 g, Powder sugar - 60 g, Vanilla essence - 12 tsp, Cornflour - 25 g, Salt - 1 pinch, Milk as required, Jam.
	InstructionsPre-heat the oven 140 °C with the Hot-blast function. Sieve the flour, salt & corn flour together. Rub in the margarine with finger tips. Add the sugar & mix well. Add just enough milk to make dough. Roll out the dough into about 6 mm ( 14 ") thickness. Cut with a round biscuit cutter. In every alternate biscuit, make a hole in the centre with about 12 mm ( 12 ") nozzle. Arrange them on a baking tin. Put it into low rack. When beep, select menu and cook. Cool the biscuits. Make pairs of one biscuit with hole and one without and sandwich with jam.
2-23Kesar Nankatai	400 g	Refined flour - 100 g, Powder sugar - 100 g,Ghee - 100 g, Semolina - 100 g, Cardamom powder - 12 tsp, Nutmeg powder - 12 tsp, Fresh curd - 1 tsp, Soda Bicarb - 14 tsp, Saffron - 14 tsp,Milk - 1 tsp.
	InstructionsPre-heat the oven 160 °C with the Hot-blast function. Sieve the flour. Cream the ghee & sugar very well until light & creamy. Add the cardamom & nutmeg powder & cream it again. Dissolve the saffron in a 1 tsp. of milk. Add the curd, soda bicarb & prepared saffron. Mix well. Add the flour & semolina & knead well. Make a small round. Arrange them on a baking tin. Put it into low rack. When beep, select menu and cook. Cool the biscuits. Serve them.

oven use

Code/Food Serving Size Ingredients
2-24Marble Cake	450-500 g Refined flour - 150 g, Condensed Milk - 200 g, Butter - 100 g, Soda Bicarb - 12 tsp, Baking Powder - 1 tsp, Vanilla essence - 1 tsp, Cocoa Powder - 2 tbsp, Milk or water as required
	InstructionsPre-heat the oven 130 °C with the Hot-blast function. Sieve refined flour, baking powder & soda. In a bowl add condensed milk & butter & beat well. Add refind flour, essence & mix. For spoon dropping consistency add milk or water. Divide the mixture in two parts. Add cocoa powder in one part. Put the plain batter & cocoa batter alternately in the tin. Run a spoon through the batter only once. Put it into low rack. When beep, select menu and cook.
2-25Mawa Cake	400-450 g Refined flour - 85 g, Margarine - 70 g, Egg - 2 ea, Powder Sugar - 100 g, Baking Powder - 14 tsp, Mava - 30 g, Butter - 30 g, Cardamom powder - 14 tsp, Nutmeg - 14 tsp.
	InstructionsPre-heat the oven 140 °C with the Hot-blast function. Grease and dust 7" cake tin. Sieve flour with baking powder. Cream margarine, butter and powdered sugar until light and fluffy. Beat egg and add grated mava mixing will be between each addition. Fold in floursifted with baking powder & spice. Check consistency & pour into greased & lined 7" mould. Put it into low rack. When beep, select menu and cook.

Code/Food Serving Size Ingredients
2-26MeltingMoments	200-250 gRefined flour - 85 g, Margarine or butter - 85 g, Powder sugar - 100 g, Vanilla essence - 12 tsp, Cornflour - 25 g, Milk as required.
	InstructionsPre heat the oven 160 °C with the Hot-blast function. Sieve the flour & cornflour together. Cream the margarine & sugar very well until light & creamy. Add the flour. If required, add a few drops of milk. Mix very well. Shape the biscuit as you wish.Arrange them on a baking tin. Put it into low rack. When beep, select menu and cook. Cool the biscuits. Serve them.
2-27ShrewsberyBiscuits	400-450 gRefined flour - 225 g, Margarine or butter - 100 g, Powder sugar - 85 g, Lemon essence - 14 tsp, Egg - 1 ea, Milk as required.
	InstructionsPre-heat the oven 160 °C with the Hot-blast function. Sieve the flour. Cream the margarine & sugar very well until light & creamy. Add the egg & mix it well. Add the sieved flour. If required add a little milk to make a dough. Knead until smooth. Roll out thinly. Prick all over with a fork. Stamp into round. Place the biscuits on a baking tin. Put it into low rack. When beep, select menu and cook. Cool the biscuits. Serve them.

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Code/Food Serving Size Ingredients
2-2BSwiss Roll	200-250 g Refined flour - 80 g, Condensed Milk - 100 g, Butter - 50 g, Soda Bicarb - 14 tsp. Baking Powder - 12 tsp. Milk - 12 cup, Vanilla essence - 12 tsp. Mix Fruit Jam - 2 tbsp.
	InstructionsPre-heat the oven 130 °C with the Hot-blast function. Grease and dust Square cake tin of 8", Sieve flour with baking powder & Soda. In a bowl add condensed milk & butter, beat well, add refined flour, essence & for spoon dropping consistency. Place the butter paper at the bottom of the tray & pour the batter on it. Put it into low rack. When beep, select menu and cook. Remove this cake on another butter paper & spread mix fruit jam over it. Roll it & cut slices.
2-29VictoriaSponge Cake	450 -500 g Refined flour - 170 g, Margarine - 170 g. Egg - 3 ea, Powder Sugar - 170 g, Baking Powder - 1 12 tsp. Milk - 12 cup, Vanilla essence - 1 tsp.
	InstructionsPre-heat the oven 130 °C with the Hot-blast function. Grease and dust 9" cake tin, Sieve flour with baking powder. Cream butter & sugar until light & fluffy. When the mixture is light & creamy, add the egg, one at a time, beating each time thoroughly. If the mixture curdles while adding the egg, add a little flour before adding the next egg. Finally fold the flour & add the milk until the mixture forms a dropping consistency. Add the vanilla essence. Mix well. Pour the mixture into the prepared tin.Put it into low rack. When beep, select menu and cook.

1. Continental (Veggie)

Code/Food Serving Size Ingredients
3-1VegetablePasta	200-250 g Pasta - 200 g, Oil - 1 tbsp, Grated Cheese -3 tbsp, Pasta Sauce, Spring Onion, Water as per your taste, Salt as required.
	InstructionsIn microwave safe bowl add pasta and water and cook. When beep, strain Pasta and mix with all the ingredients and then press start. Serve hot.
3-2BakedVegetables	350-400 g Half boiled vegetables (carrot, cauliflower,French beans - cut into small pieces, sweet corn & green peas etc.) - 300 g, Plain flour - 2 tbsp,Butter - 2 tbsp, Milk - 2 cups, Water - 12 cup,Grated cheese - 5 tbsp, Salt, sugar, pepper as per your taste.
	InstructionsIn microwave safe glass dish take butter, vegetables, plain flour, milk, water, salt, sugar and pepper, mix well and cook.When beep, mix it well & spread grated cheese on it. Keep the dish on high rack and press start. Serve hot.
3-3CheeseCabbage Rice	350-400 g Soaked rice - 1 cup, Cabbage - 50 g (chopped),Capsicum - 1 ea (chopped), corn - 50 g. Grated cheese - 100 g, chopped coriander - 2 tbsp,Water - 3 cup, Black pepper powder - 14 tsp,Salt & Sugar as per your taste, Butter - 2 tbsp.
	InstructionsIn microwave safe glass bowl take butter, rice, chopped cabbage, chopped capsicum, corn, black pepper powder, salt,sugar, mix well and cook. When beep, add all other ingredients and press start.

oven use

Code/Food Serving Size Ingredients
3-4VegetablePizza	200-250 g Pizza Base - 100 g, Pizza topping - 3 tbsp, Mixed vegetables (Tomato, Capsicum, Onion) - 1 cup, Grated Cheese - 12 cup, Chili Flakes as per your taste, Oregano for seasoning.
	InstructionsPre-heat the oven 180 °C with the Hot-blast function. Add pizza topping mixed vegetable and cheese on pizza base, and put the pizza on low lack. When beep, select menu and cook. Serve with oregano and chili flakes on top.
3-5Cheese Straw	200 g Refinched flour - 100 g, Grated cheese - 25 g, Butter - 50 g, Cold water as required, Pepper powder - 14 tsp, Baking powder - 14 tsp, Chili powder - 12 tsp, Salt - 14 tsp
	InstructionsPre-heat the oven 180 °C with the Hot-blast function. Sieve refined flour, pepper powder, baking powder, chilli powder, salt. In a bowl maida, butter, cheese & rub it with finger chips till it resembles bread crumbs. Add little cold water to make a soft dough. Roll it in 12 cm. rotli and cut thin strips, twist them & put on the baking tray. Put them on low rack. When beep, select menu and cook.
3-6Corn & PotatoBaked	300-350 g Boiled sweet corn - 100 g, Boiled Potatoes - 2 ea, Finely chopped onion - 1 ea, Finely chopped green chilli - 2 ea, Grated cheese - 4 tbsp, White sauce - 1 cup, Fresh cream - 2 tbsp, Butter - 2 tbsp, Salt & Pepper as per you taste.
	InstructionsIn microwave safe glass bowl take butter, onion, green chili and cook. When beep add white sauce, chopped potatoes, sweet corn, fresh cream, salt, pepper, mix it well and sprinkle cheese. Transfer it on high rack and press start. Serve hot.

Code/Food Serving Size Ingredients
3-7 Macaroni Hot Pot	250-300 gShell Macaroni - 200 g, Chopped Onion - 2 ea, Chopped capsicum - 1 ea, Chopped Tomato - 2 ea, Chopped Garlic - 1 tsp, Red chili powder - 1⁄2 tsp, One small can baked beans - 200 g, Tomato ketchup - 6 tbsp, Grated cheese - 4 tbsp, Butter - 1 tbsp, Salt as per your taste, Oil - 1 tbsp, Water - 4 cups.
	InstructionsIn microwave safe glass bowl add shell macaroni, oil, water and cook. When beep, drain & keep a side. In another bowl add butter, salt, onion, capsicum, tomato, garlic cloves, chili powder, cheese, baked beans and press start. When beep add macaroni, mix it well and serve hot.
3-8 Macaroni Supreme	300-350 g Macaroni - 200 g, White sauce - 2 tsp, Chopped Parsley - 4 tbsp, Nutmeg powder - 1 pinch, Oregano - 1⁄2 tsp, Grated cheese - 50 g, Chopped tomato - 1 ea, Butter - 1 tbsp, Oil - 1 tbsp, Salt & pepper as per your taste.
	InstructionsIn microwave safe glass bowl add shell macaroni, oil, water and cook. When beep drain & keep a side. In another bowl add butter, salt, nutmeg powder, oregano, parsley, white sauce, mix well. Add macaroni, cover with cheese and press start.

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Code/Food Serving Size Ingredients
3-9MushroomGratin	500-550 g Mushrooms quartered (cut into 4 pieces each) - 200 g, Oil or butter - 2 tbsp, Maida (flour) - 2 tbsp, Salt - 1 tsp, Pepper - 1 tsp, Rum or sherry (optional) - 1 tsp, Cream - 100 g (1⁄2 cup), Water - 1⁄2 cup, Some chopped celery or coriander leaves for garnishing.
	InstructionsIn microwave safe plate butter, maida and cook. When beep, add all other ingredients, mix well and press start. Sprinkle chopped celery or coriander and serve hot.
3-10Noodles	150-300 g Noodles - 0.3 kg, Oil - 3 tbsp, Vinegar - 1 tbsp, Soya Sauce - 1 tbsp, Chili Sauce - 1 tbsp, Mix vegetables - 1 cup (Cabbage, Carrot, Capsicum, French, Beans, etc)
	InstructionsIn microwave safe bowl take noodles, water, oil and salt and put the bowl in microwave and cook. When beeps, strain noodles and pour cold water over it. In the bowl put some oil and finally chopped vegetables, add vinegar, soya sauce, chili sauce, MSG salt and paper to taste and 1⁄4 cup water and After that put the bowl in microwave and cook again. Add noodles and mix well.

Code/Food Serving Size Ingredients
3-11Noodles with Tomato and Cheese sauce	400-450 g	Ribbon noodles - 250 g, Tomato sauce - 12 cup, Pizza sauce - 12 cup, Cheese sauce - 1 cup, Oil - 2 tbsp, Grated cheese - 2 tbsp, Salt, sugar & pepper as per your taste, Fresh Cream - 2 tbsp, Oregano - 12 tsp, Water - 4 cups.
	InstructionsIn microwave safe glass bowl add noodles, oil and cook. When beep drain & keep a side. In another bowl add tomato sauce, pizza sauce, cheese sauce, fresh cream, salt, sugar & pepper, mix it well and add boiled noodles, sprinkle cheese and press start. Serve hot.
3-12Nutrition Noodles	500-550 g	Boiled Rice Noodles - 200 g, Oil - 1 tbsp, Garlic paste - 2 tsp, Chopped Spring Onions - 14 cup, French Beans - 14 cup, Carrot Julian - 14 cup, Sliced Mushrooms - 14 cup, Blanched Bean Sprouts - 14 cup, Roasted Peanuts - 14 cup, Soya Sauce - 2 tsp, Sugar - 1 tsp, Lemon Juice - 1 tbsp, Salt - to taste, Black Pepper - to taste
	InstructionsMix all in a glass bowl except lemon juice. Cook and add lemon juice to serve.
3-13Garlic Bread	300-400 g	Bread (French) - 3 slices, Butter - 3 tbsp, Garlic - 2 tbsp, Grated cheese - 3 tbsp, Salt, Pepper, Oregano, Chili flakes as per taste.
	InstructionsPre-hcat the oven 180 °C with the Hot-blast function. Mix butter, garlic, salt, pepper, oregano and make a paste. Apply this paste on both sides of the bread and sprinkle grated cheese and chili flakes. Put these breads on crusty plate on low rack. When beep, select menu and cook.

oven use

Code/Food Serving Size Ingredients
3-14Pasta	400-450 g Penne Pasta - 200 g, Chopped onion - 2 tbsp, Chopped garlic - 2 tsp, Chopped spinach - 75 g, Cream - 1 cup, Grated cheese - 3 tbsp, Butter - 2 tbsp, Nutmeg Powder - 1 pinch, Oregano - 12 tsp. Salt & pepper as per your taste, Oil - 1 tbsp, Water - 3 cups
	InstructionsIn microwave safe glass bowl take pasta, water, oil and When beep drain the water & keep a side. In another bowl add butter, chopped onion, chopped garlic, spinach, cream, nutmeg powder, salt, pepper powder, oregano, mix it well and press start. After done pasta & cheese, mix it well & serve hot.
3-15Pasta in Pesto Sauce	400-450 g Fussily Pasta - 200 g, Oil - 1 tbsp, Cream - 1 cup, Grated cheese - 3 tbsp, Butter - 2 tbsp, Oregano - 12 tsp, Salt & pepper as per your taste, Olive Oil - 1 tbsp, Pesto Sauce - 4 tbsp, Water - 3 cups.
	InstructionsIn microwave safe glass bowl take Pasta with water, oil and cook. When beeps, drain the water & keep a side. In another bowl add butter, olive oil, pasta, cream, salt, pepper powder, oregano, cheese, pesto sauce. Mix it well & press start. Serve hot.

Code/Food Serving	Size Ingredients
3-16PotatoDumpling	200-250 g Boiled & Grated Potatoes - 2 ea, Grated Paneer - 2 tbsp, Chopped Spinach - 12 cup, Chopped Green Chili - 1 tsp, Maida - 2-3 tbsp, Baking Powder - 1 pinch, Nutmeg Powder - 1 pinch, Salt & Pepper as per your taste, Butter - 1 tbsp, Chopped Garlic - 1 tbsp, Pizza Sauce - 12 cup, Grated Cheese - 3 tbsp.
	InstructionsMix grated potatoes, paneer, spinach, green chili, maida, baking powder, nutmeg powder, salt & pepper together and make 10-12 balls from it, place them in MWO steamer and cook. When beep, in other microwave safe bowl take butter, chopped garlic, steamed balls, cheese, pizza sauce, mix well and press start.
3-17Risotto Rice	450-500 g Bosmati Rice (soaked) - 150 g, Spinach (chopped) - 100 g, Butter - 3 tbsp, Chopped onion - 2 ea, Chopped Garlic - 2 tsp, Crated cheese - 3 tbsp, Salt & Pepper as per your taste, Water - 300 ml.
	InstructionsIn microwave safe glass bowl take butter, onion, garlic and cook. When beep, add spinach (chopped) soaked rice, water, salt & pepper and mix well. Cover and press start. Garnish with grated cheese and serve hot.
3-18Sun DriedTomato Risotto	400-500 g Rice - 1 cup, Garlic - 2 cloves, Onion - 1 (chopped), White wine - 12 cup, Seasoning cube - 1 cup, Broccoli - 1 cup, Sun dried tomatoes - 14 cup, Oregano - 1 tsp, Chilli Flakes - 1 tsp, Grated Cheese - 12 cup, Cream - 4 tbsp, Butter - 2 tbsp, Salt - to taste.
	InstructionsAdd everything and cook.

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Code/Food Serving Size Ingredients
3-19Vegetable aa'la Kiev	550-600 g Mix vegetable (cauliflower, peas, cabbage: cut into long pieces 18-20) - 350 g, French beans cut into 1 piece, Carrots - 2 (medium size, cut into 1 piece), Celery - 2 (chopped fine), Capsicums (cut into 34 " pieces) - 2. Milk - 12 cup, Maida - 2 tbsp, Pepper - 1 tsp, Mustard powder - 1 tsp, Salt - 1 tsp, Grated cheese (Amul) - 4 tbsp.
	InstructionsIn microwave safe glass bowl mix vegetable, cauliflower, peas, carrots, celery and french beans & add 2-3 tbsp water, cover and cook. When beep, add all ingredients and press start. Add grated cheese. Garnish with parsley or coriander.
3-20Vegetable Chowmain	400-450 g Noodles - 200 g, Water - 2 cups, Mix Vegetables - 100 g, Soya Sauce, Chili Sauce, Viengar, Salt & Pepper as per your taste, Oil as required.
	InstructionsIn microwave safe glass bowl take noodles and 2 cups water and cook. When beep, drain all the water from it & keep noodles a side. In other microwave safe glass bowl take oil & vegetables and press start. After done add all ingredients with noodles mix well & serve hot.

Code/Food Serving Size Ingredients
3-21Vegetable inThai curry	500-600 g For green paste :Green chillics - 6~8, Spring onions - 3 ea(chopped along with the green part), Lemongrass leaves - 4 (optional), Ginger - 2" piece,Coriander leaves - 3 tbsp,For main dish :Coconut milk - 1 12 cups. Salt - 1 12 tsp, A tinypiece of jaggery, Coriander powder - 1 tbsp,Cumin powder - 1 tbsp, Oil - 2 tbsp, Choppedmix vegetable (carrot, cabbage, peas) - 1 cup.
	InstructionsIn grinder prepare green paste. Churn grated one coconut inmixer. In microwave safe glass bowl add vegetables, oil andcook. When beep, add salt, jaggery and coconut milk. Mix well& press start.
3-22Vegetable O'Gratin	500-550 g Vegetables (carrot, cauliflower, peas, Frenchbeans : cut into bite size pieces) - 300 g, Oil orbutter - 2 tbsp, White sauce - 1 cup, Pepper -1 tsp, Cream - 100 g ( 12 cup), Water - 12 cup,some chopped celery or coriander leaves forgarnishing.
	InstructionsIn microwave safe bowl butter, mix vegetables, water and cook.When beep, add all other ingredients and press start.Sprinkle chopped celery or coriander and serve hot.

oven use

1. Veggies & Kebabs (Veggie)

Code/Food Serving Size Ingredients
4-1Aloo (Potato)Masala	450-500 g Chopped Aloo (potato) - 300 g, Onion - 1 ea (Chopped), Tomato - 1 ea (Chopped), Ginger Garlic paste - 1 tsp, Coriander powder - 1 tsp, Cumin powder - 12 tsp, Garam Masala - 12 tsp, Oil - 2 tbsp, Red chili powder, Turmeric powder, salt as per your taste, Chopped coriander leaves, 1 cup of water.
	InstructionsIn microwave safe glass bowl take oil, chopped onion, ginger garlic paste, chopped tomato, chopped potato. Mix well and cook. When beep, add chopped potato, powder masala, 1 cup of water, mix it well and press start. Carnish with coriander leaves.
4-2Aloo Ghobi	300-400 g Cut Potatoes - 200 g, Cut Cauliflower - 200 g, Cut Tomatoes - 100 g, Oil - 2 tbsp, Turmeric powder, Coriander powder, Red chili powder, Cumin seeds, Salt, Garam masala, Water as per your taste.
	InstructionsIn microwave safe glass bowl take oil, potatoes, cauliflower. Mix well and cook. When beep, add tomatoes, other ingredients, water and then press start.
4-3Aloo Poshto	400 g Boiled potatoes - 2 cups, Poppy seeds - 2 tbsp, Dry red chillies - 3, Turmeric powder - 14 tsp, Oil - 2 tsp, Salt- to taste
	InstructionsAdd everything in microwave safe glass dish and cook.

Code/Food Serving Size Ingredients
4-4Aloo Methi	150-200 g Aloo (Boiled) - 2 ea, Methi - 1 bunch, Green chilies - 2~3 ea, Oil - 2 tbsp, Salt, turmeric, Mustard seeds, Cumin as required
	InstructionsIn microwave safe bowl take oil, muster, cumin, green chilies and cook. When beep, add methi leaves, turmeric, salt and mix well. Press start. After done, add boiled aloo and mix well.
4-5Corn, SimlaMirch Rice	400-500 g Soaked Rice 200 g, Corn 50 g, Chopped SimlaMirch - 1 ea, Oil - 2 tbsp, Black cardamom - 2 or 3, Cumin seeds - 12 tsp, Onions - 2 ea (Chopped), Green chili & salt as per your taste
	InstructionsIn microwave safe glass bowl take oil, black cardamom, cumin seeds, chopped onions, green chili & salt, soaked rice and cook. When beep add water and salt. Mix well and cover and then press start.
4-6Dal Tadaka	400-500 g Boiled Arhar Dal - 200 g, Water - 300 g, Oil - 2 tbsp, Cumin - 1 tbsp, green Chilies - 2~3 ea, Curry Leaves - 5~6 ea, Salt, coriander, Cumin Powder, Turmeric, Asafetida, Kasoori methi, Lemon juice as per your taste.
	InstructionsIn microwave safe bowl take dal, water, turmeric, asafetida. Cover and cook. When beep take oil, cumin, chopped green chilies, curry leaves, salt, coriander, cumin powder, kasurimethi, lemon juice, water and then press start. Garnish with tomato.

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Code/Food Serving Size Ingredients
4-7Dosa Sabji	400-500 g Boiled potato peeled & chop 300 g, Chopped Onion 2 Nos, Green chili salt, turmeric powder as per your taste, Oil 2 tbsp, Mustard Seeds, Cumin seeds, Curry leaves for tempering.
	InstructionsIn microwave safe glass bowl take oil, mustered seeds, cumin seeds, curry leaves, green chili, turmeric powder, onion and cook. When beep, mix it well and add chopped potato. Mix it well and press start. Garnish with coriander leaves.
4-8Vegetable Hariyali	300-320 g Carrot - 1⁄4 cup, French Beans - 1⁄4 cup, Cauliflower - 1⁄4 cup, Peas - 1⁄4 cup, Baby Corns - 1⁄4 cup, Coriander - 1⁄2 cup, Garlic - 1 tsp, Green Chillies - 1 tsp, Coconut Milk - 1⁄2 cup, Milk - 2 tbsp, Butter - 1 tsp, Oil - 1 tsp, Lemon Juice - 1⁄2 tsp, Salt - to taste, water - 1 1⁄2 cup.
	InstructionsIn a bowl add vegetables and water then cook. When beep add all other ingredients, mix all the ingredients except salt & lemon and cook again. Add lemon & salt at serving time.
4-9Jeera Aloo	400-500 g Half boiled potatoes 400 g (cut into finger chips), Cumin seeds - 1 tsp, Turmeric Power - 1⁄4 tsp, Red Chilli Powder - 1 tsp, Oil - 2 tbsp, Salt as per your taste, Chopped Coriander Leaves - 1 tsp.
	InstructionsIn microwave safe glass bowl take oil, cumin seeds and cook. When beep, add all ingredients and then press start. Garnish chopped coriander and serve hot.

Code/Food Serving Size Ingredients
4-10Kadhi Pakoda	400-500 g Ghee - 2 tbsp. Gram Flour - 3 tbsp. Curd - 200 g, Water - 300 ml, Salt, Cumin, Green Chili, Ginger, Curry Leaves as per your taste, Gram flour for Pakoda - 100 g, Red Chili powder, Turmeric, Ajwain, Salt as per your taste.
	InstructionsIn bowl add curd, gram flour, turmeric, chili and water mix well keep aside.In bowl take gram flour and add salt, ajwain, red chili powder, little oil to it and make soft dough and make small ball form it.In another microwave safe glass bowl add ghee, cumin, curry leave, dough balls, green chili, ginger. Mix well and cook. When beep, add kadhi mixture to prepared ball dough and then press start. Serve hot with rice.
4-11Karela Masala	300-400 g Karela (Cut small Pieces) - 8/10, Onion Grind - 2 ea, Tomato Puree - 2 ea, Ginger, Garlic Past - 2 tbsp, Coriander Powder, Cumin Powder, Turmeric Powder, Red chili powder, Garam Masala, Salt as per your taste. Oil - 3 tbsp, Cream - 1⁄4 cup, Water - 1⁄2 cup.
	InstructionsIn microwave safe bowl take oil, onions and cook. When beeps, add ginger garlic paste, karela pieces and all the spices, add tomato puree, half cup water, cream with cover and then press start. Serve hot with rice.

oven use

Code/Food Serving Size Ingredients
4-12Kashmiri Aloo	300-400 g	Small peeled Potato - 8/10, Onion Grind - 2 ea, Tomato Puree - 2 ea, Ginger, Garlic Paste - 2 tbsp, Coriander Powder, Cumin Powder, Turmeric Powder, Red chili powder, Garam Masala, Salt as per your taste, Oil - 3 tbsp, Cream - 14 cup, Water - 12 cup.
	InstructionsIn microwave safe bowl take water, prick potatoes and cook. When beep, add oil, onions, ginger-garlic paste, all other ingredients and then press start.
4-13Lazeez Bhindi	400-500 g	Bhindi (Cut into pieces) - 400 g, Onion (Chopped) - 2 ea, Tomato (Chopped) - 2 ea, Ginger Garlic Paste - 2 tbsp, Coriander Powder, Cumin Powder, Turmeric, Red Chili Powder, Garam Masala, Salt as per your taste, Oil as required, Cream - 2 tbsp.
	InstructionsIn microwave safe glass bowl take oil, chopped onion, ginger garlic paste and cook. When beep, add powder masala, chopped tomato, bhindi, salt, cream and then press start.
4-14Lemon Rice	400-500 g Soaked Rice - 150 g, Mustard seeds - 12 tsp, Urad dal - 12 tsp, Grated ginger - 1 tsp, Roasted Daria - 1 tsp, Dry red chili - 2, Curry leaves - 7~8, Turmeric powder - 12 tsp, Lemon juice - 1 tsp, Oil - 2 tbsp, Salt as per your taste, Chopped coriander - 1 tbsp, Water - 350 ml.
	InstructionsIn microwave safe glass bowl take oil, mustard seeds, urad dal, grated ginger, roasted daria, dry red chili, curry leaves, turmeric powder, lemon juice, salt, soaked rice and cook. When beep, add water and salt, mix it well, cover it and press start. Carnish with chopped coriander & serve hot.

Code/Food Serving Size Ingredients
4-15Mixed Masala Vegetables(South Indian Style)	400-500 g Mix Vegetables (yam, custer beans, white ash guard, white pumpkin, red pumpkin, raw banana, carrots) - 400 g (peeled and cut),2" pieces fresh coconut - 1 cup, Green Chili - 2~3 ea, Cumin - 1⁄2 tsp, Curry Leaves - 7~8 ea,Turmeric - 1⁄4 tsp, Curd - 1⁄4 cup, Coconut oil - 1 tsp, Salt and Sugar as per taste.
	InstructionsMake paste of coconut, green chill and cumin with little water and keep aside. In microwave safe take all the vegetables with some water and cook. When beep, take coconut oils, curry leaves, turmeric. Mix well and press start. After done add curd,paste of coconut and mix well.
4-16Mutter Paneer	400-500 g Boiled Mutter - 100 g, Paneer - 200 g, Onions- 2 ea (paste), Tomato - 2 ea (puree), Garlic-ginger paste - 1 tsp, Oil - 2 tbsp, Red chili powder, Garam masala, Fresh Cream, Salt,Turmeric, Sugar, Kasoori methi, Coriander as per your taste, Cream - 2 tbsp.
	InstructionsIn microwave safe bowl add oil, onions and ginger-garlic paste and cook. When beep, add tomato puree, cream, salt, turmeric,sugar, boiled mutter, paneer, kasoori methi (except masala) and then press start.

48 English

Code/Food Serving Size Ingredients
4-17Palak Paneer	400-500 g Palak Leaves (Spinach) (Boiled & Grinded)- 300 g, Onion (Chopped) - 2 ca, Tomato (Chopped) - 2 ca, Ginger Garlic Paste - 2 tbsp,Pancer - 150 g, Oil - 3 tbsp, Garam Masala,Coriander, Cumin Powder, Salt, Fresh Cream asper your taste.
	InstructionsIn microwave safe glass bowl take oil, chopped onion, gingergarlic paste and cook. When beep, add tomato and all themasala, palak paste, paneer and cream. Mix it well and thenpress start.
4-18Potato Chaat	150-200 g Boiled Potatoes - 2, Rock Salt - 14 tsp, Salt - apinch, Chaat Masala - 12 tsp, Red Chili Powder -a pinch, Lemon Juice - 1 tbsp.
	InstructionsMix all the ingredients except lemon juice and cook in crustyplate on high rack at grill mod.Serve warm with lemon juice.
4-19Sambhar	400-500 g Ahar Dal/Red Gram - 100 g, Oil - 2 tbsp, Onion- 1 ea (Chopped), Tomato - 1 ea (Chopped), Mixvegetables (drumsticks, ghla/bottle gourd, redpumpkin, brinjal, ladies finger) - 1 cup, MustardSeeds - 1 tsp, Asafetida - 12 tsp, Tamarind pulp,Cumin seeds, Green chili, Sambhar masala, Saltas required.
	InstructionsIn microwave safe bowl dal, turmeric powder, onions, greenchilies, tomatoes, mixed vegetables and add some water. Coverand cook. When beep, add oil, safetida, cumin, curry leaves, redchilies, sambhar masala, tamarind pulp, salt, water and thenpress start.

Code/Food Serving Size Ingredients
4-20 Khumb Ki Subzi	200-225 g Slced Mushroom - 1 cup, Milk - 1 tbsp, Curds - 2 tbsp, Cornflour - 12 tsp, Cloves - 2, Cardamoms - 2, Chopped green Chillics - 12 tsp, Chilli powder - 34 tsp, Garam masala - 34 tsp, Salt to taste, Oil - 1 tbsp.
	InstructionsAdd all in a bowl and cook.
4-21 Shahi Paneer	700 -750 g Cottage Cheese - 100 g, Tomato Puree - 2 tbsp, Pure Chee - 1 12 tbsp, Garam Masala - 12 tsp, Green Cardamom Powder - 34 tsp, Cumin Seeds - 12 tsp, Salt - to taste, Tomato ketchup - 2 tbsp, Fresh Cream - 1 tsp, Dry Fenugreek leaves - 14 tsp, Water - 6 tbsp.
	InstructionsCut cottage cheese in 1 inch cubes add all the ingredients mix well, cook and serve hot with assorted Indian bread.
4-22 Steamed Vegetables	200 g Mix Vegetable (Cauliflower, Carrot, Capsicum Muter Corn, French beans : Cut in small pieces) - 200 g, Sugar, Peper powder, Salt as per your taste, Water - 3 cups.
	InstructionsIn microwave safe glass bowl take vegetables and some water. Drain water and in another bowl take cooked vegetables, sugar, paper powder, salt. Mix well and serve hot.
4-23 Stuffed Tomato	200-300 g Tomato - 4 ea, Onion Chopped) - 1 ea, Paneer - 12 cup, Coriander, Cumin Powder, Salt & Sugar as per your taste, Butter - 1 tbsp.
	InstructionsCut tomatoes and scoop out the pulp to have plain tomato cups. Grate paneer then mix coriander, cumin powder and stuff the mixture with tomatoes. In microwave safe glass bowl add butter, chopped onions, tomatoes and cook.

oven use

Code/Food Serving Size Ingredients
4-24Tamarind Rice	500-550 g	For the Masala :Split Bengal gram - 1 1⁄2 tsp (roasted), Split Black Gram - 1 1⁄2 tsp (roasted), Coriander Seeds - 1 1⁄2 tsp, Red Chilli - 3 to 4, Sesame Seeds - 2 tsp (grind to fine powderOther ingredients :Oil - 1 tbsp, Peanuts - 1⁄2 cup (roasted), Split Bengal Gram - 1⁄2 tsp (roasted), Split Black gram - 1⁄2 tsp, Curry leaves - 10, Asafoctida - 1 pinch, Turmeric - 1⁄4 tsp, Tamarind Pulp - 1⁄2 cup, Rice - 1 1⁄2 cup, Salt - to Taste, water - 2 1⁄2 cup.
	InstructionsIn a microwave safe glass bowl add masala, oil, crice and cook.When beep, add all other ingredients and cook again. Serve hot.
4-25VegetableBiryani	400-500 g	Soaked Basamati Rice 200 g, Water - 400 ml,Chee - 2 tbsp, Cloves, Cinnamon, Black pepper, Cardamom - 2 pieces, Salt & Sugar as per your taste, Mixed vegetables (cauliflower, peas, French beans & carrot : chopped) - 1 cup.
	InstructionsIn microwave safe glass bowl add ghee, vegetables, all masalas and soaked basamati rice, mix it well and cook. When beep, add water, salt & sugar. Cover it and press start. Serve hot.
4-26Sukhi Moong Dal	300-400 g	Moong dal - 150 g, Onion (chopped) - 2 ea,Water - 1 cup, Ginger garlic paste, salt, turmeric powder, Chili garam masala, coriander powder, cumin powder & pepper powder.
	InstructionsIn microwave safe glass bowl take oil, onion and ginger-garlic paste and cook. When beep add moong dal and all other ingredients with water and press start.

Code/Food Serving Size Ingredients
4-27 Stuffed Brinjals	300-350 g Small brinjals - 250 g, chopped Onion - 1 small, ginger garlic Paste - 1 tbsp, Red chilli powder - 12 tbsp, Coriander powder - 1 tbsp, Aamchur powder - 12 tbsp, Turmeric - 12 tbsp, Garam masal - 14 tbsp, oil - 2 tbsp, Tomato Puree - 14 cup, salt to taste Fresh coriander - 1 tbsp.
	InstructionsSlit the brinjals from middle and keep aside. In a small bowl add onion, ginger garlic paste, and dry spices, mix well and stuff it in brinjals. Place the brinjals in a microwave safe glass bowl and add tomato Puree, salt to taste in puree and cook. sprinkle fresh coriander.
4-28 Veggie Idli	15 to 20 pieces	Semolina - 100 g, Curd - 200 g, Capsicum - 14 cup (fine chopped), Onion - 14 cup (fine chopped), Tomatoes - 14 cup (Fine chopped), Salt - to taste, Regular Eno - 1 12 tsp, Curry Leaves - 3 to 4, Mustard Seeds - 12 tsp, Oil - for greasing, Water - for steaming
	InstructionsMix all the ingredients in a bowl, make the batter of dropping consistency. Grease the molds and fill with batter. Pour 12 cup water in rice container and place the idli stands. Cook and serve hot with coconut chutney.
4-29 Aloo Tikka	400-500 g Baby Potato (peeled) - 400 g Curd - 12 cup Ginger garlic paste - 12 tbsp, Coriander powder, cumin powder, red chili powder, kasoori methi, salt & oil as per your test.
	InstructionsTake peeled aloo, add curd, ginger garlic paste, other spices and salt. Mix them well and put in crusty plate on high rack. Sprinkle oil and cook. When beep, turn potato and press start. Serve hot.

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Code/Food Serving Size Ingredients
4-30Tofu Tikka	250 g Tofu - 250 g, Lemon Juice - 2 tbsp, Mix herbs-2 tsp, Orange Food colour-one pinch, Salt - to taste, Garlic paste - 1 tsp.
	InstructionsMarinate Tofu with all the ingredients for half an hour and cook on greased crusty plate and place it on the high rack.
4-31HarabharaKabab	300-400 g Boiled Potato (mashed) - 200 g, Mix vegetable (mashed) - 100 g, Ginger garlic paste - 1 tsp, Chili paste - 1 tsp, Salt, Garam masala, Oil and bread crump's as required.
	InstructionsMix all the ingredients and make cutlets in desired shape. Place cutlets on metal flat dish, keep this on high rack and cook.When beeps, turn the cutlets and press start. Serve with sauce.
4-32Yam Kebabs	Serve 4 Yam - 1 1⁄2 cup, Split Bengal gram - 1⁄2 cup (soaked), Ginger - 1 tsp (chopped), Green chillies - 2 (chopped), Onion - 1 (chopped), Salt to taste, gram flour - 2 tbsp, Coriander - 2 tbsp.
	InstructionsPressure cook together yam and split bengal gram until cooked. Strain and mash in a bowl and add all the ingredients and make rolls. Place them over a greased crusty plate and place it over high rack and cook and serve hot.

Code/Food Serving Size Ingredients
4-33Paneer Tikka	250-300 g Paneer - 200 g, Marinate : Hung Curd - 4 tbsp,Ginger Garlic Paste - 1 12 tbsp, Red Chili Powder, Garam Masala as per your taste, Lemon Juice - 1 tbsp, Edible Red Color - 1 pinch, Oil - 1 tbsp.
	InstructionsMix all the ingredients of marinate thoroughly. Add paneer pieces and keep it for 2 hrs in a refrigerator. Keep the pieces in crusty plate on high rack. Apply little oil on it and cook. When beep, turn the pieces and then press start. Serve hot with chutney.
4-34 Stuffed Mushroom	200-250 g Mushroom - 150 g, White sauce - 4 tbsp,Grated cheese - 2 tbsp, Salt and pepper powder as per your taste, Butter - 2 tbsp.
	InstructionsIn microwave safe glass bowl add butter, mushrooms and cook.When beep, cover the mushrooms with white sauce, sprinkle cheese, salt, pepper powder and transfer it on high rack and press start.
4-35 TandooriGobhi	250-300 g Gobhi (Cut big flowers) - 200 g, Marinate : Hung Curd - 4 tbsp, Ginger Garlic Paste - 1 12 tbsp, Red Chili Powder, Garam Masala as per your taste, Lemon Juice - 1 tbsp, Edible Red Color - 1 pinch, Oil - 1 tbsp.
	InstructionsMix all the ingredients of marinate thoroughly. Add gobhi pieces and keep it for 2 hrs in a refrigerator. Keep the pieces in crusty plate on high rack. Apply little oil on it and cook. When beep, turn the pieces and press start. Serve hot with chutney.

oven use

Code/Food Serving Size Ingredients
4-36VegetableKebab	8 Kababs Boiled vegetables - Potato, Cauliflower, Carrot, Green peas - 0.1 kg, Water - 3 tbsp, Cornflour - 1~2 tbsp, Bread crumbs - 1 tbsp, Ginger- Garlic paste - 12 tsp, Chili paste - 12 tsp, Garam Masala - 14 tsp. Lemon juice, salt, sugar as per your taste
	InstructionsMix boiled vegetables and strained bengal gram, ginger-garlic paste, red chili powder, garam masala, coriander-cumin powder, salt, bread crumbs, coriander leaves together.Apply little oil to your palms and shape as desired like tikki balls and roll over with corn flour. Cutlet rolls, brush with little oil. Keep crusty plate on high rack place kababs on it and cook. When beep, turn kababs and press start. Serve it with chutney and salads.

1. Soups & Snacks (Non-veggie)

Code/Food Serving Size Ingredients
5-1ChickenChowmeinSoup	400-450 g Noodles - 200 g, Water - 2 cups, BoiledBoneless Chicken -100 g, Soya Sauce, ChiliSauce, Vinegar, Salt & Pepper as per your taste,Oil as required
	InstructionsIn microwave safe glass bowl take noodles and 2 cups waterand cook. When beep, drain all the water from it & keepnoodles a side. In other microwave safe glass bowl take oil &boneless chicken and press start. After done add all ingredientswith noodles mix well & serve hot.

Code/Food Serving Size Ingredients
5-2Chicken Corn Soup	450-500 gBoneless Chicken - 100 g, Crushed Corn - 50 g, Ginger Paste - 1 tsp, Garlic Paste - 1 tsp, Salt & Pepper Powder as per your taste, Corn Flour Paste - 2 tbsp.(dissolve in 12 cup of water), Oil - 2 tbsp, Water - 300 ml.
	InstructionsIn microwave safe glass bowl add oil, chicken in small pieces, crushed corn, ginger paste, garlic paste, corn flour paste & water, mix it well and cook. Serve hot.
5-3Chicken Hot & Sour Soup	350-400 gChicken - 100 g ( cut into 2-3 pieces), Water - 4 cups, Salt as per your taste. OtherOther ingredients :Oil - 1 tbsp, Crushed garlic - 14 tsp, Red chili paste - 12 tsp, Chopped cabbage - 2 tbsp, Grated carrot - 2 tbsp, 1 Chicken soup cubes crushed, Sugar - 1 tsp, Pepper - 14 tsp. Soya sauce - 12 tsp, Tomato ketchup - 1 tbsp, White vinegar - 1 tbsp, Corn flour (dissolve 14 cup of water)- 4 tbsp.
	InstructionsIn microwave safe glass bowl take chicken, water, salt and cook. When beep, add all other ingredients and press start. Serve hot.

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Code/Food Serving Size Ingredients
5-4Chicken inBarley Soup	600-700 g Chicken pieces - 200 g, Barley - 1⁄2 cup, Bay leaf - 1 ea, Crushed peppercorns - 5-6 ea, Chopped onion - 1 ea, Celery stick - 2 tbsp, Butter - 2 tbsp, Salt and pepper powder as per your taste, Corn flour - 1 tbsp.(dissolve in 1⁄2 cup of water), Water - 6 cups, Chopped parsley - 1 tbsp. for garnish
	InstructionsSoak the barley in 2 cups of water for 2 hrs. In microwave safe deep glass bowl, take barley, chicken, onion and press start. When beep add all other ingredients, mix it well and press start. Serve hot with chopped parsley.
5-5Chicken inNuddle Soup	550-600 g Noodles - 200 g, Boneless Chicken - 200 g, Water - 4 cups, Fresh red chilies - 2 ea (sliced), Soya sauce - 2 tbsp, Chopped onion - 1 ea, White pepper powder& salt as per your taste, Fresh basil leaves - 10-12, Chopped Coriander leaves - 2 tbsp, Chopped spring onion - 2 tbsp, Sugar as per your taste, Oil - 2 tbsp.
	InstructionsIn microwave safe glass bowl add chicken, onion, oil, 1 cup of water and cook. When beep, add all other ingredients and press start. Serve hot, garnish with coriander leaves and spring onion.

Code/Food Serving Size Ingredients
5-6 Chicken Mainchaw Soup	450-500 gBoneless Chicken - 150 g, Ginger, Garlic, Green Chili - 1 tbsp.(small pieces), Salt & Pepper Powder as per your taste, Corn Flour Paste - 2 tbsp.(dissolve in 12 cup of water), Vinegar - 1 tsp, Chili sauce - 12 tsp, Soya sauce - 12 tbsp, Oil - 2 tbsp, Water - 350 ml.
	InstructionsIn microwave safe glass bowl add oil, chicken in small pieces, ginger, garlic, green chili pieces, corn flour paste & chili sauce, soya sauce & vinegar, water, mix it well and cook. Serve hot.
5-7 Chicken Shorba	300-400 gBoneless Chicken - 100 g, Chopped Onion - 1 (medium size), Chopped Garlic - 4-5 cloves, Oil - 1 tbsp, Cumin Seeds - 12 tsp, Water - 1 cup, Coconut Milk - 1 cup, Peppercorns - 5-6, Salt as per taste, Cream - 14 cup, Chopped Coriander Leaves - 2 tbsp.
	InstructionsIn microwave safe glass bowl add oil, chopped onion, garlic cloves, cumin seeds & chicken, peppercorns. Mix well and cook. When beep, add all the other ingredients, mix it well and press start.
5-8 Chicken Soup	350-400 gBoneless Chicken - 150 g, Ginger paste - 1 tsp, Garlic paste - 1 tsp, Salt & Pepper powder as per your taste, Corn Flour Paste - 2 tbsp. (dissolve in 12 cup of water), Oil - 2 tbsp, Water - 300 ml.
	InstructionsIn microwave safe glass bowl add oil, chicken in small pieces, ginger paste, garlic paste, corn flour paste & water, mix it well and cook. Serve hot.

oven use

Code/Food Serving Size Ingredients
5-9Chicken withMushroom &Baby Corn	400-450 g	Boneless Chicken - 225 g, Sliced Mushroom- 100 g, Diagonally sliced baby corn - 100 g,Garlic Paste - 1 tsp, Ginger Paste - 1 tsp. Oil -2 tbsp, Soya Sauce - 1 tsp, Vinegar - 1 tsp, Salt& Pepper as per your taste, Corn Flour - 2 tbsp.(dissolve with half cup of water), Ajinomoto - 14 tsp.
	InstructionsIn microwave safe glass bowl take oil, ginger paste, garlic paste,chicken and cook. When beep add mushroom, baby corn, allother ingredients, 12 cup of water, mix it well & press start. Servehot.
5-10Crab Soup	400-450 g	Crab - 150 g, Ginger paste - 1 tsp, Garlic paste- 1 tsp, Salt & Pepper powder as per your taste,Corn Flour Paste - 2 tbsp.(dissolve in 12 cup ofwater), Oil - 2 tbsp, Water - 350 ml.
	InstructionsIn microwave safe glass bowl add oil, crab, ginger paste, garlicpaste, corn flour paste & water, mix it well. Mix it well andcook. Serve hot.
5-11Herb ChickenSoup	350-400 g	Boneless Chicken - 150 g, Chopped Celery- 1 tbsp, Chopped Parsley - 1 tbsp, Oregano- 12 tsp. Chopped Coriander - 1 tbsp, GingerPaste - 1 tsp, Garlic Paste - 1 tsp, Salt & Pepperpowder as per your taste, Corn Flour Paste -2 tbsp. (dissolve in 12 cup of water), Oil - 2 tbsp,Water - 300 ml.
	InstructionsIn microwave safe glass bowl add oil, chicken in small pieces,ginger paste, garlic paste, chopped celery, chopped parsley,oregano, chopped coriander, corn flour paste & water, mix itwell and cook. Serve hot.

Code/Food Serving Size Ingredients
5-12Mutton Soup	300-350 g	Boneless Mutton - 150 g, Ginger paste - 1 tsp, Garlic Paste - 1 tsp, Salt & Pepper powder as per your taste, Corn Flour Paste - 2 tbsp. (dissolve in 1⁄2 cup of water), Oil - 2 tbsp, Water - 300 ml.
	InstructionsIn microwave safe glass bowl add oil, mutton in small pieces, ginger paste, garlic paste, corn flour paste & water, mix it well, cook. Serve hot.
5-13Sea Food Soup	300-350 g	Water - 200 ml, Prawns - 100 g, Ginger, Garlic, Green Chili - 1 tbsp (small pieces), Salt & Pepper powder as per your taste, Corn Flour Paste - 2 tbsp. (dissolve in 1⁄2 cup of water), Oil - 2 tbsp.
	InstructionsIn microwave safe glass bowl add oil, chicken in small pieces, ginger, garlic, green chili pieces, corn flour paste & water, mix it well and cook. Serve hot.
5-14ChickenHongkong	400-450 g	Boneless Chicken - 250 g (cut into bite size pieces), Cashew nut - 15-20, Dried broken red chillies - 6, Fresh garlic - 4~5 (chopped), Sherry - 2 tbsp, Salt & Sugar as per your taste, Oil - 2 tbsp, Ajinomoto - 1⁄2 tsp, Cornflour - 2 tsp (dissolve in 1 cup of water).
	InstructionsIn microwave safe glass bowl add oil, ginger, soya sauce, sherry, ajinomoto, salt, sugar, chicken and cook. When beep add broken dried red chili powder, garlic, corn flour, cashew nut, all other ingredients. Mix it well and press start.

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Code/Food Serving Size Ingredients
5-15Chili Chicken	300-350 gBoneless Chicken - 250 g, Chopped Ginger - 12 tsp, Chopped Garlic - 12 tsp, Vinegar - 1 tbsp, Soya sauce - 2 tbsp, Ajinomoto - 12 tsp, Green chili - 4-5 ea (slit length ways), One medium capsicum : cut into thin strips, One small onion - cut into 12 " thin strips, Onion leaves - 2~3 (cut into long strips), Sugar - 1 tsp, Salt as per your taste, Sherry - 2 tsp, Corn Flour - 2 tsp.(dissolve in 12 of water), Oil - 2 tbsp.
	InstructionsIn microwave safe glass bowl mix oil, ajinomoto, ginger-garlic, chili, soya sauce & chicken and cook. When beep add all ingredients & 14 cup of water, mix it well, cover it & press start. Serve hot.
5-16Shami Kebab	8 ea Chicken mince - 500 g, eggs - 2, chopped onion - 1 medium, chopped green chillies - 1 tbsp, ginger garlic paste - 1 tsp, bengal gram - 3 tbsp, red chilli powder - 12 tsp, garam masala - 12 tsp, ghce - 4 tbsp.
	InstructionsGrind the mince into fine paste and add all the ingredients and make equal sized paties. Grease the crusty plate with ghee and place shami kebabs on it brush with ghee thoroughly. Place it on the high rack and cook. When beep, turn over and brush with ghee again and cook. Serve hot with mint chutney.

Code/Food Serving Size Ingredients
5-17 Ginger Chicken	300-350 gBoneless Chicken - cut into small pieces, Soya sauce - 3 tbsp, Crated Ginger - 1 tbsp, Thinly sliced Ginger - 1 tbsp, Spring onion - 3~4 (chopped with green part), Sherry - 2 tbsp, Ajinomoto - 1⁄2 tsp, Salt as per your taste, Pepper powder - 1 tsp, Corn Flour - 2 tsp. (dissolve in 1⁄2 of water), Oil - 2 tbsp.
	InstructionsIn microwave safe glass bowl mix oil, chicken, grated ginger, sherry, spring onion & soya sauce. Mix it well & cover it & cook. When beep, add salt, pepper & sliced ginger. Mix it well add corn flour paste, 1⁄4 cup of water, mix it well and press start. Serve hot.
5-18 Kheema Ball	300-350 g Boiled Chicken Kheema - 175 g, Boiled & Mashed Potato - 3 ea, Ginger, Garlic paste, Salt, Garam Masala, Coriander, Lemon juice as per your taste, Bengali Gram powder - 2 tbsp.
	InstructionsMix all the ingredients together. Make balls from it. Place the balls in greased microwave safe flat dish. Keep it in steamer & cook.
5-19 Lemon Chicken	400-450 gBoneless Chicken - 300 g, Lemon juice - 3 tbsp, Salt as per your taste, Honey - 3 tsp, Pepper powder - 1 tsp, Olive Oil - 2 tbsp, Corn Flour - 2 tbsp, Corn Flour Paste - 2 tbsp.(dissolve in 1⁄2 cup of water), Chopped Coriander leaves - 1 tbsp.
	InstructionsMarinate chicken with pepper powder, salt, lemon juice & keep for one hour in refrigerator. In microwave safe bowl take olive oil, marinated chicken & mix it well, and cook. When beep, turn the chicken, add honey, corn flour paste & press start.

oven use

Code/Food Serving Size Ingredients
5-20Mutton Cutlets	12-14 cutletsSOAKED TOGETHER FOR 10 MINUTES1 slice stale bread broken into pieces, Milk - 12 cup, Tomato ketchup - 1 tbsp, Worcestershire sauce - 1 tbsp, Fine mutton mince - 250 g, Ginger and garlic paste - 1 tsp, Crushed browned onions - 1 tsp, Chopped coriander leaves - 1 tbsp, Finely chopped green chilli - 1, Turmeric powder - 14 tsp, Garam masala powder - 14 tsp. Salt- to taste, Oil - 3 tbsp.
	InstructionsMix all the ingredients up to salt together thoroughly using one tablespoon of the oil and keep aside for 15 minutes. Divide mixture into 6 round patties 3" x 1/4 thick (or oblong cutlets). Preheat the microwave by using Hot-blast mode at 180 °C for 5 min. Brush patties with remaining oil on either side and place patties on crusty plate and place it at high rack then bake.
5-21Galouti Kebab	16 kebabs Mutton mince - 12 kg, Ginger paste - 2 tbsp, Garlic paste - 2 tbsp, Split bengal gram flour - 12 cup, Butter - 2 tbsp, Raw papaya paste - 2 tbsp, Chilli powder - 1 tsp, Cardamom powder - 1 tsp, Mace powder - 12 tsp, Butter for greasing - 2 tbsp, Salt - to taste
	InstructionsPressure cook mince and split bengal gram. Add except oil, blend in blender and mince well. Divide the mixture in 16 equal portions and shape into flat kebabs. Grease the crusty plate with thick butter and place the kebabs over it and grease the kebabs with butter grill. Place the crusty plate over high rack and grill. When beep, turn over and brush with butter and cook again.

Code/Food Serving Size Ingredients
5-22 Schejwan Chicken	500-550 g Boneless Chicken - 400 g, Grind red chili - 10, Oil - 3 tbsp, Garlic paste - 1 tbsp, Garlic finely - 1 tbsp.(chopped), Tomato sauce - 4 tbsp, Vinegar - 1 tbsp, Red Chili Sauce - 2 tbsp, Soya Sauce - 112 tbsp, Salt & Sugar as per your taste, Corn flour - 1 tbsp, Ajinomoto - 14 tsp, Orange color - 1 pinch.
	InstructionsIn microwave safe glass bowl add oil, chopped garlic, grind red chili and cook. When beep add garlic paste & all other ingredients. Mix it well & press start.
5-23 Seekh Kebab	500 g Chicken mince (Keema) - 500 g, Garam masala - 12 tsp, Garlic (Lasun) paste - 1 tsp, Ginger (Adrak) paste - 1 tsp, Cashewnut (Kaju) - 2 tbsp, thick Cream (Malai) - 2 tsp, Onion (Pyaj) - 2. Carom seeds / thyme (Ajiwain) - 2 tsp, Dried mango powder (Amchoor) - 2 tsp, Rock salt (Kala Namak) - 2 tbsp, Cumin seed (Jeera) - 3 tbsp, Dry ginger (Saunth) - 1 tbsp, Black pepper (Kali Mirch) - 1 tsp, Nutmeg powder (Jaiphal) - 12 tsp.
	InstructionsWash the keema and put in a strainer and gently press to squeeze out all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Take a big ball of the keema mixture and hold a skewer carefully. Press the mince on to a skewer. Repeat with left over mince on all the other skewers. Place the skewers in the greased crusty plate on high rack and cook. When cooked, gently remove the kebabs from the skewers with the help of a napkin. To serve sprinkle some chaat masala and lemon juice on the kababs.

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Code/Food Serving Size Ingredients
5-24Sweet & Sour Chicken	500 g Boneless Chicken - 500 g, Honey - 14 cup, chilli flakes - 1 tbsp, soya sauce - 3 tbsp, salt to taste,pcpper powder - 12 tsp, vinegar - 2 tbsp, oil - 3 tbsp, ginger paste - 12 tsp.
	InstructionsIn a bowl marinate chicken with all the ingredients and refrigerate for 1 hour.Grease a crusty plate with oil and put marinated chicken, brush thoroughly with oil, place on high rack and cook.
5-25Tangri Kebab	350-400 g Chicken - 2 large leg pieces, Hung curd - 12 cup,Lemon - 1 tbsp, Garam masala powder - 1 tsp,Red chili powder - 1 tsp, Salt- to taste, Ginger garlic paste - 1 tbsp, Edible orange color- A few drops, Oil - 2 tbsp.
	InstructionsClean and wash the chicken pieces and make random slits on them. Damp with kitchen towel to remove extra water. Mix all the ingredients except salt together. Rub and wrap chicken pieces in it and keep aside for an hour. Now mix in the salt.Cook the chicken on greased crusty plate with high rack and pour few drops of oil over it, cook. Sprinkle lemon juice and chat masala and serve with onion rings.

Code/Food Serving Size Ingredients
5-26 Peanut Tikka	400-450 g Boneless chicken - 500 g (cubed)1st MARINADE:Lemon juice - 2 tbsp, Salt to taste, Red chilli powder - 12 tsp, Oil - 1 tbsp.2nd MARINADE:Thick curd - 1 cup, Peanuts - 6 tbsp, Milk - 2 tbsp, Tamarind pulp - 2 tbsp, Ginger garlic paste - 2 tbsp, Salt- to taste, Red chilli powder - 12 tsp.TEMPERING :Oil - 2 tbsp, Mustard seeds - 1 tsp, Cumin seeds - 1 tsp, Dry red chillies - 4, Curry patta - 15 Butter for greasing
	InstructionsWash and pat dry chicken. Marinate the chicken in 1st marinade for 12 hour. Grind peanuts with 2 tbsp of milk to form a paste. Prepare the tempering on gas stove and keep aside. In a bowl mix together, hung curd, ginger garlic paste, peanut paste, tamarind pulp, salt, chilli powder, tempering and chicken pieces.Grease the crusty plate with thick butter and place the chicken pieces. Put few butter flakes on each tikka. Place the peanut tikka on greased crusty plate. Place the crusty plate on high rack and cook. When beep, flip them over and press start. Serve hot.
5-27 Spicy Chicken Wings	250 g Chicken wings - 250 g, Oil - 2 tbsp, Chicken masala - 2 tbsp, Lemon juice - 2 tbsp, Salt- to taste
	InstructionsMarinate for 12 an hour and cook. Place it on greased crusty plate on high rack.

oven use

1. Indian Famous Variety & Kebabs (Non-Veggie)

Code/Food Serving Size Ingredients
6-1Badami Tangri	550-600 g Drumsticks - 5 (500 g chicken legs)First marinade :Lemon juice - 2 tbsp, Oil - 1 tbsp, Salt - 12 tsp,Red chili powder - 12 tsp.Second Marinade :Yogurt - 12 cup, Oil - 2 tbsp, Gingergarlic paste- 2 tbsp, Almonds ground to powder - 8~10,Thick cream - 14 cup, Corn flour - 1 tbsp.Salt - 34 tsp, Chopped coriander - 2 tbsp, Dryfenugreek leaves - 2 tsp.
	InstructionsIn microwave safe glass bowl take drum stick & add 1stmarinade material, mix it well & keep it in refrigerator for 1 hr.After 1 hr. take 2nd marinate & keep it in refrigerator for 1 hr.Arrange drum stick in crusty plate. Apply little oil & place it onhigh rack and cook. When beep, turn it and press start. Servehot.
6-2Bengali FishCurry	400-450 g Fish - 300 g (cut into 1 12 " flat pieces), Lemonjuice - 1 tbsp, Salt - 12 tsp, Turmeric - 12 tsp,Oil - 4 tbsp, Chili powder - 14 tsp, Choppedcoriander - 1 tsp, Water - 1 cup.Mustard paste (grind) :Yellow mustard - 4 tsp, Dry red chilies deseed- 2 ea, Finely chopped onion - 1, Salt - 34 tsp,Water to grind - 2~3 tbsp.
	InstructionsIn microwave safe glass bowl take oil, fish, lemon juice, chillipowder, turmeric powder, salt and cook. When beep, addmustard paste, one cup of water. Mix it well and press start.Serve hot with rice.

Code/Food Serving Size Ingredients
6-3Butter Keema	700-800 g Keema - 500 g, Lemon juice - 1 tsp, Kashmiri red chilli powder - 1 tsp, Salt to tasteFor marination :Yogurt - 1 cup, Salt to taste, Ginger paste - 2 tbsp, Garlic paste - 2 tbsp, Lemon juice - 2 tbsp, Garam masala powder - 1 tsp, Mustard oil - 2 tbsp.For gravyGreen chillies - 2, Dried fenugreek leaves - 12 tsp, Butter - 2~3 tbsp, Bay leaves - 2, Pepper corns - 10, Cinnamon - 2" stick, Green cardomums - 5 cloves, Ginger paste - 1 tsp, Garlic paste - 1 tbsp, Tomato puree - 2 cups, Red chili powder - 1 tbsp, Garam masala powder - 12 tsp, Salt to taste, Honey - 2 tbsp, Fresh cream - 12 cup.
	InstructionsMarinate kheema with all marination ingredients and take it in refrigerator for 1 hr. In microwave safe glass bowl add marinated kheema, gravy mixture, red chilli powder, salt and cook. When beep add lemon juice, 14 cup of water, mix it well and press start. Serve hot.

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Code/Food Serving Size Ingredients
6-4 Chettinad Prawn Curry	500 g For the Chettinad Masala : Crated Coconut - 1⁄2 cup, Coriander Seeds - 1⁄2 tsp, Red Chilli - 1, Cardamom - 3, Fennel Seeds - 1 tsp, Cloves - 3, Cinnamon - 25 mm stick, Oil - 1 tbsp. Other Ingredients: Poppy Seeds - 1 tbsp, Broken Cashew nuts - 2 tbsp, Ginger - 25 mm piece, Garlic - 6 cloves, Oil - 3 tbsp, Chopped Onion - 1⁄2 cup, Tomatoes Puree - 5 tbsp, Turmeric Powder - 1⁄2 tsp, Chilli Powder - 1⁄2 tsp, Curry leaves - 5, Prawn - 350 g, Coconut milk - 1⁄2 cup.
	Instructions For Chettinad Masala Sauté all the ingredients till you get the pleasant aroma. Keep aside. Grind into a smooth paste. In a bowl add all the ingredients and Chettinad Masala. Cook and serve hot.
6-5 Chicken Sirke ka Pyaz	600-650 g Boneless chicken - 500 g (1" pieces), Chopped onion - 3 ea, Vinegar - 1⁄2 cup, Black cumin - 1 tsp, Crushed cloves - 4, Cardamom Seeds crushed - 3, Chopped garlic - ginger - 1 tsp, Chopped tomato - 2 ea, Green chili - 1, Chopped mint - 1⁄4 cup, Coriander - 1⁄4 cup, Salt - 1 tsp. Caram masala - 1⁄2 tsp, Red chili powder - 1⁄2 tsp, Turemeric powder - 1⁄4 tsp, Oil - 3 tsp, Cream 2 tbsp, Water - 1 cup.
	Instructions In microwave safe glass bowl take oil, chicken, chopped onion, vinegar, black cumin, crushed cardamom seeds, chopped garlic ginger, green chili and cook. When beep, add all other ingredients with water. Mix it well and press start. Serve hot.

Code/Food Serving Size Ingredients
6-6ChickenVindaloo	650-700 gBoneless Chicken - 500 g (cut into pieces), Dry red chilies - 6~7, Vinegar - 3 tbsp. Chopped Onion - 2 ea, Garlic & ginger paste - each 1 tsp, Tomato puree - 1⁄4 cup, Potato - 1 ea, Oil - 3 tbsp, Stick cinnamon - 2", Cumin powder - 1 tsp, Turmeric powder - 1⁄2 tsp, Salt - 1 1⁄2 tsp, Water - 1⁄2 cup.
	InstructionsIn microwave safe glass bowl take oil, stick cinnamon, turmeric powder, garlic-ginger paste, chopped onion, chicken and cook.When beep add potato, tomato puree, cumin powder & half cup of water. Mix it well and press start. Serve hot.
6-7Chicken withSweet & SourVegetables	800-900 gBoneless Chicken - 500 g, Pineapple juice - 1⁄2 cup, Baby corns (cut into lengthwise) - 3~4, Broccoli/ cauliflower - 4~5, Mushrooms - 3~4 (cut into pieces). Slices of pineapple - 2 ea, Small capsicum - 1 ea (cut into pieces), Red chili paste - 1⁄2 tsp, Crushed garlic - 1 1⁄2 tsp, Spring onion white - 2 3 (cut into slices), Tomato ketchup - 1⁄4 cup, Vinegar - 3 tbsp, Ajinomoto - 1⁄2 tsp, Sugar - 4 tsp. Soya sauce - 1 tsp, Salt to taste, Stock cube - 1 crushed, Corn flour - 4 tbsp. (mixed in 1⁄4 cup of water)
	InstructionsIn microwave safe glass bowl add 1 1⁄2 cups water, pineapple juice, baby corn, florcts, mushrooms and cook. When beep add chicken, all other ingredients. Mix it well and press start. Serve hot.

oven use

Code/Food Serving Size Ingredients
6-8Dum ChickenKali Mirch	600-650 g Chicken - 400 g (cut into 8 pieces)Marinade :Thick yogurt - 12 cup, Almonds - 8~10 (ground to powder), Ginger-garlic paste - 1 tbsp, Oil - 1 tbsp, Red chili powder - 12 tsp, Salt - 34 tsp,Garama masala powder - 12 tsp.Other ingredients :Oil - 3 tbsp, Peppercorns - 12 tsp, Onion paste - 2 ea, Coriander powder - 1 tsp.
	InstructionsIn microwave safe glass bowl take oil, chicken & marinated ingredients. Mix it well & keep it in refrigerator for 1 hr. and cook. When beep, mix it well and press start. Serve hot.
6-9Keema Curry	350-400 g Minced meat - 250 g, Roasted cloves - 5,Roasted cardamoms - 2 (crushed), Roasted bay leaf - 1, Oil - 4 tsp, Garlic paste - 1 tsp,Fried onion paste - 1 (finely sliced), Tomatoes - 2 (pureed), Fennel powder - 1 12 tsp, Chilli powder - 1 tsp, Water - 1 12 cup, Salt- to taste
	InstructionsIn a microwave safe glass bowl add all the ingredients. Cover with cling foil and make holes to release steam then cook.
6-10Keema Pulav	350-400 g Keema - 200 g, Basmati Rice - 1 cup, Ghee - 4 tbsp, Cloves - 5 laung, Green cardamoms (broken) - 4, Ginger paste - 1 tbsp, Cinnamon - 1" piece, Bay leaf - 1, Onion - 1 (sliced thinly).Red chili powder - 1 tsp, Salt - 1 tsp, Garam masala - 1 tsp.
	InstructionsIn microwave safe glass bowl mix ghee, laung, dalchini, bay leaf, cardmoms, rice, onion and cook. When beep, add keema, rice, water, mix it well and press start. Serve hot.

Code/Food Serving Size Ingredients
6-11Kheema Kofta	450-500 g	Keema - 250 g, Ginger-garlic paste - 1 tsp, Green chilies - 2 (chopped), Garam masala - 12 tsp, Salt - 34 tsp, Bread crumbs - 12 cup, Fresh coriander leaves - 2 tbsp (chopped)For Creamy tomato sauce :Tomato puree - 1 cup, Chopped ginger - 1 tbsp, Salt - 34 tsp, Red chili powder - 34 tsp, Cumin powder - 1 tsp, Cream - 12 cup, Orange red colour - 1 pinch.
	InstructionsIn microwave safe glass bowl take kheema, ginger-garlic paste, garam masala, chopped green chilies, salt, make a kofta and cook. When beep, add creamy tomato sauce material, kofta and press start. Serve hot with coriander leaves.
6-12Mahi FishTikka	650-700 g	Surmai - 500 g (cut into pieces), Gram flour - 3 tbsp, Lemon juice - 1 tbsp.First marinade :Vinegar or lemon juice - 2 tbsp, Red chili powder - 12 tsp, Salt - 14 tsp.Second marinade :Yogurt - 12 cup, Carom seeds - 12 tsp, Ginger-garlic paste - 2 tsp, Garam masala - 12 tsp, Salt - 1 tsp, Pepper - 12 tsp, Corn flour - 1 tbsp.
	InstructionsIn microwave safe glass bowl take fish & add 1st marinade material, mix it well & keep it in refrigerator for 1 hr. After 1 hr, take 2nd marinade & keep it in refrigerator for 1 hr. Roll out in gram flour. Arrange fish in crusty plate. Apply little oil and place it on high rack and cook. When beep, turn it and press start. Serve hot.

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Code/Food Serving Size Ingredients
6-13Mutton & Mushroom in Hot Tomato Sauce	700-750 g	Boneless Mutton - 500 g, Chopped mushrooms - 10~12, Chopped spring onions - 3~4, Chopped garlic - 5 cloves, Red chili (crushed) - 1 tbsp, Pepper corns - 5~6, Chopped tomato - 1 large size, Butter - 2 tbsp. Salt to taste, Tomato - 34 cup, Honey - 2 tsp, Dried oregano - 14 tsp.
	InstructionsIn microwave safe add butter, mutton, 1 cup of water and cook. When beep, add all other ingredients and press start. Serve hot.
6-14Mutton EggNets Kebab	6-8 serves P	Pressure cook together :Lamb mince (keema)- 500 g, Big cardamom Seeds - 3, Cinnamon - 2" stick, Salt- to taste, Garam masala - 12 tsp.Grind to a paste :Chopped capsicum - 2, Raw papaya paste - 1 tbsp, Chilli powder - 1 tsp, Coriander seeds - 2 tsp, Cumin seeds - 2 tsp, Ginger - 1" piece, Garlic - 5 to 6 cloves, Thick cream - 2 tbsp, Eggs - 2, Salt & pepper- to taste, Maida - 2 tsp, Oil - 2 tbsp.
	InstructionsIn a cooker add keema, cinnamon, cardamom seeds, salt and garam masala and 4 cups water. Pressure cook till 5 to 6 whistles. Open and dry out the water completely. Blend the mince into smooth paste and keep aside. Grind all the paste ingredients in a blender, strain and reserve the capsicum liquid. In paste add mince and again grind it to get a sticky consistency. Make flat tilkis of the mixture and refrigerate for 30 minutes. Add all-purpose flour in the capsicum liquid and coat the tikkis with it. Place the tikkis over a greased crusty plate and put it on high rack and pure 2 tbsp oil over them thoroughly. Cook and serve hot with mint chutney.

Code/Food Serving	Size Ingredients
6-15MuttonJalfraizee	400-450 g Lamb steaks - 500 g, Tomato puree - 1 cup,Brown Onion paste - 12 cup, Chillies - 4, Currypowder - 1 tsp, Chilly powder - 12 tsp, Garlicflakes - 5, Ginger - 2 inch, Chopped corianderleaves - 2 tbsp, Garam masala (hot spice mix)- 12 tsp, Cumin seeds - 12 tbsp, Cardamoms seedsonly - 3, Green pepper - 1, Oil - 3 tbsp, Salt- totaste, Water - 12 cup.
	InstructionsTake a small bowl and add the curry powder and chilli powderand a little water and make a paste.In a microwave safe glass bowl add all the ingredients and mixwell.Preheat the microwave at 160 °C for 5 min. Cover the bowl withsilver foil properly and place the bowl at low rack then cook.
6-16Mutton Kurma	800-850 g Boneless Mutton - 600 g, Cashewnuts - 12 ,chopped Green chillies - 2~3, Fresh corianderleaves - 1 few sprigs, Yogurt - 1 cup,Gingergarlic paste - 2 tsp, Red chili powder -1 tsp, Coriander powder - 2 tsp, Salt to taste,Oil - 2 tbsp, Bay leaf - 1, Cloves - 4~5, Greencardamom - 4~5, Green cardamoms - 4~5,Garam masala powder - 1 tsp, White pepperpowder - 14 tsp, Fresh cream - 12 cup.
	InstructionsIn microwave safe glass bowl add oil, boneless mutton, greenchili, cloves, green cardamom, garama masala, white pepperpowder, ginger-garlic paste, 1 cup of water and cook. Whenbeep, add all other ingredients, mix it well and press start.

oven use

Code/Food Serving Size Ingredients
6-17Mutton Malai	650-700 g Keema - 500 g, Ginger paste - 1 tbsp, Green chilies finely - 3~4( chopped), Garam masala - 1 tsp, Bread slices - 3, Egg - 1, Salt - 1 12 tsp, Fresh coriander leaves - 12 cup (chopped), coriander-for-garnishingFor tomato sauce :tomatoes - 5 ea, Ginger - 2 12 ", Salt - 1 tsp, Red chili powder - 1 tsp, Cumin powder - 1 tsp,Cream - 1 cup, Orange red colour - 1 pinch.
	InstructionsMix tomato sauce, cream & orange colour and keep aside. To make koftas, soak bread in water, squeeze and crumble. Mix all ingredients of kofta with bread and make into balls and cook.When beep, put koftas in sauce mixture and press start.
6-18Mutton MintShorba	550-600 g Boneless Mutton - 300 g (cut into pieces), Mint leaves - 25~30 (rawly chopped), Olive oil - 1 tbsp, Cumin seed powder - 1 tsp, Chopped onion - 1 ea, Chopped garlic - 1 tsp, Red chili flakes - 12 tsp, Cinnamon powder - 12 tsp, Green cardamom - 1 ea, Chopped tomato - 2 ea, Salt & pepper powder as per your taste, Coconut milk - 12 cup, Water - 4 cups.
	InstructionsIn microwave safe glass bowl add boneless mutton, olive oil, tomato, onion and cook. When beep, add all other ingredients and press start. Serve hot.

Code/Food Serving Size Ingredients
6-19Mutton Mirchi	800-900 gBoneless Mutton - 600 g, Cashewnuts - 12 cup, Green chillics - 2~3, Fresh coriander leaves - 1 few springs, Yogurt - 1 cup, Ginger garlic paste - 2 tsps, Red chilli powder - 1 tsp, Coriander powder - 2 tsp, Salt to taste, Oil - 2 tbsp, Bay leaf - 1, Cloves - 4~5, Green cardamoms - 4~5, Garam masala powder - 1 tsp, White pepper powder - 14 tsp, Fresh cream - 13 cup.
	InstructionsMake a paste of green chili, coriander and spring onion. In microwave safe glass bowl add oil, boneless mutton, green paste, 12 cup of water and cook. When beep, add all other ingredients and press start.
6-20MuttonTetrazini	500-550 gMutton - 250 g, Spaghetti - 100 g, Oil - 2 tbsp, Green capsicum - 1 small sized, Red capsicum - 1 small sized, Yellow capsicum - 1 small sized, Mushrooms - 4~5, Onion - 1 large sized, Garlic - 5-6 cloves, Basil Leaves - 5~6, Tomatoes - 4 medium size, Olive oil - 4 tbsp, Pepper powder - 12 tsp, Salt to taste, Grated Cheese - 13 cup.
	InstructionsIn microwave safe bowl mix oil, salt, mutton, 1 cup of water, cover it and cook. When beep, add chopped capsicum, mushroom, onion, garlic, basil, tomato, pepper powder, salt, grated cheese and press start. Serve hot.

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Code/Food Serving Size Ingredients
6-21 Prawns in Thai Red Curry Sauce	350 g Prawns - 250 g, Oil - 2 tbsp, Lemon - 1 tsp, Soy sauce - 1 tsp, Grind coconut - 1 cup, Fresh basil leaves - 6~8For red curry paste :Onion - 1 medium size, Garlic - 4 cloves, Red chillies whole - 8~10, Lemon grass stalk - 4" piece, Coriander seeds - 2 tsp, Cumin seeds - 1 tsp, Pepper corns - 6, Salt to taste.
	InstructionsIn microwave safe glass bowl take oil, ginger garlic, prawns, basil leaves and cook. When beep, add coconut, red curry paste.Mix it well and press start. Serve hot.
6-22 Schejwan Prawns	450-500 g	Prawns - 200 g, Red chili paste - 2 tbsp, Tomato sauce - 4 tbsp, Soya sauce - 1 tbsp, Ajinomoto - 14 tsp, Sugar - 2 tsp, Salt as per your taste.Water - 1 cup, Oil - 2 tbsp, Pepper powder - 14 tsp, 1" ginger chopped, Garlic - 5~6 (chopped), Green chili - 1 tsp, Spring onion - 2 tbsp.(chopped), Water - 12 cup, Corn flour - 2 tbsp.(dissolve in 1 cup water), Vinegar - 1 tbsp.
	InstructionsIn microwave safe glass bowl take prawns, ginger, garlic, green chili, water and cook. When beep, add all other ingredients. Mix it well and press start.

Code/Food Serving Size Ingredients
6-23ChickenKheema Cutlet	350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea,Bread crumbs - 1 cup, Oil - 2 tbsp, Red chili powder - 1 tsp, Turmeric powder - 1 tsp,Ginger-garlic paste - 1 tsp, Salt as per your taste, Garam Masala - 1 tsp. Coriander leaves - 2 tbsp.
	InstructionsIn bowl take chicken kheema, all other ingredients except oil & mix well. Make cutlets. Put them on a crusty plate, put some oil around the cutlets. Keep this on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.
6-24Chicken Malai Kabab	400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp,Anissed powder - 1 tsp, Dry mango powder - 1 tsp, Red chili powder - 1 tsp, Cream - 4 tbsp,Oil - 2 tbsp, Salt as per your taste, Coriander leaves - 1 tbsp.
	InstructionsPlace chicken in a bowl. Add all the ingredients & mix well. Let it marinate for 2 hrs. at refrigerator. Place kabab on a crusty plate with high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.

oven use

Code/Food Serving Size Ingredients
6-25Chicken Tikka	400-450 gBoneless chicken - 400 g, Thick yogurt - 1⁄2 cup, Chat Masala - 1 tsp, Ginger-garlic paste - each 1 tsp. Orange red colour - 1 pinch, Oil - 2 tbsp, Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt as per your taste, Coriander leaves - 2 tbsp.
	InstructionsMarinate chicken with salt, thick yogurt, ginger-garlic paste, orange-red colour, red chili powder, mix it well & keep it in refrigerator for 1⁄2 hr. Roll it in semolina. Put on crusty plate with high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.
6-26Coconut FishKabab	400-500 g Fish (pomfcrt) - 400 g (cut into pieces), Gingergarlic paste - each 1 tsp, Pepper powder - 1⁄2 tsp, Cumin powder - 1⁄2 tsp, Lemon juice - 2 tbsp, Corn flour - 1 tsp, Powdered coconut (desiccated coconut) - 4 tbsp, Salt as per your taste
	InstructionsIn a bowl add fish pieces & all other ingredients except coconut. Mix well, late it marinate for 2-3 hrs. at room temperature. Pick fish pieces one by one & roll into the coconut so that fully coated with it. Place fish on a crusty plate on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.

Code/Food Serving Size Ingredients
6-27Fish Cutlet	350-400 g Fish fillet - 250 g, Boiled potato - 2 ea, Bread crumbs - 1 cup, Oil - 2 tbsp, Red chili powder - 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste - 1 tsp, Salt as per your taste, Garam Masala - 1 tsp, Coriander leaves - 2 tbsp.
	InstructionsIn bowl take fish fillet, all other ingredients except oil and mix well. Make cutlets. Put them on a crusty plate, put some oil around the cutlets. Put this on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.
6-28Fish Malai Kabab	400-450 g Fish fillet - 300 g, Garlic paste - 1 tsp, Anissed powder - 1 tsp, Dry mango powder - 1 tsp, Red chili powder - 1 tsp, Cream - 4 tbsp, Oil - 2 tbsp, Salt as per your taste, Coriander leaves - 1 tbsp.
	InstructionsPlace fish in a bowl. Add all the ingredients & mix well. Let it marinate for 2 hrs. at refrigerator. Place kabab on a crusty plate on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.
6-29Fish Tikka	500 g Fish (pomfert) - 400 g, Thick yogurt - 1⁄2 cup, Chat Masala - 1 tsp, Ginger-garlic paste - each 1 tsp, Orange red colour - 1 pinch, Oil - 2 tbsp, Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt as per your taste, Coriander leaves - 2 tbsp.
	InstructionsMarinate fish slice with salt, thick yogurt, ginger-garlic paste, orange-red colour, red chili powder, mix it well & keep it in refrigerator for 1⁄2 hr. Roll it in semolina. Put them on crusty plate with high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.

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Code/Food Serving Size Ingredients
6-30Fish TikkaAchari	450-500 g Surmai fillets - 300 g (cut into 2" pieces),Lemon juice - 2 tbsp, Ginger-garlic paste -1 tsp. each, Turmeric powder - 12 tsp, Kashmirirred chili powder - 2 tsp, Mustard seed powder- 1 tsp, Onion seeds powder - 1 tsp, Fenugreekseed powder - 12 tsp, Black salt - 12 tsp, Mustardoil - 2 tbsp, Yogurt whisked - 1 cup, Butter -2 tbsp.
	InstructionsPlace the fish in a bowl, add salt, lemon juice, ginger-garlicpaste, turmeric powder, chili powder, mustard seed powder,fenugreek seed powder, onion seed powder, mix it well & takeit refrigerator for 2 hrs. Arrange the fish pieces and brush theoil on crusty plate, put it on high rack and cook.When beep, turn the pieces, apply little oil and press start.Serve hot.
6-31Goanese FishKabab	400-500 g Surmai ( Goanese fish) - 300 g (cut into pieces),Tamarind juice - 2 tbsp, Red chili powder -1 tsp, Turmeric powder - 12 tsp, Cumin powder- 12 tsp, Coconut oil - 1 tbsp, Rice flour - 1 tbsp,Chopped peppercorn - 1 tsp, Salt as per yourtaste, Coriander leaves - 1 tbsp.
	InstructionsPlace fish in a bowl. Add all the ingredients & mix well. Let itmarinate for 1 hr. at refrigerator. Place kabab on a crusty plateon high rack and cook. When beep, turn them over and pressstart. Garnish with coriander leaves. Serve hot.

Code/Food Serving Size Ingredients
6-32Green MasalaPomfert	400 g Fish (pomfert) - 400 g, Ginger-garlic paste -1 tsp. each. Oil - 2 tbsp, Semolina - 2 tbsp, Saltas per your taste, Coriander leaves - 2 tbsp.For green paste :Fresh coconut - 1 cup, Coriander leaves - 4 tbsp,Green chili - 2~3, Cumin sceds - 1 tsp, Garlic -10-12 cloves, Lemon juice - 1 tbsp, Salt & Sugaras per your taste, Make a fine paste of it.
	InstructionsMake the slice of the fish. Apply the green paste all over thefish. Roll out fish in semolina. Put on crusty plate with highrack and cook. When beep, turn them over and press start.Garnish with coriander leaves. Serve hot.
6-33Kheema Cutlet	350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea,Bread crumbs - 1 cup, Oil - 2 tbsp, Red chilipowder - 1 tsp, Turmeric powder - 1 tsp,Ginger-garlic paste - 1 tsp, Salt as per yourtaste, Garam Masala - 1 tsp, Coriander leaves -2 tbsp.
	InstructionsIn bowl take kheema & all other ingredients except oil & mixwell. Make cutlets. Put them on a crusty plate, add some oilaround the cutlets. Put them on high rack and cook. Whenbeep, turn them over and press start. Garnish with corianderleaves. Serve hot.

oven use

Code/Food Serving Size Ingredients
6-34Mutton Tikka	400-450 g Mutton (cut into pieces) - 400 g, Thick yogurt - 12 cup, Chat Masala - 1 tsp, Ginger-garlic paste - 1 tsp. each, Orange red colour - 1 pinch, Oil - 2 tbsp, Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt as per your taste, Coriander leaves - 2 tbsp.
	InstructionsMarinate mutton with salt, thick yogurt, ginger-garlic paste, orange-red colour, red chili powder, mix it well & keep it in refrigerator for 12 hr. Roll it in semolina. Keep on crusty plate on high rack and cook. When beep, turn them over and press start, Garnish with coriander leaves. Serve hot.
6-35 Saucy Kabab	500-550 g Boiled Kheema - 500 g, Ginger-garlic-green chili paste - 1 tsp. each, Chopped onion - 1 ea, Red chili powder - 1 tsp, Cumin powder - 12 tsp, Garam Masala - 1 tsp, Salt as per your taste, Corn flour - 2 tbsp.For sauce :Mix vinegar - 1 tsp, Soya sauce - 1 tsp, Tomato sauce - 2 tbsp, Chili sauce - 1 tbsp.
	InstructionsMix kheema, all other ingredients and shape into kabab as you wish. Apply little oil, place this on high rack and cook. When beep, turn them over and press start. Coat kabab with sauce. Serve hot.

Code/Food Serving Size Ingredients
6-36 Sesame Chicken	400-500 gBoneless chicken - 400 g (cut into pieces), Dry mango powder - 1 tsp, Red chili powder - 1 tsp, Turmeric powder - 12 tsp, Garam Masala - 1 tsp, Ginger-garlic paste - 1 tsp. each, Coconut oil - 2 tbsp, Rice flour - 1 tbsp, Salt as per your taste, Sesame seeds - 4~5, Coriander leaves - 1 tbsp.
	InstructionsIn a bowl add chicken, all the other ingredients except sesame seeds and mix well, let marinate for 2 hrs. at room temperature. Lift one piece at a time, roll in sesame seed so that it is fully covered. Place fish on a crusty plate on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.
6-37 Sesame Fish (Goanese Recipe)	400-500 gSurmai (Goanese fish) - 400 g (cut into pieces), Dry mango powder - 1 tsp, Red chili powder - 1 tsp, Turmeric powder - 12 tsp, Garam Masala - 1 tsp, Ginger-garlic paste - each 1 tsp, Coconut oil - 2 tbsp, Rice flour - 1 tbsp, Salt as per your taste, Sesame seeds - 4~5, Coriander leaves - 1 tbsp.
	InstructionsIn a bowl add fish & all the other ingredients except sesame seeds & mix well & let marinate for 2 hrs. at room temperature. Lift one piece at a time & roll in sesame seed so that it is fully covered. Place fish on a crusty plate on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.

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1. Indian Special Chicken Dishes (Non-Veggie)

Code/Food Serving Size Ingredients
7-1Butter Chicken	500-550 g	Boneless Chicken - 400 g, Lemon juice - 1 tbsp,Kashmiri red chili powder - 1 tsp, Salt & sugar- as per your taste, Butter - 4 tbsp, Ginger-garlic paste - 2 tbsp, Garam Masala - 1 tsp,Yogurt - 12 cup, Dried fenugreek leaves - 1 tsp,Mustard oil - 2 tsp, fried onion paste - 1 cup,Tomato puree - 12 cup, Chopped coriander -1 tbsp, Fresh cream - 12 cup & orange-red color- 1 pinch.
	InstructionsMarinate chicken with yogurt, oil, lemon juice, ginger garlicpaste & place it in refrigerator for 1 hr. In microwave safe glassbowl add butter, onion paste, chicken & cook.When Beep, add all other ingredients, mix it well & cover it &press start. Garnish with chopped coriander.
7-2ChickenChettinad	700-800 g	Chicken - 500 g (cut into pieces of your choice),Ginger-garlic paste - each 1 tsp, Tomato puree- 12 cup, Red chili powder - 12 tsp, Choppedonion - 2 ea, Coconut Oil - 3 tbsp, Curry leaves-10-12, Freshly Crushed pepper - 2 tsp,Chopped Coriander powder - 1 tsp, Garammasala - 1 tsp, Water - 2 cups, Yogurt - 12 cup.
	InstructionsMarinate chicken with yogurt, ginger-garlic paste, peppercorns, salt and keep in refrigerator for 1 hr. In microwavesafe glass bowl add coconut oil, chopped onion, garam masalaand marinated chicken. Mix well and cook. When beep, addall other ingredients mix it well and press start. Garnish withcoriander leaves. Serve hot.

Code/Food Serving Size Ingredients
7-3Chicken DilBahar	600-700 g Chicken - 500 g (cut into pieces of your choice), Chopped onion - 2 ea, Garlic paste - 1 tsp, Oil - 4 tbsp, Chopped green chili - 2~3, Chopped Almond paste - 2 tbsp, Garam Masala - 1 tsp, Milk - 1 cup, Chopped coriander - 1 tbsp, Water - 1⁄2 cup, Salt as per your taste.
	InstructionsIn microwave safe glass take oil, onion, garlic paste, green chili, chicken. Mix it well and cook. When beep, add all other ingredients 1⁄2 cup of water, cover it and press start. Garnish with coriander leaves.
7-4ChickenJafrani	600-700 g Chicken - 500 g (cut into long pieces), Yogurt - 1⁄2 cup, Lemon juice - 2 tbsp, Cream - 1⁄2 cup, Salt as per your taste, Garam Masala - 1 tsp, Coriander powder - 1 tsp, Cumin powder - 1 tsp, Saffron - 1⁄4 tsp, Chopped coriander - 1 tsp. for garnish
	InstructionsBeat well yogurt, cream & lemon juice & add all other ingredients. Marinate chicken & put it in refrigerator for 2 hrs. In microwave safe glass bowl add marinated chicken, cover it and cook.

oven use

Code/Food Serving Size Ingredients
7-5ChickenJalfreji	500-600 g Chicken - 500 g (medium size pieces), Onion - 1 (chopped), Garlic - 4~5 flakes, Tomato Puree - 4 ca, Crated Ginger - 1 tsp, Garam Masala - 1 tsp, Cumin Powder - 1 tsp, Red Chili Powder - 1 tsp, Lemon Juice - 12 tsp, Turmeric powder - 1 tsp, Oil - 3 tbsp, Capsicum - 1 ea, Cream - 1 cup.
	InstructionsIn microwave safe glass bowl add oil, onion, ginger, garlic, haldi, chicken and cook. When beep, add capsicum & all other ingredients, all spices & lemon juice except cream. Mix well and press start. After done add cream, mix it well & serve hot.
7-6Chicken Korma	500-550 g Chicken - 450 g, Cashew nut powder - 2 tbsp, Ginger-garlic & green chili paste - 2 tbsp, Yogurt - 12 cup, Red chili powder - 1 tsp, Coriander powder - 2 tsp, Oil - 3 tbsp, Salt - as per your taste, Fresh cream - 12 cup, Garam Masala Powder - 1 tsp, Turmeric powder - 1 tsp. Chopped Coriander leaves.
	InstructionsBeat yogurt with ginger-garlic & green chili paste, red chili powder, coriander powder & salt. Marinate chicken in this mixture for one hour. Take it in refrigerator. In microwave safe glass bowl take oil, marinated chicken & cook. When beep, mix cashew nut paste, garam masala powder and press start. Mix it well & serve hot. Garnish it with chopped coriander leaves.

Code/Food Serving Size Ingredients
7-7ChickenMakhani	600-700 g	Chicken - 600 g (cut into pieces of your choice), brown onion paste - 14 cup, Ginger paste - 1 tsp, Garlic paste - 1 tsp, Tomato puree - 12 cup, Garam Masala - 1 tsp, Coriander powder - 1 tsp, Cumin powder - 1 tsp, Chili powder - 1 tsp, Turmeric powder - 1 tsp, Dried Fenugreek leaves - 1 tsp, Cashew nut powder - 4 tbsp, Cream - 12 cup, Oil - 4 tbsp, Orange-red colour - 1 pinch, Chopped coriander leaves
	InstructionsIn microwave safe glass bowl take oil, ginger-garlic paste, onion paste, turmeric, chili powder, chicken and cook. When beep, add all other ingredients, 1 cup of water. Cover it and press start. Garnish with coriander leaves.
7-8ChickenMasala	500-600 g Chicken - 400 g (cut into pieces of your choice), Chopped onion - 3 ea, Chopped tomato - 3 ea, Ginger-garlic paste - each 1 tsp, Turmeric, Red chili powder - each 1 tsp, Garam Masala - 1 tsp, Oil - 2 tbsp, Salt as per your taste, Chopped coriander, Water - 1 cup.
	InstructionsIn microwave safe glass bowl take oil, ginger-garlic, onion, chicken, red chili powder, turmeric powder and cook. When beep, add 1 cup water, all other ingredients, mix it well and press start. Garnish with coriander leaves & serve hot.

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Code/Food Serving Size Ingredients
7-9ChickenMushroomwith Tomato	500-600 gBoneless Chicken - 450 g, Chopped Mushroom- 8~10, Spring onion - 3~4, Finley choppedGarlic - 5~6, Chopped red chili - 1 tbsp, Pepperpowder - 1⁄4 tsp, Tomato puree - 1⁄2 cup, Honey- 2 tsp, Oregano - 1⁄4 tsp, Butter - 2 tbsp, Salt asper your taste
	InstructionsIn microwave safe glass bowl take oil, garlic, chicken, salt andcook. When beep, add mushroom, tomato puree & all otheringredients, mix it well. Cover it and press start. Sprinkle springonion & serve hot.
7-10Chicken withCapsicum	450-500 gChicken Breast - 250 g, Chopped Spaghetti -75 g, Chopped green, Red, Yellow capsicum- Each 1 ea, Chopped Onion - 1 ea, Choppedtomato - 2 ea, Olive oil - 4 tbsp, Salt & pepperas per your taste, Grated cheese - 2 tbsp, Water- 1⁄2 cup.
	InstructionsIn microwave safe glass bowl add olive oil, chicken, salt andcook. When beep, add all ingredients. Mix it well, add water,cover it & press start. Sprinkle grated cheese & serve hot.
7-11Chicken withFenugreek	500-550 gChicken - 500 g (medium size pieces), Choppedfresh fenugreek - 2 cup, Coriander leaves -2 tbsp, Garam masala powder - 1 tsp, Red chilipowder - 1 tsp, Yogurt - 1 cup, Butter - 2 tbsp.For Fine Paste :Onion - 1 ea, Garlic - 4-5 cloves, Ginger - 1",Green chill - 2-3, Water - 1 cup.
	InstructionsIn microwave safe glass bowl take butter, chicken, paste andcook. When beep, add fenugreek leaves, yogurt & all otheringredients, 1⁄2 cup of water press start. Serve hot. Garnish withcoriander leaves.

Code/Food Serving Size Ingredients
7-12GoaneseChicken	600-700 gChicken - 500 g (cut into pieces of your choice), Chopped onion - 2 ca, Chopped tomato - 2 ca, Ginger-garlic paste - each 1 tsp, Red chili powder - 1 tsp, Turmeric powder - 1 tsp, Cumin powder - 1 tsp, Cinnamon powder - 1⁄2 tsp, Oil - 4 tbsp, Vinegar - 2 tbsp, Water - 1 cup.
	InstructionsIn microwave safe glass bowl take oil, ginger-garlic, onion, chicken, red chili powder, turmeric powder and cook. When beep, add 1 cup water, all other ingredients, mix it well and press start. Garnish with coriander leaves and serve hot.
7-13Green ChickenKabab	400-450 gBoneless chicken - 400 g, Ginger-garlic paste - 1 tsp, each. Oil - 2 tbsp. Semolina - 2 tbsp, Salt as per your taste, Coriander leaves - 2 tbsp.For Green paste :Fresh coconut - 1 cup, Coriander leaves - 4 tbsp, Green chili - 2-3, Cumin seeds - 1 tsp, Garlic - 10-12 cloves, Lemon juice - 1 tbsp, Salt & sugar as per your taste & make a fine paste of it
	InstructionsMake the slice of the chicken. Apply the green paste all over the chicken pieces. Roll out chicken in semolina. Keep on crusty plate on high rack and cook. When beep, turn them over and press start. Garnish with coriander leaves. Serve hot.

oven use

Code/Food Serving Size Ingredients
7-14Hyderabad Chicken	700-800 g Chicken - 600 g (cut into pieces of your choice), Ginger-garlic paste - each 1 tsp, Tomato puree - 1⁄2 cup, Finely chopped onion - 2 ca, Finely Chopped tomato - 2 ca, Oil - 4 tbsp, Water - 1 cup, Cream - 4 tbsp, Salt as per taste, Chopped coriander leaves.For paste :Red chili - 4-5, Cashew nut - 10~12, Magaj - 2 tbsp, Poppy seeds - 1 tbsp, Almond - 7-8, Cloves - 4 ea, Cinnamon - 2 sticks, Cardamom - 2 ea, Make a fine paste of all these ingredients.
	InstructionsIn microwave safe glass bowl add oil, finely chopped onion, chicken with given paste and cook. When beep, add all other ingredients, water, mix it well and press start. Garnish with coriander leaves. Serve hot.
7-15Hyderabad Murg Korma	800-900 g Chicken- 1 kg, Fried onions paste - 1 1⁄2 cup, Blanched and chopped tomatoes - 1⁄2 cup, Chopped Ginger & garlic - 2 tbsp, Fresh cream - 4 tbsp, Saffron - 2 pinches (dissolved in 1⁄2 cup water), Oil - 3 tbsp, Salt- to taste, Water - 1 cup.To be ground to a smooth paste :Red chillies - 6, Poppy seeds - 1 tbsp, Almonds - 8, Cashewnuts - 6, Cloves - 4, Cinnamon - 2 (small pieces), Cardamoms - 3, water - 1⁄4 cup.
	InstructionsIn a microwave safe glass bowl add everything except cream. Cook and garnish with fresh coriander and cream.

Code/Food Serving Size Ingredients
7-16KadhaiChicken	600-700 g Chicken - 400 g (cut into pieces of your choice), Ginger-garlic paste - each 1 tsp, Tomato puree - 1⁄2 cup, Red chili powder - 1⁄2 tsp, Coriander powder - 1 tsp, Garam masala - 1 tsp, Sugar - 1 tsp, Two large capsicum cut into strips, Corn flour - 2 tbsp. (dissolve in 3 cups of water), Oil - 4 tbsp, Dried fenugreek leaves - 1 tsp.
	InstructionsIn microwave safe glass bowl take oil, ginger-garlic, onion, chicken, red chili powder and cook. When beep, add 3 cup water, all other ingredients, mix it well and press start. Garnish with coriander leaves & serve hot.
7-17KheemaMasala	400-500 g Kheema (chicken) - 200 g, Chopped onion - 1 ea, Chopped tomato - 1 ea, Ginger garlic paste - 1 tsp, Turmeric, Salt, Red chili, Cumin powder, Garam masala as per taste, Oil and water as required, Dhaniya for garnishing
	InstructionsIn microwave safe glass bowl take kheema with water and cook. When beep, drain water and keep aside. In another microwave safe bowl add oil, chopped onion, tomato, ginger garlic paste and all the masala and press start. After done, add boiled kheema to this, mix well and serve.

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Code/Food Serving Size Ingredients
7-18Mirchi Chicken	400-450 g Chicken legs - 5 ~6, Chopped coriander leaves - 2 tbsp, Oil - 4 tbsp, Tomato puree - 1 cup, Sugar & salt as per your taste, Onion paste - 4 tbsp, Ginger-garlic & green chili paste - 2 tbsp, Lemon juice - 2 tsp, Garam Masala - 1 tsp.
	InstructionsMarinate chicken with onion, ginger-garlic & green chili paste. Place it in refrigerator for 2-3 hrs. In microwave safe glass bowl add oil, marinated chicken & cook. When beep, add tomato puree, salt, sugar, garam masala & press start. Garnish with coriander leaves & serve hot
7-19Murg Malai Kabab	400-500 g Chicken - 300 g (Cut Boneless (skinless), Cut in 1 12 " - 2" pieces (pieces should be of even size)) Saunf (aniseed), powder - 1 tsp, Salt - 1 tsp, Amchoor (dry mango) Powder - 1 tsp, Red Chili Powder - 1 tsp, Nutmeg powder - 14 tsp, Cream or Malai - 4 tbsp.
	InstructionsIn microwave safe glass bowl take all the ingredients. Marinate in refrigerator for 1 hr. In crusty plate arrange the pieces, sprinkle oil, and cook at high rack. When beeps, turn the pieces and cook.

Code/Food Serving Size Ingredients
7-20MurgMussallam	1.50 - 1.70 kg	Chicken - 1 kg, Papaya (raw)- 25 g, Onions (fried) - 4 (medium sized), Ginger paste - 1 tbsp, Garlic- 1 tbsp, Salt- to taste,Masala 'A' (to be ground to a fine paste):Desiccated coconut - 50 g, Chironji - 20 g, Cardamom (green) - 8 g, Cloves - 8 to 10, Black pepper - 5 g, Poppy seeds - 5 g, Cinnamon - 5 g.Masala 'B':Curd - 250 g, Ghoc - 250 g, Almonds - 30 g, Cumin seeds - 20 g, Coriander seeds- 20 g, Chilli powder - 5 g, Silver leaves (clean and wash)- 2 to 3, Saffron- A pinch, Saffron colour (edible)- A pinch, Kewra jal - 1 tsp, Water - 1 12 cup.
	InstructionsIn a microwave safe glass bowl add all the ingredients and cook.
7-21PepperChicken	400-450 g	Boneless chicken - 300 g, Salt, Lemon juice, Pepper powder as per your taste, Oil - 3 tbsp, Chopped onion - 4 tbsp, Chopped tomato - 3 tbsp, Chopped garlic - 2 tsp, Water as required, Coriander leaves - 1 tbsp.
	InstructionsTake chicken, marinate with salt, lemon juice, pepper powder for 1 hour. In microwave safe bowl put oil, chopped onion, chopped tomato, chopped garlic and cook. When beep, add marinated chicken, salt to taste, 14 cup of water and press start. Garnish with chopped coriander leaves.

oven use

Code/Food Serving Size Ingredients
7-22PickledChicken	350-400 g	Boneless chicken - 250 g (cut into long & thin strips), Red chili powder - 12 tsp, Vinegar - 4 tbsp, Sugar - 1 tbsp, Soya sauce - 1 tsp, Tomato sauce - 2 tbsp, Oil - 2 tbsp, Salt & sugar as per your taste. Orange red color - 1 pinch, Corn flour - 2 tsp (dissolve with 12 cup of water).
	InstructionsIn microwave safe glass bowl add oil, ginger, red chili powder & chicken. Mix it well & cook. When beep, add all other ingredients. Mix it well & press start.Note: Instead of chicken, fish & prawns can be used.
7-23Nargisi Kofta	500-600 g Mince meat - 12 kg, Eggs (hard boiled) - 4, Egg (beaten)- 1, Yoghurt - 2 tbsp, Fried onions paste - 12 cup, Onions chopped- 1 cup, Tomatoes pureed - 1 cup, Green chillies - 4 to 5, Whole garlic cloves- 5 to 6, Chopped ginger - 1 tbsp, Red chilli powder - 3 tsp, Tumeric powder- 12 tsp, Garam masala - 1 tsp, Coriander powder- 1 tsp. Oil & Salt - to taste, Water - 12 cup.
	InstructionsCook the minced meat for about 20 minutes with the quartered onions, green chillies, chopped ginger and garlic cloves. Once cooked beat 1 egg into the mixture. Coat the boiled eggs with the mince. Fry the coated eggs in hot oil and keep aside. In a microwave safe glass bowl add all the ingredients and cook.

Code/Food Serving Size Ingredients
7-24Yogurt Chicken	500-600 g Chicken - 500 g, Yogurt - 1 cup, Finely chopped mint leaves - 1 tbsp. Corn flour - 1 tbsp (mix in 2 tbsp. water), Oil - 2 tbsp, Chopped onion - 1 ea, Chopped green chili - 2-3, Chopped ginger - 1 tbsp, Garam Masala - 1 tsp, Dried fenugreek leaves - 1 tsp, Salt as per your taste, Chopped coriander - 1 tbsp.
	InstructionsIn microwave safe glass bowl add oil, onion, green chili, ginger & chicken, mix it well & cook. When beep, add all other ingredients, 1⁄2 cup of water. Cover it and press start. Sprinkle chopped mint & coriander leaves. Serve hot.

1. All time favorite (Non-Veggie)

Code/Food Serving Size Ingredients
8-1Chicken & MushroomGratin	500-550 g	Boneless chicken - 200 g (cut into bite size pieces), Mushrooms quartered (cut into 4 pieces each) - 200 g, Oil or butter - 2 tbsp, Maida (flour) - 2 tbsp, Salt - 1 tsp, Pepper - 1 tsp, Rum or sherry (optional) - 1 tsp, Cream - 100 g (1⁄2 cup), Water - 1⁄2 cup, some chopped celery or coriander leaves for garnishing
	InstructionsIn microwave safe plate butter, maida and cook. When beep, add chicken, all other ingredients and press start. Sprinkle chopped celery or coriander and serve hot.

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Code/Food Serving Size Ingredients
8-2Chicken a'laKiev	550-600 gBoneless chicken - 500 g, French beans - 18~20 (cut into 1 piece), Carrots - 2 (medium size, cut into 1 piece), Sticky celery - 2 (chopped), Capsicums - 2 (cut into 1⁄4" pieces), Milk - 1⁄2 cup, Maida - 2 tbsp, Pepper - 1 tsp, Mustard powder - 1 tsp, Salt - 1 tsp, Grated cheese (Amul) - 4 tbsp.
	InstructionsIn microwave safe glass bowl mix chicken, carrots, celery, french beans, 2-3 tbsp water, cover it and cook. When beep, add all ingredients and press start. Add grated cheese.Carnish with parsley or coriander.
8-3Chicken auGratin	400-450 gBoneless chicken - 250 g, White sauce - 2 cup, Butler - 2 tbsp, Salt - 1⁄4 tsp, Pepper to taste, Tomato ketchup - 1 tbsp. Vegetables : Chopped French beans - 10~15, Carrots - 2 ea, Cauliflower - 1⁄2, Peas - 1⁄2 cup. Potato - 1 ea cut into pieces, Bottle gourd - 1⁄2 cup, Grated cheese - 1⁄4 cup.
	InstructionsIn microwave safe glass bowl add butter, chicken, vegetables, 1⁄2 cup of water and cook. When beep, mix all other ingredients, mix it well, prinkle cheese. Take it on high rack and press start. Serve hot.

Code/Food Serving Size Ingredients
8-4ChickenChowmein	350-400 g Boiled Chicken - 100 g, Noodles - 100 g,Onion - 1 ea (cut into thin slices), Capsicum - 1 ea (shredded into thin strips), Carrot - 1 ea (matchsticks size), Cabbage - 1 cup (shredded), Salt - 34 tsp, White Pepper - 1 tsp, Sugar - 1 pinch, Ajinomoto - 14 tsp, Soya sauce - 1~2 tsp, Vinegar - 12 tbsp, Chili sauce - 112 tsp, Oil - 2 tbsp, Water - 3 cups.
	InstructionsMake the noodles by adding water, salt, oil, mix it well and cook. When beep spread on a greased tray to cool. In a microwave safe glass bowl add all other ingredients with chicken, mix well and press start. After done add noodle, mix well and serve hot.
8-5ChickenCroquettes	500-550 g Chicken - 200 g, Oil - 1 tbsp, Butter - 1 tbsp, Chopped onion - 12 , Green chili - 2 ea, Refined flour - 1 tbsp, Milk - 14 cup, Bread crumbs - 2 tbsp, Red chili flakes - 14 tsp, Salt - 12 tsp, Pepper - 14 tsp, Water - 12 cup.
	InstructionsIn bowl add all ingredients and coat the chicken pieces properly.Place them over a greased crusty plate on high rack and cook.When beeps turn them over and press start. Serve hot.

oven use

Code/Food Serving Size Ingredients
8-6Chicken in hotGarlic Sauce	500-550 gBoneless chicken - 250 g, Capsicum - 1 ea(cut into pieces), Oil - 3 tbsp, Garlic - 1 tbsp.(chopped), Dry red chili - 1 ea (cut into thin slices), Red chili paste - 1 tsp, Spring onion - 1 ea. Tomato ketchup - 3 tbsp, Red chili sauce - 1 tbsp, Soya sauce - 2 tsp, Vinegar - 1 tbsp, Pepper - 12 tsp, Sugar - 12 tsp, Corn flour - 4 tbsp. (dissolve in 12 cup of water)
	InstructionsIn microwave safe glass bowl put chicken, capsicum, oil, chopped ginger-garlic, 12 cup of water and cook. When beep, add all other ingredients, 14 cup of water, cover it and press start.
8-7Chicken in ThaiRed Curry	500-550 gBoneless chicken - 400 g, Kashmiri red chili - 4~5 dry, Onion - 12 , Garlic - 8~10 flakes, Chopped ginger - 1 tsp, Lemon grass - 1, Coriander seeds - 1 12 tsp, Cumin seeds - 1 tsp, Saboot kali mirch - 6, Soya sauce - 12 tsp, Lemon juice - 1 tbsp, Salt & sugar - each 1 tsp, Baby corns - 4~5, Small carrot - 1 ea, Cauliflower - 12 cup, Mushrooms - 2 ea, Basil leaves - 8~10, Coconut milk - 2 cups.
	InstructionsMake fine paste of red chili, water. In microwave safe glass bowl add oil, red curry paste, onion, ginger-garlic paste and cook. When beep, add coconut milk, all vegetables, all other ingredients with chicken and press start. Add salt, sugar, add basil leaves. Serve hot with steamed rice.

Code/Food Serving Size Ingredients
8-8Chicken Pasta in Tomato Puree	450-500 gBoneless chicken - 150 g, Macaroni or pasta- 2 cups, Capsicum - 1 ca (cut into pieces),Tomato - 1 medium (cut into strips), Olive oil- 3 tbsp, Crushed garlic - 2 tsp, Tomato puree- 1 cup, Pepper - 12 tsp, Salt - 1 14 tsp, Oregano- 34 tsp, Water - 12 cup, Cream - 12 cup, Water -5 cups.
	InstructionsIn microwave safe glass bowl take oil add boneless chicken, macaroni, 4 cups of water and cook. When beep, add all other ingredients, water as required and press start.
8-9Chicken Pulao	600-700 gBasmati rice - 1 12 cup, Boneless chicken- 4 pieces (2 legs & 2 thighs or 2 legs & 2 breasts), Onions - 2 (medium size, sliced thinly), Cloves - 4, Cinnamon - 1", Black cardamom - 2, Pure ghee - 3 tbsp, Chopped tomatoes - 2, Salt - 2 tsp, Garam masala - 1 tsp, Red chili powder - 1 tsp, Garlic paste - 1 tsp, Ginger paste - 1 tsp, Water - 2 12 cups.
	InstructionsIn microwave safe glass bowl add ghee onion, black cardamom and cook. When beep, add rice chicken, tomatoes, salt, garam masala, red chillies, garlic, ginger paste, water. Mix well and press start. Serve hot.

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Code/Food Serving Size Ingredients
8-10ChickenSandwiches	3 ea Boiled	Chicken - 100 g, Oil - 1 tbsp. Bread slice - 6 ea, Butter - 1 tbsp, Onion - 12 (cut into slices), Mayonnaise - 5~6 tbsp, Pepper - 12 tsp, Oregano - 34 tsp, Mustard - 1 tsp.
	InstructionsIn microwave safe glass bowl mix all ingredients except bread slice. Apply this mixture to one bread slice and put other bread slice on it. Make a sandwich and take it in high rack and cook. When beep, turn the side to make it golden in colour & and press start. Serve hot with tomato sauce.
8-11Chicken withSweet & SpicyVegetables	700-800 g	Boneless Chicken - 500 g, Pineapple juice - 12 cup, Baby corns (cut into lengthwise) - 3-4, Broccoli/ cauliflower - 4-5, Mushrooms - 3-4 (cut into pieces), Slices of pineapple - 2 ea, Small capsicum - 1 ea (cut into pieces), Red chili paste - 12 tsp, Crushed garlic - 1 12 tsp, Spring onion white - 2-3 (cut into slices), Tomato ketchup - 14 cup, Vinegar - 3 tbsp, Ajinomoto - 14 tsp, Sugar - 4 tsp, Soya sauce - 1 tsp, Salt to taste, Stock cube - 1 crushed, Corn flour - 4 tbsp (mixed in 14 cup of water)
	InstructionsIn microwave safe glass bowl add 1 12 cups water, pineapple juice, baby corn, florets, mushrooms and cook. When beep add chicken, all other ingredients. Mix it well and press start. Serve hot.

Code/Food Serving Size Ingredients
8-12Chicken with Tomato Rice	550-600 g	Boneless chicken - 150 g, Soaked rice - 1 cup, Sprouted green gram - 12 cup, Finely chopped carrot - 12 cup, Finely chopped French beans - 12 cup, Oil - 2 tbsp, Peanuts - 3 tbsp, Cumin - 12 tsp, Slices of Onion - 1 small, Tomato puree - 4 tbsp, Tomatoes - 2 ea, Turmeric - 1 pinch, Garlic paste - 12 tsp, Garam Masala - 12 tsp, Salt - 1 tsp.
	InstructionsIn microwave safe glass bowl take oil, add soaked rice, chicken, onion, sprouted green gram and cook. When beep, add all other ingredients, 3 cups of water and press start. Serve hot.
8-13Chilly Chicken Pizza	300-350 g	Boiled Boneless chicken - 100 g (cut into pieces), Pizza base - 2 ea, Grated cheese - 150 g, Red chili paste - 1 tsp, Chopped onion & capsicum - 12 each, Soya sauce - 1 tsp, Vinegar - 1 tsp, Ajinomoto - 1 pinch, Salt & pepper - 12 tsp, Oregano - 1 tsp, Oil - 1 tbsp, Chopped Garlic flakes - 4 ea, Tomato puree - 12 cup, Tomato ketchup - 3 tbsp.
	InstructionsIn microwave safe glass bowl take oil, chicken, red chili paste, chopped onion, capsicum, soya sauce, vinegar, ajinomoto, salt, pepper, oregano, chopped garlic, tomato puree, tomato ketchup. Take it in microwave 900 W for 5min. Pre-heat the oven 180 °C with Hot-blast mode. When beep, select menu, take pizza base, paste chicken mixture on low rack and press start. Serve hot.

oven use

Code/Food Serving Size Ingredients
8-14 Crispy Chicken	3 ea Chicken - 250 g, Beat in Egg - 1 ea, Salt - 14 tsp, Red chili powder - 14 tsp, Bread crumbs - 12 cup, Oil - 1-2 tbsp.For Marinade :Butter - 2 tbsp, Garlic paste - 2 tsp, Chili powder - 1 12 tsp, Cumin seeds powder - 1 tsp, Coriander powder - 2 tsp, Cinnamon - 1 tsp, Salt - 1 12 tsp.
	InstructionsMarinated chicken with all marinade ingredients & put it in refrigerator for 1 hr. In microwave safe glass bowl add oil, marinated chicken and cook. When beep, add all other ingredients and press start. Serve hot.
8-15 Goshtaba	500-600 g Mutton koftas - 8, Fried onion paste - 1 cup, Pureed tomatoes - 1 12 cup, Ginger garlic paste - 1 tbsp, Cinnamon powder - 12 tsp, Cardamom powder - 12 tsp, Salt to taste, Curd - 1 12 cup, Chce - 14 cup, Water - 1 cup, Saffron - 2 to 3 strands, Red chilli powder - 12 tsp, Turmeric - 12 tsp, Garam masala - 14 tsp, Coriander powder - 12 tsp, Fresh cream - 2 tbsp.
	InstructionsIn microwave safe glass bowl add all the ingredients and cover with cling foil and prick few holes to release steam. Cook and serve hot.

Code/Food Serving Size Ingredients
8-16HyderabadMutton	700-750 g Mutton - 500 g, Fried onions- 1⁄2 cup, Pureed tomatoes - 1 cup, Ginger garlic paste- 2 tbps, Green chillies - 3, Crated coconut- 2 tbsp, Tumeric - 1⁄4 tsp, Coriander powder - 2 tsp, Cumin seeds - 1⁄2 tsp, Red chilly powder - 1 tsp, Garam masala powder (hot spice mix)- 1⁄2 tsp, Curd (yoghurt) - 1 cup, Cinnamon- 1 inch, Cloves - 4, Green cardamoms - 2, Bay leaf - 1, Khus khus (poppy seeds) - 1 tbsp, Strands saffron- few, Cream - 1 tbsp, Oil - 2 tbsp, Ghee - 1 tbsp, Salt - to taste, Water - 1 1⁄2 cup.
	InstructionsClean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes. Put the mutton pieces into a big bowl. Add the ginger garlic paste, green chillies, red chilly powder, coriander powder, cumin powder and curd, mix it all up and marinate it for an hour at least. Now grind the poppy seeds and the grated coconut into a fine paste. In a microwave safe glass bowl add all the ingredients and cook.

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Code/Food Serving Size Ingredients
8-17Kashmiri Dum Gosht	400-500 g Mutton - 1⁄2 kg, Poppy seeds - 1 tbsp, Almonds - 6, Salt - to taste, Garlic - 1 pod, Ghee - 3 tbsp, Peppercorns - 1 tsp, A small piece of ginger, Cardamoms - 4, A small bunch of coriander leaves, Small sticks cinnamon - 3, A small piece of green papaya, Cumin seeds - 1⁄2 tsp, Turmeric powder - 1 tsp, Curd - 1⁄4 cup.
	InstructionsChop mutton into medium size pieces. Roast poppy seeds and almonds, grind them to a paste. Grind the ginger and garlic together to a paste. Grind cardamom, pepper, papaya and coriander leaves with salt to taste together and grind the cinnamon and cumin seeds together. Wash the meat and pound it on a grinding stone to soften it for about 5 minutes.Mix the ground paste of poppy seeds and almonds, ginger and garlic, cardamom, pepper, papaya and coriander leaves and cinnamon and cumin seeds, curd together properly. Marinate all the meat pieces in this mixture for an hour.Preheat the microwave at 180 °C with Hot-blast mode. In a crusty plate add the mutton with water, marinate and ghee cover with silver foil properly. Place it over crusty plate at low rack and cook.

Code/Food Serving Size Ingredients
8-18Kashmiri Lamb Curry	650-700 g Lean lamb - 1⁄2 kg (ground), Fresh ginger-1 (4-inch, peeled), Fennel seeds - 1 tbsp (ground), Garam masala - 1 tsp, Cumin - 1 tsp (ground), Cardamom - 1⁄2 tsp (ground), Salt- to taste, Vegetable oil - 2 tbsp, Cinnamon stick - 1", Cumin seeds - 1 tsp, Fried onion paste - 1 large (chopped), Paprika - 1 tbsp, Tomato - 2 large (pureed), Sour cream - 1 cup, Water - 1 cup, Fresh coriander - 2 tbsp.
	InstructionsIn a food processor, add the lamb, ginger, fennel, garam masala, cumin, cardamom and salt. Grind the spice mixture until smooth. Divide and shape the meat mixture into two ounce portions. Refrigerate until ready to use. In a microwave safe glass bowl, add all the ingredients and cook.

oven use

Code/Food Serving Size Ingredients
8-19Masala Chops	4 to 5 piecesLamb chops - 12 kg, Oil- 3 tbsp, Salt- to tasteMARINADE :Hung curd - 1 12 cup, Raw papaya paste - 1 tbsp, Lemon juice - 1 tbsp, Curry powder - 5 tsp, Carom seeds - 2 tsp, Barbecue masala - 1 tsp, Turmeric - 1 tsp, Oil - 3 tsp.GRIND TO A FINE GREEN PASTE :Ginger - 2" piece, Garlic - 10 cloves, Green chillies - 5, Green coriander - 2 tsp.Butter for greasing
	InstructionsWash and drain the chops. Pat them dry on clean kitchen towel. Beat them with a roller to flatten them. Prick them well with a fork.Heat 3 tbsp oil in pan and stir fry the chops for 5-10 min on medium flame. Remove from fire. Mix all the ingredients given under marinade in a bowl. Add the green paste and fried mutton chops marinade for 4 hours in refrigerator. Crease the crusty plate with thick butter and place the chops. Put a thin slice of butter on each chop and place the crusty plate on high rack. Grill. When beep, turn them over and press start and cook again.

Code/Food Serving Size Ingredients
8-20 Masala Machhli	350-400 g	Fish fillets (washed & cleaned)- 500 g, Lemon juice - 1 tbsp, Black salt- 1 pinch, Turmeric powder - 12 tsp, Amchur (mango powder) powder - 12 tsp, Salt - 1 12 tsp, Flour - 1 tbsp, Egg - 1, Red coloring- 3 to 4 drops.Grind them altogether :Cumin seeds - 1 tsp, Cardamom - 2, Ajwain (oregano) - 1 pinch, Red chillies - 2, Oil - 3 tbsp.
	InstructionsRub the fish pieces with lime juice. Place in a bowl, add turmeric powder, mango powder, black salt, and rub the pieces well with the grinded ingredients. Set it aside for 20 minutes to marinate. Separately combine egg and flour with the food coloring and apply all over the fish. Grease the crusty plate and place the fish pieces. Pour some oil over it and place the crusty plate on high rack and grill.
8-21 Masala Mutton Chops	600-700 g Mutton chops - 500 g, Yogurt - 12 cup, Ginger garlic paste - 12 tbsp, Green chillies - 1 tbsp, Oil - 4 tbsp, Cream - 2 tbsp, Garam masla- 12 tsp, Turmeric - 14 tsp, Ready made bhuna masala - 6 tbsp, Water - 1 cup. Coriander seeds powder- 12 tsp, Cumin powder - 12 tsp, Bay leaf - 2, Cloves - 3 to 4, Big cardamom - 2, Fresh coriander for garnishing
	InstructionsAdd everything in a microwave safe glass bowl add everything. Cook and serve hot.
8-22Meat Loaf	500-550 g	Keema - 500 g (Meanced meat), Curd - 1⁄4 cup, 2 eggs, Garlic paste - 1 tsp, Ginger paste - 1 tsp, Garam masala powder - 1 tsp, Lemon juice - 2 tbsp, Chopped coriander leaves - 2 tbsp, Salt - 1 tsp, Pepper - 1 tsp.(adjust to taste), Bread slices - 3 pieces ( soaked in water, squeezed & crumbled)For sauce :Maida - 1 tsp, Mustard powder - 1⁄2 tsp, Worcestershire sauce - 1 tbsp, Tomato sauce - 1 tbsp, Chili sauce - 1 tbsp.
	InstructionsMix all ingredients given under loaf. Grease the dish & put keema in it and cook. To the juices, add all ingredients given under sauce. When beep, pour the sauce on a loaf and put on high rack and press start. Serve with sauce & decorate with coriander.
8-23Olive & Chilli Mutton Chops	6 chops Mutton Chops - 6, Green Olives - 8 to 10 (rings), Red chilli flakes - 1⁄2 tbsp, Olive oil - 2 tbsp, Salt - to taste
	InstructionsMarinade the chops with all the ingredients for 3 hours. Place the over a greased crusty plate with high rack and thoroughly brush with extra olive oil then cook. When beep, turn them over and press start and cook again.

Code/Food Serving Size Ingredients
8-24 Poulet a’la Burgundy	600-650 gBoneless chicken - 500 g, Oil - 2 tbsp, Garlic- 3~4 flakes (minced), Spring onions - 3~4(chopped), Celery - 2~3 sticks (chopped), Tej patta (bay leaf) -1, Red wine - 1⁄4 cup. Flour(maida) - 2 1⁄2 tbsp, Ajwain - 1⁄2 tsp (powdered), Pepper powder - 1 tsp, Salt - 1 tsp.
	InstructionsIn microwave safe glass bowl mix chicken with oil, garlic,chopped spring onions, bay leaf, celery and cook. When beep,in another dish take flour, all ingredients, chicken and cook.Sprinkle spring onion greens on top and serve hot with garlic bread.
8-25 Shahi Rogan Josh	300-400 gMlnced mutton - 250 g, Fried onion paste -1⁄2 cup, Garam masala- 1 tsp, Green chilies - 4,Tomato - 3 pureed, Yoghurt - 1 cup, Saffron-1 pinch, Soaked cashewnuts - 15, Clarified butter- 4 tbsp, Ginger - 1” piece, Coriander seeds powder - 1 tbsp, Turmeric - 1 tbsp, Red chilies - 6, Cumin seeds - 1 tbsp, Garlic doves-6, Salt- to taste, Water - 1 cup.
	InstructionsGrind the ginger, garlic, red chillies, cumin seeds, turmeric powder and salt to form a thick paste. In a microwave safe glass bowl add all the ingredients except saffron and cashewnuts. Cover with cling foil and make few holes torclease steam. Cook.

oven use

Code/Food Serving Size Ingredients
8-26Spinach, Corn & Chicken in Ginger Sauce	600-650 gBoneless chicken - 250 g, Spinach - 250 g (remove stem & tear each leaf into 2-3 pieces), Frozen corn kernels - 12 cup, Ginger paste - 12 tbsp, Salt & pepper powder - each 34 tsp, Corn flour paste - 2 tbsp.( dissolve in 14 cup of water), Oil - 2 tbsp.For sauce :Tomato sauce - 2 tbsp, Tomato puree - 12 cup, Soya sauce - 1 tsp, Sugar - 12 tsp, Ajinomoto - 14 tsp, Tomato - 12 cut (into 4 pieces).
	InstructionsTake spinach leaves in a large bowl, add corn flour paste to it and cook. When beep, add oil, chicken in small pieces, ginger paste, corn flour paste, spinach mixture, all other ingredients and mix it well and press start. Mix it well & serve hot.
8-27Thai Chicken	900 g For green paste :Green chillies - 6~8, Spring onions - 3 ea (chopped along with the green part), Lemon grass leaves - 4 (optional), Ginger - 2" piece, Coriander leaves - 3 tbsp.For main dish :Boneless chicken - 700~800 g (cut into pieces), Coconut milk - 1 12 cups, Salt - 1 12 tsp, Jaggery - a tiny piece, Coriander powder - 1 tbsp, Cumin powder - 1 tbsp, Oil - 2 tbsp.
	InstructionsIn grinder prepare green paste. Churn grated one coconut in mixer. In microwave safe glass bowl add chicken, oil and cook. When beep, add salt jaggery and coconut milk. Mix well and press start.

1. Roti/Naan

Code/Food Serving Size Ingredients
9-1 Roti	3 pieces Whole wheat flour - 2 cups, Water as required for dough, Ghee - 50 g, Salt to taste
	InstructionsIn a bowl add flour, salt and ghee. Knead with sufficient water and make smooth dough. Cover and leave for 12 hour. Divide into 3 equal balls, roll out with the help of a rolling pin and make rotis. Apply a little water at one side of roti and place that side down on the crusty plate and cook. Serve hot with butter. Repeat the same process until all the Roti has been prepared.
9-2 Naan	3 pieces All purpose flour - 2 cups, Sugar - 14 tbsp, Hot water, (but not boiling, just hot tap water) - 14 cup, Active dry yeast - 12 tsp, Warm milk - 12 cup, Melted butter for brushing (may use olive oil), Fresh garlic or other herbs for topping
	InstructionsCombine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell like bread. In a bowl add the flour, warm milk and yeast mixture. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms. Cover the dough with a damp towel or plastic wrap and let sit in a warm place for 2 to 3 hour. After 2 to 3 hours dough will be double to its size, punch the dough down and divide into 3 equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 14 -inch thick, but no thinner. Repeat this method with the rest of the dough. Apply a little water at one side of roti and Place the dough on the crusty plate and cook. Serve hot with butter.

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Using the indian combo features

The 5 Indian Combo features provide pre-programmed cooking times.

You do not need to set either the cooking times or the power level.

You can adjust the size of the serving by turning the Multi Function Selector Dial.

IMPORTANT

Use only recipients that are microwave-safe.

Open the door. Place the food in the centre of the turntable. Close the door.

Indian Recipe Indian Combo - + 2 STOP / ECO / +30s START

1. Press the Indian Combo button.

2. Select the type of food that you are cooking by turning the Multi Function

Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings.

1. Press the START/+30s button.

Result: The food is cooked according to the pre-programmed setting selected. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Indian combo guide

The following table presents quantities and appropriate instructions for indian combo.

Code/Food	Serving Size	Ingredients
1 Litti Chokha	7 to 10 Littis with Chokha	Refined flour (maida) - 1 12 cups, Yogurt - 1 cup, Salt to tasteFilling:Sattu - 1 cup, Ginger chopped - 1 inch piece, Garlic chopped - 1 inch piece, Cloves - 4, Green chillies chopped - 2, Fresh coriander leaves chopped - 12 cup Carom seeds (ajwain) - 1 tsp, Onion seeds (kalonji) - 12 tsp, Salt to taste, Lemon juice - 1 tbsp.Chokha:Potatoes - 4 medium (boiled and mashed), Brinjal - 1 medium (boiled and mashed), Coriander seeds - 1 tsp, Dried red chillics - 2, Onions chopped - 3 medium, Garlic crushed - 3-4 cloves, Green chillies chopped - 3-4, Coriander powder - 1 tsp, Cumin powder - 1 tsp, Dry mango powder (amchur) - 1 tsp, Salt to taste, Ghee for dipping and brushing
	InstructionsAdd salt and yogurt to the refined flour and knead into a soft dough. Rest the dough for some time. For the filling mix sattu with ginger, garlic, green chillies, coriander leaves, carom seeds, onion seeds, salt, lemon juice and a little water. Divide the dough into lemon sized balls and spread them into small puris with your fingers. Place a portion of the filling mixture and once again roll into balls.Add boiled potatoes, brinjal, red chillies, garlic, onions, green chillies, crushed coriander seeds, coriander powder cumin powder, amchur salt and mix well.Apply some oil with brush on crusty plate and pace 7 littis on one side and chokha on other side of the plate and brush with oil and press start button. When MWO beep once, stir the chokha and press start button. When MWO beep second time, take out the chokha and press start button again. When beep, take out the litti and dip them into ghee and serve hot with chokha.

oven use

Code/Food	Serving Size	Ingredients
2 Stuffed Aloo Naan & Matar Paneer	2 Stuffed aloo naan with Matar Paneer	Flour (maida) - 2 cup, Baking soda - 14 tsp, Salt to taste, Curd - 2 tbsp, Milk - 2 tbsp, Oil for brushingFiling:Potatoes - 200 g (3-4 medium sized) boiled, Green chilly - 1 to 2 Ginger - 1inch long piece, Salt to taste, Red chilly powder - 14 tsp, Amchur (mango) powder - 14 tsp, Coriander (chaniya) powder - 1 tsp, Green coriander - 1 tbsp (finely chopped)Matar Paneer:Paneer cubes - 100 g, Peas - 1 cup shelled, Onion - 1 medium size, Green chillies - 1-2, Ginger - 12 " piece, Red chilli powder - 14 , Termeric powder - 14 , Cumin seeds - 14 tsp, Salt to taste
	InstructionsFilter flour mixed with baking soda and salt. Create a small crater in the flour then pour curd, milk and oil in it. Mix all these ingredients properly and use some water enough to knead soft dough. Press the dough nicely with your hand making it smooth, it becomes very light. Cover the dough and keep aside for some time allowing it to ferment only then dough will be ready to make Naan.Peel and mash the potatoes into small pieces.Add green chilly, ginger, salt, red chilly, Amchur powder, coriander powder and green coriander to the potato pieces then mix. Potato stuffing for Naan is ready.Break of the dough into 8 equal pieces and round them off into balls.Divide stuffing into 8 equal portions as well.Take a ball of dough, wrap it in dry flour and flatten with a rolling pin into a Naan. Place a portion of potato stuffing on the rolled Naan, wrap up the Naan and close all open ends. Wrap this potato stuffed ball in dry flour and expand a little with your fingers. Gently roll with a rolling pin into a NaanMix paneer cubes, shelled onion, green chillies, ginger together and add red chilli powder, cumin seeds, salt and turmeric powder and oil.Apply some oil with brush on crusty plate and pace 2 naan on one side and matar paneer on other side of the plate and brush with oil and press start button. When MWO beep once, stir the matar paneer and turn side of naan and press start button. When MWO beep second time, take out the nstuffed naan and matar paneer and serve hot.

Code/Food	Serving Size	Ingredients
3 Dal Chawal	1 bowl of dal and 1 bowl of rice	Dal - 1 cup, Oil to taste, cumin seeds - 2 tsp, Onions - 12 cup finely chopped, Tomatoes - 12 cup chopped, Green chillies - 1 tsp finely chopped, Ginger - 1 tsp finely chopped, Garlic - 1 tsp finely chopped, Chilli powder - 1 tsp, Turmeric powder - 14 tsp, Salt to taste, coriander - 2 tbsp finely chopped, Water - 4 cup, Rice - 1 cup.
	InstructionsMix 1 cup dal and 2 cups water in medium size microwave safe bowl. Add the tomatoes, onions, green chillies, ginger, chilli powder, coriander, ghee/oil and salt and mix well.Mix 1 cup rice and 2 cups water in 2 small microwave safe bowls.Add some cumin seeds and ghee into it.Place three bowls in microwave oven and press start button.When beep, take out dal and rice bowls and serve hot.

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Code/Food	Serving Size	Ingredients
4VegTandooriPlatter	2 Naan with Tandoorivegetables	Paneer/cottage cheese - 250 g, Large red bell pepper - 1, large yellow bell pepper - 1, large greenbell/pepper/capsicum/Shimla mirch - 1, Onion - 1 medium size, Tomato - 1 large sizeMarinade :Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic paste or crushed ginger garlic - 1 tbsp, Ajwain/caron seeds - 1 tsp, Kashmiri red chili powder - 1 to 2 tsp, turmeric powder/haldi - 12 tsp, Jeera powder/cumin seeds powder - 1 tsp, Dhania powder/coriander powder - 1 tsp, garam masala powder - 12 tsp, Dry mango powder/amchur powder - 1 tsp, Chaal masala - 1 tsp, Black pepper powder (optional) - 12 tsp, Juice of half lemon, Oil or ghee or butter for brushing - 1 to 2 tbsp, Rock salt or black saltNaan :Flour (maida) - 2 cup, Baking soda - 14 tsp, Salt to taste, Curd - 2 tbsp, Milk - 2 tbsp, Oil for brushing
	InstructionsChop the paneer in square shaped cubes. The veggies also should be chopped in square shapes. Keep the chopped veggies and pancer aside.In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger garlic paste and all the spice powders plus ajwain, including black salt. Mix the spice powders with the curd. Add oil. Add the veggies and paneer to the marinade. Marinate for at least 2 hours or more in the refrigerator. Remove after 2 hours and bring the marinated paneer and veggies at room temperature.Filter flour mixed with baking soda and salt. Create a small crater in the flour then pour curd, milk and oil in it. Mix all these ingredients properly and use some water enough to knead soft dough. Press the dough nicely with your hand making it smooth, it becomes very light. Cover the dough and keep aside for some time allowing it to ferment only then dough will be ready to make Naan.Break of the dough into 8 equal pieces and round them off into balls. Take a ball of cough, wrap it in dry flour and flatten with a rolling pin into a Naan and expand a little with your fingers. Gently roll with a rolling pin into a round Naan.Apply some oil with brush on crusty plate and place two naan and some portion of marinated vegetable and place the crusty plate on high rack in a microwave oven and press start button. When microwave oven beep once, turn the side of naan. When microwave oven beep twice, take out the naan. When beep, take out veg tandoori platter and serve hot with naan.

Code/Food	Serving Size	Ingredients
5Non-VegTandooriPlatter	2 Naan withChicken andveggies	Chicken - 250 g, Large red bell pepper - 1, Large yellow bell pepper - 1, Large green bell pepper/capsicum/shimia mirch - 1, Onion - 1 medium size, Tomato - 1 large sizeMarinade :Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic paste or crushed ginger garlic - 1 tbsp, Ajwain/ carom seeds - 1 tsp, Kashmiri red chill powder - 1 to 2 tsp, Turmeric powder/haldi - 12 tsp, Jeera powder/cumin seeds powder - 1 tsp. Dhania powder/coriander powder - 1 tsp, Garam masala powder - 12 tsp, Dry mango powder/ amchur powder - 1 tsp, Chaat masala - 1 tsp, Black pepper powder (optional) - 12 tsp, Juice of half lemon, Oil or ghee or butter for brushing - 1 to 2 tbsp, Rock salt or black saltNaan :Flour (maida) - 2 cup, Baking soda - 14 tsp, Salt to taste, Curd - 2 tbsp, Milk - 2 tbsp, Oil for brushing
	InstructionsChop the chicken in square shaped cubes. The veggies also should be chopped in square shapes. Keep the chopped veggies and chicken aside.In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger garlic paste and all the spice powders plus aywain, including black salt. Mix the spice powders with the curd. Add oil. Add the veggies and chicken to the marinade. Marinate for at least 2 hours or more in the refrigerator. Remove after 2 hours and bring the marinated chicken and veggies at room temperature.Filter flour mixed with baking soda and salt. Create a small crater in the flour then pour curd, milk and oil in it. Mix all these ingredients properly and use some water enough to knead soft dough. Press the dough nicely with your hand making it smooth, it becomes very light. Cover the dough and keep aside for some time allowing it to ferment only then dough will be ready to make Naan.Break of the dough into 8 equal pieces and round them off into balls. Take a ball of dough, wrap it in dry flour and flatten with a rolling pin into a Naan and expand a little with your fingers. Genly roll with a rolling pin into a round Naan.Apply some oil with brush on crusty plate and place two naan and some portion of marinated vegetable and place the crusty plate on high rack in a microwave oven and press start button. When microwave oven beep once, turn the side of naan. When microwave oven beep twice, take out the naan. When beep, take out non veg tandoori platter and serve hot with naan.

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Oven use

Using the indian dairy features

The 10 Indian Dairy features include/provide pre-programmed cooking times. You do not need to set either the cooking times or the power level. You can adjust the indian dairy category by turning the Multi Function Selector Dial after press the Indian Dairy button.

First, place the food in the centre of the turntable and close the door.

Power Defrost Indian Dairy - + 2 3 STOP / ECO / +30s START 4

IMPORTANT

Turntable is not operating during yogurt cooking.

1. Press the Indian Dairy button.
2. Select the Indian Dairy or Curd by turning the Multi Function Selector Dial and press the Multi Function Selector Dial to complete the setup.
3. Indian Dairy
4. Curd
5. Select the type of food that you are cooking by turning the Multi Function Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings.
6. Press the START/+30s button.

Indian dairy guide

1. Indian Dairy

Code/Food Serving Size Ingredients
1-1Paneer	150 g Full	cream boiled milk - 2 tbsp, Curd - 2 tbsp.
	InstructionsTake boiled milk in microwave safe bowl and add 2 tablespoon curd and mix it well and press start button. When beep, take out the paneer and place the paneer in cotton cloth and drain excessive water. You can set the paneer in a shape by putting some weight over the cotton cloth for 30 minutes.
1-2Ghee	200 ml Malai/cream - 500 ml
	InstructionsPour malai/cream in microwave safe bowl of 1.3 L capacity and press start button. When beep, stir the malai.When long beep, take out the ghee and allow it to cool down at room temperature.
1-3Boil Milk	500 ml Milk - 500 ml
	InstructionsTake the milk and pour it into microwave safe glass bowl of 1.3 L capacity and place it in microwave oven. When Beep, take out the milk and serve.
1-4Badam-KesarMilk	500 ml	Full cream milk - 500 ml, Kesar (saffron) - 1 pinch, Almonds (badam) - 4 finely chopped, Sugar to taste
	InstructionsAdd sugar, saffron and finely chopped almonds into the boiled milk in the microwave safe glass bowl of 1.3 L capacity. Place it in the microwave oven and press start button. When beep, take out and serve hot.

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Code/Food Serving Size Ingredients
1-5 Horlicks	500 ml Ful	cream milk - 500 ml, Horlicks - 4 tsp, Sugar to taste
	InstructionsAdd sugar and horlicks into the boiled milk in the microwave safe glass bowl of 1.3 L capacity. Place it in the microwave oven and press start button. When beep, take out and serve hot.
1-6 Haldi Milk	500 ml Ful	cream milk - 500 ml, Haldi (Turmeric) - 2 tsp. Sugar to taste
	InstructionsAdd sugar and turmeric into the boiled milk in the microwave safe glass bowl of 1.3 L capacity. Place it in the microwave oven and press start button. When beep, take out and serve hot.
1-7 Coffee	500 ml(4 cups)	Milk - 500 ml, Coffee - 5 tsp, Sugar to taste, Drinking chocolate to taste
	InstructionsPour milk, sugar and coffee microwave safe bowl of 1.3 L capacity and press start button. When beep, take out and serve.
1-8 Tea	500 ml(4 cups)	Water - 200 ml, Milk - 300 ml, Tea - 4 tsp, Sugar to taste
	InstructionsPour water, milk, tea and sugar in microwave safe bowl of 1.3 L capacity bowl and press start button. When beep, take out and serve.

1. Curd

Code/Food Serving Size Ingredients
2-1 Large Glass Bowl	500 ml Milk - 500 ml, Thick curd starter - 70 g
	InstructionsBeat 500 ml of lukewarm milk with help of beater to create froth in the milk then add 70 gram starter and mix it well in circular motion. Pour evenly into large glass bowl. Put in a circle on turntable. After finish, keep for 45 min outside at room temperature then refrigerate it till it settles.
2-2 Clay Pots	500 ml Milk - 500 ml, Thick curd starter - 70 g
	InstructionsBeat 500 ml of lukewarm milk with help of beater to create froth in the milk then add 70 gram starter and mix it well in circular motion. Pour evenly into large glass bowl. Put in a circle on turntable. After finish, keep for 45 min outside at room temperature then refrigerate it till it settling.

Oven use

Using the power defrost features

The Power Defrost features enable you to defrost meat, poultry, fish, bread, cake and fruit. The defrost time and power level are set automatically. You simply select the programme and the weight.

NOTE

Use only recipients that are microwave-safe.

Open the door. Place the food in the centre of the turntable. Close the door.

1 Power Defrost Indian Dairy - + 2 3 STOP ECO / +30s START 4 5

1. Press the Power Defrost button.
2. Select the type of food that you are cooking by turning the Multi Function

Selector Dial. Refer to the table on the following page for a description of the various pre-programmed settings. At that time, press the Multi Function Selector Dial to select the type of food.

1. Select the size of the serving by turning the Multi Function Selector Dial.
2. Press the START/+30s button.

Result:

• Defrosting begins.
  • The oven beeps through defrosting to remind you to turn the food over.
• Press the START/+30s button again to finish defrosting.

Result: When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Power defrost guide

The following table presents the various Power Defrost programmes, quantities and appropriate instructions. Remove all kind of package material before defrosting. Place meat, poultry and fish on a flat glass plate or on a ceramic plate, arrange bread, cake and fruit on kitchen paper.

Code/Food Serving size Instructions
1Meat	200-1500 g Shield the edges with aluminium foil. Turn the meat over, when the oven beeps. This programme is suitable for beef, lamb, pork,steaks, chops, minced meat. Stand for 20-60 minutes.
2Poultry	200-1500 g Shield the leg and wing tips with aluminium foil. Turn the poultry over, when the oven beeps. This programme is suitable for whole chicken as well as for chicken portions. Stand for 20-60 minutes.
3Fish	200-1500 g Shield the tail of a whole fish with aluminium foil. Turn the fish over, when the oven beeps.This programme is suitable for whole fishes as well as for fish fillets. Stand for 20-50 minutes.

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Code/Food Serving size Instructions
4 Bread/Cake	125-1000 g Put bread horizontally on a piece of kitchen paper and turn over, as soon as the oven beeps. Place cake on a ceramic plate and if possible, turn over, as soon as the oven beeps. (Oven keeps operating and is stopped, when you open the door.) This programme is suitable for all kinds of bread, sliced or whole, as well as for bread rolls and baguettes. Arrange bread rolls in a circle. This programme is suitable for all kinds of yeast cake, biscuit, cheese cake and puff pastry. It is not suitable for short/crust pastry, fruit and cream cakes as well as for cake with chocolate topping. Stand for 10-30 minutes.
5 Fruit	100-600 g Spread fruits evenly into a flat glass dish. This programme is suitable for all kind of fruits. Stand for 5-20 minutes.

Using the crusty plate

This crusty plate allows you to brown food not only on the top with the grill, but also the bottom of the food turns crispy and brown due to the high temperature of the crusty plate. Several items which you can prepare on the crusty plate can be found in the chart (see next page). The crusty plate can also be used for bacon, eggs, sausages, etc.

Line drawing of a microwave oven with open doors and a central dish (no text or symbols)

1. Place the crusty plate directly on the turntable and preheat it with highest Microwave Grill Combination [600 W + Grill] by following the times and instructions in the chart.
2. Brush the plate with oil if you are cooking food, such as bacon and eggs, in order to brown the food nicely.
3. Place the food on the crusty plate.

4. Place the crusty plate on the metal rack (or turntable) in the microwave.

5. Select the appropriate cooking time and power. (Refer to the table on the side)

CAUTION

• Always use oven gloves to take out the crusty plate, as will become very hot.
- Do not place any objects on the crusty plate that are not heat-resistant
- Never place the crusty plate in the oven without turntable.
- Please note that the crust plate is not dish washer-safe.

NOTES

• Please note that the crusty plate has a teflon layer which is not scratch resistant. Do not use any sharp objects like a knife to cut on the crusty plate.
• Clean the crusty plate with warm water and detergent and rinse off with clean water.
• Do not use a scrubbing brush or a hard sponge otherwise the top layer will be damaged.

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Oven use

Spit-roasting (MC32K7055Q\* Model Only)

The barbecue spit is useful for grilling, as you do not need to turn the meat over. It can be used for combined microwave and hotblast cooking.

IMPORTANT

Make sure that the weight of the meat is evenly distributed on the spit and that the spit rotates evenly.

Always use oven gloves when touching the recipients in the oven, as they will be very hot.

Simple line drawing of a hand holding a bowl over a circular base (no text or symbols)

1. Push the roasting spit through the centre of the meat.

Example: Push the spit between the backbone and breast of a chicken. Place the spit on its upright on the glass bowl the glass bowl and the glass bowl onto the turntable. To help brown the meat, brush it with and spices oil.

1. Press the Combi button.

Result: The following indications are displayed:

Cb-1 (Microwave + Grill)

graph TD
    A["Start"] --> B{+/-}
    B --> C["Step 3"]
    B --> D["Step 4"]

1. Make the display indicating Cb-2 (Microwave + hotblast) by turning the Multi Function Selector Dial, and then press the Multi Function Selector Dial.

Result: The following indications are displayed:

(Microwave & Hot blast combi mode)

600 W (Output power)

1. Select the appropriate power level by turning the Multi Function Selector Dial until the corresponding output power is displayed (600, 450, 300, 180, 100 W). At that time, press the Multi Function Selector Dial to set the power level. • If don't set the power level within 5 seconds, Automatically changes to the cooking time setting stage. (Default: 600 W)

Result: The following indications are displayed:

(Microwave & Hot blast combi mode)

180 °C (Temperature)

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- + 5 6 START STOP ECO / +30s START

1. Select the appropriate temperature by turning the Multi Function Selector Dial (Temperature: 200–40 °C). At that time, press the Multi Function Selector Dial to set the power level.

- If don't set the temperature within 5 seconds, Automatically changes to the cooking time setting stage. (Default: 180 °C)

1. Set the cooking time by turning the Multi Function Selector Dial.

• The maximum cooking time is 60 minutes.

1. Press the START/+30s button. Result: Combination cooking starts. The oven is heated to the required temperature and then microwave cooking continues until the cooking time is over. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Using the vertical multi-spit (MC32K7055Q\* Model Only)

Multi-spit for kebab

Using the multi-spit with 6 kebab skewers you can easily barbecue meal, poultry, fish, vegetables (like onions, peppers or courgettes) and fruit which have been cut into pieces.

You can prepare the above food with the kebab skewers by using hotblast or combination mode.

Coupler Kebab, Skewer

Multi-Spit Barbecue Spit Glass Bowl

Use of the multi-spit with kebab skewers

1. For preparing kebabs with the multi-spit use the 6 skewers.
2. Put the same amount of food on each skewer.
3. Place the roasting-spit into the glass bowl and insert the multi-spit into it.
4. Put the glass bowl with the multi-spit in the centre of the turntable.

IMPORTANT

Make sure that the grill heating element is in the right position at the back wall of the cavity and not at the top before starting the grilling process.

Removing the multi-spit from the oven after grilling

1. Use oven gloves for taking for glass bowl with the multi-spit out of the oven, because it will be very hot.
2. Remove multi-spit out of the spit stand by using oven gloves as well.
3. Carefully remove the skewers and use a fork for removing the food pieces from the skewers.

IMPORTANT

The multi-spit is not suitable for cleaning in the dishwasher. Therefore clean it with warm water and washing up liquid by hand. Remove the vertical multi-spit from the oven, after use.

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Oven use

Hot Blast

Hot Blast mode is similar to traditional oven. The microwave mode is not used. You can set the temperature, as required, in a range varying from 40 °C to 200 °C. The maximum cooking time is 60 minutes.

• Always use oven gloves when touching the recipients in the oven, as they will be very hot.
- You can get better cooking and browning, if you use the low rack.

Open the door and place the recipient on the low rack and set on turntable.

1. Press the Hot Blast button.

Result: The following indications are displayed:

(Hot blast mode) 180 °C (Temperature)

-/- + 2 3 4 OFF STOP / ECO +30s START 5

1. Set the temperature by turning the Multi Function Selector Dial.

(Temperature: 40-200 °C, 10 °C interval)

- If don't set the temperature within 5 seconds, Automatically changes to the cooking time setting stage.

1. Press the Multi Function Selector Dial

2. Set the cooking time by turning the Multi Function Selector Dial.

(If you want to preheat the oven, select " : 0")

1. Press the START/+30s button.

Result: Cooking starts. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Grilling

The grill enables you to heat and brown food quickly, without using microwaves. • Always use oven gloves when touching the recipients in the oven, as they will be very hot.
- You can get better cooking and grilling results, if you use the high rack.

Simple line drawing of a circular object with internal structure and two vertical supports (no text or symbols)

1. Open the door and place the food on the rack.

1. Press the Grill button

Result: The following indications are displayed:

(Grill mode)

- You cannot set the temperature of the grill.

-/- + 3 STOP / Top ECO +30s START 4

1. Set the grilling time by turning the Multi Function Selector Dial.

• The maximum grilling time is 60 minutes.

1. Press the START/+30s button.

Result: Grilling starts. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).
3) The current time is displayed again.

Choosing the accessories

Simple line drawing of a circular object with internal markings and two protruding pins (no text or symbols)

Traditional oven cooking does require cookware. You should, however, use only cookware that you would use in your normal oven.

Microwave safe containers are not usually suitable for convection cooking; don't use plastic containers, dishes, paper cups, towels, etc.

If you wish to select a combined cooking mode (microwave and grill or hot blast), use only recipients that are microwave safe and oven-proof.

IMPORTANT

For further details on suitable cookware and utensils, refer to the Cookware guide on page 95.

Combining microwaves and grill

You can also combine microwave cooking with the grill, to cook quickly and brown at the same time.

IMPORTANT

ALWAYS use microwave safe and oven-proof cookware. Glass or ceramic dishes are ideal as they allow the microwaves to penetrate the food evenly.

IMPORTANT

ALWAYS use oven gloves when touching the recipients in the oven, as they will be very hot.

You can improve cooking and grilling, if you use the high rack.

Open the door. Place the food on the rack best suited to the type of food to be cooked. Place the rack on the turntable. Close the door.

1. Press the Combi button.

Result: The following indications are displayed:

Cb-1 (Microwave + Grill)

- ② + ②

1. Make the display indicating Cb-1, and then press the Multi Function Selector Dial.

Result: The following indications are displayed:

(Microwave & Grill combi mode)

600 W (Output power)

Oven use

-/- + 3 4 STOP ECO +30s START 5

1. Select the appropriate power level by turning the Multi Function Selector Dial until the corresponding output power is displayed (600, 450, 300 W).
   At that time, press the Multi Function
   Selector Dial to set the power level.
2. You cannot set the temperature of the grill.
3. If don't set the temperature within 5 seconds, Automatically changes to the cooking time setting stage.
4. Set the cooking time by turning the Multi Function Selector Dial.
   • The maximum cooking time is 60 minutes.
5. Press the START/+30s button. Result: Combination cooking starts. When it has finished.

1) The oven beeps 4 times.
2) The end reminder signal will beep 3 times (once every minute).

3) The current time is displayed again.

Combining microwaves and hot blast

Combination cooking uses both microwave energy and hot blast heating. No preheating is required as the microwave energy is immediately available. Many foods can be cooked in combination mode, particularly:

• Roast meats and poultry
• Pies and cakes
• Egg and cheese dishes

IMPORTANT

ALWAYS use microwave-safe and oven-proof cookware. Glass or ceramic dishes are ideal as they allow the microwaves to penetrate the food evenly.

IMPORTANT

ALWAYS use oven gloves when touching the recipients in the oven, as they will be very hot. You can get better cooking and browning, if you use the low rack.

Open the door. Place the food on the turntable or on the low rack which should then be placed on the turntable. Close the door. The heating element must be in the horizontal position.

1. Press the Combi button.

Result: The following indications are displayed:

Cb-1 (Microwave + Grill)

- ② ②

1. Make the display indicating Cb-2

(Microwave + Hot blast) by turning the Multi Function Selector Dial, and then press the Multi Function Selector Dial. Result: The following indications are displayed:

(Microwave & Hot blast combi mode)

600 W (Output power)

92 English

graph TD
    A["Start"] --> B{+/-}
    B --> C["Step 3"]
    B --> D["Step 4"]
    B --> E["Step 5"]

1. Select the appropriate power level by turning the Multi Function Selector Dial until the corresponding output power is displayed (600, 450, 300, 180, 100 W). At that time, press the Multi Function Selector Dial to set the power level.
2. If don't set the power level within 5 seconds, Automatically changes to the cooking time setting stage. (Default: 600 W) Result: The following indications are displayed:

(Microwave & Hot blast combi mode) 180 °C (Temperature)

1. Select the appropriate temperature by turning the Multi Function Selector Dial (Temperature: 200-40 °C). At that time, press the Multi Function Selector Dial to set the power level. • If don't set the temperature within 5 seconds, Automatically changes to the cooking time setting stage. (Default: 180 °C)

2. Set the cooking time by turning the Multi Function Selector Dial. • The maximum cooking time is 60 minutes.

1. Press the START/+30s button.
   Result: Combination cooking starts. The oven is heated to the required temperature and then microwave cooking continues until the cooking time is over. When it has finished.
   1) The oven beeps 4 times.
   2) The end reminder signal will beep 3 times (once every minute).
   3) The current time is displayed again.

Switching the beeper off

You can switch the beeper off whenever you want.

1. Press the START/+30s and STOP/ECO button at the same time.
   Result: The oven does not beep to indicate the end of a function.
   • The following indications are displayed.

1. To switch the beeper back on, press the START/+30s and STOP/ECO button again at the same time.

Result: The oven operates normally.

• The following indications are displayed.

Oven use

Using the child lock features

Your microwave oven is fitted with a special child lock programme, which enables the oven to be "locked" so that children or anyone unfamiliar with it cannot operate it accidentally.

Diagram showing a circular control knob with directional arrows and labeled buttons 1 and 2

1. Press the Child Lock button for 3 second.

Result:

- The oven is locked (no functions can be selected).

• The display shows "L".

1. To unlock the oven, press the Child Lock button for 3 second.

Result: The oven can be used normally.

Using the turntable on/off features

The Turntable On/Off button enables you to use large dishes which fill the whole oven by stopping the turntable from rotating (only manual cooking mode).

IMPORTANT

The results will be less satisfactory in this case as the cooking is less even. We recommend that you turn the dish by hand halfway through the cooking process.

WARNING

Never operate the turntable without food in the oven.

Reason: This may cause fire or damage to the unit.

1 2 OFF

1. Press the Turntable On/Off button during setting Microwave, Grill, Hot Blast, Preheat and Combi function.

- It is not available with pre-programmed function or before press the Microwave,

Grill, Hot Blast, Preheat and Combi button.

Result: Turntable On/Off symbol appears on the display, the turntable will not rotate during the cooking.

(Turntable off mode)

1. To switch the turntable rotating back on, press the Turntable On/Off button again.

Result: Turntable On/Off symbol

disappears on the display, the turntable will rotate.

NOTE

This Turntable On/Off button is available only during cooking.

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Cookware guide

To cook food in the microwave oven, the microwaves must be able to penetrate the food, without being reflected or absorbed by the dish used.

Care must therefore be taken when choosing the cookware. If the cookware is marked microwave-safe, you do not need to worry.

The following table lists various types of cookware and indicates whether and how they should be used in a microwave oven.

Cookware	Microwave-safe	Comments
Aluminum foil	X	Can be used in small quantities to protect arcs against overcooking. Arcing can occur if the foil is too close to the oven wall or if too much foil is used.
Crust plate		Do not preheat for more than 8 minutes.
China and earthenware		Porcelain, pottery, glazed earthenware and bone china are usually suitable, unless decorated with a metal trim.
Disposable polyester cardboard dishes		Some frozen foods are packaged in these dishes.
Fast-food packaging• Polystyrene cups containers• Paper bags or newspaper• Recycled paper or metal trims	X ×	Can be used to warm food. Overheating may cause the polystyrene to melt.May catch fire.May cause arcing.
Glassware• Oven-to-tableware• Fine glassware• Glass jars	✓ ✓	Can be used, unless decorated with a metal trim.Can be used to warm foods or liquids.Delicate glass may break or crack if heated suddenly.Must remove the lid. Suitable for warming only.

Cookware	Microwave-safe	Comments
Metal
• Dishes	✗	May cause arcing or fire.
• Freezer bag twist tics	✗
Paper
• Plates, cups, napkins and kitchen paper	√	For short cooking times and warming. Also to absorb excess moisture.
• Recycled paper	✗	May cause arcing.
Plastic
• Containers	√	Particularly if heat-resistant thermoplastic. Some other plastics may warp or discolour at high temperatures. Do not use Melamine plastic.
• Cling film	√	Can be used to retain moisture. Should not touch the food. Take care when removing the film as hot steam will escape.
• Freezer bags	√✗	Only if boilable or oven-proof. Should not be airtight. Prick with a fork, if necessary.
Wax or grease-proof paper	√	Can be used to retain moisture and prevent spattering.

√ : Recommended
√X : Use caution
x : Unsafe

Cooking guide

Microwaves

Microwave energy actually penetrates food, attracted and absorbed by its water, fat and sugar content. The microwaves cause the molecules in the food to move rapidly. The rapid movement of these molecules creates friction and the resulting heat cooks the food.

Cooking

Cookware for microwave cooking:

Cookware must allow microwave energy to pass through it for maximum efficiency. Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but they can penetrate through ceramic, glass, porcelain and plastic as well as paper and wood. So food must never be cooked in metal containers.

Food suitable for microwave cooking:

Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, steamed puddings, preserves, and chutneys can also be cooked in a microwave oven. Generally speaking, microwave cooking is ideal for any food that would normally be prepared on a hob. Melting butter or chocolate, for example (see the chapter with tips, techniques and hints).

Covering during cooking

To cover the food during cooking is very important, as the evaporated water rises as steam and contributes to cooking process. Food can be covered in different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.

Standing times

After cooking is over food the standing time is important to allow the temperature to even out within the food.

Cooking Guide for frozen vegetables

Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time - see table. Continue cooking to get the result you prefer.

Stir twice during cooking and once after cooking. Add salt, herbs or butter after cooking. Cover during standing time.

Food Serving	size Power Time (min.)
Spinach 150 g 600	W 5-6
	InstructionsAdd 15 ml (1 tbsp) cold water. Serve after 2-3 minutes standing.
Broccoli 300 g 600	W 8-9
	InstructionsAdd 30 ml (2 tbsp) cold water. Serve after 2-3 minutes standing.
Peas 300 g 600 W	7-8
	InstructionsAdd 15 ml (1 tbsp) cold water. Serve after 2-3 minutes standing.
Green Beans 300 g	600 W 7 12 -8 12
	InstructionsAdd 30 ml (2 tbsp) cold water. Serve after 2-3 minutes standing.
Mixed Vegetables(Carrots/Peas/Corn)	300 g 600 W	7-8
	InstructionsAdd 15 ml (1 tbsp) cold water. Serve after 2-3 minutes standing.
Mixed Vegetables(Chinese Style)	300 g 600 W	7 12 -8 12
	InstructionsAdd 15 ml (1 tbsp) cold water. Serve after 2-3 minutes standing.

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Cooking guide for fresh vegetables

Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp) for every 250 g unless another water quantity is recommended - see table. Cook covered for the minimum time - see table. Continue cooking to get the result you prefer. Stir once during and once after cooking. Add salt, herbs or butter after cooking. Cover during a standing time of 3 minutes.

Hint: Cut the fresh vegetables into even sized pieces. The smaller they are cut, the quicker they will cook.

Food Serving	size Power Time (min.)
Broccoli 250 g	500 g	900 W 4-4 12	6-7
	InstructionsPrepare even sized florets. Arrange the stems to the centre.Serve after 3 minutes standing.
Brussels Sprouts 250 g	900 W 5 12 -6
	InstructionsAdd 60-75 ml (5-6 tbsp) water. Serve after 3 minutes standing.
Carrots 250 g 900 g	W 4-4 12
	InstructionsCut carrots into even sized slices. Serve after 3 minutes standing.
Cauliflower 250 g	500 g	900 W 4-4 12	6 12 -7 12
	InstructionsPrepare even sized florets. Cut big florets into halves.Arrange stems to the centre. Serve after 3 minutes standing.

Food Serving	size Power Time (min.)
Courgettes 250 g 900 W 3 12 -4
		InstructionsCut courgettes into slices. Add 30 ml (2 tbsp) water or a knob of butter. Cook until just tender. Serve after 3 minutes standing.
Egg Plants 250 g 900 W 3-3 12
		InstructionsCut egg plants into small slices and sprinkle with 1 tbsp lemon juice. Serve after 3 minutes standing.
Leeks 250 g 900 W	3 12 -4
	InstructionsCut leeks into thick slices. Serve after 3 minutes standing.
Mushrooms	125 g250 g	900 W 1 12 -2	2 12 -3
	InstructionsPrepare small whole or sliced mushrooms. Do not add any water. Sprinkle with lemon juice. Spice with salt and pepper. Drain before serving. Serve after 3 minutes standing.
Onions	250 g 900 W	4-4 12
	InstructionsCut onions into slices or halves. Add only 15 ml (1 tbsp) water. Serve after 3 minutes standing.
Pepper	250 g 900 W	4 12 -5
	InstructionsCut pepper into small slices. Serve after 3 minutes standing.

Cooking guide

Food Serving	size Power Time (m/n.)
Potatoes 250 g	500 g	900 W 4-5	7-8
	InstructionsWeigh the peeled potatoes and cut them into similar sized halves or quarters. Serve after 3 minutes standing.
Turnip Cabbage 250 g	900 W 5 12 -6
	InstructionsCut turnip cabbage into small cubes. Serve after 3 minutes standing.

Cooking guide for rice and pasta

rice: Use a large glass pyrex bowl with lid - rice doubles in volume during cooking. Cook covered. After the cooking time is over, stir before standing time and salt or add herbs and butter. Remark: the rice may not have absorbed all water after the cooking time is finished.

pasta: Use a large glass pyrex bowl. Add boiling water, a pinch of salt and stir well. Cook uncovered. Stir occasionally during and after cooking. Cover during standing time and drain thoroughly afterwards.

Food Serving	size Power Time (min.)
White Rice (Parboiled)	250 g375 g	450 W 15-16	1712-1812
	InstructionsAdd cold water of double quantity. Serve after 5 minutes standing.
Brown Rice (Parboiled)	250 g375 g	450 W 18-19	20-21
	InstructionsAdd cold water of double quantity. Serve after 5 minutes standing.

Food Serving	size Power Time (min.)
Mixed Rice(Rice + Wild Rice)	250 g 450 W 18-19
	InstructionsAdd 500 ml cold water. Serve after 5 minutes standing.
Mixed Corn(Rice + Grain)	250 g 450 W 20-21
	InstructionsAdd 400 ml cold water. Serve after 5 minutes standing.
Pasta	250 g	900 W	9 12 -11
	InstructionsAdd 1000 ml hot water. Serve after 5 minutes standing.
Instant Noodle	1 Small pack (80 g)1 Big pack (120 g)	900 W 7-7 12	9-9 12
	InstructionsUse a glass pyrex bowl. Put the noodle and add room temperature 350 ml water in bowl. Cook covered with wrap and pierce at several times. After cooking, drain water and mix instant noodle spices.

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Reheating

Your microwave oven will reheat food in a fraction of the time that conventional ovens hobs normally take.

Use the power levels and reheating times in the following chart as a guide. The times in the chart consider liquids with a room temperature of about +18 to +20 °C or a chilled food with a temperature of about +5 to +7 °C.

Arranging and covering

Avoid reheating large items such as joint of meat - they tend to overcook and dry out before the centre is piping hot. Reheating small pieces will be more successful.

Power levels and stirring

Some foods can be reheated using 900 W power while others should be reheated using 600 W, 450 W or even 300 W.

Check the tables for guidance.

In general, it is better to reheat food using a lower power level, if the food is delicate, in large quantities, or if it is likely to heat up very quickly (mince pics, for example).

Stir well or turn food over during reheating for best results. When possible, stir again before serving

Take particular care when heating liquids and baby foods. To prevent eruptive boiling of liquids and possible scalding, stir before, during and after heating. Keep them in the microwave oven during standing time. We recommend putting a plastic spoon or glass stick into the liquids. Avoid overheating (and therefore spoiling) the food. It is preferable to underestimate cooking time and add extra heating time, if necessary.

Heating and standing times

When reheating food for the first time, it is helpful to make a note of the time taken - for future reference.

Always make sure that the reheated food is piping hot throughout. Allow food to stand for a short time after reheating - to let the temperature even out.

The recommended standing time after reheating is 2-4 minutes, unless another time is recommended in the chart.

Take particular care when heating liquids and baby food. See also the chapter with the safety precautions.

Reheating liquids

Always allow a standing time of at least 20 seconds after the oven has been switched off to allow the temperature to even out. Stir during heating, if necessary, and ALWAYS stir after heating. To prevent eruptive boiling and possible scalding, you should put a spoon or glass stick into the beverages and stir before, during and after heating.

Reheating baby food

Baby food:

Empty into a deep ceramic plate. Cover with plastic lid. Stir well after reheating! Let stand for 2-3 minutes before serving. Stir again and check the temperature. Recommended serving temperature: between 30-40 °C.

Baby milk:

Pour milk into a sterilised glass bottle. Reheat uncovered. Never heat a baby's bottle with teat on, as the bottle may explode if overheated. Shake well before standing time and again before serving! Always carefully check the temperature of baby milk or food before giving it to the baby. Recommended serving temperature: ca. 37 °C.

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Cooking guide

Remark:

Baby food particularly needs to be checked carefully before serving to prevent burns. Use the power levels and times in the next table as a guide lines for reheating.

Reheating liquids and food

Use the power levels and times in this table as a guide lines for reheating.

Food Serving	size Power Time (m/n.)
Drinks(Coffee, Tea and Water)	150 ml (1 cup)300 ml (2 cups)450 ml (3 cups)600 ml (4 cups)	900 W 1-1 12	2-2 12 3-3 12 3 12 -4
	InstructionsPour into cups and reheat uncovered: 1 cup in the centre, 2 cups opposite of each other, 3 cups in a circle. Keep in microwave oven during standing time and stir well. Serve after 1-2 minutes standing.
Soup(Chilled)	250 g350 g450 g550 g	600 W 4-4 12	5 12 -66 12 -78-8 12
	InstructionsPour into a deep ceramic plate or deep ceramic bowl. Cover with plastic lid. Stir well after reheating. Stir again before serving. Serve after 2-3 minutes standing.
Stew(Chilled)	350 g 600 W	4 12 -5 12
	InstructionsPut stew in a deep ceramic plate. Cover with plastic lid.Stir occasionally during reheating and again before standing and serving. Serve after 2-3 minutes standing.

Food Serving	size Power Time (min.)
Pasta with Sauce(Chilled)	350 g 600 W	312 -412
	InstructionsPut pasta (e.g. spaghetti or egg noodles) on a flat ceramic plate. Cover with microwave cling film. Stir before serving. Serve after 3 minutes standing.
Filled Pasta withSauce(Chilled)	350 g 600 W	4-5
	InstructionsPut filled pasta (e.g. ravioli, tortellini) in a deep ceramic plate. Cover with plastic lid. Stir occasionally during reheating and again before standing and serving. Serve after 3 minutes standing.
Plated Meal(Chilled)	350 g450 g550 g	600 W 5-6	6-77-8
	InstructionsPlate a meal of 2-3 chilled components on a ceramic dish. Cover with microwave cling-film. Serve after 3 minutes standing.
Cheese FondueReady-to-Serve(Chilled)	400 g 600 W	6-7
	InstructionsPut the ready-to-serve cheese fondue in a suitable sized glass pyrex bowl with lid. Stir occasionally during and after reheating. Stir well before serving. Serve after 1-2 minutes standing.

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Reheating baby food and milk

Use the power levels and times in this table as guide lines for reheating.

Food Serving size Power Time
Baby Food (Vegetables + Meat)	190 g 600 W 30 sec.
	InstructionsEmpty into ceramic deep plate. Cook covered. Stir after cooking time. Before serving, stir well and check the temperature carefully. Serve after 2-3 minutes standing.
Baby Porridge (Grain + Milk + Fruit)	190 g 600 W 20 sec.
	InstructionsEmpty into ceramic deep plate. Cook covered. Stir after cooking time. Before serving, stir well and check the temperature carefully. Serve after 2-3 minutes standing.
Baby Milk 100 ml	300 W 30-40 sec200 ml 1 min. to 1 min. 10 sec.
	InstructionsStir or shake well and pour into a sterilized glass bottle. Place into the centre of turntable. Cook uncovered. Before serving, shake well and check the temperature carefully. Serve after 2-3 minutes standing.

Defrosting

Microwaves are an excellent way of defrosting frozen food. Microwaves gently defrost frozen food in a short period of time. This can be of great advantage, if unexpected guests suddenly show up.

Frozen poultry must be thoroughly thawed before cooking. Remove any metal ties and take it out of any wrapping to allow thawed liquid to drain away. Put the frozen food on a dish without cover. Turn over half way, drain off any liquid and remove any giblets as soon as possible. Check the food occasionally to make sure that it does not feel warm.

If smaller and thinner parts of the frozen food start to warm up, they can be shield by wrapping very small strips of aluminium foil around them during defrosting. Should poultry start to warm up on the outer surface, stop thawing and allow it to stand for 20 minutes before continuing.

Leave the fish, meat and poultry to stand in order to complete defrosting. The standing time for complete defrosting will vary depending on the quantity defrosted. Please refer to the table below.

Hint: Flat food defrosts better than thick and smaller quantities need less time than bigger ones. Remember this hint while freezing and defrosting food. For defrosting of frozen food with a temperature of about -18 to -20 °C, use the following table as a guide.

Food Serving	size Power Time (min.)
Meat
Minced Meat	250 g	180 W	6-7
	500 g		8-13
Pork Steaks	250 g 180 W	7-8
	InstructionsPlace the meat on turntable. Shield thinner edges with aluminium foil. Turn over after half of defrosting time! Serve after 15-30 minutes standing.

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Cooking guide

Food Serving	size Power Time (m/n.)
PoultryChicken Pieces 500Whole Chicken 120	g (2 pcs) 180 W 14-150 g 180 W 32-34
	InstructionsFirst, put chicken pieces first skin-side down, whole chicken first breast-side-down on a flat ceramic plate. Shield the thinner parts like wings and ends with aluminium foil. Turn over after half of defrosting time!Serve after 15-60 minutes standing.
FishFish Fillets 200 g 18Whole Fish 400 g 18	80 W 6-780 W 11-13
	InstructionsPut frozen fish in the middle of a flat ceramic plate. Arrange the thinner parts under the thicker parts. Shield narrow ends of fillets and tail of whole fish with aluminium foil.Turn over after half of defrosting time!Serve after 10-25 minutes standing.
FruitsBerries 300 g 180	W 6-7
	InstructionsSpread fruit on a flat, round glass dish (with a large diameter). Serve after 5-10 minutes standing.

Food Serving	size Power Time (min.)
Bread
Bread Rolls(each ca. 50 g)	2 pcs4 pcs	180 W 1-1 12	2 12 -3
Toast/Sandwich 250 German bread(Wheat + Rye Flour)	g 180 W 4-4 12 500 g 180 W	7-9
	InstructionsArrange rolls in a circle or bread horizontally on kitchen paper in the middle of turntable. Turn over after half of defrosting time!Serve after 5-20 minutes standing.

Grill

The grill-heating element is located underneath the ceiling of the cavity. It operates while the door is closed and the turntable is rotating. The turntable's rotation makes the food brown more evenly. Preheating the grill for 3-5 minutes will make the food brown more quickly.

Cookware for grilling:

Should be flameproof and may include metal. Do not use any type of plastic cookware, as it can melt.

Food suitable for grilling:

Chops, sausages, steaks, hamburgers, bacon and gammon rashers, thin fish portions, sandwiches and all kinds of toast with toppings.

Important remark:

Whenever the grill only mode is used, please remember that food must be placed on the high rack, unless another instruction is recommended.

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Microwave + Grill

This cooking mode combines the radiant heat that is coming from the grill with the speed of microwave cooking. It operates only while the door is closed and the turntable is rotating. Due to the rotation of the turntable, the food browns evenly. Three combination modes are available with this model: 600 W + Grill, 450 W + Grill and 300 W + Grill.

Cookware for cooking with microwave + grill

Please use cookware that microwaves can pass through. Cookware should be flameproof. Do not use metal cookware with combination mode. Do not use any type of plastic cookware, as it can melt.

Food suitable for microwave + grill cooking:

Food suitable for combination mode cooking include all kinds of cooked food which need reheating and browning (e.g. baked pasta), as well as foods which require a short cooking time to brown the top of the food. Also, this mode can be used for thick food portions that benefit from a browned and crispy top (e.g. chicken pieces, turning them over half way through cooking). Please refer to the grill table for further details.

Important remark:

Whenever the combination mode (microwave + grill) is used, the food should be placed on the high rack, unless another instruction is recommended. Please refer to the instructions in the following chart.

The food must be turned over, if it is to be browned on both sides.

Grill guide for fresh food

Preheat the grill with the grill-function for 2-3 minutes.

Use the power levels and times in this table as guide lines for grilling.

Use oven gloves when taking out.

Fresh food Serving size Power			1 step (min.)	2 step (min.)
Toast Slices 4 pcs(each 25 g)		Grill only 312 -4 3-4
Grilled Tomatoes	InstructionsPut toast slices side by side on the high rack.
	400 g (2 pcs) 450 W + Grill 4-6 -
	InstructionsCut tomatoes into halves. Put some cheese on top. Arrange in a circle in a flat glass pyrex dish. Place it on the high rack. Stand for 2-3 minutes.
Tomato-Cheese Toast	4 pcs (300 g) 300 W + Grill 5-7 -
	InstructionsToast the bread slices first. Put the toast with topping on the high rack. Stand for 2-3 minutes.
Toast Hawaii (Ham, Pineapple, Cheese slices)	4 pcs (500 g) 300 W + Grill 5-7 -
	InstructionsToast the bread slices first. Put the toast with topping on the high rack. Stand for 2-3 minutes.
Baked Potatoes 500 g 600 W + Grill 11-13 -
Gratin Potatoes/Vegetables (Chilled)	450 g 450 W + Grill 11-13 -
	InstructionsPut the fresh gratin into a small glass pyrex dish. Put the dish on the high rack. After cooking stand for 2-3 minutes.

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Cooking guide

Fresh food Serving size Power			1 step (min.)	2 step (min.)
Baked Apples 2 apples (ca. 400 g)		300 W + Grill 7-8 -
		InstructionsCore the apples and fill them with raisins and jam. Put some almond slices on top. Put apples on a flat glass pyrex dish. Place the dish directly on the low rack.
Chicken Pieces 500 g (2 pcs) 300 W		+ Grill 10-12 7-9
		InstructionsBrush chicken pieces with oil and spices. Put them in a circle on the high rack. After grilling stand for 2-3 minutes.
Roast Chicken 1200 g 1st 450 W +		Hotblast 200 °C2nd 450 W + Grill	20-22 20-22
		InstructionsBrush the chicken oil and spices. Put the chicken on the low rack. After grilling stand for 5 minutes.
Roast Fish 400-500 g 300 W + Grill		6-8 6-7
		InstructionsBrush skin of whole fish with oil and add herbs and spices. Put two fishes side by side (head to tail) on the high rack. After grilling stand for 2-3 minutes.
Roast Vegetables	300 g	Grill	9-11	-
	Rinse and prepare vegetables in slices (e.g. courgette, egg plants, pepper, pumpkin). Brush with olive oil and add spices. Put on crusty plate on high rack

Fresh food Serving size Power			1 step (min.)	2 step (min.)
Plantain	1 ea (200 g)	1 step 450 W + Grill2 step Grill	6-7	4-5
	Instructions peel and slice plantain 1 cm thick and put on the crusty plate with grill rack. Brush all sides with oil. If plantain becomes soft, reduce time 1-2 minute soft type. Stand for 1-2 minutes.
Yam	200 g	450 W + Grill	10-11	-
	Instructions Peel yam and cut into sticks with a thickness of 10 x 30 mm. Length is about 10 cm. Put on the crusty plate and brush all sides with oil. Put on the high rack and cook. Stand for 1-2 minutes.

Hot blast

Cooking with Hot blast is powerful combination of the grill heater and the convection heater with fan. The hot air blows from the top of the cavity through holes into the oven. The heating element at top and back side and the fan at the back side-wall, keeps the hot air circulating evenly.

Cookware for Hot blast cooking

All conventional ovenproof cookware, baking tins and sheets - anything you would normally use in a traditional convection oven - can be used.

Food suitable for Hot blast cooking

Use this mode for biscuits, individual scones, rolls, and cakes as well as fruits cakes, choux, and souffles.

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Microwave + Hot blast

This mode combines the microwave energy with the hot air and is therefore reducing the cooking time while giving the food a brown and crispy surface. Cooking with convection is the traditional and well known method of cooking food in an oven with hot air circulated by a fan on the back-wall.

Cookware for cooking with microwaves + Hot blast

Should be able to let the microwaves pass through. Should be ovenproof (like glass, pottery or china without metal trims); similar to the cookware described under Microwave + Crill.

Food suitable for microwave + Hot blast cooking:

All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.

Hot blast guide for fresh and frozen food

Preheat the Hot blast with the Hot blast function to the desired temperature. Use the power levels and times in this table as guide lines for Hot blast cooking. Use oven gloves when taking out.

Food Serving	size (g) Mode (°C)	Cooking Time (min.)
Frozen mini tartes/ pizza snacks	250 200 9-11
	Put pizza snacks on the crusty plate. Put plate on low rack.
Frozen Oven Chips	300 200 22-25
	Distribute frozen oven chips on crusty plate. Put plate on high rack.
Frozen chicken nuggets	300 200 8-11
	Put frozen nuggets on crusty plate. Put plate on the high rack.
Frozen Pizza 300-4	400 200 11-14
	Put frozen Pizza on the low rack.

Food Serving	size (g) Mode (°C)	Cooking Time (min.)
Homemade Lasagna/ Pasta Gratin	500 170 15-20
	Put pasta in ovenproof dish. Put dish on low rack.
Frozen lasagne 400	450 W + 180 °C 16-18
	Put into a suitable sized glass pyrex dish or leave in the original packaging (take care that this is suitable for microwaves and oven heat). Put frozen lasagne on the low rack. After cooking stand for 2-3 minutes.
Roast beef/Lamb (medium)	1000-1200 450	W + 160 °C 20-22	(first side)14-16 (second side)
	Brush beef/ lamb with oil and spice it with pepper, salt and paprika. Put it on the low rack, first with the fat side down. After cooking wrap in aluminium foil and stand for 10-15 minutes.
Frozen bread rolls 3	50 (6 pcs) 180 W +	160 °C 7-9
	Put bread rolls on crusty plate. Put plate on the low rack. Stand 2-3 minutes.
Marble cake	700 160 50-55
	Put the fresh dough in a small rectangular black metal baking dish (length 25 cm). Put the dish on the low rack. After baking stand for 5-10 minutes.
Small Cakes	each 30	160	30-35
	Put up to 12 small cakes / muffins in paper cups on crusty plate. Put plate on low rack. After baking stand for 5 minutes.
Croissants/Bread rolls(fresh dough)	200-250 200	13-18
	Put the chilled croissants or bread rolls on baking paper on the low rack.

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Cooking guide

Food Serving	size (g) Mode (°C)	Cooking Time (min.)
Frozen cake 1000	80 W + 160 °C 16-18
	Put the frozen cake directly on the low rack. After defrost and warming keep standing for 15-20 minutes.
Homemade Potato Gratin	500 450 W + 180 °C 18-22
	Put Gratin in ovenproof dish. Set on low rack.
Homemade Quiche (Medium size)	500 600 160	45-50
	Prepare quiche using metal medium size pan and put on low rack. Refer a recipe in Hot Blast auto cook guide.

Tips and tricks

Melting butter

Put 50 g butter into a small deep glass dish. Cover with plastic lid. Heat for 30-40 seconds using 900 W, until butter is melted.

Melting chocolate

Put 100 g chocolate into a small deep glass dish. Heat for 3-5 minutes, using 450 W until chocolate is melted. Stir once or twice during melting. Use oven gloves while taking out!

Melting crystallized honey

Put 20 g crystallized honey into a small deep glass dish. Heat for 20-30 seconds using 300 W, until honey is melted.

Melting gelatine

Lay dry gelatine sheets (10 g) for 5 minutes into cold water. Put drained gelatine into a small glass pyrex bowl. Heat for 1 minute using 300 W. Stir after melting.

Cooking glaze/icing (for cake and gateaux)

Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water. Cook uncovered in a glass pyrex bowl for 3½ to 4½ minutes using 900 W, until glaze/icing is transparent. Stir twice during cooking.

Cooking jam

Put 600 g fruits (for example mixed berries) in a suitable sized glass pyrex bowl with lid. Add 300 g preserving sugar and stir well. Cook covered for 10-12 minutes using 900 W. Stir several times during cooking. Empty directly into small jam glasses with twice off lids. Stand on lid for 5 minutes.

Cooking pudding

Mix pudding powder with sugar and milk (500 ml) by following the manufacturers instructions and stir well. Use a suitable sized glass pyrex bowl with lid. Cook covered for 6½ to 7¼ minutes using 900 W. Stir several times well during cooking.

Browning almond slices

Spread 30 g sliced almonds evenly on a medium sized ceramic plate. Stir several times during browning for 3½ to 4½ minutes using 600 W. Let it stand for 2-3 minutes in the oven. Use oven gloves while taking out!

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Troubleshooting and information code

Troubleshooting
If you have any of the problems listed below try the solutions given.

Problem Cause Action
General
The buttons cannot be pressed properly.	Foreign matter may be caught between the buttons.	Remove the foreign matter and try again.
	For touch models: Moisture is on the exterior.	Wipe the moisture from the exterior.
	Child lock is activated. Deactivate Child lock.
The time is not displayed.	The Eco (power-saving) function is set.	Turn off the Eco function.
The oven does not work.	Power is not supplied. Make sure power is supplied.
	The door is open. Close the door and try again.
	The door open safety mechanisms are covered in foreign matter.	Remove the foreign matter and try again.
The oven stops while in operation.	The user has opened the door to turn food over.	After turning over the food, press the Start button again to start operation.

Problem Cause Action
The power turns off during operation.	The oven has been cooking for an extended period of time.	After cooking for an extended period of time, let the oven cool.
	The cooling fan is not working.	Listen for the sound of the cooling fan.
	Trying to operate the oven without food inside.	Put food in the oven.
	There is not sufficient ventilation space for the oven.	There are intake/exhaust outlets on the front and rear of the oven for ventilation.Keep the gaps specified in the product installation guide.
	Several power plugs are being used in the same socket.	Designate only one socket to be used for the oven.
There is a popping sound during operation, and the oven doesn't work.	Cooking sealed food or using a container with a lid may causes popping sounds.	Do not use sealed containers as they may burst during cooking due to expansion of the contents.
The oven exterior is too hot during operation.	There is not sufficient ventilation space for the oven.	There are intake/exhaust outlets on the front and rear of the oven for ventilation. Keep the gaps specified in the product installation guide.
	Objects are on top of the oven.	Remove all objects on the top of the oven.

Troubleshooting and information code

Problem Cause Action
The door cannot be opened properly.	Food residue is stuck between the door and oven interior.	Clean the oven and then open the door.
Heating including the Warm function does not work properly.	The oven may not work, too much food is being cooked, or improper cookware is being used.	Put one cup of water in a microwave-safe container and run the microwave for 1-2 minutes to check whether the water is heated. Reduce the amount of food and start the function again. Use a cooking container with a flat bottom.
The thaw function does not work.	Too much food is being cooked.	Reduce the amount of food and start the function again.
The interior light is dim or does not turn on.	The door has been left open for a long time.	The interior light may automatically turn off when the Eco function operates. Close and reopen the door or press the Cancel button.
	The interior light is covered by foreign matter.	Clean the inside of the oven and check again.
A beeping sound occurs during cooking.	If the Auto Cook function is being used, this beeping sound means it's time to turn over the food during thawing.	After turning over the food, press the Start button again to restart operation.

Problem Cause Action
The oven is not level. The	oven is installed on an uneven surface.	Make sure the oven is installed on flat, stable surface.
There are sparks during cooking.	Metal containers are used during the oven/thawing functions.	Do not use metal containers.
When power is connected, the oven immediately starts to work.	The door is not properly closed.	Close the door and check again.
There is electricity coming from the oven.	The power or power socket is not properly grounded.	Make sure the power and power socket are properly grounded.
1. Water drips.2. Steam emits through a door crack.3. Water remains in the oven.	There may be water or steam in some cases depending on the food. This is not an oven malfunction.	Let the oven cool and then wipe with a dry dish towel.
The brightness inside the oven varies.	Brightness changes depending on power output changes according to function.	Power output changes during cooking are not malfunctions. This is not an oven malfunction.
Cooking is finished, but the cooling fan is still running.	To ventilate the oven, the cooling fan continues to run for about 3 minutes after cooking is complete.	This is not an oven malfunction.
Turntable
While turning, the turntable comes out of place or stops turning.	There is no roller ring, or the roller ring is not properly in place.	Install the roller ring and then try again.
The turn table drags while turning.	The roller ring is not properly in place, there is too much food, or the container is too large and touches the inside of the microwave.	Adjust the amount of food and do not use containers that are too large.
The turn table rattles while turning and is noisy.	Food residue is stuck to the bottom of the oven.	Remove any food residue stuck to the bottom of the oven.
Grill
Smoke comes out during operation.	During initial operation, smoke may come from the heating elements when you first use the oven.	This is not a malfunction, and if you run the oven 2-3 times, it should stop.
	Food is on the heating elements.	Let the oven cool and then remove the food from the heating elements.
	Food is too close to the grill.	Put the food a suitable distance away while cooking.
	Food is not properly prepared and/or arranged.	Make sure food is properly prepared and arranged.

Problem Cause Action
Oven
The oven does not heat.	The door is open. Close the door and try again.
Smoke comes out during preheating.	During initial operation, smoke may come from the heating elements when you first use the oven.	This is not a malfunction, and if you run the oven 2-3 times, it should stop.
	Food is on the heating elements.	Let the oven cool and then remove the food from the heating elements.
There is a burning or plastic smell when using the oven.	Plastic or non heat-resistant cookware is used.	Use glass cookware suitable for high temperatures.
There is a bad smell coming from inside the oven.	Food residue or plastic has melted and stuck to the interior.	Use the steam function and then wipe with a dry cloth. You can put a lemon slice inside and run the oven to remove the odour more quickly.

Troubleshooting and information code

Problem Cause Action
The oven does not cook properly.	The oven door is frequently opened during cooking.	If you open the door often, the interior temperature will be lowered and this may affect the results of your cooking.
	The oven controls are not correctly set.	Correctly set the oven controls and try again.
	The grill or other accessories are not correctly inserted.	Correctly insert the accessories.
	The wrong type or size of cookware is used.	Use suitable cookware with flat bottoms.

NOTE

If the above guidelines do not enable you to solve the problem, then contact your local SAMSUNG customer service centre.

Please have the following information read:
• The model and serial numbers, normally printed on the rear of the oven
- Your warranty details
• A clear description of the problem
Then contact your local dealer or SAMSUNG aftersales service.

Information codes

Code Description Action
C-20	Temperature sensor is needed to check.	Press the Stop/Cancel button and operate again. If it occurs again, turn off the microwave oven over 30 seconds and try setting again.If it appears again, call your local SAMSUNG Customer Care Centre.
C-21	Temperature sensor detect higher temperature than setting temperature.	Turn off the microwave oven for cooling the product and then try setting again.If it appears again, call your local SAMSUNG Customer Care Centre.
C-d0	Control buttons are pressed over 10 seconds.	Clean the keys and check if there is water on the surface around key. If it occurs again, turn off the microwave oven over 30 seconds and try setting again. If it appears again, call your local SAMSUNG Customer Care Centre.

NOTE

For any codes not listed above, or if the suggested solution does not solve the problem, contact your local SAMSUNG Customer Care Centre.

110 English

MemoTechnical specifications

SAMSUNG strives to improve its products at all times. Both the design specifications and these user instructions are thus subject to change without notice.

Model MC32K7055	**
Power source 230 V	~ 50 Hz AC
Power consumption
Maximum power	2900 W
Microwave	1400 W
Grill (heating element)	1500 W
Hot blast (heating element)	Max. 2100 W
Output power 100 W / 900 W - 6 levels (IEC-705)
Operating frequency 2450 MHz
Dimensions (W x H x D)
Outside (Include Handle)	523 x 309 x 479.8 mm
Oven cavity	373 x 233 x 370 mm
Volume 32 liter
Weight
Net 20.0 kg approx.

English 111

SAMSUNG

Please be advised that the Samsung warranty does NOT cover service calls to explain product operation, correct improper installation, or perform normal cleaning or maintenance.

QUESTIONS OR COMMENTS?

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This product is RoHS compliant

DE68-04387H-00