IFB 38SRC1 Manual Instructions

MODEL:38SRC1

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CONTENTS ............................................................................................................................................................. 1

PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY ............. 2

SPECIFICATIONS.................................................................................................................................................. 2

IMPORTANT SAFETY INSTRUCTIONS ........................................................................................................... 3

INSTALLATION ..................................................................................................................................................... 4

RADIO INTERFERENCE ..................................................................................................................................... 4

GROUNDING INSTRUCTIONS........................................................................................................................... 5

MICROWAVE COOKING PRINCIPLES ............................................................................................................ 5

BEFORE YOU CALL FOR SERVICE ................................................................................................................. 6

UTENSILS GUIDE ................................................................................................................................................. 6

PART NAMES ......................................................................................................................................................... 7

CONTROL PANEL ................................................................................................................................................. 8

HOW TO SET THE OVEN CONTROLS ............................................................................................................. 9

SETTING THE CLOCK........................................................................................................................................ 9

MICROWAVE COOKING .................................................................................................................................... 9

GRILL & MICRO.+GRILL ................................................................................................................................... 9

TURN GRILL & MICROWAVE + TURN GRILL .............................................................................................. 10

CONVECTION ................................................................................................................................................... 11

CONVECTION +TURN GRILL ......................................................................................................................... 11

MICRO +CONVECTION ................................................................................................................................... 12

CONVCETION+TURN GRILL+MICROWAVE................................................................................................ 12

DEODORIZE ...................................................................................................................................................... 13

KEEP WARM ...................................................................................................................................................... 13

QUICK START.................................................................................................................................................... 13

MULTI-STAGE COOKING ................................................................................................................................ 13

CHILD PROOF LOCK........................................................................................................................................ 13

MENU COOK ..................................................................................................................................................... 14

TO STOP THE OVEN WHILE THE OVEN IS OPERATING............................................................................. 57

AUTOMATIC PROTECTION MECHANISM ................................................................................................... 57

CLEANING AND CARE ...................................................................................................................................... 58

1

P R E C A U T I

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1.

Do not attempt to operate this oven with the door open since open door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.

2.

Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces.

3.

Do not operate the oven if it is damaged. It is particularly important that the oven door close properly and that there is no damage to the

1）Door (bent),

2）Hinges and latches (broken or loosened),

3）Door seals and sealing surfaces.

4.

The oven should not be adjusted or repaired by anyone except properly qualified service personnel.

S P E C I

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Power Supply

Power Consumption (Microwave)

230V~ 50Hz

1500W

Power Consumption (Grill) 1250W

Power Consumption (Convection) 2050W

Rated Microwave Power Output:

Operation Frequency:

1000W

2450MHz

Outside Dimensions:

Oven Cavity Dimensions:

Oven Capacity:

Cooking Uniformity:

Net Weight:

311mm(H)×553mm(W)×482mm(D)

250mm(H)×376mm(W)×404mm(D)

38Litres

Turntable System

Approx. 21.2kg

2

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M P O R T A N T S A F E T Y I

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When using electrical appliance basic safety precautions should be followed, including the following:

WARNING: To reduce the risk of burns, electric shock, fire, injury to persons or exposure to excessive microwave energy:

1.

Read all instructions before using the appliance.

2.

3.

Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals or vapors in this appliance. This type of oven is specifically designed to heat, cook or dry food. It is not designed for industrial or laboratory use.

Do not operate the oven when empty.

4.

5.

6.

7.

Do not operate this appliance if it has a damaged cord or plug, if it is not working properly or if it has been damaged or dropped. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard

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.

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

To reduce the risk of fire in the oven cavity:

a.

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

b.

Remove wire twist-ties from paper or plastic bags before placing bag in oven.

8.

9. c.

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

d.

Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not in use.

WARNING: Liquid or other food must not be heated in sealed containers since they are liable to explode.

Microwave heating of beverage can result in delayed eruptive boiling, therefore care has to be taken when handling the container.

10.

Do not fry food in the oven. Hot oil can damage oven parts and utensils and even result in skin burns.

11.

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.

12.

Pierce foods with heavy skins such as potatoes, whole squashes, apples and chestnuts before cooking.

13.

The contents of feeding bottles and baby jars should be stirred or shaken and the temperature should be checked before serving in order to avoid burns.

14.

Cooking utensils may become hot because of heat transferred from the heated food. Potholders may be needed to handle the utensil.

15.

Utensils should be checked to ensure that they are suitable for use in microwave oven.

16.

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

17.

This product is a Group 2 Class B ISM equipment. The definition of Group 2 which contains all ISM

3

(Industrial, Scientific and Medical) equipment in which radio-frequency energy is intentionally generated and/or used in the form of electromagnetic radiation for the treatment of material, and spark erosion equipment. For Class B equipment is equipment suitable for use in domestic establishments and in establishments directly connected to a low voltage power supply network which supplies buildings used for domestic purpose.

18.

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.

19.

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

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8.

9.

1.

2.

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6.

7.

Make sure that all the packing materials are removed from the inside of the door.

WARNING: Check the oven for any damage, such as misaligned or bent door, damaged door seals and sealing surface, broken or loose door hinges and latches and dents inside the cavity or on the door. If there is any damage, do not operate the oven and contact qualified service personnel.

This microwave oven must be placed on a flat, stable surface to hold its weight and the heaviest food likely to be cooked in the oven.

Do not place the oven where heat, moisture, or high humidity are generated, or near combustible materials.

For correct operation, the oven must have sufficient airflow. Allow 20cm of space above the oven,

10cm at back and 5cm at both sides. Do not cover or block any openings on the appliance. Do not remove feet.

Do not operate the oven without glass tray, roller support, and shaft in their proper positions.

Make sure that the power supply cord is undamaged and does not run under the oven or over any hot or sharp surface.

The socket must be readily accessible so that it can be easily unplugged in an emergency.

Do not use the oven outdoors.

R A D I

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Operation of the microwave oven can cause interference to your radio, TV, or similar equipment.

When there is interference, it may be reduced or eliminated by taking the following measures:

1.

2.

Clean door and sealing surface of the oven.

Reorient the receiving antenna of radio or television.

3.

4.

5.

Relocate the microwave oven with respect to the receiver.

Move the microwave oven away from the receiver.

Plug the microwave oven into a different outlet so that microwave oven and receiver are on different branch circuits.

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G R O U N D I

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This appliance must be grounded. This oven is equipped with a cord having a grounding wire with a grounding plug. It must be plugged into a wall receptacle that is properly installed and grounded. In the event of an electrical short circuit, grounding reduces risk of electric shock by providing an escape wire for the electric current. It is recommended that a separate circuit serving only the oven be provided.

Using a high voltage is dangerous and may result in a fire or other accident causing oven damage.

WARNING Improper use of the grounding plug can result in a risk of electric shock.

Note:

1.

If you have any questions about the grounding or electrical instructions, consult a qualified

2.

electrician or service person.

Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the electrical connection procedures.

The wires in this cable main are colored in accordance with the following code:

Green and Yellow = EARTH

Blue = NEUTRAL

Brown = LIVE

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1.

3.

Arrange food carefully. Place thickest areas towards outside of dish.

2.

Watch cooking time. Cook for the shortest amount of time indicated and add more as needed. Food severely overcooked can smoke or ignite.

Cover foods while cooking. Covers prevent spattering and help foods to cook evenly.

4.

Turn foods over once during microwaving to speed cooking of such foods as chicken and hamburgers. Large items like roasts must be turned over at least once.

5.

Rearrange foods such as meatballs halfway through cooking both from top to bottom and from the center of the dish to the outside.

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B E F O R E Y O U C A L L F O

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If the oven fails to operate:

1.

Check to ensure that the oven is plugged in securely. If it is not, remove the plug from the outlet, wait

10 seconds, and plug it in again securely.

2.

Check for a blown circuit fuse or a tripped main circuit breaker. If these seem to be operating properly, test the outlet with another appliance.

3.

Check to ensure that the control panel is programmed correctly and the timer is set.

4.

Check to ensure that the door is securely closed engaging the door safety lock system. Otherwise, the microwave energy will not flow into the oven

IF NONE OF THE ABOVE RECTIFIES THE SITUATION, THEN CONTACT A QUALIFIED TECHNICIAN.

DO NOT TRY TO ADJUST OR REPAIR THE OVEN YOURSELF.

U T E N S I

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1.

The ideal material for a microwave utensil is transparent to microwave, it allows energy to pass through the container and heat the food.

2.

3.

4.

5.

Microwave cannot penetrate metal, so metal utensils or dishes with metallic trim should not be used.

Do not use recycled paper products when microwave cooking, as they may contain small metal fragments which may cause sparks and/or fires.

Round /oval dishes rather than square/oblong ones are recommend, as food in corners tends to overcook.

Narrow strips of aluminum foil may be used to prevent overcooking of exposed areas. But be careful don’t use too much and keep a distance of 1 inch (2.54cm) between foil and cavity

The list below is a general guide to help you select the correct utensils.

Heat–Resistant Glass

Non Heat–Resistant Glass

Yes

No

Yes

No

Yes

No

Yes

No

Heat–Resistant Ceramics

Microwave–Safe Plastic Dish

Kitchen Paper

Metal Tray

Yes

Yes

Yes

No

Yes

No

No

Yes

Yes

No

No

Yes

Yes

No

No

No

Metal Rack

Aluminum Foil & Foil Container

No

No

Yes

Yes

Yes

Yes

No

No

* Combination: applicable for both "microwave+grill", and "microwave+convection" cooking.

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P A R T N A M

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1. Door Safety Lock System

4. Shaft

6. Wave Guide

(Please do not remove the mica plate covering the wave guide)

10. Baking Plate

11. Glass Turntable

12.

Handle

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C O N T R O L

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Display Screen

Cooking time, power, indicators and present time are displayed.

Quick Cook Buttons

Instant settings to cook popular foods.

Number Pads

Use to enter clock, cooking time, temperature, etc.

Deodorize/Keep Warm

Use to set a deodorize or a keep warm program.

Micro. Power Level

Press to select microwave power level.

Micro+ Conv.

Press to select one of four combination cooking settings.

Weight/Clock

Use to set the clock and the weight of the food.

Grill/Micro+ Grill

Press to set a grill-cooking program or one of two combination cooking settings.

Conv./Conv.+ Turn Grill

Press to program convection cooking or conv.+turn grill cooking.

Conv.+ Turn Grill+ Micro.

Press to select conv.+turn grill+micro cooking program.

Turn Grill/Turn Grill+ Micro.

Touch to set a turn grill cooking or a turn grill+ micro.

Cooking.

Cancel

Touch to stop cooking program or clear all previous settings before cooking starts.

It also used to set child lock.

Start/Quick Start

Press to start a cooking program and to set quick start cooking program.

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H O W T O S E T T H E O V E N

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SETTING THE

CLOCK

This is a 12 and 24 hour clock.

1. In standby mode, press Weight/Clock button nce, “Hr12”appears on the screen. If you want to set

24 hour clock, press Weight/Clock again.

2. Use the number pads to enter clock time.

3. Press Weight/Clock button to confirm.

MICROWAVE COOKING

Microwave cooking allows you to customize cooking power and time. First, you select a power level by pressing the Micro.Power Level button (see the table below). Maximum cooking time is 99 minutes and 99 seconds.

Suppose you want to cook for 5 minute at 60% power level.

1. Open the oven door and place the food, close it.

2. Press Micro.Power Level button a number of times till the screen show the intended power.

Press Micro.

Power Level button

Power Level

Once

Twice

Thrice

4 times

5 times

6 times

7 times

8 times

9 times

10 times

100%(P100)

90%(P-90)

80%(P-80)

70%(P-70)

60%(P-60)

50%(P-50)

40%(P-40)

30%(P-30)

20%(P-20)

10%(P-10)

11 times 0%(P-00)

3. Use the number pads to enter clock time.

4. Press Start/Quick Start button to start.

NOTE:

You can check the power while cooking is in progress by pressing the Micro.Power Level button.

After the cooking time ends, the system will beep once and End is displayed. Before starting another cooking session, press any pad to clear the display and reset the system.

GRILL

& MICRO.+GRILL

GRILL COOKING

Grill cooking is particularly useful for thin slices of meat, steaks, chops, kebabs, sausages and pieces of chicken. It is also suitable for hot sandwiches and au gratin dishes. Maximum cooking time is 99 minutes and 99 seconds.

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Suppose you want to program grill cooking for 12 minutes.


2. Press Grill/Micro.+Grill button once.

3. Use the number pads to enter cooking time.

4. Press Start/Quick Start button.

MICRO.+GRILL COOKING

This feature allows you to combine grill with microwave cooking on two different settings by touching GRILL/MICRO.+GRILL pad twice or thrice.

The longest cooking time is 99 minutes and 99 seconds.

During cooking, you can see the programmed setting by pressing this button.

Suppose you want to set combination cooking for 25 minutes.


button twice or 3 times.

Prece

Grill/Micro.+Grill button

Combination

Cooking time

Microwave Grill

Use

Twice CO-1 30% 70% fish, potatoes or au gratin

3 times CO- 2 55% 45% pudding, omelets, baked potatoes and poultry


4. Press Start/Quick Start to start.

TURN GRILL & MICROWAVE + TURN GRILL

TURN GRILL COOKING

The feature allows you to set grill cooking with the food keep turning during cooking process. The longest cooking time is 99 minutes and 99 seconds.

Suppose you want to program cooking for 32 minutes with the Turn Grill feature.


3. Touch number pads to enter 32:00.

4. Touch Start/Quick Start pad.

TURN GRILL+MICROWAVE COOKING

The feature allows you to combine microwave cooking with the turn grill feature so as to achieve best cooking result. The longest cooking time is 99 minutes and 99 seconds.

During cooking, you can see the programmed setting by pressing this button.

Suppose you want to set combination cooking for 25 minutes.


Turn Grill/Turn Grill+Micro.

button twice or 3 times.

10

Prece Turn Grill/Turn

Grill+Micro.

button

Combination

Cooking time

Use

Twice C-1 30% 70% fish, potatoes or au gratin

3 times C- 2 55% 45% pudding, omelets, baked potatoes and poultry


4. Press Start/Quick Start to start.

CONVECTION

During convection cooking, hot air is circulated throughout the oven cavity to brown and make crisp foods quickly and evenly. This oven can be programmed for ten different cooking temperatures

Maximum cooking time for convection is 99 minutes and 99 seconds.

To Cook with Convection

To cook with convection, press Conv./Conv.+Turn Grill button repeatedly to enter the desired convection temperature. (110~200℃)

Suppose you want to cook at 180℃ for 40 minutes.


2. Press Conv./Conv.+Turn Grill button repeatedly to select cooking temperature as shown on screen.


4. Press Start/Quick Start button.to start.

To Preheat and Cook with Convection

Your oven can be programmed to combine preheating and convection cooking operations.

Suppose you want to preheat to 170℃and then cook 35 minutes.



3. Press Start/Quick Start buttonto start. Beeps will sound when the designated temperature is reached.

4. Open the door and place container of food at the center of the turntable.



CONVECTION +TURN GRILL

The longest cooking time is 99 minutes and 99 seconds. This feature allows you to cook with combined turn grill and convection. This oven can be programmed for ten different cooking temperatures from 110

℃ to 200℃

Suppose you want to cook for 10 minutes at 170℃using this feature:


2. Touch Conv./Conv.+Turn Grill pad for 3 seconds.

3. Touch Conv./Conv.+Turn Grill pad to select cooking temperature.

4. Touch number pads to enter cooking time 10:00.

5. Touch Start/Quick Start pad.

11

To Preheat and Cook with Convection+Turn Grill

Your oven can be programmed to combine preheating and convection cooking operations.

Suppose you want to preheat to 170℃and then cook 35 minutes.


2. Touch Conv./Conv.+Turn Grill pad for 3 seconds.


4. Press Start/Quick Start buttonto start. Beeps will sound when the designated temperature is reached.

5. Open the door and place container of food at the center of the turntable.



MICRO +CONVECTION

This oven has four pre-programmed settings that make it easy to cook with both convection heat and microwave automatically. The longest cooking time is 99 minutes and 99 seconds.

Press Micro+Conv. button repeatedly to program convection temperature:

Comb1 Once 110

Comb2 Twice 140

Suppose you want to cook for 24 minutes on COMB3.


2. Press Micro+Conv. button 3 times.



CONVCETION+TURN GRILL+MICROWAVE

The longest cooking time is 99 minutes and 99 seconds.

This feature is different in that it allows you to cook with convection and microwave power with the food being turned around in the chamber so as to get the best cooking result.

Use CONV. + TURN GRILL+MICRO. pad to enter temperature:

Touch Temperature(℃)

Once 110

Twice 140

3 times 170

4 times 200

Suppose you want to cook with this feature for 10 minutes at 140℃:


2. Touch Conv. + Turn Grill+Micro. pad 2 times to set 140℃.

3. Touch number pads to enter cooking time 10:00.

4. Touch START/QUICK START pad.

12

DEODORIZE

Deodorize function help you to fresh the air in the oven.

You can take the steps below:

1. Press Deodorize/Keep Warm button once.

2. Press Start/ Quick Start button.

KEEP WARM

To use this feature, you can take the steps below:

1. Press Deodorize/Keep Warm button twice.

2. Use the number pads to set the time.

3. Press Start/ Quick Start button.

Note : The longest time you can set is 99 :99.

QUICK START

Use this feature to program the oven to start at 100% power conveniently. The max time can be set is 10 minutes


2. Press Start/Quick Start button in quick succession to set the cooking time. The oven will auto-start immediately.

MULTI-STAGE COOKING

Your oven can be programmed for up to 3 automatic cooking sequences.

Suppose you want to set the following cooking program.

100 % Microwave cooking

60% Microwave cooking

1. Open the door and place the food into the oven, close it.

2. Press Power Level button once.


4. Press Power Level button to set 60% microwave power.


6. Press START/QUICK START button to start.

NOTE: MENU COOK cannot be set in a multi-stage cooking program.

CHILD PROOF LOCK

The childproof lock prevents unsupervised operation by little children.

To set the child proof lock: Press Cancel button for 3 seconds, then a beep will sound and the indicator light will turn on. In the lock state, all buttons are disabled.

To cancel the child proof lock: Press Cancel button for three seconds, then a beep will sound and the indicator light will turn off.

13

MENU COOK

For food or the following cooking mode, it is not necessary to program the time and the cooking power. It is sufficient to indicate the type of food that you want to cook as well as the weight of this food.

1.

2.

In standby mode, press the individual icon pad to select the submenu food code under it.

Press Weight /Clock button to select weight or the amount.

3.

Press Start/Quick Start button.

For some food, you may need to turn food over during cooking time to obtain better cooking effect.

Auto Cook Code/Menu

Main menu Submenu Cooking mode

Desi Masala Mix

Dry Roast

Beverage/Soup

Maharastran goda masala（dE01）

Panch phoron（dE02）

Chat masala（dE03）

Curry leaves powder（dE04）

Garam masala（dE05）

Pappula podi（dE06）

Rasam powder（dE07）

Sambar powder（dE08）

Tandoori masala powder (dE09)

Fish masala (dE10)

Wheat flour（dr01）

Besan flour（dr02）

Grated fresh coconut (dr03)

Suji/Semolina (dr04)

Bread crumbs（dr05）

Chai (bS01)

Coffee (bS02)

Jeera water (bS03)

Herbal water (bS04)

Sole kadhi/coccum saar(bS05)

Tomato soup (bS06)

Spinach soup (bS07)

Minestrone soup (bS08)

Sweet corn soup (bS09)

Chicken soup (bS10)

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

14

Main menu

Quick snacks

Grill counter

Combi-cook

Chinese Menu

Taste Enhancers

Submenu

Upma (Sn01)

Sheera (Sn02)

Poha (Sn03)

Mix veg upma (Sn04)

Bati (Sn05)

Ragi satva(Sn06)

Wheat Halwa (Sn07)

Khichu (Sn08)

Ragi mudde (Sn09)

Rice pudding (Sn10)

Tomato rava upma (Sn11)

Chicken tikka (Gc01)

Chicken tandoori (Gc02)

Paneer Tikka (Gc03)

Chicken Kebabs (Gc04)

Veg-au gratin (CC01)

Baked vegetable in white sauce (CC02)

Chicken au gratin (CC03)

Shephard’s pie (CC04)

Apple pie (CC05)

Chicken Dimsum (CH01)

Chicken Stew (CH02)

Chicken Noodles (CH03)

Chicken Wings (CH04)

Garlic & Ginger Prawns (CH05)

Strawberry Jam (En01)

Dates & Tamarind Chutney (En02)

Lemon Pickle (En03)

Apple Jam (En04)

Quick Carrot pickle (En05)

Cooking mode

MICRO

MICRO

MICRO

MICRO

PRHEAT+CONVECTION

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

GRILL

MICRO+GRILL

GRILL

GRILL

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

15

Main menu

Flavors of Rice

Pulse Pre Cook

Cakes

Submenu

Plain rice (Fr01)

Prawn Biryani (Fr02)

Rajasthani pulao (Fr03)

Rice with peas (Fr04)

Rice in coconut milk (Fr05)

Namkin chawal (Fr06)

Veg pulao (Fr07)

Chicken Biryani (Fr08)

Pongal (Fr09)

Khichdi (Fr10)

Jeera Rice (Fr11)

Methi Pulao (Fr12)

Beans (PC01)

Whole Peas (PC02)

Chick Peas (PC03)

Split Dal (PC04)

Moong (PC05)

Chocolate Cake (CA01)

Coffee Cake (CA02)

Marble Cake (CA03)

Pineapple upsode down cake (CA04)

Spice Cake (CA05)

Carrot Cake (CA06)

Dates and Walnuts Cake (CA07)

Fruit Cake (CA08)

Eggless Cake (CA09)

Sponge Cake (CA10)

Cooking mode

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

16

Main menu

Bake counter

Steam Cook

Submenu

Chocochip cookies (bc01)

Peanut butter cookies (bc02)

Oatmeal cookies (bc03)

Sugar Cookies (bc04)

Butter cookies (bc05)

Wheat bran Cookies (bc06)

Short bread (bc07)

Thumbprint cookies (bc08)

Garam masala cookies (bc09)

Cashewnut cookies (bc10)

Crème caramel- (bc11)

Chicken potato pie (bc12)

Bread pudding (bc13)

Chicken and sweet corn (bc14)

Oven baked rice pudding (bc15)

Samosas (bc16)

Puffs (bc17)

Bread Rolls (bc18)

Buns (bc19)

Magic rolls (bc20)

Pizza (bc21)

Chicken tikka sandwich (bc22)

Toasty toasted sandwich (bc23)

Milk toasted sandwich (bc24)

Cheese toast (bc25)

Muffins (bc26)

Sprouts (SC01)

Dhokla (SC02)

Idli (SC03)

Mix Vegetables (SC04)

Garllic Prawns (SC05)

Chicken (SC06)

Kofta (SC07)

Fish (SC08)

Muthiya (SC09)

Corn (SC10)

17

Cooking mode

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

PRHEAT+CONVECTION

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

Main menu

Submenu Cooking mode

Crisp snacks & Stuff veg

Health corner

Peanuts (CS01)

Cashewnuts (CS02)

Popcorn (CS03)

Masala Peanuts (CS04)

Garlic Almonds (CS05)

Bharawan potato (CS06)

Stuffed tomato (CS07)

Stuffed brinjal (CS08)

Stuffed capsicum (CS09)

Stuffed bittergourd (CS10)

Mix veg salad (HC01)

Carrot halwa (HC02)

Mix veg idli (HC03)

Paushtik khichdi (HC04)

Soya chunks subji (HC05)

Patrani Machi (HC06)

Baked chicken (HC07)

Baled vegetables (HC08)

Stewed apple (HC09)

Stewed banana (HC10)

MICRO

MICRO

MICRO

MICRO

PRHEAT+CONVECTION

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

MICRO

PRHEAT+CONVECTION

MICRO

MICRO

MICRO

Garlic peel (Co01)

Blanching almonds (Co02)

Blanching tomato (Co03)

Re-crisp (Co04)

MICRO

MICRO

MICRO

MICRO

Ghee (Co05)

Pulping tamarind (Co06)

MICRO

MICRO

Cooking Tips/Beauty

Secrets

Tadka/Bagar//Tarka/phodani/Thaalithal/popu

(Co07)

MICRO

Coconut milk (Co08)

Almond hand cream (SE01)

MICRO

MICRO

Fruity lip gloss (SE02)

Massage oil (SE03)

MICRO

MICRO

Carrot face mask (SE04)

MICRO

Notes :

1. As you press Weight/Clock Button once or repeatedly, number of servings or weight parameters will appear on screen, select the one equal to the weight of food you have placed in the oven.

2. The result of auto cooking depends on factors such as voltage fluctuation, the shape and size of food, your personal preference as to the doneness of certain foods and even how well you happen to place food in the oven. If you find the result at any rate not quite satisfactory, please adjust the cooking time a little bit accordingly.

3. During cooking, the oven will pause and sound to remind you to turn over the food. And then touch

Start/Quick Start to continue the cooking.

18

AUTO COOK MENUS-Recipe Guide (cooking timings of the auto cook menu are approximate, factors that may affect cooking are –starting temperature of food,volume,size and shape of food,cookwares used. As you become familiar with the oven ,you will be able to adjust the timings) .

Cookware Ingredients Method Code Beverage

dE 01 Maharashtran

Goda Masala

Microwave safe flat glass dish

Coriander seeds-1cup

Cumin seeds-¼ cup

Til (white sesame seeds)- 1/3 cup

Lavang (cloves) -2 tbsp

Roast all the ingredients using the menu except masala powders and salt . dE 02 dE 03

Panch Phoron

Chat Masala

Badi elaichi (big cardamom)- 2 tbsp

Dalchini (cinnamon sticks)- 2 tbsp

Kaale mire(black peppercorns)- 2 tbsp

Dagalphool (lichen)- 2 tbsp

Tamalpatra (Bay leaf)- 1/2 cup

Oil to roast the spices-1-2 tsp

Aniseed-¼ cup,Cumin-¼ cup,

Fenugreek seeds-¼ cup, Mustard seeds-

¼ cup, Nigella (fennel) / kalonji-¼ cup.

Coriander seeds- 2 tbsp

Cumin seeds- 1 tbsp

Ajwain seeds- ½ tsp

Red chillies- 2

Amchur powder -½ tsp

Salt -2 tbsp or to taste

Garam masala1- tsp

Pepper corns-½ tsp

Stir in between during the programme.

Roast till they turn aromatic and brown.

Cool and grind the roasted ingredients in an electric blender.

Mix in the remaining masala powders if mentioned and store in airtight containers. dE 04 Curry Leaves

Powder dE 05 dE 06

Garam

Masala

Pappula Podi

Curry leaves-washed and dried2 cups,

Cumin seeds1- tbsp,Coriander seeds-2 tbsp,

Red chillies-6 or to taste,Fenugreek-½ tsp,Salt- to taste,Pepper corns-1 tsp,

Garlic flakes-6 (optional)

Coriander-2 tsp,Cumin -2 tsp,Peppercorns- 15,Cardamom-

8,Cinnamon-8 ,Cloves -8,

Mace flower- 1, Bay leaf-2.

Split chick peas-½ cup

Cumin seeds-½ tsp

Garlic flakes-2

Red chillies-4 or to taste

Dry coconut powder-2 tsp (optional)

Salt- To taste

Roast Split chick peas using the programme, stir in between. Cool and grind along with the other ingredients in

19

dE 07 dE 08 dE 09 dE 10

Rasam

Powder

Sambar

Powder

Tandoori

Masala

Powder

Fish Masala

Microwave safe flat glass dish

Red chillies8

Coriander seeds1 cup

Toor dal ¼ cup

Fenugreek (methi seeds) ½ tsp

Peppercorns ¼ cup

Cumin seeds ¼ cup

Mustard seeds½ tbsp

Tumeric powder½ tbsp

Red chillies 2 cups

Coriander seeds ¾ cup

Chana dal½ tbsp

Urad dal (black gram dal) ½ tbsp

Peppercorns ½ tsp

Cumin seeds¼ tbsp

Methi seeds ½ tsp

Asafoetida½ tsp

Mustard seeds ½ tsp

Curry leaves (washed and dried) ¼ cup

Coriander seeds-½ cup

Cumin seeds-½ cup

Amchur powder- 2 tsp

Dried mint leaves-1 tsp

Deep red colour- 3 tsp

Chilli powder1- tsp

Chilly powder 75 gms,

Pepper powder 50 gms.

Coriander seeds 150 gms

Jeera 2 tbsp

Mustard 1 tsp

Fenugreek 2 tsp

Turmeric 2 tsp.

Curry leaves a few an electric blender.

Serve with plain white rice and ghee.

Roast all the ingredients using the menu except masala powders.


Roast till they turn aromatic and brown.

Cool and grind the roasted ingredients in an electric blender.

Mix in the remaining masala powders if mentioned and store in airtight containers.

NOTE:

1. Cool and store the prepared masalas in air tight container.

2. The amount of each spice may vary from region to region as these recipes are handed down in a family from generation to generation.

20

Code Beverage

bS 01 Chai

Serves : 1 cup

Microwave proof tea cup/microwave safe tea kettle

Water- ¾ cup

Skimmed Milk-¼ cup

Tea leaves- 1 tsp

Honey (optional)

Optional

ingredients-

Fresh ginger

(grated) or cinnamom stick or cardamom seeds or star anise or whole cloves or peppercorns

Water-¾ cup

Skimmed Milk-¼ cup

Coffee-1 tsp

Water -¾ cup

Jeera - 1 tsp

Mix all the ingredients and keep it in the microwave and then select the menu to select the weight and press start.

NOTE: Amount of ingredients may differ as per individual preferences. bS 02 bS 03 bS 04 Herbal Water

Coffee

Serve:1 cup

Jeera Water

Serve: 1 glass

Microwave proof tea cup/microwave safe tea kettle

Microwave proof glass

Microwave proof glass bS 05

Sole Kadhi

/Cocum Saar

Serve:1 glass

Microwave proof cookware

Water -200ml,

Saunf –a pinch,

Ajwain –a pinch,

Cardamom-1,

Tulsi leaves---2-

3, Mint leaves-2 to 3

Water-200ml

Cocum-5

Salt- To taste

Ginger (grated)-

¼ tsp

Green chillies

(slit)- 2

Coriander

(chopped fine )- 1 tbsp

Mix water and cocum in a microwave proof cookware, keep it in the microwave and then select the beverage option for selecting the serving size and press start. Strain and add ginger and chillies and allow it to cool. Add coriander and refrigerate until serving time.

NOTE: Amount of ingredients may differ as per individual preferences but

21

the volume of water will remain the same.

It is an excellent appetizer.

Code

bS 06 bS 07 bS 08 bS 09 bS 10

Soup

Tomato Soup

Spinach Soup

Minestrone Soup

Sweet corn soup

Chicken Soup

Code

dr 01 dr 02

Dry Roast

Wheat Flour

Besan Flour dr 03 Grated fresh coconut dr 04 dr 05

Suji /Semolina

Bread Crumbs

Cookw are

microw ave safe flat dishborosil or pyrex

Ingredients Method

Wheat flour

Besan

Grated Coconut

Semolina

Fresh bread crumbs

Place the ingredients on a flat microwave safe dish (Do not use microwave safe plastic cookwares), select the menu and the weight, press start.

Keep stirring the ingredients at regular intervals for uniform toasting.

COOK

WARE

Microw ave safe bowl

INGREDIENTS METHOD

1 cups juice, ½ tsp cornflour, ¼ tsp roasted cumin powder, ¼ tsp ginger garlic paste,1tbsp milk, salt and pepper

1 cups spinach leaves, 1 clove garlic, 1cup milk,1tsp maida, salt and pepper

Macaroni boiled-1 tea cup , ¼ cup cabbage,

1cup tomato puree, 1/2 cup milk

Sweet corn paste ¼ cup

(steam corn) , water 1 cup, cornflour-1tsp , pepper1tsp, salt and spring onion1 chopped chicken shredded- ¼ cup , stock chicken-1 cup , salt & pepper, carrot & onion chopped and steamed

Mix all the ingredients and select the menu,amount to be cooked and press start.

22

Code Grill Counter

GC 01 Chicken tikka

GC 02 Chicken tandoori Borosil flat

Dish

GC 03

GC 04

Paneer Tikka

Chicken kebabs

Cookw are

Grill rack

Grill rack

Grill rack and bamboo skewers


Chicken cubes

Crushed Ginger-1 tsp

Crushed garlic-2 cloves

Lemon juice,Turmeric -1/2 tsp

Chilli powder-1 tsp

Curry powder-1/4 tsp

Hung curd-2/3 rd

cup

Garam masala -1/4 tsp

Coriander -1/4 tsp

Corn starch-1/4 tsp

Oil ,Salt-as per taste

Chicken- Make slits in the flesh of the chicken pieces,

Add Tandoori masala and

Salt -As per taste

Paneer 300gms,chilli powder-1tsp,Ajwain-

1tsp,Hung curds-

1cup,Garam Masala-1/2 tsp,Chaat Masala-1/2 tsp.

Minced meat

Onion chopped very fine

Garlic paste

Ginger paste

Fresh chopped coriander

Lemon Juice

Yogurt (not sour)

Garam masala

Green chillies very finely chopped (optional)

Salt to taste

Vegetable/ canola/ sunflower cooking oil for basting kebabs while cooking

1 large onion cut into thin rings (to serve the kebabs on)

Mix all the ingredients together and let the chicken marinate for 3-

4 hours.

Put the chicken onto the grill rack and use the menu to cook.

Turn over the chicken tikka inbetween the programme.

Marinate the chicken and then use this programme to prepare the tandoor. Turn over the chicken tandoor inbetween.

Mix all the ingredients into a paste and coat the paneer pieces with it.

Place the paneer onto the grill rack, select the menu, amount and press start.Serve with lemon juice and chaat masala. Turn over the paneer tikka inbetween.

Mix all the ingredients till all the ingredients are well blended.

Cover the bowl with cling film and put into the refrigerator for an hour. Soak bamboo skewers in water to prepare the kebabs.

Remove the meat mixture from fridge and divide the mix into equal portions. Take each portion and form it into a long kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking. Cook the kebab Basting with cooking oil as required selecting the menu. Turn the

kebab as often as required. Serve piping hot on a bed of onion rings,

23

with Mint-Coriander Chutney

Code Quick

Snacks

Cookware Ingredients

Sn 01 Upma Microwave Semolina (roasted)-100 gms,( urad safe bowl dal-1/2tsp,mustard seeds- ¼ tsp,cumin seeds- ¼ tsp and curry leaves,onion-1 sliced-Roast in oil) ,Green chilli chopped ,ginger garlic paste-1/2 tsp,ground clovesa pinch, diced steamed vegetables-

50 gms, tomato chopped-1/2,hot

Sn 02

Sn 03

Sheera

Poha

Microwave safe bowl

Microwave safe bowl water, lemon juice,oil-1tbsp and salt

Semolina (Roasted)-100 gms,

1 tbsp of ghee, sugar (as per taste),1/4 cups of milk boiled,

1 chopped banana

1 tbsp raisins, soaked in water for an hour,1/8 tsp cardamom powder and water .

Poha (washed and dried)-1 cup,medium onion (sliced)-

1,Tomato -1 (chopped

Sn 04

Sn 05

Mix Veg

Upma

Bati

Microwave safe bowl

Non stick bakeware. finely),green peas (steamed)- ¼ cup, Green chillies (split)-1,curry leaves-4,turmeric powder-1/4 tsp,mustard seeds- ½ tsp,cumin seeds- ½ tsp,hing-a pinch,sugar-1 tsp, Coriander leaves chopped-1 tablespoon,lemon juice-1 tbsp,oil-

1 tablespoon,salt as per taste.

Diced steamed vegetables-50 gms to the upma recipe given for Sn

01.

3 cups whole wheat flour,1 cup semolina,1 cup malai/ghee,1 ¼ cup luke warm water,1/2 tsp salt.

Method

Mix all the ingredients and select the menu, the amount and press start.


Garnish with coriander and sharpen the taste with lemon juice. Serve hot with chutney or rasam.



Add some salt and sugar to the poha and mix well.

Mix oil , hing , rai, jeera, curry leaves ,green chillies ,turmeric powder, sliced onion, chopped tomatoes and peas (boiled) and select the menu ,amount and press strart.Add washed and dried poha and mix well.

Add lemon juice and coriander leaves and mix well.

Follow the instruction given for Sn

01

Make soft dough out of flour and semolina,mixed with salt,malai & lukewarm water, set aside for half an hour, make round balls with the dough, brush the baati with ghee, bake using the menu.

Note:Select the menu and press start without food, when the preheating is done place bati placed on the greased

24

Sn 06

Sn 07

Ragi

Satva

Wheat

Halwa

Microwave safe bowl

Microwave safe bowl

Sn 08 Khichu Microwave safe bowl

Nachni milk -1cup (Ragi-1 cup

soaked overnight with 1 tsp wheat and ground ,sieved to obtain 4 cup

milk) ,jaggery-¼ cup,salt-as per taste,cardamom- ¼ tsp,cashewnuts-2 tbsp,milk- ¼ th cup.

Wheat flour-1cup roasted in ¾ cup ghee-, sugar-1 cup, milk-1 cup, cup, cardamom powder-1/2 tsp,

Roasted Raisins and cashewnuts for garnishing. bake ware and press start.


Stirr inbetween to prevent lumps formation.


Stir inbetween to prevent lumps formation.

Rice flour-100 gms, water-

200ml,jeera seeds (roasted)- ½ tsp, sesame seeds (roasted)- ½ tsp ,

Ajwain seeds (roasted)- ½ tsp,

Green chillies (chopped)-1,oil-2 tbsp,salt as per taste, and chilli powder for serving.

Add cardamom powder, stir and serve halwa by garnishing it with roasted nuts and raisins.

Finely crush green chillies ,Jeera seeds, ajwain in mixer.

In water, add sesame seeds and jeera, ajwain and green chillies paste, and salt.Add rice flour and stir continuously to prevent lump formation, add water if required and select the menu ,amount and press start.

Sn 09 Ragi

Mudde

Sn 10 Rice

Pudding

Microwave safe bowl

Microwave safe bowl

Ragi flour-1 cup,water-1 cup,saltas per taste

Stir inbetween to prevent lumps formation. Serve with oil and chilli powder.


Rice & coconut paste (Soaked rice

½ cup and ½ cup grated coconut), water 1 cup,jaggery -3/4 cup, salt as per taste, Ghee- 1tsp.

Stir inbetween to prevent lumps formation. The preparation is ready if the dough does’nt stick to the hand when touched. Make 2 balls of the dough.To serve, keep ragi mudde on the plate and pour lot of sambar on top of it.


Stir inbetween to prevent lumps formation .Then pour the mixture on a greased plate and allow it to

25

Sn 11 Tomato

Rava

Idli

Microwave safe Idli

Mould

Idli ingredients: 1 cup suji roasted in 1 ½ tbsp oil,1 cup curd,1/2 cup water, ½ tsp soda bicarb, ¾ tsp salt.

Other ingredients: 1 firm tomato-cut into 8 slices,4-5 cashew-split into halves,8-10 curry leaves. cool.Cut into diamond shaped pieces and serve.

Mix the idli ingredients and keep aside, Arrange tomato slice ,curry leaf and split cashew on a greased idli mould ,pour 3-4 tablespoon of idli mixture into each mould and cook in microwave by selecting the menu.

Code Chinese

Menu

CH 01 Chicken

Dimsum


Microwave safe steamer

150gms finely chopped skinless, boneless chicken breast,3 black mushrooms, finely chopped,1tbsp oil, finely chopped 2 sprigs of cilantro, minced 8 water chestnuts, finely chopped,1 scallion

( minced),¼ tsp. salt,1/8 tsp. white pepper, Approximately 1 tsp. oyster sauce,¼ tsp. sesame oil,

Extra cilantro sprigs

Method

Place an egg white pancake on a plate. Roll a small amount of chicken filling into a meatball shape.

Bring the egg white pancake up around the filling and tie the pancake closed with a sprig of boiled cilantro.

Put the dim sum in a steamer and cook by selecting the menu and the weight. Garnish the chicken dim sum with some finely chopped hard boiled eggs or chopped ham.

Method: Beat the egg whites lightly with the cornstarch, salt and white pepper until blended.

Oil a sauté pan and heat it over medium high heat. Put 2 tsp. of the egg white mixture into the pan and spread it into a paper-thin circle shape. Continue making egg white pancakes until the batter is gone.

Combine chicken, mushrooms, fat, cilantro, water chestnuts, scallions, salt, white pepper, oyster sauce and sesame oil in a food processor.Set a food processor on pulse setting and pulse until the ingredients are in small pieces.Strip the leaves from several sprigs of cilantro.Boil the sprigs for about 25 seconds or

26

until soft.

CH 02

CH 03

Chicken

Stew

Chinese

Noodles

Microwave safe bowl

Microwave safe bowl

CH 04 Chicken

Wings

Borosil flat

Dish

1 med. Potato- quartered,

1 cup. sliced carrots

, 50 gms. -chopped celery

1 med. Onion (quartered),

1 can cream of celery soup

100 ml cream of chicken soup,

1 tsp. sage,

1/8 tsp. pepper

200 gms. skinned chicken parts or breasts

Pre cooked chow mein noodles –

200 gms,

Baby bok choy – 1 cup (chopped),

Celery - 2 stalk (sliced)

White onions - 1/2 (sliced)

Garlic - 2 cloves (minced)

Chicken or vegetable stock – 1 cup

Roasted peanuts - 1 tbsp

( chopped)

Hot sauce - 1 tbsp

Light soy sauce - 1 tbsp

White vinegar – ½ tbsp

Sesame oil - 1tps

Brown sugar – ½ tsp

Cornstarch - ½ tbsp

Vegetable oil - 1 tbsp

6 Chicken Wings

1 tbsp Ginger-Garlic paste

2 tbsp Flour (maida)

2 tbsp Con flour

2 Eggs (beaten)

1/4 tsp Pepper / Chili Powder

A pinch of sugar

Salt to taste

1 tbsp Soya Sauce

Oil for frying

Place cut up vegetables mixed with soups and spices in microwave dish.

Arrange chicken on top.Select the menu, amount and press start.

Mix together onion, celery, bok choy, garlic , stock, soy sauce, hot sauce, vinegar, sesame oil ,brown sugar and add cornstarch mixed with

1 tbsp of cold water. And cook using the menu.

Mix in noodles and press start.

Sprinkle evenly with peanuts and serve

In a bowl add Soya sauce, gingergarlic paste, sugar.

Add chicken wings coat well and set aside for 1/2 hour.

Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs . Dip each wing in the batter and coat evenly and cook by selecting the menu .Serve fried chicken wings hot with thin slices of onions and lemon.

27

CH 05 Garlic &

Ginger

Prawns

Borosil flat

Dish

Code Combi Cook Cookwa re

CC 01 Veg au Gratin Borosil bakewar e

6 Large prawns, peeled and deveined

• 2 tbsp Oil

• 2 Garlic cloves, finely chopped

• 1 tsp Sugar

• 1 Inch piece ginger, finely chopped

• 2 tbsp Stock

• 2 Spring onions

• 1 Small onion, sliced

• 1 tbsp Light soy sauce


Mixed vegetable -1 cup ,Tomato (chopped)- 1 ,

Capsicum (chopped) -1,

Ginger garlic paste -¼ tsp

Salt - as needed ,

Pepper powder -as needed

White sauce :1 cup

Mix all the ingredients and select the menu, the amount and press start. Prawns should turn opaque. Add sliced onions and spring onions and cook further.

In a borosil bakeware arrange mix vegetables, pour white sauce, garnish with tomato and capsicum.

Sprinkle grated cheese and keep the bowl in microwave oven and cook using the menu.

CC 02 Baked

Vegetable in

White sauce

Borosil bakewar e

Mix Vegetables (steamed) :-1cup

(leeks,broccoli,onions,cauliflower),

White Sauce-1 cup

Topping: cheese, grated - 50gms

CC 03 Chicken au

Gratin

Borosil bakewar e

CC 04 Shephards Pie

.

Borosil bakewar e

Fried chicken breast -4 pieces

(Ingredients: 4 chicken breasts, 1 egg,

beaten100 gms- fresh breadcrumbs,75 gms- butter.

Method: Dip each chicken breast in egg and breadcrumbs, shaking off any excess crumbs.Heat 75 g butter in a large frying pan and when bubbling, add the chicken. Turn over when golden brown and cook on the other side. Drain on absorbent kitchen paper.)

White sauce -1 cup

100 gms- Cheddar cheese, sliced

500 gms ground mutton,1 onion chopped,1 cup vegetables chopped( carrots,corn,peas),250 gms

Stir the vegetables into the sauce.

Spoon into an ovenproof dish. Sprinkle on the grated cheese and bake by selecting the menu.

Put the chicken pieces in an ovenproof dish and cover with the sauce.

Place the dish in the microwave, select menu, weight and press start.

Place beef and onions in baking dish. Distribute mashed potatoes on top

28

CC 05 Apple Pie Borosil bakewar e potatoes,3 tablespoon butter,1/2 cup mutton broth,1 tsp Worcestershire sauce, salt ,pepper, and other seasonings of choice.

Boil & mash potatoes and keep aside.

Saute onions in butter, add vegetables and cook for a while, add ground mutton and sauté until no longer pink,

Add salt and pepper, worcesterchire sauce, half cup broth and cook uncovered.

Saute the potatoes in butter

CRUST (recipe makes one double crust):

Rough up with a fork so that there are peaks that will brown nicely .You can use the fork to make some designs in the potatoes as well. Place the dish in the microwave oven, select the menu and press start.

Roll out one of the dough from a disks on a lightly floured surface until you have a circle that's about

12 inches in diameter.

2 1/2 cups white flour

2 tbsp. sugar

1/4 tsp. salt

1/2 cup cold butter, broken into small pieces

5 tbsp. cold vegetable shortening

8 tbsp. ice water

Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.)

( Method: Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.

Add filling . Dot with margarine.Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).

Turn the dough onto a lightly floured surface, knead it together, then divide in half.

Pour into pastry-lined pie plate.

Flatten each half into a disk, wrap in plastic wrap and chill for at least half an hour.

FILLING: 1/3 to 2/3 cup sugar ,1/4 cup all-purpose flour ;1/2 teaspoon ground nutmeg ;1/2 teaspoon ground cinnamon ;Pinch of salt ;8 medium sized apples (a medium apple = about

1 cup) ;2 tablespoons margarine

Cover with top crust and seal the edges. Cut slits in the top. Bake by selecting the menu .

Method: Filling: degrees. Peel, core and slice the apples. Try to keep the size of the slices

29

even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl and mix well..

Code Taste

Enhancers

En 01

En 02

En 04

En 05

Strawberry

Jam

Dates &

Tamarind

Chutney

Apple Jam

Quick Carrot

Pickle

Cook ware

Borosi l bowl

Borosi l bowl

En 03 Lemon Pickle Borosi l bowl

Borosi l bowl

Borosi l bowl


¾ cups mashed berries sugar , 1 Tbsp. butter

, 1/2 cups Put all ingredients in a microwave container.

Do not cover.

Cook by selecting the menu, weight and press start.

Stir in between.

Tamarind pulp: 100gms;Dates

75gms;Jaggery 50gms;Jeera powder - 1/2tsp;

Salt to taste

Lemon 4,

Lemon juice (4 lemons),

Sugar ¾ cup,

Ginger - 2’’ piece,

Chilli – 1,Salt - 1 ½ tsp

Soak tamarind and date in water for 10 mins. Grind into a paste. Add jaggery, salt and jeera powder to the pulp and cook using the menu.

Wash the lemon thoroughly .Cut each into 8 pieces.

Add salt and mix well. Keep aside for 1-2 days.

Squeeze the juice from the remaining 4 lemons.

Finely chop the ginger.

Cut the chillies into ring.

Mix the lemon juice with the cut pieces of lemon .Add sugar.Cook it by selecting the menu. Stir in between.

2 med. Apples, cored and peeled

1 1/2 cup (microwaved for a minute, cool and blend in a mixer).

¼ cup sugar, 1 tsp. lemon juice

Cool and add the remaining ingredients and mix well.

Pour into a jar and refrigerate for 2-3 days before consuming.

Combine apple paste and sugar in medium bowl and cook by selecting the menu, stirring inbetween during cooking time, stir in lemon juice. Cool and store into clean and dry jar; seal and refrigerator.

Carrot, chopped into thin 1 inch Mix all the ingredients in a long sticks, 2 cup Lime or lemon juice-fresh ,2 Tablespoon Turmeric bowl thoroughly and cook using the menu to prepare the

Mustard seeds, 2 teaspoon Aniseed,

30

1 teaspoon Red chilli powder, 1/2 jar. teaspoon Fenugreek powder,1/2 teaspoon and Salt to taste

Code Flavors of

Rice

Fr 01 Plain rice


Microwave safe bowl/ microwave safe rice cooker

Rice 1 cup

Water 2 cups

Fr 02 Prawn Biryani Microwave safe bowl/ microwave safe rice cooker

Uncooked rice (Soaked for 30 minutes )-1 cup, peeled and deveined tiger prawns-

100gms,ginger garlic paste-1 tbsp,

Garam masala-1 tbsp, black pepper

-1 tbsp,cloves-4,cardamom seeds-

4,cinnamon stick, salt-to taste, plain yogurt- ½ cup, vegetable oil- ¼ cup, water 2 cup, Chicken bouillon cube-

5

Method

Wash and soak the rice for about half an hour. Drain water from the rice and add 2 cups water, cover and cook, selecting the menu. Allow it to stand for 5 to 10 minutes and then serve hot.

Stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. Stir the rice, water, and chicken bouillon cubes and mix well. Add water and cook by selection the menu prawn biryani.

Fr 03 Rajasthani

Pulao


1 ¼ cup long grain rice

1 tablespoons ghee or oil, 2 medium onions- finely sliced ,2 sticks cinnamon, 3 cardamom pods, bruised, 5 whole cloves,8 whole black pepper,2 ½ cups hot stock or water ,Salt to taste.

Discard cinnamon stick, cloves, and cardamom seeds before serving.

If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour.

Then drain in a colander for at least 30 minutes.

Note: Serves 2

Mix all the ingredients, add water or stock and cook by selecting the menu.

Fr 04 Rice with

Peas

Microwave safe bowl/ microwave

1 1/2 cups long grain rice,1 tablespoon ghee,4 whole cloves,1 small cinnamon stick,3 or 4

Serve hot with curry.

Wash the rice well and leave to soak in cold water for 30

31

safe rice cooker cardamom pods, bruised,1 teaspoon cumin seeds,1/2 teaspoon ground turmeric ,1 1/2cups shelled green peas and diced carrots ,2 1/2 teaspoons salt,3 1/4 cups hot water minutes, then drain well.

Mix all the ingredients, add water or stock and cook by selecting the menu.

Fr 05 Rice in coconut milk

Fr 06

Fr 07

Namkin

Chawal

Veg Pulao



Coconut milk-2 cup

Rice -1 cup

Carrot-50 gms

Beans-50 Gms

Ghee-1 tbsp

Bay leaf

Cloves-4

Salt to taste

Poppy seeds-1/4 tsp

1 cup long grain rice ,2 cups hot water, 2 teaspoons ghee ,2 1/2 teaspoons salt

Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.

Wash and soak rice for 10 minutes. Mix all the ingredients, and cook by selecting the menu.

Wash rice well and soak I hour in cold water. Mix all the ingredients, and cook by selecting the menu.


1 cup Rice ,2 cups Water, 1/4 cup chopped Vegetables,1/2" Cinnamon stick,2 Cloves,2 Cardamom, Salt as per taste,1/4 teaspoon turmeric powder,1 teaspoon coriander powder ,2 Chillies ,4 tomatoes, ½ cup Coconut (grated),1 bunch

Coriander leaves,2 pieces Garlic,1/

2" piece Ginger (made into a paste),2 tablespoons Butter,1 onion

Lift lid to allow steam to escape for about 5 minutes, and then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains.

Serve with curries or other spiced dishes.

Mix all the ingredients, and cook by selecting the menu.

Serve Hot with Raitha.

32

Fr 08 Chicken

Biryani

Fr 09 Pongal cut lengthwise


200gms boneless meat

(chicken/lamb), cut in 1 inch strips ,1 cups rice, washed and drained(preferably Basmati Rice) ,5 cloves garlic ,1 inch piece of ginger ,2 dried red chillies , 2 medium onions, sliced into rings , 2 medium tomatoes, diced , 5 mint leaves , pinch of saffron (optional) ,

1 large potato, peeled and diced, 1/2 tsp turmeric powder , 2 tbsp butter ,

3 pods cardamoms , 3 cloves, 2 inch stick of cinnamon ,salt to taste .

Add the rice and potatoes to cooked meat.


Serve hot, garnished with the fried onions.

Microwave safe bowl

Method for preparing meat: Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.Put the ginger-garlic-chili paste into the same pan used above and saute for

3-4 minutes.Add the meat and saute.Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes.The meat should be about half cooked at the end of this step.Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes.Add a little water and cook until the meat is almost cooked.

Rice (soaked for 30 minutes) -1 cup, green gram dal-4tbsp,ginger

(finely chopped)- 1tbsp,curry leaves-few, broken cashewnuts-

4tbsp,black pepper-1 ½ tsp, cumin seeds-1tsp,ghee-3 -4tbsp,water 3 ½ cup, salt as per taste.

Drain soaked rice and dal, add ginger and cook by selecting the menu.

Tip to serve: Microwave cashew nuts, pepper and cumin seeds in ghee for 2 ½ minutes and add it to rice-dal mixture. Mix well and serve steaming hot with ghee on

33

top.

Fr 10

Fr 11

Khichdi

Jeera Rice



Rice -1 cup, tur dal (arhar dal-1/2 cup, Ghee or oil- 1tbsp, Hing powder-1/4 tsp,

Laung-3-4 , Dalchini (cinnamon)-2 inch stick, Jeera-1/2 tsp, Dry red chillies (broken to 2-3 pieces) -2 no ,groundnuts roasted-25 gms ,

Turmeric powder- ¼ tsp, salt as per taste, water 3 cups.

1 cup basmati rice ,1 tsp shahjeera or caraway seeds ,1 black cardamom ,1 green cardamom ,2-3 black peppercorns ,2 cloves ,1 inch cinnamon ,2 tsp ghee ,2 cups water .

Wash and soak dal and rice for 30 minutes.


Serve hot with ghee and kadhi.

Wash and soak dal and rice for 30 minutes.


Once done, the remove the cooker and let it stand for 5 minutes.

Wash the rice well and leave to soak in cold water for 30 minutes, then drain well.


Fr 12 Methi Pulao Microwave safe bowl/ microwave safe rice cooker

Methi ( Fenugreek leaves) 1 cup chopped ( you can use the frozen one)

1 cup Basmati rice ,2 to 4 black

Peper ( Kali Mirch), 2 Cloves

1 Cinnamon stick, 2 Green Elaichi

( Cardamom), 1 Medium sized sliced Onion, 1/2 Cup sweet corn kernels

1/4 Teaspoon turmeric powder

(haldi) ,1 Tablespoon butter

1 Tablespoon oil ,Water 2 cups

Salt to taste

34

Code

CA 01

CA 02

CA 03

Cakes

Chocolate cake

Coffee cake

Marble cake

CA 04 Pineapple upside down cake

Cookw are

Metal

Cake tin

Metal

Cake tin

Metal

Cake tin


1/2 cup maida

1/2 cup Superfine Sugar

2 level Tbsp Cocoa pinch Salt

1/4 cup Melted butter

1/2 cup Milk

2 Egg a little Vanilla

1 cup –all purpose flour,

½ cup brown sugar , ¼ cup sugar,1 tsp baking soda, ¼ tsp salt, ½ tsp ground ginger, 1 ¼ tbsp ground cinnamon, ¼ cup vegetable oil, ¾ cup apple peeled and chopped, 1/3 cup buttermilk,1 tsp vanilla,

1` large egg.

Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes.

Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

Mix flour, brown sugar, sugar, baking soda, baking powder, salt, ground ginger and 2 ½ tsp cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake until tester comes out clean when inserted into center.

Transfer to rack and cool slightly.

Bake until tester comes out clean when inserted into center using the menu.

Transfer to rack and cool slightly.

Metal

Cake tin

Prepare vanilla cake batter and chocolate cake batter; alternately place a tablespoon on batter in a cake tin, repeating the same for the second layer.

3 tablespoons butter

3/4 cup brown sugar, firmly packed

6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks maraschino cherries pecan halves

Ingredients for Cake:

1/2 cup butter

In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.

Prepare cake batter:

Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy.

Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat

35

1/2 cup sugar

1 egg

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk until smooth, ending with dry ingredients.

Pour over pineapple design. Bake by selecting the menu. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.

CA 05 Spice cake Metal

Cake tin

CA 06

CA 07

Carrot cake

Dates and walnut cake

Metal

Cake tin

1/3 cup Soft butter

1 3/4 cups Flour

1 1/3 cups Brown sugar

3 tsp Baking powder

2 Eggs

1/2 tsp Cinnamon

1/2 cup Milk

1/2 tsp Grated nutmeg

1/2 lb Dates, pitted and cut in pieces

3 cups Grated Carrot

2 tsp Ground Cinnamon

1-1/2 cup Flour

1-1/2 tsp Baking Soda

1 cup Chopped Walnuts

3 Beaten Eggs.

1/2 tsp Salt

1 tsp Nutmeg

1-1/2 Cup Sugar

1cup Canola Oil

Metal

Cake tin

Dates – ½ cup (chopped),

Boiling water – ½ cup

Flour - 1 cup

Salt – ½ tsp

Cinnamon powder - 1/4 tsp

Butter - 1/2 cup

Fine sugar - 3/4 cup

Vanilla essence - 1/2 tsp

Eggs - 1

Walnuts - 1/2 cup, diced

Walnuts - chopped, to

Preheat oven, butter and flour pan.

Put ingredients in a bowl and beat all together for three minutes, using a wooden cake spoon.

Bake.

If directions are followed this makes a most satisfactory cake; but if ingredients are added separately it will not prove a success.

Sieve the flour and mix it with baking soda, nutmeg, cinnamon and salt together.

Blend grated carrots, sugar, oil, some walnuts and eggs.

Mix dry ingredients into the above mixture.

Pour it into a pan.

Bake the cake by selecting the menu.

Add food color to the cake if needed.

Garnish with remaining walnuts and serve.

Soak the dates in boiling water then allow them to cool at room temperature.

Sift the flour, salt and cinnamon together.

Cream the butter and sugar in a large bowl until the mixture is light and fluffy. Add the vanilla and the egg and beat well.

Fold the sifted flour into the creamed butter, alternating with the dates. Stir in the walnuts.

Spoon the cake batter into a greased and lined baking tin, garnish with walnuts and bake until the top is brown and a skewer

36

CA 08 Fruit Cake Metal

Cake tin

CA 09

CA 10

Eggless

Cake

Sponge

Cake

Metal

Cake tin garnish

1cups Brown Sugar

1 ½ cups All-Purpose

Flour

1 ½ tsp Baking Soda

1 tbsp Ground Cinnamon

1 tbsp Ground Cloves

1 tbsp Ground Allspice

1 tbsp Ground Nutmeg

2 Eggs

1 tbsp Lemon Zest

1 tbsp Vanilla Extract

1/2 cups Raisins

1/2 cups Chopped Nuts

1/2 cups Dried Mixed

Fruit

1 ½ cups Butter, melted

1/2 tin (200 grams)

condensed milk

140 gms self raising flour

1 tsp baking powder

1/2 tsp baking soda

60 ml melted butter or

margarine

1 tsp vanilla essence

Metal

Cake tin

Eggs -6, sugar-1 cup, lemon juice-1tbsp, 1/2 tsp grated lemon rind,1 cup flour. inserted into the cake comes out clean.

Allow the cake to cool in the tin before turning it out.

In a large bowl, mix sugar, flour, soda, spices, eggs, lemon zest, vanilla, fruit, nuts and melted butter.

Pour the mixture over a greased pan.

Bake the mixture for about an hour or until a tester comes out clean.

Cool it on a wire rack and wrap it in a foil.

Sieve the flour, baking powder and soda bi-carb together.

Mix the flour mixture, condensed

Milk, melted butter, essence and 75 ml. water and beat well.

Pour the mixture into a greased and dusted cake tin and bake by selecting the menu.

The cake is ready when it leaves the sides of the tin and is springy to touch.

Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add sugar gradually, then add the lemon juice and rind.

Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites.

Bake in an ungreased pan in a very moderate oven.

Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.

37

Code

PC 01

Pulse Pre cook

Beans

PC 02 Whole Peas

PC 03 Chick Peas

PC 04 Split Dal

PC 05 Moong

Cookw are



Add 750 ml of water for every

250 ml ( 1cup ) of pulses

Combine pulse and water in a suitable microwave casserole dish,

Cover and microwave on high for 15 minutes .Let stand for 1 hour before cooking.

Code Bake counter

bC 01 Chocochip

Cookies

Cookwar e


Metal tray 110 grams- unsalted butter

( room temperature),

75 granulated white sugar,

80 gms firmly packed -light brown sugar ,

1 large eggs ,

1 teaspoons pure vanilla extract ,

150gms maida,

½ teaspoon baking soda ,

½ teaspoon salt ,

140 gms semisweet chocolate chips ,

100 grams-walnuts or pecans, coarsely chopped

(optional)

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one tbsp at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake using the menu .

Cool completely on wire rack.

Makes about 4 dozen - 3 inch round

38

bC 02 Peanut butter

Cookies bC 03 Oatmeal

Cookies cookies.

Metal tray 170 grams unsalted butter

(room temperature),105 grams light brown sugar,100 grams- granulated white sugar,1 large egg,

1 teaspoon pure vanilla extract,185 grams-peanut butter (smooth or crunchy),260 grams- all purpose flour,1/2 teaspoon baking soda,

1/4 teaspoon salt,

1/2 cup chopped peanuts

In the bowl of your electric mixer (or with a hand mixer), beat the butter.

Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Roll the batter into 1 inch (2.54 cm) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies by selecting the menu. Cool completely on a wire rack.

Metal tray 110 grams- walnuts or pecans, toasted and chopped

(optional),

170 grams unsalted butter


210 grams packed light brown sugar,1 large egg,

1 teaspoon pure vanilla extract,105 grams- Maida,1/2 teaspoon baking soda,

1/2 teaspoon salt,

1/2 teaspoon ground cinnamon,260 grams rolled oats,

Makes about 4 dozen cookies.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about

2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or raisins.

1 cup dried cranberries, or raisins.

To toast nuts: Place nuts on

For large cookies, use 1/4 cup of batter

(or use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the by

39

bC 04 Sugar

Cookies bC 05 Butter

Cookies bC 06 Wheat

Bran

Cookies bC 07 Short

Bread a baking sheet and bake for

8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. selecting the menu. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Metal tray ½ cup butter (softened), ½ cup sugar , ½ large eggs ,1 tsp. milk ,1 ½ cup maida , ½ tsp. baking powder ,1/4 tsp. salt

Makes about 20 - 24 large cookies

Using electric mixer, mix up the butter and sugar properly. Mix in egg and milk. Mix flour, salt and baking powder in a bowl. Mix together butter mixture and flour mixture with the electric mixer. Roll into ¼ inch thick ,

Cover in plastic wrap and store at a low temperature for 2 to 24 hours.

Using cookies cutter cut down cookies about ¼ inch in various shapes. Put cookies on sheet and bake by selecting the menu.

Metal tray 1 cup butter ,1 cup white sugar ,1 egg , 2 2/3 cups maida , 1/4 teaspoon salt , 2 teaspoons vanilla extract

Metal tray 100 gms salted butter ,

125 gms cup sugar ,

½ egg ,

100 gms wheat bran ,

275 gms cups flour


( room temperature), 1 teaspoon pure vanilla extract

120 grams- powdered or icing sugar ,

325 grams Maida,1/2

Take out cookies from cookies sheet and keep in cool place for 10 minutes

In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in vanilla extract. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour.

Chill cookie sheets. Press dough out onto ungreased, chilled cookie sheets.

Bake using the menu . Remove from cookie sheets to cool on wire racks.

Stir butter and sugar until creamy, add the egg and mix well. Add the wheat bran and the flour and work it into dough. Make small balls, put them on a baking sheet and flatten them with for example a fork. Bake by selecting the menu.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and vanilla extract until smooth and creamy (about one minute). Add the sugar and beat until light and fluffy. In a separate bowl whisk the flour with the salt and then add the flour mixture

40

teaspoon salt ,260 grams- dark raisins

Glaze:

1 large egg, lightly beaten bC 08 Thumppri nt cookies



50 grams- granulated white sugar,

1 large egg (separated),

1/2 teaspoon pure vanilla extract,130 grams- maida,

1/8 teaspoon salt,

100 grams- hazelnuts, almonds, walnuts, toasted - finely chopped

1/2 cup jam to the butter mixture and beat until the dough just comes together.

Divide the dough into two halves, making one half slightly larger than the other half. Spread the smaller half of dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Sprinkle the raisins evenly over the dough and gently press the raisins into the dough.

Take the other half of dough and using your fingers, crumble it over the top of the raisins. Then lightly press the dough into an even layer.

Take the lightly beaten egg and, using a pastry brush, coat the top of the shortbread with the egg wash. Then, with the tines of a fork, slowly drag the fork back and forth across the shortbread to make a decorative pattern.

Cut the shortbread into about 1 x 3 inch (2.5 x 7.5 cm) rectangular bars.Bake by selecting the menu.

Makes about 32 shortbread fingers

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined.

If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.5 cm) balls. Taking one ball of dough at

41

bC 09 Garam

Masala

Cookies a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.5 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Metal tray 2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 heaping teaspoon salt

2 tablespoons garam masala

1 teaspoon cinnamon

1 cup (2 sticks) butter, one softened

1/2 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

Bake by selecting the menu. Remove from oven and place on wire rack to cool.

Mix flour, baking soda, salt, garam masala, and cinnamon in a medium bowl. Set aside.

In a sauce pan, heat 1 stick of butter over medium high heat until completely melted. Keep cooking the butter until it turns a rich golden brown color and begins to take on a warm, nutty smell. This may take up to 6 or 7 minutes. Be careful not to burn your butter! Pour into a heat resistant bowl and set aside for 10-15 minutes.

In yet another bowl (sorry), mix brown sugar, granulated sugar, and softened stick of butter with an electric mixer, adding cooled browned butter gradually until completely combined.

Add vanilla. Add eggs one at a time, blend until creamy. Slowly add flour mixture and mix, scraping the sides of the bowl to ensure even distribution throughout the dough.

Drop rounded teaspoons of dough on to an ungreased cookie sheet 2 inches apart and bake by selecting the menu.

Don’t overbake these cookies – they should look almost underdone when you take them out of the oven. Set on wire racks to cool for 5 minutes, then remove from cookie sheet to cool completely.

42

bC 10 bC 11

Cashew

Cookies

Crème

Caramel bC 12 Chicken potato pie

Metal tray Ingredients A:

210g butter

80g icing sugar

1 egg yolk

1/2 tsp vanilla essence

Ingredients B:

250g plain flour

60g corn flour

1/4 tsp baking soda

1/8 tsp cinnamon powder

Ingredients C:

300g cashew nuts (100 gms roasted -chopped and

200gms unroasted)

2 egg yolks (beaten for eggwash)

Small microwav e proof bowls-6

2 1/2 cup milk, 8 tsp sugar, 3 tbsp milk powder, 3 eggs,

1tsp vanilla essence.1 tsp vanilla custard powder.

Milk egg mixture

preparation method: Mix milk with sugar, milk powder and custard powder till smooth in a deep microwave proof bowl and microwave for 10 minutes, beat eggs and essence and add to the cooled milk.

Melt sugar (3 tsp ) and pour in 6 small heat proof metal bowls and let set for 5 minutes.

Pie dish

Two tbsp vegetable oil,

1 medium onion-finely chopped,

100g leek-washed and sliced,375gms potatoespeeled and cut into chunks,

30g butter

1 ½ tbsp milk,

Cream butter and icing sugar lightly at speed 1 using k beater. Add in egg yolk and vanilla essence. Mix well.

Stir in Ingredients B and chopped cashew nuts. Mix well. Chill dough in fridge for 40 minutes. Remove dough and roll into small balls. Arrange on a lined baking tray. Brush with beaten egg yolk and place a whole (or half) cashew nuts on top of cookies and press slightly to flatten it. Bake by selecting the menu. Cool and keep in airtight container.

Pour egg mixture in the mould and cover with aluminium foil, and bake by selecting the menu.

Heat the oil in a pan and sauté the onion and leek for 5 minutes to soften.

Meanwhile, cook the potatoes in a pan of lightly salted water until tender and then mash together with the milk and butter. Season to taste.

Add the minced chicken, celery and grated carrot and cook for about 5

43

bC 13 bC 14 Chicken

& Sweet

Corn bC 15

Bread

Pudding

Oven

Baked

Rice

Pudding

Pudding mouldheat resistant salt and freshly ground black pepper,

200gms minced chicken ,half stick celery-chopped,1 small carrot (approx 50g) grated,

2 tbsp tomato ketchup

100 ml chicken stock

½ tsp fresh thyme or pinch of dried thyme minutes. Transfer to a food processor and chop for a few seconds to give the mixture a smooth texture, if desired. Return to the pan, add the ketchup, boiling stock and herbs.

Cover and cook for about 4 minutes.

Divide the chicken in three 10cm /4

“ramekin dishes and top with the mashed potato. Dot the top with a little butter and bake by selecting the menu.

an extra knob of butter

Information:

Makes 3 Mini Chicken Pies

To Decorate

1 leek, washed and sliced

2 baby sweetcorn, halved

1 tomato, sliced

1 carrot

6 frozen peas basil leaves

8 slices of bread

2 cups milk

50 grams butter

3 tablespoons sugar

1/2 teaspoon vanilla essence

1/2 cup chopped cashew nuts or walnuts

2 eggs beaten well chicken,100gms sweetcorn drained,1 small red pepperfinely diced, 150gms Low

Fat Chicken Condensed

Soup,50ml milk,25g cheddar cheese-roughly chopped,50g breadcrumbs,1tbsp chopped fresh parsley, large ovenproof dish

Remove the crusts from the bread slices and break into small pieces.

Take a baking dish and grease it.

Spread the pieces of bread in it. Mix the milk, beaten eggs, sugar, vanilla essence and butter together and pour this mixture over the pieces of bread soaking them completely. Sprinkle the nuts on the top. Bake by selecting the menu.

In a large bowl mix together the chicken, sweet corn, red pepper, Low

Fat Chicken Condensed Soup and milk. Mix well. Place in a large ovenproof dish. Mix together cheese, breadcrumbs and parsley and scatter over chicken mixture. Bake by selecting the menu. bakeware 2 cups cooked rice

1/2 cup sugar

2 eggs, slightly beaten

2 cup milk

1/2 tsp. vanilla

¼ cup raisins

Place rice in bowl, add all ingredients and mix well. Pour into greased baking dish or pan and bake by selecting the menu.

44

1/2 tsp. powdered cinnamon bC 16 Samosas Metal tray Samosa Crust Maida-2 cups, warm oil-1/2 cup, ajwain-1/2 tsp, warm water – if required to knead.

Filling: oil 3 tbsp,ginger garlic paste-1 tbsp,peas

(boiled)-1 cup,potatoes

(boiled)-2 medium,coriander-

1tbsp,jeers powder-1 tsp,mustard-1tsp,garam masala-1tsp,turmeric powder-1/2 tsp,fennel seeds-

1tbsp,salt –to taste.

Method to prepare Samosa filling:

Microwave oil, mustad seed in an earthern pot for 3 minutes.

Microwave peas in a borosil bowl along with mustard, ginger garlic paste, turmeric for 2 minutes.

Add jeera powder,garam masala and potatoes and microwave for 1.30 minutes.

At last add coriander leaves for the flavour. bC 17 Puffs bC 18 Bread

Rolls

Metal tray Maida - 225gms

Puff fat - 110gms

Margarine - 20gms

Chilled water - to knead the dough.

Prepare filling for puffs of your choice.

Baking tray

Bread Dough :

Refined flour-225 gms, yeast

-10 gms,sugar-

10gms,Margarine-15gms,salt

–to taste, water – to knead the dough

Samosa Crust:

Take maida mix salt, ajwain and warm oil together and make a dough ,then just wet your hand with warm water to make the dough soft.

Punjabi samosa:

Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above filling into it and close it with the help of water.

Repeat the samething with the other half also.

Place the samosas on a lightly oiled baking sheet and brush lightly with oil and bake by selecting the menu.Then enjoy it with any garlic or simple green chutney.

Prepare the puff crust and keep it in a cool place for ½ an hour.

Roll & cut into squares and then fill it with the filling and bake by selecting the menu.

Prepare the dough for bread rolls, shape them into rolls and place on greased bake tray. Bake by selecting the menu.

45

bC 19 Buns bC 20 Magic rolls

Baking tray

Baking tray

Refined flour-250 gms ,

Fresh yeast-20gms,sugar-

40gms,Salt -1/2 tsp,Margarine-30gms,milk powder-2tsp,egg-1, water-

70ml,color-few drops, egg

(beaten)-little,vanilla-1/4 tsp, lemon essence-1 ¼ tsp

Ingredients: (Makes 8 thin

rolls)

Wheat Flour - 1 cup

Maida / All Purpose Flour - 2 and 1/2 Cup's (Divided)

Active Dry Yeast - 2 tsp

Sugar - 2 tsp

Warm Milk - 1/3 cup

Warm Water - 1/3 cup

Salt - 2 tsp

Egg -1

Sunflower Oil - 1/3 cup

For the Stuffing:

Indian Tomato Pickle /

Thokku

Mozarella Cheese

Paneer / Cottage Cheese

Egg - 1 (for egg wash)

Sesame Seeds

Sieve the flour with milk powder, Add few dropd of color in the flour,prepare a dough using ingredients listed.

Ferment it for 30 minutes, then punch the dough ,divide into 7 to 8 portions.Make round balls and shape them.Keep it on greased tray and brush beaten eggs on them.Let it stand for 10 to 15 minutes.

Warm the water and Milk and mix together.

Add Dry Yeast and Sugar to it and mix well, till the yeast gets mixed. Let them rest for 10 minutes, till the yeast mix, turns frothy.

In a mixing bowl, mix the Oil and one Egg.

Beat it well. Add the Yeast mix to the bowl.

Add Wheat Flour to the bowl and mix. Now add all purpose flour - 1 cup and mix well.

Add another one cup of all purpose flour and mix, combine all the flour together and make it as dough ball.

Knead the Dough ball, with the help of the 1/2 a cup of all purpose flour, for atleast 10 minutes.

Grease a Glass bowl, with little oil and put the kneaded dough into the bowl. Wrap the bowl with a cling sheet and let the dough raise for about 1 and 1/2 an hour.

After the Dough has raised, pinch a lemon sized dough and roll it, by dusting some flour for help.

Get Ready with the stuffing ingredients. Also mix an egg with a tbsp of water and beat well with a fork, for egg wash.

Roll the dough very thin. Spread a tsp of

Indian Tomato Pickle / Thokku in the centre of the rolled dough.

Grate some Mozarella chesse over the Tomato

Pickle.

Grate Some Paneer over the cheese.

Get ready with Egg wash by breaking a egg into a small bowl. mix a tbsp of water to the egg and beat with a fork. and get some dried parsely, to sprinkle over the paneer stuffing.

Start Rolling the Dough slowly.

Make some incisions over the roll and give a egg wash and sprinkle some sesame seeds over the top of the roll.

46

bC 21 Pizza Baking tray

Pizza base, toppings of your choice,Pizza cheese and pizza sauce. bC 22 bC 23 bC 24

Chicken

Tikka

Sandwich

Toasty

Paneer

Sandwich

Milk

Toasted

Sandwich

Baking tray

Baking tray

Baking tray

Sandwich bread, Chicken tikka (chop into small slices), Butter, Onion sliced,

Lemon juice, Chaat masala,

Mint coriander chutney,

Cheese-optional

Sandwich bread, Crumbled paneer, Butter, Cumin seeds,

Onion and green chillieschopped finely, Tomato

(chopped finely), Salt.

NOTE: (Prepare the topping by frying cumin seeds, onion, green chillies, tomatoes in butter and then add panner and salt.)

Buttered Sandwich breadgrilled on both the sides,

Milk, Grated cheese,Salt ,Fresh ground black pepper. bC 25 bC 26

Cheese toast

Muffins

Baking tray

Baking tray

Sandwich bread-grilled on both the sides, Grated cheese, finely chopped capsicum, finely chopped green chillies (optional)

1 3/4 cups all-purpose flour

1/4 cup granulated sugar

2 tablespoons baking powder

1/2 teaspoon salt

1 large egg

3/4 cup milk

1/3 cup vegetable oil

Code Steam Cook Cookware Ingredients

Apply Pizza sauce, arranged

Precooked toppings-veg or non veg, grate Pizza cheese and bake by selecting the menu.

Apply butter, followed by chutney to bread slice, arrange the chicken tikka pieces on it, grate cheese and bake by selecting the menu.

Lay the slices of bread on a clean cutting board and apply butter.

Spread a layer of paneer filling on top.

Select the menu and bake the toasty paneer sandwich.

Dip the toasted bread in milk for a second .Place it on a cutting board and spread grated cheese. Select the menu and cook .Sprinkle pepper and salt and serve.

Mix cheese, capsicum, chillies together. Spread the cheese mixture on the bread and bake by selecting the menu.

Combine the flour, sugar, baking powder and salt. Add egg, milk and oil to dry ingredients. Stir until just moistened. Do not over mix. Grease or line muffin tins with paper baking cups. Bake by selecting the menu.

Method

SC 01 Sprouts Steamer – microwave safe

Sprouts -200 gms Place sprouts in a microwave-safe Steamer;

Add ¼ cup water at the bottom.

Select the sprouts programme and steam.

47

SC 02

SC 03

Dhokla

Idli

Steamer

/microwave safe dish which can be placed in the steamer.

Microwave safe idli maker

Dhokla batter-200 gms,

Dhokla seasonings.

Idli batter -200 gms

Pour the dhokla batter in microwave safe flat dish and place it in a steamer with ¼ cup water at the bottom, steam by selecting the menu ,pour the tempering on the steamed dhokla and serve with chopped coriander.

Put the batter in the moulds of microwave proof idli maker.

SC 04

SC 05

SC 06

Mix

Vegetables

Garlic prawns Microwave

Chicken

Microwave safe steamer safe flat dish

Microwave safe flat dish

Mix vegetables-200 gms

500 gms-prawns,

1 tablespoon cooking oil,1/2 teaspoon salt,1 tsp ground white pepper,1 tsp finely chopped fresh ginger root,4 large garlic cloves (finely chopped),3 tbsp chopped fresh coriander,2 tbsp finely sliced spring onions.

Chicken boneless-200gms, ginger garlic paste, salt as per taste.

Steam the idlis by selecting the idli programme.

Allocate 5 minutes standing time. Serve hot with chutney or sambhar.

Place vegetables in a microwave-safe bowl, add no more water than what it takes to rinse your vegetables before washing. No additional water is needed!

Cover the bowl with microwave safe plastic wrap, leaving one corner open to vent or place the vegetables in a steamer and steam.

Mix all the flavouring ingredients together and then turn in the prawns until they are evenly coated.

Place on the microwave safe flat dish and steam by selecting the menu garlic prawns.

Add coriander and spring onions after prawns are steamed.

Arrange boneless chicken in a single layer in a shallow

10- to 12-inch microwavesafe dish or plate, positioning thickest parts toward outside of dish. Cover and cook by

48

SC 07

SC 08

Kofta

Fish

SC 09 Muthiya

Microwave safe

Steamer

Microwave safe dish with a bit of depth

Microwave safe

Steamer

300 gm. cabbage grated or very finely chopped,

1 level tsp. baking powder ,

2 cloves garlic crushed or

1 tsp. grated (optional)

1 inch piece or

1 tsp. grated ginger ,

1 medium or 100 gm. Onion-

finely chopped or grated ,

2-3 green chillies,

very finely chopped ,

1 tbs. coriander leaves- finely chopped ,

1 cup besan or gram flour*

Salt to taste ,

1 tsp. oil

1/2 tsp. Garam Masala

Fish (1 piece) -200gms, 1 thick stalk spring onion,5 slices ginger

–cut into strips,1 chillichopped,1/2 tomato-cut into small wedges,2 mushrooms-cut into strips,1 sour plum

(salted),1/2 tbsp light soy sauce,

1 tbsp water .

Wheat flour-1cup,Suji-1 tbsp,Besan

(gram flour)-2 tbsp,Doodhi (grated) or methi (chopped),coriander leaves-1tbsp,oil 3 tbsp,sugar-1 tsp,lemon juice-1tsp,haldi-1/4 tsp,red chilli powder-1/2 tsp,Dhania powder-1tsp,salt-1 ½ tsp,soda bi carb-1/4 tsp

Grind to paste-Green chillies-

2,Ginger-1/4 inch

Ingredients for tempering:Oil-

2tsp,mustard-1tsp,til-1tsp selecting the menu. Let stand, covered, for 2 minutes. Chicken should no longer be pink in thickest part; cut to test.

Sift gram flour/besan and

baking powder together in a bowl.

Add all other kofta ingredients.

Add water slowly and make a

stiff batter, much stiffer than you would make normally when frying the koftas.

Place spoonfuls or dollops of batter on a microwave steamer plate, leaving approximately 1 inch

/2.54 cm. space all around it.

Cook by selecting the menu.

Test one, if undercooked,

Cook for another 30 seconds.

Place fish (skin side down) in a plate with a bit of depth.

Drizzle light soy sauce and water over it and keep in fridge (covered) for atleast

30 minutes .Scatter the rest of the ingredients evenly over the fish. Steam by selecting the menu.

Mix wheat flour, suji, besan in a bowl. Add grated doodhi and ginger chilli paste. Add all the other ingredients except the ingredients for tempering.

Bind the mixture together.

Add water (1-2 tbsp) if required.

Apply oil to the hands and roll the dough into a thich roll of 6-8 inches length.

Cover and steam cook by selecting the menu.

Cool and cut the roll into ½

49

inch thick slices.

SC 10 Corn Microwave safe

Steamer

1 corn (unhusked)

Salt to taste

2 tsp butter

1/4 tsp lemon juice

1/2 tsp kasuri methi

Add water to the base of the steamer and add the corn in the upper portion. Steam the corn by selecting the menu.Remove from microwave carefully. Corn will still be very hot. Allow to cool again slightly. Pull husk back.

Corn should be steamed perfectly.

If corn isn't cooked enough, pull husk back up and cook for 1 more minute.Add salt, butter or garlic for flavor.

Code Health

Corner

HC 01

HC 02

HC 03

HC 04

Mix Veg

Salad

Carrot Halwa

Mix Veg Idli

Paushtik

Khichdi


Microwave safe bowl

Heat resisitant glass bowl

Microwave safe Idli

Mould

Microwave safe cooker

Method

50gms French beans

1 small carrots

50 gms cabbage

100gms Broccoli (cut into florets)

½ Capsicum salt to taste

1 Tomato (cut into thin rings)

2 green chilies(slit vertically)

Finely Chopped coriander leaves

1 lemon juice

Black pepper powder to taste

50 ml condensed milk

250 gms- Carrots grated

1-2 tbsp Sugar (to taste)

2 tsp Ghee

50 gm Dry fruits (optional)

3-4 pods cardamom, powdered

A few strands of saffron

Idli batter-100gms

Mix vegetables (chopped)- 50 gms-

1/2 cup rice

1 tablespoon moog dal

1 tbsp tur dal

1 tomatoes

1 onion

1 cups leafy greens

(plus you could include any

Cut and cook the vegetables in microwave safe bowl. Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well. Garnish with coriander leaves.

Mix all the ingredients together and cook by selecting the menu.

Mix in the vegetables in idli batter and cook using the menu.

In a microwave safe pressure cooker put together the rice and the two dals. Wash thoroughly. Add the chopped onion, tomatoes, greens and vegetables. Add all the spice powders. Pour about 1

50

HC 05 Soya Chunks

Subji

Microwave safe bowl other vegetable that you fancy) salt

1 teaspoon ghee/ oil

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

1/2 teaspoon garam masala powder

tadka/ seasoning

1 teaspoon oil

1/2 teaspoon mustard seeds

1 pinch asafoetida

4-5 curry leaves

Soya Chunks (soaked and sliced into curry sized pieces – ½ cups), Red chilly powder – ½ tsp ,Onion (sliced) – 1 large,

Tomato (sliced) – 1 large, Green

Chillies (slit) – 1, Curry Leaves

– A sprig, Coriander Powder – ½ tsp, Turmeric Powder – 1/4 tsp,

Pepper Powder – 1/4 tsp, Ginger

Paste – ¼ tsp, Garlic Paste – ¼ tsp, Tomato Sauce – 1 tbsp

(optional),Cilantro – A few, Oil

– 2 tbsp,Mustard Seeds – 1/2 tsp,Salt – As required, Water –

As required. glasses of water and a teaspoon of oil or ghee.

After cooling the pressure cooker completely add salt and then prepare the tadka and pour on the khichdi.

Serve hot is a bowl so that it does not cool quickly. It has to be enjoyed steaming hot.

Mix all the ingredients and select the menu and cook.

Serve along with rice or chappathis.

HC 06 Patrani Machi Microwave safe glass plate

Boneless fish pieces -100 gms, lemon juice-1 tsp,salt –to taste,red chilli powder-1/4 tsp.

For Paste: coriander -1 cup gms, coconut (grated)-1/4 ,mint-

1/4 cup,garlic-4 flakes,sugar-1/2 tsp,salt and black pepper to taste,lemon juice-1 tbsp, banana leaves –for wrapping the fishes

Wash the fish and rub lemon juice, salt and red chilli powder on it and keep aside for 15 -20 mins. Make a fine paste of all the ingredients given above. Rub well over the pieces and refrigerate for an hour. Wrap each fillet in the banana leaves and seal with a tooth pick. Cook fish by selecting the menu.

51

HC 07 Baked

Chicken

Heat resistant glass tray or baking tray

100 gms chicken –boneless,

3 teaspoon butter

Mint / green chutney, lemon wedges and fresh salad for serving

1 st marination:1 teaspoon ginger-garlic paste ,1 teaspoon lemon juice,1/2 teaspoon salt

2 nd marination:2 tablespoon hung curd,

1 tablespoon malai ,1/4 teaspoon black salt,1 teaspoon oil,1 teaspoon Kashmiri red chilli powder,

1/2 teaspoon turmeric powder,1/2 teaspoon garam masala powder.

Wash and clean chicken pieces and pat dry with a kitchen towel.

Marinate chicken with ginger-garlic paste, lemon juice and salt. Keep aside for an hour.

Separately mix the 2 nd marinade ingredients in a mixing bowl and whisk till smooth.

Add the chicken pieces, along with the marinade into this mixture and keep aside for 3 hours.

Final preparation:

Arrange marinated chicken pieces on a greased baking tray. Remove from the oven and apply 1 teaspoon melted butter evenly on chicken pieces.

Serve hot with fresh salad, mint chutney and lemon wedges.

HC 08 Baked

Vegetables

HC 09 Stewed Apple Microwave

HC 10 Stewed banana

Heat resistant flat glass dish safe glass bowl

Microwave safe glass bowl

¼ cup green peas,50 gms cauliflowers (cut into florets),

30 gms french beans (chopped),1 small carrot (chopped),1 large capsicums (chopped),1 large onion

(chopped),2 green chillies

(chopped),1 tsp butter,¼ cup mushroom (sliced),Salt and black pepper powder (to taste)

(Note : Mix all the ingredients and microwave for a minute)

Apples –peeled and sliced-

100gms,1tbsp.- sugar,

1 tbsp.- flour,¼ tsp. cinnamon

1/8 tsp. salt

Water-50 ml ,4 tbsp instant rice flour with salt mixed in 1/2 cup cold water , 1/2 cup low fat evaporated milk ,handful of raisins ,1 big banana , sliced , 2 cardamom ,white sugar to taste.

Bake the vegetables by selecting the menu.

Blend together sugar, flour, cinnamon and salt. Coat apples in mixture and select the menu and press start.

Mix all the ingredients together and select the menu and press start. Can serve hot or cold .

52

Code Crisp

Snacks/Stuff

Veg.

CS 01 Peanuts


Heat resistant glass

CS 02 Cashewnuts Heat resistant glass

CS 03

CS 04

CS 05

Popcorn

Masala

Peanuts

Garlic almonds

Popcorn in microwave safe pack

Heat resistant glass dish


100 gms peanuts

100 gms cashewnuts

Ready to microwave popcorn-100gms

Peanuts -1/2 cup,

Gramflour -1 tablespoon,

Corn flour-1 tsp,

Turmeric powder-1/4tsp,

Red chilli powder-1 tsp,

Garam masala powder-1/2 tsp,

Ginger garlic paste-1/2 tsp,

Oil-5 to 6 drops and

Salt as per taste.

1 tsp unsalted butter,2 tsp soy sauce.,1/4 teaspoons hot pepper sauce,2 cloves garlic, 100 gms blanched whole almonds,

3 teaspoons seasoned pepper

1/4 teaspoon dried red pepper flakes, salt to taste

Method

Spread out your nuts on a plate and cook by selecting the menu /amount and press start. Watch carefully, and take out when nuts are just slightly less browned than you want, as nuts will continue to brown for a moment after removal (from the heated oil inside the nut).Once your nuts are toasty and warm, salt them generously and enjoy.

Follow the instructions on the popcorn packaging material, and select the menu.

Mix all the ingredients except oil, Add little water and mix well so that the peanuts are coated with the mixture evenly, grease the plate with oil, spread the masala peanuts on the plate and select the menu /weight and press start.

Mix all the ingredients, place in microwave and select menu and press start.

53

CS 06 Bharawan

Potato

CS 07

CS 08

Stuffed

Tomato

Stuffed

Brinjal




Potatoes- Amount as per the programme selected.

Ingredients for preparing

the stuffing-

Onion ,Capsicum, Peas,

Green chillies, Tomato,

Garlic cloves,

Oil, Salt as per taste.

Prepare filling as per individual preference for taste, additional ingredients could be added or deleted while preparing the filling.

Slice off the top of the aloo and use it later as a lid.

Carefully scoop the inside.

Fill the potato with precooked stuffing prepared from the above mentioned ingredients and cover the potato with the potato slice securing it with a toothpick.

Bake the potato using

BHARAWAN potato menu by selecting appropriate weight.

Tomatoes- Amount as per the programme selected.


the stuffing- Onion,

Coriander, Crumbly cottage cheese, Grated cheese, Bread crumbs

Salt as per taste

Prepare filling as per individual preference for taste, additional ingredients could be added or deleted while preparing the filling. Cut the head of the tomatoes and scoop out the pulp inside. Mix the pulp with chopped onion, coriander, grated cheese, bread crumbs and fill in the tomatoes. Top the tomatoes with a bit of cheese and cook the stuffed tomato by using Stuffed tomato menu by selecting appropriate weight.

Brinjals- Amount as per the programme selected.


the stuffing:

Mashed potatoes, Garlic paste, Roasted groundnuts,

Coriander powder, Cumin powder, Mustard seeds,

Asafetida, Turmeric powder, Tomato paste, Red chilli powder, Garam masala, Tamarind extract,

Salt ,oil.

Slit the brinjal lengthwise and scoop out the pulp, stuff the brinjal with the filling and then cook it using the menu stuffed brinjal.

54

CS 09

CS 10

Stuffed

Capsicum

Stuffed

Bittergourd



Capsicum stuffed with potatoes, green peas & masalas.

Stuffed bittergourd stuffed with prawns and potato preparation along with the masala

Cook stuffed capsicum using the programme Bharawan subzi.

Cook the stuffed bittergourd by selecting the menu.

Code

Co 01

Cooking tips

Garlic peel

Cookw are


Co 02 Blanching Almonds Microw ave safe bowl


Garlic -100 gms Put garlic pods in microwave ,select menu and press start.

Co 03

Co 04

Co 05

Co 06

Co 07

Blanching Tomato

Re crisp

Ghee

Pulping tamarind

Tadka/Popu



Heat resistant glass bowl



Almonds-100 gms

Add 50 ml of water to almonds.

Select menu and press start. Allocate standing time of 5 minutes and then peel.

Tomato-100 gms To blanch tomatoes, use a toothpick to make holes in the tomato and select the menu to blanch. Allow a standing time of 2 minutes and then blanch them.

Soggy biscuits-

100gms

Place biscuits on the dish and select menu , check inbeween to prevent them from burning as the time will varyy based on the level of moisture content.Allocate a standing time of 5

Milk cream-100 gms

Tamarind

(deseeded)-

100gms,water 50 ml

Onion/tomato/jeer a/mustard /oil minutes and biscuits will be crisp again.

Place the dish with milk cream , select the menu and press start. Stirr inbetween during the programme and press start to resume cooking.

To extract juice from tamarind, add some water to it and select menu and press start. Allow standing time of 5-

10 minutes and extract the juice. It’s much easier to do this way.

Put the seasonings in a bowl and select the menu and press start.

This can be used for preparing vegetables, dals etc.

55

Co 08

Code

SE 01

Beauty Secrets

Almond Hand

Cream

SE 02 Fruity Lip Gloss

SE 03

Coconut milk

Massage oil


Coconut grated-

100 gms

Grind the coconut with water as required, Select menu and press start, then strain the milk through the strainer.

Cookw are





1/2 cup of coconut oil and almond oil, 1/4 cup of rosewater and 1/4 cup of beeswax for cosmetic purpose.

2 Tbsp solid shortening ,

1 Tbsp fruitflavored powdered drink mix ,

35 mm film container (clean and sterelised)

Base oil,

Essential oil ,Herbs,

Cheesecloth ,

Bottle

Mix all the ingredients and select the programme and press start. The mix will harden after it cools down

Mix shortening & drink mix together in a microwave safe bowl till smooth. Place in microwave by selecting the until mix becomes a liquid. Pour into clean (wash thoroughly before use) film container. Place mix into fridge for

20-30 minutes or till firm.

Step 1: Choose a light oil as your base. Olive, canola, or coconut are great choices. They are light weight and feel smooth against the skin.

Not greasy like some heavier oils.

Step 2: Add a desired herb. Herbal plants and flowers have been around for centuries and are known for their healing properties. If you want to feel stimulated and more energized choose a mint extraction. If it's peace and serenity that you seek a few drops of lavender will do the trick.

Step 3: Heat things up. Once you have combined the oil and herbs place them in a microwave safe glass bowl and select the programme and press start. Allow the mixture to sit for 30 minutes.

Step 4: Purify. Drain the oil using cheesecloth into a bottle. This step helps eliminate impurities.

56

SE 04 Carrot Face Pack 1 large carrots

2 tablespoons honey

Chop carrot and select the menu and press start,then mash.Mix with honey.Apply gently to the skin and wait 10 minutes.Rinse off with cool water.

57

58

IFB 38SRC1 Manual Instructions

Display Screen

Quick Cook Buttons

Number Pads

Deodorize/Keep Warm

Micro. Power Level

Micro+ Conv.

Weight/Clock

Grill/Micro+ Grill

Conv./Conv.+ Turn Grill

Conv.+ Turn Grill+ Micro.

Turn Grill/Turn Grill+ Micro.

Cancel

Start/Quick Start

Key Features

Related manuals

Frequently Answers and Questions

Can I adjust the cooking time during operation?

How do I use the microwave for basic cooking?

Can I grill and microwave food simultaneously?

Table of contents

IFB 38SRC1 Manual Instructions

Display Screen

Quick Cook Buttons

Number Pads

Deodorize/Keep Warm

Micro. Power Level

Micro+ Conv.

Weight/Clock

Grill/Micro+ Grill

Conv./Conv.+ Turn Grill

Conv.+ Turn Grill+ Micro.

Turn Grill/Turn Grill+ Micro.

Cancel

Start/Quick Start

Key Features

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Frequently Answers and Questions

Can I adjust the cooking time during operation?

How do I use the microwave for basic cooking?

Can I grill and microwave food simultaneously?

Table of contents