Samsung MG23F301TCK User Manual download pdf (Page 20)

English - 20

English - 21

USING THE AUTO INDIAN RECIPE FEATURES

The Auto Indian Racipe ( ) features include/provide pre-programmed

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

power level.

You can adjust the item of the serving by turning the dial knob.

Use only recipients that are microwave-safe.

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

1. Press the Indian Racipe 1 (

) or Indian

Recipe2 ( ) button.

2. Select the category of food that you are cooking

by pressing the Indian Racipe 1 (

) or

IndianRecipe2 ( ) button. Refer to the table

on the following page for a description of the various

preprogrammed settings.

• Press Indian Racipe 1 (

) Button Once : 1.

• Press Indian Racipe 1 (

) Button Twice : 2.

• Press Indian Racipe 2 (

) Button Once : 1.

• Press Indian Racipe 2 (

) Button Twice : 2.

3. Select the item of food by turning the dial knob.

4. Press the Start/+30s (

) button.

Result : The food is cooked according to the

preprogrammed setting selected.

• When cooking has ﬁnished, the oven

will beep and ﬂash “0” four times. The oven will then beep

one time per minute.

USING THE AUTO INDIAN RACIPE PROGRAMMES

The following table presents 4 Auto Indian Racipe feature/Cook

Programmes, quantities, Ingredients and appropriate recommendations.

1. INDIAN’S BEST (Press Indian Racipe 1 ( ) Button Once : 1.)

Code Food

Serving

Size

Ingredients

1 Chicken

Biryani

700 -

750 gm

Boneless Chicken - 250 g, Rice - 250 g, Fried

Onion - 2, Tomato Puree - 4 tbsp, Garlic Paste

- 1 tsp, Ginger Paste - 1 tsp, Red Chili Powder

- 1 tsp, Black Pepper Powder - 1 tsp, Turmeric

- ½ tsp, Cloves - 3~4, Bay Leaves - 2~3,

Cardamom - 1, Green Cardamom - 2, Whole

Black Pepper - 4~5, Cinnamon Stick - ½, Oil -

4 tbsp, Coriander to garnish, Water - 500 ml

< Recommendations >

Mix all the ingredients in rice container and stir well. Serve

hot with vegetable raita or gravy.

2 Shahi

Paneer

100

-150 gm

Cottage Cheese - 100 gm, Tomato Puree -

2 tbsp, Pure Ghee - 1 ½ tbsp, Garam Masala

- ½ tsp, Green Cardamom Powder - ¼ tsp,

Cumin Seeds - ½ tsp, Salt - to taste, Tomato

ketchup - 2 tbsp, Fresh Cream - 1 tsp, Dry

Fenugreek leaves - ¼ tsp, Water - 6 tbsp

< Recommendations >

In a microwave safe glass bowl cut cottage cheese in

1 inch cubes add all the ingredients mix well, cook and

serve hot with assorted Indian bread.

3 Rismis

Matar

Paneer

150 -

200 gm

Cottage Cheese - 100 gm (diced), Peas -

50 gm (frozen), Cream - 1 tbsp, Garam Masala

- ½ tsp, Tomato Puree - 50 gm, Coriander

Powder - ½ tsp, Tomato Ketchup - 1 tbsp, Pure

Ghee - 1 tbsp, Water - ¼ cup

< Recommendations >

In a microwave safe glass bowl mix all the ingredients and

mix well. Cook and serve hot with assorted Indian breads.

Code Food

Serving

Size

Ingredients

4 Gajar ka

Halwa

500 -

550 gm

Carrot - 500 gm, Milk -1 ½ Cup, Sugar - 80 gm,

Khoya -100 gm, Desi Ghee - 2 tbsp, Chopped

Nuts -2 Tbsp

< Recommendations >

In a microwave safe glass bowl add grated carrot and all

the ingredients. Cook and serve hot with cold and fresh

cream.

5 Chicken

Cofta

Curry

400 -

450 gm

Minced Chicken - 400 gm, Ginger Chopped

- ½ inch, chopped, Fresh Coriander - ½ cup,

Salt - to taste, Fried onion paste - 2 tbsp,

Ginger Garlic paste - 1 tsp, Oil - 3 tsp, Red chili

powder - 1 ½ tsp, Coriander powder - 1 ½ tsp,

Turmeric - ¼ tsp, Cashew Nut Paste - 2 tbsp,

Water - ½ cup

< Recommendations >

In a bowl add minced chicken, chopped ginger, fresh

coriander, salt and make small balls of the mixture. In another

bowl add fried onion paste, ginger garlic paste, 1 tsp oil and

chicken balls than marinate for 20 minutes. In a microwave

safe glass bowl add tomato puree, red chilli powder,

coriander powder, turmeric, cashew nut paste, salt, oil,

water and marinated chicken balls and cook for 8 minutes on

microwave mod and garnish with coriander leaves.

Note :Cover with clear foil and make h holes to release steam.

6 Amritsari

Fish

600 -

650 gm

Fish - 500 gm / Curd - 2 tbsp, Coriander

Powder - 2 tsp, Ginger Garlic Paste - 2 tsp,

Dried Mango Powder - 2 tsp, Cumin Powder -

2 tsp, Red Chilli Powder - 2 tsp, Chicken Colour

- one pinch, Onion - ½ cup Chopped, Tomato

- ½ cup chopped, Oil - 1 tbsp, Water - 4 to

5 tbsp, Salt - to taste

< Recommendations >

Marinate ﬁsh with curd, Ginger Garlic paste, Red chili

powder, salt. Grease a ﬂat dish add tomato, onion and

all spices, place the ﬁsh pieces over it and cover the dish

with a clear foil and make small holes to release steam.

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