Koryo KOT3521C, User Manual

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VEGETARIAN
BAKeD POTATOes
Ingredients
Potatoes peeled slice 1 cm thick 1 kg
Tomatoes sliced 1 cm thick 1/2 kg
Onions sliced fine 4-5 nos.
Coriander chop 1 bunch
Salt & pepper To taste
Setting
Cooking temperature 180ºC
Shelf placement Centre
Heater select Both
Method
Grease baking dish. Lay one slice of potato, one slice of tomato and one slice of onion. They should overlap each other until the dish
is full. Sprinkle chopped dhania and seasoning to taste. Bake in a moderately hot oven until the potatoes are soft and the water is
absorbed.
PANeer TIKKAs
Ingredients
Paneer 1/2 kg
Curd 1/2 cup
Ginger (crushed) 1/4 tsp.
Chilli powder 1/2 tsp.
Garam masala 1 tsp.
Orange colour A little
Salt To taste
Also potatoes, tomatoes, onions and capsicums.
Setting
Cooking time 5-7 minutes
Cooking temperature 160ºC
Shelf placement Centre
Heater select Both
Method
Cut paneer into one inch cubes. In a bowl, mix curd with all the masala. Add paneer to masala, dip the paneer well into the masala
and leave it for 3 - 4 hours. Boil the potatoes, capsicums and onions. Smear all these vegetables with salt. Thread the paneer and
vegetables alternately on the greased skewers and place them on wire grill. Brush with oil and toast for about 5-7 minutes, turning often,
till evenly done.
TANDOOrI rOTI
Setting
Shelf placement Middle
Heater select Both
Place drip tray in the middle rack of the oven. Allow the oven to heat up till the heaters are glowing red.
Roll out 1/4 inch thick ‘Roti’ - Place on the heated tray and allow it to remain inside for about 2 minutes, until the rotis puff up and a light
brown crust forms.
BAKeD VeGeTABLes
Ingredients
French beans 100 gms
Carrots 100 gms
Salad oil 1 tsp.
Tomato cut in slices 1 large
Vinegar 1 teaspoon
Milk 1 1/2 cup
Maida 2 tbs.
Mustard powder 1/2 tsp.
Salt and pepper To taste
Oil 3 or 4 tbs.
Grated cheese A little
Setting
Cooking time 15-20 minutes
Cooking temperature 180º C
Shelf placement Centre
Heater select Both
Method
Wash and dice all the vegetables into small pieces. Boil these vegetables adding a little salt. Strain them and keep them aside. Make
white sauce, in a pan. Heat slightly and add sieved maida till light brown. Remove the pan from fire, add stirring milk all the time. Add
salt, pepper, mustard powder and vinegar and place the pan on fire again but for not more than 30 seconds. After the white sauce is
made, add it to the vegetables and mix well. Then grease the oven drip tray and spread the vegetable mix. Top it with grated cheese,
and sprinkle a bit of salad oil. Place the tray in the oven and bake it, till it becomes brown on top.
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