LG MC2145BPG, Owner'S Manual

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Category Weight Limit Utensil Instructions
TANDOOR SE
rUnwj ls
0.2 kg
200 g
1 tbsp
½ tbsp
As per taste
¼ tsp
A pinch
0.3 kg
300 g
2 tbsp
1 tbsp
½ tsp
0.4 kg
400 g
3 tbsp
2 tbsp
1 tsp
0.5 kg
500 g
4 tbsp
2½ tbsp
1½ tsp
tS15 Tandoori
Mushrooms
0.2 ~ 0.5 kg Multicook tawa
&
High rack*
For
Mushroom Buttons (stalk removed)
For Marinade
Hung Curd
Ginger Garlic Paste
Salt, Coriander powder, cumin
powder, amchoor
Cornflour
Tandoori Color
1. Mix all the ingredients of the marinade in a bowl.
2. Prick all the mushroom buttons & add to the marinade.
3. Keep the mushroom marinated for 1 hour.
4. Transfer the mushrooms on tawa & keep the tawa on high rack. Select
category & weight and press start.
5. When beeps, turn over the mushroom & press start.
6. When beeps, turn over again & press start.
Note: If mushroom run watery while cooking, drain water & start cooking
again.
Method :
1- elkys ds lkjs ?kVdksa dks ,d dVksjs esa feyk ysaA
2- lkjs e'k:e cVuksa ¼Åijh ?kqaMh½ esa Nsn djsa vkSj elkys esa MkysaA
3- e'k:eksa dks 1 ?kaVs rd elkys esa j[ksaA
4- vc e'k:eksa dks ros ij j[k dj rok gkà jSd ij j[ksaA oxZ vkSj otu pqusa vkSj LVkVZ
nck,aA
5- chi lqukà nsus ij] e'k:e iyVsa vkSj LVkVZ nck,aA
6- chi lqukà nsus ij] ,d ckj fQj iyVsa vkSj LVkVZ nck,aA
è;ku nsa % ;fn idkrs le; e'k:e ls ikuh cgus yxs rks ikuh fudky dj idkuk fQj
ls 'kq: djsaA
fof/k %
tS16 Mahi Tikka 0.3 ~ 0.5 kg Multicook tawa
&
High rack*
For
Fish fillets (Cut into 2" cubes)
For marinade
Hung Curd
Thick cream
Ginger garlic paste
Ajwain
Garam masala
Salt pepper
Lemon juice
Red chilli powder, salt
1. Rub the fish well with 3 tbsp besan & 2 tbsp lemon juice to remove the fishy
odour. Keep aside for 15 minutes. Wash well & pat dry. Pick fish all over with
a forks.
2. Mix all the ingredients of marinade. Add the fish pieces & keep aside for 3-4
hours.
3. Transfer the marinated fish pieces to tawa & keep tawa on high rack. select
category & weight & press start.
4. When beeps, turn over the pieces & press start.
5. When beep, turn over the pieces & press start. Sprinkle chaat masala &
serve onion slices.
Note: In case there is excess water during cooking & drain it & restart.
Method :
0.3 kg
300 g
2 tbsp
¼ cup
1 tsp
¼ tsp
As per taste
As per taste
1 tbsp
As per taste
0.4 kg
400 g
3 tbsp
¼ cup
2 tsp
½ tsp
2 tbsp
0.5 kg
500 g
4 tbsp
½ cup
2½ tsp
½ tsp
2½ tbsp
1- eNyh ij 3 cM+h pEep cslu vkSj 2 cM+h pEep uÈcw dk jl vPNh rjg jxM+sa rkfd
eNyh dh xaèk pyh tk,A 15 feuVksa ds fy, vyx j[k nsaA vPNh rjg èkks dj rkSfy, ls
gyds ls nck dj lq[kk,aA iwjh eNyh esa txg&txg dk¡Vs ls Nsn djsaA
2- elkys ds lkjs ?kVdksa dks feyk ysaA eNyh ds VqdM+s Mkysa vkSj 3&4 ?kaVs rd j[ksaA
3- elkyk yxs eNyh ds VqdM+ksa dks ros ij j[k dj rok gkà jSd ij j[ksaA oxZ vkSj ot+u
pqusa vkSj vkSj LVkVZ nck,aA
4- chi lqukà nsus ij] VqdM+s iyVsa vkSj LVkVZ nck,aA
5- chi lqukà nsus ij] VqdM+s iyVsa vkSj LVkVZ nck,aA pkV elkyk fNM+dsa vkSj I;kt dh
Lykbl ds lkFk ijkslsaA
è;ku nsa % ;fn idkus ds nkSjku ikuh vfèkd gks rks mls fudky dj fQj ls idkuk 'kq:
djsaA
fof/k %
88
*Refer Pg. 108, Fig-2