LG MC9280MR, Owner'S Manual

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Kebab 0.2 – 0.5 kg Rotisserie Bar
on the High rack
on the Metal tray
Refrigerated
Category s n o it c u r t s n I li s n e t U ti m i L t h g i e W n o it c n u F Food Temp.
2
Rotisserie
Cook
1. Heat the cooking oil in a pan and fry the onion and garlic until the
onion is translucent.
2. Add the curry powder and turmeric and fry gently.
3. Stir in the sugar, cayenne pepper, chilli powder, apricots and
vinegar and simmer for 10 minutes.
4. Let the marinade cool for a few minutes before pouring it over the
meat and then leave it in the refrigerator for 1 day.
5. Stir the meat in the marinade from time to time to make sure all the
cubes are well coated.
6. Skewer the pieces of meat with the roti bar. Note that the bar pass
the center of pieces.
7. Place food on the high rack on the metal tray. Choose the menu
and weight, press start.
8. When BEEP, turn food over and press start to continue cooking.
Ingredients for marinade
1 kg boned lamb or mutton, cut into 2cm cubes
(leg, thick rib or shoulder can be used)
* Curry marinade
15ml cooking oil
2 onions, sliced
1 clove garlic, crushed
1 tablespoon curry powder
1 teaspoon tumeric
2 tablespoons brown sugar
1 /
4
teaspoon cayenne pepper
1 /
4
teaspoon chilli powder
125g dried apricots, or 30g smooth apricot jam
500ml vinegar
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