Category
Weight
Limit
Utensil Food Temp
Instructions
Chicken Tikka 0.2 kg ~ 0.4 kg Microwave-
safe bowl
Room
Ingredients
4 Chicken breasts, cut into Cubes \ 1 cup natural yogurt \ 1
tablespoon ground cumin \ 1 tablespoon garam masala powder
\ 1 teaspoon ground coriander \ 1 teaspoon ground turmeric
\ 1 tablespoons red chilli powder \ 1 lemon Juice \ 8 cloves
garlic, finely chopped \ 1 inch grated ginger, finely chopped \ 1/4
teaspoon red food color \ 1 Lemon
1. Mix the spices, coloring, lemon juice, ginger and garlic up into a
paste with a little water.
2. Stir in well with the yogurt to make a tandoori marinade.
3. Marinate the chicken in the marinade for 2-3 hours.
4. Shake off excess marinade and skewer the pieces of vegetable with
the skewer.
6. Place skewers on the rack.
7. Choose the menu and weight, press start.
8. When beep, turn over the food.
Flapjack
(Koutaba)
0.7 kg
Heat-proof
glass dish
Ingredients
200g butter \ 114g brown sugar \ 4 tablespoons syrup \ 280g
porridge oats \ 55g plain flour
1. Melt the margarine, sugar and golden syrup over a low light until
melted and combined.
2. Take off the heat and add the porridge oats and plain flour and mix
well.
3. Pour the mixture into a greased glass baking dish.
4.
Place food in the oven. Choose the menu and press start to cook.
5. After cook, cool enough and cut into some pieces.
29
(Oc-4)
(Oc-5)
Summary of Contents for MH604 Series
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