11
EN
Using the Cafeteria Feature
The Auto Cafeteria feature has eight pre-programmed cooking time.
You do not need to set either the cooking times or the power level.
First, place the food in the centre of the turntable and close the door.
Use only recipients that are microwave-safe.
Cafeteria Settings
The following table presents the various Cafeteria Programmes,
quantities, standing times and appropriate recommendations.
Cafeteria Settings (continued)
1.
Select the type of food that you are cooking by pressing
the
Cafeteria
button once or more times.
2.
Press the
Start
(
) button.
Result :
Cooking starts. When it has finished:
1) The oven beeps four times.
2) The end reminder signal will beep 3 times.
(once every minute)
3) The current time is displayed again.
Food Serving
Size
Standing
Time
Ingredients
Recommendations
1.
Dhokla
250 g
-
Gram Flour
- 75 g,
Semolina
- 25 g,
Water
-
3/4 cup,
Salt
to taste,
Regular Eno
- 1 tbsp,
Oil
For Greasing
Mix all the ingredients in
bowl with light hand and
in one direction to
circulate air. Batter
should have dropping
consistency. In a greased
microwave safe container
pour the Dhokla batter
and set it.
2.
Veggie
Idli
400-450 g 1-2 min
Semolina
- 100 g,
Curd
-
200 g,
Capsicum
- 1/4
cup(fine chopped), Onion
- 1/4 cup(fine chopped),
Tomatoes
- 1/4 cup (Fine
chopped),
Salt
to taste,
Regular Eno
-1 ½ tsp,
Curry Leaves
- 3~4,
Mustered Seeds
- ½ tsp,
Oil
for greasing,
Water
for
steaming
Mix all the ingredients in a
bowl, make the batter of
dropping consistency.
Grease the moulds and
fill with batter. Pour ½ cup
water in rice container
and place the idli stands.
Serve hot with coconut
chutni.
Food Serving
Size
Standing
Time
Ingredients
Recommendations
3. Sweet
and Sour
Stuffed
Baskets
300-350 g -
Bread Slices
- 6,
Olive
Oil
- 3 tsp,
Chili Flakes
-
1/4 tsp,
Oregano
- 1/4 tsp,
Black Pepper powder
-
1/4 tsp,
Chaat masala
- 1/
4 tsp,
Blanched Sprouts
- 1/4 cup,
Pomegranate
-
1/4 cup,
Onion
- 1/4 cup
(Fine chopped),
Cucumber
- 1/4 cup (Fine
chopped),
Tamarind
Sauce
- 2 tbsp,
Lemon
Juice
- ½ tsp,
Salt
to
taste,
Fresh Coriander
Leaves
for garnishing
[Basket]
Roll out the
bread slices with a roller
evenly. Make the slices
thin until it gets even from
all sides. Cut the bread
slices in to the size of
muffin moulds. In a bowl
add 3 teaspoon of olive
oil, chili flakes, oregano,
black pepper powder and
chaat masala mix it well.
Brush up the mixture on
bread slices evenly. Place
the slices in the moulds
giving them the shape of
basket and grill it for 15
minutes.
[ Basket filling ]
In a bowl
add blanched sprouts,
pomegranate, onion,
cucumber, lemon juice,
tamarind sauce and salt to
taste. Mix well.
Fill the baskets with
sprout & omegranate
filling and garnish with
fresh coriander leaves
pomegranate, onion,
cucumber, lemon juice,
tamarind sauce and salt to
taste. Mix well.
Fill the baskets with
sprout & pomegranate
filling and garnish with
fresh coriander leaves.
4. Oat
hearts
700-750 g 1-2 min
Oats
- 1 ½ cup,
Boiled
Potatoes
- 2,
Grated
Cottage Cheese
- 1/4
cup,
Chili powder
- ½ tsp,
Garam Masal
- 1/4 tsp,
Dry mango powder
- 1
tsp,
Salt
to taste,
Chopped Coriander
- 2
tbsp,
Grated Carrot
- 2
tbsp,
Lemon juice
- 1/4
tsp
In a bowl add mashed
potatoes and all the
ingredients mix well. Make
heart shaped culets and
coat them with oats. Cook
with the grill rack. Serve
hot with ketchup.
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