English - 26
English - 27
03
O
VEN USE
category/
food
serving
size
ingredients
5-08
Swiss Roll
200-250 g Refined flour - 80 g, Condensed Milk - 100 g, Butter -
50 g, Soda Bicarb - 1/8 tsp., Baking Powder - ½ tsp.,
Milk - ½ cup, Vanilla essence - ½ tsp., Mix Fruit Jam
- 2 tbsp.
recommendations
Pre-heat the oven 200 °C with the convection function. Grease and
dust Square cake tin of 8", Sieve flour with baking powder & Soda.
In a bowl add condensed milk & butter, beat well, add refined flour,
essence & for spoon dropping consistency. Place the butter paper
at the bottom of the tray & pour the batter on it. Put it into low rack.
When beep, select menu and cook. Remove this cake on another
butter paper & spread mix fruit jam over it. Roll it & cut slices.
5-09
Marble cake
450-500 g Refined flour - 150 g, Condensed Milk - 200 g, Butter
- 100 g, Soda Bicarb - ½ tsp., Baking Powder - 1 tsp.,
Vanilla essence - 1 tsp., Cocoa Powder - 2 tbsp., Milk or
water as required
recommendations
Pre-heat the oven 200 °C with the convection function. Sieve refined
flour, baking powder & soda. In a bowl add condensed milk & butter
& beat well. Add refind flour, essence & mix. For spoon dropping
consistency add milk or water. Divide the mixture in two parts.
Add cocoa powder in one part. Put the plain batter & cocoa batter
alternately in the tin. Run a spoon through the batter only once. Put it
into low rack. When beep, select menu and cook.
5-10
Coconut
Toffee
300-350 g Condensed Milk - 200 g, Fresh grated coconut - 1 cup,
Chopped walnut - 100 g, Ghee - 2 tbsp.
recommendations
In microwave safe glass bowl, mix the condensed milk, coconut
and coo. When beep, add ghee and press start. After done add the
chopped walnuts & mix well. Spread the mixture on a well greased tin.
Press & level by pressing with a wet cloth. After 5 min. mark into small
pieces. Remove when cold.
category/
food
serving
size
ingredients
5-11
German
Biscuits
400-450 g Refined flour - 170 g, Butter - 115 g, Powder sugar - 60 g,
Cashew nut powder - 60 g, Almond essence - ¼ tsp.
recommendations
Pre-heat the oven 180 °C with the convection function. Sieve the flour,
cream butter & sugar very well until light & creamy. Add the Almond
essence & beat. Add cashew nut & sieved refined flour & mix well. The
mixture will form into a dough. Roll into sticks & shape into a circle.
Arrange this on baking tin. Put it into low rack. When beep, select
menu and cook. Cool the biscuits. Serve them.
5-12
Coconut
Cookies
200-250 g Refined flour - 85 g, Margarine or butter - 55 g, Desiccated
coconut - 40 g, Powder sugar - 55 g, Water - 2 tsp.
recommendations
Pre-heat the oven 180 °C with the convection function. Cream the
margarine & sugar very well until light & creamy. Add 2 tsp. of water.
Sieve the flour & add to the creamy mixture. Add the desiccated
coconut & mix well. Shape the biscuit as you wish. Arrange them on a
baking tin. Put it into low rack. When beep, select menu and cook.
5-13
Cumin
Biscuits
200 g
Refined flour - 120 g, Powder sugar - 1 tbsp., Butter -
50 g, Cumin & ajwain powder - 1 tsp. each, Soda bi carb
- 1 pinch, Baking powder - ¼ tsp., Water as required
recommendations
Pre-heat the oven 180 °C with the convection function. Cream the
margarine & sugar very well until light & creamy. Add 2 tsp. of water.
Sieve the flour & add to the creamy mixture. Add the desiccated
coconut & mix well. Shape the biscuit as you wish. Arrange them on a
baking tin. Put it into low rack. When beep, select menu and cook.
5-14
Chocolate
Cookies
200-225 g Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Baking powder -
½ tsp., Cocoa powder - 1 tbsp., Golden syrup - 1 tbsp.
recommendations
Pre-heat the oven 160 °C with the convection function. Sieve the flour
with cocoa & baking powder together. Cream the margarine & sugar
very well until light & creamy. Add the vanilla essence & golden syrup
& beat very well. Add the flour to the mixture & mix it well. Shape the
biscuit as you wish. Arrange them on a baking tin. Put it into low rack.
When beep, select menu and cook.
category/
food
serving
size
ingredients
5-15
Jam Biscuits
200-250 g Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Cornflour - 25 g,
Salt - 1 pinch, Milk as required, Jam
recommendations
Pre-heat the oven 160 °C with the convection function. Sieve the flour,
salt & cornflour together. Rub in the margarine with finger tips. Add the
sugar & mix well. Add just enough milk to make a dough. Roll out the
dough into about 6mm (¼") thickness. Cut with a round biscuit cutter.
In every alternate biscuit, make a hole in the centre with about 12 mm
(½") nozzle. Arrange them on a baking tin. Put it into low rack. When
beep, select menu and cook. Cool the buscuits. Make pairs of one
biscuit with hole and one without and sandwich with jam.
Using ThE aUTo indian rEcipE2 (non-vEggiE)
programmEs
The following table presents the various Indian Recipe (Non-Veggie)
Programmes and appropriate recommendations.
Use oven gloves when taking out food.
6. soups & snacks
category/
food
serving
size
ingredients
6-01
Chicken
Shorba
300-400 g Boneless Chicken - 100 g, Chopped Onion - 1 (medium
size), Chopped Garlic - 4~5 cloves, Oil - 1 tbsp., Cumin
Seeds - ½ tsp., Water - 1 cup, Coconut Milk - 1 cup,
Peppercorns - 5~6, Salt as per taste, Cream - ¼ cup,
Chopped Coriander Leaves - 2 tbsp.
recommendations
In microwave safe glass bowl add oil, chopped onion, garlic cloves,
cumin seeds & chicken, peppercorns. Mix well and cook. When beep
add all the other ingredients, mix it well and press start.
MC285TCTCSQ_TL_DE68-04126J-02_EN.indd 27
2014-05-16 �� 6:01:05