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ENGLISH
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.
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.
Use only recipients that are microwave-safe.
food
Ingredients
7.
Laziz
Bhindi
Serving Size
220 gm
Okara - 250 g, Tomato - 1, Green Chili -1, Onion - 1 medium,
Chaat Masala - ½ tsp, Garam Masala - ¼ tsp, Sunflower Oil -
¼ , Salt to taste, Garlic paste to taste optional, Degi Mirch - ½
tspe
recommendations
In microwave safe uncovered glass bowl take grated carrot
and ghee. Mix it well and press the start.
When beeps, add milk powder, milk, khoya and sugar. Mix
it well and cook. Again when beeps, add dry fruits and
cardamom powder and serve.
8.
Chettinad
Curry
Serving Size
500 gm
for the Chettinad masala :
Grated Coconut - ½ cup,
Coriander Seeds - ½ tsp, Red Chilli - 1, Cardamom - 3, Fennel
Seeds - 1 tsp, Cloves - 3, Cinnamon - 25 mm stick, Oil - 1tbsp
other Ingredients :
Poppy Seeds - 1 tbsp, Broken Cashew
nuts - 2 tbsp, Ginger - 25mm piece, Garlic - 6 cloves, Oil - 3
tbsp, Chopped Onion - ½ cup, Tomatoes Puree - 5 tbsp,
Turmeric Powder - ½ tsp, Chilli Powder - ½ tsp, Curry leaves
- 5, Boiled Mixed Vegetable - 3 cups (cauliflower, peas, French
beans), Coconut milk - ½ cup
recommendations
for Chettinad masala
Sauté all the ingredients till you get the pleasant aroma. Keep
aside. Grind into a smooth paste.
In a bowl add all the ingredients and Chettinad Masala. Cook
and serve hot.
THE CafETErIa SETTINGS
The following table presents the various Cafeteria Programmes and
appropriate recommendations.
food
Ingredients
1.
Dhokla
Serving Size
300-350 gm
Bengal Gram Flour-250 g, Semolina-60 g, Salt-to taste,
Regular Eno-1 tbsp, Mustered Seeds-¼ tsp, Curry Leaves-3
to 4.
recommendations
In a bowl mix all the ingredients with light hand and in one
direction to pump up the air in the batter.
Pour the batter in a greased bowl and put curry leaves on the
top. Cook and serve.
2.
Beans
Square
Serving Size
8 pieces
Cream Cracker Biscuits - 8, Grated cheese - ½ cup, Canned
Kidney Beans - 50 g, Tomato Ketchup - 2 tbsp, Red chili
powder - ¼ tsp, Green Chillies - 2, Oregano - ½ tsp, Roasted
Peanuts for garnishing, Fresh Cream - 2 tbsp (chilled), Hung
curd - ½ cup, Lemon - 1 tsp, Salt to taste, White pepper - ¼
tsp
recommendations
In a bowl add cheese, kidney beans, ketchup, red chili
powder, chopped green chilies and mix well. Put the mixture
over the each biscuit like a heap, leaving the corners clean.
Put a paper napkin on the glass turn tray and place the
biscuits carefully on it and cook. Garnish the biscuits with
sour cream and a peanut at the top.
Sour Cream :
Fresh cream, yogurt, lemon juice, salt and
pepper..
3.
Choconut
cake
Serving Size
500 g
Regular Flour (Maida) - 100 g, Powdered Sugar - 2 tbsp,
Butter - 75 g (preferably unsalted), Milk - ½ cup, Milk Maid -
½ tin, Cocoa Powder - ¼ cup, Soda bi carb - ½ tsp, Baking
powder - ½ tsp, Vanilla Essence - 1 tsp, Walnut - 2 tbs
recommendations
Sift regular flour with cocoa, soda bicarb and baking powder.
Keep aside. Mix sugar and butter. Beat till it gets light and
fluffy. Add milk maid and beat again for 1 minute. Add milk
and essence. Add Maida. Beat well for 3-4 minutes till the
mixture is smooth and light. Add walnuts, Mix well, transfer
to big, greased deep dish of 9” inch diameter. Cook and let
it cool. Let it stand for 3-4 minutes. Let it cool till it leaves the
sides of container. And serve.
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