10
EN
Using the Cafeteria Feature
The Auto Cafeteria feature has five 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.
1.
Select the type of food that you are cooking by pressing
the
Cafeteria
button once or more times.
2.
Press the
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
Ingredients
Recommendations
1. Poha
220-250 g
Flaked Rice (Poha)
- 200 g,
Onion
- 1 (chopped),
Boiled
Peas
-
½
cup,
Green chilies
-
2~3 (chopped),
Curry Leaves
- 5~6,
Mustered Seeds
- 1
tsp,
Oil
-
½
tbsp,
Asafetida
(hing)
- 1 pinch,
Turmeric
- ¼
tsp,
Roasted Peanuts
- tbsp,
Roasted Almonds
- 1 tbsp,
Pepper
- 1 tsp,
Salt
to taste
Wash flaked rice under running
water thoroughly. Keep aside for
ten minutes. In a container mix all
the ingredients well and cover it
with lid or plastic wrap, make a
small hole to release steam. Cook
and serve hot with mint chutney.
2. Vanilla
Cake
300-350g
Regular Flour (Maida)
- 120
g,
Powdered Sugar
- 2 tbsp,
Butter
- 75 g (preferably
unsalted),
Milk
-
½
Cup,
Milk
Maid
-
½
tin,
Soda bi carb
-
½
tsp,
Baking powder
-
½
tsp,
Vanilla Essence
- 1 tbsp
Sift regular flour with 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. Mix
well, transfer to big, greased deep
dish of 9” inch diameter. Cook
and Let it cool. Let it stand for 5
minutes. And serve
3. Veggie
Idli
400-450 g
Semolina
- 100 g,
Curd
- 200
g,
Capsicum
- ¼ cup(fine
chopped),
Onion
- ¼ cup(fine
chopped),
Tomatoes
- ¼ 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 chutney.
4. Dhokla
300-350 g
Bengal
Gram
Flour
- 250 g,
Semolina
- 60 g,
Salt
to
taste,
Regular Eno
- 1 tbsp,
Mustered Seeds
- ¼ tsp,
Curry Leaves
- 3 to 4
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.
5. Chocolate
Walnut Cake
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 tbsp
Sift regular flour with cocoa, soda
bi carb and baking powder. Keep
aside. Mix sugar and butter. Beat
till it gets light and fluffy. Add milk
maid and beat again for 1 min.
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. Let it cool till it leaves
the sides of container. And serve.
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