LG MJ3281BCG User Guide

RECIPE MANUAL

HEALTHY & TASTY COOKING WITH 201 AUTOCOOK MENUS

Please read this owner's manual thoroughly before operating.

MJ3281BCG

P/No. : MFL67281702

Various Cook Functions

Charcoal

Indian Bread Basket

Steam Chef

Nutricare

Indian Rasoi

24 Hours

Just 4 U/Utility Corner

Usage of Accessories

Multi Rotisserie Assembly

Multi Rotisserie Installation & Cooking

4~18

19~25

26~30

31~53

54~76

77~95

96~113

114

115

116~117

Various Cook Functions

Please follow the given steps to operate cook functions (Charcoal, Indian Bread Basket, Steam Chef, Nutricare, Indian Rasoi, 24 Hours, Just 4 U / Utility Corner) in your Microwave.

Cook Functions

STEP-1

STEP-2

STEP-3

STEP-4

STEP-5

STEP-6

Charcoal

Press Stop/Clear

Press Charcoal

Turn Dial to select the food category (1 to 20)

Press start

Turn the dial to select the weight

Press start

Indian Bread Basket Steam Chef Nutricare Indian Rasoi 24 Hours Just 4 U / Utility Corner

Press Stop/Clear

Press Indian Bread Basket

Turn Dial to select the food category (1 to 10)

Press start

Turn the dial to select the weight

Press start

Press Stop/Clear

Press Steam Chef

Turn Dial to select the food category (1 to 11)

Press start

Turn the dial to select the weight

Press start

Press Stop/Clear

Press Nutricare

Turn Dial to select the food category (1 to 44)

Press start

Turn the dial to select the weight

Press start

Press Stop/Clear

Press Indian Rasoi

Turn Dial to select the food category (1 to 42)

Press start

Turn the dial to select the weight

Press start

Press Stop/Clear

Press 24 Hours

Turn Dial to select the food category (1 to 40)

Press start

Turn the dial to select the weight

Press start

Press Stop/Clear

Press Just 4 U / Utility Corner

Turn Dial to select the food category (1 to 34)

Press start

Turn the dial to select the weight

Press start

CHARCOAL

In the following example, show you how to cook

0.3Kg of Paneer Tikka.

1. Press STOP/CLEAR.

2. Press CHARCOAL. The following indication is displayed "auto".

CHARCOAL

3. Turn COOK MODE until display show "9 Paneer Tikka". Press START/QUICK START for category confirmation.

4. Turn COOK MODE until display shows "0.3Kg". Press START/QUICK START. When cooking you can increase or decrease cooking time by turning COOK MODE.

• Charcoal menus are programmed.

• Charcoal menus allows you to cook your favourite food by selecting food & weight of food.

Category Weight Limit Utensil Instructions

Murg

Tandoori

1 kg

Multi Rotisserie

Whole Chicken

For Marinade

Hung Curd Garlic Paste

Ginger Paste Salt

Tandoori Masala

Cumin Powder

Tandoori Color

Red Chilli Powder

Method :

1. Mix all the ingredient of marinade in a bowl

2. Wash the Chicken properly & make cuts on the chicken all over.

3. Marinade the Chicken properly coating all the places. keep marinated for 3-4 hours in refrigerator.

Keep paper towel (Kitchen towel) on glass tray. Assemble the rotisserie & insert the Chicken & tie up with thread.

Install the rotisserie in the microwave select category & press start. Serve with grilled onion slices, lemon wedges & onion chutney.

Note : For Rotisserie assembly & installation refer Pg. 115 to 117.

CHARCOAL

1 Kg

1 Cup 3 Tbsp

1 Tbsp

As per taste

3 Tsp

As per taste

A pinch

As per taste

Bharwan

Tamatar

* Refer Pg. 114 Fig. 4 MWS - Microwave safe

0.3-0.5 kg

Multicook Tawa

High rack*

For

Tomato (Hollowed)

For Stuffing

Paneer (mashed) Salt, Red Chilli Powder, Garam Masala, Cumin Powder Onion Chopped Coriander leaves Chopped Oil

Method : 1. Precook the paneer stuffing- In a MWS bowl add oil, Onions & microwave 100 % for 3 minutes. Add paneer & all the spices & coriander

leaves & microwave 100% for 2 minutes

Stuff the hollowed tomatoes with paneer.

Grease the tomatoes with few drops of oil.

Keep the Tomatoes on tawa & tawa on high rack. Select Category & weight and press start

Turn over the tomato & press start. Put oil.

Turn over the side again & press start. Garnish with fresh coriander leaves & serve.

0.3 Kg

As per taste As per taste As per taste

¼ Tbsp ½ Tbsp

0.4 Kg

400 g 500 g300 g

250 g 300 g200 g

¼ cup ½ cup¼ cup

A few sprigsA few sprigs A few sprigs

0.5 Kg

1 Tbsp

CHARCOAL

Category Weight Limit Utensil Instructions

Tandoori

Aloo

0.3 ~ 0.5 kg3

Multicook Tawa

High rack*

For Aloo (Cut into quarters)

For marinade

Hung Curd Garlic Paste Cumin Powder Red Chilli powder Salt Tandoori Masala Tandoori Color

Method :

1. Mix all the ingredients of marinade in a bowl.

2. Add the aloo pieces & keep for ½ hour.

3. Keep the marinated aloo on tawa & tawa on high rack. Select category & weight & press start.

4. When beeps, turn over the pieces & drizzle few drops of oil & press start again. Sprinkle chaat masala or lemon juice & serve.

0.3 kg

300 g

2 Tbsp 1 Tbsp

1 Tsp

0.4 kg

400 g

3 Tbsp 1 ½ Tbsp

As per taste As per taste As per taste 2 Tsp

A pinch

0.5 kg

500 g

4 Tbsp 2 Tbsp

3 Tsp

Tandoori

Gobhi

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg4

Multicook Tawa

High rack*

For

Caulifower florets

For Marinade

Jeera powder Red Chilli Powder, Salt, Dhaniya Powder, Garam Masala, Anardana Tandoori Color/Haldi Oil Hung Curd

Method :

1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade & rub them properly with the marinade. Keep aside for 1 hours.

2. Transfer the marinated cauliflower on tawa & keep on high rack. Select category & weight and press start.

3. When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start. Serve with onion rings, coriander leaves & tomato slices.

0.3 kg

300 g

½ Tsp

1 Tbsp 2 Tbsp

0.4 kg

400 g

1 Tsp As per taste A pinch 1½ Tbsp 3 Tbsp

0.5 kg

500 g

1 Tsp

2 Tbsp 4 Tbsp

Category Weight Limit Utensil Instructions

Bharwan

Bhindi

Bharwan

Baigan

* Refer Pg. 114 Fig. 4

0.2 ~ 0.4 kg

0.2 ~ 0.4 kg6

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa*

High rack

For Bhindi Oil

Jeera Onion (chopped) Green Chillies Ginger Hing Tomato

For Stuffing

Coriander Powder Turmeric Powder Saunf Powder Amchoor Red Chilli Powder, Salt

Method :

1. Cut stalk of each bhindi & make lengthwise slit.

2. Combine stuffing ingredients & mix well stuff each bhindi with this mixture.

3. in MWS glass bowl add oil, jeera, onion, green chilli, ginger, tomato & hing. Select category & weight & press start.

4. When beeps, remove the bowl from microwave oven & keep the stuffed bhindi on tawa, drizzle few drops of oil on bhindis. Keep tawa on high rack

5. Press start.

6. When beeps, turn over bhindis & add the onion mixture & mix well.

7. Press start.

For

Baigan (Medium)

For Stuffing

Tomato(grated) Onion (chopped)) Salt, Coriander powder, haldi, amchoor, garam masala, red chilli powder Oil

Method :

1. Pre-prepare the stuffing-Ina microwave safe glass bowl add oil, onions, tomatoes & all spices & microwave at 100% for 3 minutes. Keep aside slit the baigans cross ways with stems intact.

2. In a MWS glass bowl add slit baigans & sprinkle some water & cover. Select category & weight & press start.

3. When beeps, Remove the bowl from microwave oven & Add the stuffing to the baigans.

4. Keep the baigans on tawa drizzle some drops of oil & keep tawa on high rack.

5. Press start.

6. When beeps, turn over again.

7. Press start.

0.2 kg

200 g ¼ tbsp

¼ tsp ½ no. 1 no. ¼"

½ no.

1 tsp

1 tsp 1 tsp 1 tsp

0.2 kg

200 g

1 no. ¼ cup

1 tbsp

0.3 kg

300 g ½ tbsp

½ tsp 1 no. 2 no. ¼" A pinch

1 no.

2 tsp 1½ tsp 1½ tsp 1½ tsp As per taste

0.3 kg

300 g

1½ no. ½ cup As per taste 1½ tbsp

CHARCOAL

0.4 kg

400 g 1 tbsp

1 tsp 1no. 2 no. ½"

1 no.

3 tsp 2 tsp 2 tsp 2 tsp

0.4 kg

400 g

2 nos. 1 cup.

2 tbsp

CHARCOAL

Category Weight Limit Utensil Instructions

Tandoori

Jhinga

* Refer Pg. 114 Fig. 4

0.2 ~ 0.5 kg

Multicook tawa

High rack*

For King Size Prawns

Ist Marinade

Lemon juice Salt, Red chilli powder Oil

2nd Marinade

Thick cream

Mozarella cheese (grated) Oil Red Chilli Powder Tandoori Masala Cornflour Garam Masala Ginger Paste Tandoori Colour/Haldi Hung Curd

Method :

1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.

2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.

3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select category & weight & press start.

4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina chutney. Note: In case the prawns get watery drain excess water & then cook.

0.2 kg 200 g

2 tbsp

½ tbsp

2 tbsp 1 tsp ½ tbsp

1 tsp 2 tsp

2 tsp

1 tbsp

0.3 kg 300 g

2½ tbsp

1 tbsp

3 tbsp 2 tsp 1 tbsp

2 tsp 3 tsp

2½ tsp

2 tbsp

0.4 kg 400 g

3 tbsp

As per taste

1½ tbsp

4 tbsp 3 tsp 1½ tbsp

As per taste

3 tsp 4 tsp

As per taste

3 tsp

A pinch (for colour)

3 tbsp

0.5 kg 500 g

3½ tbsp

2 tbsp

4 tbsp 4 tsp 2 tbsp

3½ tsp 5 tsp

3½ tsp

4 tbsp

Category Weight Limit Utensil Instructions

Chana

Kababs

0.2 ~ 0.4 kg8

Multicook tawa

High rack*

For

Boiled Kabuli Chana (Chhole) Cloves Pepper powder Cinnamon powder Garlic Cloves Salt Ginger Chopped Bread pieces Whole red chilly Bread crumbs

1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves, salt, ginger, soaked bread pieces, whole red chilli,

Method :

to a paste.

2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for complete coating.

3. Now keep the kababs on tawa & keep the tawa on high rack. Select category & weight & press start.

4. When beeps, turn over the side & press start.

0.2 kg

200 g 1 no.

¼ tsp 2 nos.

1 tsp. 1 no.. 1 no

0.3 kg

300 g 2 nos.

As per taste

¼ tsp 3 nos.

As per taste

2 tsp. 2 nos. 2 nos. For coating

CHARCOAL

0.4 kg

400 g 2 nos.

½ tsp 3 nos.

3 tsp 2 nos. 3 nos.

Paneer

tikka

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg9

Multi rotisserie

For Paneer cubes (cut into 1½" cubes), Capsicum (cut into cubes), onion (cut into cube), tomato(cut into cubes, pulp removed)

For marinade

Hung curd Ginger garlic paste Salt, Garam masala, Red Chilli powder Tandoori masala Tandoori Color Oil

Method :

1. Mix all the ingredients of the marinade in a bowl.

2. Make holes in the paneer pieces with the rotisserie skewers.

3. Now add the paneer pieces capsicum, onion, tomato & mix well keep in the refrigerator for 1 hour.

4. Skewer all the vegetables in the rotisserie & assemble the rotisserie & install the rotisserie in the oven. Select category & weight & press start.

5. When beeps, pour some oil & press start. Note: For rotisserie assembly & installation refer Pg. 115 to 117

0.3 kg

300 g

2 tbsp 1 tbsp

1 tsp

0.4 kg

400 g

3 tbsp 1½ tbsp As per taste 2 tsp A pinch For basting

0.5 kg

500 g

4 tbsp 2 tbsp

3 tsp

CHARCOAL

Category Weight Limit Utensil Instructions

Matar

Kababs

0.2 ~ 0.4 kg10

Multicook tawa*

High rack

For

Boiled peas Roasted makhanas Chopped green chillies Salt, pepper, garam masala Seeds of Chhoti Elaichi Roasted Cashewnuts

Method :

1. Grind the boiled peas, green chillies & elaichi seeds together to a fine paste.

2. Grind the makhanas & cashewnuts together to a rough powder.

3. Mix peas & makhanas paste. Add salt, pepper, garam masala.

4. Make small balls & flatten them to get small round kababs.

5. Keep on tawa & keep the tawa on high rack. Select category & weight & press start.

6. When beeps, turn over & press start

7. When beeps, turn over & press start. Sprinkle chaat masala & serve.

0.2 kg

200 g 1 cup. 2 nos.

4 nos. 2 tbsp

0.3 kg

300 g 1½ cups. 3 nos. As per taste 5 nos. 3 tbsp

0.4 kg

400 g 2 cups. 4 nos.

6 nos. 4 tbsp

Tandoori

Mushrooms

* Refer Pg. 114 Fig. 4

0.2 ~ 0.5 kg11

Multicook tawa

High rack*

For Mushroom Buttons (stalk removed)

For Marinade

Hung Curd Ginger Garlic Paste Salt, Coriander powder, cumin powder, amchoor Cornflour Tandoori Color

Method :

1. Mix all the ingredients of the marinade in a bowl.

2. Prick all the mushroom buttons & add to the marinade.

3. Keep the mushroom Marinated for 1 hour.

4. Transfer the mushrooms on tawa & keep the tawa on high rack. Select category & weight & press start.

5. When beeps, turn over the mushroom & press start.

6. When beeps, turn over again & press start. Note: If mushroom run watery while cooking, drain water & start cooking again.

0.2 kg 200 g

1 tbsp ½ tbsp

¼ tsp

0.3 kg 300 g

2 tbsp 1 tbsp

½ tsp

0.4 kg 400 g

3 tbsp 2 tbsp As per taste 1 tsp A pinch

0.5 kg 500 g

4 tbsp 2½ tbsp

1½ tsp

Category Weight Limit Utensil Instructions

Arbi

Tandoori

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg12

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

For

Arbi (Cut into slices) Oil Onion rings Garam Masala, Amchoor, Salt Green Chillies (Chopped) Ginger (shredded) Coriander Seeds

For Marinade

Hung curd Tandoori Masala Ginger Paste Pepper corns (crushed) Ajwain Haldi Salt Oil Besan

Method :

1. Mix all the ingredients of marinade in a bowl. Add the arbi slices & keep for ½ an hour.

2. In a MWS glass bowl add oil, onion rings, shredded ginger & green chillies, garam masala, amchoor & salt. Mix well. Select Category & weight & press start

3. When beeps, remove the bowl from microwave oven, Transfer the marinated arbi on tawa & keep the tawa on high rack.

4. Press start.

5. When beeps, drizzle few drops of oil. Add onion rings mixture & turn over the slices.

6. Press start.

0.3 kg

300 g 2 tsp 1 cup

2 nos. 1 tsp ½ tsp

2 tbsp ½ tbsp ½ tsp 4 nos. ½ tsp

½ tbsp. ½ tbsp

0.4 kg

400 g 3 tsp 1½ cup As per taste 3 nos. 1½ tsp 1½ tsp

3 tbsp 1 tbsp ½ tsp 5 nos. ½ tsp A pinch As per taste ½ tbsp ½ tbsp

CHARCOAL

0.5 kg

500 g 4 tsp 2 cups

4 nos. 2 tsp 1 tsp

4 tbsp 1½ tbsp 1 tsp 6 nos. 1 tsp.

1 tbsp 1 tbsp

CHARCOAL

Category Weight Limit Utensil Instructions

Malai Tikka

Corn

Kababs

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg13

0.2 ~ 0.4 kg14

Multi rotisserie

Multicook tawa

High rack*

For

Boneless Chicken (1½" pieces ) Oil

For Marinade

Thick cream Green cardamom powder Pepper powder Garlic paste Ginger paste Melted butter Garam masala, amchoor, jeera powder, salt Green chillies

Method :

1. Mix all the ingredients of the marinade in a bowl. Marinate Chicken & keep in refrigerator for 1 hour.

2. Grease the rotisserie skewers with some oil. Put the chicken pieces on skewers. Assemble the rotisserie. Install the rotisserie in the microwave, spread the tissue paper on the glass tray.

3. Select category & weight & press start.

4. When beeps, add 1tsp oil & again press start. Sprinkle the chaat masala & serve. Note: For rotisserie assembly & installation refer Pg. 115 to 117.

For

Boiled potatoes Boiled sweet corns Onions (Chopped) Green chillies (Chopped) Fresh coriander (finely chopped) Pudina (finely chopped) Melted butter Garam Masala, pepper powder, salt Lemon juice Bread crumbs

Method :

1. Mash the boiled potatoes & corns. Mix well.

2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt & pepper. Add bread crumbs & lemon juice.

3. Make long kababs out of this mixture.

4. Keep the kababs on tawa & tawa on high rack. Select category & weight & press start.

5. When beeps, turn over & press start.

6. When beeps, turn over & press start. Serve with chutney or sauce.

0.3 kg

300 g

¼ cup ¼ tsp

½ tsp 1 tsp ¼ tbsp

1 no.

0.2 kg

2 medium ¼ cup ¼ cup 1 no. 1 tbsp. ½ tbsp. ¼ tbsp.

2 tsp 1 tbsp

0.4 kg

400 g For basting

¼ cup ¼ tsp As per taste ½ tsp 1½ tsp ½ tbsp As per taste 1 no.

0.3 kg

3 medium ½ cup ½ cup 1 no. 2 tbsp. 1 tbsp ½ tbsp As per taste 3 tsp 2 tbsp

0.5 kg

500 g

½ cup ¼ tsp

1 tsp 2 tsp 1 tbsp

2 nos.

0.4 kg

4 medium 1 cup 1 cup 2 no. 3 tbsp 1½ tbsp 1 tbsp

3 tsp 3 tbsp

Category Weight Limit Utensil Instructions

Kastoori Kababs

* Refer Pg. 114 Fig. 4

0.2 ~ 0.4 kg15

Multicook tawa

High rack*

For

Boneless Chicken mince (Keema)

For marinade

Ginger garlic paste Lemon juice Roasted Besan Bread crumbs Pepper powder, Salt, Red chilli powder Ginger finely chopped Chopped Coriander leaves Oil Choti elaichi powder Jeera Kesar (Soaked in ½ cup in milk)

Method :

1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.

2. Marinate the mince with all the ingredients mentioned under marinade.

3. Make flat Kababs of the mixture.

4. Keep the kababs on tawa & tawa on high rack. Select category & weight and press start.

5. When beeps, turn over the kababs & press start, Sprinkle chaat masala & serve.

0.2 kg

200 g

¼ tbsp ¼ tbsp 2 tbsp 2 tbsp

½ tsp 2 tbsp 1 tsp ½ tsp 1 tsp ½ tsp

0.3 kg

300 g

½ tbsp ½ tbsp 3 tbsp 3 tbsp As per taste ½ tsp 3 tbsp 2 tsp ½ tsp 1 tsp ½ tsp

CHARCOAL

0.4 kg

400 g

1 tbsp 1 tbsp 4 tbsp 4 tbsp

1 tsp 4 tbsp 3 tbsp 1 tsp 1 tsp 1 tsp

CHARCOAL

Category Weight Limit Utensil Instructions

Tikka

Achaari

* Refer Pg. 114 Fig.4

0.3 ~ 0.5 kg16

Microwave safe

(MWS) glass bowl

Multi rotisserie

For

Boneless mutton (Cut into 1½" pieces)

For marinade

Hung curd Raw papaya Paste (Green papaya, peeled, deseed & grind in a mixer Onion (Sliced) Salt, Red chilli powder, Amchoor powder Saunf Jeera Mustard seeds Ginger garlic paste Tandoori Color Methidana

Method :

1. Wash & pat dry the mutton pieces. Prick them with a fork.

2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces & keep for 3-4 hours in refrigerator.

3. Remove from fridge & let them come to room temperature.

4. In a MWS glass bowl add the marinated pieces. Select category & weight & press start.

5. When beeps, remove the bowl from microwave oven spread the tissue paper on glass tray & insert the mutton pieces in rotisserie skewers. Assemble the rotisseries & install in the microwave.

6. Press start.

7. When beeps, pour 1 tsp oil on the mutton pieces.

8. Press start.

Note : For rotisserie assembly & installation refer Pg. 115 to 117

0.3 kg

300 g

2 tbsp ½ tbsp ¼ cup

2 tsp. ½ tsp. ½ tsp ½ tbsp

0.4 kg

400 g

3 tbsp ½ tbsp ½ cup. As per taste 2 tsp ½ tsp ½ tsp 1 tbsp A pinch A pinch

0.5 kg

500 g

4 tbsp 1 tbsp 1 cup

2 tsp 1 tsp 1 tsp 1½ tbsp

Category Weight Limit Utensil Instructions

Mahi Tikka Multicook tawa

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg17 &

High rack*

For

Fish fillets (Cut into 2" cubes)

For marinade

Hung Curd Thick cream Ginger garlic paste Ajwain Garam masala Salt pepper Lemon juice Red chilli powder, salt

Method :

1. Rub the fish well with 3 tbsp besan & 2 tbsp lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Pick fish all over with a forks.

2. Mix all the ingredients of marinade. Add the fish pieces & keep aside for 3-4 hours.

3. Transfer the marinated fish pieces to tawa & keep tawa on high rack. select category & weight & press start.

4. When beeps, turn over the pieces & press start.

5. When beep, turn over the pieces & press start. Sprinkle chaat masala & serve onion slices. Note:- In case there is excess water during cooking & drain it & restart.

0.3 kg

300 g

2 tbsp ¼ cup 1 tsp ¼ tsp

1 tbsp

0.4 kg

400 g

3 tbsp ¼ cup 2 tsp ½ tsp As per taste As per taste 2 tbsp As per taste

CHARCOAL

0.5 kg

500 g

4 tbsp ½ cup 2½ tsp ½ tsp

2½ tbsp

CHARCOAL

Category Weight Limit Utensil Instructions

Tandoori

Subzi

* Refer Pg. 114 Fig. 4

0.3 ~ 0.5 kg18

Microwave safe

(MWS) glass bowl

High rack

Multicook tawa*

For

Paneer (Cut 1" inch) Salt, Red chilli powder Lemon juice Oil Capsicum (Cut into fine rings) Onion (Cut into fine rings)

Black salt Tandoori Masala Tandoori Color

For Paste

Ginger Green Chillies Jeera Garlic flakes (Optional)

Method :

1. Grind garlic, ginger, jeera & green chillies to a thick rough paste. Do not add water. Keep the paste aside.

2. Add salt, chilli powder & lemon juice to the paste. Add the tandoori color.

3. Cut the paneer into 1" square pieces. Apply the paste on all the pieces properly..

4. In a MWS glass bowl add oil, capsicum & onion. Select category & weight & press start.

5. When beeps, remove the bowl from microwave oven & add lemon juice, black & salt, keep aside.

6. Keep the paneer pieces on tawa & tawa on high rack.

7. Press start.

8. When beeps, add the capsicum & onion rings & mix well. Drizzle few oil drops.

9. Press start.

0.3 kg

300 g

1 tsp 1 tbsp 2 cups 2 cups

2 tsp.

1½" piece 2 nos. 1 tsp 3 nos.

0.4 kg

400 g As per taste 1½ tsp 1½ tbsp 2½ cups 2½ cups As per taste 2½ tsp A pinch

2" piece 3 nos. 1½ tsp 4 nos.

0.5 kg

500 g

2 tsp 2 tbsp 3 cups 3 cups

3 tsp

2½" piece 4 nos. 2 tsp 5 nos.

Category Weight Limit Utensil Instructions

Mix Veg

Platter

* Refer Pg. 114 Fig. 4

0.5 kg19

Multicook tawa

High rack*

For

Paneer (Cut 1½" cubes) Mushroom buttons (trim the stalk) Baby corn (blanched) Capsicum (Cut into large cubes) Tomatoes (cut into quarters & deseeded) Onion (Cut into quarters & separated)

For Marinade

Hung Curd Thick cream Cornflour Ginger garlic paste Black Salt Tandoori Color Tandoori masala Red chilli powder, salt

Method :

1. Mix all the ingredients of marinade.

2. Add paneer, mushrooms, baby corns, onions & tomatoes to the marinade & mix well to coat the vegetables..

3. Keep the marinated vegetables on tawa & tawa on high rack. Select category & press start.

4. When beeps, turn over the side & drizzle few drops of oil & press start.

5. When beep, again turn over & press start. Serve with barbeque sauce. Note: In case there is excess water during the cooking process, drain it & cook.

CHARCOAL

0.5 Kg

200 g 100 g 25 g 100 g 25 g 50 g

4 tbsp 2 tbsp 1 tbsp 1 tbsp As per taste A pinch 2 tsp as per taste

CHARCOAL

Category Weight Limit Utensil Instructions

Fish

Tandoori

* Refer Pg. 114 Fig. 4

0.5 kg20

Multicook tawa

High rack*

For

Pomfret

For Marinade

Degi Mirch Jeera Ginger paste Garlic paste Tandoori Masala Garam Masala Amchoor Dhania Powder Lemon juice Chaat Masala Salt

Method :

1. Rub the fish well with besan (3tbsp), 2 tbsp lemon juice to remove fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Prick the fish all over with a fork or give shallow cuts with a knife.

2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces & let it marinade for 2-3 hours.

3. Keep the marinated fish pieces on tawa & tawa on high rack. Select the category & press start.

4. When beeps, turn over the fish & press start.

5. When beeps, turn over again & press start. Sprinkle chaat masala & serve with Pudina chutney & onion rings.

0.5 Kg

3 small sized

2½ tsp ½ tsp 1 tsp 1 tsp ½ tsp 1½ tsp 1 tsp 1 tsp 2 tbsp ¼ tsp As per taste

INDIAN BREAD BASKET

In the following example, show you how to cook 2 Pc of Naan.

1. Press STOP/CLEAR.

2. Press INDIAN BREAD BASKET. The following indication is displayed "auto".

INDIAN BREAD BASKET

3. Turn COOK MODE until display show "1 Naan". Press START/QUICK START for category confirmation.

4. Turn COOK MODE until display shows "2 Pc". Press START/QUICK START. When cooking you can increase or decrease cooking time by turning COOK MODE.

• Indian Bread Basket menus are programmed.

• Indian Bread Basket cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

INDIAN BREAD BASKET

Category Weight Limit Utensil Instructions

Naan Multicook Tawa

2 No.1

Low Rack*

For Refined flour (Maida) Curd

Milk Butter Salt Castor Sugar Baking powder Butter (Melted) Soda-bi-carb Onion seeds

Method :

1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi-carb & add to the dough. Mix it well & knead a soft dough adding the milk & water (if required). After making the dough add melted butter & knead the dough again. Keep the dough covered in a warm place for about 1-2 hours to ferment properly.

2. Keep the tawa on low rack & keep inside the microwave. select category & press start.

3. Divide the dough into 10 equal portions/balls. (approx. of 40 gm each). Roll out each portion in an oblong shape. Brush with melted butter & sprinkle onion seeds on the top.

4. When beeps, keep 2 rolled out naan on the tawa & press start.

5. Serve hot with gravy curry for your choice. Note: Grease the surface with little oil to prevent the naan from sticking while rolling.

Dough 225 gms 4 tbsp 100 ml 1 tbsp 1/8 tsp 1 tsp ½ tsp 1 tsp ¼ tsp 1 tsp

Lachha

Parantha

* Refer Pg. 114 Fig. 3

2 No.2

Multicook Tawa

low rack*

For

Whole wheat flour Salt Ghee Milk Water

Method :

1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk & then water & knead a soft dough.

2. Keep tawa on low rack, keep inside the microwave. select category & press start.

3. Divide the dough into 11-12 equal portion (approx of 45-46 gms). Roll out each portion to a diameter of 6" spread ½ tsp ghee/oil all over & dust some dry flour. Fold to half & again repeat the same procedure. So that you get a long strip (like a fan).

4. Apply few drops of ghee on the strip. again roll the strip to form a ball. Roll out the ball to 5" diameter for laccha parantha.

5. When beeps, keep 2 rolled out laccha parantha on tawa & press start.

6. When beeps, turn the paranthas & again press start. Make all laccha paranthas following the same procedure.

7. Apply some ghee on top (optional) & crush the parantha slightly to open up the layers. Serve hot with gravy/curry of your choice. Wrap in foil & store.

Dough

2 cups ½ tsp 2 Tbsp ½ cup ½ cup

Category Weight Limit Utensil Instructions

Appam Multicook Tawa

Thepla

* Refer Pg. 114 Fig. 4

Refer Pg 114 Fig. 2

1 No.3

2 No.

High Rack*

Steam chef

without steam

plate

For Rice (soaked for 5-6 hours) Cooked rice (Boiled)

Fresh coconut shavings Yeast Coconut water Salt & Sugar

Method :

1. Grind together soaked rice, cooked rice & coconut shaving till get a fine thick paste. Do not add too much water. Instead use coconut water for grinding & diluting. Batter should have a consistency similar to dosa batter or slightly thickened.

2. Add the yeast (diluted in 2 tbsp coconut water) & salt & sugar to taste. Allow the batter to ferment at room temperature for atleast 6-8 hours.

3. Keep the tawa on high rack, keep inside the microwave. Select category & press start.

4. When beeps, pour ½ cup batter (approx 100 ml) on tawa & spread evenly to a circle keep on the rack & press start.

5. When beeps, turn the appam carefully without breaking. Press start.

6. Serve hot with coconut chutney or veg stew. Note: While pouring the appam batter, try to make a thin size appam. It should not be very thick.

For

Wheat flour Curd Turmeric powder Chilli powder, coriander powders, salt Oil

Method :

1. Mix all the ingredients together & knead into a soft dough using water (if required)

2. Knead the dough till it is smooth & divide into 8 equal portion (approx. 40gm).

3. Roll out each portion into 5" diameter. Use little flour to prevent sticking.

4. Grease the steam water bowl with few drop of oil and put two rolled out theplas in it & cover. Keep inside the microwave.

5. Select category & press start.

6. When beeps, smear ½ tsp oil on both theplas & turn over. Press start. Wrap in foil & store.

INDIAN BREAD BASKET

Batter 1 cup ½ cup 2 cups ¼ tsp To dissolve yeast & for diluting the batter As per taste

Dough

2 cups 1 cup ½ Tsp As per taste 2 tbsp

INDIAN BREAD BASKET

Category Weight Limit Utensil Instructions

Masala

Roti

Missi Roti Multicook Tawa

* Refer Pg. 114 Fig. 3

2 No.

2 No.6

Multicook Tawa

Low Rack*

For Whole wheat flour Besan

Finely copped onion Finely chopped green chilli Black pepper powder Red chilli powder Garam Masala Ghee Salt Fresh Curd Water (to knead dough) Oil Coriander leaves (Chopped)

Method :

1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green chillies, coriander leaves & all the spices. Rub in ghee & curds. Mix well & knead soft dough adding the water. Knead the dough again after adding oil. Keep the dough covered for 5-10 minutes.

2. Keep the tawa on low rack. Keep inside the microwave Select category & press start.

3. Divide the dough into 7 equal portions (approx of 60gm each). Roll out each portion into a diameter of 5 inches. use little dry flour while rolling the roti to prevent it from sticking to surface.

4. When beeps keep 2 rolled out roties on tawa & press start.

5. When beeps, turn & again press start. Make all the roties following the same procedure.

6. Serve hot with pickle or curd. Wrap in foil & store.

For

Wheat flour Besan Oil Kasuri methi, Red Chilli powder, Salt Water (for dough kneading) Curd

Method :

1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in the flour & slowly adding water to make a soft dough.

2. Divide the dough into, 11 equal portions (each approx 50g) grease the surface on which roti will be rolled with little oil. Take the dough & roll out the roti to 5 diameter.

3. Keep the tawa on low rack & put few drops of oil & spread. Select category & keep the tawa & low rack inside the microwave & press start.

4. When beeps, keep the rolled out missi roties on the tawa & press start.

5. When beeps, add ¼ tsp oil on the roties & turn over. Press start. Wrap in foil & store.

Dough 1 cup 3/4 cup 1 no. (medium) 2 no. 1 tsp 1 tsp ½ tsp 1 tbsp As per taste ¼ cup ¼ cup ½ tsp 2 tbsp

Dough

1½ cups 1½ cups 4 Tbsp As per taste 50 ml ½ cup

Category Weight Limit Utensil Instructions

Stuffed

Naan

* Refer Pg. 114 Fig. 3

2 No.

Multicook tawa

Low rack*

For Refined flour (maida) Curd Milk butter Salt Castor Sugar Baking powder Butter (melted) Soda-bi-carb Onion seeds

For filling

Grated Paneer Chopped onions Chopped green chilli Coriander leaves (Chopped) Red Chilli powder, salt, garam masala, anardana powder

Method :

1. In a bowl add all the ingredients mentioned for filling & mix well & prepare the stuffing for naan.

2. In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi carb & add to the dough. Mix well & knead & soft dough adding the milk & water (if required). Add melted butter & again knead the dough. Keep the dough covered in a warm place of about 1-2 hours to ferment properly.

3. Keep the tawa on low rack. Keep inside the microwave. Select category & press start.

4. Divide the dough into 10-11 equal portions (approx 40 gm each) Roll out a portion & put 2 tbsp stuffing & fold from all sides & again make a ball. Roll out again to an oblong shape. Brush the top with melted butter & sprinkle onion seeds.

5. When beeps, keep 2 rolled out naans on tawa & press start.

6. Make all other naans following the same procedure. Serve hot with the gravy/curry of your choice. Note: Grease the surface with little oil to prevent the naan from sticking to the surface while rolling.

INDIAN BREAD BASKET

Dough 225 g 4 tbsp 100 ml 1 tbsp 1/8 tsp 1 tsp ½ tsp 1 tsp ¼ tsp 1 tsp

150 g 1 no (medium) 2 nos. A few sprigs As per taste

INDIAN BREAD BASKET

Category Weight Limit Utensil Instructions

Khasta

Paratha

2 No.8

Multicook Tawa

Low Rack*

For Whole wheat flour Melted butter

Salt Buttermilk

Method :

1. Mix whole wheat flour, melted butter, salt in a bowl.

2. Gradually add buttermilk to form a firm dough. Add more buttermilk (if required).

3. After kneading lightly on a floured surface, form into a smooth ball.

4. Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 equal portion (45gms).

5. On a lightly floured surface, roll out each portion into 5" diameter rounds.

6. Keep the tawa on low rack & select category & keep the tawa inside the microwave & press start.

7. When beeps, put 2 parathas on tawa & press start.

8. When beeps, smear with ½ tsp oil & turn over & press start. Wrap in foil & store.

Dough 1½ cup 1/3 cup As per taste ½ cup

Rajma

Paratha

* Refer Pg. 114 Fig. 3

Refer Pg. 114 Fig. 4

2 No.9

Multicook Tawa

high rack

For

Boiled Rajma Whole Wheat flour (atta) Soyabean flour Chopped green chillies Fresh mint leaves Anardana (Crushed) Red Chilli Powder Tomato Puree Salt Oil Coriander leaves (Chopped) Water

Method :

1. In a bowl combine wheat flour boiled & mashed rajma, soyabean flour, tomato puree, chopped green chilli, coriander leaves, freshly crushed mint leaves, Anardana, oil, red chilli powder, salt. Mix & gradually add water & knead a soft dough.

2. Keep the tawa on high rack. Keep inside the Select category & press start.

3. Divide the dough into 6-7 equal sized portions (approx of 45gms). Roll out each dough into 5" diameter circle.

4. When beeps keep 2 rolled out parathas on tawa & press start.

5. When beeps, turn the parathas. Press start. Make all the parathas with the similar procedure.

6. Serve them hot with curd or pickle. Wrap in foil & store.

Dough

1/3 cup 1 cup 2 Tbsp 3-4 nos. 8-10 nos. 1 tsp 1 tsp 2 tbsp. As per taste 2 tsp 2 tbsp To knead to dough

Category Weight Limit Utensil Instructions

Pudina

Parantha

* Refer Pg. 114 Fig. 4

2 No.10

Multicook Tawa

High Rack*

For Whole wheat flour Mint leaves

Salt

Butter Chaat Masala Oil/ghee Dry pudina powder Water

Method :

1. Wash & put dry & chop mint leaves finely.

2. In a bowl combine wheat flour, mint leaves, salt, butter, chaat masala, gradually add water & knead a soft dough. Keep the dough covered for 5-7 minutes.

3. Keep the tawa on high rack. Keep inside the microwave Select category & press start.

4. Divide the dough into 5-6 equal sized portions. Roll out each dough into a diameter of 6". Spread ½ tsp oil/ghee all over & dust with some dry pudina powder fold the rolled out chapati like a fan & again make a ball & again roll out the ball to a measure of 5" diameter.

5. When beeps keep 2 rolled out paranthas on tawa & press start.

6. When beeps apply ¼ tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the similar procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

INDIAN BREAD BASKET

Dough 1 cup ½ cup As per taste 2 tbsp 2 tsp 2 tsp 1 tbsp As required to make the dough

STEAM CHEF

In the following example, show you how to cook

0.1Kg of Momos.

1. Press STOP/CLEAR.

2. Press STEAM CHEF. The following indication is displayed "auto".

STEAM CHEF

3. Turn COOK MODE until display show "1 Momos". Press START/QUICK START for category confirmation.

4. Turn COOK MODE until display shows "0.1Kg". Press START/QUICK START. When cooking you can increase or decrease cooking time by turning COOK MODE.

• Steam Chef cook menus are programmed.

• Steam Chef allows you to cook most of your favourite food by selecting the food type and the weight of the food.

Category Weight Limit Utensil Instructions

Momos

Sprouts

0.1 ~ 0.3 kg

Steam chef*

For

Maida Salt Water Baking powder Oil

For filling

Finely chopped carrot, capsicum, cabbage Salt & Pepper Soya sauce Chilli sauce

Method : 1. In bowl take maida, salt, baking powder, oil & gradually adding water knead a soft dough. Keep it covered for 15 minutes.

2. In another bowl take all ingredients of filling. Mix well.

3. Divide the dough into small equal sized balls. Roll out each ball into thin chapatis & add filling in the centre & close it giving them momos shape. Prepare all the momos in the same way.

4.In the steam chef, add water to the steam bowl, place the momos on the steam plate & cover.

5. Select category & weight. Press start. Serve them hot with schezwan sauce.

Note : Sprinkle some water on the momos before keeping in the microwave for steaming.

For Moong sprouts Chopped onion, Chopped tomato Salt, Chaat masala, Lemon juice

Method :

1. In the steam chef, add water to the steam water bowl, place the moong sprouts on the steam plate and cover.

2. Select category and weight and press start. Stand for 3 minutes. Add chopped onion, tomato, salt, chaat masala and lemon juice and serve.

0.1 kg 0.2 kg 0.3 kg 100 g 200 g 300 g

¼ tsp 1 tsp

1½ cup

½ tsp ½ tsp

0.1 kg 100 g

As per your taste

For making dough ½ tsp 2 tsp

2 cups

As per your taste 1 tsp 1 tsp

0.2 kg 200 g

As per taste

STEAM CHEF

½ tsp 3 tsp

2½ cups

1½tsp 1½tsp

0.3 kg 300 g 2 cups2 cups1 cup

Steamed

chicken

* Refer Pg. 114 Fig.1

0.1 ~ 0.5 kg

Steam chef*

For Boneless chicken Soya sauce, salt, pepper

Method :

1. Marinate the chicken with soya sauce, salt, pepper and keep it in refrigerator for 1 an hour.

2. In the steam chef, add the water to the steam water bowl, place the marinated chicken on the steam plate and cover.

3. Select category and weight and press start. Stand for 3 minutes.

0.1 kg

100 g

0.2 kg

200 g

0.3 kg

300 g

As per taste

0.4 kg

400 g

0.5 kg

500 g

STEAM CHEF

Category Weight Limit Utensil Instructions

Sarson ka

4 Steam chef*

saag

0.1 ~ 0.4 kg &

Microwave

safe (MWS) bowl

For Sarson (washed & separated leaves) Palak (washed & separated leaves) Oil Onion garlic paste Tomato (chopped) Salt, Red chilli powder Water

Method : 1. In the steam chef, add water in the steam water bowl, place sarson and palak on the steam plate and cover.

Select category and weight and press start.

2. When beeps, remove the steam chef, grind it with water.

3. In a MWS bowl add oil, onion garlic paste, tomato, salt and red chilli powder and press start. Mix well.

4. When beeps, add grind sarson and palak, water (as required) to the MWS bowl. Mix well and press start. Serve it with makki ki roti.

0.1 kg

75 g 20 g 1 tbsp 1 tsp 1/2 cup

0.2 kg

150 g 50 g 1½ tbsp 1½ tsp 1 cup

0.3 kg

200 g 100 g 2 tbsp 2 tsp 1½ cup

As per your taste

As required

0.4 kg

250 g 150 g 2½ tbsp 2½ tsp 2 cups

Matar

Mushroom

Boiled Egg

* Refer Pg. 114 Fig.1

0.1 ~ 0.3 kg

2-9

Steam chef*

Microwave

safe (MWS) bowl

Steam chef*

For

Matar Mushroom (chopped) Oil Onion (chopped) Tomato puree Salt, Red chilli powder, Garam masala

Method : 1. In the steam chef, add water to the steam water bowl, place the matar and chopped mushroom on the steam plate and cover.

Select category and weight and press start.

2. When beeps, remove the steam chef.

3. In a MWS bowl add oil, onion, tomato puree, salt, red chilli powder, garam masala and press start. Mix well.

4. When beeps, add steamed matar and mushroom to the MWS bowl and add little water, press start. Mix well and add chopped coriander leaves and serve with roti.

Eggs

Method : 1. In the steam chef, add water to the steam water bowl, place the eggs on the steam plate and cover.

2. Select category & number and press start.

Remove the shell of the eggs and sprinkle salt and pepper and serve.

0.1 kg

50 g 50 g 1 tbsp 1/2 cup 2 tbsp

2 nos. 3 nos. 4 nos. 5 nos. 6 nos. 7 nos. 8 nos. 9 nos.

0.2 kg

100 g 100 g 1½ tbsp 1 cup 2½ tbsp

As per taste

0.3 kg

150 g 150 g 2 tbsp 1 cup 3 tbsp

Category Weight Limit Utensil Instructions

Gajar ka

Halwa

0.3 kg Steam chef* &

Microwave safe

(MWS) flat glass

dish

For

Grated Gajar Ghee Milk Powder

Khoya Sugar Elaichi Powder and Dry Fruits

Method : 1.

In steam chef, add water in steam water bowl. Place the grated gajar on steam plate and cover.

Select category & press start.

3..

When beeps, transfer the steamed gajar to the MWS glass dish. Add rest of the ingredients to the grated gajar and mix well. Press start.

STEAM CHEF

0.3 kg

300 g 2 tbsp 4 tbsp

5 tbsp 4 tbsp

As per your taste

Avial

8 Steam chef*

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

* Refer Pg. 114 Fig.1

For Cut vegetables (long pieces), Carrot, potato, drumstick,

French beans, bottlegourd

Oil Mustard seeds, Curry leaves, Salt, Haldi Coconut milk Curd (beaten)

Method : 1. In the steam chef, add the water to the steam water bowl, place the vegetables on the steam plate and cover.

2. Select category & weight and press start.

3. When beeps, remove the Steam Chef.

4. In a MWS bowl add oil, mustard seeds, curry leaves, haldi, salt. Add coconut milk and curd. Press start.

5. When beeps, add the steamed vegetables to the coconut milk and press start. Garnish with grated coconut and serve.

0.1 kg

100 g

1 tbsp

½ cup ½ cup

0.2 kg

200 g

1 tbsp

As per taste 1 cup 1 cup

0.3 kg

300 g

1½ tbsp

1½ cup 1½ cup

STEAM CHEF

Category Weight Limit Utensil Instructions

Shorshe

Ilish

0.3 kg

Steam chef*

Microwave

safe (MWS) bowl

For Hilsa pieces Mustard oil Onion Mustard seeds and chilli paste Salt, Red chilli powder

Method : 1) In the steam chef, add the water to the steam water bowl, place the hilsa pieces on the steam plate and cover. Select category

and press start.

2) When beeps, remove the steam chef. In a MWS bowl add mustard oil, onion, mustard seeds and chilli paste, salt, red chilli powder and press start.

3) When beeps, add the steamed hilsa in MWS bowl, mix well and cover. Press start. serve with rice.

0.3 kg

300 g 1 tbsp 2 nos. 1½ tbsp As per taste

Aluvadi

Rasia

Muthiya

* Refer Pg. 114 Fig.1

0.1 ~ 0.3 kg

Steam Chef*

Microwave

safe (MWS) bowl

Steam chef*

For Arbi ke patte Besan Red chilli powder, turmeric powder, salt

Method : 1. Mix besan, red chilli powder, turmeric powder & salt. Add water to make batter out of it.

2. Spread out arbi ke patte & spread a layer of besan batter on them. Roll them & tie with a thread.

3. In steam chef, add water to the steam water bowl. Keep aluvadi on steam plate. Cover. Select category & weight and press start.

4. Allow to stand for 5 minutes.

5. Take out & cut into small slices & serve.

For

Basmati rice (soaked for 1 hour) Water Ginger-garlic paste Hing Besan Kadhi

Method : 1. In a MWS bowl add rice & water. Select category & weight & press start.

2. When beeps,take out the cooked rice. Add ginger garlic paste, hing, besan. Mash well with rice. Make balls out of the rice mixture.

3. In the steam chef, add water to the steam water bowl. Keep the muthiyas on the steam plate. Cover & press start.

4. When beeps, remove the muthiyas & add to the kadhi & serve.

100 g 100 g

0.1 kg

100 g 200 ml ½ tbsp

1 tbsp

0.2 kg 0.3 kg0.1 kg

200 g 200 g As per taste

0.2 kg

200 g 400 ml 1 tbsp A pinch 2 tbsp As required

300 g 300 g

0.3 kg

300 g 600 ml 1½ tbsp

3 tbsp

+ 90 hidden pages