User Manual

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Oven use
Oven use
Slim fry guide
The following table presents the 31 Slim Fry auto programmes for frying. It
contains its quantities and appropriate instructions. You will use less oil compared
to frying with oil fryer, while you will get tasty results. Programmes are running
with a combination of convection, top heater and microwave energy.
1. Indian Slim Fry
Code/Food Serving Size Ingredients
1-1
Samosa
Pockets
4 pieces All-purpose our - 1 cup maida, Oil - 2 tbsp,
ajwain - large pinch (optional), enough water to
knead the maida, salt to taste, oil for brushing.
For the lling :
Potatoes - 2 boiled crumble, peas - ¼ cup
boiled, ginger - ¼ tsp grated, Red chili powder
- 1 tsp, coriander powder - ½ tsp, pinch
cumin powder, pinch kasuri methi, dash of
lemon juice, pinch of garam masala, chopped
coriander leaves, salt to taste
Instructions
Mix the maida with salt, oil, ghee and ajwain, combine to form
a crumbly mixture. Now slowly add enough water to make
pliable dough, not too soft. Divide the dough and shape into
balls. Keep aside covered with moist cloth for 15-20 minutes.
Now prepare the ling for the samosa by mixing all the
ingredients for lling. Divide the dough into 4 equal parts and
make into balls. Roll each ball into 6-inch diameter circles and
cut each circle in half. Spread the paste lightly all along the
edge of one semicircle. Spread potato lling in centre leaving
the edges fold it into triangle shape pockets or desired shape
seal the edges with a little water. Continue lling the rest of
the Samosa Pockets. Now Keep the 4 Samosa Pockets on the
crusty plate and brush all sides with vegetable oil. Put the
crusty plate on high rack and press start. When beep, turn the
side and press start.
Code/Food Serving Size Ingredients
1-2
Veg Cutlets
6 pieces Potatoes – 2 medium (300 g), boiled and
shredded, Mixed Vegetables – 2 cups (250 g)
– (peas, carrots, green beans, corn), Paneer –
3-4oz (100 g)
Onions – ¼ medium (75 g), chopped very
ne, Green Chillies – to taste, nely chopped,
Cilantro (Coriander leaves) – 10 sprigs, nely
chopped, Assorted Nuts – 1 tbsp (example:
walnuts, peanuts, etc), Salt – to taste, Chaat
Masala – 1 tsp, Dried Mango Powder (Amchur)
– 1 tsp, Red Chilli Powder – ½ tsp or to taste,
Roasted Cumin Powder – ½ tsp, Bread Crumbs –
for coating, Oil – for brushing
Instructions
Finely chop all the Mixed Vegetables and put them in a bowl.
Do the same with the Paneer and pour into a bowl. Into the
bowl, add in Potatoes, Onions, Green Chillies, Cilantro, and
Mixed Nuts. Mix gently but well. Add in the dry spices: Salt,
Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and
Red Chilli Powder. Again mix well but gently. Put the bread
crumbs in a plate. Make cutlets to the size desired, roll in the
crumbs and coat well with the bread crumbs. Brush a little Oil
on the crusty plate. Now Keep the 4 Veg Cutlets on the crusty
plate and brush all sides with vegetable oil. Put the crusty
plate on High rack and press start. When beep turn the side
and press start.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 22 2016-01-19 �� 4:12:44