User Manual

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Oven use
Oven use
Code/Food Serving Size Ingredients
6-27
Fish Cutlet
350-400 g Fish llet - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp, Red chili powder
- 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic
paste - 1 tsp, Salt as per your taste, Garam
Masala - 1 tsp, Coriander leaves - 2 tbsp.
Instructions
In bowl take sh llet, all other ingredients except oil and mix
well. Make cutlets. Put them on a crusty plate, put some oil
around the cutlets. Put this on high rack and cook. When beep,
turn them over and press start. Garnish with coriander leaves.
Serve hot.
6-28
Fish Malai
Kabab
400-450 g Fish llet - 300 g, Garlic paste - 1 tsp, Anissed
powder - 1 tsp, Dry mango powder - 1 tsp,
Red chili powder - 1 tsp, Cream - 4 tbsp, Oil -
2 tbsp, Salt as per your taste, Coriander leaves
- 1 tbsp.
Instructions
Place sh in a bowl. Add all the ingredients & mix well. Let
it marinate for 2 hrs. at refrigerator. Place kabab on a crusty
plate on high rack and cook. When beep, turn them over and
press start. Garnish with coriander leaves. Serve hot.
6-29
Fish Tikka
500 g Fish (pomfert) - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp, Ginger-garlic paste – each
1 tsp, Orange red colour - 1 pinch, Oil - 2 tbsp,
Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt
as per your taste, Coriander leaves - 2 tbsp.
Instructions
Marinate sh slice with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well & keep it in
refrigerator for ½ hr. Roll it in semolina. Put them on crusty
plate with high rack and cook. When beep, turn them over and
press start. Garnish with coriander leaves. Serve hot.
Code/Food Serving Size Ingredients
6-25
Chicken Tikka
400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp, Ginger-garlic paste – each
1 tsp, Orange red colour - 1 pinch, Oil - 2 tbsp,
Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt
as per your taste, Coriander leaves - 2 tbsp.
Instructions
Marinate chicken with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well & keep it in
refrigerator for ½ hr. Roll it in semolina. Put on crusty plate
with high rack and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
6-26
Coconut Fish
Kabab
400-500 g Fish (pomfert) - 400 g (cut into pieces),
Gingergarlic paste - each 1 tsp, Pepper powder
- ½ tsp, Cumin powder - ½ tsp, Lemon juice -
2 tbsp, Corn our - 1 tsp, Powdered coconut
(desiccated coconut) - 4 tbsp, Salt as per your
taste
Instructions
In a bowl add sh pieces & all other ingredients except coconut.
Mix well, late it marinate for 2-3 hrs. at room temperature.
Pick sh pieces one by one & roll into the coconut so that fully
coated with it. Place sh on a crusty plate on high rack and
cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 64 2016-01-19 �� 4:12:48