LG MJ3281BCG Manuel d'utilisateur Page 34

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Category Weight Limit Utensil Instructions
34
SALADS
For 0.3 kg
300 gms (3 nos.)
100 gms
1 no.
As per taste
Tomatoes
Chicken Keema
Onion (finely chopped)
Salt & pepper
0.3 Kg6
Chicken
in Tomato
Towers
Microwave safe
(MWS) glass bowl
&
Multicook tawa*
&
High Rack
Method :
1. Take tomatoes wash & clean them. Cut from top & scoop out the pulp & seeds from tomatoes for the filling.
2. In a microwave safe glass bowl put chicken keema chopped onion, salt & pepper. Mix well. Select category & press start.
3. When beeps, Remove the bowl from microwave oven. Discard excess water (if present) & adjust the seasoning. Now fill the hollowed
tomatoes with chicken mixture
4. Put the filled tomatoes on multicook tawa in standing position. Place tawa on high rack.
5. Press start.
Microwave Safe
(MWS)flat glass
dish
7
Tiranga
Salad
0.3 Kg
Method :
1. In a MWS flat glass dish arrange grated carrot first in form of a band, then grated raddish & then broccoli florets, sprinkle water. cover
with cling film select category & press start..
2. Add salt & lemon juice. Mix each layer separately.
3. Take olive & cut into thin slices. Now make a flower at the centre of the raddish layer with olive slices chill & serve.
For 0.3 kg
100 g
100 g
100 g
1-2
As per taste
Grated carrot
Grated raddish
Broccoli florets
Olive
Salt, lemon juice
0.2-0.4 Kg8
Hari Seekh
Salad
Multi rotisserie
Method :
1. Mix all the ingredients of marinade in a bowl.
2. Take one vegetable at a time and spread the marinade on each vegetable or leaf on both the sides thoroughly. Mix well leave aside
for 1 hour mixing at least twice in between.
3. Oil & wipe the skewers of the rotisserie.
4. Skewer the vegetables-thread them starting with broccoli, then fold a cabbage leaf & insert, fold a spinach leaf one & then fold
again (like a pan) & insert, then insert a whole spring onion & then again another folded cabbage leaf & spinach leaf in the same
skewer, Repeat the same for all the skewers.
5. Install the rotisserie in the oven.
6. Select category & weight & press start. Serve hot.
For 0.2kg 0.3 kg
200 g
2 tbsp
1 tbsp
300 g
3 tbsp
2 tbsp
As per taste
For basting
0.4 kg
400 g
4 tbsp
3 tbsp
Vegetable (Spinach leaves, broccoli, bulbs of spring onion, cabbage leave)
For Marinade
Hung curd
Onion paste
Garam Masala, Amchoor, Salt
Oil
* Refer Pg. 114 Fig. 4
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