Samsung MC28H5013 series Owner's Instructions & Cooking Manual page 23

4. Special Occasions
Code/Food
4-1 (1) Bell pepper - 2 pc per 80 g, Minced meat (beef & pork) - 150
to 190 g (divide to two part), Cooked regular rice - 10 to 20 g,
Bell pepper
Salt - 5 g, Black pepper powder - 0.5 g, Beef stock or water with
stuffed with
dry concentrate - 200 ml
meat
(2) Mix for sauce: Wheat - 5 g, Tomato paste - 20 g, Water -
50 ml
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stuff pepper by
meat. Put it into a bowl shaped plate add stock(1). Start cooking.
Prepare all ingredients for the Mix for sauce(2). As soon as oven
beeps, pour the mix into stock with stuffed pepper. Upside down
it and continue cooking process.
4-2 (1) Frozen puff pastry (2 square forms) - ¼ part of form
(2) Filling: Pike perch filet small diced - 25 g, Champignons diced
Fish pie
- 6 g, Cooked regular rice - 4 g, Egg yolk - ¼ pc for brushing
rasstegai
Defrost the pastry. Cut pastry to necessary size(1).
Mix all ingredients for filling(2). Put filling in the center of piece of
pastry. Form it to boat. Brush it with egg yolk. Put it on a plate.
Put the plate on the low rack. Start cooking.
4-3 Cheese - 125 g (4 to 5 pc per 25 g each), Egg - 0.5 pc, Bread
crumbs - 3 to 5 g
Cheese in bread
crumbs
Cut cheese into bricks. Put into egg yolk and covered with bread
crumbs. Put cheese on a wax paper. Then put it on the high
rack. Start cooking.
4-4 Chicken leg filet - 380 g, Tomato paste - 20 g, Salt - 5 g, Garlic
chopped - 3 g, Oil - 7 g, Regular yogurt - 70 g, Sticks. For
Chicken
marinate: tomatoes, olive oil, salt, pepper, lemon peel
shashlik
Cut filet into 3 x 3 cm dices. For marinate mix tomatoes smashed
in blender, olive oil, salt, pepper, lemon peel. Mix marinate with
chicken filet. Pickle meat for more than 1 hour. Put chicken
pieces to the wooden skewers.
Put it on the plate and on the high rack. Start cooking.
MC28H5013AW_BW_DE68-04234A-02_EN.indd 23
Ingredients / Instructions Code/Food
4-5 Pork neck - 280 g (cut in 4 pieces), Salt - 2 g, Black pepper
powder - 0.5 g, Champignons slices - 45 g, Mayonnaise - 55 g
Boyar style
meat
Season meat. Put meat on the plate. Put plate on the high rack.
Start cooking. As soon as oven beeps, put champignons on
meat and cover with mayonaise. Continue cooking process.
4-6 Frozen puff pastry - 130 g
Filling: Salmon filet small diced - 100 g, Salt - 1 g, Pan fried onion
Coulibiac with
diced - 20 g, Hardboiled egg small diced - 30 g, Egg yolk - 1 pc
salmon
for brushing
Defrost pastry. Roll it to 2 mm thin. Mix all ingredients for filling.
Put filling in the center of pastry. Combine ends of the pastry
together. Form it. Make some cuts. Brush it by egg yolk. Put
formed pastry on a wax paper. Then put it on the low rack. Start
cooking.
4-7 Salmon big diced - 350 to 370 g, Lemon - 25 g (squeeze juice),
Salmon shashlik Salt - 5 g, Oil - 10 g, Parsley chopped - 10 g, Sticks
Mix all ingredients and fish. Marinate 15 - 20 min. Put on sticks it.
Put it on the plate and on the high rack. Start cooking.
4-8 Butter - 5 g, Carrot julienned - 35 g, Onion julienned - 25 g,
Garlic chopped - 3 g, Celery leaves chopped - 5 g, Trout - 1 pc
Trout baked
(220 to 250 g), Salt - 1 g, White pepper powder - 0.5 g, Butter
with vegetables
- 5 g
Grease butter in the centre of wax paper. Put carrot, onion,
garlic and celery on it. Put seasoned trout on vegetables. Grease
butter on top of the fish. Cover it. Put it into microwave oven and
start cooking.
4-9 Wheat - 85 g, Ice sugar - 25 g, Butter - 50 g, Egg - 0.5 ps, Salt
- 1 g
Cookies
Mix well wheat, ice sugar and butter. Add salt and egg.
Mix well. Form it in two tablet forms. Put it with wax paper on the
low rack. Start cooking.
English - 23
Ingredients / Instructions
(continued)
2014-07-11 5:12:14