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POPULAR MENU INSTRUCTIONS
Adjust cook time according to the size, thickness, and your preference of doneness.
Code
Menu
2-1
Chicken Clear
Soup
2-2
Chicken
Tikka
2-3
Curry
Chicken
Weight
Initial
Limit
Temperature
1.0 kg
Refrigerated
0.2-0.4 kg
Room
1.5 kg
Room
Instructions
Ingredients
300 g chicken legs
½ carrot, peeled and large cut
1 potato, peeled and large cut
½ onion, large cut
2 celeries, cut 1 inch
3 cups chicken stock
½ teaspoon salt
¼ teaspoon pepper powder
1. Clean chicken legs, cut to large pieces and drain.
2. In a microwave-safe bowl, put the all ingredients.
Cover with plastic wrap and vent.
3. Place food in the oven. Choose the menu, press start.
Ingredients
4 chicken breasts, cut into cubes
1 cup natural yogurt
1 tablespoon ground cumin
1 tablespoon garam masala powder
1 teaspoon ground coriander
1 lemon juice
8 garlic cloves, finely chopped
1 inch grated ginger, finely chopped
¼ teaspoon red food color
1 lemon
Salt and pepper to taste
1. Mix the spices, coloring, lemon juice, ginger and garlic
up into a paste with a little water.
2. Stir in well with the yogurt to make a tandoori marinade.
3. Marinate the chicken in the marinade for 2-3 hours.
4. Skewer the pieces of chicken using wooden skewers.
Note that the skewers pass the center of pieces.
5. Place skewers on the High rack on a drip dish.
6. Choose the menu and weight, press start.
7. When BEEP, turn food over and press start to continue
cooking. After cooking, remove from the oven and stand.
Ingredients
1. Add all ingredients in a deep and large microwave-safe
bowl and mix well. Cover with plastic wrap and vent.
2. Place food in the oven. Choose the menu, press start.
3. Stir at least twice during cooking.
17
HOW TO USE
Utensil
Microwave-
safe bowl
High rack
on a drip
dish
Microwave-
safe bowl
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