LG MH2044BP Owner's Manual page 26

24 Hours
24 vkolZ
Weight Limit
Menu
fof/k % ekbØks o s o ls Q Xykl ckmy es a rs y ] yglq u is L V] dVs gq , I;kt] VekVj vkS j lfCt;ka ys a A vPNh rjg feyk,a vkS j es U ;w ,oa otu pq u dj LVkVZ nck,a A
1.
chi lq u kbZ ns u s ij ikuh] yky fepZ ikmMj] ikoHkkth elkyk] ued Mkydj vPNh rjg feyk,a A
2.
LVkVZ nck,a A
3.
chi lq u kbZ ns u s ij ckgj fudky dj vPNh rjg elys a A eD[ku vkS j uha c w jl Mkys a A gjs /kfu;s dh ifÙk;ks a ls ltk,a A
4.
ikoHkkth cUl ls d us ds fy,% ikoHkkth cu dks chp ls dkVs a ] Fkks M + k eD[ku yxk,a ] gkbZ jS d ds Åij O;ofLFkr djds A
5.
LVkVZ nck,a A
6.
Hkkth ds lkFk ijks l s a A
7.
Sn-2 French
Toast
Method :
1. Combine egg, milk and sugar. Dip bread slice in mixture. Turn until well coated and let the bread soak for at least one minute.
2. Place bread on greased MWS flat glass dish and keep the dish on rack. Select menu and press start.
3. When beeps, turn over the slices. Press start.
4. Sprinkle with cinnamon powder. Serve.
fof/k %
v.Mk] nw / k vkS j phuh dks feyk ys a A cz S M Lykbl dks bl feJ.k es a Mq c k,a A eks V h irZ teus rd iyVrs jgs a vkS j cz S M dks de ls de ,d feuV rd Mw c k jgus ns a A
1.
cz S M dks fpduh ekbØks o s o ls Q ¶yS V Xykl fM'k ij j[ks a vkS j fM'k dks jS d ds Åij j[k ns a A es U ;w pq u dj LVkVZ nck,a A
2.
chi lq u kbZ ns u s ij Lykbflt dks iyV ns a A LVkVZ nck,a A
3.
nkyphuh ikmMj fNM+ d j ijks l s a A
4.
Sn-3
Hara Bhara
Kababs
Method :
1. Mix all the ingredients together and make a mixture. Make flat kababs out of it.
2. Grease the high rack. Select menu and press start.
3. When beeps, turn over the kababs and again press start. Serve with coriander chutney or tomato sauce.
fof/k % lHkh lkefxz ; ks a dks ,d lkFk feykdj feJ.k cuk ys a A fQj bl feJ.k ls piVs dckc rS ; kj dj ys a A
1.
gkbZ jS d dks fpduk dj ys a A es U ;w pq u dj LVkVZ nck,a A
2.
chi lq u kbZ ns u s ij dckcks a dks iyVdj nq c kjk ls LVkVZ nck,a A /kfu;s dh pVuh ;k VkW e s V ks lkW l ds lkFk ijks l s a A
3.
Dhokla 0.1 ~ 0.3 kg
Sn-4
Method :
1. Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color, fruit salt together. Mix well. Keep for 5-10 minutes.
2. Pour the mixture in MWS flat glass dish. Select menu and weight and press start.
3. Add tempering to the dhokla and cover. Stand for 5 minutes. Garnish with grated coconut and serve.
Note: • For tempering in MWS bowl add oil, rai, curry leaves and
microwave 100% for 2 minutes. Add water to the tempering.
• Mix 2 tsp sugar to water and dissolve before adding to the
tempering.
fof/k %
cs l u] ngh] phuh] ued] ikuh] gjh fepZ & vnjd is L V] ihyk ja x ] vkS j Ýw V lkYV dks ,d lkFk vPNh rjg feyk ys a A
1.
feJ.k dks ekbØks o s o ls Q ¶yS V Xykl fM'k es a Mkys a A es U ;w vkS j otu pq u dj LVkVZ nck,a A
2.
rM+ d s dks <ks d yk es a Mkydj <d ns a A
3.
• rM+ d s ds fy, ekbØks o s o ls Q ckmy es a rs y ] jkbZ ] djh iÙkk Mkys a vkS j
uks V %
ds fy, ekbØks o s o es a j[k ns a A rM+ d s es a ikuh Mkys a A
• rM+ d s es a Mkyus ls igys ikuh es a
26
Utensil
0.3 kg Microwave safe
(MWS) flat glass
dish + High rack
0.2 kg High rack
Microwave safe
(MWS) flat glass
dish
feuV rd j[kk jgus ns a A dls gq , ukfj;y ls ltkdj ijks l s a A
5
pEep phuh Mkydj ?kks y ys a A
2
For
Bread slices
Egg
Milk
Sugar
Cinnamon powder
For
Potatoes (boiled & grated)
Peas (boiled & mashed)
Palak leaves (boiled)
Coriander leaves
Chopped onion
Salt, red chilli powder, chaat masala,
garam masala
Oil
For
Besan
Warm water
Curd
Green chilli & ginger paste
Salt, Sugar
Fruit salt / Mitha Soda
Oil,Rai,Curry leaves, Water
Grated coconut
Yellow colour / Haldi
feuV
2
Instructions
0.3 kg
3 nos.
2 nos.
75 mL
4 tbsp
A pinch
0.2 kg
200 g
½ cup
1 cup
A few sprig
1 no.
As per taste
For greasing
0.1 kg 0.2 kg
50 g 75 g
50 mL 75 mL
2 tbsp 3 tbsp
1 tsp 1½ tsp
As per taste
1/8 tsp ¼ tsp
For tempering
For garnishing
As required
feuV rd j[ks a A
5-10
Snacks
LuS D l
0.3 kg
100 g
100 mL
4 tbsp
2 tsp
¼ tsp