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USING THE SLIM FRY COOK FEATURES
The 22 Slim Fry cook features include/provide pre-programmed cooking
times.
You do not need to set either the cooking times or the power level.
You can adjust the slim fry cook category by press the Slim Fry button.
First, place the food in the centre of the turntable and close the door.
ALWAYS use microwave-safe and oven-proof cookware. Glass or ceramic
dishes are ideal as they allow the microwaves to penetrate the food
evenly. ALWAYS use oven gloves when touching the recipients in the
oven, as they will be very hot.
1. Press the Slim Fry button.
2. Select the category of food by pressing the Up and
Down button and press Select button.
1) Indian Slim Fry
2) Potatoes/Vegetables
3) Seafood
4) Chicken
3. Select the type of food that you are cooking by
pressing the Up and Down button. Refer to the
table on the following page for a description of
the various pre-programmed settings. At that time,
press the Select button to select the type of food.
4. Select the size of the serving by pressing the Up and
Down button.
• The serving size differs depending on the menu,
and some menus do not provide a serving size.
• You can skip this step for a menu that does not
provide a serving size.
5. Press the START button.
The following table presents the 22 Slim Fry auto programmes for frying. It
contains its quantities and appropriate instructions.
You will use less oil compared to frying with oil fryer, while you will get tasty
results. Programmes are running with a combination of convection, top heater
and microwave energy.
1. Indian Slim Fry
Serving
Code/Food
Size
1-1
4 pieces
Samosa
Pockets
Instructions
Mix the maida with salt, oil, ghee and ajwain, combine to
form a crumbly mixture. Now slowly add enough water
to make pliable dough, not too soft. Divide the dough and
shape into balls. Keep aside covered with moist cloth for
15-20 minutes. Now prepare the filing for the samosa by
mixing all the ingredients for filling. Divide the dough
into 4 equal parts and make into balls. Roll each ball into
6-inch diameter circles and cut each circle in half. Spread
the paste lightly all along the edge of one semicircle.
Spread potato filling in centre leaving the edges fold it
into triangle shape pockets or desired shape seal the edges
with a little water. Continue filling the rest of the Samosa
Pockets. Now Keep the 4 Samosa Pockets on the crusty
plate and brush all sides with vegetable oil. Put the crusty
plate on high rack and press start. When beep, turn the
side over and press start button.
English - 14
Ingredients
Maida (all-purpose flour) - 1 cup, Oil - 2 tbsp,
Ajwain (optional) - large pinch, Water - enough
to knead the maida, Salt to taste, Oil for
brushing
For the filling:
Boiled potatoes (crumbled) - 2, Boiled peas
- ¼ cup, Grated ginger - ¼ tsp, Red chilli
powder - 1 tsp, Coriander powder - ½ tsp,
Cumin powder - a pinch, Kasuri methi - a pinch,
Lemon juice - dash, Garam masala - a pinch,
Chopped coriander leaves, Salt to taste
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