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Code/Food
2-5
(1) Minced meat (beef & pork)-120 g (divide to three part), Cooked
regular rice-40 g, Salt-1 g, Black pepper powder-½ g, Onion
Yozhiki
julienned-20 g, Garlic chopped-3 g, Chicken stock or water
with dry concentrate-100 ml
(2) Mix for sauce: Wheat-5 g, Tomato paste-10 g Water-40 ml
Add rice inside minced meat. Season it and mix hard by hand.
Form it in three balls. Put onion and garlic into a bowl shaped
plate. Put meat balls on it, add the stock. Put the plate in the oven.
(1) Start cooking.
Prepare all ingredients for the Mix for sauce. (2) As soon as oven
beeps, pour the mix into stock with meat balls. Upside down it and
continue cooking process.
2-6
Dry apricot-25 g, Prune-20 g, Dry apple-15 g, Sugar-10 g, Lemon
acid-2 dash, Boiling water-450 ml
Dry Fruit
Compote
Put all ingredients into a big bowl, add boiling water. Start cooking.
2-7
Frozen vegetables-150 g, Vegetable stock or water with dry
concentrate-300 ml
Vegetable
Soup
Put all ingredients into a big bowl, add boiling stock. Start cooking.
2-8
Frozen Pelmeni-15 pc (10-12 g one piece), Chicken stock or water
with dry concentrate-600 ml, Whole black pepper-3-5 pc. Bay
Pelmeni
leaf-1 pc.
Put all ingredients into a big bowl, add boiling stock. Mix upside
down. Start cooking. As soon as oven beeps, turn it upside down
and continue cooking process.
MS23H3115FW_BW_DE68-04240B-01_EN.indd 19
Ingredients / Instructions
3. Dinner
Code/Food
3-1
Onion julienned-15 g, Carrot julienned-20 g, Chicken legs-2 pc.
(160-180 g), Prunes-5-7 pc. (50 g), Chicken stock or water with
Chicken Legs
dry concentrate-200 ml
with Prunes
Put onion and carrot into a bowl shaped plate. Put chicken legs
on it, add prunes and the stock. Put the bowl in microwave oven.
Start cooking. As soon as oven beeps, turn it upside down and
continue cooking process.
3-2
Turkey filet batons-150 g, Zucchini julienned-50 g, Onion
julienned-15 g, Carrot julienned-20 g, Chicken stock or water with
Turkey
dry concentrate-150 ml
Steamed with
Vegetables
Put all ingredients into a bowl, add boiling stock. Start cooking.
As soon as oven beeps, upside down it, mix veg and continue
cooking process.
3-3
Big size potato-160-200 g, 1-2 pc
Baked
Wash potatoes and prink the skin with fork. Put in microwave.
Potatoes
Start cooking. Cut for serving. And put butter or sour cream or
cheese or something else before serving.
3-4
Zucchini diced-100 g, Carrot diced-60 g, Bell pepper diced-75 g,
Onion diced-45 g, Garlic chopped-6 g, Tomato paste-10 g
Ratatouille
(Oregano and Basil to taste), Vegetables stock or water with dry
concentrate-130 ml
Put all ingredients into a bowl shaped plate. (Add oregano & basil).
Mix well. Start cooking.
3-5
(1) Beetroot julienned-30 g, Carrot julienned-30 g, Onion
julienned-15 g, Fish/Chicken stock or water with dry
Russian Old
concentrate-200 ml
Style Fish
(2) Mix for sauce: Wheat-10 g, Tomato paste-10 g, Sour
cream-30 g, Water-50 ml
(3) Carp or pike perch filet-150 g, Bay leaf-1 pc
Put all ingredients into a bowl shaped plate add boiling stock.(1)
Start cooking. As soon as oven beep, stir in "mix for sauce" with
veg and stock (2). Add fish and bay leaf (3). Continue cooking
process.
English - 19
Ingredients / Instructions
(continued)
2014-07-11
6:06:18
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