Using The Tikka Series Settings - Samsung CE76JD Owner's Instructions & Cooking Manual

USING THE TIKKA SERIES SETTINGS

The following table presents the various Tikka Series Programmes and appropriate
instructions.
Code/Food Serving Size
1 300-400 gm
Harabhara
Kabab
Instructions
Mix all the ingredients and make cutlets in desired shape. Keep
high rack inside and place cutlets on metal flat dish, Keep this on
high rack and then cook. When beeps, turn the cutlets and keep
this on high rack and cook. Serve with sauce.
2 300-350 gm
Chicken Tikka
Instructions
Mix all the ingredients together and keep in the refrigerator for 1
hour. After marinating add chicken pieces in a greased metal tray.
Sprinkle some oil on it and cook on the high rack. When beeps,
turn pieces of side down and cook. Serve hot with green Chutney.
3 250-300 gm
Paneer Tikka
Instructions
Mix all the ingredients of marinate thoroughly. Add paneer pieces
and keep it for 2 hrs in a refrigerator. Keep the pieces in metal tray
on high rack. Apply little oil on it. After that put the metal try on
high rack and then start cooking. When beeps, turn the pieces and
again put the metal tray on high rack and then press start. Serve
hot with chutney.
CE76JD-CR_XTL_DE68-04168C-00_EN.indd 22
Ingredients
Boiled Potato (mashed) – 200 gm, Mix Veg
(mashed) – 100 gm, Ginger Garlic Paste – 1 tsp,
Chili Paste – 1 tsp, Salt, Garam Masala, Oil and
Bread Crump's – As required.
Boneless Chicken – 225 gm, Thick Curd – 1 cup,
Chat Masala – 1 tbsp, Ginger Garlic Paste –
1½ tbsp, Eatable Orange – A Pinch, Oil – 2 tbsp,
Salt & Lemon Juice – As per your taste, Cream
– 2 tbsp
Paneer – 200 gm, Lemon Juice – 1 tbsp, Edible
Red Color – 1 pinch, Oil – 1 tbsp Marinate : Hung
Curd – 4 tbsp, Ginger Garlic Paste – 1½ tbsp,
Red Chili Powder, Garam Masala – As per your
taste
Code/Food Serving Size
4 400-500 gm
Fish Tikka
Instructions
Wash the Fish Fillet. Mix all the ingredients of marinating and
pour this mixture to fish fillet evenly. Keep for 1 hr in a refrigerator.
Arrange the fish fillet on greased metal tray. Apply little oil on each
piece. Keep the metal tray on high rack and start cooking. When
beeps turn the pieces and take on high rack and cook.
5 400-500 gm
Aloo Tikka
Instructions
Take peeled Aloo, add curd, ginger garlic paste and other spices
and salt mix them well and put on high rack metal try sprinkle oil,
and start to cook. When beeps, turn potato and cook again. Serve
hot.
6 250-300 gm
Tandoori Gobi
Instructions
Mix all the ingredients of marinate thoroughly. Add Gobi pieces and
keep it for 2 hrs in a refrigerator. Keep the pieces in metal tray on
high rack. Apply little oil on it. After that put the metal tray on high
rack and then press start. When beeps, turn the pieces and again
and after that put the metal tray on high rack and cook. Serve hot
with chutney.
English - 22
Ingredients
Fish Fillet – 400 gm Marinate : Hung Curd –
½ cupLemon juice – 1 tbsp, Salt, Turmeric,
Red Chili Powder, Chat Masala, Garam Masala,
Ginger Garlic Paste – As per your taste
Baby Potato (peeled) – 400 gm, Curd – ½ cup,
Ginger garlic paste – ½ tbsp, Coriander Powder,
Cumin Powder, Red Chili Powder, Kasoori Methi,
Salt & Oil – As per your test
Gobi (Cut big flowers) – 200 gm, Lemon Juice –
1 tbsp, Edible Red Color – 1 pinch, Oil – 1 tbsp
Marinate : Hung Curd – 4 tbsp, Ginger Garlic
Paste – 1½ tbsp, Red Chili Powder, Garam
Masala – As per your taste
2015-04-14 12:10:56