LG MH638 series Owner's Manual page 21

Auto Menu
Operation Cooking
Auto tc-10
Grilled teriyaki
Menu
chicken and
rice
10
times
Auto
tc-11 Steamed curry
Menu
stuffed in
11
grilled prawns
times
Weight Limit Utensil
Ingredients
0.5 kg
High Rack
Jasmine rice
Skin on chicken breast 150 grams
Teriyaki sauce
Kimchi
Cooking:
1. Clean chicken, halve teriyaki sauce for marinating chicken, prick the chicken all over with a fork,
2. Arrange marinated chicken side-by-side on the grill rack in the oven.
3. Place in the oven.
4. select menu and press Start.
5. When beep sounds, turn chicken over.
6. Press Start to continue. After cooking finished and remove from the oven.
7. Put rice on a plate, cut teriyaki chicken in mouth-sized pieces, set aside rice, put remaining
Ingredients
6 Shrimps High Rack
Giant prawns 150 grams each
Shrimp, coarse minced
Spicy curry paste
Coconut milk
Coconut milk for steamed curry
Cooking:
1. Clean prawns, slice its back and remove the black lines, then split for stuffing. Let them stand.
2. Mix coconut milk with curry paste, stirs well until curry paste dissolved in coconut milk.
3. Put shrimps and continus stir until fluffy.
4. Seasoning with fish sauce and sugar, stir well and until sugar dissolved.
5. Arrange giant prawns on the high rack for the oven, stuff hot basil leaves into the split back of prawns
6. Place the food in the oven.
7. Select menu and press Start.
8. When beep sounds, turn the prawns over.
9. Place the food in the oven again and press Start to continue.
10.While grilling the prawns.
11.Place in the oven until boil, keep stir until coconut milk thicken but lumpish.
12.After the prawns cooked, put coconut milk on the steamed curry and arrange with chili.
then marinating for 30 minutes.
teriyaki sauce over as needed and serve with Kimchi.
6
¼ cup
1
¾ cup
¼ cup
and put the mixed curry in.
21
Instructions
3 cups
3 pieces
½ cups
prawns Rice flour
Fish sauce
tablespoons Palm sugar
Hot basil leaves
Chili, red, cut into fine strips
1 teaspoon
2 teaspoons
1 teaspoon
¼ cup
1 chili