Using The Tikka Series Settings - Samsung CE77JD Series 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 g Boiled Potato (mashed) – 200 g, Mix Veg
(mashed) – 100 g, Ginger Garlic Paste – 1
Harabhara
tsp, Chili Paste – 1 tsp, Salt, Garam Masala,
Kabab
Oil and Bread Crump's – As required.
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 g Boneless Chicken – 225 g, Thick Curd –
1 cup, Chat Masala – 1 tbsp, Ginger Garlic
Chicken
Paste – 1½ tbsp, Eatable Orange – A Pinch,
Tikka
Oil – 2 tbsp, Salt & Lemon Juice – As per
your taste, Cream – 2 tbsp
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 g Paneer – 200 g, Lemon Juice – 1 tbsp,
Edible Red Color – 1 pinch, Oil – 1 tbsp
Paneer Tikka
Marinate : Hung Curd – 4 tbsp, Ginger
Garlic Paste – 1½ tbsp, Red Chili Powder,
Garam Masala – As per your taste
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.
CE77JD-QH_TL_DE68-04168E-00_EN.indd 27
Code/Food
4
Ingredients
Fish Tikka
5
Aloo Tikka
6
Tandoori
Gobi
English - 27
Serving Size Ingredients
400-500 g Fish Fillet – 400 g Marinate : Hung Curd –
½ cupLemon juice – 1 tbsp, Salt, Turmeric,
Red Chili Powder, Chat Masala, Garam Masala,
Ginger Garlic Paste – As per your taste
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.
400-500 g Baby Potato (peeled) – 400 g, Curd – ½
cup, Ginger garlic paste – ½ tbsp, Coriander
Powder, Cumin Powder, Red Chili Powder,
Kasoori Methi, Salt & Oil – As per your test
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.
250-300 g Gobi (Cut big flowers) – 200 g, 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
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.
(continued)
2016-08-24 오전 9:33:02