Samsung ME83KR 1 Series Owner's Instructions & Cooking Manual page 21

Code/Food Serving Size
1-17 480-500 g
2 pc
Bell pepper
stufed with
Meat
Instructions
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stuf pepper by
meat. Put it into a bowl shaped plate add stock (1). Start cooking.
Prepare all ingredients for the Mix for sauce (2). As soon as oven
beeps, pour the mix into stock with stufed pepper. Upside down it
and continue cooking process.
1-18 150-170 g
Salmon steak
steamed
Instructions
Salmon steak season. Put it on a plate and add water. Put it into
microwave and start cooking.
ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd 21
Ingredients
(1) Bell pepper – 2 pc. per 80 g, Minced meat
(beef & pork) – 150-190 g (divide to two part),
Cooked regular rice – 10-20 g, Salt – 5 g,
Black pepper powder – ½ g, Beef stock or
water with dry concentrate – 200 ml
(2) Mix for sauce : Wheat – 5 g, Tomato paste –
10 g, Water – 50 ml
Salmon steak with bone and skin – 200-250 g,
Salt – 1 g, Lemon – 15 g (squeeze juice),
Water – 20 g
2. Soup Menus
Code/Food Serving Size
2-1 260 g
Porridge
Instructions
Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling
water, milk and mix well. Start cooking.
2-2 340 g
Meat solyanka
Instructions
Put onion into a big bowl, add boiling stock (1). Start cooking.As
soon as oven beeps, add all next ingredients (2). Mix well, add
stock, bay leaf and continue cooking process.
2-3 340 g
Borch
Instructions
Put all ingredients into a big bowl (1), add hot stock (Beef stock or
water with dry concentrate – 650 ml) and bay leaf. Start cooking.
2-4 350 g
Chicken
noodle soup
Instructions
Put vermicelli into a big bowl, add boiling stock Add all next
ingredients. Mix well and start cooking.
English - 21
Ingredients
Dry Russian porridge «Hercules» – 50 g,
Sugar – 5 g, Salt – 0,5 g, Boiling water – 200 ml,
Cold Milk – 100 ml
(1) Onion julienned – 45 g, Beef stock or water
with dry concentrate – 350 ml
(2) Capers – 7 g, Salted cucumber graded
– 50 g, Tomato paste – 10 g, Black Olives –
16 g, Liquid of Black Olives – 20 ml, Bay leaf
– 1 pc, Meat assorted – 30 g, Beef stock or
water with dry concentrate – 300 ml
(1) Beetroot graded – 50 g, Cabbage julienned –
20 g, Carrot graded – 15 g, Onion с julienned
– 10 г, Tomato paste – 15 g, Sugar – 5 g
(2) Beef stock or water with dry concentrate –
650 ml, Bay leaf – 1 pc, Russian vinegar 9 %
– 5 ml if you like
Vermicelli – 10 g, Chicken ilet – 50 g, Carrot
graded – 15 g, Onion julienned – 10 g, Chicken
stock or water with dry concentrate – 440 ml
(continued)
2014-07-11 5:35:02