Using The Slim Fry Cook Features - Samsung MC32A7035C Series User Manual

Oven use

Using the slim fry cook features

The 22 Slim Fry cook features include/provide pre-programmed cooking times.
You do not need to set either the cooking times or the power level.
You can adjust the slim fry cook category by press the Slim Fry button.
First, place the food in the centre of the turntable and close the door.
NOTE
• ALWAYS use microwave-safe and oven-proof cookware. Glass or ceramic
dishes are ideal as they allow the microwaves to penetrate the food evenly.
ALWAYS use oven gloves when touching the recipients in the oven, as they
•
will be very hot.
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1. Press the Slim Fry button.
2. Select the category of food by turning
the Multi Function Selector Dial and
press the Multi Function Selector Dial.
- 1 : Indian Slim Fry
- 2 : Potatoes/Vegetables
- 3 : Seafood
- 4 : Chicken
3. Select the type of food that you are
cooking by turning the Multi Function
Selector Dial. Refer to the table on the
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following page for a description of the
various pre-programmed settings.
At that time, press the Multi Function
Selector Dial to select the type of food.
4. Select the size of the serving by
turning the Multi Function Selector
Dial.
5. Press the START/+30s button.
Slim fry guide
The following table presents the 22 Slim Fry auto programmes for frying. It
contains its quantities and appropriate instructions. You will use less oil compared
to frying with oil fryer, while you will get tasty results. Programmes are running
with a combination of convection, top heater and microwave energy.
1. Indian Slim Fry
Code/Food Serving Size
1-1 4 pieces 1 cup maida (all-purpose flour), 2 tbsp oil, large
Samosa pinch ajwain (optional), enough water to knead the
Pockets maida, salt to taste, oil for brushing
For the filling:
2 boiled potatoes, crumble, ¼ cup boiled peas,
¼ tsp grated ginger, 1 tsp red chilli pwd, ½ tsp
coriander powder, pinch cumin powder, pinch kasuri
methi, dash of lemon juice, pinch of garam masala,
chopped coriander leaves, salt to taste
Instructions
Mix the maida with salt, oil, ghee and ajwain, combine to form a
crumbly mixture. Now slowly add enough water to make pliable
dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 minutes. Now prepare
the filing for the samosa by mixing all the ingredients for filling.
Divide the dough into 4 equal parts and make into balls. Roll each
ball into 6-inch diameter circles and cut each circle in half. Spread
the paste lightly all along the edge of one semicircle. Spread
potato filling in centre leaving the edges fold it into triangle
shape pockets or desired shape seal the edges with a little water.
Continue filling the rest of the Samosa Pockets. Now Keep the
4 Samosa Pockets on the crusty plate and brush all sides with
vegetable oil. Put the crusty plate on high rack and press start.
When beep, turn the side and press start.
Ingredients
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