Using The Slim Fry Cook Features - Samsung MC28H5145 Series Owner's Instructions & Cooking Manual

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.
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.
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) India 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 following page for a description of
the various pre-programmed settings.
4. Select the size of the serving by turning the Multi Function
Selector Dial.
• The serving size differs depending on the menu, and
some menus do not provide a serving size.
• You can skip this step for a menu that does not provide
a serving size.
5. Press the START/+30s button.
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
Serving
Code/Food
Size
1-1 4 pieces
Samosa
Pockets
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 over
and press start button.
English - 14
Ingredients
Maida (all-purpose flour) - 1 cup, Oil - 2 tbsp., Ajwain
(optional) - large pinch, Water - enough to knead the
maida, Salt to taste, Oil for brushing
For the filling:
Boiled potatoes (crumbled) - 2, Boiled peas - ¼ cup,
Grated ginger - ¼ tsp., Red chilli powder - 1 tsp.,
Coriander powder - ½ tsp., Cumin powder - a pinch,
Kasuri methi - a pinch, Lemon juice - dash, Garam
masala - a pinch, Chopped coriander leaves, Salt to
taste