Magicook 25 BC

Instructions for use
MW-25BG
MW-25BC
Vipul Sabharwal
1
Microwave Oven
INSTRUCTION MANUAL
MODEL:MW-25BC
Read these instructions carefully before using your

microwave oven, and keep it carefully.
If you follow the instructions, your oven will provide you with
many years of good service.
SAVE THESE INSTRUCTIONS CAREFULLY
2
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE
TO EXCESSIVE MICROWAVE ENERGY
(a) Do not attempt to operate this oven with the door open since this can
result in harmful exposure to microwave energy. It is important not to
break or tamper with the safety interlocks.
(b) Do not place any object between the oven front face and the door or allow
soil or cleaner residue to accumulate on sealing surfaces.
(c) WARNING: If the door or door seals are damaged, the oven must not
be operated until it has been repaired by a competent person.
ADDENDUM
If the apparatus is not maintained in a good state of cleanliness, its surface may
de-grade and affect the performance and life of the product. This may lead to
potentially hazardous situation.
Specifications
Model: MW-25BC
Rated Voltage: 230V~50Hz
Rated Input Power(Microwave): 1500W
Rated Output Power(Microwave): 900W
Rated Input (Grill): 1400W
Rated Input (Convection): 2400W
Oven Capacity: 25L

Turntable Diameter: 315mm
External Dimensions(LxWxH): 513X470X305 mm
Net Weight: Approx.16.5 kg
3
IMPORTANT SAFETY INSTRUCTIONS WARNING
To reduce the risk of fire, electric shock, injury to persons
or exposure to excessive microwave oven energy when
using your appliance, follow basic precautions, including
the following:
1. When heating beverages or water in your 8. Do not leave the oven unattended when
microwave oven, overheating of the liquid using paper,plastic or other combustible
beyond boiling point can occur without material in the cooking process. Paper
evidence of bubbling. This could result can char or burn and some plastic can
in a sudden boil over of the hot liquid. melt if used when heating foods. Do not
To prevent this possibility the following leave the oven unattended if you are using
steps should be taken: a lot of fat or oil since they can re-heat and
1) Avoid using straight-sided containers cause fire.
with narrow necks.
2) Stir the liquid before placing the container 9. If smoke is observed, switch off or unplug
in the oven and let the teaspoon remain the appliance and keep the door closed
in the container. in order to stifle any flames.
10. Do not overcook food.
3) After heating, please allow liquid to stand
11. Do not use the oven cavity for storage
for a short time. Stir before removing the
purposes. Do not store items,
container carefully from the microwave oven. such as bread, cookies, etc. inside the
oven.
2. Warning: Service or repair of your microwave
oven should be carried out by competent 12. Remove wire twist-ties and metal handles
persons only. from paper or plastic containers/bags
before placing them in the oven.
3. Warning: Only allow children to use the 13. Install or locate this oven only in
oven without supervision when adequate accordance with the installation
instructions have been given so that the instructions provided.
child is able to use the oven in a safe way 14. Eggs in the shell and whole hard-boiled
and understand the hazards of improper eggs should not be heated in microwave
use. ovens since they may explode, even
4. Warning: When the appliance is operated after microwave heating has ended.
in the combination mode, children should
only use the oven under adult supervision 15. Use this appliance only for its intended
due to the temperatures generated. uses as described in manual. Do not
(only for grill series) use corrosive chemicals or vapors
5. Only use utensils suitable for use in in this appliance. This oven is especially
microwave ovens. designed to heat. It is not designed for
6. The oven should be cleaned regularly and industrial or laboratory use.
any food deposits should be removed. 16. If the supply cord is damaged, it must
7. Read and follow the specific:"PRECAU- be replaced by the manufacturer, its
TIONS TO AVOID POSSIBLE EXPOSURE service agent or similarly qualified
TO EXCESSIVE MICROWAVE ENERGY". persons in order to avoid a hazard.
4
17. Do not store or use this appliance 25.The microwave oven shall not be placed
outdoors. in a cabinet unless it has been tested in a
18. Do not use this oven near water, in a cabinet.
wet basement or near a swimming
pool.
19. The temperature of accessible surfaces 26.The appliances are not intended to be
may be high when the appliance is operated by means of an external timer
operating. The surfaces are liable to get or separate remote-control system.
hot during use .Keep cord away from 27. WARNING: Ensure that the appliance is
heated surface, and do not cover any switched off before replacing the lamp to
ventilation openings on the oven. avoid the possibility of electric shock.
20. Do not let cord hang over edge of table 28. Young children should be use the steam
or counter. clean function in the oven.
21. Failure to maintain the oven in a clean
condition could lead to deterioration
of the surface that could adversely 29. Surface of a storage drawer can get hot.
affect the life of the appliance and
30. Do not use harsh abrasive cleaners or
possibly result in a hazardous situation. sharp metal scrapers to clean the oven
22. After heating the contents of feeding door glass since they can scratch the
bottles, baby food or liquids in a jar, surface, which may result in shattering
always stir and check the temperature of the glass.
before serving.
31. During use the appliance becomes hot.
23.The appliance is not intended for use by Care should be taken to avoid touching
persons (including children) with reduced heating elements inside the oven.
physical , sensory or mental capabilities,
or lack of experience and knowledge, 32. Only use the temperature probe
unless they have been given supervision recommended for this oven.(for ovens
provided with a facility to use a
or instruction concerning use of the
appliance by a person responsible for their temperature-sensing probe.)
safety. 33.The rear surface of appliance shall
24.Children should be supervised to ensure be placed against a wall.
that they do not play with the appliance.
5
To Reduce the Risk of Injury to Persons
Grounding Installation
DANGER This appliance must be grounded. In the event of

Electric Shock Hazard an electrical short circuit, grounding reduces the
Touching some of the internal risk of electric shock by providing an escape wire
components can cause serious for the electric current. This appliance is equipped
personal injury or death. Do not with a cord having a grounding wire with a
disassemble this appliance. grounding plug. The plug must be plugged into an
outlet that is properly installed and grounded.
WARNING
Electric Shock Hazard The earthing of this appliance is compulsory.
Improper use of the grounding The manufacturer will accept no responsibility
can result in electric shock. Do for injury to persons, animals or damage to
not plug into an outlet until objects arising from the non-observance of this
appliance is properly installed requirement.
and grounded.
Consult a qualified electrician or serviceman if the
grounding instructions are not completely
CLEANING understood or if doubt exists as to whether the
Before cleaning the oven be sure to appliance is properly grounded.
disconnect it from the power supply.
1. Clean the inside of the oven after using
with a slightly damp cloth.
2. Clean the accessories in the usual way
in soapy water.
3. The door frame and seal and
neighbouring parts must be cleaned
carefully with a damp cloth when they
are dirty.
Three-round-pin plug
6
UTENSILS See the instructions on "Materials you can use in
microwave oven or to be avoided in microwave oven."
There may be certain non-metallic utensils that are not
CAUTION
Personal Injury Hazard safe to use for microwaving. If in doubt, you can test the
It is hazardous for anyone utensil in question following the procedure below.
other than a compentent person Utensil Test:
to carry out any service or repair
1. Fill a microwave-safe container with 1 cup of cold
operation that involves the removal
water (250ml) along with the utensil in question.
of a cover which gives protection
2. Cook on maximum power for 1 minute.
against exposure to microwave
3. Carefully feel the utensil. If the empty utensil is
energy.
warm, do not use it for microwave cooking.
4. Do not exceed 1 minute cooking time.
Materials you can use in microwave oven

Utensils Remarks
Aluminum foil Shielding only. Small smooth pieces can be used to cover thin parts of
meat or poultry to prevent overcooking. Arcing can occur if foil is too
close to oven walls. The foil should be at least 1 inch (2.5cm) away from
oven walls.
Browning dish Follow manufacturers instructions. The bottom of browning dish must be
at least 3/16 inch (5mm) above the turntable. Incorrect usage may cause
the turntable to break.
Dinnerware Microwave-safe only. Follow manufacturer's instructions. Do not use
cracked or chipped dishes.
Glass jars Always remove lid. Use only to heat food until just warm. Most glass jars
are not heat resistant and may break.
Glassware Heat-resistant oven glassware only. Make sure there is no metallic trim.
Do not use cracked or chipped dishes.
Oven cooking Follow manufacturers instructions. Do not close with metal tie. Make
bags slits to allow steam to escape.
Paper plates Use for shortterm cooking/warming only. Do not leave oven unattended
and cups while cooking.
Paper towels Use to cover food for reheating and absorbing fat. Use with supervision
for a short-term cooking only.
Parchment Use as a cover to prevent splattering or a wrap for steaming.
paper
Plastic Microwave-safe only. Follow the manufacturers instructions. Should be
labeled "Microwave Safe". Some plastic containers soften, as the food
inside gets hot. "Boiling bags" and tightly closed plastic bags should be
slit, pierced or vented as directed by package.
Plastic wrap Microwave-safe only. Use to cover food during cooking to retain
moisture. Do not allow plastic wrap to touch food.
Thermometers Microwave-safe only (meat and candy thermometers).
Wax paper Use as a cover to prevent splattering and retain moisture.
7
Materials to be avoided in microwave oven
Utensils Remarks
Aluminum tray May cause arcing. Transfer food into microwave-safe dish.
Food carton with May cause arcing. Transfer food into microwave-safe dish.
metal handle
Metal or metal- Metal shields the food from microwave energy. Metal trim may
trimmed utensils cause arcing.
Metal twist ties May cause arcing and could cause a fire in the oven.
Paper bags May cause a fire in the oven.
Plastic foam Plastic foam may melt or contaminate the liquid inside when exposed
to high temperature.
Wood Wood will dry out when used in the microwave oven and may split
or crack.
SETTING UP YOUR OVEN

Names of Oven Parts and Accessories
Remove the oven and all materials from the carton and oven cavity.
Your oven comes with the following accessories:
Glass tray 1 A
Turntable ring assembly 1
Instruction Manual 1
F
E D C B
G A) Control panel
B) Turntable shaft
C) Turntable ring assembly
D) Glass tray
E) Observation window
F) Door assembly
Grill Rack ( Only for Grill series ) G) Safety interlock system
H) Grill Rack
( Only for Grill series )
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Turntable Installation
Hub (underside) a. Never place the glass tray upside down. The glass
tray should turn freely.
b. Both glass tray and turntable ring assembly must
Glass tray always be used during cooking.
c. All food and containers of food are always placed
on the glass tray for cooking.
d. If glass tray or turntable ring assembly cracks or
Turntable shaft breaks, contact your nearest authorized service
center.
Turntable ring assembly
Countertop Installation
Remove all packing material and accessories. Cabinet: Remove any protective film found
Examine the oven for any damage such as on the microwave oven cabinet surface.
dents or broken door. Do not install if oven is Do not remove the light brown Mica cover
damaged. that is attached to the oven cavity to
protect the magnetron.
Installation
(3) Blocking the intake and/or outlet openings
1. Select a level surface that provide
can damage the oven.
enough open space for the intake
and/or outlet vents. (4) Place the oven as far away from
radios and TV as possible.
12 inch(30cm) Operation of microwave oven may
OPEN
cause interference to your radio or TV
3.0 inch(7.5cm)
reception.
2. Plug your oven into a standard household
outlet. Be sure the voltage and the
frequency is the same as the voltage
and the frequency on the rating label.
WARNING: Do not install oven over a

The rear surface of appliance shall be
placed against a wall. range cooktop or other heat-producing
A minimum clearance of 3.0 inches appliance. If installed near or over a heat
(7.5cm) is required between the oven and source, the oven could be damaged and
any adjacent walls. One side must be open. the warranty would be void.
(1) Leave a minimum clearance of 12 The accessible surface
inches (30cm) above the oven. may be hot during operation.
(2) Do not remove the legs from the The temperature of accessible
bottom of the oven. surfaces of the grill rack may be
high when the appliance is operating.
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OPERATION INSTRUCTION
1. Microwave Cooking
Select different microwave power level and set cooking time as you wish. There are five
power levels available for choosing. Keep on pressing "MICROWAVE" to choose the power.
Example: If you want to use 80% microwave power to cook for 10 minutes, you can
operate the oven as the following steps.
1) Press "MICROWAVE" once, the oven will display "P100".
2) Press "MICROWAVE" once again to choose 80% power, the oven will display "P80".
3) Press the number buttons of "1","0","0","0" in order, the oven will display "10:00"
4) Press "START " to start cooking, ":" will light.
Note: "MICROWAVE" Pad presses instructions

Presses Display Microwave
Instructions Power
1 P100 100%
2 P 80 80%
3 P 50 50%
4 P 30 30%
5 P 10 10%
2. Grill Cooking
Example: If you want to use 100% to cook for 35 minutes, you can operate
the oven as the following steps.
1) Press the "GRILL" key , the oven will display " G-1 ".
2) Press the number buttons of "3","5","0","0" in order, the oven will display "35:00".
3) Press the " START " key to start cooking.

Note:If half the grill time passes, the oven sounds twice, and this is normal.
In order to have a better effect of grilling food, you should turn the food over,
close the door, and then press " START " to resume cooking.
If there is no operation, the oven will not pause and continue cooking.
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3. Convection Cooking(With preheating function)
1) Press the "CONVEC. " key once, the oven will display "150".
(Press the "CONVEC. " key several times to select the temperature.)
2) Press the "START " key to start cooking. The

temperature figure will flash once it reaches the temperature in advance
and buzzer will ring twice to remind you to put the food into the oven .
3) Press the number buttons of "4","0","0","0" in order, the oven will display "40:00".
4. Convection Cooking(Without preheating function)

1) Press the "CONVEC. " key once, the oven will display "150".
(Press the "CONVEC. " key several times to select the temperature.)
2) Press the number buttons of "4", "0", "0", "0" in order, the oven will display"40:00".
Note: "CONVEC." Pad presses instructions

Presses Display Convection
Instructions
1 150
2 160
3 170
4 180
5
190
6 200
7 210
8 220
9 230
10 240
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5. Combination Cooking
Example: If you want to use combination to cook (C-1) for 40 minutes, you can
operate the oven as per the following steps.
1) Press the "COMBINE " key once, the oven will display "C-1".
2) Press the number buttons of "4", "0", "0", "0" in order, the oven will display "40:00".
Note: "COMBINE " Pad presses instructions

Presses Display Microwave Grill Convection
Instructions Power
1 C-1
2 C-2
3
C-3
4
C-4
6. Reheat
1) Press "REHEAT" pad , the "h-1" will display and flash.
( Press the "REHEAT" pad several times to select the the cooking program as desired .)
2) Press " START " button to confirm, display will show "h-1" .
3) Press "REHEAT" pad , the oven will display "150".

( Press the "REHEAT" pad several times to select the the weight of the cooking food.)
4) Press " START " key to start cooking.
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Reheat Chart
Menu Weight(g) Display
150 150
h-1 250 250
(Auto Reheat)
350 350
450 450
600 600
250 250
h-2
350 350
(Dinner Plate)
450 450
1(approximately 240g) 1
h-3
(Coffee)
h-4 1(approximately 70g) 1
(Roll) 2(approximately 140g) 2
7. Auto Menu Cooking

The numeral pads 18 are matching with eight different food categories ;
Pad Cook Pad Cook Pad Cook
1 Beverages 4 Rice 7 Veggies
Indian Health
2 snacks 5 Menu
8 Dessert
Western
3 Snacks 6 Curries
Example: Cooking coffee of 600ml:

(1) Press "Beverages" button.
(2) Press "Beverages " button to choose different food menu, the oven will display
"bE01", "bE02", .. ."bE07".
(3) Press "Weight" button to choose the menu weight or portion.
(4) Press " START " to start cooking, and time will count down.
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Category Display Recipe Name Variant 1 (for 2) Variant 2 (for 4) Cooking Mode
bE01 Cardamom Tea 300 ml 600 ml Microwave
bE02 Coffee 300 ml 600 ml Microwave
bE03 Boil Milk 500 ml 1000 ml Microwave
Beverages bE04 Tomato Rasam 300 ml 600 ml Microwave
bE05 Cream of Spinach Soup 300 gms 600 gms Microwave
bE06 Cream of Tomato Soup 200 gms 400 gms Microwave
bE07 Chicken Sweet Corn Soup 235 gms 475 gms Microwave
iS01 Scrambled Eggs 100 gms 200 gms Microwave
iS02 Masala Omelette 100 gms 200 gms Microwave
iS03 Rice Idli 200 gms Microwave
iS04 Sooji Upma 100 grams 200 grms Microwave
iS05 Poha 100 grams 200 grms Microwave
iS06 Savoury Vermicelli 100 gms 200 gms Microwave
iS07 Aloo Tikki 250 gms 500 gms Combination
Indian iS08 Pav Bhaji 200 gms 400 gms Microwave
I
snacks iS09 Seekh Kabab 100 gms 200 gms Combination
iS10 Lehsuni Aloo Tikka 200 gms 400 gms Grill
iS11 Murg Tangri Kabab 350 gms 700 gms Combination
iS12 Murg Malai Tikka 200 gms 400 gms Combination
iS13 Fish Tikka 200 gms 400 gms Combination
iS14 Masala Peanuts 125 gms 250 gms Microwave
iS15 Salted Cashewnuts 100 gms 200 gms Microwave
iS16 Corn Chaat 200 gms 400 gms Microwave
uS01 Toast 100 gms Grill
uS02 Chilli Cheese Toast 100 gms Convection
uS03 Popcorn 85 gms Microwave
uS04 Crispy Potatoes 200 gms 400 gms Convection
uS05 Onion Capsicum Pizza 480 gms Convection
Western uS06 Warm Macaroni Salad 100 gms 200 gms Microwave
W
Snacks uS07 Veg Chowmien 100 gms 200 gms Microwave
uS08 Chicken Fried Rice 150 gms 300 gms Microwave
uS09 Instant Noodles 60 gms Microwave
uS10 Instant Pasta 83 gms Microwave
uS11 Pizza Topping 330 gms 670 gms Microwave
uS12 Caramelize Sugar 75 gms Microwave
ri01 Steamed Rice 150 gms 300 gms Microwave
ri02 Vegetable Pulao 150 gms 300 gms Microwave
ri03 Chicken Pulao 150 gms 300 gms Microwave
Rice ri04 lemon Rice 150 gms 300 gms Microwave
ri05 Tomato Rice 150 gms 400 gms Microwave
ri06 Moong Dal Khichdi 150 gms 300 gms Microwave
ri07 Sago Khichdi 100 gms 200 gms Microwave
HE01 Arhar Dal 300 gms 600 ml Microwave
HE02 Sukhi Urad Dal 200 gms 400 gms Microwave
HE03 Panchmel Dal 200 gms 400 gms Microwave
HE04 Sambhar 235 gms 475 gms Microwave
HE05 Masala Papad 30 gms Microwave
HE06 Roasted Chirwa 100 gms 200 gms Microwave
HE07 Dalia 50 gms 100 grms Microwave
Health
HE08 Oats 50 gms 100 grms Microwave
Menu
HE09 Sprouted Moong Chaat 200 gms 400 gms Microwave
HE10 Rava Idli 200 gms Microwave
HE11 Dhokla 200 gms Microwave
HE12 Baked Cutlets 100 gms 200 gms Combination
HE13 Baked Bread Rolls 200 gms 400 gms Convection
HE14 Paneer Tikka 200 gms 400 gms Grill
HE15 Baked Fish Fingers 100 grms 200 grms Combination
14
HE16 Sundal 75 gms 150 gms Microwave
CU01 Paneer Makhani 100 gms 200 gms Microwave
CU02 Dal Makhani 100 gms 200 gms Microwave
CU03 Navrattan Curry 200 gms 400 gms Microwave
CU04 Mushroom Mutter 200 gms 400 gms Microwave
CU05 Kadi Pakoda 200 gms 400 gms Microwave
CU06 Chana Masala 100 gms 200 gms Microwave
Curries CU07 Butter Chicken 350 gms 700 gms Microwave
CU08 Chicken Korma 250 gms 500 gms Microwave
CU09 Chicken Curry 200 gms 400 gms Microwave
CU10 Fish Masala 200 gms 400 gms Microwave
CU11 Egg Curry 200 gms 400 gms Microwave
CU12 Onion Tomato Curry 100 gms 200 gms Microwave
CU13 Seekh Kabab Curry 100 gms 200 gms Microwave
UE01 Aloo Muttar 100 gms 200 fms Microwave
UE02 Palak Paneer 100 gms 200 gms Microwave
UE03 Dahi Ke Aloo 200 gms 500 gms Microwave
UE04 Boil Potatoes 500 gms Microwave
UE05 Blanch Tomatoes 200 gms 400 gms Microwave
UE06 Blanch Leafy Vegetables 100 gms 200 gms Microwave
UE07 Steamed Vegetables 200 gms 400 gms Microwave
Veggies
UE08 Aloo Gobhi 200 gms 400 gms Microwave
UE09 Stuffed Capsicum 200 gms 400 gms Microwave
UE10 Bhindi Masala 100 gms 200 gms Microwave
UE11 Khatte Baigan 200 gms 400 gms Microwave
UE12 Patta Gobhi Muttar 200 gms 400 gms Microwave
UE13 Zeera Aloo 200 gms 400 gms Microwave
UE14 Mixed Vegetables 200 gms 400 gms Microwave
dE01 Chocolate Sponge Cake 500 gms 1000 gms Combination
dE02 Banana Walnut Bread 550 gms 1100 gms Combination
dE03 Pineapple Cake 1050 gms Combination
dE04 Sooji Biscuits 150 gms Convection
dE05 Choco Chip Cookies 70 gms Convection
dE06 Gajar Ka Halwa 500 gms Microwave
dE07 Sooji Ka Halwa 100 gms 200 gms Microwave
Dessert dE08 Meethe Chawal 100 gms 200 gms Microwave
dE09 Besan Ke Laddoo 100 gms 200 gms Microwave
dE10 Dry Fruit Kheer 500 ml 1000 ml Microwave
dE11 Sewian Payasam 500 ml 1000 ml Microwave
dE12 Basundi 300 ml 600 ml Microwave
dE13 Coconut Burfi 100 gms 200 gms Microwave
dE14 Crme Caramel 150 gms Microwave
dE15 Fruit Custard 150 ml 450 ml Microwave
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8.Steam cleaning function
1) Press Steam cleaning.
2) Press Start, the oven starts steam cleaning. Totall time is 8 minutes,
the microwave power in initial 4 minutes and no power in 5 to 8 minutes.
NOTE: Put a microwave safe bowl filled with water and add 2-3 drops of lemon.
After the Microwave stops, wipe the insides with a clean cloth.
9.Quick defrost
1) Press Quick defrost, the will light.
2)Press number button to the weight of food..The effective weight is 100-2000g.
3) Press Start, the oven starts defrosting.
10.Multi-Stage Cooking
Maximum two stages of cooking can be set at one time. NOTE:If one of the stages is defrosting,
it should be put in the first stage, and auto menu cooking should not be set as one of the stage.
The buzzer will ring once after each stage and the next stage will begin.
Example: If you want to cook the food with 100% microwave power for 10 minutes+ 80%
microwave power for 15 minutes. Do it as following:
1) Press "MICROWAVE" once to choose 100% microwave power;
2) Press number keys "1","0","0","0" in order to adjust the cooking time;
3) Press ""MICROWAVE" twice to choose 80% microwave power;
4) Press number keys "1","5","0","0" in order to adjust the cooking time;
5) Press "START" to start cooking.
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11. Speed Cooking
Press Start button to start cooking with full microwave power for 30 seconds.
(the maximum setting is 99 minutes and 99 seconds).
When the oven is in the microwave, grill or combination cooking states, pressing
"START" key will add 30 seconds cooking time each time.
(Note: Multi-stage cooking or Auto Menu state is invalid with speed cooking function.)
12. Inquiring Function

In microwave, grill or combination cooking state, press "COMBINE","CONVEC." or
"MICROWAVE", the current power will be displayed for 2~3 seconds.
13. Lock-out Function for Children

Lock: If there will be no operation in 1 minute in stand by mode or in 10 minutes after
the end of cooking and continuous no operation in 1 minute, the oven will enter the lock
state and LED display " ".
In lock state,pressing any keys is invalid and LED will display " " and "door".
Unlock: In locked state, open and close the oven door one time, the lock is
released and " " will go out.
14. Display Specification

(1) In waiting state, the oven will display 0:00.
(2) In function setting state, the oven will display the related setting.
(3) In the operation and suspending state, the oven will display the residual cooking time.
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Maintenance
Troubleshooting
It is forbidden to run the unit without any food inside.

It is very dangerous. Operation in this manner is likely
to damage the appliance.
The symbol on the product, or on the documents accompanying the product, indicates that this
appliance may not be treated as household waste. Instead it shall be handed over to the
applicable collection point for the recycling of electrical and electronic equipment.
Disposal must be carried out in accordance with local environmental regulations for waste
disposal.
For more detailed information about treatment, recovery and recycling of this product, please
contact your local city office, your household waste disposal service or the shop where you
purchased the product.
Before scrapping, cut off the mains cord so that the appliance cannot be connected to the mains.
18
Recipe Index
Auto Cook Recipe #Recipe Name Auto Cook Recipe # Recipe Name
Beverages uS08 Chicken Fried Rice

bE01 Cardamom Tea uS09 Instant Noodles
bE02 Coffee uS 10 Instant Pasta
bE03 Boil Milk uS 11 Pizza Topping
bE04 Tomato Rasam uS 12 Caramelize Sugar
bE05 Cream of Spinach Soup
bE06 Cream of Tomato Soup Rice
bE07 Chicken Sweet Corn Soup ri01 Steamed Rice
ri02 VegetablePulao
Health Menu ri03 Chicken Pulao
HE 01 Arhar Dal ri04 lemon Rice
HE 02 SukhiUrad Dal ri05 Tomato Rice
HE 03 Panchmel Dal ri06 Moong Dal Khichdi
HE 04 Sambhar ri07 Sago Khichdi
HE 05 Masala Papad
HE 06 Roasted Chiwra Curries
HE 07 Dalia CU 01 PaneerMakhani
HE 08 Oats CU 02 Dal Makhani
HE 09 Sprouted MoongChaat CU 03 Navratan Curry
HE 10 RavaIdli CU 04 Mushroom Mutter
HE 11 Dhokla CU 05 KadiPakoda
HE 12 Baked Cutlets CU 06 Chana Masala
HE 13 Baked Bread Rolls CU 07 Butter Chicken
HE 14 PaneerTikka CU 08 Chicken Korma
HE 15 Baked Fish Fingers CU 09 Chicken Curry
HE 16 Sundal CU 10 Fish Masala
CU 11 Egg Curry
Indian Snacks CU 12 Onion Tomato Curry
iS01 Scrambled Eggs CU 13 SeekhKabab Curry
iS02 Masala Omlette
iS03 Rice Idli Vegetables
iS04 SoojiUpma UE01 Aloo Mutter
iS05 Poha UE02 PalakPaneer
iS06 Savoury Vermicelli UE03 DahiKeAloo
iS07 AlooTikki UE04 Boil Potatoes
iS08 PavBhaji UE05 Blanch Tomatoes
iS09 SeekhKabab UE06 Blanch Leafy Vegetables
iS 10 LehsuniAlooTikka UE07 Steamed Vegetables
iS 11 MurgTangriKabab UE08 AlooGobhi
iS 12 MurgMalaiTikka UE09 Stuffed Capsicum
iS 13 Fish Tikka UE 10 Bhindi Masala
iS 14 Masala Peanuts UE 11 KhatteBaingan
iS 15 Salted Cashewnuts UE 12 Cabbage Mutter
iS 16 Corn Chaat UE 13 ZeeraAloo
UE 14 Mixed Vegetables
Western Snacks
uS01 Toast Desserts
uS02 Chilli Cheese Toast dE01 Chocolate Sponge Cake
uS03 Popcorn dE02 Banana Walnut Bread
uS04 Crispy Potatoes dE03 Pineapple Cake
uS05 Onion Capsicum Pizza dE04 Sooji Biscuits
uS06 Warm Macaroni Salad dE05 Choco Chip Cookies
uS07 Veg Chowmien dE06 GajarKaHalwa
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Auto Cook Recipe # Recipe Name
dE 07 SoojiKaHalwa
dE 08 MeetheChawal
dE09 BesanKeLaddoo
dE 10 Dry Fruit Kheer
dE 11 SewaiPayasam
dE 12 Basundi
dE 13 Coconut Burfi
dE 14 Crme Caramel
dE 15 Fruit Custard
NOTE: Please use microwave safe glass utensils for the Grill and Convection modes as mentioned in the table.
20
BEVERAGES
bE 01 : Cardamom Tea
Ingredients For 2 Persons For 4 Persons

(300 Ml) (600 Ml)
Water 300 ml 600 Ml
Milk (chilled) 100 ml 200 Ml
Tea Leaves 1 teaspoon 2 teaspoons
Cinnamon Stick 1
Green Cardamoms 4 4-6
Dish / carafe size 1 litre 1.5 litre
Method
1. Pour the water, milk and spices into a microwave safe utensil.
2. Cover with the lid after removing the infuser (strainer).
3. Press 1 to select bE01.
4. Press weight button to select quantity as per requirement.
5. Press start.
6. Place the tea leaves in the infuser (strainer). Place inside the carafe. Press start.
7. Remove from the oven.
8. Sweeten to taste and serve hot.
bE 02: Coffee

(300 Ml) (600 Ml)
Milk (chilled) 300 ml 600 Ml
Instant Coffee Powder teaspoon 1 teaspoon
Sugar to taste to taste
Dish / carafe size 1 litre 1.5 litre
Method
1. Pour the milk into a microwave safe utensil.
2. Press 1 repeatedly to select bE02.
3. Press weight button to select quantity.
4. Press start.
6. Mix in the coffee powder and sweeten to taste.
7. Serve hot.
bE 03 : Boil Milk
Ingredients For 500 Ml For 1 Litre

Milk (Chilled) 500 Ml 1000MI
Dish Size 1.5 Litre 2.5 Litre
Method
1. Pour chilled milk into a dish.
4. Press start.
5. Remove from the oven..
6. Allow to cool for 5:00 minutes before using.
7. Cool completely and refrigerate until required.
21
Note:
1. We have used chilled milk (straight out of the refrigerator) for your convenience.
2. Remember to use a dish of atleast 3 times the capacity of milk to be boiled from avoid the
milk from boiling over.
bE 04: Tomato Rasam

(300 Ml) (600 Ml)
Tamarind 25 grams 50 grams
Water 125 ml 250 ml
Tomatoes, chopped 60 grams 125 grams
Garlic, chopped 2 cloves 4 cloves
Mustard Seeds teaspoon teaspoon
Peppercorns 3 -4 68
Cumin Seeds teaspoon teaspoon
Dry Red Chillies 2 4
Curry leaves 46 46
Salt To taste To taste
Oil tablespoon 1 tablespoon
Rasam Powder teaspoon / to taste 1.5 teaspoon / to
taste
Water, extra 250 ml 500 Ml
Dish size 1 Litres 2 Litres
Method
1. Boil the tamarind with 250 ml water. Cool, strain and extract the pulp.
2. Pour the tamarind extract, tomatoes, garlic, salt and peppercorns in a dish.
5. Press start.
6. When the microwave oven starts to beep, remove from the oven and strain.
7. Pour the oil into another dish. Add the cumin seeds, mustard seeds, curry leaves and dry red
chillies. Press start.
8. Add the strained extract, 500 ml water and Rasam powder. Mix and press start.
10. Allow to cool for 2:00 minutes, before serving.
11. Serve hot with pappadums
bE 05: Cream of Spinach Soup

(300 g rams) (600 grams)
Onions, chopped 250 grams 50 grams
Spinach Leaves, chopped 200 grams 400 grams
Water 125 ml 250 ml
Salt to taste to taste
Pepper Powder teaspoon 1 teaspoon
22
Milk 100 ml 200 ml
Corn flour tablespoon 1 tablespoon
Cream 1 tablespoon 2 tablespoons
Roasted Cumin Seeds Powder teaspoon 1 teaspoon
Butter 1 tablespoon 2 tablespoons
Dish Size 1 litre 2 liter
Method
1. Place the onions, tomatoes and spinach in a dish. Add the water.
4. Press start.
5. Remove when the oven starts to beep.
6. Allow to cool slightly, puree and strain.
7. Place the butter in a dish. Press start.
8. When the oven starts to beep, pour in the strained spinach and vegetable puree and milk.
Mix well and press start.
9. When the oven beeps again, add the corn flour dissolved in a little water. Stir well to avoid
the formation of lumps. Add the salt, pepper powder to taste. Mix and press start.
11. Mix in lightly beaten cream.
12. Sprinkle with roasted cumin seed powder and serve hot.
bE 06: Cream of Tomato Soup

(200 grams) (400 grams)
Carrots, chopped 25 grams 50 grams
Water 250 ml 500 ml
Sugar teaspoon 1 teaspoon
Corn flour tablespoon 1 tablespoon
Cream 2 tablespoons 4 tablespoons
Method
1. Place the onions, tomatoes and carrots in a dish. Add the water.
4. Press start.
5. Remove when the oven starts to beep.
6. Allow to cool slightly, puree and strain.
7. Place the butter in a dish. Press start.
8. When the oven starts to beep, pour in the strained tomato and vegetable puree. Mix well and
press start.
9. When the oven beeps again, add the corn flour dissolved in a little water. Stir well to avoid
the formation of lumps. Add the salt, pepper powder to taste. Mix and press start.
11. Mix in lightly beaten cream and serve hot.
23
bE 07: Chicken Sweet Corn Soup

Chicken 75 grams 150 grams
Water 250 ml 500 ml
Bay Leaf 1 2
Cloves 2 4
Peppercorns 3 6
Cinnamon Stick 1
Milk 60 ml
Sweet Corn (tinned) 225 grams 450 grams
Soy Sauce teaspoon 1 teaspoon
Corn flour 1 tablespoon 2 tablespoons
Method
1. Pour the water in a dish. Add the bay leaf, cloves, cinnamon stick and peppercorns
2. Press 1 to select bE07.
4. Press start.
5. When the oven starts to beep, add the chicken pieces. Mix and press start.
6. Remove from the oven when the microwave oven starts to beep.
7. Strain the stock and set aside.
8. Allow the chicken piece to cool slightly, debone and cut into shreds.
9. Place the butter in a dish. Pour in the strained stock, milk, sweet corn and shredded chicken.
Mix well and press start.
10. When the oven beeps again, add the corn flour dissolved in a little water, salt, pepper powder
and soya sauce. Stir well to avoid the formation of lumps. Mix and press start.
12. Sprinkle with a few drops of lemon juice, if desired and serve hot.
24
HEALTH MENU
HE 01: Arhar Dal

Arhar / Toor Dal 100 grams 200 grams
Water 450 ml 900 ml
Turmeric Powder teaspoon teaspoon
Green Chillies, finely chopped 2 4
Coriander Leaves, finely chopped 1 tablespoon 2 tablespoons
Asafoetida a pinch a pinch
Lemon Juice to taste to taste
Ghee 2 teaspoon 1 1/3
tablespoon
Dish Size 1.2 litre 2 litre
Method
1. Wash and soak the dal in water for one hour. Drain and set aside.
2. Pour the ghee in a microwave safe dish. Add the cumin seeds and asafoetida.
3. Press 2repeatedly to select HE 01.
5. When the oven starts to beep, add the dal, salt, turmeric powder, green chillies and water.
Mix well. Partially cover the dish with a cling film / loose fitting lid leaving a vent on one
side.Press start.
6. Stir when the oven starts to beep. Press start.
8. Allow to stand covered with aluminium foil for 10:00 minutes before serving.
9. Add lemon juice to taste and serve hot.
HE 02: SukhiUrad Dal

Split Black Gram (Urad dal) 100 grams 200 grams
Water 200 ml 400 ml
Ginger teaspoon 1 teaspoon
Onions, finely chopped 50 grams 100 grams
1 1/3
Ghee 2 teaspoon
tablespoon
25
Method
1. Wash and soak the dal in water for one hour. Drain and set aside.
2. Pour the ghee in a microwave safe dish. Add the cumin seeds and asafoetida.
5. When the oven starts to beep, add the onions, ginger, green chillies and water. Mix well.
Partially cover the dish with a cling film / loose fitting lid leaving a vent on one side Press start.
6. Mix in the drained dal, water, salt and turmeric powder when the oven beeps again. Cover
the dish partially.
10. Add lemon juice to taste and serve hot.
Note:
1. Incase you receive hard water in your area, use RO / filtered water for soaking and cooking
for best results.
HE 03: Panchmel Dal

Arhar / Toor Dal 20 grams 40 grams
Split Urad Dal 20 grams 40 grams
Split Moong Dal 20 grams 40 grams
Chana Dal 20 grams 40 grams
MalkaMasoor Dal 20 grams 40 grams
Water 450 ml 900 ml
Ginger, finely chopped 12
Garlic Cloves. Crushed 2 4
Red Chilli Powder teaspoon teaspoon
Garam Masala Powder teaspoon teaspoon
Coriander Powder teaspoon teaspoon
Ghee 2 teaspoon 1 1/3
tablespoon
Method
1. Wash and soak the dal in water for one hour. Drain and set aside
2. Pour the ghee in a dish. Add the cumin seeds and asafoetida.
3. Press 3 to select HE 03.
26
5. When the oven starts to beep, add the ginger, garlic, onions, tomatoes, green chillies, salt
and spices. Press start.
6. When the oven starts to beep again, add the dal, and water. Mix well. Partially cover the dish
with a cling film / loose fitting lid leaving a vent on one side Press start.
10. Add lemon juice to taste and serve ho
Note:
1. Incase you receive hard water in your area, use RO / filtered water for soaking and cooking
for best results.
HE 04: Sambhar

Arhar / Toor Dal 1 portion 1 portion

Onion Tomato Curry 1 portion 1 portion
Water 300 ml 600 ml
Sambhar Powder 2 teaspoons 4 teaspoons
Tamarind Paste tablespoon 1.5
tablespoon
Garlic, finely chopped 2 4
Cumin seeds teaspoon teaspoon
Curry leaves 23 4-6
Dry Red Chillies, broken 2 4
Ghee 1 tablespoon 2 tablespoon
Method
1. Prepare the dal using HE 01 depending on the quantity required.
2. Blend / puree until smooth.
3. Prepare the onion tomato curry using CU 12 depending on the number of servings required.
4. Pour the ghee in a dish. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, dry
red chillies and garlic.
7. When the oven starts to beep. Add the Onion tomato curry, water and blended dal. Press
start.
8. When the oven beeps again, stir the Sambhar and add the tamarind paste dissolved in a little
water, salt (if required) and Sambhar powder. Press start.
10. Allow to stand for 5:00 minutes before serving.
11. Serve hot.
27
HE 05: Masala Papad
Ingredients For 30 grams

Masala Papad (6 diameter) 4 pieces (30 grams)
Oil (optional) for Brushing
Method
1. Cover the turntable with absorbent kitchen paper, if desired.
2. Place the papads in a single layer on the turntable.
3. Brush with a little oil, if desired.
6. Press start.
7. Turn the papads over when the oven starts to beep. Press start.
10. Serve hot.
HE 06: Roasted Chiwra

Beaten Rice Flakes (chirwa) 100 grams 200 grams

Oil 2 teaspoons 4 teaspoons
Salt and spices to taste to taste
Dish Size (shallow) litre 1 litre
Method
Place the chiwra in a dish.

3. Press start.
5. Mix well and add the oil, salt and spices (if desired) to taste.
HE 07: Dalia

Broken Wheat (Dalia) 50 100
Water 250 500
Ghee teaspoon 1 teaspoon
Milk as required as required
Dish Size litre 1 litre
Method
1. Pour the ghee into a dish. Add the dalia. Mix well.
4. When the oven starts to beep, mix well and press start.
28
5. When the microwave oven starts to beep again add the water. Mix well. Cook partially
covered with a cleaning film/loose fitting lid leaving a vent on one side.
6. Press start.
8. Allow to stand covered with aluminium foil for 2:00 minutes.
9. Add warm / cold milk. Sweeten to taste and serve.
Note:
1. The Dalia may be stored covered in the refrigerator for up to 1 day.
HE 08: Breakfast Cereal

(for 50 grams) (for 100 grams)
Quick Cooking Oats 50 100
Water 200 400
Milk as required as required
Method
1. Pour the water into a dish. Add the oats and mix well to avoid the formation of lumps.
Partially cover the dish with a cling film / loose fitting lid leaving a vent on one side
6. Add warm / cold milk. Sweeten to taste and serve.
Note:
1. The oats may be stored covered in the refrigerator for up to 1 day.
HE 09: Sprouted MoongChaat

Whole Green Gram, sprouted 200 grams 400 grams
Potatoes, boiled, cubes 120 grams 240 grams
Tomatoes, finely chopped 150 grams 300 grams
Onion, finely chopped 100 grams 200 grams
Green Chillies, finely chopped 1 teaspoon 2 teaspoons
Coriander Leaves, finely chopped 4 tablespoons 8 tablespoons
Ginger, finely chopped 1 teaspoon 2 teaspoons
Red Chilli Powder teaspoon 1.5 teaspoon
Chat Masala Powder 2 teaspoons 4 teaspoons
Lemon Juice 1 lemon 2 Lemons
Roasted Cumin Seed Powder 1 teaspoon 2 teaspoons
Water 60 ml 120 ml
Dish Size 1 litre 2 litre
29
Method
1. Place the spouts in a dish. Add water. Cover the dish partially.
4. Press start.
7. Allow to stand for 5:00 minutes.
8. Mix in the remaining ingredients.
9. Serve warm
HE 10: RavaIdli

Packaged Idli Mix 1 pack (small)
Oil For brushing
Dish Microwave safe Idlimould
Method
1. Prepare the batter as per the instructions on the pack.
2. Lightly grease a microwave safe idlimould.
3. Pour spoonfuls of batter into the moulds to fill just th the capacity of the mould.
4. Pour 125 ml water, in the plate of the idlimould. Place inside the microwave oven.
5. Press 2 to select HE 10.
7. Press start.
8. When the oven starts to beep, place the moulds filled with the batter over the plate of hot
water. Cover with the lid. Press start.
10. Serve hot.
HE 11: Instant Dhokla

Packaged Dhokla Mix 1 pack
Oil For brushing
Dish Microwave safe IdliMould
Method
1. Prepare the batter as per the instructions on the pack.
7. Press start.
11. Serve hot.
30
HE 12: Baked Cutlets

Frozen Cutlets (55 60 grams each) 2 pieces 4 pieces

Oil for brushing for brushing
Method
1. Lightly grease the Grill rack.
4. Place the frozen Cutlets on the rack and brush with a little oil. Place the rack inside the oven
cavity and press start.
5. Turn the cutlets over, when the oven starts to beep, brush with a little more oil and press start.
7. Serve hot with tomato ketchup.
HE 13: Baked Bread Rolls

Bread Slices 4 slices 8 slices

Potatoes, boiled 125 grams 250 grams
Red Chilli Powder 1/3 teaspoon teaspoon
Garam Masala Powder 1/3 teaspoon teaspoon
Dry Mango Powder teaspoon 1 teaspoon
Green Chillies, finely chopped 1/3 teaspoon teaspoon
Ghee for brushing for brushing
Method
1. Peel and mash the potatoes coarsely. Mix in all ingredients except the bread slices and ghee.
Mix well. Divide into equal portions and set side.
2. Soak the bread slices in water, one at a time and squeeze out excess water.
3. Stuff the slices with the potato mixture and shape into rolls.
7. Place the rolls on the rack and brush with a little oil. Place the rack inside the oven cavity and
press start.
8. Turn the rolls over, when the oven starts to beep, brush with a little more oil and press start.
31
HE 14: PaneerTikka
Paneer, 3 cubes 200 grams 400 grams

Hung Curd 75 grams 125 grams
Red Chilli Powder teaspoon 1 teaspoon
Garam Masala Powder teaspoon 1 teaspoon
Gram Flour tablespoon 1 tablespoon
Ajwain a pinch a pinch
KasooriMethi a pinch a pinch
Tandoori Colour a pinch a pinch
Method
1. Mix well, the curd, salt, red chilli powder, garam masala powder and gram flour.
2. Add the tandoori colour and mix in the paneer cubes, cover and marinate in the refrigerator
for 3-4 hours.
3. Place the paneer cubes on the grill rack, brush with a little oil
6. Place a microwave safe plate on the turntable (to collect the drippings) and place the grilling
rack over it.
7. Press start.
8. When the microwave oven starts to beep, turn the pieces over, brush with a little more oil
return to the oven and press start.
10. Sprinkle with a little chat masala powder, if desired.
11. Serve hot with mint and coriander chutney.
HE 15: Baked Fish Fingers

Frozen Fish Fingers (25 grams each) 100 grams 200 grams
Method
4. Place the frozen fish fingers on the rack and brush with a little oil. Place the rack inside the
oven cavity and press start.
5. Turn the fingers over, when the oven starts to beep, brush with a little more oil and press
start.
HE 16: Sundal

Dried Peas, boiled 75 grams 150 grams
Ginger, finely chopped teaspoon 1.5 teaspoon
32
Black Salt teaspoon 1 teaspoon
Chaat Masala Powder teaspoon 1.5 teaspoon
Oil tablespoon 1.5 tablespoon
Method
1. Wash and soak the peas in water for 6 8 hours / overnight. Drain and pressure cook until
tender.
2. Pour the oil in a dish. Add the asafetida and cumin seeds.
3. Press 2 repeatedly to select HE 16.
5. When the oven starts to beep, add the ginger, green chillies, onions and tomatoes. Mix well.
Press start.
6. When the oven beeps again add the boiled peas, salt, black salt, red chilli powder and chaat
masala powder. Mix well. Press start.
8. Serve hot sprinkled with a little lemon juice if desired.
33
INDIAN SNACKS
iS 01: Scrambled Eggs

Eggs 2 4
Milk 2 tablespoons 4 tablespoons
Pepper Powder to taste to taste
Butter 1 teaspoon 1 tablespoon
Dish Size (shallow) 500 Ml 1 Litre
Method
1. Beat the eggs with salt, pepper and milk.
2. Place the butter in a dish.
3. Press 3 repeatedly to select iS01.
4. Press weight button to selectquantity as required.
5. Press start.
6. When the microwave oven starts to beep add the egg mixture. Mix and press start.
7. Mix well when the oven starts to beep. Press start.
10. Serve hot with buttered toasts.
iS 02: Masala Omelette

Eggs 2 4
Onion, finely chopped 1 teaspoon 1 tablespoon
Tomatoes, finely chopped 1 teaspoon 1 tablespoon
Coriander Leaves, finely chopped 1 teaspoon 1 tablespoon
Oil 1 teaspoon 1 tablespoon
Dish size (shallow) litre 1.5 litre
Method
1. Beat the egg with salt and pepper, until stiff peaks are formed.
2. Pour the oil in a shallow dish. Spread evenly.
3. Press 3 to select iS02.
4. Press weight button to selectquantity as desired.
5. Press start.
6. When the oven starts to beep, add the egg mixture, top evenly with the onions, tomatoes,
green chillies and coriander leaves. Press start.
9. Serve hot.
34
iS 03: Rice Idli

Ready to Cook Idli Batter 250 ml (approx.)
Oil For brushing
Dish Microwave safe IdliMould
Method
5. Press weight button to selectquantity.
6. Press start.
10. Serve hot with sambhar and coconut chutney.
11. Serve hot.
Note:
1. We have used ready to use batter available in the market for your convenience.
2. You may need to add a little water to make the batter of pouring consistency.
3. Use batter at room temperature for best results.
iS04:SoojiUpma

Semolina (Sooji), dry roasted 100 grams 200 grams
Split Black Gram 5 grams 10 grams
Bengal Gram 5 grams 10 grams
Ginger, finely chopped 5 grams 15 grams
Water 200 ml 400 ml
Curd 75 ml 150 ml
Curry Leaves 23 45
Cumin Seeds 1/8 teaspoon teaspoon
Mustard Seeds 1/8 teaspoon teaspoon
Oil 1.5 tablespoons 3 tablespoons
Method
1. Wash and soak the dals for 10:00 minutes. Drain and set aside.
2. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafetida, dry red chillies and
curry leaves.
35
4. Press weight button to selectthe quantity as desired .
5. When the oven starts to beep, add the dals. Mix and press start.
6. When the oven starts to beep, add the onions, ginger and green chillies. Press start.
7. When the oven beeps again add the water and curd, semolina and salt, mix well to avoid the
formation of lumps. Partially cover the dish and press start.
9. Allow to stand covered with aluminum foil for 10:00 minutes before serving.
10. Serve hot.
iS 05: Poha

Rice Flakes (Chirwa) 100 grams 200 grams
Potatoes, cut into 1 cm pieces 80 grams 160 grams
Water 2 tablespoons 4 tablespoons
Turmeric Powder 1/8 teaspoon teaspoon
Sugar a pinch a pinch
Curry Leaves 23 45
Oil 1.5 3 tablespoons
tablespoons
Method
1. Wash the rice flakes, under running water. Drain in a colander for 10:00 minutes.
2. Pour the oil in a dish. Add the asafoetida, cumin seeds, mustard seeds and curry leaves.
4. Press weight button to select the quantity required.
5. Press start.
6. When the oven starts to beep, add the onions. Mix and press start.
7. Mix well when the oven starts to beep. Add potatoes, salt, turmeric powder and water. Mix
and Cook partially covered with a cling film / loose fitting lid leaving a vent on one side with a
cling film / loose fitting lid leaving a vent on one side.
8. When the oven starts to beep, add the sugar and red chilli powder. Mix and add the rice
flakes and salt. Partially cover the dish with a cling film / loose fitting lid leaving a vent on one
side Press start.
10. Mix well. Add lemon juice to taste.
12. Serve hot.
36
iS 06: Savoury Vermicelli

(100 grams) ( 200 grams)
Vermicelli (Sewian) 100 grams 200 grams
Water 250 ml 500 ml
Turmeric Powder teaspoon 1 teaspoon
Curry Leaves 23 45
Oil 1.5 tablespoons 3 tablespoons
Method
1. Wash and soak the pulses for 10:00 minutes. Drain and set aside.
2. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, dry red chillies and
curry leaves.
5. When the oven starts to beep, add the pulses. Mix and press start.
6. When the oven starts to beep, add the onions, tomatoes, green chillies. and salt. Mix well
and press start.
7. Finally add the vermicelli and water, when the oven beeps. Mix well to avoid the formation of
lumps. Partially cover the dish and press start.
10. Serve hot.
iS 07: AlooTikki


Green Chillies, finely chopped teaspoon 1 teaspoon
Coriander Leaves, finely chopped 1 teaspoon 2 teaspoons
37
Method
1. Peel and mash / grate the potatoes.
2. Mix in the salt, red chilli powder, dry mango powder, garam masala powder, green chillies
and coriander leaves.
3. Shape into balls and flatten slightly.
4. Lightly grease the grill rack.
6. Press weight button to select quantity as desired.
7. Place the tikkis on the rack and brush with a little oil. Place the rack inside the oven cavity
and press start.
8. Turn the tikkis over, when the oven starts to beep, brush with a little more oil and press start.
iS 08: PavBhaji

Potatoes, pieces 80 grams 160 grams
Cauliflower Florets, pieces 50 grams 100 grams
Carrots, pieces 40 grams 80 grams
Frozen Peas 30 grams 60 grams
Onion Tomato Gravy 200 grams 400 grams
Water 150 ml 300 ml
PavBhaji Masala 1.5 teaspoons 1 tablespoon
Butter 25 grams 45 grams
Oil 1 teaspoon 1 tablespoons
Method
1. Boil the vegetables using Ve 7 depending on the quantity of food required.
2. Mash well and set aside.
3. Prepare the onion tomato gravy using CU 12 depending on the number of servings required.
4. Pour the oil in a dish. Add the cumin seeds and asafoetida.
6. Press weight button to select quantity as desired.
7. Add the curry. Press start.
8. Mix in the vegetables, water, pavbahji masala, butter and salt. Cover the dish partially. Press
start.
9. Stir when the microwave oven starts to beep. Press start.
12. Serve hot with pav buns.
iS 09: SeekhKabab

Frozen SeekhKabab 100 grams 200 grams

38
Method
1. Lightly grease the Grilling Rack.
4. Place the kababs on the rack and brush with a little oil. Place the rack inside the oven cavity
and press start.
5. Turn the Kababs over, when the oven starts to beep, brush with a little more oil and press
start.
7. Serve hot with mint chutney.
iS 10: LehsuniAlooTikka

Boiled Potatoes, quartered, 250 grams 500 grams

Red Chilli Powder teaspoon 1.5 teaspoon
Garam Masala Powder teaspoon 1.5 teaspoon
Ginger Paste teaspoon 1 teaspoon
Garlic Paste teaspoon 1 teaspoon
Hung Curd 100 ml 200 ml
Cream 50 grams 100 grams
Method
1. Mix well, the curd, cream, salt, red chilli powder and garam masala powder
2. Add the tandoori colour and mix in the potato cubes, cover and marinate in the refrigerator for
3-4 hours.
3. Place the potatoes cubes on the grill rack, brush with a little oil
4. Press 3 repeatedly to select iS 10.
rack over it.
7. Press start.
iS11:Murg Tangri Kabab

Chicken Drumsticks 350 grams 700 grams

Lemon Juice 1
39
Ginger 10 grams 20 grams
Garlic 2 cloves 6 cloves
Green Chillies 2 6
Garam Masala powder teaspoon teaspoon
Ghee for brushing for brushing
Method
1. Clean and wash the chicken. Prick the pieces all over with a fork/ knife.
2. Grind the ginger, garlic and green chillies to a fine paste.
3. Rub the pieces well with salt, red chilli powder, ginger garlic paste and lemon juice and keep
aside for 30 minutes
4. Add a pinch of tandoori colour to the lightly beaten curd. Mix and add the marinated chicken
pieces. Coat well with the marinade, cover and marinate in the refrigerator for 3 - 4 hours.
5. Place the chicken legs on the Grill rack, brush with a little oil
7. Press weight button to selectthe quantity.
rack over it.
9. Press start.
13. Serve hot.
iS 12: MurgMalaiTikka

Boneless Chicken, 3 pieces 200 grams 400 grams

Lemon Juice 1
Green Cardamom powder teaspoon teaspoon
Mace Powder a pinch a pinch
Cream 40 grams 80 grams
Butter for brushing for brushing
Method
1. Clean and wash the chicken. Prick the pieces all over with a fork/ knife.
2. Grind the ginger, garlic to a fine paste.
3. Rub the pieces well with salt, red chilli powder, garam masala powder, ginger garlic paste
and lemon juice and keep aside for 30 minutes
4. Add a pinch of tandoori colour, cardamom powder and mace powder to the lightly beaten
curd. Mix and add themarinated chicken pieces. Coat well with the marinade, cover and
marinate in the refrigerator for 3 - 4 hours.
40
5. Place the chicken legs on the Grilling Rack, brush with a little oil
rack over it.
9. Press start.
13. Serve hot with mint and coriander chutney
iS 13: Fish Tikka

Fish Fillets, 3 pieces 200 grams 400 grams

Lemon Juice 1
Ajwain, crushed a pinch a pinch
Vnegar 1 teaspoon 2 teaspoons
Butter for brushing for brushing
Method
1. Clean and wash the fish. Prick the pieces all over with a fork/ knife.
2. Grind the ginger, garlic to a fine paste.
3. Rub the pieces well with salt, red chilli powder, garam masala powder, ginger garlic paste
and lemon juice and keep aside for 30 minutes
4. Add a pinch of tandoori colour and vinegar, ajwain to the lightly beaten curd. Mix and add the
marinated chicken pieces. Coat well with the marinade, cover and marinate in the refrigerator
for 3 - 4 hours.
5. Place the chicken legs on the Grill rack, brush with a little oil
rack over it.
9. Press start.
41
iS 14: Masala Peanuts

Peanuts 150 grams 250 grams
Dry Mango Powder teaspoon teaspoon
Chat Masala Powder teaspoon teaspoon
Dish Size (Shallow) litre 760 ml
Method
1. Pour the oil in a dish. Add the peanuts. Mix well.
3. Press weight button to selectthe quantity.
4. Press start.
7. Mix in the spices.
Note:
1. The spices may be altered to taste.

2. The peanuts may be stored in an airtight container for up to 3 days.
iS 15: Salted Cashew Nuts

Cashew Nuts (kaju) 100 grams 200 grams
Method
1. Pour the oil in a dish. Add the cashew nuts. Mix well.
4. Press start.
5. Stir when the oven starts to beep.Press start.
7. Mix in the spices.
Note:
1. The spices may be altered to taste.

2. The cashew nuts may be stored in an airtight container for up to 3 days.
iS 16: Corn Chaat

Frozen Corn 200 grams 400 grams
42
Onion, chopped 50 grams 100 grams
Capsicum, chopped 40 grams 80 grams
Chaat Masala powder to taste to taste
Lemon Juice lemon 1 lemon
Oil 1 tablespoon 2 tablespoons
Water 100 ml 200 ml
Dish Size (shallow) litre 1 litre
Method
Pour the oil in a dish.

3. Press start.
4. When the oven starts to beep, add the onions. Mix well and press start.
5. When the oven beeps again, add the tomatoes, capsicum and salt. Mix and press start.
6. Finally add the corn and water, when the oven beeps again. Cover the dish partially and
press start.
8. Add red chilli powder, chaat masala powder and lemon juice to taste.
9. Mix well and serve warm.
WESTERN SNACKS
uS 01: Toast
Ingredients For 2 Persons

(100 grams)
Bread Slices 4
Method
1. Place the bread slices (4 at a time) on the grill rack.
2. Press 4 to select uS01
4. Press start.
5. When the oven starts to beep, turn the slices over and press start.
7. Serve hot.
uS 02: Chilli Cheese Toast

(100 grams)
Bread Slices 4
Processed Cheese 50 grams
Butter, melted 25 grams
Onions, finely chopped 1 tablespoon
Green Chillies, finely chopped teaspoon
Salt to taste
Pepper Powder to taste
43
Method
1. Mix all ingredients into a smooth paste.
2. Apply on bread slices.
3. Press 4 repeatedly to select uS02.
5. Press start. The microwave oven should be operated empty during this time.
6. Place the slices on the grill rack
7. When the oven starts to beep place the slices on the grilling rack inside the oven cavity and
press start.
9. Cut into wedges and serve hot.
uS 03: Popcorn
Ingredients For 1 pack

(Net Wt. 85 grams)
Microwave Popcorn 1 pack
Method
1. Remove outer cellophane packaging from popcorn pack. Do not tear / open the pack.
2. Press 4 repeatedly to select uS03
4. Unfold the paper bag and place directly on the turntable, with the folded side facing upwards.
Press start.
6. Shake well and allow to stand for 2:00 minutes before opening.
7. Cut the pack and serve hot.
uS 04: Crispy Potatoes

Pepper Powder 1/8 teaspoon teaspoon
Chat Masala Powder teaspoon teaspoon
Dish MWO Grill rack MWO Grill rack
Method
1. Peel and cut the potatoes into 1 cm thick fingers.
2. Brush a Microwave oven safe Glass plate/ Ceramic plate lavishly with oil. Place on the grill
rack and place inside the oven cavity.
3. Press 4 repeatedly to select uS 4
5. Press start
6. The microwave must be operated empty during this time.
7. When the oven starts to beep, place the potato fingers on the plate and place the rack
inside the oven cavity.
8. Press start.
9. Turn the fingers over when the oven starts to beep and press start.
44
11. Mix in the seasoning.
uS 05: Onion Capsicum Pizza

Pizza Base 2 4
Pizza topping for 2 persons for 4 persons
Mustard Paste (optional) 2 teaspoons 4 teaspoons
Tomato Ketchup (optional) 2 teaspoons 4 teaspoons
Mozzarella Cheese, grated 60 grams 120 grams
Method
1. Prepare the pizza topping using uS 11 depending on the number of servings required.
2. Spread 1 teaspoon mustard paste and 1 teaspoon tomato ketchup over each pizza base.
3. Lavishly spread with the topping.
4. Sprinkle with grated cheese. Brush the top with a little oil.
7. Press start. The oven must be operated empty during this time.
8. When the oven starts to beep, place the pizza on the Grill rack. Place inside the oven.
9. Press start.
10. Remove from the oven when the oven starts to beep.
11. Repeat with the remaining pizzas. Press start.
13. Cut into wedges and serve hot.
Note:
1. To make a non veg pizza you may top it with chopped salami / seekhkabab before sprinkling
with cheese.
uS 06: Warm Macaroni Salad

Macaroni 100 grams 200 grams
Tomatoes, pieces 125 grams 250 grams
Capsicum, pieces 75 grams 150 grams
Garlic 1 clove 3 cloves
Tomato ketchup 2 tablespoon 4 tablespoons
Olive Oil 2 teaspoons 1 tablespoon
45
Method
1. Boil the macaroni in salted water until done. Strain and set aside.
2. Pour the oil in a dish. Add the garlic. Press start.
3. Press 4 repeatedly to select uS 06.
5. When the microwave oven starts to beep, add the onions. Mix. Press start.
6. When the oven starts to beep, mix in the tomatoes, capsicum, salt, pepper powder and
tomato ketchup. Mix. Press start.
8. Mix in the macaroni.
9. Serve warm.
uS 07: Veg Chow Mien

Boiled Noodles 100 grams 200 grams
Spring Onions, thinly sliced 50 grams 100 grams
Cabbage, thinly sliced 50 grams 100 grams
Carrots, thinly sliced 50 grams 100 grams
Ginger, thinly sliced teaspoon 1 teaspoon
Garlic, thinly sliced teaspoon 1 teaspoon
Vinegar 1 tablespoon 2 tablespoons
Soy Sauce 1 tablespoon 2 tablespoons
Chilli sauce 1 teaspoon 2 teaspoons
Ajinomoto (optional) a pinch a pinch
Oil 1.5 tablespoon 3 tablespoons
Method
3. Pour the oil in a microwave safe dish, add the ginger and garlic. Press start.
4. When the oven beeps again, add the spring onions. Mix and press start.
5. Add the Carrots, cabbage, salt and ajinomoto. Mix well and press start.
6. Finally add the noodles, vinegar, soy sauce and chilli sauce. Toss well. Press start.
8. Mix well and serve hot.
uS 08: Chicken Fried Rice

Boiled Rice 150 grams 300 grams
Spring Onions, thinly sliced 50 grams 100 grams
Boneless Chicken, boiled and shredded 100 grams 200 grams
Carrots, thinly sliced 50 grams 100 grams
Ginger, thinly sliced teaspoon 1 teaspoon
Green Peas 75 grams 150 grams
Garlic, thinly sliced teaspoon 1 teaspoon
46
Vinegar 1 tablespoon 2 tablespoons
Soy Sauce 1 tablespoon 2 tablespoons
Chilli sauce 1 teaspoon 2 teaspoons
Ajinomoto (optional) a pinch a pinch
Method
3. Pour the oil in a dish. Add the ginger and garlic. Press start.
4. When the oven beeps again, add the spring onions. Mix and press start.
5. Add the Carrots, peas, salt and ajinomoto. Mix well and press start.
6. Finally add the chicken, rice, vinegar, soy sauce and chilli sauce. Toss well. Press start.
uS 09: Instant Noodles
Ingredients For 1 Pack

(60 grams)
Instant Noodles 1 pack (60 grams)
Water 250 ml
Butter (optional) 1 teaspoon
Dish Size 1.5 Litre
Method
1. Pour the water into a 1.5 litre dish. Mix in the noodles, butter (optional) and tastemaker.
4. Press start.
5. Stir the noodles, when the MWO starts to beep. Press start.
7. Allow to stand covered with aluminium foil for 2:00 minutes, before serving.
8. Serve hot.
uS 10: Instant Pasta
Ingredients For 1 Pack

(83 grams)
Instant Pasta 1 pack (83 grams)
Water 350 ml
Dish Size 750 Ml
Method
1. Empty the contents of the instant pasta into a 750 ml dish.
2. Add the water and tastemaker.
5. Press start.
6. Stir the pasta when the oven starts to beep. Press start.
47
8. Allow to stand covered with aluminum foil for 2:00 minutes.
9. Serve hot.
uS 11: Pizza Topping

Onion, thinly sliced 100 grams 200 grams

Tomato, chopped 230 grams 470 grams
Capsicum, chopped 70 grams 140 grams
Ginger, finely chopped 3.5 grams 7.5 grams
Garlic, finely chopped 3.5 grams 7.5 grams
Turmeric Powder a pinch a pinch
Method
1. Pour the oil in a microwave safe dish. Add the ginger, garlic and onions. Mix well.
2. Press 4 repeatedly to select uS 11.
4. Add the tomatoes, capsicum, salt, red chilli powder, garam masala powder and turmeric
powder, when the microwave oven starts to beep.
5. Stir the topping when the oven starts to beep. Press start.
7. Allow to stand for 5:00 minutes.
8. Use as a topping for pizzas or bread.
uS 12: Caramelize Sugar

(for 75 grams)
Granulated Sugar 75 grams
Water 10 ml
Dish Size 1.5 litre
Method
1. Spread the sugar evenly in the microwave safe dish.
2. Sprinkle the water evenly over the sugar.
5. Press start.
7. Spread around evenly in the dish and allow to set at room temperature.
8. Use as desired.
48
RICE
ri 01: Steamed Rice
Ingredients For 2 For 4 Persons

Persons (150 (300 grams)
grams)
Rice 150 grams 300 grams
Water 250 ml 500 ml
Method
1. Wash and soak the rice in water for one hour. Drain and set aside.
2. Pour the water in a dish. Add the rice. Cover the dish partially.
3. Press 5 to select ri 1
5. Press start.
6. Stir the rice when the oven starts to beep. Press start.
8. Mix well Allow to stand covered with aluminium foil for 10:00 minutes before serving.
9. Serve hot with dal or curry.
Note:
1. The cooking time for rice may vary slightly depending on the quantity of rice used.
ri 02: Vegetable Pulao


Water 250 ml 500 ml
French Beans, pieces 20 grams 40 grams
Red Chilli Powder teaspoon 1/2 teaspoon
Garam Masala Powder teaspoon 1/2 teaspoon
Coriander Powder teaspoon 1/2 teaspoon
Turmeric Powder 1/8 teaspoon 1/4 teaspoon
Cumin Seeds teaspoon 1/2 teaspoon
Cloves 2 4
Oil / Ghee 2 tablespoons 4 tablespoons
Method
1. Wash and soak the rice in water for one hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin seeds and cloves.
3. Press 5 repeatedly to select ri02
5. Press start.
49
6. When the oven starts to beep, mix in the rice, water and salt and spices. Partially cover the
dish with a cling film / loose fitting lid leaving a vent on one side. Press start.
7. Stir the rice when the microwave oven starts to beep. Press start.
9. Mix well. Allow to stand covered with aluminium foil for 10:00 minutes before serving.
10. Serve hot with raita and papad.
Note:
ri 03: Chicken Pulao
Ingredients For 2 Persons For 4

(150 grams) Persons (300
grams)
Water 250 ml 500 ml
Boneless Chicken, 2 pieces 150 grams 300 grams
Fried Onions 100 grams 200 grams
Cinnamon Stick 1 2
Cloves 2 4
Bay leaf 1 2
Green Cardamoms 4 6
Black Cardamoms 2 4
Mace a small piece a small piece
Milk (luke warm) 1 tablespoon 2 tablespoons
Saffron a pinch a pinch
Green Chillies, slit 2 4
Ghee 2 tablespoons 4 tablespoons
Method
1. Dissolve the saffron in milk and set aside.
2. Soak the rice in water for 1 hour. Drain and set aside.
3. Wash the chicken pieces. Prick the skin all over with a fork.
4. Pound the whole spices and set aside.
5. Pour the ghee in a dish. Add the pounded / crushed whole spices.
6. Press 5 to select ri03
8. Mix in the drained rice, water, chicken, pounded brown onions, salt and spices, when the
oven starts to beep. Mix well. Cover the dish partially with a cling film or loose fitting lid
leaving a vent on one side.
9. Press start.
12. Mix well and allowto stand covered with aluminum foil for 10:00 minutes before serving.
50
Note:
ri 04: Lemon Rice


Water 250 ml 500 ml
Curry Leaves 2-3 4-6
Oil 2 tablespoons 4 tablespoons
Method
1. Wash and soak the pulses in water for 10:00 minutes. Drain and set aside.
2. Prepare the rice using Auto Cook ri01 depending on the number of servings required.
3. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, curry leaves and dry
red chillies.
6. Press start.
7. Add the dals when the microwave oven starts to beep. Mix and press start.
8. When the oven beeps again mix in the onions and green chillies. Press start
9. When the oven beeps again finally add the rice, salt and turmeric powder.
10. Press start.
12. Add lemon juice to taste. Mix well and serve hot with pappadums.
ri 05: Tomato Rice


Water 190 ml 375 ml
Onions, thinly sliced 35 grams 75 grams
Tomatoes 115 grams 225 grams
51
Garam masala Powder teaspoon teaspoon
Peppercorns 45 68
Oil 2 tablespoons 4 tablespoons
Method
1. Wash and soak the rice in water for one hour. Drain and set aside
2. Pour the oil in a microwave safe dish. Add the cumin seeds and peppercorns
5. When the microwave oven starts to beep, add the onions. tomatoes, salt, red chilli powder
and garam masala powder. Mix well. Press start.
6. When the oven starts to beep, mix well and add the rice and water. Cover the dish partially.
Press start.
8. Mix well and allowto stand covered with aluminum foil for 10:00 minutes before serving.
Note:
ri 06: Moong Dal Khitchdi


Split Green Gram 75 grams 150 grams
Water 750 ml 1500 ml
Cumin teaspoon teaspoon
Ghee 1 tablespoon 2 tablespoons
Dish Size 1.5 litre 2.5 litre
Method
1. Wash and soak the rice and dal in water for 1 hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin and asafoetida.
5. Press start.
6. When the oven starts to beep, mix in the rice, dal, water, salt and turmeric powder. Partially
cover the dish with a cling film / loose fitting lid leaving a vent on one side. Press start.
7. Stir when the oven beeps again.Press start.
9. Allow to stand covered with aluminum foil for 5:00 minutes before serving.
10. Serve hot with curd and pickle.
52
ri 07: Sago Khichdi

Sago 100 grams 200 grams

Potatoes 80 grams 160 grams
Pepper Powder teaspoon teaspoon
Green Chillies 2 4
Ginger teaspoon 1 teaspoon
Water 1 tablespoon 2 tablespoons
Dish Size 1litre 2 litre
Method
1. Wash and soak the sago in water for 3 - 4 hours until soft. Drain and set aside.
2. Poor the oil in a dish. Add the asafoetida and cumin seeds.
3. Press 5 repeatedly to select ri07.
5. When the oven starts to beep, add the potatoes, ginger and green chillies. Mix well. Cover
the dish partially and press start.
6. When the oven beeps again, mix well, add the salt, pepper powder and water. Add the sago.
Mix well. Press start.
CURRIES
CU 01: PaneerMakhani

Paneer, 1 cubes 100 grams 200 grams
Tomato Puree 40 grams 80 grams
Ginger, finely chopped teaspoon 1 teaspoon
Bay Leaf 1 2
Cinnamon Stick 1 2
Cloves 2 4
Green Cardamoms, crushed 4 6
Mace a pinch a pinch
Coriander Powder 1/3 teaspoon teaspoon
Coriander Leaves 1 teaspoon 1 tablespoon
53
Cream 20 ml 40 ml
Honey 1 teaspoon 2 teaspoons
Water 150 ml 250 ml
Cashew Paste 2 tablespoons 4 tablespoons
KasooriMethi, crushed teaspoon 1 teaspoon
Method
1. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves, cinnamon stick, green
cardamoms, mace and ginger.
2. Press 6 to select CU 01
4. Mix in the tomato puree, cashew paste, water, green chillies, honey, salt and spices, when
the oven starts to beep. Press start.
5. Mix in lightly beaten cream, kasoorimethi and paneer, when the oven beeps again. Press
start.
7. Garnish with finely chopped coriander leaves and serve hot.
CU 02: Dal Makhani

Whole Urad Dal 60 grams 120 grams

Chana Dal 20 grams 40 grams
Rajma 20 grams 40 grams
Cream 20 ml 40 ml
Water 150 ml 250 ml
Butter 30 grams 50 grams
Pure Ghee 1 tablespoon 2 tablespoons
Method
1. Wash and soak the dals and rajma for 6 8 hours or overnight.
2. Pressure cook on the gas top until done.
3. Pour the ghee in a dish. Add the cumin seeds, asafoetida and ginger.
4. Press 6 repeatedly to select CU 02
54
6. Mix in the tomato puree, water, green chillies, salt and spices, when the oven starts to beep.
Press start.
7. Mix in lightly beaten cream and butter, when the oven beeps again. Press start.
9. Garnish with finely chopped coriander leaves and serve hot.
CU 03: Navrattan Curry

Curd 30 grams 50 grams
Water 125 ml 250 ml
Bay Leaf 1 2
Green Cardamoms 2 4
Mace a small piece a small piece
Cinnamon Stick 1 2
Method
2. Pour the oil in a dish. Add the cumin seeds, asafoetida, bay leaf, mace, cinnamon stick and
green cardamoms.
5. When the microwave oven starts to beep, add the onion tomato curry. Mix well and press
start.
6. Mix in the curd, water, vegetables and spices. Cover the dish partially. Press start.
7. Stir the vegetables when the microwave oven starts to beep. Press start.
10. Serve hot.
55
CU 04: Mushroom Muttar

Mushrooms 100 grams 200 grams

Peas 40 grams 100 grams
Cream 35 ml 70 ml
Water 100 ml 200 ml
Oil 1 tablespoon 2 tablespoon
Dish Size 750 ml 1.5 litre
Method
1. Prepare the onion tomato curry with ginger and garlic using CU 12 depending on the
number of servings required.
2. Pour the oil in a dish. Add the cumin seeds.
3. Press 6 repeatedly to select CU 04.
5. When the oven starts to beep, add the onion tomato curry, salt, spices and water. Mix and
press start.
6. When the oven beeps again add the peas, mushrooms and cream. Partially cover the dish
7. Stir when the oven beeps. Press start.
10. Garnish with chopped coriander leaves and serve hot
iu
CU 05: KadiPakoda

Gram Flour 75 grams 150 grams
Salt teaspoon teaspoon
Soda bi carb a pinch teaspoon
Water 65 ml 125 ml
Oil for frying for frying
For the Kadi
Sour Curd 200 ml 400 ml
Turmeric Powder teaspoon 1 teaspoon
56
Fenugreek Seeds a pinch a pinch
Curry Leaves 4 8
Pure Ghee tablespoon 1 tablespoon
Water 400 ml 800 ml
Method
To make the pakodis (on the gas stove)
1. Sift the gram flour in a deep bowl.

2. Add the salt, red chilli powder, soda bi carbonate and enough water to make a batter of
dropping consistency. Beat well.
3. Heat oil in a Kadahi and deep fry spoonfuls of batter in hot oil, on medium heat till light and
golden brown on all sides.
4. Drain excess oil and remove onto sheets of absorbent paper and keep aside.
To make the Kadi
1. Mix well the curd, gram flour, water, salt, red chilli powder and turmeric powder. Mix well to
avoid the formation of lumps.
2. Pour the ghee in a dish. Add the cumin seeds, asafoetida, fenugreek, mustard seeds, curry
leaves and dry red chillies.
5. Add the curd mixture, when the oven starts to beep. Press start.
6. Mix in the fried pakodis when the oven beeps again. Press start.
9. Serve hot.
CU 06: Chana Masala

Chick Peas, boiled 100 grams 200 grams

Onion Tomato Gravy 1 portion 1 portion
Coriander Powder teaspoon 1 teaspoon
Tamarind Paste tablespoon 1 tablespoon
Asafoetida a pinch A pinch
Black Salt teaspoon 1 teaspoon
Ghee 1.5 3 tablespoons
tablespoon
Water 100 ml 200 ml
57
Method
1. Wash and soak the chick peas in water for 6 8 hours or overnight. Drain and pressure cook
until done.Drain excess water and set aside.
2. Prepare the Onion Tomato Curry using CU 12 depending on the number of servings
required.
3. Pour the ghee in a dish. Add the cumin seeds and asafoetida.
6. When the oven starts to beep, add the onion tomato curry. Mix well and press start.
7. When the oven beeps again, add the drained chick peas, tamarind paste dissolved in water,
salt, black salt, red chilli powder, garam masala powder and coriander powder. Mix well.
Cover the dish partially with a loose fitting lid / cling film. Press start.
9. Serve hot.
CU 07: Butter Chicken

MurgTangriKabab 350 grams 700 grams

Bay Leaf 1 2
Cinnamon Stick 1 2
Cloves 2 4
Green Cardamoms, crushed 4 6
Mace a pinch a pinch
Cream 20 ml 40 ml
Honey 1 teaspoon 2 teaspoon
Water 150 ml 250 ml
Cashew Paste 2 tablespoons 4 tablespoons
KasooriMethi, crushed teaspoon 1 teaspoon
Method
1. Prepare the murgtangrikabab using Is 11 depending on the number of servings required.
2. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves, cinnamon stick, green
cardamoms, mace and ginger.
5. Mix in the tomato puree, cashew paste, green chillies, honey, salt and spices, when the oven
starts to beep. Press start.
58
6. Mix in lightly beaten cream, kasoorimethi and tangrikabab, when the oven beeps again.
Press start.
8. Garnish with finely chopped coriander leaves and serve hot
CU 08: Chicken Korma

Chicken Pieces with bone 250 grams 500 grams

Onions, sliced 100 grams 200 grams
Ginger, grated teaspoon 1 teaspoon
Garlic, grated teaspoon 1 teaspoon
Coconut Milk 50 ml 100 ml
Poppy Seeds, dry roasted 1 tablespoon 2 tablespoon
Coriander Seeds, dry roasted tablespoon 1 tablespoon
Green Cardamoms 2 4
Cloves 2 4
Cinnamon Stick 1
Bay Leaf 1 2
Water 50 ml 100 ml
Mace Powder a pinch a pinch
Ghee 1 tablespoon 2 tablespoons
Method
1. Clean and wash the chicken. Prick the skin with a fork/ knife.
2. Deep fry the onions until reddish brown. Drain excess oil. Cool
3. Grind together the onions, poppy seeds and coriander seeds to a fine paste, using as little
water as required.
4. Pour the ghee in a dish. Add the cumin seeds, cloves, cardamoms, bay leaf, cinnamon,
ginger and garlic.
7. When the oven starts to beep add the ground onion paste. Press start.
8. Mix in the salt, spices, water, curd and chicken pieces when the oven beeps again. Mix well.
Partially cover the dish and press start.
9. Finally add the mace powder and coconut milk. Mix well. Press start.
11. Allow to stand covered with aluminium foil for 10:00 minutes before serving. Serve hot.
59
CU 09: Chicken Curry

Boneless Chicken, 2 200 grams 400 grams
Water 100 ml 200 ml
Curd 45 ml 90 ml
Garam Masala powder teaspoon 1 teaspoon
Green Cardamoms 2 4
Bay leaf 1 2
Cinnamon Stick 1 2
Dish Size 1 Litre 2 Litre
Method
2. Pour the oil in a dish. Add the cumin seeds, green cardamoms, cinnamon stick and bay
leaves.
5. When the oven starts to beep, add the onion tomato curry, salt and spices. Mix well and
press start.
6. When the oven beeps again, add the chicken pieces, curd and water. Partially cover the dish
9. Mix well and serve hot
CU 10: Fish Masala

Boneless fish, 2 200 grams 400 grams
Tomato Puree 1 tablespoon 2 tablespoons
Water 100 ml 200 ml
Curd 25 grams 50 grams
Mustard Oil 1 tablespoon 2 tablespoons
Dish Size 1 Litre 2 Litre
60
Method
5. When the oven starts to beep, add the onion tomato curry, tomato puree, salt and spices. Mix
well and press start.
6. When the oven beeps again, add the fish pieces, curd and water. Partially cover the dish with
a cling film / loose fitting lid leaving a vent on one side. Press start.
CU 11: Egg Curry

Eggs, hard boiled, halved 4 8

Water 100 ml 200 ml
Curd 45 ml 90 ml
Garam Masala powder teaspoon 1 teaspoon
Bay leaf 1 2
Cinnamon Stick 1 2
Method
2. Pour the oil in a dish. Add the cumin seeds, dry red chillies and bay leaves.
5. When the oven starts to beep, add the onion tomato curry, salt and spices. Mix well and
press start.
6. When the oven beeps again, add the eggs, curd and water. Partially cover the dish with a
cling film / loose fitting lid leaving a vent on one side. Press start.
CU 12: Onion Tomato Curry

Onions 100 grams 200 grams

61
Ginger (optional) 5 grams 10 grams
Garlic (optional) 3 grams 7.5 grams
Green Chillies (optional) 1 4
Oil 3 6 tablespoons
tablespoons
Dish Size 500 ml 1 litre
Method
1. Peel and chop the onions finely.
2. Grind the tomatoes, ginger, garlic and green chillies to a fine paste, without the use of any
additional water.
3. Pour the oil in a dish. Add the onions. Mix.
6. Press start.
7. When the MWO starts to beep, stir the food and press start.
8. When the oven beeps again, add the pureed tomatoes. Mix well and press start.
11. Use as desired.
Note:
1. The onion tomato curry may be used as a base for any recipe.
2. It may be stored, covered in the refrigerator for up to 3 days - a great pre preparation for your
parties.
CU 13: SeekhKabab Masala

SeekhKabab 1 portion 1 portion

Tomato Puree 1 tablespoon 2 tablespoons
Water 100 ml 200 ml
Green Chillies 2 4
Garam masala Powder teaspoon teaspoon
Method
1. Prepare the frozen seekhkabab using iS 09 depending on the number of servings required.
3. Pour the oil into a dish. Add the cumin seeds and asafoetida. Press start.
6. When the oven starts to beep add the onion tomato curry and water. Mix and press start.
7. When the oven beeps again, add the salt, red chilli powder, garam masala powder and
turmeric powder. Mix well. Add the chopped kabab. Partially cover the dish and press start.
10. Serve hot.
62
Vegetables
UE 01: AlooMuttar


Onions Tomato Curry 1 portion 1 portion
Curd 35 ml 70 ml
Water 100 ml 200 ml
Green Cardamoms 4 6
Method
1. Prepare the onion tomato curry with ginger and garlic using CU depending on the number
of servings required. Set aside.
2. Pour the oil in a dish. Add the cumin seeds, asafoetida and green cardamoms.
3. Press 7 to select UE01
5. When the oven starts to beep, add the onion tomato curry, curd, salt, spices and water. Mix
and press start.
6. When the oven beeps again add the peas and potatoes. Partially cover the dish with a cling
film / loose fitting lid leaving a vent on one side. Press start.
9. Allow to stand covered with aluminium foil for 10:00 minutes before serving. Garnish with
chopped coriander leaves and serve hot.
Note:
1. Cut the vegetables into even sized pieces for best results.
UE 02: PalakPaneer

Spinach Leaves, blanched 100 grams 200 grams
Paneer, cut into 1 cubes 75 grams 150 grams
63
Method
1. Wash and chop the spinach. Blanch, Cool and puree.
2. Puree the tomatoes and ginger.
4. Press 7 to select Ve 02.
6. When the microwave oven starts to beep, add the pureed tomatoes, salt and spices. Mix well.
Press start.
7. When the oven beeps again add the packaged tomato puree, spinach puree and paneer. Mix
well and press start.
UE 03: DahiKeAloo


Sour Curd 100 ml 200
Water 100 ml 200 ml
Green Chilies, finely chopped 1 3
Ginger teaspoon teaspoon
Coriander Leaves 1 tablespoon 2 tablespoons
Cloves 2 4
Ghee 1 teaspoon 1 tablespoon
Method
1. Mash the boiled potatoes coarsely. Mix in the curd, water, salt and spices and set aside.
2. Pour the ghee in a dish. Add the cumin seeds, asafoetida and cloves.
3. Press 7 to select UE 03
5. When the oven starts to beep, add the curd mixture, green chillies, ginger and coriander
leaves. Mix well. Cover the dish partially and press start.
6. Stir when the oven beeps again. Press start.
8. Allow to stand covered with aluminium foil for 5:00 minutes and serve hot
64
UE 04: Boil Potatoes

Potatoes, round, even sized 500 grams
Dish Size 1 litre
Method
1. Use round even sized potatoes as far as possible.
2. Wash the potatoes. Prick the potatoes all over with a fork.
3. Place in a circular pattern in a dish or directly on the turntable.
4. Press 7 to select UE 04.
6. Press start.
8. Allow to stand covered with aluminium foil with an aluminium foil for 10:00 minutes.
9. Peel, chop and use as desired.
Note:
1. Use round even sized potatoes as far as possible for best results.
UE 05: Blanch Tomatoes

Method
1. Wash the tomatoes. Make criss cross incisions at the bottom and place in a circular pattern
in a dish.
2. Press 7 repeatedly to select UE 05
4. Press start.
7. Peel, chop and use as desired.
UE 06: Blanch Leafy Vegetables

Spinach Leaves 100 grams 250 grams
Method
1. Wash and chop the vegetables.
2. Place the vegetable in a litre dish.
3. Cover the dish with a lid / cling film leaving a vent on the side.
6. Press start.
65
9. Use as desired.
UE 07: Steamed Vegetables


Water 30 ml 60 ml
Method
1. Place the vegetables in a bowl. Add the water. Cover the dish partially.
3. Press weight button to select quantity as required.
7. Use as desired.
Note:
UE 08: AlooGobhi

(200 grams) Persons (400
grams)
Cauliflower Florets, 1 pieces 115 grams 230 grams
Coriander Leaves 1 tablespoon 2 tablespoons
Mustard Oil 2 teaspoons 1 1/3
tablespoon
Method
1. Pour the oil in a dish. Add the cumin seeds and asafoetida.
2. Press 7 repeatedly to select UE 08.
66
4. When the oven starts to beep, add the potatoes, cauliflower, green chillies, ginger, salt and
turmeric powder. Mix well. Partially cover the dish with a cling film / loose fitting lid leaving a
vent on one side Press start.
5. When the oven beeps again, stir and add red chilli powder, garam masala powder, dry
mango powder and coriander powder. Mix. Press start.
8. Garnish with chopped coriander leaves and serve hot.
Note:
UE 09: Stuffed Capsicum

(200 grams) Persons
(400 grams)
Capsicums 200 grams 400 grams
Paneer 150 grams 300 grams
Green Chillies, finely chopped teaspoon 1 teaspoon
Dry Mango powder 1/3 teaspoon teaspoon
Method
1. Cut the tops off the capsicums and scoop out the centre.
2. Mix together the grated paneer, spices, salt, onions, green chillies and ginger.
3. Stuff the stuffing into the scooped out capsicums.
4. Pour the oil into a dish.
7. Place the capsicums in the dish, when the oven starts to beep. Brush with a little oil. Cover
the dish partially. Press start.
10. Serve hot.
Note:
1. Use good quality medium sized capsicums as far as possible.
UE 10: Bhindi Masala

Ladyfinger (bhindi), 1 pieces 100 grams 200 grams
67
Dry Mango powder 1/3 teaspoon teaspoon
Aniseeds Powder 1/3 teaspoon teaspoon
Method
4. Add the onions when the oven starts to beep.
5. Mix well and add the ladys fingers, salt and turmeric powder, when the oven beeps again.
6. When the oven starts to beep add the remaining spices. Mix well. Press start.
9. Serve hot.
Note:
UE 11: KhatteBaingan

Small Brinjals, slit 200 grams 400 grams
Tamarind Paste 1 tablespoon 2 tablespoon
Water 15 ml 30 ml
Red Chili Powder teaspoon 1 teaspoon
Aniseed Powder teaspoon 1 teaspoon
Curry Leaves 34 4-5
Mustard Oil 1 tablespoon 2 tablespoon
Method
1. Pour the oil in the microwave safe dish. Add the cumin seeds, mustard seeds, asafoetida, dry
red chillies and curry leaves.
4. When the microwave oven starts to beep add the brinjal, salt and turmeric powder. Partially
cover the dish with a cling film / loose fitting lid leaving a vent on one side
68
5. Press start.
6. When the oven beeps again, mix well and add the remaining spices and the tamarind paste
dissolved in water. Mix and press start.
9. Serve hot.
UE 12: PattagobhiMuttar

Cabbage, shredded 200 grams 400 grams
Red Chilli powder teaspoon 1 teaspoon
Dish size 750 ml 1.5 litre
Method
1. Pour the oil in the microwave safe dish. Add the cumin seeds and asafoetida.
4. When the microwave oven starts to beep add the cabbage, peas, salt and turmeric powder.
Partially cover the dish with a cling film / loose fitting lid leaving a vent on one side
5. Press start.
6. When the oven beeps again, add the red chilli powder, garam masala powder and dry mango
powder. Mix well. Press start.
9. Serve hot.
UE 13: ZeeraAloo

(200 grams) Persons
(400 grams)
Potatoes, 1/2 pieces 200 grams 400 grams
Garam masala Powder 1/3 teaspoon teaspoon
Dry Mango Powder 1/3 teaspoon teaspoon
69
Mustard Oil 2 teaspoons 1
tablespoon
Method
1. Pour the oil in a microwave dish. Add the asafoetida and cumin seeds.
4. When the microwave oven starts to beep, add the potatoes, salt and turmeric powder.
5. Mix well, when the oven starts to beep add the spices and green chillies. Mix well. Press start.
8. Garnish with coriander leaves and serve hot.
Note:
UE 14: Mixed Vegetables

Water 30 ml 60 ml
Cloves 2 4
Cinnamon Stick 1 2
Method
1. Pour the oil in a dish. Add the cumin seeds, asafoetida, cloves and cinnamon stick.
4. When the microwave oven starts to beep, add the vegetables, alt, turmeric powder and water.
Mix well. Partially cover the dish and press start.
5. Mix in the remaining spices when the oven beeps again.Press start.
7. Mix well and allow to stand covered with aluminium foil for 10:00 minutes.
8. Serve hot.
70
Note:
DESSERTS
dE 01: Chocolate Sponge Cake
Ingredients For 2 Eggs For 4 Eggs

Plain Flour 115 grams 225 grams
Baking Powder 1 teaspoon 2 teaspoons
White Butter 115 grams 225 grams
Castor Sugar 115 grams 225 grams
Eggs 2 4
Vanilla Essence teaspoon 1 teaspoon
Milk 3 tablespoons 6 tablespoons
Cocoa Powder 20 grams 40 grams
Method
1. Sift together the flour, cocoa powder and baking powder.
2. Cream together the butter and sugar. Add the essence and mix well.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Gently fold in the flour mixture and milk alternately. Mix using cut and fold method.
5. Line a glass dish with butter paper. Alternatively, you may grease the dish with butter but do
not dust it with flour. Pour the batter into the dish. Place the dish on the low rack.
6. Press 8 to select dE01
8. Press start.
10. Allow the cake to stand in the oven for 10:00 minutes, before turning onto a grill rack to cool.
11. Cool the cake completely, before cutting into slices.
12. Store in an airtight container to prevent it from drying up.
Note:
1. Store in an airtight container to prevent the cake from drying up.
dE 02: Banana Walnut Bread
Ingredients For 2 Eggs For 4 Eggs

Plain Flour 100 grams 200 grams
Baking Powder teaspoon teaspoon
White Butter 100 grams 200 grams
Eggs 2 4
Banana Essence teaspoon 1 teaspoon
Bananas (over ripe) 125 grams 250 grams
71
Walnuts, chopped 25 grams 50 grams
Method
1. Sift together the flour and baking powder.
2. Puree the bananas and set aside.
3. Cream together the butter and sugar. Add the essence and mix well.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Gently fold in the flour mixture, walnuts and banana puree alternately. Mix using cut and fold
method.
6. Line a microwave safe glass dish with butter paper. Alternatively, you may grease the dish
with butter but do not dust it with flour. Pour the batter into the dish. Place the dish on the grill
rack.
7. Press 8 twice to select dE02
9. Press start.
11. Allow the cake to stand in the oven for 10:00 minutes, before turning onto a grill rack to cool.
12. Cool the cake completely, before cutting into slices.
13. Store in an airtight container to prevent it from drying up.
dE 03: Pineapple cake
Ingredients For 4 Eggs

(1050 grams)
Plain Flour 225 grams
Baking Powder 2 teaspoon
White Butter 180 grams
Castor Sugar 180 grams
Eggs 3
Milk 75 ml
Pineapple Essence 1 teaspoon
Yellow Food Colour (optional) few drops
Pineapple Slices (tinned) 4
Glace Cherries a few
White Butter, extra 60 grams
Brown Sugar 100 grams
Method
1. Drain the pineapple slices and set aside.
2. Line a dish with butter paper. Alternatively you may grease the dish but do not dust it.
3. Beat the extra butter and brown sugar, until just combined. Spread evenly over the base of
the dish.
4. Arrange pineapple slices over the mixture, fill the holes in the slices with cherries.
6. Cream the butter with the castor sugar and pineapple essence, until light and fluffy.
7. Add the eggs, one at a time, beating well after each addition.
8. Gently fold in the sifted flour and baking powder mixture along with the milk in two batches,
using cut and fold method.
9. Spread the cake mixture evenly over the pineapple slices. Place the dish over the " grill rack.
10. Press 8 repeatedly to select dE03
12. Press start.
14. Allow the cake to stand n the oven for 10;00 minutes before turning onto a grill rack to cool.
72
15. Cool completely, cut into wedges and serve.
16. Store in an airtight container to prevent the cake from drying out.
dE 04: Sooji Biscuits

Semolina 50 grams
Vanaspati Ghee 50 grams
Curd teaspoon
Green Cardamom Powder teaspoon
Soda Bi Carb 1/8 teaspoon
Pistachio Nuts, slivered 10 grams
Milk 2 tablespoons
Method
1. Sift together the flour with the semolina and soda bi carbonate.
2. Cream the ghee and sugar.
3. Beat in the curd.
4. Mix in the semolina mixture, cardamom powder and milk and knead into a soft dough.
5. Divide the dough into equal portions, shape into balls, flatten slightly and place 2 cm apart on
a microwave safe plate. Place the plate on the Grill rack
6. Sprinkle with pistachio nuts and keep aside for 1 hour.
9. Press start. The oven must be operated empty during this time.
10. When the oven starts to beep, place the biscuits and press start.
12. Allow to stand in the oven for 10:00 minutes.
13. Cool completely and store in an airtight container.
dE 05: Choco Chip Cookies

Butter 40 grams
Baking Powder teaspoon
Egg
Milk 1.5 teaspoon
Plain Chocolate, chopped 35 grams
Vanilla Essence teaspoon
Method
2. Cream the butter and sugar, until light and creamy. Add the egg and mix well.
3. Mix in the flour, chocolate pieces and milk. Mix well.
4. Pour spoonfuls of the mixture onto a microwave safe plate 3 cm apart. Garnish with a few
pieces of chocolate.
5. Place the plate on the Grill rack.
8. Press start. The oven must be operated empty darning this time.
73
9. When the oven starts to beep, place the biscuits and press start.
11. Allow to stand in the oven for 10:00 minutes.
12. Cool completely and store in an airtight container.
dE 06: GajarKaHalwa

(500 grams)
Milk (Chilled) 500 ml

Carrots, grated 500 grams
Khoya, grated 250 grams
Sugar 100 grams
Ghee 2 tablespoons
Almonds 20 grams
Cashew Nuts 20 grams
Raisins 20 grams
Kewra Essence few drops
Dish Size 2 litre
Method
1. Pour the milk in a microwave safe glass dish. Add grated carrots. Mix well.
4. Stir when the oven starts to beep.
5. When the oven beeps again, add the sugar, ghee and khoya. Mix well. Press start.
7. Mix well. Add the Kewra essence and dry fruits.
9. Serve hot.
dE 07: SoojikaHalwa

Semolina 100 grams 150 grams

Ghee 75 grams 115 grams
Sugar 85 grams 130 grams
Water 275 ml 425 ml
Raisins 20 grams 40 grams
Almonds 20 grams 40 grams
Green Cardamom Powder teaspoon 1 teaspoon
Method
1. Pour the ghee in a deep dish.
4. When the oven starts to beep, add the semolina and gram flour. Mix well and press start.
74
6. When the oven starts to beep, add the sugar, water, cardamom powder and raisins. Cover
the dish partially and press start.
9. Garnish with slivered almonds and serve hot.
dE 08: MeetheChawal

Rice (Basmati) 100 grams 200 grams

Water 100 ml 200 ml
Milk (luke warm) 70 ml 130 ml
Yellow food Colour (optional) few drops few drops
Pure Ghee 2 tablespoons 3 tablespoons
Almonds 20 grams 40 grams
Method
1. Wash and soak the rice in water one hour. Drain and set aside.
2. Dissolve the saffron in luke warm milk. Mix in the yellow colour and set aside for half an hour.
3. Pour the saffron milk and water, into a dish. Add the rice. Partially cover the dish with a cling
film / loose fitting lid leaving a vent on one side
8. Mix in the sugar, cardamom powder and ghee.
10. Garnish with almonds and raisins and serve hot.
dE 09: BesanKeLaddoo


Semolina 20 grams 40 grams
Ghee 60 grams 120 grams
Yellow Food Colour (optional) a pinch a pinch
Almonds, chopped 20 grams 40 grams
Method
1. Pour the ghee in a dish.
75
4. Mix in the gram flour and semolina. Mix and press start.
7. Allow to cool slightly. Mix in the sugar, almonds, colour and cardamom powder.
8. Shape into laddoos and serve.
dE 10: Dry Fruit Kheer

(500 ml) (1 litre)
Full Cream Milk(chilled) 500 ml 1 litre

Rice (Basmati) 50 grams 100 grams
Cashew Nuts, chopped 20 grams 40 grams
Pistachio Nuts, slivered 10 grams 30 grams
Cardamom Essence teaspoon teaspoon
Method
1. Wash and soak the rice in water for 1 hour. Drain and set aside.
2. Pour the milk in a dish. Add the rice and saffron. Mix well.
3. Press 8 repeatedly to select dE 10
7. Mix in the sugar, raisins, essence and cardamom powder. Stir until the sugar is dissolved.
8. Allow to cool to room temperature.
9. Garnish with chopped nuts and serve chilled
dE 11: SewianPayasam

(500 ml) (1 litre)
Full Cream Milk(chilled) 500 ml 1 litre

Vermicelli (roasted) 60 grams 120 grams
Method
1. Pour the milk in a dish. Add the vermicelli. Mix well.
4. Stir when the microwave oven starts to beep. Press start.
6. Mix in the sugar, raisins and cashew nuts.
8. Serve chilled.
76
dE 12: Basundi

(for 300 ml) (for 600 ml)
Full Cream Milk 300 ml 600 ml

Khoya, grated 120 grams 360 grams
Kewra Essence few drops few drops
Almonds, chopped 20 grams 40 grams
Method
1. Pour the milk in a dish. Add the khoya and saffron. Mix well.
4. Stir when the oven starts to beep. Press start
6. Mix in the sugar, essence and nuts. Stir until the sugar is dissolved.
8. Serve chilled.
dE 13: Coconut Burfi

(for 100 grams) (for 1 00 grams)
Desiccated Coconut, 100 grams 200 grams
Khoya 100 grams 200 grams
Water 100 ml 200 ml
Yellow Food Colour a pinch a pinch
Kewra few drops few drops
Pistachios, slivered 20 grams 40 grams
Method
1. Place the desiccated coconut in a dish.
4. Remove when the oven beeps again.
5. Place the khoya in a dish. Mix and press start.
6. Remove when the oven beeps again.
7. In another bowl, pour the water. Mix in the sugar, colour. Press start.
9. Remove the sugar syrup. Mix in the essence, coconut and khoya while the syrup is still hot.
Stir well, to avoid the formation of lumps using a wooden spoon.
10. Spread evenly onto a greased thali. Garnish with slivered pistachios.
11. Allow to set at room temperature for 2 3 hours, cut into burfis and serve.
Note:
1. The burfis may be stored covered in an airtight container in the refrigerator for up to a week.
77
dE 14: Crme Caramel

(for150 grams)
Caramelized Sugar 1 portion
Milk (room temperature) 400 ml
Eggs 3
Sugar 75 grams
Vanilla Essence teaspoon
Dish Size 1.5 litre
Method
1. Beat the eggs lightly in a bowl.
2. Add milk, essence and sugar and stir till the sugar is dissolved.
3. Strain the mixture over the caramel in the dish.
6. Press start.
8. Allow to stand covered with aluminium foil until cooled to room temperature.
9. Chill for 2 3 hours before inverting onto a serving plate.
10. Garnish with whipped cream, if desired.
11. Cut into wedges and serve chilled.
dE 15: Fruit Custard

(for 150 Ml) (for 450 ml)
Milk (Chilled) 150 ml 450 ml
Custard Powder 10 grams 20 grams
Mixed Fruits As desired As desired
Method
1. Pour the milk in a dish.
4. Press start.
5. When the microwave oven starts to beep, add the custard powder dissolved in a little milk.
Mix well to avoid the formation of lumps. Press start.
8. Sweeten to taste.
10. Mix in the desired fruits and serve chilled.
NOTE: Please use microwave safe glass utensils for the Grill and Convection modes as mentioned in
the table.
PN:261800317045
78

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Magicook 25 BC

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Instructions for use

Read these instructions carefully before using your

SAVE THESE INSTRUCTIONS CAREFULLY

result in harmful exposure to microwave energy. It is important not to

break or tamper with the safety interlocks.

soil or cleaner residue to accumulate on sealing surfaces.

be operated until it has been repaired by a competent person.

potentially hazardous situation.

Oven Capacity: 25L

DANGER This appliance must be grounded. In the event of

Materials you can use in microwave oven

SETTING UP YOUR OVEN

Turntable ring assembly

WARNING: Do not install oven over a

1) Press "MICROWAVE" once, the oven will display "P100".

4) Press "START " to start cooking, ":" will light.

Note: "MICROWAVE" Pad presses instructions

3) Press the " START " key to start cooking.

2) Press the "START " key to start cooking. The

4) Press the " START " key to start cooking.

4. Convection Cooking(Without preheating function)

3) Press the " START " key to start cooking.

Note: "CONVEC." Pad presses instructions

3) Press the " START " key to start cooking.

Note: "COMBINE " Pad presses instructions

3) Press "REHEAT" pad , the oven will display "150".

4) Press " START " key to start cooking.

7. Auto Menu Cooking

Example: Cooking coffee of 600ml:

(3) Press "Weight" button to choose the menu weight or portion.

2) Press number keys "1","0","0","0" in order to adjust the cooking time;

3) Press ""MICROWAVE" twice to choose 80% microwave power;

4) Press number keys "1","5","0","0" in order to adjust the cooking time;

5) Press "START" to start cooking.

12. Inquiring Function

13. Lock-out Function for Children

14. Display Specification

It is forbidden to run the unit without any food inside.

Beverages uS08 Chicken Fried Rice

Ingredients For 2 Persons For 4 Persons

Ingredients For 2 Persons For 4 Persons

Ingredients For 500 Ml For 1 Litre

bE 04: Tomato Rasam

Ingredients For 2 Persons For 4 Persons

bE 05: Cream of Spinach Soup

Ingredients For 2 Persons For 4 Persons

bE 06: Cream of Tomato Soup

Ingredients For 2 Persons For 4 Persons

Ingredients For 2 Persons For 4 Persons

HE 01: Arhar Dal

HE 02: SukhiUrad Dal

Ingredients For 2 Persons For 4 Persons

HE 03: Panchmel Dal

Ingredients For 2 Persons For 4 Persons

Ingredients For 2 Persons For 4 Persons

Arhar / Toor Dal 1 portion 1 portion

Ingredients For 30 grams

HE 06: Roasted Chiwra

Ingredients For 2 Persons For 4 Persons

Beaten Rice Flakes (chirwa) 100 grams 200 grams

1. Press 2repeatedly to select HE 06.

Ingredients For 2 Persons For 4 Persons

1. The Dalia may be stored covered in the refrigerator for up to 1 day.

HE 08: Breakfast Cereal