Oven Toaster Grill

Recipe Book
WELCOME TO PANASONIC
Panasonic is a pioneer in the field of manufacturing and supplying ‘The Ultimate’, when it comes to Kitchen
Appliances. Understanding the lifestyle need of the customers, Panasonic offers a wide range of Appliances
to choose from. Panasonic is happy to announce the launch of its all new 32 L Oven Toaster Grill. Here are
some unique recipes which can be prepared using Panasonic’s all new 32 L OTG. The 32 L OTG is ideal for
those who love to bake, grill, cook, etc.

POINTS TO REMEMBER
1. Use standard measuring cups and spoons for measuring the ingredients.
2. Read the instructions carefully.
3. Use the correct size of baking tins/pans.
4. Keep all the ingredients ready before starting the preparation.
5. All the ingredients must be at room temperature unless specified otherwise.
6. The recommended baking time may vary depending on the quality of ingredients, room temperature,
size, shape and material of the tin/pan.
7. Test for doneness few minutes before the recommended baking time. If the dish is done, take it out and
switch off the oven.
8. When the timer switches off, if the dish needs further baking, switch on the timer for 10 more minutes.
When the dish is done, take it out and switch off the oven.

NB-H3200
INDEX

Chilli Cheese Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Vegetable Cheese Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Croutons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Apple Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Chocolate Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Vanilla Cup Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Raisin Cup Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Orange Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Basic Sponge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Black Forest Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Banana Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Eggless Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Sliced Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Cinnamon Raisin Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Tandoori Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Paneer Tikka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Tandoori Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Baked Masala Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Vegetable Au Gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Oven Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Brinjal Bharta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Chilli Cheese Toast

Ingredients:
Bread Slices ─ 4 Butter ─ 1 Tablespoon
Grated Cheddar Cheese ─ 6 Tablespoons Green Chilli ─ 1 (Minced)
Preparation:
Choose upper tube only. Set the temperature to 230°C. Preheat the oven for 10 minutes. Place the bread slices on wire rack. Place
the rack at level 1 from top. Place the baking tray at level 3 from top to catch the crumbs, if any. Mix the cheese with chillies. When the
bread slices are browned lightly (6-8 minutes) remove the rack from oven. Turn the toasts over and sprinkle the cheese on them. Dot
each slice lightly with butter. Return to oven till the cheese is melted (4-5 minutes). Turn the timer to OFF position. Serve the toast
immediately.
Variation:
Chilli Garlic Toast: Mix 1/2 teaspoon garlic salt with the cheese and chilli mixture.
NOTE:
Some types of cheese like processed cheese do not melt on heating. Such cheese are not suitable to use in this recipe.

4
 Vegetable Cheese Toast

Ingredients:
Bread Slices ─ 4 Onion ─ 1 (Sliced)
Butter ─ 2 Tablespoons Cheddar / Pizza Cheese ─ 6 Tablespoons (Grated)
Tomato ─ 1 (Sliced) Salt and Pepper ─ To Taste
Capsicum ─ 1 (Sliced)
Preparation:
Select top and bottom tubes with convection. Set the temperature for both the tubes to 230°C. Preheat the oven for 10 minutes. Place
the bread slices on the baking tray and place the tray at level 2 from top. When the bread slices are light brown (5-6 minutes), take out
the tray. Spread each slice lightly with butter and place a slice each of all the three vegetables. Sprinkle with salt and pepper. Sprinkle
the cheese on top and dot with butter. Return the tray to the oven. Bake till the cheese is melted (5 minutes). Turn the timer to OFF
position. Serve the toast immediately.
NOTE:
Some types of cheese like processed cheese do not melt on heating. Such cheese are not suitable to use in this recipe.

5
Croutons

Ingredients:
Bread Slices ─ 6 (Preferably 2 Days Old) Salt ─ To Taste
Melted Butter / Oil ─ 3 Tablespoons
Preparation:
Cut the bread into 2 cm cubes. Toss with melted butter or oil and salt. Line the baking tray with aluminium foil and spread the bread
cubes uniformly on it. Select top and bottom tubes with convection. Set the temperature for both the tubes to 230°C. Preheat the oven
for 15 minutes. Place the tray at level 2 from top. Bake for 20 minutes, stirring the bread cubes once after 10 minutes (They should feel
firm and be light brown in color. They will become crisp on cooling). Turn timer to OFF Position. Cool and store in air-tight container.
Serve as a snack or garnish for soups.
Variations:
Garlic Croutons: Add 1/2 teaspoon garlic salt or 1 teaspoon garlic paste to melted butter/oil. Mix with the bread cubes and bake as
above.
Spicy Garlic Croutons: Add1/2 teaspoon chilli flakes to melted butter/oil in garlic crouton recipe.
Herb and Garlic Croutons: Add 1/2 teaspoon dried mixed herbs along with garlic salt/paste to the melted butter/ oil.

6
 Brownies

Ingredients:
Butter or Margarine ─ 1/2 Cup Eggs ─ 2
Cocoa ─ 3 Tablespoons Vanilla Essence ─ 1/2 Tablespoon
Flour ─ 3/4 Cup Nuts (Walnuts /
Baking Powder ─ 1/2 Tablespoon Cashew Nuts / Almonds) ─ 1/2 Cup (Chopped)
Powdered Sugar ─ 1 Cup
Preparation:
Measure and keep all the ingredients ready. Grease a baking pan (7”/18 cm square). Line it with butter paper and grease the paper.
Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 10-15 minutes.
Meanwhile, melt butter in a sauce pan (Do not over heat). Add cocoa and cook stirring on low heat for 30 seconds. Remove from fire
and leave it aside to cool. Mix flour with baking powder. Beat eggs with essence and add to the cocoa mixture. Add the flour, sugar and
half nuts. Pour in the prepared tin. Sprinkle remaining nuts on top. Place the wire rack at level 3 from top and place the tin on it. Bake till
the top is set and a tooth pick inserted in the middle comes out clean (25-30 minutes). Turn the timer to OFF position. Take out the tin
and cool for 5 minutes. Turn out the brownie on to a tray. Cool completely and cut into pieces.

7
Apple Muffins

Ingredients:
Sifted Maida ─ 2 Cups (Sift Before Chopped Apple ─ 1 Cup (Finely Chop)
Measuring) Egg ─ 1
Salt ─ 1 Teaspoon Milk ─ 2/3 Cup
Baking Powder ─ 3 Teaspoons Vanilla Essence ─ 1 Teaspoon
Powdered Sugar ─ 1/2 Cup Powdered Sugar for Topping ─ 1 Teaspoon
Butter ─ 1/2 Cup Finely Chopped Walnuts ─ 2 Teaspoons
Preparation:
Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 200°C for both the
tubes. Preheat the oven for 15 minutes. Meanwhile, grease a muffin pan. Sift maida, baking powder, salt and mix in 1/2 cup of sugar.
Add butter and mix lightly with finger tips. Measure out 1 heaped tablespoon of this mixture and keep aside for topping. To the
remaining mixture, add apple. Beat the egg, mix with milk and essence; add all at once to the apple mixture. Stir briefly and pour into
greased cups of muffin pan. Add 2 teaspoons of sugar and walnuts to the reserved topping mixture and sprinkle on top of muffin batter
in each cup. Place on the wire rack at level 3 from top. Bake for 20-25 minutes, or till done. Do not over bake. Turn the timer to OFF
position. Serve the muffins warm.
NOTE:
Muffin mixtures must be handled very lightly. Use a light spatula or table spoon to mix. Avoid over mixing. The batter will be rather
lumpy and not smooth. Do not overbake the muffins. Test at minimum time for doneness. Muffins are best served warm.

8
 Chocolate Muffins

Ingredients:
Butter ─ 1/3 Cup Maida ─ 1½ Cups
Curds ─ 100 ml (Beaten Smooth) Cocoa Powder ─ 2 Tablespoons
Milk ─ 3 Tablespoons Baking Powder ─ 3 Teaspoons
Light Brown Sugar ─ 1/4 Cup Salt ─ Pinch
Eggs ─ 2 Dark Cooking Chocolate ─ 150 Grams (Chopped)

Preparation:
Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 200°C for both the
tubes. Preheat the oven for 15 minutes. Meanwhile, melt butter and cool completely. Beat the eggs till light and fluffy. Add butter,
curd, milk and sugar and whisk well. Sift maida with cocoa, baking powder and salt. Add it to the whisked mixture. Add the
chopped chocolate and mix very lightly till just combined (Do not over mix). Pour in greased muffin moulds and place on the wire
rack at level 3 from top. Bake till done (20-25 minutes.) Do not over bake. Turn the timer to OFF position. Serve the muffins warm.

9
Vanilla Cup Cakes

Ingredients:
Maida ─ 1¼ Cup Powdered Sugar ─ 3/4 Cup
Baking Powder ─ 1¼ Teaspoon Egg ─ 1
Salt ─ 1/4 Teaspoon Vanilla Essence ─ 3/4 Teaspoon
Butter ─ 1/3 Cup Milk ─ 1/2 Cup
Preparation:
Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the
tubes. Preheat the oven for 15 minutes. Meanwhile, mix maida with baking powder and salt. Beat the butter and sugar together till
light, add the egg and beat well. Beat in the essence. Add maida mixture alternately with milk and mix well. Pour in greased cupcake
moulds. Keep them on the baking tray at level 3 from top (If using a muffin pan, keep it on wire rack). Bake till done (20-25 minutes).
Turn the timer to OFF position.
Variation:
Coffee Walnut Cupcakes: Dissolve 2 teaspoons instant coffee powder in 1 tablespoon of hot milk. Mix with rest of the milk and prepare
a batter as above. Add 3 tablespoons of chopped walnuts to the cake batter.
Fruit and Nut Cupcakes: Mix 3-4 tablespoons of chopped dry fruits and nuts in the cake batter.

10
 Raisin Cup Cakes

Ingredients:
Maida ─ 2 Cups Eggs ─ 2
Baking Powder ─ 2 Teaspoons Raisins ─ 1/2 Cup
Butter ─ 1/2 Cup Vanilla Essence ─ 1 Teaspoon
Brown Sugar* ─ 1 Cup Cinnamon Powder ─ 2 Teaspoons (Optional)
Curds ─ 1/2 Cup (Beaten Smooth)
*If Brown Sugar is not available, Powdered White Sugar may be used.

Preparation:
Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the
tubes. Preheat the oven for 15 minutes. Meanwhile sift maida with baking powder. Beat butter with sugar till light, add the eggs one at
a time, beating well after each addition. Beat in the essence. Stir in the raisins. Fold in the maida alternately with curds. Pour in
greased cupcake moulds and place on the wire rack or baking tray at level 3 from top. Bake till done, about 20-25 minutes. Turn the
time to OFF position.

11
Orange Cake

Ingredients:
Maida ─ 1½ Cup Eggs ─ 2 Large (100 Grams)
Baking Powder ─ 1 Teaspoon Fresh Orange Juice ─ 1/4 Cup
Baking Soda ─ 1/2 Teaspoon Curds ─ 1/4 Cup
Salt ─ 1/4 Teaspoon (Beaten Till Smooth)
Butter ─ 1/2 Cup Grated Orange Zest ─ 2 Teaspoons (Optional)
Powdered Sugar ─ 3/4 Cup
Preparation:
Grease a 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready.
Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes.
Meanwhile, mix maida with baking powder, soda and salt. Beat butter and sugar till light. Add eggs one at a time, beating well after
each addition. Add the orange zest (Optional) and beat for few seconds. Fold in the Maida alternately with orange juice and curds.
Pour in the prepared tin and place the tin on the wire rack at level 3 from top. Bake till done (40-45 minutes). Turn the timer to OFF
position. Cool and spread the icing on top. Decorate as desired. Or cool and sprinkle icing sugar on top.
Orange Glace Icing:
Icing sugar ─ 1½ Cup Hot water ─ To Mix
Orange juice ─ 2 Tablespoons (Optional)
Mix icing sugar with orange juice. Add hot water if necessary, little at a time, to make the icing of spreading consistency. Pour over the
cake and spread quickly.

12
 Basic Sponge Cake

Ingredients:
Maida ─ 1 Cup Vanilla Essence ─ 1 Teaspoon
Baking Powder ─ 3/4 Teaspoon Melted Butter or Oil ─ 4 Tablespoons
Eggs ─ 4 Hot Water ─ 3 Tablespoons
Sugar ─ 3/4 Cup
Preparation:
Grease a 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready.
Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes.
Meanwhile, sift maida with baking powder. Whisk eggs with sugar till it is thick and 3 times the original volume. Beat in the essence.
Add the maida very gently through a sieve. Fold in the butter/oil and very hot water. Pour in the prepared tin and place on the wire rack
at level 2 from top. Bake till done (20-25 minutes). Turn the timer to OFF position.
NOTE:
This cake may be used for desserts and fresh cream cakes/pastries.

13
Black Forest Cake

Ingredients:
Maida ─ 3/4 Cup Melted Butter or Refined Oil ─ 4 Tablespoons
Cocoa ─ 1/4 Cup Hot Water ─ 3 Tablespoons
Baking Powder ─ 3/4 Teaspoon Tinned Cherries and
Eggs ─ 4 Sweetened Whipped
Sugar ─ 3/4 Cup Fresh Cream ─ For Filling
Vanilla Essence ─ 1 Teaspoon Grated Chocolates ─ For Topping
Preparation:
Grease a 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients
ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15
minutes. Meanwhile, mix maida with cocoa and baking powder. Whisk eggs with sugar till it is thick and 3 times the original
volume. Beat in the essence. Add the maida very gently through a sieve. Fold in butter/oil and very hot water. Pour in the prepared
tin and place on the wire racket level 2 from top. Bake till done (20-25 minutes). Turn the timer to OFF position. Turn out the cake
on a wire rack and cool. Cut horizontally into two parts. Place one slice on a serving plate and moisten with a light sugar syrup or
the syrup from the cherry tin. Spread with sweetened whipped cream and lightly chopped cherries. Place the other slice of cake
on top. Moisten with syrup. Spread with cream and top generously with grated chocolate. Decorate with cherries. Serve chilled.

14
 Banana Cake

Ingredients:
Mashed Banana * ─ 1/2 Cup Baking Soda ─ 1/2 Teaspoon
Vanilla Essence ─ 1/2 Teaspoon Salt ─ 1/4 Teaspoon
Curds ─ 2 Tablespoons Butter ─ 1/4 Cup
Maida ─ 1 Cup (Slightly Heaped) Powdered Sugar ─ 3/4 Cup
Baking Powder ─ 1/4 Teaspoon Egg ─ 1
* Use slightly over-ripe bananas.
Preparation:
Grease 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready.
Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Mix
mashed bananas with curd and vanilla essence and keep aside. Sift Maida with baking powder, soda and salt. Beat butter and sugar
till light. Add egg, beat well. Add maida alternately with banana mixture, mixing till smooth, after each addition. Pour in the prepared tin
and place on the wire rack at level 3 from top. Bake till done (35-40 minutes). Turn the timer to OFF position.

15
Chocolate Cake

Ingredients:
Maida ─ 1½ Cup Eggs ─ 2
Baking Powder ─ 1 Teaspoon Vanilla Essence ─ 1 Teaspoon
Baking Soda ─ 1/2 Teaspoon Curds ─ 1/2 Cup
Butter ─ 1/2 Cup Cocoa ─ 3 Tablespoons
Powdered Sugar ─ 1 Cup Boiling Hot Water ─ 1/2 Cup
Preparation:
Grease 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready.
Select top and bottom tubes with convection. Set temperature to 180°C for both the tubes. Preheat the oven for 10 minutes.
Meanwhile, mix maida with baking powder and soda. Beat butter and sugar till light. Add the eggs one at a time, beating well after each
addition. Beat in the essence. Fold in the maida alternately with beaten curds. Mix cocoa with boiling hot water and add it very hot to
the cake mixture. Mix gently and pour in the prepared tin. Bake till done (40-45 minutes). Turn the timer to OFF position. Cool
completely before icing.

Chocolate Icing:
Butter ─ 2½ Tablespoons Vanilla Essence ─ 1 Teaspoon
Cocoa ─ 3 Tablespoons Hot water ─ To Mix (2-3 Tablespoons)
Sugar ─ 1½ Cup

Melt butter in a sauce pan, add cocoa, cook stirring for 30 seconds. Remove from fire, add icing sugar and essence. Add hot water little
by little till the mixture is like a soft paste. Pour on the cake and spread quickly.

16
 Eggless Chocolate Cake

Ingredients:
Maida ─ 1½ Cup Vanilla Essence ─ 1 Teaspoon
Powdered Sugar ─ 1 Cup Oil ─ 5 Tablespoons
Baking Soda ─ 1 Teaspoon White Vinegar ─ 1 Tablespoon
Cocoa ─ 3 Tablespoons Milk ─ 1 Cup (At Room Temperature)
Preparation:
Grease 8”/20 cm round/square cake tin and line with butter paper. Select top and bottom tubes with convection. Set temperature to
180°C for both the tubes. Preheat the oven for 10 minutes. While the oven is preheating, prepare the cake mix: Mix maida, powdered
sugar, baking soda and cocoa. Add vanilla essence, oil, white vinegar and milk, mix well. Pour in the prepared tin. Place on the wire
rack at level 2 from top. Bake till done (About 40- 45 minutes). Turn the timer to OFF position. Cool the cake slightly and turn it out on an
oven- proof plate.
Prepare the topping while the cake is baking:
Grated Coconut ─ 1 Cup Chopped Cashew Nuts ─ 2 Tablespoons
Powdered Sugar ─ 1/2 Cup Vanilla Essence ─ 1/2 Teaspoon
Butter ─ 1/3 Cup
Mix all the ingredients and spread on the cake. Select top tube only. Set the temperature to 230oC. Return the cake with
topping to the wire rack in the oven. Grill till the topping is golden brown (About 10 minutes). Turn the timer to OFF position.
Serve the cake at room temperature.
NOTE:
This cake can be coated with any other icing instead of coconut topping also.

18 17
Sliced Cookies

Ingredients:
Icing Sugar ─ 1/2 Cup Vanilla / Orange Essence ─ 1 Teaspoon
Butter ─ 1/3 Cup (Generous) Maida ─ 1 Cup
Baking Powder ─ 1 Teaspoon
Preparation:
Beat butter and sugar till light. Beat in the essence. Add maida, mix lightly. Form into a long roll, 1”/2.5 cm thick. Wrap it in a plastic
sheet and place in refrigerator till firm. Select top and bottom tubes with convection. Set temperature to 180°C for both the tubes.
Preheat the oven for 10 minutes. While the oven is preheating, cut the roll into 1/4” thick slices. Place on the greased baking tray.
Prick with a fork and bake at level 2 from top till done (About 15 minutes). Turn the timer to Off position.

18
 Peanut Cookies

Ingredients:
Maida ─ 1 Cup Egg ─ 1
Baking Powder ─ 1 Teaspoon Peanuts ─ 3/4 Cup (Lightly Crushed)
Powdered Sugar ─ 1/2 Cup Vanilla Essence ─ 1/2 Teaspoon
Butter ─ 1/3 Cup Salt ─ A Pinch
Preparation:
Measure all the ingredients and keep ready. Grease the baking tray. Select top and bottom tubes with convection. Set the temperature
to 180°C for both the tubes. Preheat the oven for 10 minutes. Mix maida with baking powder. Beat butter and sugar till light. Beat the
egg with essence. Add little by little to butter mixture, beating well after each addition. Add crushed peanuts and maida and mix gently.
Drop lime size lumps of the mixture on a greased baking tray, 3-4 cm apart (The cookies will spread while baking) and bake till done
(About 15 minutes).
NOTE:
This mixture may have to be baked in two batches. While the first batch is baking, grease another baking sheet and drop the dough in
lumps as explained above. Place on wire rack at level 2 from top and bake. Turn the timer to OFF position.

19
Chocolate Chip Cookies

Ingredients:
Sifted Maida ─ 1¼ Cup (Sift Before Egg ─ 1
Measuring) Vanilla Essence ─ 3/4 Teaspoon
Baking Soda ─ 1/4 Teaspoon Chocolate Chips ─ 1/2 Cup
Salt ─ 1/2 Teaspoon Walnuts ─ 1/2 Cup (Chopped)
Butter ─ 1/2 Cup
Brown sugar* ─ 3/4 Cup (Powdered 1/2 Cup)
*If Brown Sugar is not available, White Sugar can be used.

Preparation:
Measure all the ingredients and keep ready. Grease the baking tray. Select top and bottom tubes with convection. Set the temperature
to 180°C for both the tubes. Preheat the oven for 10 minutes. Sift maida with soda and salt. Beat butter with sugar till light. Beat in egg
with vanilla. Fold in the maida with chocolate chips and nuts. Drop Lime size lumps of the mixture on greased baking tray, 3-4 cm apart
(The cookies will spread while baking) and bake till edges are slightly brown and the top is dry and lightly set (12-13 minutes).
NOTE:
1. This mixture may have to be baked in two batches. While the first batch is baking, grease another baking sheet and drop the dough
in lumps as explained above. Place on wire rack at level 2 from top and bake. Turn the timer to OFF position.
2. These cookies are slightly crisp on the sides and soft in center. They will be quite soft when just taken out of the oven and become
firm on cooling. If crisp cookies are preferred, bake them for 15-18 minutes.

20
 Cinnamon Raisin Buns

Ingredients:
Dough
Dry Yeast ─ 2½ Teaspoons Sugar ─ 2 Tablespoons
Slight Warm Water ─ 1/4 Cup Melted Butter or Oil ─ 4 Tablespoons
Flour ─ 2 Cups Warm Milk (Not Hot) ─ 1/2 Cup
Salt ─ 1 Teaspoon
Preparation:
Mix yeast with water and leave aside till frothy. Mix flour with salt and sugar. Add yeast liquid and butter or oil. Add milk and make soft,
slightly sticky dough, adding little more water if needed. Knead very well on a lightly floured working surface till the dough is smooth,
elastic and no longer sticky. Leave aside covered, to rise till double in volume.
Filling
Melted Butter ─ 2 Tablespoons Cinnamon Powder ─ 1-2 Tablespoons
White or Brown Sugar ─ 3-4 Tablespoons (Powdered) Raisins ─ 1/2 Cup
Preparation:
Knock back the dough and roll out into a rectangular sheet, about 1 cm thick. Brush with butter. Sprinkle sugar, cinnamon and raisins
on top. Roll up the sheet like a long cylinder. Cut with a sharp knife into 8 slices. Place the buns close to each other on the greased
baking tray. Sprinkle with little water and leave aside till they double up in volume (This generally takes 20-25 minutes). Meanwhile,
preheat the oven for 15 minutes by selecting top and bottom tubes with convection. Set the temperature at 200°C for both tubes.
Bake at level 2 from top till done. About 15-20minutes, till baked through and slightly brown on top. Turn the timer to OFF position.
Brush the hot buns with sugar syrup or sprinkle powdered sugar on top (Optional).

21
Pizza

Ingredients:
Dough
Dry Yeast ─ 2 Teaspoons Sugar ─ 2 Teaspoons
Warm Water (Not hot) ─ 1/2 Cup Butter ─ 1 Tablespoon (Melted)
Maida ─ 2 Cups Oil ─ 3 Tablespoons
Salt ─ 3/4 Teaspoon
Preparation:
Pizza With Homemade Base:Mix the yeast with warm water and leave aside till frothy (About 15 minutes). Mix together the flour, salt and sugar. Add
butter and oil. Add the yeast liquid make soft, slightly sticky dough, adding more water as needed. Knead very well, till the dough is smooth, elastic
and no longer sticky. Cover and leave aside till it rises to double the volume. Knead gently again and shape as standard crust or thin crust pizza (May
use the greased baking tray or any preferred pizza pan).
If Making Thin Crust Pizza: Switch on the oven before shaping the pizza. Select top and bottom tubes with convection. Set the temperature to
230°C for both the tubes. Preheat the oven for 15 minutes. Prick the base with a fork and bake for 5 minutes at level 2 from top. Take it out and spread
pizza sauce on top, leaving 1/2 cm margin all round. Top the sauce with grated pizza cheese. Arrange desired topping ingredients over it. Brush the
margin with oil. Sprinkle oil on top. Bake till the margin around the edge is brown and the cheese is melted (10-15 minutes). Turn the timer to OFF
position.
If Making Standard Crust Pizza: Leave the shaped base to rise for 15 minutes. Meanwhile switch on the oven. Select top and bottom tubes with
convection. Set the temperature to 200°C for both the tubes. Preheat the oven for 15 minutes. Prick the base with fork and bake for 10-12 minutes at
level 2 from top. Take it out and spread pizza sauce on top, leaving 1 cm margin all round. Top the sauce with grated pizza cheese. Arrange desired
topping ingredients over it. Brush the margin with oil. Sprinkle oil on top. Bake till the margin around the edge is brown and the cheese is melted (10-
15 minutes). Turn the timer to OFF position.
Readymade Pizza Preparation: To make pizza with store bought pizza base, select top and bottom tubes with convection. Set the temperature to
230°C for both the tubes. Preheat the oven for 15 minutes. Line the baking tray with aluminium foil and grease the foil. Place the pizza base on it.
Spread pizza sauce on top, leaving ½ cm margin all round. Top the sauce with grated pizza cheese. Arrange desired topping ingredients over it.
Brush the margin with oil. Sprinkle oil on top. Bake till the margin around the edge is brown and the cheese is melted (About 6 - 8 minutes). Turn the
timer to OFF position.

22
 Tandoori Potatoes

Ingredients:
Baby Potatoes ─ 1/2 Kg Garam Masala Powder ─ 1 Teaspoon
Curds ─ 1/3 Cup Salt ─ To Taste
Ginger-Garlic Paste ─ 2 Teaspoons Tandoori Color ─ Little (Optional)
Chilli Powder ─ 1 Teaspoon Oil ─ 3 Tablespoons
Preparation:
Boil the potatoes till they are 90% cooked. Cool, peel and toss with rest of the ingredients except oil. Let it soak for 1 hour. Select top
and bottom tubes with convection. Set the temperature to 230°C for both the tubes. Preheat the oven for 10 minutes. Line the baking
tray with aluminium foil and grease the foil with 1 tablespoon of oil. Spread the potatoes on it. Drizzle remaining oil on top. Bake at level
1 from top till the potatoes are well roasted and brown (15-20 minutes). Take out the baking tray and turn the potatoes. Roast the other
side (15-20 minutes). Roast as per your need. Turn the timer to OFF position. Serve the potatoes hot, sprinkled with garam masala,
lime juice and coriander leaves.

23
Paneer Tikka

Ingredients:
Paneer ─ 2 Packets, Garam Masala ─ 1 Teaspoon
(200 Grams Each) Salt ─ To Taste
Curd ─ 1/2 Cup Oil ─ To Brush
Ginger-Garlic Paste ─ 1 Tablespoon Lime Juice, Garam Masala /
Chilli Powder ─ 1 Teaspoon or To Taste Chaat Masala ─ To Garnish
Preparation:
Cut each block of paneer into 6 pieces. Beat the curds till smooth and mix with rest of the ingredients except the oil and garnish. Keep
covered for 1-2 hours. Thread the pieces on thin metal skewers or bamboo skewers, piercing the pieces through their length (If using
bamboo skewers, soak them in water for 1 hour). Switch on the oven. Select top tube only. Set the temperature to 230°C. Preheat for
10 minutes. Brush the wire rack well with oil .Place the skewers on it and brush the paneer pieces with oil. Line the baking tray with
aluminium foil and place at level 3 from top to catch the drippings. Place the wire rack with skewers at level 1 from top. When the
paneer pieces begin to brown lightly (About 10 minutes) take out the rack and turn over the skewers. Brush with oil and return to the
oven till the top sides of paneer is slightly browned (About 8 minutes). Turn the timer to OFF position. Serve tikkas hot, sprinkled with
lime juice and chat masala/gram masala.

24
 Tandoori Chicken

Ingredients:
Chicken Pieces ─ 8 Numbers Chilli Powder ─ 2 Teaspoons or to Taste
Lime Juice ─ 4 Tablespoons Garam Masala Powder ─ 2 Teaspoons or To Taste
Salt ─ 1½ Teaspoon or To Taste Tandoori Food Color ─ Little (Optional)
Curds ─ 1 Cup Oil ─ To Brush
Ginger-Garlic Paste ─ 2 Tablespoons Salt, Chilli Powder & Garam Masala ─ 1 Teaspoon Each (For Final Coating)
Preparation:
Make deep cuts all over the chicken pieces. Add lime juice and salt. Mix well and keep aside for 10 minutes. Beat the curds till
smooth and add rest of the ingredients ginger-garlic paste, optional tandoori food color. Pour over the chicken. Mix well keep
covered for 3-4 hours at room temperature or longer in refrigerator (If kept in refrigerator, take out at least 30 minutes before
cooking). Mix 1 teaspoon of each, salt, chilli powder and garam masala together. Pick up the pieces from the marinade and shake
away the excess marinade, and toss in the masala mix. Grease the wire rack well with oil and place the chicken pieces on it. Brush
them with oil. Switch on the oven. Select top tube only. Set the temperature to 230°C. Preheat for 10 minutes. Line the baking tray
with aluminium foil and place at level 3 from top to catch the drippings. Place the wire rack with chicken at level 1 from top. Grill till the
top side of chicken is cooked (About 15-18 minutes). Take out the rack, turn over the chicken pieces and brush with oil. Grill till the
other side of chicken is cooked (10 minutes). Turn the timer to OFF position. Serve the chicken hot garnished with lime slices and
onion rings.
Full Chicken Tandoori Style Preparation: Select a chicken weighing 800-900 gm. Skin the chicken and wash well. Make deep
cuts all over the chicken. Marinate as explained above, pouring some marinade in the cavity of the chicken. Pick up the chicken
from the marinade and shake away the excess marinade. Mix 1 teaspoon of each, salt, chilli powder and garam masala together.
Rub them all over the chicken. Truss it well and insert on the turnspit (Refer to the instructions in user manual). Fix the turnspit in
position. Line the baking tray with aluminium foil and place level 3 from top. Select rotisserie function. Set the temperature of top
tube to 230°C. Set the temperature of bottom tube to 0°C. Cook till done, about 45-50 minutes. Turn the timer to OFF position.
Serve hot.

25
Baked Masala Fish

Ingredients:
Use any Big Fish Like ─ Seer (King Fish) or Bhetki Fish Chilli Powder ─ 1 Teaspoon or To Taste
Fish Slices ─ 4 (1 cm Thick) Pepper Powder ─ 1/2 Teaspoon
(About 100 Grams Each) Cumin Powder ─ 1/2 Teaspoon
Egg Yolk ─ 1 Turmeric Powder ─ 1/4 Teaspoon
Ginger-Garlic Paste ─ 1 Tablespoon Salt ─ To Taste
Carom Seeds (Ajwain) ─ 1 Teaspoon Lime Juice ─ 2 Tablespoons
Besan (Bengal Gram Flour) ─ 2 Tablespoons Oil ─ To Brush
Preparation:
Wash the fish and pat dry. Beat the egg yolk lightly and mix with rest of the ingredients except the oil. Apply this mixture on both sides of
fish slices and leave aside for 30 minutes. Select top and bottom tubes with convection. Set the temperature to 230°C for both tubes.
Preheat the oven for 15 minutes. Line the baking tray with aluminium foil and grease the foil well with oil. Place the fish slices on it and
brush the slices with oil. Place the tray at level 2 from top. Bake for 8-10 minutes. Take out the tray, turn the fish slices and brush with
oil. Bake for 8-10 minutes more till done. Turn the timer to OFF position. Serve the fish hot.

26
 Vegetable Au Gratin

Ingredients:
Butter ─ 2 Tablespoons Vegetable Stock ─ As Required
Cooked Mixed Vegetables ─ 2 Cups Cheese ─ 75 grams (Grated)
Onion ─ 1 Big (Chopped) Salt and Pepper ─ To Taste
Garlic ─ 2 Flakes Egg ─ 1 Beaten (Optional)
Celery ─ 2-3 Tablespoons (Chopped) Butter ─ To Dot
White Sauce ─ 1 Cup (Recipe Follows)
Preparation:
Melt butter, sauté onion, garlic and celery. Add vegetables and season to taste. Prepare white sauce. Remove from fire and add 1/2
the cheese and 1/2 the egg, if using. Combine with vegetable mixture. Switch on the oven. Select top and bottom tubes with
convection. Set the temperature to 200°C. Preheat the oven for 15 minutes. Place the vegetable mixture in a greased baking dish
and sprinkle remaining cheese on top. Drizzle the remaining egg over it. Dot with butter and bake till cheese is melted and top is
pale brown (20-25 minutes). Turn the timer to OFF position. Serve the au gratin hot.

Preparation of White Sauce

Butter ─ 2 Tablespoons Milk ─ 1 cup
Maida ─ 2 Tablespoons
Melt butter, fry maida till the raw smell is lost (Do not brown) add milk, mix till smooth. Cook stirring till it forms a smooth thick sauce.

27
Oven Fries

Ingredients:
Large Potatoes ─ 2-3 (Total Weight 400 Grams) Salt and Pepper ─ To Taste
Oil ─ 3-4 Tablespoons
Preparation:
Peel the Potatoes and cut into fingers. Boil in lightly salted water till 90% cooked. Drain and spread on a thick kitchen towel to dry out
the moisture. Select top and bottom tubes with convection. Set the temperature to 230°C for both the tubes. Preheat the oven for 15
minutes. Line the baking tray with aluminium foil and grease the foil with 2 tablespoons of oil. Toss the potato fingers with the
remaining oil and spread evenly on the tray. Place the tray at level 2 from top. Bake till the fries are light brown and slightly crisp on the
edges (30-35 minutes). Turn the timer to OFF position. Sprinkle the fries with salt and pepper to taste and serve immediately.

28
 Brinjal Bharta

Ingredients:
Purple Brinjals ─ 2 (About 200 Grams Each) Chilli Powder ─ 1/2 Teaspoon or To Taste
Oil ─ 2 Tablespoons Finely Chopped Tomato ─ 1/2 Cup
Cumin Seeds ─ 1/2 Teaspoon Salt ─ To Taste
Finely Chopped Onion ─ 1/2 Cup Coriander Leaves ─ 2 Tablespoons (Chopped)
Green Chillies ─ 2 (Finely Chopped)
Preparation:
Line the baking tray with aluminium foil and place the whole brinjals on it. Select top and bottom tubes with convection. Set the
temperature to 230°C for both tubes. Preheat the oven for 15 minutes. Place the baking tray at level 2 from top. Bake till brinjals are
soft and the skin is completely black (About 40-50 minutes). Turn the timer to OFF position. Take out the tray and leave the brinjals
aside to cool. Peel them and mash the pulp. Heat the oil in a fry pan. Add cumin seeds. When they splutter, add onion and saute till they
turn light brown. Add green chillies, chilli powder and tomato. Cook stirring till tomatoes are soft and pulpy. Add the brinjal pulp and
salt. Simmer for 3 minutes. Serve garnished with coriander leaves.

29
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