Magicook 30l Elite Black - User Manual PDF

MODEL: MAGICOOK 20 L Elite-B(New) & 20 L Elite-S(New)
Microwave Oven Owner's Manual
Please read these instructions carefully before installing and operating the oven.
Record in the space below the SERIAL NO. found on the nameplate on your oven and
retain this information for future reference.
SERIAL NO.
1
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE
TO EXCESSIVE MICROWAVE ENERGY
1. Do not attempt to operate this oven with the door open since open door operation
can result in harmful exposure to microwave energy. It is important not to defeat or
tamper with the safety interlocks.
2. Do not place any object between the oven front face and the door or allow soil or
cleaner residue to accumulate on sealing surfaces.
3. Do not operate the oven if it is damaged. It is particularly important that the oven
door close properly and that there is no damage to the
a. Door (bent),
b. Hinges and latches (broken or loosened),
c. Door seals and sealing surfaces.
4. The oven should not be adjusted or repaired by anyone except properly qualified
service personnel.
CONTENTS
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE
ENERGY ------------------------------------------------------------------------------------------ 2
IMPORTANT SAFETY INSTRUCTIONS ----------------------------------------------------- 3
SPECIFICATIONS ------------------------------------------------------------------------------- 5
BEFORE YOU CALL FOR SERVICE -------------------------------------------------------- 5
INSTALLATION ---------------------------------------------------------------------------------- 5
GROUNDING INSTRUCTIONS -------------------------------------------------------------- 6
RADIO INTERFERENCE ----------------------------------------------------------------------- 6
MICROWAVE COOKING PRINCIPLES -------------------------------------------------- 6
UTENSILS GUIDE -------------------------------------------------------------------------------- 7
PART NAMES ------------------------------------------------------------------------------------ 7
CONTROL PANEL ----------------------------------------------------------------------------- 8
HOW TO SET THE OVEN CONTROLS----------------------------------------------------- 9
Setting the clock ---------------------------------------------------------------------------------------- 9
Microwave cooking ------------------------------------------------------------------------------------ 9
Quick start ----------------------------------------------------------------------------------------------- 9
Grill cooking --------------------------------------------------------------------------------------------- 9
Micro + Grill cooking -------------------------------------------------------------------------------- 10
Convection Cooking --------------------------------------------------------------------------------- 10
Micro + Convection Cooking ---------------------------------------------------------------------- 10
Defrost --------------------------------------------------------------------------------------------------- 11
Multistage Cooking ----------------------------------------------------------------------------------- 11
Magic menu -------------------------------------------------------------------------------------------- 11
Auto Cook ---------------------------------------------------------------------------------------------- 12
Automatically Lock Setting and Cancellation ------------------------------------------------- 14
Child Lock ---------------------------------------------------------------------------------------------- 14
Overheating Protection ----------------------------------------------------------------------------- 14
Low-temperature Protection ----------------------------------------------------------------------- 14
Sensor Malfunction Protection -------------------------------------------------------------------- 14
Cooling reature --------------------------------------------------------------------------------------- 14
CLEANING AND CARE -------------------------------------------------------------------- 15
AUTOCOOK MENU ------------------------------------------------------------------------- 16
2
IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
When using electrical appliance basic safety precautions should be followed, including the
following:
WARNING: To reduce the risk of burns, electric shock, fire, injury to persons or exposure to
excessive microwave energy:
1. Read all instructions before using the appliance.
2. Use this appliance only for its intended use as described in this manual. Do not use corrosive
chemicals or vapors in this appliance. This type of oven is specifically designed to heat, cook or
dry food. It is not designed for industrial or laboratory use.
3. Do not operate the oven when empty.
4. Do not operate this appliance if it has a damaged cord or plug, if it is not working properly or if it
has been damaged or dropped. If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualified person in order to avoid a hazard.
5. WARNING: Only allow children to use the oven without supervision when adequate instructions
have been given so that the child is able to use the oven in a safe way and understands the
hazards of improper use.
6. WARNING: It is hazardous for anyone other than a trained person to carry out any service or
repair operation which involves the removal of any cover which gives protection against exposure
to microwave energy.
7. To reduce the risk of fire in the oven cavity:
a. When heating food in plastic or paper container, keep an eye on the oven due to the
possibility of ignition.
b. Remove wire twist-ties from paper or plastic bags before placing bag in oven.
c. If smoke is observed, switch off or unplug the appliance and keep the door closed in order to
stifle any flames.
d. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or
food in the cavity when not in use.
8. WARNING: Liquid or other food must not be heated in sealed containers since they are liable to
explode.
9. Microwave heating of beverage can result in delayed eruptive boiling, therefore care has to be
taken when handling the container.
10. Do not fry food in the oven. Hot oil can damage oven parts and utensils and even result in skin
burns.
11. Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since
they may explode even after microwave heating has ended.
12. Pierce foods with heavy skins such as potatoes, whole squashes, apples and chestnuts before
cooking.
13. The contents of feeding bottles and baby jars should be stirred or shaken and the temperature
should be checked before serving in order to avoid burns.
14. Cooking utensils may become hot because of heat transferred from the heated food. Potholders
may be needed to handle the utensil.
15. Utensils should be checked to ensure that they are suitable for use in microwave oven.
16. WARNING: It is hazardous for anyone other than a trained person to carry out any service or
repair operation which involves the removal of any cover which gives protection against exposure
to microwave energy.
17. This product is a Group 2 Class B ISM equipment. The definition of Group 2 which contains all
ISM (Industrial, Scientific and Medical) equipment in which radio-frequency energy is intentionally
3
generated and/or used in the form of electromagnetic radiation for the treatment of material, and
spark erosion equipment. For Class B equipment is equipment suitable for use in domestic
establishments and in establishments directly connected to a low voltage power supply network
which supplies buildings used for domestic purpose.
18. This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliance by a person responsible for their safety.
19. Children should be supervised to ensure that they do not play with the appliance.
20. The microwave oven is only used in freestanding.
21. WARNING: Do not install oven over a range cooktop or other heat-producing appliance. if
installed could be damaged and the warranty would be avoid .
22. The accessible surface may be hot during operation.
23. The microwave oven shall not be placed in a cabinet.
24. The door or the outer surface may get hot when the appliance is operating.
25. The temperature of accessible surfaces may be high when the appliance is operating.
26. The appliance shall be placed against a wall.
27. Appliance is not to be used by children or persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction
28. Children being supervised not to play with appliance
29. WARNING: If the door or door seals are damaged, the oven must not be operated until it has
been repaired by a competent person
30. The instructions shall state that appliances are not intended to be operated by means of an
external timer or separate remote-control system.
31. The microwave oven is for household use only and not for commercial use.
32. Never remove the distance holder in the back or on the sides, as it ensures a minimum distance
from the wall for air circulation.
33. Please secure the turn table before you move the appliance to avoid damages.
34. Caution: It is dangerous to repair or maintain the appliance by no other than a specialist because
under these circumstances the cover have to be removed which assures protection against
microwave radiation. This applies to changing the power cord or the lighting as well. Send the
appliance in these cases to our service centre.
35. The microwave oven is intended for defrosting, cooking and steaming of food only. Drying of Food
or Clothing and heating of warming pads ,Sponges, damp cloth and similar may lead to risk of injury,
Ignition or fire
36. Use gloves if you remove any heated food.
37. Caution! Steam will escape, when opening lids or wrapping foil.
38. This appliance can be used by children aged from 8 years and above and persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in a safe way and understand the
hazards involved. Children shall not play with the appliance. Cleaning and user maintenance
shall not be made by children unless they are aged from 8 years and above and supervised.
39. If smoke is emitted, switch off or unplug the appliance and keep the door closed in order to stifle.
40. Only use the temperature probe recommended for this oven (for ovens having a facility to use a temp
erature sensing Probe)
4
SPECIFICATIONS
230V~50Hz, 1200W(Microwave)
Power Consumption: 1100W(Grill)
2000W(Convection)
Operation Frequency: 2450MHz
Outside Dimensions: 262mm(H)×452mm(W)×395mm(D)
Oven Cavity Dimensions: 195mm(H)×315mm(W)×325mm(D)
Oven Capacity: 20Litres
Cooking Uniformity: Turntable System
Net Weight: Approx.14.4 kg
BEFORE YOU CALL FOR SERVICE
If the oven fails to operate:

1. Check to ensure that the oven is plugged in securely. If it is not, remove the plug from the outlet,
wait 10 seconds, and plug it in again securely.
2. Check for a blown circuit fuse or a tripped main circuit breaker. If these seem to be operating
properly, test the outlet with another appliance.
3. Check to ensure that the control panel is programmed correctly and the timer is set.
4. Check to ensure that the door is securely closed engaging the door safety lock system.
Otherwise, the microwave energy will not flow into the oven.
IF NONE OF THE ABOVE RECTIFIES THE SITUATION, THEN CONTACT A QUALIFIED
TECHNICIAN. DO NOT TRY TO ADJUST OR REPAIR THE OVEN YOURSELF.
INSTALLATION
1. Make sure that all the packing materials are removed from the inside of the door.
2. WARNING: Check the oven for any damage, such as misaligned or bent door, damaged door
seals and sealing surface, broken or loose door hinges and latches and dents inside the cavity or
on the door. If there is any damage, do not operate the oven and contact qualified service
personnel.
3. This microwave oven must be placed on a flat, stable surface to hold its weight and the heaviest
food likely to be cooked in the oven.
4. Do not place the oven where heat, moisture, or high humidity are generated, or near combustible
materials.
5. For correct operation, the oven must have sufficient airflow. Allow 20cm of space above the oven,
10cm at back and 5cm at both sides. Do not cover or block any openings on the appliance. Do
not remove feet.
6. Do not operate the oven without glass tray, roller support, and shaft in their proper positions.
7. Make sure that the power supply cord is undamaged and does not run under the oven or over
any hot or sharp surface.
8. The socket must be readily accessible so that it can be easily unplugged in an emergency.
9. Do not use the oven outdoors.
5
GROUNDING INSTRUCTIONS
This appliance must be grounded. This oven is equipped with a cord having a grounding wire with
a grounding plug. It must be plugged into a wall receptacle that is properly installed and grounded.
In the event of an electrical short circuit, grounding reduces risk of electric shock by providing an
escape wire for the electric current. It is recommended that a separate circuit serving only the oven
be provided. Using a high voltage is dangerous and may result in a fire or other accident causing
oven damage.
WARNING Improper use of the grounding plug can result in a risk of electric shock.
Note
1. If you have any questions about the grounding or electrical instructions, consult a qualified
electrician or service person.
2. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal
injury resulting from failure to observe the electrical connection procedures.
The wires in this cable main are colored in accordance with the following code:
Green and Yellow = EARTH Blue = NEUTRAL Brown = LIVE
RADIO INTERFERENCE
Operation of the microwave oven can cause interference to your radio, TV, or similar equipment.
When there is interference, it may be reduced or eliminated by taking the following measures:
1. Clean door and sealing surface of the oven.
2. Reorient the receiving antenna of radio or television.
3. Relocate the microwave oven with respect to the receiver.
4. Move the microwave oven away from the receiver.
5. Plug the microwave oven into a different outlet so that microwave oven and receiver are on
different branch circuits.
MICROWAVE COOKING PRINCIPLES
1. Arrange food carefully. Place thickest areas towards outside of dish.

2. Watch cooking time. Cook for the shortest amount of time indicated and add more as needed.
Food severely overcooked can smoke or ignite.
3. Cover foods while cooking. Covers prevent spattering and help foods to cook evenly.
4. Turn foods over once during microwaving to speed cooking of such foods as chicken and
hamburgers. Large items like roasts must be turned over at least once.
5. Rearrange foods such as meatballs halfway through cooking both from top to bottom and from the
center of the dish to the outside.
6
UTENSILS GUIDE
1. The ideal material for a microwave utensil is transparent to microwave, it allows energy to pass
through the container and heat the food.
2. Microwave cannot penetrate metal, so metal utensils or dishes with metallic trim should not be
used.
3. Do not use recycled paper products when microwave cooking, as they may contain small metal
fragments which may cause sparks and/or fires.
4. Round /oval dishes rather than square/oblong ones are recommend, as food in corners tends to
overcook.
5. Narrow strips of aluminum foil may be used to prevent overcooking of exposed areas. But be
careful don’t use too much and keep a distance of 1 inch (2.54cm) between foil and cavity.
The list below is a general guide to help you select the correct utensils.
COOKWARE MICROWAVE GRILL Convection COMBINATION
Heat–Resistant Glass Yes Yes Yes Yes
Non Heat–Resistant Glass No No No No
Heat–Resistant Ceramics Yes Yes Yes Yes
Microwave–Safe Plastic Dish Yes No No No
Kitchen Paper Yes No No No
Metal Tray No Yes Yes No
Metal Rack No Yes Yes No
Aluminum Foil & Foil Containers No Yes Yes No
PART NAMES
7 6 5 1. Door Safety Lock System

2. Oven Window
3. Roller ring
4. Control Panel
5. Wave Guide
6. Glass Tray
4
2 7. Grill Heater
8. Baking Plate
8
3
7
CONTROL PANEL
Q MENU ACTION SCREEN
Cooking time, power, action indicators, and clock time
are displayed.
Q MAGIC MENU
There are 6 kinds of magic menus.
Q AUTO COOK MENU PADS

There are 12 kinds of auto cook menus.
Q SERVES 2/3/4
Touch to enter the amount of food.
Q MICRO
Use to set microwave cooking program.
Q GRILL/COMBI
Touch to set grill or combination cooking program.
Q OVEN
Touch to set convection cooking program.
Q DEFROST
Programmed defrosting based on the time user
entered.
Q CONV.COMBI
Touch to select one of four combination cooking
settings with microwave and convection.
Q CLOCK
Touch to set the digital clock.
Q TIME
Use to set clock time or cooking time.
Q +10 min
Use to set cooking time.
Q PAUSE/STOP
Press once to temporarily stop cooking, or twice to
cancel cooking altogether.
Hold down to set child lock.
Q START/+30sec
Press to start cooking program.
8
HOW TO SET THE OVEN CONTROLS
SETTING THE CLOCK

The system clock is a 24 hour-cycle or 12 hour-cycle.
1. In standby mode, press CLOCK button once or twice to choose the hour-cycle.
2. Press TIME pad to set the hour digit.
3. Press CLOCK pad to confirm.
4. Press TIME pad to set the minute digit.
5. Press CLOCK pad to confirm.
MICROWAVE COOKING
Press MICRO pad to select cooking power
Press Power level Description
once P100(100%) High
twice P-90(90%)
3 times P-80(80%)
4 times P-70(70%) Medium High
5 times P-60(60%)
6 times P-50(50%) Medium
7 times P-40(40%)
8 times P-30(30%) Med. Low
9 times P-20(20%)
10 times P-10(10%) Low
Suppose you want to cook for 5 minute at 60% power level.
1. In waiting mode, place food into oven, and close it.
2. Press MICRO pad a number of times to select power level.
3. Press TIME or + 10 min pads to set cooking time (the maximum cooking time is 95 minutes).
4. Press START/+ 30sec pad.
QUICK START
The oven will operate at HIGH power (100% power output) for QUICK START cooking program. In
standby mode, press START / + 30sec pad continually to input cooking time (the maximum cooking
time is 95 minutes), the system will automatically start the program later.
GRILL COOKING
The longest cooking time is 95 minutes.
Suppose you want to program grill cooking for 12 minutes.
2. Press GRILL/COMBI button once.
3. Press TIME or + 10 min pads to set cooking time.
4. Press START/+ 30sec button.
9
MICRO + GRILL COOKING
The longest cooking time is 95 minutes. This feature allows you to combine grill with microwave
cooking on two different settings.
Suppose you want to set combination cooking for 25 minutes.
2. Press GRILL/COMBI button twice or thrice.
Press GRILL/COMBI button Combination
Twice Co-1
Thrice Co- 2
4. Press START/+ 30sec button.
CONVECTION COOKING
The longest cooking time is 95 minutes. During convection cooking, hot air is circulated throughout the
oven cavity to brown and make crisp foods quickly and evenly. This oven can be programmed for ten
different cooking temperatures.
To Cook with Convection
To cook with convection, press OVEN pad continually to enter the desired convection temperature
(110℃ ~200℃).
Suppose you want to cook at 180℃ for 40 minutes.
2. Press OVEN pad continually to select cooking temperature.
To Preheat and Cook with Convection

Your oven can be programmed to combine preheating and convection cooking operations.
Suppose you want to preheat to 170℃ and then cook 35 minutes.
1. In waiting mode, press OVEN continually to select cooking temperature.
2. Press START/+ 30sec button. When oven reaches the designated temperature, it “beep” per 5
seconds to remind user.
3. Open the door and place container of food at the center of the turntable.
Note: The longest reheat time is 30 minutes, and the reheat time cannot be set.
MICRO + CONVECTION COOKING

This oven has four pre-programmed settings that make it easy to cook with both convection heat and
microwave automatically. The longest cooking time is 95 minutes.
Press CONV.COMBI pad continually to enter the desired convection temperature (110℃ ~200℃).
Suppose you want to bake food at 170℃ for 24 minutes.
2. Press CONV.COMBI button to set 170℃.
10
DEFROST
The oven can be used to defrost food once you enter the defrosted time. The longest cooking time is
95 minutes
Suppose you want to defrost food for 5 minutes.
2. Press DEFROST pad once.
Note: During defrosting, the system will pause automatically and sound to remind users to turn food
over, after that touch START/+ 30sec to resume cooking.
MULTISTAGE COOKING
Your oven can be programmed for up to 3 automatic cooking sequences.
Suppose you want to set the following cooking program.
Microwave cooking
↓
Convection cooking
2. Press MICRO pad continually to select power level.
4. Press OVEN pad continually to enter convection temperature.
Note: Quick start, defrost, preheat program of convection and auto menu cook cannot be set in the
multistage cooking program.
MAGIC MENU

1. Press any your need Magic Menu pad continually to enter weight.
MAGIC MENU press weight（g）
1 60
Noodle
2 120
1 70
Pasta
2 140
Meals 1 375
Curry 1 300
1 100
Masala Omlette
2 200
1 28
Oats
2 56
11
AUTO COOK
For food or the following cooking mode, it is not necessary to program the duration and the cooking
power. It is sufficient to indicate the type of food that you wish to cook as well as the weight of this
food.
4. Press any your need Auto Cook Menu pad continually to select menu code.
5. Press SERVES 2/3/4 to enter the amount of food.
Auto cook menu
Category Short Code Recipe Name Short Code Recipe Name
bF01 Scrambled Eggs bF15 Mango Panna
bF02 Masala Omelet bF16 Instant Coffee
bF03 Plain Idli bF17 Instant Soups
bF04 Rava Idli bF18 Instant Noodles
bF05 DryRoast- Semolina bF19 Instant Pasta
bF06 Sooji Upma bF20 Instant Dhokla
bF07 Poha bF21 Chilli Cheese Toast
Breakfast
bF08 Dalia bF22 Ham & Cheese Sandwich
bF09 Breakfast Cereal bF23 Tomto Capsicum Sandwich
bF10 Dry Roast - Vermicilli bF24 Reheat Paratha
bF11 Savoury Vermicelli bF25 Reheat Chapati
bF12 Cardamom Tea bF26 Bread Rolls
bF13 Boiling Milk bF27 Chicken Roll
bF14 Tomato Rasam bF28 Toast
Sn01 Popcorn Sn18 Fish Tikka
Sn02 Roasted Fryums Sn19 Seekh Kabab
Sn03 Masala Papad Sn20 Aloo Tikki
Sn04 Masala Peanuts Sn21 Chicken Cutlets
Sn05 Salted Kaju Sn22 Fish Fingers
Sn06 Chatpate Murmure Sn23 Patrani Macchi
Sn07 Bombay Chana Sn24 Pizza Topping
Sn08 Pav Bhaji Sn25 Onion Capsicum Pizza
Snacks Sn09 Sprouted Moong Chaat Sn26 Veg Burger
Sn10 Roasted Chirwa Sn27 Crispy Potatoes
Sn11 Paneer Tikka Sn28 Cheese Fngers
Sn12 Vegetable Seekh Kabab Sn29 Warm Macaroni Salad
Sn13 Paneer Shashlik Sn30 White Sauce
Sn14 Tandoori Khumb Sn31 Vegetable & Macaroni Au Gratin
Sn15 Murg Tangri Kabab Sn32 Chicken & Corn Au Gratin
Sn16 Murg Malai Tikka Sn33 Chicken Pizza
Sn17 Murg Haryali Tikka
12
Category Short Code Recipe Name Short Code Recipe Name
CU01 Brown Onions CU10 Sukhi Urad Dal
CU02 Onion Tomato Curry CU11 Sambhar
CU03 Paneer Makhani CU12 Chicken Curry
CU04 Aloo Muttar CU13 Fish Masala
Curries Veg CU05 Palak Paneer CU14 Egg Curry
CU06 Dahi Ke Aloo CU15 Butter Chicken
CU07 Navrattan Curry CU16 Chicken Korma
CU08 Mushroom Muttar CU17 Keema Kofta Curry
CU09 Arhar Dal CU18 Seekh Kabab Curry
SA01 Boil Potatoes SA07 Sweet & Sour Cabbage
SA02 Aloo Gobhi SA08 Zeera Aloo
SA03 Stuffed Capsicum SA09 Mixed Vegetables
Sabzi
SA04 Bhindi Masala SA10 Blanch Leafy Vegetables
SA05 Khatte Baigan SA11 Boiled Vegetables
S06 Beans Foogath SA12 Blanch Tomatoes
rI01 Steamed Rice rI05 Tomato Rice
rI02 Zeera Pulao rI06 Zafrani Murg Pulao
Rice
rI03 Subz Pulao rI07 Moong Dal Khichdi
rI04 lemon Rice rI08 Baked Tomato Rice
dE01 Chocolate Sponge Cake dE10 Meethe Chawal
dE02 Banana Walnut Bread dE11 Besan Ke Laddoo
dE03 Queen Eggless Cake dE12 Dry Fruit Kheer
dE04 Caramelize Sugar dE13 Basundi
dE05 Sooji Biscuits dE14 Sewian Payasam
Desserts
dE06 Choco Chip Cookies dE15 Crème Caramel
dE07 Gajar Ka Halwa dE16 Pineapple Upside own Pudding
dE08 Sooji Ka Halwa dE17 Jam Sauce
dE09 Pista Burfi dE18 Custard
dE19 Coconut Burfi
13
AUTOMATICALLY LOCK SETTING AND CANCELLATION
This program is only valid when the system is in standby.
Setting method:
First method: Displayed directly on the “ ”.
Second method: No operation after one minute in a stand by state, automatically locks start digital
tube display “ ” symbol automatically locks after starting, press START/+ 30sec button, the display
shows “door” prompts the user for 10 seconds the stove is locked, prompt the user to open the door
and the start.
How to unlock: Open the oven door, automatic lock lifted. “ ” symbol disappears, and shut the door
system returned to normal after.
CHILD LOCK
The child proof lock prevents unsupervised operation by little children.
To set the child proof lock: In standby mode, press and hold PAUSE/STOP button for 3 seconds, then
a beep will sound and the indicator light will turn on. In the lock state, all buttons are disabled.
To cancel the child proof lock: Press PAUSE/STOP button for 3 seconds, then a beep will sound and
the indicator light will turn off.
OVERHEATING PROTECTION
When the system enters into super high temperature protection status, the digital display shows
“E-1” and continues to beep till the system comes back to normal condition and then press
“PAUSE / STOP”.
LOW-TEMPERATURE PROTECTION
When the system enters into super low temperature protection status, the digital display shows
“E-2” and continues to beep till the system comes back to normal condition and then press
“PAUSE / STOP”.
SENSOR MALFUNCTION PROTECTION

The system enters into protection mode when the system sensor is Short Circuited. The display
shows “E-3” and continues to beep until pressing “PAUSE / STOP” button. Call consumer service to
check and replace the faulty sensor.
COOLING REATURE
The electronically controlling system of the microwave oven has the feature of cooling. As for any
cooking mode which cooking time above 2 minutes, after finishing cooking, the oven fan will work
about 3 minutes automatically to cool the oven for prolonging the life of the oven.
14
CLEANING AND CARE
1. Turn off the oven and remove the power plug from the wall socket before cleaning.
2. Keep the inside of the oven clean. When food splatters or spilled liquids adhere to oven walls,
wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. Avoid the use of
spray and other harsh cleaners as they may stain, streak or dull the door surface.
3. The outside surfaces should be cleaned with a damp cloth. To prevent damage to the operating
parts inside the oven, water should not be allowed to seep into the ventilation openings.
4. Wipe the door and window on both sides, the door seals and adjacent parts frequently with a
damp cloth to remove any spills or spatters. Do not use abrasive cleaner.
5. Do not allow the control panel to become wet. Clean with a soft, damp cloth. When cleaning the
control panel, leave oven door open to prevent oven from accidentally turning on.
6. If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth. This
may occur when the microwave oven is operated under high humidity condition. And it is normal.
7. It is occasionally necessary to remove the glass tray for cleaning. Wash the tray in warm sudsy
water or in a dishwasher.
8. The roller ring and oven floor should be cleaned regularly to avoid excessive noise. Simply wipe
the bottom surface of the oven with mild detergent. The roller ring may be washed in mild sudsy
water or dishwasher. When removing the roller ring from cavity floor for cleaning, be sure to
replace in the proper position.
9. Remove odors from your oven by combining a cup of water with the juice and skin of one lemon
in a deep microwaveable bowl, microwave for 5 minutes. Wipe thoroughly and dry with a soft
cloth.
10. When it becomes necessary to replace the oven light, please consult a dealer to have it replaced.
11. The oven should be cleaned regularly and any food deposits removed. Failure to maintain the
oven in a clean condition could lead to deterioration of the surface that could adversely affect the
life of the appliance and possibly result in a hazardous situation.
12. Please do not dispose this appliance into the domestic rubbish bin, it should be disposed to the
particular disposal center provided by the municipalities.
13. When the microwave oven with grill function is first used, it may produce slight smoke and smell.
This is a normal phenomenon, because the oven is made of a steel plate coated with lubricating
oil, and the new oven will produce fumes and odor generated by burning the lubricating oil. This
phenomenon will disappear after a period of using.
15
AUTOCOOK MENU
Scrambled Eggs
Ingredients For 2 Persons For 3 Persons For 4 Persons
(100 grams) (150 grams) (200 grams)
Eggs 2 3 4
Milk 2 tablespoons 3 tablespoons 4 tablespoons
Salt to taste to taste to taste
Pepper to taste to taste to taste
Powder
Butter 1 teaspoon 2 teaspoons 1 tablespoon
Dish Size 500 Ml 750 Ml 1 Litre
(shallow)
Method
1. Beat the eggs with salt, pepper and milk.

2. Place the butter in a dish.
3. Place the dish inside the oven cavity.
4. Select Auto Cook Category “Breakfast – bF 01”.
5. Select number of servings by pressing “Serves 2 / 3 / 4”.
6. Press start
7. When the microwave oven starts to beep add the egg mixture. Mix and press
start.
8. Stir when the oven starts to beep. Press start.
9. Press start.
10. Remove from the oven when “END” is displayed
11. Allow to stand for 5:00 minutes before serving.
12. Serve hot with buttered toasts.
Masala Omelet
Eggs 2 3 4
Onion, finely 1 teaspoon 2 teaspoons 1 tablespoon
chopped
Tomatoes, finely 1 teaspoon 2 teaspoons 1 tablespoon
chopped
Green Chillies, finely 1 2 2
chopped
Coriander Leaves, 1 teaspoon 2 teaspoons 1 tablespoon
16
finely chopped
Pepper Powder to taste to taste to taste
Oil 1 teaspoon 2 teaspoons 1 tablespoon
Dish size (shallow) ½ litre 1 litre 1.5 litre
Method
1. Beat the eggs with salt and pepper, until stiff peaks are formed.
2. Pour the oil in a shallow dish. Spread evenly.
6. Press start
7. When the oven starts to beep, add the egg mixture, top evenly with the
onions, tomatoes, green chillies and coriander leaves.
8. Press start.
11. Serve hot.
Plain Idli
Ready to Cook Idli 125 ml (approx.) 185 ml (approx.) 250 ml (approx.)
Batter
Oil For brushing For brushing For brushing
Dish Microwave safe Microwave safe Microwave safe
Idli Mould Idli Mould Idli Mould
Method
1. Lightly grease a microwave safe idli mould.

2. Pour spoonfuls of the batter into the moulds to fill just ¾th the capacity of the
mould.
3. Pour 125 ml water, in the plate of the idli mould. Place inside the microwave
oven.
6. Press start
17
7. 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 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.
4. The microwave safe idli mould, available in the market, usually contain two
idli plates. Use 1 plate for 2 servings and both for 4 servings.
Rava Idli
Packaged Idli Mix ½ pack (small) ¾ pack (small) 1 pack (small)
(MTR)
Idli mould Idli mould Idli mould
Method
1. Prepare the batter as per the instructions on the pack.

3. Pour spoonfuls of batter into the moulds to fill just ¾th the capacity of the
mould.
oven.
7. Press start.
9. Remove from the oven when ‘END’ is displayed.
18
11. Serve hot with sambhar and coconut chutney.
12. Serve hot.
Dry Roast Semolina

Ingredients For 100 grams For 150 grams For 200 grams
Semolina (Sooji) 100 grams 150 grams 200 grams
Dish Size ½ litre 750 Ml 1 litre
Method
1. Place the semolina in shallow a dish.

5. Press start
6. Stir when the oven starts to beep.
7. Press start.
9. Allow to stand for 5:00 minutes.
10. Cool completely before storing in an airtight container
Sooji Upma
Semolina (Sooji), 100 grams 150 grams 200 grams
dry roasted
Onions, finely 50 grams 75 grams 100 grams
chopped
Green Chillies, 2 3 4
finely chopped
Split Black Gram 5 grams 7.5 grams 10 grams
Bengal Gram 5 grams 7.5 grams 10 grams
Ginger, finely 5 grams 10 grams 15 grams
chopped
Water 200 ml 300 ml 400 ml
Curd 75 ml 125 ml 150 ml
Curry Leaves 2–3 4–5 4–5
Asafoetida a pinch a pinch a pinch
Cumin Seeds 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
19
Mustard Seeds 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Oil 1.5 tablespoons 2 ¼ tablespoons 3 tablespoons
Dish Size 1 litre 1.5 litre 2 litre
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, asafoetida and
curry leaves.
6. Press start
7. When the oven starts to beep, add the dals. Mix and press start.
8. When the oven starts to beep, add the onions, ginger and green chillies.
Press start.
9. When the oven beeps again add the water, curd, semolina and salt.
10. Mix well to avoid the formation of lumps. Partially cover the dish either with a
loose fitting lid / with a cling film after a leaving a vent on one side of the dish.
11. Press start.
14. Allow to stand covered for 10:00 minutes before serving.
15. Serve hot.
Poha
Rice Flakes 100 grams 150 grams 200 grams
(Chirwa)
chopped
Potatoes, cut into 80 grams 120 grams 160 grams
1 cm pieces
Water 2 tablespoons 3 tablespoons 4 tablespoons
finely chopped
Red Chilli Powder 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Turmeric Powder 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
20
Sugar a pinch a pinch a pinch
Oil 1.5 tablespoons 2 ¼ tablespoons 3 tablespoons
Lemon Juice to taste to taste to taste
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.
6. Press start
7. When the oven starts to beep, add the onions. Mix and press start.
8. When the oven starts to beep add the potatoes, salt, turmeric powder and
water. Mix well. Partially cover the dish either with a loose fitting lid / with a
cling film after a leaving a vent on one side of the dish.
9. Press start.
10. When the oven starts to beep again, add the sugar and red chilli powder. Mix
and add the rice flakes and salt. Partially cover the dish either with a loose
fitting lid / with a cling film after a leaving a vent on one side of the dish. Press
start.
12. Add lemon juice to taste. Mix well.
14. Serve hot.
Dalia

Broken Wheat 50 75 100
(Dalia)
21
Water 250 375 500
Ghee ½ teaspoon ¾ teaspoon 1 teaspoon
Milk as required as required as required
Sugar to taste to taste to taste
Dish Size ½ litre 750 ml 1 litre
Method
1. Pour the ghee into a dish. Add the dalia. Mix well.
5. Press start
6. When the oven starts to beep, mix well and press start.
7. When the microwave oven starts to beep again add the water. Mix well.
Partially cover the dish either with a loose fitting lid / with a cling film after a
leaving a vent on one side of the dish.
8. Press start.
9. Stir when the microwave starts to beep. Press Start.
11. Allow to stand covered for 2:00 minutes.
12. 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.
Breakfast Cereal
(for 50 grams) (for 75 grams) (for 100 grams)
Quick Cooking Oats 50 75 100
Water 200 300 400
Milk as required 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 either with a loose fitting lid / with a cling film
after a leaving a vent on one side of the dish.
22
5. Press start
6. Stir when the oven starts to beep. Press Start.
9. 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.
Dry Roast Vermicelli

Vermicelli (Sewian) 100 grams 150 grams 200 grams
Method
1. Place the vermicelli in shallow a dish.

5. Press start
7. Press start.
10. Cool completely before storing in an airtight container
Savoury Vermicelli
Ingredients For 2 Persons For 3 Persons For 4
(100 grams) (150 grams) Persons
( 200 grams)
Vermicelli (Sewian) 100 grams 150 grams 200 grams
Onions, finely chopped 50 grams 75 grams 100 grams
Green Chillies, finely 2 3 4
chopped
23
Tomatoes, chopped 150 grams 225 grams 300 grams
Turmeric Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Dry Red Chillies, broken 1 2 2
Oil 1.5 2¼ 3 tablespoons
tablespoons 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, asafoetida, dry
red chillies and curry leaves.
6. Press start
7. When the oven starts to beep, add the dals. Mix and press start.
8. When the oven starts to beep, add the onions, Press start.
9. When the oven beeps again add the tomatoes, green chillies, salt, vermicelli
and water,
10. Mix well to avoid the formation of lumps. Partially cover the dish either with a
loose fitting lid / with a cling film after a leaving a vent on one side of the dish
and press start.
14. Serve hot
Cardamom Tea
(300 Ml) (450 Ml) (600 Ml)
Water 300 ml 450 ml 600 Ml
Milk (chilled) 100 ml 150 ml 200 Ml
Tea Leaves 1 teaspoon 1.5 teaspoon 2 teaspoons
Cinnamon Stick ½” 1” 1”
24
Green 4 4-6 4-6
Cardamoms
Dish / carafe 1 litre 1.5 litre 1.5 litre
size
Method
1. Pour the water, milk and spices into a microwave safe carafe (glass kettle
with plastic handle).
2. Cover with the lid after removing the infuser (strainer).
3. Place the carafe inside the oven Cavity.
6. Press start.
7. When the oven starts to beep, place the tea leaves in the infuser (strainer).
Place into the carafe. Press start.
8. Remove from the oven when “END” is displayed.
9. Sweeten to taste and serve hot.
Boil Milk
Ingredients For 250 Ml For 500 Ml For 1 Litre
Milk (Chilled) 250 Ml 500 Ml 1 Litre
Dish Size 1 litre 1.5 Litre 2.5 Litre
Method
1. Pour chilled milk into a dish.

2. Place the dish inside the oven Cavity.
5. Press start.
7. Allow to cool for 5:00 minutes before using.
8. Cool completely and refrigerate until required.
Note:
1. We have used chilled milk (straight out of the refrigerator) for your
convenience.
2. Remember to use a dish of at least 3 times the quantity of milk to be boiled to
prevent the milk from boiling over.
25
Tomato Rasam
(300 Ml) (450 Ml) (600 Ml)
Tamarind 25 grams 35 grams 50 grams
Tomatoes, 60 grams 90 grams 125 grams
chopped
Garlic, chopped 2 cloves 3 cloves 4 cloves
Mustard Seeds ¼ teaspoon ½ teaspoon ½ teaspoon
Peppercorns 3 -4 5-6 6–8
Cumin Seeds ¼ teaspoon ½ teaspoon ½ teaspoon
Curry leaves 4–6 4–6 4–6
Salt To taste To taste To taste
Oil ½ tablespoon 1 tablespoon 1 tablespoon
Rasam Powder ½ teaspoon / to 1 teaspoon / to 1.5 teaspoon / to
taste taste taste
Water, extra 250 ml 375 ml 500 Ml
Dish size 1 Litre 1.5 Liters 2 Liters
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.
6. Press start.
7. When the microwave oven starts to beep, remove form the oven and strain
the pulp.
8. Pour the oil into another dish. Add the cumin seeds, mustard seeds and curry
leaves
10. Press start.
11. Add the strained extract, 500 ml water (extra) and Rasam powder, when the
oven starts to beep. Mix and press start.
13. Allow to cool for 2:00 minutes, before serving.
14. Serve hot with pappadums
26
Mango Panna
(400Ml) (500 Ml) (600 Ml)
Raw Mangoes 100 grams 150 grams 200 grams
Roasted Cumin Seeds ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Sugar 30 grams / to 45 grams / to 60 grams / to
taste taste taste
Black Salt ½ teaspoon ¾ teaspoon 1 teaspoon
Pepper Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Water, extra 350 ml 550 ml 750 ml
Mint Leaves Few Few few
Dish size 1 litre 1.5 litre 2 litre
Method
1. Wash and boil the mangoes with the water. Remove from the water and
retain the water.
2. Cool, extract pulp and discard the seed. Blend with the retained water, until
smooth.
3. Pour the pulp in a deep dish. Mix in the roasted cumin seed powder, sugar,
salt, black salt and pepper powder. Stir until the sugar is dissolved. Add the
extra water. Mix well.
7. Press start.
8. Stir when the microwave oven starts to beep. Press start.
10. Garnish with mint leaves and allow to chill completely.
11. Serve chilled.
Instant Coffee
(300 Ml) (450 Ml) (650 Ml)
Milk (chilled) 300 ml 450 ml 600 Ml
Instant Coffee ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Dish / carafe size 1 litre 1.5 litre 1.5 litre
27
Method
1. Pour the milk into a microwave safe carafe (glass kettle with plastic handle)/
microwave safe mugs.
2. Place the carafe / mugs inside the oven Cavity.
5. Press start.
7. Stir in the coffee powder and sweeten to taste.
8. Serve hot.
Instant Soup
(Net Wt. 43 (Net Wt. 64 (Net Wt. 86
grams) grams) grams
)Instant Soup Mix 1 Pack 1.5 Packs 2 Packs
(Knorr)
Water 600 Ml 900 ml 1200 Ml
Salt (optional) to taste to taste to taste
(optional)
Dish Size 1.5 Litre 2 Litre 2 Litre
Method
1. Empty the contents of the Soup Mix into a 1.5 litre dish.
2. Add water and mix well, to avoid the formation of lumps.
6. Press start.
10. Mix well and serve hot.
Instant Noodles
grams) grams) grams
Instant 2 packs (60 grams 3 packs (60 grams 4 packs (60 grams
28
Noodles each) each) each)
Butter 2 teaspoon 3 teaspoons 4 teaspoons
(optional)
Dish Size 1.5 Litre 2 Litre 2 Litres
Method
1. Pour the water into a 1.5 litre dish. Mix in the noodles, butter (optional) and
tastemaker.
2. Partially cover the dish either with a loose fitting lid / with a cling film after a
6. Press start.
7. Stir the noodles, when the MWO starts to beep. Press start.
9. Allow to stand covered for 2:00 minutes, before serving.
10. Serve hot.
Instant Pasta
Ingredients For 1 Pack For 2 Packs For 3 Packs
Instant Pasta 1 pack (83 grams) 1.5 packs 2 packs (166 grams)
Dish Size 750 Ml 1.2 litre 1.5 Litre
Method
1. Empty the contents of the instant pasta into a 750 ml dish.

2. Add the water and tastemaker.
7. Press start.
8. Stir the pasta when the oven starts to beep. Press start.
29
10. Allow to stand covered fro 2:00 minutes.
11. Serve hot.
Instant Dhokla
Packaged Dhokla 1 pack 1 pack 1 pack
Mix (Tarla Dalal)
Idli Mould Idli Mould Idli Mould
Method
1. Prepare the batter as per the instructions on the pack.

3. Pour spoonfuls of batter into the moulds to fill just ¾th the capacity of the
mould.
oven.
7. Press start
11. Serve hot.
Chilli Cheese Toast

Bread Slices 4 6 8
Processed 50 grams 75 grams 100 grams
Cheese
Butter, melted 25 grams 35 grams 45 grams
Onions, finely 1 tablespoon 1.5 tablespoons 3 tablespoons
chopped
Green Chillies, ½ teaspoon ¾ teaspoon 1 teaspoon
finely chopped
30
Dish MWO Grilling MWO Grilling MWO Grilling
Rack Rack Rack
Method
1. Mix all ingredients into a smooth paste.
2. Apply on bread slices.
3. Place the bread slices (4 at a time) on the ‘Grilling Rack’.
4. Place the rack inside the oven cavity.
7. Press start.
8. Remove when the oven starts to beep.
9. Repeat with the remaining slices. Press start.
10. Remove form the oven when END is displayed.
11. Cut into wedges and serve hot.
Ham & Cheese Sandwich

Bread Slices 2 3 4
Frozen Ham slices 2 3 4
(thawed)
Processed Cheese 20 grams 30 grams 40 grams
Mustard Paste 1 teaspoon 1.5 teaspoon 2 teaspoons
Black Pepper to taste to taste to taste
(crushed)
Butter, softened 10 grams 15 grams 20 grams
Rack Rack Rack
Method
1. Mix well the softened butter and mustard paste.

2. Apply on bread slices.
3. Place the slices (4 at a time) on the “Grilling Rack” Place one thawed ham
slice over each bread slice. Sprinkle with a little crushed pepper, if desired.
Top with the grated cheese.
4. Place the ‘Grilling Rack’ inside the oven cavity.
31
7. Press start.
11. Serve hot with soup.
Tomato Capsicum Sandwich

Bread Slices 4 6 8
Pizza Topping 1 portion 1 portion 1 portion
Cheese, grated
Rack Rack Rack
Method
1. Prepare the pizza topping using “Auto Cook Continental CO 01” depending
on the number of servings required.
2. Apply lavishly on bread slices.
3. Place the slices (4 at a time) on the “Grilling Rack” Sprinkle with grated
cheese.
7. Press start.
11. Serve hot.
Reheat Paratha
Pre prepared parathas 4 6 8
( approx. 50 grams
each)
32
Method
3. Wrap the parathas in a damp cloth and place directly on the turntable or on a
microwave safe plate.
4. Place inside the oven cavity.
5. Press start.
6. Allow the parathas to stand in the cloth for 2:00 minutes to prevent them from
drying out.
7. Serve hot.
Reheat Chapati
Pre prepared parathas 4 6 8
( approx. 30 grams
each)
Method

3. Wrap the chapatis in a damp cloth and
place directly on the turntable or on a microwave safe plate.
4. Place inside the oven cavity.
5. Press start.
6. Allow the chapatis to stand in the cloth for
2:00 minutes to prevent them from drying out.
7. Serve hot.
Bread Rolls
Bread Slices 4 slices 6 slices 8 slices
Potatoes, boiled 125 grams 160 grams 250 grams
Red Chilli Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
Garam Masala Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
Dry Mango Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Onions, finely chopped 50 grams 75 grams 100 grams
33
Green Chillies, finely 1/3 teaspoon ½ teaspoon ¾ teaspoon
chopped
Coriander Leaves, finely 1 tablespoon 1.5 tablespoons 2 tablespoons
chopped
Ghee for brushing for brushing for brushing
Dish MWO “Grilling MWO “Grilling MWO “Grilling
Rack” Rack” Rack”
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.
4. Lightly grease the “Grilling Rack”.
5. Place the bread rolls on the ‘Grilling Rack’. Lightly brush with a little oil.
6. Place the rack inside the oven cavity.
9. Press start.
10. Turn the rolls over and reposition when the oven starts to beep, brush with a
little more oil and press start.
12. Serve hot with tomato ketchup.
Chicken Roll
Hot Dog Buns 2 3 4
Frozen Chicken Seekh 150 grams 225 grams 300 grams
Butter 10 grams 15 grams 20 grams
Mustard Paste 1 teaspoon 1.5 teaspoon 2 teaspoons
Mayonnaise 2 tablespoons 3 tablespoons 4 tablespoons
Processed Cheese, 20 grams 30 grams 40 grams
grated
Salt (optional) to taste to taste to taste
(optional)
34
Method

2. Place the frozen chicken seekh kabab. Brush with a little oil.
6. Press start.
7. Turn the kababs over, when the oven starts to beep, brush with a little more
oil and press start.
8. Remove form the oven when “END” is displayed.
9. Mix together the mayonnaise and cheese. Add the mustard paste and
seasoning. Mix well
10. Slice the hot dog buns into two lengthwise. Spread the bottom half with
butter.
11. Place the kabab on top. Spread the other half with the cheese mayonnaise.
12. Sandwich together. Cut into two and serve with tomato ketchup.
Toast

Bread 4 6 8
Slices
Dish MW Grilling Rack MW Grilling Rack MW Grilling Rack
Method
1. Place the bread slices (4 at a time) on the “Grilling Rack”. Place inside the
oven cavity.
4. Press start
5. When the oven starts to beep, turn the slices over and reposition them. Press
start.
9. Serve hot.
35
Popcorn
Ingredients For 1 pack For 2 packs For 3 packs
grams) grams) grams)
Microwave 1 pack 2 packs 3 packs
Popcorn
Dish MW Safe Popcorn MW Safe Popcorn MW Safe Popcorn
Bag Bag Bag
Method
1. Remove the outer cellophane packaging from popcorn the pack. Do not tear /
open the pack.
2. Select Auto Cook Category “Snacks – Sn 01”.
4. Unfold the paper bag and place (one at a time) directly on the turntable, with
the folded side facing upwards.
5. Press start.
7. Shake well and allow to stand for 2:00 minutes before opening.
8. Cut open the pack carefully to prevent scalding.
9. Serve hot.
Roasted Fryums
Fryums 30 grams 45 grams 60 grams
Oil for Brushing for Brushing for Brushing
(optional)
Dish MW Safe Plate / MW Safe Plate / MW Safe Plate /
Turntable Turntable Turntable
Method
1. Cover the turntable with absorbent kitchen paper, if desired.

2. Place the fryums in a single layer (maximum 30 grams at a time) on the outer
rim of the turntable or on a microwave safe plate.
3. Place the inside the oven cavity.
4. Brush with a little oil, if desired.
7. Press start.
36
8. Remove form the microwave oven and allow to stand for 2:00 minutes.
9. Add the remaining fryoums and press start.
12. Serve hot.
Masala Papad
Masala Papad (6” 4 pieces (30 6 pieces (45 8 pieces (60
diameter) grams) grams) grams)
Oil (optional) for Brushing for Brushing for Brushing
Dish MW Safe Plate / MW Safe Plate / MW Safe Plate /
Turntable Turntable Turntable
Method
1. Cover the turntable with absorbent kitchen paper, if desired.

2. Place the papads (maximum 4 at a time) 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.
8. Repeat with remaining papads.
11. Serve hot.
Masala Peanuts
Peanuts 100 grams 150 grams 200 grams
Red Chilli 1/8 teaspoon ¼ teaspoon ½ teaspoon
Powder
Dry Mango ¼ teaspoon ½ teaspoon ¾ teaspoon
Powder
Chat Masala ¼ teaspoon ½ teaspoon ¾ teaspoon
Powder
37
Oil 1 teaspoon 2 teaspoon 1 tablespoon
Dish Size ½ litre ½ litre 760 ml
(Shallow)
Method
1. Pour the oil in a dish. Add the peanuts. Mix well.

5. Press start.
8. 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 5 days.
Salted Kaju
Cashew Nuts (kaju) 100 grams 150 grams 200 grams
Oil 1 teaspoon 2 teaspoons 1 tablespoon
Method
1. Pour the oil in a dish. Add the cashew nuts. Mix well.
5. Press start
6. Stir when the oven starts to beep. Press Start.
38
Note:

2. The cashew nuts may be stored in an airtight container for up to 5 days.
Chatpate Murmure
Puffed Rice (Murmure) 85 grams 130 grams 170 grams
Red Chilli Powder ¼ teaspoon ¾ teaspoon 1 teaspoon
Chat Masala Powder ¼ teaspoon ¾ teaspoon 1 teaspoon
Black Salt 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Oil 2 teaspoons 1 tablespoon 20 ml
Method
1. Place the puffed rice in a dish.

5. Press start
7. Mix in the oil and spices.
Note:

2. Just add salt to taste and use as an oil free snack.
3. May be stored covered in an airtight container for up to a week.
39
Bombay Chana
Ingredients For 2 For 3 For 4
Persons Persons Persons
Roasted Gram ( Bhuna 100 grams 150 grams 200 grams
Chana)
Red Chilli Powder ¼ teaspoon 1/2 teaspoon ¾ teaspoon
Chat Masala Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Oil 1 tablespoon 1.5 2 tablespoons
tablespoon
Method
1. Pour the oil in a dish. Add the asafoetida.

5. Press start
6. When the microwave oven starts to beep, add the roasted gram. Mix well.
Press start.
7. Stir when the oven beeps again. Press start.
Note:

2. The chana may be stored in an airtight container for up to 3 days.
Pav Bhaji
Potatoes, ½” 80 grams 120 grams 160 grams
pieces
Cauliflower 50 grams 75 grams 100 grams
Florets, ½” pieces
40
Carrots, ½’ pieces 40 grams 60 grams 80 grams
Frozen Peas 30 grams 45 grams 60 grams
Onion Tomato 1 portion 1 portion `1 portion
Gravy
Red Chilli Powder ¼ teaspoon 1/3 teaspoon ½ teaspoon
Pav Bhaji Masala 1.5 teaspoons 2 1/4 teaspoon 1 tablespoon
Cumin Seeds ¼ teaspoon 1/3 teaspoon ½ teaspoon
Oil 1 teaspoon 2 teaspoons 1 tablespoons
Method
1. Boil the vegetables using ‘Auto Cook Sabzi SA 11” depending on the number
of servings required.
2. Mash well and set aside.
3. Prepare the onion tomato curry using “Auto Cook Curries Veg Cu 02”
depending on the number of servings required.
4. Pour the oil in a dish. Add the cumin seeds and asafoetida.
8. Press start.
9. When the oven starts to beep, add the onion tomato curry. Press start.
10. Mix in the vegetables, water, pav bahji masala, butter and salt, when the
oven beeps again. Partially cover the dish either with a loose fitting lid / with a
cling film after a leaving a vent on one side of the dish.
11. Press start.
15. Serve hot with pav buns.
41
Sprouted Moong Chaat
Whole Green 200 grams 300 grams 400 grams
Gram, sprouted
Potatoes, boiled, 120 grams 180 grams 240 grams
½” cubes
Tomatoes, finely 150 grams 225 grams 300 grams
chopped
Onion, finely 100 grams 150 grams 200 grams
chopped
Green Chillies, 1 teaspoon 1.5 teaspoon 2 teaspoons
finely chopped
Coriander Leaves, 4 tablespoons 6 tablespoons 8 tablespoons
finely chopped
Ginger, finely 1 teaspoon 1.5 teaspoon 2 teaspoons
chopped
Red Chilli Powder ¾ teaspoon 1 teaspoon 1.5 teaspoon
Chat Masala 2 teaspoons 3 tablespoons 4 teaspoons
Powder
Lemon Juice 1 lemon 1.5 Lemons 2 Lemons
Roasted Cumin 1 teaspoon 1.5 teaspoon 2 teaspoons
Seed Powder
Dish Size 1 litre 1.5 Litre 2 litre
Method
1. Place the spouts in a dish. Add water. Partially cover the dish either with a
5. Press start.
9. Mix in the remaining ingredients.
10. Serve warm
42
Roasted Chirwa
Beaten Rice Flakes (chirwa) 100 grams 150 grams 200 grams
Oil 2 teaspoons 3 teaspoons 4 teaspoons
Salt and spices to taste to taste to taste
Dish Size (shallow) ½ litre 750 ml 1 litre
Method
1. Place the chirwa in a dish.
5. Press start
7. Mix well and add the oil, salt and spices (if desired) to taste.
Paneer Tikka
Paneer, 1.5’ 200 grams 300 grams 400 grams
cubes
Hung Curd 75 grams 100 grams 125 grams
Red Chilli ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Garam Masala ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Gram Flour ½ tablespoon ¾ tablespoon 1 tablespoon
Ajwain a pinch a pinch a pinch
Kasoori Methi a pinch a pinch a pinch
Tandoori Colour a pinch a pinch a pinch
Oil for brushing for brushing for brushing
Dish MWO “Grilling Rack” MWO “Grilling Rack” MWO “Grilling Rack”
Method
1. Mix well, the curd, salt, red chilli powder, garam masala powder and gram
flour.
43
2. Add the tandoori colour and mix in the paneer cubes, cover and marinate in
the refrigerator for 3-4 hours.
4. Place the paneer cubes on the “Grilling Rack”, brush with a little oil
5. Place the “Grilling Rack” inside the oven cavity.
8. Press start.
9. When the microwave oven starts to beep, turn the pieces over, reposition,
brush with a little more oil return to the oven and press start.
11. Sprinkle with a little chat masala powder, if desired.
12. Serve hot with mint and coriander chutney.
Vegetable Seekh Kabab

Frozen Veg Seekh Kabab 100 grams 150 grams 200 grams
(approx. 20 grams each)
Method

2. Place the kababs on the rack and brush with a little oil.
3. Place the rack inside the oven cavity and press start.
6. Turn the Kababs over, when the oven starts to beep, brush with a little more
8. Serve hot with mint chutney.
44
Paneer Shashlik
Paneer, 1.5’ cubes 200 grams 300 grams 400 grams
White Pepper Powder ¼ teaspoon 1/3 teaspoon ½ teaspoon
Garam Masala Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Green Chilli paste ½ tablespoon ¾ tablespoon 1 tablespoon
Onion, cut into 1.5” 50 75 100
cubes
Tomato, cut into 1.5” 75 115 150
cubes
Capsicum, cut into 1.5” 50 75 100
cubes
Method
1. Mix well, the curd, salt, pepper powder, garam masala powder and green
chilli paste.
2. Mix in the paneer cubes, cover and marinate in the refrigerator for 3-4 hours.
3. Thread one paneer cubes on to wooden satay sticks / toothpicks, thread one
cube of onion, capsicum and tomato, then another paneer cube.
4. Repeat until all paneer cubes have been used.
6. Place the satay sticks on the “Grilling Rack”, brush with a little oil
10. Press start.
45
Tandoori Khumb

Mushrooms 200 grams 300 grams 400 grams
Red Chilli Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Gram Flour ½ tablespoon ¾ tablespoon 1 tablespoon
Cream 25 grams 35 grams 50 grams
Kasoori Methi a pinch a pinch a pinch
Chat Masala Powder to taste to taste to taste
Method
1. Mix well, the curd, salt, red chilli powder, garam masala powder and gram
flour.
2. Add the tandoori colour and kasoori methi. Mix in the mushrooms and
cream cover and marinate in the refrigerator for 3-4 hours.
4. Place the mushrooms on the “Grilling Rack”, brush with a little oil
8. Press start.
46
Murg Tangri Kabab

Chicken 350 grams 500 grams 700 grams
Drumsticks
Red Chilli ¼ teaspoon 1/3 teaspoon ½ teaspoon
Powder
Lemon Juice ¼ ½ 1
Ginger 10 grams 15 grams 20 grams
Garlic 2 cloves 4 cloves 6 cloves
Green Chillies 2 4 6
Garam Masala ¼ teaspoon 1/3 teaspoon ½ teaspoon
powder
Ghee for brushing for brushing for brushing
Dish MWO “Grilling MWO “Grilling MWO “Grilling Rack”
Rack” Rack”
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.
6. Place the chicken legs on the “ Grilling Rack”, brush with a little oil
13. Press start.
11. Sprinkle with a little chat masala powder, if desired. Serve hot.
47
Murg Malai Tikka
Boneless Chicken, 200 grams 300 grams 400 grams
2” pieces
Powder
Lemon Juice ¼ ½ 1
Green Cardamom ¼ teaspoon 1/3 teaspoon ½ teaspoon
powder
Mace Powder a pinch a pinch a pinch
Cream 40 grams 60 grams 80 grams
Butter for brushing for brushing for brushing
Method
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 the marinated chicken pieces. Coat well with
the marinade, cover and marinate in the refrigerator for 3 - 4 hours.
5. Lightly grease the ‘Grilling Rack’.
6. Place the chicken pieces on the “Grilling Rack”, brush with a little oil
10. Press start.
48
Murg Haryali Tikka
Boneless Chicken, 200 grams 300 grams 400 grams
2” pieces
Powder
Lemon Juice ¼ ½ 1
Roasted Cumin ¼ teaspoon 1/3 teaspoon ½ teaspoon
seed Powder
Coriander Leaves ½ small bunch ¾ small bunch 1 small bunch
Mint Leaves ½ small bunch ¾ small bunch 1 small bunch
Chat Masala for sprinkling for sprinkling for sprinkling
Powder
Method
2. Grind the coriander leaves, mint leaves, ginger, garlic and green chillies,
using as little water as required, to a thick paste.
3. Mix together the curd, salt, red chilli powder, garam masala powder and
roasted cumin seed powder. Mix in the haryali paste.
4. Add the chicken pieces. Coat well with the marinade, cover and marinate in
the refrigerator for 3 - 4 hours.
6. Place the chicken pieces on the “Grilling Rack”, brush with a little oil
10. Press start.
49
Fish Tikka
Fish Fillets, 2” 200 grams 300 grams 400 grams
pieces
Powder
Powder
Lemon Juice ¼ ½ 1
Ajwain, crushed a pinch a pinch a pinch
Vnegar 1 teaspoon 1.5 teaspoon 2 teaspoons
Butter for brushing for brushing for brushing
Rack” Rack”
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 fish pieces. Coat well with the marinade, cover
and marinate in the refrigerator for 3 - 4 hours.
6. Place the fish pieces on the “Grilling Rack”, brush with a little oil
10. Press start.
50
Seekh Kabab
Frozen Seekh 150 grams 225 grams 300 grams
Kabab
Method

2. Place the frozen kababs on the ‘Grilling Rack’. Brush with a little oil.
6. Press start.
7. Turn the Kababs over, when the oven starts to beep, brush with a little more
oil and press start
9. Serve hot with mint chutney.
Aloo Tikki
Garam Masala Powder 1/6 teaspoon ¼ teaspoon ½ teaspoon
Green Chillies, finely ½ teaspoon ¾ teaspoon 1 teaspoon
chopped
Coriander Leaves, finely 1 teaspoon 1.5 teaspoon 2 teaspoons
chopped
Method
1. Peel and mash / grate the potatoes.
51
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.
5. Place the tikkis on the ‘Grilling Rack’. Brush with a little oil.
9. Press start.
10. Turn the tikkis over, when the oven starts to beep, brush with a little more oil
and press start.
Chicken Cutlets
Frozen Chicken Cutlets (55 – 2 pieces 3 pieces 4 pieces
60 grams each)
Method

2. Place the frozen cutlets on the ‘Grilling Rack’.
6. Press start.
7. Turn the cutlets over, when the oven starts to beep, brush with a little more oil
and press start.
52
Fish Fingers
Frozen Fish Fingers (25 100 grams 150 grams 200 grams
grams each)
Method

2. Place the frozen fish fingers on the ‘Grilling Rack’.
10. Press start.
11. Turn the fingers over, when the oven starts to beep, brush with a little more
Patrani Macchi
Boneless Fish, 3” 200 grams 300 grams 400 grams
Chutney made 50 grams 75 grams 100 grams
with
1 bunch coriander
leaves
1 bunch mint
leaves
1 coconut,
100 grams curd
1 teaspoon cumin
seeds
15 grams ginger
5 cloves garlic
6 – 8 green
chillies
Salt to taste
50 grams onions
53
Dish Size 500 ml 750 ml 1 litre
Method
1. Pick and wash the coriander and mint leaves, discarding the hard stems.
Grind together with salt, cumin seeds, curd, grated coconut, onion, ginger,
garlic and green chillies, using a little water, if required to make a thick paste.
2. Coat the fish pieces well with the chutney,
3. Place on a microwave safe plate / in a shallow dish. Brush with a little oil.
7. Press start.
8. Turn the fish over when the oven starts to beep. Press start.
9. Allow to stand covered wrapped in aluminium foil for 10:00 minutes.
10. Serve hot.
Pizza Topping
Onion, thinly 100 grams 150 grams 200 grams
sliced
Tomato, 230 grams 350 grams 470 grams
chopped
Capsicum, 70 grams 100 grams 140 grams
chopped
Ginger, finely 3.5 grams 5 grams 7.5 grams
chopped
Garlic, finely 3.5 grams 5 grams 7.5 grams
chopped
Powder
Powder
Turmeric a pinch a pinch a pinch
Powder
Oil 1 tablespoon 2 tablespoons 3 tablespoons
54
Method
1. Pour the oil in a dish. Add the ginger, garlic and onions. Mix well.
5. Press start
6. Add the tomatoes, capsicum, salt, red chilli powder, garam masala powder
and turmeric powder, when the microwave oven starts to beep. Press start.
7. Stir the topping when the oven starts to beep. Press start.
10. Use as a topping for pizzas or bread.
Onion Capsicum Pizza

Pizza Base 2 3 4
Pizza topping for 2 persons for 3 persons for 4 persons
Mustard Paste 2 teaspoons 3 teaspoons 4 teaspoons
(optional)
Tomato Ketchup 2 teaspoons 3 teaspoons 4 teaspoons
9optional)
Mozzarella 60 grams 90 grams 120 grams
Cheese, grated
Rack” Rack”
Method
1. Prepare the pizza topping using “Snacks – Sn 24” depending on the number
2. Lightly grease the “grilling Rack”.
5. Place the pizza base on the ‘Grilling Rack’.
6. Spread 1 teaspoon mustard paste and 1 teaspoon tomato ketchup over each
pizza base.
7. Lavishly spread with the topping.
8. Sprinkle with grated cheese. Brush the top with a little oil.
55
9. Press start.
10. Remove from the oven when the oven starts to beep. Add the next pizza.
Repeat steps 6, 7, 8 and press start.
Veg Burger
Burger Buns 2 3 4
Frozen Burger Patties (60 2 3 4
grams each)
Mayonnaise 2 tablespoons 3 tablespoons 4 tablespoons
Cheese Slices 2 3 4
Lettuce Leaves 2 3 4
Tomato Slices 4 6 8
Cucumber Slices 4 6 8
Method

2. Place the frozen burger pattie on the grilling rack.
3. Brush with a little oil.
7. Press start.
8. Turn the cutlets over, when the oven starts to beep, brush with a little more oil
and press start.
10. Slit the buns into 2 horizontally.
11. Place a lettuce leaf on each bottom half. Place the pattie over it.
12. Spread with mayonnaise and top with the tomato and cucumber slices.
13. Cover with the second half and serve with tomato ketchup.
56
Crispy Potatoes
Pepper Powder 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Chat Masala ¼ teaspoon 1/3 teaspoon ½ teaspoon
Powder
Method
1. Peel and cut the potatoes into 1 cm thick fingers.

2. Brush the “Grilling Rack” lavishly with oil.
3. Place the potato fingers on the ‘Grilling Rack’. Brush with a little oil.
7. Press start.
8. Turn the fingers over and reposition them, when the oven starts to beep and
press start.
10. Mix in the seasoning.
Cheese Fngers
Frozen Cheese Sticks (approx. 100 grams 150 grams 200 grams
25 grams each)
Method

2. Place the frozen cheese sticks on the ‘Grilling Rack’.
57
6. Press start.
7. Turn the fingers over, when the oven starts to beep, brush with a little more
Warm Macaroni Salad

Macaroni 100 grams 150 grams 200 grams
Salt ½ teaspoon ¾ teaspoon 1 teaspoon
Oil 1 tablespoon 1.5 tablespoon 2 tablespoons
chopped
Tomatoes, ½” 125 grams 190 grams 250 grams
pieces
Capsicum, ½” 75 grams 115 grams 150 grams
pieces
Garlic 1 clove 2 cloves 3 cloves
Pepper Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Tomato ketchup 2 tablespoon 3 tablespoons 4 tablespoons
Olive Oil 2 teaspoons 1 tablespoons 1 ¼ tablespoon
Method
1. Place the macaroni in a dish. Add the water, salt and oil.
leaving a vent on one side of the dish and place it inside the oven cavity.
5. Press start.
7. Drain in a colander under cold running water. Set aside.
8. Pour the oil in a dish. Add the garlic.
9. Place the dish inside the oven cavity. Press start.
10. When the microwave oven starts to beep, add the onions, tomatoes,
capsicum, salt, pepper powder and tomato ketchup. Mix. Press start.
58
13. Mix in the macaroni.
14. Serve warm.
White Sauce
(300 Ml) (450 Ml) (600 Ml)
Milk (Room 300 ml 450 ml 600 ml
Temperature)
Plain Flour 2 tablespoons 3 tablespoons 4 tablespoons
Dish Size 1 litre 1.5 litre 2 litres
Method
1. Place the butter in a dish.

5. Press start.
6. When the oven starts to beep, add the flour. Mix well.
7. Press start.
8. Add the milk, when the oven beeps. Mix well to avoid the formation of lumps.
Press start.
9. Mix well when the oven starts to beep. Press start.
11. Season to taste and use as desired.
Vegetable and Macaroni Au Gratin

Boiled Vegetables 200 grams 300 grams 400 grams
White Sauce 300 ml 450 ml 600 ml
Macaroni 25 grams 35 grams 50 grams
59
Bread Crumbs 20 grams 30 grams 40 grams
Cheese, grated
Dish Size 1 litre 1.2 litre 1.5 litre
Method
1. Boil the macaroni. Drain in a colander under cold running water and set
aside.
2. Boil the vegetables using “Sabzi SA 11” depending on the number of
servings required.
3. Prepare the white sauce using “snacks – Sn 30” depending on the number of
servings required.
4. Mix together the white sauce, vegetables and macaroni. Add salt and pepper
to taste.
5. Pour into the dish. Sprinkle with grated cheese, top with bread crumbs and
dot with a little butter.
9. Press start.
10. Allow the dish to stand in the oven for 2:00 minutes.
Chicken & Corn Au Gratin

Boiled Chicken, 200 grams 300 grams 400 grams
shredded
Sweet Corn 50 grams 75 grams 100 grams
Capsicum, ½” 50 grams 75 grams 100 grams
pieces
White Sauce 300 ml 450 ml 600 ml
Cheese, grated
Dish Size 1 litre 1.2 litre 1.5 litre
60
Method
1. Prepare the white sauce using “snacks – Sn 30” depending on the number of
servings required.
2. Mix together the white sauce, boiled chicken, corn and capsicum. Add salt
and pepper to taste.
3. Pour into the dish. Sprinkle with grated cheese, top with bread crumbs and
dot with a little butter.
7. Press start.
8. Allow the dish to stand in the oven for 2:00 minutes.
Chicken Pizza
Pizza Base 2 3 4
Pizza topping for 2 persons for 3 persons for 4 persons
Murg Malai Tikka, 1 portion 1 portion 1 portion
chopped
Mustard Paste 2 teaspoons 3 teaspoons 4 teaspoons
(optional)
Tomato Ketchup 2 teaspoons 3 teaspoons 4 teaspoons
9optional)
Mozzarella 60 grams 90 grams 120 grams
Cheese, grated
Rack” Rack”
Method
1. Prepare the pizza topping using “Snacks – Sn 24” depending on the number
2. Prepare the Murg Malai Tikka using “Snacks – Sn 16” depending on the
number of servings required.
4. Place the pizza base on the ‘Grilling Rack’.
61
5. Spread 1 teaspoon mustard paste and 1 teaspoon tomato ketchup over each
pizza base.
6. Lavishly spread with the topping. Top with the chopped chicken tikka
7. Sprinkle with grated cheese. Brush the top with a little oil.
9. Select Auto Cook Category “ Snacks – Sn 33”.
11. Press start.
12. Remove from the oven when the oven starts to beep. Add the next pizza.
Repeat steps 6, 7, 8 and press start.
Brown Onions
Onions 100 grams 150 grams 200 grams
Oil 1 tablespoon 1 1/3 Tablespoons 2 Tablespoons
Method
1. Peel and chop the onions finely.

2. Pour the oil into a ½ litre dish. Mix in the onions.
4. Select Auto Cook Category “Curries – CU 01”.
6. Press start.
7. Mix well, when the oven starts to beep. Press start.
8. Stir again when the oven starts to beep. Press start.
10. Allow to stand for 10:00 minutes, before using.
11. Use as desired.
Note:
1. The onions may be used as a garnish over any dish or may be crushed and
used in a curry.
2. They may be stored, covered in the refrigerator for up to a week – a great pre
preparation for your parties.
62
Onion Tomato Curry
Onions 100 grams 150 grams 200 grams
Tomatoes 200 grams 300 grams 400 grams
Ginger (optional) 5 grams 7.5 grams 10 grams
Garlic (optional) 3 grams 5 grams 7.5 grams
(optional)
Oil 3 tablespoons 4.5 tablespoons 6 tablespoons
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 well.
7. Press start.
8. When the MWO starts to beep, stir the onions and press start.
10. When the oven beeps again, mix in the pureed tomatoes and press start.
13. 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 5 days - a great pre
preparation for your parties.
3. You may remove the oil that floats on top of the curry (once cooked) if
desired. This oil may be used for making other curries.
63
Paneer Makhani
Paneer, 1” cubes 100 grams 150 grams 200 grams
Tomato Puree 50 grams 75 grams 100 grams
Ginger, finely ½ teaspoon ¾ teaspoon 1 teaspoon
chopped
finely chopped
Bay Leaf 1 2 2
Cinnamon Stick 1 2 2
Cloves 2 3 4
Green 4 6 6
Cardamoms,
crushed
Mace a pinch a pinch a pinch
Red Chilli Powder 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Garam Masala 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Powder
Coriander Powder 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Coriander Leaves 1 teaspoon 2 teaspoons 1 tablespoon
Cream 20 ml 35 ml 40 ml
Honey 1 teaspoon 1.5 teaspoon 2 teaspoons
Cashew Paste 2 tablespoons 3 tablespoons 4 tablespoons
Kasoori Methi, ¼ teaspoon ½ teaspoon 1 teaspoon
crushed
Butter 1 tablespoon 1.5 tablespoon 2 tablespoons
Method
1. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves,
cinnamon stick, green cardamoms, mace and ginger.
5. Press start.
6. Mix in the tomato puree, water, cashew paste, honey, green chillies, water,
salt and spices, when the oven starts to beep. Press start.
64
7. Mix in lightly beaten cream, kasoori methi and paneer, when the oven beeps
again. Press start.
9. Garnish with finely chopped coriander leaves and serve hot
Aloo Muttar
pieces
Onions – Tomato 1 portion 1 portion 1 portion
Curry
Green 4 6 6
Cardamoms
Red Chilli 1/3 teaspoon ½ teaspoon ¾ teaspoon
Powder
Garam Masala 1/3 teaspoon ½ teaspoon ¾ teaspoon
Powder
Turmeric 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Powder
Coriander 1/3 teaspoon ½ teaspoon ¾ teaspoon
Powder
Oil 1 tablespoon 1.5 tablespoon 2 tablespoon
Dish Size 750 ml 1 litre 1.5 litre
Method
1. Prepare the onion tomato curry with ginger and garlic using “Auto Cook
Curries Veg CU 02” depending on the quantity of food required. Set aside.
2. Pour the oil in a dish. Add the cumin seeds, asafoetida and green
cardamoms.
6. Press start.
65
7. When the oven starts to beep, add the onion tomato curry, curd, salt, spices
and water. Mix and press start.
8. When the oven beeps again add the peas and potatoes. Partially cover the
dish either with a loose fitting lid / with a cling film after a leaving a vent on
one side of the dish. Press start.
9. Stir when the oven beeps. Press start.
11. Allow to stand covered for 10:00 minutes before serving. Garnish with
chopped coriander leaves and serve hot.
Note:
1. Chop the potatoes into even sized pieces to promote even cooking..
2. Use fresh new potatoes as far as possible for best results.
Palak Paneer
Spinach Leaves, 100 grams 150 grams 200 grams
blanched
Paneer, cut into 75 grams 115 grams 150 grams
1” cubes
Ginger 5 grams 7.5 grams 10 grams
Powder
Method
1. Wash and chop the spinach. Blanch, Cool and puree.

2. Puree the tomatoes and ginger without the use of any additional water.
3. Pour the oil in a dish. Add the cumin seeds.
66
7. Press start.
8. When the microwave oven starts to beep, add the pureed tomatoes, salt and
spices. Mix well. Press start.
9. When the oven beeps again add the packaged tomato puree, spinach puree
and paneer. Mix well.
leaving a vent on one side of the dish and press start.
Dahi Ke Aloo
Sour Curd 100 ml 150 ml 200 ml
Red Chilli Powder ½ teaspoon 1/3 teaspoon ¾ teaspoon
Garam Masala Powder ½ teaspoon 1/3 teaspoon ¾ teaspoon
Coriander Powder ½ teaspoon 1/3 teaspoon ¾ teaspoon
Green Chilies, finely 1 2 3
chopped
Ginger ½ teaspoon 1/3 teaspoon ¾ teaspoon
Coriander Leaves 1 tablespoon 1.5 tablespoon 2 tablespoons
Cloves 2 3 4
Ghee 1 teaspoon 2 teaspoons 1 tablespoon
Method
1. Mash the boiled potatoes coarsely. Mix in the curd, water, salt and spices
and set aside.
4. Pour the ghee in a dish. Add the cumin seeds, asafoetida and cloves.
67
6. Press start.
7. When the oven starts to beep, add the curd mixture, green chillies, ginger
and coriander leaves. Mix well. Partially cover the dish either with a loose
fitting lid / with a cling film after a leaving a vent on one side of the dish and
press start.
10. Allow to stand covered for 5:00 minutes and serve hot.
Navrattan Curry
pieces
Frozen Corn 30 grams 45 grams 60 grams
Curd 30 grams 45 grams 50 grams
Onion Tomato 1 portion 1 portion 1 portion
Curry
Red Chilli Powder ½ teaspoon 1/3 teaspoon ¾ teaspoon
Garam Masala ½ teaspoon 1/3 teaspoon ¾ teaspoon
powder
Coriander Powder ½ teaspoon 1/3 teaspoon ¾ teaspoon
Bay Leaf 1 2 2
Green 2 3 4
Cardamoms
Mace a small piece a small piece a small piece
Dish Size 1.2 litre 1.5 litre 2 litre
68
Method
1. Prepare the onion tomato curry using “Auto Cook Curries Veg CU 02”
depending on the number of servings required.
2. Pour the oil in a dish. Add the cumin seeds, asafoetida, bay leaf, mace,
cinnamon stick and green cardamoms.
6. Press start.
7. When the microwave oven starts to beep, add the onion tomato curry. Mix
well and press start.
8. When the oven beeps again, mix in the curd, water, vegetables and spices.
leaving a vent on one side of the dish. Press start.
9. Stir the vegetables when the microwave oven starts to beep. Press start.
12. Serve hot.
Note:
1. Use good quality, fresh vegetables as far as possible.
2. Cut the vegetables into even sized pieces to promote uniform cooking.
Mushroom Muttar
Mushrooms 100 grams 150 grams 200 grams
Peas 40 grams 75 grams 100 grams
Curry
Powder
Powder
Powder
69
Powder
Method
1. Prepare the onion tomato curry with ginger and garlic using “Auto Cook
Curries Veg CU 02” depending on the number of servings required. Set
aside.
4. Select Auto Cook Category “Curries– CU 08”.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, salt, spices and
water. Mix and press start.
8. When the oven beeps again add the peas, mushrooms and cream. Partially
cover the dish either with a loose fitting lid / with a cling film after a leaving a
vent on one side of the dish. Press start.
9. Stir when the oven beeps. Press start.
12. Garnish with chopped coriander leaves and serve hot
Arhar Dal
Arhar / Toor Dal 100 grams 150 grams 200 grams
Turmeric Powder ¼ teaspoon 1/3 teaspoon ½ teaspoon
finely chopped
Coriander Leaves, 1 tablespoon 1.5 tablespoon 2 tablespoons
finely chopped
Ghee 2 teaspoon 1 tablespoon 1 1/3 tablespoon
70
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.
6. Press start.
7. When the oven starts to beep, add the dal, salt, turmeric powder, green
chillies and water. Mix well. Partially cover the dish either with a loose fitting
lid / with a cling film after a leaving a vent on one side of the dish. Press start.
10. Mash the dal well with the back of a spoon if required.
12. 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.
Sukhi Urad Dal

Split Black Gram 100 grams 150 grams 200 grams
(Urad dal)
finely chopped
Coriander Leaves, 1 tablespoon 1.5 tablespoon 2 tablespoons
finely chopped
Ginger ½ teaspoon ¾ teaspoon 1 teaspoon
chopped
Ghee 2 teaspoon 1 tablespoon 1 1/3 tablespoon
71
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.
6. Press start.
7. When the oven starts to beep, add the onions, ginger, green chillies. Mix well.
Partially. Press start.
8. Mix in the drained dal, water, salt and turmeric powder when the oven beeps
again Partially cover the dish either with a loose fitting lid / with a cling film
after a leaving a vent on one side of the dish. Press start.
12. Add lemon juice to taste and serve hot.
Note:
Sambhar
Arhar / Toor Dal 1 portion 1 portion 1 portion
Curry
Sambhar 2 teaspoons 1 tablespoon 4 teaspoons
Powder
Tamarind Paste ¾ tablespoon 1 1/3 tablespoon 1.5 tablespoon
Garlic, finely 2 3 4
chopped
Cumin seeds ¼ teaspoon 1/3 teaspoon ½ teaspoon
Mustard Seeds ¼ teaspoon 1/3 teaspoon ½ teaspoon
Curry leaves 2–3 4–6 4-6
Ghee 1 tablespoon 1.5 tablespoon 2 tablespoon
72
Method
1. Prepare the dal using “Curries – CU 09” depending on the number of
servings required. Blend / puree until smooth.
2. Prepare the onion tomato curry using “ Curries - CU 02” depending on the
3. Pour the ghee in a dish. Add the cumin seeds, mustard seeds, curry leaves,
asafoetida and garlic.
5. Select Auto Cook Category “Curries Veg – CU 11”.
7. Press start.
8. When the oven starts to beep. Add the Onion tomato curry, water and
blended dal. Partially cover the dish either with a loose fitting lid / with a cling
film after a leaving a vent on one side of the dish. Press start.
9. 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.
12. Serve hot.
Chicken Curry
Boneless 200 grams 300 grams 400 grams
Chicken, 2”
Curry
Powder
powder
Coriander ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Turmeric 1/8 teaspoon 1./6 teaspoon ¼ teaspoon
Powder
Green 2 3 4
Cardamoms
73
Bay leaf 1 2 2
Dish Size 1 Litre 1.5 Litre 2 Litre
Method
1. Prepare the onion tomato curry using “Curries CU 02” depending on the
2. Pour the oil in a dish. Add the cumin seeds, green cardamoms, cinnamon
stick and bay leaves.
4. Select Auto Cook Category “Curries - CU 12”.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, salt and spices.
Mix well and press start.
8. When the oven beeps again, add the chicken pieces, curd and water.
10. Allow to stand covered for 10:00 minutes before serving. Mix well and serve
hot
Fish Masala
Boneless fish, 2” 200 grams 300 grams 400 grams
Curry
finely chopped
Tomato Puree 1 tablespoon 1.5 tablespoon 2 tablespoons
Curd 25 grams 35 grams 50 grams
Powder
74
Mustard Oil 1 tablespoon 1,.5 tablespoon 2 tablespoons
Dish Size 1 Litre 1.5 Litre 2 Litre
Method
1. Prepare the onion tomato curry using “Curries CU 02” depending on the
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, tomato puree, salt
and spices. Mix well and press start.
8. When the oven beeps again, add the fish pieces, curd and water. Partially
Egg Curry
Eggs, hard 4 6 8
boiled, halved
Curry
Powder
powder
Powder
Turmeric Powder 1/8 teaspoon 1./6 teaspoon ¼ teaspoon
Dry Red Chillies 2 3 4
75
Bay leaf 1 2 2
Dish Size 1 Litre 1.5 Litre 2 Litres
Method
1. Prepare the onion tomato curry using “ Curries CU 02” depending on the
2. Pour the oil in a dish. Add the cumin seeds, dry red chillies and bay leaves.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, salt and spices.
Mix well and press start.
8. When the oven beeps again, add the eggs, curd and water. Partially cover
the dish either with a loose fitting lid / with a cling film after a leaving a vent on
one side of the dish. Press start.
Butter Chicken
Murg Tangri Kabab 350 grams 500 grams 700 grams
Ginger, finely ½ teaspoon ¾ teaspoon 1 teaspoon
chopped
finely chopped
Bay Leaf 1 2 2
Cloves 2 3 4
Green 4 6 6
Cardamoms,
crushed
Mace a pinch a pinch a pinch
76
Red Chilli Powder 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Garam Masala 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Powder
Coriander Powder 1/3 teaspoon 1/2 teaspoon ¾ teaspoon
Coriander Leaves 1 teaspoon 2 teaspoons 1 tablespoon
Honey 1 teaspoon 1.5 teaspoon 2 teaspoon
Cashew Paste 2 tablespoons 3 tablespoons 4 tablespoons
Kasoori Methi, ¼ teaspoon ½ teaspoon 1 teaspoon
crushed
Butter 1 tablespoon 1.5 tablespoon 2 tablespoons
Method
1. Prepare the murg tangri kabab using “Snacks – Sn 15” depending on the
2. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves,
cinnamon stick, green cardamoms, mace and ginger.
6. Press start.
7. Mix in the tomato puree, green chillies, water, cashew paste, honey, salt and
spices, when the oven starts to beep. Press start.
8. Mix in lightly beaten cream, kasoori methi and tangri kabab, when the oven
beeps again. Press start.
9. Remove from the oven when ‘END” is displayed.
10. Garnish with finely chopped coriander leaves and serve hot
Chicken Korma
Chicken Pieces 200 grams 300 grams 400 grams
with bone
Brown onions 1 portion 1 portion 1 portion
Ginger, grated ½ teaspoon ¾ teaspoon 1 teaspoon
Garlic, grated ½ teaspoon ¾ teaspoon 1 teaspoon
77
Coconut Milk 50 ml 75 ml 100 ml
Poppy Seeds, dry 1 tablespoon 11.5 tablespoon 2 tablespoon
roasted
Coriander Seeds, ½ tablespoon ¾ tablespoon 1 tablespoon
dry roasted
Turmeric Powder a pinch a pinch a pinch
Green 2 3 4
Cardamoms
Cloves 2 3 4
Cinnamon Stick ½” 1” 1’
Bay Leaf 1 2 2
Mace Powder a pinch a pinch a pinch
Ghee 1 tablespoon 1.5 tablespoon 2 tablespoons
Method
1. Clean and wash the chicken. Prick the skin with a fork/ knife.
2. Prepare the brown onions suing “ Curries CU 01” depending on the quantity
required.
3. Grind together the brown 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.
6. Select Auto Cook Category “Curries - CU 16 ”.
8. Press start.
9. When the oven starts to beep add the ground onion paste. Press start.
10. Mix in the salt, spices, water, curd and chicken pieces when the oven beeps
again. Mix well. Partially cover the dish either with a loose fitting lid / with a
cling film after a leaving a vent on one side of the dish and press start.
11. Finally add the mace powder and coconut milk. Mix well. Press start.
13. Allow to stand covered for 10:00 minutes before serving. Serve hot.
78
Green Chillies, finely chopped ½ teaspoon ¾ teaspoon 1 teaspoon
Garam Masala Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
Dry Mango powder 1/3 teaspoon ½ teaspoon ¾ 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.
6. Select Auto Cook Category “Sabzi - SA 03”.
8. Press start.
9. Place the capsicums in the dish, when the oven starts to beep. Brush with a
little oil. Partially cover the dish either with a loose fitting lid / with a cling film
10. When the oven starts to beep, reposition the capsicums and press start.
13. Serve hot.
Note:
1. Use good quality medium sized capsicums as far as possible.
Bhindi Masala
Lady’s Finger’ s, 100 grams 150 grams 200 grams
1” pieces
chopped
79
Powder
Powder
Dry Mango 1/3 teaspoon ½ teaspoon ¾ teaspoon
powder
Aniseeds Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
Method

5. Press start.
6. Add the onions when the oven starts to beep. Press start.
7. Mix well and add the lady’s fingers, salt and turmeric powder, when the oven
beeps again. Partially cover the dish either with a loose fitting lid / with a cling
film after a leaving a vent on one side of the dish. Press start.
8. When the oven starts to beep add the remaining spices. Mix well. Press start.
11. Serve hot.
Note:
1. Cut the vegetables into even sized pieces for best results.
Khatte Baigan
Brinjal, small, slit 200 grams 300 grams 400 grams
lengthwise
Tamarind Paste 1 tablespoon 1.5 tablespoon 2 tablespoon
Red Chili Powder ½ teaspoon ¾ teaspoon 1 teaspoon
80
Coriander Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Aniseed Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Curry Leaves 3–4 4–5 4-5
Mustard Oil 1 tablespoon 1.5 tablespoon 2 tablespoon
Method
1. Pour the oil in the dish. Add the cumin seeds, mustard seeds, asafoetida and curry leaves.
5. Press start.
6. When the microwave oven starts to beep add the brinjal, salt and turmeric powder. Partially
vent on one side of the dish.
7. Press start.
8. When the oven beeps again, mix well and add the remaining spices and the tamarind paste
dissolved in water. Mix and press start.
11. Serve hot.
Beans Foogath
French Beans, 100 grams 150 grams 200 grams
1” pieces
Split Bengal 5 grams 7.5 grams 10 grams
Gram
Onion, chopped 50 grams 75 grams 100 grams
Ginger, chopped 5 grams 7.5 grams 10 grams
Green Chillies, ½ teaspoon ¾ teaspoon 1 teaspoon
chopped
81
Coconut, grated 50 grams 75 grams 100 grams
Lemon Juice ½ ¾ 1
Curry Leaves 3–4 5–6 5-6
Oil 1.5 tablespoon 2 ¼ tablespoon 3 tablespoons
Method
1. Wash the beans, cut off the edges and remove the thread from both the
sides.
2. Wash and soak the dals in water for 10:00 minutes. Drain.
3. Pour the oil in a dish. Add the mustard seeds, curry leaves and dals.
7. Press start.
8. Mix in the onions, green chillies and ginger, when then oven starts to beep.
Press start.
9. When the oven beeps again, add the beans, salt and water. Mix well. Partially
11. Mix in the grated coconut and lemon juice. Allow to stand covered for 10:”00
minutes.
12. Serve hot.
Note:
1. Cut the vegetables into even sized pieces for best results.
Sweet & Sour Cabbage

Cabbage, 200 grams 300 grams 400 grams
chopped
Powder
82
Powder
Dry mango ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Powder
Powder
Sugar ¼ teaspoon 1/3 teaspoon ½ teaspoon
Mustard Oil 2 teaspoon 1 tablespoon 1 ¼ tablespoon
Method
1. Pour the oil in a dish. Add the cumin seeds and asafoetida.
5. Press start.
6. When the microwave oven starts to beep, add the cabbage, salt and turmeric
powder. Mix well. Partially cover the dish either with a loose fitting lid / with a
cling film after a leaving a vent on one side of the dish. Press start.
7. When the oven beeps again add the remaining spices and sugar. Mix well.
Press start.
10. Serve hot
Zeera Aloo
Potatoes, 1/2 200 grams 300 grams 400 grams
“ pieces
Garam masala 1/3 teaspoon ½ teaspoon ¾ teaspoon
Powder
Dry Mango Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
Coriander Powder 1/3 teaspoon ½ teaspoon ¾ teaspoon
83
finely chopped
Coriander Leaves, 1 tablespoon 1/5 tablespoon 2 tablespoons
finely chopped
Mustard Oil 2 teaspoons 1 tablespoon 1 ¼ tablespoon
Method
1. Pour the oil in a dish. Add the asafoetida and cumin seeds.
5. Press start.
6. When the microwave oven starts to beep, add the potatoes, salt and turmeric
powder. Partially cover the dish either with a loose fitting lid / with a cling film
7. Mix well when the oven starts to beep add the spices and green chillies. Mix
well. Press start.
10. Garnish with coriander leaves and serve ho
Note:
1. Cut the potatoes into even sized pieces to promote even cooking.
2. Use good quality new potatoes for best results.
Mixed Vegetables
pieces
84
Frozen Corn 30 grams 45 grams 60 grams
Garam Masala ½ teaspoon 1/3 teaspoon ¾ teaspoon
powder
Coriander Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Dry Mango ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Cloves 2 3 4
Method
1. Pour the oil in a dish. Add the cumin seeds, asafoetida, cloves and cinnamon
stick.
5. Press start.
6. When the microwave oven starts to beep, add the vegetables, alt, turmeric
powder and water. Mix well. Partially cover the dish either with a loose fitting
lid / with a cling film after a leaving a vent on one side of the dish and press
start.
7. Mix in the remaining spices when the oven beeps again. Press start.
9. Mix well and allow to stand covered for 10:00 minutes.
10. Serve hot.
Note:
1. Cut the vegetables into even sized pieces to promote even cooking.
2. Use good quality fresh vegetables as far as possible for best results.
85
Blanch Leafy Vegetables
Spinach Leaves 100 grams 200 grams 250 grams
Method
1. Wash and chop the vegetables.

2. Place the vegetable in a ½ litre dish.
3. Cover the dish with a loose fitting lid / cling film after leaving a vent on the
side.
7. Press start.
10. Use as desired.
Boiled Vegetables
Potatoes, ½” pieces 80 grams 120 grams 160 grams
Cauliflower Florets, 50 grams 75 grams 100 grams
½” pieces
Method
1. Place the vegetables in a bowl. Add the water. Partially cover the dish either
with a loose fitting lid / with a cling film after a leaving a vent on one side of
the dish.
5. Press start.
86
8. Use as desired.
Note:
1. Cut the vegetables into even sized pieces to promote uniform cocking.
2. Use good quality fresh vegetables as far as possible for best results.
Blanch Tomatoes
Method
1. Wash the tomatoes. Make criss cross incisions at the bottom and place in a
circular pattern in a dish.
5. Press start.
8. Peel, chop and use as desired.
Steamed Rice
Rice 150 grams 225 grams 300 grams
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. Partially cover the dish either with a
87
4. Select Auto Cook Category “Rice delight – rl 01”.
6. Press start.
7. Stir the rice when the oven starts to beep. Press start.
9. Mix well Allow to stand covered for 10:00 minutes before serving.
10. Serve hot with dal or curry.
Note:
1. The cooking time for rice may vary slightly depending on the quality of rice
used.
2. We have used Golden Sela Basmati rice in our recipes.
Zeera Pulao
Cumin Seeds ¼ teaspoon 1/3 teaspoon 1/2 teaspoon
Garam Masala ¼ teaspoon 1/3 teaspoon 1/2 teaspoon
Powder
Ghee 1 tablespoon 1.5 tablespoons 2 tablespoons
Method
1. Wash and soak the rice in water one hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin seeds.
4. Select Auto Cook Category “Rice delight - rl 02”.
6. Press start.
88
7. When the oven starts to beep, mix in the rice, water and salt. Partially cover
the dish either with a loose fitting lid / with a cling film after a leaving a vent on
one side of the dish.
8. Press start.
9. Stir the rice when the microwave oven starts to beep. Press start.
11. Mix well. Allow to stand covered for 10:00 minutes before serving.
12. Serve hot.
Note:
used.
Subz Pulao
Potatoes, ½’ 30 grams 50 grams 70 grams
pieces
Carrots, ½’ 30 grams 50 grams 70 grams
pieces
French Beans, 20 grams 30 grams 40 grams
½’ pieces
Florets, ½’ pieces
Red Chilli Powder ¼ teaspoon 1/3 teaspoon 1/2 teaspoon
Powder
Coriander Powder ¼ teaspoon 1/3 teaspoon 1/2 teaspoon
Turmeric Powder 1/8 teaspoon 1/6 teaspoon 1/4 teaspoon
Cloves 2 3 4
Oil / Ghee 2 tablespoons 3 tablespoons 4 tablespoons
89
Method
2. Pour the ghee in a dish. Add the cumin seeds and cloves.
4. Select Auto Cook Category “Rice delight - rI 03”.
6. Press start.
7. When the oven starts to beep, mix in the rice, water and salt and spices.
8. Stir the rice when the microwave oven starts to beep. Press start.
10. Mix well. Allow to stand covered for 10:00 minutes before serving.
11. Serve hot with raita and papad.
Note:
used.
Lemon Rice
chopped
finely chopped
Turmeric Powder a pinch a pinch a pinch
90
Curry Leaves 2-3 4-6 4-6
Oil 2 tablespoons 3 tablespoons 4 tablespoons
Method
1. Wash and soak the dals in water for 10:00 minutes. Drain and set aside.
2. Prepare the rice using “rice delight – rl 01” depending on the number of
servings required.
3. Remove from the oven and set aside.
4. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida and
curry leaves.
8. Press start.
9. Add the dals when the microwave oven starts to beep. Mix and press start.
10. When the oven beeps again mix in the onions and green chillies. Press start
11. When the oven beeps again finally add the rice, salt and turmeric powder.
12. Press start.
14. Add lemon juice to taste. Mix well and serve hot with pappadums.
Tomato Rice
Onions, thinly 35 grams 55 grams 75 grams
sliced
Powder
Garam masala ¼ teaspoon 1/3 teaspoon ½ teaspoon
Powder
Peppercorns 4–5 6–8 6–8
91
Method
1. Wash and soak the rice in water for one hour. Drain and set aside
2. Pour the oil in a dish. Add the cumin seeds and peppercorns
6. Press start.
7. When the microwave oven starts to beep, add the onions. Mix and press
start.
8. When the oven starts to beep, add the tomatoes, salt, red chilli powder,
garam masala powder, rice and water. Partially cover the dish either with a
Press start.
11. Mix well and allow to stand covered for 10:00 minutes before serving.
12. Serve hot with raita and papad.
Note:
used.
Zafrani Murg Pulao

Boneless 150 grams 225 grams 300 grams
Chicken, 2”
pieces
Brown Onions 100 grams 150 grams 200 grams
92
Cloves 2 3 4
Bay leaf 1 2 2
Green 4 6 6
Cardamoms
Black 2 3 4
Cardamoms
Mace a small piece a small piece a small piece
Powder
Coriander Powder ¼ teaspoon 1/3 teaspoon ½ teaspoon
Milk (luke warm) 1 tablespoon 1.5 tablespoon 2 tablespoons
Saffron a pinch a pinch a pinch
Green Chillies, slit 2 4 4
Ghee 2 tablespoons 3 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.
7. Select Auto Cook Category “Rice delight – rl 06”.
9. Mix in the drained rice, water, chicken, pounded brown onions, salt and
spices, when the oven starts to beep. Mix well. Partially cover the dish either
with a loose fitting lid / with a cling film after a leaving a vent on one side of
the dish. Press start.
12. Mix well and allow to stand covered for 10:00 minutes before serving.
13. Serve hot with kachumber raita and papad.
93
Moong Dal Khitchdi
Split Green 75 grams 115 grams 150 grams
Gram
Water 750 ml 1150 ml 1500 ml
Turmeric ¼ teaspoon 1/3 teaspoon ½ teaspoon
Powder
Cumin ¼ teaspoon 1/3 teaspoon ½ teaspoon
Dish Size 1.5 litre 2 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.
4. Select Auto Cook Category “Rice delight- rl 07”.
6. Press start.
7. When the oven starts to beep, mix in the rice, dal, water, salt and turmeric
powder. Partially cover the dish either with a loose fitting lid / with a cling film
11. Serve hot with curd and pickle.
Baked Tomato Rice

Rice (Golden 150 grams 225 grams 300 grams
Sela)
Red Chilli ¼ teaspoon 1/3 teaspoon 1/2 teaspoon
Powder
94
Powder
Thick Tomato ½ portion 1 / 3 portion 1 portion
Soup (Knorr)
Cheese, grated
Method
2. Pour the oil into a dish. Add the cumin.
3. Set the microwave oven on “rice delight- rl 01 ” depending on the number of
servings required. Press start.
4. Add the rice, water, salt, peas and spices, when the oven starts to beep
5. Remove from the oven and allow the rice to stand covered for 10:00 minutes.
6. Prepare the soup using “Breakfast- bF 17”.
7. Pour the required quantity of soup into a dish.
11. Press start.
12. When the oven starts to beep, add the cooked rice. Mix well.
13. Sprinkle with grated cheese. Top with bread crumbs. Dot with a little butter.
Return the dish to the oven and press start.
15. Serve hot.
Chocolate Sponge Cake

Ingredients For 2 Eggs For 3 Eggs For 4 Eggs
Plain Flour 115 grams 170 grams 225 grams
Baking Powder 1 teaspoon 1.5 teaspoon 2 teaspoons
White Butter 115 grams 170 grams 225 grams
Castor Sugar 115 grams 170 grams 225 grams
95
Eggs 2 3 4
Vanilla Essence ¼ teaspoon ½ teaspoon 1 teaspoon
Milk 3 tablespoons 4.5 tablespoons 6 tablespoons
Cocoa Powder 20 grams 30 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.
7. Select Auto Cook Category “Desserts- dE 01”.
9. Press start.
11. Allow the cake to stand in the oven for 10:00 minutes, before turning onto a
wire rack to cool.
12. Cool the cake completely, before cutting into slices.
13. Store in an airtight container to prevent it from drying up.
Banana Walnut Bread

Baking Powder ¼ teaspoon 1/3 teaspoon ½ teaspoon
Eggs 2 3 4
Banana Essence ¼ teaspoon ½ teaspoon 1 teaspoon
Bananas (over ripe) 125 grams 190 grams 250 grams
Walnuts, chopped 25 grams 40 grams 50 grams
Method
96
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.
10. Press start.
wire rack to cool.
14. Store in an airtight container to prevent it from drying up.
Queen Eggless Cake

(for 85 (for 130 (for 170
Baking Powder 1.5 teaspoon 2 ¼ teaspoon 3 teaspoons
Milk 75 ml 115 ml 150 ml
Raisins 15 grams 25 grams 30 grams
Cashew Nuts, 15 grams 20 grams 30 grams
chopped
Sugar, powdered 35 grams 50 grams 70 grams
Honey ½ tablespoon ¾ tablespoon 1 tablespoon
Method

2. Cream well the butter and sugar.
3. Add honey and mix well.
4. Mix in the flour mixture, milk, water, raisins and cashew nuts. Mix gently.
97
9. Press start.
wire rack to cool.
13. Store in an airtight container to prevent it from drying up
Caramelize Sugar
Granulated Sugar 25 grams 50 grams 75 grams
Dish Size 250 ml 500 ml 750 ml
Method
1. Spread the sugar evenly in the dish.

2. Sprinkle the water evenly over the sugar.
6. Press start.
7. Remove the dish when the oven when “END” is displayed.
8. Turn the dish around to spread the caramel evenly. Allow to set at room
temperature.
9. Use as desired.
Sooji Biscuits
Ingredients For 150 grams
Plain Flour 100 grams
Semolina 50 grams
Vanaspati Ghee 50 grams
Castor Sugar 50 grams
Curd ½ teaspoon
98
Green Cardamom Powder ½ teaspoon
Soda Bi Carb 1/8 teaspoon
Pistachio Nuts, slivered 10 grams
Milk 2 tablespoons
Dish MWO “Grilling Rack
Method
1. Lightly grease the Grilling Rack.

2. Sift together the flour with the semolina and soda bi carb.
3. Cream the ghee and sugar.
4. Beat in the curd.
5. Mix in the semolina mixture, cardamom powder and milk and knead into a
soft dough.
6. Divide the dough into equal portions, shape into balls, flatten slightly and
place 2 cm apart on the “Grilling Rack”
7. Sprinkle with pistachio nuts and keep aside for 1 hour.
10. Press “Serves 2”.
11. Press start.
13. Allow to stand in the oven for 10:00 minutes.
Cool completely and store in an airtight container
Choco Chip Cookies

Ingredients For 70 grams
Plain Flour 70 grams
Butter 40 grams
Castor Sugar 40 grams
Baking Powder ½ teaspoon
Egg ½
Milk 1 tablespoon
Plain Chocolate, chopped 35 grams
Vanilla Essence ¼ teaspoon
Dish MWO Grilling Rack
Method
99
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.
5. Pour spoonfuls of the mixture, 3 cm apart, on the “Grilling Rack”. Garnish with
a few pieces of chocolate.
8. Press “Serves 2”.
9. Press start.
10. Press start when the oven starts to beep
12. Allow to stand in the oven for 10:00 minutes.
13. Cool completely and store in an airtight container.
Gajar Ka Halwa
Milk (Chilled) 250 ml 375 ml 500 ml
Carrots, 250 grams 375 grams 500 grams
grated
Khoya, 125 grams 190 grams 250 grams
grated
Sugar 50 grams 75 grams 100 grams
Almonds 10 grams 15 grams 20 grams
Cashew Nuts 10 grams 15 grams 20 grams
Kewra few drops few drops few drops
Essence
Method
1. Pour the milk in a dish. Add grated carrots. Mix well.

3. Select Auto Cook Category “Desserts – dE 07”.
5. Press start.
7. When the oven beeps again, add the sugar, ghee and khoya. Mix well. Press
start.
100
8. Stir well when the oven beeps and press start.
9. Remove from the oven when “End is displayed.
10. Mix well. Add the Kewra essence and dry fruits.
12. Serve hot.
Note:
1. Incase you use English Carrots (orange) add a pinch of red colour after
cooking.
Sooji ka Halwa
Semolina 100 grams 125 grams 150 grams
Gram Flour 25 grams 35 grams 50 grams
Pure Ghee 75 grams 95 grams 115 grams
Green Cardamom ½ teaspoon ¾ teaspoon 1 teaspoon
Powder
Method
1. Pour the ghee in a deep dish.

5. Press start.
6. When the oven starts to beep, add the semolina and gram flour. Mix well and
press start.
9. Stir once more when the oven starts to beep. Press start.
10. When the oven beeps again, add the sugar, water, cardamom powder and
raisins. Partially cover the dish either with a loose fitting lid / with a cling film
after a leaving a vent on one side of the dish and press start.
101
14. Garnish with slivered almonds and serve hot.
Pista Burfi
Ingredients For 2 For 3 Persons (for 300 For 4
Persons grams) Persons
(for 200 (for 400
grams) grams)
Khoya (Daab), 200 grams 300 grams 400 grams
mashed
Sugar 70 rams 100 grams 130 grams
Pista Essence few drops few drops few drops
Pistachio Nuts, 20 grams 30 grams 40 grams
slivered
Ghee for greasing for greasing for greasing
Method
1. Place the sugar and khoya in a dish. Mix well.

5. Press start.
6. Mix well, when the oven starts to beep. Press Start.
8. Lightly grease a thali / metal tray with ghee.
9. Mix in the essence. Pour the mixture, level and sprinkle with pistachio nuts.
10. Allow to set in the refrigerator for 2 – 3 hours.
11. Cut into burfis and serve.
Meethe Chawal
Milk (luke warm) 70 ml 100 ml 130 ml
102
Powder
Yellow food few drops few drops few drops
Colour (optional)
Pure Ghee 2 tablespoons 3 tablespoons 3 tablespoons
Dish Size 750 ml 1.5 Litre 2 Litres
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 either with a loose fitting lid / with a cling film after a leaving a vent on
one side of the dish.
7. Press start.
9. Mix in the cardamom powder and ghee. Press Start.
11. Mix in the powdered sugar.
13. Garnish with almonds and raisins and serve hot.
Besan Ke Laddoo
Gram Flour 100 grams 150 grams 200 grams
Semolina 20 grams 30 grams 40 grams
Ghee 60 grams 90 grams 120 grams
Powder
Yellow Food Colour a pinch a pinch a pinch
(optional)
Almonds, chopped 20 grams 30 grams 40 grams
103
Method
1. Pour the ghee in a dish.

5. Press start.
6. When the oven starts to beep, add the gram flour and semolina. Mix and
press start.
9. Allow to cool slightly. Mix in the sugar, almonds, colour and cardamom
powder.
10. Shape into laddoos and serve.
Note:
1. The laddoos may be stored in an airtight container for upto 5 days.
Dry Fruit Kheer

(500 ml) (750 ml) (1 litre)
Full Cream 500 ml 750 ml 1 litre
Milk(chilled)
Rice (Basmati) 50 grams 75 grams 100 grams
Powder
chopped
Pistachio Nuts, 10 grams 20 grams 30 grams
slivered
Cardamom ¼ teaspoon 1/3 teaspoon ½ teaspoon
Essence
104
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.
6. Press start.
9. Mix in the sugar, raisins, essence and cardamom powder. Stir until the sugar
is dissolved.
10. Allow to cool to room temperature.
11. Garnish with chopped nuts and serve chilled.
Note:
1. We have used chilled milk straight out of the refrigerator for your convenience.
Basundi
(for 300 ml) (for 450 ml) (for 600 ml)
Full Cream Milk 300 ml 450 ml 600 ml
Khoya, grated 120 grams 275 grams 360 grams
Kewra Essence few drops few drops few drops
Almonds, chopped 20 grams 30 grams 40 grams
Cashew Nuts, chopped 20 grams 30 grams 40 grams
Method
1. Pour the milk in a dish. Add the khoya and saffron. Mix well.
5. Press start.
8. Mix in the sugar, essence and nuts. Stir until the sugar is dissolved.
10. Serve chilled.
105
Note:
Sewian Payasam
(500 ml) (750 ml) (1 litre)
Full Cream 500 ml 750 ml 1 litre
Milk(chilled)
Vermicelli 60 grams 90 grams 120 grams
(roasted)
chopped
Method
1. Pour the milk in a dish. Add the vermicelli. Mix well.

5. Press start.
8. Mix in the sugar, raisins and cashew nuts.
10. Serve chilled.
Note:
Crème Caramel
Caramelized Sugar 1 portion 1 portion 1 portion
Milk (room temperature) 135 ml 270 ml 400 ml
Eggs 1 2 3
Vanilla Essence ¼ teaspoon 1/3 teaspoon ½ teaspoon
106
Dish Size 250 ml 500 ml 750 ml
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 cooked using CC 04.
7. Press start.
9. Allow to stand covered until cooled to room temperature.
10. Chill for 2 – 3 hours before inverting onto a serving plate.
11. Garnish with whipped cream, if desired.
12. Cut into wedges and serve chilled.
Pineapple Upside Down

Baking Powder ¾ teaspoon 1.5 teaspoon 2 ¼ teaspoon
Eggs 1 2 3
Milk 25 ml 50 ml 75 ml
Pineapple Essence ½ teaspoon ¾ teaspoon 1 teaspoon
Yellow Food Colour (optional) few drops few drops few drops
Pineapple Slices (tinned) 2 3 4
Glace Cherries a few a few a few
White Butter, extra 20 grams 40 grams 60 grams
Brown Sugar 35 grams 65 grams 100 grams
Dish Size 750 ml 1 Litre 1.5 Litre
Method
1. Drain the pineapple slices and set aside.

2. Grease the dish with a little butter but do not dust it.
3. Beat the extra butter and brown sugar, until just combined. Spread evenly
over the base of the dish.
107
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.
13. Press start.
15. Allow the cake to stand n the oven for 10;00 minutes before turning onto a
wire rack to cool.
16. Cool completely, cut into wedges and serve.
Note:
1. Refrigerate the cake in an airtight container to prevent the cake from

drying o
Jam Sauce
Ingredients For 2 For 3 For 4 Persons
Persons Persons (for 100
(for 50 (for 75 grams)
grams) grams)
Jam 9Strawberry / mixed 50 grams 75 grams 100 grams
fruit)
Corn Flour 1 teaspoon 1.5 teaspoon 2 teaspoons
Dish Size ½ litre ½ litre ½ litre
Method
1. Pout the water into a dish. Add the jam. Mix well to avoid the formation of
lumps.
5. Press start.
108
6. Mix in the corn flour when the oven starts to beep. Press start.
7. Stir the sauce when the microwave oven starts to beep. Press start.
10. Serve with ice cream or any dessert.
Custard
(for 350 Ml) (for 500 ml) (for 700 ml)
Milk (Chilled) 350 ml 500 ml 700 ml
Custard Powder 10 grams 15 grams 20 grams
Method
1. Pour the milk in a dish.

5. Press start.
6. 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.
9. Sweeten to taste.
10. Cover and allow to cool to room temperature.
11. Mix in the desired fruits and serve chilled
Coconut Burfi
(for 100 (for 150 (for 200
Desiccated 100 grams 150 grams 200 grams
Coconut
Khoya 100 grams 150 grams 200 grams
Yellow Food Colour a pinch a pinch a pinch
Kewra few drops few drops few drops
109
Pistachios, slivered 20 grams 30 grams 40 grams
Method
1. Place the desiccated coconut in a dish.

5. Press start.
6. Stir the coconut when the oven starts to beep. Press start.
7. Remove when the oven beeps again.
8. Place the khoya in a dish.
10. Mix and press start.
12. Remove when the oven beeps again.
13. In another bowl, pour the water. Mix in the sugar, colour.
15. Press start.
18. 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.
19. Spread evenly onto a greased thali. Garnish with slivered pistachios.
20. 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.
110

Magicook 30l Elite Black - User Manual PDF

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MODEL: MAGICOOK 20 L Elite-B(New) & 20 L Elite-S(New)

Microwave Oven Owner's Manual

BEFORE YOU CALL FOR SERVICE

If the oven fails to operate:

MICROWAVE COOKING PRINCIPLES

1. Arrange food carefully. Place thickest areas towards outside of dish.

7 6 5 1. Door Safety Lock System

Q AUTO COOK MENU PADS

SETTING THE CLOCK

Press GRILL/COMBI button Combination

To Preheat and Cook with Convection

MICRO + CONVECTION COOKING

1. In waiting mode, place food into oven, and close it.

SENSOR MALFUNCTION PROTECTION

1. Beat the eggs with salt, pepper and milk.

1. Lightly grease a microwave safe idli mould.

1. Prepare the batter as per the instructions on the pack.

Dry Roast Semolina

1. Place the semolina in shallow a dish.

Ingredients For 2 Persons For 3 Persons For 4 Persons

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

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

Dry Roast Vermicelli

1. Place the vermicelli in shallow a dish.

1. Pour chilled milk into a dish.

1. Empty the contents of the instant pasta into a 750 ml dish.

1. Prepare the batter as per the instructions on the pack.

Chilli Cheese Toast

Ham & Cheese Sandwich

1. Mix well the softened butter and mustard paste.

Tomato Capsicum Sandwich

1. Select Auto Cook Category “Breakfast – bF 25”.

1. Lightly grease the “Grilling Rack”.

Ingredients For 2 Persons For 3 Persons For 4 Persons

1. Cover the turntable with absorbent kitchen paper, if desired.

1. Cover the turntable with absorbent kitchen paper, if desired.

1. Pour the oil in a dish. Add the peanuts. Mix well.

1. The spices may be altered to taste.

1. The spices may be altered to taste.

1. Place the puffed rice in a dish.

1. The spices may be altered to taste.

1. Pour the oil in a dish. Add the asafoetida.

1. The spices may be altered to taste.

Vegetable Seekh Kabab

1. Lightly grease the “Grilling Rack”.

Ingredients For 2 Persons For 3 Persons For 4 Persons

Ingredients For 2 Persons For 3 Persons For 4 Persons

1. Lightly grease the “Grilling Rack”.

1. Peel and mash / grate the potatoes.

1. Lightly grease the “Grilling Rack”.

1. Lightly grease the “Grilling Rack”.

Onion Capsicum Pizza

1. Lightly grease the “Grilling Rack”.

1. Peel and cut the potatoes into 1 cm thick fingers.

1. Lightly grease the “Grilling Rack”.

Warm Macaroni Salad

1. Place the butter in a dish.

Vegetable and Macaroni Au Gratin

Chicken & Corn Au Gratin

1. Peel and chop the onions finely.

1. Peel and chop the onions finely.

1. Wash and chop the spinach. Blanch, Cool and puree.