Magicook 23c Flora User Manual

MODEL: Magicook 23C Exotica / Flora
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.
Welcome to the Whirlpool® family

Dear Homemaker,
Congratulations on bringing home your new Whirlpool® Microwave Oven! We would like
to welcome you to a global fraternity of Whirlpool homemakers who believe in giving their
families nothing but the best.
You would be proud to know that Whirlpool is the largest appliance company in the world
and that a Whirlpool appliance finds a new home in some part of the world every two
seconds. This has been possible because homemakers like you choose Whirlpool and
reinforce our belief in Innovation, Operational and Customer Excellence. Our appliances are
elegantly styled and convenient to use. They promise you premium quality and fill your life
with the magic of Whirlpool. To get the best out of your Whirlpool Microwave Oven, use this
simple and easy to understand guide and follow the instructions. We love to assist you with
your queries and suggestions at the Whirlpool Home care Centre number mentioned in the
user guide or at www.whirlpoolindia.com.
We wish you years of joyful homemaking with your Whirlpool Microwave Oven and look
forward to having a great relationship with you.
Yours sincerely,

Kapil Agarwal
Vice President ‐ (Marketing)
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-------------------------------------------------------------------------------------------------------1
IMPORTANT SAFETY INSTRUCTIONS ------------------------------------------------------------------2
SPECIFICATIONS -------------------------------------------------------------------------------------------4
BEFORE YOU CALL FOR SERVICE ---------------------------------------------------------------------4
INSTALLATION -----------------------------------------------------------------------------------------------4
GROUNDING INSTRUCTIONS ---------------------------------------------------------------------------5
RADIO INTERFERENCE ------------------------------------------------------------------------------------5
MICROWAVE COOKING PRINCIPLES ---------------------------------------------------------------5
UTENSILS GUIDE --------------------------------------------------------------------------------------------6
PART NAMES ------------------------------------------------------------------------------------------------6
CONTROL PANEL ------------------------------------------------------------------------------------------7
HOW TO SET THE OVEN CONTROLS -----------------------------------------------------------------8
Setting the clock ----------------------------------------------------------------------------------------------------------- 8
Microwave cooking ------------------------------------------------------------------------------------------------------- 8
Quick start------------------------------------------------------------------------------------------------------------------- 8
Grill cooking ---------------------------------------------------------------------------------------------------------------- 8
Micro + Grill cooking ----------------------------------------------------------------------------------------------------- 9
Convection Cooking ------------------------------------------------------------------------------------------------------ 9
Micro + Convection Cooking ------------------------------------------------------------------------------------------- 9
Defrost --------------------------------------------------------------------------------------------------------------------- 10
Multistage Cooking ----------------------------------------------------------------------------------------------------- 10
Magic menu--------------------------------------------------------------------------------------------------------------- 10
Auto Cook ------------------------------------------------------------------------------------------------------------------11
Automatically Lock Setting and Cancellation ---------------------------------------------------------------------11
Child Lock ---------------------------------------------------------------------------------------------------------------- 153
Overheating Protection ----------------------------------------------------------------------------------------------- 153
Low-temperature Protection----------------------------------------------------------------------------------------- 153
Sensor Malfunction Protection-------------------------------------------------------------------------------------- 153
Cooling reature --------------------------------------------------------------------------------------------------------- 153
CLEANING AND CARE ------------------------------------------------------------------------------- 154
1
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. 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
generated and/or used in the form of electromagnetic radiation for the treatment of material, and
2
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.
17. 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.
18. Children should be supervised to ensure that they do not play with the appliance.
19. The microwave oven is only used in freestanding.
20. 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 .
21. The accessible surface may be hot during operation.
22. The microwave oven shall not be placed in a cabinet.
23. The door or the outer surface may get hot when the appliance is operating.
24. The temperature of accessible surfaces may be high when the appliance is operating.
25. The appliance shall be placed against a wall.
26. 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
27. WARNING: If the door or door seals are damaged, the oven must not be operated until it has
been repaired by a competent person
28. The instructions shall state that appliances are not intended to be operated by means of an
external timer or separate remote-control system.
29. The microwave oven is for household use only and not for commercial use.
30. Never remove the distance holder in the back or on the sides, as it ensures a minimum distance
from the wall for air circulation.
31. Please secure the turn table before you move the appliance to avoid damages.
32. 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.
33. The microwave oven is intended for defrosting, cooking and steaming of food only.
34. Use gloves if you remove any heated food.
35. Caution! Steam will escape, when opening lids or wrapping foil.
36. 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.
37. If smoke is emitted, switch off or unplug the appliance and keep the door closed in order to stifle.
3
SPECIFICATIONS
230V~50Hz, 1400W(Microwave)
Power Consumption: 1000W(Grill)
1950W(Convection)
Microwave Power Output: 900W
Operation Frequency: 2450MHz
Outside Dimensions: 280mm(H)×482mm(W)×390mm(D)
Oven Cavity Dimensions: 220mm(H)×340mm(W)×320mm(D)
Oven Capacity: 23Litres
Cooking Uniformity: Turntable System
Net Weight: Approx.14.1 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.
4
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.
5
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
1. Door Safety Lock System

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

There are 12 kinds of auto cook menus.
 SERVES 2/4
Touch to enter the amount of food.
 MICRO
Use to set microwave cooking program.
 GRILL/COMBI
Touch to set grill or combination cooking program.
 OVEN
Touch to set convection cooking program.
 AUTO DEFROST
Programmed defrosting based on the time user
entered.
 CONV.COMBI
Touch to select one of four combination cooking
settings with microwave and convection.
 CLOCK
Touch to set the digital clock.
 TIME
Use to set clock time or cooking time.
 +10 min
Use to set cooking time.
 PAUSE/STOP/CHILD LOCK
Press once to temporarily stop cooking, or twice to
cancel cooking altogether.
Hold down to set child lock.
 START/+30sec
Press to start cooking program.
7
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.
8
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℃.
9
AUTO 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 AUTO 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
2. Press any your need Magic Menu pad continually to enter weight.
Note: In the cooking process, you can press "Calorie Meter" key query calories.
Stage 2 Stage 4
Recipe name KEY time power display Calories time power display Calories
2 Minute Noodles Noodle 6:00 P- HI 60 12:00 P -HI 120
Minute Pazzta Pasta 7:40 P- HI 60 12:15 P- HI 120
3 Minute Meals Meals 3:00 P -HI 375
2 Minute Curries Curries 2:00 P- HI 300
Masala Omelet Masala Omelet 3:30 P-50 100 430 P-50 200
3 Minute Oats Oats 3:00 P- HI 28 5:25 P- HI 56
2 Minute Poha Poha 2:15 P- HI 75 4:00 P- HI 150

4:40 P- HI 7:40 P- HI
Instant Soup Soup 7:20 Pause 43 10:55 Pause 64
2:40P- HI 3:15 P- HI
10：30P- HI
Soup 14:15 Pause 86
3:45 P- HI
2:30P- HI 4:30P- HI
Veggie Upma Upma 6:00 Pause 65 10:00 Pause 170
3:30 P- HI 5:30 P- HI
10
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.
2. Press any your need Auto Cook Menu pad continually to select menu code.
3. Press SERVES 2 or 4 to enter the amount of food.
Auto cook menu
Recipe name KEY DISPLAY Recipe name KEY DISPLAY
Boil Milk Breakfast bF01 Brown Onions Curries CU01
Cardamom Tea Breakfast bF02 Onion Tomato Curry Curries CU02
Instant Coffee Breakfast bF03 Paneer Makhani Curries CU03
Mexican Hot Chocolate Breakfast bF04 Palak Paneer Curries CU04
Mango Panna Breakfast bF05 Dahi Ke Aloo Curries CU05
Nutrilicious Oats Upma Breakfast bF06 Aloo Muttar Curries CU06
Moong Sprouts Chaat Breakfast bF07 Navrattan Curry Curries CU07
Dhokla Breakfast bF08 Mushroom Muttar Curries CU08
Fruity Oats Surprise Breakfast bF09 Arhar Dal Curries CU09
Apple & Pear Delight Breakfast bF10 Sukhi Urad Dal Curries CU10
Wheat Porridge Breakfast bF11 Sambar Curries CU11
Rice Idli Breakfast bF12 Egg Curry Curries CU12
Rava idli Breakfast bF13 Seekh Kabab Curry Curries CU13
Tengai Sewian Breakfast bF14 Chicken Curry Curries CU14
Sundal Breakfast bF15 Butter Chicken Curries CU15
Dry Roast - Vermicilli Breakfast bF16 Chicken Korma Curries CU16
Vermicelli Upma Breakfast bF17 Fish Masala Curries CU17
Idiyappam Breakfast bF18 Keema Kofta Curry Curries CU18
Beetroot Puttu Breakfast bF19 Blanch Tomatoes Sabzi SA01
Pav Bhaji Breakfast bF20 Blanch Leafy Vegetables Sabzi SA02
Macaroni Mexicana Breakfast bF21 Boil Potatoes Sabzi SA03
Aloo Tikki Breakfast bF22 Boiled Vegetables Sabzi SA04
Scrambled Eggs Breakfast bF23 Aloo Gobhi Sabzi SA05
Toast Breakfast bF24 Stuffed Capsicum Sabzi SA06
Chilli Cheese Toast Breakfast bF25 Bhindi Masala Sabzi SA07
Ham & Cheese Sandwich Breakfast bF26 Baigan Hydrabadi Sabzi SA08
Tomto Capsicum Sandwich Breakfast bF27 Beans Foogath Sabzi SA09
Bread Rolls Breakfast bF28 Sweet & Sour Cabbage Sabzi SA10
Chicken Roll Breakfast bF29 Zeera Aloo Sabzi SA11
Chicken Cutlets Breakfast bF30 Mixed Vegetables Sabzi SA12
Reheat Paratha Breakfast bF31
Reheat Chapati Breakfast bF32
11
Tomato Rasam Snacks Sn01 Steamed Rice Rice ri01
Tomato Soup Snacks Sn02 lemon Rice Rice ri02
Cream of Spinach Snacks Sn03 Dalia Pulao Rice ri03
Cauliflower & Cabbage Soup Snacks Sn04 Zeera Pulao Rice ri04
Chicken Sweet Corn Soup Snacks Sn05 Subz Pulao Rice ri05
Popcorn Snacks Sn06 Tomato Rice Rice ri06
Roasted Fryums Snacks Sn07 Zafrani Murg Pulao Rice ri07
Masala Papad Snacks Sn08 Baked Tomato Rice Rice ri08
Masala Peanuts Snacks Sn09 Rice Kanji Rice ri09
Salted Cashew Nuts Snacks Sn10 Moong Dal Khichdi Rice ri10
Chatpate Murmure Snacks Sn11 Jam Sauce Desserts DE01

Bombay Chana Snacks Sn12 Custard Desserts DE02
Roasted Chirwa Snacks Sn13 Pista Burfi Desserts DE03
Veg Burger Snacks Sn14 Coconut Burfi Desserts DE04
Crispy Potatoes Snacks Sn15 Meethe Chawal Desserts DE05
Cheese Fngers Snacks Sn16 Sewian Payasam Desserts DE06
White Sauce Snacks Sn17 Dry Fruit Kheer Desserts DE07

Vegetable & Macaroni Au
Snacks Sn18 Basundi Desserts DE08
Gratin
Chicken & Corn Au Gratin Snacks Sn19 Gajar Ka Halwa Desserts DE09
Pizza Topping Snacks Sn20 Sooji Ka Halwa Desserts DE10
Onion Capsicum Pizza Snacks Sn21 Besan Ke Laddoo Desserts DE11
Chicken Pizza Snacks Sn22 Caramelize Sugar Desserts DE12

Methi Muthia Snacks Sn23 Crème Caramel Desserts DE13
Kothimbir Vadi Snacks Sn24 Pineapple Upside down Pudding Desserts DE14
Veggie Momos Snacks Sn25 Chocolate Sponge Cake Desserts DE15

Paneer Tikka Snacks Sn26 Banana Walnut Bread Desserts DE16
Paneer Shashlik Snacks Sn27 Queen Eggless Cake Desserts DE17
Tandoori Khumb Snacks Sn28 Vanilla Cake Desserts DE18

Vegetable Seekh Kabab Snacks Sn29 Chocolate Muffins Desserts DE19
Murg Tangri Kabab Snacks Sn30 Choco Fudge Brownie Desserts DE20
Murg Malai Tikka Snacks Sn31 Sooji Biscuits Desserts DE21
Murg Haryali Tikka Snacks Sn32 Choco Chip Cookies Desserts DE22
Fish Tikka Snacks Sn33
Seekh Kabab Snacks Sn34

Fish Fingers Snacks Sn35
Patrani Macchi Snacks Sn36
12
Auto Cook Menu Recipe Index
S No Display Recipe Name Category

Code
1 bF 01 Boil Milk
2 bF 02 Cardamom Tea
3 bF 03 Instant Coffee
4 bF 04 Mexican Hot Chocolate
5 bF 05 Mango Panna
6 bF 06 Nutrilicious Oats Upma
7 bF 07 Moong Sprouts Chaat
8 bF 08 Dhokla
9 bF 09 Fruity Oats Surprise
10 bF 10 Apple & Pear Delight
11 bF 11 Wheat Porridge
12 bF 12 Rice Idli
13 bF 13 Rava idli
14 bF 14 Tengai Sewian
15 bF 15 Sundal
16 bF 16 Dry Roast - Vermicilli
Breakfast
17 bF 17 Vermicelli Upma
18 bF 18 Idiyappam
19 bF 19 Beetroot Puttu
20 bF 20 Pav Bhaji
21 bF 21 Macaroni Mexicana
22 bF 22 Aloo Tikki
23 bF 23 Scrambled Eggs
24 bF 24 Toast
25 bF 25 Chilli Cheese Toast
26 bF 26 Ham & Cheese Sandwich
27 bF 27 Tomto Capsicum Sandwich
28 bF 28 Bread Rolls
29 bF 29 Chicken Sub
30 bF 30 Chicken Cutlets
31 bF 31 Reheat Paratha
32 bF 32 Reheat Chapati
33 Sn 01 Tomato Rasam
34 Sn 02 Tomato Soup
35 Sn 03 Cream of Spinach
36 Sn 04 Cauliflower & Cabbage Soup
37 Sn 05 Chicken Sweet Corn Soup
38 Sn 06 Popcorn
39 Sn 07 Roasted Fryums Soups & Snacks
40 Sn 08 Masala Papad
41 Sn 09 Masala Peanuts
42 Sn 10 Salted Cashew Nuts
43 Sn 11 Chatpate Murmure
44 Sn 12 Bombay Chana
45 Sn 13 Roasted Chirwa
13
46 Sn 14 Veg Burger
47 Sn 15 Crispy Potatoes
48 Sn 16 Cheese Fngers
49 Sn 17 White Sauce
50 Sn 18 Vegetable & Macaroni Au Gratin
51 Sn 19 Chicken & Corn Au Gratin
52 Sn 20 Pizza Topping
53 Sn 21 Onion Capsicum Pizza
54 Sn 22 Chicken Pizza
55 Sn 23 Methi Muthia
56 Sn 24 Kothimbir Vadi
57 Sn 25 Veggie Momos
58 Sn 26 Paneer Tikka
59 Sn 27 Paneer Shashlik
60 Sn 28 Tandoori Khumb
61 Sn 29 Vegetable Seekh Kabab
62 Sn 30 Murg Tangri Kabab
63 Sn 31 Murg Malai Tikka
64 Sn 32 Murg Haryali Tikka
65 Sn 33 Fish Tikka
66 Sn 34 Seekh Kabab
67 Sn 35 Fish Fingers
68 Sn 36 Patrani Macchi
69 CU 01 Brown Onions
70 CU 02 Onion Tomato Curry
71 CU 03 Paneer Makhani
72 CU 04 Palak Paneer
73 CU 05 Dahi Ke Aloo
74 CU 06 Aloo Muttar
75 CU 07 Navrattan Curry
76 CU 08 Mushroom Muttar
77 CU 09 Arhar Dal
Curries
78 CU 10 Sukhi Urad Dal
79 CU 11 Sambar
80 CU 12 Egg Curry
81 CU 13 Seekh Kabab Curry
82 CU 14 Chicken Curry
83 CU 15 Butter Chicken
84 CU 16 Chicken Korma
85 CU 17 Fish Masala
86 CU 18 Keema Kofta Curry
87 SA 01 Blanch Tomatoes
88 SA 02 Blanch Leafy Vegetables
89 SA 03 Boil Potatoes
90 SA 04 Boiled Vegetables
91 SA 05 Aloo Gobhi
92 SA 06 Stuffed Capsicum Sabzi
93 SA 07 Bhindi Masala
94 SA 08 Baigan Hydrabadi
95 SA 09 Beans Foogath
96 SA 10 Sweet & Sour Cabbage
97 SA 11 Zeera Aloo
14
98 SA 12 Mixed Vegetables
99 rI 01 Steamed Rice
100 rI 02 lemon Rice
101 rI 03 Dalia Pulao
102 rI 04 Zeera Pulao
103 rI 05 Subz Pulao
Rice
104 rI 06 Tomato Rice
105 rI 07 Zafrani Murg Pulao
106 rI 08 Baked Tomato Rice
107 ri 09 Rice Kanji
108 ri 10 Moong Dal Khichdi
109 dE 01 Jam Sauce
110 dE 02 Custard
111 dE 03 Pista Burfi
112 dE 04 Coconut Burfi
113 dE 05 Meethe Chawal
114 dE 06 Sewian Payasam
115 dE 07 Dry Fruit Kheer
116 dE 08 Basundi
117 dE 09 Gajar Ka Halwa
118 dE 10 Sooji Ka Halwa
119 dE 11 Besan Ke Laddoo
Desserts
120 dE 12 Caramelize Sugar
121 dE 13 Crème Caramel
122 dE 14 Pineapple Upside down Pudding
123 dE 15 Chocolate Sponge Cake
124 dE 16 Banana Walnut Bread
125 dE 17 Queen Eggless Cake
126 dE 18 Vanilla Cake
127 dE 19 Chocolate Muffins
128 dE 20 Choco Fudge Brownie
129 dE 21 Sooji Biscuits
130 dE 22 Choco Chip Cookies
Magic Menus
S No Recipe Name Category

1 Noodle
2 Pasta
3 Meals
4 Curries
5 Masala Omelet Magic Menu
6 Oats
7 Poha
8 Soup
9 Upma
15
Caution: it is sometimes possible that food may be over cooked / under cooked in the
specified time and quantities as given in the auto cook recipes. This may be due to the
quality of water, size and unevenness of cuts, or the incorrect measurement/ quality of
main ingredients. Even climatic changes and fluctuations in electrical voltage or
frequency might be responsible. We therefore recommend that you check the progress of
your cooking 2 minutes before the completion of the cooking cycle to obtain best results.
Also remember that food continues to cook during standing time recommended in each
recipe.
16
Boil Milk
Ingredients Serves 2 Serves 4

(250 ml) (1000 ml)
Milk (Chilled) 250 Ml 1 Litre
Dish Size 1 litre 2.5 Litre
Method
1. Pour chilled milk into a dish.

2. Place the dish inside the oven.
3. Press “Breakfast” to select bF 01.
4. Select number of servings by pressing “Serves 2 / 4”.
5. Press start.
6. Remove from the oven when “END” is displayed.
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.
Cardamom Tea

(300 ml) (600 ml)
Water 300 ml 600 Ml
Milk (chilled) 100 ml 200 Ml
Tea Leaves 1 teaspoon 2 teaspoons
Cinnamon Stick ½” 1”
Green Cardamoms 4 4-6
Dish / carafe size 1 litre 1.5 litre
Method
1. Pour the water, milk and spices into a microwave safe carafe.
2. Cover with the lid after removing the infuser (strainer).
4. Press “Breakfast” repeatedly to select bF 02.
17
6. Press start.
7. When the oven starts to beep, place the tea leaves in the infuser (strainer).
8. Place into the carafe.
9. Return the carafe to the oven. Press start.
11. Sweeten to taste and serve hot.
Instant Coffee

(300 ml) (600 ml)
Milk (chilled) 300 ml 600 Ml
Instant Coffee Powder ½ teaspoon 1 teaspoon
Sugar to taste to taste
Method
1. Pour the milk into a microwave safe carafe / mug.

5. Press start.
6. Remove from the oven when “END” is displayed
7. Stir in the coffee powder and sweeten to taste.
8. Serve hot.
Mexican Hot Chocolate

(300 ml) (600 ml)
Milk (chilled) 300 ml 600 ml
Brown Sugar 1 tablespoon 2 tablespoons
Milk / Dark Chocolate 35 grams 70 grams
Vanilla Essence ½ teaspoon 1 teaspoon
Cinnamon Stick 1 2
Method
18
1. Pour the milk into a microwave safe carafe / mug.
2. Mix in the sugar and cinnamon.
6. Press start.
8. Stir in the essence and chocolate. Mix well.
9. Serve hot.
Mango Panna

(300 ml) (600 ml)
Raw Mangoes 100 grams 200 grams
Water 150 ml 250 ml
Roasted Cumin Seeds Powder ½ teaspoon 1 teaspoon
Sugar 30 grams / to 60 grams / to
taste taste
Salt to taste to taste
Black Salt ½ teaspoon 1 teaspoon
Pepper Powder ½ teaspoon 1 teaspoon
Water, extra 350 ml 750 ml
Mint Leaves few Few
Dish size 1 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.
19
Nutrilicious Oats Upma

(50 grams) (100 grams)
Quick Cooking Oats 50 100
Water 150 ml 300 ml
Shelled Peas 30 grams 60 grams
Carrots, finely chopped 30 grams 60 grams
Cauliflower florets, finely chopped 20 grams 40 grams
Green chillies, finely chopped 2 4
Mustard Seeds ¼ teaspoon ½ teaspoon
Curry Leaves few few
Oil 1 tablespoon 2 tablespoons
Dish Size ½ litre 1 litre
Method
1. Pour the oil into a dish. Add the mustard seeds and curry leaves.
5. Press start.
6. When the oven starts to beep, add the oats. Mix well.
7. Press start.
8. When the oven beeps again, add the water, vegetables, salt and green chillies.
9. Partially cover the dish with a loose fitting lid / cling film after leaving a vent to one side.
11. Press start.
13. Mix well and allow to stand covered for 2:00 minutes.
14. Serve hot.
20
Moong Sprouts Chaat

Whole Green Gram, sprouted 200 grams 400 grams
Potatoes, boiled, ½” cubes 120 grams 240 grams
Tomatoes, finely chopped 150 grams 300 grams
Onion, finely chopped 100 grams 200 grams
Green Chillies, finely chopped 1 teaspoon 2 teaspoons
Coriander Leaves, finely chopped 4 tablespoons 8 tablespoons
Ginger, finely chopped 1 teaspoon 2 teaspoons
Red Chilli Powder ¾ teaspoon 1.5 teaspoon
Chat Masala Powder 2 teaspoons 4 teaspoons
Lemon Juice 1 lemon 2 Lemons
Roasted Cumin Seed Powder 1 teaspoon 2 teaspoons
Water 60 ml 120 ml
Dish Size 1 litre 2 litre
Method
1. Place the spouts in a dish. Add water.

2. Cover the dish with a loose fitting lid / cling film after leaving a vent to one side.
6. Press start.
7. Stir when the oven starts to beep. Press start.
9. Allow to stand for 5:00 minutes.
10. Mix in the remaining ingredients.
11. Serve warm
Dhokla

Packaged Dhokla Mix 1 pack 1 pack
Oil For brushing For brushing
Dish Microwave safe Idli Microwave safe Idli
Mould Mould
21
Method
1. Prepare the batter as per the instructions on the pack.

2. Lightly grease a microwave safe idli mould.
3. Pour spoonfuls of batter into the moulds to fill just ¾ th the capacity of the mould.
4. Pour 125 ml water, in the plate of the idli mould.
5. Place inside the microwave oven.
8. Press start.
9. When the oven starts to beep, place the moulds filled with the batter over the plate of hot
water. Cover with the lid.
10. Return the dish to the oven and press start.
12. Allow to stand for 5:00 minutes before serving.
13. Serve hot.
Fruity Oats Surprise

Quick Cooking Oats 50 100
Water 200 ml 400 ml
Butter 1 teaspoon 1 tablespoon
Banana, chopped ½ 1
Apples, chopped ½ 1
Strawberries, chopped 2 4
Honey 2 tablespoons 4 tabblespoons
Method
1. Pour the water into a dish.

2. Add the oats and butter and mix well to avoid the formation of lumps.
5. Press “Breakfast” repeatedly to select Bf 09.
7. Press start.
8. Stir when the oven starts to beep.
22
9. Press start.
11. Mix in the fruits and honey.
12. Serve warm.
Apple & Pear Delight

Apples, peeled, cored and chopped 170 grams 340 grams
Pears, peeled, cored and chopped 180 grams 360 grams
Water 15 ml 30 ml
Cinnamon Powder A pinch A pinch
Nutmeg Powder A pinch A pinch
Sugar 15 grams 30 grams
Lemon Juice 1 teaspoon 2 teaspoons
Method
1. Place the apples and pear in a dish. Add the water, cinnamon and nutmeg powder.
6. Press start.
7. Mix in the sugar, when the oven starts to beep.
8. Stir well until the sugar has dissolved.
11. Allow to stand covered for 2:00 minutes.
12. Mix in lemon juice to taste.
13. Serve warm.
23
Wheat Porridge

Broken Wheat (Dalia) 50 100
Water 250 500
Ghee ½ teaspoon 1 teaspoon
Milk as required as required
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.
8. 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. Stir when the microwave starts to beep.
13. 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.
24
Rice Idli

Ready to Cook Idli Batter 125 ml (approx.) 250 ml (approx.)
Mould Mould
Method

2. Pour spoonfuls of the batter into the moulds to fill just ¾ th the capacity of the mould.
7. Press start.
9. Place the dish inside the cavity and press start.
12. Serve hot with sambar and coconut chutney.
13. 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
25
Rava Idli

Packaged Idli Mix (MTR) 1 pack (small) 1 pack (small)
mould mould
Method

3. Pour spoonfuls of batter into the moulds to fill just ¾ th the capacity of the mould.
4. Pour 125 ml water, in the plate of the idli mould. Place inside the microwave oven.
8. Press start.
10. Place the dish inside the oven and press start.
13. Serve hot with sambar and coconut chutney.
14. Serve hot.
Note:
1. You may need to add a little extra water to make the batter of pouring consistency.
2. Use batter at room temperature for best results.
3. 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
26
Tengai Sewian

(100 grams) ( 200 grams)
Rice Vermicelli (Sewian), boiled 100 grams 200 grams
Green Chillies, finely chopped 2 4
Split Black Gram 5 grams 10 grams
Bengal Gram 5 grams 10 grams
Curry Leaves 2–3 4–5
Asafoetida a pinch a pinch
Cumin Seeds 1/8 teaspoon ¼ teaspoon
Mustard Seeds 1/8 teaspoon ¼ teaspoon
Coconut, grated 2 tablespoons 4 tablespoons
Lemon Juice 2 tablespoons 4 tablespoons
Oil 1.5 tablespoons 3 tablespoons
Method
1. Boil the rice sewian in salted water. Drain and set aside.
2. Wash and soak the dals for 10:00 minutes. Drain and set aside.
3. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, and curry leaves.
7. Press start.
8. When the oven starts to beep, add the dals. Mix and press start.
9. When the oven beeps again add the vermicelli, salt, green chillies,
10. Mix well. Press start.
12. Mix in lemon juice and grated coconut.
13. Allow to stand covered for 5:00 minutes before serving.
14. Serve hot
27
Sundal

Chickpea, boiled 100 grams 200 grams
Coconut, grated 2 tablespoons 4 tablespoons
Lemon Juice 2 tablespoons 4 tablespoons
Method
1. Wash and soak the chickpeas in water overnight.

2. Pressure cook on the gas until tender.
3. Drain and set aside.
4. Wash and soak the dal for 10:00 minutes. Drain and set aside.
5. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, and curry leaves.
9. Press start.
10. When the oven starts to beep, add the dal. Mix and press start.
11. When the oven beeps again add the chickpeas, salt, green chillies. Mix well.
14. Mix in lemon juice and grated coconut.
16. Serve hot
28
Dry Roast Vermicelli

Vermicelli (Sewian) 100 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
Vermicelli Upma

Vermicelli (Sewian) 100 grams 200 grams
Onions, finely chopped 50 grams 100 grams
Tomatoes, chopped 150 grams 300 grams
Water 250 ml 500 ml
Turmeric Powder ½ teaspoon 1 teaspoon
Dry Red Chillies, broken 1 2
29
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.
side of the dish and press start.
15. Serve hot
Idiyappam
Ingredients 100 Grams

Rice Flour 100 grams
Boiling Water 250 ml
Oil 1 tablespoon
Salt To taste
Dish MWO Idli Mould
Method
1. Mix the rice flour, salt and oil in boiling water.

2. Lightly grease the idli moulds.
3. Press into 8 through an idiyappam press.
4. Pour 125 ml water, in the plate of the idli mould. Place inside the microwave oven.
6. Press start.
water. Cover with the lid. Press start.
30
10. Serve hot.
Beetroot Puttu

Rice Flour 200 grams
Boiling Water 125 ml
Beetroot, boiled and grated 50 grams
Oil 1 tablespoon
Salt To taste
Dish MWO Idli Mould
Method
1. Mix the rice flour, salt, beetroot and oil in boiling water.
2. Set aside for 10 minutes.
3. Divide into 8 portions.
9. Press start.
13. Serve hot.
31
Pav Bhaji

Potatoes, ½” pieces 80 grams 160 grams
Cauliflower Florets, ½” pieces 50 grams 100 grams
Carrots, ½’ pieces 40 grams 80 grams
Frozen Peas 30 grams 60 grams
Onion Tomato Gravy 100 grams 200 grams
Water 150 ml 300 ml
Red Chilli Powder ¼ teaspoon ½ teaspoon
Pav Bhaji Masala 1.5 teaspoons 1 tablespoon
Cumin Seeds ¼ teaspoon ½ teaspoon
Butter 25 grams 45 grams
Oil 1 teaspoon 1 tablespoons
Lemon Juice to taste to taste
Method
1. Boil the vegetables using ‘Auto Cook SA 04”.

2. Mash well and set aside.
3. Prepare the onion tomato curry using “Auto Cook –CU 02.
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.
side of the dish.
12. Press start.
16. Serve hot with pav buns.
32
Macaroni Mexicana

Macaroni 100 grams 200 grams
Water 400 ml 800 ml
Salt ½ teaspoon 1 teaspoon
Tomatoes, ½” pieces 125 grams 250 grams
Capsicum, ½” pieces 75 grams 150 grams
Garlic 1 clove 3 cloves
Pepper Powder ½ teaspoon 1 teaspoon
Tomato ketchup 2 tablespoon 4 tablespoons
Olive Oil 2 teaspoons 1 ¼ tablespoon
Method
1. Place the macaroni in a dish. Add the water, salt and oil.
5. Press start.
6. Drain in a colander under cold running water. Set aside.
7. Pour the oil in a dish. Add the garlic. Press start.
8. When the microwave oven starts to beep, add the onions, tomatoes, capsicum, salt, pepper
powder and tomato ketchup. Mix. Press start.
11. Mix in the macaroni.
12. Serve warm.
33
Aloo Tikki

Potatoes, boiled 250 grams 500 grams
Red Chilli Powder ½ teaspoon 1 teaspoon
Garam Masala Powder 1/6 teaspoon ½ teaspoon
Dry Mango Powder ½ teaspoon 1 teaspoon
Green Chillies, finely chopped ½ teaspoon 1 teaspoon
Coriander Leaves, finely chopped 1 teaspoon 2 teaspoons
Oil for brushing for brushing
Dish MWO “Grilling MWO “Grilling
Rack” Rack”
Method
1. Peel and mash / grate the potatoes.

2. Mix in the salt, red chilli powder, dry mango powder, garam masala powder, green chillies
and coriander leaves.
3. Shape into balls and flatten slightly.
4. Lightly grease the “Grilling Rack”.
5. Place the tikkis over the rack in a circular pattern.
6. Place the rack inside the oven.
9. Press start.
10. Turn the tikkis over, when the oven starts to beep, brush with a little more oil and press
start.
12. Serve hot with mint and coriander chutney.
34
Scrambled Eggs

Eggs 2 4
Milk 2 tablespoons 4 tablespoons
Pepper Powder to taste to taste
Butter 1 teaspoon 1 tablespoon
Dish Size (shallow) 500 ml 1 Litre
Method
1. Beat the eggs with salt, pepper and milk.

2. Place the butter in a dish.
6. Press start.
7. When the microwave oven starts to beep add the egg mixture.
8. Mix and press start.
10. Press start.
13. Serve hot with buttered toasts.
35
Toast

Bread Slices 4 8
Dish MW Grilling Rack MW Grilling
Rack
Method
1. Place the bread slices (4 at a time) on the “Grilling Rack”.

5. Press start.
6. When the oven starts to beep, turn the slices over and press start.
8. Place the remaining slices (if cooking for 4) and press start.
9. Repeat steps 6 and 7.
10. Serve hot.
36
Chilli Cheese Toast

Bread Slices 4 8
Processed Cheese 50 grams 100 grams
Butter, melted 25 grams 45 grams
Onions, finely chopped 1 tablespoon 3 tablespoons
Dish MW Grilling MW Grilling
Rack Rack
Method
1. Mix all ingredients into a smooth paste.

2. Apply on bread slices.
3. Place the slices (4 at a time) on the “Grilling Rack”.
7. Press start.
8. Remove when the oven starts to beep.
9. Repeat with the remaining slices (if cooking for 4).
10. Cut into wedges and serve hot.
37
Ham & Cheese Sandwich

Bread Slices 4 8
Frozen Ham slices (thawed) 4 8
Processed Cheese 40 grams 80 grams
Mustard Paste 1 teaspoon 2 teaspoons
Black Pepper (crushed) to taste to taste
Butter, softened 10 grams 20 grams
Dish MW Grilling Rack MW Grilling
Rack
Method
1. Mix well the softened butter and mustard paste.

2. Apply on bread slices.
7. Press start.
10. Serve hot with a soup if desired..
38
Tomato Capsicum Sandwich

Bread Slices 4 8
Pizza Topping 1 portion 1 portion
Processed Cheese, grated 30 grams 60 grams
Dish MW Grilling MW Grilling
Rack Rack
Method
1. Prepare the pizza topping using “Auto Cook – Sn 20”.

2. Apply lavishly on bread slices.
3. Top with grated cheese.
8. Press start.
11. Serve hot.
39
Bread Rolls

Bread Slices 4 slices 8 slices
Red Chilli Powder 1/3 teaspoon ¾ teaspoon
Garam Masala Powder 1/3 teaspoon ¾ teaspoon
Green Chillies, finely chopped 1/3 teaspoon ¾ teaspoon
Coriander Leaves, finely chopped 1 tablespoon 2 tablespoons
Ghee for brushing for brushing
Rack” Rack”
Method
1. Peel and mash the potatoes coarsely.

2. Mix in all ingredients except the bread slices and ghee.
3. Mix well. Divide into equal portions and set side.
4. Soak the bread slices in water, one at a time and squeeze out excess water.
5. Stuff the slices with the potato mixture and shape into rolls.
7. Place the stuffed rolls on the grilling rack.
11. Press start.
12. Turn the rolls over, when the oven starts to beep, brush with a little more oil and press start.
14. Serve hot with tomato ketchup.
40
Chicken Sub

Hot Dog Buns 2 4
Frozen Chicken Seekh 150 grams 300 grams
Mustard Paste 1 teaspoon 2 teaspoons
Mayonnaise 2 tablespoons 4 tablespoons
Salt (optional) to taste to taste
Pepper Powder (optional) to taste to taste
Rack” Rack”
Method

2. Place the frozen kababs on the rack and brush with a little oil.
6. Press start.
7. Turn the kababs over, when the oven starts to beep.
8. Brush with a little more oil and press start.
10. Mix together the mayonnaise and cheese.
11. Add the mustard paste and seasoning. Mix well
12. Slice the hot dog buns into two lengthwise.
13. Spread the bottom half with butter.
14. Place the kabab on top.
15. Spread the other half with the cheese mayonnaise.
16. Sandwich together.
17. Cut into two and serve with tomato ketchup.
41
Chicken Cutlets

Frozen Chicken Cutlets (55 – 60 grams 2 pieces 4 pieces
each)
Rack” Rack”
Method

2. Place the frozen cutlets on the rack and brush with a little oil.
6. Press start.
7. Turn the cutlets over, when the oven starts to beep.
Reheat Paratha

Pre prepared parathas ( approx. 50 grams 4 8
each)
Method
1. Wrap the parathas in a damp cloth and place directly on the turntable or on a microwave
safe plate.
2. Place the plate inside the oven.
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.
42
Reheat Chapati

Pre prepared parathas ( approx. 30 grams 4 8
each)
Method
1. Wrap the chapatis in a damp cloth and place directly on the turntable or on a microwave
safe plate.
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.
43
Tomato Rasam

(300 ml) (600 ml)
Tamarind 25 grams 50 grams
Water 125 ml 250 ml
Tomatoes, chopped 60 grams 125 grams
Garlic, chopped 2 cloves 4 cloves
Peppercorns 3 -4 6–8
Dry Red Chillies 2 4
Curry leaves 4–6 4–6
Salt To taste To taste
Oil ½ tablespoon 1 tablespoon
Rasam Powder ½ teaspoon / to taste 1.5 teaspoon / to
taste
Water, extra 250 ml 500 Ml
Dish size 1 Litre 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.
4. Press “Snacks” to select Sn 01.
6. Press start.
7. When the microwave oven starts to beep, remove from the oven and strain the pulp.
8. Pour the oil into another dish. Add the cumin seeds, mustard seeds, curry leaves and dry red
chillies. Press start.
9. Add the strained extract, 500 ml water (extra) and rasam powder. Mix and press start.
11. Allow to cool for 2:00 minutes, before serving.
12. Serve hot with pappadums
44
Tomato Soup

Tomatoes, roughly chopped 150 grams 300 grams
Carrots, roughly chopped 25 grams 50 grams
Onions, roughly chopped 25 grams 50 grams
Water 125 ml 250 ml
Milk 75 ml 150 ml
Salt to taste to taste to taste
Sugar ½ teaspoon 1 teaspoon
Corn flour ½ tablespoon 1 tablespoon
Cream 2 tablespoon 4 tablespoons
Butter 1 teaspoon 2 teaspoons
Dish 1 litre 2 litre
Method
1. Boil the vegetables and water using auto cook steamed vegetables.
2. Allow to cool. Puree and strain.
3. Pour the butter in a dish. Place inside the oven cavity.
4. Press “Snacks” repeatedly to select Sn 02.
6. Press start.
7. When the oven starts to beep, add the strained vegetable puree and milk
9. When the oven beeps again, add the corn flour dissolved in a little water, salt and pepper
powder. Mix well and press start.
10. Remove when END is displayed. Mix in the cream
11. Garnish with lightly beaten cream and serve hot.
45
Cream of Spinach Soup

Spinach Leaves, roughly chopped 200 grams 400 grams
Tomatoes, roughly chopped 75 grams 150 grams
Onions, roughly chopped 25 grams 50 grams
Water 125 ml 250 ml
Salt to taste to taste to taste
Milk 100 ml 200 ml
Corn flour ½ tablespoon 1 tablespoon
Roasted Cumin Seed Powder ¼ teaspoon 1/2 teaspoon
Butter ½ tablespoon 1 tablespoon
Method
1. Boil the vegetables and water using auto cook steamed vegetables.
2. Allow to cool. Puree and strain.
6. Press start.
7. When the oven starts to beep, add the strained vegetable puree, roasted cumin seed
powder and milk. Mix and press start.
9. Remove when END is displayed.
46
Cauliflower & Cabbage Soup

Cauliflower florets, chopped 75 grams 150 grams
Cabbage, chopped 75 grams 150 grams
Water 250 ml 500 ml
Ajinimoto ½ teaspoon 1 teaspoon
Milk 50 ml 100 ml
Corn flour 1 tablespoon 2 tablespoons
Soya sauce ½ tablespoon 1 tablespoon
Butter 1 tablespoon 2 tablespoons
Method
1. Cook the cabbage and cauliflower using auto cook vegetables.

2. Allow to cool, puree and strain.
6. Press start.
7. When the oven starts to beep, add the stock, milk, sweet corn and chicken. Press start.
47
Chicken Sweet Corn Soup

Boneless Chicken, boiled and shredded 150 grams 200 grams
Chicken Stock 125 ml 250 ml
Milk 15 ml 30 ml
Butter ½ tablespoon 1 tablespoon
Pepper powder to taste to taste
Tinned Sweet Corn 225 grams 450 grams
Soya Sauce ½ teaspoon 1 teaspoon
Corn Flour ½ tablespoon 1 tablespoon
Method

4. Press start.
5. When the oven starts to beep, add the stock, milk, sweet corn and chicken. Press start.
48
Popcorn
Ingredients For 1 pack For 2 packs

(Net Wt. 85 (Net Wt. 170
grams) grams)
Microwave Popcorn 1 pack 2 packs
Dish MW Safe MW Safe Popcorn
Popcorn Bag Bag
Method
1. Remove the outer cellophane packaging from popcorn the pack. Do not tear / open the
pack.
2. Place the pack (one at a time) on the turntable.
5. Press start.
7. Shake well and allow to stand for 2:00 minutes before opening.
8. Cut the pack and serve hot.
49
Roasted Fryums

Fryums 30 grams 60 grams
Oil (optional) for Brushing for Brushing
Dish MW Safe Plate / MW Safe Plate /
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.
3. Brush with a little oil, if desired.
6. Press start.
7. Remove from the microwave oven and allow to stand for 2:00 minutes.
8. Add the remaining fryoums and press start.
11. Serve hot.
50
Masala Papad

Masala Papad (6” diameter) 4 pieces (30 grams) 8 pieces (60 grams)
Oil (optional) for Brushing for Brushing
Dish MW Safe Plate / MW Safe Plate /
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.
10. Serve hot.
51
Masala Peanuts

Peanuts 100 grams 200 grams
Red Chilli Powder 1/8 teaspoon ½ teaspoon
Dry Mango Powder ¼ teaspoon ¾ teaspoon
Chat Masala Powder ¼ teaspoon ¾ teaspoon
Oil 1 teaspoon 1 tablespoon
Dish Size (Shallow) ½ litre 760 ml
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 3 days.
52
Salted Cashew Nuts

Cashew Nuts (kaju) 100 grams 200 grams
Oil 1 teaspoon 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
Note:

2. The cashew nuts may be stored in an airtight container for up to 3 days.
53
Chatpate Murmure

Puffed Rice (Murmure) 85 grams 170 grams
Red Chilli Powder ¼ teaspoon 1 teaspoon
Chat Masala Powder ¼ teaspoon 1 teaspoon
Black Salt 1/8 teaspoon ¼ teaspoon
Oil 2 teaspoons 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.
54
Bombay Chana

Roasted Gram ( Bhuna Chana) 100 grams 200 grams
Red Chilli Powder ¼ teaspoon ¾ teaspoon
Chat Masala Powder ½ teaspoon 1 teaspoon
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.
8. Stir when the oven beeps again.
Note:

2. The chana may be stored in an airtight container for up to 3 days.
55
Roasted Chirwa

Beaten Rice Flakes (chirwa) 100 grams 200 grams
Oil 2 teaspoons 4 teaspoons
Salt and spices to taste to taste
Dish Size (shallow) ½ litre 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.
56
Veg Burger

Burger Buns 2 4
Frozen Burger Patties (60 grams each) 2 4
Mayonnaise 2 tablespoons 4 tablespoons
Cheese Slices 2 4
Lettuce Leaves 2 4
Tomato Slices 4 8
Cucumber Slices 4 8
Rack” Rack”
Method

2. Place the frozen Cutlets on the rack and brush with a little oil.
6. Press start.
7. Turn the cutlets over, when the oven starts to beep.
10. Slit the buns into 2 horizontally.
11. Place a lettuce leaf over 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.
57
Crispy Potatoes

Pepper Powder 1/8 teaspoon ¼ teaspoon
Chat Masala Powder ¼ teaspoon ½ teaspoon
Rack” Rack”
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 rack and brush with a little oil.
7. Press start.
8. Turn the fingers over when the oven starts to beep.
9. Brush with a little more oil, if desired.
10. Press start.
12. Mix in the seasoning.
58
Cheese Fingers

Frozen Cheese Sticks (approx. 25 100 grams 200 grams
grams each)
Rack” Rack”
Method

2. Place the frozen sticks on the rack and brush with a little oil.
6. Press start.
7. Turn the fingers over, when the oven starts to beep.
59
White Sauce

(300 ml (600 ml)
Milk (Room Temperature) 300 ml 600 ml
Plain Flour 2 tablespoons 4 tablespoons
Dish Size 1 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. Add the milk, when the oven beeps. Mix well to avoid the formation of lumps.
8. Press start.
9. Mix well when the oven starts to beep. Press start.
11. Season to taste and use as desired.
60
Vegetable Au Gratin

Boiled Vegetables 200 grams 400 grams
White Sauce 300 ml 600 ml
Macaroni 25 grams 50 grams
Bread Crumbs 20 grams 40 grams
Dish Size 1 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 “Auto Cook – SA 04.
3. Prepare the white sauce using “Auto Cook – Sn 17.
4. Mix together the white sauce, vegetables and macaroni.
5. Add salt and pepper to taste.
6. Pour into the dish. Sprinkle with grated cheese.
7. Top with bread crumbs and dot with a little butter.
8. Place the dish over the “Grilling Rack” inside the oven.
11. Press start
12. Remove from the oven when END is displayed.
13. Allow the dish to stand in the oven for 5:00 minutes.
61
Chicken & Corn Au Gratin

Boiled Chicken, shredded 200 grams 400 grams
Sweet Corn 50 grams 100 grams
Capsicum, ½” pieces 50 grams 100 grams
White Sauce 300 ml 600 ml
Dish Size 1 litre 1.5 litre
Method
1. Prepare the white sauce using “Auto Cook – Sn 17.

2. Mix together the white sauce, boiled chicken, corn and capsicum.
3. Add salt and pepper to taste.
4. Pour into the dish. Pour into the dish. Sprinkle with grated cheese.
5. Top with bread crumbs and dot with a little butter.
6. Place the dish over the “Grilling Rack” inside the oven.
9. Press start
10. Remove from the oven when END is displayed.
11. Allow the dish to stand in the oven for 5:00 minutes.
62
Pizza Topping
Ingredients Serves 2 Serves 4 (670

(330 grams) grams)
Onion, thinly sliced 100 grams 200 grams
Tomato, chopped 230 grams 470 grams
Capsicum, chopped 70 grams 140 grams
Ginger, finely chopped 3.5 grams 7.5 grams
Garlic, finely chopped 3.5 grams 7.5 grams
Garam Masala Powder ¼ teaspoon ½ teaspoon
Turmeric Powder a pinch a pinch
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.
63
Onion Capsicum Pizza

Pizza Base 2 4
Pizza topping Serves 2 Serves 4
Mustard Paste (optional) 2 teaspoons 4 teaspoons
Tomato Ketchup 9optional) 2 teaspoons 4 teaspoons
Mozzarella Cheese, grated 60 grams 120 grams
Rack” Rack”
Method
1. Prepare the pizza topping using “Auto Cook – Sn 20.

2. Spread 1 teaspoon mustard paste and 1 teaspoon tomato ketchup over each pizza base.
3. Lavishly spread with the topping.
4. Sprinkle with grated cheese. Brush the top with a little oil.
5. Place the pizza on the “Grilling Rack”. Place inside the oven cavity.
8. Press start.
9. Remove from the oven when the oven when it starts to beep.
10. Add the next pizza and press start.
64
Chicken Pizza

Pizza Base 2 4
Pizza topping Serves 2 Serves 4
Murg Malai Tikka (as per recipe Sn 21) 200 grams 400 grams
chopped
Mustard Paste (optional) 2 teaspoons 4 teaspoons
Tomato Ketchup 9optional) 2 teaspoons 4 teaspoons
Mozzarella Cheese, grated 60 grams 120 grams
Rack” Rack”
Method
1. Prepare the pizza topping using “Auto Cook – Sn 20.

2. Spread 1 teaspoon mustard paste and 1 teaspoon tomato ketchup over each pizza base.
3. Lavishly spread with the topping. Garnish with the chopped chicken tikka pieces.
4. Sprinkle with grated cheese. Brush the top with a little oil.
5. Place the pizza on the “Grilling Rack”. Place inside the oven cavity.
8. Press start.
9. Remove from the oven when the oven starts to beep.
10. Add the next pizza and press start.
65
Methi Muthia

Coarse Wheat Flour 75 grams
Semolina 15 grams
Gramflour 15 grams
Fenugreek Leaves, chopped 30 grams
Green Chillies, finely chopped 2
Ginger Garlic Paste 1 teaspoon
Salt to taste
Red Chilli Powder ¼ teaspoon
Sour Curds 2 tablespoons
Oil 1 tablespoon
Water 2 – 3 tablespoons
Dish MWO Vegetable
Steamer
Method
1. Mix all ingredients into a soft dough.

2. Knead and set aside for 30 minutes.
3. Apply oil on palms.
4. Divide into 10 equal muthias.
5. Lightly grease the steamer basket.
6. Pour 125 ml water, in the plate of the steamer
9. Press start.
13. Serve hot.
66
Kothimbir Vadi

Gramflour 100 grams
Coriander Leaves, chopped 30 grams
Green Chillies, finely chopped 2
Ginger Garlic Paste 1 teaspoon
Salt to taste
Red Chilli Powder ¼ teaspoon
Turmeric Powder ¼ teaspoon
Cumin Seeds ¼ teaspoon
Asafoetida A pinch
Lemon Juice ½ lemon
Oil, luke warm 4 teaspoons
Water 150 ml
Soda bi Carb ¼ teaspoon
Dish MWO Idli Mould
Method
1. Mix all ingredients into a thick paste.

6. Press start.
10. Serve hot.
67
Veggie Momos
Plain Flour 75 grams
Salt To taste
Water 60 ml (approx)
Cabbage, finely chopped 40 grams
Carrots, finely chopped 40 grams
Spring Onions, finely chopped 30 grams
Salt to taste
Pepper Powder ½ teaspoon
Soya Sauce (optional) 1 teaspoon
Ajinomoto (optional) ¼ teaspoon
Dish MWO Vegetable Steamer
Method
1. Knead the flour with a little salt, oil and water.

2. Cover and set aside for 30 minutes.
3. Apply a little oil on palms and divide the dough into 8 equal portions.
4. Roll out into thin circles.
5. Mix the remaining ingredients and stuff into the rolled out dough.
6. Pinch the sides and shape into momos.
7. Pour 125 ml water, in the plate of the vegetable steamer.
10. Press start.
11. When the oven starts to beep, place the steamer basket with the momos over the plate of
hot water. Cover with the lid. Press start.
14. Serve hot.
68
Paneer Tikka

Paneer, 1.5’ cubes 200 grams 400 grams
Hung Curd 75 grams 125 grams
Garam Masala Powder ½ teaspoon 1 teaspoon
Gram Flour ½ tablespoon 1 tablespoon
Ajwain a pinch a pinch
Kasoori Methi a pinch a pinch
Tandoori Colour a pinch a pinch
Rack” Rack”
Method
1. Mix well, the curd, salt, red chilli powder, garam masala powder and gram flour.
2. Add the tandoori colour and mix in the paneer cubes, cover and marinate in the refrigerator
for 3-4 hours.
3. Place the paneer cubes on the “Grilling Rack”, brush with a little oil
4. Place the rack inside the oven cavity.
7. Press start.
8. When the microwave oven starts to beep, turn the pieces over, brush with a little more oil
return to the oven and press start.
10. Sprinkle with a little chat masala powder, if desired.
69
Paneer Shashlik

Paneer, 1.5’ cubes 200 grams 400 grams
White Pepper Powder ¼ teaspoon ½ teaspoon
Green Chilli paste ½ tablespoon 1 tablespoon
Onion, cut into 1.5” cubes 50 100
Tomato, cut into 1.5” cubes 75 150
Capsicum, cut into 1.5” cubes 50 100
Rack” Rack”
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 stick, thread one cube of onion, capsicum and
tomato, then another paneer cube.
4. Repeat until all paneer cubes have been used.
5. Place on the “Grilling Rack”, brush with a little oil
9. Press start.
70
Tandoori Khumb

Mushrooms 200 grams 400 grams
Gram Flour ½ tablespoon 1 tablespoon
Cream 25 grams 50 grams
Kasoori Methi a pinch a pinch
Chat Masala Powder to taste to taste
Rack” Rack”
Method
1. Mix well, the curd, salt, red chilli powder, garam masala powder and gram flour.
2. Add the tandoori colour and kasoori methi.
3. 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.
71
Vegetable Seekh Kabab

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

2. Place the kababs on the rack and brush with a little oil.
7. Press start.
8. Turn the Kababs over, when the oven starts to beep, brush with a little more oil and press
start.
10. Serve hot with mint chutney.
72
Murg Tangri Kabab

Chicken Drumsticks 350 grams 700 grams
Lemon Juice ¼ 1
Ginger 10 grams 20 grams
Garlic 2 cloves 6 cloves
Green Chillies 2 6
Garam Masala powder ¼ teaspoon ½ teaspoon
Ghee for brushing for brushing
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.
4. Set aside for 30 minutes
5. Add a pinch of tandoori colour to the lightly beaten curd.
6. Mix and add the marinated chicken pieces.
7. Coat well with the marinade, cover and marinate in the refrigerator for 3 - 4 hours.
8. Place the chicken legs on the “ Grilling Rack”, brush with a little oil
12. Press start.
16. Serve hot.
73
Murg Malai Tikka

Boneless Chicken, 2” pieces 200 grams 400 grams
Lemon Juice ¼ 1
Green Cardamom powder ¼ teaspoon ½ teaspoon
Mace Powder a pinch a pinch
Cream 40 grams 80 grams
Butter for brushing for brushing
Rack” Rack”
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.
5. Mix and add the marinated chicken pieces.
7. Place the chicken pieces on the “Grilling Rack”, brush with a little oil
11. Press start.
74
Murg Haryali Tikka

Lemon Juice ¼ 1
Roasted Cumin seed Powder ¼ teaspoon ½ teaspoon
Coriander Leaves ½ small bunch 1 small bunch
Mint Leaves ½ small bunch 1 small bunch
Green Chillies 2 4
Chat Masala Powder for sprinkling for sprinkling
Rack” Rack”
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.
5. Place the chicken pieces on the “Grilling Rack”, brush with a little oil
9. Press start.
75
Fish Tikka

Fish Fillets, 2” pieces 200 grams 400 grams
Lemon Juice ¼ 1
Ajwain, crushed a pinch a pinch
Vnegar 1 teaspoon 2 teaspoons
Butter 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.
6. Place the fish pieces on the “Grilling Rack”, brush with a little oil
10. Press start.
76
Seekh Kabab

Frozen Seekh Kabab 150 grams 300 grams
Rack” Rack”
Method

2. Place the frozen kababs on the Grilling Rack and 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.
77
Fish Fingers

Frozen Fish Fingers (25 grams 100 grams 200 grams
each)
Rack” Rack”
Method

2. Place the frozen fish fingers on the rack and brush with a little oil.
6. Press start.
7. Turn the fingers over, when the oven starts to beep, brush with a little more oil and press
start.
78
Patrani Macchi

Boneless Fish, 3” 200 grams 400 grams
Chutney made with 50 grams 100 grams
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
Dish Size 500 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.
79
Brown Onions
Ingredients 100 grams 200 grams

Onions 100 grams 200 grams
Oil 1 tablespoon 2 Tablespoons
Method
1. Peel and chop the onions finely.

2. Pour the oil into a ½ litre dish. Mix in the onions.
4. Press “Curries” to select CU 01.
6. Press start.
7. Mix well, when the oven starts to beep. Press start.
9. Allow to stand for 10:00 minutes, before using.
10. 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.
80
Onion Tomato Curry

Onions 100 grams 200 grams
Tomatoes 200 grams 400 grams
Ginger (optional) 5 grams 10 grams
Garlic (optional) 3 grams 7.5 grams
Green Chillies (optional) 1 4
Oil 3 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.
5. Press “Curries” repeatedly to select CU 02.
7. Press start.
8. When the oven starts to beep, stir the onions and press start.
9. When the oven starts to beep, stir the onions again and press start.
10. Now add the pureed tomatoes when the oven beeps again. 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 3 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.
81
Paneer Makhani

(100 grams) grams)
Paneer, 1” cubes 100 grams 200 grams
Tomato Puree 50 grams 100 grams
Ginger, finely chopped ½ teaspoon 1 teaspoon
Bay Leaf 1 2
Cinnamon Stick 1 2
Cloves 2 4
Green Cardamoms, crushed 4 6
Mace a pinch a pinch
Coriander Powder 1/3 teaspoon ¾ teaspoon
Coriander Leaves 1 teaspoon 1 tablespoon
Cream 20 ml 40 ml
Honey 1 teaspoon 2 teaspoons
Water 150 ml 250 ml
Cashew Paste 2 tablespoons 4 tablespoons
Kasoori Methi, crushed ¼ teaspoon 1 teaspoon
Method
1. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves, cinnamon stick, green
cardamoms, mace and ginger. Place the dish inside the oven.
3. Select number of servings by pressing “Serves 2 / 4”. Press start.
4. Mix in the tomato puree, water, cashew paste, honey, green chillies, water, salt and spices,
when the oven starts to beep. Press start.
5. Mix in lightly beaten cream, kasoori methi and paneer, when the oven beeps again. Press
start.
7. Garnish with finely chopped coriander leaves and serve hot
82
Palak Paneer

Spinach Leaves, blanched 100 grams 200 grams
Paneer, cut into 1” cubes 75 grams 150 grams
Oil 1 tablespoon 2 tablespoon
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.
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 and press start.
83
Dahi Ke Aloo

Sour Curd 100 ml 200 ml
Water 100 ml 200 ml
Red Chilli Powder ½ teaspoon ¾ teaspoon
Garam Masala Powder ½ teaspoon ¾ teaspoon
Coriander Powder ½ teaspoon ¾ teaspoon
Turmeric Powder 1/8 teaspoon ¼ teaspoon
Green Chilies, finely chopped 1 3
Ginger ½ teaspoon ¾ teaspoon
Coriander Leaves 1 tablespoon 2 tablespoons
Cloves 2 4
Ghee 1 teaspoon 1 tablespoon
Method
1. Mash the boiled potatoes coarsely. Mix in the curd, water, salt and spices and set aside.
2. Pour the ghee in a dish. Add the cumin seeds, asafoetida and cloves.
6. Press start.
7. When the oven starts to beep, add the curd mixture, green chillies, ginger and coriander
leaves. Mix well.
9. Press start.
10. Stir when the oven beeps again. Press start.
12. Allow to stand covered for 5:00 minutes and serve hot.
84
Aloo Muttar

Onions – Tomato Curry 1 portion 1 portion
Curd 35 ml 70 ml
Water 100 ml 200 ml
Green Cardamoms 4 6
Dish Size 750 ml 1.5 litre
Method
1. Prepare the onion tomato curry with ginger and garlic using “Auto Cook – Cu 02”.
2. Pour the oil in a dish. Add the cumin seeds, asafoetida and green cardamoms.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, curd, salt, spices and water.
9. When the oven beeps again add the peas and potatoes.
10. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side.
11. Press start.
12. Stir when the oven beeps. Press start.
15. Garnish with chopped coriander leaves and serve hot.
85
Navrattan Curry

Frozen Corn 30 grams 60 grams
Curd 30 grams 50 grams
Water 125 ml 250 ml
Onion Tomato Curry 1 portion 1 portion
Red Chilli Powder ½ teaspoon ¾ teaspoon
Garam Masala powder ½ teaspoon ¾ teaspoon
Coriander Powder ½ teaspoon ¾ teaspoon
Bay Leaf 1 2
Green Cardamoms 2 4
Mace a small piece a small piece
Cinnamon Stick 1 2
Dish Size 1.2 litre 2 litre
Method
1. Prepare the onion tomato curry using “Auto Cook – Cu 02”.

2. Pour the oil in a dish. Add the cumin seeds, asafoetida, bay leaf, mace, cinnamon stick and
green cardamoms. Place the dish inside the oven.
5. Press start.
6. When the microwave oven starts to beep, add the onion tomato curry.
7. Mix well and press start.
8. When the oven beeps again, mix in the curd, water, vegetables and spices.
9. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side. Press start.
10. Stir the vegetables when the microwave oven starts to beep. Press start.
12. Allow to stand covered for 10:00 minutes before serving. Serve hot.
86
Mushroom Muttar

Mushrooms 100 grams 200 grams
Peas 40 grams 100 grams
Cream 35 ml 70 ml
Water 100 ml 200 ml
Method
1. Prepare the onion tomato curry with ginger and garlic using “Auto Cook – Cu 02”.
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.
Press start.
12. Garnish with chopped coriander leaves and serve hot
87
Arhar Dal

Arhar / Toor Dal 100 grams 200 grams
Water 450 ml 900 ml
Turmeric Powder ¼ teaspoon ½ teaspoon
Ghee 2 teaspoon 1 1/3 tablespoon
Method
1. Wash and soak the dal in water for one hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin seeds and asafoetida.
6. Press start.
7. When the oven starts to beep, add the dal, salt, turmeric powder, green chillies and water.
8. Mix well. Partially cover the dish. Press start.
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.
88
Sukhi Urad Dal

Split Black Gram (Urad dal) 100 grams 200 grams
Water 200 ml 400 ml
Ginger ½ teaspoon 1 teaspoon
Ghee 2 teaspoon 1 1/3 tablespoon
Method
1. Wash and soak the dal in water for one hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin seeds and asafoetida.
6. Press start.
7. When the oven starts to beep, add the onions, ginger, green chillies and water. Mix well.
Partially cover the dish. Press start.
8. When the oven beeps gain, mix in the drained dal, water, salt and turmeric powder.
13. Add lemon juice to taste and serve hot.
Note:
89
Sambar

Arhar / Toor Dal ½ portion 1 portion
Onion Tomato Curry ½ portion 1 portion
Water 300 ml 600 ml
Sambhar Powder 2 teaspoons 4 teaspoons
Tamarind Paste ¾ tablespoon 1.5 tablespoon
Garlic, finely chopped 2 4
Cumin seeds ¼ teaspoon ½ teaspoon
Curry leaves 2–3 4-6
Dry Red Chillies, broken 2 4
Ghee 1 tablespoon 2 tablespoon
Method
1. Prepare the dal using “Auto Cook – Cu 09”.

2. Prepare the onion tomato curry using “Auto Cook Onion Tomato Curry – Cu 02”.
3. Pour the ghee in a dish. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, dry
red chillies and garlic.
7. Press start.
8. When the oven starts to beep, add the onion tomato curry, water and blended dal.
9. Press start.
10. When the oven beeps again, stir the sambar and add the tamarind paste dissolved in a little
water, salt (if required) and sambar powder. Press start.
13. Serve hot.
90
Egg Curry

Eggs, hard boiled, halved 4 8
Water 100 ml 200 ml
Curd 45 ml 90 ml
Garam Masala powder ½ teaspoon 1 teaspoon
Coriander Powder ½ teaspoon 1 teaspoon
Bay leaf 1 2
Cinnamon Stick 1 2
Method

2. Pour the oil in a dish. Add the cumin seeds, dry red chillies and bay leaves.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, salt and spices.
9. When the oven beeps again, add the eggs, curd and water.
11. Press start.
14. Mix well and serve hot.
91
Seekh Kabab Curry

Seekh Kabab 1 portion 1 portion
Tomato Puree 1 tablespoon 2 tablespoons
Water 100 ml 200 ml
Green Chillies 2 4
Garam masala Powder ¼ teaspoon ½ teaspoon
Method
1. Prepare the frozen seekh kabab using “Auto cook – Sn 34”.

7. Press start.
8. When the oven starts to beep add the onion tomato curry and water. Mix and press start.
9. When the oven beeps again, add the salt, red chilli powder, garam masala powder and
turmeric powder. Mix well.
10. Add the chopped kabab.
12. Press start.
15. Serve hot.
92
Chicken Curry

Boneless Chicken, 2” 200 grams 400 grams
Water 100 ml 200 ml
Curd 45 ml 90 ml
Garam Masala powder ½ teaspoon 1 teaspoon
Green Cardamoms 2 4
Bay leaf 1 2
Cinnamon Stick 1 2
Dish Size 1 Litre 2 Litre
Method

2. Pour the oil in a dish. Add the cumin seeds, green cardamoms, cinnamon stick and bay
leaves.
6. Press start.
7. When the oven starts to beep, add the onion tomato curry, salt and spices.
9. When the oven beeps again, add the chicken pieces, curd and water.
10. Cover the dish with a loose fitting lid / cling film after leaving a vent on ne side.
11. Press start.
14. Mix well and serve hot
93
Butter Chicken

Murg Tangri Kabab 350 grams 700 grams
Bay Leaf 1 2
Cinnamon Stick 1 2
Cloves 2 4
Green Cardamoms, crushed 4 6
Mace a pinch a pinch
Coriander Leaves 1 teaspoon 1 tablespoon
Cream 20 ml 40 ml
Honey 1 teaspoon 2 teaspoon
Water 150 ml 250 ml
Cashew Paste 2 tablespoons 4 tablespoons
Kasoori Methi, crushed ¼ teaspoon 1 teaspoon
Method
1. Prepare the murg tangri kabab using “Auto Cook – Sn 31” .

2. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves, cinnamon stick, green
cardamoms, mace and ginger.
5. Select number of servings by pressing “Serves 2 / 4”.Press start.
6. Mix in the tomato puree, green chillies, water, cashew paste, honey, salt and spices, when
the oven starts to beep. Press start.
7. Mix in lightly beaten cream, kasoori methi and tangri kabab, when the oven beeps again.
Press start.
8. Remove from the oven when ‘END” is displayed.
9. Garnish with finely chopped coriander leaves and serve hot
94
Chicken Korma

Chicken Pieces with bone 200 grams 400 grams
Brown onions 1 portion 1 portion
Ginger, grated ½ teaspoon 1 teaspoon
Garlic, grated ½ teaspoon 1 teaspoon
Coconut Milk 50 ml 100 ml
Poppy Seeds, dry roasted 1 tablespoon 2 tablespoon
Coriander Seeds, dry roasted ½ tablespoon 1 tablespoon
Green Cardamoms 2 4
Cloves 2 4
Cinnamon Stick ½” 1’
Bay Leaf 1 2
Water 50 ml 100 ml
Mace Powder a pinch a pinch
Ghee 1 tablespoon 2 tablespoons
Method
1. Clean and wash the chicken. Prick the skin with a fork/ knife.
2. Prepare the brown onions suing “Auto Cook – Cu 01”.
3. Grind together the onions, poppy seeds and coriander seeds to a fine paste, using as little
water as required.
4. Pour the ghee in a dish.
5. Add the cumin seeds, cloves, cardamoms, bay leaf, cinnamon, ginger and garlic.
9. Press start.
10. When the oven starts to beep add the ground onion paste. Press start.
11. Mix in the salt, spices, water, curd and chicken pieces when the oven beeps again. Mix well.
13. Press start.
95
14. Finally add the mace powder and coconut milk. Mix well. Press start.
17. Serve hot.
96
Fish Masala

Boneless fish, 2” 200 grams 400 grams
Tomato Puree 1 tablespoon 2 tablespoons
Water 100 ml 200 ml
Curd 25 grams 50 grams
Mustard Oil 1 tablespoon 2 tablespoons
Dish Size 1 Litre 2 Litre
Method

6. Press start.
7. When the oven starts to beep, add the onion tomato curry, tomato puree, salt and spices.
9. When the oven beeps again, add the fish pieces, curd and water.
11. Press start.
97
Keema Kofta Curry

Fine Mutton Mince 150 grams 250 grams
Bread Slice ½ 1
Red Chilli Powder 1/8 teaspoon ¼ teaspoon
Garam Masala Powder 1/8 teaspoon ¼ teaspoon
Onion tomato Curry 1 portion 1 portion
Water 100 ml 200 m
Curd 2 tablespoon 4 tablespoons
Method
1. Wash the mince meat thoroughly under water. Squeeze out the excess water.
2. Add the salt and spices and mix well till sticky.
3. Add a soaked and squeezed bread slice. Mix well.
4. Divide the mixture into equal portions, shape into smooth balls and set aside.
6. Pour the oil into a dish. Add the cumin seeds.
10. Press start.
11. When the oven starts to beep, add the onion tomato curry, curd, salt, spices and water.
13. When the oven beeps again, mix in the cream and place the koftas towards the edges of the
dish. Pour some curry on top. Press start.
16. Serve hot.
98
Blanch Tomatoes

Method
1. Wash the tomatoes.

2. Make criss cross incisions at the bottom and place in a circular pattern in a dish.
4. Press “Sabzi” to select SA 01.
6. Press start.
9. Peel, chop and use as desired.
99
Blanch Leafy Vegetables

Spinach Leaves 100 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 lid / cling film leaving a vent on the side.
5. Press “Sabzi” repeatedly to select SA 02.
7. Press start.
10. Use as desired.
100
Boil Potatoes

Potatoes, round, even sized 250 grams 500 grams
Method
1. Use round even sized potatoes as far as possible.

2. Wash the potatoes. Prick the potatoes all over with a fork.
3. Place in a circular pattern in a dish or directly on the turntable.
6. Press start.
8. Allow to stand covered with an aluminium foil for 10:00 minutes.
9. Peel, chop and use as desired.
Note:
1. Use round even sized potatoes as far as possible for best results.
101
Steamed Vegetables

Water 30 ml 60 ml
Method
1. Place the vegetables in a bowl. Add the water.

6. Press start.
10. Use as desired.
Note:
1. Cut the vegetables into even sized pieces for best results.
102
Aloo Gobhi

Cauliflower Florets, 1” pieces 115 grams 230 grams
Coriander Leaves 1 tablespoon 2 tablespoons
Mustard Oil 2 teaspoons 1 1/3 tablespoon
Method
5. Press start.
6. When the oven starts to beep, add the potatoes, cauliflower, green chillies, ginger, salt and
turmeric powder. Mix well.
8. When the oven beeps again, stir and add red chilli powder, garam masala powder, dry
mango powder and coriander powder. Mix. Press start.
11. Garnish with chopped coriander leaves and serve hot.
Note:
103
Stuffed Capsicum

Capsicums 200 grams 400 grams
Paneer 150 grams 300 grams
Dry Mango powder 1/3 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.
8. Press start.
9. Place the capsicums in the dish, when the oven starts to beep. Brush with a little oil. Cover
the dish partially. Press start.
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.
104
Bhindi Masala

(100 grams) grams)
Lady’s Finger’ s, 1” pieces 100 grams 200 grams
Dry Mango powder 1/3 teaspoon ¾ teaspoon
Aniseeds Powder 1/3 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.
9. When the oven starts to beep add the remaining spices. Mix well. Press start.
12. Serve hot.
Note:
105
Brinjal Hydrabadi

Brinjal, small, slit lengthwise 200 grams 400 grams
Tamarind Paste 1 tablespoon 2 tablespoon
Water 15 ml 30 ml
Red Chili Powder ½ teaspoon 1 teaspoon
Aniseed Powder ½ teaspoon 1 teaspoon
Curry Leaves 3–4 4-5
Mustard Oil 1 tablespoon 2 tablespoon
Method
1. Pour the oil in the dish. Add the cumin seeds, mustard seeds, asafoetida, dry red chillies and
curry leaves.
5. Press start.
6. When the microwave oven starts to beep add the brinjal, salt and turmeric powder.
8. Press start.
9. When the oven beeps again, mix well and add the remaining spices and the tamarind paste
dissolved in water. Mix and press start.
12. Serve hot.
106
Beans Foogath

(100 grams) grams)
French Beans, 1” pieces 100 grams 200 grams
Split Bengal Gram 5 grams 10 grams
Onion, chopped 50 grams 100 grams
Ginger, chopped 5 grams 10 grams
Green Chillies, chopped ½ teaspoon 1 teaspoon
Water 50 ml 100 ml
Coconut, grated 50 grams 100 grams
Lemon Juice ½ 1
Curry Leaves 3–4 5-6
Oil 1.5 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.
12. Mix in the grated coconut and lemon juice.
13. Allow to stand covered for 10:”00 minutes.
14. Serve hot.
Note:
107
Sweet & Sour Cabbage

(200 grams) grams)
Cabbage, chopped 200 grams 400 grams
Dry mango Powder ½ teaspoon 1 teaspoon
Sugar ¼ teaspoon ½ teaspoon
Mustard Oil 2 teaspoon 1 ¼ tablespoon
Method
5. Press start.
6. When the microwave oven starts to beep, add the cabbage, salt and turmeric powder.
7. Mix well and cover the dish with a loose fitting lid / cling film after leaving a vent on one
side. Press start.
8. When the oven beeps again add the remaining spices and sugar. Mix well. Press start.
11. Serve hot
108
Zeera Aloo

Potatoes, 1/2 “ pieces 200 grams 400 grams
Garam masala Powder 1/3 teaspoon ¾ teaspoon
Dry Mango Powder 1/3 teaspoon ¾ teaspoon
Mustard Oil 2 teaspoons 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.
8. Mix well, when the oven starts to beep add the spices and green chillies. Mix well.
9. Press start.
12. Garnish with coriander leaves and serve ho
Note:
109
Mixed Vegetables

Frozen Corn 30 grams 60 grams
Water 30 ml 60 ml
Garam Masala powder ½ teaspoon ¾ teaspoon
Cloves 2 4
Cinnamon Stick 1 2
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.
7. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side and press
start.
8. Mix in the remaining spices when the oven beeps again.
10. Mix well and allow to stand covered for 10:00 minutes.
11. Serve hot.
Note:
110
Steamed Rice

Rice 150 grams 300 grams
Water 240 ml 480 ml
Method
1. Wash and soak the rice in water for one hour. Drain and set aside.
2. Pour the water in a dish. Add the rice.
5. Press “Rice” repeatedly to select ri 01.
7. Press start.
8. Stir the rice when the oven starts to beep. Press start.
10. Mix well Allow to stand covered for 10:00 minutes before serving.
11. Serve hot with dal or curry.
Note:
1. The cooking time for rice may vary slightly depending on the quantity of rice used.
2. We have used Golden Sela Basmati rice in our recipes.
111
Lemon Rice

Water 240 ml 480 ml
Curry Leaves 2-3 4-6
Method
1. Wash and soak the dals in water for 10:00 minutes. Drain and set aside.
2. Prepare the rice using “Auto Cook – ri 01” .
3. Remove from the oven and set aside.
4. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, curry leaves and dry
red chillies.
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 add the rice, salt and turmeric powder.
12. Press start.
14. Add lemon juice to taste. Mix well and serve hot with pappadums.
112
Dalia Pulao

Roasted Dalia (broken wheat) 50 100
Water 250 500
Coriander Powder ¼ teaspoon ½ teaspoon
Carrots, finely chopped 1 tablespoons 2 tablespoons
Shelled Peas 1 tablespoons 2 tablespoons
French Beans, finely chopped 1 tablespoons 2 tablespoons
Cauliflower florets, finely chopped 1 tablespoons 2 tablespoons
Cumin seeds ¼ teaspoon ½ teaspoon
Method

5. Press start.
6. When the oven starts to beep, add the dalia, water, spices and vegetables. Mix well.
7. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side
8. Press start.
12. Serve hot.
Note:
1. The spices and vegetables may be altered to taste.
113
Zeera Pulao

Water 240 ml 480 ml
Cumin Seeds ¼ teaspoon 1/2 teaspoon
Garam Masala Powder ¼ teaspoon 1/2 teaspoon
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.
6. Press start.
7. When the oven starts to beep, mix in the rice, water and salt.
9. Press start.
10. Stir the rice when the microwave oven starts to beep. Press start.
12. Mix well. Allow to stand covered for 10:00 minutes before serving.
13. Serve hot.
Note:
114
Subz Pulao

Water 240 ml 480 ml
Potatoes, ½’ pieces 30 grams 70 grams
French Beans, ½’ pieces 20 grams 40 grams
Cauliflower Florets, ½’ pieces 30 grams 70 grams
Red Chilli Powder ¼ teaspoon 1/2 teaspoon
Coriander Powder ¼ teaspoon 1/2 teaspoon
Turmeric Powder 1/8 teaspoon 1/4 teaspoon
Cloves 2 4
Oil / Ghee 2 tablespoons 4 tablespoons
Method
1. Wash and soak the rice in water for one hour. Drain and set aside.
2. Pour the ghee in a dish. Add the cumin seeds and cloves.
6. Press start.
7. When the oven starts to beep, mix in the rice, water and salt and spices.
9. Press start.
10. Stir the rice when the microwave oven starts to beep. Press start.
12. Mix well. Allow to stand covered for 10:00 minutes before serving.
13. Serve hot with raita and papad.
Note:
cooking for best resul
115
Tomato Rice

Water 190 ml 375 ml
Onions, thinly sliced 35 grams 75 grams
Garam masala Powder ¼ teaspoon ½ teaspoon
Peppercorns 4–5 6–8
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.
12. Mix well and allow to stand covered for 10:00 minutes before serving.
13. Serve hot with raita and papad.
Note:
116
Zafrani Murg Pulao

Water 240 ml 480 ml
Brown Onions 100 grams 200 grams
Cinnamon Stick 1 2
Cloves 2 4
Bay leaf 1 2
Green Cardamoms 4 6
Black Cardamoms 2 4
Mace a small piece a small piece
Coriander Powder ¼ teaspoon ½ teaspoon
Milk (luke warm) 1 tablespoon 2 tablespoons
Saffron a pinch a pinch
Green Chillies, slit 2 4
Ghee 2 tablespoons 4 tablespoons
Method
1. Dissolve the saffron in milk and set aside.

2. Soak the rice in water for 1 hour. Drain and set aside.
3. Wash the chicken pieces. Prick the skin all over with a fork.
4. Pound the whole spices and set aside.
5. Pour the ghee in a dish. Add the pounded / crushed whole spices.
9. Press start.
10. Mix in the drained rice, water, chicken, pounded brown onions, salt and spices, when the
oven starts to beep. Mix well.
117
15. Serve hot with kachumber raita and papad
118
Baked Tomato Rice

Rice (Golden Sela) 150 grams 300 grams
Water 240 ml 480 ml
Red Chilli Powder ¼ teaspoon 1/2 teaspoon
Thick Tomato Soup (Knorr) ½ portion 1 portion
Method
1. Prepare the rice using “Auto Cook – ri 06”.

2. Remove from the oven and allow the rice to stand covered for 10:00 minutes.
3. Prepare the soup using “Magic Menu – Soup”
4. Pour the required quantity of soup into a dish.
8. Press start.
9. When the oven starts to beep, add the cooked rice. Mix well.
10. Sprinkle with grated cheese. Top with bread crumbs. Dot with a little butter.
11. Return to the oven and press start.
13. Serve hot.
119
Rice Kanji

Water 750 ml 1500 ml
Dish Size 1.5 litre 2.5 litre
Method
1. Wash and soak the rice in water for 1 hour. Drain and set aside.
2. Pour the drained rice, salt and water into a dish.
7. Press start.
11. Serve hot with curd and pickle.
120
Moong Dal Khitchdi

(150 grams) grams)
Split Green Gram 75 grams 150 grams
Water 750 ml 1500 ml
Cumin ¼ teaspoon ½ teaspoon
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.
6. Press start.
7. When the oven starts to beep, mix in the rice, dal, water, salt and turmeric powder.
8. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side Press start.
9. Stir when the oven beeps again. Press start.
12. Serve hot with curd and pickle.
121
Jam Sauce

Jam 9Strawberry / mixed fruit) 50 grams 100 grams
Water 100 ml 200 ml
Corn Flour 1 teaspoon 2 teaspoons
Dish Size ½ litre ½ litre
Method
1. Pout the water into a dish. Add the jam. Mix well to avoid the formation of lumps.
3. Press “Desserts” repeatedly to select dE 01.
5. Press start.
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.
9. Allow to cool to room temperature.
10. Serve with ice cream or any dessert.
122
Custard

(350 ml) (700 ml)
Milk (Chilled) 350 ml 700 ml
Custard Powder 10 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.
7. Mix well to avoid the formation of lumps. Press start.
10. Sweeten to taste.
12. Mix in the desired fruits and serve chilled
123
Pista Burfi

Khoya (Daab), mashed 200 grams 400 grams
Sugar 70 rams 130 grams
Pista Essence few drops few drops
Pistachio Nuts, slivered 20 grams 40 grams
Ghee 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.
8. Mix in the essence.
9. Lightly grease a thali / metal tray with ghee.
10. Pour the mixture, level and sprinkle with pistachio nuts.
11. Allow to set in the refrigerator for 2 – 3 hours.
12. Cut into burfis and serve.
124
Coconut Burfi

Desiccated Coconut 100 grams 200 grams
Khoya 100 grams 200 grams
Water 100 ml 200 ml
Yellow Food Colour a pinch a pinch
Kewra few drops few drops
Pistachios, slivered 20 grams 40 grams
Method
1. Place the desiccated coconut in a dish.

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. Mix and press start.
10. Remove when the oven beeps again.
11. In another bowl, pour the water. Mix in the sugar, colour. Press start.
12. When the oven beeps again, stir well until the sugar has dissolved. Press start.
14. 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.
15. Spread evenly onto a greased thali. Garnish with slivered pistachios.
16. 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.
125
Meethe Chawal

Water 170 ml 340 ml
Milk (luke warm) 70 ml 130 ml
Castor Sugar 75 grams 150 grams
Green Cardamom Powder ½ teaspoon 1 teaspoon
Yellow food Colour (optional) few drops few drops
Pure Ghee 2 tablespoons 3 tablespoons
Raisins 20 grams 40 grams
Almonds 20 grams 40 grams
Method
1. Wash and soak the rice in water one hour. Drain and set aside.
2. Dissolve the saffron in luke warm milk. Mix in the yellow colour and set aside for half an
hour.
3. Pour the saffron milk and water, into a dish. Add the rice. Partially cover the dish.
7. Press start.
10. Mix in the sugar, cardamom powder and ghee.
12. Garnish with almonds and raisins and serve hot.
126
Sewian Payasam

(500 ml) (1 litre)
Full Cream Milk(chilled) 500 ml 1 litre
Vermicelli (roasted) 60 grams 120 grams
Cashew Nuts, chopped 20 grams 40 grams
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.
127
Dry Fruit Kheer

(500 ml) (1 litre)
Full Cream Milk(chilled) 500 ml 1 litre
Rice (Basmati) 50 grams 100 grams
Pistachio Nuts, slivered 10 grams 30 grams
Cardamom Essence ¼ teaspoon ½ teaspoon
Method
1. Wash and soak the rice in water for 1 hour. Drain and set aside.
2. Pour the milk in a dish. Add the rice and saffron. Mix well.
6. Press start.
9. Mix in the sugar, raisins, essence and cardamom powder.
10. Stir until the sugar has dissolved.
12. Garnish with chopped nuts and serve chilled.
128
Basundi

(300 ml) (600 ml)
Full Cream Milk 300 ml 600 ml
Khoya, grated 120 grams 360 grams
Kewra Essence few drops few drops
Almonds, chopped 20 grams 40 grams
Method
1. Pour the milk in a dish. Add the khoya and saffron. Mix well.
5. Press start.
8. Mix in the sugar, essence and nuts. Stir until the sugar is dissolved.
10. Serve chilled.
129
Gajar Ka Halwa

Milk (Chilled) 250 ml 500 ml
Carrots, grated 250 grams 500 grams
Khoya, grated 125 grams 250 grams
Cashew Nuts 10 grams 20 grams
Kewra Essence few drops few drops
Method
1. Pour the milk in a dish. Add grated carrots. Mix well.

5. Press start.
7. When the oven beeps again, add the sugar, ghee and khoya. Mix well. Press start.
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.
130
Sooji ka Halwa

Semolina 100 grams 150 grams
Gram Flour 25 grams 50 grams
Pure Ghee 75 grams 115 grams
Water 300 ml 450 ml
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.
7. When the oven beeps again, add the sugar, water, cardamom powder and raisins.
8. Cover the dish with a loose fitting lid / cling film after leaving a vent on one side and press
start.
12. Garnish with slivered almonds and serve hot.
131
Besan Ke Laddoo

Gram Flour 100 grams 200 grams
Semolina 20 grams 40 grams
Ghee 60 grams 120 grams
Yellow Food Colour (optional) a pinch a pinch
Almonds, chopped 20 grams 40 grams
Method
1. Pour the ghee in a dish.

5. Press start.
6. Mix in the gram flour and semolina. Mix and press start.
9. Allow to cool slightly.
10. Mix in the sugar, almonds, colour and cardamom powder.
11. Shape into laddoos and serve.
132
Caramelize Sugar

Granulated Sugar 25 grams 75 grams
Water 5 ml 15 ml
Dish Size 250 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.
9. Allow to set at room temperature.
10. Use as desired.
133
Crème Caramel

Caramelized Sugar 1 portion 1 portion
Milk (room temperature) 135 ml 400 ml
Eggs 1 3
Vanilla Essence ¼ teaspoon ½ teaspoon
Dish Size 250 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 dE 12.
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.
134
Pineapple Upside Down
Ingredients For 2 Eggs For 4 Eggs

Plain Flour 75 grams 225 grams
Baking Powder ¾ teaspoon 2 ¼ teaspoon
White Butter 60 grams 180 grams
Eggs 1 3
Milk 25 ml 75 ml
Pineapple Essence ½ teaspoon 1 teaspoon
Yellow Food Colour (optional) few drops few drops
Pineapple Slices (tinned) 2 4
Glace Cherries a few a few
White Butter, extra 20 grams 60 grams
Brown Sugar 35 grams 100 grams
Dish Size 750 ml 1.5 Litre
Method
1. Drain the pineapple slices and set aside.

2. Line a dish with butter paper. Alternatively you may grease the dish but do not dust it.
3. Beat the extra butter and brown sugar, until just combined. Spread evenly over the base of
the dish.
4. Arrange pineapple slices over the mixture, fill the holes in the slices with cherries.
5. Sift together the flour and baking powder.
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.
17. Store in an airtight container to prevent the cake from drying out.
135
Chocolate Sponge Cake

(for 500 grams) (for 1000 grams)
Baking Powder 1 teaspoon 2 teaspoons
Eggs 2 4
Vanilla Essence ¼ teaspoon 1 teaspoon
Milk 3 tablespoons 6 tablespoons
Cocoa Powder 20 grams 40 grams
Method
1. Sift together the flour, cocoa powder and baking powder.

2. Cream together the butter and sugar. Add the essence and mix well.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Gently fold in the flour mixture and milk alternately. Mix using cut and fold method.
5. Line a glass dish with butter paper. Alternatively, you may grease the dish with butter but do
not dust it with flour. Pour the batter into the dish.
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.
136
Banana Walnut Bread

Baking Powder ¼ teaspoon ½ teaspoon
Eggs 2 4
Banana Essence ¼ teaspoon 1 teaspoon
Bananas (over ripe) 125 grams 250 grams
Walnuts, chopped 25 grams 50 grams
Method

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.
cool.
14. Store in an airtight container to prevent it from drying up.
137
Queen Eggless Cake

Baking Powder 1.5 teaspoon 3 teaspoons
Milk 75 ml 150 ml
Sugar, powdered 35 grams 70 grams
Water 65 ml 125 ml
Honey ½ 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.
9. Press start.
cool.
13. Store in an airtight container to prevent it from drying up
138
Vanilla Sponge Cake
Ingredients 250 grams

Nestle Vanilla Sponge Cake Mix 250 grams
Soda Water 150 ml
Milk 50 ml
Unsalted Butter, softened 50 grams
Dish 500 ml
Method
not dust it with flour.
2. Prepare the batter as per the instructions on the pack. Mix in the milk.
3. Pour into the prepared dish.
6. Press start.
8. Allow to stand in the oven for 10:00 minutes before turning onto a wire rack to cool.
9. Cool completely before cutting into slices.
Note:
1. We have used Nestle Milkmaid Creations Vanilla Cake mix in our testing. The cooking times
and ingredients may vary slightly for other brands.
2. Store the cooled cake in an airtight container to prevent it from drying up.
139
Chocolate Muffins

Nestle Chocolate Cake Mix 250 grams
Soda Water 200 ml
Unsalted Butter, softened 75 grams
Dish 8 silicon muffin moulds.
Method
1. Line the muffin moulds with paper pastry cups. Alternately lightly grease the moulds..
3. Pour into the muffin moulds filling upto ¾ capacity.
4. Place the moulds on the “Low Grilling Rack”.
7. Press start.
Note:
1. We have used Nestle Milkmaid Creations Chocolate Cake mix in our testing. The cooking
times and ingredients may vary slightly for other brands.
2. Store the cooled in an airtight container to prevent it from drying up.
140
Choco Fudge Brownies

Choco Fudge Brownie Mix 1 pack
Egg 1
Water 75 ml
Oil 40 ml
Dish 1 litre
Method
not dust it with flour.
3. Pour into the prepared dish.
6. Press start.
9. Cool completely before cutting into slices.
Note:
1. We have used Betty Crocker Choc Fudge Brownie mix in our testing. The cooking times and
ingredients may vary slightly for other brands.
2. Store the cooled cake in an airtight container to prevent it from drying up.
141
Sooji Biscuits

Semolina 50 grams
Vanaspati Ghee 50 grams
Castor Sugar 50 grams
Curd ½ teaspoon
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. Sift together the flour with the semolina and soda bi carb.
2. Cream the ghee and sugar.
3. Beat in the curd.
4. Mix in the semolina mixture, cardamom powder and milk and knead into a soft dough.
5. Divide the dough into equal portions, shape into balls, flatten slightly and place 2 cm apart
on the “Grilling Rack”
6. Sprinkle with pistachio nuts and keep aside for 1 hour.
9. Press start.
11. Allow to stand in the oven for 10:00 minutes.
12. Cool completely and store in an airtight container
142
Choco Chip Cookies
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

2. Cream the butter and sugar, until light and creamy. Add the egg and mix well.
3. Mix in the flour, chocolate pieces and milk. Mix well.
4. Pour spoonfuls of the mixture onto a microwave safe plate 3 cm apart on the Grilling Rack.
5. Garnish with a few pieces of chocolate.
8. Press start.
10. Allow to stand in the oven for 10:00 minutes.
11. Cool completely and store in an airtight container.
143
Magic Menus
Noodle

(Net Wt. 60 grams) (Net Wt. 120 grams)
Instant Noodles 1 pack (60 grams ) 2 packs (60 grams
each)
Water 225 ml 450 ml
Butter (optional) 1 teaspoon 2 teaspoons
Dish Size 500 ml 1 Litre
Method
1. Break the noodles into pieces.

2. Pour the water into a microwave safe dish.
3. Mix in the noodles, butter (optional) and tastemaker.
4. Stir well to avoid the formation of lumps.
side of the dish.
6. Place the dish inside the oven..
7. Press the “Noodle” button in Magic Menu.
8. Press repeatedly to select the number of servings.
9. Press start.
11. Mix well.
12. Allow to stand covered for 2:00 minutes, before serving.
13. Serve hot.
Note:
1. We have used “Maggi” noodles for our testing. Should you use any other brand the time
may vary slightly depending on the Net Weight and amount of water to be used.
144
Pasta

Instant Pasta 1 pack (70 grams) 2 packs (140 grams)
Water 250 ml 450 ml
Dish Size 500 Ml 1 litre
Method
1. Empty the contents of the instant pasta into a microwave safe dish.
2. Add the water and tastemaker. Mix well to avoid the formation of lumps.
side of the dish.
5. Press the “Pasta” button in Magic Menu.
7. Press start.
9. Mix well.
11. Serve hot.
Note:
1. We have used “Sunfeast” pasta for our testing. Should you use any other brand the time
may vary slightly depending on the Net Weight and amount of water to be used.
145
Meals
Ingredients Serves 1
(375 grams)
Rice & Curry / Dal 1 pack (375 - 400 grams)
Ready to Eat Combo Meals
Dish Size 750 Ml
Method
1. Empty the rice from the Ready to Eat Combo Meal pack into a microwave safe dish.
2. Mix in the curry.
side of the dish.
5. Press the “Meals” button in Magic Menu.
6. Press start.
8. Mix well.
10. Serve hot.
146
Curries
Ingredients Serves 2
(250 - 300 grams)
Curry / Dal 1 pack (250 - 300 grams)
Ready to Eat Meals
Dish Size 500 Ml
Method
1. Empty the contents of the Ready to Eat Curry pack into a microwave safe dish.
2. 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.
4. Press the “Curries” button in Magic Menu.
5. Press start.
7. Mix well.
9. Serve hot.
147
Masala Omelet

Eggs 2 4
Onion, finely chopped 1 teaspoon 1 tablespoon
Tomatoes, finely chopped 1 teaspoon 1 tablespoon
Coriander Leaves, finely chopped 1 teaspoon 1 tablespoon
Butter 1 teaspoon 2 teaspoons
Dish size (shallow) ½ litre 1 litre
Method
1. Beat the eggs with salt and pepper, until light and fluffy.
2. Grease the base and sides of a shallow microwave proof dish with butter.
3. Pour in the beaten eggs.
4. Sprinkle evenly with onions, tomatoes, green chillies and coriander leaves.
6. Press the “Masala Omelet” button in Magic Menu.
8. Press start.
10. Allow to stand with aluminium foil for 5:00 minutes before serving.
11. Serve hot.
148
Oats

Quick Cooking Oats 1 pack ( 28 grams) 2 packs (56 grams)
Water 175 350
Dish Size ½ litre 750 ml
Method
1. Empty the contents of the “Quick Cooking Oats” pack into a microwave safe dish.
2. Mix in the water.
side of the dish.
5. Press the “Oats” button in Magic Menu.
7. Press start.
9. Mix well.
11. Serve hot.
Note:
1. We have used “Quaker” oats for our testing. Should you use any other brand the time may
vary slightly depending on the Net Weight and amount of water to be used.
149
Poha

Poha Mix 75 grams 150 grams
Water 125 ml 250 ml
Oil 1 teaspoon 2 teaspoons
Dish Size ½ litre 750 ml
Method
1. Empty the contents of the “Poha Mix” into a microwave safe dish.
2. Mix in the oil and water.
side of the dish.
5. Press the “Poha” button in Magic Menu.
7. Press start.
9. Mix well.
11. Serve hot.
Note:
1. We have used “Quaker” Poha Mix. Should you use any other brand the time may vary
slightly depending on the Net Weight and amount of water to be used.
150
Soup
Ingredients 1 pack 2 packs

(Net Wt. 43 grams) (Net Wt. 86 grams
)Instant Soup Mix 1 Pack 2 Packs
Water 600 Ml 1200 Ml
Salt (optional) to taste to taste
Pepper Powder (optional) to taste to taste
Dish Size 1.5 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.
4. Press the “Soup” button in Magic Menu.
6. Press start.
151
Upma

Upma Mix ½ pack 1 pack
Water 225 ml 550 ml
Oil ½ tablespoon 1 tablespoon
Carrots, finely chopped 2 tablespoons 4 tablespoons
Shelled Peas 2 tablespoons 4 tablespoons
Coriander Leaves, finely chopped 2 tablespoons 4 tablespoons
Dish 750 ml 1.5 litre
Method
1. Pour the water in a dish.

3. Press the “Upma” button in Magic Menu.
5. Press start.
6. When the oven starts to beep, add the upma mix, oil and vegetables. Mix well.
7. Cover the dish with a loose fitting lid or cling film.
8. Press start.
11. Serve hot.
Note:
1. The spices and vegetables may be altered to taste.

2. We have used MTR Upma mix in our testing. The cooking times and ingredients may vary
slightly for other brands.
152
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/CHILD LOCK 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/CHILD LOCK 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/CHILD LOCK”.
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/CHILD LOCK”.
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/CHILD LOCK” 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.
153
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.
154
Microwave Oven Disposal
By ensuring this product is disposed of correctly ,

you will help avoid potential negative consequences
for the environment and human health, which could
otherwise be caused by inappropriate waste handling of this product.
The Symbol on the product or on the documents accompanying the product ,

indicates that this appliance may not be treated as household waste. Instead
it shall be handed over to the authorized collection center for the recycling of
electrical and electronic equipment waste generated at the end of life of the product.
Disposal must be carried out in accordance with local environmental regulations for
e-waste disposal ,which mandate channelization of e-waste to authorized collection
center's) or registered dismantler(s) or recycler(s) or returned to the pick-up or take back
services provided by the manufacturer.
For more detailed information about treatment , recovery , disposal and recycling of this
product.
Please call @ 18002081800(Toll Free) or visit www.whirlpoolindia.com
155

Magicook 23c Flora User Manual

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Magicook 23c Flora User Manual

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MODEL: Magicook 23C Exotica / Flora

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.

1. Door Safety Lock System

 AUTO COOK MENU PADS

SETTING THE CLOCK

Press GRILL/COMBI button Combination

To Preheat and Cook with Convection

MICRO + CONVECTION COOKING

2 Minute Noodles Noodle 6:00 P- HI 60 12:00 P -HI 120

Minute Pazzta Pasta 7:40 P- HI 60 12:15 P- HI 120

3 Minute Meals Meals 3:00 P -HI 375

2 Minute Curries Curries 2:00 P- HI 300

3 Minute Oats Oats 3:00 P- HI 28 5:25 P- HI 56

2 Minute Poha Poha 2:15 P- HI 75 4:00 P- HI 150

Recipe name KEY DISPLAY Recipe name KEY DISPLAY

Boil Milk Breakfast bF01 Brown Onions Curries CU01

Cardamom Tea Breakfast bF02 Onion Tomato Curry Curries CU02

Instant Coffee Breakfast bF03 Paneer Makhani Curries CU03

Mexican Hot Chocolate Breakfast bF04 Palak Paneer Curries CU04

Mango Panna Breakfast bF05 Dahi Ke Aloo Curries CU05

Nutrilicious Oats Upma Breakfast bF06 Aloo Muttar Curries CU06

Moong Sprouts Chaat Breakfast bF07 Navrattan Curry Curries CU07

Dhokla Breakfast bF08 Mushroom Muttar Curries CU08

Fruity Oats Surprise Breakfast bF09 Arhar Dal Curries CU09

Wheat Porridge Breakfast bF11 Sambar Curries CU11

Rice Idli Breakfast bF12 Egg Curry Curries CU12

Rava idli Breakfast bF13 Seekh Kabab Curry Curries CU13

Tengai Sewian Breakfast bF14 Chicken Curry Curries CU14

Sundal Breakfast bF15 Butter Chicken Curries CU15

Dry Roast - Vermicilli Breakfast bF16 Chicken Korma Curries CU16

Vermicelli Upma Breakfast bF17 Fish Masala Curries CU17

Idiyappam Breakfast bF18 Keema Kofta Curry Curries CU18

Beetroot Puttu Breakfast bF19 Blanch Tomatoes Sabzi SA01

Pav Bhaji Breakfast bF20 Blanch Leafy Vegetables Sabzi SA02

Macaroni Mexicana Breakfast bF21 Boil Potatoes Sabzi SA03

Aloo Tikki Breakfast bF22 Boiled Vegetables Sabzi SA04

Scrambled Eggs Breakfast bF23 Aloo Gobhi Sabzi SA05

Toast Breakfast bF24 Stuffed Capsicum Sabzi SA06

Chilli Cheese Toast Breakfast bF25 Bhindi Masala Sabzi SA07

Tomto Capsicum Sandwich Breakfast bF27 Beans Foogath Sabzi SA09

Chicken Roll Breakfast bF29 Zeera Aloo Sabzi SA11

Chicken Cutlets Breakfast bF30 Mixed Vegetables Sabzi SA12

Reheat Paratha Breakfast bF31

Reheat Chapati Breakfast bF32

Tomato Soup Snacks Sn02 lemon Rice Rice ri02

Cream of Spinach Snacks Sn03 Dalia Pulao Rice ri03

Popcorn Snacks Sn06 Tomato Rice Rice ri06

Roasted Fryums Snacks Sn07 Zafrani Murg Pulao Rice ri07

Masala Papad Snacks Sn08 Baked Tomato Rice Rice ri08

Masala Peanuts Snacks Sn09 Rice Kanji Rice ri09

Chatpate Murmure Snacks Sn11 Jam Sauce Desserts DE01

Roasted Chirwa Snacks Sn13 Pista Burfi Desserts DE03

Veg Burger Snacks Sn14 Coconut Burfi Desserts DE04

Crispy Potatoes Snacks Sn15 Meethe Chawal Desserts DE05

Cheese Fngers Snacks Sn16 Sewian Payasam Desserts DE06

White Sauce Snacks Sn17 Dry Fruit Kheer Desserts DE07

Pizza Topping Snacks Sn20 Sooji Ka Halwa Desserts DE10

Onion Capsicum Pizza Snacks Sn21 Besan Ke Laddoo Desserts DE11

Chicken Pizza Snacks Sn22 Caramelize Sugar Desserts DE12

Veggie Momos Snacks Sn25 Chocolate Sponge Cake Desserts DE15