Samsung CE75JD-SB Convection MWO with Curd, 21 L 用户手册

The following table presents the various Tikka Series Programmes and appropriate 

instructions.

1

Harabhara 

Kabab

300-400 gm

Boiled Potato (mashed) – 200 gm, Mix Veg 

(mashed) – 100 gm, Ginger Garlic Paste – 1 tsp, 

Chili Paste – 1 tsp, Salt, Garam Masala, Oil and 

Bread Crump’s – As required.

Mix all the ingredients and make cutlets in desired shape. Keep 

high rack inside and place cutlets on metal flat dish, Keep this on 

high rack and then cook. When beeps, turn the cutlets and keep 

this on high rack and cook. Serve with sauce.

2

Chicken Tikka

300-350 gm

Boneless Chicken – 225 gm, Thick Curd – 1 cup, 

Chat Masala – 1 tbsp, Ginger Garlic Paste – 

1½ tbsp, Eatable Orange – A Pinch, Oil – 2 tbsp, 

Salt & Lemon Juice – As per your taste, Cream 

– 2 tbsp

Mix all the ingredients together and keep in the refrigerator for 1 

hour. After marinating add chicken pieces in a greased metal tray. 

Sprinkle some oil on it and cook on the high rack. When beeps, 

turn pieces of side down and cook. Serve hot with green Chutney.

3

Paneer Tikka

250-300 gm

Paneer – 200 gm, Lemon Juice – 1 tbsp, Edible 

Red Color – 1 pinch, Oil – 1 tbsp Marinate : Hung 

Curd – 4 tbsp, Ginger Garlic Paste – 1½ tbsp, 

Red Chili Powder, Garam Masala – As per your 

taste

Mix all the ingredients of marinate thoroughly. Add paneer pieces 

and keep it for 2 hrs in a refrigerator. Keep the pieces in metal tray 

on high rack. Apply little oil on it. After that put the metal try on 

high rack and then start cooking. When beeps, turn the pieces and 

again put the metal tray on high rack and then press start. Serve 

hot with chutney.

4

Fish Tikka

400-500 gm

Fish Fillet – 400 gm Marinate : Hung Curd – 

½ cupLemon juice – 1 tbsp, Salt, Turmeric, 

Red Chili Powder, Chat Masala, Garam Masala, 

Ginger Garlic Paste – As per your taste

Wash the Fish Fillet. Mix all the ingredients of marinating and 

pour this mixture to fish fillet evenly. Keep for 1 hr in a refrigerator. 

Arrange the fish fillet on greased metal tray. Apply little oil on each 

piece. Keep the metal tray on high rack and start cooking. When 

beeps turn the pieces and take on high rack and cook.

5

Aloo Tikka

400-500 gm

Baby Potato (peeled) – 400 gm, Curd – ½ cup, 

Ginger garlic paste – ½ tbsp, Coriander Powder, 

Cumin Powder, Red Chili Powder, Kasoori Methi, 

Salt & Oil – As per your test

Take peeled Aloo, add curd, ginger garlic paste and other spices 

and salt mix them well and put on high rack metal try sprinkle oil, 

and start to cook. When beeps, turn potato and cook again. Serve 

hot.

6

Tandoori Gobi

250-300 gm

Gobi (Cut big flowers) – 200 gm, Lemon Juice – 

1 tbsp, Edible Red Color – 1 pinch, Oil – 1 tbsp 

Marinate : Hung Curd – 4 tbsp, Ginger Garlic 

Paste – 1½ tbsp, Red Chili Powder, Garam 

Masala – As per your taste

Mix all the ingredients of marinate thoroughly. Add Gobi pieces and 

keep it for 2 hrs in a refrigerator. Keep the pieces in metal tray on 

high rack. Apply little oil on it. After that put the metal tray on high 

rack and then press start. When beeps, turn the pieces and again 

and after that put the metal tray on high rack and cook. Serve hot 

with chutney.

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2014-06-26   �� 3:41:54