Oven Toas Toaster ter Gril rilll Recipe Book
WELCOME TO PANASONIC Panasonic is a pioneer in the field of manufacturing and supplying ‘The Ultimate’, when it comes to Kitchen Appliances. Understanding the lifestyle need need of the customers, Panasonic offers a wide range range of Appliances to choose from. Panasonic is happy to announce the launch of its all new 32 L Oven Toaster Toaster Grill. Here are some unique recipes which can be prepared using Panasonic’s all new 32 L OTG. The 32 L OTG is ideal for those who love to bake, grill, cook, etc. POINTS TO REMEMBER 1. Use standard measuring cups and spoons for measuring the ingredients. 2. Read the instructions carefully carefully.. 3. Use the correct size of baking tins/pans. 4. Keep all the the ingredients ready before starting the preparation. 5. All the ingredients must be be at room temperature unless specified specified otherwise. 6. The recommended recommended baking time time may vary depending on the quality of ingredients, ingredients, room temperature, size, shape and material of the tin/pan. 7. Test for doneness few minutes before before the recommended recommended baking time. If the dish is done, take it out and switch off the oven. 8. When the timer timer switches off, off, if the dish needs further baking, switch on the timer for 10 more minutes. When the dish is done, take it out and switch off the oven.
NB-H3200
INDEX Chilli Ch Cheese To Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Vegetable Cheese Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Croutons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Apple Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Chocolate Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Vanilla Cup Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 10 Raisin Cup Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Orange Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Basic Sponge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 13 Black Forest Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 14 Banana Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Eggless Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Sliced Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 19 Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Cinnamon Raisin Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Pi z z a
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 22
Tandoori Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 23 Paneer Tikka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tandoori Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 25 Baked Masala Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 26 Vegetable Au Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Oven Fr Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 28 Brinjal Bharta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Chilli Cheese Toast
Ingredients: Bread Slices Grated Cheddar Cheese
─ 4 ─ 6 Tablespoons
Butter Green Chilli
─ 1 Tablespoon ─ 1 (Minced)
Preparation: Choose upper tube only. Set the temperature to 230°C. Preheat the oven for 10 minutes. Place the bread slices on wire rack. r ack. Place the rack at level 1 from top. Place the baking tray at level 3 from top to catch the crumbs, if any. any. Mix the cheese with chillies. When the the bread slices are browned lightly (6-8 minutes) remove the rack from oven. Turn the toasts over and sprinkle the cheese on them. Dot each slice lightly with butter. Return to oven till the cheese is melted (4-5 minutes). Turn the timer to OFF position. Serve the toast immediately. Variation: Chilli Garlic Toast: Toast: Mix 1/2 teaspoon garlic salt with the cheese and chilli mixture. NOTE: Some types of cheese like processed cheese do not melt on heating. Such cheese are not suitable to use in this recipe.
4
Vegetab egetable le Cheese Che ese Toast
Ingredients: Bread Slices Butter Tomato Capsicum
─ ─ ─ ─
4 2 Tablespoons 1 (Slice (Sliced) d) 1 (Sliced)
Onion Cheddar / Pizza Cheese Salt and Peppe Pepperr
─ 1 (Sliced) ─ 6 Tablespoons (Grated) ─ To Taste
Preparation: Select top and bottom tubes with convection. Set the temperature for both the tubes to 230°C. Preheat the oven for 10 minutes. Place the bread slices on the baking bak ing tray and place the tray at level 2 from top. When the bread slices are light brown (5-6 minutes), take out the tray. Spread each slice lightly with butter and place a slice each of all the three vegetables. Sprinkle with salt sa lt and pepper. Sprinkle the cheese on top and dot with butter. Return the tray to the oven. Bake till the cheese is melted (5 minutes). minutes) . Turn the timer to OFF position. Serve the toast toast immediately. immediately. NOTE: Some types of cheese like processed cheese do not melt on heating. Such cheese are not suitable to use in this recipe.
5
Croutons
Ingredients: Bread Slices Melted Butter / Oil
─ 6 (Preferably 2 Days Old) ─ 3 Tablespoons
Salt
─ To Taste
Preparation: Cut the bread into 2 cm cubes. Toss with melted butter or oil and salt. Line the baking tray with aluminium foil and spread the bread cubes uniformly on it. Select top and bottom tubes with convection. Set the temperature for both the tubes to 230°C. Preheat the oven for 15 minutes. Place the tray at level 2 from top. Bake for 20 minutes, stirring the bread cubes once after 10 minutes (They should feel firm and be light brown in color. They will become crisp on cooling). Turn timer to OFF Position. Cool and store in air- tight container. Serve as a snack or garnish for soups. Variations: Garlic Croutons: Add 1/2 teaspoon garlic salt or 1 teaspoon garlic gar lic paste to melted butter/oil. Mix with the bread cubes and bake as above. Spicy Garlic Croutons: Add1/2 teaspoon chilli flakes to melted butter/oil in garlic crouton recipe. Herb and Garlic Croutons: Add 1/2 teaspoon dried mixed herbs along with garlic salt/paste to the melted butter/ oil.
6
Brownies
Ingredients: Butter or Margarine Cocoa Flour Baking Powder Powdered Sugar
─ ─ ─ ─ ─
1/2 Cup 3 Tablespoons 3/4 Cup 1/2 Tablespoon 1 Cup
Eggs Vanilla Essence Nuts (Walnuts / Cashew Nuts / Almonds)
─ 2 ─ 1/2 Tablespoon ─ 1/2 Cup (Chopped)
Preparation: Measure and keep all the ingredients ready. r eady. Grease a baking pan (7”/18 cm square). Line it with butter paper a nd grease the paper. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 10-15 minutes. Meanwhile, melt butter in a sauce pan (Do not over ov er heat). Add cocoa and cook stirring on low heat for 30 seconds. Remove from fire and leave it aside to cool. Mix flour with baking powder. Beat eggs with essence and add to the cocoa mixture. Add the flour, sugar and half nuts. Pour in the prepared tin. Sprinkle remaining r emaining nuts on top. Place the wire rack at level 3 from top and place the tin on it. Bake till the top is set and a tooth pick inserted in the middle comes out clean (25-30 minutes). Turn the timer to OFF position. Take Take out the tin and cool for 5 minutes. Turn out the brownie on to a tray. Cool completely and cut into pieces.
7
Apple Muffins
Ingredients: Sifted Maida Salt Baking Powder Powdered Sugar Butter
─ 2 Cups (Sift Before Measuring) ─ 1 Teaspoon ─ 3 Teaspoons ─ 1/2 Cup ─ 1/2 Cup
Chopped Apple Egg Milk Vanilla Essence Powdered Sugar for Topping Finely Chopped Walnuts
─ ─ ─ ─ ─ ─
1 Cup (Finely Chop) 1 2/3 Cup 1 Teaspoon 1 Teaspoon 2 Teaspoons
Preparation: Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 200°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, grease a muffin pan. Sift maida, baking powder, salt and mix in 1/2 cup of sugar. Add butter and mix lightly with finger tips. Measure out 1 heaped tablespoon of this mixture and keep aside for topping. To the remaining mixture, add apple. Beat the egg, mix with milk and essence; add all at onc e to the apple mixture. Stir briefly and pour into greased cups of muffin pan. pan . Add 2 teaspoons of sugar and walnuts to the reserved topping mixture and sprinkle on top of muffin batter in each cup. Place on the wire rack at level 3 from top. Bake for 20-25 minutes, or till till done. Do not over bake. Turn the timer to OFF position. Serve the muffins warm. NOTE: Muffin mixtures must be handled very lightly. Use a light spatula or table spoon to mix. Avoid over mixing. The batter will be rather lumpy and not smooth. Do not overbake the muffins. Test Test at minimum time for doneness. Muffins are best served warm.
8
Chocolate Muffins
Ingredients: Butter Curds Milk Light Brown Sugar Eggs
─ ─ ─ ─ ─
1/3 Cup 100 ml (Beaten Smooth) 3 Tablespoons 1/4 Cup 2
Maida Cocoa Powder Baking Powder Salt Dark Cooking Chocolate
─ ─ ─ ─ ─
1½ Cups 2 Tablespoons 3 Teaspoons Pinch 150 Grams (Chopped)
Preparation: Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 200°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, melt butter and cool completely. Beat the eggs till light and fluffy. Add butter, butter, curd, milk and sugar and whisk well. Sift maida with cocoa, baking powder and salt. Add it to the whisked mixture. Add the chopped chocolate and mix very lightly till just combined (Do not over mix). Pour in greased muffin moulds an d place on the wire rack at level 3 from top. Bake till done (20-25 minutes.) Do not o ver bake. Turn the timer to OFF position. Serve the muffins warm.
9
Vanilla Cup Cakes
Ingredients: Maida Baking Powder Salt Butter
─ ─ ─ ─
1¼ Cup 1¼ Teaspoon 1/4 Teaspoon 1/3 Cup
Powdered Sugar Egg Vanilla Essence Milk
─ ─ ─ ─
3/4 Cup 1 3/4 Teaspoon 1/2 Cup
Preparation: Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, mix maida with baking powder and salt. Beat the butter and sugar s ugar together till light, add the egg and beat well. Beat in the essence. Add maida mixture alternately with milk and mix well. Pour in greased cupcake moulds. Keep them on the baking tray at level 3 from top (If using a muffin p an, keep it on wire rack). Bake till done (20-25 minutes). minutes) . Turn the timer to OFF position. Variation: Coffee Walnut Cupcakes: Dissolve 2 teaspoons instant coffee powder in 1 tablespoon of hot milk. Mix with rest of the milk and prepare a batter as above. Add 3 tablespoons of chopped c hopped walnuts to the cake batter. Fruit and Nut Cupcakes: Mix 3-4 tablespoons of chopped dry fruits and nuts in the cake batter.
10
Raisin Cup Cakes
Ingredients: Maida Baking Powder Butter Brown Sugar* Curds
─ ─ ─ ─ ─
2 Cups 2 Teaspoons 1/2 Cup 1 Cup 1/2 Cup (Beaten Smooth)
Eggs Raisins Vanilla Vanil la Essence Cinnamon Powder
─ ─ ─ ─
2 1/2 Cup 1 Teaspoon 2 Teaspoons (Optional)
*If Brown Sugar is not available, Powdered White Sugar may be used.
Preparation: Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile sift maida with baking powder. Beat butter with sugar till light, add the eggs one at a time, beating well after each addition. Beat in the essence. Stir in the raisins. Fold in the maida alternately with curds. Pour in greased cupcake moulds and a nd place on the wire rack or baking tray at level 3 from top. Bake till done, about 20-25 minutes. Turn the time to OFF position.
11
Orange Cake
Ingredients: Maida Baking Powder Baking Soda Salt Butter Powdered Sugar
─ ─ ─ ─ ─ ─
1½ Cup 1 Teaspoon 1/2 Teaspoon 1/4 Teaspoon 1/2 Cup 3/4 Cup
Eggs Fresh Orange Juice Curds Grated Orange Zest
─ 2 Large (100 Grams) ─ 1/4 Cup ─ 1/4 Cup (Beaten Till Smooth) ─ 2 Teaspoons (Optional)
Preparation: Grease a 7”/18 cm round/square cake tin and a nd line with butter paper. Grease the paper. Measure and keep all the ingredients ready. rea dy. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, mix maida with baking powder, soda and s alt. Beat butter and sugar till light. Add eggs one at a time, beating well after each addition. Add the orange zest (Optional) and beat for few seconds. Fold in the Maida alternately with ora nge juice and curds. Pour in the prepared tin and place the tin on the wire rack at level 3 from top. Bake till done (40-45 minutes). Turn the timer to OFF position. Cool and spread the icing on top. Decorate as desired. Or cool and sprinkle icing sugar on top. Orange Glace Icing: Icing sugar Orange juice
─ 1½ Cup ─ 2 Tablespoons (Optional)
Hot water
─ To Mix
Mix icing sugar with orange juice. Add hot water if necessary, little at a time, to make the icing of spreading consistency. Pour over the cake and spread quickly. q uickly.
12
Basic Sponge Cake
Ingredients: Maida Baking Powder Eggs Sugar
─ ─ ─ ─
1 Cup 3/4 Teaspoon 4 3/4 Cup
Vanilla Essence Vanilla Melted Butter or Oil Hot Water
─ 1 Teaspoon ─ 4 Tablespoons ─ 3 Tablespoons
Preparation: Grease a 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready. r eady. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, sift maida with baking powder. Whisk eggs with sugar till it is thick and 3 times the original volume. Beat in the essence. Add the maida very gently through a sieve. Fold in the butter/oil and very hot water. Pour in the prepared tin and place on the wire rack at level 2 from top. Bake till done (20-25 minutes). Turn the timer to OFF position. NOTE: This cake may be used for desserts and fresh cream cakes/pastries. cake s/pastries.
13
Black Forest Cake
Ingredients: Maida Cocoa Baking Powder Eggs Sugar Vanillaa Essence Vanill
─ ─ ─ ─ ─ ─
3/4 Cup 1/4 Cup 3/4 Teaspoon 4 3/4 Cup 1 Teaspoon
Melted Butter or Refined Oil Hot Water Tinned Cherries and Sweetened Whipped Fresh Cream Grated Chocolates
─ 4 Tablespoons ─ 3 Tablespoons
─ For Filling ─ For Topping
Preparation: Grease a 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Meanwhile, mix maida with cocoa and baking powder. Whisk eggs with sugar till it is thick and 3 times the original volume. Beat in the essence. Add the maida very gently through a sieve . Fold in butter/oil and very hot water. Pour in the prepared tin and place on the wire racket level 2 from top. Bake till done (20-25 minutes). Turn the timer to OFF position. Turn out the cake on a wire rack and cool. Cut horizontally into two parts. Place one slice on a ser ving plate and moisten with a light sugar syrup or the syrup from the cherry tin. Spread with sweetened whippe d cream and lightly chopped cherries. Place the other slice of cake on top. Moisten with syrup. Spread with cream and top generously with grated chocolate. Decorate with cherries. Serve chilled.
14
Banana Cake
Ingredients: Mashed Banana * Vanilla Essence Curds Maida Baking Powder
─ ─ ─ ─ ─
1/2 Cup 1/2 Teaspoon 2 Tablespoons 1 Cup (Slightly Heaped) 1/4 Teaspoon
Baking Soda Salt Butter Powdered Sugar Egg
─ ─ ─ ─ ─
1/2 Teaspoon 1/4 Teaspoon 1/4 Cup 3/4 Cup 1
* Use slightly over-ripe bananas.
Preparation: Grease 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 190°C for both the tubes. Preheat the oven for 15 minutes. Mix mashed bananas with curd and a nd vanilla essence and keep aside. Sift Maida with baking powder, soda and salt. Beat butter and sugar s ugar till light. Add egg, beat well. Add maida alternately with banana mixture, mixing till smooth, after each addition. Pour in the prepared p repared tin and place on the wire rack at level 3 from top. Bake B ake till done (35-40 minutes). Turn the timer to OFF position.
15
Chocolate Cake
Ingredients: Maida Baking Powder Baking Soda Butter Powdered Sugar
─ ─ ─ ─ ─
1½ Cup 1 Teaspoon 1/2 Teaspoon 1/2 Cup 1 Cup
Eggs Vanilla Essence Curds Cocoa Boiling Hot Water
─ ─ ─ ─ ─
2 1 Teaspoon 1/2 Cup 3 Tablespoons 1/2 Cup
Preparation: Grease 7”/18 cm round/square cake tin and line with butter paper. Grease the paper. Measure and keep all the ingredients ready. Select top and bottom tubes with convection. Set temperature to 180°C for both the tubes. Preheat the oven for 10 minutes. Meanwhile, mix maida with baking powder and soda. Beat butter and an d sugar till light. Add the eggs one at a time, beating well after each addition. Beat in the essence. Fold in the maida alternately with beaten curds. curds . Mix cocoa with boiling hot water and add it very hot to the cake mixture. Mix gently and pour in the prepared tin. Bake till done (40-45 minutes). Turn the timer to OFF position. Cool completely before icing. Chocolate Icing: Butter Cocoa Sugar
─ 2½ Tablespoons ─ 3 Tablespoons ─ 1½ Cup
Vanilla Essence Vanilla Hot water
─ 1 Teaspoon ─ To Mix (2-3 Tablespoons)
Melt butter in a sauce pan, add cocoa, cook stirring for 30 seconds. Remove from fire, add icing sugar a nd essence. Add hot water little by little till the mixture is like a soft paste. Pour Pou r on the cake and spread quickly.
16
Eggless Chocolate Cake
Ingredients: Maida Powdered Sugar Baking Soda Cocoa
─ ─ ─ ─
1½ Cup 1 Cup 1 Teaspoon 3 Tablespoons
Vanilla Essence Vanilla Oil White Vinegar Milk
─ ─ ─ ─
1 Teaspoon 5 Tablespoons 1 Tablespoon 1 Cup (At Room Temperature)
Preparation: Grease 8”/20 cm round/square cake ca ke tin and line with butter paper. Select top and bottom tubes with convection. Set temperature to 180°C for both the tubes. Preheat the oven for 10 minutes. While the oven is preheating, prepare the cake mix: Mix maida, powdered sugar, baking soda and cocoa. Add vanilla essence, oil, white vinegar and milk, mix well. Pour in the prepared tin. Place on the wire rack at level 2 from top. Bake till done (About 40- 45 minutes). Turn the timer to OFF position. Cool the cake slightly and turn it out on an an oven- proof plate. Prepare the topping while the cake is baking: Grated Coconut ─ 1 Cup Powdered Sugar ─ 1/2 Cup Butter ─ 1/3 Cup
Chopped Cashew Nuts Vanilla Vanil la Essence
─ 2 Tablespoons ─ 1/2 Teaspoon o
Mix all the ingredients and spread on the cake. Select top tube only. only. Set the temperature to 230 C. Return the cake with topping to the wire rack in the oven. Grill till the topping is golden brown (About 10 minutes). Turn the timer to OFF position. Serve the cake at room temperature. NOTE: This cake can be coated with any other icing instead of coconut topping also.
18
17
Sliced Cookies
Ingredients: Icing Sugar Butter Baking Powder
─ 1/2 Cup ─ 1/3 Cup (Generous) ─ 1 Teaspoon
Vanilla / Orange Essence Vanilla Maida
─ 1 Teaspoon ─ 1 Cup
Preparation: Beat butter and sugar till light. Beat in the essence. Add maida, mix lightly. Form into a long roll, 1” /2.5 cm thick. Wrap it in a plastic sheet and place in refrigerator till firm. Select top and bottom tubes with convection. Set temperature to 180°C for both the tubes. Preheat the oven for 10 minutes. While the oven is preheating, cut the roll into 1/4” thick slices. Place on the greased baking tray. Prick with a fork and bake b ake at level 2 from top till done (About 15 minutes). Turn the timer to Off position.
18
Peanut Cookies
Ingredients: Maida Baking Powder Powdered Sugar Butter
─ ─ ─ ─
1 Cup 1 Teaspoon 1/2 Cup 1/3 Cup
Egg Peanuts Vanilla Vanil la Essence Salt
─ ─ ─ ─
1 3/4 Cup (Lightly Crushed) 1/2 Teaspoon A Pinch
Preparation: Measure all the ingredients and keep ready. Grease the baking tray. Select top and bottom tubes with convection. Set the temperature to 180°C for both the tubes. Preheat the oven for 10 minutes. Mix maida with baking powder. Beat butter and sugar till light. Beat the egg with essence. Add little by little to butter mixture, beating well after each addition. Add crushed peanuts and maida and mix gently. Drop lime size lumps of the mixture on a greased baking tray, tra y, 3-4 cm apart (The cookies will spread while wh ile baking) and bake till done (About 15 minutes). NOTE: This mixture may have to be baked in two batches. While the first batch is baking, grease another baking sheet and drop the dough in lumps as explained above. Place Plac e on wire rack at level leve l 2 from top and bake. Turn the timer to OFF position.
19
Chocolate Chip Cookies
Ingredients: Sifted Maida Baking Soda Salt Butter Brown sugar*
─ 1¼ Cup (Sift Before Measuring) ─ 1/4 Teaspoon ─ 1/2 Teaspoon ─ 1/2 Cup ─ 3/4 Cup (Powdered 1/2 Cup)
Egg Vanilla Vanil la Essence Chocolate Chips Walnuts
─ ─ ─ ─
1 3/4 Teaspoon 1/2 Cup 1/2 Cup (Chopped)
*If Brown Sugar is not available, White Sugar can be used.
Preparation: Measure all the ingredients and keep ready. Grease the baking tray. Select top and bottom tubes with convection. Set the temperature to 180°C for both the tubes. Preheat the oven ov en for 10 minutes. Sift maida with soda and salt. Beat butter with sugar till light. Beat in egg with vanilla. Fold in the maida with chocolate chips and nuts. Drop Lime size lumps of the mixture on greased baking bak ing tray, 3-4 cm apart (The cookies will spread while baking) and bake till edges are slightly brown and the top is dry and lightly set (12-13 minutes). NOTE: 1. This mixture may have to be baked in two batches. While the first batch is baking, grease another baking sheet and drop the dough in lumps as explained above. Place on wire rack at level 2 from top and bake. Turn the timer to OFF position. 2. These cookies are slightly crisp on the sides s ides and soft in center. They will be quite soft when just taken out of the oven and become firm on cooling. If crisp cookies are preferred, bake them for 15-18 minutes.
20
Cinnamon Raisin Buns
Ingredients: Dough Dry Yeast Slight Warm Water Flour Salt
─ ─ ─ ─
2½ Teaspo easpoons ons 1/4 Cup 2 Cups 1 Teaspo easpoon on
Sugar Melted Butter or Oil Warm Milk (Not Hot)
─ 2 Tablespoons ─ 4 Tablespoons ─ 1/2 Cup
Preparation: Mix yeast with water and leave aside till frothy. Mix flour with salt and sugar. suga r. Add yeast liquid and butter or oil. Add milk and make soft, slightly sticky dough, adding little more water if needed. Knead very well on a lightly floured working surface till the dough is smooth, elastic and no longer sticky. s ticky. Leave aside covered, to rise till double in volume. Filling Melted Butter White or Brown Sugar
─ 2 Tablespoons ─ 3-4 Tablespoons (Powdered)
Cinnamon Powder Raisins
─ 1-2 Tablespoons ─ 1/2 Cup
Preparation: Knock back the dough and roll out into a rectangular sheet, about 1 cm thick. Brush with butter. Sprinkle sugar, cinnamon and raisins on top. Roll up the sheet like a long cylinder. Cut with a sharp knife into 8 slices. Place the buns close to each other on the greased baking tray. Sprinkle with little little water and leave aside till they double up in volume (This generally takes 20 -25 minutes). Meanwhile, preheat the oven for 15 minutes by selecting top and bottom tubes with convection. Set the temperature at 200°C for both tubes. Bake at level 2 from top till done. About 15-20minutes, till baked through and slightly brown on top. Turn the timer to OFF position. Brush the hot buns with sugar syrup or sprinkle powdered powdere d sugar on top (Optional).
21
Pizza
Ingredients: Dough Dry Yeast Warm Water (Not hot) Maida Salt
─ 2 Teaspo easpoons ons ─ 1/2 Cup ─ 2 Cups ─ 3/4 Teaspoon
Sugar Butter Oil
─ 2 Teaspoons ─ 1 Tablespoon (Melted) ─ 3 Tablespoons
Preparation: Pizza With Homemade Base:Mix Base:Mix the yeast with warm water and leave aside till frothy (About (Abo ut 15 minutes). Mix together the flour, salt and sugar. Add butter and oil. Add the yeast liquid make soft, slightly sticky dough, adding more water as needed. Knead very well, till the dough is smooth, elastic and no longer sticky. Cover and leave aside till it rises to double the volume. Knead gently again and shape as a s standard crust or thin crust pizza (May use the greased baking tray or any preferred pizza pan). If Making Thin Crust Pizza: Pizza : Switch on the oven before shaping the pizza. Select top and bottom tubes with convection. Set the temperature to 230°C for both the tubes. Preheat the oven for 1 5 minutes. Prick the base with a fork and bake for 5 minutes at level 2 from top. Take Take it out and spread pizza sauce on top, leaving 1/2 cm margin al l round. Top Top the sauce with grated pizza cheese. Arrange desired topping ingredients over it. Brush the margin with oil. Sprinkle oil on top. Bake till the margin around the edge is brown and the cheese is melted (10-15 minutes). Turn the timer to OFF position. If Making Standard Crust Pizza: Leave Pizza: Leave the shaped base to rise for 15 minutes. Meanwhile switch on the oven. Select top and bottom tubes with convection. Set the temperature to 200°C for both the tubes. Preheat the oven for 15 minutes. Prick the base with fork and bake for 10-12 minutes at level 2 from top. Take it out and spread pizza sauce on top, leaving 1 cm margin all round. Top the sauce with grated pizza cheese. Arrange desired topping ingredients over it. Brush the margin with oil. Sprinkle oil on top. Bake till the margin around the edge is brown and the cheese is melted (1015 minutes). Turn the timer to OFF position. Readymade Pizza Preparation: T Preparation: Too make pizza with store bought boug ht pizza base, select top and bottom tubes with convection. Set the temperature to 230°C for both the tubes. Preheat the oven for 15 minutes. Line the baking tray with aluminium foil and grease the foil. Place the pizza base on it. Spread pizza sauce on top, leaving ½ cm margin all round. Top the sauce with grated pizza cheese. Arrange desired topping ingredients over it. Brush the margin with oil. Sprinkle Sprin kle oil on top. Bake till the margin around the edge is brown and the cheese is melted (About 6 - 8 minutes). Turn the timer to OFF position.
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Tandoori Potatoes
Ingredients: Baby Potatoes Curds Ginger-Garlic Paste Chilli Powder
─ ─ ─ ─
1/2 Kg 1/3 Cup 2 Teaspoons 1 Teaspoon
Garam Masala Powder Salt Tandoori Color Oil
─ ─ ─ ─
1 Teaspoon To Taste Little (Optional) 3 Tablespoons
Preparation: Boil the potatoes till they are 90% cooked. cooked . Cool, peel and toss with rest of the ingredients ingre dients except oil. Let it soak for 1 hour. hou r. Select top and bottom tubes with convection. Set the temperature to 230°C 230° C for both the tubes. Preheat the oven for 10 minutes. Line the baking tray with aluminium foil and grease the foil with 1 tablespoon of oil. Spread the potatoes on it. Drizzle remaining oil on top. Bake at level 1 from top till the potatoes are well roasted and brown (15-20 minutes). Take Take out the baking tray and turn the potatoes. Roast the other side (15-20 minutes). Roast as per your need. Turn the timer to OFF position. Serve the potatoes hot, sprinkled with garam masala, lime juice and coriander leaves.
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Paneer Tikka
Ingredients: Paneer Curd Ginger-Garlic Paste Chilli Powder
─ 2 Packets, (200 Grams Each) ─ 1/2 Cup ─ 1 Tablespoon ─ 1 Teaspo easpoon on or To Taste
Garam Masala Salt Oil Lime Juice, Garam Masala / Chaat Masala
─ 1 Teaspoon ─ To Taste ─ To Brush ─ To Garnish
Preparation: Cut each block of paneer into 6 pieces. Beat the curds till smooth and mix with rest of the ingredients except the oil and garnish. Keep covered for 1-2 hours. Thread the pieces on thin metal skewers or bamboo skewers, piercing the pieces through their length (If using bamboo skewers, soak them in water for 1 hour). hour ). Switch on the oven. Select top tube only. Set the temperature to 230°C. Preheat for 10 minutes. Brush the wire rack well we ll with oil .Place the skewers on it and brush the paneer pieces with oil. Line the baking tray tra y with aluminium foil and place at level 3 from top to catch the drippings. Place the wire rack with skewers at level 1 from top. When the paneer pieces begin to brown lightly (About 10 minutes) take out o ut the rack and turn over the skewers. Brush Brus h with oil and return to the oven till the top sides of paneer pa neer is slightly browned (About ( About 8 minutes). Turn the timer to OFF position. Serve tikkas hot, sprinkled with lime juice and chat masala/gram masala.
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Tandoori Chicken
Ingredients: Chicken Pieces Lime Juice Salt Curds Ginger-Garlic Paste
─ ─ ─ ─ ─
8 Numbers 4 Tablespoons 1½ Teaspo easpoon on or To Taste 1 Cup 2 Tablespoons
Chilli Powder Garam Masala Powder Tandoori Food Color Oil Salt, Chilli Powder & Garam Masala
─ 2 Teaspoons or to Taste ─ 2 Teaspoons or To Taste ─ Little (Optional) ─ To Brush ─ 1 Teaspoon Each (For Final Coating)
Preparation: Make deep cuts all over the chicken pieces. Add lime juice and salt. Mix well and keep aside for 10 minutes. Beat the curds till smooth and add rest of the ingredients ginger-garlic paste, optional tandoori food color. Pour over the chicken. Mix well keep covered for 3-4 hours at room temperature or longer in refrigerator (If kept in refrigerator, take out at least 30 minutes before cooking). Mix 1 teaspoon of each, salt, chilli powder and garam masala together. together. Pick up the pieces from the marinade and shake away the excess marinade, and toss in the masala mix. Grease the wire rack well with oil and place the chicken piece s on it. Brush them with oil. oil . Switch on the th e oven. Select Sele ct top tube only. onl y. Set the temperature to 230°C. Preheat for 10 minutes. Line the baking tray tray with aluminium foil and place at level 3 from top to catch the drippings. Place the wire rack ra ck with chicken at level 1 from top. Grill till the top side of chicken is cooked (About 15-18 minutes). Take out the rack, turn over the chicken pieces and an d brush with oil. Grill till the other side of chicken is cooked (10 minutes). Turn the timer to OFF position. Serve the chicken hot garnished with lime slices and onion rings. Full Chicken Tandoori Style Preparation: Select a chicken weighing 800-900 gm. Skin the chicken and wash well. Make deep cuts all over the chicken. Marinate as explained abo ve, pouring some marinade in the cavity of the chicken. Pick up the chicken from the marinade and shake away the excess marinade. Mix 1 teaspoon of each, salt, chilli powder and garam masala together. Rub them all over the chicken. chicke n. Truss it well and insert on the turnspit ( Refer to the instructions in user manual). Fix the turnspit in position. Line the baking tray with aluminium foil and place level 3 from top. Select rotisserie function. Set the temperature of top tube to 230°C. Set the temperature of bottom tube to 0°C. Cook till done, a bout 45-50 minutes. Turn the timer to OFF position. Serve hot.
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Baked Masala Fish
Ingredients: Use any Big Fish Like Fish Slices Egg Yolk Ginger-Garlic Paste Carom Seeds (Ajwain) Besan (Bengal Gram Flour)
─ Seer (King Fish) or Bhetki Fish ─ 4 (1 cm Thick) (About 100 Grams Each) ─ 1 ─ 1 Tablespoon ─ 1 Teaspoon ─ 2 Tablespoons
Chilli Powde Powderr Pepper Powder Cumin Powder Turmeric Powder Salt Lime Juice Oil
─ ─ ─ ─ ─ ─ ─
1 Teaspo easpoon on or To Taste 1/2 Teaspoon 1/2 Teaspoon 1/4 Teaspoon To Taste 2 Tablespoons To Brush
Preparation: Wash the fish and pat dry. Beat the egg yolk lightly and a nd mix with rest of the ingredients ingr edients except the oil. Apply this mixture on both sides s ides of fish slices and leave aside for 30 minutes. Select top and bottom tubes with convection. Set the temperature to 23 0°C for both tubes. Preheat the oven for 15 minutes. Line the baking tray with aluminium foil and grease gr ease the foil well with oil. Place the fish slices on it and brush the slices with oil. Place the tray at level 2 from top. Bake for 8-10 minutes. Take out the tray, turn the fish slices and brush bru sh with oil. Bake for 8-10 minutes more till done. Turn the timer to OFF position. Serve the fish hot.
26
Vegetable Au Gratin
Ingredients: Butter Cooked Mixed Vegetables Onion Garlic Celery White Sauce
─ ─ ─ ─ ─ ─
2 Tablespoons 2 Cups 1 Big (Chopped) 2 Flakes 2-3 Tablespoons (Chopped) 1 Cup (Recipe Follows)
Vegetable Stock Cheese Salt and Peppe Pepperr Egg Butter
─ ─ ─ ─ ─
As Required 75 grams (Grated) To Taste 1 Beaten (Optional) To Dot
Preparation: Melt butter, sauté onion, garlic and celery. Add vegetables and season to taste. Prepare Pr epare white sauce. Remove from fire and add 1/2 the cheese and 1/2 the egg, if using. Combine with vegetable mixture. Switch on the oven. Select top and bottom tubes with convection. Set the temperature to 200°C. Preheat the oven for 15 minutes. Place the vegetable mixture in a greased baking dish and sprinkle remaining cheese on top. Drizzle the remaining egg over it. Dot with butter and bake till cheese is melted and top is pale brown (20-25 minutes). Turn the timer to OFF position. Serve the au gratin hot. Preparation of White Sauce Butter ─ 2 Tablespoons Maida ─ 2 Tablespoons
Milk
─ 1 cup
Melt butter, fry maida till the raw smell is lost (Do not brown) b rown) add milk, mix till smooth. Cook stirring s tirring till it forms a smooth thick sauce. sauc e.
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Oven Fries
Ingredients: Large Potatoes Oil
Pepperr ─ 2-3 (T (Total otal Weight 400 Grams) Salt and Peppe ─ 3-4 Tablespoons
─ To Taste
Preparation: Peel the Potatoes and cut into fingers. Boil in lightly salted water till 90% cooked. Drain and spread on a thick kitchen towel to dry out the moisture. Select top and bottom tubes with convection. Set the temper ature to 230°C for both the tubes. Preheat Preh eat the oven for 15 minutes. Line the baking tray with aluminium foil and grease the foil with 2 tablespoons of oil. Toss the potato fingers with the remaining oil and spread evenly on o n the tray. Place the tray at level 2 from top. Bake till the fries are light brown and s lightly crisp on the edges (30-35 minutes). Turn the timer to OFF position. Sprinkle the fries with salt and pepper to taste and serve ser ve immediately.
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Brinjal Bharta
Ingredients: Purple Brinjals Oil Cumin Seeds Finely Chopped Onion Green Chillies
─ ─ ─ ─ ─
2 (About 200 Grams Each) 2 Tablespoons 1/2 Teaspoon 1/2 Cup 2 (Finely Chopped)
Chilli Powder Finely Chopped Tomato Salt Coriander Leaves
─ ─ ─ ─
1/2 Teaspo easpoon on or To Taste 1/2 Cup To Taste 2 Tablespoons (Chopped)
Preparation: Line the baking tray with aluminium foil and place the whole brinjals on it. Select top and bottom tubes with convection. Set the temperature to 230°C for both tubes. Preheat the oven ov en for 15 minutes. Place the baking tray at level 2 from top. Bake till brinjals are soft and the skin is completely black blac k (About 40-50 minutes). Turn the timer to OFF position. Take Take out the tray and leave the brinjals aside to cool. Peel them and mash the pulp. Heat the oil in a fry pan. Add cumin seeds. When they splutter, add onion and saute till they turn light brown. Add green chillies, chilli powde r and tomato. Cook stirring till tomatoes are soft and pulpy. Add the brinjal pulp and salt. Simmer for 3 minutes. Serve garnished with coriander leaves.
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