Samsung CE103VD, Owner'S Instructions And Cooking Manual

11 

EN

Using the Cafeteria Feature

With the Cafeteria (

) feature, the cooking time is set automatically.

First, place the food in the centre of the turntable and close the door. 

The following table presents the various Cafeteria Programmes, 
quantities, standing times and appropriate recommendations.

1.

Press the 

Cafeteria 

(

)  button.

2.

Select the type of food that you are cooking by pressing 
the 

Cafeteria 

(

) button. Refer to the table on the 

following page for a description of the various pre-
programmed settings.

3.

Select the size of the serving by pressing the (

) and ( ) 

buttons.

4.

Press the 

Start

 button.

Result:

The food is cooked according to the pre-
programmed setting selected.

When cooking has finished, the oven will beep 
and flash “0” four times. The oven will then 
beep one time per minute.

Food

Serving Size Ingredients

Recommendations

1. Peppy Pizza

400-500 g

Pizza Base - 1, Butter - 1 tsp, 
Tomato Ketchup - 1 tbsp, 
Cheese - ½ cup (grated), Salt 
to taste, Pizza sauce-1 tbsp, 
Oregano for seasoning, Chilli 
flakes - ½ tsp, Black pepper - 
1/4 tsp, Baby Corns - 3 to 4, 
Onion - 1 (sliced), Tomato - 1 
(deseeded & sliced), 
Mushrooms - 2 to 3.

Spread butter at pizza 
base evenly than pizza 
sauce, ketchup & toppings, 
sprinkle salt and pepper 
than grate cheese evenly. 
Cook and serve hot with 
seasoning.

2. Baked Veg 
Bolognese

700-750 g

Penne Pasta - 2 cups, Soya 
Granules - 60 g (soaked), 
Capsicum - 1/4 cup, Garlic 
Paste - ½ tsp, Onion - ½ cup 
(chopped), Celery - 1 tsp 
(chopped), Tomato Puree - 5 
tbsp,  Parsley - 1 tsp, 
Cheddar Cheese - 100 g, 
White Sauce - 1 cup, Black 
pepper - ½ tsp, Salt to taste

White Sauce: 2 ½ tbsp Butter 
(softened), 2 ½ Regular 
Flour, 2 ½ cup milk, salt, 
black pepper and nutmeg 
grated.

Mix all the ingredients with 
boiled pasta and cook on 
combination (grill + Micro) 
and serve hot.

Note : cover with clear foil 
and make holes to release 
steam.

3. Chili Cheese 
Potato

600-700 g

Boiled Potato - 4 (for shell), 
Cream Cheese - 2 Cubes 
(grated), Mozzarella - 2 tbsp 
(grated), Chili Flakes - ½ tsp, 
Black Pepper - ½ tsp, 
Oregano - ½ tsp, Pure Olive 
Oil - 1 tbsp.

Cut the boiled potatoes into 
to equal portions vertically. 
Scoop out the potatoes to 
make shells. In a small 
bowl add pure olive oil, chili 
flakes, salt, oregano mix 
well. Coat the potatoes 
with mixture and fill 
potatoes with grated cream 
& mozzarella cheese, 
sprinkle  black pepper and 
cook on convection mode.

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