14
EN
Using the Tikka Series Feature
Tikka Series 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 Tikka Series Programmes,
quantities, standing times and appropriate recommendations.
1.
Press the
Tikka Series
button.
2.
Select the type of food that you are cooking by pressing
the
Tikka Series
button. Refer to the table on the following
page for a description of the various pre-programmed
settings.
3.
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. Chicken
Malai Tikka
550-600 g Boneless Chicken -500 g,
Lemon juice - 2 tsp, Salt to
taste, Yogurt - 3 tbsp,
Butter - 50 g, Double
cream - 2 tbsp, Garlic
Paste - 1 ½ tbsp, Green
cardamoms seeds - 3 to 4,
Ground cumin - 1 tsp,
Freshly grated nutmeg- ½
tsp, Green finger chillies
chopped - 3 to 4, Oil - 2
tbsp, Cheddar cheese - 3
tbsp
Sprinkle lemon juice and salt over
the chicken pieces, cover and set
aside. Mix the yogurt, half the butter,
the cream, Ginger Garlic,
cardamoms, cumin, nutmeg,
chillies, the oil, and cheese and
blend into a smooth paste. Pour
over the chicken, making sure it is
all well coated, and marinate the
meat for 1 hour, covered, in the
refrigerator. Skewer the chicken.
2. Kasoori
Paneer
Tikka
300-350 g Cottage cheese (paneer) -
250 g, Green chillies - 3,
Ginger peeled - ½ inch
piece, Garlic peeled - 5
cloves, Hung yogurt - 3/4
cup, Green chutney - 2
tbsp, Turmeric powder - ¼
tsp, Carom seeds (ajwain)
- ½ tsp, Garam masala
powder - 1 tsp, Chaat
masala - 1 tsp, Kasoori
methi powder - 2 tbsp,
Roasted chana dal powder
-2 tbsp, Fresh cream - ¼
cup, Salt to taste, Mustard
oil - 2 tbsp, Lemon juice - 2
tbsp, Oil - 2 tbsp
Cut paneer into one and a half inch
sized pieces. Deseed and cut green
capsicums into one and a half inch
sized pieces. Grind green chillies,
ginger and garlic into a fine paste.
Take hung yogurt in a bowl. Add
green chutney, green chilli-ginger-
garlic paste, turmeric powder,
ajwain, garam masala powder, half
of the chaat masala, kasoori methi
powder, roasted chana dal powder,
fresh cream, salt and mix. Add
paneer cubes to the marinade and
add mustard oil.Skewer the cottage
cheese and place on greased crusty
plate and put few drops of cooking
oil over the tikka . Arrange the tikkas
on a plate, sprinkle the remaining
chaat masala and lemon juice and
serve hot.
3. Fish
Tikka
550-600 g Fish pieces of any type -
500 g, Vegetable oil - 3
tbsp, Ajwain (carom
seeds) - 1 tbsp, Cream -
45 ml, Cumin seeds
powder - 2 tsp, garam
masala - 2 tsp, Garlic
paste - 1 tbsp, Gram flour
(beasn) - 20 g, Lemon
juice - 30 ml, Mint or
coriander chutney - 5 tbsp,
white pepper powder - ½
tsp, Onion chopped in
circles - 1, Curd / plain
yogurt -60 g, Salt to taste,
Chili powder to taste
Mix cream garlic paste, ajwain , chili
powder, cumin seeds powder,
garam masala, lemon juice, salt,
mint or coriander chutney, besan
flour in yogurt. Add fish pieces to the
above mixture and mainate them for
about 3 hours. Skewer the fish. After
cook, serve fried fish tikka with
chopped onions.
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