Samsung ME83KR 1 Series - Page 21

English - 21
03 OVEN USE
Code/Food Serving Size Ingredients
1-17
Bell pepper
stued with
Meat
480-500 g
2 pc
(1) Bell pepper – 2 pc. per 80 g, Minced meat
(beef & pork) – 150-190 g (divide to two part),
Cooked regular rice – 10-20 g, Salt – 5 g,
Black pepper powder – ½ g, Beef stock or
water with dry concentrate – 200 ml
(2) Mix for sauce : Wheat – 5 g, Tomato paste –
10 g, Water – 50 ml
Instructions
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stu pepper by
meat. Put it into a bowl shaped plate add stock (1). Start cooking.
Prepare all ingredients for the Mix for sauce (2). As soon as oven
beeps, pour the mix into stock with stued pepper. Upside down it
and continue cooking process.
1-18
Salmon steak
steamed
150-170 g Salmon steak with bone and skin – 200-250 g,
Salt – 1 g, Lemon – 15 g (squeeze juice),
Water – 20 g
Instructions
Salmon steak season. Put it on a plate and add water. Put it into
microwave and start cooking.
2. Soup Menus
Code/Food Serving Size Ingredients
2-1
Porridge
260 g Dry Russian porridge «Hercules» – 50 g,
Sugar – 5 g, Salt – 0,5 g, Boiling water – 200 ml,
Cold Milk – 100 ml
Instructions
Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling
water, milk and mix well. Start cooking.
2-2
Meat solyanka
340 g (1) Onion julienned – 45 g, Beef stock or water
with dry concentrate – 350 ml
(2) Capers – 7 g, Salted cucumber graded
– 50g, Tomato paste – 10 g, Black Olives –
16g, Liquid of Black Olives – 20 ml, Bay leaf
– 1 pc, Meat assorted – 30 g, Beef stock or
water with dry concentrate – 300 ml
Instructions
Put onion into a big bowl, add boiling stock (1). Start cooking.As
soon as oven beeps, add all next ingredients (2). Mix well, add
stock, bay leaf and continue cooking process.
2-3
Borch
340 g (1) Beetroot graded – 50 g, Cabbage julienned –
20 g, Carrot graded – 15 g, Onion с julienned
– 10 г, Tomato paste – 15 g, Sugar – 5 g
(2) Beef stock or water with dry concentrate –
650 ml, Bay leaf – 1 pc, Russian vinegar 9 %
– 5 ml if you like
Instructions
Put all ingredients into a big bowl (1), add hot stock (Beef stock or
water with dry concentrate – 650 ml) and bay leaf. Start cooking.
2-4
Chicken
noodle soup
350 g Vermicelli – 10 g, Chicken filet – 50 g, Carrot
graded – 15 g, Onion julienned – 10 g, Chicken
stock or water with dry concentrate – 440 ml
Instructions
Put vermicelli into a big bowl, add boiling stock Add all next
ingredients. Mix well and start cooking.
(continued)
ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd 21 2014-07-11  5:35:02