User manual
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Cooking Smart
Food Serving size Ingredients
23 Kesar Nankatai 400 g Rened our - 100 g, Powder sugar - 100 g,
Ghee - 100 g, Semolina - 100 g, Cardamom
powder -
1
/
2
tbsp., Nutmeg powder -
1
/
2
tbsp.,
Fresh curd - 1 tbsp., Soda Bicarb -
1
/
4
tbsp.,
Saffron -
1
/
4
tbsp., Milk - 1 tbsp.
Preheat at 180 °C with convection mode. Sieve the our.
Cream the ghee & sugar very well until light & creamy. Add
the cardamom & nutmeg powder & cream it again. The saffron
dissolve in a 1 tbsp. of milk. Add the curd, soda bicarb & prepared
saffron. Mix well. Add the our & semolina & knead well. Make a
small round. Arrange them on a baking tin. Put it into low rack.
After preheating, select menu and cook. Cool the biscuits. Serve
them.
24 Marble Cake 450-500 g Rened our - 150 g, Condensed Milk - 200 g,
Butter - 100 g, Soda Bicarb -
1
/
2
tbsp., Baking
Powder - 1 tbsp., Vanilla essence - 1 tbsp.,
Cocoa Powder - 2 tbsp., Milk or water as
required
Preheat at 200 °C with convection mode. Sieve rened our,
baking powder & soda. In a bowl add condensed milk & butter &
beat well. Add rened our, essence & mix. For spoon dropping
consistency add milk or water. Divide the mixture in two parts.
Add cocoa powder in one part. Put the plain batter & cocoa batter
alternately in the tin. Run a spoon through the batter only once.
Put it into low rack. After preheating, select menu and cook.
25 Mawa Cake 400-450 g Rened our - 85 g, Margarine - 70 g, Egg -
2 ea, Powder Sugar - 100 g, Baking Powder -
1
/
4
tbsp., Mava - 30 g, Butter - 30 g, Cardamom
powder -
1
/
4
tbsp., Nutmeg -
1
/
4
tbsp.
Preheat at 180 °C with convection mode. Grease and dust 7” cake
tin. Sieve our with baking powder. Cream margarine, butter and
powdered sugar until light and uffy. Beat egg and add grated
mava mixing will be between each addition. Fold in our sifted
with baking powder & spice. Check consistency & pour into
greased & lined 7” mould. Put it into low rack. After preheating,
select menu and cook.
MC35J8085PT_TL_DE68-04346F-00_EN.indd 75 2015-01-16 6:50:46