Owner's Manual

Method:

1. Dissolve the yeast in lukewarm water, stir in sugar & keep for 10 minutes till frothy.

2. Sieve the flour, add the yeast mixture, oil & salt. Prepare a dough using a little water if required. Knead till it does not stick to

the pan/bowl.

3. Cover the dough with a muslin cloth & keep it till it doubles the volume.

4. Knead lightly & roll out thin chapati.

5. Keep on greased tawa. Spread the sauce, sprinkle oregano & chilli flakes, add chicken & spread grated cheese. Keep aside.

6. Select category & press start (Pre-heat mode).

7. When beeps, keep the tawa on low rack. Keep it inside the microwave oven. Press start.

Method:

1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla essence well.

2. Sieve maida, baking powder & cocoa powder together.

3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well. Add oil. Combine all, beat well. If

required add milk to the batter to adjust the consistency.

4. Grease a metal cake tin or line with butter paper. Add the cake batter.

5. Put the cake tin on low rack, select category & press start.

Method:

1. Sieve maida, baking powder. In a bowl add powdeLred sugar and butter and beat well. Add eggs and essence and again beat

well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.

2. Put the tin on low rack. Press start to bake. Remove when it gives a beep.

3. In MWS bowl add water and coco powder and put in the microwave. Press start. When it gives a beep remove and cool. Cut

the cake in to squares and dip the pieces in the coco solution on all sides. Roll these in the desiccated coconut and serve.