Owner's Manual

Method:
Method:
1. Sieve maida & soda. In a bowl add milkmaid & butter. Beat well. Add the maida mixture, vanilla essence & mix well.
2. For spoon dropping consistency add milk or water. Place the butter paper at the bottom of the tray. Pour the batter.
3. Put the tawa on low rack & keep inside microwave.
4. Select category & press start.
5. When beeps, keep tawa with dough balls on low rack & keep both inside the microwave & press start.
6. When beeps, turn over the buns & again press start. Immediately remove the buns from tray & use when cool.
Method:
1. Sieve maida, baking powder and soda. In a bowl add powdered sugar and butter and beat well. Add maida, jeera powder,
ajwain and make a soft dough with little water.Roll a thick roti and cut cookies with the cutter. Prick with a fork. Arrange on tawa.
2. Keep the tawa on low rack. Keep both inside the microwave & select category & press start to bake.
Remove when it gives a beep. Allow them to cool.
Category
Weight Limit Utensil Instructions
2-11
2-12
SWISS
ROLL
0.2 kg
Multi cook tawa
&
Low Rack
#
For
Maida
Condensed Milk (Milkmaid)
Butter
Soda bicarb
Vanilla essence
Mix fruit jam
0.2 kg
80 g
100 ml
75 gm
¼ tsp
¼ tsp
2 tbsp
PATTIES
3 Pcs
Multi cook tawa
&
Low Rack
#
&
High Rack*
For
Maida
Salt
Cold fat (Butter or margarine)
Cold water
Dry mix vegetables for stuffing
3 no.
200 g
1/2 tsp
100 g
For making dough
As required
Fig. 2Fig. 1
1
3
2
1
3
Fig. 3
3
Fig. 4
1. Sieve the flour with salt. Divide the fat into three equal portions. Rub one portion into the flour to get a
bread crumb texture, add salt & make a dough of rolling consistency with iced water.Divide the dough
into 3 equal portions.
2. On a lightly floured marble top roll out the dough (about ½ cm thickness) into oblong shape (Fig.1).
Take the second portion of fat; cut into small pieces; place them on 2/3rd of the rolled dough. Leave
the remaining 1/3rd portion without fat.
3. Bring up the bottom third of the pastry dough & fold like an envelope with its flap open (Fig.2). Then
bring up the folded portion over again so as to close the envelope (Fig.3).
4. Turn the pastry at right angles; seal open ends of the pastry & rib it (Fig.4). This means to depress it
with rolling pin at intervals. Cover & cool in the fridge for 5-10 minutes. Repeat the step 2 with third
portion of the fat & chill it for 30 minutes.
5. Roll out the dough 1/4” thick & put the stuffing. Fold it back. Prepare all the patties in same way.
6. Arrange the patties on tawa. Keep tawa on low rack, select category & press start.
7. When beeps, brush with 2 tsp oil. Keep the tawa on high rack & press start.
Note : If the butter gets soft while rolling the dough, keep the rolled dough in freezer.
2-13
JEERA
BISCUITS
0.2 kg
Low Rack
&
Multi cook tawa
#
For
Maida
Powdered suger
Butter
Jeera /Ajwain
Soda bi carb
Baking powder
Water
0.2 kg
120 g
50 g
50 g
As per taste
1 pinch
1.4 tsp
As required
119
Bakery
* Refer Page 128, fig 2
# Refer Page 128, fig 1