Samsung SAMI7/HAC manual Grill insert with ceramic tray, shelf, Pan, shelf level

Code	Food	Serving	Ingredient	Recommendations
		Size (kg)
7	Morge	1.3~1.5	1 whole chicken,	1.Stuff red pepper with minced herbs
	beryan		1Red Pepper,	and stuff chicken with stuffed red
	(Stuffed		Minced herbs 3	peppers.
	roast		Tbsp, 25g Oil	2.Make a sauce (Onion juice 100 g,
	chicken)			Lime Juice 100 g, steam cooked saffron
				100 g, oil 50 g , pepper, salt) Then inject
				it with a syringe in to the chicken all
				body parts.
				3.Brush chilled chicken with oil.
				4.Put breast-side-down, with the legs
				ends to the left side, in the middle of
				grill insert with ceramic tray, shelf
				level 1
				5.Turn over, as soon as the oven beeps.
				And brush with yogurt sauce.
				6.Push start button to continue process.
				Do not use Multi pan or Oven rack.
8	Kabab tabei	0.3 -0.5	300g Minced	1.Mix minced meat, Grated onion (after
			meat(beef and	squeeze), spices and salt.
			lamb), 100g	2.Make shape with hands.
			grated onion, 2	3.Make the pan greasy with a brush
			tomatoes(round	before putting Kabab on it.
			slices), 1 tsp	4.Brush oil on top of Kabab (make them
			turmeric, 1 tsp salt	greasy) and put on multi pan.
				5.Put 2 tomatoes (round slices) on top
				of Kabab
				6.Insert multi pan on shelf level 3
9	Joje kebab	0.5-0.7	600g chicken	1.Marinate chicken breasts with lemon
	(Chicken		breasts, 1 tbsp	sauce, onion, salt, pepper, saffron water
	breast spit)		saffron water, 1	and oil.
			tsp Lemon juice,	2.Spit Chicken breast and put on multi
			50g Oil	pan, shelf level 3
				3.Turn over, as soon as the oven beeps.
				4.Push start button to continue process.
10	Khorake-	0.5-0.8	2 Chicken pieces,	1.Mix Onion juice 50 g, steamed cooked
	morge		Onion juice 50 g,	saffron 50 g , tomato paste 25 g ,solved
	(Chicken		steamed cooked	1 chicken stock in 50 g hot water,
	pieces with		saffron 50g ,	lemon juice 20 g and oil 50g
	tomatoes		tomato paste 25 g	2.Stab a knife in to the chicken to make
	paste)		,solved 1 chicken	deep cuts, and then put the chicken
			stock in 50 g hot	in the prepared sauce for 1 hour in the
			water, lemon juice	fridge before cooking.
			20 g oil 50g	3.Brush chilled chicken pieces with
				tomatoes paste sauces.
				4.Put skin-side down on grill insert
				with ceramic tray, shelf level 2.
				5.Turn over, as soon as the oven beeps.
				And brush chicken pieces with tomato
				paste sauce. And push start button to
				continue process.
				Do not use Multi pan or Oven rack.

28_ oven use