Samsung ME83KRW-1 2. Soup Menus

Code/Food	Serving Size	Ingredients
1-17	480-500 g	(1) Bell pepper – 2 pc. per 80 g, Minced meat
Bell pepper	2 pc	(beef & pork) – 150-190 g (divide to two part),
stuffed with		Cooked regular rice – 10-20 g, Salt – 5 g,
Meat		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. Stuff 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 stuffed pepper. Upside down it
	and continue cooking process.
1-18	150-170 g	Salmon steak with bone and skin – 200-250 g,
Salmon steak		Salt – 1 g, Lemon – 15 g (squeeze juice),
steamed		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	260 g	Dry Russian porridge «Hercules» – 50 g,
Porridge		Sugar – 5 g, Salt – 0,5 g, Boiling water – 200 ml,	OVEN03
		Cold Milk – 100 ml
	Instructions
	Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling		USE
	water, milk and mix well. Start cooking.
2-2	340 g	(1) Onion julienned – 45 g, Beef stock or water
Meat solyanka		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	340 g	(1) Beetroot graded – 50 g, Cabbage julienned –
Borch		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	350 g	Vermicelli – 10 g, Chicken filet – 50 g, Carrot
Chicken		graded – 15 g, Onion julienned – 10 g, Chicken
noodle soup		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)

English - 21

ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd21 2014-07-11 ￿￿ 5:35:02