Samsung SAMI7/HAC Code Food Serving Ingredient Recommendations, Do not use Multi pan or Oven rack

The following table presents 10 Auto Programmes for Persian cook It contains its quantities, ingredient and appropriate recommendations.

Before using programmes no.1 to 3, always fill water tank up to maximum level with fresh water.

Use oven gloves while taking out!

Code	Food	Serving	Ingredient	Recommendations
		Size (kg)
1	Kateh (Rice)	0.3-0.4	Rice 300 g, Water	1.Fill water tank with fresh water up to
			550g, Salt as	maximum level.
			needed, Oil 25 g	2.Mix water, rice and salt in a bowl
				3.Put it on ceramic tray, shelf level 1.
				And press start.
				4.Stir as soon as the oven beeps and
				make a hill and cover the lid
				5.Push start button to continue process
				Do not use Multi pan or Oven rack.
2	Shole Zard	0.6-0.7	200 g wet rice,	1. Fill water tank with fresh water up to
			800g water,	maximum level.
			350g sugar, 1/2	2. Mix 600g water and rice in a bowl
			teaspoon Saffron,	without cover.
			(steamed cooked	(Rice should be in water for 1 hour. After
			with 50 g water),	that remove water and mix it with your
			butter 25g, Golab	hand to make rice in to small pieces)
			100g	3. Put it on ceramic tray, shelf level
				1. And press start
				4. Stir and mashed the rice then add
				other ingredients and 200 g water
				as soon as the oven beeps. (Saffron
				should be mixed with 50 g water and
				become steam cooked)
				5. Push start button to continue
				process.
				Do not use Multi pan or Oven rack.
3	Mahe	0.4~0.7	1 whole	1.Fill water tank with fresh water up to
	shekam pur		fish(remove bone),	maximum level.
	(Stuffed fish)		6 grated nuts, 1	2.Remove the insides and bone from
			chicken stock, 1/2	a fish.
			cup saffron water,	3.Put fish 1 hour in a sauce that is
			1 Tbsp curry	mixture : grated lemon skin 12g, sliced
			power, 2 Fried	onion 50 g, grated garlic 12 g, oil 50 g,
			onion, 50g butter	lime juice 25g ,steamed cooked saffron
				50 g ,salt ,pepper, spice
				4.Brush fish inside with saffron water
				and butter.
				5.Spread chicken stock and curry
				power.
				6.Stuff fish with nuts and fried onions.
				7.Fold fish and put on Multi pan.
				8.Brush evenly fish with saffron water
				and butter.
				9.Insert multi pan on shelf level 2

26_ oven use