Atag MA4211B, Manual, Page: 33 / 40

33
Cooking Guides (Continued)
Quick & easy
Melting butter
Put 50 g butter into a small deep glass dish. •
Cover with plastic lid. •
Heat for 30-40 seconds using 900W, until butter is melted. •
Melting chocolate
Put 100 g chocolate into a small deep glass dish. •
Heat for 3-5 minutes, using 450W until chocolate is melted. •
Stir once or twice during melting. Use oven gloves while taking out! •
Melting crystallized honey
Put 20 g crystallized honey into a small deep glass dish. •
Heat for 20-30 seconds using 300W, until honey is melted. •
Melting gelatine
Lay dry gelatine sheets (10 g) for 5 minutes into cold water. •
Put drained gelatine into a small glass pyrex bowl. •
Heat for one minute using 300W. •
Stir after melting. •
Cooking glaze/cing (for cake and gateaux)
Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water. •
Cook uncovered in a glass pyrex bowl for 3 ½ to 4 ½ minutes using 900 W, until glaze/ •
icing is transparent.
Stir twice during cooking.
•
Cooking jam
Put 600 g fruits (for example mixed berries) in a suitable sized glass pyrex bowl with lid. •
Add 300 g preserving sugar and stir well. •
Cook covered for 10-12 minutes using 900 W. •
Stir several times during cooking. •
Empty directly into glass jam jars with twist-off lids. •
Stand on lid for 5 minutes. •
Cooking pudding
Mix pudding powder with sugar and milk (500 ml) by following the manufacturers instruc- •
tions and stir well.
Use a suitable sized glass pyrex bowl with lid.
•
Cook covered for 6 ½ to 7 ½ minutes using 900 W. •
Stir several times well during cooking. •