English 53
C
ooking Smar
t
Quick & easy
Melting crystallized honey
Put 7 oz (20 g) crystallized honey into a
small deep glass dish.
Heat for 20-30 seconds using 30 %, until
honey is melted.
Melting gelatine
Put dry gelatine sheets (10 g/3.5 oz) into
cold water for 5 minutes.
Put drained gelatine into a small glass pyrex
bowl.
Heat for 1 minute using 30 %.
Stir after melting.
Cooking glaze/icing (for cake and gateaux)
Mix instant glaze (approximately 14 g/5 oz)
with 40 g (1.5 oz) sugar and 250 ml (8.5 oz)
cold water.
Cook uncovered in a glass pyrex bowl for
3½ to 4½ minutes using 90 %, until glaze/
icing is transparent. Stir twice during
cooking.
Cooking jam
Put 600 g (1.3 lb) fruit (for example mixed
berries) in a suitably sized glass pyrex bowl
with lid. Add 300 g (10.5 oz) preserving
sugar and stir well.
Cook covered for 10-12 minutes using 90 %.
Stir several times during cooking. Empty
directly into small jam glasses with twist-off
lids. Let stand for 5 minutes.
Cooking pudding/ custard
Mix pudding powder with sugar and
milk (500 ml/2 cups) by following the
manufacturers instructions and stir well. Use
a suitably sized glass pyrex bowl with lid.
Cook covered for 6½ to 7½ minutes using
90 %.
Stir well several times during cooking.
Browning almond slices
Spread 30 g (1 oz) sliced almonds evenly on
a medium sized ceramic plate.
Stir several times during browning for 3½ to
4½ minutes using 60 %.
Let stand for 2-3 minutes in the oven. Use
oven gloves while taking out!
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2018-08-30 6:52:59
