En-72
Preserves
Guidelines
Making jams, marmalades
and chutneys by
microwave is much quicker
and cleaner than using a
large pan on the hob. One
of the main advantages is
that preserves can be
made in small batches,
using fresh or frozen fruit
exactly when it suits you.
DISH SIZE
Always use a very large
Pyrex
®
bowl.
DO NOT attempt to use
jam pans or saucepans in
your microwave.
COVERING
Do not cover preserves
whilst cooking.
STERILIZING JARS
Jam jars can be sterilized
by microwave ready for
your jams. Half fill with
water and heat them on
1000 W until water boils
(approx. 3 mins. for 2 jars).
Empty and drain upside
down on kitchen paper.
The jars should be warm
when filled with jam.
DO NOT USE YOUR
MICROWAVE TO
STERILIZE BABIES’
BOTTLES.
DO NOT SEAL
PRESERVING JARS
IN YOUR MICROWAVE.
STIRRING
Keep a wooden spoon
handy for stirring the
jams/preserves, but DO
NOT leave the spoon in
the oven whilst cooking.
SETTING POINT
Place a couple of drops of
jam or marmalade on a
cold saucer (put one in the
fridge whilst making the
jam). Leave to cool. The
jam should wrinkle on the
surface when your finger
pushes across the top.
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Soft Fruit Jam
Dish: large mixing bowl
Makes: approx. 1
1/2
lbs jam
Oven Accessory: glass tray
1. Place all ingredients in a large bowl. Cook on
1000 W for 5 mins. (10-15 mins if using frozen fruit).
Stir occasionally. Continue to cook until sugar has
dissolved. Wash down any sugar crystals from
around the bowl.
2. Bring mixture to the boil and continue to cook until
setting point is reached - approx. 15-25 mins. Leave
to cool slightly, stir then pot, seal and label.
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