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Soften butter which has been
in the refrigerator.
Soften for 1 min at
100W (for 250
g
). Remove the foil wrapper
fi
rst.
Rehydrating dried fruit.
Add 6 tbsp
of water to 200
g
of prunes or raisins, (or
use rum for certain cake recipes). Mix and
heat on HIGH power for 2 to 3 min. Leave to
stand for 2 min.
Bring cheese up to room tem-
perature.
Cheese which has been kept in
the fridge should be placed in the oven and
“warmed” for 30 s to 1 min (depending on
the size) at DEFROST power.
Hulling almonds or hazelnuts.
Cover with hot water and cook for 3 to 6 min
at HIGH power (until the water boils). Rinse
in cold water and drain. The outer skin can
then be removed more easily.
Drying herbs.
Put kitchen paper on the
ceramic plate. Spread out the
fi
nely chopped
fresh herbs on the kitchen paper. Do several
batches if necessary. Heat on HIGH power
for 2 minutes checking every 30 s until the
herbs begin to dry out. You have to be very
careful, if the herbs stay in the oven too long
they may disintegrate and even catch
fi
re.
Leave the dried herbs on the kitchen paper
for 2 hours at room temperature then store
them in sealed jars.
Make caramel.
Cook 100
g
of sugar
with 2 tbsp of water in a bowl for 2 to 3 min
on HIGH power checking carefully after 1
min 30 s. Remove the caramel before it
becomes dark, it will
fi
nish cooking outside
the oven. You can stop it cooking by adding
2 tbsp of very hot water (take care it does
not splash).
Softening set honey.
Remove the lid,
place the jar in the oven and heat at SIM-
MER power for 20 to 40 s depending on
the quantity. Stir and repeat the operation if
necessary.
Make crispy croutons quickly.
Slice 2 slices of bread into small cubes.
Spread cubes out on a plate. Heat at HIGH
power for 1 min 30 s then leave to stand for
5 min. You can rub a clove of garlic on the
slices of bread before cutting them up, or
moisten them with a few drops of olive oil.
Get more juice from an orange
or a lemon.
Before squeezing, heat 1
orange or 1 lemon for 20 to 30 s at HIGH
power, then squeeze it straight away: it will
give more juice.
Melt chocolate.
Break the chocolate
into small pieces in a bowl and heat at ME-
DIUM power for 2 min to 2 min 30 s for 100
g
(the heating time may vary depending on
the amount of cocoa solids and sugar). Stir
at least once during cooking.
Melt butter.
100
g
of butter in a ramekin
covered with a saucer will melt in 1 min -
1 min 10 s at MEDIUM power.
Re-crisp nibbles or crisps sof-
tened by moisture.
Spread out a
handful of crisps on kitchen paper on a plate
and heat at HIGH power for 30 to 40 s de-
pending on the quantity. Wait a few seconds
before eating them.
Soften ice-cream from the freez-
er.
If possible remove the ice-cream from
its packaging and place on a plate. Heat for
1 to 2 min at WARM power for half a litre
and 2 to 3 min for 1 litre.
Make dough rise.
Place the covered
dough in the oven and heat for approx
5 min at 100W (for 500
g
of dough). Leave
the dough to stand inside the oven (sheltered
from the air) until it has doubled in size.
Make mulled wine.
In a heat-resistant
glass (or mug) mix 20 cl of red wine with
the zest of a lemon, a pinch of cinnamon, a
clove and 2 to 4 sugar lumps, according to
taste. Heat at HIGH power for 1 min to
1 min 30 s.
Deodorise your oven.
To remove
lingering
fi
sh smells from your oven, place
a bowl of white vinegar or water with lemon
juice inside the oven. Heat at HIGH power
for 5 min. Dry the condensation on the oven
walls with a cleaning cloth.
Make a hot compress.
Heat up a
clean folded dampened cloth on a plate for
30 secs to 1 min at HIGH power. Check the
temperature before using.
Tips for microwave cooking
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