English - 49
05
C
OOK
W
ARE
GUIDE
&
C
OOKING
GUIDE
TIPS AND TRICKS
MELTING BUTTER
Put 50g butter into a small deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 800 W, until butter is melted.
MELTING CHOCOLATE
Put 100 g chocolate into a small deep glass dish.
Heat for 3-5 minutes, using 450 W 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 300 W, 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 1 minute using 300 W.
Stir after melting.
COOKING GLAZE/ICING (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 3½ to 4½ minutes using
800 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 800 W.
Stir several times during cooking. Empty directly into small jam
glasses with twist-off lids. Stand on lid for 5 minutes.
COOKING PUDDING/CUSTARD
Mix pudding powder with sugar and milk (500 ml) by following the
manufacturers instructions and stir well. Use a suitable sized glass
pyrex bowl with lid. Cook covered for 6½ to 7½ minutes using 800
W.
Stir several times well during cooking.
BROWNING ALMOND SLICES
Spread 30 g sliced almonds evenly on a medium sized ceramic
plate.
Stir several times during browning for 3½ to 4½ minutes using 600
W.
Let it stand for 2-3 minutes in the oven. Use oven gloves while
taking out!
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2019-08-28 6:01:37