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Cooking guide
Cooking guide
Tips and tricks
Melting butter
Put about 3 tablespoons butter into a small
deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 90 %, until
butter is melted.
Melting chocolate
Put about a half cup (¼ lb) chocolate into a
small deep glass dish.
Heat for 3-5 minutes, using 50 % until
chocolate is melted.
Stir once or twice during melting. Use oven
gloves while taking out!
Melting crystallized honey
Put ¾ oz (20 g) crystallized honey into a
small deep glass dish.
Heat for 20-30 seconds using 30 %, until
honey is melted.
Melting gelatine
Lay dry gelatine sheets ⅓ oz (10 g) for
5 minutes in cold water.
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
3 teaspoons) with 2⅔ tablespoons (40 g)
sugar and 1 cup (250 ml) 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 21 oz of fruit (600 g or about 2½ cups)
(for example mixed berries) in a suitable
sized glass pyrex bowl with lid.
Add 1½ cups (300 g) 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 with the lid on for 5 minutes.
Cooking pudding
Mix the pudding mix with milk following
the manufacturer’s instructions. Add sugar
if instructed. Stir well. Use a suitable sized
glass pyrex bowl with lid. Cook covered for
6½ to 7½ minutes using 90 %.
Stir several times well during cooking.
Browning almond slices
Spread about 1 oz (30 g) of sliced almonds
evenly on a medium sized ceramic plate.
Stir several times during browning for 3½ to
4½ minutes using 60 %.
Let it stand for 2-3 minutes in the oven. Use
oven gloves when taking out!
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