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C
ooking Smar
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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!
Quick & Easy
Melting butter
Put about 3 tbsp. 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!
Meltng 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 tbsp.) with 2⅔ tbsp. (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 Smart
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