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64
English
C
ooking g
uide
Cooking guide
Tips and tricks
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 into 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 a 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. Stand on lid for 5 minutes.
Cooking pudding/ Custard
Mix the pudding mix with milk following
the manufacturer’s instructions. Add sugar
if instructed. Stir well. Instructions and 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!
MG14J3020CM_AC_DE68-04270B-00_EN.indd 64
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Содержание MG14J3020CM
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