English - 19
05
COOKW
ARE GUIDE
Cookware
Microwave-
safe
Comments
Glassware
• Oven-to-tableware
✓
Can be used, unless decorated with a metal
trim.
• Fine glassware
✓
Can be used to warm foods or liquids.
Delicate glass may break or crack if heated
suddenly.
• Glass jars
✓
Must remove the lid. Suitable for warming
only.
Metal
• Dishes
✗
May cause arcing or fire.
• Freezer bag twist
ties
✗
Paper
• Plates, cups,
napkins and
kitchen paper
✓
For short cooking times and warming. Also
to absorb excess moisture.
• Recycled paper
✗
May cause arcing.
Plastic
• Containers
✓
Particularly if heat-resistant thermoplastic.
Some other plastics may warp or discolour
at high temperatures. Do not use Melamine
plastic.
• Cling film
✓
Can be used to retain moisture. Should not
touch the food. Take care when removing
the film as hot steam will escape.
• Freezer bags
✓ ✗
Only if boilable or oven-proof. Should not be
airtight. Prick with a fork, if necessary.
Wax or grease-
proof paper
✓
Can be used to retain moisture and prevent
spattering.
✓
: Recommended
✓✗
: Use caution
✗
: Unsafe
TIPS AND TRICKS
MELTING BUTTER
Put 50 g butter into a small deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 900 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 900 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 900 W.
Stir several times during cooking. Empty directly into small jam glasses with twist-off lids.
Stand on lid for 5 minutes.
COOKING PUDDING
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 900 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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