Tips and Tricks

Fresh food

Portion

Power

1 step

2 step

(min.)

BREAD

Fresh Bread

6 pcs (350 g)

100 W + 180 °C

8-10

Rolls

Instructions

Put bread rolls in a circle on the low rack. Stand for 2-3 minutes.

Garlic Bread

200 g (1 pc)

180 W + 200 °C

8-10

(Chilled,

Instructions

Prebaked)

Put the chilled baguette on baking paper on the low rack. After

baking stand for 2-3 minutes.

CAKE

Marble Cake

500 g

Only 180 °C

38-43

(Fresh Dough)

Instructions

Put the fresh dough in a small rectangular black metal baking dish

(length 25 cm). Put the cake on the low rack. After baking stand

for 5-10 minutes.

Small Cakes

10 x 28 g

Only 160 °C

26-28

(Fresh Dough)

Instructions

Fill the fresh dough evenly in paper cups and set on baking tray

on the low rack.

After baking stand for 5 minutes.

200-250 g

Only 200 °C

15-20

(Fresh Dough)

Instructions

Put the chilled croissants on baking paper on the low rack.

Frozen Cake

1000 g

180 W + 180 °C

18-20

Instructions

Put the frozen cake directly on the low rack. After defrost and

warming stand for 15-20 minutes.

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!

06COOKING GUIDE

English - 35

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19/05/2014 11:29:12