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| Cooking Guide |
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| SPECIAL HINTS |
GB |
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| MELTING BUTTER |
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| Put 50 g butter into a small deep glass dish. Cover with plastic lid. |
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| Heat for |
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| MELTING CHOCOLATE |
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| Put 100 g chocolate into a small deep glass dish. |
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| Heat for |
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| Stir once or twice during melting. Use oven gloves while taking out! |
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| MELTNG CRYSTALLIZED HONEY |
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| Put 20 g crystallized honey into a small deep glass dish. |
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| Heat for |
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| MELTING GELATINE |
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| Lay dry gelatine sheets (10 g) for 5 minutes into cold water. |
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| Put drained gelatine into a small glass pyrex bowl. |
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| Heat for 1 minute using 300 W. |
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| Stir after melting. |
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| COOKING GLAZE/ICING (FOR CAKE AND GATEAUX) |
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| Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water. |
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| Cook uncovered in a glass pyrex bowl for 3 1/2 to 4 1/2 minutes using 850 W, |
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| until glaze/icing is transparent. Stir twice during cooking. |
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| COOKING JAM |
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| Put 600 g fruits (for example mixed berries) in a suitable sized glass |
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| pyrex bowl with lid. Add 300 g preserving sugar and stir well. |
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| Cook covered for |
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| Stir several times during cooking. Empty directly into small jam |
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| glasses with |
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| COOKING PUDDING |
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| Mix pudding powder with sugar and milk (500 ml) by following the |
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| manufacturers instructions and stir well. Use a suitable sized glass pyrex |
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| bowl with lid. Cook covered for 6 1/2 to 7 1/2 minutes using 850 W. |
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| Stir several times well during cooking. |
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| BROWNING ALMOND SLICES |
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| Spread 30 g sliced almonds evenly on a medium sized ceramic plate. |
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| Stir several times during browning for 3 1/2 to 4 1/2 minutes using 600 W. |
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| Let it stand for |
34SAMSUNG ELECTRONICS