Råd om matlaging

NOSPESIALTIPS

Å SMELTE SMØR

Legg 50 g smør i en liten, dyp glasstallerken. Dekk med plastlokk. Varm opp i 30-40 sek på 1000 W, til smøret er smeltet.

Å SMELTE SJOKOLADE

Legg 100 g sjokolade i en liten, dyp glasstallerken. Varm opp i 3-5 min, til sjokoladen er smeltet. Rør én eller to ganger under smeltingen.

Å SMELTE KRYSTALLISERT HONNING

Legg 20 g krystallisert honning i en liten, dyp glasstallerken. Varm opp i 20-30 sek på 300 W, til honningen er smeltet.

Å SMELTE GELATIN

Legg tørre gelatinplater (10 g) i kaldt vann i 5 minutter. Legg den avrente gelatinen i en liten ildfast bolle. Varm opp i 1 minutt på 300 W. Rør etter smeltingen.

Å LAGE VARM KAKEGLASUR

Rør ut glasuren i kaldt vann. Varm opp uten lokk i en ildfast bolle i 3 1/2 til 41/2 minutter på 1000 W, til glasuren er klar. Rør to ganger under oppvarmingen.

Å LAGE SYLTETØY

Legg 600 g frukt eller bær (gjerne blanding) i en passe stor ildfast bolle med lokk. Tilsett 300 g syltesukker og rør godt. Varm opp under lokk i 10-12 minutter på 1000 W. Rør flere ganger under oppvarmingen. Tøm rett ned i små syltetøyglass med skrulokk. La glassene stå på lokket i 5 minutter.

Å LAGE PUDDING

Bland puddingpulver med sukker og melk (500 ml) i samsvar med oppskriften på pakken og rør godt. Bruk en passe stor ildfast bolle. Varm opp under lokk i 6 1/2 til 71/2 minutter på 1000 W. Rør godt flere ganger under oppvarmingen.

Å BRUNE MANDELFLAK

Legg 30 g mandelflak jevnt utover en middels stor porselenstallerken. Rør flere ganger under oppvarmingen i 31/2 til 41/2 minutter på 600 W. La stå i 2-3 minutter i

mikrobølgeovnen. Bruk grytekluter når du tar ut tallerkenen!

34SAMSUNG ELECTRONICS

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Samsung M1914, M1974 manual Nospesialtips, Smelte Smør

M1974, M1914 specifications

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In summary, the Samsung M1974 and M1914 printers are ideal for users seeking a combination of speed, quality, and eco-friendliness. With advanced printing technologies and practical features, these models are set to meet the needs of various printing demands in today’s fast-paced environments.