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Cooking guide
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 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. Let stand with
the lid on for 5 minutes.
Cooking pudding
Mix the pudding mix with milk following the manufacturer’s instructions.
Add sugar if instructed. 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!
Tips and tricks
Melting butter
Put about 3 tablespoons butter into a small deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 90 %, until butter is melted.
Melting chocolate
Put about a half cup (¼ lb) chocolate into a small deep glass dish. Heat for
3-5 minutes, using 50 % until chocolate is melted. Stir once or twice during
melting. Use oven gloves while taking out!
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 in cold water. Put drained
gelatine into a small glass pyrex bowl. Heat for 1 minute using 30 %. Stir after
melting.
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2017-12-21 9:42:30
