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English 39
Cooking guide
Cooking pudding/ Custard
Mix the pudding mix with milk following the manufacturer’s instructions. Add
sugar if instructed. Stir well. Instructions and 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 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 into cold water.
Put drained gelatine into a small glass pyrex bowl.
Heat for 1 minute using 30 %. Stir after melting.
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 a 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. Stand on lid for 5 minutes.
MG14J3020CM_AC_DE68-04270B-02_EN+CFR.indb 39 2017-12-21 9:45:01
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