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English - 36
Fresh Food Serving size Power
1 step
(min.)
2 step
(min.)
BREAD
Fresh Bread
Rolls
6 pcs (350 g) 100 W + 180 °C 8-10 -
Instructions
Put bread rolls in a circle on the low rack. Stand for 2-3 minutes.
Garlic Bread
(Chilled,
Prebaked)
200 g (1 pc) 180 W + 200 °C 8-10 -
Instructions
Put the chilled baguette on baking paper on the low rack. After
baking stand for 2-3 minutes.
CAKE
Marble Cake
(Fresh Dough)
500 g Only 180 °C 38-43 -
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
(Fresh Dough)
10 x 28 g Only 160 °C 26-28 -
Instructions
Fill the fresh dough evenly in paper cups and set on baking tray
on the low rack.
After baking stand for 5 minutes.
Cookies
(FreshDough)
200-250 g Only 200 °C 15-20 -
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.
TIPS AND TRICKS
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-o 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!
MC28H5125AK_EU_DE68-04245A-03_EN.indd 36 2017-06-29 10:50:40
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