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Cooking guide
Fresh food
Serving size
Bread
Fresh Bread
6 pcs (350 g)
Rolls
Instructions
Put bread rolls in a circle on the low rack.
Stand for 2-3 minutes.
Garlic Bread
200 g (1 pc)
(Chilled,
Instructions
Prebaked)
Put the chilled baguette on baking paper on the low rack.
After baking stand for 2-3 minutes.
Cake
Marble Cake
500 g
(Fresh Dough)
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
10 x 28 g
(Fresh Dough)
Instructions
Fill the fresh dough evenly in paper cups and set on baking
tray on the low rack.
Cookies
200-250 g
(Fresh Dough)
Instructions
Put the chilled croissants on baking paper on the low rack.
Frozen Cake
1000 g
Instructions
Put the frozen cake directly on the low rack. After defrost and
warming stand for 15-20 minutes.
66 English
1 step
2 step
Power
(min.)
(min.)
100 W + 180 °C
8-10
-
180 W + 200 °C
8-10
-
Only 180 °C
38-43
-
Only 160 °C
26-28
-
Only 200 °C
15-20
-
180 W + 180 °C
18-20
-
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-
off lids. Stand on lid for 5 minutes.
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