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Overview of functions
Practical tips
Food
Melting butter/
margarine
Melting
chocolate
Dissolving
gelatine
Preparing flan
topping/jelly
glaze
Proving yeast
dough
Blanching
almonds
Making popcorn
Making
microwave
popcorn
Tempering
citrus fruits
Chocolate
marshmallows
Decrystallising
honey
Steeping oil for
salad dressing
The information given in this chart is intended only as a guide.
12
Quantity/Weight Power level
100 g
100 g
1 packet +
3 tbsp. water
1 packet +
250 ml liquid
Starter dough
with 100 g flour
Dough with 500 g
flour
100 g
1 tbsp. (20 g)
popcorn
Approx. 100 g
150 g
20 g
500 g
125 ml
Duration
[W]
[min]
450
1–2
450
2–3
450
00:15–00:20 Do not cover, stir halfway
450
4–5
80
5–7
80
8–10
850
1–2
850
5–7
Max. 4
150
1–2
600
00:15–00:20 Place on a plate, do not
150
2–3
150
1–2
Notes
Do not cover
Do not cover, stir halfway
through melting
through dissolving
Do not cover, stir halfway
through heating
Cover and leave to prove
Cover and leave to prove
Cover and heat with a little
water
Place popcorn in a 1 l
container, cover and cook,
sprinkle with icing sugar
after cooking
Do not leave unattended
Place on a plate, do not
cover
cover
Heat uncovered in jar, stir
halfway through heating
Heat uncovered on gentle
heat
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