Samsung 5 Series Посібник користувача - Сторінка 41

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Serving size

Food

(g)

Fruit Compote

250

Weigh the fresh fruits (e.g. apples, pears, plums, apricots,

mangoes or pineapple) after peeling, washing and cutting

into similar sizes or cubes. Put into steam bowl. Add

1-2 tbsp water and 1-2 tbsp sugar. Cover with lid. Stand for

2-3 minutes.

Natural Steam

The natural steam function allows you to bake pies and pastries that are always

crispy and brown on the outside but soft and fluffy on the inside. Pour ½ cup

(125 ml) of water into a steam tray and place it on the bottom of the oven. Use

temperatures and times in this table as guidelines for baking. We recommended

preheat the oven with Natural steam mode for the best results.

Food

Temp. (°C)

Accessory

Croissants

190

Baking tray

Danish pastry

180

Baking tray

Pain au chocolat

180

Baking tray

Montblanc

180

Baking tray

Danish Pastry

Danish Loaf

180

Baking tray

WARNING

Do not refill the water during cooking or when the oven is hot.

NOTE

•

Use the steam tray accessory which is provided.

•

Tray may be hot during oven operation or after cooking. Remove it by using

oven gloves or after cooling completely.

Power level

Cooking

Accessory

(W)

Time (min.)

800

3-4

Bowl + Lid

Level

Water

Cooking time (min.)

125 ml

20-25

125 ml

25-30

125 ml

25-30

125 ml

25-30

125 ml

30-35

Quick & Easy

Melting butter

Put 50 g butter into a small deep glass dish. Cover with plastic lid. Heat for 30-

40 seconds using 800 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!

Meltng 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 800 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 800 W. Stir several times during cooking. Put directly into small

jam glasses with twist-off 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 800 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!

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