Filter
Top Products
English
En-85
Baked Apples
Cooking time: approx. 15 min 4 people - COMBINATION COOKING
Container: 1 ovenproof glass dish, approx. 25 cm diameter
Peel the apples. Remove the core and hollow out the apple
slightly with a teaspoon. Place the apples in the dish.
Preheat the oven in Combination mode: CONVECTION
HEATING 220°C + 250W with the Metal Tray. In a bowl mix
the honey, sultanas, sugar and butter. Fill the apples with
the mixture. Sprinkle with vanilla sugar and cook,
uncovered, for 15 to 20 minutes (depending on the type of
apple used), dousing the apples in the cooking juices after
10 minutes. Leave to stand for at least 5 minutes before
serving. Allow 10 to 12 minutes for 2 apples.
4 ripe cooking apples
(approx. 1 kg),
2 tbsp honey,
20 g sultanas,
1 tbsp brown sugar,
30 g softened butter,
1 sachet of vanilla sugar.
Jams and Sweet Items
The microwave oven is perfect for cooking sweet or rich food items quickly. It allows you to make
small quantities of jam with fresh or frozen fruit without having to get out the large jam pan.
• Always use a large Pyrex® container, a lot larger than the volume of fruit or caramel to be
cooked, to avoid any spillage.
• DO NOT cover the jam during cooking.
• To check how cooked your jam is, pour a few drops of the mixture onto a saucer which you
have kept in the fridge. If the jam goes solid or the caramel goes hard, you can stop cooking.
• You can also sterilise your jam jars by half filling them with water and heating them on MAX
until the water boils. Empty them out and leave them upside-down on kitchen paper before
filling them with jam
.
Lemon Curd
Cooking time: approx. 6 min MICROWAVE
Container: 1 bowl, 2 litre capacity
Place all the ingredients in the bowl and mix together well.
Cook on MAX for 5 to 6 minutes, stirring every minute to
begin with then every 30 seconds once the mixture starts
to thicken. When the mixture stays on the back of the
spoon, stop cooking, before the eggs cook too much. The
mixture will continue to thicken as it cools. Fill the jars
while the curd is hot, close them and turn them over. Keep
the lemon curd in the fridge.
For about 2 jars of curd: the juice
and zest of 4 nice untreated
lemons,
400 g crystalised sugar,
4 beaten eggs,
100 g butter.