Hints & Tips - Breville the Quick Touch Compact BMO625 Manuel D'instructions

Soften butter
The shortcuts melt chocolate setting
is designed to melt chocolate without
overheating and seizing of the chocolate.
The shortcuts soften butter setting is designed
to soften butter so it is suitable to cream
immediately in a mixer.
The soften butter setting will soften butter that
has been taken directly from the refrigerator
(approx. 5°C/40°F).
Cut butter as a whole piece and place on a
microwave-safe plate or bowl. Do not cover.
1. Open door and press SOFTEN BUTTER
button on shortcuts panel.
2. Turn AMOUNT DIAL to select weight
and press START button to
commence softening.
NOTE
The butter should be soft enough to press your
finger easily into the centre. The butter should
not be melted.
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Hints & Tips
INTRODUCTION TO
MICROWAVE COOKING
• Microwaves are invisible waves of electro
magnetic energy similar to radio waves.
Instead of being converted to sound as in a
radio or mobile phones, it is converted into a
heat source which heats food from the inside.
• Microwaves cook because food molecules
of water, fat and sugar react to the energy
provided by the microwaves. That energy is
absorbed by the food causing the molecules
to vibrate quickly. This movement creates
friction which causes the food to heat up and
therefore cook.
• The energy in a microwave is not distributed
evenly throughout the cavity. The turntable
rotates constantly while cooking which
prevents uneven cooking.
• Microwave cooking is considered the "cool"
cooking method as only the food gets hot and
surrounding air stays cool.
• Microwaves are safe and economical on
electricity with savings up to 50%.
• Ovens need no preheating therefore
the kitchen stays cooler. Cooking is
cleaner with less odors and washing up
is reduced.
• Microwave ovens cook foods rapidly, some
foods are better cooked in a microwave
oven as they retain more flavour, texture and
goodness, such as plain fish fillets, soft fruit,
vegetables and fat free cakes.
• In a microwave the heat is produced INSIDE
the food. In all other conventional cooking
methods, heat is applied from OUTSIDE
through transference of heat by convection
or radiation.
• Microwave energy penetrates the food to
a depth of about 25mm/1 inch. Small foods
under 5cm/2 inches in diameter such as eggs
are penetrated to the centre from all sides.
In larger foods, energy creates heat in the
outer layer; this then moves to the
centre by conduction, as it does with
conventional cooking.