Samsung NQ5B5763D Serie Manuel D'utilisation page 377

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.)
3 125 ml 20-25
3 125 ml 25-30
3 125 ml 25-30
3 125 ml 25-30
3 125 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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