Dissolving Gelatine; Melting Chocolate - Miele DG 6401 Operating And Installation Instructions

Dissolving gelatine

Procedure
 Gelatine leaves: Cover the gelatine
leaves with cold water and leave to
soak for 5 minutes. The gelatine
leaves have to be fully covered with
water. Remove the gelatine leaves
from the bowl and squeeze them out.
Empty the bowl. Place the squeezed
gelatine leaves back in the bowl.
 Gelatine powder: Place the gelatine
powder in a bowl and add water ac‐
cording to the instructions on the
packaging.
 Cover the bowl and place on the
rack.
Settings
 | |
Special Dissolve gelatine
or

Temperature: 90 °C
Duration: 1 minute
Special applications

Melting chocolate

You can use the steam oven for melting
any type of chocolate.
Procedure
 Break the chocolate into small
pieces. Place chocolate icing in its
unopened sachet in a perforated
cooking container.
 Place large quantities in a solid con‐
tainer and small quantities in a cup or
a bowl.
 Cover the container or the dish with
temperature (up to 100 °C) and hot
steam resistant clingfilm or a lid.
 Stir large quantities once during
cooking.
Settings
 | |
Special Melt chocolate
or

Temperature: 65 °C
Duration: 20 minutes
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