Bottling Cakes - Miele dgc 6805 Operating And Installation Instructions

Special applications

Bottling cakes

Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will
keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term storage, and must
be consumed within 2 days of being made.
Glass jars
Only use clean jars and accessories which are in perfect condition. Jars should be
narrower at the bottom than the top. 0.25 litre jars are the most suitable for
bottling cakes.
Jars must have a glass lid with metal spring clamp to seal them.
Make sure that all the jars are the same size so that bottling is carried out evenly.
Procedure
 Grease the inside of the jars with butter up to 1 cm below the rim.
 Sprinkle inside the jars with fine breadcrumbs.
 Fill the jars ¹/₂ to ²/₃ full with cake mixture (depending on recipe). Make sure the
rim stays clean.
 Place the rack on the lowest shelf level.
 Place the jars on the rack (all the same size) without lids on. Ensure that they
do not touch one another.
 Close the jars immediately after bottling by clamping the glass lid down
securely. Do not let the cakes cool down. If the mixture has risen above the rim,
it can be pushed back down into the jar with the glass lid.
Type of Function
mixture
Creamed
mixture
Sponge
Yeast
dough
 Temperature /  Moisture /  Duration
 Conventional heat /  Combi mode Conventional heat
104
Stage




 [°C]
– 160
– 160
1 30
2 160
 [%]  [min]
– 25–45
– 50–55
100 10
30 30–35