Dissolving Gelatine; Melting Chocolate - Miele DG 6600 Operating And Installation Instructions

Special modes

Dissolving Gelatine

Method
 Gelatine sheets: Completely cover
the gelatine sheets with cold water
and leave to soak for 5 minutes. Re‐
move the gelatine sheets from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelat‐
ine sheets 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
|
MasterChef Special
or
Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute
76
|
Dissolve Gelatine

Melting Chocolate

You can use the steam oven for melting
any type of chocolate.
Method
 Break the chocolate into small
pieces. Leave chocolate cake cover‐
ing in its packaging, and place in a
perforated cooking pan.
 Place large quantities in a solid con‐
tainer and small quantities in a cup or
a bowl.
 Cover the container or the dish with a
lid or with foil that is resistant to tem‐
peratures up to 212°F / 100°C and to
hot steam.
 Stir large quantities once during
cooking.
Settings
|
MasterChef Special
or
Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 minutes
|
Melt Chocolate