Table of Contents
Advertisement
Decrystallise honey
Loosen the lid and place the jar of
honey in a perforated cooking con-
tainer.
Stir the honey once during the cook-
ing duration.
When liquefying (decrystallising) honey
at a temperature of 60 °C, the main
aim is to achieve a spreadable con-
sistency again.
Settings
Automatic programmes
crystallise honey
or
|
Oven functions
Temperature: 60 °C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Select the following settings to ensure
that the honey retains its nutrients and
aroma:
|
Oven functions
Combi Conventional heat
Temperature: 37 °C
Moisture: 100 %
Time: until the honey has a homogen-
eous appearance
|
|
Special
De-
Steam cooking
|
Combi mode
Special applications
Melt chocolate
You can use the combination steam
oven for melting any type of chocolate.
When using a cake glaze, place it in a
perforated cooking container, leaving it
in its packaging.
Break the chocolate into small
pieces.
Place larger quantities in a solid
cooking container and smaller quanti-
ties 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 100 °C and to hot
steam.
Stir large quantities once halfway
through cooking.
Settings
Automatic programmes
chocolate
or
|
Oven functions
Temperature: 65 °C
Cooking duration: 20 minutes
|
|
Special
Melt
Steam cooking
127
Advertisement
Table of Contents
