Bottling Cakes - Miele DGC7840 Operating And Installation Instructions

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.
Only use sterilised jars and accessories. The jars must be narrower at the bottom
than at the top (mason jars). 0.25 l jars are the best for this purpose.
The jars need to have a bottling ring, glass lid and a spring lock clip to be sealed.
Make sure that all the jars are the same size so that the bottling process is carried
out evenly.
 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 mixture (depending on recipe). Make sure the rim
stays clean.
 Place the rack on shelf level 1.
 Place the open jars (all the same size) on the rack. The jars must not touch each
other.
 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.
The durations specified in the chart are guidelines only. We recommend selecting
the shorter duration initially. You can extend the duration if necessary.
Type of Oven
mixture function
Creamed
mixture
Sponge
Yeast
dough
 Temperature,  Moisture,  Duration
 Conventional Heat,  Combi mode Conventional
Stage

–

–

1

2
Special applications
 [°C]  [%]
160 –
160 –
30 100
160 30
 [min.]
35–45
50–55
10
30–35
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