Miele DGC 6805 Operating And Installation Instructions page 87

Cakes (bottling)
Glass jars
Procedure
Settings
Whisked, sponge or yeast mixtures are suitable for bottling.
Cakes last approx. 6 months.
Cakes with fruit cannot be stored. They must be consumed
within 2 days.
Use clean glass jars and accessories and check them for any
defects. Jars need to have a smaller diameter at the bottom
than at the top. 0.25 litre jars are most suitable.
The jars need to have a bottling ring, glass lid and a spring
lock clip to be sealed.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
^ Grease the jars with butter to within 1 cm of the rim.
^ Sprinkle the jar with breadcrumbs.
^ Fill the jars with either 1/2 or 2/3 of mixture (depending on
the recipe). Ensure that the rims of the jars remain clean.
^ Place the rack on the lowest shelf level.
^ Place the open jars of similar size on the rack. Ensure that
they do not touch one another.
^ Seal the jars immediately after bottling. The cake must not
cool down.
If the mixture is slightly higher than the rim, it can be
pushed down into the jar with the lid.
Type of Function
mixture
Creamed Conventional Heat
mixture
Sponge Conventional Heat
Yeast Combi mode
dough Conventional Heat
Special applications
Stage Tempera- Moisture
ture in °C
- 160
- 160
1 30
2 160
Duration
in % in minutes
- 25–45
- 50–55
100 10
30 30–35
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