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Special modes
76
Dissolving Gelatine
Method
Gelatine sheets: Complet
ely 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
p
owder 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 | Dissolve Gelatine
or
Steam Cooking
T
emperature: 195°F / 90°C
Duration: 1 minute
Melting Chocolate
You can use the steam oven for melting
any type of choco
late.
Method
Br
eak 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 tha
t is resistant to tem‐
peratures up to 212°F / 100°C and to
hot steam.
S
tir large quantities once during
cooking.
Settings
MasterChef | Special | Melt Chocolate
or
Steam Cooking
T
emperature: 150°F / 65°C
Duration: 20 minutes
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