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Additional applications
124
Decrystalize honey
Loosen the lid and place the jar of
honey in a perforated cooking con-
tainer.
Stir the honey once during the
process.
Settings
Automatic programs | Special | Decrys-
tallize Honey
or
Steam Cooking
Temperature: 140°F (60°C)
Duration: 90minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Melting Chocolate
You can use the 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 212°F (100°C) and to
hot steam.
Stir large quantities once during
cooking.
Settings
Automatic programs | Special | Melt
Chocolate
or
Steam Cooking
Temperature: 150°F (65°C)
Duration: 20minutes
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