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Further applications
117
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 | Special | De-
crystallise honey
or
Steam cooking
Temperature: 60°C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
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 | Special | Melt
chocolate
or
Steam cooking
Temperature: 65°C
Cooking duration: 20minutes
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