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Special applications
127
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
Oven functions | Steam cooking
Temperature: 60°C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Select the following settings to ensure
that the honey retains its nutrients and
aroma:
Oven functions | Combi mode |
Combi Conventional heat
Temperature: 37°C
Moisture: 100%
Time: until the honey has a homogen-
eous appearance
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
Oven functions | Steam cooking
Temperature: 65°C
Cooking duration: 20minutes
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