Operating instructions/Installation instructions

Further applications
81
Dissolve gelatine
 Soften gelatine leaves by leaving
them in a bowl of cold water for
5minutes. The gelatine leaves have
to be fully covered with water. Re-
move the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
leaves back in the bowl.
 Place gelatine powder in a bowl and
add water according to the instruc-
tions on the packaging.
 Cover the bowl and place on the
rack.
Settings
Steam cooking
Temperature: 90°C
Cooking duration: 1minute
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
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 steam oven for melting
any type of chocolate.
When using a cake covering, 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
Steam cooking
Temperature: 65°C
Cooking duration: 20minutes