Decrystallise Honey; Melt Chocolate - Miele DGC 7840 HC Pro Operating And Installation Instructions

Special applications

Decrystallise honey

 Loosen the lid and place the jar of
honey in a perforated cooking
container.
 Stir the honey once during the
process.
When liquefying (decrystallising)
honey at a temperature of 60 °C, the
main focus is on obtaining a
spreadable food product again.
Settings
Automatic programmes
Decrystallise honey
or
 |
Oven functions
Temperature: 60 °C
Duration: 90 minutes (irrespective of
the size of jar or the amount of honey in
the jar)
To preserve the nutrients and aroma of
honey, you can choose the following
settings:
 |
Oven functions
Combi Conventional
Temperature: 37 °C
Humidity: 100%
Time: until the honey appears visually
homogeneous
126
 |
|
Special

Steam cooking
 |
Combi mode


Melt chocolate

You can use the steam combination
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 large quantities in a solid
container and small quantities in a
cup or a bowl.
 Cover the container or the dish with a
lid or with foil that is resistant to
temperatures up to 100 °C and to hot
steam.
 Stir large quantities once during
cooking.
Settings
Automatic programmes
chocolate
or
 |
Oven functions
Temperature: 65 °C
Duration: 20 minutes
 |
|
Special Melt

Steam cooking