Special applications
79
Dissolve gelatine
Procedure
Gelatine leaves: Complet
ely cover
the gelatine leaves with cold water
and leave to soak for 5 minutes. Re‐
move the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelat‐
ine leaves back in the bowl.
Gelatine powder: Place in a bowl
and
add water according to the in‐
structions on the packaging.
Cover the bowl and place on the
r
ack.
Settings
| Special | Dissolve gelatine
or
T
emperature: 90 °C
Duration: 1 minute
Melt chocolate
You can use the steam oven for melting
any type of choco
late.
Procedure
Br
eak the chocolate into small
pieces. Leave chocolate cake cover‐
ing in its packaging, and place in a
perforated cooking container.
Place
large quantities in a solid cook‐
ing container and small quantities in
a cup or a bowl.
Cover the container or the dish with a
lid or with foil tha
t is resistant to tem‐
peratures up to 100 °C and to hot
steam.
S
tir large quantities once halfway
through cooking.
Settings
| Special | Melt chocolate
or
T
emperature: 65 °C
Duration: 20 minutes
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