Special modes
111
Dissolving Gelatine
Method
Gelatine sheets: Completely cover
the gelatine sheets with cold water
and leave to soak for 5 minutes. Re-
move the gelatine sheets from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
sheets back in the bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water ac-
cording to the instructions on the
packaging.
Cover the bowl and place it in a per-
forated cooking pan.
Settings
MasterChef | Special | Dissolve Gela-
tine
or
Operating Modes | Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute
Melting Chocolate
You can use the steam oven for melting
any type of chocolate.
Method
Break the chocolate into small
pieces. Leave chocolate cake cover-
ing in its packaging, and place in a
perforated cooking pan.
Place large quantities in a solid con-
tainer 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 tem-
peratures up to 212°F / 100°C and to
hot steam.
Stir large quantities once during
cooking.
Settings
MasterChef | Special | Melt Chocolate
or
Operating Modes | Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 minutes
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