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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
Steam cooking
Temperature: 60 °C
Duration: 90 minutes (irrespective of
the size of jar or the amount of honey in
the jar)
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Special
Other applications
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
Steam cooking
Temperature: 65 °C
Duration: 20 minutes
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Special
Melt
107
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