Page 113 - Miele Combi Steam Oven

Bottling cakes
Jars must have a glass lid with a rubber ring and metal spring clamp to seal them.
 Grease the inside of the jars with butter up to 1 cm below the rim.  Sprinkle fine breadcrumbs inside the jars.
 Place the rack in shelf level 1.
Further applications
Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term storage, and must be consumed within 2 days of being made.
Only use sterilised jars and accessories. The jars must be narrower at the bottom than at the top (mason jars). 0.25 l jars are the best for this purpose.
Make sure that all the jars are the same size so that the preserving process is car- ried out evenly.
 Fill the jars 1/2 to 2/3 full with mixture (depending on recipe). Make sure the rim stays clean.
 Place the open jars (all the same size) on the rack. The jars must not touch each other.
 Close the jars immediately after bottling by clamping the glass lid down se- curely. Do not let the cakes cool down. If the mixture has risen above the rim, it can be pushed back down into the jar with the glass lid.
The durations specified in the chart are guidelines only. We recommend selecting the shorter duration initially. You can extend the duration if necessary.
Type of mixture
Function
Stage
 [°C]
 [%]
 [min]
Batter

–
160
–
35–45
Sponge

–
160
–
50–55
Yeast dough
 
1 2
30 160
100 30
10 30–35
 Temperature,  Moisture,  Duration
 Conventional heat,  Combination cooking + Conventional heat
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