Bottling

Cakes

Creamed, sponge and yeast dough mixtures are suitable for bottling. Cakes will keep for approx. six months.

However, cakes with fruit are not suitable for storage and must be consumed within two days.

Glass jars

Use clean glass jars and accessories and check them for any defects. The jars must be narrower at the bottom than at the top (Kilner jars). 0.25 litre jars are the most suitable.

The jars must have a rubber sealing ring, glass lid and metal spring closure clip.

Make sure that all the glass jars are the same size so that bottling is carried out evenly.

Procedure

￿Grease the inside of the jars with butter up to 1 cm below the rim.

￿Sprinkle the inside of the jars with breadcrumbs.

￿Fill the jar up to 1/2 or 3/4 with the cake mixture (depending on the recipe). Make sure that the rim stays clean.

￿Place the rack on the lowest shelf level.

￿Place the open jars on the rack (all the same size). Ensure that they do not touch one another.

￿Close the jars immediately after bottling with the rubber sealing ring, lid and clip; do not allow the cakes to cool down.

If the mixture has risen above the rim, push it down into the jar with the glass lid.

Settings

Type of

Function

Stage

Temperature

Moisture

Duration

mixture

 

 

in °C

in %

in minutes

Creamed

Conventional

-

160

-

25 - 45

 

heat

 

 

 

 

Sponge

Conventional

-

160

-

50 - 55

 

heat

 

 

 

 

Yeast

Combi mode

1

30

100

10

dough

Conventional

2

160

30

30 - 35

 

heat

 

 

 

 

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Miele DGC 5085 XL, DGC 5080 XL manual Cakes, Settings

DGC 5080 XL, DGC 5085 XL specifications

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