Miele DGC 7585 Operating and Installation instructions - Page 125

Special modes Canning cakes Batter, sponge, and yeast dough are suitable for canning. The cake has a shelf-life of 6 months. Cooked cakes containing fruit are not suitable for storage. They must be consumed within two days. Only use sterilized jars and accessories. The jars must be narrower at the bottom than at the top (mason jars). 1 cup (0.25 l) jars are the best for this purpose. The jars need to have a canning ring, glass lid, and a spring lock clip to be sealed. Make sure that all the glass jars are the same size so that canning is carried out evenly.  Grease the inside of the jars with butter up to 1/2" (1 cm) below the rim.  Sprinkle fine breadcrumbs inside the jars.  Fill the jars ¹/₂ to ²/₃ full with mixture (depending on recipe). Make sure the rim stays clean.  Place the wire rack on shelf level 2.  Place the open jars (all the same size) on the wire rack. The jars must not touch each other.  Close the jars immediately after canning by clamping the glass lid down securely. 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 Batter Sponge Yeast dough Operating mode     Step - - 1 2  °F [°C] 325 (160) 325 (160) 85 (30) 325 (160)  [%] - - 100 30  [min] 35-45 50-55 10 30-35  temperature,  moisture,  duration  Surround,  Combi-Steam + Surround 125