Moisture plus
56
Your oven is equipped with a steam
injection system for cooking with
moisture. Baking, roasting and cooking
with Moisture plus
guarantees
optimised steam and air conduction for
excellent cooking and browning results.
After selecting Moisture plus
you
need to set the number of bursts of
steam.
The options are:
– Automatic burst of steam (
)
This requires enough water for one
burst of steam. The burst of steam
will be injected into the oven
automatically after the heating-up
phase.
– 1 burst of steam (
)
2 bursts of steam (
)
3 bursts of steam (
)
You need to add the appropriate
amount of water for the number of
bursts of steam. You have to release
the bursts of steam yourself.
Finally set the temperature and start the
process to draw in water.
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids, other than water, can cause
damage to the oven.
Only use tap water when cooking
with the "Moisture plus" function.
The water is then injected as bursts of
steam into the oven compartment
during the cooking programme.The
steam inlets are located at the rear left
corner of the roof of the oven.
One burst of steam takes approx. 5–
8 minutes. The number of bursts of
steam and when they are injected will
depend on the type of food being
cooked:
–
Yeast mixtures
will rise better if
steam is injected at the beginning of
the programme.
–
Bread and rolls
also rise better if
exposed to steam at the start.
Injecting a burst of steam at the end
of the programme will give the bread
and rolls a glistening crust.
– When
roasting meat with a high fat
content
injecting steam at the
beginning of roasting will help render
the fat.
Additional moisture is not suitable for
mixtures which already contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Tip:
Use the recipes as a guide.
