Miele H6160B, Operating And Installation Instructions

Page: 57 / 172

Your oven is equipped with a steam
injection system for cooking with
moisture. Baking, roasting and cooking
with Moisture plus
d
guarantees
optimised steam and air conduction for
excellent cooking and browning results.
After selecting Moisture plus
d
you
need to set the number of bursts of
steam.
The options are:
– Automatic burst of steam (
Aut§
)
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 (
i
)
2 bursts of steam (
2
)
3 bursts of steam (
3
)
You need to have the appropriate
amount of water ready.
First set the temperature and start the
water intake process. Water is taken in
via the tube underneath the control
panel on the left.
,
Use only fresh tap water when
cooking with the Moisture plus
function. Other liquids will cause
damage to the oven.
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.
Moisture plus is not suitable for
mixtures which 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: Please refer to the sample
recipes.
Moisture plus
d
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