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:
Please refer to the sample
recipes.
Type of heating
The Moisture plus programme
d
uses
"Fan heat" together with the addition of
moisture.
Touch
X
and select "Type of heating"
to use moisture with a different function:
– Conventional heat
– Intensive bake
– Auto roast
Moisture plus
d
59
